Lemon Squares

Last weekend I went to a farm stand in Moss Landing and bought tons of awesome fruits and veggies. I also picked up some huge Meyer Lemons. I have been pretty much bed ridden this past week due to my back and was trying to think of a way to use these before they went bad. When life gives you lemons, make .... lemons squares!

Now, to find or create a gluten free lemon square recipe. Hmmmm. I did some searching online and couldn't find one I wanted to try. I looked at my flour supply and realized I'm a bit low on all that they are requiring anyway. Not a good start to my plan of making lemon squares.

I had a package of Bob's Red Mill - All Purpose Flour, and an old Betty Crocker Cookbook. I found a recipe for lemon squares and decided to just adapt that recipe with the flour I had on had. Nothing fancy or anything. I have to say they turned out pretty darn good!

Gluten Free Lemon Squares

1 cup of Bob's Red Mill - All Purpose Baking Flour

1/2 cup of butter, softened

1/4 cup powdered sugar

1/2 teaspoon Xantham gum

3 teaspoons of lemon zest

3 table spoons lemon juice

1/2 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

Powdered Sugar

Heat oven to 350 degrees. Mix flour, butter, powdered sugar and 1 teaspoon of lemon zest. Press in un-greased square pan (I lined mine with parchment paper), 8x8x2. building up 1/2 inch on the sides.

Bake the crust for 20 minutes. While the crust is baking, mix the remaining ingredients in an electric stand mixer on high speed for three minutes until light and fluffy. Pour over the hot crust.

Bake an additional 30 minutes or until no indentation remains when touched lightly in the center. Cool completely in pan on wire rack. Dust with powdered sugar. Cut into 1 1/2 inch squares.

Chicken Picatta

Again I did some searching for Chicken Picatta recipes.  The chicken is usually dredged in flour but seeing as this is GF I decided to use sweet white rice flour.  I followed a standard Picatta recipe with the oil, butter, lemon and capers and this is what I came up with:

Chicken Picatta:

Salt and Pepper

2 Chicken Breasts - butterflied

1 Cup Sweet White Rice Flour

5 Tbls Butter

4 Tbls Olive Oil

1/4 Cup Lemon Juice (Fresh)

1/2 Cup Chicken Stock

1/4 Cup of Capers rinsed and drained

1/4 Cup Fresh Parsley chopped

Season the chicken breast with salt and pepper then dredge in the rice flour.  Shake off any access flour.  In a large skillet heat 2 tbls of butter and 3 tbls of oil, when it starts to bubble/sizzle add one of the chicken breasts.  Cook for three minutes on each side.  The chicken should have a nice golden brown color.  Remove chicken and keep warm on a plate.  Add an additional 2 tbls butter and one tbls of oil, repeat the same process with the chicken.  Once chicken is done keep it warm on a plate with the other chicken breast.  In the pan add the lemon juice, chicken stock and capers, whisk well and bring to a boil.  Add the chicken breasts and any juices from the plate.  Simmer for five - seven minutes.  Remove chicken again and place on a serving platter.  Add the remaining butter to the pan and whisk well.  Pour the sauce over the chicken and top with parsley.

Serve with green beans, roasted potatoes or mashed potatoes.

Lemon Herb Roasted Chicken and Green Bean Asparagus Salad

Roasted Chicken with Green Bean Asparagus Salad

Roasted Chicken

2 pounds of chicken legs (about two pieces, skin on)

1 Meyer Lemon

1/2 teaspoon sat

1/2 teaspoon black pepper

3 cloves of garlic minced

1/2 teaspoon Oregano

1/2 teaspoon Parsley

1/2 teaspoon Dill

4 tablespoons good olive oil

Place the last seven ingredients in a zip lock bag. Cut the lemon in half. Cut two 1/4 inch slices of the lemon and place to the side.  Squeeze the lemon into the bag with the rest of the ingredients and mix well.

Lift the skin of the chicken slightly with out tearing it.  Under the skin place one of the lemon slices and about a 1 teaspoon of the marinade.  Place the chicken in the bag and marinade for a three to four hours.

Preheat oven to 425 degrees.  In a non stick skillet on medium high heat brown the chicken legs (about one minute on each side).  Place chicken and remaining marinade and lemon slices in an oven proof baking dish.  Bake for 25-30 minutes.

Green Bean Asparagus Salad w/ Mustard vinaigrette


1 pound fresh green beans

1 pound fresh asparagus

1/2 of a red or white onion sliced thinly

1/3 cup toasted walnut pieces

1/8 cup pomegranate seeds

Vinaigrette

2 cloves of garlic minced

1/2 teaspoon apple cider vinegar

1/8 cup fresh lemon juice

1 tablespoon Dijon mustard

1/8  teaspoon of  Oregano

1/8 teaspoon Parsley

1/8 teaspoon Dill

1/4 cup good olive oil

Salt and Pepper to taste

Whisk all the ingredients together until well combined.

Cut the green beans and asparagus in 1 inch pieces.  Boil in salted water for 2-3 minutes until they are bright green and maintain a crunch.  Run under cold water to stop the cooking.  Set aside

In a large bowl combine onion, green bean, asparagus and the toasted walnuts.  Add the mustard vinaigrette and  mix until evenly coated.  Top with pomegranate seeds.