Intersting Facts About Lemons

Intersting Facts About Lemons

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Lemon juice has been very useful in solving various digestion related problems. When mixed with warm water, it can give relief from heartburn, nausea, bloating, belching and parasites. Regular intake of lemon juice can take care of constipation problem, by clearing the accumulated bowels. Lemon is also helpful for the liver as it helps the liver in producing more bile, which can in turn speed up the process of digestion.

When Life Gives You Lemons … Some Lemony Tips to Use

  • A room      temperature lemon will yield more juice than a cold one.
  • Fresh lemon      juice can be frozen in ice cube trays and saved for later use.
  • Meat can be      tenderized by marinating it in lemon juice.
  • Put lemon      wedges inside a chicken and bake for a tasty meal.
  • Squeezing      lemon juice on steaming vegetables will keep the colors bright.
  • When using      the lemon peel, such as for lemon zest, wash it thoroughly first.
  • Lemons can      be kept in a refrigerator crisper for about four weeks.
  • Lemons with      green tinges will be more sour, as they haven’t fully ripened yet.
  • Did you know      that one lemon tree can grow 3,000 lemons in one year?

The Meyer lemon, is a citrus fruit native to China thought to be a cross between a true lemon and either a mandarin or common orange. The Meyer Lemon is a favorite of chefs and gourmets. It is slightly sweeter than the classic commercial varieties (Eureka and Lisbon). Its soft skin develops an orange hue when fruit is fully ripe, and its distinctive, mystical flavor combines lemon with a hint of tangerine. It is easy to grow, compact, and notoriously prolific in its blooming and fruiting. The tree often flowers twice a year, such that both fruit and flowers can be present all year long. What’s more, it does not need a lot of heat to ripen the fruit. Check this out The Best Damn Lemon Cake

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Thyme, Celantro, Oregano, Garlic Grilled Chicken

Thyme, Celantro, Oregano, Garlic Grilled Chicken

The spring brings some of my favorite things asparagus, winter hardy herbs popping into life. I love cooking a whole chicken stuffed, no jammed packed, with fresh thyme, orange, garlic and lemon wedges. I love cooking with the fresh herbs and have no objection to picking out the leaves and stems before using. So I was off to the garden to pick a handful of this and that.  This is the kind of meal you can use over and over in salads, sandwiches and other dishes throughout the week you can even freeze a chicken breast or two for a quick meal later on.

This can actually be made with rosemary or any other herbs you might have ready to pick.

Ingredients

  • 6 skinless boneless chicken breast
  • A handful of oregano maybe 1/4 cup chopped
  • A bunch of sprigs of thyme leaves only
  • A handful of celantro about 1/2 cup chopped
  • 1-2 cloves of garlic smashed in 1 tsp. kosher salt
  • Juice of one lemon
  • Juice of one lime
  • 1-2 Tbsp. Olive Oil
  • Fresh ground pepper

How

In a plastic bag combine all ingredients and cover chicken

Place in refrigerator for at least at an hour turning occasionally

Grill on medium heat for about 6-8 minutes preside until it is about 164-50

Remove from heat loosely cover and let sit for 3-5 minutes before slicing or severing.

Ingredients  Let's Eat

We served this with mashed sweet potatoes, broccoli. and apples and cinnamon roasted on the grill in tin foil.

We go about 4 oz. of protein about half a breast each and pile up on the veggies.