The Anti-Chicken Fingers Movement - Salmon with Lemon and Dill

Easy.

Delicious.

You're Welcome!

Salmon with Lemon and Dill

Original Recipe Here

1 pound salmon fillets
1/4 cup butter, melted5 tablespoons lemon juice1 tablespoon dried dill weed
1/4 teaspoon garlic powdersea salt to taste
freshly ground black pepper to taste

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2.Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
3.Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

Buon Appetito!
Leah

The Anti-Chicken Fingers Movement - Lemon Oregano Pork Tenderloin with Lemon Jus

I had a wonderful visit with my mom a couple of weeks ago!  We had such a great time and she was so helpful with the kids - it definitely showed me what I was missing by not living close to her.  While she was here, she kept talking about this new recipe she found. By the end of her visit, she decided to just go ahead and make it for us and everyone loved it.

Lemon Oregano Pork Tenderloin with Lemon Jus 

1 t oregano

½ T lemon zest

¼ t freshly ground pepper

1/8 t salt

1 Pork Tenderloin

1 T + 1 teaspoon olive oil


Lemon Jus

½ cup chicken broth

1 T lemon juice

1 T oregano

1/8 t sugar

Salt to taste

Pepper to taste



Preheat oven at 375.  Rub tenderloin with herb mixture and 1 t olive oil. Heat remaining oil in skillet over med-high heat.  Add pork tenderloin and sear until browned, 2 min on each side.  Remove to roasting pan.  Roast for 45 minutes or to 145 degrees on meat thermometer (for medium doneness.)  Take out of oven and let rest.

While pork is resting, combine jus ingredients and bring to a boil over medium high heat.  Boil 8 minutes or until liquid is reduced by half.  Taste and adjust seasoning as needed.  Slice pork, and serve jus over it. 


Buon Appetito!


Leah

The Anti-Chicken Fingers Movement - Lemon Chicken Stir-Fry

I love lemon and chicken - and this has got to be one of my favorite recipes.  The original recipe calls for mushrooms and carrots, I substitute broccoli and serve on brown rice. 



Lemon Chicken Stir-Fry
1 lemon
1/2 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon canola oil
1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
1 cup broccoli
2 cups snow peas, (6 ounces), stems and strings removed
1 bunch scallions, cut into 1-inch pieces, white and green parts divided
1 tablespoon chopped garlic


PREPARATION
Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.


Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add broccoli to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.


Buon appetito! Leah

The Anti-Chicken Fingers Movement - Chicken with Lemon-Caper Sauce

I love chicken with lemon!  Love it!  Add a little white wine (in the recipe and a glass for you) and you've got yourself a delightful meal!  Ready in 30 minutes! Original Recipe

Chicken with Lemon-Caper Sauce

1 pinch salt
1/2 cup all-purpose flour
2 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
1/4 cup dry white wine
1/4 cup lemon juice
1/4 cup cold unsalted butter, cut into pieces
2 tablespoons capers, drained
2 lemon wedges



Directions

1. Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
2. Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
3. Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
4. To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

Buon Appetito!

Leah

The Anti-Chicken Fingers Movement – Kathy’s Classic Roman Pasta with Lemon Chicken

The pasta portion of this recipe came from my Aunt Kathy (click this link to check out her products with Avon).  I immediately fell in love with the lightness of the dish, with the kick from the red pepper flakes and the crunch from the nuts.  To make it a meal, we compliment it with this delightful lemon chicken recipe.  For the kiddos who aren’t into spicy, separate a portion of the pasta before adding the red pepper flakes.

Kathy’s Classic Roman Pasta with Lemon Chicken

4 boneless, skinless chicken breasts

4 Tablespoons butter

3 Tablespoons lemon juice

1 lb. pasta (I like to use thin spaghetti)

½ teaspoon (generous) fresh ground pepper

½ teaspoon (generous) red pepper flakes

1 cup Pecorino Romano cheese

½ cup pine nuts

1/3 cup olive oil

Salt

Pepper

Directions

Salt and pepper chicken breasts.  In a skillet, cook the chicken in 2 tablespoons of butter until juices run clear, about 20 minutes. Add remaining butter to skillet; stir in lemon juice; heat through. Simmer.

Prepare pasta.  In last five minutes of pasta’s cooking, heat oil and pine nuts.  Mix together Romano cheese and peppers.  Drain pasta.  Quickly add nuts & oil mixture and cheese mixture.  Toss and serve with chicken. 

 (The biggest challenge with this simple dish is to keep the pasta hot between draining and getting to table.  It cools quickly.) 

Buon appetito!