Ingredients:

• 1 lemon, juiced and zested
• 1/4 cup extra virgin olive oil
• 3 garlic cloves, finely minced, or 1 tsp dried garlic powder
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp + a pinch of sea salt
• 1/4 tsp coarse black pepper
• 1 pound of thin-sliced chicken breast

Garnish:

• 1/4 cup feta cheese
• 1/4 cup fresh chopped parsley
• Additional wedges of lemon

Directions:

Make Marinade and Marinate:

1. In a large mixing bowl, add the lemon zest and juice, olive oil, garlic, and all of the spices.
2. Mix until well combined and emulsified. Set aside ¼ cup of the marinade for later.
3. Add the chicken to the remaining marinade.
4. Toss with tongs to ensure each cutlet is fully coated.
5. Cover with saran wrap and place into the fridge for thirty minutes.

Cook Chicken:

1. When ready, heat a nonstick skillet over medium-high heat.
2. Once heated, drizzle in olive oil and place the chicken into the pan.
3. Sear until the bottom is nicely golden brown.
4. Once achieved, flip the chicken and cook for an additional 3-4 minutes or until white in the middle and juices run clear once cut into it.

To Finish:

1. Transfer the chicken to a serving plate.
2. Drizzle the remaining marinade over the chicken.
3. Sprinkle the top with fresh chopped parsley and feta cheese.
4. Serve and enjoy.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 55 minutes
Kcal: 300 kcal | Servings: 4 servings

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 2 tablespoons finely chopped fresh parsley
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 4 tablespoons unsalted butter, divided
• 2 tablespoons minced garlic
• Juice of ½ medium lemon (about 2 tablespoons)

Directions:

1. Prep the Chicken:
   1. Start by patting dry the chicken breast pieces with a paper towel.
   2. This helps ensure they cook evenly and develop a nice golden crust.
   3. Then, in a small bowl, combine the oregano, basil, parsley, salt, and pepper.
   4. Sprinkle this seasoning mix evenly over all sides of the chicken pieces, making sure they’re well coated.
2. Cook the Chicken:
   1. In a 12-inch skillet over medium heat, melt 2 tablespoons of butter.
   2. Once melted, add the seasoned chicken to the pan in a single layer, being careful not to overcrowd it.
   3. Cook the chicken for 8-10 minutes, flipping halfway through, until all sides are golden brown and the chicken is mostly cooked through.
3. Add Garlic and Lemon:
   1. Next, add the remaining butter to the skillet.
   2. Once melted, toss in the minced garlic and cook for another minute until fragrant.
   3. Then, squeeze the juice of half a lemon over the chicken and stir everything together to combine.
4. Serve and Enjoy:
   1. Once the chicken is cooked through and coated in the lemon garlic butter sauce, it’s ready to serve.
   2. Garnish with additional chopped parsley for a pop of color and freshness.
   3. These Lemon Garlic Chicken Bites are best enjoyed hot and straight from the skillet.

Nutritional Information:

Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Calories: 303 kcal per serving
Servings: 4 servings

Ingredients:

• 1/2 medium or 1 small yellow onion
• 4 cloves garlic, divided
• 1/2 medium bunch fresh parsley
• 1/2 cup unseasoned fine dried or panko breadcrumbs
• 1 cup whole or 2% milk, divided
• 1 large egg
• 1/2 teaspoon kosher salt, plus more as needed
• 1 tablespoon plus 1 teaspoon lemon pepper seasoning with salt, divided
• 1 1/2 pounds ground chicken
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/4 cups low-sodium chicken broth
• Cooked egg noodles, mashed potatoes, steamed rice, or crusty bread, for serving (optional)

Directions:

1. Preheat the oven to 425°F.
2. Line a baking sheet with parchment or a silicone baking mat.
3. Grate the onion directly into a large bowl.
4. Finely grate 2 garlic cloves into the bowl.
5. Finely chop the parsley, reserving 1 tablespoon for garnish, and add the rest to the bowl.
6. Add breadcrumbs, 1/4 cup milk, the egg, 1 tablespoon lemon pepper seasoning, and salt to the bowl.
7. Stir until the breadcrumbs are moistened.
8. Add the ground chicken and mix until combined.
9. Form the mixture into 2-tablespoon-sized meatballs and place on the baking sheet.
10. Bake until internal temperature reaches 165°F, about 12-15 minutes.
11. For the sauce, melt butter in a skillet over medium heat.
12. Add remaining garlic and flour, stirring for 1 minute.
13. Add remaining milk, lemon pepper seasoning, and chicken broth.
14. Simmer until thickened, 3-5 minutes.
15. Add meatballs to the sauce, coat evenly, and bake for another 10 minutes, or broil for 2-3 minutes for browning.
16. Garnish with reserved parsley.
17. Serve with your choice of side.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Kcal: 350 kcal | Servings: 4

Ingredients:

• 4 salmon fillets
• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh chopped parsley, for garnish

Directions:

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or lightly grease with oil.
3. In a small bowl, whisk together the Dijon mustard, honey, olive oil, lemon juice, minced garlic, salt, and pepper.
4. Place the salmon fillets on the prepared baking sheet, skin-side down.
5. Brush the Dijon mustard mixture generously over the tops of the salmon fillets.
6. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. While the salmon is baking, prepare the lemon Dijon sauce.
8. In a small saucepan, combine 2 tablespoons of Dijon mustard, 1 tablespoon of honey, 1 tablespoon of lemon juice, and 1 tablespoon of olive oil.
9. Heat over medium heat, stirring constantly, until heated through.
10. Once the salmon is cooked, remove it from the oven and drizzle the lemon Dijon sauce over the top.
11. Garnish with fresh chopped parsley.
12. Serve the Dijon salmon with lemon Dijon sauce hot with your favorite side dishes.
13. This Dijon Salmon with Lemon Dijon Sauce is a flavorful and elegant dish that’s perfect for any occasion.
14. The tangy Dijon mustard glaze pairs perfectly with the zesty lemon sauce, creating a delicious combination that’s sure to impress.

Prep Time: 5 minutes | Cooking Time: 12-15 minutes | Total Time: 20 minutes | Servings: 4 servings

Ingredients

• 2 lb cod fillet (any white fish)
• 1/4 c butter or margarine
• 2 Tbsp lemon juice
• 1/4 c all purpose flour
• dash(es) paprika
• Salt and Pepper to taste

Directions

1. Cut fillets into serving sizes.
2. Melt butter in sauce pan or micro-wave.
3. Add lemon juice to melted butter.
4. In another dish, mix together flour, salt & pepper.
5. Dip fish into butter/lemon mix, coating well on all sides.
6. Dip buttered fish into flour mix, coating well on all sides.
7. Place coated fillets in an ungreased baking dish.
8. Drizzle remaining butter mix over fillets.
9. Sprinkle entire dish with paprika.
10. Bake, uncovered in 350 oven for 25-30 minutes.
11. Fish should flake easily with a fork.
12. Garnish with parsley and lemon wedges.

Ingredients:

• 1.5 lb Cod fillet pieces (4-6 pieces)
• 5 garlic cloves, peeled and minced
• 1/4 cup chopped fresh parsley leaves

Lemon Juice Mixture:

• 5 tbsp fresh lemon juice
• 5 tbsp Private Reserve extra virgin olive oil
• 2 tbsp melted butter

For Coating:

• 1/3 cup all-purpose flour
• 1 tsp ground coriander
• 3/4 tsp sweet Spanish paprika
• 3/4 tsp ground cumin
• 3/4 tsp salt
• 1/2 tsp black pepper

Directions:

1. Preheat oven to 400 degrees F.
2. Combine lemon juice, olive oil, and melted butter in a shallow bowl.
3. Reserve.
4. In another bowl, mix flour, spices, salt, and pepper.
5. Set near the lemon juice mixture.
6. Pat fish fillets dry.
7. Dip in the lemon juice mixture, then in the flour mixture.
8. Shake off excess flour.
9. Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat.
10. Sear fish on each side for a couple of minutes to add color, but do not fully cook.
11. Remove from heat.
12. To the remaining lemon juice mixture, add minced garlic and mix.
13. Drizzle over the fish fillets.
14. Bake in the preheated oven until the fish flakes easily with a fork (about 10 minutes, but start checking earlier).
15. Remove from oven and sprinkle with chopped parsley.

Serving Suggestions: Serve immediately with Lebanese rice, Mediterranean chickpea salad, or a traditional Greek salad.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Servings: 4-6

Ingredients:

• 4 fillets of white fish (such as tilapia or cod)
• Salt and black pepper to taste
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• 2 tablespoons fresh parsley, chopped

Directions:

1. Pat the fish fillets dry with paper towels and season both sides with salt and black pepper.
2. Dredge each fillet in flour, shaking off excess.
3. In a large skillet, heat olive oil over medium-high heat.
4. Add the fish fillets to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
5. Remove from the skillet and set aside.
6. In the same skillet, melt the unsalted butter.
7. Add minced garlic and sauté for 1-2 minutes until fragrant.
8. Stir in the lemon zest and lemon juice, allowing the flavors to meld for another minute.
9. Return the cooked fish fillets to the skillet, spooning the lemon butter sauce over them.
10. Garnish with fresh chopped parsley before serving.

Prep Time: 10 minutes | Cooking Time: 8-10 minutes | Total Time: Approximately 18-20 minutes | Servings: 4

Tips:

Serve the Pan-Fried Fish with Lemon Butter Sauce over a bed of rice or with steamed vegetables for a complete meal.
Adjust the level of lemon zest and juice according to your taste preference.
Experiment with different herbs such as dill or chives for added freshness.

Ingredients:

• 2 lb cod fillet (any white fish)
• 1/4 cup butter or margarine
• 2 tablespoons lemon juice
• 1/4 cup all-purpose flour
• Dash(es) of paprika
• Salt & pepper to taste

Directions:

1. Cut the cod fillets into serving sizes.
2. Melt the butter in a saucepan or microwave.
3. Add lemon juice to the melted butter.
4. In another dish, mix together flour, salt, and pepper.
5. Dip each fish fillet into the butter and lemon mixture, coating well on all sides.
6. Then dip the buttered fish into the flour mixture, coating well on all sides.
7. Place the coated fillets in an ungreased baking dish.
8. Drizzle the remaining butter mixture over the fillets.
9. Sprinkle the entire dish with paprika.
10. Bake the dish, uncovered, in a 350°F oven for 25-30 minutes or until the fish flakes easily with a fork.
11. Garnish with parsley and lemon wedges before serving.

Prep Time: 15 minutes
Cooking Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 4
Kcal: 320 per serving

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Recipe Tips:

For added flavor, you can squeeze some extra lemon juice over the baked cod before serving.
Serve this dish with a side of steamed vegetables or a fresh salad for a complete meal.

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)
• Lemon slices (for serving)

Directions

1. In a mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
2. Add the chicken pieces to the bowl and toss to coat evenly.
3. Let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
4. Preheat a skillet over medium-high heat and add the marinated chicken pieces.
5. Cook for 4-5 minutes on each side, or until golden brown and cooked through.
6. Garnish with fresh parsley and serve with lemon slices on the side.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes (plus marinating time)
Kcal: 165 kcal | Servings: 4 servings

Klits Goed Saam:

• 3 Eiers
• 1k Suiker

Meng Met Eerste Mengsel:

• 1½ k meel
• 1½ t bakpoeier

Smelt Saam en Voeg By:

• 3 Eetl margarien
• ¾ k melk

Metode:

1. Bak 25 – 30 min by 180º

Stroop:

• 1k water
• 2k suiker
• 1e marg
• 1 kop lemoensap
• 1 eetl gerasperde lemoenskil

Metode:

1. Kook water, suiker en margarien 5 min saam.
2. Laat afkoel en voeg by 1k lemoensap en 1e gerasperde lemoenskil.
3. Gooi oor gaar warm koek.
4. Ek sny gewoonlik die koek klaar op in blokkies dan trek die sous lekker in.

PS Lemoentyd… druk ek klomp sap uit en vries dit… so dan kan jy heeljaar lekker smul lemoenkoek.

Translation

Lemon Cake

Whisk Well Together:

• 3 Eggs
• 1k Sugar

Mix With First Mix:

• 1½ k flour
• 1½ t baking powder

Melt Together and Add:

• 3 Tbsp margarine
• ¾ k milk

Method:

1. Bake for 25 – 30 min at 180º

Syrup:

• 1k water
• 2k sugar
• 1st marg
• 1 cup orange juice
• 1 tbsp grated orange peel

Method:

1. Boil water, sugar and margarine together for 5 min.
2. Allow to cool and add 1 cup orange juice and 1 grated orange peel.
3. Pour over cooked hot cake.
4. I usually cut the cake into cubes, then the sauce soaks in nicely.

PS Orange time… I squeeze out lots of juice and freeze it… so then you can enjoy orange cake all year round.