••••LEMON CHICKEN AND RICE SOUP••••

(Source: Taste of Home magazine & Kristin Cherry & photos also)

••••PREP: 35 MIN ••COOK: 4-1/4 HOURS••MAKES: 12 SERVINGS (4.QT)

•2 TB olive oil

•2 lbs. boneless skinless chicken breasts, cut into 1/2-in. pieces

•5 cans (14-1/2 oz. each) reduced-sodium chicken broth

•8 cups coarsely chopped Swiss chard, kale or spinach

•2 large carrots, finely chopped

•1 small onion, chopped

•1 medium lemon, halved and thinly sliced

•1/4 cup lemon juice

•4 tsp. grated lemon peel

•1/2 tsp. pepper

•4 cups cooked brown rice

1. In a large skillet, heat 1 TB oil over medium-high heat. Add half of the chicken; cook and stir until browned. Transfer to a 6-qt. slow cooker. Repeat with remaining oil and chicken.

2. Stir broth, vegetables, lemon slices, lemon juice, peel and pepper into chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Stir in rice; cook, covered, until heated through.

••••MACADAMIA LEMON BARS••••

(Source: Taste of Home magazine & Edie Despain & photo also)

••••PREP: 25 MIN ••BAKE: 10 MIN +COOLING••••MAKES: 1 DOZEN 

•1 cup all-purpose flour

•1/4 cup confectioners' sugar

•1/2 cup butter, melted

•1/4 cup chopped macadamia nuts

FILLING 

•1 cup sugar

•2 TB all-purpose flour

•1/2 tsp baking powder

•1/4 tsp salt

•2 eggs

•2 TB lemon juice

•2 tsp grated lemon peel

•2 TB chopped macadamia nuts

•+Confectioners' sugar

1. Preheat oven to 350 degrees. In a large bowl, mix flour, confectioners' sugar and melted butter until crumbly; stir in nuts. Press onto bottom and 1/2 in. up sides of a greased 8-in.-square baking dish. Bake 15-20 minutes or until light brown.

2. Meanwhile, in a small bowl, whisk sugar, flour, baking powder and salt. Beat in eggs, lemon juice and lemon peel until blended.

3. Pour over hot crust. Sprinkle with nuts. Bake 10-15 minutes or until lightly browned. Cool completely on a wire rack. Cut into bars. Sprinkle with confectioners' sugar. Refrigerate leftovers.

••••DAVID GORDON ROCKS!!!••••

••••A RISING STAR FROM SPOKANE!!!

••••CHECK DAVID OUT ON ITUNES, YOUTUBE AND FACEBOOK!!

(photo-blogsharemyguitar.com)

••••LEMON BUTTER BRUSSELS SPROUTS••••

(Source: Taste of Home magazine, Jenn Tidwell & photo also)

••••START TO FINISH: 25 MIN. MAKES: 4 SERVINGS••••

•1 lb fresh or frozen Brussels sprouts, thawed

•3 TB olive oil

•2 garlic cloves, minced

•1/4 cup white wine

•1/2 cup chicken broth

•4 tsp lemon juice

•1/2 tsp dried thyme

•1/4 salt

•1/4 tsp pepper

•2 TB butter

•1 tsp grated lemon peel

•+Minced fresh parsley, optional

1. Cut Brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown.

2. Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender.

3. Stir in butter and lemon peel until butter is melted. If desired, sprinkle with parsley.

••••CREAMY LEMON MILK SHAKES••••

(Source: Taste of Home Magazine & Carol GILLESPIE & photo also)

••••START TO FINISH: 10 MIN. MAKES: 4 SERVINGS••••

•2 TB crushed lemon drop candies

•1 tsp sugar

•1/2 small lemon, cut into six slices, divided

•1/2 cup 2% milk

•2 cups vanilla ice cream

•2 cups lemon sorbet

•3 oz. cream cheese. softened

•2 tsp grated lemon peel

•1/2 tsp vanilla extract

1. In a shallow dish, mix crushed lemon drops and sugar. Using 1 or 2 lemon slices, moisten the rims of four glasses; dip rims into candy mixture.

2. Place milk, ice cream, sorbet, cream cheese, lemon peel and vanilla in a blender; cover and process until smooth. Pour into prepared glasses; serve immediately with remaining lemon slices.

••••LEMON RECIPES••••

(photos-citrustreesonline.com & lemon geek.com)

••••MORE SUMMER RECIPES••••

(photo-careersqueensu.ca)