Tag: lemon juice

Lemon Oreo Cheesecake aka The Best Cheesecake EVER!!

 

Hey, y’all! I would like to thank my guest, Loretta, for writing about this scrumptious cheesecake. Loretta and I have been friends for years and have seen each other though the good and the bad. I’m thankful to have friends like this, and I hope you enjoy her post! Thanks again, Loretta!

TIME – I used to think I never had enough of it. Now, I have more than I ever thought I would. With the Coronavirus keeping us home and the fact that I just got laid off from my job, TIME is precisely what I’ve got. If you’re like me, we all have lofty goals of EVERYTHING we have ever dreamed of doing if only we had more TIME. Well, I’m happy to say that cooking and baking just made my list!

Hi, my name is Loretta. Amye and I have been friends since middle school, and with a little extra time on my hands, she asked me to be a guest on NJSD.

On a recent visit to her house, I tasted one of the best cheesecakes! It was light and fluffy and delicious, and Amye gave me the recipe. Typically, I would have thought baking a homemade cheesecake to be a lot of work. I would have added the recipe to my collection, and I would have never taken the TIME to make it – but guess what – I now have the TIME, so I did! It turned out fantastic!

I added some whipped cream around the outside of the crust and sprinkled a little bit of lemon zest over the top. You could also use any leftover cookies and crumble on top as well.

So, if you’re looking for something to do, I say, go through that box of recipes you’ve collected (I know you have them), dust off those cookbooks that are sitting on your shelf, or pick any of these fabulous recipes that Amye shares on NJSD. You might be surprised, like me, to discover that cooking and baking can be fun! Make TIME for it.

My new motto – “Cheesecake for breakfast” – you bet!

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Lemon Oreo Cheesecake aka The Best Cheesecake EVER!!

Course Dessert
Author Amye Melton

Equipment

  • springform pan

Ingredients

  • 2 1/2 cups crushed lemon Oreos (about 25)
  • 2 1/2 tablespoons salted butter melted
  • 5 (8-ounce) packages cream cheese softened
  • 1 1/2 cups granulated sugar
  • 2 tablespoons all-purpose flour
  • 4 large eggs
  • 2 large egg yolks
  • 1 tablespoon lemon zest
  • 5 tablespoons fresh lemon juice (about 2 lemons)
  • 2 tablespoons heavy whipping cream
  • Lemon Curd

Instructions

  • Preheat oven to 350℉.
  • Wrap the outside of a 9-inch springform pan with a double layer of foil. Have a roaster ready for water.
  • Stir together crushed cookies and melted butter. Press into bottom and 2-inches up sides of springform pan. Bake 7-8 minutes. Cool on wire rack until ready to use. Reduce oven temperature to 325℉.
  • Beat cream cheese on medium speed for about 5 minutes. Gradually add sugar and flour, beating until smooth. Add eggs, one at a time. Add yolks, one at a time. Stir in zest, juice, and heavy cream.
  • Pour into crust and place pan in the roaster. Gently pour water in roaster until water reaches halfway up springform pan.
  • Bake for 1 hour 10 minutes, or until center is almost set but still slightly wobbly.
  • Turn off the oven and let cheesecake stand in the oven with the door partially open for one hour.
  • Remove from oven to a wire rack if it is still warm.
  • When completely cooled, remove foil from around the bottow and sides of the pan. Cover and refrigerate overnight.

Notes

F

Blackened Fish Salad with Ginger-Lime Dressing

 

We have never been campers, but we bought a camper. Sometime last year I got a wild hair to buy a used camper to revamp. We started by taking out the sofas, the mattresses, and the dinette. We cleaned it and then it has sat, just like that, for a year.

Soon after we bought it, Wes and Ashley said they wanted to have their wedding here on the farm, and all of our focus went into getting things ready for a wedding.

Now we have the time to work on the camper, and the motivation is not there. Greg wants to put it in the yard with a for sale sign. Part of me still thinks it would be fun to remodel it. However, when all of this started, I imagined one of those HGTV remodel couples working on their travel trailer with this impressive reveal with a couple of beautifully decorated cupcakes on the counter and the camper decorated to the nines. Does that sound slightly familiar to anyone? Without Greg’s handyman skills, it’s just me with no “Chip” and no reveal. The appeal simply isn’t there for me.

Despite not being ready we are going to throw a mattress in the camper and take it for a weekend in October. How fun will that be? At least we can use that weekend to decide if we would enjoy camping.

Here is a spectacular recipe! The blackened fish with the mixed greens and the so yummy ginger-lime salad dressing is the perfect combination! Use any flaky white fish that you prefer and make the dressing several hours before serving and let stand in a covered jar on the counter.

I have been full keto for a few weeks now and will include the macros for this salad. However, if you are not counting your carbs, simple us sugar in place of the sweetener and use canola oil in place of avocado oil.

 

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Blackened Fish Salad with Ginger-Lime Dressing

Course Salad
Author Amye Melton

Ingredients

  • 4 4-oz. flaky white fish fillets
  • 6 Tbsp. olive oil divided
  • 2 Tbsp. creole seasoning
  • 2 5-oz. bags mixed spring mix washed and dried
  • 1/2 c. Ginger-Lime Salad Dressing recipe follows
  • 8 rings sliced red onion
  • 1/2 c. cherry tomatoes halved
  • 2 mini sweet peppers sliced

Instructions

  • Preheat oven to 250 degrees.
  • Toss fish with 2 tablespoons olive oil and creole seasoning. Set aside.
  • In a large cast iron skillet, heat remaining 4 tablespoons olive oil over medium-high heat until it sizzles. Gently place the fish fillets in the skillet. Cook on one side for 3-4 minutes. Carefully turn fish fillets and continue cooking until the fish is cooked through. If you can easily insert a toothpick into the fish, it is done. Remove to an ovenproof platter. Place in oven to keep warm while cooking remaining fillets.
  • While fish is cooking combine salad greens with dressing. Toss thoroughly. Divide greens among four dinner plates.
  • On top of salads, sprinkle red onions, cherry tomato halves and pepper slices.
  • Top each salad with a fish fillet and serve immediately.

Notes

Macros:  (Using 4-oz. Wild Caught Alaskan Halibut and 1/8 of the Ginger-Lime Dressing)
Net Carbs:  5 g.
Fat: 35 g.
Protein:  7 g.
Calories:  355

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Ginger-Lime Salad Dressing

Course Salad
Servings 8
Author Amye Melton

Ingredients

  • 2 Tbsp. finely minced fresh gingerroot
  • 1/4 c. extra-virgin olive oil
  • 1/4 c. avocado oil
  • 1/4 c. freshly squeezed lemon juice
  • 1/4 c. freshly squeezed lime juice
  • 1 1/2 pkt. Pyure Organic Stevia
  • 1 tsp. freshly ground black pepper
  • 1/2 tsp. salt

Instructions

  • Place all ingredients in a glass jar and shake well until dressing is combined.
  • If you are using the dressing in a few hours, allow to stand, covered, on the counter until time to serve. Store in the refrigerator.

Notes

Macros:  (This is for the dressing only)
Net Carbs:  2 g.
Fat:  14 g.
Protein:  0 g.
Calories:  128

 

Keto Lebanese Chicken (Keto, Low-Carb, GF)

Keto Lebanese Chicken

I love an easy recipe that tastes like I have been in the kitchen all day! Lebanese Chicken is one of those recipes. This chicken is so incredibly delicious, and it all started with Facebook.

I see recipes on Facebook every day. It isn’t often that I actually go to the kitchen and prepare what I see. I often have good intentions, but I typically do not follow through.

The one recipe that I did try was incredibly tasty and came together in a matter of minutes. My family loved it, and it has become a staple at our house.

Before keto, I used a whole, cut-up chicken. Now, I prefer to cook chicken thighs, but leg quarters would also be a great choice.

Carrots are optional to this dish. If you prefer to add them peel a couple and cut into 3-inch pieces. Add to the pan with the onions and tomatoes. Adjust the macros for this addition.

Serve this with the fabulous pan drippings on top of riced cauliflower. Serve with a side salad, and you have a meal your family and friends will love.

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Keto Lebanese Chicken

Course Main Course
Servings 8
Author Amye Melton

Ingredients

  • 4 tbsp. extra-virgin olive oil
  • 1 whole chicken cut up or 8 pieces chicken (at least 4 pieces dark meat)
  • 1 med. onion cut into wedges, layers separated
  • 2 med. Roma tomatoes cut into wedges
  • 6-8 cloves garlic peeled
  • 1/2 tsp. dried oregano
  • 1 lg. lemon juiced
  • salt and pepper to taste
  • carrots peeled and cut into 2" pieces, if desired

Instructions

  • Preheat oven to 500℉.
  • Drizzle 1 tbsp. olive oil on the bottom of a very large pan (I use a 12 x 15 metal pan with sides). Do not use glass or ceramic).
  • Place chicken, skin side up, on the pan without overlapping or overcrowding. 
  • Place tomato wedges, onion pieces, and garlic around and in between chicken. 
  • Squeeze lemon over chicken and vegetables. 
  • Sprinkle with oregano, salt and pepper. 
  • Bake 20 to 30 minutes, or until internal temperature of chicken reaches 165°F. Serve with pan drippings.

Notes

Nutritional Information:
Net Carbs: 3 g.; Fat: 21 g.; Protein: 30 g.; Calories:  324

Greek Burgers with Sour Cream Tzatziki Sauce

 

greek-burgers-with-sour-cream-tzatziki-sauce

 

Here is an old NJSD recipe from 2016 updated with keto nutritional information.

For a quick and delicious weeknight dinner try these fabulous Greek burgers. Only a few simple ingredients will transform regular ground beef into this excellent burger for a flavorful and satisfying meal. The topping and the sour cream tzatziki sauce make the burger extra special.

Try making these burgers with ground lamb, turkey, or chicken instead of beef for a nice change. I’ve even added the nutritional information for you.

Greek Burgers with Tzatziki Sauce
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Greek Burgers

Servings 6
Calories 658kcal
Author Amye Melton

Ingredients

  • 3 lb. ground beef
  • 2 tbsp. extra virgin olive oil
  • 2 tsp. dried oregano
  • 2 tsp. minced garlic
  • 1 tsp. ground black pepper
  • 1 tsp. kosher salt
  • 1/4 tsp. crushed red pepper
  • 2 Roma tomatoes sliced
  • 3 tbsp. crumbled Feta cheese
  • 6 rings red onion
  • 12 pitted Kalamata olives
  • 6 green leaf lettuce leaves

Instructions

  • In a large bowl mix beef, olive oil, oregano, garlic, black pepper, salt, and crushed red pepper.  Divide and form into 6 uniform patties.
  • Grill until desired doneness.  
  • Serve on a lettuce leaf with sliced tomatoes, crumbled Feta cheese, red onion slice, olives and tzatziki sauce (recipe follows). 

Notes

Nutritional Information:
Beef: 2g Net Carbs; 44g Fat; 59g Protein; 658 Calories
Lamb: 2g Net Carbs; 53g Fat; 52g Protein; 708 Calories
Chicken: 2g Net Carbs; 32g Fat; 54g Protein; 511 Calories
Turkey: 2g Net Carbs; 47g Fat; 58g Protein; 667 Calories 

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Sour Cream Tzatziki Sauce

Course Keto
Servings 6
Calories 86kcal
Author Amye Melton

Ingredients

  • 1 c. sour cream
  • 1 lg. cucumber peeled, seeds removed and grated, then squeezed dry using a clean kitchen towel
  • 1 1/2 tbsp. dried dill weed
  • 2 cloves garlic minced
  • 2 tbsp. fresh lemon juice
  • 1/4 tsp. kosher salt

Instructions

  • Combine sour cream, grated cucumber, dill weed, garlic, lemon juice and salt in a medium bowl.  Cover and refrigerate at least 1 hour before serving.  

Notes

Nutritional Information:
3g Net Carbs; 8g Fat; 1g Protein; 86 Calories

 

Greek Cucumber Salad

greek-cucumber-salad

Our garden has taken just about all of the long hot days and rain that it can at this point. Greg has already pulled up some of the plants, and we gather very little from the others now.

We are still getting a few cucumbers though, and I think they may be my favorite part of the garden anyway. I enjoy them sliced with a little lemon pepper or in the delicious cucumber salsa I shared with you recently or in a number of salads.

One of my favorite salads is this Greek Cucumber Salad. The vinaigrette with the fresh vegetables and tangy feta cheese works wonderfully together. Its light and refreshing and works as a great side dish for any meal!

Greek Cucumber Salad
 
Author:
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Ingredients
  • 2 cucumbers
  • 1 c. small tomatoes halved or Roma tomatoes, diced
  • ½ c. onion, sliced
  • ¼ Kalamata olives, pitted and halved
  • ½ c. extra-virgin olive oil
  • Juice of 2 lemons, or more to taste
  • 2 tsp. dried oregano
  • Salt and pepper, to taste
  • ½ c. crumbled feta cheese
Instructions
  1. Quarter the cucumber lengthwise and remove the seeds. Chop into ¼ to ½-inch pieces.
  2. Combine the chopped cucumber, tomatoes, onion and olive in a large bowl, set aside.
  3. In a small bowl whisk together the olive oil, lemon juice, oregano and salt and pepper. Taste to see if you need to make any adjustments.
  4. Pour over the cucumber mixture and toss. Sprinkle with feta cheese and mix.