Category Archives: lemon

Honey Lemon Bars

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Honey Lemon Bars

I’m a huge fan of anything lemon when it comes to baking.  These are amazing, and super simple to put together.  The honey adds just the right amount of sweetness without being overpowering.  A perfectly light, warm-weather dessert 🙂

honey lemon bars

 

The Recipe:

Dough:

1 cup all-purpose flour

2 tablespoons sugar

1/2 cup (1 stick) butter, cold

Filling:

2 large eggs

1/4 cup honey

3 tablespoons lemon juice

1 teaspoon lemon zest (my addition, but a little more lemon flavor never hurts in my opinion!!)

2 tablespoons flour

1/2 teaspoon baking powder

The Process:

1.  Heat oven to 350 F (325 F if using glass or dark metal pans)

2.  To make the dough, place the flour and the sugar in a mixing bowl and stir to combine.

3.  Cut the cold butter into small chunks and add to the flour mixture.  Using your hands, rub the butter into the flour mixture until all the butter disappears and the dough starts to hold together a bit.

4.  Place the dough in an 8″x8″ baking pan and press into the bottom in an even layer.

5.  Place in oven for approximately 10-12 minutes to bake.

6.  While the crust is baking, prepare the filling.  Break the eggs into a mixing bowl and add the honey and lemon juice.  Whisk together until completely blended.  Add the flour and baking powder and whisk again until smooth.

7.  Remove crust from the oven and pour the lemon filling into the pan.

8.  Bake for 20-25 minutes.  The filling should not move when you slightly shake the pan.  If it does, place back in the oven for another 5 minutes.

9.  Transfer to a cooling rack and allow 10 minutes for cooling before cutting into squares.  Sprinkle with powdered sugar and enjoy the lemony goodness!

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Rosemary Roasted Chicken

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This was my first official whole roasted chicken ever!  I’ve cooked a turkey once, maybe twice in my life, but that’s about it.  And truthfully, I’m sold.  Home-cooked chicken breasts are always so dry and tasteless it seems.  This chicken was perfectly juicy and moist (and we had enough left over to make an awesome Thai coconut soup the next day!)  I took some liberties with this recipe though.  For one, no one in my house will eat a tomato – roasted or not.  So, I omitted those and chose to stuff the chicken with lemon wedges instead.  And I changed my cooking time/temperature based on good friend’s suggestion – so glad I did.

y Lemon Roasted Chicken

The Recipe:

1 (5.5-6 lb whole roasting chicken), giblets removed

1 tablespoon salt (sounds like a lot, but it really needs to soak into all the meat)

1/2 teaspoon pepper

2 tablespoons fresh rosemary, finely chopped – plus whole sprigs for the cavity

1 lemon, cut into wedges

4 tablespoons butter, room temperature

The Process:

*Pre-heat oven to 425 F

1.  Remove chicken from packaging and remove giblets.  Rinse under cold water and pat dry.

2.  Stuff cavity with lemon wedges and several rosemary sprigs.

3.  Blend butter, chopped rosemary, salt and pepper in a bowl.  Rub compound butter onto (and under) chicken skin.

4.  Tie legs together (don’t make my silly mistake first and not but the breast side up before doing this!) with kitchen string and tuck wings under.

5.  Place chicken in roasting pan.

6.  Bake for 1 hour 30 minutes at 425 F.   Breast should reach an internal temperature of 165 F.

 

Any one else have some good tips for a newbie chicken roaster like myself?