Lemon Asparagus Chicken

If you are looking for an inexpensive, quick, and healthy meal this is the one for you. This past weekend I found this great recipe and I couldn't wait to give it a test run. It blow all my expectations out the window for it was a wonderful, simple, and summery meal that ended up having a gorgeous presentation when it was prepared. Well I don't want to hold you up any longer but this recipe has an added bonus of only requiring about 3 ingredients that you don't already have in your pantry. Needless to say this recipe is my new ultimate favorite!

Lemon Asparagus Chicken:

Ingredients:

3-4 boneless skinless chicken breasts

1 cup chopped asparagus

2 lemons (sliced)

1/4 cup all purpose flour

1/2 teaspoon salt

2 tablespoons butter

1 teaspoon lemon pepper seasoning

Directions:

Cover the chicken breast with plastic wrap and pound each piece to about 3/4 inch in thickness.

Gently toss chicken in a shallow dish containing flour and salt.

Melt butter in a large skillet over medium heat.

Add chicken and cook 3-5 minutes per side, until golden brown while sprinkling with lemon pepper.

When the chicken in thoroughly cooked, remove from pan and transfer to a plate.

Line the pan with lemon slices, then add chopped asparagus on top.

Allow the lemons to caramelize and the asparagus to cook.

Once the lemons and asparagus are done add the chicken back to the pan.

Rearrange to create a gorgeous presentation and serve.

 

Lots of Love,  Natalie

Lemon Icebox Pie

Growing up in the South Lemon Icebox Pie is a staple to every family cookbook. Each family seems to have their own recipe for this but in general they are all fairly similar. This past week I decided to attempt to make my family's recipe for this pie. I am glad I finally tried it because it turned out amazing and was a wonderful Easter dessert. I feel that Lemon Icebox Pie is the perfect spring and summer dessert because it tasty so refreshing and cool on a hot day. By now if you are craving a little Southern comfort below is my family recipe for it! See you tomorrow for a post about one of my favorite days of the year!

Family Recipe Lemon Icebox Pie:

 

Ingredients:

14-16 graham cracker crumbs

6 tbsp. melted butter

1/4 cup sugar

1 1/4 cups fresh squeezed lemon juice (usually about 7-9 lemons)

2 14oz. cans of sweetened condensed milk

2 tbsp. finely grated lemon zest

8 large egg yolks

Cool Whip (however much you want to top it with)

 

Directions:

1. Preheat oven to 325 degrees.

2. Grease pie pan.

3. Mix together graham cracker crumbs, sugar, and melted butter.

4. Press graham cracker mixture into the bottom and up the side of a 9 inch pie pan to form the crust.

5. In a medium mixing bowl, whisk together the lemon juice and sweetened condensed milk.

6. In a large mixing bowl, beat the lemon zest and egg yolks on high until pale in color.

7. Add sweetened condensed milk mixture to egg mixture and beat until smooth.

8. Pour filling into the pie crust.

9. Bake the pie for about 25 minutes. You want the edges to be set and the center to still jiggle slightly.

10. Cool for about an hour, then refrigerate or freeze for at least 4 hours, just depending on preference.

11. The pie should be good for about a week.

12. Enjoy!

 

 

Lots of Love,  Natalie

 

 

Lemon Kris Crinkle Cookies

For the holidays I decided to make a variety of different sweet treats to take to Starkville Physical Therapy as a little Christmas present and thank you for letting my do my internship there. At first I wasn't sure what all I would make, but then I stumbled upon a recipe for Lemon Crinkle Cookies. I knew right when I saw the name that I was going to make these! These cookies might be my new favorite because they are the perfect mix of sweet and tart. I would recommend this recipe to anyone who wants to make a refreshing but still scrumptious cookie!

 

Lemon Kris Crinkle Cookies:

*makes 2-3 dozen

 

Ingredients:

1/2 cups butter, softened

1 cup granulated sugar

1/2 teaspoon vanilla extract

1 whole egg

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1 1/2 cup all-purpose flour

1/2 cups powdered sugar

 

Directions:

Preheat oven to 350 degrees. Grease baking sheet with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice.

Stir in all dry ingredients slowly until just combined, excluding the powdered sugar.

Pour powdered sugar onto a large plate. Roll heaping teaspoon of dough into a ball and roll in powdered sugar.

Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte (not shiny or melted)

Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

 

Be sure to keep checking in because there will be at least four more delicious recipes to come!

 

 

Lots of Love,  Natalie