INGREDIENTS
6 Tab. Softened unsalted butter 2 Tab. Softened cream cheese 1 tea. Fresh lemon zest 1 Tab. Minced fresh chives Salt & Pepper to taste Tabasco to taste 18-36 fresh radishes, cut in half if large, left whole if small DIRECTIONS Mix together the butter, cream cheese, chives, lemon zest, salt and pepper in a small bowl. Arrange the radishes around the Chive butter. Makes 36 hors d’oeuvres You can also spread the butter on thin slices of pumpernickel & make open face sandwiches
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INGREDIENTS
2.5 to 3 cups of de-seeded Watermelon chunks 1/2 cup to l cup of raspberries or blueberries 1/2 tbsp. lemon juice (optional sugar to taste) DIRECTIONS Blend melon, lemon juice and berries until smooth or blend just the melon and the lemon juice and add whole berries afterwards for a whole-fruit popsicle. Taste mixture; add sugar to taste if desired. Pour into popsicle molds and freeze (you can also use paper cups with popsicle sticks or spoons as handles if you do not have popsicle molds). Enjoy! INGREDIENTS
1/2 (16-oz.) package rigatoni pasta 1 small onion, chopped 2 tablespoons olive oil 3/4 cup chicken broth 2 teaspoons lemon zest 2 tbsp. fresh lemon juice 1 cup fresh snow peas 1 cup matchstick carrots 2 tbsp. chopped fresh basil 2 tbsp. butter 1/2 tsp chopped fresh thyme 3/4 tsp salt 1/4 tsp pepper DIRECTIONS Prepare pasta according to package directions. Meanwhile, sauté onion in hot oil in a large skillet over medium-high heat 3 minutes. Reduce heat to medium. Stir in chicken broth and next 4 ingredients; bring to a boil. Cook 3 to 4 minutes or until liquid is reduced by half. Stir in hot cooked pasta, basil, butter, and thyme. Cook. Stirring occasionally, 2 minutes or until thoroughly heated. Season with salt and pepper. INGREDIENTS
1/2 cup lemon juice 1 Tab. Canola oil 1 Tab. Olive oil 1 tea. White sugar 1/2 tea. Salt 1/4 tea. Ground black pepper 1 bunch kale– cut into bite size pieces 1 large tomato, seeded & diced 1/2 cup roasted sunflower seeds 1/2 cup dried cranberries DIRECTIONS Whisk lemon juice, canola oil, olive oil, sugar and black pepper in a large bowl. Add Kale, tomato, sunflower seeds, and cranberries, toss to combine. Prep Time: 10 Minutes Ready: 10 Minutes Servings:4 INGREDIENTS
5 pounds apples-Gala, Stayman, Winesap, Arkansas Black are good choices. Use one variety or a mix. 1 cinnamon stick 1 lemon plus extra juice for acidified water 1/4 cup water Pinch of salt DIRECTIONS Peel, core, and cut apples into large chunks. Place them in water with the extra lemon juice until you have prepped them all. Peel the lemon rind into thick strips with a peeler being careful to get as little pith as possible. Juice the lemon, straining the seeds. Combine the apples, lemon zest and juice, water and salt in the pot, place it on the lowest setting and cook until soft at least 3 hours. You can let it go awhile. I’ve cooked the sauce for 6 hours just because I was gone and it was fine. Give it a stir when you check on it, the top apples look like they’re not cooking (but they are!) and the ones underneath are really soft. You can remove zest and cinnamon stick or leave it. I’m lazy so I leave it. This has kept in my fridge, covered, for 2 weeks. Yields 8 cups. INGREDIENTS
1 pound carrots, peeled and cut and chucks 2 cups water 3 cups pineapple juice and /or unsweetened white grape juice 3/4 cup lemon juice Cold water Ice Lemon wedges DIRECTIONS In a medium saucepan combine carrots and water. Bring to boiling; reduce heat and cover. Simmer for 30 minutes or until very tender. Cool slightly; transfer mixture to a blender. Add I cup of the pineapple juice. Cover and blend until smooth. Transfer to a pitcher or plastic beverage container. Stir in remaining pineapple juice and lemon juice. Cover and chill 2 to 24 hours. (Mixture may thicken upon standing; stir in 1 to 2 cups water to desired consistency.) Serve over ice with lemon wedges. Packed with vitamin A and C, this is a great summertime drink to have on hand. Make a double batch and store in the refrigerator up to 1 week. |
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