Mouthwatering Recipes Straight from Lemon Tree's Chefs

Here at Lemon Tree Grocer, we pride ourselves on providing our customers

high quality foods from our outstanding Chefs. Shared below are two

delicious recipes straight from our vault. Make sure to use proper kitchen

safety, follow the instructions below, and let us know how you like it! Be sure

to check out our website (Click Here) your feedback or suggestions for future recipes, and check out Lemon Tree Grocer for your cooking ingredients! 

Blackened Tilapia Sandwich from the Grill

Ingredients
2 tsp black pepper (to taste)
2 tilapia fillets, room temp
2 Tbsp butter
2 sandwich buns of choice, in store: Ciabatta bread (RED HEN)
2 Tbsp mayonnaise
Toppings of choice; tomato, onion, lettuce

Directions

1. Place cast iron skillet on grill, close lid and heat to very high heat, between 400 and 500 degrees. Season fish fillets with 2 tsp of black pepper or to taste.

2. Add butter to hot pan and use spatula to coat all areas. Add fish and cook until just beginning to char, about 1 to 2 minutes. Flip once and cook an additional 3 to 4 minutes or until fish flakes. Remove from heat and set aside.

2. Toast sandwich buns, spread 1 Tbsp mayonnaise on one side of each bun; top with fish, toppings of choice and top half of bun.

Lemon & Herb Roasted Chicken

Ask Tia our Meat Girl for
our AMISH COUNTRY POULTRY

1 whole chicken
coarse sea salt and fresh cracked pepper
1 lemon, halved
half garlic head, cut horizontally
4 fresh thyme sprigs
3 fresh rosemary sprigs
6 sage leaves
small handful parsley
4 tbsp. butter, room temperature(rub)
3 cloves garlic, minced(rub)
3 tbsp. fresh rosemary, chopped(rub)
black pepper(rub)
1 lemon, zested(rub)

Prep:

1. Place oven rack in the middle. Preheat oven to 475 degrees
2. Rinse bird under cold running water and then pat dry. Rub generously with sea salt on the outside. Take the half lemon, garlic head and thyme, rosemary, sage and parsley and stuff inside the chicken cavity.
3. Using a small bowl, blend the butter, garlic, rosemary and lemon zest together. Add in the black pepper and rub all over the outside of the bird. 
4. Separate the skin from the breast and rub some of the mixture underneath the skin.
5. Cross the legs over and bind with cooking twine.
6. Place your vegetables (your preference) in a roasting pan and place the bird on top.
7.  Roast for 30 minutes at the high temperature to get the skin nice and crispy.
8. Drop the temperature to 375 degrees and roast for 60 more minutes*, or until the juices run clear when pricked.
9. Remove from the oven and squeeze a lemon over top and cover with aluminum foil to rest. Let sit at room temperature for 10 minutes and serve.

* If the skin begins to burn, cover with aluminum. (verses from my kitchen)