Tag: lemon

Slow Cooker Lemon Garlic Chicken – the Kitchn (Video)

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I am LOVING our new Rockcrok®Digital Slow Cooker Stand! You can cook in the Rockcrok® Dutch Oven on the stove, then transfer it directly to the slow-cooker base.  One pot to clean, I always love that. 

Beef Stew was the first recipe I tried with it, be sure to check out that recipe, it was delicious! This recipe comes from The Kitchn.

Here’s some info about our new Rockcrok®Digital Slow Cooker Stand, which pairs with the Rockcrok® Dutch Oven:

Rockcrok®Digital Slow Cooker Stand

Slow Cook & Keep Warm

Take your Rockcrok® Dutch Oven or Everyday Pan and turn it into a slow cooker with the Rockcrok® Digital Slow Cooker Stand. The slow cooker lets you cook food on your own time, or easily transfer it from the oven or stovetop directly into the stand to keep it warm. Control the temperature and timing of your food with the stand’s digital display and keep your cabinets tidy with compact cord storage for when you aren’t using the stand. Two inset handles make lifting easy, and the stand even wipes clean for simple cleanup.

Rockcrok® Dutch Oven

COOK ANY MEAL FOR A CROWD

The Rockcrok® Dutch Oven is the perfect size for cooking for a crowd, and unlike other types of ceramic cookware, you can use Rockcroks® right away without needing to preseason. The large Rockcrok® Dutch Oven perfect for anything—appetizers, bread, casseroles, braised meats, soups, and more! You’ll never run out of possibilities with this durable, versatile piece.

Rockcrok® Collection

Calling our Rockcrok® Collection versatile is an understatement. It’s made from durable, high-quality clay that’s heat-safe to 752°F (400°C), so you can sear, braise, simmer, slow cook, fry, boil, bake, broil, microwave, and grill in one pan. Rockcrok® pieces transfer effortlessly from freezer to stovetop to oven and back again, all while creating savory roasts, crisp crusts, moist cakes, and one-pot wonders. Since they’re dishwasher-safe, you’ll find reasons to use these lightweight alternatives to cast-iron cookware every day.

Click the links to get your Rockcrok®Digital Slow Cooker Stand and Rockcrok® Dutch Oven today.  You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken breasts
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon pepper, or to taste
  • 1 cup chicken broth
  • ½ cup freshly squeezed lemon juice
  • 8 cloves garlic, smashed
  • 2 tablespoons unsalted butter, room temperature
  • 2 tablespoons all-purpose flour
  • Flat Italian parsley, chopped for garnish

Instructions

Heat oil in Rockcrok® Dutch Oven until shimmering over medium heat.  Quickly sear chicken until lightly browned on both sides; remove from stove, and place in Rockcrok®Digital Slow Cooker Stand.

Peel garlic and smash with the back of a knife.  Add to pot, along with lemon juice and broth.  Cover, and set slow cooker to LOW for 3 hours, or until internal temperature of chicken reaches 165°F/75⁰C.

Remove chicken, set aside. Combine butter and flour to make a paste.  Remove Rockcrok® Dutch Oven from the Rockcrok®Digital Slow Cooker Stand, and place back on stove.  Bring broth to a boil over medium-high heat.  Add in the flour mixture, stirring constantly to combine.  Cook an additional 3-4 minutes, until the sauce is thickened, stirring frequently. 

Pour sauce over chicken, garnish with freshly chopped parsley.  Serve immediately.

MARCH 2023 – Hosts can choose Anything for 60% off including our NEW Deluxe Stand Mixer!!

GUESTS can choose from the Pasta Tongs, Sauté Tongs OR the Everything But the Pizza Seasoning FREE with a $90 purchase – plus FREE SHIPPING with any $150 purchase!!

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Slow Cooker Lemon Garlic Chicken – the Kitchn (Video)

Tender chicken enveloped in a silky lemon garlic sauce is a delicious slow cooker recipe that will have your family wanting seconds – and thirds! 
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 3 hrs 10 mins
Course dinner
Cuisine American
Servings 4 servings
Calories 252 kcal

Equipment

Rockcrok Dutch Oven
Rockcrok Digital Slow Cooker Stand
Citrus Press
Garlic Peeler
Large Chef's Tongs
Cutting Board
1-cup Prep Bowl Set
Silicone Spoon
Silicone Oven Mitt Set
Sauce Whisk

Ingredients
  

  • 1 tbsp olive oil
  • 4 boneless skinless chicken breasts
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 cup chicken broth
  • ½ cup freshly squeezed lemon juice
  • 8 cloves garlic smashed
  • 2 tbsp unsalted butter room temperature
  • 2 tbsp all-purpose flour
  • Flat Italian Parsley chopped, for garnish

Instructions
 

  • Heat oil in Rockcrok®Dutch Oven until shimmering over medium heat.  Quickly sear chicken until lightly browned on both sides; remove from stove, and place in Rockcrok®Digital Slow Cooker Stand.
  • Peel garlic and smash with the back of a knife.  Add to pot, along with lemon juice and broth.  Cover, and set slow cooker to LOW for 3 hours, or until internal temperature of chicken reaches 165°F/75⁰C.
  • Remove chicken,set aside. Combine butter and flour to make a paste.  Remove Rockcrok®Dutch Oven from the Rockcrok®Digital Slow Cooker Stand, and place back on stove.  Bring broth to a boil over medium-high heat.  Add in the flour mixture, stirring constantly to combine.  Cook an additional 3-4 minutes, until the sauce is thickened, stirring frequently. 
  • Pour sauce over chicken, garnish with freshly chopped parsley.  Serve immediately.

Notes

You can store any leftovers in a sealed container up to four days or freeze in a freezer safe container up to three months.

Nutrition Estimate

Calories: 252kcalCarbohydrates: 5gProtein: 25gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 89mgSodium: 641mgPotassium: 468mgFiber: 0.2gSugar: 1gVitamin A: 213IUVitamin C: 13mgCalcium: 13mgIron: 1mg
Keyword chicken, lemon garlic chicken, slow cooker
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

MARCH 2023 – Hosts can choose Anything for 60% off including our NEW Deluxe Stand Mixer!!

GUESTS can choose from the Pasta Tongs, Sauté Tongs OR the Everything But the Pizza Seasoning FREE with a $90 purchase – plus FREE SHIPPING with any $150 purchase!!

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

MARCH 2023 – Hosts can choose Anything for 60% off including our NEW Deluxe Stand Mixer!!

GUESTS can choose from the Pasta Tongs, Sauté Tongs OR the Everything But the Pizza Seasoning FREE with a $90 purchase – plus FREE SHIPPING with any $150 purchase!!

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

MARCH 2023 – Hosts can choose Anything for 60% off including our NEW Deluxe Stand Mixer!!

GUESTS can choose from the Pasta Tongs, Sauté Tongs OR the Everything But the Pizza Seasoning FREE with a $90 purchase – plus FREE SHIPPING with any $150 purchase!!

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

MARCH 2023 – Hosts can choose Anything for 60% off including our NEW Deluxe Stand Mixer!!

GUESTS can choose from the Pasta Tongs, Sauté Tongs OR the Everything But the Pizza Seasoning FREE with a $90 purchase – plus FREE SHIPPING with any $150 purchase!!

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

ImapampchefLeave a comment

Lemon Berry Tartlets – Allrecipes (Video)

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Creamy, tart and sweet lemon curd sits in a buttery tartlet, topped with fresh berries.  These Lemon Berry Tartlets from Allrecipes are the perfect dessert to brighten everyone’s day!!

I first made this dessert last month, for my dear friend, Theresa, who was celebrating her 25th anniversary as a business owner, and they were a hit!  Shameless plug, if you need the BEST CPA/CFA, you can connect with Theresa here – she’s one of the most ethical people I know and, after all, everyone needs ethics in accounting!

Back to the recipe – I used the Easy Lemon Curd Recipe I posted last week to fill the tartlets, but you could always used a different filling of your choice, custard or perhaps jam, I think any of these would be terrific.  Whatever filling you choose, this recipe is incredibly easy to make.

I baked the tartlets on my Stone Bar Pan:

Stone Cookie Sheet

Get ready for the best cookies—soft in the center, crispy but never burned on the bottom! This stone also turns out the best pizza and flatbreads, appetizers, biscuits and scones, roasted vegetables, garlic bread, brunch braids, and so much more. Because the unglazed cooking surface draws moisture away, everything cooks consistently and turns out light and crispy.

Natural Clay Cookware

Our unglazed stoneware is made with our new StoneFusion material making it our strongest and most durable stoneware yet. You can pre-heat, broil, and even put it in the dishwasher. Each piece features a ribbon pattern, so you can easily distinguish from your original unglazed stones. Like all our stones, you can use it to make your favorite baked goods, frozen foods, or reheated leftovers that are just as good or better than day one. And it only gets better with age. A nonstick seasoning will develop as you use it—the darker it looks, the better it cooks!

Click here to get your Stone Bar Pan today.

Let’s jump right in!

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 1 tablespoon all-purpose flour for dusting
  • 1 egg, beaten
  • ⅓ cup lemon curd
  • 6 fresh blackberries
  • 6 fresh raspberries
  • 1 tablespoon confectioners’ sugar for dusting

Instructions

Preheat oven to 400°F/200⁰C.

Place frozen puff pastry sheet on a work surface dusted with flour. Allow to thaw for 2 to 3 minutes. Use a 2-inch round cookie/biscuit cutter to cut out 12 round pieces.

Use a slightly smaller round cookie/biscuit cutter, cut out inner circles in each pastry round, leaving them in place.

Place pastry rounds on baking stone, then brush with the beaten egg.

Bake 13-15 minutes, until golden brown and puffed. Cool completely prior to filling (this took about 10 minutes for me).

Cut around the small inner circle of each pastry round and gently push it down (I used the flat end of my Cake Tester to do this perfectly). Fill each tartlet with lemon curd and top with a blackberry or raspberry. Use Powdered Sugar Shaker to dust with confectioners’ sugar.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

MARCH 2023 – Hosts can choose Anything for 60% off including our NEW Deluxe Stand Mixer!!

GUESTS can choose from the Pasta Tongs, Sauté Tongs OR the Everything But the Pizza Seasoning FREE with a $90 purchase – plus FREE SHIPPING with any $150 purchase!!

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Lemon Berry Tartlets – Allrecipes

Creamy, tart and sweet lemon curd sits in a buttery tartlet, topped with fresh berries. These Lemon Berry Tartlets from @allrecipes are the perfect dessert to brighten everyone’s day!!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 13 mins
Course Dessert
Cuisine English
Servings 12 servings
Calories 24 kcal

Equipment

Stone Bar Pan
Chefs Silicone Basting Brush
Stackable Cooling Rack Set
Cake Tester and Releaser
Powdered Sugar Shaker
Stone Serving Tray

Ingredients
  

  • 1 sheet frozen puff pastry not thawed
  • 1 tbsp all-purpose flour for dusting
  • 1 egg beaten
  • ⅓ cup lemon curd
  • 6 fresh blackberries
  • 6 fresh raspberries
  • 1 tbsp confectioners’ sugar for dusting

Instructions
 

  • Preheat oven to 400°F/200⁰C.
  • Place frozen puff pastry sheet on a work surface dusted with flour. Allow to thaw for 2 to 3minutes. Use a 2-inch round cookie/biscuit cutter to cut out 12 round pieces.
  • Use a slightly smaller round cookie/biscuit cutter, cut out inner circles in each pastry round, leaving them in place.
  • Place pastry rounds on baking stone, then brush with the beaten egg.
  • Bake 13-15 minutes,until golden brown and puffed. Cool completely prior to filling (this took @10 minutes for me).
  • Cut around the small inner circle of each pastry round and gently push it down (I used the flat end of my Cake Tester to do this perfectly).
  • Fill each tartlet with lemon curd and top with a blackberry or raspberry. Use Powdered Sugar Shaker to dust with confectioners' sugar.

Notes

You want the puff pastry to be barely thawed when cutting the pastry rounds, so that it is easier to cut through, and in order for the pastry to rise/puff properly.

Nutrition Estimate

Calories: 24kcalCarbohydrates: 5gProtein: 0.3gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.003gTrans Fat: 0.01gCholesterol: 0.05mgSodium: 19mgPotassium: 4mgFiber: 0.1gSugar: 4gVitamin A: 3IUVitamin C: 0.5mgCalcium: 1mgIron: 0.04mg
Keyword berries, lemon curd, lemon tart, tartlet
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

ImapampchefLeave a comment

Easy Lemon Curd (Video)

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Creamy, with the perfect balance of tart and sweet, this delectable Lemon Curd recipe is a 4-ingredient delight that takes under 30 (hands free) minutes to make! I absolutely LOVE our Deluxe Cooking Blender for SO many reasons, the best being that it COOKS.

It’s used every single day, by hubs for his smoothies, and by me for either homemade soup, jam, to puree veggies, homemade peanut butter, almond milk…I could go on and on. 

As you go through my recipes here, I am hoping that you will check out the many different ways you can utilize this blender, because it really is such a workhorse, and absolutely worth the investment.  I consider this one of my “power tools”, and this month, it is on sale! Blenda (ugh, yes, I named her) even has a heated wash setting!  Here’s more info:

Deluxe Cooking Blender

Best Blender for Smoothies—and Soup!

Blenders aren’t just for smoothies anymore. Our innovative blender has settings that heat up to 220˚F (104˚C), which means it doesn’t just blend—it cooks.

With a cooking blender, you can make everything from smoothies and milkshakes to soups, jams, alternative milks, and nut butters. With eight preprogrammed settings and two custom settings, there’s no guesswork. The pitcher has a 6-cup capacity for hot food and 7-cup capacity for cold food, and comes with a tamper, dual-sided cleaning brush, strainer bag, boil-over guard, and a cooking guide with more than 60 recipes.

Product Details

  • 6-cup capacity for hot food.
  • 7-cup capacity for cold food.
  • Includes: Tamper, Dual-Sided Cleaning Brush, Strainer Bag, Boil-Over Guard, and the Deluxe Cooking Blender Cooking Guide which includes more than 60 recipes.
  • 8 preprogrammed settings including: Smoothie, Alt Milk, Grind, Soup, Heated Puree, Sauce, Jam, and Custom Blend.
  • 17½” x 9½” x 9¾”.
  • 2 peak horsepower†

Click here to learn more, or get yours today, while it’s on sale!  

Deluxe Cooking Blender

Let’s jump right in!

Ingredients

  • ½ cup lemon juice
  • Zest from 3 lemons
  • 1 ½ cups granulated sugar
  • 4 eggs
  • ¼ cup unsalted butter
  • 1/8 teaspoon salt
  • 1 tsp cornstarch

Instructions

Zest and Juice lemons.

Add all ingredients, in the order listed, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the SAUCE setting; press the wheel to start.

When prompted to “ADD”, press cancel.  Carefully remove the lid, and transfer to a heat safe container. 

Depending on your container, you may want to cover the curd with plastic wrap to prevent a skin from forming.  Cool completely prior to using to fill tartlets, cakes, etc. 

That’s it!! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

MARCH 2023 – Hosts can choose Anything for 60% off including our NEW Deluxe Stand Mixer!!

GUESTS can choose from the Pasta Tongs, Sauté Tongs OR the Everything But the Pizza Seasoning FREE with a $90 purchase – plus FREE SHIPPING with any $150 purchase!!

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Easy Lemon Curd

Creamy, with the perfect balance of tart and sweet, this delectable Lemon Curd recipe is a 4-ingredient delight that takes under 30 (hands free) minutes to make!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 25 mins
Course Dessert
Cuisine English
Servings 12 ounces
Calories 154 kcal

Equipment

Deluxe Cooking Blender
Citrus Juicer and Zester
1-cup Prep Bowl Set
Measuring Spoon Set
Measuring Cup Set

Ingredients
  

  • 3 lemons, zested
  • ½ cup lemon juice 3-4 lemons
  • 1.5 cups granulated sugar
  • 4 eggs
  • ¼ cup unsalted butter
  • ⅛ tsp salt
  • 1 tsp cornstarch

Instructions
 

  • Zest and juice lemons.
  • Add all ingredients, in the order listed, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the SAUCE setting; press the wheel to start.
  • When prompted to “ADD”, press cancel. Carefully remove the lid, and transfer to a heat safe container. 
  • Depending on your container, you may want to cover the curd with plastic wrap to prevent a skin from forming.  Cool completely prior to using to fill tartlets, cakes, etc. 

Notes

You can use the straining bag that comes with the blender to strain the curd to ensure there aren’t any bits of zest, although I have never found this step necessary when using the blender.

Nutrition Estimate

Calories: 154kcalCarbohydrates: 26gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 65mgSodium: 22mgPotassium: 35mgFiber: 0.2gSugar: 25gVitamin A: 199IUVitamin C: 6mgCalcium: 12mgIron: 0.3mg
Keyword lemon, lemon curd
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Imapampchef2 Comments

Crispy Fried Green Beans (Video)

We went out to a nice dinner with our wonderful friends, Pete and Terry to the Redstone American Grill, which I believe is a chain restaurant. It was there that I encountered this tasty gem of a recipe, and I was determined to recreate it, so that’s what I did! Theirs came with a Lemon Garlic Aioli, and I found a great recipe for that one, Maya over at Wholesum Yum. You can learn more about Maya here, I’m very excited to check out her recipes, as many of them are keto friendly!

Our Flex+ Multi-Prep Set is what I used to make the aioli, besides being an amazing multi-use product, it’s also on sale this month!! Here’s some info:

3 Cordless Prep Tools in One

Slicing, chopping, grating, pureeing, emulsifying, mixing, and blending doesn’t have to be time-consuming or frustrating. With the Flex+, you get three complete cordless, time-saving prep tools in one: an immersion blender, 6-cup (1.5-L) food processor, and a hand mixer, so you can quickly, effortlessly, and safely whip up whatever you’re making, anytime, anywhere.

Just click the power handle to one of the attachments, choose a blade (food processor) or beaters/whisks (hand mixer), pop on one of the batteries, and you’re ready to go. We’ve included two rechargeable batteries to give you about 60 minutes of total run time.

The power handle has push-button control for comfortable one-handed operation. Five speeds (three for the hand mixer) easily adjust during use for flexibility and control. Indicator lights show how much battery life is left and the speed you’re using. A safety lock prevents the Flex+ from accidentally turning on.

Immersion Blender

Big jobs or small, its slim size, stainless blade, and cookware-safe design means you control the texture of the foods you blend. You’ll enjoy smooth soups and gravies, and all kinds of sauces such as pesto, tomato, chimichurri, barbecue, dressings, marinades, mayonnaise, milkshakes, and smoothies. It includes a blending container to make homemade mayonnaise and dressings in under two minutes.

6-cup (1.5-L) Food Processor

Get fresh flavor in a flash without breaking a sweat. Choose one of the three blades based on what you’re making. The multiuse blade can cut foods to the size and texture you want, even purees. The grating blade is reversible so you can coarsely or finely grate fresh ingredients in no time. The slicing blade slices and shaves veggies for salads and sautes, potatoes and zucchini for gratins, and apples or any firm produce. (Please note, the slicing blade won’t slice cheese.)

Hand Mixer

A baker’s and breakfast maker’s best friend. Mix, beat, incorporate, and whip together eggs, batters, meringues, mashed potatoes, whipped cream, frothy egg whites, and more. Includes two beaters and two whisks.

I also LOVE our Lemon Garlic Rub, besides veggies, I use it on chicken and fish, it’s really terrific and adds a ton of flavor to your foods.

Give these links a tap to learn more, and get yours today: https://bit.ly/flexplusmn https://bit.ly/lemongarlicrubmn

Let’s jump right in!

Ingredients

  • 1.5 pounds fresh green beans
  • 1 cup Italian Breadcrumbs
  • ¾ cup grated Parmesan Cheese
  • 1 teaspoon Lemon Zest
  • 1 tablespoon Lemon Garlic Rub
  • 3 tablespoons flat Italian parsley, chopped
  • 1 cup all-purpose flour
  • 2 eggs
  • Oil for frying

Lemon Garlic Aioli

  • 1egg
  • 4 cloves of garlic, pressed
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh Lemon juice
  • ¼ teaspoon kosher salt
  • 1 cup Extra-Virgin Olive Oil

Instructions

Blanch green beans by cooking for two minutes in a pot of salted boiling water.  Prepare an ice bath; remove green beans from boiling water and plunge into ice bath for 5 minutes. Drain, and set aside.

In one coating tray, combine breadcrumbs, cheese, zest. Lemon Garlic Rub and chopped parsley, stirring to mix well. In another tray, place the flour, and place the eggs in the last tray, whisking to combine.

Dip the green beans first in the flour, then the egg, then the breadcrumb mixture.

Heat oil to 350⁰ F/177⁰ C.  Add Green Beans, cook 4 minutes or until golden brown; remove from pan, and drain on board or plate lined with paper towels.

Lemon Garlic Aioli

Add all ingredients in the order that they appear to a large jar or container, without stirring.  Using an immersion blender, gently bring it into the container, touching the bottom and begin to process.  Once the ingredients become thick, you may then slowly move the immersion blender up and down to finish the aioli. If preparing ahead of time, cover and chill until ready to serve.

Serve green beans immediately with the aioli.

That’s it!  Please let me know if you try these recipes, and also, what you might serve instead of the aioli, I would love to hear from you.

Let’s make great food together!

Heads up – these items are on sale this month only!! Click here to get yours today!

This image has an empty alt attribute; its file name is sale-768x1024.jpg

Crispy Fried Green Beans

Crispy fried green beans, coated with Parmesan, Italian bread crumbs and our delicious Lemon Garlic rub, then fried to a perfectly crunchy finish! I dipped mine in an amazing Lemon Garlic Aioli, recipe courtesy of @wholesomeyum. They're the perfect appetizer or even side dish!!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizer
Cuisine American
Servings 4 servings
Calories 877 kcal

Equipment

Flex+ Multi-Prep Set
Nonstick Saute and Steam Pan
Coating Trays and Tongs
Lemon Garlic Rub
Spider Strainer
Measuring Spoon Set
Large Chef's Tongs

Ingredients
  

  • 1.5 lbs fresh green beans
  • 1 cup Italian breadcrumbs
  • ¾ cup grated Parmesan cheese
  • 1 tsp lemon zest
  • 1 tbsp Lemon Garlic Rub
  • 3 tbsp Flat Italian parsley, chopped
  • 1 cup all-purpose flour
  • 2 eggs
  • oil for frying

Lemon Garlic Aioli

  • 1 egg
  • 4 cloves garlic, pressed
  • 1 tsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • ¼ tsp kosher salt
  • 1 cup Extra-Virgin Olive Oil

Instructions
 

  • Blanch green beans by cooking for two minutes in a pot of salted boiling water.  Prepare an ice bath; remove green beans from boiling water and plunge into ice bath for 5minutes. Drain, and set aside.
  • In one coating tray, combine breadcrumbs, cheese, zest.Lemon Garlic Rub and chopped parsley, stirring to mix well. 
  • In another tray, place the flour, and place the eggs in the last tray, whisking to combine.
  • Dip the green beans first in the flour, then the egg, then the breadcrumb mixture.
  • Heat oil to 350⁰ F/177⁰ C.  Add Green Beans, cook 4 minutes or until golden brown; remove from pan, and drain on board or plate lined with paper towels.

Lemon Garlic Aioli

  • Add all ingredients in the order that they appear to a large jar or container,without stirring.  Using an immersion blender, gently bring it into the container, touching the bottom and begin to process.  Once
    the ingredients become thick, you may then slowly move the immersion blender up and down to finish the aioli. If preparing ahead of time, cover and chill until ready to serve.
  • Serve green beans immediately with the aioli.

Nutrition Estimate

Calories: 877kcalCarbohydrates: 60gProtein: 19gFat: 64gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 42gTrans Fat: 0.01gCholesterol: 99mgSodium: 934mgPotassium: 563mgFiber: 7gSugar: 8gVitamin A: 1767IUVitamin C: 29mgCalcium: 313mgIron: 6mg
Keyword appetizer, green beans
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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Easy Baked Cod – Downshiftology

I call this Easy Baked Cod, but the original recipe calls it Best Baked Cod. I have to say that it’s both the BEST and the EASIEST cod that I’ve ever made! I found this recipe from Lisa over at Downshiftology. You can learn more about Lisa here. What I seem to be finding more and more is that people who create blogs are in some kind of flux. They may be leaving a job, suffering from burnout, or a mix of things and they are looking for a creative outlet. Reading about Lisa, I find that this is also in part what happened with her, and I am so glad that she chose this outlet to share with everyone. Her recipes are wonderful and her blog is very helpful, with lots of great tips to help us get in and out of the kitchen. I’m really looking forward to learning more about her, and check out some more of these wonderful recipes!!

This is one of the easiest recipes I’ve thrown together, and the cod came out perfect, full of flavor, very flaky and delicious. Let’s jump right in!

Ingredients

  • 4 6-ounce cod fillets
  • 3 tablespoons softened butter
  • 1 tablespoon olive oil
  • 3 garlic cloves minced
  • 2 tablespoons chopped parsley, chives, thyme or other herb (I used chives)
  • 1/2 teaspoon paprika
  • 1 lemon thinly sliced
  • salt and pepper to taste

Instructions

Preheat your oven to 400⁰ F/200⁰ C.

Slice the lemon, press the garlic and chop your herbs.

In a small bowl, mix together the butter, olive oil, garlic, chives, paprika, salt, and pepper.

Lay one slice of lemon for each filet onto your stone or baking pan.  Place one filet on top of each lemon, then spread the butter mixture on top of each filet. Place one more lemon slice on top of filet and butter mixture.

Bake in the oven for 13-15 minutes, or until the cod reaches 145⁰ F/63⁰ C.  Remove from oven, pour juices over cod prior to serving.

That’s it! This recipe was super easy to put together, and was very delicious. Please let me know if you give this a try!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for March, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Easy Baked Cod

This is a truly delicious baked cod dinner! Full of flavor, flaky, buttery, with just the right amount of garlic, this will be a hit with everyone!!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Servings 4 servings

Equipment

Medium Stone Bar Pan
8 inch Chefs Knife
Flexible Cutting Mat Set
Garlic Press
1-cup Prep Bowl Set
Measuring Spoon Set
Mini Mix "N Scraper
Stainless Steel Fish Spatula
Mini Oven Mitts

Ingredients
  

  • 4 6 oz Cod fillets
  • 3 tbsp softened butter
  • 1 tbsp olive oil
  • 3 cloves garlic
  • 2 tbsp chopped parsley, chives, thyme or other herb
  • ½ tsp paprika
  • 1 lemon, thinly sliced
  • salt and pepper, to taste

Instructions
 

  • Preheat oven to 400⁰ F/200⁰ C.
  • Slice the lemon, press the garlic and chop your herbs.
  • In a small bowl, mix together the butter, olive oil, garlic, chives, paprika, salt, and pepper.
  • Lay one slice of lemon for each filet onto your stone or baking pan. Place one filet on top of each lemon, then spread the butter mixture on top of each filet. Place one more lemon slice on top of filet and butter mixture.
  • Bake in the oven for 13-15 minutes,or until the cod reaches 145⁰ F/63⁰C.  
  • Remove from oven, pour juices over cod prior to serving.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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One-Pan Lemon-Herb Chicken and Potatoes

Can you guys tell that I received my quarterly Delish magazine again? They have fantastic weeknight recipes in this one, hopefully you guys can check it out. Here’s a recipe I’ve tried from this quarter, and the only thing I would change is to use Regular olive oil, NOT Extra-Virgin. We are using high heat at times in this recipe, and while EVO has a great flavor, it is not conducive to high-heat cooking, in my opinion. Okay, let’s jump right in!

What you’ll need:

  • Four boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp extra-virgin olive oil, divided
  • 4 tbsp butter
  • Four cloves garlic, pressed
  • 2 tbsp lemon juice
  • One lemon, thinly sliced
  • One tbsp fresh thyme leaves, plus 4 sprigs
  • 1 tsp finely chopped fresh rosemary
  • 1 tsp dried oregano
  • 1 1/4 lb. Small potatoes, halved
  • Freshly chopped parsley, for garnish

Prep: Slice one lemon, then juice half of another.

Press four cloves of garlic. Please note, you can certainly use more, We usually do!


Chop your fresh herbs beforehand. This way, everything is ready to go once you start cooking the chicken.


Preheat your oven to 425°. Pat chicken dry and season with salt and pepper if you like. Slice your potatoes in half. I saved this for my last step, as potatoes can turn color if they’re not placed in water.


Now we’re ready to cook! Heat 1 tbsp oil over medium high heat. Add chicken, and cook about 4 minutes, until golden. Turn over, cook another 2 minutes, remove and set aside.


Reduce heat to medium, then add butter. Stir to coat the pan.

Add your garlic, cooking only about 1 minute or until fragrant.

Remove from heat, then add the lemon juice.


Pour butter mixture into heat proof bowl, I used my stoneware bowl.

Add time, Rosemary and oregano. Season with salt and pepper if you like, whisk well.


Add potatoes to Skillet, along with remaining oil. Season with salt and pepper if you like. Stir potatoes to coat fully with seasonings and oil. Bake for 30 minutes, stirring halfway through, until slightly golden.

Remove from oven and give a quick stir. Add your sliced lemon, thyme sprigs and chicken on top of potatoes, and return to oven.

Bake an additional 15 minutes, or until chicken is fully cooked and potatoes are tender and golden brown.

Remove from oven. Drizzle with butter sauce and garnish with parsley if you like.

All done! Please let me know how you like this recipe.

My recipe video is at the bottom of this post, along with link to Julie’s blog and this wonderful recipe. 

Listed below are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen

PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party on our NEW platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for October! For the month of October, 2021, anyone who hosts a party with me on TABLE will be entered to WIN the Family Pizza Set! Let’s make great food together!

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