I love this recipe for making spanish lemon. This is great for when you just want to throw together a dish and have it in no time. The lemon gives it a nice zesty flavor and the spanish seasoning is perfect for the sour taste of lemon.
This is another great recipe for Mexican food, though it doesn’t have anything to do with Mexican food per say. You can swap the chicken with a nice pork or lamb, or you can just serve the chicken over some rice and have it as a quick dinner. The lemon and spanish seasoning is there to complement the chicken and the rice.
You can also get this recipe with a chicken on the side. It’s really nice with a little cheese if you’re feeling adventurous. But if you’re not looking to splurge, you can also get the lemon and spanish seasoning as a side dish, as well.
I know this is a common request of mine, but I could never in a million years think of lemon and spanish seasoning as a side dish. I don’t think they would work with the chicken on the side though, because the chicken would probably get soggy. Even if the chicken wasn’t in the same dish as the lemon and spanish seasoning, you would still end up with too much lemon and spanish seasoning. So here’s my tip: Don’t go overboard.
The only problem with lemon and spanish seasoning is that it has a high acidity. So you wouldnt want to eat it on an empty stomach, but you cant really eat it on an empty stomach anyway.
So, lemon and spanish seasoning isnt exactly something I would recommend, but its a great side. If your a bit of a food snob, your going to want to try that.
It’s a great base for a variety of dishes, and I would definitely go with it over the standard lemon and pepper. It’s only a few more calories, and makes a great drink without a ton of added sugar.
Lemon and Spanish seasoning is a great idea in general, but especially for cooking. It really amps up the acidity of the meat, and adds a wonderful sweetness. If you are cooking with very ripe produce (think pork, beef, lamb), you would use a milder seasoning. You may want to try the “dry” version too. It adds a mild tang that goes well with the fruit.
I used to use either the lemon or the pepper. Sometimes I use both. But I’ve always preferred the pepper. It’s a little more flavorful. And it has a little more of an orangey flavor to it. I use it for all my meat dishes and salads.
The spice of lemon juice mixed with the acidity of lemon juice makes a great base for any recipe. And when you add the sweetness of a small amount of sugar, you have a great flavor that will make your food sing.