What child doesn't want a Lemonade Stand. It is probably one of the first jobs some children will have. I have always made it a point to make sure I stop at any Lemonade Stand I come across. Usually on the way out and the way back. It is such fun to watch the young entrepreneurs hustle to give you their special glass of refreshing citrus, gather your money and rush to give you your change. The look on their face is priceless when you tell them you would like 2 and then give them a tip. It is such a fun summer activity for them.
Living in Arizona we have an abundance of citrus and my grandchildren love to help use the juicer for fresh orange juice and lemonade. It just taste so good. Here is an easy lemonade recipe that your grandchildren can help you make.
FRESH SQUEEZED LEMONADE
1 Cup sugar
1 Cup water
1 Cup fresh squeezed lemon juice
2 - 3 cups of ice cold water
Ice
Combine first 2 ingredients and bring to a boil until sugar is melted. Set aside to cool. Making this simple syrup helps eliminate sugar that does not dissolve.
Place lemon juice and remaining water into a pitcher. When simple syrup is cooled, add it to the pitcher, add ice and lemon slices.
Summer is a perfect time to try recipes that help beat the heat and are easy to prepare. Fresh citrus adds a refreshing twist on any recipe and these Lemon Bars are sure to please.
They are easy to make and is a refreshing dessert for any occasion but, especially in the summer. They are tart and sweet with a shortbread crust and will cool your pallet from the summer heat.
LEMON BARS
Preheat oven to 350 degrees
For the crust: 1/2 pound unsalted butter at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
Cream butter and sugar until light. Add flour and salt with the mixer on low, and blend just until mixed. Dump the dough into a 9 x 13 inch pan and press with well floured hands until the crust reaches all the sides with a little bit of an edge. Chill for about 10 minutes.
Bake the crust for 15-20 minutes, until very lightly browned. Let cool on a wire rack.
Leave the oven on.
Filling: 6 extra large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4-6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting
Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30-35 minutes, until the filling is set. Let cool to room temperature.
Dust with confectioners' sugar.
Enjoy!!
Anytime I can spend less time heating up the kitchen when it is over 100 degrees, I take advantage of it. This Lemon Chicken is so good and once the prep is done, it comes together in about 30 minutes. I usually double the recipe.
LEMON CHICKEN WITH LEMON BUTTER SAUCE
Ingredients for Parmesan Crusted Chicken
1 1/2 lb chicken breast ( 2 large) patted dry with paper towels
2 - 3 Tablespoons Extra Virgin Olive Oil, to saute'
1 Tablespoon parsley, to garnish
1/2 lemon, sliced for garnish
Egg Mixture:
2 large eggs
1 garlic clove, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Parmesan Breading Mixture:
1 cup Parmesan cheese grated
3 Tablespoons all-purpose flour
Lemon Butter Sauce:
8 Tablespoons unsalted butter
2 garlic cloves, minced
1/4 cup lemon juice
1/4 cup chicken broth
1/4 tsp ground black pepper
Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness. Or purchase breasts that have already been pounded and thinned.
In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture. Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture.
In a large skillet, heat enough oil to cover the bottom of a skillet. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165 degrees. Remove from skillet and keep warm.
In the same skillet, melt butter and garlic, and cook until fragrant. Add chicken broth, lemon juice and pepper. This will deglaze the pan and bring the flavors of chicken to the sauce. Add lemon slices and allow the sauce to cook for about 2 minutes. Put chicken breasts back into pan. Garnish finely chopped parsley. I like to serve this with Angel Hair Pasta.
I hope you enjoy these fun summer recipes to keep you cool. Don't forget to invite your grandchildren into your kitchen to help prepare. There is always something for them to do at whatever age they may be. Take advantage of sharing your talents in the kitchen and creating memories to send home with them.
Enjoy your summer!!
Lala Malana
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