Lemon Chicken with Guacamole Sauce
juice of 4 lemons
6 T olive oil
4 cloves of garlic, minced
1 tsp salt
1/2 tsp pepper
chicken
Place all ingredients in ziplock bag and marinate for at least 4 hours or overnight. Grill chicken over medium low heat. Serve with guacamole sauce.
Guacamole Sauce
2 ripe avocados
1/2 cup sour cream
6 T fresh lemon juice
1 tsp salt
1/2 water (or more to get desired consistency)
1/4 cup chopped cilantro
2 green onions, chopped
Place all ingredients in food processor and blend until smooth.
Zesty Spring Salad
(slightly modified from Ivory Cookbook)
2/3 cup pecan pieces
4 T sugar
1 T butter
2 kiwis, peeled and sliced
1 orange, peeled and sliced
1 cup strawberries, sliced
1 avocado, chopped
spring greens
Dressing:
1/3 cup olive oil
2 T sugar
zest and juice of 1 orange
zest and juice of 2 limes
1 green onion, finely minced
Carmelize pecans by mixing with sugar and butter in small skillet over low heat until sugar melts. Spread on foil and cool, then break into pieces.
Combine dressing ingredients in a jar and shake well.
Toss salad ingredient together with pecan peices, add dressing to coat and serve.
Asparagus with Creamy Raspberry Vinaigrette
2 pounds asparagus spears
olive oil
salt and pepper
For the sauce:
4 T raspberry vinegar
1 tsp salt
2 tsp dijon-style mustard
7 T olive oil
4 T sour cream or plain yogurt
pepper to taste
1 cup fresh raspberries
Toss asparagus in olive oil and sprinkle with salt and pepper. Bake at 400 for 10 minutes. In a small bowl, combine vinegar and salt and stir with whisk until dissolved. Stir in mustard. Gradually stir in oil until blended. Add the sour cream and pepper to taste. To serve, place the asparagus on plates and drizzle with dressing. Garnish with the fresh berries and enjoy.
French Peasant Bread
1 package dry yeast
2 cups warm water
1 T sugar
4 cups flour
oil
corn meal
melted butter
Place year, water, sugar and salt in warm bowl and stif until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size. Oil hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush the top with melted butter and bake at 425 degrees for 10 minutes. Reduce oven temperature to 375 degrees and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm.
Luscious Lemon Water
5 quarts water
3 cups sugar
1 T citric acid
1 T lemon extract
Stir together all ingredients until dissolved. Chill and serve!
Lemon Ice Cream
2 quarts whole milk
1 pint whipping cream
4 cups sugar
Combine ingredients in ice cream freezer and let churn for about 5 minutes. Open and add:
3/4 cup freshly squeezed lemon juice
3/4 tablespoon lemon extract
Continue running ice cream freezer until ice cream is frozen.
juice of 4 lemons
6 T olive oil
4 cloves of garlic, minced
1 tsp salt
1/2 tsp pepper
chicken
Place all ingredients in ziplock bag and marinate for at least 4 hours or overnight. Grill chicken over medium low heat. Serve with guacamole sauce.
Guacamole Sauce
2 ripe avocados
1/2 cup sour cream
6 T fresh lemon juice
1 tsp salt
1/2 water (or more to get desired consistency)
1/4 cup chopped cilantro
2 green onions, chopped
Place all ingredients in food processor and blend until smooth.
Zesty Spring Salad
(slightly modified from Ivory Cookbook)
2/3 cup pecan pieces
4 T sugar
1 T butter
2 kiwis, peeled and sliced
1 orange, peeled and sliced
1 cup strawberries, sliced
1 avocado, chopped
spring greens
Dressing:
1/3 cup olive oil
2 T sugar
zest and juice of 1 orange
zest and juice of 2 limes
1 green onion, finely minced
Carmelize pecans by mixing with sugar and butter in small skillet over low heat until sugar melts. Spread on foil and cool, then break into pieces.
Combine dressing ingredients in a jar and shake well.
Toss salad ingredient together with pecan peices, add dressing to coat and serve.
Asparagus with Creamy Raspberry Vinaigrette
2 pounds asparagus spears
olive oil
salt and pepper
For the sauce:
4 T raspberry vinegar
1 tsp salt
2 tsp dijon-style mustard
7 T olive oil
4 T sour cream or plain yogurt
pepper to taste
1 cup fresh raspberries
Toss asparagus in olive oil and sprinkle with salt and pepper. Bake at 400 for 10 minutes. In a small bowl, combine vinegar and salt and stir with whisk until dissolved. Stir in mustard. Gradually stir in oil until blended. Add the sour cream and pepper to taste. To serve, place the asparagus on plates and drizzle with dressing. Garnish with the fresh berries and enjoy.
French Peasant Bread
1 package dry yeast
2 cups warm water
1 T sugar
4 cups flour
oil
corn meal
melted butter
Place year, water, sugar and salt in warm bowl and stif until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size. Oil hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush the top with melted butter and bake at 425 degrees for 10 minutes. Reduce oven temperature to 375 degrees and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm.
Luscious Lemon Water
5 quarts water
3 cups sugar
1 T citric acid
1 T lemon extract
Stir together all ingredients until dissolved. Chill and serve!
Lemon Ice Cream
2 quarts whole milk
1 pint whipping cream
4 cups sugar
Combine ingredients in ice cream freezer and let churn for about 5 minutes. Open and add:
3/4 cup freshly squeezed lemon juice
3/4 tablespoon lemon extract
Continue running ice cream freezer until ice cream is frozen.
I love the french peasant bread. I like to add chopped rosemary to the dough and sprinkle garlic salt on the top before I bake it...
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