I made this recipe with a bone in turkey breast, but it could easily be made with chicken as well for a more affordable (and easier to find) option. Unfortunately, I am allergic to chicken, so I get excited when I find a small cut of turkey like this in our local store.
1 bone in turkey breast
4 large lemons
2 sprigs of fresh rosemary
salt & pepper
1.Preheat oven to 375 degrees F.
2. Use a fine cheese grater to get the zest off all of the (washed) lemons.
2. Juice all of the lemons.
3. Finely chop rosemary leaves.
4. Place turkey breast in casserole dish, and pour lemon juice over turkey.
5. Sprinkle top of turkey breast with lemon zest, chopped rosemary, and a sprinkling of salt & pepper.
6. Cook covered in preheated oven for approximately an hour and a half. Time will vary depending on the size of the meat you are using. The important thing is to cook it until the inside reaches a minimum of 165 degrees F.
7. Halfway through the cooking time, take out and baste turkey with juices from casserole dish. At this point, I also added in the frozen green & yellow beans (preserved from our garden!).
That’s it! This was a super easy dinner, and the turkey came out so delicious and juicy. 🙂
One of my husband’s friends from work has an amazing lemon tree that produces tons of mature, huge lemons. Our baby lemon trees cannot keep up with the volume that this mature tree produces. Luckily for us (and my crazy pregnancy citrus cravings), the owner of the lemon tree is very generous with the lemons and always sends some home with my husband for me. 🙂 One of my favorite things to do with all of the lemons is to make tons of homemade lemonade. I don’t like to use a lot of sugar when making lemonade, so I found a way to make it with just the tiniest bit of sugar.
I start with about 6 large lemons, and scrub them well to remove any dirt. This step is important since the lemon zest is an important part of the recipe. If you are using smaller lemons, you should increase the number of lemons that you use.
Start by peeling the zest off the washed lemons using a vegetable peeler. Be sure to just peel off the zest, avoiding the white pith which is bitter tasting.
You will need approximately two cups of peeled lemon zest. Put the strips of lemon zest in a small pan along with 6 cups of water, and 6-10 tablespoons of sugar (adjust according to how sweet or tart you want it – add more if you want it really sweet). Bring to a low boil and cook covered on a medium-low flame for approximately two hours. After enough time has passed, the water will be infused with the natural sweetness from the lemon zest, and the water will be tinted yellow. Once finished, allow the syrup mixture to cool to room temperature before using.
Juice the 6 lemons used above to use for the lemonade.
Once cooled, pour the lemon syrup mixture into a large canning jar. This will make several batches of lemonade, and can be stored in the fridge for a few months. To make the lemonade, mix together 1/2 cup of the lemon syrup, juice from the 6 lemons, and approximately 6 cups of cold water. You can add more or less syrup and water to adjust to your own personal taste preference. That’s it! It’s really easy, and uses only a minimal amount of sugar for each glass of lemonade!
One of my favorite snacks…Just like the awesome street vendors sell. I miss getting those little bags of produce from street vendors since there aren’t any in the area we live. I love slicing up some peeled cucumber, and sprinkling them with some lemon juice, salt, and chili powder. So easy and so tasty!