2 Fast, Easy Lemon Dinner Recipes

Lemon adds such a refreshing flavor!
These 2 recipes are less than 5 ingredients, fast and easy-win, win! for a quick dinner your family will love.

Megan O. Steintrager

Olive oil, lemon and Parmesan: Whisk together extra virgin olive oil, fresh lemon juice and freshly grated Parmesan in a large bowl (vary the amounts to your taste, but for a pound of pasta figure about 2/3 cup olive oil, the juice of 3 lemons, and 2/3 cup grated Parm). Drain pasta, reserving some of the cooking liquid and toss pasta with the lemon-Parmesan mixture, adding a little cooking water to moisten if necessary. A bit of lemon zest is a nice addition.
by Giada De Laurentiis

5 Ingredient Breaded Lemon Chicken

Author: Morgan

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

Serves: 4 servings

 

Ingredients

• 2 large boneless, skinless chicken breasts
• ⅓ cup lemon juice (fresh is best, but bottled is fine, too)
• 1½ cups seasoned breadcrumbs
• Vegetable oil, to pan fry
• Lemon pepper, to taste
• Parsley and/or lemon, to garnish (optional)

Directions

1. Slice the chicken breasts in half horizontally, so that you get 4 thin chicken breast pieces. Put down about a foot of plastic wrap on the counter top and lay the chicken pieces on it. Cover with an additional piece of plastic wrap and use a meat mallet to evenly pound out the chicken breasts until about ¼" thick.
2. Heat ¼" of vegetable oil in a large, high-walled pan over medium.
3. In a shallow bowl, pour or squeeze in the lemon juice. In a separate shallow bowl, add in the breadcrumbs. Dip each chicken breast slice, one at a time, into the lemon juice and let sit for 2 minutes. Turn over and let sit for an additional 2 minutes. Transfer to the breadcrumbs and press gently to help the breadcrumbs adhere to each side. Set aside. Continue until all of the chicken is breaded.
4. Add 2 of the breaded chicken breasts to the oil and sprinkle liberally with lemon pepper. You want to make sure there is ample room between the chicken breasts, because overcrowding the pan results in soggy chicken. Fry until dark golden brown on the bottom, about 4 minutes. Using tongs, carefully turn the chicken. Sprinkle with additional lemon pepper, and continue to pan fry for 4 more minutes. Transfer to a paper-towel lined sheet and repeat with remaining pieces of chicken.
5. Garnish with a sprinkle of parsley and slices of lemon, and serve immediately.

Seen on the Today show.

Buffalo Chicken Chili Pie Recipe

How good does this look?
My husband would make at work for fund raisers Chili Frito Pies and loved them!
So when I saw this and game day around the corner-a must try!

 Ingredients:

1 cup chicken broth

1/4 cup heavy cream

• 1/2 cup Franks Buffalo Wing sauce

2 cups whole rotisserie chicken, cut into 1-inch pieces

1 teaspoon seasoned salt

1/2 cup shredded Mexican cheese blend

1 bag (9.75 oz) Original Fritos corn chips

1/4 Sour Cream

1/4 cup tomatoes, diced (1/4 inch pieces)

1/4 cup green onions, chopped (1/4 inch pieces)

 

Directions:

 

 Add broth and chicken to sauté pan, then season with salt.

Heat until broth is reduced by a little more than half. Add hot sauce and cream, then let reduce.

Add butter and half the cheese, and incorporate. Empty a bag of Original Fritos on a platter and top with the warm chicken mixture.
Top with the remaining cheese, sour cream, tomatoes and green onions

I made a few .alterations to the original recipe.

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Healthy Buffalo Chicken Chili recipe

It is cold outside-burr!
We are craving soups. I saw this recipe on the Today Show by Joy Bauer and have to make this. It is a healthier take on buffalo wings-which my family loves! I am going to have to make it before my son heads back to college today because he would be unhappy if he missed it.
 I will make a few changes. We do not like blue cheese so I will leave that out and do sour cream or Greek yogurt instead. I will use Franks buffalo wing sauce--our favorite! I will also use vegetable stock in place of vegetable juice.
My mouth is watering-can't wait!

Buffalo chicken chili

Ingredients:

·         Cooking oil spray

·         6 carrots, peeled and sliced into half-moons

·         6 stalks celery, sliced

·         6 cloves garlic, minced

·         2 pounds ground chicken (99% lean)

·         2 tablespoons chili powder

·         2 tablespoons all-purpose flour

·         4 cups low-sodium vegetable or tomato juice

·         1/4 cup hot sauce (see Note)

·         Plain non-fat Greek yogurt or light sour cream (optional)

·         Chopped scallions (optional)

·         Whipped blue cheese topping (optional), recipe below

Liberally coat a large pot or Dutch oven with oil spray, and preheat it over medium-high heat. Add the carrots and celery and sauté, stirring occasionally, until tender, about 10 minutes; add water, a tablespoon at a time, as necessary to prevent scorching.

Add the garlic and sauté for 1 minute. Add the ground chicken, reapplying oil spray if necessary. Sauté, stirring continuously and breaking the chicken into small pieces, for 5 minutes or until cooked through. As the chicken cooks, continue scraping the bottom of the pan with a wooden spoon to dislodge any large bits.

Sprinkle in the chili powder and flour, and stir quickly to distribute them evenly. Immediately add the vegetable juice and hot sauce, and bring to a boil. Reduce the heat to low and simmer, partially covered, stirring occasionally, for about 20 minutes.

 
Note: The amount of hot sauce you use will depend on the brand you select as well as your (and your family's) own personal tolerance for spicy foods. I advise adding 1/4 cup hot sauce to start with, then tasting the chili and adding more from there if you find it too mild.

Whipped Blue Cheese Topping: In a small bowl mash together 1/4 cup blue cheese crumbles (at room temperature) and 1/4 cup light/nonfat sour cream or nonfat plain Greek yogurt. Dollop on top of chili before serving.

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Crisp-Skinned Porchetta with Lemon and Chile recipe-killer italian recipe

I saw this recipe and it made my mouth water! Yum!
I am an admitted foodie:) This is a ham recipe and my husband doesn't eat ham anymore so I am gong to make it with bone in chicken breasts-6. My youngest son always ask what I am making and his next question is does it have lemons in it? That is key with him, which reminds me I need to make him fresh squeezed lemonade today-I promised him:) I think this will be amazing-I will make it on Friday(tomorrow:)-boy this week went fast!) and tell you how it turns out with chicken and any suggestions I have.

© Anna Williams

Crisp-Skinned Porchetta with Lemon and Chile

Contributed by James Lewis

• ACTIVE: 30 MIN
• TOTAL TIME: 5 HRS 30 MIN
• SERVINGS: 12 to 14

Porchetta, a traditional Italian street food, is a moist and fatty fresh ham covered with skin that's heavily seasoned with salty garlic, rosemary, fennel and lemon. Chef James Lewis of Bettola in Birmingham, Alabama, adds some heat to his version with crushed red pepper.

 Best New Chef 2011: James Lewis

 More Pork Recipes

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Best New Chefs’ Easiest Recipes

Italian Food

Pairing of the Day: August 15-19, 2011

More ∨

1. 6 ounces thinly sliced pancetta, chopped (1 cup)
2. 16 large garlic cloves, chopped
3. Finely grated zest of 4 lemons
4. 2 tablespoons chopped rosemary
5. 1 tablespoon plus 2 teaspoons crushed red pepper
6. 1 tablespoon ground fennel
7. 2 teaspoons freshly ground black pepper
8. Kosher salt
9. 1 tablespoon extra-virgin olive oil
10. One 18-pound, bone-in fresh ham with shank and skin (see Note)

1. Preheat the oven to 325°. In a food processor, process the pancetta until finely ground. Transfer the pancetta to a plate. Add the garlic, lemon zest, rosemary, red pepper, fennel, black pepper, 2 teaspoons of salt and the olive oil to the food processor and pulse until the garlic is finely chopped. Add the pancetta and pulse until the paste is well blended.
2. Set the ham skin side down on a work surface. Using a sharp knife, slash the meat at regular intervals. Season the meat lightly with salt. Spread the spice paste all over the meat and in the slashes. Fold the leg back together and with long, thick bamboo skewers, thread the leg closed at 2-inch intervals to keep the leg sealed. Set the leg skin side up. Cut a crosshatch pattern in the skin and fat. Season the skin and fat generously with salt and transfer the ham to a large roasting pan.
3. Bake the ham in the lower third of the oven for 2 hours and 45 minutes, rotating the pan twice. Increase the oven temperature to 375° and continue to roast the ham for about 2 hours longer, rotating the pan twice. The ham is done when an instant-read thermometer inserted in the thickest part of the meat registers 170° and the skin is very crisp. Transfer the ham to a carving board to rest for 25 to 30 minutes.
4. Pour the pan juices into a small saucepan and skim off the fat; keep warm.
5. Carve the ham into 1/3-inch-thick slices and serve with the crunchy skin. Pass the warm pan juices at the table.