5 Stupid Simple Recipes for Lemon Lovers

Keep it stupid simple!

5 Stupid Simple Recipes for Lemon Lovers

1. Creamy Lemon Parmesan Chicken Piccata 

How long it will take: 25 minutes

What you'll need:

2 large boneless and skinless chicken breasts, halved horizontally to make 4

2 tbsp. flour, all purpose or plain

2 tbsp. finely grated fresh Parmesan cheese

1 tsp. salt

cracked pepper

light spray of cooking oil

1 tbsp. olive oil

2 tsp. butter (or oil)

2 tbsp. minced garlic

1¼ c chicken broth (or chicken stock)

½ c milk, full fat or 2% (or use reduced fat cream or heavy cream)

⅓ cup fresh grated Parmesan cheese

2-3 tbsp. lemon juice, juice of 1 lemon (can adjust to your taste)

2 tbsp. capers + 2 tbsp. extra to garnish

1 tsp. cornstarch (cornflour) mixed with 1 tbsp. of water

2 tbsp. fresh parsley

What to do:

Lightly spray pan/skillet with a light coating of cooking oil spray and heat over medium-hight heat. In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.

Heat the 1 tbsp. of oil and 2 tsp. butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.

Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the broth and milk (or cream). Bring the sauce to a boil; season with salt and pepper to your taste; add in the parmesan cheese and capers and allow sauce to simmer for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).

Pour in the juice, allow to simmer for a further minute to combine. Serve over steamed vegetables, zucchini noodles or cooked pasta with the sauce. Top with extra capers to garnish, lemon slices and parsley.

Recipe courtesy of Cafe Delites.

2. One-Pan Roasted Lemon Pepper Salmon and Garlic Parmesan Asparagus 

How long it will take: 30 minutes

What you'll need:

1 1/2 lb salmon, skin on

2 1/2 tbsp. olive oil, divided

1 tsp. lemon zest

1 tbsp. fresh lemon juice

4 cloves garlic, minced + divided

1 tsp. dijon mustard

3/4 tsp. onion powder

1/2 tsp. each salt and fresh cracked black pepper, plus more for asparagus

1/2 lemon, thinly sliced (optional)

1 1/2 - 2 lb asparagus (medium or thin spears), tough ends trimmed

1/2 c finely shredded parmesan

What to do:

Preheat oven to 400 degrees. Line a rimmed 17 by 12-inch baking dish with parchment paper. Place salmon in center of pan (or see note below). In a mixing bowl, whisk together 1 1/2 tbsp. olive oil, the lemon zest, lemon juice, 2 cloves garlic, dijon, onion powder. Brush evenly over top of salmon then sprinkle with 1/2 tsp. salt and pepper (add more pepper to taste if desired). Top with lemon slices. Toss asparagus with remaining 1 tbsp. olive oil, remaining 2 cloves garlic and season with salt, and then place around salmon. Bake in preheated oven 10 minutes.

Remove from oven, toss asparagus then sprinkle asparagus with parmesan. Return to oven and bake until salmon has cooked through, about 5 - 10 minutes longer. Cut salmon into portions. Serve warm.

*If fillet is wide, you can cut into 2 - 4 portions and place them near upper portion of the baking dish, then place asparagus on lower portion of baking dish.

Recipe courtesy of Cooking Classy.

3. Sugar Cookie Lemon Tarts

How long it will take: 30 minutes

What you'll need:

1 package (16 oz) sugar cookie dough (I used the Pillsbury break apart kind, but you can also use the roll) or 1 recipe of your favorite prepared sugar cookie dough

1 jar (about 8-10 ounces) lemon curd

fresh fruit for topping, optional

What to do:

Preheat oven to 350°F. Spray mini muffin pans with cooking spray that has flour in it.
If using the break apart sugar cookie dough, break apart each square, roll into a ball, and press into the bottom and up the sides of each cavity of the mini muffin pan. If using a roll of cookie dough or homemade dough from scratch, use 1 tbsp. sized balls and do the same.

Bake cookie tarts for about 10 minutes, until they just start to turn golden around the edges. Cool, then remove from the pans carefully. They should pop out if you've sprayed the pan well, but using a butter knife to pop them out might help.

Fill cooled cookies with lemon curd and top with a raspberry, blueberry, or strawberry. Store loosely covered in the refrigerator for up to 3 days.

Recipe courtesy of Crazy for Crust.

4. 20-Minute Lemon Broccoli Pasta Skillet

How long it will take: 20 minutes

What you'll need:

3 qt. water

1 tbsp. salt

1 1/2 - 2 lb fresh broccoli

1 lb rotini pasta

3-4 c spinach

4 tbsp. butter

1 large lemon, zested and juiced

2 cloves garlic, crushed and minced

1/4 - 1/2 tsp. crushed red pepper

1 c fresh Parmesan, plus more to garnish

salt and pepper to taste

olive oil and fresh lemon wedges, to garnish

What to do:

In a large skillet or pot, bring the salt and water to a boil. While you wait, prep your broccoli by trimming the stems and cutting the florets into similar sized pieces (I like mine bite-size.) Add the rotini and boil on high for 4 minutes. Add the broccoli, cover, and set a timer for 3 minutes (Leave the burner on high enough to keep a rolling boil).

When the timer goes off, turn off the heat and drain the pasta using a lid or colander. Return to the pan and stir in the spinach. Sprinkle with lemon zest. Let it sit for a few minutes so the spinach wilts.

Meanwhile, in a small skillet melt the 4 tablespoons butter over medium heat. (I let mine get brown, because that's just how I roll, but that's not necessary). Add the minced garlic and crushed red pepper and sauté for about 1 minute, until fragrant.

Turn off the heat and add 2-3 tablespoons fresh lemon juice. Add the lemon butter to the pasta and stir. Stir in 1 cup fresh parmesan cheese. Add a drizzle of olive oil and season with salt and pepper to taste. Garnish with more cheese, fresh lemon wedges, and eat hot!

Recipe courtesy of The Food Charlatan.

5. Glazed Lemon Monkey Bread

How long it will take: 1 hour 20 minutes

What you'll need:

*1 batch bun dough

4 tbsp. butter, melted

1/2 cup granulated sugar

4 tsp. grated lemon zest (about 2 lemons)

glaze:

4 tbsp. butter, melted

1 c powdered icing sugar

juice of 2 lemons

What to do:

Grease a large bundt pan well and set aside. In a medium bowl, combine 4 tbsp melted butter, granulated sugar, and lemon zest. Roll bun dough into 1” balls and cover in lemon sugar mixture. Place in greased bundt pan. When all the dough has been used, cover with plastic wrap, then cover with in foil, and set in the fridge overnight (you can also just let it rise on the counter for 1-2 hours and bake that day).

Preheat oven to 350 degrees F. Remove plastic wrap and tin foil from the bundt pan and bake, uncovered for 55-65 minutes. If your top buns are browning too quickly, place the tin foil back over after 30-40 minutes and continue baking.

for the glaze:

Combine all glaze ingredients. Drizzle immediately over monkey bread or let sit for 30 minutes for a thicker glaze (the butter will begin to firm back up and will give the monkey bread a thicker coating of glaze). Serve warm or room temperature.

*If you’re using biscuit dough, you won’t have to let it rise before baking. You can preheat the oven as you’re putting it together and bake immediately.

Recipe courtesy of The Recipe Rebel.

Fashion, beauty and lifestyle editor at Livingly. Miami Hurricane obsessed, forever Miami Heat loyal, Food Network junkie. You can reach me anytime at alison.higgins@livingly.com.
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