Showing posts with label lemon. Show all posts
Showing posts with label lemon. Show all posts
Monday, April 8, 2024
Monday, July 19, 2021
Lemon Pasta at Our Garden Tea Party
Ella and Cissy had decided that they wanted a lemon themed tea party for our next one. However, Cissy couldn't come and Avery, Ella's big sister couldn't come either, but Ella wanted to. Ella likes to coordinate her outfit to our theme, and she found a shirt of her sister's that she could wear and she wore her mom's shoes!
Monday, June 7, 2021
Braided Lemon Bread
Oh my goodness, this braided lemon bread is so tasty, and if you're a lemon lover, you'll love it!
Monday, April 25, 2016
Lemon Ice Box Pie and My Fairy Garden
Let's have tea and Ice Box Lemon Pie out in the garden today, shall we? I'd show you my waterfall, but it's not working right now, so I'll show you my fairy garden instead!
This darling bee teacup and saucer was a gift from my daughter at Christmas. Isn't it bee-u-tiful?
Isn't the saucer cute, too?
This napkin coordinates so pretty with my setting, doesn't it?
Come along to see my fairy garden that I made several years ago, that's in my galvanized tub. I have four fairies for my four granddaughters and three gnomes for my three grandsons. With our recent hailstorm, two of my fairies got broken wings. Yes, the hail was that big!
I have a toadstool with a tea set, of course! Playing in the fairy garden just brings out the little girl in me!
Can you see the tire swing over my little river?
This sweet little birdhouse is getting all rusty, because it's been out for several years.
Here's the garden gate with a chandelier hanging in the archway.
Now, after all that playing in the fairy garden let's have some pie! This Lemon Ice Box Pie came from my friend, Jemma, @ At Home With Jemma. It's very much like my Cherry Cheesecake (unbaked) recipe, found here. For the crust on this pie, I used Biscoff cookies, ground up, because I had them in my pantry and had forgotten what recipe I had wanted them for!! Does that ever happen to you? I think you'll like this recipe, as it's creamy, cool and lemony, but not too. Here's the recipe:
1- 8 ounce package of cream cheese, softened
1- 14 ounce can sweetened condensed milk
1/2 cup fresh lemon juice
1 T. lemon zest
1 t. vanilla
1 prepared graham cracker crust, store bought or homemade, found here (I used Biscoff cookies, but you could also use shortbread cookies)
whipped cream for garnish
Combine cream cheese, sweetened condensed milk, lemon juice, lemon zest and vanilla. Mix on medium speed with a mixer until smooth. Pour into prepared crust. Refrigerate overnight. Garnish with whipped cream.
Here's a sample of hail that my son is holding that hammered down! There were even larger ones than this.
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Monday, June 1, 2015
Lemon Lush
Yea!! The sun is shining today and I have set up tea by my waterfall. How about joining me for some Lemon Lush dessert? For all of you that have been keeping my son, who has been in chronic pain for the past several years, in your thoughts and prayers, he is having the "trial" spinal transmitter implant procedure done this coming Friday. If it is a success, he will then have the final procedure a few days later. I so appreciate your concern for him and will keep you updated. Thank you so much!
This Alpine Strawberry teacup by Roy Kirkham, made in England, is one of my very favorite ones. It's like a beautiful painting all around the cup and saucer, and the little bee is a sweet surprise.
Lemon Lush is an old recipe that I've had for years. It's good in other flavors, like chocolate or pistachio, and it's always cool and refreshing. You can find a pistachio variation that I did here.
Crust :
1 sleeve of Lorna Doone cookies, crushed
3 T. butter melted
Cream Cheese Layer:
8 oz block cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip
Pudding Layer:
1 box Instant Lemon Pudding
1 1/2 cups milk
Garnish:
Additional Cool Whip
1. Crush cookies and mix with melted butter. Pat into the bottom of an 8 x 8" or 9 x 9" pan. Refrigerate until next steps.
2. In the bowl of a mixer, combine softened cream cheese, powdered
sugar and Cool Whip using the whisk attachment. Whip until fully
combined and spread over the crust.
3. In a large bowl, mix pudding mix and milk until pudding is
thickened. Spread over cream cheese layer. Top with
additional Cool Whip and refrigerate several hours until
firm.
Note:
For a bigger crowd, double the ingredients and put in a 9 x 13" pan.
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Three of my granddaughters spent the night this weekend, and we won't tell their parents about the saying on their shirts. They were fresh from their shower and then on to fun things.....shhhhh!
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Monday, April 13, 2015
Lemon Bars
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Let's have some luscious lemon bars for today's tea! I'm using another one of my late Great Aunt Kitty's trios that she painted for me.
This pansy pattern is perfect for Spring time. My green gingham cloth goes with so many of my patterns.
This Lemon Bar recipes comes from my old Betty Crocker Cookbook, that I received back in 1970. I've slightly adapted it, by adding more lemon juice and also some lemon zest. It's really a wonderful recipe and makes a square pan of either and 8x8", or a 9x9". I hope you'll try them soon.
Lemon Bars
1 cup flour
1/2 cup butter, softened
1/4 cup powdered sugar
2 eggs
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons lemon juice (I used the juice of one lemon, which ended up being almost 1/4 cup)
zest of one lemon
powdered sugar for garnishing
Heat oven to 350 degrees.
Mix thoroughly the flour, butter and powdered sugar. Press evenly into the bottom of an 8x8x2" or 9x9x2" ungreased pan. Bake 20 minutes.
Meanwhile, beat remaining ingredients for about 3 minutes until light and fluffy. Pour over the hot crust. Bake about 25 minutes longer or until no imprint remains when touched lightly in center. Cool; cut into squares. Dust with powdered sugar.
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Thursday, August 1, 2013
Lemony Grilled Chicken and Quinoa Salad
Ohhh my, when my ingredients arrived from Michael Lee West of Rattlebridge Farm and her son, Tyler, aka Bandwidth, I was so excited!!! They both co-host Foodie Friday and it was the very first linky party that I ever attended. Michael Lee is a novelist, baker, and a blogger, and is currently renovating her home at Rattlebridge Farm.
I'm participating in Foodie Friday and The Mystery Ingredient Club. Those who chose to participate, received Farmhouse Lemons, Preserved Meyer Lemon in Olive Oil and a gift of Citron Lemon Cyprus Flake Sea Salt, as well as some other salts.
Thank you, Michael Lee and Bandy!!
I'm participating in Foodie Friday and The Mystery Ingredient Club. Those who chose to participate, received Farmhouse Lemons, Preserved Meyer Lemon in Olive Oil and a gift of Citron Lemon Cyprus Flake Sea Salt, as well as some other salts.
Thank you, Michael Lee and Bandy!!
Hmmmmm....I put on my thinking cap and quickly channeled my inner Ina Garten! I thought that grilled chicken, using this wonderful Preserved Meyer Lemon in Olive Oil would be fabulous!
I used bone-in chicken breasts with the skin on. Next I loosened the skin and spread some of the Preserved Meyer Lemon in Olive Oil under the skin and added a sprig of fresh Rosemary. I then put some more of the Preserved Meyer Lemon on top of the skin and sprinkled with kosher salt and freshly ground pepper. I grilled the chicken, searing on both sides and then placing the breasts, skin side up, on the back of the grill, where the burner was turned off and leaving the front two burners on. The chicken took about 40-45 minutes.
I have to tell you that these breasts turned out so juicy and with just the right touch of lemon!!
My next dish is a Mediterranean Quinoa Salad, which complimented the chicken so well. Here's the recipe, which was inspired by www.kitchenscoop.com and changed by Kitty's Kozy Kitchen:
Mediterranean Quinoa Salad:
1 cup vegetable or chicken broth
1/2 cup quinoa, rinsed
1 cup diced cucumber
1 cup fresh tomato, chopped
1/3 cup finely chopped flatleaf parsley
1 (2.25-ounce) can sliced black olives, drained
1/3 cup thinly sliced green onions
1/2 cup crumbled feta cheese
1/4-1/3 cup Preserved Meyer Lemon in Olive Oil
3/4 t. salt
3/4 t. ground pepper
Bring the broth to a boil; add the quinoa, cover and reduce heat to low and steam for 15- 20 minutes.
While the quinoa is cooking, add cucumber, tomato (and fresh juices), parsley, olives, onion and cheese to a medium bowl. Set aside.
Turn the quinoa onto a large plate and fluff with a fork and spread out for maximum exposure. Place in the fridge for about 30 minutes to cool. When cool, combine with the vegetables. Add the Preserved Meyer Lemon in Olive Oil, along with the salt and pepper, and toss. Serve immediately or refrigerate until ready to serve.
May be served chilled or at room temperature. I served the quinoa salad in some red cabbage leaves for a pretty presentation. The meal was a success!
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Monday, June 10, 2013
Lemon Curd Tarts
Easy Microwave Lemon Curd
- 1 cup freshly squeezed lemon juice (about 4 large, juicy lemons)
- 1 cup sugar (I grated the rind from 2 of the lemons and combined with the sugar in a food processor, for an intense lemon flavor)
- 1/2 cup (8 tablespoons) butter, melted
- 2 large eggs
1) Combine all of the ingredients in a large microwave-safe bowl. To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl; an 8-cup measure works well here.
2) Microwave the ingredients in 1-minute increments, removing from the oven and stirring to combine after each minute.
3) When curd starts to thicken; coats the back of a spoon; and starts to mound a bit as you stir, it's done. This will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave.
4) Stir the curd one more time, spoon it into a storage container, and refrigerate until firm.
5) Keep curd refrigerated for up to 3 weeks; freeze for longer storage.
Makes about 2 cups.
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I'm having blackberry and sage infused water today in the garden, which was inspired by my candle, which is scented with the same things. To make the water, crush some blackberries, add water and some fresh sage leaves, and infuse overnight. It makes a beautiful pink color and is very refreshing for summer!
I added some pretty pink trim to my canning jar. My lady vase is filled with some pink flowers, sage leaves and a couple of fern sprigs.
Thank you for your visit! xo
Wednesday, June 5, 2013
Lemon and Rosemary Grilled Chicken
4 skinless, boneless chicken breasts, butterflied while still partially frozen
Olive oil
I lemon, zested and cut in half
1 sprig of rosemary, removed from stem and finely chopped
A sprinkle of crushed red pepper
Salt and freshly ground pepper
Drizzle the chicken breasts with some olive oil on both sides. Sprinkle with the lemon zest, rosemary, crushed red pepper and salt and pepper.
Place chicken and the lemon halves on hot grill and cook about 4-6 minutes, flip and cook for an additional 4 minutes, or until the chicken is no longer pink inside.
Remove to a platter and tent with foil for about 5 minutes. Squeeze the lemon juice over and serve.
I served this with roasted red fingerling potatoes, which I also did on the grill , adding olive oil, garlic powder, chopped rosemary and salt and pepper.
I would encourage you to use the herbs that you grow and enjoy! Lime would be delicious with this, too.
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Make It Pretty Monday
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Monday, May 27, 2013
Lemony Blueberry Layered Pie
I filled a glass teapot with fresh lemons and used these unusual flowers I found at the grocery store. The name of the flower is Eryngium, which I have never heard of. Don't they look like star bursts?
1 graham cracker crust for a 9" pie, store bought or for homemade, check here
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/4 cup powdered sugar
1 (3.4 oz.) box instant lemon pudding
2 t. Fresh lemon zest
1/4 cup freshly squeezed lemon juice
1 (21 oz.) can blueberry pie filling
Combine cream cheese, sweetened condensed milk and powdered sugar in a large bowl. Using an electric mixer, mix at medium speed for 1-2 minutes, until smooth.
Add pudding mix, lemon zest and lemon juice; mix until well blended.
Spoon about half of the pie filling into the bottom of the graham cracker crust. Spoon lemon filling on top and spread evenly. Cover and chill for at least an hour.
Spoon remaining pie filling on top just before serving.
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