Monday, April 4, 2011

PRESERVED LEMONS, LEMON PEPPER SEASONING MIX, GRILLED LEMON CHICKEN & APRIL'S GIVEAWAY!


APRIL’S GIVEAWAY!


I have started a Monthly Giveaway. I will be drawing names from followers that comment.

The drawings will be on the 1st of each month! .

The April Monthly Giveaway is this

"Primitive Prairie Church Dolls Roll"


Each time you comment on a new post will give you another chance to win the "Primitive Prairie Church Dolls Roll"!

Lemons/Limes are on sale 4 for a $1. What a good buy, but what to do with them all. It isn’t a good buy if you end up throwing some of them out. Well here is the answer to that problem!

PRESERVED LEMONS OR LIMES

INGREDIENTS

2 to 3 lemons or limes

2 tablespoons kosher salt

DIRECTIONS:

Preheat the oven to 250 degrees F. Cut the lemons into sixths, lengthwise, sprinkle with the salt and place in a non-corrosive dish (glass is good). Cover the lemons with water and cook in the oven for 3 hours. Allow to cool and then refrigerate. Cook's Note: The lemons can be refrigerated for up to 6 months as long as they are covered and stored in a glass canning jar. HOMEMADE LEMON PEPPER SEASONING MIX

Lemon pepper adds a piquant flavor when used on grilled meats. Commercial lemon-pepper seasoning, available in the spice section of most markets, is enormously popular as a seasoning for chicken and other foods. You can easily make it at home yourself, and the result will taste much bolder and fresher.

INGREDIENTS:

1 fresh lemon

2 tsp. whole black peppercorns


THINGS YOU WILL NEED:

Baking Sheets

Coffee Grinders

Cutting Boards

Wooden Spoon

Zesters


DIRECTIONS:

Remove the zest from the lemon carefully, using a zesting tool or a vegetable peeler. Remove only the yellow zest and none of the white pith. Mince the zest and place it in a small bowl. Place the peppercorns on a cutting board and crack them by pressing on them with the clean bottom of a heavy pot, or whirl very briefly in a spice grinder - you want them in large pieces. Add the cracked pepper to the zest. Don't forget this key step: Use a wooden spoon or other sturdy tool to mash the cracked pepper and zest together. This helps release the citrus oils in the zest and combine them with the pepper. Spread the zest and pepper on a small baking sheet or piece of foil and place in the oven. If it's a gas oven, leave it in the oven overnight and the pilot light will dry the mixture out. If it's an electric oven, set it to 200 degrees F or so. Pulverize the mixture the next day in a spice grinder or clean coffee grinder. You can also mince it by hand with a knife. It's now ready to sprinkle on chicken, fish and other foods before cooking.


GRILLED LEMON CHICKEN

INGREDIENTS:

1/4 cup fresh lemon juice

1/4 cup extra virgin olive oil

2 teaspoons Lemon Pepper Seasoning Mix

6 chicken cutlets

DIRECTIONS:

Heat the broiler or grill.

In a low, flat dish stir together the lemon juice, oil and Lemon Pepper Seasoning Mix. Add the chicken breasts, and marinate in the refrigerator for 30 to 45 minutes. Grill over hot coals or broil for 4 minutes on each side, or until done. Serve hot or at room temperature.


14 comments:

gpc said...

I've seen mentions of preserved lemons, but what do you do with them? Never thought of making my own lemon pepper, what a great idea!

Rebecca said...

Thanks for the recipes. I love grilled chicken. I'll have to watch for lemon's on sale in my area.
You truely amaze me. I really enjoy the variety of your blog and the little sweet treat pictures you are always coming up with.
Have a great day.

Mama2Momo said...

Love the recipes this month and seem to love them all. The patterns are so creative and innovative....

Gayle said...

I've never heard of canning lemons before. Very interesting.

Falling Leaf Woodworkers and Primitives said...

The church dolls are so nice. and I love love love lemon peper chicken. Thanks for the tips on lemons and limes.
Sabrina

Domestic Goddess said...

I did just get lemons 4 for $ but I only bought four because sometimes I don't use them fast enough and other times I run out! I really like the idea of preserving them. The lemon pepper recipe is exciting and so fresh I can't wait to try it.

Kathryn said...

I love the lemon pepper instructions... thanks for posting it! I'm also going to try a number of your "pie in a jar" recipes this summer so thanks for that too!

Tina's Primitive Attic said...

Your lemon chicken looks delish! I wish it was lunch or dinner time. You made me hungry. Have a great week! Tina

Dani said...

we seem to find fresh lemons often...for free mostly and sometimes on sale..thanks! the lemon pepper seasoning is something I am going to try..and also what do you do with the preserved ones?

Sue said...

Dani & gpc,
Tangy slivers of preserved lemon make wonderful additions to rice and pasta dishes and salads, as well as adding zest to chicken and fish.

Lamb Chops with Preserved Lemon:
Ingredients
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
4 cloves garlic, minced
1/4 cup chopped preserved lemon well rinsed
1 tablespoon olive oil
ground black pepper to taste
1 (7 bone) rack of lamb, trimmed and frenched
1/4 cup slivered kalamata olives
1 red bell pepper, thinly sliced
Directions
1.Stir cilantro, parsley, and mint together in a small saucepan. Remove half of the herb mixture, and set aside. Stir the garlic, lemon, olives, olive oil, and black pepper into the remaining herbs. Spread 2 tablespoons of this mixture onto the lamb rack. Wrap the exposed bones with aluminum foil to keep them from burning. Stir the olives and bell pepper into the reserved mixture and keep warm over low heat.
2.Preheat an outdoor grill for medium heat.
3.Cook the lamb rack on the preheated grill until cooked to desired degree of doneness, about 4 minutes per side for medium-rare. Baste occasionally with the warmed relish. Once cooked, remove from grill, and allow to rest for 5 minutes before slicing into individual chops.
4.To serve, arrange lamb chops on a platter, spoon some of the warmed relish over them, and sprinkle with the reserved chopped herbs.
Sue

cottageprims said...

Never heard of canning lemons.Do you use it like regular lemons for desserts and drinks or does the salt only make it good for things like chicken and seafood? Warm Blessings!~Amy

maureen said...

I make Lemon Pepper chicken often, It is one of my favorite ways to prepare chicken. I never thought to make my own Lemon Pepper seasoning. Thanks for the recipe. I just love following your blog. You have a variety of things packed into one blog. A real treat to read. ....Maureen
macbasketspa@aol.com

Country Log Cabin Quilter said...

Love the church dolls! Please add me to the drawing.

Linda ★ Parker's Paradise said...

I can't believe I missed this one! Preserving lemons so they don't get all slimy? Love this! I am stocking up ASAP!
★Linda★