Spanish Magdalena Muffins

I had these lemon-scented muffins sometimes growing up in Spain, and as an adult, I was able to find them in Portugal for my kids. Now in Italy, I get them during "Spanish Week" at Lidl, lol. But they're not always available, so when they're not, here is a great, easy recipe for them. They do use a lot of olive oil. That's not a problem for me here; since good-quality olive oil is so inexpensive, and I always have a lot on hand. If you're in the US, a cheaper olive oil would probably work fine. 

Note: Batter must be chilled before baking. 

Spanish Magdalena Muffins

adapted from The Mediterranean 

1 3/4 cups all-purpose flour (210g)
1 3/4 teaspoons baking powder
1/4 teaspoon kosher salt
3 large eggs, at room temperature
3/4 cup granulated sugar (150g), plus extra for sprinkling
Zest from 1 lemon
2/3 cup extra virgin olive oil (160ml)
1/4 cup whole or 2% milk (80ml)
1 teaspoon vanilla extract

1. Combine the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Beat the eggs. In a large bowl with a hand mixer, or the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugar, and lemon zest on medium-high speed until pale and doubled in volume, about 3 minutes.

2, Add the wet ingredients: While continuing to beat the eggs on medium-high speed, pour in the olive oil in a slow, steady stream. Pour in the milk and vanilla extract, and mix on low until incorporated.
Fold in the dry ingredients. Add the flour mixture and carefully fold with a rubber spatula until the mixture is combined and no dry lumps of flour remain, making sure to scrape the bottom and sides of the bowl.

3. Chill the batter- cover the bowl and let it rest in the refrigerator for 1 hour. About 20 minutes before the muffin batter is done resting, preheat the oven to 425°F. Line a standard muffin pan with muffin tin liners. Scoop or pour the batter into the prepared muffin pan, dividing it evenly among the 12 wells. Sprinkle the top of each muffin with a pinch of granulated sugar.

4. Bake the muffins: Set the muffin pan in the oven and reduce the oven temperature to 400°F. Bake for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

5. Let the muffins cool in the pan for 10 minutes, then turn them out onto a wire rack to cool before serving. Serve warm or at room temperature. The muffins will keep in an airtight container for up to 4 days.

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Lemon-Ginger Shots

My family and I love these Lemon-Ginger shots. We were buying store-bought ones but they are a little expensive. I found the recipe on the Hungry Healthy Happy Blog via Facebook and I was so glad to find it! I bought the ingredients right away and my husband whipped it up using our Vitamix blender. My 14-year-old son loves these the most, I think. 

Note: I bought an 8-pack of 2-oz, wide-mouthed "juice shot bottles" on Amazon and they work well. This recipe makes a bit too much for the 8 jars, so we just store the leftover in another small jar in the fridge. 

Lemon-Ginger Shots 

adapted from Hungry Healthy Happy

100 g (3.5 oz) Fresh ginger - peeled and finely chopped

5 Lemons - juice only

250 ml (1 cups) Water
2 tablespoon Honey

1. Pour the juice of 5 Lemons into a blender jug. Add 250 ml Water, 2 tablespoon Honey and 100 g Fresh ginger. Blend until the ginger is as fine as possible. Place a nut milk bag (or muslin or cheesecloth) over a jug and empty the ginger mixture into it.

2. Squeeze the bag to extract as much juice as possible. Use a funnel to pour the juice into individual shot bottles. Store in the refrigerator. 

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Lemon-Glazed Pound Cake

Growing up, my mom had a Mrs. Fields Cookie book. I think it was this one. My mom, myself and my sister made a lot of the recipes in that book in the 90's. I loved that book! Later, in about 2000, I got my own book, but an updated version of it, with more recipes. It still included my old faves. One of the ones I used to make frequently was this Lemon Pound Cake. I loved this cake! I recently made it again twice; once, in mini bundts for the Fourth of July (no pics) and again, just in a big bundt for my fam to enjoy. It has the typical crusty pound cake crust and a refined crumb. The lemon flavor really shines through, too.

((Awkward- I just realized I posted this exact recipe back in 2009!! Oh well. So good, it needs repeating. Lol.))

Lemon-Glazed Pound Cake 

adapted from Mrs. Fields Best Ever Cookie Book, 1997 

Cake:

3 cups cake flour, sifted

2 cups granulated sugar

1/2 teaspoon salt

1 teaspoon baking powder

3 sticks (1.5 cups) salted butter, room temp

1/3 buttermilk, room temp

6 large eggs

2 teaspoons lemon extract

1 tablespoon grated lemon zest

Glaze: 

1/4 freshly squeezed lemon juice

1/4 cup granulated sugar

Topping:

powdered sugar

1. Preheat oven to 350F. Grease and flour a 3-quart bundt pan.

2. In a large bowl with an electric mixer on low speed, blend flour, sugar, salt, and baking powder. Add butter, buttermilk, and 3 eggs. Beat on low speed until dry ingredients are moistened. Increase speed to high and beat for 2 minutes. Scrape down sides of bowl.

3. Add lemon extract and lemon zest, and blend at medium speed. Add the remaining 3 eggs, one at a time, beating on high speed for 30 seconds after each addition. 

4. Pour batter into prepared pan, and bake for 50-60 minutes or until a toothpick inserted into the cake comes out clean. Check often at the end- do not overbake.

5. While pound cake is baking, prepare lemon glaze. In a small saucepan, heat lemon juice and sugar over low heat. Stir constantly until sugar dissolves.

6. When cake is done, remove from oven and leave cake in pan. With a toothpick, poke holes in the surface of the cake, and pour half the glaze over it. Cool in pan 15 minutes, then invert on a cooling rack or cake plate. Brush top of cake with remaining lemon glaze. Cool to room temperature, then dust with powdered sugar. 

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Grilled Zucchini Salad

I loved this zucchini side dish. (I LOVE ZUCCHINI!! Anyways....)  Slices of zucchini are grilled (over a gas or charcoal grill) and then tossed with lemon juice, herbs, and feta. The grill adds such great flavor to this. I make a similar side dish just on the stove; the grill really takes it up a notch. The original recipe has you cutting the zucchini in a weird way, so it doesn't fall through the grill grates. Even better: just skewer the zucchini or use a veggie grilling basket if you have one. I used metal skewers. Summer has been over for a bit, but this recipe still works for fall.

Grilled Zucchini Salad

adapted from The Kitchn

3 pounds medium green zucchini or yellow summer squash
5 tablespoons olive oil, divided
Finely grated zest of 1 medium lemon
2 tablespoons freshly squeezed lemon juice (I used all the juice from my lemon)
1/4 teaspoon dried oregano
1 1/4 teaspoons kosher salt, divided
Freshly ground black pepper
1 cup crumbled feta cheese (about 4 1/2 ounces)
1 tablespoon coarsely chopped fresh mint or basil leaves

1. Heat a grill pan or outdoor grill to high (450°F to 550°F). Meanwhile, prepare the zucchini and dressing.

2. Cut the zucchini into slices; place in a large bowl and set aside. If using skewers, threat all of the zucchini onto skewers. They can be semi-close together. Place 3 tablespoons of the oil, lemon zest, lemon juice, oregano, and 1/4 teaspoon of the salt in a small bowl. Season with pepper and whisk to combine; set aside.

3. When the grill is ready, drizzle the zucchini with the remaining 2 tablespoons of oil, sprinkle with the remaining 1 teaspoon of salt and pepper, and toss to combine. Place in a single layer on the grill (using a veggie basket or skewers.) (Reserve the bowl; no need to wash). Cover and grill, turning occasionally, until charred in spots and crisp-tender, about 8 minutes total.

4. Transfer the squash back to the reserved bowl, drizzle with the dressing, and toss to combine. Set aside to cool to just warm or room temperature, at least 15 minutes. Add the feta and mint or basil and gently toss to combine.

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Lemon-Garlic Grilled Chicken

I loved this recipe- it was super quick to put together, easy to grill, and everyone loved it.  The chicken was so tender and flavoful.  This is great by itself but would also be awesome added to a Caesar Salad.  

Lemon-Garlic Grilled Chicken

adapted from Mel's Kitchen Cafe

Juice of 1 lemon, approximately 3 tablespoons
2 to 3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt (I use coarse, kosher salt)
1/4 teaspoon pepper

1/2 teaspoon dried oregano
1 to 2 pounds thin chicken breasts cutlets or tenders

1.  Whisk together all the marinade ingredients.

2.  Place chicken in a ziploc bag or shallow dish and pour the marinade over chicken, tossing to coat the chicken evenly with the marinade. Refrigerate for at least 4 hours but up to 18 hours.

3.  Preheat grill to medium- or medium-high and cook for 3-4 minutes on each side until an instant read thermometer registers 165 degrees at the thickest part of the chicken. (The chicken can also be cooked in a skillet on the stove or broiled in the oven.)

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Pasta al Limone

I absolutely love this past dish from Cooking with Lucas.  I made it twice a week for a few weeks when I first discovered it- lol.  You cook pasta and mix it with an uncooked sauce of cream, egg yolks, lemon juice, and cheese.  The heat from the freshly-drained pasta cooks the eggs.  You stir it vigorously then let it rest, covered, so the pasta has a chance to absorb the sauce and it thickens up.  This is great as a main dish, or as a side to grilled meat.  

Lucas has this recipe and many others available in his new cookbook.  Here is is first cookbook.  Both are so good! 

Note: I doubled the recipe for our fam- using a whole pound of pasta.  The original is 8oz- you can easily cut this in half and use 8 oz. 

Pasta al Limone

adapted from Cooking with Lucas

2 egg yolks

1 cup heavy cream

1 cup grated Parmigiano

1/2 teaspoon salt

1 lemon

500 grams or 16 oz dry spaghetti or other long pasta

4 tablespoons butter

fresh parsley

salt & pepper to taste

1. Bring a large pot of water to boil and add 2 tablespoons salt.

2.  In a large bowl, whisk the egg yolks, cream, Parmigiano, and 1/2 teaspoon salt. Grate the zest from the lemon into the bowl, then cut the lemon in half,  juice the lemon, and mix it into the egg cream mixture.

3.  Cook the pasta until done to your liking.  Drain the pasta immediately and add to the bowl with the lemon cream. Top with butter, then use two forks or a pair of tongs to gently toss the pasta until it is coated with sauce. Cover the bowl and let sit for 5 minutes to thicken. Can serve with additional parmigiana.

  

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Lemon Curd Bars

Happy Easter!! I was going through old magazines for my son's at-home art project the week before last.  I came across a few Cook's Illustrated magazines and got sidetracked looking at them.  I enjoy the magazines but haven't really make much from them.  I decided on these Lemon Bars.  After making them, I realized they are really lemon curd bars- not traditional lemon bars I'm used to.  They reminded me of these Cranberry Curd Bars, in both texture and in the way they're prepared.  You prepare a lemon curd on the stove, then bake it on the par-baked crust a few minutes until set. 

Lemon Curd Bars
adapted from Cook's Illustrated

Crust:
1 cup (5 ounces) all-purpose flour
1/4 cup (1 3/4 ounces) granulated sugar
1/2 teaspoon salt
8 tablespoons butter , melted

Filling:
1 cup (7 ounces) granulated sugar
2 tablespoons all-purpose flour
2 teaspoons cream of tartar
1/4 teaspoon salt
3 large eggs plus 3 large yolks
2 teaspoons grated lemon zest plus 2/3 cup juice (4 lemons)
4 tablespoons butter , cut into 8 pieces

confectioner's sugar, optional

1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees.  Spray a an 8-inch baking pan with cooking spray. 

2.  Whisk flour, sugar, and salt together in bowl.  Add melted butter and stir until combined.  Transfer mixture to prepared pan and press into even layer over entire bottom of pan- do not wash bowl.  Bake crust until dark golden brown, 15-20 minutes, rotating pan halfway through baking.  

3. For the filling: While crust bakes, whisk sugar, flour, cream of tartar, and salt together in now-empty bowl. Whish in eggs and yolks until no streaks of egg remain.  Whisk in lemon zest and juice.  Transfer mixture to saucepan and cook over medium-low heat, stirring/whisking constantly, until mixture thickens and registers 160 degrees, 5-8 minutes.  Remove from heat; stir in butter.  Strain mixture through a fine-mesh sieve set over bowl.  (Straining removes the lemon zest and any accidental cooked egg bits.)

4.  Pour filling over hot crust and tilt pan to spread evenly.  Bake until filling is set and barely jiggles when pan is shaken; 8-12 minutes.  Let bars cool completely, at least 1.5 hours.  Before serving, dust bars with confectioners sugar, if desired.  

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Lemon Bar White Chocolate Brownies

These were a delight, really.  Two things I love- white chocolate brownies, and lemon bars- put together for one delicious treat.  I've been wanting to make these for a while and I have so much free time now, being in lockdown! So I finally got to make these.

Lemon Bar White Chocolate Brownies
adapted from Mel's Kitchen Cafe

White Chocolate Brownies:
3/4 cup (12 tablespoons, 6 ounces) butter (I use salted)
6 ounces (real!) white chocolate, chopped
1 1/2 cups (11.25 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 to 2 teaspoons fresh lemon zest
2 1/2 cups (12.5 ounces) all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder

Lemon Bar Layer:
4 large eggs
1 1/3 cups (9.25 ounces) granulated sugar
1 teaspoon fresh lemon zest
2/3 cup fresh lemon juice (from about 4-5 lemons)
1/4 cup (1.25 ounces) all-purpose flour
Powdered sugar, for dusting

1. Preheat the oven to 350 degrees F. Grease a 9X13-inch baking pan with nonstick cooking spray. Set aside.

2. For the white chocolate brownies, combine the butter and white chocolate in a microwave-safe bowl and heat for 1-minute increments, stirring in between, until smooth. (I melted this on the stove.) Stir in the granulated sugar, eggs, vanilla extract, and lemon zest and mix until evenly and well-combined. Stir in the flour, salt and baking powder until smooth.

3. Spread the batter evenly in the bottom of the prepared pan. Bake for 18-22 minutes until the brownies are just slightly set but still soft in the center.

4. For the lemon bar layer, in a medium bowl, whisk together the eggs, sugar, lemon zest, lemon juice, and flour until smooth and well-combined.

5. Pour the lemon mixture over the top of the warm white chocolate brownies. Return to the oven and bake until the lemon layer is set, about 18-20 minutes. It's ok if there are bubbles on the surface of the lemon layer. 

6. Let the bars cool completely in the pan. Refrigerate until ready to serve. When ready to serve, dust the top of the bars with powdered sugar. Cut into squares and serve immediately (the powdered sugar melts into the bars the longer they sit, so dust only when ready to serve).

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Easy Lemon Garlic Chicken

This was a very tasty chicken dish, and it went perfectly with mashed potatoes.  I knew it wouldn't be super saucy, so I made sure to flavor the mashed potatoes enough so they weren't dependant on flavor from the sauce. If you're serving less people, the amount of sauce might be fine.  I buy filleted chicken breasts so I don't have to pound the chicken in recipes like this.  So nice and easy.

Easy Lemon Garlic Chicken
adapted from The Kitchn

4 boneless, skinless chicken breasts (about 2 pounds total), pounded to 1/2-inch thickness
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
3 tablespoons unsalted butter
1 small shallot, finely chopped
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup half-and-half or whole milk
1/2 cup low-sodium chicken broth
Juice of 1 medium lemon (about 3 tablespoons)
2 tablespoons chopped fresh parsley leaves
1 small lemon, thinly sliced

1.  Generously season the chicken all over with salt and pepper.  Heat the oil in a 10-inch or larger skillet over medium-high until shimmering. Working in batches if needed, add the chicken and sear until deeply browned on the bottom, 6 to 7 minutes. Flip with tongs and sear the other side until browned, 6 to 7 minutes. Transfer the chicken to a plate; set aside.

2.  Reduce the heat to medium and add the butter. When melted, add the shallot, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until just starting to soften, about 1 minute. Add the flour, stir to evenly coat the shallots and garlic, and cook for 1 minute more.

3.  Stir in the half-and-half or milk and broth until no lumps from the flour remain, making sure to scrape up any browned bits from the bottom of the pan. Bring to a boil. Reduce the heat to a simmer. Return the chicken to the pan and simmer until the sauce is thickened enough that it coats the back of a spoon and the chicken is cooked through, 3 to 4 minutes. Stir the lemon juice into the sauce. Garnish with the parsley and lemon slices and serve immediately.

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Greek-Style Lemon Chicken & Orzo Bake

A friend posted this on Facebook and I knew I had to make it right away- I love lemon, greek flavors, orzo, and simple combo meals like this (pasta + chicken bakes together).  The chicken is coated in a spice mixture of ground coriander and black pepper (hence the coloring of it).  The whole family loved this, and I made it a few times.  We had this with Turkish Garden Salad and it was perfect.

Greek-Style Lemon Chicken & Orzo Bake
adapted from Food Network

3 cups chicken stock
3 tablespoons melted butter
1 teaspoons kosher salt
1 teaspoon cornstarch
1 teaspoon dried oregano (or fresh)
2 lemons, zested and juiced
1 clove garlic, minced
2 cups orzo

Chicken:
2 teaspoons ground coriander
1 teaspoons kosher salt
2 teaspoons freshly ground black pepper
4-6 small to medium boneless, skinless chicken breasts
1 lemon, sliced into 1/4-inch-thick slices
1 tablespoon chopped fresh parsley

1.  Preheat the oven to 375 degrees F.

2.  For the orzo: Whisk together the stock, butter, salt, cornstarch, oregano, lemon zest and juice and garlic in a bowl. Mix in the orzo.

3.  For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning. (If using 6 chicken breasts, you won't have enough spice to coat both sides, so just do one.)

4.  Pour the stock/orzo mixture into a lightly greased glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.

5.  Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes (check to make sure it's not drying out). Let rest for 5 minutes. Top with the chopped parsley before serving.

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Greek Salad (With Lettuce)

I have a few versions of Greek Salad on here, but none of them contain lettuce.  I read awhile ago that a "real" Greek salad doesn't contain lettuce, but this recipe looked too good not to try.  (And I'm not sure the lettuce thing is true anyway.)  I used a crunchy Romaine lettuce and loved this salad.  So flavorful and fresh. 

Greek Salad 
adapted from Jessica Gavin

1/2 cup red onion, (58g) sliced thin
7 tablespoons red wine vinegar, (105ml) divided
8 cups romaine lettuce, (234g, 8 ounces) chopped (estimate amount)
3/4 cup red or yellow bell pepper, (88g) 3/4 inch dice
1 cup english cucumber, (143g) sliced thin
1 cup cherry tomatoes, (160g) halved
1/2 cup pitted kalamata olives, (64g)
4 ounces feta cheese, (114g) 1/4 inch cubes
1 tablespoon lemon juice, (15ml)
1 teaspoon dijon mustard, (5ml)
1 teaspoon honey, (5ml) optional
2 teaspoons minced garlic, (7g)
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil, (120ml)

1.  Add sliced red onions and 1/4 cup red wine vinegar to a small bowl. Allow to sit for about 15 minutes, then drain. Meanwhile, prepare the rest of the salad.

2.  In a large bowl, add the lettuce. Evenly arrange bell pepper, cucumber, tomatoes, drained red onions, kalamata olives and feta cheese on top of the salad.

3.  In a medium-sized bowl combine 3 tablespoons red wine vinegar, lemon juice, dijon mustard, honey if using, garlic, oregano, salt, and pepper.

4.  Slowly drizzle in the olive oil into the dressing mixture, vigorously whisking until a thickened dressing is achieved. Season with salt and pepper as desired. If not serving dressing right away, whisk again right before adding to salad as it may separate over time.

5.  Serve salad with dressing on the side, or toss to combine before serving.

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Peach & Cardamom Lemonade

I made this lovely lemonade soon after spotting it on Joy the Baker's blog.  It required simple ingredients and was quick to make using my nice blender.  The family enjoyed this with take-out pizza last night.

Peach & Cardamom Lemonade

adapted from Joy the Baker

3 ripe peaches, pitted and coarsely chopped (don't peel!)
1 scant cup brown sugar (not packed into the measuring cup)
1/4 to 1/2 teaspoon ground cardamom
1 1/2 cups fresh lemon juice
4 cups cold water
crushed ice for serving

1.  In a blender, combine chopped peaches (skin and all), brown sugar, cardamom, and lemon juice. Blend to a smoothie-like consistency.

2.  Pour into a fine mesh strainer placed over a medium bowl and press the mixture through the fine mesh strainer leaving some of the peach skin and pulp behind. (Using a small silicone spatula and running it on the bottom of the strainer helps.)  Discard what is left in the strainer.

3.  Pour the strained peach and lemon mixture into a pitcher. Add 4 cups of water and stir. Taste and adjust accordingly.  (I added a few extra tablespoons of lemon fresh lemon juice.)  Pour over crushed or cubed ice and enjoy!

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Lemon Crinkle Cookies

I've wanted to make these for a while.  I love lemon and simple sugar cookies.  Mine didn't turn out as crinkly as they were supposed to, but they were so good anyway.  I used a lemon from our little Ikea lemon tree.  

Lemon Crinkle Cookies
adapted from Lauren's Latest

½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

1.  Preheat oven to 350 degrees. Grease light colored baking sheets* with non stick cooking spray and set aside.

2.  In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate or a bowl. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

3.  Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
*If using a non stick darker baking tray, reduce baking time by about 2 minutes.

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