Lemon Chicken Orzo Soup

 

INGREDIENTS

• 6 cups chicken broth
• 2 cups diced cooked chicken
• 2 Meyer lemons (2/3 cups juice)
• 2 teaspoons garlic
• ½ cup chopped onion
• 2 medium diced carrots
• 2 egg yolks
• 6 oz. orzo
• salt and pepper to taste
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• INSTRUCTIONS

1. In a 4 quart saucepan saute onion, carrot with garlic and a tablespoon of oil.
2. Add in chicken broth and orzo bring to a boil.
3. Time 9 minutes.
4. Remove a cup of broth and whisk egg yolks into it and slowly add mixture to soup while stirring.
5. Add in lemon juice and chicken.
6. Cook 2 more minutes.

Orzo Spinach Salad with Lemon and Feta

image and recipe via

1 1/2 cups orzo (small rice-shaped pasta)

3 cups packed fresh spinach, chopped
half a red onion, finely chopped
1/2 – 1 cup crumbled feta
grated zest and juice of a lemon (about 3 Tbsp.)
2 Tbsp. rice vinegar
2 Tbsp. canola or olive oil
Salt and pepper to taste

Cook the orzo according to the directions; drain well, and rinse in cold water to cool it down.

Roughly chop the spinach, finely chop the red onion, and zest and juice the lemon. 

Toss all ingredients together and chill. 

Serves 4-8

Spinach Lemon Orzo Soup

recipe and image via

Another soup that did not disappoint! Easy to make, so fresh, and absolutely delicious! It's great for leftovers the next day as well, just add a little more chicken broth as the orzo tends to soak it all up overnight.

2 Tablespoons Olive Oil

1 whole Large Onion, Chopped

2 cloves Garlic, Minced

1 whole Lemon, Zested And Juiced (about 1/4 cup)

1/4 tsp red pepper flakes (more or less to taste)

1 teaspoon Dried Thyme

2 cups Fresh Spinach Leaves, Packed

1 ½ cup Uncooked Orzo Pasta

8 cups Vegetable Or Chicken Broth

2 Tablespoons Water

1 Tablespoon Cornstarch

¼ cups Freshly Grated Parmesan Cheese, More Or Less As Needed

Heat the oil in a large heavy pot or stock pot. Add the onion and garlic and cook for 3-4 minutes until fragrant. Add the lemon zest, red pepper flakes and thyme and cook another 3 minutes until the onions are tender and translucent. Turn the heat to medium and add the spinach and orzo. Cook for 1 minute and then add the broth and lemon juice.

Bring to a light simmer and cook for 12-15 minutes until the orzo is barely tender. Whisk the water and cornstarch in a small bowl. With the soup at a light boil, whisk in the cornstarch mixture and stir rapidly. Allow the soup to thicken, about 3 minutes.

Serve immediately garnished with freshly grated Parmesan.

Angel Hair Pasta with Lemon, herb & Zucchini

This recipe was recommended to me by a friend and it sounded delicious.

I changed a couple things in the recipe to fit what I had on hand and it turned out perfectly.

It would be really good with grilled chicken or even without as a vegetarian option.

Definitely a keeper!

2 large boneless, skinless chicken breasts (or 5-6 chicken tenders)

3 lemons

2 T Red Wine Vinegar

1/4 cup Olive Oil (plus a little more)

1/2 lb Angel Hair Pasta

3 medium zucchinis-or more!

1/2 - 1 cup Parmesan cheese (depending on how much you love cheese)

5-6 cloves of garlic

2 teaspoon basil

1/2 teaspoon oregano

salt and pepper

Place chicken in a ziplock bag and marinate it in the

red wine vinegar, the juice of 1 lemon, salt and pepper and a little bit of olive oil.

Let it marinate anywhere from 30 min. to overnight - depending on how much time you have.

Grill the chicken until done and slice into thin pieces.

Thinly slice your zucchini, toss in a little olive oil, salt & pepper and lay out on a cookie sheet.

Sprinkle the tops with Parmesan cheese (optional) and bake in a 350 degree oven for 15-25 minutes until they start to turn golden brown.

Put 1/4 cup of olive oil and the 5-6 cloves of garlic and the basil and oregano into a small sauce pan on the stove.

Turn the burner onto low-medium heat - you don't want the oil to pop or the garlic to turn color.

You just want the olive oil to be infused with the garlic. So watch it carefully.

Cook your pasta until al dente. Drain, reserving 1/4 cup of pasta water to use if necessary as you're tossing all the ingredients together.

Place your pasta, Parmesan cheese, chicken, zucchini into a large bowl and toss with the

zest and juice of two lemons and your garlic infused olive oil.

Enjoy!!

Lemon Poppyseed Bread

How I haven't posted this recipe is beyond me...
Lemon Poppyseed Bread is probably my most favorite type of bread
and this recipe is the one my mom used growing up.
Simple and absolutely delicious!

3/4 cup sugar
2 eggs
1/2 cup milk
1 Tbsp. Lemon extract
1/2 cup butter (melted & cooled)
1 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 Tbsp. poppyseeds

Preheat oven to 350 degrees
Grease and flour bread pan.
Combine the sugar and eggs - beat until fluffy.
Slowly beat in milk.
Add the melted and cooled butter and lemon extract - blend well.
Stir together flour, baking powder, baking soda, and salt - add to sugar mixture.
Stir in poppy seeds until just blended.
Bake at 325 for 50-60 minutes - DO NOT overbake!

yields: 1 loaf
(suggestion: double or triple the recipe and freeze the other loaves...
then take the loaf out to defrost and you'll have fresh bread whenever you like!)

Creamy Lemon Squares

Ingredients

• 1-⅓ cup All-purpose Flour
• ½ teaspoons Salt
• 1 teaspoon Baking Powder
• 1 stick (1/2 Cup) Butter, Slightly Softened
• 1 cup Brown Sugar (lightly Packed)
• 1 cup Oats
• 1 can (14 Ounce) Sweetened Condensed Milk
• ½ cup Lemon Juice
• Zest Of 1 Lemon

Preparation Instructions

PREHEAT OVEN TO 350 DEGREES.

Mix butter and brown sugar until well combined.

Sift together flour, salt, and baking powder.

Add oats and flour to butter/sugar mixture and mix to combine.

Press half of crumb mixture into the bottom of an 8 x 11 inch pan.

Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.

Bake for 20 to 25 minutes, or until golden brown.

Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.

Serve cool.