Lemon Pepper Seasoning

I am finishing up on some Christmas gifts and made a few seasonings today.  One of which is a lemon pepper seasoning.  This will be great on fish or chicken; actually I can’t really think of anything it wouldn’t be good on even vegetables would be delicious with this combination.DSCN3422 (480x640)

  • 1 Tbs lemon zest ~ dehydrate if making ahead
  • 1 Tbs black peppercorns
  • 1 Tbs french thyme
  • 2 Tbs kosher salt
  • 1 tsp garlic powder
  • 2 tsp paprika

In spice grinder combine lemon zest, peppercorns, and thyme until desired size.  Combine with remaining ingredients and use as seasoning for your favorite foods.

 

Enjoy ~ Kimberly

Onion Dip with dill and lemon for Chips or Veggies

I thought I would try a vegetable dip tonight.  It came out pretty good; reminded me quite a bit of a french onion potato chip dip but the hint of lemon lightened it up so it was tasty on the veggies.

  • 1/2 cup sour cream
  • 1 Tbs toasted dried onion flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 tsp dill
  • 1/2 tsp parsley
  • 1/2 tsp lemon zest
  • 1 tsp lemon juice

Combine all ingredients in bowl at least 30 minutes before serving.  Chill until ready to serve.

Enjoy ~ Kimberly

Turkey Rub ~ Citrus Seasoning

With Thanksgiving approaching I think I shall share a few of my turkey dinner ideas.  We are making a turkey dinner tomorrow so I will begin with the rub we are trying out.  We decided to go with a lemon, orange and thyme combination after seeing a few different recipes and articles.

  • 1 Tbs lemon zest
  • 1 1/2 tsp orange zest
  • 2 Tbs coarse salt
  • 1 tsp black pepper
  • 2 tsp dried thyme

Combine all ingredients.  Pat turkey dry and rub all over tossing any extra inside the cavity.  Refrigerate uncovered overnight.

We are using a 14 pound turkey and this made enough rub for one turkey.  In the morning we will set it out for about an hour before baking.  I will continue the recipe tomorrow once we get this turkey roasted!

Enjoy ~ Kimberly

Lemon Buttered Green Beans

I bought a little package of fresh green beans at the store today and thought I’d pair them with a little lemon.  I rather liked the results; it was really simple to do and a refreshing change.

  • 8 o.z. fresh green beans
  • 1 Tbs butter
  • salt and pepper
  • 1 lemon

Melt butter over medium to medium high heat add green beans season with salt and pepper and toss together.  Cover and cook for about 7 minutes stirring occasionally. Meanwhile zest the lemon. Once green beans are desired tenderness remove from heat and season with lemon zest and juice from half of the lemon.

Enjoy ~ Kimberly

Simple Chicken Piccata

I wasn’t able to post yesterday due to my internet being down!  Anyway, I am back up and running so without further ado….

I made a simple chicken piccata.  I opted to just use lemon juice and omit the often used wine.  I also didn’t have any fresh parsley on hand so I left that out; dried parsley just doesn’t do much but add a bit of color. The flavor came out great; fresh squeezed lemons add just the right touch and the capers compliment everything nicely. I like to season my flour for the chicken and keep the little bit of sauce simple


Simple Chicken Piccata

  • 2 boneless chicken breasts
  • 2 Tbs olive oil
  • 1/2 cup flour
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cayenne
  • zest of one lemon
  • juice of one lemon
  • 1 Tbs butter
  • 2 Tbs capers

Pound chicken breasts until thin; cut each into about 4 pieces.

Combine flour, salt, pepper, cayenne and lemon zest.  Dip chicken pieces into flour combination.  In hot skillet with olive oil fry chicken pieces until cooked through and brown on both sides; about 3-5 minutes each side.

Add capers, butter, and lemon juice to pan and heat through and serve over pasta or rice if desired.

Enjoy ~ Kimberly

Blueberry Muffins ~ fresh blueberries from Michigan

My sister visited Michigan and brought back some lovely blueberries.  I couldn’t wait to make some muffins.  These came out beautifully; not too sweet but a wonderful breakfast this morning.

Blueberry Muffins

  • 1 3/4 cup flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/4 cup oil
  • 1 egg
  • 3/4 cup milk
  • 1 tsp lemon juice
  • zest of one lemon
  • 3/4 cup blueberry

Mix flour, sugar, baking powder in bowl.  In separate bowl mix oil, milk, egg, and lemon juice.

Gently mix together wet ingredients into dry.  Stir until just moistened; batter will be lumpy.

Fold in lemon zest and fresh blueberries ~ do this gently as to not mush the berries.

Divide into 12 paper lined muffin cups.

Bake at 400 degrees for 20 minutes or until lightly brown and toothpick inserted into middle comes out clean.

Enjoy ~ Kimberly

Lemon Broccoli

I bought some broccoli at the farmers market today …. in retrospect I should have known it wasn’t the best idea.   Broccoli doesn’t like this much heat and it’s been very hot.  It tends to get bitter and I am not a huge fan of bitter.  I did a little research on how to remedy this and combined the best ideas I could find.  I must agree that it worked.  I first blanched the broccoli with a little vinegar in the water … this probably did the job alone, but I decided I wanted a lemon butter seasoning so I went ahead with my plans.  It came out very well; I must confess I purchased this fresh from the farm I did have to remove a couple of worms … they happen; I’d much rather pick out pests than contend with pesticides.  After blanching I found the 2 rather easily.  Soaking in salt water before beginning also helps so make sure and wash and check your veggies thoroughly.

Lemon Broccoli

  • 12 o.z. fresh broccoli
  • 1 quart water
  • 1/4 cup white vinegar
  • 1 tsp lemon zest
  • 1 Tbs butter
  • juice of one lemon

Bring water and vinegar to boil.  Add broccoli and boil for 1 – 2 minutes.  Immediately drain and submerge in ice water for 2 minutes.  Drain and set aside until ready to cook.  In sauce pan melt butter, add lemon zest and lemon juice.  Cook broccoli 4 – 5 minutes until heated through.

Enjoy ~ Kimberly

 

Homemade Whipped Cream with a bit of Lemon and Fresh Strawberries

This was my first time making whipped cream.  I think I did pretty well; I should have followed a couple of tips I’ve seen since.  Having a chilled bowl is a great idea; especially if humid and watch it closely especially the last few seconds.  I think I over beat mine just a smidge but it was very delicious none-the-less. I liked the touch the lemon zest added; thinking of adding a squeeze of lemon juice too next time….

Homemade Whipped Cream with a bit of Lemon

  • 1 1/4 cup heavy whipping cream
  • 1/3 cup sugar
  • 1 tsp lemon zest

Whip cream, sugar, and lemon zest over medium high-speed for about 2 – 3 minutes until soft peaks form.  Whip another 30 seconds to stiffen up a bit not quite forming stiff peaks but a little beyond soft. Serve right away or refrigerate until ready to use.  Delicious with fresh sugared strawberries.

Enjoy ~ Kimberly

Chicken with Lemon, Capers, and Pasta

I was fixing Charles lunch today when I decided some capers would be delicious.  I didn’t exactly make a piccata, but very similar flavors. Angel hair pasta seemed like the perfect touch and just as I was finished Charles comes to the kitchen to see what I am doing; only to remind me he wasn’t taking lunch today as they are giving away hot dogs at work.  So, I imagine he will come home complaining of heart burn and I will remind him of the fabulous lunch I made for him that is still waiting in the fridge for tomorrow!  I had the tiniest taste and I think it will be delicious!

Chicken with Lemon, Capers, and Pasta

  • 1 boneless chicken breast – sliced or diced
  • salt, pepper, and a dash of cayenne if desired
  • 1 Tbs olive oil
  • zest of one lemon
  • juice of half a lemon
  • 2 tsp capers – drained and rinsed
  • 2 o.z. uncooked angel hair pasta – cooked according to package directions

Heat olive oil over medium heat.  Season chicken with salt, pepper, and cayenne (if desired).  Add chicken to skillet and sauté 5 minutes until browned on one side.  Flip pieces over and sprinkle with lemon zest.  Continue cooking until chicken is cooked through; another 5 minutes.  Add lemon juice and capers; remove from heat and pour over cooked pasta.

Enjoy ~ Kimberly