All posts filed under: All That Lemony Goodness

All that Lemony Goodness ~ #10

The other day while Jane was doing a bit of research, she came across the little jewel of information that hazelnuts aren’t the same thing as other tree nuts. Meaning – supposedly, she should be able to eat them and not have to hop on the train to Crazytown. I bought a small (1 cup) pack of dry-roasted chopped nuts, gave her a teaspoon to eat… and waited…. Nada.. Encouraged..Elated…Excited… I decided to make her up a batch of Trisha Yearwood’s Pecan Pie Muffins (you know… using hazelnuts). Because you all know that with her particular food triggers, anything I can do to make her life suck a little less – I’m going to do. Well…. we were a bit premature in our assessment. Hazelnuts didn’t effect her cognitive functions, the problem was much further down the pike (if you get what I mean)…. I had to toss them out. So why am I talking nuts when this is about lemony goodness? Because lemon is my go to for her. She loves lemon almost as much as …

All That Lemony Goodness – Lemon ~ Raspberry Thumbprint Cookies

  ” I want a cookie…” Generally speaking, those four words don’t usually raise shrieks of alarms in your head. But, then again… you don’t live up on the hill here at Turtle Creek; where everything tasty is filled with things that are taboo – and the list of things we can’t eat grows like that Creeping Charlie out in the garden. But, I do my best to make life here a little less sucky. I decided to try and make homemade cookies… something I’m not particularly good at. And since 100% of the really good cookies have butter – it’s not been something very high on my list… You know,  since lard cookies taste like crap. Thankfully, one day when I was griping about the lack of good butter options for the severely lactose intolerant,  someone (I’m sorry, I really don’t remember who pointed me in the right direction) asked if I had ever tried Cultured Butter. For those of you not in the know, Cultured Butter is Fresh cream butter to which lactic acid cultures have …

Put a Spoon in it…

Ideally, there would have been a post for this: I found the recipe in some page-shredded, coverless magazine while I’ve been sitting around waiting on Jane’s medical results. The fact that every other recipe in the periodical had been lifted – save this one – really should have been a tell. Conceptually it was nice: Yellow Cornmeal, Meyer Lemon with a tangy lemon~honey glaze. I thought it would be the next incarnation of “All that Lemony Goodness” And…  To be honest, it was quite stunning when it came out of the oven…. However… For all intents and purposes, it’s lemon flavored Jiffy Cornbread. Deflated, I put the cake cover on it and ignored it.  (In care you’re not savvy to Jiffy… here it is) And I was going to boast about my Nora  Mills Yellow Cornmeal, and everything… So, with the outlook that every disaster is an opportunity in disguise, I drug the cake back out today and went looking for inspiration. What I came up with was Spoon Bread…   …   …   …   ..  .  . . . …

All That Lemony Goodness – Numero Otto (that’s 8)

Tuscan Lemon Chicken and Cookbook Sundays This post is part of Couscous and Consciousness’s Cookbook Sundays Project. What you say? Pf cooking from a cookbook? Unadorned? Well, it’s true. I know I don’t normally play the “cook someone else’s food” game. I don’t usually play well with others… I’m the run with scissors kind of guy. Cookbooks to me are an inspiration… or food porn… or just a good giggle, sometimes. I’ll read them through, and start making changes straight away. but.. with something over 3,000 cookbooks in the shelves (and some I’ve never even opened), I thought.. why the hell not. Some of these should start getting some use before the pages all stick together… The Tuscan Lemon Chicken recipe is from the Barefoot Contessa’s Back to Basics cookbook. I haven’t monkeyed around with it – honestly there isn’t any need. It’s lemony (and you know I adore lemon), and the right amount of herbiness, and its stupid simple to boot. So this even fits in our Simple Dinner Sunday category. I have added a …

A day late and a dolla’ short

2011? Well, it’s over…   done with…   gone… and save for a few bright moments and flickers of joy – It was an abysmally bad year here at Turtle Creek, and one I’d really care not to repeat anytime soon. So I’m closing the books on ol’ 11 and onward and upwards to number 12. I’m on to bigger posts for MR Fodder, better resumes and interviews for that whole under employment thingy, and finally putting a couple of things to right that have been eating at me for a while. Fair warning – I’m enlisting everyone and everything I can think of to make it so… short of dousing myself in chicken blood and dancing naked under a full moon…. it really doesn’t work, you’ll have to take my word on that one. Starting with day one – the New Years Day Dinner. Every culture has some food talisman intended to generate health, good luck, immense wealth. The Peruvians chow down on potatoes cooked with saffron to emulate pots of gold; Asians munch on super long bundles of noodles twined into …

All That Lemony Goodness #7 – Chicken with Radicchio, Lemons and Olives

I’m always on the hunt for a good stew. And these past two weeks, with mom in the hospital with a heart attack – family pouring in to lend their aid and support – and a whole lotta mouths to feed, a good savory, chicken-y stew seemed just the ticket. And, if I can throw in a little lemon to brighten the day….even better. I was rummaging through one of Dahlonega’s many ahem “antique” stores recently and picked up a copy of  Braises and Stews – Everyday Slow-Cooked Recipes, by Tori Ritchie. Chronicle Books, LLC (2006) at a damaged book sale recently on a whim. Show me braise or stew – and you’ve got my attention anyway…. regardless what the actual book brings to the table. But Tori’s cookbook is just a wealth of slow cooking heaven. When I decided to make her Chicken with Escarole, Lemons and Olives – I knew I would make a few changes. I actually had a head of radicchio in the fridge going limp-ish… so it really needed to …

All That Lemony Goodness #6 – Chicken Piccata

 Pucker Up Buttercup! Back when I first started going out to dinner (as an adult), I got hooked on veal piccata. Wherever I went, whatever the city, I scoured the menu searching for those three magic words – Butter – Lemon – Capers .. the trifecta of culinary nirvana. I didn’t’ realize that I had become so fixated on it, until I until people began to cancel dinner dates…the restaurants they knew don’t have veal piccata on the menu “We know how you get….” This Spring,  while I was spending time as a guest chef at the beach, I was going through my usual Q&A as to their likes and dislikes. And as they are ticking off the list … (beef, tuna, shrimp, blah…blah…Butter… blah) admittedly, I tend to zone out (cress, almondblah,zzzzzz, Capers, zzzz, Lemon..  (huh?)) The trifecta! “How do you feel about veal piccata?” “Well, we don’t do veal…you know.. (baby cow faces), but chicken would be good.” Now, poultry in general, is as good as veal in any situation. Once in the …

All That Lemony Goodness – 五 (that’s 5)

(If you’re keeping count) I have a sweet-ish tooth. And, when I’m stressed – I want something sweet. Not the eat a bag of Ghirardelli Chocolates in one sitting kind of thing, but something to take the edge off. Being on the job hunt this past entire year… I’ve been stressed…. a lot. In order to keep costs down, and to attempt to try and make my cravings a little less just empty calories, I’ve started baking muffins every week. I’ll bake a dozen on Monday and they will usually see us through the week for snacks, dessert, a late breakfast…. and those cravings. Since I had a few lemons left over from last week’s Shaker Lemon Pie (no, I didn’t eat the whole thing….. I sent it home with my brother) I decided to try my hand at a lemon ~ poppy seed muffin. Lemon ~ Poppy Seed Muffin Makes 12 Ingredients 1/2 Cup Butter Substitute 2 Tablespoons Vegetable Shortening (I use the additional shortening mainly because the butter substitutes are mostly water) 1 …

All That Lemony Goodness – “Number 4”

One of the last big vacations we took as a family hurtled us up the eastern edge of the Southern States. We spent some time in Charleston, soaking up the southern coastal vibe. We then headed to North Carolina, spending some time in the Outer Banks at Kittykawk and being petrified in the car – island jumping on huge, ancient arched bridges.  (My brother and I would cling to the floorboards in terror as the car arched higher and higher, praying that the wind gusts wouldn’t blow us off into the sea.) As a side note – The bridges were replaced some years later with sensible, well constructed structures. We ended the trip in Kentucky, at the Shaker Village in Pleasant Hill. If you’ve never been, it’s worth the trip. Pleasant Hill is a restored Shaker Village, painstakingly preserved to capture a slice of Shaker life in the early 1800’s. Simple living and a stoic lifestyle are dutifully depicted in the architecture, craftsmanship and in their food. We had the opportunity to dine at the …

All That Lemony Goodness – Goin’ Dutch

Egg Day #1 – 6 eggs used I love lazing around on Sunday mornings in the fall. It gives me a chance to drink a whole pot of coffee… read the Dahlonega Nugget (twice)… and think about what I want for breakfast. Even after the pancake disasters of my youth, I still crave that bread-y, sweet, fried thing for breakfast – even if I can’t stomach the thought of eating another pancake. I satisfy my need by making a Dutch Baby. Dutch Babies are a derivative of the classic German Pancake. They are usually flavored with cinnamon and vanilla and baked in a heavy iron frying pan. Kinda like a bad Yorkshire pudding, sorta like a really bad popover, a lot like a really… really… dense pancake. It’s hot & satisfying in a fill you up and get you ready for a day kind of meal. Traditionally, Dutch Babies are flavored simply with cinnamon or nutmeg, and topped with powdered sugar and fresh lemon juice over the top. I like mine a little more complex …