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Lemon Chicken Orzo Soup-Janet Brocklehurst (Alex’s Aunt)

I make this all the time! My “go to” chicken soup-Janet

Ingredients:

  • 1 Tablespoon butter
  • 1 small yellow onion-finely chopped
  • 2 carrots, thinly sliced or diced
  • 1 celery stalk, thinly sliced or diced
  • 2 Tablespoons minced fresh marjoram
  • 8 cups chicken broth
  • 3/4 cup orzo
  • 6 ounces baby spinach (I only use 2-3 oz)
  • 3 cups cooked chicken, shredded
  • salt and fresh ground pepper to taste
  • 1 lemon

Directions:

Saute onion in butter until translucent (3-4 minutes). Add carrots, celery, and marjoram and saute until softened. Add broth and simmer about 5 minutes to blend flavors. Add the pasta and cook about 3-4 minutes. Add chicken and spinach, stirring until spinach has wilted and chicken is warmed through. Squeeze juice from lemon into pot. Season with salt and pepper.

I use rotisserie chicken (either herb roasted or lemon pepper will add a lot of flavor)

Sometimes I make it without the spinach

The key is really the lemon juice and marjoram.

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Avgolemono Soup (Greek lemon, chicken and rice soup)-Holly Morgenegg

Start the rice cooking first, good with leftover rotisserie chicken

  • 2 Tablespoons extra virgin olive oil
  • 2 medium onion, chopped
  • 5 diced carrots
  • 5 stalks of celery, chopped
  • 3 cloves of garlic, minced (about 2 teaspoons)

Saute ingredients above for a few minutes. Add in:

  • 8 cups chicken broth (I like 1 tsp bouillon for every 2 cups of water or do 6 tsp bouillon)
  • 1 1/2 teaspoons thyme
  • 1 1/2 teaspoons dried oregano
  • pepper

Boil for 20 minutes. In a separate bowl, whisk 3 egg yolks and 6 Tablespoons of lemon juice. Add 1 cup or so of broth to this mixture to not cook the eggs, then add to the pot.

Add in:

  • 3 cups cooked white rice
  • 3 cups shredded chicken
  • Dill to taste (I like extra dill on each soup bowl too)
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Lemon Butter Pie

Prep Time 10minutes mins

Cook Time 15minutes mins

chilling 4hours hrs

Total Time 4hours hrs 25minutes mins

Equipment

  • shallow 9 1/2 inch pyrex or metal pie plate, you want something that can go in the freezer if you plan to freeze your pie.
  • instant read thermometer
  • silicone whisk and spoonula are very handy but optional

Ingredients

crust

  • 1 1/2 cups graham cracker crumbs (Stephanie made this for my birthday and it was so much graham crackers. Maybe cut in 1/2)
  • 4 Tbsp butter, melted

lemon butter filling

  • 1/2 cup fresh squeezed lemon juice
  • 3 large eggs
  • 1 large egg yolk
  • 3/4 cup granulated sugar
  • 1 cup unsalted butter, cut in 1 tablespoon sized pieces. The butter should be firm but not cold. Room temperature is good.

(My coworker tripled the recipe and put it in 2 9X13 pans and served in squares like lemon bars. This would be good for a big group.)

Instructions

  • Preheat oven to 350F. Butter a shallow 9 inch pie dish.
  • Mix the graham cracker crumbs with the melted butter. I find this works best if I use my fingers. Once it’s all combined and evenly moistened, gently press it into your pie dish. Don’t worry about messy edges, one of the charms of this lemon pie is the ragged crumb crust.
  • Bake the pie crust for 8 minutes, then set aside to cool.
  • To make the lemon butter filling put the lemon juice, eggs and yolk, and sugar into a medium sized heavy saucepan. Whisk everything together well.
  • Heat, whisking or stirring constantly, over medium to medium high heat until the mixture thickens and reaches 180F. Note: if you haven’t made curd or egg thickened sauces or puddings before you may want to stick to medium heat.
  • Push the lemon curd through a strainer to remove any stray lumps of egg. Stir to cool the curd to 140F (this won’t take long.)
  • Transfer to a food processor and turn the machine on. Add the pieces of butter, one at a time, letting each incorporate before adding the next.
  • Turn the creamy lemon into your pie crust and spread out evenly. Refrigerate the pie for at least several hours before serving. If you would like a firmer consistency you can pop the pie in the freezer.
  • Serve the pie cold, or even frozen. If serving straight from the freezer you may want to let it sit on the counter for 10 minutes or so to soften a bit.

(Author: Sue Moran) https://theviewfromgreatisland.com/wprm_print/lemon-butter-pie

Nutrition

Calories: 344kcal | Carbohydrates: 26g | Protein: 3g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 287mg | Potassium: 65mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 813IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg

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LEMON CHICKEN ORZO PASTA – Brittney uses this recipe

  • 3 teaspoons olive oil, divided
  • 1 pound boneless skinless chicken breasts, cut into bite sized pieces
  • salt and pepper
  • 1/4 cup  chopped onion
  • 1 cup orzo
  • 2 cloves garlic, minced
  • 2 1/4 cups low sodium chicken broth
  • 1 cup fresh asparagus cut into 1″ pieces
  • 3 to 5 ounces spinach, or kale
  • zest and juice from one lemon
  • 1/2 cup shredded Parmesan cheese, plus more for serving

Heat 2 teaspoons of the olive oil in a large non-stick or cast iron skillet over medium-high heat. When the skillet is hot add in the chicken and season with salt and pepper. Sauté until the chicken is thoroughly cooked then remove it from the skillet onto a plate.

Add the remaining 1 teaspoon of olive oil to the skillet then add in the onion. Sauté for one minute or until the onion starts to soften.

Add in the orzo and garlic and sauté for about a minute. Pour in the chicken broth, stir everything together and bring it to a boil.

Once boiling, cover with a lid and reduce the heat to medium-low. Simmer for approximately 5 minutes and then add the asparagus. Simmer covered for an additional 5 minutes, then add the spinach. Cook for one minute or until spinach is wilted. Remove the lid and if there is any excess liquid remaining continue to cook uncovered for another minute.

Add the cooked chicken back into the skillet and stir in the lemon zest, lemon juice and Parmesan cheese until everything is combined. Garnish with more Parmesan cheese, if desired. Serve immediately and enjoy!

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Glazed Lemon Zucchini Bread

  • 2 cups cake flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • 1/2 cup canola oil
  • 1 1/2 cup sugar
  • 2 TBS lemon juice
  • 1/2 cup buttermilk
  • zest of 1 lemon
  • 1 cup grated zucchini

Glaze

  • 1 cup powdered sugar
  • 2 TBS lemon juice
  • 1 TBS milk

In large bowl beat eggs. Add oil and sugar till well blended. Blend in juice, buttermilk, and zest. Fold in zucchini. Add dry ingredients.

Pour into greased loaf pan.

Bake at 350 degrees for 40-45 minutes.

Spoon glaze over it while still warm.

Let glaze set before cutting.

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Lemon Loaf

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 cup sourdough starter
  • 1/2 cup milk
  • 2 teaspoons grated lemon peel (we never had lemons so we used 2 Tbs. lemon juice)
  • 1 1/3 cups all purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup finely chopped walnuts or pecans (we never added nuts and thought it was great)
  • Troy wrote in the recipe 1/2 tsp. baking powder. It as been so long since we made this, but figure we wanted it a little lighter and fluffier.
  • Lemon Drizzle, see below

Generously grease 1 9″x 5″ loaf pan or two 7 1/2″x 4″ loaf pans; set aside. Preheat oven to 350F.

In a large bowl, cream together shortening and sugar. Beat in eggs until fluffy. Stir in sourdough starter, milk, and lemon peel; set aside.

In a medium bowl, stir together flour, baking soda, and salt (and baking powder if you want to add that). Add to sourdough mixture. Beat 1 minute with electric mixer on medium speed. Fold in nuts if desired.

Turn into prepared pan or pans. Bake in preheated oven for 40-60 minutes or until a wooden pick inserted in center comes out clean.

Prepare Lemon Drizzle. Puncture baked loaf 10 or 12 times with a sharp object. Pour Lemon Drizzle evenly over hot loaf. Let stand 5 minutes. Turn out of pan or pans. Cool top side up on rack.

Lemon Drizzle

  • 1/4 cup sugar 1/3 cup lemon juice In a small bowl, stir sugar into lemon juice until dissolved.

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Sun-Sational Cheesecake

  • 1 cup graham cracker crumbs (vanilla wafers for crust is great!)
  • 3 Tbs sugar
  • 3 Tbs margarine, melted
  • ********
  • 3 8oz pkgs cream cheese, softened
  • 1 cup sugar
  • 3 Tbs flour
  • 2 Tbs lemon juice
  • 1 Tbs grated lemon peel
  • 1/2 tsp vanilla
  • 4 eggs (1 separated)
  • ********
  • 3/4 cup sugar
  • 2 Tbs cornstarch
  • 1/2 cup water
  • 1/4 cup lemon juice

Combine crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees, 10 minutes.

Combine cream cheese, sugar, flour, juice, peel, and vanilla, mixing at medium speed on electric mixer until well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white; reserve yolk for glaze. Pour over crust. Bake at 450 degrees, 10 minutes. Reduce over temperature to 250 degrees; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Add small amount of hot mixture to slightly beaten egg yolk. Return to hot mixture; cook 3 minutes, stirring constantly. Cool slightly. Spoon over cheesecake; chill.

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Citrus Water

  • 10 quarts water
  • 4 cups sugar
  • 2 Tablespoons lemon extract
  • 2 Tablespoons citric acid – find in the pharmacy, it’s a powder

Mix all together. Garnish with lemon and lime slices on top.

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Luscious Lemon Glazed Cake

3/4 cup cold water

3 oz. pkg. lemon Jello

4 eggs, slightly beaten

1 box moist lemon cake mix

3/4 cup oil

2 cups powdered sugar

Juice of 2 lemons

In large bowl mix cold water and Jello; stir in eggs.

Add cake mix then oil and mix.

Pour into greased and floured 9X13 baking pan.

Bake at 350 degrees for 35 minutes or until it stops sizzling.

 

While still warm use end of wooden spoon to poke holes all over the cake about 2 inches apart.  Be sure to go all the way to the bottom.

Mix powdered sugar and lemon juice together; drizzle over warm cake making sure to get into all the holes.

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Sunburst Lemon Bars

Crust

2 cups flour

½ cup powdered sugar

1 cup margarine or butter, softened

 

Filling

4 eggs, slightly beaten

2 cups sugar

¼ cup flour

1 tsp. baking powder

¼ cup lemon juice

 

Glaze

1 cup powdered sugar

2-3 TBS lemon juice

 

Heat oven to 350 degrees.  In large bowl combine 2 cups flour, ½  cup powdered sugar, and margarine at low speed until crumbly.  Press mixture evenly in bottom of ungreased 9X13 pan.  Bake at 350 for 20 to 30 minutes or until light golden brown.

 

In large bowl, combine eggs, sugar, ¼ cup flour and baking powder; blend well.  Stir in lemon juice.  Pour mixture over warm crust.  Return to oven and bake at 350 for 25 to 30 minutes or until top is light golden brown.  Cool completely.

 

In small bowl, combine powdered sugar and enough lemon juice for desired glaze consistency; blend until smooth.  Drizzle over cooled bars.  Cut into bars.