Instant rice gets a flavorful boost when seasoned with a touch of zesty lemon and a sprinkling of fresh chives. Perfect for busy households, Lemon Chive Rice is a delicious dish that can be ready to serve in a matter of minutes.
From weekday meals to weekend entertaining, everyone will like this flavorful recipe. Serve in an attractive bowl like this one from Oneida, and no one will guess how easy it is to make.
When it comes to spending less time in the kitchen and more time savoring the warm-weather and sunshine, this simple recipe makes it seem effortless. Enjoy!
LEMON CHIVE RICE
2 cups water 1 tablespoon butter 2 teaspoons finely grated lemon zest 2 teaspoons dried parsley, crushed 1 teaspoon chicken bouillon 1 teaspoon dried minced onions 1/4 teaspoon salt 2 cups instant rice 2 teaspoons fresh lemon juice 3 teaspoons chopped fresh chives, plus more for garnish
In a medium saucepan, combine water, butter, lemon zest, parsley, bouillon, onions, and salt. Bring to a boil. Stir in rice, lemon juice, and 2 teaspoons chives; remove from heat. Cover, and let stand 10 minutes. Stir in the remaining 1 teaspoon chives. Garnish with fresh chives. Makes 4 servings.
Squeezed for time but would like to enjoy a glass of fresh-tasting lemonade spiked with a splash of vodka? Then grab a package of lemon flavored drink mix and a few pantry staples and you’ll be on your way to a refreshing glass of spiked lemonade in no time.
While most lemonade recipes call for making simple syrup, this recipe takes a shortcut and makes good use of packaged drink mix and a couple of lemons. No one will guess that this tangy drink takes only minutes to stir up—making it the perfect recipe to sip at any summertime get-together.
So when it comes to enjoying every drop of summer, this crowd-pleasing recipe makes it easy. Cheers!
EASY SPIKED LEMONADE
1 (2-quart serving size) envelope lemon flavor unsweetened soft drink mix 1 cup sugar 8 cups cold water 3/4 cup vodka Juice of 1 medium lemon 1 medium lemon, sliced Ice cubes Fresh mint (optional)
In a large pitcher, combine drink mix, sugar, water, vodka, and lemon juice. Add sliced lemon; stir well. Place ice cubes in glasses; pour lemonade mixture over ice cubes. Garnish with fresh mint, if desired. Makes 8 servings.
You also can get this recipe and enter to win a copy of The Harried Housewife’s Cookbook here.
A refreshing treat everyone will enjoy, Lemon Cheesecake Tarts are a delightful addition to any get-together. Whether it’s a finale to dinner or to pair with afternoon tea, these miniature goodies will appeal to both children and adults.
Ideal for a crowd, it’s easy to double or triple the recipe. And they are great for making ahead. Prepare up to four hours in advance and store covered and refrigerated. Simply add a dollop of whipped cream and lemon slices before serving, if desired.
With minimal ingredients and a short amount of time spent on preparation, these zesty tarts will serve a multitude of purposes—while being simple to prepare. Enjoy!
LEMON CHEESECAKE TARTS
1 (6-count) packages store-bought mini graham cracker pie crusts
1 (8-ounce) package regular or reduced-fat cream cheese, softened
1/3 cup sugar
2 tablespoons fresh lemon juice
1 1/2 teaspoons finely grated lemon zest
Whipped cream (optional)
Lemon slices (optional)
Preheat oven to 300 degrees. Place crusts in their foil pans on a baking sheet. In a large bowl, beat cream cheese with an electric mixer until creamy. Add sugar; beat until smooth. Add egg and lemon juice; beat until combined. Stir in lemon zest. Divide batter among crusts. Bake until centers are just set, 20 to 22 minutes. Place tarts on a wire rack. Cool completely. Refrigerate until thoroughly chilled, about 2 hours. Remove tarts from their disposable foil pans, if desired. Top with a dollop of whipped cream, if desired. Garnish with lemon slices, if desired. Makes 6 servings.