Tag: lemon

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Chicken with Capers and Feta

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Part IV of the series: Chicken for every day of the week!

Look here for Part I and II & III

This time we travel to the islands of the Mediterranean. Sounds nice, what? Haha, no, it’s just a simple week day recipe that can be whipped up in no time. But it borrows greek flavors hence my mind wandered off to sunny shores and white washed houses against blue skies. To make your taste buds experience the same image, we’re using feta and capers, and slices of lemon, if you like. It just looks so pretty with it 🙂

imageServes two

Ingredients

  • 1 skinless boneless chicken breast half, pounded flat using a meat mallet
  • 1/2 tsp salt
  • 1/2 tsp pepper (or to taste)
  • 1/4 cup feta, crumbled
  • 2 tbsp capers
  • 1 lemon,  thinly sliced (optional)

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Directions

  1. Season the flattened chicken breast with salt and pepper on both sides
  2. Heat some olive oil in a skillet
  3. Cook the chicken over medium high until browned on one side and starting to look opaque, then flip it over, crumble the feta cheese on top and ‘sprinkle’ with the capers. Cover the skillet with a lid and cook until the chicken is cooked through and browned on the second side.
  4. (If you are using the lemon slices, place on the chicken for about 2 minutes to heat up, best way is to add it just a little before the chicken is all the way done, and cover the pan back up)

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Copyright © 2012 Simple Healthy Homemade. All rights reserved

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Lemon Olive Oil Dressing

Lemon Olive Oil Dressing

  • juice of 1/2 lemon (about 1/4 cup)
  • 1/4 tsp salt
  • 1 pinch white pepper (in a pinch you could use black pepper)
  • 1 tsp parsley, dry
  • 1 tsp thyme, dry
  • 1 tbsp finely minced shallots
  • 1/2 cup olive oil (about 1 1/2 to 2 time lemon juice amount)

Directions

  1. Mix all ingredients in a lidded container and shake well then pour over your salad.

imageGreat on Spinach Salad or try over roasted Brussels sprouts!

Copyright © 2012 Simple Healthy Homemade. All rights reserved

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Mailänderli

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Mailänderli – Lemon Scented Swiss Christmas Cookies

Mailänderli are one of the quintessential Swiss Christmas cookies. The are just slightly sweet and appeal also to the folks in your life that don’t particularly have a sweet tooth. As kids we would eagerly await when my Mom would make these, and we’d help, help making the cutouts, mainly in the center of the freshly rolled out area (I am sure to my Mom’s delight) and of course, help eat the dough 🙂 To this day, my favorite cookie dough ever. It’s an awesome cookie to make with your little ones, just chill the dough well in between rolling out, since little helpful fingers and the extra time it takes doing this with kids, will warm it up and the Mailänderli dough gets sticky when warm.

Traditionally these are just brushed with egg yolk, hence the pretty yellow color. But you can also bake them as is, and decorate them after they are cold (I used to do this with my babysitting kids, just like my Mom used to with us) by brushing them with a glaze made from  a couple of tablespoons confectioners sugar and a few teaspoons lemon juice or water, and a squeeze of beet juice for color (or food coloring, your choice). Add chocolate coffee beans, sprinkles or silver decorating pearls.

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Ingredients

  • 2 sticks butter, unsalted
  • 1 1/4 cups sugar
  • 3 eggs
  • 1 lemon, grated peel
  • 1 pinch salt
  • 4 1/4 cups + 1 tbsp flour
  • 1 egg yolk for glaze

Directions

  1. Stir butter until soft and creamy
  2. Add sugar and stir until well mixed and there are little ‘bubbles’ forming on the bottom of the bowl
  3. Add the eggs, one at a time, stirring until mixed
  4. Add salt and lemon zest, then sift flour into mixture, stirring between additions. (The dough will seem rather soft for rolling out at this point) From into a ball, cover the bowl and refrigerate overnight
  5. Roll half the dough out on a little flour until a little over 1/4″ thick. Using your favorite cookie cutters, cut out shapes and place on lined baking sheet
  6. Place the sheet in the cold for a few minutes (specially if you are making cookies with kids) then brush the surface with the egg yolk and bake 6-10 minutes in the middle of the 400°F oven, or until just lightly golden brown on the bottom and the tops are shiny and yellow.

For a list of some other ones to try go to Traditional Swiss Christmas Cookies.

Copyright © 2011 Simple Healthy Homemade. All rights reserved