Cilantro lime rice

Eat that Chipotle.......ENJOY!! :)

Basmati rice

lime(s)

lemon or lemon juice

salt

fresh cilantro

Using the instructions on the back of the basmati rice, choose the amount of rice you wish to make. Follow the instructions(except cooking part) and put it in the rice cooker!!

For every 1 cup of uncooked rice, add the following to the water and cook in rice cooker:

• juice of 1 lime
• 1 teaspoon lemon juice  
• 1 teaspoon salt 

When rice is ready, fluff with fork and add 1 tablespoon of freshly chopped cilantro for every 1 cup of uncooked rice.  Add more cilantro if you like.

Lemon Garlic Chicken

Who doesn't love lemon and garlic?!?! If you don't, don't worry about the first line 😂😂!!! 

This recipe not only combines two spectacular ingredients but it also can be made in the CROCKPOT!!! Yep that's right...a whole chicken ready by the time you're ready for dinner!!! 

Ingredients

• 4 lemons(sliced)
• 2-3 heads of garlic
• 1 whole chicken 4 to 5 pounds
• Fresh thyme
• Rotisserie Chicken Seasoning 

Instructions

1. Cut garlic heads and lemons in half and lay in bottom of slow cooker.
2. Add thyme.
3. Remove insides from chicken, rinse chicken and pat dry.
4. Season chicken well, inside and out, with rotissierie seasoning or just kosher salt and fresh pepper.
5. Lay chicken on top of garlic and lemon slices. 
6. Cover top of chicken with additional lemon slices and rosemary

1. Turn slow cooker to high, and cook for about 4 hours, or until chicken reaches 165 degrees.
2. When chicken has reached 165, turn off slow cooker and let chicken rest for about 15 minutes.
3. Remove from slow cooker, carve and serve.
4. Liquid from slow cooker can be strained and served over chicken.

Adapted from Pinterest

Buttermilk Lemon Cake with Candied Lemons

Soooo I had this craving for anything and everything that was lemony!!!! I could've just eaten a plain lemon for all I care BUT that wouldn't be as fun or tasty as a cake or cupcakes!!! So cake it is then......so here is my 10'oclock I want lemon cake recipe!!! 

INGREDIENTS: 

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon lemon zest
2 cups sugar
2 large eggs plus 3 large egg yolks
1/4 cup plus 2 tablespoons fresh lemon juice
1 cup low-fat buttermilk
1 lemon, thinly sliced and seeded

DIRECTIONS:

Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.

In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.

Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.

While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.

Using a fork, poke holes in warm cakes. Brush with lemon syrup. Let cool.

LEMON FROSTING 

INGREDIENTS:

1 cup of butter, softened (2 sticks)
8 oz of cream cheese, softened
2 tablespoons lemon zest
5-6 cups of confectioners sugar

DIRECTIONS:

In a large mixing bowl, mix butter until it is softened and uniform.  Add cream cheese and beat together until it is uniform.  Add 3 cups of sugar to the mixture and mix.  Add lemon zest and 2 more cups of sugar.  Mix again until mixture is creamy and spreadable.  Add more sugar if necessary, otherwise prepare to frost cake.

Lemon Sticky Rolls

****BREAD MACHINE RECIPE***

This is basically my cinnamon roll dough minus a few things and then adding one of my all time flavors......LEMON!!!! I mean honestly you can't go wrong with lemons....what not to love?!?!

This is a great recipe for brunch, Saturday mornings or church mornings.

 Ingredients

1/2 cup milk
1/2 cup water
2 tablespoons butter
3/4 teaspoon salt
3 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1/4 cup white sugar
1 egg

1/2 tsp nutmeg

1 lemon zested 

2 tsp vanilla 

Sticky Lemon Filling

1 cup sugar

1/4 teaspoon ground nutmeg

1/2 teaspoon powdered ginger

2 lemons, zested and juiced

3 tablespoons unsalted butter, very soft

Lemon Cream Cheese Glaze

4 ounces cream cheese, softened

Juice of 1 lemon

1 cup powdered sugar

1 lemon, zested

Directions

In saucepan, heat 1/2 cup milk, water, and 2 tablespoons butter until very warm. Place milk mixture, salt, flour, yeast, sugar, and eggs in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle. Press Start.

Once Dough cycle is complete, remove the dough from the bread machine and punch down. On a floured surface, roll into a large rectangle. Smear with the softened butter and then spread lemon sugar mixture over. 

Lightly grease a 13×9 inch baking dish with baking spray or butter. Roll the dough up tightly, starting from the top long end. Cut the long dough roll into 12 even rolls, and place them, cut side up, in the prepared baking dish.

In a small bowl mix sugar with the nutmeg and ginger, then work in the lemon zest with the tips of your fingers until the sugar resembles wet, soft sand. Stir in the juice of 1 lemon.

Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. 

Heat the oven to 350°F. Place the risen rolls in the oven and bake for 20-25 mins. Ovens vary so keep watch. 

While the rolls are baking, prepare the frosting. In a mixer or with a hand mixer, whip the cream cheese until light and fluffy. Add the lemon juice and blend until well combined. Add the powdered sugar and lemon zest and blend until smooth and creamy.

When the rolls are done, smear them with the cream cheese frosting. Serve while warm.

***adapted from Pinterest**

 

Starbucks Lemon Loaf(my version)

I absolutely love the Starbucks lemon loaf cakes, but they are like $4.00/slice.....yeah Ben(my husband) isn't going for that. So here is my version if there's. Enjoy....Eat on!!!

P.S.....this is NOT a healthy recipe...sorry. Lol!!! :)

1 box lemon cake mix
4.3 ounce instant or cook and serve Vanilla pudding mix
1/2 cup vegetable oil
4 large eggs
1/2 cup heavy cream
8 ounces sour cream
6 tablespoons freshly squeezed lemon juice

Icing:

2 1/2 cups powdered sugar
3-4 tablespoons freshly squeezed lemon juice

1. Preheat oven to 350 degrees F. and spray 2 loaf pans generously with cooking spray.

2. Place all cake ingredients into stand or electric mixer, beating until well combined. Divide cake batter between two loaf pans spreading evenly. Bake for 45-55 minutes, until golden brown and cooked through. Remove and let cool for 15 minutes before removing loaves from pans.

3. To prepare icing, place powdered sugar into a large bowl. Drizzle in lemon juice stirring until smooth and thick.

4. Once loaves are cooled, remove from pans and place on a rack for further cooling.

5. Drizzle or spread on icing. It will harden.

6. Slice and serve.

Makes about 24 slices

Note: You can make this same recipe into cupcakes. Adjust baking time accordingly.

Lemon buttermilk sherbet(ice cream machine recipe)

NO buttermilk.....no problem! It's really simple to make!

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.

2. Add enough milk to bring the liquid up to the one-cup line.

3. Let stand for five minute. Then, use as much as you need.

Ok this recipe is taken from "The Perfect Scoop." We love this recipe but when we first tasted it we expected a lot more lemon taste but it wasn't there. So the recipe below us original, I just added more lemon juice to ours about 1/3 cup more and it was perfect for us!! O and another thing it doesn't make very much so double the recipe so as to not tease your taste buds!!!

Ingredients

1/3 c water
2/3 c sugar
1 lemon
2 cups buttermilk
1/4 cup fresh lemon juice(2 lemons about)

Directions

Mix water and sugar. Grate zest of lemon into saucepan. Heat, stir frequently, until sugar dissolves. Remove from heat and let sit until reaches room temp, then chill in fridge.
Whisk buttermilk into syrup, then whisk in lemon juice. Freeze in ice cream maker according to your machine.