By: Angie Baycura
Uncategorized

When Life gives you 💛Lemons🍋…

It has to be Summer!! Nothing goes better with warm days than lemons!! Bright, sunny and magical…lemons awaken your taste buds and evoke days filled with the best kind of memories. So I was thinking about a menu highlighting this versatile and oh-so-happy fruit. This amazing menu is easy, quick and just perfect for a summer weekend dinner!! This meal is inspired by Disney’s new film, Luca premiering on Disney+ on June 18th! With Italian and Mediterranean flavors, it’s sure to become a favorite! Make it for your family, impress your date or wow your friends….Can you say Delizioso!?

Lemon Slushy

4 parts Grey Goose Citron (or another citrus vodka)

2 parts simple syrup

4 parts sweet & sour mix

Lots of Ice

Add all ingredients to Blender! Serve immediately. Cheers! While this drink is found at Epcot’s France Pavilion, let me say, the lemon flavor is outstanding and goes perfectly with this meal. Ooh la la! Heck, I think this will be my Pool Day drink all summer long.

💛For a sweet N/A treat for the kids or grownups: Cotton Candy Lemonade!! In a glass, pour your favorite lemonade over ice. Then, add a handful of cotton candy to the top! So fun and so good!

Greek Chicken Skewers

  • 1 pound boneless skinless chicken breast cut into 1 inch chunks
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 minced garlic cloves 

Marinate chicken for at least 1 hour. Grill about 5 minutes per side. Enjoy! Purchase or make your own Tzatziki to add some extra wow! Kids and adults alike will be raving about these skewers! Absolutely mouthwatering!

Lemony-Garlic Potatoes

  • 1 pound baby new potatoes (cut in half)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1-2  minced garlic cloves
  • 1/2 lemon, zest & juice
  • 1 tbsp olive oil

Coat potatoes in all the ingredients. Line pan with foil and add potatoes. Roast at 450 degrees for 20 minutes. (or grill: add potatoes inside foil packet & close). Personally, I like a little heat with my potatoes (so I also add some red pepper flakes).

Mediterranean Salad

For the Dressing:

  • 2 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 garlic clove (finely chopped)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

For the Salad

  • 1/4 red onion thinly sliced
  • 1 can drained & rinsed chick peas
  • 1/2 cup yellow bell pepper sliced in bite size
  • 1/2 cup cherry tomatoes (cut in half)
  • 1/2 English cucumber sliced in bite size
  • 1 avocado sliced in bite size
  • 1/4 cup olives (black or Kalamata) slice in half
  • 2 oz Feta cheese (crumbled or cut into cubes)

Combine all ingredients and toss in dressing. Yummy! I love this bright, flavorful, and cool salad on hot summer days! This salad is my go-to and always satisfies! So, good with a little hummus & pita on the side.

Lemon Bundt Cake

Bundt cakes are my thing. Big Bundts. Mini Bundts. I love them! They’re nostalgic, and truly beautiful. Like a tasty work of art. Now, this lemon bundt cake is going to dazzle anyone who tries it! Delicious, soft, and bursting with bright citrusy flavor, it’s a must make cake for summertime! My husband is a big “lemon” fan, so I’m making this for Father’s Day! It goes wonderfully with a scoop of vanilla bean ice cream. Yes, please!

INGREDIENTS

  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup unsalted butter (softened)
  • 2 cups sugar
  • 3 eggs
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 4 tbsp lemon juice (freshly squeezed)
  • 2 tbsp lemon zest
  • 1 tsp vanilla

🍋DIRECTIONS

Pre-heat oven to 325 degrees

1. Add flour, baking powder, & salt to a bowl and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, vanilla, and lemon juice and lemon zest.

2. Mix half of the flour mixture into the butter/sugar mixture. Pour in the buttermilk and then add in the remaining flour mixture. Mix until everything is incorporated. Pour into a greased bundt pan.

3. Bake for 70 to 80 minutes or until cake is done. Remove the cake from the oven and allow to cool for at least 5 minutes. Flip cake onto plate. Drizzle the lemon glaze on the warm cake so it may saok in. Let the cake cool completely and then frost cake (pipe rows of icing down the cake). 💛🍋 Tip: If you have mini bundt pans: they are adorable! Cook time is around 20 minutes. Happy JUNE!!

For the Lemon Glaze

  • 1 1/2 cup powdered sugar
  • 3 tablespoon lemon juice, room temp

🍋Whisk powdered sugar & lemon juice together and mix until you get a smooth glaze.

For the Lemon Cream Cheese Frosting

  • 4 oz. cream cheese (softened)
  • 1 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 2 cups powdered sugar

🍋Mix the all the ingredients together until smooth and creamy.

I hope these recipes inspire you to create a yummy Mediterranean meal for your loved ones! This would be perfect for the Luca premiere or Father’s Day!! Summer vibes guaranteed!

Buon Appetito, AB 💖