Best Blueberry Muffins

in blueberry, breakfast, dessert, lemon

Instead of buttermilk (which I generally don't have in the house) I substituted a mix of 2/3 cup of honey Greek yogurt and 1/3 cup 2% milk. They were probably the best blueberry muffins I've had. And the lemon sugar topping? YUM!!!

Update: Going to try this as a loaf instead of muffins:
"The muffins baked at 400F for 15-20 min. Used 1/3 cup oil. Made 12 muffins. The quickbread used 3 Tbsp. oil. It gave 3 pan sizes and bake times and the baking temp was 375F:"

  • 8 x 4" pan bake for 45-55 min.
  • 9 x 5" pan bake for 40-50 min.
  • (3) 3 x 5" loaf pans bake for 35-45 min.

Source: King Arthur Flour

Lemon-Sugar Topping:

  • 1/3 cup sugar
  • 1.5 tsp finely grated zest from 1 lemon


  • 2 cups fresh blueberries (about 10oz)
  • 1 1/8 cups plus 1 tsp sugar
  • 2.5 cups unbleached all-purpose flour
  • 2.5 tsp baking powder
  • 1 tsp table salt
  • 2 large eggs
  • 4 tbsp unsalted butter, melted and cooled slightly
  • 1/4 cup vegetable oil
  • 1 cup buttermilk
  • 1.5 tsp vanilla extract


  1. Stir together sugar and lemon zest in small bowl until combined; set aside.
  2. Adjust oven rack to upper-middle position and heat oven to 425F. Spray standard muffin tin with nonstick cooking spray.
  3. Bring 1 cup blueberries and 1 tsp sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
  4. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
  5. Divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
  6. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Sautéed Chicken Cutlets with Asparagus, Spring Onions, and Parsley-Tarragon Gremolata

in asparagus, chicken, chicken broth, creme fraiche, green onion, lemon, orange, parsley, saffron, shallot, tarragon


  • 1/4 cup finely chopped fresh Italian parsley
  • 1 tbsp finely chopped fresh tarragon
  • 1 tbsp minced shallot
  • 2 tsp finely grated orange peel
  • 1/2 tsp finely grated lemon peel
  • 1/4 tsp (scant) saffron threads
  • 2 lbs chicken breast (cut into 12 chicken cutlets, 1/4 to 1/2 inch thick)
  • coarse kosher salt
  • 2 tbsp (or more) extra-virgin olive oil, divided
  • 1 tbsp butter
  • 3/4 lb spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch thick slices, pale green parts cut into 1/2-inch thick slices (scant 2 cups)
  • 1.5 lb slender asparagus, tops cut into 3-inch pieces, stems cut into 1/2-inch pieces
  • 3/4 cup low-salt chicken broth
  • 2 tbsp creme fraiche or heavy whipping cream


  1. Mix first 5 ingredients in small bowl; cover gremolata and set aside.
  2. Heat heavy large skillet over medium-high heat. Add saffron and stir until slightly darker, about 30 seconds. Transfer to another small bowl; cool and crumble saffron.
  3. Note: Gremolata and saffron can be made 2 hours ahead. LEt stand at room temperature.
  4. Sprinkle chicken lightly with coarse salt and pepper.
  5. Heat 1 tbsp oil in heavy large skillet over medium-high heat. Working in batches and adding more oil as needed, cook chicken until lightly browned and just cooked through, about 2 minutes per side. Arrange chicken on platter; tent with foil.
  6. Add 1 tbsp oil and butter to same skillet. Add white and green parts of onions and saute until beginning to soften, about 4 minutes. Add asparagus. Sprinkle saffron over vegetables. Sprinkle with coarse salt and pepper and saute 1 minute.
  7. Add broth, reduce heat to medium, and simmer uncovered until vegetables are tender and broth reduces and thickens to glaze, about 5 minutes.
  8. Stir in creme fraiche and gremolata. Season with salt and pepper. Using slotted spoon, transfer vegetables to platter, arranging around chicken. Drizzle sauce over chicken and serve.

Serves 6
Source: Bon Appétit

Paula Deen's Lemonade

in drink, lemon

If it's a Paula Deen's recipe, it must be good. I think that's an international law...or at least an American law. I made two gallons of this, if I'm remembering correctly, with added ice cubes and lemon slices. I used 8 extra large lemons, and probably 12 to 16 regular-sized lemons to get 4 cups of lemon juice. My hands and forearms were so tired of using the lemon juicer. Time for an electric citrus juicer? Maybe... It turned out amazing and 2 gallons was gone way before the end of the night. I <3 fresh lemonade.


  • 2 cups sugar
  • 1 cup hot water
  • 2 cups fresh lemon juice
  • 1 gallon cold water
  • 1 lemon, sliced
  • Mint sprigs, for garnish


  1. In a 1 gallon container, place sugar and hot water, and stir until sugar dissolves.
  2. Add lemon juice and cold water to render 1 gallon. Stir until well mixed. Pour lemonade over glasses of ice, squeeze slice of lemon on top of each, and garnish with a sprig of mint.

Source: Food Network

Haricot Vert with Shallots

in green bean, lemon, shallot, side dish


  • 1/2 pound of haricot vert, trimmed and tailed
  • 2 teaspoon butter
  • 1 small shallot, sliced
  • Salt and pepper to taste
  • 2 tablespoons diced tomato
  • Wedge of lemon


  1. Bring a pot of well-salted water to boil. Boil haricot vert for 3.5 minutes. Plunge them into an ice bath and drain the beans.
  2. In your empty pot, melt two teaspoons of butter over medium heat. Add the shallot and saute them until they’re just translucent, not browned–about one to two minutes.
  3. Add the drained and cooled haricot vert back into the pot and reheat them in the butter and shallots. Season with salt and pepper.
  4. Spread haricot vert and shallot onto a plate, throw the diced tomato over them and squeeze a few drops of lemon juice (will discolor if not eaten quickly) over the dish. Serve immediately.

Source: Smitten Kitchen

Peppers Stuffed with Feta (Piperies Gemistes me Feta)

in cheese, chile pepper, feta, lemon, oregano, parmesan, parsley, side dish, yogurt


  • 10 3-4" Fresno chiles or six 4-5" Anaheim chiles
  • 9 oz feta, crumbled
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp Greek yogurt
  • 1 tbsp minced fresh parsley
  • 1/2 tsp lemon zest
  • 1/4 tsp dried oregano
  • 2 egg yolks
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup grated Parmesan cheese


  1. Arrange a rack 6" from the broiler element and set oven to broil. Put peppers on a baking sheet and broil, turning once, until just soft, about 5 minutes. Transfer to a rack; let cool.
  2. In a large bowl, use a hand mixer to whip feta, oil, yogurt, parsley, zest, oregano, and egg yolks; season with salt and pepper. Make a lengthwise cut from the stem to the tip of each pepper; scoop out seeds and ribs. Stuff each pepper with some of the feta filling; transfer to an aluminum foil-lined baking sheet; chill for 30 minutes. Sprinkle peppers with grated cheese; broil peppers until cheese is golden brown and bubbly, about 6 minutes. Transfer peppers to a platter and serve hot.

Serves 4-6

Source: Saveur

Lemon Ricotta Pancakes with Sauteed Apples

in apple, breakfast, lemon, pancake, ricotta

P didn't have any eggs and I didn't want to screw up the lemon ricotta pancake recipe, so I made the Palmer Pancakes with diced up sugar cinnamon apples topped with the sauteed apples below. I had a couple honey crisp apples that I thought were slightly too old (i.e. not juicy enough) for the apple crisp recipe, so I decided to use these instead of Granny Smiths. And I used only one and a half apples (the remaining half went in the pancake batter) with two tablespoons of sugar.


  • 4 large Granny Smith apples, peeled, cored, and sliced
  • 2 tablespoons unsalted butter
  • 3 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • fresh lemon juice to taste


  • 4 large eggs, separated
  • 1 1/3 cups ricotta
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons freshly grated lemon zest
  • 1/2 cup all-purpose flour
  • Melted butter for brushing the griddle


  1. In a large heavy skillet, saute the apples in the butter over moderately high heat, stirring occasionally, for 5 minutes, or until they are softened. Sprinkle them with the sugar and the cinnamon, and cook them over moderate heat, stirring occasionally, for 5 to 10 minutes, or until they are tender. Stir in the lemon juice and keep the mixture warm.
  2. In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Heat a griddle over medium-low heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F oven.
  3. Serve the pancakes with the sauteed apples and the maple syrup.

Source: Smitten Kitchen

Update (01.31.2010): I made them. Holy bananas these are awesome!!!

Lemon Curd Cake

in cake, dessert, lemon, sour cream

Absolutely amazing. It was like a ginormous, fluffy lemon bar. I messed up the second batch of lemon curd by losing one of the 8 egg yolks down the drain during separation. We tried to adjust the recipe down to 7 egg yolks but it never thickened up as it should have. Note the time for each recipe! I didn't plan for letting the curd set for an hour and letting the cake set for a half hour after initial frosting. Well worth the effort though.


  • 2 sticks unsalted butter, room temperature, plus more for pans
  • 1.5 cups all-purpose flour, plus more for pans
  • 1.5 cups cake flour (not self-rising)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup sour cream
  • finely grated zest of 2 lemons (about 2 tbsp)
  • 2 tbsp freshly squeezed lemon juice (about 1/2 lemon)
  • 2 cups sugar
  • 4 large eggs
  • 2 recipes lemon curd (3/4 cup reserved for piping)

Lemon Curd:

  • 8 large egg yolks
  • finely grated zest of 2 lemons
  • 1/2 cup plus 2 tbsp freshly squeezed lemon juice (about 3 lemons)
  • 1 cup sugar
  • 1/8 tsp salt
  • 1 1/4 sticks (10 tbsp) unsalted butter, cold, cut into pieces

Lemon Swiss Meringue Buttercream:

  • 4 large egg whites
  • 1 1/4 cups sugar
  • 3 sticks unsalted butter, room temperature, cut into tablespoons
  • 3/4 cup lemon curd

Cake Directions:

  1. Preheat the oven to 350F. Butter two 9x2" round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together the flours, baking powder, and salt; set aside. In a small bowl, combine sour cream with lemon zest and juice; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until fluffy, about 1 minute. Add sugar and continue beating until light and fluffy, 4 to 5 minutes, scraping down the sides of the bowl as needed. Add eggs, one at a time, beating for 1 minute after each addition.
  3. With the mixer on lowest speed, add the flour mixture in four parts, alternating with the sour cream mixture and beginning and ending with the flour mixture; beat until just combined, being careful not to overmix.
  4. Divide batter between prepared pans, and smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are golden and pull away from sides of pan, and a cake tester inserted into the centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Run a knife or thin metal spatula around the edges of the pans. Invert cakes onto the rack; peel off the parchment. Reinvert cakes and let them cool completely, top sides up.
  5. Using a serrated knife, trim tops of the cakes to make level. Slice each layer in half horizontally into two layers. Place one of the bottom layers on a cake plate, and spread 1/2 cup lemon curd over the top. Repeat with remaining cake layers and curd, leaving final cake layer uncoated. Spread a thin layer of lemon Swiss meringue buttercream over the entire cake to seal in crumbs; refrigerate until well chilled, about 30 minutes.
  6. Using an offset spatula, spread entire cake with remaining buttercream. Refrigerate 30 minutes before decorating with lemon curd: Using a paper cornet filled with curd, pipe dots of varying sizes on top of the cake. Starting at the bottom, pipe vertical lines of varying lengths up the side of the cake. Cake can be kept in the refrigerator, covered with a cake dome, for up to 3 days.

Lemon Curd Directions:

  1. Combine yolks, lemon zest, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160F on an instant-read thermometer.
  2. Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.

Swiss Meringue Buttercream Directions:

  1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch.
  2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
  3. Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Stir in 3/4 cup lemon curd with a rubber spatula.

Source: Martha Stewart's Baking Handbook

Spinach and Feta Stuffed Chicken

in cheese, chicken, dinner, entrée, feta, garlic, lemon, oregano, spinach


  • 6 tbsp olive oil
  • juice of 1 small lemon
  • 6 cloves crushed garlic
  • 1 tbsp dried oregano (or italian seasoning)
  • salt and pepper to taste
  • 1 cup spinach, destemmed and torn
  • 1/4 cup chopped onion
  • 1/3 cup crumbled feta cheese
  • 2 skinless, boneless chicken breasts, tenderized until 1/2" thicks


  1. Preheat oven to 350 degrees F.
  2. In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9x13 inch baking dish and pour oil mixture over chicken.
  3. In a medium bowl, combine the spinach, feta cheese and onion and mix thoroughly.
  4. Spoon spinach mix onto each chicken breast. Secure open sides with toothpicks.
  5. Bake uncovered for 30 to 35 minutes or until chicken is cooked through and tender.

Easy Blackberry Cobbler

in blackberry, Brussels sprout, carrot, chicken, dessert, dinner, entrée, garlic, lemon, oregano, potato, raspberry, rosemary, thyme

Grilled chicken tenderized and coated in olive oil and secret spice. Potatoes, carrots, brussel sprouts, yellow onion slices, garlic, lemon wedges, rosemary, oregano, and thyme sprigs drizzled in olive oil and baked at 400F for 40 minutes. And then dessert...

I found this on the cover of the July 2008 Southern Living magazine and had to make it. I think I should have pulled it out of the oven about 2 minutes early, but it was tasty regardless.


  • 4 cups blackberries and raspberries
  • 1 tbsp freshly squeezed lemon juice
  • 1 large egg
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 6 tbsp butter, melted


  1. Preheat oven to 375F. Place 6 ramekins on foil lined baking sheet.
  2. Divide 4 cups fresh blackberries and raspberries between 6 ramekins. Sprinkle with the lemon juice.
  3. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit.
  4. Drizzle butter over topping.
  5. Bake at 375 for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes.

Serves 6
Source: MyRecipes

Cambodian Lemongrass Curry

in curry, dinner, entrée, lemon, steak, vegetable

I received an awesome package in the mail today... some Cambodian Lemongrass Curry from Tracy!!! Omg it smells so good!!! I can't wait to make this dish. Whole Foods, here I come!!!


  • 2 tbsp Cambodian Lemongrass curry (or any curry)
  • 1/2 c lemon juice
  • 1/2 c white wine vinegar
  • 2 tbsp soy sauce
  • 1 - 2 lbs flank or skirt steak (I used the el-cheapo stir-fry steak and it was good)


  • 3 tbsp Cambodian Lemongrass curry (again - sub as you see fit)
  • 2 tbsp water
  • 2 tbsp fish sauce
  • 2 tbsp olive oil

Veggies & Sauce:

  • 1 c coconut milk
  • 1/2 c water
  • 1 tbsp lime juice
  • tons of fresh, barely sauteed veggies - your choice, cut up bite-sized (use at LEAST two cups of fresh veggies) -OR- 12 oz bag frozen veggies (not a popular choice in my world, too squishy)


  1. Combine all "marinade" ingredients and marinate for 30 minutes.
  2. Combine all "paste" ingredients, stir into a paste, and set aside for vegetables.
  3. Stir-fry veggies in large skillet or wok for about 5 minutes (enough to get them slightly cooked, but still mostly raw-ish). While veggies are cooking, heat coconut milk and water in small pot for 5 minutes, stirring regularly (low heat to prevent scorching).
  4. Thoroughly mix in curry paste and lime juice, pour over entire vegetable mixture. Make sure all veggies are coated, cover and cook over medium-low heat for 10 minutes, stirring occasionally.
  5. Depending on cut of meat, you may want to start cooking that now. I used a cast iron skillet for the meat. Heat skillet to medium-high and sear meat for about 3 minutes on each side (more or less depending on desired doneness). Juices will escape and you should just discard these juices.
  6. After sauce and veggies have been cooking for 10 minutes, remove cover and continue simmering for 5-10 minutes, depending on how thick you like your sauce. Serve over steak and rice.

Source: Tracy's Facebook Note!

Tracy's notes: For veggies I used broccoli, cauliflower, carrots, mushrooms, onions, garlic, sugar snap peas, cabbage, bell pepper, and broccoli slaw (found in the produce area). You can use any, and you can make this whole recipe vegetarian by omitting the meat and using soy sauce instead of fish sauce in the paste.

In my opinion, the only thing really tricky about this recipe is the timing, but if you make sure to hold off on cooking the meat until the end, it should remain pretty juicy and delicious. I could eat the vegetarian version of this every day. Bon Appetit! :)

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