Lemon Garlic Cilantro Stuffed Tomatoes Recipes

LEMON AND GARLIC BAKED CHICKEN

Steps:

• Whisk together the olive oil, lemon juice, garlic powder, salt and pepper in a small bowl. Add the chicken pieces to a large resealable plastic bag and pour the marinade over the top. Seal the bag, removing as much air as possible, and massage the marinade around the chicken to coat evenly. Refrigerate for at least an hour and up to overnight.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the marinade and transfer, skin-side up, to a large cast-iron skillet. Pour half the marinade all over the chicken in the skillet. Sprinkle the chicken with a generous pinch of salt and pepper. Roast until the chicken is deeply browned, the meat is cooked through and the juices run clear, about 40 minutes. (An instant-read thermometer inserted in the thigh, avoiding bone, should read 165 degrees F.) Remove the chicken to a platter and let rest while you make the sauce.
• For the sauce: Melt the butter in a saucepan over medium heat. Whisk in the honey, oregano, garlic, lemon juice and zest and 1/4 cup skimmed drippings from the skillet and bring to simmer. Taste and season with salt and pepper, and if too tangy, add a bit more honey. Pour the sauce over the chicken, then garnish with the pimientos, chopped parsley and lemon wedges and serve.

LEMONY SHRIMP & TOMATOES

Steps:

• In a large bowl, whisk lemon juice, oil, garlic and lemon zest until blended. Add shrimp; toss to coat. Let stand 10 minutes., Place arugula, green onions, yogurt, milk, vinegar, mustard, sugar and 1/4 teaspoon salt in a food processor; process until smooth., On 4 metal or soaked wooden skewers, alternately thread shrimp and tomatoes. Sprinkle with pepper and remaining salt., Grill, covered, over medium-high heat or broil 3-4 in. from heat 2-3 minutes on each side or until shrimp are no longer pink. Serve with sauce.

CILANTRO AND GARLIC POTATOES

Steps:

• Heat the oil in a deep-fryer to 375 degrees F (190 degrees C). When the oil is hot, add potatoes, and cook until golden brown, about 8 minutes. Drain on paper towels.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the cilantro and garlic; cook and stir for about 5 minutes. After draining the potatoes, add them to the skillet along with the cumin, lemon juice and salt. Stir to coat the potatoes, and serve.

ROASTED LEMON-GARLIC POTATOES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place potatoes in a 9x13-inch baking dish and season with garlic, sea salt, and pepper. Pour in water, oil, and lemon juice and mix for a few seconds with a wooden spoon to coat.
• Roast in the preheated oven for 40 minutes. Turn the potatoes and continue to cook until all sides are golden brown, about 25 minutes more.

LEMON, GARLIC, AND CILANTRO BAKED STUFFED TOMATOES

Steps:

• Preheat oven to 450.
• cut a very thin slice off both ends of each of the tomatoes to create 4 flat bottoms. Then cut each tomato in half.
• Use a melon ball scoop to remove the seeds and guts from the wide fleshy side of each tomato cup, creating just enough room to hold the filling.
• Season the inside of the tomato cavities with salt and pepper.
• In a small mixing bowl combine the ricotta cheese, lemon zest, cilantro, parsley, garlic, scallions and parmigiano-reggiano cheese. Season with salt and pepper.
• Add the egg yolk and mix thoroughly.
• Divide the filling among the 4 tomato cups, pushing it into the cavity with a rubber spatula or spoon.
• Drizzle olive oil into a baking dish. Arrange the stuffed tomatoes in the dish and bake for 15 to 17 minutes until lightly brown and cooked through.

LEMON, GARLIC, CILANTRO STUFFED TOMATOES.

Steps:

• Preheat oven to 400°F.
• Cut a very thin slice off both ends of tomatoes to create 4 flat bottoms. Then cut each tomato in half, making 4 cups. Use a melon baller to scoop the seeds and flesh from the tomato, leaving enough for the sides to hold their shape.
• Season tomatoes with salt and pepper.
• Combine ricotta, lemon, cilantro, parsley, garlic, scalions, parmigiano, and egg yolk.
• Divide between the 4 tomatoes, pushing into the cavities. drizzle olive oil over the tops and bake for 17 minutes until lightly brown and cooked through.