Flavored Salt – Cilantro Lime Sea Salt

I keep seeing stories and recipes for flavored salts.  I thought I would give a few a try; today I went for a cilantro lime combination.  I made it when I was ready to use it so I didn’t worry about the moisture from the lime zest or cilantro; I do think I will make a batch ahead and dry it out though to see if it hold the flavor as well as the fresh did.

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  • 2 tsp fresh cilantro
  • 1/2 tsp coarse sea salt
  • 1/2 tsp lime zest

In herb grinder (I used a coffee grinder I picked up just for these herb salts) combine all ingredients and grind together.  This made the perfect amount for the pound of fish I was fixing for dinner.  Very green color and it imparted the flavors into each other very well.  I wouldn’t have expected this much difference between grinding everything together and just using each on its own but it definitely made a great flavored salt.  I can think of so many things this would be good on or in!  Can’t wait to use it again.

Enjoy ~ Kimberly

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

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 Thyme Mahi Mahi

I realized today I haven’t posted many fish techniques.  We have seafood and fish quite a bit but apparently I’ve not documented many recipes.  Today we went with a pan seared and steamed approach.  I really enjoyed this; I used to not care so much for lemon but I have become quite fond of it in recent years and the combination of lemon and thyme is just wonderful.  Thyme always brings up a nostalgic sort of feeling when I smell it warming.  I remember mom sprinkling it on canned tuna when we were kids and warming it up in the microwave; sounds strange perhaps but thyme is wonderful with fish no matter what kind you use!

Lemon Thyme Mahi Mahi

  • 2 Mahi Mahi fillets about 5 o.z. each
  • 1 tsp olive  oil
  • salt, pepper, and paprika
  • zest of one lemon
  • juice of half a lemon
  • 1 tsp thyme
  • 2 Tbs butter

Warm non-stick skillet over medium high heat.  Add olive oil.  Season fish with salt, pepper, and paprika.

Add to hot skillet; cook for about 2 minutes.  Flip over and cook an additional minute.  Add remaining ingredients and heat for about 30 seconds. Cover and remove from burner.  Allow to steam for an additional 2 minutes before serving.  Pour pan juices over fish.

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

Lemon & Blackberry Jam Cookies

I was experimenting with cookies again.  I decided to try a combination with lemon and jam.  Actually it reminds me of biscotti only it I didn’t bake again after cutting. I may try as more of a traditional bar cookie next time.

Lemon & Blackberry Jam Cookies

  • 1/2 stick butter – softened
  • 1/3 cup sugar
  • 1/4 tsp lemon zest
  • 1 tsp lemon juice
  • 1 egg
  • 1 cup flour
  • 1/4 tsp baking powder
  • 2 Tbs blackberry jam ~ or your favorite flavor

Cream together butter and sugar; add lemon zest, lemon juice, and egg.  Stir in flour and baking powder.  Roll dough into about an 8 inch log.  Flatten and make an indentation in the middle.  Spread jam into indent and bake at 350 degrees for 15 – 20 minutes until edges have browned.  Allow to cook 2 minutes and cut into desired size strips (mine were about an inch); cool on wire rack before serving.

Enjoy ~ Kimberly