Fruity Infused Vodka

I thought I would give a couple of fruity vodkas a try.  Flavored vodkas seem to be in right now and I thought some fresh fruit would compliment it nicely.  I can’t wait to see how the flavors come out; I did three different flavors; here are two of them.

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Cranberry Lemon Vodka

  • 1/2 cup fresh cranberries cut in half
  • zest of one lemon and a couple of slices
  • lemon balm leaves
  • 2 Tbs sugar
  • Vodka

In jar combine cranberries, lemon, sugar, and lemon balm leaves.  Cover with vodka and set aside for 2 – 4 weeks; shaking occasionally.

Orange Cranberry Vodka

  • 1/4 cup cranberries cut in half
  • zest of one orange
  • 3 – 4 orange slices
  • juice of half an orange
  • 1 – 2 Tbs sugar
  • Vodka

Combine all ingredients in canning jar and set aside for 2 – 4 weeks.  This one I actually used a bit of; the orange flavor really came through.  I combined mine with cran-grape juice for a very tasty drink.

Enjoy ~ Kimberly

Spaghetti Squash with lemon and goat cheese

I had half of a spaghetti squash that needed used so I decided to pair it with some goat cheese.  I really liked this combination.  I wish I could have gotten a better photograph but something about the shade of the squash seems to distort he color and I didn’t really have the time to find some better lights today.  Anyway, here is the recipe for today.

  • 1 1/2 cups spaghetti squash
  • 1 Tbs butter
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp cayenne pepper
  • juice of half a lemon
  • a bit of soft goat cheese

In skillet melt butter; add squash, garlic, salt, pepper, and cayenne.  Cook for about 4 minutes or until heated through.  Squeeze lemon juice on top and stir.  Serve with a little goat cheese stirred in just before serving.

Enjoy ~ Kimberly

Homemade Cranberry Sauce

I always thought cranberries must be terrible …. that was until I had something other that the gelatinous stuff that comes in a can.  You know, the stuff that gets sliced on the lines left by the can indentations and served with a fork.   Now I love cranberries. Homemade cranberries are so easy to do.  It takes about 10 minutes of cooking time and can be made with any of your favorite fruits to compliment its flavor.

  • 1 bag fresh cranberries
  • 1/4 cup fresh squeezed orange juice
  • 1 – 2 Tbs fresh squeezed lemon juice
  • 3/4 cup water
  • 1 cup sugar
  • zest of one lemon and one orange
  • 1/2 cup diced apple
  • 1/2 cup pomegranate

Combine all ingredients and bring to a boil.  Reduce heat; stirring occasionally for about 10 minutes. Cranberries will pop and everything will begin to meld together.  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 and Thyme Pan Seared Ocean Perch

We love fish.  Just about every kind fixed just about any way.  Today we went with a pan seared ocean perch.  Just a simple seasoning and a little olive oil.  Good texture, not a very “fishy” fish,  and it’s quick and easy to make.

  • 1 pound perch fillets
  • 2 Tbs olive oil
  • salt, pepper, thyme
  • 1 lemon

Heat olive oil in large skillet over medium high heat.  Season fish with salt, pepper, and thyme.  Add seasoned fish to skillet and cook for about 3 minutes each side until cooked through.

While cooking sprinkle with the zest of one lemon and finish by squeeze juice of half the lemon on top.

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

Dill Sauce ~ a perfect condiment for fish

I made a tasty dill sauce to go with some salmon patties.  A great compliment to the salmon (which I will post tomorrow); I am sure this would be delicious with any fish baked or fried.  The dill works very well along side the dashes of cayenne and garlic. I think the balance of lemon juice, sour cream and mayonnaise is the key.

  • 1/4 cup sour cream
  • 2 Tbs mayonnaise
  • 1 1/2 tsp fresh dill
  • 2 tsp lemon juice
  • 1/8 tsp cayenne
  • 1/8 tsp garlic powder
  • salt and pepper to taste

Combine all ingredients ahead of time and refrigerate for 30 minutes or so before using.

Enjoy ~ Kimberly

Strawberries and Bananas ~ Two Fruit Salad

I don’t know what it is about the combination but I love strawberries and bananas together.  I am not always good at eating my fruit so I try to find ways to mix it up a bit.  This is another easy recipe but it is definitely a good one to keep in mind when looking for a quick dessert or even adding some fruit with breakfast.

Strawberries and Bananas

  • 1 medium banana
  • 1 cup sliced strawberries
  • 1 Tbs fresh lemon juice
  • 1 Tbs sugar

In medium bowl combine sliced banana, strawberries, lemon juice, and sugar.  Allow to chill in fridge for about 30 minutes or longer for sugar to dissolve and strawberries to get juicy.  The lemon juice with help keep the banana from browning; you also may want to stir again after it has chilled for a bit just to make sure bananas are coated well.

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