Lemon Crumb Bars

 

Lemon Crumb Bars

Lemon Crumb Bars are dessert bars filled with lemon filling and flavor in between two layers of an oatmeal crust.

Prep Time30minutes mins

Cook Time25minutes mins

Chilling Time1hour hr

Total Time1hour hr 55minutes mins

Course: Dessert, Snack

Keyword: Lemon Crumb Bars

 

Servings: 9 bars

 

Calories: 496kcal

 

Author: Amanda Rettke--iambaker.net

Ingredients

Oat Crust

• 1 cup (80 g) quick-cooking oats
• 1 ½ cups (180 g) all-purpose flour
• 1 cup (200 g) light brown sugar, packed
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ¾ cup (1 ½ sticks / 170 g) unsalted butter. melted

Lemon Filling

• 1 can (14 ounces) sweetened condensed milk
• ½ cup (115 g) freshly squeezed lemon juice, about 3 lemons
• 2 large egg yolks
• 1 teaspoon lemon zest
• ⅛ teaspoon kosher salt

Instructions

• Preheat oven to 350°F and line a 9x9-inch pan with parchment paper. Set aside.

Oat Crust

• In a large bowl, combine oats, flour, brown sugar, baking powder, and baking soda. Pour melted butter over the mixture and mix together until crumbly, being careful not to overmix.
• Measure out ½ of the mixture (about 2 cups), and set it aside to reserve for topping.
• Pour the remaining half of the mixture into the lined baking dish. Press firmly into the bottom of the pan.
• Bake 12-15 minutes, or until golden brown. Set aside to cool slightly while you make the lemon filling.

Lemon Filling

• To a large bowl, add sweetened condensed milk, lemon juice, egg yolks, lemon zest, and salt. Mix until smooth and creamy.

Assembly

• Pour the lemon mixture over the top of the baked oat crust.
• Evenly crumble the reserved oat mixture over the top.
• Bake for 20-25 minutes, or until edges are golden brown.
• Let come to room temperature. Then, refrigerate 1 hour before serving.

Nutrition

Serving: 1bar | Calories: 496kcal

One pan lemon pepper yogurt chicken

from half baked harvest

(I double the chicken and marinade)

6 chicken thighs or breasts(skin on or off)

¼ cupextra virgin olive oil

⅓ cupplain Greek yogurt

1 tablespoonlemon zest

3 clovesgarlic, chopped

½ teaspoonsblack pepper, using more to your taste

2 teaspoonsdried oregano

1 teaspoondried thyme

1 teaspoonpaprika

1 teaspoononion powder

kosher salt and chili flakes

1 ¾ cupsdry basmati rice

2 tablespoonssalted butter

2 cupsroughly chopped broccoli

1. In a bowl, toss together the chicken, olive oil, yogurt, lemon zest, garlic, pepper, oregano, thyme, paprika, onion powder, and a good pinch of salt and chili flakes (if desired). If time allows, marinate for 30 minutes or overnight.

2. Preheat the oven to 400°.

3. Pour the rice and broccoli into a 9x13-inch baking dish. Pour over 2 cups of water. Add the butter. Arrange the chicken over the rice and broccoli. Add lemon wedges, if desired. Bake 30-40 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is hard, add 1/3 cup water and cook for an additional 10 minutes.

4. Severe the chicken, rice, and broccoli topped with fresh basil and or thyme. And enjoy

chicken Teriyaki Burgers

 

Chicken Teriyaki Burgers with Sesame Slaw

• Author: Lindsay
 
• Total Time: 25 minutes
 
• Yield: 4 burgers 1x

INGREDIENTS

UNITS SCALE

Chicken Teriyaki Burgers

• 1 lb. ground chicken
• 1/4 cup teriyaki sauce
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

Sesame Slaw

• 2 cups shredded cabbage
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 cup chopped green onions (optional)

Extras

• 2 tablespoons avocado oil for frying
• 4 brioche buns
• 1/4 cup yum yum sauce (or mayo, sriracha, chili crisp, whatever sauce you like)

INSTRUCTIONS

1. Make the Sesame Slaw: Toss the slaw ingredients together. Taste and adjust.
2. Make the Burgers: Combine chicken, teriyaki sauce, panko, salt, and garlic powder in a large bowl. Mix with your (clean) hands until well-combined. Form into 4 large patties.
3. Fry the Burgers: Heat a bit of avocado oil over medium heat. Add the burgers to the hot pan and cook for 3-5 minutes until golden and mostly cooked through; flip to finish for another 2-3 minutes. Cook until no longer pink in the middle, or a meat thermometer registers at least 165 degrees Farenheit.
4. Toast Buns:  Wipe out the skillet if there are burned bits left in the pan. Pop your buns into the skillet for just a second, cut side down over medium low heat, to get them lightly toasted.
5. Assemble Burgers: Spread top and bottom buns with yum yum sauce, place a burger, and top with the sesame slaw. Press burgers together, slice into it, and enjoy your life. I love these so much.

Find it online: https://pinchofyum.com/chicken-teriyaki-burgers