Toasted Orzo with Roasted Garden Vegetables

It took a bit of time to think of an appropriate title for this dish because it is complex in flavor, yet so easy to make. The key flavor is centered around summer vegetables that please so many like me, who suffer through snowy and long winters.

My family requests this dish for summer functions because it can be served warm or cold. What distinguishes this dish from your typical orzo pilaf or salad, is toasting the orzo. Such an approach not only brings a contrast of color, but enhances the flavor of the pasta.
As for the vegetables, the simpler the better. Once again, you do not have to do much to fresh ingredients. The dressing focuses on lemon, which complements the richness of the pasta and roasted vegetables.


Toasted Orzo with Roasted Garden Vegetables
Serves 4-6

For the orzo:
1 16 oz. box orzo
4 tablespoons extra virgin olive oil, divided
5-6 cups water
3-4 zucchini, sliced thin
2 medium sized Italian eggplant, quartered then sliced
2-3 yellow summer squash, sliced thin
3 Roma tomatoes, sliced
2 tablespoon kosher salt, divided
1 tablespoon black pepper

For the dressing:
2 shallots, minced
juice of one lemon
3 tablespoons extra-virgin olive oil
1/4 cup Kefalotyri or Roman cheese, grated
1/4 cup chopped flat leaf parsley, chopped

Pre-heat oven to 425 degrees. In a large bowl, toss the vegetables with 2 tablespoons olive oil, salt and pepper. Place seasoned vegetables on a half sheet pan lined with parchment paper. Bake for 30 minutes until golden brown.

While vegetables are roasting, heat 2 tablespoons of olive oil in a heavy bottom 6 qt. pot. Over medium heat toast half the box of orzo, stirring frequently for about 5-10 minutes until golden brown. Be careful not to burn. Remove pot from the heat. Allow to cool for about 5 minutes. Add the remaining untoasted orzo and water. Bring to boil. Season with 1 tablespoon salt. Cook for 10 minutes until water is absorbed and orzo just tender.

Combine the orzo and roasted vegetables. Mix the shallots, lemon juice, olive oil, cheese and parsley. Toss the orzo mixture with the dressing. Serve warm at room temperature or cold.

Sockeye Salmon Ala Helen

At length I have discussed the great many things I learned from shadowing my mother in the kitchen. Her wisdom is never lost on me. Helen's rustic baked salmon with almonds and dill is another family favorite. In this version, finely chopped toasted walnuts with lemon zest and fresh dill encrust a beautiful piece of sockeye salmon. There is a fine line between undercooked and overcooked salmon, and while I may have moved closer to the overcooked side, the flavor more than made up for the cooking time error. Bottom line-- watch the fish! Since sometimes all you really need to serve is one, this dish can obviously be adjusted for a crowd.

Walnut Encrusted Sockeye Salmon

Adapted from my mom (Helen)

Serves 1

1 8 oz. sockeye salmon fillet

1/2 cup toasted walnuts

2 fresh springs dill, finely chopped

zest of one lemon

1 teaspoon kosher salt

1 teaspoon black pepper

1/2 tablespoon whole grain mustard

Pre-heat oven to 400 degrees. In a food processor grind the cooled walnuts until finely chopped. Add the dill, lemon zest, salt and pepper, and pulse for a few seconds until everything is combined. Apply a thin coat of mustard to the fish. Place an even coat of walnut mixture on top of the mustard. Place onto a greased pan and bake for 15 minutes.

Lemon Braised Spinach with Pine Nuts

I have always wanted to ask Popeye "Are you smoking crack?". Clearly only someone on drugs could enjoy spinach that much. It's the same question I posed to my husband when early on in the relationship he revealed that spinach was one of his favorite foods. He warned my lack of love for spinach could be deal breaker. Since then I have come a long way. However to move forward one needs to look back. Maybe it was the smell or texture there was something that I just didn't dig about spinach leaves and certainly wasn't a lack of exposure as it is difficult to avoid spinach growing up Greek. My mother's spanakorizo (spinach and rice) is one of her most requested dish. Now a few years have based since I questioned my husbands "drug" problem and luckily he realized both spinach and I could coexist.

My spinach frown has been turned upside down thanks in part to this dish. Spinach tastes so much better topped with lemon with a side of crusty bread and feta. The beauty of this dish is the utter simplicty in cooking witout adding more liquid as spinach has enough or cooking for a long period of time. Both spinach fans and novice will be pleased . Oh and I love the watery, lemony goodness in this pic. It's perfect for dipping bread.

Braised Spinach with Pine Nuts
Serves 2

1 16 oz. bag of curly spinach, washed and stems removed
1 small onion, grated
1 clove garlic, minced
1 green onion, chopped
2 tablespoons extra virgin olive oil
juice of 1/2 lemon
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried dill (fresh if you have it)

Heat olive oil in a large pot. Add grated onion and garlic. Cook until fragrant, about 2-3 minutes. Over medium high heat add the spinach. Mix well and cover pot. Allow spinach to wilt about 5-6 minutes. Remove from heat. Stir in lemon juice, salt, pepper and dill. Serve warm.

Roasted Lamb with Fresh Herbs

Sunday dinner is my favorite meal of the week. I tend to have more time, patience and over all energy to prepare things that require a little more love. Lamb is perfect dish when time is not a factor and nothing makes more happy than lamb whether stewed, roasted, grilled even poached, I have not met a cut or preparation I could resist. Now certain cuts of lamb such as chops can be prepared quickly others such as this shoulder piece need some TLC. While most in North America consider lamb a restaurant only dish most of the rest of the world treat lamb as a rustic dish suitable for both everyday meals and celebrations. Admittedly I am spoiled living in an area comprised of many nationalities that appreciate lamb thus I have access to affordable cuts not usually found the grocery stores. None the less lamb shanks or leg of lamb would be brilliant in this dish. Considering this roast was on the fatty side I knew it would stay moist and a simple herb rub would ensure the flavor of the lamb would come out. One thing I have not seemed to embrace is medium rare lamb. If that's your thing decrease the cooking time by about a half hour.

But let me make one thing clear the real reason to roast lamb is to make lemon potatoes. :)

Roasted Lamb Shoulder
4 servings

4-5 lb. Lamb shoulder

2 tablespoons fresh rosemary chopped

1 tablespoon fresh thyme, chopped

3 tablespoons kosher salt, divided

2 tablespoons fresh black pepper

1 large clove of garlic

1/4 cup lemon zest (zest of 2 lemons)

juice of 1 lemon

2 cups water

Pre-heat oven to 400 degrees. Rinse lamb in cold water, pat dry and place in roasting pan or dutch oven, season with half the salt and all the pepper. In a food processor combine the rosemary, thyme, half the kosher salt and lemon zest. Pulse until finely minced. Slowly pour in the lemon juice. Mixture should be somewhat thick. Rub the herb mixture on the lamb. Place in the oven (uncovered ) for 30 minutes. Cover and continue to cook for 1.5-2 hours. Remove lamb from pan and continue on for lemon potatoes. Let the roast rest for 15 minutes. Carve and serve with lemon potatoes.

Lemon Potatoes

4 servings

2.5 lbs. russet or yukon gold potatoes, peeled and rinsed

2 tablespoons dried Greek oregano

juice of 1 lemon

1/4 cup olive oil (optional, if lamb has no fat add oil)

1 tablespoon kosher salt

1/2 tablespoon black pepper

1-2 cups of water (optional, if there is plenty of cooking liquid no need for water)

Heat oven to 425 degrees. Combine potatoes, oregano, salt and pepper. Mix the olive oil if using and lemon. Pour the lemon mixture over the potatoes. Place in the cooking liquid and roast for 45 minutes until liquid is absorbed and potatoes are golden.

Whole Wheat Spaghetti with Ricotta

Pasta, cheese and lemon are three of my favorite foods. Each is fabulous on its own, but together the flavors create a wonderful meal. The whole wheat pasta movement has been brought to my grocery store and comes in a wide variety of shapes and sizes. This variety is a bit more healthy, perfect for summer, and so very easy. I first saw the combination of ricotta and pasta on Everyday Italian on the Food Network. I chose not to follow that recipe to the tee and added more lemon for a summer twist.

Whole Wheat Spaghetti with Ricotta

6 Servings

1 box whole wheat spaghetti

16 oz. whole milk fresh ricotta

2 tablespoons freshly grated Parmesan cheese

zest of one lemon

1 teaspoon olive oil

1/4 cup 1% milk

salt and pepper

4 oz. fresh mozzarella, optional, if baking

Cook spaghetti according to package directions. In a separate pan heat the olive oil. Add milk, ricotta, Parmesan and a pinch of salt and pepper. Combine drained pasta with ricotta mixture. Add lemon zest and a pinch of pepper. Serve immediately. For leftovers, top with mozzarella, bake for 10-15 minutes until warmed through and broil for 2-3 minutes until cheese bubbles.

Scallop and Asparagus Lemon Spaghetti

If I had access to super fresh affordable seafood, I would likely integrate some element from the sea in every dish I consumed. In the Detroit area, one has to search to find fresh and reasonable seafood. I never understood why markets in the the "Great Lakes State" sold overpriced and old fish. Such actions are a disservice to the fishing industry in this great state.

I found a market, Papa Joe's, that supplies the freshest seafood in town. What I like best about Papa Joe's, is that they know their stuff and humor my quest to find only the best at the right price. I never buy seafood without first smelling the product, and they do not blink when I ask to see and smell my selection. There are so many ways to spruce the color of a fish, but it is difficult to mask the odor of old fish. However, this market has some of the highest prices in town, but they often have sales and is one of the only places that does not only put their "old" stuff on sale. This special this week involved one of my favorite ingredients- sea scallops. At $14.99 per lb as opposed to the normal $20-24 per lb, it is still quite expensive, but very much worth it.

When it comes to cooking seafood the more simple the approach- the better. Good stuff does not take a lot of work. Usually I just sear the scallops and serve either over lettuce or rice. In this case, I had some lovely asparagus and I was craving pasta. I really enjoyed the white wine/lemon/shallot sauce. The sauce held the dish together and complemented the buttery scallops. The roasted asparagus gave the dish a smokey flavor. I was afraid that the asparagus may over power the delicate scallop flavor. Nevertheless, I was surprised that the asparagus brought out the scallop flavor. My husband commented that a few red pepper flakes would have added some needed heat. This dish is definitely a keeper.

Scallop and Asparagus Lemon Spaghetti

Generously Serves 4

1 lb. fresh sea scallops

1 16 oz. box of spaghetti

2 shallots finely chopped

1 bunch asparagus, cleaned and cut in to thirds

Juice of 1 lemon

2 tablespoons butter, divided

1/2 cup dry white wine

1/2 tablespoon olive oil

Salt and pepper to season

Preheat oven to 400 degrees F. Place asparagus on sheet pan. Drizzle with olive oil and roast for 10-15 min. Meanwhile, cook pasta according to package directions, drain and set aside. Slice scallops horizontally, wash and pat dry. Heat 1 tablespoon butter in a large skillet. Season scallops with salt and pepper. Add half the scallops and cook for about 2 minutes on each side. Do not overcrowd the pan. Cook remaining scallops. Keep slightly warm. In pan used to sear scallops, add 1 tablespoon butter. Add shallots and cook until slightly soften a few minutes. Add wine and lemon juice. Cook until sauce reduces by half. Check the seasoning. Toss pasta and asparagus. Top with scallops and wine sauce.

Lemon Blueberry Cheesecake Bars

Blueberries and lemon are a classic combination that bring out the best flavors of spring. You cannot go wrong with cheesecake. I found the cheesecake bars to be more simple than a traditional cheesecake. I was looking for something light and fruity for a Mother's Day lunch dessert. If you follow my blog you know that I am not a seasoned baker, so I did not want to take too much of a risk. I have come to the conclusion that I usually fail at sweet items that require flour.

The bars were smooth, slightly sweet and tart. I followed the recipe as written and made a few adjustments. I liked the thickness of the bars since cheesecake can be so rich.

Happy Mothers Day to all!!!



Lemon Blueberry Cheesecake Bars

Tyler Florence, Food Network Website

Yields 10 bars

For the base:

Butter, for greasing

2 tablespoons sugar

1/8 teaspoon ground cinnamon

9 graham crackers

1/2 stick unsalted butter, melted (used 2 tablespoons unsalted butter)

For the filling:

16 ounces cream cheese, room temperature

2 eggs (used 1 extra large egg)

2 lemons, zested and juiced (combined lemon zest with sugar)

About 1/2 cup sugar, eyeball it

1 1/2 cups fresh blueberries

Powdered sugar, for dusting (omitted)

Preheat oven to 325 degrees F.

For the base:

Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.

For the filling:

Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed. As the cake bakes they will sink a little more and break down. Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars.

Dust with powdered sugar.

Thin Cut New York Strip with Chimichurri Sauce

I love me a thick steak- seared on the outside and red on the inside. Thinner cuts usually dry out and aren't generally that good and remind me of overcooked, tough steaks in Europe. If there is one thing we do well in the US - it's steaks. During my recent grocery shopping trip at Whole Foods this thin cut New York strip caught my eye. Considering the weather is, knock on wood, gorgeous this was a perfect cut for grilling and topped with a slightly spicy chimichurri sauce rivaled a thick cut steak. This came together very quick and I was surprised as to the ease of preparation for the chimichurri that was adapted from the June 2008 issue of Gourmet. A chopped herb sauce prevalent in South and Central America, this chimichurri was light and the lemon complements a somewhat fatty steak. The red pepper flakes add a nice bit of spice. I am a fan of flat leaf parsley but imagine that cilantro would as well work well.

Grilled New York Strip with Chimichurri Sauce
Chimichurri Adapated from Gourmet, June 2008
Serves 2

2 thin cut New York strip steak about 8 oz. each
Salt and pepper to season the steak
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon minced garlic
3/4 teaspoon hot red-pepper flakes
3/4 cup chopped flat-leaf parsley

Chimichurri Sauce
Whisk together olive oil, lemon juice, garlic, red-pepper flakes, and 1/2 tsp each of salt and pepper until salt has dissolved. Stir in parsley. Let chimichurri stand 20 minutes.



















Grilled Steak:
Heat grill. Season steaks with salt and pepper and grill over high heat for 2 minutes on each side. Top with chimichurri sauce.

Goat Cheese Stuffed Chicken Breast

I have said this before, and I will say it again, boneless skinless chicken breast is my NEMESIS. Besides marinating and grilling, I tend to stay away from this item, because it usually becomes overcooked and flavorless. I had goat cheese remaining from my previous dish, and figured goat cheese packs a punch, and may help moisten the chicken. I truly enjoy this dish and there are limitless combinations of ingredients that may be added to make this dish the life of the party.

Goat Cheese Stuffed Chicken Breast

Serves 2

2 boneless skinless chicken breasts
1 wedge goat cheese
1 tablespoon shallots
1 tablespoon lemon zest
1 teaspoon fresh thyme
1 teaspoon salt (divided)
1 teaspoon black pepper (divided)
1 tablespoon olive oil

Create a length wise cut in to chicken breast. Season chicken with salt and pepper. Combine goat cheese, shallots, thyme, lemon zest, salt and pepper. Heat olive oil in sauté pan. Place goat cheese mixture into the chicken. Place chicken in hot pan and cook over medium heat for at least 5 minutes on each side until fully cooked. For larger pieces, finish cooking in 350 degrees oven.

Tortellini Fontina Salad

I have no business making a cold pasta salad during the month of March in Michigan. I am begging for the weather Gods to dump lots of snow and ice. Regardless it's been a long and ridiculous winter. Yes I am a grown woman and consciously elected to live in a cold state but this winter was just too much. This is a relatively basic salad that could use whatever green vegetables one has on hand. Peas are my favorite and call out spring. To save time one could use a bottled dressing but I think homemade allows you to control the vinegar or acid. Store bought dressings usually are to white vinegary for me.

Tortellini:

1 16 oz. package of tri-colored tortellini cooked per package instructions

1/2 pint of cherry tomatoes

1 cup frozen peas cooked and cooled

1/4 fontina cubed

1/4 cubed grated parmesan

1/2 tablespoon olive oil

salt and pepper

Dressing or sustitute 2 cups of bottled Italian Dressing:

1/4 cup olive oil

2 tablespoons red wine vinegar

1 tablespoon shallots

pinch of red pepper flakes

Prepare tortellini per package instructions. Meanwhile heat 1/2 tablespoon olive oil in saute pan, add tomatoes season with salt and pepper and cook for a few minutes until tomatoes brown slightly. Heat peas per package instructions and drain well. Cube the fontina, grate the Parmesan. Drain tortellini and rinse with cold water. Ensure all water is removed. Combine pasta, tomatoes, peas and cheeses. For the vinaigrette, combine olive oil and vinegar add the shallots. Mix the pasta mixture with the vinaigrette. Allow to cool at room temperature and refrigerate overnight.

Oregano Roasted Chicken and Lemon Potatoes

This is one of my favorite dishes, it's simple and flavorful and is reminds me of home. Growing up my mom made this often and every Greek household has their own version. The only deviation from my mom's approach is the addition of Herbs de Provence. The key to this a really good Greek oregano. While others covet souvenirs from the Acropolis or such, I always bring back oregano which I store in a pillow case. I have no idea why I store in a pillow case I just do.

Roasted Chicken and Lemon Potatoes

Serves 4

1 fresh roasting chicken 5-6 lbs.

Juice of 2 lemons

1/2 cup olive oil

2-3 tablespoons Greek oregano

1 tablespoon Herbs de Provence

1 tablespoon kosher salt

1 tablespoon black pepper

1 lb. russet or yukon gold potatoes

1 cup hot water or chicken stock

Pre-heat oven to 375. Wash and dry chicken. Combine lemon juice, olive oil, oregano and herbs de provence. Salt and pepper chicken place in large roasting, pour 3/4 of the lemon/oil mixture over chicken and place in oven uncovered for 1 hour. While chicken is roasting peel and quarter potatoes place in bowl with cold water. Drain and add the remaining lemon/olive oil mixutre, set aside. Remove chicken from the oven and add either the water or chicken stock, add potatoes and roast for an additional hour or until juices run clear. Let sit for at least 15 minutes prior to serving.

Zucchini Cakes with Citrus Yogurt

No one is perfect and this is certainly the case of my ability to meal plan. Sometimes things just don not turn out as planned. I had a great number of Zucchini I need to use and my go to dish for this ingredient was out for this week. My mom told me of a recipe kolokeftetheis, basically at zucchini meatball. Of course Helen's (my mom) version called for either feta or myzethra and since I have neither (cut me some slack, we go through the stuff like candy) I used parmesan. I was not very motivated to make this but was very pleased with the outcome. I like the texture and flavor and the yogurt with zest was excellent. I will certainly make this again especially in summer when zucchini is plentiful.

For the Fritters:

5-6 medium zucchini

1 large egg

2 tablespoons minced italian parsley

1 tablespoon minced fresh dill

1/2 tablespoon minced fresh thyme

3 tablespoons minced shallot

1/4 cup grated parmesan

1/4 dried bread crumbs

Enough olive oil to pan fry these babies

Salt and pepper

Grate zucchini and please in a mesh strainer, place over a bowl. Add a few pinches of salt and let the zucchini hang out for about an hour. Using a piece of plastic wrap, press down and remove as much water as possible. Meanwhile, combine the parsley, dill, thyme, shallots, parmesan and bread crumbs. Once the zucchini feel most dry combine with the other items and combine with the egg. Heat the olive oil in a shallow saute pan. Form mixture into small cakes and saute until golden brown about 2-3 minutes on each side. Serve with citrus yogurt.

For the Citrus Yogurt:

1 cup Fage or any Greek style yogurt

Zest of one small lemon

Zest of one small orange

Pinch of kosher salt

Gently mix all ingredients and serve with zucchini fritters

BB: Chicken Piccata

This dish was selected by Lindsey of Noodle Nights and Muffin Mornings and what a selection it was. This is everything that is good about cooking at home, fast, easy, elegant and flavorful. I cook with lemon and chicken often and found this recipe heavy on the lemon, I added a bit of honey to the sauce to offset the tart lemon flavor. Such a fix has worked in the past and worked this time. Please check out Noodle Nights and Muffin Mornings for the recipe.

Lemon Braised Beef Short Ribs

Each miserable winter season I become mildly obsessed with one comforting ingredient, last year was macaroni and cheese, the prior year roasted chicken, this year beef short ribs. Mind you my waiste line pays for these "obsessions" but at least I stimulate the economy with the need to acquire new pants, Banana Republic should send me a thank you card. For Christians, the Lenten season is upon us and this is a time of fast and sacrifice thus it's time to throw in my short rib obsession. I hope next year I can hold on to something like spinach...

Most recipes involving beef short ribs either take an Asian approach or a red wine braise. While both are very good and satisfying, I wanted to try something that combined my love of citrus with this wonderfully fatty and flavorful cut of meat. I enjoyed this version but think a good red wine braise is the best fit for short ribs.

2 lbs. beef short ribs cross cut
1/4 olive oil
2 tablespoons black pepper
2 tablespoons kosher salt
1 small onion chopped
2 carrots chopped
1 tablespoon chopped thyme
4 springs of thyme
2 bay leaves
1/2 cup dry white wine
1 cup freshly squeezed lemon juice
1/2 cold water


Directions
-Rinse ribs and remove from the fridge at least and hour before cooking. Season with pepper and chopped thyme, add salt prior to searing.
-Pre-heat oven to 325 degrees.
-Heat olive in heavy bottomed vessel that holds at least 6 qt. In small batches sear the ribs on each side and remove from pot.
-Add carrots, onions, celery, thyme springs, bay leaf cook over medium heat for 10 minutes until softened.
-Deglaze veggies with white wine
-Add lemon juice and water, bring to a rolling boil, add short ribs cover with tight fitting lid and place in oven for 2 1/2 to 3 hours.
-Ribs at this point should fall off the bone and serve

Seared Scallop Salad

A great first course or a meal in itself, these seared scallops served over a simple salad are so satisfying. It is difficult to find good, fresh seafood in the winter months in Michigan. There are wonderful area markets such as Papa Joes that have a great selection of seafood but at $24.99 a pound it's not exactly a wallet friendly experience. Now I am sure scallops are pricey in any part of the country, so I only serve for special occasions or when we really crave this sweet treat. Enjoy!

2-4 servings

Ingredients:

Scallops:

1 lb fresh sea scallops about 6-8

2 tablespoons unsalted butter

kosher salt and black pepper

Salad:

1 bag mixed greens

1 shallot, minced

2 tablespoons lemon juice

2 tablespoons olive oil

Heat butter in large pan, meanwhile wash and thoroughly dry scallops, season each side with generous amounts of salt and pepper. When pan in very hot add about 4 scallops but do not crowd the pan. Sear about 3-4 minutes on each side for medium. While scallops are searing, whisk the shallots, lemon and oil and lightly dress the salad greens. Remove scallops from the pan and place on salad, serve immediately.

Lemonade Pie

It's winter in Michigan which means snow, ice and overall gloom. I have no business even thinking about lemonade because there is no heat to quench. Regardless I was randomly on the Betty Crocker website and ran across this simple recipe. Baking is not really my thing and this is great, refreshing and easy recipe. Now if the weather would just cooperate...

Graham Cracker Crust
1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup margarine or butter, melted (USED BUTTER)
3 tablespoons sugar

Lemonade Filling
1 quart (4 cups) vanilla ice cream, softened (USED HAGEN DAZ)
1 can (6 ounces) frozen lemonade concentrate, thawed
Few drops yellow food color, if desired (OMITTED)
Grated lemon or lime peel, if desired (USED MEYER LEMON ZEST)

1. Heat oven to 375ºF. In medium bowl, mix all Graham Cracker Crust ingredients. Press mixture firmly against bottom and side of pie plate, 9x1 1/4 inches. Bake about 10 minutes or until light brown. Cool 30 minutes.
2. In large bowl, mix ice cream, lemonade concentrate and food color. Mound ice-cream mixture in crust.
3. Freeze about 4 hours or until firm. Let stand at room temperature a few minutes before cutting. Garnish with grated lemon peel. Store covered in freezer.

Food Confession: Meyer Lemon

The term foodie frustrates me, I consider most human beings foodies, whether they find peace and satisfaction in the preparation or the consumption of the final product. There is a connotation associated with the term that assumes foodies are somehow superior to others that may lake in preparation skills but still love a well prepared meal. I think no other fruit excites foodies more than Meyer Lemons. Go ahead an google it and I assure you won't be disappointed. I look forward to this time of year when these gems are in season. The color is unreal and gives dishes a more orange citrus flavor. At $2.99 a pound at my local Wholepaycheck (Wholefoods), I use sparingly and find dishes where this fragrant star can shine. I used these "lemons" in every course of my Valentines Day feast but my most favorite use of this ingredient is creating Risotto cakes. So there I said it foodie is a four letter word in my book but Meyer Lemons are delightful.

Lemon Chicken Souvlaki

Boneless skinless chicken breast is my nemesis. I know it is relatively healthy and easy to work up and can be used in a ton of things but it's pros in convenience often does not out way the fact that it has little to no flavor. Summer time grilling is perfect for ensuring chicken breast stays moist since there are no signs of Summer in Detroit, marinating the hell of chicken cubes will have to do. To be honest I don't recall consuming a chicken souvlaki in Greece. This recipe hold true to basic Greek principals but like many "ethnic" food in the US this is more a Greek-American invention.


The title of this recipe is lemon chicken souvlaki which means the star of the show is lemon and lot so it. Marinating for 24 hours in such a large quantity of acid seems a bit odd but the lemon breaks down the chicken flesh and really shines. Enjoy

2-3 servings
Ingredients
1 lb or 2 large boneless chicken breasts, washed, dried and cut into 1 in. pieces
1/2 cup of olive oil
1/2 cup lemon juice
1/4 cup white wine
2 teaspoons salt
2 teaspoons pepper
2 teaspoons greek oregano
2 cloves garlic crushed
skewers and veggies for garnish





Directions
In a large bowl with fitted top, combine oil, lemon, wine and mix well. Add salt, pepper, oregano, garlic and chicken cubes. Marinate for at least 3 hours or even better overnight in the fridge. Remove marinade from the fridge at least a half hour prior to expected cooking time. Cut veggies of choice and skewer chicken and veggies. Place to the side. Heat a cast iron grill or outdoor grill until very hot and smoking. Place skewers and sear on each side, lower heat and cook through 10-15 minutes.

Tzatziki

I wasn't born with a spoon of tzatziki in my mouth. I have early memories of Christmas Eve at my Theia Sotiria's and the everyone waited on pins and needles for my mom to bring the homemade yogurt so they could make the Tzatziki. The smell of fresh garlic permeated the kitchen and I couldn't bring myself to try. Fast forward a good number of years and I basically plugged my nose, dived in and couldn't turn back. More cheese like in texture than a conventional yogurt, Greek yogurt is thick, rich and a meal on it's own and perfect for meze (family style small plate or starters) and dips. I have my mom's (Helen) yogurt recipe and will make sooner rather then later but at this point I let the capable folks a Fage do the work.

I think that's my main problem with most tzatziki which relies too much on garlic. There is nothing worse the smell of garlic on someones breath or even worse when they sweat the stuff. I'm convinced that is why Greeks (other then the face that they have nothing better to do) drink ouzo with meze. They need something to counteract 2-3 cloves of raw garlic. Balance is key, there is nothing more miserable than biting in to a piece of raw garlic when you least expect it. Mince the garlic, add the lemon, don't forget salt and pepper a little dill oh yeah and some strained cucumber. It's easy enough. If a thick yogurt isn't available and lets face it I may need to mortgage the house to afford Fage, strained Dannon will work just fine.

Serving 2 cups


Ingredients
1 8 oz portion of Fage whole fat yogurt or 1 16 oz portion of Dannon strained.
1/2 seedless cucumber grated
1/2 glove of garlic minced
2 tablespoons fresh lemon juice
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried dill

Directions
1) . Place grated cucumber between 2 paper towels and squeeze out as much water as possible.
2.) In a small bowl place yogurt and add all ingredients expect olive oil in a small bowl with tight lid.
3.) Slowly pour olive oil and combine all ingredients.
4.) Refrigerate and serve with pita chips or fresh bread.

Lemon Pot Roast

In my house lemon is the fruit of the Gods. I often think Chris would trade me for a bushel of lemons. While the traditional pot roast uses winter veggies and a tomato base. Substitute the acidity of the tomato with lemon and omit the veggies and end up with a truly unique roast.

Ingredients:
1 2-3lb boneless chuck roast (look for a good ratio of fat to meat)

2 tablespoons extra virgin olive oil

2 tablespoons of kosher salt

2 tablespoons of freshly ground pepper

1 lemon juiced

2 cups chicken broth

1 cup of red wine

1 bag white pearl onions

Meat thermometer (optional)

Directions

1.) Pre-heat oven to 325 degrees.

2.) Wash chuck roast with cold water and pat dry.

3.) In a shallow frying pan add olive oil over medium heat. Now is our chance to add some color, skip this step and you end up with cafeteria style boiled beef. Season beef with salt and pepper and add to the heated frying pan. Cook on each side until seared and crispy.

4.) Remove beef from pan and place in casserole dish with tight fitting lid.

5.) Reduce heat and deglaze pan with wine. WATCH the flame as wine and heat don't often give good results. Allow wine to cook for 2 minutes.

6.) Add chicken broth and juice of one lemon and bring to a simmer. CHECK the seasoning and let your palate decide if you need more salt or pepper.

7.) Carefully add the liquid to the beef and cover.

8.) Cook for 2.5 hours. While beef cooks, peel the pearl onions and boil for 2 minutes. Let the onion cool and place to the side.

9.) After 2.5 hours, check the temp. Beef should be fork tender.

10.) Add the onions to the roast and cook for another 1/2 hour.

11.) Let roast rest prior to serving.

Optional: For a more lemony flavor place cooking liquid in sauce pan over medium heat bring to a boil and reduce until liquid is half.

Kali Orexi!