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Grilled Chicken with Lemon-Caper Sauce

July 3, 2015 by Brett Youmans Leave a Comment

Easy summertime grilling recipe with a few simple ingredients. Grilled Chicken with Lemon Caper Sauce | GreenThumbWhiteApron.com

Listen up you guys.  If you’re turning on the oven this time of year you’re doing it all wrong.  Cooking over open flames is what summer is all about. And for those of you who can’t have a grill because of rules and regs where you live, I know you … [Read more...]

Filed Under: Food, Garden, Grilling, Popular Posts Tagged With: chicken, Grilling, lemon, Summer

Lemon-Rosemary Olive Oil Pound Cake with Tart Lemon Glaze

May 19, 2015 by Brett Youmans 4 Comments

Having spent my youth in South Carolina where just about everybody can whip up a pound cake without even looking at a recipe, I know a good one when I see it. This one's no exception --- deliciously moist, perfect texture, and is super easy to make. Bundle up in some wax paper like these for a perfect holiday or housewarming gift! Scroll down for recipe! GreenThumbWhiteApron.com

If you grow only one herb this year, make it Rosemary.  Whether in a pot on your sunny windowsill or thriving in your backyard herb garden, Rosemary is quite hardy making it one of the easiest plants to grow.  This woody herb can be used in both … [Read more...]

Filed Under: Food, Garden, Popular Posts Tagged With: Cake, Desserts, lemon, Pound Cake, recipe, Rosemary, Sweet Treats

Easy DIY Preserved Lemons

April 18, 2015 by Brett Youmans 4 Comments

A popular ingredient in Moroccan, Middle Eastern, and North African cooking, preserved lemons are easily made by soaking fresh lemons in a salt and lemon juice brine for a few weeks until the skins are supple and tender. This technique pickles the fruit creating a versatile accompaniment for many dishes. Chop them up and add to vinaigrettes and dips, roast them with chicken or fish, or toss them with spring veggies and warm pasta for a perfect seasonal meal. Easy DIY Preserved Lemons | GreenThumbWhiteApron.com

Have you tried preserved lemons? A popular ingredient in Moroccan, Middle Eastern, and North African cooking, preserved lemons are easily made by soaking fresh lemons in a salt and lemon juice brine for a few weeks until the skins are supple … [Read more...]

Filed Under: Food, Popular Posts Tagged With: condiments, lemon, Preserved Lemons, recipe, Side Dish

Lemon Cream Pavlovas

March 30, 2015 by Brett Youmans Leave a Comment

The meringue has a perfectly crisp exterior while the inside is gooey and marshmallow-like. It’s topped with a lemon cream made by combining whipping cream and a little bit of the lemon curd. Finally, it gets topped off with a dollop of the curd. They actually look like sunny side up eggs! Easy recipe below or at GreenThumbWhiteApron.com

Looking for a perfect Easter dessert?  Take a look at these Lemon Cream Pavlovas!  Don’t let the the name pavlova scare you off — it’s just a fancy name for meringue topped with stuff.  By stuff I mean cream and fruit.  The dessert is believed to … [Read more...]

Filed Under: Food, Popular Posts Tagged With: Desserts, Holiday, lemon, lemon curd, Meringue, Pavlova, Recipes

Olive Oil Lemon Curd

March 24, 2015 by Brett Youmans 5 Comments

Fruit curd is a delicious intensely-flavored spread that’s a perfect alternative to traditional jams usually served with breads, muffins, and scones. Traditionally made with butter, I wanted to create a healthier alternative using olive oil. What I didn’t expect was how much the olive oil would actually improve the taste and overall texture of the curd. Recipe and How-To.

Happy spring!  On the first day of spring here in my neck of the woods it snowed.  6 inches!  Really Mother Nature?  Is that how you want to play? It was, however, probably to prettiest snow of the entire winter.  Light and fluffy, it flocked the … [Read more...]

Filed Under: Food, Popular Posts Tagged With: Desserts, lemon, lemon curd, recipe

Chicken Cam
Welcome to Green Thumb White Apron! I’m Brett — avid gardener, recipe developer, crafter, renovator, traveler—and I love to share. Join me as we grow, eat, make, see, and do something. Together! read more →
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Popular Posts

Beets are one of the first things I get planted in the garden every year. Depending on the variety, they’re ready from seed to table in about 60 days. While we mostly associate this versatile vegetable with its deeply hued taproot, did you know the leaves are also edible? As they grow to maturity in the garden, I enjoy clipping the leaves for fresh crisp salads and quick stir-fry dishes. GreenThumbWhiteApron.com
Garden Salad Gin & Tonic | GreenThumbWhiteApron.com
Cucumber tendril climbing up a rusted metal trellis. GreenThumbWhiteApron.com
Photo of jelly jars filled with Lavender-Strawberry Jam Spritzer Cocktail. We make strawberry jam every year and always have it on hand so it seemed natural to use it as a sweeter in this cocktail. When mixed together with a bit of lavender syrup, vanilla infused vodka, and club soda, you’ve got something quite special. GreenThumbWhiteApron.com
Strawberry blossoms are an indication of a heavy crop this year.
Perfect Steamed Eggs! The only sure-fire trick is to use old eggs. As eggs age, they gradually lose moisture through the pores in their shell and the air pocket at the tip expands. The pH of the whites also changes, going from a low pH to a relatively high pH, which makes them adhere less strongly to the shell. Farm-fresh eggs will always be tricky to age. Ideally, buy your eggs a week or two before you plan to boil them and let them age in the fridge.

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