Thursday, March 16, 2017

Lemon Lush

Crust
1 cup pecans, chopped
3 tbsp white sugar
½ cup butter, melted
1 cup flour

Cream Cheese Filling:
1 x 8 ounce package cream cheese, softened
1/2 - 1 cup powdered sugar
1 tsp lemon zest
2 tbsps lemon juice

1 pkg Sherriff lemon pie filling prepared as directed (cooled)
1½ cups Cool Whip
Finely grated lemon zest

Crust: Mix the flour, butter, sugar and pecans together. Press into a 9x13 baking dish. Bake at 350F for 20-25 minutes or until lightly golden brown. Let crust cool.

Cream Cheese Layer: Beat cream cheese, icing sugar zest and lemon juice together until smooth. Spread over cooled crust.

Gently spread the lemon filling over cream cheese layer, then cover with Cool Whip. Dust with icing sugar and finely grated lemon zest. Chill.

Tuesday, March 14, 2017

Broccoli Bites

2 cloves garlic, finely minced (or 1 tsp garlic powder)
4 green onions, chopped
1 head fresh broccoli, steamed and chopped into small pieces
¾ cup panko breadcrumbs
½ cup sharp cheddar cheese
⅓ cup parmesan cheese or asiago cheese
2 eggs, lightly beaten
salt & pepper
1/4 cup chopped fresh coriander


Line a baking sheet with parchment paper and lightly spray with PAM. Mix above ingredients gently together. Form into patties and place on greased pan. Lightly spray the tops of the patties with PAM. Bake at 375F for 6-8 minutes until bottom is lightly browned. Flip and bake for another 6-8 minutes until lightly browned. Serve with Tzatziki sauce for dipping or

Yogurt dressing:
1 3/4 cups Greek yogurt
2 tbsp lemon juice
2 tbsp chopped fresh dill
2 tbsp mint
2 tbsp cilantro
salt and freshly ground pepper

Tuesday, March 7, 2017

Greek Garlic Lemon Chicken

4 chicken breasts
1/2 cup Farmboy lemon garlic dressing
3 cloves garlic, minced
2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
Salt and freshly ground black pepper
Chopped fresh Cilantro

Place chicken in Ziplock bag. Pound thicker parts of chicken to even thickness. In a bowl whisk together lemon dressing, garlic, oregano, basil, thyme, rosemary and salt and pepper. Pour into bag with chicken. Marinate 2 - 5 hours (rotate bag and move chicken occasionally). 

Bake at 375F for 20-30 minutes til done (160 - 165 degrees in center of chicken on an instant read thermometer). Let chicken rest 5 minutes, garnish with fresh cilantro.

Serve with roasted potatoes, asparagus and cherry tomatoes. Side: Cucumber Salad 

Recipe inspired by: Cooking Classy