Lemon and Rosemary Martini

Tags

cocktail, gin, gluten free, lemon, martini, rosemary, Southern

One of my favorite things about living in Lexington is the food scene. We have tons of new restaurants and food based events. This past week, we had Burger Week; 36 establishments created and sold a $5 specialty burger. Some were creative, using things like kimchi or other non-traditional toppings. Others were more traditional but used high end ingredients like homemade corned beef with homemade kraut and dressing. This week encourages you to go out and try new places.

While at Napa Prime, located between Lexington and Versailles, I was pleased to see a Lemon and Rosemary Martini on the menu. Though I drank sangria that night, I was inspired to go home and create. Below is my version. Multiply this recipe by the number of total drinks you want to make…. Or just be selfish and make one only for you….

Lemon and Rosemary Martini

• 2 oz gin (or vodka if you prefer) *use gluten free spirits for gluten free version
• 1 oz lemon juice
• 1 oz simple syrup
• 1 sprig of fresh rosemary
• Ice, preferably crushed
• Lemon peel and additional rosemary to garnish

In a cocktail shaker, combine the gin, juice, syrup and the rosemary sprigs. Top with ice and then shake vigorously. Strain and pour into a martini glass. Garnish with the lemon peel and a rosemary sprig. Serves 1.

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Braised Chicken Thighs with Garlic, Lemon and Greek Olives

Tags

braised, chicken, gluten free, greek, lemon, olives, oregano, thighs

This is one of my new favorite work night meals. The lemon, onion, and olives meld together with the chicken drippings to form a luscious gravy. And it’s even better the next day!

Braised Chicken Thighs with Garlic, Lemon, and Greek Olives (from here)

• 8 bone-in, skin-on chicken thighs (remove the excessive fat and skin)
• Kosher salt and freshly ground black pepper, to taste
• 3 tbsp extra virgin olive oil
• 12 garlic cloves
• 2 large yellow onions, thinly sliced
• 1 lemon, thinly sliced, seeds discarded
• 2 tbsp fresh oregano leaves, plus more for garnish
• 1 cup mixed Greek olives, pitted
• Juice of 1 lemon

Preheat the oven to 350°. Season on both sides with salt and pepper.

In a large Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat. When hot, add the chicken, skin-side down, and sear until golden brown. Add the garlic and flip the thighs over. Cook for 2 to 3 minutes. Remove and set aside.

Add the onions, lemon slices and oregano. Season with more salt and pepper. Cook, until the onions have wilted and the juices have de-glazed the pan. Place the thighs skin-side up in the onion mixture; add the garlic and the olives. Pour the lemon juice over the chicken and put into the oven. Bake for 45 minutes. Garnish with fresh herbs and serve. Serves 6.

 

 

Bacon Avocado Macaroni Salad

Tags

avocado, bacon, lemon, macaroni, salad, thyme

I love this salad because it is light and flavorful without being overwhelming. The lemon thyme dressing and avocado add a nice creaminess that is complimented by the bacon’s saltiness. I really like the simplicity of this salad; so much so, I have made it twice this week already.

Bacon Avocado Macaroni Salad (from Damn Delicious)

• 12 ounces elbows pasta
• 5 slices bacon, diced
• 2 avocados, diced
• Salt and pepper to taste
• 2 tsp fresh thyme leaves, for garnish

For the Lemon Thyme Dressing:

• 3/4 cup mayonnaise
• 1/4 cup freshly squeezed lemon juice
• 1 1/2 tablespoons lemon zest
• 1 tablespoon sugar
• 1 teaspoon fresh thyme leaves
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup olive oil

To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste. Serve immediately, garnished with thyme. Serves 4.

Artichoke Stuffed Shells with Lemon Ricotta Bechamel

Tags

artichoke, cheese, Italian, lemon, pasta, ricotta, stuffed, vegetarian

I love stuffed shells, artichokes, spinach and cheese. This recipe is the perfect combination of all these things. Be aware that it is rich and gooey and delicious and certainly not low calorie. It is a great recipe for a birthday or anniversary celebration or for just any old day you want pure decadence on a plate. Artichoke and Spinach Stuffed Shells with Lemon Ricotta Bechamel

(a variation of a recipe in the Smitten Kitchen Cookbook)

The Shells and Stuffing:

• 18 jumbo pasta shells
• 1 tbsp olive oil
• 3 tbsp butter, cut into pieces
• 1 large onion, diced
• 12 oz frozen artichokes, thawed and patted dry
• 1/4 cup dry white wine
• 1/2 cup grated Romano cheese
• 1/2 cup grated Parmigiano-Reggiano cheese
• 2 large egg yolks
• 1 tbsp lemon juice
• 1/2 tsp salt
• Black pepper to taste

The Sauce:

• 2 tbsp butter
• 1/8 cup all purpose flour
• 1 cups whole milk
• 1 clove garlic, minced
• 1/2 cup ricotta cheese
• 2 tbsp fresh lemon juice
• Salt and pepper to taste
• Parsley or basil to garnish

Boil shells in salted water until al dente, according to package instructions. Drain and toss with a bit of olive oil to keep them from sticking together.

For the filling – In a heavy skillet or pot, melt the three tablespoons of butter and cook until it turns nutty brown, stirring occasionally. Once browned, add the olive oil then onion and saute until lightly browned, about 7 minutes. Add the artichoke hearts and cook until softened, about 5 minutes. Add the wine and cook until completely absorbed. Remove from heat and allow to cool slightly. Transfer the artichoke mixture to the bowl of a food processor. Add both the cheeses, the egg yolks, lemon juice, salt and pepper. Pulse the mixture in the food processor until well chopped but with some texture.

For the sauce – Melt the butter in a saucepan. Once melted, add the flour and whisk until smooth. Add the milk one bit at a time, whisking continuously so that no lumps form. Add the garlic and bring to a simmer. Allow to cook for a couple of minutes to thicken. Remove from the heat and add the ricotta, lemon juice, salt and pepper. Taste and adjust seasonings as needed.

To assemble – Preheat the oven to 350 degrees. Pour half of the sauce on the bottom of a 9×13 glass baking dish. Scoop 1 tablespoon of the artichoke filling into each shell, placing the filled shell seam side up. When each shell is full, spoon the remaining sauce over the shells. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes. Sprinkle with the herb garnish and serve immediately.

Broccoli, Lemon and Parmesan Soup

Tags

broccoli, food, gluten free, lemon, parmesan, soup, vegetarian

Who doesn’t love broccoli cheese soup?! No one I know. I also don’t know anyone who likes all those calories in the typical cream based version. This broccoli soup recipe is fresh tasting with a little zing thrown in by the lemon. Light and easy to make, this soup reheats well. I served it with a big salad and a bit of crusty bread. Yum!

Broccoli, Lemon, and Parmesan Soup (from Food52)

• 2 lbs broccoli, trimmed and cut into florets
• 1/4 cup olive oil
• 2 cloves garlic, peeled and smashed
• Salt and freshly ground pepper
• 4 cups homemade or low sodium chicken stock
• 3/4 cup grated Parmesan cheese
• 1 lemon, juiced

Bring a large pot of salted water to a boil. Add the broccoli florets and boil for 5 minutes. Drain. To the same pot, add the olive oil and garlic. Saute over medium heat for a couple of minutes. Add the broccoli to the pot; season with salt and pepper. Stir well and cover with a lid. Turn the heat down to low. Allow the garlic/broccoli mixture to cook until the broccoli is soft enough to smash with a spoon. Add the chicken stock and bring to a boil. Simmer for 5 minutes. Carefully puree half the soup in a blender or food processor. Add the  puree back into the pot. Stir in the Parmesan and lemon juice to taste. Taste and adjust the seasoning.  Serves 4 small bowls or 2 pretty large bowls.

Limoncello-Gin Cocktail with Thyme

Tags

citrus, cocktail, gin, Italian, lemon, limoncello, thyme

Here is the first recipe I made using my Homemade Limoncello. It turned out pretty tasty. I plan on a part 2 post; I just haven’t gotten around to it yet. So much has been going on this summer. It’s hard enough to get a blog post up some day. Good thing I like the blog world and all it’s lovely people so well!

Limoncello-Gin Cocktail with Thyme (a variation of this recipe)

• 2 large sprigs fresh thyme
• 1/2 fl. oz.  fresh lime juice
• 1-1/2 fl. oz. gin
• 1/2 fl. oz. limoncello

In a mixing glass or cocktail shaker, gently muddle the thyme with the lime juice. Add the gin and limoncello and fill the shaker with ice. Stir well. Strain into a chilled rocks glass filled with fresh ice, garnish with thyme, and serve. Makes 1 cocktail

Blackberry and Basil Gin and Tonics

Tags

adult, basil, beverage, blackberry, cocktail, gin, lemon, tonic

I love a good gin based cocktail. Most every bartender can make a basic Tom Collins without screwing it up too bad. Which is good for you on dollar well drink nights at your local watering hole. This cocktail is a little more mature than those watered down cheapies. It’s perfect for those who love herbs or gin or citrus.

Blackberry and Basil Gin and Tonics (a variation of this recipe)

• 12 blackberries
• 12 basil leaves, torn
• 2 lemons
• 1/4 cup simple syrup
• 12 ounces gin
• Tonic water
• Ice

Set out four high ball glasses. Place 3 blackberries, 3 basil leaves, juice of ½ lemon, and 1 tablespoon simple syrup in each glass and muddle together. Fill each glass with ice, followed by 3 ounces of gin. Top off each drink with tonic water, stir and serve. Makes 4 drinks.

Lavender Lemonade for the Grownups

Tags

adult, beverage, cocktail, lavender, lemon, lemonade, liqueur, refreshing, summer

Everyone loves lemonade. That tart, sweet combo is unlike anything else. Especially in the hot summertime. This lemonade takes it to a whole other level with the addition of lavender liqueur.

Lavender Lemonade for the Grownups

• 1 1/2 cup prepared lemonade
• 1 to 2 shots of lavender liqueur
• Sugar for rimming the glass

In a shaker, combine the lemonade and liqueur.  Pour into a sugar rimmed glass. Enjoy!

In My Kitchen ~ May 2013

Tags

2013, cocktail, flowers, kitchen, lavender, lemon, marshmallows, May, sea salt

May brings flowers to my yard….

May brings fantastic gifts from wonderful friends to my kitchen….

Such as spearmint marshmallows (you can buy them here)…

 

Alaskan Pure Sitka Spruce Tip Sea Salt (you can buy it here)…

May brings lemon lavender cocktails to my sunny porch….

 

May brings my birthday (27!) and another list of things to do to celebrate the next year of life…

Thanks for stopping by and be sure to check out figjamandlimecordial for more In My Kitchen posts.

 

Tilapia with Lemon Shallot Sauce

Tags

fish, food, lemon, sauce, seafood, shallot

Things have been really busy around here. Lots of work and life responsibilities. I am sorry I haven’t been very prompt responding to comments. Regular posts have been difficult to complete and sadly there has been more than one fast food drive through meal. Equally as disturbing is the fact that this trend will probably continue for the next week or so. I long for a long weekend at home. Until then I will continue preparing meals like this one.

Tilapia with Lemon Shallot Sauce

• 4 tilapia fillets
• 2 Tbsp olive oil
• 2 tbsp unsalted butter
• 1 shallot, minced
• 1/2 of a lemon, juiced
• Salt and pepper to taste

Salt and pepper both sides of the tilapia fillets. Heat oil over medium heat in a heavy bottomed skillet (not non-stick). Fry fish until cooked through and flaky (about 2 minutes per side, depending on the thickness of the filets). Remove fish and set aside.  In same pan, melt better and add shallots. Saute until they are tender. Add lemon juice and allow to simmer another 2 minutes. Taste the sauce and adjust flavors as needed. Spoon over the fish.