Chicken Tarragon with Pasta

This is probably my favorite dinner. Simple, but so delicious!

1 lb. boneless skinless chicken breasts
1-1/2 c. lemon juice
2 tbsp. dried tarragon
12 oz. spaghetti or linguine
4 tomatoes

Put the chicken in a glass baking dish. Pour the lemon juice over the chicken. Sprinkle the chicken with the dried tarragon. Cover the dish with foil- bake at 350 degrees for 30-40 minutes, or until chicken is no longer pink. Meanwhile, cook and drain the pasta. Toss hot pasta with butter and salt to taste. Remove chicken from oven and transfer to serving plate- discard lemon juice. Serve chicken with buttered pasta and cold sliced tomatoes.

Lemon Potato Salad

This is my favorite potato salad- nice light lemony flavor, and no heavy mayonnaise taste thanks to the addition of sour cream. This is great to take to any summer gathering.

5 pounds Yukon Gold potatoes, cut into 1 1/2-inch chunks
1/4 c. lemon juice
2 tsp. lemon peel
3 Tbsp. olive oil
1 tsp. sugar
3/4 c. light mayonnaise
1/2 c. milk
1/3 c. sour cream
5 large celery stalks, chopped
1/2 c. chopped green onions

In a large pot, heat potatoes, 2 teaspoons salt, and enough water to cover to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes until potatoes are tender.

In large bowl, whisk together lemon peel, lemon juice, oil, sugar, and 1 1/2 teaspoons salt.

Drain potatoes. Add hot potatoes to lemon dressing. With rubber spatula, stir gently to coat. Let potatoes cool at room temperature 30 minutes, stirring occasionally.

In small bowl, stir mayonnaise, milk, sour cream, and 1/2 teaspoon salt until smooth. Add mayonnaise mixture, celery, and chopped chives to potatoes; stir gently to coat well. If not serving right away, cover and refrigerate.

Lemon Chicken Tacos

WOW- these are sooo good! Mexican with a twist- the meat for these tacos is chicken marinated in lemon juice.

1 lb. boneless skinless chicken breasts, cut into 1″ cubes
2 tbsp. plus 1 tsp. lemon juice, divided
1 large onion, sliced
4 green onions, sliced
2 cloves garlic, minced
2 tsp. olive or canola oil
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. cilantro or parsley
2 tomatoes, chopped
8 flour tortillas (8″), warmed

Sour cream
Shredded Cheddar cheese
Salsa
Shredded lettuce

Place chicken in large resealable bag; add 2 tbsp. lemon juice. Seal bag and turn to coat; refrigerate for 1-2 hours. In a nonstick skillet, sauté the onions and garlic in oil until tender. Add the chicken, cumin, salt, and pepper. Cook and stir for 4 minutes or until juices run clear. Remove from heat; stir in the tomatoes, cilantro, and remaining lemon juice. Spoon onto tortillas, and serve with shredded lettuce, salsa, sour cream, and Cheddar cheese. Serves 2-3.

Raspberry Lemon Cream Cake

This cake is sooo good, and so light and summery. I made it for my daughter’s birthday one year, and everyone loved it. It may seem like a lot of steps, but I promise, it goes together really easily- YUM!

2 ounces cream cheese, softened
3 tablespoons powdered sugar
1 cup heavy or whipping cream
1/4 teaspoon vanilla extract
1 frozen all-butter pound cake (10 3/4 oz.), thawed
1/2 cup prepared lemon curd
2 cups raspberries
3 tablespoons seedless red-raspberry jam

Prepare frosting- in large bowl with mixer at medium speed, beat cream cheese and sugar until smooth. Add cream and vanilla- increase speed to high and beat until stiff peaks form. Refrigerate frosting while assembling cake.

Assemble cake- cut pound cake HORIZONTALLY into 3 even slices. Place bottom slice on platter and spread with half of lemon curd. Reserve 1/2 cup raspberries for garnish. Arrange half of remaining raspberries over lemon curd. Spread one side of each remaining pound cake slice with jam. Place 1 pound cake slice, jam side down, over raspberry-topped cake. Repeat with remaining lemon curd, raspberries, and pound cake. Spread frosting over top and sides of cake. Cover cake loosely with plastic wrap. Refrigerate 2 hours or overnight. Garnish with raspberries before serving.

Lemon Yogurt Chicken

Lemon Yogurt Chicken

Let me start by saying I am NOT a yogurt person- but this is a great recipe! Who knew yogurt makes a great chicken marinade? And it doesn’t taste “yogurty.” We love this chicken recipe!

4 boneless skinless chicken breasts
1 cup nonfat plain yogurt
1 teaspoon lemon zest
1 tablespoon lemon juice
1/8 tsp. garlic powder
Pinch of salt
Pinch of black pepper

Whisk together yogurt, lemon stuff, and spices. Add chicken breasts- turn to coat. Cover and refrigerate at least one hour or overnight. Remove chicken from excess yogurt- bake or grill until no longer pink….I usually bake mine at 350 degrees for about 30-40 minutes.