Tag Archives: Lemon Juice

Spinach Salad with Pears and Gorgonzola

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Pears with gorgonzola is  just one of those classic combinations. Put them in salad with any kind of greens. Pick what you like best, anything from a spicy arugula or watercress to a mild butter lettuce.We used fresh baby spinach.The same goes for the pears: Bosc, Bartlett, Anjou or Comice would all be great choices.

And since the ingredients in this pear salad are so delicious, a champagne vinaigrette with a hint of lemon juice and Dijon mustard worked best for this salad. A heavy dressing would mask the delicate flavors.  A sprinkling of cheese, walnuts and  pomegranate arils also adds flavors and makes for  delicious lighter first course to start off a meal.

Serves 4

1 tablespoons minced shallot
Salt, to taste
Ground black pepper, to taste
1 tablespoon extra virgin olive oil
10 ounces baby spinach, washed and dried
4 ounces Gorgonzola cheese*
1 medium Bosc pear, cored and thinly sliced*
1/2 cup pomegranate seeds (arils), for garnish
1/2 toasted walnuts, roughly chopped, for garnish

Champagne Vinaigrette:
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon freshly cracked black pepper
2 tablespoons olive oil

For the Salad:
In a large bowl, add shallot,  salt and pepper. Add the olive oil, whisking constantly while drizzling the oil slowly. Add the spinach and toss with tongs until the leaves are well coated.

For Champagne Vinaigrette:
In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil  and whisk until the mixture is emulsified. Refrigerate until ready to use.

To serve, evenly divide spinach greens between 4 salad plates. Top each plate with cheese and garnish with pear slices, pomegranate seeds, and walnuts and serve with a drizzle of champagne vinaigrette.

*Cook’s Notes:
You can substitute Blue cheese or Roquefort cheese for the Gorgonzola.
Any variety of apple can also be used as a substitute for the pears.

 All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

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Roasted Beet Hummus

Roasted Beet Hummus recipe

Photo Credit: PhillyVoice.com, 2017


Did you know that the very food known as “Hummus” was derived from the Arabic  word meaning “chickpeas”, and the complete name of the prepared spread in Arabic is ḥummuṣ bi ṭaḥīna which means “chickpeas with tahini”.  Hummus is basically  a Levantine dip or spread made from cooked, mashed chickpeas or a mixture of other beans, blended with tahini, olive oil, lemon juice, salt and garlic.  It is popular in the Middle East and in Middle Eastern cuisine around the globe. It can also be found in most grocery stores anywhere in the world.

The chickpeas used in hummus make it high in fiber, protein and iron, and when lemon is added, offers your body a boost of vitamin C and antioxidants. What’s more, a thick spread of hummus will never threaten your waistline, but tahini has been known to be anti-inflammatory and lower cholesterol.

Yes, you can buy hummus at just about any local grocery store these days, but it so much better if you make for yourself at home and so easy to do as you can follow this recipe basic recipe with a few tips from Inspired Taste.

For some people, hummus is like the comic relief at an awkward dinner party. Everybody’s yearning for it, and it’s a universal pleaser. This light, savory snack is the perfect hors d’oeuvre as it  slides smoothly onto your chip, pita, pretzel, bagel, carrot or cucumber slices and rarely leaves a mess. And it is perfect for Super Bowl Parties

But for a change of pace, we switched it up a little to liven up a party in presenting this quick and easy roasted beet hummus which is a light, savory snack that will make your mouth pop with flavor.

Serves 6

1 medium roasted beet, cooled, peeled, and quartered (Directions Follows)
One 15-ounce, can garbanzo beans, drained and rinsed
3 tablespoons lemon juice
1/2 teaspoon minced garlic
2 tablespoons tahini (optional)
2 tablespoons olive oil
Dash salt and pepper
Water, to thin as needed
Optional spices: dried sage, cumin, paprika

In a food processor, blend roasted beet until smooth. Add remaining ingredients to blend, reserving olive oil and water. Drizzle in olive oil while hummus is blending. If too thick, thin out with water until you have the desired consistency.

Taste and adjust seasonings with salt and pepper, as needed.

Place in a bowl and serve with vegetables , crackers or whole grain pitas of your choice.

Directions for Roasting Beets
 Option 1 
1. Preheat oven to 400 º F. Line a baking sheet with foil.
2. If buying whole beets with stem, remove leaves and stalk.
3. Peel beets and dice.
4. Lay on baking sheet and toss with olive oil, salt, pepper, and dried sage.
5. Cover baking sheet with foil and bake beets for 1 hour or until tender.

Option 2
1. Preheat oven to 425 º F.
2. Scrub, wash, and remove leaves/stalk from beets.
3. Place whole beets on aluminum foil and drizzle with olive oil and salt.
4. Wrap in aluminum foil and bake for 45 minutes or until tender.

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!


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Broccoli Rabe with Sausage

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Don’t be daunted by the vegetable’s wild and unruly appearance; broccoli rabe is easy to cook. It’s great simply blanched and sautéed in olive oil, roasted until crisp or even pureed into a piquant pesto. Here, is a  fantastic recipe for broccoli rabe with sausage. Not only is is a great main dish that is quick and easy to make, but it also makes for a delicious filling for an Italian style sandwich.

Serves 4

1 pound broccoli rabe
1/4 cup extra-virgin olive oil
4 ounces hot Italian sausage—casings removed, meat crumbled
2 garlic cloves, thinly sliced
Pinch of crushed red pepper
Salt, to taste
2 Tablespoons fresh lemon juice
1/4 cup grated Pecorino cheese

In a pot of salted boiling water, cook the broccoli rabe until nearly tender, 4 minutes. Drain and cool under cold water. Squeeze and pat dry, then chop.

In a skillet, heat 1 tablespoon of the oil. Add the sausage and cook over moderately high heat, breaking it up into small pieces, until browned. Add 3 more tablespoons of oil, the garlic and red pepper to the skillet and cook for 1 minute. Add the broccoli rabe and cook, stirring, until tender, 3 minutes. Season with salt. Add the lemon juice and toss. Serve with Pecorino.

TODAY.com Parenting Team FC Contributor


Pomegranate Molasses or Syrup

Photo Credit: thekitchn.com, 2014


Pomegranates are so commonly used in Middle Eastern Dishes and can be found in most local supermarkets through out the United States. The seeds and the juice are great sources of anti oxidants.

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Photo Credit: thekitch.com, 2014

Sometimes, you will run across a recipe that calls for pomegranate molasses. You can easily  buy a good bottle of pomegranate molasses of syrup, but is so easy to make it home with simple ingredients that you can also pick up at your local supermarket, if you do not have them on hand in you pantry already. The best thing about making pomegranate molasses at home in your kitchen and have on hand at any time you might needed it.

And the great thing about pomegranate molasses is that it has a myriad of uses. Check out the 5 ways to use pomegranate molasses at thekitchn.com.

Yields 1  cup of Molasses   or  1  1/2 cup of Syrup

4 cups pomegranate juice
1/2 cup sugar
1 Tablespoon freshly squeezed lemon juice

For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

TODAY.com Parenting Team FC Contributor


Hot Honey Apple Tartlets



For years hot honey has been used as a condiment on pizza in Brazil.    Introduced to the States by Michael Kurtz , he discovered the spicy honey while on a hike in Brazil in 2003. In a small mountain town there, he found a pizzeria that had the concoction on every table. When he got home to Brooklyn, he set about duplicating it. Years down the road, in 2010 Kurtz gets a job at a Brooklyn pizzeria Paulie Gee’s a approached the owner about his sweet concoction, with “Hey, I’ve got something you should try on your pizza.” And so, Mike’s Hot Honey was born and  the rest, as the say, was history.

Drizzled on a pizza, hot honey is especially good with salty meats like soppressata or pepperoni, the heat of hot honey isn’t as pronounced and the sweetness of the honey shines through even more.

Today, Mike’s Hot Honey serves retailers and restaurants in the borough of Brooklyn, New York and beyond with Mike’s original recipe, chili pepper-infused hot honey.

For this recipe, I used a dark  honey forest honey, which is available at specialty foods stores and from kalustyans.com. I was also able to get my hands on some malagueta peppers from Brazil, but  you can also use Fresno, Holland, Vietnamese or Thai chiles to get the same heat effect of  Brazillian chile infused honey. Another alternative is to substitute a mix of  2 green thai chiles  and 1 habanero  to every 3 malaguetas.

And I have discovered that you can also use hot honey as a sauce for fruit desserts. Cooked fruit has a robust flavor that can stand up to hot honey. Just squirting sriracha on everything doesn’t work on all  things eaten, but hot honey sure does. Try it on fried chicken, it is to die for!


Serves 8

For the Hot Honey:
Makes About 1 Cup
2–4 hot chiles , thinly sliced
1 cup Langnese Forest Honey

Bring 2 chiles and honey to a bare simmer in a small saucepan over medium-low heat. Reduce heat to low and let the chiles simmer in the honey for 1 hour to 185°F . to infuse. Taste honey and adjust heat with another chile or 2. Remove from heat and let stand 10 minutes. Strain  into s sterilized jar while still warm and cap with a sterilized lid. Store honey chilled  in a refrigerator to slow oxidation.

Make  Ahead:  The hot honey can be made up to 3 months ahead of time. Keep chilled.


For the Tartlets:
Two  17.3-ounce packages frozen puff pastry (4 sheets), thawed
1 egg, beaten to blend
6 ounces soft fresh goat cheese (about 3/4 cup packed)
1 Tablespoon fresh lemon juice
1/4 teaspoon coarse kosher salt
3 medium Gala apples,peeled,quartered,cored, cut into 1/8-inch-thick slices
3 Tablespoons unsalted butter, melted
3/4 cup hot honey, divided
1/2 teaspoon  ground allspice
1/2 teaspoon ground cinnamon


Line 2 rimmed baking sheets with parchment paper. Roll out each puff pastry sheet on lightly floured surface to 11-inch square. Using 5-inch-diameter cookie cutter or bowl, cut out 4 rounds from each pastry sheet, forming 16 rounds total. Divide 8 pastry rounds between prepared baking sheets; pierce rounds all over with fork. Using 3 1/2-inch-diameter cookie cutter or bowl, cut out smaller rounds from center of remaining 8 rounds (reserve 3 1/2-inch rounds for another use), forming eight 5-inch-diameter rings. Brush outer 1-inch edges of 5-inch rounds on baking sheets with beaten egg; top each with 1 pastry ring. Freeze at least 30 minutes.

MAKE AHEAD:  Pastry shells can be made 1 day ahead. Cover and keep frozen. Do not thaw before continuing. 

Preheat oven to 375°F.

In a small bowl mix the ground allspice and cinnamon. Set aside.

Mix cheese, lemon juice, and salt in bowl; spread mixture inside rings on frozen pastry rounds. Overlap apple slices atop cheese. Mix butter and 1/4 cup honey in small bowl; brush over apples. Sprinkle with the allspice and cinnamon mixture. Bake until apples are tender and pastry is golden, about 35 minutes. Place tartlets on plates. Drizzle 1 tablespoon of the hot honey over each tartlet and serve warm or at room temperature.

Cook’s Notes:
Bake the tartlets four to six hours ahead, then store them uncovered at room temperature. Rewarm in a 350°F oven for five to ten minutes. Drizzle tartlets with honey just before serving.

TODAY.com Parenting Team FC Contributor


Grand’s Alabama White Barbecue Sauce


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Photo Credit: SouthernBite.com, 2014


White Barbecue Sauce is a regional favorite found in the foot hills of Appalachian Mountains of Northern Alabama. Pit master, Bob Gibson is credited with concocting white sauce back in 1925. This tangy, mayonnaise-based condiment was traditionally used to dress chicken. But today, just about every BBQ joint in the area has  a white barbecue sauce on their menus,  and they use it on their meats as a marinade, and place it on their tables for serving.

The sauce is so versatile, that you can eat it with everything, using it as a dipping sauce  french fries to chicken wings and ribs and even as  a dressing for pulled pork sandwiches. Seriously, this unique, tangy flavor is the perfect compliment to just about everything.

To make a White Barbecue Sauce you really only need  four ingredients: mayonnaise, vinegar, salt, and coarsely ground black pepper. My Grand’s  original recipe called for a little buttermilk and just a touch of heavy cream, to give it a salad dressing- like consistency. But I tweaked it just a little  bit, by adding Creole Mustard and Horseradish to her recipe and it turned out just fine.

Makes About 2 Cups


2 cups mayonnaise
1/4 cup heavy cream
1/4 to 1/2 cup buttermilk (as needed for the desired consistency)
6 Tablespoons apple cider vinegar
6 Tablespoons fresh lemon juice
1 Tablespoon coarsely ground black pepper
1/8 teaspoon Creole mustard
1/8 teaspoon prepared horseradish
1 teaspoon Kosher salt
2-3 teaspoons granulated white sugar
2 garlic cloves, minced


Whisk together all ingredients until blended. Pour into a Mason Jar, cap tight with a lid and store in the refrigerator for up to 1 week.


TODAY.com Parenting Team FC Contributor


Chicken Scaloppini with Lemon Butter and Wilted Spinach


Adapted from Chef Wolfgang Puck

Serves 4


4 boneless, skinless chicken breast halves, each 6 to 8 ounces
Kosher salt, to taste
freshly ground white pepper, to taste
1/2 cup King Arthur’s Whole Wheat Flour
3 Tablespoons vegetable oil, plus extra as needed
8 Tablespoons unsalted butter, plus extra as needed, chilled and cut into pieces
1/4 cup fresh lemon juice
1/4 cup cold water
1 Tablespoon honey
1 Tablespoon sliced fresh scallions
1 tablespoon chopped fresh Italian parsley
1/2 cup pine nuts, coarsely chopped
Sauteed spinach, for serving (Recipe Follows Below)

In preparing the scaloppini, use a sharp knife to cut the chicken breast halves crosswise and at a 45-degree angle into slices 1/2 inch thick. With a meat mallet, pound each slice to an even 1/4-inch thickness. Set these scaloppini aside. Repeat with the remaining chicken.

Season the scaloppini on both sides with salt and pepper, to taste.

Add flour to a shallow plate. Dredge each scaloppini in the flour covering  both sides and  shaking off excess flour before setting it aside on a platter or tray.

Heat a large sauté pan over high heat. Add 3 tablespoons of the oil and heat it until it swirls easily in the pan and is shimmering. Swirl the oil to coat the bottom of the pan.

Add the scaloppini in a single layer without overcrowding and dot with 1 tablespoon of the butter. Cook until golden brown, 2 to 3 minutes per side. With tongs, remove scaloppini to a heated platter and cover with foil to keep warm. Cook any remaining scaloppini, adding a little extra oil and butter as necessary.

Deglazing the pan by adding the lemon juice and water to the pan. Stir and scrape with a wooden spoon to deglaze the pan browned bits (fond). Boil until the liquid reduces and thickens slightly, 3 to 4 minutes.

To finish the sauce, stir in the honey. Then, while whisking constantly, stir in the remaining butter a few pieces at a time, adding more as it melts, to form a thick sauce. Stir in most of the scallions and parsley, reserving a little for garnishing. Season to taste with salt and pepper.

To serve the scaloppini, place the sauteed spinach on a large platter. Place the scaloppini on top of the spinach, layering like roof shingles. Spoon the sauce over the chicken on the platter. Garnish with the remaining parsley, scallions and pine nuts and serve immediately.

Sautéed Spinach with Garlic
Serves 2 to 4

2 Tablespoons extra-virgin olive oil
2 large cloves garlic, peeled and smashed
1 pound baby spinach leaves, thoroughly rinsed and dried
Kosher salt, to taste
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon granulated sugar

Heat the oil in a large skillet over high heat, until shimmering. Add the garlic and sauté, stirring frequently, for 1 minute, to flavor the oil.

Add the spinach to the skillet. Cook, using tongs to turn it almost constantly, until it wilts and reduces greatly in volume but is still bright green, about 2 minutes. Remove the garlic cloves. Season with a little salt and, if you like, the red pepper flakes and a little sugar. Serve immediately.

TODAY.com Parenting Team FC Contributor


Duck Livers on Toast with Whisky Cream Sauce

Duck livers on toast with whisky cream sauce

Duck livers have never had it so good. In this duck liver recipe, Gressingham duck livers are coated in an incredible whiskey cream sauce, then placed on pillowy brioche bread.Grade-A Duck Foie Gras Slices
Duck liver can also be purchased from, D’Artagnan one of the best places to buy duck liver (foie gras) online. D’Artagnan  introduced domestically-farmed foie gras to the United States in 1985 and has continually supplied fresh and prepared foie gras to the finest restaurants, stores and home cooks across the United States. If duck livers are not readily available, chicken livers can be used as a great substitute.

You can use whatever whisky you like for the sauce, depending on what sort of flavour you would  like the whisky to impart.  I used  a 12 year old Macallan Speyside Single Malt Macallan Scotch Whiskey, aged in sherry oak casks, for this recipe.

Macallan 12 Year Old / Sherry Oak

Deliciously smooth, with rich dried fruits and sherry, balanced with woodsmoke and spice. Described by F. Paul Pacult, the renowned international whiskey writer, in his book Kindred Spirits as ‘simply the best 12 Year Old single malt around’.

Being made since 1824, it is most sought-after whiskey for collectors, and you can find a huge range of Macallan Scotch whisky to buy online. Over the past four decades, Macallan has built probably the best reputation for quality malt whiskey and  rare vintages.






Serves 4

For the Duck Livers:

1 1/2 pounds duck livers
Kosher salt, to taste
vegetable oil

For The Whisky Sauce:
4 Tablespoons unsalted butter
2 shallots, finely diced
3 Tablespoons whisky
1/2 cup brown chicken stock (click on the link for the recipe)
1/3 cup heavy cream
2 Tablespoons chopped parsley
2 Tablespoons chopped chives
1 dash of lemon juice

For the Brioche:
2 Tablespoons unsalted butter
1 loaf of brioche, sliced into 4 thick slices

Begin by cleaning the livers and removing any small pieces of sinew or loose flesh.

Coat the base of a frying pan with oil and place over a high heat. Caramelize the livers until golden brown on both sides and season with salt – they should be slightly pink in the middle. Remove from the pan and rest in a warm place

Add the butter to the same pan with the shallots and sweat until soft. Add the whisky, reduce until almost dry, then add the chicken stock and reduce again by half.

To sweat is to cook something – usually vegetables – gently on a low-medium heat until tender but not caramelized, while stirring frequently.

Finish the whiskey sauce with heavy cream and reduce the sauce until it thickens slightly to the right consistency. Season with salt to taste and leave in a warm place.

To prepare the brioche, trim the crusts from the slices and each slice into neat circles. Heat a large knob of butter in a pan and fry the brioche until golden brown on each side. Remove from the pan and place on absorbent kitchen towel to drain.

Before serving, reheat the sauce and finish with the chives, parsley and a small dash of lemon juice. Place the warm livers on the toasted brioche and sauce generously.


Frosted Lemonade


If you have not heard……..Frosted Lemonade is a recent addition to the Chick-Fil-A menu as a spin off of their classic and delicious lemonade.

This recipe is a little different than most of the Copycat Chick-Fil-A Frosted Lemonade Recipes that you will see. I found the original a little sweet and I wanted something easy to make and that was kid-friendly. This recipe still retains the creamy milkshake like texture with just the perfect amount of lemon juice for  tartness, making it a perfectly cool and refreshing beverage for the summer.


1 cup frozen concentrated lemonade
7 to 8 scoops of Edy’s Slow Churn Original Vanilla Ice Cream

Shake the can of frozen concentrated lemonade vigorously. Open the container and measure 1 cup of the concentrate using a measuring cup. Add the concentrate and 7 to 8 scoops of the ice cream to blender. Blend until thoroughly mixed, about 2 to 3 minutes. Pour into a glass and garnish with lemon slices and serve immediately.


Grilled Lobsters with Miso Sriracha Butter


Serves 4

1 stick unsalted butter, cubed
2 Tablespoons white miso
1 Tablespoon Sriracha
2 Tablespoons fresh lemon juice
2 bunches of scallions
1 Tablespoon olive oil
Kosher salt, to taste
White ground pepper, to taste
8 long metal skewers
Four 1 1/2-pound lobsters, halved lengthwise, claws detached and reserved
Lemon wedges, for serving


In a small saucepan, melt 
the butter. Whisk in the miso, Sriracha and lemon juice. Reserve 1/4 cup of the miso butter for serving.

Light a grill. In a large bowl, toss the scallions with the 
oil and season with salt and pepper. Grill over moderate heat, turning, until lightly charred and tender, 5 minutes. Chop the scallions and toss with 1 tablespoon of the miso butter.

Skewer the lobster bodies from the tail to the head to keep them straight. Brush the lobster meat with 2 tablespoons 
of the miso-chile butter. Grill the lobster bodies and claws over moderate heat, turning and basting the meat with 
the remaining miso butter, until the shells are bright red, 7 to 8 minutes for the tails and 12 to 15 minutes for the claws. Remove the skewers.

Arrange the lobsters on a platter or plates and scatter the scallions on top. Serve with lemon wedges and the reserved 1/4 cup of miso butter.