Sunday, February 26, 2012

Garlic-Lemon Aioli

This works great as a spread or a dip. I used it on toasted french bread to make a killer BLT (thick cut bacon, tomatoes, fresh spinach, and avocado). It would also be great with french fries.

1 c. Mayo
1/3 c. Fresh lemon juice
Zest of 1 lemon
4 T. Minced garlic
1/4 t. Black pepper
1/8 t. Cayenne pepper

Combine all ingredients in a food processor. Add salt to taste.

Lemon-Butter Chicken

This chicken is so flavorful and delicious, and pairs well with the Grilled Vegetable Couscous. Use the leftovers of both to stuff a pita for a quick and healthy lunch the next day!

4 Boneless, skinless chicken breasts, trimmed and pounded to an even thickness
Salt and black pepper
3 T. butter, melted
1 T. minced fresh lemon zest
1 T. lemon juice
1 T. minced fresh parsley

1. Preheat grill to med-high. Brush grill grate with oil.

2. Season chicken with salt and pepper; grill, covered, about 5 min. per side.

3. Whisk together butter, zest, lemon juice, and parsley in a bowl. Season butter with salt and pepper. Brush on chicken just before serving. Serve remaining sauce on the side.

Grilled Vegetable Couscous

This is an awesome recipe which is delicious served warm for dinner or cold for lunch the next day. Enjoy!

3 c. sliced zucchini
1 lb. asparagus, trimmed (I omitted this)
1 small red onion, cut into 1/2 in. thick slices
2 T. olive oil
Salt and black pepper
1 red bell pepper, cut in half with ribs and seeds removed
10 oz. instant couscous
1 T. minced lemon zest
3 T. fresh lemon juice
2 T. olive oil
2 c. halved cherry tomatoes
1/2 c. chopped fresh parsley
1/4 c. chopped scallions
3 oz. goat cheese, crumbled

1. Preheat grill to medium-high. Brush grate with oil.

2. For the veggies, toss zucchini, asparagus, onion, and red pepper with 2 T. oil. Season with salt and black pepper. Grill vegetables until charred, 5-6 min. Chop into bite-sized pieces.

3. Cook couscous according to package directions with zest added; set aside.

4. Whisk lemon juice and 2 T. oil in a large bowl. Add couscous, grilled vegetables, tomatoes, parsley, and scallions; season with salt and black pepper. Top couscous with goat cheese.

Tuesday, February 14, 2012

Delicious White Bean & Sage Dip

This quick, easy dip has become a family favorite. My husband & sons love it just as much as I do! It was also well-received by the 3 & 4 year olds in E's class when I included it for snack time along with carrot sticks & pretzels.

1 (15oz) can of white kidney/cannellini beans, drained & rinsed
1/4 cup lemon juice
1 heaping T chopped fresh sage (~7-8 leaves)
1 small clove garlic
1 1/2 T olive oil
1/4 t pepper
1/4 t salt

Combine all ingredients in a food processor. Pulse until mixture is smooth (about 30-45 seconds). Makes 1 1/2 cups.