Sentences with phrase «of lemon on»

I love the fresh look of lemon on this wreath is so refreshing.

I like putting lemons in the cavity and putting a few slices of lemon on top — tastes delicious and so pretty!

It has a delicious woody taste with notes of caramel, rich butter toffee, and just a hint of lemon on the nose.

Place salmon n a baking try with parchment paper and top with a few slices of onion and a slice of lemon on each filet.

Season with salt and pepper and place two slices of lemon on each fillet.

Whenever I cook fish these days I pan roast halves of lemon on the side, resulting in prolific and delicious roasted juice.

But when I realized that I was also sucking down Route 66 sizes of Cherry Limeade, buying bottles of lemonade, and squirting tons of lemon on my salmon (all things I never do or want), I knew it was because of baby.

I cooked a couple of whole Branzino in plenty of olive oil, seasoned and with slices of lemon on the inside of each.

Squeeze a little bit of lemon on your finished dish.

Add the chopped apples to your food processor (on top of the date paste), and squeeze the juice of the lemon on top.

To serve, I squeezed a bit of lemon on top and added a bit more salt and pepper.

I only put half a lemon in and then served everyone a wedge of lemon on the side to add if they wanted to.

But when I found a bag of lemons on my kitchen counter, I just had to make these lemon garlic shrimp kabobs.

I fortunately had plenty of nuts and dates which makes up the bulk of the recipe and I also happened to have some raspberries and a Costco - sized bag of lemons on hand.

It's the beginning of summer here down under with plenty of lemons on the trees.

Leaving the layer of lemons on the bottom of the skillet, if possible, turn the chicken skin side up.

Not exact matches

Speaking Wednesday during a live iConic AMA event on Facebook, Brown revealed that her current routine involves drinking a «giant glass of water, with some lemon in it,» which helps wake her up, and a double espresso with coconut milk.

On the other hand, there were some negative effects of drinking lemon water.

This would be the equivalent of his make - lemonade - from - lemons decision to brag, frequently, about how the United Nations didn't deserve Canada on its Security Council.

A friend of mine who has a demanding, and often frustrating job, has a poster on her wall which reads: «If life gives you a lemon, make lemonade!»

Covering subject's ranging from healthcare («I shudder to think where we'd be without the wide variety of prescription drugs to treat our maladies, such as think - shuddering») to the economy («Life is giving us lemons, and we're shipping them to the Chinese to make our lemon - flavored leadonade») to food («Feel free to deep fry this book - it's a rich source of fiber»), Stephen gives America the dose of truth it needs to get back on track.

My post is not appearing on CNN, seems anderson cooper, don lemon or one of the other cnn gay correspondence must be filtering messages

She's now published a book with over 100 different heathy twists on sweets from tiramisu to her take on a Twix (one of my faves), lemon cheesecakes and so much more.

I love the idea of a lemon sauce on top:)

As much as I love to eat seasonally, there are definitely some staples that I have on hand no matter what time of year: whole sesame tahini, avocados, broccoli, spinach, chia seeds, coconut oil, lemons, sweet potatoes, fresh herbs.

They are healthy and vigorous, and are now hardening off under the semi-shade of my potted Meyer lemon plant (which already has small lemons on it).

Very tasty, loved the lemon flavour which came through with every mouthful, and the combo of the nutty squash against the sweetness of the tomatoes — yummy (couldn't help envisioning myself critiquing on masterchef then — ha ha) x

My base is always frozen fruit because I like my smoothies cold, then I add a ton of greens, lemon, spirulina, bee pollen, maca, sprouted brown rice protein powder or hemp seeds... my smoothies can get a bit on the overloaded side!

I ended up modifying it to help his immune system: added a piece of ginger and turmeric (with the beets, lemon, and garlic it was already well on the immune system recovery way).

Just boil the stems with a couple of cloves of garlic until tender, then drain and whizz in the food processor with basil, walnuts, lemon and olive oil — goes beautifully on the superfood crackers

Place the spinach on plates, top with a few sweet pea fritters, yogurt, sprouts, radishes and a generous amount of lemon zest and soft boiled eggs on the side.

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

An Asian / Thai variant on traditional habanero sauce, Bee Sting Honey N» Habanero features a hint of black pepper, lemon and garlic blended in a pure honey base.

Serve immediately with wedges of lemon to squeeze over the halloumi, warm pita bread and additional dressing on the side.

«Sour cream and a few swipes of the microplane on a lemon make a world of difference.»

I've done a few variations on this dish and simply used regular lemons, adding a few pieces of rind into the cooking to give it a nice little hint of lemon - y goodness.

On the jar was the recipe — «An egg, 2 tablespoons lemon juice or vinegar, teaspoon each mustard, salt, sugar dash of pepper.

I made this with boneless, skinless thighs and used freshly squeezed lime juice instead of lemon juice because that's what I had on hand, but it came out beautifully and made a perfect sauce.

I have used Ellie Krieger's recipe with a few tweaks on quantity (I increased the garlic and I added lemon zest and red pepper flakes) since I love her simplistic approach to the dish which borrows from the Israeli (the use of tahini) and other Levantine cultures (parsley, garlic, and lemon).

The pairing of dill and lemon, even early on, makes perfect sense.

Preserved lemons to me are one of those ingredients like fish sauce which are hideous on their own but become delicious as part of a dish.

I am soooooo excited on finding this recipe... I am a huge fan of Chez Omar — one of my favorite restaurants in Paris... I will make this recipe this coming weekend... and I WILL use the preserved lemons... Thank you!

So, about those preserved lemons: This isn't the first Moroccan dish I've made, but I've always been on the fence about the inclusion of preserved lemons.

A creamy mascarpone filling, a hint of fresh lemon, and four kinds of berries, all on top of a sweet shortbread crust!

A simple tisane made from a couple strips of lemon zest is pretty delicious all on its own, but you'll also want to start experimenting to make combinations.

Rub trimmed artichoke on the inside of a cut half of lemon.

That's so funny — I went to Central Market last night (which is kind of like a Texas based Whole Foods — only more emphasis on gourmet findings and less on healthy options) and saw preserved lemons in the salad bar area.

To serve: if you're serving it on quinoa, add a generous squeeze of fresh lemon to 1/2 cup of cooked quinoa and a pinch of salt.

I looked at the ingredients on my jar of best foods mayonnaise in the refrigerator and added several dashes of salt, a pinch of sugar, several drops of fresh lemon juice, and about an eighth teaspoon of white vinegar.

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.