Divine Lemon Basil Caesar Dressing

One of my favorite restaurants is Pizza Limone.  Their Pera Pizza is a life changer!  I also love their Caesar Salad.  It has this light flavorful dressing with notes of lemon and basil.  I think I have created something that comes really close to the real thing!  This dressing is also good on Salmon, street tacos, etc. Image from Here

Dressing (Makes 2 cups):

• 1/4 cup red wine vinegar
• 1/4 cup lemon juice
• 1/3 cup mayonnaise
• 1/2 cup grated parmesan cheese
• 2 tsp dijon mustard
• 1 clove garlic
• 1 cup light olive oil
• 1/2 tsp salt
• 1 1/2 tsp ground black pepper
• 1/4 cup packed fresh basil leaves (or more to taste)

*In a blender, combine all ingredients.  Blend on high for 20 seconds or until smooth and creamy.  Store dressing in Refridgerator for up to 1 month.

Image from Pizza Limone Menu

Salad:

• Romaine
• Grated Parmesean
• Lemon wedges
• *Note: I also like to add shredded carrots, cucumbers, tomatoes, toasted almonds, and grilled chicken 
• Basil Caesar Dressing

 

 

THE BEST Lemon Sour Cream Pie

 

Think Key Lime Pie---but better.  I actually think you could use a similar technique to improve the typical key lime pie!  I love how the sour cream and whipped topping reduce the strong acidic/sweet tones of the straight lemon or key lime pie.  If you love lemon desserts, this will win you over!

Image and Recipe from Here.  I've just made a few adjustments to the original recipe.  Also note that this works really well with a prepared graham cracker crust which makes it even easier to make!  I actually prefer the graham cracker crust myself.

Ingredients

• 1 9-inch homemade pie crust , baked and cooled
• 1 cup granulated sugar
• 3 Tablespoon + 1 1/2 teaspoons cornstarch
• 1 cup milk
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 3 large egg yolks , lightly beaten
• 1/4 cup butter , softened
• Zest of one lemon , about 1/2 tablespoon
• 1 cup sour cream

For whipped cream topping:

• 1 cup heavy whipping cream
• 2 Tablespoons powdered sugar
• 1 tsp lemon zest

Instructions

• Crack eggs in a small bowl, beat slightly with a fork and set aside. 
• In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice and stir to combine. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.
• Reduce heat to low and cook for two more minutes. Add a spoonful of the hot mixture into the egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks. (The goal is to temper the egg yolks so they don't cook when added to the hot saucepan.)  Poor egg mixture into the saucepan and stir well.  Remove from heat.
• Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool and then stir in sour cream. Add filling to your pie shell.

For the topping:

• In a mixing bowl, beat heavy whipping cream with an electric mixer. While beating, add sugar. Continue beating until stiff peaks form. Spread whipped cream over pie filling. Refrigerate for at least 2-3 hours before serving.
• Enjoy the best lemon sour cream pie ever!

Maren's Lemon Roasted Brussel Sprouts and Potatoes

 

This is a great side dish!

Image from Here.

 

Ingredients:

 

2 LBS golden Yukon or red new potatoes (skins on) in slices/wedges

2 LBS Brussels sprouts, trimmed and halved

6 TBS extra virgin olive oil

1 tsp. salt 

Fresh, cracked pepper

1/3 cup chopped fresh flat-leaf parsley

 

 

Sauce Ingredients:  

 1/3 cup fresh lemon juice

2 garlic cloves, minced

2 tsp. Dijon mustard

2 tsp. honey

½ tsp. salt

 

 

Instructions:

 

1.  Preheat oven to 450 degrees.  

     Place Brussels sprouts & potatoes in large, pan greased with olive oil. 

     Drizzle with ¼ cup oil.

     Sprinkle with 1 Tsp. salt and fresh, ground pepper

     Toss to coat.

 

2.  Roast uncovered for 30-40 minutes until veggies are lightly browned.

 

3.  In a bowl, whisk lemon juice, garlic, mustard, and honey.  

 

4. Remove veggies from oven and drizzle with sauce. and toss to coat.    

    Sprinkle with parsley and serve.

Greek Pasta Salad with Yogurt

I have loved this recipe.  I had something similar at a bridal shower and decided to come up with my own version that fits my taste preferences. The plain yogurt is so light  versus your typical mayonnaise pasta salad.  

1 lb butterfly or shell pasta cooked AL DENTE, then drain water

1-2 cups cooked chicken, cubed

1 small English cucumber, diced

1 large yellow, orange, or red bell pepper diced

3 oz sliced black or kalamata olives

feta cheese crumbles (optional)

1 c. plain yogurt (full fat preferred)

zest and juice from 1-2 large lemons

1/4 c. light olive oil

1/4 tsp black pepper

1 tsp salt

1 1/2 tsp dried dill

1/4 c. chopped fresh Italian parsley (optional)

--Combine all ingredients and stir until mixed well.  

Lemon Ice

This should have been posted LONG ago!  This recipe comes from my friend Melanie who makes the most amazing desserts.  We work together to provide meals for our school faculty several times a year.  This Lemon Ice dessert is simple, refreshing, and delicious!

Image from here.

Ingredients

• 1 1/2 cups heavy cream
• 3/4 cup whole milk
• 3/4 cup sugar
• 6-8 Tablespoons fresh lemon juice (about 3 lemons)
• lemon zest from 3 lemons (about 4 TBS)
• mint leaves
• raspberries or blueberries

Directions

-Using a blender, blend all ingredients until sugar is dissolved. Taste test.  Add more lemon juice/zest if desired.  Pour into small cups and freeze. 

-Garnish with mint leaves and a single berry. Works well with 3 oz. cups and mini serving spoons.

HOLIDAY Cranberry Jalapeno & Cream Cheese Dip

•  
  
  I had this at a church activity and have been hooked since!  I love the bright color and hey, I'm a sucker for a great cheese and cracker dip.  I've used a blender and a food processor for this.  The food processor is probably prettier, but the blender works great too.  You can garnish with a little extra cilantro if desired.
  Picture from "Plant Perks."
• INGREDIENTS
12 ounces fresh cranberries
•  4-5 green onions, chopped
•  1/4 cup chopped fresh cilantro
•  1 jalapeno pepper, seeded and finely diced
•  1/2 cup sugar (more to taste)
•  1/2 teaspoon cumin
•  2 tablespoons fresh lemon (or orange) juice (from about 1 large lemon)
•  2 (8 ounces each) packages cream cheese, light or regular, softened
•  Crackers, for serving

1. Pulse all ingredients in blender or food processor. Transfer the mixture to a container and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.  *I also often freeze containers and then just pull them out as needed.
2. When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.
3. Serve with crackers.

Buttermilk Pie

This just may be one of my all time favorite pies.  

It has such a unique flavor-a cross between a custard, lemon meringue, and cheesecake.  I had this as a child and have been working to create my ideal recipe.  I found a great version on food wishes.blogspot.com from Chef Jon.  I've slightly adjusted his recipe.  You may want to watch his video here--He's so entertaining and it is helpful to see the steps in real time when making something for the first time.  Let me know what you think!

Image from Southern Living.

Ingredients for one pie:

1  9" Pie crust rolled out.

**Poke crust a few times with a fork around bottom and sides.  Prebake crust at 350 F. for 15-20 minutes, let cool while you make filling.

For the filling:

1 1/2 cups white sugar

1/2 cup (1 stick) unsalted butter, room temp

1/3 cup all-purpose flour

1/4 teaspoon kosher salt

4 large eggs

1 teaspoon vanilla extract

1 teaspoon freshly grated nutmeg

zest from one lemon

juice from one lemon

3 drops lemon essential oil (NOT extract)

1 cup buttermilk

-Combine butter and sugar.  Using a whisk add all other ingredients and mix until smooth.

- Pour filling into prefaced pie crust.  Bake for another 45-55 minutes, or until the filling is golden and “set.”
-Serve with fresh berries and whipped cream (either warm, cold, or room temperature).

Summer Parsley Pasta

Boil:
13.25 oz. Barilla Whole Grain Linguine (cook only 5 minutes instead of the 7-8 recommended)
Add:
zest and juice from one lemon
1 cup toasted and chopped almonds
1 cup chopped fresh Italian Parsley
1/4 cup extra virgin olive oil
1/2 cup pecorino romano cheese
1 tsp salt
freshly ground pepper
-Toss until well combined.  Garnish with extra cheese, chopped parsley, or toasted almonds.  May also add cooked chicken if desired.  Eat as a stand alone dish or as a side dish to a favorite fish or chicken recipe.