lemon ginger

Enjoyed as a fruit salad or served over pound cake, this berry salad gets a sweetly spiced flavor boost from Lemon Ginger Sugar and Spice Blend.

Creamy Lemon Ginger Berry Salad

oz cream softened

vanilla yogurt

Lemon Ginger Naturally Flavored Sugar And Spice Blend

strawberries

blueberries

raspberries

step 1

Beat cream cheese, yogurt and Lemon Ginger Sugar and Spice Blend in medium bowl until smooth. Gently stir in berries. Cover. Refrigerate until ready to serve.

step 2

Serve alone or over pound cake, sprinkled with additional Lemon Ginger Sugar and Spice Blend, if desired.

Sultry ginger, tangy lemon, hot chiles and sticky honey are a great combo and you should have a supply of them in the kitchen to turn simple chicken into something rather special for those lazy, cozy evenings.

Lemon Ginger Chicken

chile (hot pepper) flakes (optional)

(2.5 cm) piece of ginger (finely chopped)

soy sauce (tamari, or coconut aminos)

chicken

(12 oz) red onions (peeled and quartered)

lemon (zested then sliced into rings, preferably organic)

(1/2 oz / 14 g) butter

honey

vegetable oil

shallot (sliced)

garlic

greens

Water

Salt and pepper

chile flakes

rice (for serving)

In a small bowl, mix together the dried chiles, if using, the ginger, and the soy sauce.

Marinate

Place the chicken pieces in a re-sealable bag or container, pour in the marinade, and toss to coat. Refrigerate for at least 6 hours, or up to 24 hours.

Preheat

Arrange

Dump the chicken pieces and marinade into a large roasting pan and arrange in a single layer with 1 to 2 inches (2.5 to 5 cm) of space between each piece of chicken. Add the onion quarters, then arrange the lemon slices in between the pieces of chicken.

Roast

Roast, basting halfway through, until the chicken starts to brown and become tender, about 35 minutes.

Spoon

Spoon any juices from the roasting pan into a small saucepan, then return the chicken to the oven.

Reduce

Set the saucepan over medium-low heat and add the butter, honey, and lemon zest. Bring to a gentle boil and let bubble until the sauce has reduced by a third, 5 to 10 minutes.

Cook

Remove the chicken from the oven and pour the honey sauce evenly over the chicken. Return to the oven and cook until the chicken is cooked through, with an internal temperature of 165°F (74°C), and the skin is caramelized, 5 to 10 minutes. It’s ok if the internal temperature is significantly higher at this point. Remove from the oven and let rest for 5 minutes before serving.

Make the lemon ginger chicken

Warm

In a medium skillet over medium heat, warm the butter and oil. Toss in the shallot and cook until just beginning to color, 2 to 3 minutes.

Add the garlic and cook for 30 seconds, stirring to keep it from burning. Toss in the sliced vegetables and a splash of water. Season with salt and pepper. Cook the vegetables, stirring constantly, until just tender, about 5 minutes.

Serve

Serve the chicken with an option of more dried chiles or chile oil, steamed rice, and vegetables.

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Creamy Lemon Ginger Berry Salad

Lemon Ginger Chicken

Top 2 lemon ginger recipes from across the web

The most viewed lemon ginger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Lemon Ginger Berry Salad

Lemon Ginger Chicken

The most viewed lemon ginger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine