Lemontarragondip Recipes
ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP
Provided by Rachael Ray : Food Network
Categories side-dish
Time 9m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.
LEMON-TARRAGON DIP
This is an adopted recipe. That I tweeked. SUGGESTED DIPPERS: Seafood, Turkey, French Bread, Fennel, Cucucmbers, Yellow and Green sliced Zucchini, Carrots....
Provided by Rita1652
Categories Vegetable
Time 5m
Yield 1 cups of dip, 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix all the ingredients, blending well.
- Cover and chill.
TARRAGON CHICKEN WITH LEMON
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Heat a medium-large skillet over high heat. Add the olive oil. Season the chicken all over with salt and pepper, and lay the pieces in the pan rounded-side down first (the side that had the skin). Cook the chicken, turning only once, until golden brown on both sides, about 5 minutes. Transfer chicken to an oven-proof dish, reserving the skillet. Place the chicken to the oven and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 170 to 75 degrees F, about 15 minutes.
- Meanwhile, pour the vermouth into the reserved skillet, scraping up any browned bits that cling to the pan with a wooden spoon, and cook over medium heat until the liquid reduces by about half. Add the chicken broth and continue to cook until slightly thickened.
- In a small bowl whisk a teaspoon or so of cold water with the cornstarch, then whisk the mixture into the broth and bring to a full boil. Remove from heat and add the zest, lemon juice, and tarragon. Season with salt and pepper, to taste.
- Remove the chicken from the oven. Pour any pan drippings from the chicken into the sauce and stir to combine. Divide the chicken pieces between 4 plates. Pour the sauce over the chicken and serve.
Nutrition Facts : Calories 256 calorie, Fat 10 grams, SaturatedFat 2 grams, Carbohydrate 3 grams, Protein 35 grams
LEMON-TARRAGON CREAM SAUCE
When I was about eight, this sauce was "invented" by me with a little "help" from Mom. It's luxurious and velvety over pasta, especially fettucine.
Provided by Mmmm Tasty
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, saute garlic in butter until the garlic begins to brown.
- Add the Riesling.
- Mix, add the cream, and, lowering the heat, reduce the sauce for 10 minutes.
- Add the lemon and tarragon and cook for 5 minutes more.
- Add salt and pepper to taste.
- Serve over fettucine.
Nutrition Facts : Calories 122.8, Fat 11.6, SaturatedFat 7.2, Cholesterol 36.6, Sodium 43.4, Carbohydrate 2.7, Sugar 0.2, Protein 1.2
LEMON TARRAGON BUTTER
Tarragon is a native herb of central Asia and was brought to Spain by the Moors. It has been an important ingredient to French cooking since the 16th century.-Michelle Clair, Seattle, Washington
Provided by Taste of Home
Time 5m
Yield 1/2 cup.
Number Of Ingredients 5
Steps:
- Beat all ingredients until blended. Shape into a log; wrap in plastic. Refrigerate up to 1 week or freeze up to several months.
Nutrition Facts : Calories 103 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 110mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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