Lemon Dill Green Beans

According to Google today is Albert Szent-Gyorgyi’s birthday. Who is that you might ask? Well he is the man who discovered Vitamin C and to celebrate here is a recipe for Lemon Dill Green Beans!

Ingredients
1lb green beans, trimmed
3 TSP chopped fresh dill
1 TBSP minced spring onion (green onion)
1 TBSP extra-virgin olive oil
1 TBSP lemon juice
1 TBSP mustard
Salt and pepper to taste

Steam green beans 5-7 minutes until tender but still crisp.

Mix all other ingredients in a large bowl. Add green beans when finished cooking and allow to sit for 10 minutes to absorb flavours. Serve and enjoy!

Orange Chipolte Chicken

Let’s face it, our summer days are numbered, so let’s get our there and do a little grilling while the evenings are still mild! This is a great marinade that I like to use on all kinds of chicken pieces. If you are doing a variety of pieces (legs, thighs, breasts, etc) just make sure they are about the same size so that they will all be finished cooking around the same time.

Ingredients
4 pieces of chicken – cut of your choice, skin removed.
Zest and juice of one orange
2 TBSP balsamic vinegar
2 TBSP Olive Oil
1 clove of minced garlic
2 TSP dried oregano
1/2 TSP chipolte chili powder (or any chili powder you happen to have)
Pinch of salt and pepper

Mix all ingredients together and pour over chicken in a glass dish. Cover and place in the fridge for 30 minutes to 4 hours. Grill on the BBQ until the chicken reaches an internal temperature of at least 170 degrees.

Peach Ice Cream

Peaches are out and in season in Ontario and we should take advantage! Here is an ice cream recipe that you can easily make without an ice cream maker. Though if you do have an ice cream maker just pop this recipe in and follow the directions that came with it.

Ingredients
4 ripe peaches
1/2 cup each lemon juice and sugar
1 cup milk
3/4 cup sugar
2 cups heavy whipping cream

Wash and mash peaches. mix with lemon juice and first amount of sugar in a small air tight container. Chill in fridge for 2 hours.

Mix milk and sugar together, dissolving sugar in a wide air tight container. Metal mixing bowls work best as they freeze well, but plastic will work too. Add juices from peach mixture. Stir in heavy cream. Place in the fridge for one hour. Once chilled place in freezer for 30 minutes.

Beat with an electric mixer until smooth.

Place back into the freezer for 40 minutes. Then beat again. Repeat the 40 minute freezer, then beat cycle 3 times. The more you beat it the softer it will be. If you like hard ice cream feel free to freeze after the first time you beat it.

During your last session with the mixer, add the peaches. Usually after a couple of hours of freezing so they don’t just sink to the bottom.