Tag Archive: lemon


lemon skewers

 

What you will need:
3 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried mint
2 teaspoons kosher salt
½ teaspoon chili flakes
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
8 ounces of beef or chicken, cut into cubes

 

Steps to yummy goodness:
1. Cut your meat into cubes and put them onto a skewers, I can normally get four or five skewers out of eight ounces of meat

2. Line kabobs in a large baking dish in a single layer.
3.  Whisk together a marinade using the olive oil through chili flakes.
4. Drizzle the marinade over the kabobs, then let them marinate the kabobs for 30 minutes, rotating once.

5. Pre-heat grill or broiler on high heat. Grill or broil kabobs for 8-12 minutes, rotating once halfway through the cooking process.

6. Let rest for 8 minutes before serving.

 

.:Side Notes:.

I prefer to use metal skewers but bamboo / wooden ones work just as well.
This recipe also works great with shrimp.
If you want a more “full” skewer try putting bell peppers, onions, cherry tomatoes or mushrooms between each piece of meat.
Greek-Shrimp
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Lemon Raspberry Cake

IMG_7158

 

What you will need:
6 tablespoons raspberry preserves
1 1/4 cups butter or margarine, softened
2 teaspoons lemon, peeled and grated
3 tablespoons lemon juice
3 cups powdered sugar
1 box Betty Crocker™ SuperMoist™ lemon cake mix ( water, vegetable oil and eggs called for on cake mix box )


Steps to yummy goodness:
To make the cake:
1. Heat oven to 350°F (325°F for dark or nonstick pans).
2. Grease or lightly spray bottoms only of three 9-inch round cake pans.
3. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes (do not overbeat) then pour into pans.

4. Bake 15 to 22 minutes or until toothpick inserted in center comes out clean (I normally check it at 15minutes).

5. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
6. Fill layers with raspberry preserves.

To make frosting
1. In medium bowl, beat butter, lemon peel and lemon juice on medium speed 30 seconds.

2. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy. 3. Frost side and top of cake with frosting. Store covered in refrigerator.

 


.:Side Notes:.
If I’m in a rush I will make extra preserve to put on the top then garnish with fresh berries and just frost the sides

If you don’t like the icing job you’ve done on the side of the cake don’t fret, you can grate or shave up some white chocolate then add those to the icing on the side of the cake to hide any rushed / new to icing job while still having a beautiful cake.

This recipe works well for cupcakes as well, just line a cupcake / muffin tin with liners and check the side of the Betty Crocker™ SuperMoist™ lemon cake mix box for the appropriate time and baking temperatures.

 

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