LEMON GLAZED CARROTS

1- 1 1/2 lb carrots
1 1/2 Tablespoon butter
1/4 cup light brown sugar
1 lemon zested and juiced
Pinch of salt and pepper
Parsley (opt)

Directions
1. Peel and cut carrots into desired shape. You could cut in half or quarters longways (like large carrot sticks) or into medallions. Cook carrots until tender by steaming or boiling. Steaming will retain more nutrients. This will take about 8 minutes.
2. Heat butter in a skillet over med-low heat; add brown sugar, lemon zest and lemon juice. (be sure to zest the lemon and then squeeze the juice) Continue to heat and stir until sugar dissolves.
3. Place the cooked carrots on a platter and drizzle the glaze over the carrots. Sprinkle with salt and pepper. Garnish with chopped parsley.

This glaze could easily be halved. I felt like it was a bit much. I loved the lemon zing it had.
Yummy!

CROCK POT LEMON RICE SOUP

INGREDIENTS
5 cups Chicken Broth
1/4 cup fresh lemon juice
3 egg yolks
3/4 cup brown rice or barley
Salt and Pepper to taste

DIRECTIONS

Cook broth and rice in crock pot on high for 3 hours or until rice is fully cooked.

Whisk egg yolks and lemon juice in separate bowl.

Mix one cup of broth from the crock pot and slowly at it to the bowl of egg yolks and lemon juice. Be sure to continuously stir while your adding broth.

Add the ingredients from your bowl into your crock pot, continuously stirring

Cover and cook on low for approximately 10 minutes

Add salt and pepper to your liking