Country Cook News – March 28, 2014

Hi Everyone!

RECIPE OF THE WEEK

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 a weeknight 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!

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BLOG OF THE WEEK

Lemons are in season during the fall and winter months but they’re so perky and bright they seemed to scream, The Lemon Bowl blog. Liz Della Croce is the creator of The Lemon Bowl. She offers her blog as your guide to simple, seasonal recipes that just so happen to be good for you. After all, it doesn’t matter how healthy food is if it doesn’t taste delicious. Your fork is waiting.

Through healthy eating and regular exercise, Liz has successfully achieved a personal weight loss milestone and has a passion for helping others reach similar goals. New in 2013, Liz launched Healthy Habits, a feature on The Lemon Bowl where her loyal readers and growing audience can find practical advice, resources and information on creating and maintaining a healthy lifestyle.

For breakfast, lunch, dinner and snacks and from the Mid-west to Mediterranean cuisine her recipes are fresh, vibrant, easy on the waistline, and something to behold. The Lemon Bowl Twitter handle is @TheLemonBowl.

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10 HOMEMADE SNACKS

These Apple Sandwiches with Honeyed Peanut Butter, Oats & Raisins from The Kitchn are the first thing on my list to make. This is a healthy and yummy selection that offers something irresistible to everyone!

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MEYER LEMON THYME ICEBOX CAKE

We’re talkin’ heaven compliments of She Wears Many Hats. “It’s what I’d call a “centerpiece dessert” that I’m marking for Easter dinner. Here’s a link to where you can purchase Meyer Lemons if you should want something special for one of your recipes. Meyer Lemons are also available through Amazon.com.

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PORTUGUESE SWEET BREAD

A sweet story and recipe you’re sure to enjoy about “passing the bread making torch.”  I could nearly taste the Portuguese Sweet Bread after reading this story.

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10 THINGS TO KNOW ABOUT LEMONS

Cooking Light offers some info about lemons I bet ya’ll didn’t know! I want a Limoncello right now, in fact, bring me two.

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LINDA’S REFRIGERATOR LIME PIE

Made from limes, lemons or a combination of lime and lemon (Limon) this is one of the quickest, easiest and refreshing desserts on the planet. I’ve made this as a whole pie or in individual serving sizes; either way this dessert hits the spot for every season and every occasion.

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ASK CYNTHIA A QUESTION – March 28, 2014

Ginny 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 limejuice 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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FORWARD THIS NEWSLETTER

We like to share our recipes, quotes and quips, so forward this newsletter to anyone you think might enjoy it.

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Till next time…

CB

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