Tag Archives: lemon

Lemon, Garlic and Rosemary Wings

Juice from 3 lemons
Slices of rind from approximately 1/2 a lemon
6-7 cloves of garlic, chopped
2 Tbsp dried rosemary
3 lbs chicken wings

Mix garlic, lemon juice, rosemary and bits of lemon rind together in a large bowl
(can use a food processor to blend)

Pat the chicken wings dry with a paper towel
Add chicken wings to the garlic, lemon and rosemary mix
Mix well

Spread wings on a foil-lined baking sheet, as single-layered as possible

Bake at 450 for approximately 15 minutes
Remove from oven and flip/stir/turn wings over

Put back in the oven and continue to bake for another 10 minutes or so,  depending on how crispy you like your wings to be
(I like mine browned with crispy skin!)

Enjoy! : )

Citrus and Greens Smoothie

The great thing about preparing a smoothie is that you can throw nearly anything into a blender and it will taste good. My favorite things to add include ginger (spices things up and is great for inflammation and/or an upset stomach!), parsley (makes everything taste so fresh!), lime or lemon (vitamin C and adds a fresh taste) and/or any kind of berry. Experiment a bit! Use less fruit (less sugar) and more flavorful herbs! This recipe was delicious- a bit spicy with the ginger, but delicious. I’m on a smoothie kick, so keep your eye out for more smoothie experiments in Keirsten’s Kitchen : )

1 bunch organic basil
1 bunch organic cilantro
1 bunch organic parsley
3 lemons, halved
1/2 cup fresh-squeezed grapefruit juice
3-4 kumquats
approximately 1/4 cup chopped ginger
1 1/2 cup cold water (or coconut water)

Blend the ginger, kumquats, grapefruit juice and water in a blender or food processor
Blend until ginger and kumquats are smooth and not chunky

Add basil, parsley and cilantro
Continue to blend until the leaves are mixed well and are smooth
Squeeze the lemon into the blender or food processor

Continue to blend

Pour into a glass and enjoy!

Lemongrass Chicken

2 lbs chicken thighs
1 Medium purple onion
1 Tbsp fresh, chopped thyme
1 Tbsp lemongrass powder
1-2 lemons
2 tsp garlic granules (or 5-6 chopped cloves of garlic)
2 Tbsp butter

In a pot, melt butter and mix in the thyme, lemongrass powder and garlic

Chop the onion and cook in the butter until they begin to soften, slightly

While the onions are cooking, lay the chicken thighs in a baking dish; single-layered

(You will want to use a deep dish, as there will be liquid added and may overflow)

Pour the onion mixture over the raw chicken

Squeeze the juice from the lemon(s) over the top of the chicken mixture

Bake at 425 for approximately 30 minutes; ensuring the chicken is cooked thoroughly (cut a larger thigh in half to check)

Serve and enjoy!

(Leftover broth is a great seasoning/marinade for vegetables, too! We ate the next day with steamed broccoli)

Lemon and Dill Mahi Mahi

1 lb. Mahi Mahi fillets
1 lemon
1 Tbsp dried or 1 small bunch fresh dill
Salt and Pepper

Squeeze the lemon juice into a bowl
Mix in the dill
Mix in salt and pepper, to taste
Pour 1/2 the lemon juice mixture into a slightly-greased frying pan
Turn on high heat and wait for it to begin to boil/bubble up
Add fillets to the pan and reduce to medium-high heat
Put remaining lemon juice mixture over the fillets

Cook on each side for 3-5 minutes, depending on wellness preference
3 minutes= medium-rare to medium
   4 minutes= medium-ish
   5 minutes= medium-well to well done

Remove from heat and enjoy! : )

Baked Haddock

1 lb (wild-caught) Haddock
1/2 Cup almond meal
1 Lemon
Fresh dill
1 Egg, beaten
1 Tbsp butter
*Optional– 1/2 cup shredded, unsweetened coconut (adds crisp texture to baked haddock)


Mix almond meal and coconut on a plate
Coat haddock fillets in the beaten egg
Coat the egg-washed fillets in the almond meal mixture
Place in lightly-greased baking dish

Cut the lemon in half
Squeeze lemon over the haddock
Sprinkle fresh dill over the haddock

Cut the Tbsp of butter and put chunks sporadically over the haddock fillets

Bake uncovered at 425 degrees for 20-25 minutes

Enjoy : )

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