Prosciutto-Wrapped Chicken Tenders with Lemon and Rosemary

Ingredients:

For the marinade:

1/3 cup extra virgin olive oil
3 tbsp. fresh lemon juice
3 tbsp. chopped fresh rosemary
2 tbsp. minced garlic
1/2 tsp. kosher salt
1/2 tsp. fresh ground black pepper

For the chicken:

8 chicken tenders
8 slices prosciutto

Directions:

Preheat grill to medium-high heat.

Whisk together oil, lemon juice, rosemary, garlic, salt, and pepper for marinade in a bowl; set aside. Reserve rosemary stems to use as skewers, if desired.

Wrap each tender with a slice of prosciutto. Fold tenders accordion-style and secure with a rosemary stem or long wooden pick. Place skewers in a shallow dish; drizzle with some of the marinade, reserving 2-4 tbsp. for drizzling over tenders after grilling. Place a strip of foil on grill to shield ends of rosemary skewers from flames.

Grill tenders, uncovered, over direct heat on both sides, 2-3 minutes per side. Remove from skewers from grill' drizzle with reserved marinade.

Lemon Poppy Seed Bread

OMG!!! I BAKED AND IT TURNED OUT GOOD!!!!!

Ingredients:
2 cups sugar
1 cup vegetable oil (I used EVOO and it worked fine)
3 eggs
1 1/2 tsp. vanilla extract
1 tsp. lemon extract
2 tbsp. poppy seeds
3 cups all purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 cups milk

ICING:
2 tbsp. lemon juice
3/4 cup confectioners' sugar

Directions:

Preheat oven to 350 degrees. Grease two loaf pans.

Combine sugar, oil, eggs, vanilla, and lemon extracts in a large bowl; mix well. Stir in poppy seeds.

Sift together flour, baking powder, and salt. Add flour mixture and milk alternately, mixing well after each addition. Divide batter evenly between prepared pans.

Bake loaves for 45 minutes or until a toothpick comes out clean. Loosen edges from sides of loaf pans. Cool loaves in pans for 10 minutes. Turn out onto wire racks.

For icing, blend lemon juice and confectioners' sugar in a small bowl. Drizzle over warm loaves.

FREAKING AWESOME BREAD!! =]

Lemon Blueberry Muffins

Ingredients:

2 cups all purpose flour
1/2 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1 1/2 cups fresh or frozen blueberries
1/2 cup sour cream
1 egg, slightly beaten
1/2 cup milk
6 tbsp. melted butter
1 tsp. grated lemon peel
2 tsp. fresh lemon juice

Directions:

Preheat oven to 400 degrees.

Line a 12-cup muffin pan with paper liners or spray with non stick cooking spray. Combine flour, sugar, baking powder, and salt in a medium bowl. Toss berries with 3 tablespoons of the flour mixture in a small bowl; coat well.

Whisk sour cream, egg, milk, butter, lemon zest, and lemon juice in a large bowl. Add flour mixture to bowl; mix until just moistened. Gently fold in blueberries.

Spoon batter into prepared muffin cups. Bake until a toothpick comes out clean or until muffins are golden brown, about 25 minutes. Place pan on a wire rack to cook.

Turn muffins out onto rack. Serve warm or at room temperature.

*These taste a lot like scones - if you like sweeter muffins, sprinkle them with a bit of granulated sugar just as the come out of the oven.

Lemon Bars

Ingredients:

2 cups sifted all-purpose flour

1 cup confectioners' sugar

1 cup butter, melted

4 eggs

2 cups white sugar

1 teaspoon baking powder

1/4 cup all-purpose flour

5/8 cup lemon juice

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
3. Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
4. Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.

Grilled Zucchini with Lemon-Garlic Butter Baste

8 medium zucchini (about 2½ pounds), trimmed, halved lengthwise
½ cup (1 stick) butter
1 tablespoon frozen unsweetened lemon juice concentrate or 2 tablespoons fresh lemon juice
1 teaspoon lemon-pepper seasoning
1 teaspoon garlic powder
1 teaspoon dried oregano
¼ teaspoon curry powder
¼ cup grated parmesan cheese (optional)

Preheat barbecue (medium heat). Score cut side of zucchini halves diagonally about ¼ inch deep at 1-inch intervals.

Melt butter with lemon juice concentrate, lemon-pepper seasoning, garlic powder, oregano, and curry powder in heavy small saucepan. Season with salt and pepper. Brush seasoned butter on cut side of zucchini.

Place zucchini on grill and cook until charred on all sides and just beginning to soften, about 12 minutes. If desired, arrange zucchini on grill, cut side up, and sprinkle with cheese; close lid of barbecue and cook until cheese just softens, about 1 minute. Transfer zucchini to platter.

Yields: 4 Servings