Smoked Salmon Crostini

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This post first appeared over at Real Housemoms where I’m a contributor.

If you’re looking for an elegant and tasty yet easy to make appetizer for your next dinner or holiday party, Smoked Salmon Crostini is always a favorite!

If you're looking for an elegant and tasty yet easy to make appetizer for your next dinner or holiday party, Smoked Salmon Crostini is always a favorite!

I adore salmon. In fact, I hadn’t realized how many salmon recipes I actually had on my own blog until I did a quick search. I suppose living in Portland, Oregon, has spoiled me. I also love little appetizers that can be enjoyed in two attractive bites or shoved entirely in my mouth when no one is looking. I love these little crostinis because they really couldn’t be easier to make, but they’re just so darn pretty! Doesn’t garnish make everything better?

If you're looking for an elegant and tasty yet easy to make appetizer for your next dinner or holiday party, Smoked Salmon Crostini is always a favorite!

I modeled this recipe after my smoked salmon dip which is the food equivalent to crack, in my opinion. Seriously, don’t put that stuff in front of me because I will shock and awe everyone around me when they see how much salmon dip I can consume.

If you're looking for an elegant and tasty yet easy to make appetizer for your next dinner or holiday party, Smoked Salmon Crostini is always a favorite!

Similar to my dip, this recipe has cream cheese, fresh dill, a little kick from fresh jalapeno, and lemon juice. If you’re eating salmon, you must have lemon and dill. That’s just a fact. Don’t even try arguing with me. I also do love me some capers with fish. All the flavors blend together oh-so-perfectly.

If you're looking for an elegant and tasty yet easy to make appetizer for your next dinner or holiday party, Smoked Salmon Crostini is always a favorite!

Aren’t they pretty? Now imagine yourself walking around your holiday party passing these out. I guarantee your guests will be fighting over them.

If you're looking for an elegant and tasty yet easy to make appetizer for your next dinner or holiday party, Smoked Salmon Crostini is always a favorite!

Wanna know a secret?  As soon as I finished photographing these, I ate every single last one of them. Not ashamed. Not one bit. In fact, its been a few hours since I devoured them and I’m starting to crave more. That’s how wonderful they are.

If you're looking for an elegant and tasty yet easy to make appetizer for your next dinner or holiday party, Smoked Salmon Crostini is always a favorite!

If you love smoked salmon and need a recipe for a party, a game day feast, or just to satisfy your cravings, you’ll love my Smoked Salmon Dip:

smoked-salmon-dip-ig

And my childhood favorite which quickly became my kids’ favorite dinner time recipe, my famous Salmon Patties:salmon-patties-ig

Smoked Salmon Crostini
 
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If you're looking for an elegant and tasty yet easy to make appetizer for your next dinner or holiday party, Smoked Salmon Crostini is always a favorite!
Author:
Recipe type: appetizer
Yields: 2 dozen
Ingredients
  • 1 baguette, sliced 1/4 inch thick
  • 2 tablespoons olive oil
  • 5 ounces wild smoked salmon
  • 8 ounces cream cheese, room temperature
  • 1 jalapeno, minced
  • 4 sprigs fresh dill, stems removed and minced
  • 1 lemon, juiced
  • 1 teaspoon garlic, minced
  • 1/4 teaspoon salt
  • Garnish with capers and more fresh dill
Instructions
  1. Preheat oven to 350 degrees F. Coat both sides of bread slices with olive oil. Arrange in single layer on baking sheet and bake in preheated oven for 15 minutes, turning after about 10 minutes. Allow to cool.
  2. Arrange toasts on a platter with a piece of salmon on top of each one.
  3. In a small bowl, mix together cream cheese, jalapeno, dill, lemon juice, garlic, and salt. Either spoon a small amount on top of each crostini or squeeze out of a plastic bag with the corner snipped off.
  4. Top with capers and additional dill.
If you're looking for an elegant and tasty yet easy to make appetizer for your next dinner or holiday party, Smoked Salmon Crostini is always a favorite!
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Citrus Beer Sangria

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Beer cocktails are a fantastic way to incorporate beer to create tasty new adult beverages. This Citrus Beer Sangria that is sweet, bubbly, and refreshing!

Beer cocktails are a fantastic way to incorporate beer to create tasty new adult beverages. This Citrus Beer Sangria that is sweet, bubbly, and refreshing!

Guess what? I’m  not a real fan of beer. I’ve always wanted to be because its such a social drink. What do you order when you go out with friends? Beer. What do you drink when you’re watching the game? Beer. What do you see when you open the cooler? Beer. As many times as I’ve tried to like it, however, I’ve never enjoyed it as much as I want to.

Now, this is a real shame, especially since I live in the Pacific Northwest where there are more micro breweries per capita than anywhere else in the country. I don’t actually know this to be completely factual, but I’d be willing to make that claim in a bet.

Beer cocktails are a fantastic way to incorporate beer to create tasty new adult beverages. This Citrus Beer Sangria that is sweet, bubbly, and refreshing!

I have found something beer related that I absolutely love, though: the beer cocktail. I saw an article at the end of last year that talked about the up and coming food trends and beer cocktails was on the top of the list. After making this Citrus Beer Sangria, I have a new found love for beer.

Beer cocktails are a fantastic way to incorporate beer to create tasty new adult beverages. This Citrus Beer Sangria that is sweet, bubbly, and refreshing!

To me, most beers are rather bitter. Just like I can’t drink hard alcohol on its own, I absolutely love it when its mixed into a wonderful cocktail creation. Beer is no different. The trick is finding complimentary flavors to balance out the bitter, earthy, hop flavor of a good beer.

Beer cocktails are a fantastic way to incorporate beer to create tasty new adult beverages. This Citrus Beer Sangria that is sweet, bubbly, and refreshing!

Traditional sangria combines fresh fruit muddled with hard alcohol and is later topped with something like wine. I followed the same basic principals with this recipe but chose grapefruit, orange, lemon and lime (all citrus) as my fruit, used vodka as my hard alcohol, and incorporated pineapple juice to add some sweet to all the tartness of fruit. Don’t get me wrong – this alone would have made a tasty treat. Once that beer was added, however, it took the cocktail to a whole new level. There were so many different flavors and notes that danced around with each taste.

Beer cocktails are a fantastic way to incorporate beer to create tasty new adult beverages. This Citrus Beer Sangria that is sweet, bubbly, and refreshing!

I’m especially fond of pitcher drinks because they’re so easy when entertaining a crowd. Plus, have you ever seen a prettier drink than this one with all that fruit swimming around? I think we can all agree that the very best part of a good sangria is eating the fruit at the end. Yum!

Beer cocktails are a fantastic way to incorporate beer to create tasty new adult beverages. This Citrus Beer Sangria that is sweet, bubbly, and refreshing!

GET THE RECIPE HERE

Beer cocktails are a fantastic way to incorporate beer to create tasty new adult beverages. This Citrus Beer Sangria that is sweet, bubbly, and refreshing!
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Lemon Brulee Pie

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Imagine combining the best parts of lemon meringue pie and creme brulee. The result would be this mouthwatering Lemon Brulee Pie – a perfect dessert.

Imagine combining the best parts of lemon meringue pie and creme brulee. The result would be this mouthwatering Lemon Brulee Pie - a perfect dessert.

Well, my good friend Mindy of Decadent Creations nailed it out of the park again with this pie. I’d love to take credit for it, but this pie is 100% Mindy’s creation. As much as I like to think I know what I’m doing in the kitchen, my knowledge and experience simply pales in comparison to hers, especially when it comes to baking. She won Chopped, for crying out loud! Mindy understands the science of cooking better than anyone I’ve met, so you can trust this dessert is pure heaven.

Imagine combining the best parts of lemon meringue pie and creme brulee. The result would be this mouthwatering Lemon Brulee Pie - a perfect dessert.

She described it as a cross between a lemon meringue pie and creme brulee. Sounds a bit like heaven, right? Mindy recommends using an oil based pie crust because you store this pie in the refrigerator, and if you use an all butter crust like I’m used to making, the butter hardens in the frig. Now, this is totally assuming you don’t just grab a fork and go to town as soon as it cools (you obviously haven’t been to my house for dessert). If you want quick and easy, you can always buy a pre-made one, but don’t tell her I said that!

Imagine combining the best parts of lemon meringue pie and creme brulee. The result would be this mouthwatering Lemon Brulee Pie - a perfect dessert.

The inside of this pie is tart and perfectly sweet at the same time. It is rich and creamy and simply melts in your mouth while it puckers and salivates. Kind of crazy how so many things can go on in your mouth at the same time, but this pie does it all.

Imagine combining the best parts of lemon meringue pie and creme brulee. The result would be this mouthwatering Lemon Brulee Pie - a perfect dessert.

This is one of those recipes you want to keep on hand year round. Surprise your guests at Thanksgiving and offer them an option that’s different from your traditional pumpkin or apple pies. Make it during the summer as a refreshing dessert to enjoy on the back porch. Lighten the mood during the dreary days of winter when citrus is in season. Its perfect any time of year!

Imagine combining the best parts of lemon meringue pie and creme brulee. The result would be this mouthwatering Lemon Brulee Pie - a perfect dessert.

Lemon Brulee Pie
 
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Imagine combining the best parts of lemon meringue pie and creme brulee. The result would be this mouthwatering Lemon Brulee Pie - a perfect dessert.
Author:
Recipe type: dessert
Yields: 8 servings
Ingredients
  • 9 inch pie crust
  • 6 large eggs, slightly beaten
  • 1 1/2 cups granulated sugar
  • zest from 2 large lemons
  • 3/4 cup lemon juice
  • 3 1/2 teaspoons orange juice
  • 2/3 cup heavy cream
Instructions
  1. Line a 9 inch pie pan with the crust and fork the edge of the crust. Line the crust with a parchment round or a paper coffee filter and add pie weights, dry rice, dried beans to fill the crust about 2/3 full. Bake in a preheated 375°F oven for 20 minutes.
  2. Stir egg and sugar together. Add lemon zest, lemon juice, and orange juice. Add heavy cream and stir to combine.
  3. Pour liquid into parbaked pastry shell and bake at 300 degrees F for about 50 minutes until the center looks set.
  4. Allow to cool to room temperature on cooling rack and store in refrigerator.

Imagine combining the best parts of lemon meringue pie and creme brulee. The result would be this mouthwatering Lemon Brulee Pie - a perfect dessert.
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Hawaiian Stone Sour

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This post first appeared over at Real Housemoms where I’m a contributor.

This tart Hawaiian Stone Sour made with whiskey and pineapple juice will make your mouth pucker while you daydream about relaxing on a tropical beach.

This tart Hawaiian Stone Sour made with whiskey and pineapple juice will make your mouth pucker while you daydream about relaxing on a tropical beach.

I love tropical drinks. Wanna know why? Aside from the fact that they taste amazing, they completely transport me to a tropical island, even if its just for the few minutes it takes for me to guzzle down said drink. I had a pineapple that needed to be used up along with a lonely little lemon. Sure, I could have just sliced up the pineapple and called it good, but where’s the fun in that? Alas, the poor little pineapple and lemon looked rather bland all by their lonesome.

This tart Hawaiian Stone Sour made with whiskey and pineapple juice will make your mouth pucker while you daydream about relaxing on a tropical beach.

Enter one shot of whiskey. That shot glass only has an ounce of whiskey in it and I use a full 1.5 ounces in this cocktail. I like to round up. Now, doesn’t this picture below look more complete? Canned pineapple juice would work perfectly well. In fact, I highly recommend just buying juice. Is that what I did? Nope. I had the grand idea of juicing the fresh pineapple. Did it taste better? Probably. Was it worth the work and the mess it created? Probably not. Just buy the juice.

This tart Hawaiian Stone Sour made with whiskey and pineapple juice will make your mouth pucker while you daydream about relaxing on a tropical beach.

I’m not a huge whiskey fan, to be completely honest. I don’t know how, but my husband can drink it straight – along with just about any other type of booze. There is something, however, about a whiskey sour that I just love. If its made properly, there’s just the right amount of sweet versus tart and they perfectly compliment the take-your-breath-away intensity of the whiskey.

This tart Hawaiian Stone Sour made with whiskey and pineapple juice will make your mouth pucker while you daydream about relaxing on a tropical beach.

Can’t get enough whiskey sours? Well then, you’d better be sure to try this Strawberry Lemonade Whiskey Sour:
strawberry-lemonade-whiskey-sour-IG

Or how about this Pomegranate Whiskey Sour:pomegranate-whiskey-sour-IG

Hawaiian Stone Sour
 
This tart Hawaiian Stone Sour made with whiskey and pineapple juice will make your mouth pucker while you daydream about relaxing on a tropical beach.
Author:
Recipe type: Drinks
Yields: 1 drink
Ingredients
  • 1 1/2 ounces whiskey
  • 1 1/2 ounces pineapple juice
  • 1 ounce lemon juice
  • 1 ounce simple syrup
Instructions
  1. Shake all ingredients in a cocktail shaker with ice. Strain and serve in an old-fashioned glass over fresh ice.
  2. Garnish with fresh pineapple, a cherry, or one of those paper umbrellas if you have them!
This tart Hawaiian Stone Sour made with whiskey and pineapple juice will make your mouth pucker while you daydream about relaxing on a tropical beach.
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Fettuccine with Salmon Dill Cream Sauce

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Fettuccine with Salmon Dill Cream Sauce made with smoked salmon, fresh dill, lemon and heavy cream is an insanely delicious and easy to make pasta dinner.

Fettuccine with Salmon Dill Cream Sauce made with smoked salmon, fresh dill, lemon and heavy cream is an insanely delicious and easy to make pasta dinner.

I feel this post must start with a warning: This meal is dangerous. Why? Well, not only does it taste absolutely heavenly, but it is super easy to make. But why would that be dangerous, you wonder. Two words: pasta and heavy cream.  Well, technically that was three words. Is it good for your hips? No. But is it worth that minute on your lips? Most definitely.

Fettuccine with Salmon Dill Cream Sauce made with smoked salmon, fresh dill, lemon and heavy cream is an insanely delicious and easy to make pasta dinner.

I first enjoyed this recipe at a pasta making class I took. It wasn’t a professional class at a culinary institute. As you might know, I’m a completely self taught chef and photographer and have learned everything purely through trial and error. It was one of those hands on cooking classes where you go with a date or a friend, make a few dishes, and get to eat what you make in the class. This happened to be a homemade pasta class and I’ve wanted some kitchenaid pasta rollers ever since. In fact, they’ve been not-so-subtly on my Christmas wish list for two years in a row now and he has yet to deliver. Hopefully third time’s a charm and I’ll get them this year! So, this class was originally going to be a double date for my husband and I and another couple. For some reason, that other couple had to bail out so it turned into a regular date for the hubs and I. Unfortunately, I got a horrible case of the stomach flu about five days before the class and subsequently couldn’t hold anything down that entire time. The first day I felt normal again was the day of this class, but by that time my husband was right in the middle of his stomach flu, but there ain’t nothing that will keep me away from freshly made pasta, so off I went!  Fortunately, I was able to get my sister to go with me at the last minute. Unfortunately, four rounds of pasta courses at the tail end of the stomach flu weren’t as enjoyable as I had imagined it would be. On the bright side, they sent us home with the recipes and I was able to recreate everything at home once I was fully recovered!

Fettuccine with Salmon Dill Cream Sauce made with smoked salmon, fresh dill, lemon and heavy cream is an insanely delicious and easy to make pasta dinner.

The reason this recipe was so amazing was because it used smoked salmon. Why had I never thought of doing this before? There are occasions where I make salmon and it turns out perfectly, but there have been plenty of times where I try to make a pasta dish like this and the salmon is either over cooked or the whole dish tastes too fishy. Using smoked salmon in a dill-filled lemony cream sauce like this is absolute perfection, and considering the whole dinner comes together in just minutes, your hips and thighs will be cursing you for ever finding this recipe!

Fettuccine with Salmon Dill Cream Sauce made with smoked salmon, fresh dill, lemon and heavy cream is an insanely delicious and easy to make pasta dinner.

Fettuccine with Salmon Dill Cream Sauce
 
Prep time
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Fettuccine with Salmon Dill Cream Sauce made with smoked salmon, fresh dill, lemon and heavy cream is an insanely delicious and easy to make pasta dinner.
Author:
Recipe type: main dish, pasta
Yields: 4 servings
Ingredients
  • 1/2 of a large sweet onion, like Vidalia or Walla-Walla, diced
  • 1 tablespoon butter
  • 1 large bunch of dill, de-stemmed and chopped
  • 8 ounces cold smoked salmon
  • 1 cup heavy cream
  • 1-2 tablespoons lemon juice
  • 8 ounces linguini
Instructions
  1. Cook the pasta in plenty of water until it is done. Consider not adding salt to the water this time, since the salmon sauce may be on the salty side.
  2. To make the salmon dill cream sauce, sauté the onion in butter over medium high heat until golden brown. Reduce heat a bit and add the dill, salmon and cream. Gently heat until the cream is infused and stir until the salmon flakes. Add the lemon juice and stir.
  3. Gently toss the pasta in the warm sauce and voila! Ready to serve.

Fettuccine with Salmon Dill Cream Sauce made with smoked salmon, fresh dill, lemon and heavy cream is an insanely delicious and easy to make pasta dinner.
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Lemon Blueberry Ricotta Bread Pudding

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This Lemon Blueberry Ricotta Bread Pudding made with fresh berries is a rich and delicious make ahead breakfast casserole your family will love.

This Lemon Blueberry Ricotta Bread Pudding made with fresh berries is a rich and delicious make ahead breakfast casserole your family will love.This post will be about things that I love. I love fresh blueberries. They’re tart yet sweet. They’re full of antioxidants. They’re easy to pick – either off a bush or from a carton at the store (that’s what I did this time around). And they are delicious by the handful or cooked in a dessert or breakfast.

This Lemon Blueberry Ricotta Bread Pudding made with fresh berries is a rich and delicious make ahead breakfast casserole your family will love.I also love bread. I would say I have a love/hate relationship with bread. I know I need to cut back on the carbs if I want to lose a few pounds, but bread is a love of my life. Why must it be so dang irresistible? Especially a wonderful crusty Italian loaf like this one.

This Lemon Blueberry Ricotta Bread Pudding made with fresh berries is a rich and delicious make ahead breakfast casserole your family will love.

Another thing that I love? Bread pudding. Now, I debated whether to call this bread pudding or french toast casserole. I stuck with bread pudding because it was just so darn rich. I mean, when you combine whole milk ricotta, heavy cream, eggs, and sugar, you end up with the most incredible base to soak your bread in. I wanted to call it a french toast because that’s how we ate it. I served it up for breakfast with some pure maple syrup and my kids devoured it. And while we’re on the topic of love, I love make ahead breakfasts. Much like I love preparing coffee the night before and hitting a single button in the morning as I reach for it with half awake eyes… It puts a huge smile on my face to wake up and know that all I have to do is slide something into the oven and less than an hour later we’ll be enjoying a wonderful breakfast treat.

This Lemon Blueberry Ricotta Bread Pudding made with fresh berries is a rich and delicious make ahead breakfast casserole your family will love.And the last thing that I love? Well, even though I made this recipe with fresh blueberries because its summer time, you can just as easily use frozen berries which means you can enjoy this bread pudding, errr french toast casserole, any time of the year!  If you love bread pudding, you’ll have to try this amazing savory bread pudding or this  berry bread pudding recipe as well. If you’re more in the make ahead french toast camp, I’ve done a ton of those too – campire blueberry peach french toast, cranberry cream cheese french toast, raspberry baked french toast, stuffed pumpkin french toast, and last but not least, banana macadamia french toast.

This Lemon Blueberry Ricotta Bread Pudding made with fresh berries is a rich and delicious make ahead breakfast casserole your family will love.

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Lemon Blueberry Ricotta Bread Pudding
 
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This Lemon Blueberry Ricotta Bread Pudding made with fresh berries is a rich and delicious make ahead breakfast casserole your family will love.
Author:
Recipe type: breakfast
Yields: 8 servings
Ingredients
  • 1 (16 ounce) loaf Italian bread, cut into 1 inch cubes
  • 1 (16 ounce) tub whole milk ricotta cheese
  • 3 large eggs
  • 1 cup heavy cream
  • 3 tablespoons sugar
  • 1 tablespoon vanilla extract
  • just and zest from 1 lemon
  • 1 1/2 cups blueberries
Instructions
  1. In a large bowl, combine ricotta, eggs, cream, sugar, vanilla, and lemon juice and zest. Add bread pieces and stir well to fully coat and absorb.
  2. Butter an 11x17 casserole dish. Add half of the bread mixture and spread to an even layer. Sprinkle most of the blueberries on top, reserving a handful for the top. Cover with remaining bread mixture. Be sure to also add any of the remaining ricotta mixture as well. Cover with remaining blueberries.
  3. Cover and refrigerate at least one hour, however this is best if refrigerated the night before.
  4. When ready to bake, preheat oven to 350 degrees F. Bake in preheated oven just until golden brown, about 45 minutes.
  5. Serve warm with pure maple syrup or powdered sugar with a squeeze of lemon.
This Lemon Blueberry Ricotta Bread Pudding made with fresh berries is a rich and delicious make ahead breakfast casserole your family will love.
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Creamy Meyer Lemon Pasta

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This rich and Creamy Meyer Lemon Pasta uses just the right amount of lemon to give the pasta a light and fresh citrus taste.

This rich and Creamy Meyer Lemon Pasta uses just the right amount of lemon to give the pasta a light and fresh citrus taste.

Let me start by saying that a Meyer lemon is no ordinary lemon. If you’re not familiar with this variety, all you have to do is google “what is the difference between a meyer” and the rest of the sentence “lemon and a regular lemon” pops up. See? You weren’t the only one who didn’t know. I’ll save you the time and post the link to the info here. If you’re not in the mood to read all about it, I can sum it up in just a couple of words: meyer lemons just taste better. If ever given the choice, choose a meyer lemon over your standard basic lemon. Just like you should choose a Hood strawberry over your standard-available-year-round-grocery-store strawberry. There’s just no comparison.

This rich and Creamy Meyer Lemon Pasta uses just the right amount of lemon to give the pasta a light and fresh citrus taste.

The incredible flavor in this pasta comes from just the right amount of meyer lemon along with leek and heavy cream. Aren’t leeks gorgeous? I just love thinly sliced leeks. They make all things better.

This rich and Creamy Meyer Lemon Pasta uses just the right amount of lemon to give the pasta a light and fresh citrus taste.

And yes, I did mention heavy cream. If you’re dieting, pasta isn’t really your friend anyway. But this pasta? Prepare to just throw your food log out the window if you’re going to indulge in this little plate of heaven. There’s a ton of heavy cream in this pasta, which is part of the reason it tastes so good. But go on – you only live once and its okay to splurge every so often (or every week, in my case). Make yourself feel less guilty and serve it with grilled chicken and asparagus. You know I can rationalize anything. My entire family loved this, and I’m certain yours will too.

This rich and Creamy Meyer Lemon Pasta uses just the right amount of lemon to give the pasta a light and fresh citrus taste.

Creamy Meyer Lemon Pasta
 
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This rich and Creamy Meyer Lemon Pasta uses just the right amount of lemon to give the pasta a light and fresh citrus taste.
Author:
Recipe type: main dish
Yields: 4-6 servings
Ingredients
  • 1 pound pasta of your choice
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 leek, sliced thin
  • 1 teaspoon (about 2 cloves) minced garlic
  • 2 cups heavy cream
  • 2 teaspoons Meyer lemon zest
  • 1 teaspoon chopped rosemary
  • 1/2 cup grated Pecorino Romano
Instructions
  1. Boil at least 4 quarts of salted water. Cook the pasta according to the package directions, drain, and keep warm.
  2. Meanwhile, in a large skillet, heat the butter and olive oil over medium heat. When the butter is melted, add the leeks to the pan. Saute, stirring often until the leeks are softened and just starting to brown.
  3. Add the garlic and saute another minute or two.
  4. Add the heavy cream and reduce heat to medium low. Cook the cream until reduced by about half. Once the cream is reduced, add the lemon zest, rosemary, and cheese. Serve warm.

This rich and Creamy Meyer Lemon Pasta uses just the right amount of lemon to give the pasta a light and fresh citrus taste.
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No Bake Lemon Ladyfinger Cheesecake

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This post first appeared over at Real Housemoms where I’m a contributor.

Perfect for any celebration, this perfectly sweet NO BAKE LEMON LADYFINGER CHEESECAKE is a wonderful citrus dessert that everyone will love!

Perfect for any celebration, this perfectly sweet NO BAKE LEMON LADYFINGER CHEESECAKE is a wonderful citrus dessert that everyone will love!

When I sat down to write this post, I struggled to find a good title for the recipe. Did I want to call it something that would explain what it was?  (i.e. No Bake Lemon Ladyfinger Cheesecake)  Or did I want to call it what my brain was thinking?  (i.e. Oh My God There Must Be 1000 Calories in Each Slice But It Is Soooo Worth It Cake)  I opted for the shorter title, but am wondering if I should have gone with the longer one now.

… 

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10 Mouthwatering Citrus Recipes

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‘Tis the season of citrus, and I have 10 Mouthwatering Citrus Recipes made from every variation of lemon, orange, lime that will tantalize your taste buds.

'Tis the season of citrus, and I have 10 Mouthwatering Citrus Recipes made from every variation of lemon, orange, lime that will tantalize your taste buds.

'Tis the season of citrus, and I have 10 Mouthwatering Citrus Recipes made from every variation of lemon, orange, lime that will tantalize your taste buds.

As you might know, I live in Portland, and I’m pretty sure that after this last rainy season I have seasonal mood disorder. If you don’t know what that is, you probably live in Southern California. We recently had our first few days of bright warm weather and my positive mood shot through the roof. That was the positive confirmation that I needed to know that the dark grey, low, wet Portland winter skies were giving me the blues. But there’s something else that depresses me during the winter months – the lack of incredible local produce!  The Pacific Northwest produces some of the finest crops in the world, but the down side is that our growing season doesn’t last all year long. One of the things that gets me through these tough months is citrus. That’s right. To me, citrus represents the end of the holidays and the beginning of warm dry weather that has yet to come.  I’m not shy of citrus recipes either. I’ve made everything from baked grapefruit, to grapefruit mimosas, to a grapefruit tequila slammer, to a healthy pomegranate orange arugula spinach salad and pomegranate orange muffins. That’s not even counting all the lemon and lime recipes that I’ve made! So if you’re getting over the winter blues like I am, hopefully these recipes will help tide you over until we are surrounded by berries and sunshine!

10 Mouthwatering Citrus RecipesBlood Orange Cupcakes

10 Mouthwatering Citrus RecipesBlueberry Lemon Cake

10 Mouthwatering Citrus RecipesCoconut Lemon Pecan Pull Apart Bread

10 Mouthwatering Citrus RecipesCranberry Orange Punch

10 Mouthwatering Citrus RecipesLemon Cheesecake

10 Mouthwatering Citrus RecipesLemon Yogurt Poppy Seed Bread

10 Mouthwatering Citrus RecipesLime Crinkle Cookies

10 Mouthwatering Citrus RecipesCitrus Sangria (Non-Alcoholic)

10 Mouthwatering Citrus RecipesLime Yogurt Cake

10 Mouthwatering Citrus Recipes Rainbow Fruit Salad with Honey Citrus Dressing

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Artichoke Dipping Sauce

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If you love a delicious hot artichoke as much as I do, then you will find nothing better than my easy to make Artichoke Dipping Sauce with lemon and thyme.

If you love a delicious hot artichoke as much as I do, then you will find nothing better than my easy to make Artichoke Dipping Sauce with lemon and thyme.

This is one of those recipes that I made for myself and had no intention of posting it to the blog. I made it simply because I saw the most beautiful Italian artichokes at the farmers market and had a serious craving. I came home, steamed one up with olive oil, and devoured the entire thing with my dipping sauce only wanting more. It was at that point that I decided I had to post my recipe to the blog because it was just too darn good.

If you love a delicious hot artichoke as much as I do, then you will find nothing better than my easy to make Artichoke Dipping Sauce with lemon and thyme.

We ate artichokes a lot when I was growing up and I have memories of dipping them in either pure butter or plain mayo. I can’t begin to tell you how wonderful the addition of fresh lemon juice, garlic, and thyme is. Those three elements compliment the creamy (and naughty) mayo like you wouldn’t believe. I love to dip each leaf into the mixture and when I’m all done, you better believe that I take those extra few steps to cut the heart right out of that artichoke.

If you love a delicious hot artichoke as much as I do, then you will find nothing better than my easy to make Artichoke Dipping Sauce with lemon and thyme.

The heart is the best part, you know! If you’ve only ever enjoyed artichokes that have been marinated in a can, you’re totally missing out. A fresh artichoke with this amazing sauce is the best appetizer or snack you’ll enjoy.

If you love a delicious hot artichoke as much as I do, then you will find nothing better than my easy to make Artichoke Dipping Sauce with lemon and thyme.

Artichoke Dipping Sauce
 
Prep time
Total time
 
If you love a delicious hot artichoke as much as I do, then you will find nothing better than my easy to make Artichoke Dipping Sauce with lemon and thyme.
Author:
Recipe type: Appetizer
Yields: 1 serving
Ingredients
  • 2 tablespoons mayonnaise
  • 1 teaspoon lemon juice
  • 1 teaspoon fresh thyme
  • 1 large clove garlic, minced
Instructions
  1. Mix all ingredients in a small bowl. Enjoy with a hot steamed fresh artichoke!

If you love a delicious hot artichoke as much as I do, then you will find nothing better than my easy to make Artichoke Dipping Sauce with lemon and thyme.
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