Lemon Olive Oil Cookies

Ingredients

1 Lemon's juice & zest

3/4 cups olive oil

1/2 tsp baking soda

1 cup sugar

2 cups flour

Directions

Mix all ingredients

Roll into 1 inch balls placed 2 inches apart

Bake on parchment paper lined pan at 325 for 12 mins

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Lemon Pound Cake

Ingredients:

• 3 cups flour
• 1 Tbsp baking powder
• ¾ tsp salt
• 2 cups sugar
• 1.5 cups butter, room temperature
• 5 eggs
• 1 cup milk
• 2 lemon's juice & zests

Instructions:

1. Preheat oven to 325ºF.
2. Butter and flour 2 loaf pans or one bundt pan
3. In large bowl, cream together butter, sugar & zest
4. Beat in eggs
5. Mix in milk
6. Mix in salt & baking powder
7. Mix in flour 1 cup at a time
8. Mix in lemon juice
9. Pour into prepared pans
10. Bake until toothpick in center comes out clean, about 1 hour 15 minutes.
11. Cool cakes in pans for 15 minutes.
12. Turn cakes out onto racks and cool completely.

Optional Glaze:

Mix together

• 1½ cups powdered sugar
• 2 Tbsp lemon juice
• 2 Tbsp metled butter

Drizzle over loaves

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Chicken Mushroom Orzo

 INGREDIENTS:

• 1 1/2 pounds boneless, skinless chicken thighs

• 2 tablespoons butter

• 8 ounces sliced mushrooms

• 2 shallots, diced

• 5 cloves garlic, minced

• 2 teaspoons thyme

• 2 tablespoons flour

• 3 cups chicken stock

• 1 1/2 teaspoons Dijon mustard

• 1 cup orzo pasta

• 3-4 cups baby spinach

• 1/3 cup freshly grated Parmesan

• 1/4 cup heavy cream

DIRECTIONS:

1. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.

2. Melt butter in a large skillet over medium heat.

3. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.

4. Add mushrooms and shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.

5. Whisk in flour until lightly browned, about 1 minute.

6. Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the skillet. Stir in orzo; season with salt and pepper, to taste.

7. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach, Parmesan and heavy cream until the spinach has wilted, about 3 minutes. Return chicken to the skillet.

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Coconut Rice & Beans

INGREDIENTS

• 1 can red kidney beans drained
• 2 tablespoons butter
• 1 shallot, finely chopped
• 1 tablespoon oregano
• 1 teaspoon thyme
• 5 garlic cloves, minced
• Salt & Pepper
• 1 (13.5-ounce) can unsweetened coconut milk
• 2 cups basmati rice

PREPARATION

1. Heat butter in a medium skillet
2. Add shallot, oregano, thyme and cook stirring for 4 minutes
3. Add garlic and cook stirring 1 minute more
4. Remove skillet from heat and stir in beans, salt and pepper
5. In another pot, bring 2 cups water & the coconut milk to a boil over medium heat
6. Stir in rice, reduce heat, cover and cook for 10 minutes
7. Stir in bean mixture, cover and cook for another 10 minutes

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