Source: allrecipes.com (after a google search for pork chops + lemons)
Ingredients:
1/4 cup lemon juice
2 Tablespoons vegetable oil
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
6 (4 oz) boneless pork loin chops (I don't know how much mine weighed - I'm guessing they were a bit bigger than 4 oz each - but I only had three and left all the above ingredients as is and it worked out great)
Directions:
In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade. (Someone in the comments suggested massaging the chops in the bag every so often, so when I remembered, I'd give 'em a squeeze and flip 'em over. I think they were in the marinade for 6-8 hours?)
Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside. (I skipped the boiling the extra and just tossed it with the ziplock.)
Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done. (No basting necessary - just cook 'em and eat 'em.)
Notes:
As I mentioned before, I had some pork chops in the freezer and some lemons on the counter and I needed something that could combine the two together. I opened the computer, visited my good friend google and two minutes later I was prepping these bad boys. I thought they were delicious! Callie said she didn't really like them (they were a bit on the tart side at first taste), but she ate what we gave her, so take that with a grain of salt. I served them with a side of yummy rice pilaf (which I had made in my rice cooker) and it was a fantastic, easy and surprisingly quick midweek meal.
Showing posts with label lemon. Show all posts
Showing posts with label lemon. Show all posts
Friday, May 20, 2016
Saturday, May 16, 2015
Lemony Cream Cheese Sticky Buns
Source: Mel . . . yep, again
Ingredients:
for the dough:
3/4 cup buttermilk, warm (pour the buttermilk in a glass liquid measuring cup and microwave for 1 minute on 50% power) (I always use the 1 Tablespoon lemon juice then add milk to a cup rule - so this time it took a little math: 3/4 Tablespoon = 2 1/4 teaspoons)
6 Tablespoons butter, melted and cooled
3 large eggs
3 1/2 to 4 1/2 cups (17.5 to 22.5 ounces) flour
Zest of 1 lemon (about a Tablespoon)
1/4 cup (1 3/4 ounces) sugar (I actually forgot this in the dough, but it was plenty sweet and still rose just fine, so it wasn't a huge loss)
2 1/4 teaspoons instant yeast
1 1/4 teaspoons salt
for the lemon filling:
1 cup (7 ounces) granulated sugar
Zest of 1 lemon (about a Tablespoon)
1/8 teaspoon ground nutmeg
1 Tablespoon fresh lemon juice
6 Tablespoons butter, softened
for the lemony cream cheese glaze:
4 ounces cream cheese, light or regular, softened (I think I used light)
2 Tablespoons lemon juice (from 1 lemon)
1 cup (4 ounces) powdered sugar
Zest of 1 lemon (about 1 tablespoon)
Directions:
For the dough, whisk the warmed buttermilk and butter together in a large liquid measuring cup. Combine 3 1/2 cups of flour, lemon zest, sugar, yeast and salt together in a standing mixer fitted with dough hook (or you can use a large bowl and mix with a wooden spoon). With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed; if the dough is still very sticky and hasn't cleared the sides of the bowl yet, add a little flour at a time until the dough has pulled away from the sides of the bowl but is still slightly sticky. Knead the dough until it is smooth and elastic, about 5-6 minutes (knead for 10 or so minutes by hand). Don't over flour the dough or the rolls may be dry - you're going for a soft, slightly tacky dough that gives when pressed with your fingers but doesn't leave a lot of doughy residue on your hands.
Place the dough in a large, lightly greased bowl and cover the top tightly with greased plastic wrap. Let the dough rise in a warm place until doubled, around 1-2 hours, depending on the warmth of your kitchen.
Meanwhile, lightly grease a 9X13-inch baking dish and set aside.
For the lemon filling, combine the sugar and lemon zest and rub the mixture between your fingers until well combined and fragrant (the smell will kill you with deliciousness). Add the nutmeg and lemon juice and stir until combined.
When the dough has risen, turn it out onto a lightly greased countertop and press it into about a 16- by 12-inch rectangle (doesn't have to be perfect).
Spread the softened butter across the dough. Sprinkle the juicy lemon filling mixture over the top and spread as evenly as you can. Again, it doesn't have to be perfect.
Starting with one long end, tightly roll up the dough cinnamon-roll style and pinch the seam to seal. Cut the dough into 12 equal pieces. Place the buns in the prepared pan - three across and four down. Cover with greased plastic wrap and let rise until very puffy so the sides of the buns are touching each other.
Preheat the oven to 350 degrees F. Uncover the buns and bake for about 20-25 minutes until very lightly golden (don't over bake or they may be dry).
Let cool slightly before frosting. Mel likes to frost them when they are just a bit warm.
For the frosting, whip the cream cheese and lemon juice together with an electric mixer or blender if you have something sweet like a Blendtec) until smooth and creamy. Add the powdered sugar and mix until well-combined.
Spread the glaze (or frosting or whatever you want to call it) evenly over the lemon buns and sprinkle with the fresh lemon zest.
Notes:
I made these for Easter/Conference Sunday breakfast. It was a fun and out-of-the-ordinary kind of breakfast treat for us. (I only ever make sweet rolls for Christmas morning, but I may just keep this Conference Sunday tradition!) They were decadent and delicious, but I must say that they are definitely best right out of the oven. The longer they sat on the counter, the tougher (and tarter) they got, so that even a quick nuke in the microwave couldn't really help them. So eat 'em quick is my advice!
 |
| Not really a food blog-worthy photo from my old phone, but I suppose it's better than no pic at all. (Maybe?) |
Ingredients:
for the dough:
3/4 cup buttermilk, warm (pour the buttermilk in a glass liquid measuring cup and microwave for 1 minute on 50% power) (I always use the 1 Tablespoon lemon juice then add milk to a cup rule - so this time it took a little math: 3/4 Tablespoon = 2 1/4 teaspoons)
6 Tablespoons butter, melted and cooled
3 large eggs
3 1/2 to 4 1/2 cups (17.5 to 22.5 ounces) flour
Zest of 1 lemon (about a Tablespoon)
1/4 cup (1 3/4 ounces) sugar (I actually forgot this in the dough, but it was plenty sweet and still rose just fine, so it wasn't a huge loss)
2 1/4 teaspoons instant yeast
1 1/4 teaspoons salt
for the lemon filling:
1 cup (7 ounces) granulated sugar
Zest of 1 lemon (about a Tablespoon)
1/8 teaspoon ground nutmeg
1 Tablespoon fresh lemon juice
6 Tablespoons butter, softened
for the lemony cream cheese glaze:
4 ounces cream cheese, light or regular, softened (I think I used light)
2 Tablespoons lemon juice (from 1 lemon)
1 cup (4 ounces) powdered sugar
Zest of 1 lemon (about 1 tablespoon)
Directions:
For the dough, whisk the warmed buttermilk and butter together in a large liquid measuring cup. Combine 3 1/2 cups of flour, lemon zest, sugar, yeast and salt together in a standing mixer fitted with dough hook (or you can use a large bowl and mix with a wooden spoon). With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed; if the dough is still very sticky and hasn't cleared the sides of the bowl yet, add a little flour at a time until the dough has pulled away from the sides of the bowl but is still slightly sticky. Knead the dough until it is smooth and elastic, about 5-6 minutes (knead for 10 or so minutes by hand). Don't over flour the dough or the rolls may be dry - you're going for a soft, slightly tacky dough that gives when pressed with your fingers but doesn't leave a lot of doughy residue on your hands.
Place the dough in a large, lightly greased bowl and cover the top tightly with greased plastic wrap. Let the dough rise in a warm place until doubled, around 1-2 hours, depending on the warmth of your kitchen.
Meanwhile, lightly grease a 9X13-inch baking dish and set aside.
For the lemon filling, combine the sugar and lemon zest and rub the mixture between your fingers until well combined and fragrant (the smell will kill you with deliciousness). Add the nutmeg and lemon juice and stir until combined.
When the dough has risen, turn it out onto a lightly greased countertop and press it into about a 16- by 12-inch rectangle (doesn't have to be perfect).
Spread the softened butter across the dough. Sprinkle the juicy lemon filling mixture over the top and spread as evenly as you can. Again, it doesn't have to be perfect.
Starting with one long end, tightly roll up the dough cinnamon-roll style and pinch the seam to seal. Cut the dough into 12 equal pieces. Place the buns in the prepared pan - three across and four down. Cover with greased plastic wrap and let rise until very puffy so the sides of the buns are touching each other.
Preheat the oven to 350 degrees F. Uncover the buns and bake for about 20-25 minutes until very lightly golden (don't over bake or they may be dry).
Let cool slightly before frosting. Mel likes to frost them when they are just a bit warm.
For the frosting, whip the cream cheese and lemon juice together with an electric mixer or blender if you have something sweet like a Blendtec) until smooth and creamy. Add the powdered sugar and mix until well-combined.
Spread the glaze (or frosting or whatever you want to call it) evenly over the lemon buns and sprinkle with the fresh lemon zest.
Notes:
I made these for Easter/Conference Sunday breakfast. It was a fun and out-of-the-ordinary kind of breakfast treat for us. (I only ever make sweet rolls for Christmas morning, but I may just keep this Conference Sunday tradition!) They were decadent and delicious, but I must say that they are definitely best right out of the oven. The longer they sat on the counter, the tougher (and tarter) they got, so that even a quick nuke in the microwave couldn't really help them. So eat 'em quick is my advice!
Saturday, March 28, 2015
Glazed Lemon Poppy Seed Bundt Cake
Source: Sally's Baking Addiction
Ingredients:
for the cake:
2 and 3/4 cups (343g) all-purpose flour + 1/4 cup (30g) cornstarch (or you could use 3 cups cake flour, which is what I did)
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup poppy seeds
1 cup (230g) unsalted butter, softened to room temperature (mine was salted, so I reduced the salt above by a tiny bit)
2 cups (400g) granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
zest of 4 large lemons (about 1/3 cup, packed) (I had ginormous lemons, so I went with the cup amounts shown in parentheses)
juice of 2 large lemons (about 1/2 cup)
1 cup (240ml) buttermilk, room temperature (I used the 1 Tablespoon lemon juice + milk to a cup trick)
for the lemon simply soaking syrup:
1/2 cup (100g) granulated sugar
juice of 2 large lemons (about 1/2 cup)
for the lemon glaze:
1 cup (120g) sifted confectioners sugar
juice of 1/2 large lemon (or 1 medium - 2 Tablespoons)
Directions:
Lower the oven rack to the lower third position and preheat the oven to 350F degrees. Spray the inside of a 10 inch bundt pan with nonstick spray or grease thoroughly with butter (I did the butter, but a chunk of mine ended up sticking, so maybe I'll try flouring it, too, next time). Set aside.
Make the cake: Sift the flour and cornstarch together into a large bowl. Whisk in the salt, baking powder, baking soda, and poppy seeds. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the lemon zest and lemon juice. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick.
Pour/spoon the batter evenly into the bundt pan. Bake for 40-50 minutes or until a toothpick inserted into the cake comes out clean. Cover the cake loosely with aluminum foil if you begin to see the top browning quickly. Once done, remove from the oven and allow to cool for 10 minutes inside the pan.
During this time, make the simple syrup. Combine the granulated sugar and lemon juice in a small saucepan over medium heat. Stirring constantly, cook until the sugar has dissolved. Remove from heat and set aside.
Invert the slightly cooled bundt cake onto a wire rack set over a large plate or serving dish. Spoon the syrup on top of the cake. Allow cake to cool before glazing and serving.
Make the glaze: Whisk the confectioners' sugar and lemon juice together in a small bowl. Drizzle over cake. Slice and serve.
Make ahead tip: Prepare cake and syrup through step 6 (before glazing). Cover the cake tightly and refrigerate for up to 2 days or freeze up to 2 months. The flavor will be amazing after this time! Bring to room temperature and continue with step 7 (glazing step).
Notes:
Another birthday, another bundt cake. This time it was for our ward's Relief Society Anniversary Party. Luckily, a woman in our ward who has a house in Arizona brought three giant boxes of giant lemons to share with everyone. I brought home a half-dozen of the beauties and knew immediately what I'd do with them. I ended up using 3 1/2 worth of juice and zest for this recipe. I loved how this cake wasn't too sweet, but it wasn't too tart either (as some lemony desserts can be). (Although as the days went on, the glaze did seem to intensify.) It was a hit at the party and luckily we had a little bit leftover to enjoy for dessert for a couple more days. Lemons = spring, in my book. And this cake just screams sunshiney springiness!
Ingredients:
for the cake:
2 and 3/4 cups (343g) all-purpose flour + 1/4 cup (30g) cornstarch (or you could use 3 cups cake flour, which is what I did)
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup poppy seeds
1 cup (230g) unsalted butter, softened to room temperature (mine was salted, so I reduced the salt above by a tiny bit)
2 cups (400g) granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
zest of 4 large lemons (about 1/3 cup, packed) (I had ginormous lemons, so I went with the cup amounts shown in parentheses)
juice of 2 large lemons (about 1/2 cup)
1 cup (240ml) buttermilk, room temperature (I used the 1 Tablespoon lemon juice + milk to a cup trick)
for the lemon simply soaking syrup:
1/2 cup (100g) granulated sugar
juice of 2 large lemons (about 1/2 cup)
for the lemon glaze:
1 cup (120g) sifted confectioners sugar
juice of 1/2 large lemon (or 1 medium - 2 Tablespoons)
Directions:
Lower the oven rack to the lower third position and preheat the oven to 350F degrees. Spray the inside of a 10 inch bundt pan with nonstick spray or grease thoroughly with butter (I did the butter, but a chunk of mine ended up sticking, so maybe I'll try flouring it, too, next time). Set aside.
Make the cake: Sift the flour and cornstarch together into a large bowl. Whisk in the salt, baking powder, baking soda, and poppy seeds. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the lemon zest and lemon juice. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick.
Pour/spoon the batter evenly into the bundt pan. Bake for 40-50 minutes or until a toothpick inserted into the cake comes out clean. Cover the cake loosely with aluminum foil if you begin to see the top browning quickly. Once done, remove from the oven and allow to cool for 10 minutes inside the pan.
During this time, make the simple syrup. Combine the granulated sugar and lemon juice in a small saucepan over medium heat. Stirring constantly, cook until the sugar has dissolved. Remove from heat and set aside.
Invert the slightly cooled bundt cake onto a wire rack set over a large plate or serving dish. Spoon the syrup on top of the cake. Allow cake to cool before glazing and serving.
Make the glaze: Whisk the confectioners' sugar and lemon juice together in a small bowl. Drizzle over cake. Slice and serve.
Make ahead tip: Prepare cake and syrup through step 6 (before glazing). Cover the cake tightly and refrigerate for up to 2 days or freeze up to 2 months. The flavor will be amazing after this time! Bring to room temperature and continue with step 7 (glazing step).
Notes:
Another birthday, another bundt cake. This time it was for our ward's Relief Society Anniversary Party. Luckily, a woman in our ward who has a house in Arizona brought three giant boxes of giant lemons to share with everyone. I brought home a half-dozen of the beauties and knew immediately what I'd do with them. I ended up using 3 1/2 worth of juice and zest for this recipe. I loved how this cake wasn't too sweet, but it wasn't too tart either (as some lemony desserts can be). (Although as the days went on, the glaze did seem to intensify.) It was a hit at the party and luckily we had a little bit leftover to enjoy for dessert for a couple more days. Lemons = spring, in my book. And this cake just screams sunshiney springiness!
7-Up Bundt Cake
Source: Our Best Bites
Ingredients:
for the cake:
2 1/2 cups sugar
5 large eggs, room temperature
½ cup lemon-lime soda (like 7-Up, Sprite, or Sierra Mist)
1 Tablespoon grated lime zest
2 Tablespoons fresh lime juice
1 Tablespoon grated lemon zest
2 Tablespoons fresh lemon juice (I ended up buying 4 limes and 2 lemons, thinking the lemons would be juicier than the limes - I was wrong - so I just mixed all the juice together and all the zest together and then added 2 Tablespoons of lemon-lime zest when needed and 4 Tablespoons of lemon-lime juice when needed)
2 ½ sticks salted butter
3 ¼ cups (13 ounces) cake flour (I went ahead and bought cake flour, but you can also make your own at home, if you so desire)
for the glaze:
1 cup (4 ounces) powdered sugar
1 Tablespoon fresh lemon juice
1 Tablespoon fresh lime juice (I had about 4 Tablespoons of my lemon-lime juice mix left over and ended up using it all - it made the glaze a little thinner and tarter, but I thought it was great)
1 Tablespoon zest (my own special addition - it made it look pretty)
Directions:
Position the oven rack in the lower-middle position. Preheat oven to 300 degrees. Grease (I used butter) and flour a 12-cup tube or Bundt pan (I used my new birthday bundt pan - I have no idea how many cups it holds, but I think the label said it was 9 1/2 inches? At any rate it worked perfectly).
Melt the butter and set aside to cool slightly.
Add the sugar, eggs, lemon-lime soda, lime zest, lime juice, lemon zest, and lemon juice to the jar of your blender. Run on lowest speed until combined. With the blender running, slowly add the butter in a steady stream and mix until fully incorporated. Transfer to a large mixing bowl. Add 1/3 of the flour and whisk until combined. Repeat twice until all the flour has been used.
Pour the batter into the prepared pan. Bake for 1 ¼-1 ½ hours (I think I cooked it even longer than that - I just kept adding 5 minutes to the timer and checking until a pick came out clean) or until a pick inserted into the center of the cake comes out clean (be sure not to over-bake it—it will take on an eggy flavor). Remove the cake from the oven and allow to cool for 10 minutes, then turn the cake out onto a wire rack to cool completely (about 2 hours).
To make the glaze, whisk together the powdered sugar and lemon and lime juice until smooth. Place the cake, craggy side up, on a serving plate and drizzle with glaze. Let the glaze set for at least 10 minutes before serving. Makes 12 servings.
Notes:
Happy birthday to me! I got a bundt pan (actually, I got two - people know me well!) for my birthday this year, and I decided to put it to good use a couple days later for the creation of my (belated) birthday cake. (I waited 'til Sunday to make it since my brother Nate's family was coming to visit for Sunday dinner - so fun to have them close for a little while!) Let me say, it was worth the wait! Totally lemony-limey and springy, but definitely not a "diet" cake. It was delicious!
Ingredients:
for the cake:
2 1/2 cups sugar
5 large eggs, room temperature
½ cup lemon-lime soda (like 7-Up, Sprite, or Sierra Mist)
1 Tablespoon grated lime zest
2 Tablespoons fresh lime juice
1 Tablespoon grated lemon zest
2 Tablespoons fresh lemon juice (I ended up buying 4 limes and 2 lemons, thinking the lemons would be juicier than the limes - I was wrong - so I just mixed all the juice together and all the zest together and then added 2 Tablespoons of lemon-lime zest when needed and 4 Tablespoons of lemon-lime juice when needed)
2 ½ sticks salted butter
3 ¼ cups (13 ounces) cake flour (I went ahead and bought cake flour, but you can also make your own at home, if you so desire)
for the glaze:
1 cup (4 ounces) powdered sugar
1 Tablespoon fresh lemon juice
1 Tablespoon fresh lime juice (I had about 4 Tablespoons of my lemon-lime juice mix left over and ended up using it all - it made the glaze a little thinner and tarter, but I thought it was great)
1 Tablespoon zest (my own special addition - it made it look pretty)
Directions:
Position the oven rack in the lower-middle position. Preheat oven to 300 degrees. Grease (I used butter) and flour a 12-cup tube or Bundt pan (I used my new birthday bundt pan - I have no idea how many cups it holds, but I think the label said it was 9 1/2 inches? At any rate it worked perfectly).
Melt the butter and set aside to cool slightly.
Add the sugar, eggs, lemon-lime soda, lime zest, lime juice, lemon zest, and lemon juice to the jar of your blender. Run on lowest speed until combined. With the blender running, slowly add the butter in a steady stream and mix until fully incorporated. Transfer to a large mixing bowl. Add 1/3 of the flour and whisk until combined. Repeat twice until all the flour has been used.
Pour the batter into the prepared pan. Bake for 1 ¼-1 ½ hours (I think I cooked it even longer than that - I just kept adding 5 minutes to the timer and checking until a pick came out clean) or until a pick inserted into the center of the cake comes out clean (be sure not to over-bake it—it will take on an eggy flavor). Remove the cake from the oven and allow to cool for 10 minutes, then turn the cake out onto a wire rack to cool completely (about 2 hours).
To make the glaze, whisk together the powdered sugar and lemon and lime juice until smooth. Place the cake, craggy side up, on a serving plate and drizzle with glaze. Let the glaze set for at least 10 minutes before serving. Makes 12 servings.
Notes:
Happy birthday to me! I got a bundt pan (actually, I got two - people know me well!) for my birthday this year, and I decided to put it to good use a couple days later for the creation of my (belated) birthday cake. (I waited 'til Sunday to make it since my brother Nate's family was coming to visit for Sunday dinner - so fun to have them close for a little while!) Let me say, it was worth the wait! Totally lemony-limey and springy, but definitely not a "diet" cake. It was delicious!
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