Tag Archives: lemon

Garlic Lemon Grilled Asparagus with Feta Cheese

Garlic Lemon Grilled Asparagus with Feta Cheese

I just redecorated my balcony with all new furniture and decor, and now all I want to do is grill everything and hang out on the balcony!

And that’s pretty much what I’ve been doing for a week straight!

Read the full post here!

Lemon Berry Muffins

Lemon, Strawberry, Muffins, Recipe, Breakfast, Brunch, Food, FruitBefore leaving on my Summer Adventure in May my wonderful Mom purchased me a stoneware muffin pan at a Pampered Chef party she attended in Oklahoma.  Unfortunately I wasn’t able to use my new amazing kitchen gadget before I had to pack it into storage for the summer. I knew when I finally got settled in my new home in San Diego I wanted to bust that baby out and put it to work.

I decided to combine two of my favorite sweet and tart flavors into a muffin and thus the Lemon Berry Muffin was born. I ate a couple myself and delivered the rest to my dear friends in San Diego who let me borrow their hammer drill three times to get shelves, TV’s and art work on the walls (which are mostly composed of cement and metal studs) in my new place!

eggs, butter, flour, milk, sugar, salt, strawberries, lemon

Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients (makes 9 muffins)

  • 3 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 1/2 cup milk
  • 1/2 cup butter (room temperature)
  • 2 eggs
  • 2 lemons (juice and zest)
  • 1/2 cup strawberries (sliced)

Start by combining the flour, baking powder and salt in a small mixing bowl.

flour, baking powder, salt, mix, batter, muffins, recipeNext combine the butter, sugar, milk and eggs, then add in the flour mixture.

passionfruit, poppy seeds, muffins, butter, coconut milk, recipe, breakfast, batter, mixCombine well then add the lemon juice, zest and strawberries.

lemon, strawberries, berry, muffins, batter, breakfast, recipe, brunch, food Fold all the ingredients together then spoon into the muffin pan.

lemon, strawberries, berry, muffins, batter, breakfast, recipe, brunch, foodPlace in the oven at 350° for 25-30 minutes.  Remove when golden and cooked through.

lemon, strawberries, berry, muffins, batter, breakfast, recipe, brunch, foodThe great thing about the stoneware is that the muffins cook evenly from top to bottom and slide out easily with no muffin liners needed.

Lemon, Strawberry, Muffins, Recipe, Breakfast, Brunch, Food, FruitThese are easy to make for breakfast any day of the week!

Lemon, Strawberry, Muffins, Recipe, Breakfast, Brunch, Food, FruitForget traditional blueberry muffins, there’s a new berry muffin in town 🙂

lemon, strawberries, berry, muffins, batter, breakfast, recipe, brunch, food

Click here for printer-friendly version: Lemon Berry Muffins

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute the flour for a gluten-free flour alternative to make this dish gluten-free.

Chopped Challenge Thursday: Mozzarella, Thyme, Sun Dried Tomatoes and Rhubarb

lemon, thyme, chicken, rhubarb, date, chutney, red wine vinegar, sun dried tomato, garlic, mozzarella, parmesan, risotto

It’s that time of the week again, time for “Chopped Challenge Thursday”!

lemon, thyme, chicken, rhubarb, date, chutney, red wine vinegar, sun dried tomato, garlic, mozzarella, parmesan, risottoThis week the first four responses came from Miss Muffet Bond (yes, my Mom!) with Mozzarella, Amanda Kamermayer with Thyme, Liz Ragland with Sun Dried Tomatoes and technically the fourth came from DeAndre Matthews with Kumquats.  Unfortunately kumquats don’t come into season until November, so I had to go with my number five response from Amy Black with Rhubarb.

I had already decided on a Kumquat Thyme Chicken with Sun Dried Tomato and Mozzarella Risotto when Rhubarb came into my life.  Now what? I decided to stick with the plan yet replace the kumquat with lemon and top the chicken with the rhubarb.  I cooked the rhubarb in red wine vinegar, brown sugar and lemon to give it a sweet, tart and acidic bite on top of the chicken.  The result ended up being so delicious, I was actually glad I was thrown that Rhubarb curve ball in the last hour!

The final result of “Chopped Challenge Thursday” Week Two: Lemon Thyme Chicken topped with a Rhubarb Date Chutney on a bed of Sun Dried Tomato Mozzarella Risotto

lemon, thyme, chicken, rhubarb, date, chutney, red wine vinegar, sun dried tomato, garlic, mozzarella, parmesan, risotto, recipe, food, Italian

Ingredients

Lemon Thyme Chicken

  • 2 tbsp olive oil
  • 1 lemon (juiced)
  • 2 cloves garlic (crushed)
  • 1 tbsp thyme
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 large chicken breasts

Rhubarb Date Chutney

  • 1/2 cup red wine vinegar
  • 1/4 cup water
  • 1/2 cup brown sugar
  • 1/2 lb rhubarb (sliced thin)
  • 1 tbsp lemon juice
  • 2 sprigs thyme
  • 1/2 cup dates (pitted and chopped)

Sun Dried Tomato Mozzarella Risotto

  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 2 cups arborio rice
  • 6-7 cups chicken stock
  • 1 tsp black pepper
  • 1/2 tsp sea salt
  • 1/2 cup parmesan cheese
  • 1 cup mozzarella cheese (shredded)
  • 1/4 cup sun-dried tomatoes
  • 2 tbsp fresh basil (chopped)

Start by making the marinade for the chicken.  Combine the first 6 ingredients in a small mixing bowl. Pour over the chicken in a large Ziploc bag or shallow dish.

Marinade, Lemon, Thyme, Chicken, Olive Oil, GarlicCoat well then place in the refrigerator for 20-30 minutes.  Next, begin making the chutney.

Start by bringing the red wine vinegar, water and brown sugar to a simmer.  Next, add the rhubarb.

Red Wine, Vinegar, Brown Sugar, Rhubarb, ChutneySimmer for 8-10 minutes or until the rhubarb has softened.  Next, mix in the chopped dates, lemon juice and thyme sprigs.  Remove from the heat and allow to cool.

Red Wine Vinegar, Brown Sugar, Lemon, Thyme, Date, Rhubarb, Chutney, RecipeNow, it’s time to throw that chicken on the grill! The grill should be heated to medium and chicken should be cooked 10-12 minutes per side.

Chicken, Grilling, Recipe, Lemon, Thyme, Olive oil, lemon juice, garlicWhile the chicken is grilling, it’s time to get going on the risotto.

Start by bringing the chicken stock to a boil in a large sauce pan.  On the next burner heat the olive oil over medium-high heat. Add the onions and cook down for 5-7 minutes.

onions, olive oil, garlic, chicken stock, risotto, recipe

Add the garlic and cook for an additional minute. Next, add the rice and cook for 1-2 minutes.

onion, rice, risotto, garlic, olive oil, recipeNow start adding the chicken stock in one ladle at a time.

risotto, rice, chicken stock, how to, recipe, garlic, olive oilAs soon as the rice has absorbed all of the liquid, add another ladle of chicken stock.  Continue this process for the next 15-20 minutes or until the rice is soft and the risotto is creamy. Continue stirring throughout the process so that the rice does not stick to the bottom of the pan and burn.

Don’t be scared of risotto, it’s not hard to make, it just takes some love and attention (like me, hehe!)

Taste the risotto as you go, if you run out of chicken stock and it still isn’t to your creamy, delicious standards, don’t fret, just add water to the boiling pot and ladle that in until the risotto is perfect. You will know,  I did a little happy dance when I tasted mine and it was perfect!

Also, don’t forget about the chicken on the grill while making the risotto.  It only needs to be flipped once, so I give you permission to leave the risotto unattended for 60 seconds to flip the chicken!

To finish the risotto add in the salt, pepper, cheeses, sun-dried tomatoes and basil.

lemon, thyme, chicken, rhubarb, date, chutney, red wine vinegar, sun dried tomato, garlic, mozzarella, parmesan, risottoStir to combine well.

At this time the chicken should have those perfect grill marks and be ready to go.

Chicken, Lemon, Thyme, Garlic, Olive Oil, Grill, Recipe, Food

Plate up the dish by placing the risotto on the side or under the chicken breast, then spoon the sauce from the chutney over the chicken, it gives it an amazing juiciness.  Next, place the chutney on top of the chicken and serve!

lemon, thyme, chicken, rhubarb, date, chutney, red wine vinegar, sun dried tomato, garlic, mozzarella, parmesan, risotto

I’m loving the results of these Chopped Challenges, I could definitely eat this dish over and over again!

lemon, thyme, chicken, rhubarb, date, chutney, red wine vinegar, sun dried tomato, garlic, mozzarella, parmesan, risotto, recipeIf rhubarb is out of season or not available in your area, tart apples can be substituted.

lemon, thyme, chicken, rhubarb, date, chutney, red wine vinegar, sun dried tomato, garlic, mozzarella, parmesan, risotto♣ Vegetarian Option: Use vegetarian chicken breast substitutes and vegetable stock instead of chicken stock.

♦ Gluten Free Option: Since rice is naturally gluten-free, so is risotto, that makes this entire recipe gluten-free!

Lemon Herb Salmon

Healthy Lemon Herb Salmon

This might be the most unique post on the blog to date because I’m posting it from 30,000 feet in the air!  Yes, I’m on a plane from Miami to Los Angeles that is WiFi enabled and allowing me to post to all of you amongst the clouds in the sky!

This post is also special because it involves a meal I made for two of my favorite people, my best friend and her boyfriend, who also happens to be one of my best friends! I am so beyond happy that the two of them found each other because they couldn’t be more perfect together!  I love staying with them when I’m in Phoenix because they enjoy many of the same things I do such as food, fashion and relaxation!

My last night in Phoenix I wanted to cook them a “Thank You” dinner for allowing me to stay at their beautiful condo while in town for the weekend. I asked my best friend what she wanted to eat and she said fish so I suggested salmon. It couldn’t have worked out more perfectly because the only seafood recipe I’ve posted thus far on LLB was my yummy chili-lime-garlic shrimp, so adding a fish main course seemed necessary at this point!

Lemon Herb Salmon

I paired the salmon with an Italian Corn Salad and Buffalo Potato Salad. I know it sounds interesting, but her boyfriend loves all of my buffalo sauce recipes so I had to incorporate it into the meal and came up with this delicious little side dish!

Lemon Herb Salmon Ingredients

Ingredients (serves 4)

  • 2 lbs salmon
  • 1/2 cup olive oil
  • 2 tbsp fresh basil (chopped)
  • 2 tbsp fresh rosemary (chopped)
  • 2 tbsp fresh parsley (chopped)
  • 3 large lemons
  • 3 cloves garlic (minced)
  • 1 tsp salt
  • 1 tsp pepper

Add the olive oil to a small mixing bowl, then chop the fresh herbs.

Add the herbs to the olive oil.

Next, zest two of the lemons into the olive oil herb mixture.

Then add the minced garlic.

Squeeze in the juice of the two lemons.

Whisk well.

Place the salmon skin side down in a shallow baking dish.

Top with the lemon herb mixture.

Lemon Herb Salmon Recipe

Thinly slice the additional lemon and place on top of each piece of salmon.

Paleo Lemon Herb Salmon Recipe

Cover with foil and place in the refrigerator for an hour to marinate.

Remove from the refrigerator and cook at 400° for 30 minutes.

Baked Lemon Herb Salmon Recipe

Simple as that, dinner is served!

Lemon Herb Salmon Recipe

Delicious served with Italian Corn Salad, Buffalo Potato Salad,  Garlic Lemon Asparagus or Nutty Greens with Bacon and Bleu Cheese.

♦ Gluten Free Option: This recipe is gluten-free.

Lemon Herb Salmon

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 40 minutes

Serving Size: 4

Lemon Herb Salmon

Ingredients

  • 2 lbs salmon
  • 1/2 cup Enzo Olive Oil
  • 2 tbsp fresh basil (chopped)
  • 2 tbsp fresh rosemary (chopped)
  • 2 tbsp fresh parsley (chopped)
  • 3 large lemons
  • 3 cloves garlic (minced)
  • 1 tsp salt
  • 1 tsp pepper

Instructions

  1. Add the olive oil to a small mixing bowl.
  2. Chop the fresh herbs and add to the olive oil.
  3. Zest two of the lemons into the olive oil herb mixture.
  4. Add the minced garlic.
  5. Squeeze in the juice of the two lemons and whisk well.
  6. Place the salmon skin side down in a shallow baking dish.
  7. Top with the lemon herb mixture.
  8. Thinly slice the additional lemon and place on top of each piece of salmon.
  9. Cover with foil and place in the refrigerator for an hour to marinate.
  10. Remove from the refrigerator and cook at 400° for 30 minutes.
http://whitneybond.com/2012/04/10/whats-for-dinner-lemon-herb-salmon/

Lemon Zest Cupcakes with Lemon Cream Frosting

As the resident foodie and party planner extraordinaire for all my friends, when Birthday time comes around I’m everyone’s first call!  For a friend I’ve known my whole life I pull at all the stops, and that friend would be Billy!  It just happens that Billy’s Birthday fell on Superbowl Sunday this year, bonus!  So a duel celebration was in order, biggest football day of the year and celebrating the birth of one of the greatest guys I know!

So the first question I ask my friends as their birthday approaches is “what kind of cake”?  This year Billy responds with the dreaded “surprise me!”  Oh no, this means not only do I have to come up with an amazing cake, I also have to figure out what kind of cake that is! So in true little leopard fashion, I made three cakes, just to be sure!!! Some were made into cupcakes, like these delightful little desserts! (Easier for sharing at a party!)

Ingredients (makes 48 mini cupcakes or 24 large cupcakes)

  • 3 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (1 stick)
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • lemon zest from 2 lemons
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla
  • 1 cup half-and-half

Start by pre-heating the oven to 350° and lining a cupcake pan with paper liners.

Next, combine the flour, baking powder and salt in a small mixing bowl.

In a medium mixing bowl cream the butter and sugar together, then add eggs one at a time. Next, add the zest and vanilla.

Then add the lemon juice and half-and-half.

Combine together with electric hand mixer.

Mmmm creamy! Now spoon into the lined cupcake pan.

I used the mini-cupcake pan because they’re so darn cute and easy to gobble up in one bite!

Bake for app 15 minutes.

Now it’s time to make the Lemon Cream Frosting!  I simply took my Cream Cheese Frosting recipe and added lemon juice!

Ingredients

  • 2 8 oz packages cream cheese
  • 1/2 cup butter, softened
  • 2 cups confectioners sugar, sifted
  • 1 tsp vanilla extract
  • Juice of 1 lemon

Use an electric hand mixer to combine ingredients. Next spread on top of the lemon zest cupcakes!

Now of course I have no pictures of the cupcakes WITH the frosting on top! I got busy making all of the other delicious Superbowl Party food and asked my girls to frost the cupcakes for me, by the time I realized there were no pictures, they were all gone!

I promise they were as pretty as they were yummy!