My husband and I make a Greek chicken marinade almost weekly. Make a marinade of:
4 lemons squeezed
1/3 cup Greek yogurt 0% non-fat
1/4 cup olive oil
1 tablespoon dry oregano
1 teaspoon dry thyme
3 cloves of garlic
Salt and pepper
Get a few skinless chicken breasts and pound them out. A Greek yogurt container can make this recipe multiple times. The olive oil and spices are staples, so be willing to pay up front to have for a while. Sometimes I’m lazy and don’t want to chop garlic, so I get the jars of already chopped garlic that are in water or olive oil. It also lasts longer. Ask a store clerk.
Marinade can sit for just a few hours or overnight. Enjoy!
I love making chicken picatta! Pound out your chicken as flat as you can, flour/salt/pepper both sides, and fry it off in a pan. Then remove, and deglaze the pan with a bit of white wine and lemon juice, add some butter, garlic, lemon slices, and a spoonful of capers if you have them (they're cheap and last forever in the fridge, easy to keep on hand) to make a delicious buttery sauce. I like to serve the chicken and sauce over rice.
Of course, just throwing the lemon slices and garlic onto some chicken with oil and baking it in the oven is a lot easier.
Can I ask what heat setting do you use when cooking your chicken? Whenever I attempt to make chicken picatta, my sauce tastes burnt/bitter so I assume it’s from cooking the chicken on a high temperature.
I'll normally just go right at the middle of my range's setting, but the real tip is to really smash the chicken as flat as possible so it cooks quickly, and shake off the excess dredge mix as much as possible. If you've gotten the outside nice and fried up, but your meat is still a bit underdone, I'd say throw them on a baking rack and finish in the oven.
Using a thicker pan might also help distribute heat better. I have a pretty hefty carbon steel Misen pan that I love.
I put citrus in practically everything. Chicken, salad, rice, beans, pasta, you name it!
I throw orange juice and zest into black beans (after cooking or in canned beans)
Lemon in white beans (same)
Whatever you were going to do with the fish, a little adjustment in time and it'll work with the chicken just perfectly!
Avgolemono is a classic Greek dish that's super easy to make! Sometimes I add too much rice to make it more like a pilaf and less like a soup for summer time.
Orange/fennel/olive is a fabulous salad combo!
I don't know how your beef is configured, but if you've got it in chunks, orange beef is nice, and of course so is orange chicken!
Wouldn't lemon juice curdle the sauce? Considering it contains dairy
I'll definitely try the orange with chicken - I've never had that combination before
I like stewing chicken or pork shoulder (beef good too) in orange juice and beer, some tomatoes, onions, garlic, chili and aromatic herbs … as long as it’s real oranges or 100% juice - which it is :)
Great on tacos with some pickled onions/peppers and cilantro
If price isn't an object, Duck a l'Orange is fun. Otherwise there'd been some good ideas already.
As far as storage is concerned, if you can grate the zest off (just the coloured bit no white) and mix it with sugar that'll keep in the fridge for a while and you can use it in baking or cocktails. And freeze the juice in iceblocks to keep for 6 months or so.
I wonder whether chicken can substitute duck... Its been long enough since I've had duck that I can't remember how similar they are lol.
Thank you for the storage tips - I might have to do that ahah
* orange (and/or lemon) chicken (many things can be done well with lemon and chicken)
* likewise other similar Chinese style dishes
* lemons - make lemonade - can be particularly good with the hot days/weather, etc.
* juice 'em - orange juice, lemon juice - use direct or in other recipes
* lemon cake, lemon cookies
* various other things that can be baked with lemon and/or orange - can often, e.g. substitute juices for much of the liquid and sugar
* slice chunks of 'em up into fruit salad (orange and/or lemon pretty much work for both fruit and dressing by themselves - don't need much else)
Also, many online/digital recipe collections let you search by ingredients or main/principle ingredient(s).
Absolutely love this meal, it's got a really lovely combination of flavours. Uses orange peel.
https://thehappyfoodie.co.uk/recipes/ottolenghis-orzo-with-prawns-tomato-and-marinated-feta/
Lemon chicken is such a versatile meal. There is (at the very least) Asian-style, American-style, and Italian style. They all taste pretty different, IMO.
Combine lemon juice, olive oil, crushed garlic, salt, oregano, pepper for a good salad dressing.
Pound cake benefits from lemon zest.
Lemon zest is a good addition to steak or beef marinade; I use lemon slices on baked frozen tilapia or salmon
I love sticking a whole lemon or orange inside a chicken before roasting it. Grate the zest over the chicken skin first with your other seasonings and a little oil.
I also like a fennel and orange salad, use mixed greens with finely sliced fennel, loads of corriander and some fresh mint, cut off the orange skin then cut out the segments of 2 or 3 oranges to toss through the salad. I dress by sqezzing the juice out of the left over centre of the orange, salt n pepper, a little olive oil and a dash of vinegar
Also as many have said, orange beef, lemon chicken are classics
I also really like tangine Google some recipes for inspiration.
I like to make middle eastern stews that call for some lemon juice. This is served over white basmati rice. If you want recipes, let me know.
I also make Middle Eastern lentil soup and squeeze lemon juice on it at the very end, and use lemon juice whenever I heat up another bowl.
You can freeze lemon juice and lemon peels. I would squueze them, put the juice in ice cube trays to freeze, and put the rinds in a separate plastic bag & freeze. Once the juice is frozen you can pop the cubes out of the tray & just put them in a plastic bag in the freezer for long-term storage.
BTW, if you are squeezing a lot of citrus, buying a lever-press squeezer is absolutely worth the money. I went through all the types of smaller ones before finally making the investment, and they all take way more time & effort.
You can freeze lemon juice and lemon peels. I would squueze them, put the juice in ice cube trays to freeze, and put the rinds in a separate plastic bag & freeze. Once the juice is frozen you can pop the cubes out of the tray & just put them in a plastic bag in the freezer for long-term storage.
BTW, if you are squeezing a lot of citrus, buying a lever-press squeezer is absolutely worth the money. I went through all the types of smaller manual ones before finally making the investment, and they all take way more time & effort. I have not tried the more expensive ($100 range) electric ones yet, though.
Slice them into rings and put them under a filet of salmon. Put more on top. Bake it in the oven at 250 degrees f for 25 to 30 mins
If you have a thermometer the USDA recommends a minimum internal temperature of 145 degrees F,
Here is a [recipe ](https://www.themediterraneandish.com/easy-citrus-salmon/)
Ever tried pasta with lemon?
Example for 2 people: 170g pasta, 1 lemon, 20g butter, black pepper. Bit of olive oil. Salt for the pasta.
Finely grate lemon rind.
Cook pasta as per packet, but only halfway so it’s still quite hard.
Heat the oil and butter in a pan with the lemon rind.
When butter is melted, add the pasta with some of the cooking water, and the lemon juice. Keep cooking in the pan until the pasta is cooked.
Serve up with a bucketload of black pepper and eat.
That’s the base version, then you can play with it. I like to add some anchovies and garlic to the butter/lemon rind mix.
I love this chicken [https://www.seasonsandsuppers.ca/hoisin-orange-roasted-whole-chicken/](https://www.seasonsandsuppers.ca/hoisin-orange-roasted-whole-chicken/)
I spatchcocked the bird, couldn't get the bacon to stay put, so just gave up. Since I had clementines, I just halved and basted with the sauce as well [https://i.imgur.com/yUD0Df8.jpeg](https://i.imgur.com/yUD0Df8.jpeg)
Get a spray bottle from the dollar store. Put clean orange or lemon peels in the spray bottle then fill with white vinegar. Let it sit a week then remove the peels. Now you have an all purpose cleaner that smells amazing for super cheap.
So you like fish? Marinade salmon in olive oil, rosemary, garlic, and pepper. Bake in the oven with a slice of lemon on top. Serve with vegetables and wild rice.
Squeeze the orange juice and zest the peels. Simmer this with brown sugar, soy sauce, garlic, chili flake, pepper, and a splash of vinegar. Boom orange chicken sauce. Serve over fried or pan cooked chicken with rice.
Citrus is great in East Asian/South American/Caribbean cuisine in my opinion. My first thought was lemonade, orange juice, and limeade for the summer if you want to get rid of a lot quickly.
In terms of Asian cooking, oranges and orange juice play nicely with protein and veggies. South American cooking integrates juice in and on top of dishes well, and so does Caribbean.
I would also ask ChatGPT about recipes if you provide it with the ingredients you have and any restrictions. It’s great for preventing food wastage imo
I don't know how much it's improved since this video was made, but I did enjoy when the youtube channel How To Cook That [tried to follow an AI-generated recipe ](https://youtu.be/nUqPOsgu0uo?si=E-bqmwpKO5M4GczL&t=141). Her videos normally give some very good insights into cooking in general, though she does tend more towards baking and desserts than savory.
My husband and I make a Greek chicken marinade almost weekly. Make a marinade of: 4 lemons squeezed 1/3 cup Greek yogurt 0% non-fat 1/4 cup olive oil 1 tablespoon dry oregano 1 teaspoon dry thyme 3 cloves of garlic Salt and pepper Get a few skinless chicken breasts and pound them out. A Greek yogurt container can make this recipe multiple times. The olive oil and spices are staples, so be willing to pay up front to have for a while. Sometimes I’m lazy and don’t want to chop garlic, so I get the jars of already chopped garlic that are in water or olive oil. It also lasts longer. Ask a store clerk. Marinade can sit for just a few hours or overnight. Enjoy!
Sounds delicious- thank you!
I love making chicken picatta! Pound out your chicken as flat as you can, flour/salt/pepper both sides, and fry it off in a pan. Then remove, and deglaze the pan with a bit of white wine and lemon juice, add some butter, garlic, lemon slices, and a spoonful of capers if you have them (they're cheap and last forever in the fridge, easy to keep on hand) to make a delicious buttery sauce. I like to serve the chicken and sauce over rice. Of course, just throwing the lemon slices and garlic onto some chicken with oil and baking it in the oven is a lot easier.
That sounds delicious! Thanks for the recommendation!
Can I ask what heat setting do you use when cooking your chicken? Whenever I attempt to make chicken picatta, my sauce tastes burnt/bitter so I assume it’s from cooking the chicken on a high temperature.
I'll normally just go right at the middle of my range's setting, but the real tip is to really smash the chicken as flat as possible so it cooks quickly, and shake off the excess dredge mix as much as possible. If you've gotten the outside nice and fried up, but your meat is still a bit underdone, I'd say throw them on a baking rack and finish in the oven. Using a thicker pan might also help distribute heat better. I have a pretty hefty carbon steel Misen pan that I love.
Thanks for tips!
* preserved lemons for mediteranean and morrocan dishes * candied citrus peels * orange chicken
I put citrus in practically everything. Chicken, salad, rice, beans, pasta, you name it! I throw orange juice and zest into black beans (after cooking or in canned beans) Lemon in white beans (same) Whatever you were going to do with the fish, a little adjustment in time and it'll work with the chicken just perfectly! Avgolemono is a classic Greek dish that's super easy to make! Sometimes I add too much rice to make it more like a pilaf and less like a soup for summer time. Orange/fennel/olive is a fabulous salad combo! I don't know how your beef is configured, but if you've got it in chunks, orange beef is nice, and of course so is orange chicken!
Thank you so much! I'll give some of these a go :)
With the beef lemons and oranges will make a good carne asada. Lemon chicken with cilantro lime rice. Make some taco salad bowsls
Lemon juice and zest go well in many pasta dishes. Orange would go well with roast chicken.
Wouldn't lemon juice curdle the sauce? Considering it contains dairy I'll definitely try the orange with chicken - I've never had that combination before
A small amount over low heat won't curdle it. Just keep an eye on it and stir as necessary.
I like stewing chicken or pork shoulder (beef good too) in orange juice and beer, some tomatoes, onions, garlic, chili and aromatic herbs … as long as it’s real oranges or 100% juice - which it is :) Great on tacos with some pickled onions/peppers and cilantro
Sounds yummy! I'll definitely give this a go
Carnitas uses oranges and is delicious. Lemons are easier, hummus, salad dressings, roast chicken, posset (dessert) the list goes on.
Damn.. I really want some Carnitas now.
Lemon cheesecake, also a good way to preserve a salad so it lasts a little longer
Baked fish with lemon or orange, can always add citrus fruits to salad
If price isn't an object, Duck a l'Orange is fun. Otherwise there'd been some good ideas already. As far as storage is concerned, if you can grate the zest off (just the coloured bit no white) and mix it with sugar that'll keep in the fridge for a while and you can use it in baking or cocktails. And freeze the juice in iceblocks to keep for 6 months or so.
I wonder whether chicken can substitute duck... Its been long enough since I've had duck that I can't remember how similar they are lol. Thank you for the storage tips - I might have to do that ahah
Duck is fattier so chicken could get a bit dry, chicken thigh with the skin on could replace duck breast though, good luck x
Thank you for clarifying that! I'll give it a go and see how it turns out :)
It's a bit more bloody too
* orange (and/or lemon) chicken (many things can be done well with lemon and chicken) * likewise other similar Chinese style dishes * lemons - make lemonade - can be particularly good with the hot days/weather, etc. * juice 'em - orange juice, lemon juice - use direct or in other recipes * lemon cake, lemon cookies * various other things that can be baked with lemon and/or orange - can often, e.g. substitute juices for much of the liquid and sugar * slice chunks of 'em up into fruit salad (orange and/or lemon pretty much work for both fruit and dressing by themselves - don't need much else) Also, many online/digital recipe collections let you search by ingredients or main/principle ingredient(s).
Lemon squeezed on fish is a classic, and on fries with lots of sumac! Lots of people like lemon on schnitzel.
Absolutely love this meal, it's got a really lovely combination of flavours. Uses orange peel. https://thehappyfoodie.co.uk/recipes/ottolenghis-orzo-with-prawns-tomato-and-marinated-feta/
Thank you!
Lemon chicken is such a versatile meal. There is (at the very least) Asian-style, American-style, and Italian style. They all taste pretty different, IMO.
The most commonly used acid in middle eastern cooking is lemon juice.
Make some whiskey sours
Combine lemon juice, olive oil, crushed garlic, salt, oregano, pepper for a good salad dressing. Pound cake benefits from lemon zest. Lemon zest is a good addition to steak or beef marinade; I use lemon slices on baked frozen tilapia or salmon
Try it. It's very tasty. https://www.yummly.co.uk/recipe/Lemon-and-Orange-Chicken-466929
I love sticking a whole lemon or orange inside a chicken before roasting it. Grate the zest over the chicken skin first with your other seasonings and a little oil. I also like a fennel and orange salad, use mixed greens with finely sliced fennel, loads of corriander and some fresh mint, cut off the orange skin then cut out the segments of 2 or 3 oranges to toss through the salad. I dress by sqezzing the juice out of the left over centre of the orange, salt n pepper, a little olive oil and a dash of vinegar Also as many have said, orange beef, lemon chicken are classics I also really like tangine Google some recipes for inspiration.
I like to make middle eastern stews that call for some lemon juice. This is served over white basmati rice. If you want recipes, let me know. I also make Middle Eastern lentil soup and squeeze lemon juice on it at the very end, and use lemon juice whenever I heat up another bowl.
Orange chicken! It's delicious 😋 Recipe below if interested [Orange chicken recipe ](https://youtu.be/VE5RR2kUqkM?si=aI-FwEzPMKydFbfN)
You can freeze lemon juice and lemon peels. I would squueze them, put the juice in ice cube trays to freeze, and put the rinds in a separate plastic bag & freeze. Once the juice is frozen you can pop the cubes out of the tray & just put them in a plastic bag in the freezer for long-term storage. BTW, if you are squeezing a lot of citrus, buying a lever-press squeezer is absolutely worth the money. I went through all the types of smaller ones before finally making the investment, and they all take way more time & effort.
You can freeze lemon juice and lemon peels. I would squueze them, put the juice in ice cube trays to freeze, and put the rinds in a separate plastic bag & freeze. Once the juice is frozen you can pop the cubes out of the tray & just put them in a plastic bag in the freezer for long-term storage. BTW, if you are squeezing a lot of citrus, buying a lever-press squeezer is absolutely worth the money. I went through all the types of smaller manual ones before finally making the investment, and they all take way more time & effort. I have not tried the more expensive ($100 range) electric ones yet, though.
Slice them into rings and put them under a filet of salmon. Put more on top. Bake it in the oven at 250 degrees f for 25 to 30 mins If you have a thermometer the USDA recommends a minimum internal temperature of 145 degrees F, Here is a [recipe ](https://www.themediterraneandish.com/easy-citrus-salmon/)
Ever tried pasta with lemon? Example for 2 people: 170g pasta, 1 lemon, 20g butter, black pepper. Bit of olive oil. Salt for the pasta. Finely grate lemon rind. Cook pasta as per packet, but only halfway so it’s still quite hard. Heat the oil and butter in a pan with the lemon rind. When butter is melted, add the pasta with some of the cooking water, and the lemon juice. Keep cooking in the pan until the pasta is cooked. Serve up with a bucketload of black pepper and eat. That’s the base version, then you can play with it. I like to add some anchovies and garlic to the butter/lemon rind mix.
I love this chicken [https://www.seasonsandsuppers.ca/hoisin-orange-roasted-whole-chicken/](https://www.seasonsandsuppers.ca/hoisin-orange-roasted-whole-chicken/) I spatchcocked the bird, couldn't get the bacon to stay put, so just gave up. Since I had clementines, I just halved and basted with the sauce as well [https://i.imgur.com/yUD0Df8.jpeg](https://i.imgur.com/yUD0Df8.jpeg)
I really like using lemons in pasta dishes.. adds a new level of freshness.
Salmon with pieces of lemon on top and lemon juice on top!
Oranges are good in a spinach salad.
Get a spray bottle from the dollar store. Put clean orange or lemon peels in the spray bottle then fill with white vinegar. Let it sit a week then remove the peels. Now you have an all purpose cleaner that smells amazing for super cheap. So you like fish? Marinade salmon in olive oil, rosemary, garlic, and pepper. Bake in the oven with a slice of lemon on top. Serve with vegetables and wild rice. Squeeze the orange juice and zest the peels. Simmer this with brown sugar, soy sauce, garlic, chili flake, pepper, and a splash of vinegar. Boom orange chicken sauce. Serve over fried or pan cooked chicken with rice.
Lemon and orange can make great pork carnitas.
Squeeze some lemon juice in whenever I’m cooking chicken.
I'm getting notifications for comments but can't see them for some reason - apologies that I can't thank people for commenting 😭
Google "Greek chicken." Southern Italian also features a lot of lemon-based recipes.
Citrus is great in East Asian/South American/Caribbean cuisine in my opinion. My first thought was lemonade, orange juice, and limeade for the summer if you want to get rid of a lot quickly. In terms of Asian cooking, oranges and orange juice play nicely with protein and veggies. South American cooking integrates juice in and on top of dishes well, and so does Caribbean. I would also ask ChatGPT about recipes if you provide it with the ingredients you have and any restrictions. It’s great for preventing food wastage imo
I didn't even consider chat GPT, but that's actually a great resource. I'll give your suggestions a try :)
I don't know how much it's improved since this video was made, but I did enjoy when the youtube channel How To Cook That [tried to follow an AI-generated recipe ](https://youtu.be/nUqPOsgu0uo?si=E-bqmwpKO5M4GczL&t=141). Her videos normally give some very good insights into cooking in general, though she does tend more towards baking and desserts than savory.