Wednesday, July 9, 2014

Limoncello Tom Collins

 

Tom Collins

 

1½ cups good vodka, such as Grey Goose 
1 cup freshly squeezed lemon juice (6 lemons) 
6 tablespoons sugar syrup (see note) 
¼ cup Italian Limoncello liqueur 
1½ cups cold club soda, such as Pelligrino 
Ice cubes 
Sliced lemon, for serving 

Combine the vodka, lemon juice, sugar syrup, and Limoncello in a large pitcher. Just before serving, pour in the club soda and stir. Fill highball glasses with ice and pour the mixture over the ice. Garnish each drink with a slice of lemon and serve cold.

Makes 4-6 drinks

Wednesday, July 2, 2014

LEMONADE PIE, NOT THE ONE YOU'RE USED TO...

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I first posted this recipe back in 2009, it’s a family favorite and worth repeating.  Perfect for the 4th of July weekend, with fresh blueberries and strawberries for garnish… ~ Jan

Prep: 10 min., Freeze: 4 hrs.

Yield

Makes 8 servings

Ingredients

  • 2  (5-oz.) cans evaporated milk
  • 2  (3.4-oz.) packages lemon instant pudding mix
  • 2  (8-oz.) packages cream cheese, softened
  • 2  (3-oz.) packages cream cheese, softened
  • 1  (12-oz.) can frozen lemonade concentrate, completely  thawed
  • 1  (9-oz.) ready-made prepared graham cracker crust
  • Garnishes: whipped cream, fresh mint sprigs, lemon slices

Preparation

1. Whisk together evaporated milk and pudding mix in a bowl 2 minutes or until thickened.
2. Beat cream cheeses at medium speed with an electric mixer, using whisk attachment, until fluffy. Add lemonade concentrate, beating until blended; add pudding mixture, and beat until blended.
3. Pour into crust; freeze 4 hours or until firm. Garnish, if desired.

Note:  The original recipe called for partially thawed lemonade concentrate – that’s what I did, but when I incorporated it with the softened cream cheese, the cream cheese congealed into small pieces, and it was really difficult to get it smooth again.  This can easily be remedied by using thawed concentrate.  ~ jan

Sunday, June 22, 2014

Vlasic Farmer's Garden pickles

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There are pickles and then there are pickles. Oh my, these are just the best!  My buddy, V, introduced me to these a few weeks ago, they’re in the condiment section of your grocery store, they’re not refrigerated and I’m hooked.  

The Garlic Dill Slices are extremely thick, that’s what makes them so good.  If you’re a pickle lover and haven’t tried these, pick up a jar and you will see what I mean.  Four stars on this one, V!

Friday, June 13, 2014

Kahula Roasted Marshmallow Shots

50CF Marshmallow Shot cover 620x330

Oh my, I saw this Kahula shot in a roasted marshmallow on Facebook and had to share.  They also suggested dipping the marshmallow in graham cracker crumbs and then pouring in chocolate liqueur.

I don’t normally imbibe, but I could seriously like this chocolate version...

Thursday, June 5, 2014

DELICIOUS LEMON CHICKEN

Lemonchicken

I made Lemon Chicken last night, it was quick, easy to prepare and absolutely delicious.  Hope you enjoy this as much as we did.  ~ Jan

1 lb. chicken tenderloins
2 lemons
2 egg whites
1/2 Cup flour
salt and lemon Pepper Seasoning

Preheat oven to 375 degrees

Put a mixture of butter and olive oil in oven proof skillet, slice a lemon, add to butter mixture and heat.  

Meanwhile, pat chicken tenderloins dry with paper towel, season with salt and lemon pepper.  Dip in beaten egg whites, then put in large plastic zip lock bag, shake well and place in skillet with the bubbling butter oil  mixture.  Brown well on one side, turn and immediately put in preheated oven to finish.  Don’t cover skillet.  Bake for 15-20 minutes until chicken is cooked, take out of oven and squeeze juice of lemon over chicken and serve.  

Enjoy, this is wonderful!  ~ Jan

 

Sunday, May 25, 2014

THE BEST GREEK YOGURT YOU WILL EVER EAT...

Making greek yogurt

This is seriously the best yogurt you will ever put in your mouth!

I’ve been making my own Greek Yogurt for a couple of years now.  I first heard about how to do it from Paula at Salad In a Jar, tried it, and was instantly hooked.  I’ve made it many times now, both with whole milk, 2% and skim, and of course making it with whole milk is by far the best!   It’s high in protein, satisfying, so creamy and smooth, there is no comparison to homemade and the yogurt you buy in the store.  And it’s strawberry season, homemade greek yogurt topped with fresh strawberries and blueberries is completely decadently delicious!

I’ve blogged about it before, and updated it several times after I invested in a Boullion Strainer and a YoGourmet Electric Yogurt Maker.  And somethings are just too good not to share again.

So let’s go back into my archives on this Memorial Day eve, and read again about how to make the most amazing yogurt you will ever put in your mouth.

Try it, you will love it, I pinky swear you will.  ~ Jan

Jan Makes Greek Yogurt