34 Lemon Tips

Couldn’t chose just one “lemon” tip so here’s a list of 34 Lemon Tips from Reader’s Digest.

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Chicken Breasts with Lemon and Capers

One of my favorite dishes is Chicken Breasts with Lemon and Capers. This guilt-free recipe is low-calorie and low fat. It’s perfect served for an everyday meal and elegant for a special occasion. Served with asparagus, green beans or broccoli, a side of angel hair pasta, and a glass of chilled white wine, we’re talking divine. Enjoy!

Chicken Breasts with Lemon and Capers

Chicken, Lemon and Capers2Cooking spray
1/4 cup all-purpose flour
1/4 teaspoon black pepper
1 1/2 pounds boneless, skinless chicken breasts
1-cup chicken broth
3 tablespoons fresh lemon juice
1 1/2 tablespoons capers
1 14 ounce can artichoke hearts, rinsed, drained and sliced, optional
Lemon slices for garnish, if desired

Coat a nonstick skillet with cooking spray; set over medium-high heat.

In a small bowl, combine flour with pepper; sprinkle over chicken. Brown chicken in one layer in prepared skillet for about 7 minutes. Flip breasts and brown on second side, about 5 minutes. Add small amounts of olive oil to the chicken as it’s cooking, if needed. Remove chicken from skillet; set aside.

Pour broth into skillet and scrape up any browned bits. Return chicken to skillet, cover and reduce heat to low; simmer until heated through, about 3 minutes. Stir in lemon juice, capers and artichoke hearts; heat for about 1 minute. Garnish with additional lemon slices. Yield: 4 servings

Cook’s Note: Mushrooms and artichokes are a nice addition to this dish. Serve with steamed green beans, asparagus or broccoli and angel hair pasta on the side, if desired.

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Ask Cynthia a Question – March 25, 2014

Cindy BriggsGinny asked: We have a lime tree in our yard. The limes turn yellow if they’re overlooked and left on the tree after the picking season. They look like giant lemons. Do we have a large yellow lime or limes that have turned into lemons?

My answer: What you have is a large, over-ripe yellow lime. It can be eaten or used in cooking the same way you’d use lime or lemon juice and zest. I use less lime juice when I’m replacing it for lemon juice because lime seems stronger to me than lemon juice, but that’s just my personal taste. Most chefs will say they are interchangeable.

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Old-fashioned Pineapple Cream Pie with Meringue

PIneapple Cream Pie w MeringuePrepare yourself for a mini-vacation to the Hawaiian Islands with my recipe for Old-fashioned Pineapple Cream Pie with Meringue. This pineapple cream pie captures the fresh flavor of pineapple with every rich and creamy bite. It’s one of my favorite recipes to make during the winter when fresh fruit from the grocery store just isn’t cutting it. I’m also putting a spoiler alert on the made-from-scratch cream pie filling because once you’ve tasted homemade cream filling, there’s no going back to the store-bought, packaged variety. Yes, it’s that delightful, and the same is true of home-prepared meringue.

Old Fashioned Pineapple Cream Pie with Meringue

2 cups 2% milk, scalded
3 eggs, separated
3/4 cup granulated sugar
1/4 teaspoon salt
1/3 cup all-purpose flour
2 tablespoons unsalted butter
1 cup crushed pineapple, drained
1/3 cup granulated sugar
1 9-inch pie shell, baked and cooled
1/4 cup crushed pineapple, drained

Separate eggs and set aside so whites can warm to room temperature. Scald milk, remove unwanted residue; cover and set aside. Beat egg yolks; add sugar, salt, flour and butter. Gradually add scalded milk, stirring constantly. Cook in double boiler until mixture thickens (this can also be done in a microwave if you prefer). Stir in 1 cup drained pineapple. Cool slightly; turn into a baked pie shell.

To prepare meringue, preheat oven to 425°F. and then beat egg whites with 1/3 cup sugar until peaks form (here are a few tips for making perfect meringue). Spread meringue over pie making sure to touch the meringue to the crust’s edge to seal. Make “nests” in meringue using a bowl or spoon. Bake pie for 4 or 5 minutes, or until meringue is golden. When meringue is cool, fill the “nests” with 1/4 cup drained pineapple, if desired.

Yield: 6 servings

Note: If desired, add coconut to the pie filling and/or dusted onto the meringue before toasting.

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Ask Cynthia a Question – February 25, 2014

Marie asked: What’s the difference between flan, custard, pudding, panna cotta, creme brulee, and other milk or cream based desserts?

cream based dessertMy answer: All are similar in that they’re cooked together with milk, cream, sugar, eggs and/or a thickener; their ingredients and the process in which they’re cooked varies, which gives them a different name. Some are just in a language other than English, such as panna cotta translated means “cooked cream.” Flan and baked custard are similar because they’re both baked in a container and then flipped out of their baking containers to serve. Mexican flan is denser than Spanish flan; some flan has a crust, while others do not. Regular custard is cooked and then put into serving dishes like pudding. Chocolate Pots de Crème is simply a fancy name for chocolate pudding served in tiny “pots” or teacups.

Richness varies whether milk, cream or eggs are used. The addition of fruit (as in this week’s recipe) or flavoring completely changes the dessert. My recipe for Pumpkin Flan with Orange Zest from last October is a delicious and healthy example of adding fruit to custard.

Zabaglione, lemon curd and sometimes tiramisu are in this “dessert group.” The origin of pudding is French. Cornstarch or gelatin can replace eggs as a thickener. What’s Cooking America goes into detail and gives recipes for each of the pudding/custard type desserts. This historical site about cream based desserts will captivate you for hours: Origin of cream based desserts. Thank you for your question, Marie!

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