You know the old saying… “when life gives you lemons, make lemonade.” Well, we need a big ol’ batch of lemonade this year, don’t we?
We’re celebrating this March 31 holiday, National Oranges & Lemons Day, with recipes that feature these zesty citrus favorites – Lemon Artichoke Chicken and Orange Cheesecake.
The Lemon Artichoke Chicken recipe is a favorite around The Culinary Center of Kansas City. It makes dinner for four seem like a fancy meal even though it’s really quick and easy to prepare!
Our Orange Cheesecake recipe comes from CCKC Key Ingredient Libby Hawkins. (You may remember Libby’s Mom’s Refrigerator Rolls recipe she shared on the Kitchen Talk blog in 2019. #yum)
The secret to this cheesecake, Libby shares, is in separating the eggs. If you follow the directions below, you’ll enjoy a nice, light, fluffy cheesecake that is out of this world.
To serve, she recommends, put a slice on a plate and then very briefly (15 seconds) heat in the microwave to get an unbelievably light and airy result. Serve with a dollop of whipped cream, a mandarin orange slice and a sprig of mint. Cheesecake doesn’t get any better than this!
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6 tablespoons all-purpose flour, divided- 1 teaspoon freshly ground black pepper, plus more to taste, divided
- 4 (4-6 ounce) skinless, boneless chicken breast halves, cut into
- 1-inch strips
- ½ cup butter, unsalted, divided
- ½ cup green onions, chopped
- 2 cups chicken stock (preferably homemade)
- ½ cup dry white wine
- ¼ cup lemon juice, freshly squeezed
- 1 cup artichoke hearts, quartered
- Kosher salt to taste
- ¼ cup capers, for garnish
- ¼ cup chopped fresh parsley, for garnish
In a shallow dish, combine 4 tablespoons flour and 1 teaspoon pepper. Dredge chicken strips in flour mixture and set aside.
In a large skillet melt ¼ cup butter. Add onions and sauté for about 2 minutes or until softened. Add chicken to pan and sauté 3 to 4 minutes on each side or until lightly golden. Remove chicken and keep warm.
In the same skillet, add stock and wine, scraping bits off bottom. Bring to a boil and cook for about 5 minutes or until reduced by about half.
In a small bowl, combine remaining ¼ cup butter and 2 tablespoons flour. Whisk into sauce and stir until thickened. Stir in juice and artichokes. Season with salt and pepper. Add chicken and cook for about 5 minutes or until heated through.
To serve, fan chicken strips onto plate. Sprinkle with capers and parsley, for garnish. Makes 4 servings
CLICK HERE FOR A PRINTER-FRIENDLY RECIPE
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Crumb Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup melted butter
- 1/4 teaspoon cinnamon (optional)
Filling
- 3 (8 oz) packages cream cheese, room temperature
- 1 cup sugar
- 1 1/2 tablespoons grated orange rind
- 4 eggs separated, divided
- 2 tablespoons flour
- 1 cup light cream
- 1/8 teaspoon salt
Preparation
Preheat oven to 325 degrees. Grease the sides of a 9-inch spring form pan.
For the crumb crust, combine the graham cracker crumbs, sugar, melted butter and cinnamon in a mixing bowl. Press the crumb crust on the bottom and sides of prepared pan, reserving ¼ cup of the crumbs for topping.
For the filling, using an electric mixer, beat the cream cheese, sugar, and orange rind on medium until light and fluffy. Beat in egg yolks. Blend in flour and light cream.
Beat egg whites and salt until moist peaks form. Fold into cheese mixture and pour into the crumb crust. Sprinkle reserved crumbs on top.
Bake for one hour. Turn off the heat and leave the cake in the oven for 1/2 hour. Remove from the oven and cool in pan on wire rack, away from drafts. Refrigerate 3 hours or overnight before serving.
