Sometimes we all get into a rut and serve vegetables the same old way. Try this one and it will brighten your outlook on asparagus.
- 1/4 cup butter
- 3/4 cup pecans (measuring 1/2 cup after saute)
- 1 cup panko crumbs
- 1 large lemon
- 1 tbsp. grated lemon zest
- 1/2 cup minced parsley
- 2 lbs. asparagus
- lemon slices
In a skillet, melt the butter and add the pecans, sauté for 3-4 minutes. Add the panko crumbs. and continue for 5 minutes, stirring constantly.
Cut the lemon in half and squeeze into the mixture, making sure no seeds fall in. Remove from the heat and add the zest and parsley.
Steam asparagus just until tender. Arrange on a pretty platter and sprinkle the topping over all. Garnish with lemon slices.
You will get lots of oohs and ahhs for sure.
Chicken Skewers With Lemon Yogurt Sauce
This spiced chicken is served with a the velvety sauce and is spectacular. Don’t miss out. Make it and everyone will be looking for more.
- 2 tbsp. coconut oil
- 1 tsp. grated lemon zest
- 1 tsp. paprika
- 1 tbsp. chopped fresh Italian parsley
- 2 cloves garlic, minced
- pinch of cayenne pepper (2 if you are braver)
- 12 oz. chicken breasts, boneless and skinless
- pinch of salt
In a bowl, whisk together the oil, lemon zest, paprika, parsley, garlic and cayenne.
Cut the chicken crosswise into 1/2 inch strips and add to the oil mixture and toss to coat completely. Thread onto wooden skewers (ones you have soaked in water for an hour).
Place on an greased foiled lined baking sheet. Broil 6 inches from the broiler until no longer pink inside (it should take about 5 minutes). Season with salt and serve with the delicious Lemon Sauce below.
Lemon Yogurt Sauce
1 cup Greek yogurt
1 tbsp. chopped parsley
1/2 tsp. grated lemon zest
1 tsp. lemon juice
pinch each of salt and pepper
Line a sieve with cheesecloth set over a bowl. Spoon in the yogurt and let drain in the refrigerator for an hour.
In a bowl, whisk together the yogurt, parsley, lemon zest and juice, salt and pepper.
Serve with the chicken skewers and people will be licking the Lemon Yogurt bowl clean. Simply a great Appetizer to set out.
Ricotta Lime Mini Cheesecakes
These delectable little darlings make a wonderful addition to any Festive table this season…be it Open Houses, Christmas Celebrations (or whatever you celebrate at this time of year). Everyone will want to try one and it isn’t as heavy as a slice of cheesecake. Give it a try!
- 12 shortbread cookies (if not homemade, use Peak Freen Shortbread cookies)
- 2 tbsp. room temperature butter
- 1 pkg. unflavoured gelatin
- 1 lime, juiced and zested
- 15 oz. ricotta cheese
- 8 oz. Neufchatel cheese, room temperature
- 3/4 cup sugar
- 1 tsp. vanilla
Using your processor, combine the cookies and butter, processing for about 2 minutes and then press into a 12 cup muffin tin with a paper baking cups. (make it seasonal)
In a small bowl, sprinkle the gelatin over 1/4 cup of lime juice and set aside for 5 minutes. Microwave this now for 30 seconds.
In your mixer, combine the cheeses, sugar and vanilla, 2 tsp. lime zest and the gelatin for 2 minutes. Pour over crusts and chill for at least one hour. Before pouring into the baking cups, taste it. You may have to use a 2nd lime (juice and zest). It all depends on the size.
p.s. You could add a dollop of whipping cream and a sprinkling of lime zest on top for that added WOW! Just sayin’.
With
Lemon Pie Vodka Martini
This is a classic martini with a wee twist….
- 1 part Grey Goose Vodka
- 1 part Lemoncella
- 1 part whipping cream vodka
- 4 drops Dry Vermouth
Pour into a shaker filled with ice and shake for 20 seconds. Strain into a well chilled martini glass and garnish with a lemon twist.