When Life Gives You Lemons
you make some fun and yummy smelly things!
Lemons not only create some delicious desserts and main courses for my tummy but are incredibly useful, too! Lemons are an ingredient in many homemade cleaning solutions because they can naturally sanitize, deodorize, whiten, and brighten all sorts of objects and surfaces around your house. Here’s what this little citrus fruit can do!
- Dry lemon peels and grind to freshen the fridge and add to baked goods.
- Dip half a lemon into a small dish of kosher salt, and get scrubbing those water stains off of your shower doors.
- Scented Cleaning Vinegar: Add peels to Mason jar, add heated vinegar and (patiently!) let sit for 24 hours. Strain and clean away!
- Add lemon juice and cream of tartar together to help scrub away permanent marker on clothes!
- Squeeze some lemon juice in holes to keep pesky bugs out!
- Freshen your garbage disposal with used lemons!
- Mix 1 Tbsp lemon juice with 8 oz water to clean your fresh fruits
- Clean and sanitize your cutting boards by rubbing a half of a lemon over top and place in sun to dry. Rinse clean.
- Lemons are also used for my two favorite dishes! Check them out here!
Prep: 5 minutes • Cook: 25 mins
Total Time: 30 mins • Yield: 4 servings
1/2 teaspoon kosher salt plus more for seasoning
1/4 teaspoon black pepper plus more for seasoning
1/2 cup all-purpose flour
lemon zest from one lemon
1/3 cup fresh lemon juice (1-2 lemons)
1/2 cup chicken broth
1/4 cup capers drained and rinsed
1/4 cup extra virgin olive oil
2 sprigs thyme
2 tablespoons unsalted butter
1 teaspoon chopped parsley
Optional: Add 1/4 cup of dry white wine to the sauce and simmer for an additional minute before serving.
1.To ensure even cooking, cut the chicken breasts in half lengthwise to create 4 total portions. Season both sides of chicken pieces with salt and pepper.
2.In a shallow bowl combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Dredge chicken breasts in the flour mixture shaking off excess, transfer to a plate.
3.In a medium bowl combine lemon zest, lemon juice, chicken broth, and capers. Set aside.
4.Heat a large 12-inch skillet on medium-high with olive oil. When the oil is hot and begins to shimmer, carefully add chicken to the pan. Do not move once you put in pan. Cook until lightly browned and the thickest part of the meat reaches 160°F, about 3 minutes; flip and brown another 3 minutes. Remove and transfer to a plate.
5.Add lemon caper sauce and thyme sprigs to the same pan used to cook the chicken. Bring liquid to a simmer over medium heat. Scrape down the brown bits from the pan and whisk until dissolved into the liquid. Reduce by 3, about 2 to 3 minutes.
6.Return chicken to the pan and simmer over medium-low heat for 5 minutes, flipping halfway through. Transfer chicken to a serving dish. Remove and discard the thyme.
7.Over low heat, vigorously whisk 2 tablespoons of butter into the sauce. Taste and season with more salt and pepper as desired. Pour the sauce over top of chicken. Garnish with lemon wedges and parsley. Enjoy with some garlic grilled ciabatta bread, too!
2 eggs and 1/2 cup vegetable oil
1 lemon, for juice and zest
1.Mix cake mix with 2 eggs and 1/2 cup of vegetable oil.
2.If you’re using lemon mix, add zest only or it will be too lemony (even better!). For white mix, add both lemon zest and lemon juice.
3.Scoop (a tablespoon size) and drop onto a baking sheet.
4.Bake at 350°F for a total time of 8-10 minutes, or until they are cooked through. Be careful not to overcook!
5.Dust with powdered sugar or top with glaze or frosting once the cookies have completely cooled.