Tag Archives: lemons

Lemony Potatoes

Lemony Potatoes is one of those quick side dishes that compliments any entree. I am the potato lover in the family so although I don’t prepare this dish often I enjoy making it in a pinch when I am lost for dinner ideas.

I like using fingerling potatoes in this recipe for a couple of reasons. One: fingerling potatoes have an interesting shape. They are small with a tubular shape and a thin skin so there is no need to remove the skin prior to cooking. Two: Fingerling potatoes are waxy which means they are lower in starch and calories compared to other types of potatoes. Starch, as we all should know, turns into sugar so eating a potato low in starch is a plus for me. Three: The flavor of fingerling potatoes is delightful. The Russian Banana fingerling potato is the one I usually cook because I can easily find them at the local grocer. These potatoes have a buttery and nutty taste. Who could ask for more? I could. These potatoes are also good in potato salad because they hold their shape when cooked.

Fun Fact: Russian Banana potatoes are nicknamed “salad potato”.

The best thing about my Lemony Potatoes side dish is that you can control the degree of lemony flavor. To make this a very lemony dish add more lemon juice or use a little less lemon juice (juice from ½ a lemon) if you only want a hint of lemon. Either way, pucker up because this is one delicious dish.

Lemony Potatoes

Ingredients:

1 small bag fingerling potatoes sliced in half

1 clove garlic minced

2 tbsp water

2 tbsp butter

1 tbsp salt

½ tbsp black pepper

1 tsp olive oil

1 tsp capers

1 tsp lemon zest

1 tsp fresh basil chopped

juice from 1 lemon

Melt butter and olive oil in a medium sized skillet over medium heat. Add garlic and stir around the skillet for 1 minute. Watch closely to make sure garlic does not burn. Add potatoes then season with salt and black pepper. Pour lemon juice over potatoes and add water. Sprinkle with lemon zest, basil and capers. Stir to mix. Let simmer until potatoes are fork tender.

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Lemon Squares 2

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I have always wondered why advertisers like to use the phrase “new and improved” especially when it is attached to an already popular item. Why mess with a product when it is considered to be wonderful from the very beginning? I thought about that when I decided to tweak my Lemon Squares recipe and created Lemon Squares 2. I won’t say my new recipe Lemon Squares 2 is a “new and improved” version of my original Lemon Squares recipe but it is “new” and it is good.

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Like the original recipe Lemon Squares 2 are lemony but have an added layer of flavor because of the cream cheese filling. Yes, I added cream cheese to the mix to create a lemon cheesecake like texture. Good ahead and say it. Yummy! I also added chopped pecans to the crust to make sure there was a contrast of textures. After all, I did not want to have a one note recipe.

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For those that are thinking about the calories, take heart in knowing I used low fat cream cheese to lower the calories a little. But, let’s be honest. This is dessert and it is a cheesecake like treat. So go easy on the number of Lemon Squares 2 you decide to eat at one sitting. Spread out the deliciousness and eat them every other day rather than every day. It will be hard but I am sure you can handle it. Of course, if you are like my youngest son, you can eat them everyday and not gain an once. But then again, he works out all the time and has that “young” metabolism I miss so much.

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The next time you have a taste for lemons or cheesecake consider making a batch of my Lemon Squares 2. I think you will enjoy them.

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Lemon Squares 2

Ingredients:

Crust:

2 ¼ cup all purpose flour

½ cup chopped pecans

½ cup granola crumbled

¼ cup + 1 tbsp confectioner’s sugar

2 ½ sticks unsalted butter cut into small cubes

Filling:

8 oz cream cheese softened

1 ¾ cups sugar + ½ cup sugar

¾ cup lemon juice (use meyer lemons if available)

¼ cup + 1 tbsp all purpose flour

4 tbsp confectioner’s sugar for dusting

1 tbsp lemon zest

1 tsp vanilla or almond extract

¼ tsp salt

4 large eggs (room temperature)

1 egg yolk (room temperature)

cooking spray

Preheat oven to 350 degrees. Spray a 9 x 13 inch glass dish with cooking spray and set aside.

Sift flour, salt and confectioner’s sugar into a large bowl. Add pecans, granola and butter. Working quickly, mix butter into flour until butter is broken down into tiny pieces about the size of a large pea (use a food processor if necessary). Press mixture into bottom of the glass dish pushing about one third of the crust up the sides of the dish. Refrigerate at least 30 minutes then bake for 10 – 15 minutes. Crust will be pale.

While crust is baking prepare the lemon filling by whisking together sugar, flour and salt. Add lemon juice, zest and vanilla extract. Stir until combined. Whisk in eggs and egg yolk. Set aside.

In medium bowl cream together cream cheese and ½ cup sugar. Add 1 egg and ½ tsp vanilla extract. Set aside.

When crust is done pour cream cheese mixture over warm crust and spread out evenly over the crust. Next pour lemon filling mixture over the cream cheese mixture. Bake for an additional 35 – 45 minutes. Center should still jiggle a little. Remove and let cool completely before cutting. Sprinkle with confectioner’s sugar and cut into squares.

 

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Lemon Squares

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Lemony is the best way to describe my new lemon squares recipe. I like the taste of lemon although I could never actually suck on a lemon the way my cousin JB did when we were kids. It would make my mouth pucker just watching him suck on lemons and then eat them without flinching.

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I call this a new recipe because my original recipe had a little too much sugar in it. I think I was trying to counter the lemon flavor to make sure no one’s mouth would pucker up. However, that did not work since my taste tester’s mouths puckered up from too much sugar.

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Now I think I have a healthy balance between the lemon and the sugar with a nice lemony finish for the taste buds. I was surprised at how easy it was to create these tasty little treats. There are only a few basic ingredients which are staples in most households. Lemons, sugar, eggs, butter and flour. Throw in a few flavors like vanilla or almond extract and you have yourself a lemon square.

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I have said on other occasions that I am not a baker but after making lemon squares, pumpkin spice cupcakes and few other desserts I may have to stop saying it. I am becoming a decent baker and I actually enjoy it. For anyone who doubts their baking abilities remember, if I can do it so can you. Just give it a try and don’t give up the first couple of times if you fail. Keep trying and one day you may call yourself a decent baker like me.

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Lemon Squares

Ingredients:

Crust:
1 stick of butter room temperature
2 cups all purpose flour
½ cup confectioner’s sugar
cooking spray

Preheat oven to 350 degrees.

Mix flour, sugar and softened butter in a bowl until a dough is formed. Spray a 9×13 baking pan with cooking spray. Press dough in the bottom of the baking pan and slightly up the sides. Bake for 25 minutes until light golden brown.

Filling:
4 eggs room temperature
1 tbsp lemon zest
Juice from two lemons
2 tbsp lemon curd
1 tbsp flour
1 tsp salt
1 ½ cups sugar
½ tsp vanilla or almond extract
1 tsp baking powder
1 tbsp confectioner’s sugar

Mix all ingredients in a bowl. Pour over warm crust. Bake for 25 minutes or until filling is set (jiggles just a little). Let cool completely then sprinkle with confectioner’s sugar. Cut into squares and wrap individually with plastic wrap.

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