Healthy Mediterranean Cooking at Home

Category Archives: lemon

Miss baking your favorite foods because flour and other pantry items are in short supply due to the virus crisis? Have you thought about baking with alternative flours in place of all-purpose flour, such as whole wheat flour, grain flour, bean flour, nut flour, rice flour or coconut flour to name just a few? Any number of them will work as a thickener for gravy and nut flours make delicious pie crusts. Grain flours such as millet, amaranth, quinoa, and teft are high in nutrition and are excellent in muffin, pancake, crepes, cookies and brownie recipes. Coconut flour is excellent for cakes and quick breads. Coconut flour requires more liquid and eggs in a recipe than you may usually use in your all-purpose flour recipes. In the weeks to come, I will be sharing some of my alternative flour recipes with you.

Lemon Pound Cake

Ingredients

6 large eggs, at room temperature
1 cup sugar or granular sugar substitute
1 cup coconut flour
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Lemon syrup, recipe below

Directions

Preheat the oven to 350°F (177°C). Line one 9 x 5-inch loaf pan with parchment paper.
In a large mixing bowl, whisk together all the ingredients.
Pour all of the batter into the loaf pan and place it in the oven.
Bake for 45-50 minutes, until the top, is firm to the touch and a toothpick inserted in the middle of the loaf and comes out clean. Place the pan on a wire rack and let the loaf cool completely in the pan.
Once completely cool, about two hours later, place the cake on a plate and poke a few holes in the top with a cake tester or fork.
Drizzle the lemon syrup over the top of the cake.
Store pound cake in a container in the refrigerator for up to 7 days.

Lemon Syrup
1/2 cup granulated sugar or sugar substitute
1/4 cup of water
Zest of 1 lemon
1/4 cup fresh lemon juice
Bring to a boil the sugar, water, and zest in a small saucepan. Add the fresh lemon juice. Let cool to room temperature and pour over cake

Strawberry Muffins

Ingredients

Cooking spray
4 large eggs at room temperature
1 cup coconut milk, unsweetened
2 tablespoon vegetable oil
1/2 cup granulated sugar or sugar substitute
1 tablespoon vanilla extract
3/4 cup coconut flour
1/4 teaspoon salt
1 teaspoon baking soda
1 cup chopped fresh strawberries

Directions

Preheat the oven to 350 degrees F. Spray 12 muffin cups with cooking spray.
In a medium bowl, beat the eggs using a hand whisk. Whisk in the remaining ingredients one by one., adding the strawberries last.
Using a 4-tablespoon ice cream scoop, transfer the batter to the prepared muffin cups, filling them 3/4 full.
Bake until the muffins are set and a toothpick inserted in their center comes out clean, about 20 minutes.
Cool the muffins 5 minutes in the pan on a cooling rack, then transfer the muffins directly to the cooling rack to cool 10 more minutes before serving.

Banana Walnut Pancakes

Ingredients

1 cup store-bought gluten-free pancake mix

Or make your own:
Gluten-Free Pancakes Dry Mix 1 1/2 cups (210 g) basic gluten-free flour 9any kind), (140 grams superfine white rice flour + 45 grams potato starch + 25 grams tapioca starch/flour) 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon kosher salt

2 tablespoons brown sugar
¼ teaspoon cinnamon
1 egg
1 cup milk or buttermilk
1 tablespoon vegetable oil
3 ripe bananas, mashed
1/2 cup chopped walnuts, toasted
Maple syrup for serving

Directions
In a medium bowl, combine pancake mix sugar, and cinnamon.
Stir in egg, milk, oil, bananas, and walnuts; until well combined (batter will be slightly lumpy).


Heat lightly oiled grill or frying pan over medium heat. Pour batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot with maple syrup.


If it is not grilling season where you live the trout and asparagus can be roasted in a 400 degree F oven for 20-25 minutes. The tomatoes for 5 minutes.

Grilled Rainbow Trout

For 2 servings

Ingredients

1 whole dressed rainbow, head removed; tail on
1 lemon sliced into 1/4-inch-thick rounds
1 large garlic clove, sliced
2 tablespoons extra-virgin olive oil
4 whole dressed rainbow trout (about 10 ounces each), head removed; tail on
3 celery tops
1 spring onion cut into pieces
Kosher salt and freshly ground pepper
Nonstick cooking spray

Directions

Sprinkle the inside of the fish with salt and pepper. Drizzle with olive oil and place the garlic slices on one side of the fish. Stuff the inside of the fish with lemon slices, pieces of spring onion and the celery tops. Fold the other half of the fish over the filling and secure with metal skewers.


Preheat a grill to medium-high.

Coat outside of the fish with cooking spray. Place fish over direct heat; grill 4 minutes. Turn over; move to indirect heat. Grill 12 minutes or until done.

Grilled Asparagus Wrapped In Prosciutto

Ingredients

1 bunch thin asparagus spears, woody ends removed
6 very thin slices Prosciutto de Palma
Olive oil
Coarse black pepper

Directions

Bundle asparagus together in small batches ( I made 6 bundles with 6 asparagus in each) and wrap one slice of prosciutto around each bundle.
Place the bundles in an oiled piece of foil. Sprinkle the bundles with olive oil and black pepper.
Slide the asparagus onto the grill after you move the trout to the indirect side of the grill. They will be done when the fish is cooked.

Grilled Cherry Tomatoes

Place 6-8 cherry tomatoes on a skewer. Drizzle with olive oil and sprinkle with salt and pepper. Place on the grill for 2 minutes. Remove to a platter with the trout and asparagus.


I served the grilled swordfish with a green bean salad and a Caprese salad.

For two servings

Ingredients

Dressing
1 lemon
1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 teaspoon dried basil
¼ teaspoon garlic powder
1/4 teaspoons kosher salt
Fish
Olive oil
¼ cup panko bread crumbs
Salt and pepper to taste
1/4 cup Castelvetrano olives, pitted and halved
One – 12-ounce skinless swordfish fillet (sustainable)

Directions

For the dressing
In a medium bowl, whisk together the mustard and 2 tablespoons lemon juice. Whisk in the olive oil, basil, garlic powder, and salt. Set aside.

For the fish
Brush the fish with olive oil and season to taste with salt and pepper. Press the panko crumbs onto one side of the fish.

Outdoor grill
Heat an outdoor grill to medium. Place a piece of foil on the outdoor grill or use a grill mat. Place the swordfish panko side up on the foil or mat. Close the lid of the grill and cook the swordfish for 8-10 minutes. The fish will turn white and the crumbs will toast..

Grill pan
Heat a stovetop grill pan over medium-high heat
Grill the fish until golden brown and the fish releases easily from the pan, 3 to 4 minutes per side depending on the thickness of the fish. When turning the swordfish over, use a wide spatula and try to keep the crumbs intact.

Remove the swordfish to a serving platter. Spoon the dressing and olives over the swordfish and serve.


Ricotta Cheesecake

Makes one 8-inch square cheesecake, to serve 12

Cheesecake Ingredients

2 cups ricotta cheese
1 cup sugar substitute ( I use monk fruit)
1 teaspoon vanilla extract
6 eggs
Zest of 1 orange

Blueberry Topping
2 cups fresh or frozen blueberries (10 oz)
1/4 cup water
1 tablespoon lemon juice
3 tablespoons low carb sugar substitute
2 teaspoons cornstarch or arrowroot powder mixed with 2 teaspoons water

Directions

Preheat the oven to 375°F.
Grease an 8-inch square baking pan with butter or cooking spray.

In a medium bowl, stir together the ricotta and sugar. Add the eggs one at a time until well incorporated. Stir in the vanilla and orange zest. Pour the batter into the prepared pan.

Bake for 45 to 50 minutes, until set. Let cool in the pan on a wire rack for 20 minutes. Cover. Refrigerate overnight. Serve chilled with the blueberry topping.

Directions for making the topping:
Put the blueberries, water, lemon juice, and sweetener into a small saucepan or pot and simmer over medium heat until the blueberries swell up and are cooked through. This will take a little longer for fresh blueberries. Add the cornstarch slurry and simmer until thickened. Cover and chill.

Banana Bread

Ingredients

1 banana
11/2 cups + 1 tablespoon almond flour
3 eggs
2 tablespoon unsalted butter, melted
2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup low carb sugar substitute
1/2 cup finely chopped walnuts plus 15 walnut halves

.Directions

Preheat the oven to 350 degrees F.
Mash the banana with a fork.
Process the eggs together with the mashed banana and the melted butter with a hand
blender or hand mixer to a smooth dough.
Mix the dry ingredients in another bowl. Pour into the bowl with the egg and banana
mixture and stir well.
Add the chopped walnuts and fold into the batter.

Line an 8-inch bread/loaf pan with baking paper/parchment with the paper extending over the ends of the pan. Coat lightly with cooking spray. Pour in the bread dough into the pan and place the walnut halves in five rows across the top of the dough.
Bake the bread for 45 minutes or until an inserted knife comes out clean. Check the bread after 30 minutes. If the top is brown, cover it loosely with aluminum foil to prevent the low-carb banana bread from burning.
Let the banana bread cool and then lift out with the aid of the parchment paper. Cool completely before slicing.


Baked Salmon

2 servings. Double the recipe for 4 servings.

Ingredients

1/3 cup plain panko (Japanese dried bread flakes)
1 tablespoon minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
2 (6- to 8-ounce) salmon fillets, skin removed
2 tablespoons Dijon mustard
1 tablespoon vegetable oil
Lemon wedges, for serving

Directions

Preheat the oven to 425 degrees F.

In a small bowl, mix together the panko, parsley, lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

Place the salmon fillets, skin side down, on a plate. Generously brush the top of the fillets with mustard. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning.

Transfer the pan to the hot oven for about 10 minutes until the salmon is cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon with lemon wedges.

Crispy Baked Potatoes

Ingredients

4 russet potatoes
2 tablespoons olive oil
Salt
Butter
Sour Cream and chopped chives for serving

Directions

Preheat the oven to 425°F.
Scrub potatoes to remove any dirt or debris. Dry with paper towels.
Poke holes over potatoes with a fork in about 5-6 places per potato.
Coat the outside of each potato with olive oil and salt.
Place potatoes on a baking pan.


Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
Remove the potatoes from the oven, slice them open down the middle, add a tablespoon of butter and sour cream with chives to each one and serve immediately.

Sautéed Leafy Greens

4 servings.

Ingredients

2 cloves of garlic
1/2 medium onion, finely chopped
1/2 lb. leafy greens (kale, chard, or collard greens)
2 tablespoons extra virgin olive oil
1 teaspoon freshly ground black pepper
Salt to taste

Directions

Chop the garlic and onions, and then set aside. With a knife, remove and discard the stems. then chop the leaves into small pieces and set aside. Heat the oil over medium heat in a large skillet. Add the onion, garlic, and black pepper. Heat for 2minutes, stirring occasionally until onions are soft. Add the leaves and cook, covered, for 3-5 minutes until the greens are tender.
Add salt to taste and serve.


Roast Lamb Chops With Potatoes and Broccoli Florets  – the Italian Way

2 servings

Ingredients

4 loin lamb chops
2 unpeeled Yukon Gold potatoes, about 12 oz total
2 large garlic cloves, sliced and divided
1 lemon zested and cut into quarters
1 cup white wine
2 chopped sprigs fresh sage leaves and 2 sprigs fresh oregano, divided
2 chopped fresh rosemary sprigs, divided
1/2 cup extra virgin olive oil, divided
Coarse Sea Salt to taste
Black Pepper to taste
10 oz pkg frozen broccoli florets, defrosted

Directions

Place the lamb chops in a plastic ziplock bag, add some salt, the lemon zest, 1 sliced garlic clove, 1 sprig of rosemary, 1 sprig of sage, 1 sprig of oregano, a sprinkle of black pepper, the white wine and 1/4 cup extra virgin olive oil. Marinate for about 2 hours turning them occasionally.

Cut the potatoes into long wedges and put them in a bowl or bag with cold water and let rest while the lamb marinates. (This helps remove the starch and creates a potato that does not get mushy).

Using a slotted spoon, drain the potatoes, transfer them to a roasting pan, large enough to also hold the lamb and broccoli; add salt to taste, 1 sliced garlic clove, the remaining chopped rosemary, sage, and oregano sprigs, a pinch of black pepper and 1/4 cup extra virgin olive oil. Toss well and roast for 20 minutes at 400 F.

Remove the pan from the oven, tuck the chops in among the potatoes reserving the marinade, and scatter the broccoli florets around the outside of the potato/lamb mixture.

Sprinkle with the lamb marinade and roast another 15-20 minutes, depending on how you like lamb cooked. Serve with lemon wedges.


My Meyer lemon tree produced its first ripe lemon this week. The sea bass recipe was a good way to start using these delicious lemons.

Pan-Fried Sea Bass

Ingredients

For the sea bass
1 tablespoon olive oil
2 tablespoons butter, divided
Two 6- to 8-ounce fillets sea bass
Salt and freshly ground black pepper
Flour
1 small shallot, minced
1/4 cup dry white wine
Juice and zest from half a Meyer lemon.
4 sprigs fresh thyme
1/4 cup heavy cream

For the asparagus
1 lb asparagus, stalks trimmed
Olive oil
Salt and pepper
Roasted garlic powder

Directions

Preheat the oven to 425 degrees F. Place the asparagus in a shallow pan. Drizzle with olive oil and sprinkle with salt, pepper, and roasted garlic powder. Bake for 15 minutes.

Heat a large skillet with olive oil and 1 tablespoon butter. Season the fillets with some salt and pepper and lightly coat in flour. Place fillets in the skillet with the minced shallots and cook the fish for 5 minutes on each side. Stir the shallots but keep them to the sides of the pan as the fish cooks. When the fish is cooked, place the fillets on a plate and deglaze the pan with the wine, add the thyme and lemon juice. Cook until it’s reduced by two thirds. Add remaining butter and lemon zest. Whisk followed by the heavy cream and heat through.

Divide the cooked asparagus between two serving plates. Place a sea bass fillet on top of each plate. Divide the sauce evenly over the fish and serve.


I recently saw Katie Lee prepare this steak dish on an episode of “The Kitchen” and decided to adapt it for our dinner. The marinade gives the steak great flavor.

Skirt Steak with Plum Sauce

Ingredients

3 ripe plums, a combination of red and purple, diced
1 cup teriyaki sauce/marinade, homemade (see recipe) or store-bought
1 tablespoon sesame oil
2 teaspoons Dijon mustard
2 teaspoons sriracha
1 pound skirt steak
Kosher salt and fresh ground pepper

Directions

Puree the chopped plums in a blender until smooth. Stir together the pureed plums with the teriyaki sauce, sesame oil, Dijon and sriracha in a large ziplock bag. Add the steak, tossing to coat in the marinade, and marinate in the refrigerator for at least 1 hour.


Preheat a grill pan to medium heat.

Remove the steak from the marinade letting most of it drip off the meat into the bag and pat dry on paper towels.
Pour the marinade in the bag into a small saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer for 5 minutes.
Salt and pepper each side of the steak and grill over medium heat on each side for 2 to 3 minutes. Once grilled on both sides, remove from the heat to a cutting board and let rest for 10 minutes.

Slice the skirt steak against the grain and brush some of the boiled marinade on it.
Save some of the marinade to serve with my baby back rib recipe that will be posted Monday.

Teriyaki Sauce

Ingredients

1 cup of water
1/4 cup soy sauce
1 teaspoon sesame oil
3 tablespoons mirin
5 teaspoons packed brown sugar
1 tablespoon honey
1/2 teaspoon minced fresh ginger
1 garlic clove minced
2 tablespoons cornstarch
1/4 cup cold water

Directions

Combine all the ingredients except the cornstarch and 1/4 cup cold water in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes. Set aside.

Italian Pan-Fried Lemon Potatoes

Ingredients

1 pound whole small potatoes
2 whole cloves garlic, peeled
2 sprigs fresh rosemary
1 lemon, cut in half
Kosher salt
Olive oil

Directions

Place the potatoes in a large saucepan and cover with cold water. Add garlic, rosemary sprigs and one lemon half to the water and season well with salt. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender when pierced with a fork, about 15 minutes. Drain well and reserve the lemon half, garlic cloves and rosemary.

Let potatoes cool to room temperature and peel them. Cut potatoes in half. Place on a plate until ready to cook.
Zest the lemon half that was not cooked with the potatoes. Chop the reserved garlic and rosemary and mix together with the lemon zest. Set aside.

Heat a large skillet over medium-high heat. Add enough olive oil to cover the bottom of the skillet and heat. Add the potatoes cut-side down to the skillet. Cook until the bottom of the potatoes are a deep golden brown, 3 to 4 minutes. Using a metal spatula, turn the potatoes and cook on the second side for an additional 3 minutes. Remove to a paper towel-lined plate and drain well. Place the potatoes in a serving bowl. Squeeze both lemon halves (cooked and uncooked) over the potatoes and sprinkle with the garlic, rosemary reserved mixture.

Green Beans with Shallots and Almonds

Ingredients

Salt and black pepper to taste
1 pound fresh green beans, trimmed and cut into thirds
2 tablespoons butter
1 shallot, sliced
2 tablespoons chopped parsley
1/4 cup almond slices, toasted

Directions

Bring a saucepan of salted water to boil. Add green beans and cook until just tender, 4-5 minutes. Drain in a colander. Set aside.
Heat the butter in the empty saucepan over medium heat. Add the sliced shallot and cook, stirring occasionally, until softened and light golden brown, 4 to 5 minutes. Return the drained beans to the saucepan and add parsley, almonds, and black pepper and toss gently. Transfer to a serving bowl.


 

I make freezer jams because they are easy to make, don’t need packaged pectin and last a long time in the freezer. The secret ingredient is lemon. Lemon has natural pectin in it, but it needs sugar to gel. I also use a natural sugar substitute because we try not to eat sugary foods and it works just fine in the jam.

Freezer Blueberry Jam

Ingredients

4 cups fresh blueberries
1 cup sugar or sugar substitute (I use Lakanto Monk Fruit)
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract

Directions

Mix blueberries, sugar, lemon juice and vanilla in a large saucepan; cook, stirring constantly, over medium heat until thickened and reduced by about half, about 30 minutes. Using a potato masher crush the berries several times during the cooking process. Pour the jam into clean freezer jars. Cool to room temperature. Store the jam in the freezer. When ready to use a jar, place in the refrigerator overnight.

Strawberry Preserves

Preserves are cooked the same way jam is, however, the only difference is that the fruit in preserves is cut into chunks, whereas with jam, the fruit is crushed. The texture of preserves is not as stiff as jelly or jam. It is easy to spread and makes a great topping for ice cream or pancakes.

Ingredients

1 quart of strawberries
2 1/2 cups granulated sugar or sugar substitute (I use Lakanto Monk Fruit)
2 tablespoons fresh lemon juice
1 long strip of lemon zest

Directions

Fill 4-pint jars with boiling water and place the lids in a bowl and cover with boiling water. Set aside while you make the preserves.

Wash the strawberries and remove the leaves. Cut them in half and place the berries in a large saucepan. Add the sugar, lemon juice, and zest. Stir well.

Bring the mixture to a boil and stir occasionally until mixture thickens, about 20-25 minutes or a candy thermometer registers 220 degrees F.

Remove the pan from the heat. Empty pint jars and remove the lids from the water.

Fill the jars with the preserves and place the lids on the jars. Cool for a few hours at room temperature. Store the jars in the refrigerator for a few weeks or freeze them for future use.

Fig Jam

Makes about 2 ½ cups

Ingredients

1 lemon
1 orange
1 1/2 cups sugar
1/4 cup honey
3 tablespoons fresh lemon juice
1 whole thyme sprigs
2 pounds ripe fresh figs, stemmed and quartered

Directions

Remove the strips of rind from the lemon and the orange using a vegetable peeler, avoiding the white pith. Combine the rind strips and the remaining ingredients in a large, heavy saucepan or large Dutch oven.

Bring to a boil over medium-high heat; reduce the heat to medium; and cook 50 minutes or until the mixture thickens, stirring frequently to prevent sticking. (If testing with a candy thermometer, it should read 220°F.) Discard the thyme and citrus strips.

Pour into refrigerator or freezer storage jars. Store in the refrigerator for several months or the freezer for up to six months.

Blackberry Jam

For 2 1/2 pints

Ingredients

3 pounds ripe blackberries
2 cups sugar or sugar substitute (I use Lakanto Monk Fruit)
2 tablespoons lemon juice

Directions

Using a potato masher, crush the fruit until soupy. Measure this puree and note the quantity. Put the puree in a large, wide, heavy-bottomed, non-reactive pot. The puree should be no more than 1 inch deep in the bottom of the pot. I placed half of the blackberry puree in a strainer to remove seeds before proceeding with the recipe. For every two cups of fruit puree, add to the pot one cup of sugar and 1 tablespoon of freshly squeezed lemon juice.

Bring the fruit-sugar mixture to a boil over high heat, stirring frequently. After it boils, continue to cook over medium-high heat, stirring constantly, for 12 to 14 minutes, or until thickened.
Check the consistency by turning off the heat and putting a spoonful of hot jam on a chilled
When the jam is set, ladle it into clean half-pint jars or other air-tight containers. Allow to cool, then store in the refrigerator for up to a month.

Easy Homemade Peach Jam

4 cups

Ingredients

4 cups (1 kg) fresh peaches, pureed
2 cups (400 grams) white sugar or sugar substitute (I use Lakanto Monk Fruit)
3 tablespoons fresh lemon juice

Directions

Using a sharp knife, peel the peaches and remove the pits. Transfer to a food processor and process until smooth. You can do this in batches.
Pour the peach puree in a large and deep pot and add the sugar and one tablespoon of the lemon juice. Bring to a light boil and cook for about 20-25 minutes stirring very frequently. The jam will be ready when it reaches 221 °F/105 °C or when it’s thick enough when dropped onto a cold plate. Add the rest of the lemon juice, stir, and remove the pot from the heat.

Transfer the hot jam into pasteurized jars, making sure not to fill them all the way to the rim. Using thick gloves or a towel, secure the lids, invert the jars upside-down, and let them cool. Refrigerate or freeze.


Asian Chicken

Ingredients

2 pounds chicken (thighs, breasts- skin on or off according to preference)
1/2 cup thinly sliced scallions (green onions)
2 tablespoons minced garlic
2 tablespoons peeled ginger, minced
1/4 cup soy sauce
1 teaspoon red chili flakes
1/4 cup fresh orange juice
2 tablespoon freshly squeezed lemon juice

Directions

Combine the green onions, garlic, ginger, soy sauce, juice and chili flakes in a large resealable plastic bag. Add the chicken. Seal and shake to coat the chicken with the marinade. Refrigerate at least 1 hour or overnight.

To grill:
Heat an outdoor grill to medium-high heat (about 400°F) with two zones for direct and indirect cooking. Use tongs to oil the grill grates using a small folded piece of paper towel dipped in oil. Arrange the chicken over the high-heat section of the grill and cook for 5 minutes, or until you see dark, seared grilled marks. Turn the chicken and keep over the hot section for another 4 to 5 minutes. Transfer the chicken to the indirect section of the grill (this helps avoid overcooking) and cook the chicken until it reaches an internal temperature of 165°F for breasts and 180°F for thighs in the thickest part of the meat, another 10 to 15 minutes.

To broil:
Place the chicken on a broiling pan with a rack sprayed with non-stick cooking spray. Add 1/4 cup of water to the tray underneath to prevent the fat from catching on fire. Broil the chicken on high heat, 9 inches from the cooking source, for about 15 minutes, turning every 5 minutes until the chicken reaches an internal temperature of 165°F for breasts and 180°F for thighs in the thickest part of the meat, another 10 to 15 minutes.

Bacon Fried Rice

Ingredients

4 cups cold cooked white rice
2 teaspoons peanut oil
8 bacon slices, diced
2 celery stalks, sliced thin
1 cup frozen petite peas, thawed
2 eggs, lightly beaten
1 tablespoon fish sauce
1 tablespoon soy sauce
4 green onions

Directions

Thinly slice the scallions and set aside the green portions. Bring the cooked rice to room temperature; set aside.
In a deep skillet, heat the oil over medium-high heat. Add the bacon, and cook for about 4-5 minutes.
Add the white sliced scallions and celery, and sauté together for 4-5 minutes more, turning down the heat slightly if too much browning occurs.


Add the peas, and stir to combine. Then gently stir in the rice. Let the rice mixture heat thoroughly over medium heat. Make a well in the middle, and add the eggs. Stir occasionally to make sure they’re cooking, then stir them into the rice. There should be little bits of cooked egg throughout the rice. Stir in the fish sauce, soy sauce. and green onion tops. Serve immediately.

Broccoli In Oyster Sauce

Ingredients

3 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon cornstarch
Pinch of sugar
Water
1 tablespoon peanut oil
2 garlic cloves, peeled and smashed
1 head broccoli (1 1/2 pounds)

Directions

Trim the broccoli and cut into long florets. In a small bowl, whisk together oyster sauce, soy sauce, cornstarch, sugar, and 1 tablespoon water.


In a large skillet, heat peanut oil over medium-high. Add garlic and broccoli. Cook, tossing occasionally until broccoli is bright green, about 3 minutes. Add 1/2 cup water, cover, and cook until the broccoli is tender but still has some bite, about 2-3 minutes. Add oyster sauce mixture; cook until thickened, about 1 minute. Serve.



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