- 2 cloves garlic, peeled
- 1 Cup pitted Kalamata olives
- 1 Tablespoon capers
- 3 Tablespoons chopped, fresh parsley
- 1 Tablespoon lemon juice
- 2 Tablespoons olive oil
When down with a cold, this is a great soup to make for them. But it’s also delicious as a side of starter to a meal too!
You Need :
- 8 cups chicken broth
- ¼ cup to ½ cup rice
- 3 eggs
- Juice from one lemon
- Bring broth to a boil and then add ¼ to ½ cup rice.
- Cook on simmer for 25 minutes.
- In a separate bowl beat 3 eggs and mix in the lemon juice.
- When broth is done simmering, add 1 cup of the broth to the beaten eggs and lemon juice mixture and mix.
- Next add it all back into the pot cook for 4 minutes and then it is ready.
Submitted by Kristy at Eckert Seamans. Thank you Kristy!
- 1 whole chicken (approximately 3 pounds)
- 2 medium lemons
- 1/2 cup fresh squeezed lemon juice
- Kosher or sea salt
- Fresh ground pepper
Place rack in upper third of oven and preheat to 400 degrees.
Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temperature (about 15 minutes).
Pat dry with paper towels.
Pour lemon juice all over the chicken (both inside and out).
Season all over with salt and pepper.
Prick the whole lemons three times with a fork and place deep inside the cavity.
Place the bird breast-side down on a rack in a roasting pan, lower heat to 350 degrees and bake uncovered for 15 minutes.
Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more.
To make sure it’s done, insert a meat thermometer in the thigh; it should read 180 degrees, or juices should run clear when chicken is pricked with a fork.
Continue baking if necessary.
Let chicken cool for a few minutes before carving.
Serve with juices.
Serves 2 – if using larger chicken, bake according to time chart on packaging and add one or two more lemons inside chicken
· 2 cups of water
· 1 Tablespoon honey
· 1 1/2 teaspoons grated lemon peel
· 6 green tea bags
· 4 teaspoons fresh lemon juice
Add water and lemon peel to medium saucepan and bring to boil over medium heat.
Reduce heat to where it sustains a gentle boil and cook for about 7 minutes.
Remove from heat and stir in honey and add the green tea bags.
Steep this tea mixture for 8 to 10 minutes, stirring or dunking the bags often.
Remove tea bags and stir lemon juice into the tea liquid.
Cover and refrigerator for up to 1 to 2 weeks.
To make a cup of iced tea, pour 1/4 cup of the concentrated tea mixture into a tall glass and stir in 3/4 cup of seltzer water or regular water.
Add ice cubes and enjoy!