Herb Lemon Basting Sauce Food

LEMON HERB MARINADE

Steps:

• In shallow glass dish or resealable food-storage plastic bag, mix all ingredients. Add about 1 lb meat; cover dish or seal bag, and refrigerate at least 20 minutes but no longer than 24 hours, depending on type of meat.
• Remove meat from marinade; discard marinade. Cook meat as desired.

LEMON-HERB SAUCE

Steps:

• Whisk together mayonnaise, sour cream, lemon juice, and parsley, dill, or cilantro. Season with salt and pepper.

LEMON-HERB BUTTER-BASTED CHICKEN

Steps:

• Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
• In a small pan over medium heat, melt butter. Stir in sauce mix and lemon juice. Cook 1 minute. Remove from heat; set aside.
• Rinse chicken with cold water and pat dry. Season with garlic salt and lemon pepper, to taste.
• ON THE GRILL: Grill chicken on preheated, oiled grill for about 6 to 8 minutes per side, or until done, basting every few minutes.
• INDOOR: Preheat broiler. Prepare chicken and basting sauce as directed. Place chicken on foil lined baking sheet or broiler pan. Broil chicken for about 15 minutes per side basting with butter sauce every 5 minutes.

LIGHT LEMON SAUCE WITH HERBS

Steps:

• Place mayonnaise in a small saucepan. Gradually add broth, whisking until smooth. Heat over medium-low heat, whisking constantly, until heated through but not bubbling, about 2 minutes. Remove from heat and stir in mustard, oil, lemon juice, parsley, tarragon, chives, chervil and pepper. Serve warm.

HERB-LEMON BASTING SAUCE

Steps:

• 1. In small bowl, combine all ingredients mix well.2. Brush over poultry frequently during baking or grilling. If desired, bring any remaining sauce to a boil serve with poultry.Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 70 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 0 mg 0% * Total Carbohydrate: 1 g 1% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 4% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1 1/2 Fat

CHICKEN BREASTS WITH HERB BASTING SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
• Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
• Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.

LEMON-HERB BUTTER-BASTED CHICKEN

Steps:

• Preheat broiler.
• In a small pan over medium heat, melt butter.
• Stir in sauce mix and lemon juice, cook 1 minute.
• Remove from heat; set aside.
• Rinse chicken with cold water and pat dry. Season with garlic salt and lemon pepper.
• Place chicken on foil lined baking sheet or broiler pan.
• Broil chicken for about 15 minutes per side basting with butter sauce every 5 minutes or until desired crispness and color.
• Serve with a crisp salad, lemon chicken soup, lemon garlic broccoli etc.
• Enjoy! ;).

SIMPLE LEMON HERB CHICKEN

Steps:

• Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
• When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

GRILLED VEGETABLES WITH LEMON, THYME AND MUSTARD BASTING SAUCE

Steps:

• Combine all ingredients in heavy medium saucepan. Whisk over medium heat until butter melts and sauce is well blended. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cool. Whisk over low heat to rewarm before using.)
• Arrange corn pieces, eggplant rounds and onion wedges in single layer on large baking sheet. arrange bell pepper strips, zucchini spears, asparagus spears and carrot slices in single layer on another large baking sheet. Transfer 1/2 cup sauce to small saucepan and reserve for dipping. Brush both sides of vegetables lightly with some of remaining basting sauce.
• Prepare barbecue (medium-high heat). Grill Corn, eggplant and onion until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to small platter as vegetables finish grilling. Tent with foil to keep warm.
• Grill bell peppers, zucchini, asparagus and carrot until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to same platter, arranging alongside other vegetables. Season all vegetables with salt and pepper. Garnish with fresh herb sprigs and lemon.
• Place pan with reserved 1/2 cup sauce over low heat or at edge of barbecue and whisk sauce until warmed through. Transfer to small bowl. Serve vegetables, passing warm dipping sauce separately.

HONEY LEMON HERB SAUCE

Steps:

• Crush the rosemary- either a mortar and pestle or a coffee grinder work well.
• Combine all ingredients.