Lemon-themed dishes for spring

By Susan McClanahan

Springtime seems the perfect time to introduce some new recipes using lemon as the themed ingredient. I love any recipe where lemon is a main ingredient, and I am usually quick to try new recipes where I know we will enjoy the end result.

Today I am passing along a few entree recipes and one dessert recipe that highlight this bright-in-color-and-taste fruit. I hope you enjoy these as much as I plan to.

Lemon Spaghetti

• Salt
• 1 pound spaghetti
• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, finely chopped
• 1/2 teaspoon crushed red pepper flakes
• 2 lemons, zested and juiced
• 1/2 to 3/4 cup heavy cream
• 1 cup grated Parmigiano-Reggiano
• Handful flat-leaf parsley, finely chopped
• 1/2 cup (10 or 12 leaves) fresh basil, very thinly sliced

Bring a large pot of water to a boil. Salt the water and drop the spaghetti into the pot.

Heat a large deep skillet over low heat. Add extra-virgin olive oil, garlic and crushed red pepper flakes. When the pasta has been cooking about 5 minutes, add lemon juice, a ladle of the cooking water from the pasta and the cream to the garlic and oil. Raise heat a bit to bring sauce to a bubble. Drain pasta when it still has a good bite to it, al dente. Add lemon zest and half of the cheese to the cream sauce. Season the sauce with salt, to taste. Add pasta to pan and turn off heat. Toss the pasta with sauce a minute or two, allowing it time to soak up the sauce. Top the plates of pasta or platter with remaining cheese, parsley and basil. Yields 4 servings.

Lemon-Basil Butter Chicken

• 1 1/2 cups good quality chicken stock or broth
• 3 tablespoons lemon juice
• 1 teaspoon dried basil leaves
• 3 tablespoons cornstarch
• 2 tablespoons butter
• 4 bone-in chicken thighs with skin
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 teaspoons finely chopped garlic

Heat oven to 400 degrees. In 2-cup glass measuring cup, whisk together chicken stock, lemon juice, basil leaves and cornstarch until well blended.

In 10-inch nonstick ovenproof skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle both sides of chicken with salt and pepper. Cook chicken 5 to 10 minutes, turning once until golden brown. Transfer to a plate.

Reduce heat to medium-low. In same skillet, melt remaining 1 tablespoon butter. Stir in broth mixture and garlic, cook 3 to 5 minutes or until sauce is slightly thickened, stirring frequently. Return chicken to skillet. Bake uncovered 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone, or at least 165 degrees.

Lemon Oregano Lamb Chops with Orzo Pilaf

• 2 tablespoons fresh lemon juice
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon dried oregano
• 1 garlic clove, minced
• 8 lamb loin chops (4 ounces each), trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray

Combine lemon juice, olive oil, oregano and garlic in a large zip-top plastic bag. Add lamb to bag, turning to coat. Seal and marinate at room temperature 15 minutes, turning occasionally. Heat a grill pan over medium-high heat. Remove lamb from marinade; discard marinade. Sprinkle lamb evenly with salt and pepper. Coat pan with cooking spray. Add lamb to pan and cook for 3 minutes on each side, or until desired degree of doneness.

Orzo pilaf: Combine 2 cups cooked orzo, 1/4 cup crumbled feta cheese, 1/4 cup finely chopped red onion, 1/4 cup finely chopped carrot, 3 tablespoons chopped fresh flat-leaf parsley, 1 tablespoon red wine vinegar, 1 tablespoon extra-virgin olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper; toss well to coat.

Lemon Chicken with Potatoes

• 3 tablespoons butter
• 2 tablespoons packed brown sugar
• 1 1/2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1 package (28 ounces) boneless, skinless chicken thighs
• 1 pound baby red potatoes, quartered
• 1/2 medium yellow onion, cut into large pieces
• 1 lemon, sliced
• 1/4 teaspoon pepper

Heat oven to 400 degrees. Spray 13x9-inch (3-quart) baking dish with cooking spray.

Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. In small bowl, stir together brown sugar, Italian seasoning and 1/2 teaspoon of the salt. Sprinkle over chicken thighs. Cook chicken in skillet 3 to 4 minutes on each side or until golden brown and crispy. Arrange chicken, potatoes, onions and lemon slices in baking dish. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt remaining 1 tablespoon butter and drizzle over mixture. Bake 30 to 40 minutes or until potatoes are tender and juice of chicken is clear when thickest part is cut, or at least 165 degrees.

Lemon Roasted Shrimp

• 1 stick butter
• 1 lemon, sliced
• 1 pound fresh shrimp
• 1 package dried Italian salad dressing mix

Melt a stick of butter in a jellyroll-type pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp and sprinkle with one package of dried Italian salad dressing mix. Bake in preheated 350-degree oven for 15 minutes. Use crusty bread to soak up the lemon butter in the pan.

Quick Lemon Chicken Primavera

• 12 ounces uncooked fettuccine
• 1 tablespoon olive oil
• 2 cloves garlic, finely chopped
• 1 package (9 ounces) frozen grilled or cooked chicken breast strips
• 1 pound fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces
• 1 1/2 cups baby carrots, quartered lengthwise
• 1 teaspoon lemon-pepper seasoning
• 2 cups chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons chopped fresh basil
• 2 teaspoons grated lemon peel
• 1/3 cup shredded Parmesan cheese

Cook and drain fettuccine as directed on package; cover to keep warm. Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir 30 to 60 seconds or until softened. Stir in chicken, asparagus, carrots and lemon-pepper seasoning. Reserve 1/4 cup of the broth; stir remaining broth into chicken mixture. Heat to boiling. Reduce heat to medium; cover and cook 5 minutes, stirring occasionally, until chicken is thoroughly heated and vegetables are crisp-tender. In small bowl, blend reserved 1/4 cup broth and the cornstarch until smooth. Add to skillet; cook and stir until thickened. Stir in basil and lemon peel. Spoon chicken mixture over fettuccine; toss to coat. Sprinkle cheese over individual servings.

Refreshing Lemon Icebox Cake

• 1 box Duncan Hines French Vanilla cake mix
• 3 large eggs
• 1 1/3 cup lemon-lime soda
• 1/3 cup vegetable oil

For the filling:

• 1 can sweetened condensed milk
• 1/2 cup fresh lemon juice

For the icing:

• 16 ounces frozen whipped topping, thawed
• 2 cans sweetened condensed milk
• 1 cup fresh lemon juice

Preheat oven to 350 degrees. Spray and flour two 9-inch cake pans. Mix cake mix and eggs (slightly beaten), stir in oil, mix in lemon-lime soda until blended. Beat about a minute more. Pour into greased and floured pans. Bake in preheated oven about 25 minutes or until toothpick comes out clean; do not overbake.

Let cake cool and slice into layers. Prepare filling by combining the condensed milk and lemon juice, stirring well. Put filling between layers, not to let filling seep onto sides.

Prepare icing by folding icing ingredients together until combined. Ice top and sides and use all of the icing.

Refrigerate cake until serving time, and also any leftovers.

Have a great week and, until next time, happy cooking.