Tag Archives: Lemon juice

Slow Cooker Chicken Gyros

I have made these before and this is my first attempt at cooking the chicken via slow cooker for this recipe. They have turned out succulent and full of fresh flavors. I hope you give these a try and please let me know what you think?! I would love to hear from you!

Here’s what you’ll need:


2 lbs. boneless, skinless chicken breasts

2  tsp lemon juice

3 cloves garlic, minced

1/2 tsp. dill

1 1/2 tsp. dried oregano

1 tsp. dried thyme

1/2 tsp. coriander

salt & black pepper, to taste

6-8 flatbreads (I used store-bought)

Tzatziki sauce, homemade or store bought (recipe follows)

Feta Cheese crumbles



  • 3 roma tomatoes
  • 1/3 cup red onion
  • 1 medium cucumber
  • kalamata olives
  • romaine lettuce

Directions: 6-8 hours

Place chicken breasts along with minced garlic, thyme, oregano, coriander, lemon juice, and dill in bottom of slow cooker.

greek chicken gyros

Cover and turn on LOW. Let cook for 6-8 hours.

Shred the chicken and stir with the juices it made while cooking.

Tzatziki Sauce:

1 medium cucumber, chopped

1 tsp salt, plus more to taste

1 cup plain fat-free Greek yogurt

1 clove garlic, minced

1 tbsp. fresh lemon juice

1 tbsp. EVOO (Extra Virgin Olive Oil)

1 tsp red wine vinegar

1 tbsp. chopped parsley

1 tsp dried dill

black pepper

Directions: Prep time 10 minutes

Place a diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat the cucumber then allow to rest at room temperature for 30 minutes. (I peeled the cucumber, sliced it lengthwise, and used a spoon to clean out the seeds then proceeded with dicing).

Rinse cucumbers and place over several layers of paper towels. Squeeze some moisture as if you’re wringing out a cloth. You can place cucumber in a large mixing bowl, add Greek yogurt, garlic, dill, lemon juice, olive oil, red wine vinegar, parsley, and salt & pepper to taste. (If you want it more blended, you can always put these ingredients in the food processor).

This sauce can be stored in an air tight container for up to 3 days in the refrigerator.

Here comes the most anticipated part of this decadent and succulent meal…………


Layer chicken in a row in the middle of the flatbread, top with lettuce (optional), tomatoes, cucumbers, Kalamata olives, red onion, feta cheese, Tzatziki sauce, and cilantro.

Lemon-Blueberry Muffins

I love muffins in the morning (anytime of day actually, but preferably in the morning) and especially ones with glaze Mmm! These are made with fresh blueberries and whole wheat flour instead of all-purpose flour and I omitted the lemon peel. This is one recipe that you must try! I highly recommend these! Please enjoy!

Makes: 12 muffins (depending on tin size)

Here’s what you’ll need:

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1/2 cup butter, softened

1 cup sugar

2 eggs

1/2 cup 2% milk

2 Tbsp lemon juice

2 tsp lemon peel (optional)

2 cups whole wheat flour

2 tsp baking powder

dash of salt

1 pint fresh blueberries or frozen blueberries


In a large mixing bowl, cream butter and sugar until light and fluffy…..

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Add eggs, one at a time, beating well after each addition…..

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Beat in the milk, lemon juice, and lemon peel (optional)…..

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In a medium bowl combine the flour…..

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baking powder and salt…..

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Add to creamed mixture just until moistened…..

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Make sure to rinse the blueberries thoroughly….

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Fold in blueberries (a little bit at a time)…..

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Spray muffin tins (or line them with paper cups) and fill them 3/4 full with the batter……

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Bake at 400 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean…….

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Cool for 5 minutes before removing from muffin tin to a wire rack….

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1 1/2 cups powdered sugar

2 Tbsp lemon juice

1 tsp butter, melted

1/4 tsp vanilla extract


In a small bowl, combine all four ingredients and drizzle over warm muffins. Mmm!

Barbecue Chicken Tacos

I had three chicken breasts sitting in my fridge for 2 days (still frozen) and had no idea what to do with them. I looked through my cookbooks and looked through my blog to decide what else to do….something out of my ordinary, that’s when I came up with Barbecue Chicken Tacos! I know it has been done before but most people use bottled BBQ sauce, throw in the chicken, and call it a day. I didn’t. I made a sauce that has a little tanginess to it and it is very good….it compliments well with the soft flour tortillas and the garnishes. Hope you enjoy!

Makes: 6 tacos (8-inch)

Here’s what you’ll need:

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3 boneless, skinless chicken breasts (or 1-2 pounds of boneless chicken)

1 (8 oz can) tomato sauce

1/4 cup fresh lemon juice

1 Tbsp butter

1 tsp lemon zest (optional)

1 Tbsp Worcestershire Sauce

1 tsp onion powder

1/2 tsp black pepper

1/2 tsp cayenne pepper

1 garlic clove, minced


Combine all ingredients except chicken, in a large saucepan. Simmer over low-medium heat for 10-15 minutes….

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Add chicken, cover and cook over medium heat for 45-55 minutes (if chicken is frozen), turn chicken over 1/2 way through cooking time…

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Once cooked (internal temperature should read 165 degrees), remove chicken from saucepan (keeping the sauce in the pan), using 2 forks begin shredding chicken and add back to the sauce…

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Mix shredded chicken in the sauce and let sit on low while you cut up the toppings (garnishes)….

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For garnishes (toppings), we used:

  • Green Bell Pepper
  • Cheese (shredded)
  • fresh tomatoes, diced
  • green onions, slilced
  • 8-inch flour tortillas

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Place the chicken and the garnishes inside the tortillas and fold over (or wrap up) and Enjoy!

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These are also great as quesadillas! 🙂

Molasses Glazed Chicken Thighs

I must say this has been the best December day that I have gotten to experience in a long time. The temps were in the 70’s and could have done without the wind, but the day was still sunny and fabulous! I figure it’ll be back in the 30’s by next week. I still love winter! I decided that since I was going shopping with some friends today that I wanted to make a dinner that could use some decent marinating time and I found this recipe at www.cookbookjunkie.blogspot.com. I changed it up a little bit and it was definitely worth it. The recipe originally called for broiling but I decided to just bake it in the oven. It turned out AMAZING and full of flavor! I can’t wait for you to try it! ENJOY!

Makes: 4 servings

Here’s what you’ll need:

molasses galzed chicken ingredients

3/4 cup molasses

1/3 cup soy sauce

1/4 cup lemon juice

1/4 cup olive oil

3 garlic cloves, minced

1 tsp black pepper

1 1/2-2 lbs. boneless, skinless chicken thighs


Pre heat oven 350 degrees and then combine first 6 ingredients in a zip-lock (1 gallon) freezer/storage bag…(I put the bag into a glass bowl, lay top of bag over the rim of the glass and add the ingredients…
molasses glazed chicken bowl

glazing ingredients

Add chicken to marinade, cover and seal…

chicken and marinade in a bag

Chill in the fridge for approximately 6-8 hours, flipping the bag over occasionally. Remove chicken from marinade and lay out on a baking sheet…


Place the chicken thighs in pre heated oven for 20-25 minutes. Chicken should register 165 degrees (firm to the touch). Sprinkle with a little dollop of fresh parsley. ENJOY!

chicken and mashed potatoes

Magnificent Lemon Brownies

I have been on the ultimate search for a great lemon brownie recipe and I have officially found it on www.beckybakes.net! I’ve seen the ones with the Lemon cake mix and those were great too, but I prefer to use my own flour, sugar, and salt mixture. I got it with this recipe! These are just the perfect blend of tart, sweet, and zesty…all in the same bite of this MAGNIFICENT brownie. I changed an ingredient or 2, you know me…ha ha! Please let me know how you liked these! Feedback is a wonderful thing! 🙂

Makes: 9×13 pan

Here’s what you’ll need:

1 1/2 cups flour

1 1/2 cups sugar

1/2 tsp salt

10 Tbsp butter, melted and cooled

3 large eggs

1 (14 oz) can sweet condensed milk

1/2 tsp lemon extract

2 Tbsp fresh squeezed lemon juice

1 tsp packed lemon zest (from 1 lemon)


Pre heat oven to 350 degrees. Spray a 9×13 baking dish with non-stick cooking spray. In a large mixing bowl, mix together the flour, sugar, and salt…

In a separate bowl, whisk together the melted (and cooled) butter, sweetened condensed milk, eggs, lemon extract, lemon juice, and zest until combined…

Mix the butter mixture into the flour mixture until well combined…

Spread the batter into the coated 9×13 baking dish and bake for 25-35 minutes until set and just golden brown. A toothpick inserted in the middle should come out mostly clean…

Let the brownies cool slightly in the pan before glazing…

Here’s what you’ll need for the glaze:

1 cup powdered sugar

1 tsp packed lemon zest

3 Tbsp lemon juice

In a small bowl, whisk together all ingredients until smooth…

Pour over the lemon brownies and cool before serving…

Salmon Fillets w/Lemon Hollandaise Sauce

I love salmon! I saw this recipe and I had to try it. Salmon is expensive but definitely worth the money if you get the right species. We usually buy Sockeye Salmon and it never disappoints us. So guess what we used? You guessed it, sockeye! I hope you enjoy this flavorful recipe as much as we did.

Makes: 4 servings

Here’s what you’ll need:

Lemon Hollandaise Sauce:

  • 6 oz butter
  • 4 egg yolks
  • 2 Tbsp Lemon Juice


4 (6 oz each) salmon fillets

2 Tbsp olive oil

Directions for Lemon Sauce:

Melt the butter in a small sauce pan over low heat. Skim any froth from the surface and discard. Leave to cool. Whisk the egg yolks and 2 Tbsp of water in a separate small sauce pan for 30 seconds, or until pale and foamy. Place the sauce pan mixture over low heat and whisk for 2-3 minutes, or until frothy and the whisk leaves a trail behind it as you whisk. Don’t let the saucepan get too hot or you will scramble the eggs! Remove from the heat. Whisk the cooled butter into the eggs, a little at a time, whisking well after each addition. Avoid using the milky butter whey from the base of the sauce pan. Stir in the lemon juice and season with salt and pepper, set aside.

Directions for the Salmon:

Heat the oil in a large, non-stick frying pan over high heat and cook the salmon fillets skin-side down for 2 minutes. Turn over and cook for another 2 minutes, or until its cooked to your liking.




Blue Crab Salad

This crab salad is great with a slice of avocado and/or mixed salad greens. Great flavor and very fulfilling! 🙂

Makes: 3 cups

Here’s what you’ll need:

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2 cups cooked and cooled crab meat, flaked

1 cup diced celery

1/4 cup chopped green bell pepper or red bell pepper

1 tsp salt, or to taste

1/4 tsp pepper

1 Tbsp fresh lemon juice

3 Tbsp mayonnaise

6 avocado wedges

mixed salad greens (optional)


Shred crab meat after removing from container….

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Mix crab meat with bell pepper and diced celery….

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Salt, pepper, lemon juice, and mayonnaise.

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Place in covered dish in the fridge for about an hour.

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Serve over mixed greens, on whole wheat bread, or with a slice of avocado, if desired.



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