RSS Feed

Tag Archives: Lemon

Lemon-Lime Basil Shortbread Cookies

Got plenty of extra citrus hanging around your kitchen,along with an abundance of fresh grown basil? Well combine lemon, limes and a hint of basil for a delicious cookie that taste like you bought them from a gourmet bakery! 

Recipe adapted from Bon Appétit Summer 2012


IMG00849-20120626-1923

Ingredients:

1 cup of all-purpose flour
1/2 cup of powdered sugar plus more for pressing cookies
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch cubes.
2 Tbsp of sliced fresh basil leaves
1 tsp of finely grated lemon zest
1 Tbsp of freshlemon juice
1/2 tsp of finely grated lime zest
1/4 tsp kosher salt
Sanding Sugar (optional)

Directions:

Pre heat oven to 375 degrees. Place flour, 1/2 cup of powdered sugar, butter, basil, both zest, lemon juice, and salt in a food processor. Pulse until large, moist clumps form. Measure level tablespoonfuls of dough; roll between your palms to form balls. Place on a large baking sheet spacing 2 inch rounds, dusting cup with powdered sugar and press cookies into 2 inch rounds, dusting cup bottom with powdered sugar as needed to prevent sticking. Sprinkle tops of cookies with standing sugar, if using.

Bake until edges are brown, about 20 minutes. Transfer to a wire wake; let cool.

 

My Disclosure Policy

My Disclosure Policy

Want to learn how to cook fish in under five minutes?

Today’s catch is a white fish called Tilapia.

IMG_5422

Technically, tilapia is not the name of one specific species of fish but rather a common name for nearly a hundred species of cichlid fish. Tilapia was one of the three main types of fish caught in Biblical times from the Sea of Galilee. One common Bible story I recall as a child was; Jesus fed 5,000 people with five loaves and two fish, which some surmise were tilapia. In Ancient Egypt the “Nile Tilapia” is represented by the hieroglyph K1, of the Gardiner List, and was one of many fish caught along the nile river.

IMG_5400

Tilapia are a fast-growing species of fish native to Africa whose popularity in the commercial food industry has risen in recent years, and is now the fourth most-consumed seafood in the United States, after tuna, salmon, and shrimp. Due to high demand, much of the tilapia consumed by the public is now farm-raised rather than wild-caught. In a report from the Earth Policy Institute says the population of farmed fish now exceeds beef production, and is expected to exceed consumption of wild-caught fish.

IMG_5408

One of the reasons the tilapia is so popular is they are short-lived and primarily vegetarian, therefore they do not accumulate substantial amounts of mercury by consuming other fish, as other food fish do. The tilapia is more farm raised efficient because they eat lower on the food chain.

IMG_5401

Cooking tilapia is very easy in under five minutes on the stove and this fish can take on many various flavor profiles, as the tilapia has next to no fish flavor at all. This makes tilapia a little more kid friendly at dinner time.

So if want to go Cajun and make it blackened

IMG_5402

Lightly breaded or battered

IMG_5405

Fish Taco Tuesday, go for it.

IMG_5403

With tilapia the sky in the limits to what you can create for lunch or dinner….

Ingredients:

4 oz Tilapia
Salt & Pepper to taste
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dill
2 lemon & lime wedges
1 tsp zest from lemon & limes
1 Tbsp olive oil

Directions:

Rinse the tilapia fillets in cold water. Pat them dry with paper towels when you’re finished.

IMG_5407

Season both sides of each fillet with salt and pepper, garlic & onion powder, dill and zest.

IMG_5409

Heat 1 tbsp. of olive oil in a skillet over medium-high heat.

Now get out you slotted/fish spatula

Fish spatulas—elongated versions of a burger/pancake flipper. Designed for being able to easily get underneath delicate fillets without breaking them up or tearing the crispy skin you love to eat. This esscential kitchen tool is perfect for removing vegetables from a baking sheet along with transferring fresh-baked pastries from oven to cooling rack.
Fish spatulas—elongated versions of a burger/pancake flipper. Designed for being able to easily get underneath delicate fillets without breaking them up or tearing the crispy skin you love to eat. This essential kitchen tool is perfect for removing vegetables from a baking sheet along with transferring fresh-baked pastries from oven to cooling rack.

IMG_5415

Place seasoned tilapia in heated skillet and immediately squeeze a wedge of lemon & lime over the tilapia, and repeat when you flip the fish over.

IMG_5416

Cook the tilapia in the hot oil until the fish flakes easily. It should take about 1 1/2 to 2 minutes per side to cook the tilapia, depending on the thickness of filet.

IMG_5418

To serve you can try the following options

Squeeze additional lemon juice over tilapia, or brush melted butter onto the tilapia right before you remove it from the skillet. and enjoy it while it’s hot. You can eat it on it’s own or enjoy it with some mixed greens, salad, roasted potatoes, or another side dish.

IMG_5422

IMG_5421

My Disclosure Policy

Lemon-Lime Basil Shortbread Cookies

Ingredients:

1 cup of all-purpose flour
1/2 cup of powdered sugar plus more for pressing cookies
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch cubes.
2 Tbsp of sliced fresh basil leaves
1 tsp of finely grated lemon zest
1 Tbsp of fresh lemon juice
1/2 tsp of finely grated lime zest
1/4 tsp kosher salt
Sanding Sugar (optional)

Directions:

Pre heat oven to 375 degrees. Place flour, 1/2 cup of powdered sugar, butter, basil, both zest, lemon juice, and salt in a food processor. Pulse until large, moist clumps form. Measure level tablespoonfuls of dough; roll between your palms to form balls. Place on a large baking sheet spacing 2 inch rounds, dusting cup with powdered sugar and press cookies into 2 inch rounds, dusting cup bottom with powdered sugar as needed to prevent sticking. Sprinkle tops of cookies with standing sugar, if using.

Bake until edges are brown, about 20 minutes. Transfer to a wire wake; let cool.

 

IMG00849-20120626-1923

Lemony Lemon Loaf

Ingredients:

1 3/4 cup all-purpose flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1 egg, beaten
1 cup milk
1/4 cup unsalted butter, room temperature or melted
2 tsp fresh grated lemon zest
3 Tbsp fresh lemon juice, if you feel that is too much citrus you can cut in half for a more subtle lemon flavor

Fresh grated lemon zest

Fresh grated lemon zest

 

 

 

 

 

 

 

 

 

For brushing the top of the loaf 10 minutes before its done.
2 Tbsp fresh lemon juice
1 Tbsp sugar

Directions:

Preheat oven to 350 degrees. Grease and flour loaf pan and set aside. In a medium bowl combine flour, sugar, baking powder and salt.

In another bowl combine egg, milk, butter, lemon zest, and lemon juice. Add this mixture to bowl of dry ingredients and stir until moistened. Batter should appear to be slightly lumpy.

Batter should be slightly lumpy

Batter should appear slightly lumpy

 

 

 

 

 

 

 

 

 

Add batter to loaf pan and bake for 40-45 minutes, then take loaf pan out of oven and using a pastry or basting brush, lightly brush lemon/sugar mixture over loaf then place back into oven for an additional 5-10 minutes or until a wooden toothpick comes out clean.

IMG01088-20130113-1815

Lemon sugar mixture to brush over top of loaf.

 

 

 

 

 

 

 

 

 

While loaf is cooling brush lemon/sugar mixture over the top once more. This with give a slightly sweet taste and a shine to the top of the loaf.

Once cooled completely remove from loaf pan, slice and serve.

Lemony Lemon Loaf

Lemony Lemon Loaf

 

 

 

 

 

 

 

Bite Me up With Shreyu

Cooking up with smiles across miles

Truth No Fairy Tale

Revealing Covert Abuse!

%d bloggers like this: