Tag Archives: Lemon Juice

Bitters Salad and Raspberry Dressing

Bitters Salad
I love a healthy salad that packs flavor and isn’t something I make every day. This definitely fits the bill.
The bitters are beautifully contrasted with the sweetness of the raspberries and tang of he lemon juice.
Ingredients
1 heart of romaine lettuce, ripped into bite-size pieces
1 endive, ripped into bite-size pieces
½ cups arugula and/or watercress, ripped into bite-size pieces
1 rib celery, thinly sliced
2 scallions, chopped
2 tablespoons chopped flat-leaf parsley
1 small garlic clove, minced
1/4 cup black olives
1/4 cup baby green tomatoes, cut in half
salt and pepper to taste

 

Dressing Ingredients
1/4 cup raspberries
3 tablespoons freshly squeezed lemon juice

1 tablespoon white wine vinegar
½ cup extra virgin olive oil

1 tablespoon dijon mustard

Directions
Combine all the ingredients together in a large bowl.

Just before serving, blend the dressing in a blender on high, pour over the salad and toss.

Drunken Whiskey Garlic Shrimp

Who doesn’t like whiskey, did you know that there are 0 carbs in whiskey. Just another reason to grab a bottle and start enjoying. Well, at least share the bottle with your friends. 😉Drunken Whiskey Garlic Shrimp

Ingredients
2 pounds shrimp (if frozen, thaw the shrimp in a colander and run cold water over it or allow it to thaw in the fridge)
4 tablespoons minced garlic
1/4 cup whiskey
1/2 jalapeno, seeded and diced
1 tablespoon old bay seasonings
2 tablespoons lemon juice

Directions
Place all of the ingredients in zipalock bag and allow it to marinate for at least 2 hours in the fridge, it can also marinate overnight for an intense flavor.

Remove the shrimp from the marinade and place them on wooden skewers that have been soaked in water.

Grill the shrimp on each side for 3 to 4 minutes (depending on the size.) When the shrimp has changed from translucent to white, it is done. Serve with additional wedges of lemon.

Chicken Saltimbocca

Chicken SaltimboccaThis classic Italian dish has been elevated with Parmesan cheese (cheese makes everything better) and the wine adds an amazing touch!

Ingredients
2 chicken breasts, cut into half and pounded with a meat mallet until they are very thin
1/4 teaspoon salt
12 teaspoon black pepper
8-12  slices of prosciutto (I like to use 12 for great flavor)
1/4 cup grated Parmesan (feel free to leave out if you want)
1 teaspoon dried sage or 2 teaspoons fresh sage
1 tablespoon oil (I like to use coconut but use what you like)
2 tablespoons butter
1 (14-ounce) can low-sodium chicken broth
4 tablespoons fresh lemon juice
4 tablespoons dry white wine (low-carbers, leave this out and just add additional chicken broth)

Directions
Sprinkle each piece of chicken with salt and pepper. Place 2-3 pieces of prosciutto on one side and sprinkle the Parmesan and sage in the center and fold in half. You can use toothpicks to keep the chicken from opening up.

Heat the oil in the pan to medium, add the chicken and allow it to cook until golden brown on both sides (2-3 minutes per side.)

Add the butter, chicken broth, lemon juice and white wine and allow it to cook on medium-low until the chicken is fully cooked through.  This should take 8-10 minutes.

Serve the chicken with the condensed sauce drizzled over.

Homemade Paneer

I absolutely adore paneer (Indian cheese that is light and resembles mozzarella cheese. This is made in Indian homes and added to several recipes. I can’t seem to get enough of paneer!! Most people think that it is difficult to make cheese but it is beyond easy.Homemade Paneer

Ingredients
8 1/2 cups whole milk
4 tablespoons white vinegar or 1/4 cup lemon juice (you can use either depending on what you have in your cupboards)
1/4 to 1/2 teaspoon salt
cheesecloth
string

Directions
Using a large colander or mesh strainer, line it with 3-4 pieces of cheesecloth.

In a large heavy-bottomed pan, bring the milk to a boil and before it begins to boil, turn off the stove and add the curdling agent (vinegar of lemon juice) and the salt. Stir the mixture and allow it to stand for 10 minutes so the curds can begin to form.

Drain the mixture through the cheesecloth and please make sure that you are draining into a bowl, you want to keep the liquid aka the whey.

You want to let this curds cool and then squeeze all of the liquid out of the cheesecloth and tie it as tightly as possible when you form a flat disc and place it in a bowl and then transfer it to the refrigerator to harden for an hour or overnight. Cover the bowl to make sure it does not take on any flavors found in your refrigerator. Once it has hardened, cut the paneer into small cubes. You can just fry them in some butter and serve once golden brown.

TIP: Use the whey in soups or any other dishes to add flavor and to thicken.