The Roanoker - January/February 2019 - 23

Lemon
Chicken Caesar
6 servings

2 hours

 1 stick (1/2 cup) butter
 16 ounce Classic (creamy)
Caesar salad dressing (I
like Kraft brand for this
recipe)
 1 tablespoon fresh lemon
juice
 18 Peperoncino and 1 cup
of the juice from the
Peperoncino jar
 2 pounds boneless skinless
chicken breasts
 .87 ounce package chicken
gravy mix
 ½ cup marinated roasted
red peppers, chopped
 Parmesan cheese, capers
and thin lemon slices for
garnish
 Rice or angel hair pasta for
service

BECKY ELLIS

Melt butter in slow cooker that
has been set on high heat.
Add Caesar salad dressing,
lemon juice, Pepporncini
and juice, chicken gravy mix
and marinated roasted red
peppers. Stir to combine
these ingredients. Add chicken.
Spoon sauce over the chicken.
Cover and cook on high for 2
hours or until the chicken is
completely cooked and tender.

LEMON CHICKEN CAESAR

To serve: Place chicken covered
with sauce in an oven-proof dish.
Sprinkle with parmesan cheese
and capers. Garnish with some
thin lemon slices. Broil to melt
the cheese and lightly char the
lemon slices. Serve over rice or
angel hair pasta.

Gremolata

Makes 1 cup

 1 small bunch fresh parsley,
washed and dried,
chopped fine
 1 clove garlic, minced
 2 tablespoons fresh lemon
juice
 Zest of one small lemon

 21/4 ounces pine nuts
browned in 1 tablespoon
melted butter
 ½ teaspoon prepared
horseradish (or more to
taste)
 1/8 teaspoon salt
 Good grind of freshly
ground black pepper
Place all ingredients in mixing
bowl and stir to combine. Take
a pair of kitchen scissors and
chop the mixture with the
scissors in the bowl to make
sure that the mixture is very
finely chopped. Cover bowl and
chill until service.

WRITER NOTES:
MEYER LEMONS
ARE SOLD AT
FRESH MARKET.
YELLOW SUGAR
CRYSTALS ARE
SOLD AT THE
COOK'S NOOK.
LEMON OLIVE
OIL IS SOLD AT
OLIVETO ARTISAN
OLIVE OILS AND
VINEGARS. I

And now to the juice of the matter.

A little squeeze of lemon is perhaps the quickest way to zest up your meals this winter.
Here are some tips to make your meals zesty:
1.

2.

3.

TheRoanoker.com

Purchase an electric juicer. It so much
easier and less messy than squeezing juice
by hand. I like the Juiceman juicer. It also
makes fabulous juice from fresh oranges.
Freeze fresh lemon juice in ice cube
trays. One frozen lemon cube equals 2
tablespoons lemon juice.
Before you juice the lemon, zest it and
freeze the zest in a small plastic bag for
later use.

4.
5.

Drizzle lemon olive oil over pasta and
salads for a little extra zesty flavor.
Make Gremolata, a zesty Italian herb that
brightens up dishes with citrusy flavor.
Keep it in the fridge to serve with wintery
stewed dishes such as Ossobuco and lamb
shanks (add mint to the Gremolata to serve
with lamb), roasted vegetables, grilled fish
or any dish where you'd like a burst of fresh
flavor. Reminds me of a zesty pesto.

JANUARY/FEBRUARY 2019

23
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The Roanoker - January/February 2019

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