4 tablespoons butter, room temperature
2 teaspoons FRESH chopped fresh parsley
1 garlic clove, minced
1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
1/2 teaspoon (packed) grated lemon peel
1 tablespoon avocado oil
4 1-inch-thick swordfish fillets (about 6 ounces each)

  • Preheat oven to 400°.
  • Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
  • Heat butter in heavy large ovenproof skillet over medium-high heat.
  • Sprinkle swordfish with salt and ground mixed peppercorns.
  • Add swordfish to skillet, cooking until browned, about 3 minutes.
  • Turn swordfish over and transfer to oven.
  • Roast until just cooked through, about 10 minutes longer.
  • Transfer swordfish to plates.
  • Top with Lemon Sauce

1/3 cup butter
2 green onions, finely minced
1 teaspoon paprika
1/2 teaspoon sugar
1/2 teaspoon sea salt
1/4 teaspoon black pepper
a pinch of cayenne pepper
1/4 cup FRESH squeezed lemon juice
Zest of one LARGE lemon
1/4 cup hot water
a couple drops Tabasco

  • In a small saucepan, melt the butter.
  • Add green onions and sauce a few minutes.
  • Whisk in the paprika, sugar, salt, pepper and cayenne.
  • When well blended add lemon juice, hot water and Tabasco.
  • Add lemon zest just before serving.


You have 2 choices for the crust – a yummy short bread or delicious cookie crumble. I love the cookie crumble, but cannot always find the OREO lemon cookies so often substitute the shortbread crust.

2 packages of OREO lemon thins
1 stick butter, melted

  • Preheat oven to 350°.
  • LIGHTLY coat a 9×13 baking dish with non-stick cooking spray.
  • In a food processor chop and grind cookies into a fine crumble.
  • In a mixing bowl stir together the cookie crumbs and butter until well blended.
  • Press the crumb mixture firmly into the prepared baking dish and set aside.

1/2 pound (2 sticks) unsalted butter, cut into small cubes and chilled
1/2 cup sugar
2 cups sifted flour
pinch sea salt

  • Preheat oven to 350°.
  • LIGHTLY coat a 9×13 baking dish with non-stick cooking spray.
  • In a mixing bowl whisk together the flour, sugar and salt.
  • Cut in butter until coarse crumbs.
  • Press the crumb mixture firmly into the prepared baking dish.
  • Bake 15-20 minutes until lightly browned.
  • Set aside to cool while you prepare the filling.

6 LARGE eggs at room temperature
3 cups sugar
1 cup flour
3/4 cup FRESH lemon juice
1/4 cup FRESH lime juice
2 tablespoons FRESH grated lemon and lime zest
powdered sugar, for dusting

  • Whisk eggs.
  • Add sugar and whisk until blended.
  • Alternately whisk in flour, zest and juices until well blended and smooth.
  • Pour over prepared crust and bake 35-45 minutes until center no longer jiggles. You may need to cover with a loose layer of foil part way through to prevent too much browning.
  • Lightly dust with sprinkled powdered sugar and cool completely before chilling completely.
  • Cut into bars and enjoy.


This makes a wonderful bundt cake for any holiday!

CARROT CAKE CUPCAKES with LEMON CREAM CHEESE FROSTING adapted from Al Made It For You yield 10 cupcakes

1½ cups grated carrots
½ cup WELL DRAINED crushed pineapple
1 cup (120g) cake flour
¼ cup (31g) all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ heaping teaspoon QUALITY ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
⅛ teaspoon ground allspice
⅛ teaspoon ground cardamom
2 LARGE eggs
¾ cup (150g) light brown sugar
½ cup (120ml) Avocado oil
1 (5 ounce) (142 grams) OUI lemon Greek yogurt
½ teaspoon PURE vanilla extract
1/3 cup crushed finely chopped walnuts
1/2 cup golden raisins

  • Preheat the oven to 325°.
  • Line a muffin pan with paper liners, and set aside.
  • In a small bowl, combine the cake flour, all-purpose flour, baking soda, baking powder, salt, and spices. Set aside.
  • In a separate bowl, combine the eggs, sugar, oil, Greek yogurt, and vanilla extract.
  • Combine the flour mixture, crushed pineapple and grated carrots mixing just until combined.
  • Add to wet mixture and blend well.
  • Fold in raisins and all but 2 tablespoons of walnuts.
  • Scoop out the batter evenly into 10 paper liners, and bake for 18-20 minutes.
  • Let them cool in the pan for a couple minutes before taking them out to a wire rack to cool completely.

8 oz (225g) cream cheese, softened at room temperature
½ cup (113g) unsalted butter, softened at room temperature
1½ cup (188g) powdered sugar
½ teaspoon grated lemon zest

  • In a mixing bowl, beat the unsalted butter until it becomes fluffy.
  • Add the cream cheese and continue to beat.
  • Add powdered sugar and lemon zest, beating to incorporate until smooth.
  • Add frosting to piping bag and pipe cupcake tops as desired. The frosting recipe makes the right amount for piping swirls. You’ll only need two-thirds of the recipe is needed if piping bursts instead.
  • Sprinkle with reserved walnuts.

NOTE:  This makes a WONDERFUL small bundt cake.  Adjust the baking time from 18-20 minutes to 35-45 minutes.



3/4 pound medium shrimp, cleaned and deveined
1 small fennel, cleaned, halved and sliced – save chop fronds and keep separate
12 ounces fettuccine, prepared al dente (save 1/4 cup hot pasta water)
2 egg yolks
1/2 cup heavy cream
2 tablespoons avocado oil
1 cup sugar snap peas, trimmed and halved
2 Meyer lemons, Juice of LARGE Meyer Lemon + slices for garnish
FRESH ground sea salt and black pepper

  • Whisk together the cream, lemon juice and egg yolks.
  • Season with salt and pepper. Set aside.
  • Heat avocado oil in skillet over medium heat.
  • Saute shrimp for 90 seconds. Remove shrimp and set aside to keep warm.
  • Add the fennel pieces and saute for 2 minutes.
  • Add the snap peas and saute another 3 minutes until peas are tender and fennel is browned.
  • Add cream, 1/4 cup pasta water, prepared fettuccine and shrimp into pan.
  • Turn off heat and stir together until well blended and sauce thickens.
  • Season to taste.
  • Garnish with fennel fronds and lemon slices.
  • Serve immediately.

NOTE: Meyer lemons are a bit sweeter than regular lemons so if you can’t find a Meyer lemon, use half of a regular lemon and half of a tangerine.


4-6 inch pieces of puff pastry
1 lemon, juiced
2 cups small wild blueberries
1 tablespoon cornstarch
1/2 cup + 2 tablespoons powdered sugar
1 egg

  • Preheat oven to 425°.
  • Line a baking sheet with parchment paper and set aside.
  • In a small bowl whisk egg.
  • In a medium bowl stir together the blueberries, cornstarch, 2 tablespoons of the lemon juice and 2 tablespoons of
  • the powdered sugar.
  • Arrange the puff pastry squares on the parchment paper several inches apart.
  • Drain blueberries for a couple minutes.
  • Lightly brush the edges of the puff pastry.
  • With a slotted spoon divide the blueberry mixture among the puff pastry pieces.
  • Gently fold a corner over to form a triangle and secure edges by firmly pressing the edges together with your fingers.
  • Brush the outside of the turnovers with the beaten egg.
  • Make a 1 inch slice on the top of each turnover.
  • Bake the turnovers 14-18 minutes until golden, turning the pan half way through.
  • While the turnovers are baking, make the glaze.
  • In a small bowl whisk together 1/2 cup powdered sugar and 1 tablespoon lemon juice. If too thick add a bit more lemon juice.
  • When turnovers are done, let cool at least 10 minutes before drizzling glaze over top.

NOTE: I like to use the juice that drain off the blueberries.


15 Sponge Cake Shells, frozen phyllo tart shells, such as Athens or Puff Pastry Shells, thawed
Nonstick cooking spray
1/2 cup granulated sugar, plus for sprinkling
2 large eggs plus 2 large yolks
2 Meyer lemons, zested and juiced (about 1/3 cup)
4 tablespoons unsalted butter, cut into pats
1 cup small wild blueberries
Whipped cream, for garnish
Turbinado sugar, for garnish

  • Preheat the oven to 350°.
  • Spray the phyllo shells with cooking spray and sprinkle with 2 to 4 tablespoons sugar.
  • Place the shells on a baking sheet and transfer to the oven.
  • Bake until golden brown, 5 to 10 minutes.
  • Set aside and let cool completely.
  • Meanwhile, whisk the eggs, yolks and the 1/2 cup sugar in a bowl until thick and fluffy.
  • Add the lemon zest and juice, and stir to combine.
  • Add the egg mixture to a heavy saucepan; heat over medium heat, stirring constantly, until thickened, 10 to 15 minutes.
  • Pour into a bowl set in an ice bath.
    Stir in the butter, one pat at a time, and continue stirring to cool down quickly (or chill in the refrigerator until cool to the touch, about 5 minutes).
  • Fill a pastry bag or heavy-duty plastic bag with a corner snipped off with the lemon curd filling.
  • Pipe the filling into the cooled tart shells, add blueberries on top.
  • Freeze for 1 hour.
  • Garnish with a small dollop of whipped cream and sprinkle with turbinado sugar just before serving.


The lemon cream sauce mixed with fresh vegetables, garlic and Parmesan cheese team up perfectly with the tender and juicy chicken for a delectable savory meal that will have you coming back for second helpings!

4 boneless, skinless chicken breasts
1/2 tablespoon sweet paprika
3 tablespoons unsalted butter, divided 2+1
4 cloves garlic, minced
1 small bunch green onions, sliced
10-12 button mushrooms, sliced thin
1 cup chicken broth
1/2 cup heavy cream
1/3 cup Parmesan cheese, freshly grated
2 Tablespoons fresh chopped Italian flat leaf parsley
Juice of 1 lemon
Splash of dry white wine
1/4 teaspoon dried thyme
2 cups fresh spinach leaves
Fresh ground salt and pepper, to taste

  • Preheat oven to 400°.
  • Season the chicken with salt, pepper and paprika. Set aside.
  • Melt 2 tablespoons of butter in a large oven-proof skillet over medium high heat.
  • Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove chicken and set aside to rest.
    While the chicken is resting melt remaining butter in the skillet.
  • Add onions and mushrooms, sautéing until soft and mushrooms are beginning to caramelize.
  • Add garlic and cook stirring frequently about 2 more minutes until fragrant.
  • Stir in chicken broth, heavy cream, Parmesan cheese, lemon juice, splash of wine and thyme. Bring to a boil and reduce heat. Add in the spinach and parsley and simmer until the spinach and parsley have wilted and the sauce has slightly thickened.
  • Continue to cook the sauce about 5 minutes or so until the sauce thickens.
  • Once your sauce is to the desired thickness, return the chicken to the skillet.
  • Place in the oven and cook for about 20-25 minutes.
  • Remove the dish, cover and let sit for about 5 minutes before serving.
  • Serve with buttered noodles or over mashed potatoes.

NEW CLASSIC CAESAR SALAD with or without Chicken


2 cloves garlic, minced
4 anchovy fillets, minced
1/2 Meyer lemon, juiced
2 tablespoons red wine vinegar
1 1/2 teaspoon Worcestershire sauce
1/4 cup olive oil (I like to use a lemon olive oil)
large egg yolk, beaten
Fresh ground salt and pepper, to taste
Torn Romaine lettuce
1 bunch green onions, sliced thin
grated Parmesan cheese

  • In a small food processor combine 7 ingredients until well blended. Garlic and anchovies should become one with the liquid ingredients.
  • Fold olive oil mixture into beaten egg until well blended.
  • Season to taste with fresh ground salt and pepper.
  • Pour over torn lettuce and sliced green onions.
  • Top with croutons and Parmesan cheese.
  • Toss well and serve immediately.

NOTE: When I use chicken I use chicken tenders with salt and pepper browned in a little butter and then shredded into the salad.

Linking to SOUPER SUNDAY at Kahakai Kitchen and FULL PLATE THURSDAY at Miz Helen’s Cottage.


2-6 ounce sea bass fillets
1 tablespoon avocado oil
1 + 1 tablespoon butter
1 clove garlic, minced
Juice of 1 LARGE lemon
1 lemon, sliced
Fresh ground sea salt and pepper, to taste

  • Over a medium high heat heat 1 tablespoon butter in large skillet.
  • Coat each fillet with avocado oil and generously season with the fresh ground salt and pepper.
  • When sizzling, add each fillet to hot oil and cook for 5 minutes before flipping and cooking on the other side for 4 more minutes.


  • While fillets are cooking melt 1 tablespoon of butter in a small sauce pan.
  • Add garlic, sautéing about 2 minutes.
  • Whisk in lemon juice.
  • Season with salt and pepper.
  • Add lemon slices, cooking until slightly thick.


  • Plate fillets and top with sauce.
  • Serve immediately.


I found this recipe in an issue of Fine Cooking, just can’t remember which one LOL. I tweaked it very little and it is one of our new favorites!
I’ve also made it using Limes, Lemons & Limes and Bloody Oranges.  We liked them all, but by far, the Lemon Lime combo was our favorite.
You’ll notice in the picture with the pan that there is a very strange looking apparatus in the curd.  That is an AS SEEN ON TV automatic stirrer that I picked up at Big Lots.  I really thought it was going to be like so many other gadgets and go by the wayside, but I was wrong!  This is the best gadget I ever indulged in.  It’s battery operated and is like a second pair of hands in the kitchen.  All those recipes that call for “stirring constantly”are now handled by this gadget and turn out beautifully!


8×8 straight edge pan

2 pieces of parchment paper 8 inches wide x 16 inches long

  • Alternately overlap the parchment pieces so that they cross each other and fold over all 4 sides.
  • Push the parchment into the edges and the corners making a straight crease.


4 tablespoons unsalted butter, melted

Graham cracker crumbs

  • Using a fork add graham cracker crumbs until mixture resembles wet sand.
  • Press into the bottom of prepared pan.


1 pound cream cheese, softened at room temperature

3/4 cup sugar

3 tablespoons fresh lemon juice

2 LARGE eggs

  • Combine the cream cheese, sugar and lemon juice until well blended.
  • Add eggs, one at a time, blending well after each addition until completely smooth.
  • Pour into prepared pan.


1/2 cup fresh lemon juice, strained twice

1/2 cup sugar

2 LARGE eggs

2 tablespoons unsalted butter, cubed

  • Whisk together the sugar, eggs and lemon juice until sugar is completely dissolved.
  • In a small non-reactive sauce pan cook mixture over medium heat, stirring constantly, until steaming, but not boiling. The mixture will have thickened.
  • Remove from heat and add butter, stirring until butter is melted.
  • Pour through a sieve to remove any lumps.


  • Preheat oven to 325˚
  • Prepare crust.
  • Prepare cheesecake portion.
  • Bake 40 minutes or until sides are slightly puffed, cake is not too jiggly and center is dry to the touch.
  • While baking, prepare the curd.
  • Remove cheesecake from oven.
  • Pour hot curd on top of cheesecake and lightly spread to even out.
  • Cool 20 minutes on rack.
  • Move to the refrigerator and chill 5-6 hours or overnight before serving.