tag:blogger.com,1999:blog-50344181139245663162024-03-13T12:19:33.968-07:00Year of the CookWelcome to my blog, in this space I will share recipes, cooking tips, pantry ideas, kitchen gadget must haves and much more...I am making it a goal to become a better cook and hopefully can help my followers see cooking is not as hard as you think... no I am not Julia just Julie...... Stay tuned to The Year of the Cook!Julie Lyonshttp://www.blogger.com/profile/09096424967245133501noreply@blogger.comBlogger474125tag:blogger.com,1999:blog-5034418113924566316.post-85472991637407820112016-01-08T10:26:00.000-08:002016-01-08T10:26:01.510-08:00SERIOUSLY BEST SALMON EVER!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-1x3mdGx762c/Vo_8tE8P_1I/AAAAAAAAH8U/1ZbZ5JwvlbI/s1600/771_Page_153%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-1x3mdGx762c/Vo_8tE8P_1I/AAAAAAAAH8U/1ZbZ5JwvlbI/s1600/771_Page_153%255B1%255D.jpg" /></a></div>
<br />
Don't get super excited that I am adding a recipe...it probably isn't the start of something. I truly made this last night and of ALL the hundreds of salmon recipes I have tried...this tops them all!!!<br />
<br />
Ingredients:<br />
<br />
Preheat over to 400 degrees<br />
<br />
1 lb salmon fillet<br />
2/3 cups panko breadcrumbs<br />
1-1/2 tbl lemon zest<br />
1 tbl fresh grated ginger<br />
1/4 tsp herbs de provence<br />
1/2 tsp salt<br />
1/2 tsp pepper<br />
2 tbl olive oil<br />
<br />
2 tbl Dijon mustard<br />
salt and pepper to season<br />
canola oil<br />
lemon garnish<br />
<br />
Combine panko, lemon zest, ginger, herbs de provence, salt, pepper and olive oil in a bowl. Season the salmon with salt and pepper and spread the mustard on top in an even layer. Spoon the panko mixture on top of the salmon.<br />
<br />
In a saute pan at medium high heat, add 2 tbl canola oil and add salmon skin side down. Sear for about 3-4 minutes until skin is crispy. Place saute pan directly into the over for 5-7 minutes (depending on the thickness of your fish) then turn the oven on low broil to crisp up the panko. Carefully watch the broiling step so the panko doesn't burn. I served this with sautéed zucchini and tomatoes.<br />
<br />
Remove and serve with lemon!!!<br />
<br />
SALMON PERFECTION!<br />
ENJOY!<br />
<br />
<br />
<br />Julie Lyonshttp://www.blogger.com/profile/09096424967245133501noreply@blogger.com0tag:blogger.com,1999:blog-5034418113924566316.post-50554341956680225992015-06-19T07:21:00.002-07:002015-06-19T07:21:35.892-07:00FRIDAY COCKTAIL - FATHER'S DAY ROSE SANGRIA!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Nlag8QWx0Mw/VYQkGfUlM3I/AAAAAAAAH7Y/N0OkGQ9fqMI/s1600/rose%2Bsangria.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-Nlag8QWx0Mw/VYQkGfUlM3I/AAAAAAAAH7Y/N0OkGQ9fqMI/s320/rose%2Bsangria.jpg" width="180" /></a></div>
<br />
<br />
Sangria...it's for Summer! Soo refreshing...everyone's doing it!<br />
<br />
Ingredients:<br />
<br />
1 (750ml) bottle of Rose wine<br />
1/4 cup apricot (or plain) brandy<br />
2 TBL Raspberry liqueur<br />
2 TBL sugar<br />
1-1/2 cups raspberries<br />
1-1/2 cups strawberries cleaned and halved<br />
1 orange or lemon sliced<br />
Club Soda<br />
ice<br />
<br />
<br />
Stir wine, liquor and sugar in a large pitcher until sugar dissolves. Add the fruit and gently stir. Refrigerate from one hour to 24 hours. <br />
<br />
Strain into a glass with ice and top with club soda and fruit to garnish.<br />
<br />
SUMMER SANGRIA!<br />
ENJOY!Julie Lyonshttp://www.blogger.com/profile/09096424967245133501noreply@blogger.com0tag:blogger.com,1999:blog-5034418113924566316.post-40552187282371555442015-03-27T15:21:00.001-07:002015-03-27T15:22:03.807-07:00WELL DONE WEDNESDAY (on Friday) - HOMEMADE BARBEQUE SAUCE!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ynkak-wN2kE/VRXWiNcCbHI/AAAAAAAAHn0/jtXCqkMSmrg/s1600/BBQ%2BSAUCE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ynkak-wN2kE/VRXWiNcCbHI/AAAAAAAAHn0/jtXCqkMSmrg/s1600/BBQ%2BSAUCE.jpg" height="320" width="240" /></a></div>
<br />
<br />
I made this delicious sauce today to use on a nice rack of ribs tomorrow. I know you can buy some great sauce but this is so easy and you can save it for months.<br />
<br />
Ingredients:<br />
1 TBL Canola Oil<br />
1 garlic clove minced<br />
2 shallots minced<br />
1-1/2 cups apple cider vinegar<br />
1-1/2 cups ketchup<br />
1/2 cup water<br />
3/4 cup brown sugar<br />
3 TBL dijon mustard<br />
1 TBL worcestershire<br />
1 TBL honey<br />
1 tsp chili powder<br />
1/4 tsp cayenne pepper<br />
salt<br />
pepper<br />
<br />
Heat the oil in a saucepan and add the garlic and shallot. Cook until shallots are soft. Add all other ingredients and simmer for 35 minutes. So delicious I am having some bread dipped in it right now.<br />
<br />
HAPPY BBQ!<br />
ENJOY!<br />
<br />
<br />
<br />Julie Lyonshttp://www.blogger.com/profile/09096424967245133501noreply@blogger.com0tag:blogger.com,1999:blog-5034418113924566316.post-23170037289662263702014-11-14T06:39:00.001-08:002014-11-14T06:39:18.571-08:00FRIDAY COCKTAIL - HUNTRESS WOMAN!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-63sYRlDgGEs/VGYTZBN6jPI/AAAAAAAAGxU/bdI7oC4Hk1Q/s1600/huntress-cocktail%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-63sYRlDgGEs/VGYTZBN6jPI/AAAAAAAAGxU/bdI7oC4Hk1Q/s1600/huntress-cocktail%5B1%5D.jpg" height="320" width="249" /></a></div>
Yes Rachel this is for you...AND they also have a Hunter's cocktail for Drew which is pretty much the same without the cream. The perfect drink after a long day out in the woods and fields hunting for BAMBI!!!!!!<br />
<br />
Ingredients:<br />
<br />
1 oz bourbon whiskey<br />
1 oz cherry liqueur or brandy<br />
1 oz cream<br />
dash of triple sec<br />
<br />
In a cocktail shaker with ice add all ingredients..shake briefly and pour in a rocks glass with ice.<br />
<br />
<br />
HUNTING SEASON!<br />
ENJOY!Julie Lyonshttp://www.blogger.com/profile/09096424967245133501noreply@blogger.com0tag:blogger.com,1999:blog-5034418113924566316.post-57019052624544101412014-10-17T12:24:00.001-07:002014-10-17T12:24:05.924-07:00FRIDAY COCKTAIL - AUTUMN SANGRIA!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-r3WVCLENFxs/VEFriYKJPEI/AAAAAAAAGcA/H7dGyyQqTNg/s1600/autumn-sangria-R140102-ss%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-r3WVCLENFxs/VEFriYKJPEI/AAAAAAAAGcA/H7dGyyQqTNg/s1600/autumn-sangria-R140102-ss%5B1%5D.jpg" /></a></div>
<br />
<br />
I love a good sangria - especially red ones. This combines such great fruits and molasses to be purely AUTUMN! I may use this as my signature cocktail for Thanksgiving!<br />
<br />
Ingredients:<br />
<br />
2-3 fresh figs or 1 cup dried figs<br />
2-3 fresh plums or 1 cup dried plums<br />
2-3 fresh apricots or 1 cup dried apricots<br />
1/4 cup molasses<br />
1 750 ml bottle of light red wine like Pinot Noir or Gamay<br />
1 750 ml bottle of sparkling apple cider or club soda, chilled<br />
1 orange (peeled if you prefer) sliced<br />
<br />
Halve or quarter the fruit and combine with the molasses. Add the wine, stir to combine. Cover and chill it for 2-24 hours. When you are ready to serve, add sparkling apple cider and orange slices. Gently stir and serve. Makes 8 servings.<br />
<br />
WINE TIME!<br />
ENJOY!<br />
<br />Julie Lyonshttp://www.blogger.com/profile/09096424967245133501noreply@blogger.com0tag:blogger.com,1999:blog-5034418113924566316.post-42377279193360550012014-10-10T07:00:00.001-07:002014-10-10T07:00:55.235-07:00FRIDAY COCKTAIL - HOT APPLE PIE!<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-wB-jbsFYLug/VDflxjJue5I/AAAAAAAAGWo/6_300HgHq6E/s1600/HotApplePie-89008052%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-wB-jbsFYLug/VDflxjJue5I/AAAAAAAAGWo/6_300HgHq6E/s1600/HotApplePie-89008052%5B1%5D.jpg" height="320" width="251" /></a></div>
<br />
<br />
Yes it is getting colder. In the 30's here this morning. It's time to break out the "hot" drinks for that nice Autumn comfort! This charmer highlights Tuaca, a fabulous hidden treasure from Italy with vanilla and citrus flavors.<br />
<br />
Ingredients:<br />
<br />
2 oz Tuaca<br />
hot apple cider<br />
whipped cream<br />
cinnamon stick for garnish<br />
<br />
Pour Tuaca in the bottom of an Irish Whiskey glass. Fill with hot apple cider and top with whipped cream. Garnish and sip!!<br />
<br />
HOT COCKTAILS!<br />ENJOY!<br />
<br />
<br />
<br />Julie Lyonshttp://www.blogger.com/profile/09096424967245133501noreply@blogger.com0tag:blogger.com,1999:blog-5034418113924566316.post-68935433239166985242014-10-01T15:25:00.000-07:002014-10-01T15:25:15.976-07:00WELL DONE WEDNESDAY - ALEPPO PEPPER!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-AMtT_oCXGwg/VCx9QLpqtJI/AAAAAAAAGSc/iRWXt5bo5y0/s1600/615dd40a5e5874b8813f9d161af424f3%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-AMtT_oCXGwg/VCx9QLpqtJI/AAAAAAAAGSc/iRWXt5bo5y0/s1600/615dd40a5e5874b8813f9d161af424f3%5B1%5D.jpg" /></a></div>
I was trying to find a spice that added a little heat, but milder than cayenne or crushed red pepper. Aleppo is a Turkish pepper that is used far more internationally than here in the US.<br />
<br />
While it offers heat, it is more smoky and actually has a bit of a fruity taste. I use it in just about every kind of protein especially in a pan fried chicken dish.<br />
<br />
Amazingly it is fabulous in brownies and other chocolate desserts. It makes brownies a little more complex than your average boxed type brownie. <br />
<br />
Great in deviled eggs too!<br />
<br />
ALEPPO!<br />
ENJOY!Julie Lyonshttp://www.blogger.com/profile/09096424967245133501noreply@blogger.com0tag:blogger.com,1999:blog-5034418113924566316.post-82120666843945643372014-09-19T11:06:00.000-07:002014-09-19T11:06:07.093-07:00FRIDAY COCKTAIL - ITALIAN BERRY MULE!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-6pgj44hhqXY/VBxvmpjP7aI/AAAAAAAAGMY/mNYmh68zsuY/s1600/th%5B4%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-6pgj44hhqXY/VBxvmpjP7aI/AAAAAAAAGMY/mNYmh68zsuY/s1600/th%5B4%5D.jpg" /></a></div>
Still time to get great raspberries and this is so simple to make..delicious!<br />
<br />
Ingredients:<br />
<br />
6 raspberries<br />
2 oz vodka<br />
1/2 oz fresh lime juice<br />
1/4 oz simple syrup<br />
1/2 tsp aged balsamic vinegar<br />
2 oz chilled ginger beer<br />
ice<br />
<br />
In a cocktail shaker muddle the raspberries. Add ice and all other ingredients except ginger beer. Shake Well! Strain the drink into an iced filled glass and top with the ginger beer.<br />
<br />
If you don't know how to make simple syrup by now, you shouldn't be making cocktails!<br />
<br />
RASPBERRIES!<br />
ENJOY!Julie Lyonshttp://www.blogger.com/profile/09096424967245133501noreply@blogger.com0tag:blogger.com,1999:blog-5034418113924566316.post-17086520982266046742014-09-17T14:24:00.001-07:002014-09-17T14:24:40.976-07:00WELL DONE WEDNESDAY - MUSTARD CRUSTED SALMON!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-hZ5LxU-w99E/VBn60CP78fI/AAAAAAAAGKw/Y8JiXF39E4c/s1600/th%5B2%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-hZ5LxU-w99E/VBn60CP78fI/AAAAAAAAGKw/Y8JiXF39E4c/s1600/th%5B2%5D.jpg" /></a></div>
This is the perfect marriage of lemon and mustard. Just wonderful!!!!!<br />
<br />
Ingredients:<br />
<br />
3/4 cup panko breadcrumbs<br />
1-1/2 tsp lemon zest<br />
1 tsp fresh chopped Italian parsley<br />
1/2 tsp salt<br />
1/2 tsp pepper<br />
2 Tbl olive oil<br />
veg oil<br />
2 Tbl Dijon mustard<br />
4 (6 oz) salmon fillets<br />
<br />
Combine first 6 ingredients and set aside. Spread mustard on top of the salmon fillets and then add the breadcrumb mixture on top. Pat into the mustard.<br />
<br />
Preheat oven to 425 degrees.<br />
<br />
In a sauté pan with vegetable oil sauté fillets skin side down for 3-4 minutes. Move pan to the oven and cook until the topping is golden brown...5-7 minutes. Serve with lemon wedges.<br />
<br />
LEMON AND MUSTARD!<br />
ENJOY!<br />
<br />Julie Lyonshttp://www.blogger.com/profile/09096424967245133501noreply@blogger.com0tag:blogger.com,1999:blog-5034418113924566316.post-17741020691482877572014-08-29T08:50:00.001-07:002014-08-29T08:50:49.766-07:00FRIDAY COCKTAIL - END OF SUMMER SNOWCONE COCKTAIL!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-D2bDOK4_7Lc/VACeOEwIZwI/AAAAAAAAF9Q/Yh8guv-uW1w/s1600/th%5B5%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-D2bDOK4_7Lc/VACeOEwIZwI/AAAAAAAAF9Q/Yh8guv-uW1w/s1600/th%5B5%5D.jpg" /></a></div>
<div style="text-align: center;">
SAD BUT TRUE!</div>
<br />
<div style="text-align: center;">
But, we have one weekend left so let's get the party started!</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
Ingredients:</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
1 cup sweetened frozen strawberries, pureed</div>
<div style="text-align: left;">
1/4 cup (or more) vanilla vodka</div>
<div style="text-align: left;">
2 tbl Grand Marnier</div>
<div style="text-align: left;">
1 tbl pineapple juice</div>
<div style="text-align: left;">
1 tbl fresh lemon juice</div>
<div style="text-align: left;">
strawberry garnish</div>
<div style="text-align: left;">
shaved ice</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
Mix the pureed strawberries with all other ingredients. Put shaved ice in a tall glass. Slowly pour the strawberry mixture over the ice and garnish.</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
HAPPY SUMMER'S END!</div>
<div style="text-align: left;">
ENJOY!</div>
<div align="left" style="text-align: center;">
</div>
Julie Lyonshttp://www.blogger.com/profile/09096424967245133501noreply@blogger.com1tag:blogger.com,1999:blog-5034418113924566316.post-56077486984806713492014-08-27T07:45:00.001-07:002014-08-27T07:45:28.100-07:00WELL DONE WEDNESDAY - BAKED COD!<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-R7fSqd4tHA8/U_3sPw-C54I/AAAAAAAAF9A/D5RzijbggAk/s1600/th%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-R7fSqd4tHA8/U_3sPw-C54I/AAAAAAAAF9A/D5RzijbggAk/s1600/th%5B1%5D.jpg" /></a></div>
<div style="text-align: center;">
<strong><span style="font-size: large;">It's How they Roll in New England! </span></strong></div>
<div style="text-align: center;">
</div>
You could substitute fresh haddock if you can't find cod.<br />
<br />
Ingredients"<br />
1/3 cup panko breadcrumbs<br />
2 tbl grated parmesan cheese<br />
1 tbl cornmeal<br />
2 tsp olive oil, separated<br />
1/2 tsp Italian seasoning<br />
1/4 tsp garlic powder, separated<br />
1/8 tsp ground black pepper<br />
2 tbl mayonnaise<br />
1 tsp fresh lemon juice<br />
14 oz cod fillets<br />
salt<br />
pepper<br />
<br />
Preheat oven to 450 degrees<br />
Combine first 6 ingredients (only 1 tsp olive oil and 1/8 tsp garlic powder) in a bowl and set aside. Combine mayonnaise, lemon juice, remaining olive oil and garlic power with salt and pepper to taste. Coat the fillet with mayonnaise mixture. <br />
<br />
Coat a broiler rack with cooking spray. Spoon the breadcrumb mixture on top of the mayonnaise coated fillet.<br />
<br />
Bake 10-12 minutes until fish is opaque and bread crumbs are golden brown. Serve with lemon wedge. I add some jasmine rice and of course steamed broccoli!<br />
<br />
NEW ENGLAND SEAFOOD!<br />
ENJOY!<br />
<br />
Julie Lyonshttp://www.blogger.com/profile/09096424967245133501noreply@blogger.com0tag:blogger.com,1999:blog-5034418113924566316.post-39536897927736952292014-08-01T09:31:00.001-07:002014-08-01T09:31:42.100-07:00FRIDAY COCKTAIL - SLUSHY WATERMELON MOJITO!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-vNsptLNlKHc/U9vACy9ErbI/AAAAAAAAFyk/5I0n8ytBFts/s1600/melon-mojitos2-ck-686195-l%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-vNsptLNlKHc/U9vACy9ErbI/AAAAAAAAFyk/5I0n8ytBFts/s1600/melon-mojitos2-ck-686195-l%5B1%5D.jpg" /></a></div>
Definitely making these on VACATION! Sooo refreshing on a hot day with the melon and the clear fizz of the sparkling water.<br />
<br />
Ingredients:<br />
<br />
5 cups cubed seeded watermelon<br />
1 cup sparkling water<br />
3/4 cups white rum<br />
1/4 cup chopped fresh mint<br />
1 (6 oz) can frozen limeade (do not dilute)<br />
mint sprigs<br />
lime wedge<br />
<br />
On a single layer freeze watermelon cubes for 2 hours or until frozen. Combine all ingredients except garnishes in a blender. Process until smooth and garnish. LOVE THIS!<br />
<br />
WATERMELON!!!!<br />
ENJOY!Julie Lyonshttp://www.blogger.com/profile/09096424967245133501noreply@blogger.com0tag:blogger.com,1999:blog-5034418113924566316.post-71353124399854214942014-07-18T07:42:00.002-07:002014-07-18T07:42:46.544-07:00FRIDAY COCKTAIL - WATERMELON MARGARITA!<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-4_RRxlrc3B4/U8kxWm-7FII/AAAAAAAAFTE/6oSHF8pBjdY/s1600/saltywatermelon_margarita%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-4_RRxlrc3B4/U8kxWm-7FII/AAAAAAAAFTE/6oSHF8pBjdY/s1600/saltywatermelon_margarita%5B1%5D.jpg" height="320" width="216" /></a></div>
WATERMELON......WATERMELON.......WATERMELON!!!<br />
<br />
Tis the season!!<br />
<br />
Ingredients:<br />
1-1/2 oz blanco tequila<br />
1/2 oz fresh lime juice<br />
1/4 oz agave syrup<br />
1 slice of watermelon (seeded)<br />
wedge of watermelon<br />
salt (optional)<br />
<br />
Muddle watermelon slice and agave in a tall glass. Add other ingredients and shake well. Double strain the mix into a frozen martini glass. You can salt the rim if you like, it really does taste great with watermelon. Garnish with wedge of watermelon.<br />
<br />
WATERMELON SEASON!<br />
ENJOY!<br />
<br />
<br />
<br />
Julie Lyonshttp://www.blogger.com/profile/09096424967245133501noreply@blogger.com0tag:blogger.com,1999:blog-5034418113924566316.post-12574813526385562232014-07-11T07:31:00.001-07:002014-07-11T07:31:20.697-07:00FRIDAY COCKTAIL - ORANGE SPLASH!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-G8eInlLB6aY/U7_0gb55ZWI/AAAAAAAAFQY/syAV7poxYjc/s1600/orange-splash-cocktail-lg%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-G8eInlLB6aY/U7_0gb55ZWI/AAAAAAAAFQY/syAV7poxYjc/s1600/orange-splash-cocktail-lg%5B1%5D.jpg" /></a></div>
ORANGE ..... ORANGE..... ORANGE!!!<br />
<br />
This is from Bar Twenty3 in Nashville!<br />
<br />
Ingredients:<br />
2 oz Absolut Citron<br />
1oz Cointreau or Triple Sec<br />
1 splash fresh lime juice<br />
1 splash fresh orange juice<br />
Sugar and an orange slice for garnish<br />
<br />
Mix all ingredients in a shaker with ice. Shake well! Pour into a sugar rimmed glass with ice. Garnish with an orange slice!<br />
<br />
OOO LA LA ORANGE!<br />
ENJOY!<br />
<br />
TJulie Lyonshttp://www.blogger.com/profile/09096424967245133501noreply@blogger.com0tag:blogger.com,1999:blog-5034418113924566316.post-59188508532994158662014-07-11T07:05:00.000-07:002014-07-11T07:05:01.875-07:00WELL DONE WEDNESDAY (on Friday) - BANANA BREAD!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-IRp3qSHEXW4/U7_rrOICeCI/AAAAAAAAFQE/e4duzzxgVII/s1600/banana+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-IRp3qSHEXW4/U7_rrOICeCI/AAAAAAAAFQE/e4duzzxgVII/s1600/banana+bread.jpg" height="320" width="240" /></a></div>
Due to technical difficulties I couldn't upload this recipe until today. Made this Wednesday in Maine! This is a version of Flour's Bakery in Boston's Banana Bread. I added a few ingredients....just delicious!<br />
<br />
Ingredients:<br />
<br />
1-2/3 cups flour<br />
1 tsp baking soda<br />
1/4 tsp cinnamon<br />
1/8 tsp nutmeg<br />
1/2 tsp salt<br />
1 cup plus 2 tbl sugar<br />
2 eggs<br />
1/2 cup canola oil<br />
3-1/2 bananas, very ripe, mashed<br />
2 tbl sour cream<br />
1 tsp vanilla<br />
<br />
Sift flour, baking soda, cinnamon, nutmeg and salt in a bowl. Set aside<br />
Whisk eggs and sugar until fluffy - about 10 minutes<br />
Drizzle in oil while mixer is running on low. Turn mixer off and add bananas, sour cream and vanilla. With mixer back on fold in dry ingredients.<br />
<br />
Bake in 9 X 5 loaf pan lined with parchment paper or heavily greased. Bake 45 min to an hour. Test middle with a toothpick until done.<br />
<br />
GO BANANAS!<br />
ENJOY!<br />
<br />
<br />
Julie Lyonshttp://www.blogger.com/profile/09096424967245133501noreply@blogger.com0tag:blogger.com,1999:blog-5034418113924566316.post-53598074253825567792014-06-25T10:12:00.001-07:002014-06-25T10:12:34.113-07:00WELL DONE WEDNESDAY - GLAZED CARROTS!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-_rBKaqtgiXQ/U6sBhxhWh2I/AAAAAAAAFNQ/sCTpdg_JLN8/s1600/maple-carrots%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-_rBKaqtgiXQ/U6sBhxhWh2I/AAAAAAAAFNQ/sCTpdg_JLN8/s1600/maple-carrots%5B1%5D.jpg" height="198" width="320" /></a></div>
This dish has become a staple on the Thanksgiving buffet. I also love them with pork chops. They add a divine sweetness to the pork and applesauce. SO easy!<br />
<br />
Ingredients:<br />
<br />
5 carrots peeled and cut on the bias in coin shapes<br />
2 tbl olive oil<br />
2 tbl brown sugar<br />
1 tbl molasses<br />
2 tbl butter<br />
salt, pepper<br />
dried rosemary (optional)<br />
water<br />
<br />
Heat the olive oil in a sauté pan and add the carrots. Salt and pepper the carrots. Let them cook a bit until they start to become tender. Add the brown sugar and molasses. Cook until the sauce becomes bubbly. Add a cup or a bit more of water and cook until it simmers. Add butter and rosemary (if desired) . When butter is melted remove from heat and serve.<br />
<br />
CARROT CRAZE!<br />
ENJOY!<br />
<br />
<br />
<br />
Julie Lyonshttp://www.blogger.com/profile/09096424967245133501noreply@blogger.com0tag:blogger.com,1999:blog-5034418113924566316.post-10530307293928690552014-06-20T08:59:00.000-07:002014-06-20T08:59:24.024-07:00FRIDAY COCKTAIL - SUMMER SOLSTICE!<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-BAIZFSxu-gU/U6RZRbMmPeI/AAAAAAAAFNA/yTU1104NU60/s1600/th%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-BAIZFSxu-gU/U6RZRbMmPeI/AAAAAAAAFNA/yTU1104NU60/s1600/th%5B1%5D.jpg" /></a></div>
Let the SUMMER begin! This is sooo refreshing...makes you feel like you are on an exotic island beach with no worries!!!<br />
<br />
Ingredients<br />
<br />
1 oz pineapple flavored vodka <br />
1/2 oz pineapple flavored Malibu Caribbean Rum<br />
1/2 oz fresh lime juice<br />
3 oz fresh orange juice<br />
1/4 oz grenadine<br />
cherry and orange slice<br />
<br />
Combine all ingredients except grenadine and garnish in a shaker with ice. Shake until very cold and pour in a glass over fresh ice. Top slowly with the grenadine and garnish. YUM!<br />
<br />
HAPPY SUMMER!<br />
ENJOY!<br />
Julie Lyonshttp://www.blogger.com/profile/09096424967245133501noreply@blogger.com1tag:blogger.com,1999:blog-5034418113924566316.post-10461737339984123952014-06-18T12:25:00.000-07:002014-06-18T12:25:53.622-07:00WELL DONE WEDNESDAY - CHICKEN FRANCESE!<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ILBSHvkomQ0/U6HhPgVd8XI/AAAAAAAAFMw/OUiUDlsVE_8/s1600/chicken+f.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ILBSHvkomQ0/U6HhPgVd8XI/AAAAAAAAFMw/OUiUDlsVE_8/s1600/chicken+f.jpg" height="320" width="240" /></a></div>
Lemon Lemon Lemon...I LOVE this dish. Made it last week and we devoured it! I serve with a medley of roasted vegetables...anything I have in the frig with a little sprinkle of Parmesan and a great meal is made.<br />
<br />
Ingredients:<br />
<br />
4 boneless chicken breasts (4 halves or 2 full cut in half)<br />
1/2 cup flour<br />
3 large eggs<br />
3 tbl water<br />
1 tsp kosher salt<br />
1/2 tsp fresh pepper<br />
1/4 cup evoo<br />
1/2 lemon sliced thin<br />
1 lemon juiced<br />
1 cup chicken broth<br />
1/2 cup dry white wine<br />
2 tbl butter<br />
Fresh Italian parsley for garnish<br />
<br />
Trim the chicken well and pound the cutlets until they are about 1/4 inch thick. They should be very thin. Pour some flour on a plate and season with salt and pepper and mix well. In a bowl beat the eggs with the water. <br />
<br />
Heat the oil in a pan. Flour then egg wash each cutlet letting the excess drip off. With the oil nice and the add the cutlets and cook on each side NO LONGER than 2 minutes. They are thin and cook fast. Don't burn the crust. Remove them from the pan and keep warm.<br />
<br />
Toss the lemon slices in the pan and let cook a minute until you can smell the awesome lemon! Add the wine, broth, and lemon juice and simmer 5 minutes or so until it is reduced. Roll the butter on all sides in some flour and add to the pan. Stir to incorporate and let sauce thicken. Reduce the heat and add chicken back to the pan placing lemon slices on top of them.. Garnish with parsley and serve.<br />
<br />
A LA LEMON!<br />
ENJOY!<br />
Julie Lyonshttp://www.blogger.com/profile/09096424967245133501noreply@blogger.com0tag:blogger.com,1999:blog-5034418113924566316.post-24317031218860548012014-06-13T09:11:00.002-07:002014-06-13T09:11:49.647-07:00FRIDAY COCKTAIL - BLACK CAT!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-59t-u4nMGVU/U5shgOhZ-iI/AAAAAAAAFHw/HHQ1NiB7VbY/s1600/black-cat-cocktail%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-59t-u4nMGVU/U5shgOhZ-iI/AAAAAAAAFHw/HHQ1NiB7VbY/s1600/black-cat-cocktail%5B1%5D.jpg" height="320" width="239" /></a></div>
Not only is it Friday the 13th..it is also a Full Moon!!! YIKES!<br />
<br />
Ingredients:<br />
1 oz blue curacao<br />
1 oz vodka<br />
3 oz lemon lime soda<br />
1 oz cranberry juice<br />
1/2 oz fresh lime juice<br />
lime twist for garnish<br />
<br />
In a shaker with ice, add curacao, vodka and lime juice. Shake well. Add lemon lime soda and shake well again. In a tall glass, add cranberry juice. Over the back of a spoon carefully strain the mixed ingredients into the glass. Try not to blend the mixtures completely for presentation.<br />
Garnish with a lime twist.<br />
<br />
BE CAREFUL OUT THERE!<br />
ENJOY!Julie Lyonshttp://www.blogger.com/profile/09096424967245133501noreply@blogger.com0tag:blogger.com,1999:blog-5034418113924566316.post-12759720127506261852014-06-11T13:37:00.002-07:002014-06-11T14:41:03.818-07:00WELL DONE WEDNESDAY - SHRIMP SCAMPI!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-XQXYYiNePbE/U5i36TBe74I/AAAAAAAAFFs/Uyvl02xiQEQ/s1600/29-Shrimp-Scampi%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-XQXYYiNePbE/U5i36TBe74I/AAAAAAAAFFs/Uyvl02xiQEQ/s1600/29-Shrimp-Scampi%5B1%5D.jpg" height="240" width="320" /></a></div>
Trying to start blogging food again on Wednesdays..stay tuned...<br />
Thought that I had blogged this recipe. Then a friend asked for it...went to the blog..even I can't find it...haha. So Danielle here it is:<br />
<br />
Ingredients:<br />
<br />
1 lb fresh cleaned and deveined shrimp (16-20 count* at least)<br />
1 lb linguine<br />
4 Tbl butter divided<br />
4 Tbl olive oil, divided<br />
2 shallots minced<br />
3 garlic cloves minced<br />
red pepper flakes<br />
1/2 cup dry white wine<br />
juice of a large lemon<br />
1/4 cup capers rinsed, drained (optional**)<br />
fresh parsley for garnish<br />
<br />
Cook pasta 6-8 minutes - not quite al dente, drain<br />
<br />
In a saute pan, heat 2 Tbl butter with 2 Tbl olive oil. Add shallots, garlic and red pepper flakes to taste. Season the shrimp with salt and pepper. Cook shrimp 2-3 minutes turning once. Remove shrimp and set aside.<br />
<br />
To the sauté pan, add wine, lemon juice and capers (if using) and bring to simmer. Add remaining 2 Tbl butter and oil to the liquid. When combined add shrimp to the pan with parsley and pasta. Season with a little salt and pepper. When plated drizzle a dash of olive oil on top.<br />
<br />
* 16-20 count means there are at least 16-20 shrimp per pound<br />
** the capers add a salty flavor similar to a piccata sauce. I love them but if you want pure scampi leave them out.<br />
<br />
LOVE MY SHRIMP!<br />
ENJOY!Julie Lyonshttp://www.blogger.com/profile/09096424967245133501noreply@blogger.com0tag:blogger.com,1999:blog-5034418113924566316.post-10991287062399428332014-06-06T09:50:00.003-07:002014-06-06T09:50:34.337-07:00FRIDAY COCKTAIL - BELMONT BREEZE!<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-kX1RxmQK3N4/U5Hv_qTl_NI/AAAAAAAAFCc/FwNdMW7j9zs/s1600/th%5B2%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-kX1RxmQK3N4/U5Hv_qTl_NI/AAAAAAAAFCc/FwNdMW7j9zs/s1600/th%5B2%5D.jpg" /></a></div>
This is the OFFICIAL cocktail of the Belmont Stakes. So if you have been living in a closet the Belmont Horse Race is tomorrow and for the first time in a very long time a Triple Crown opportunity exists for California Chrome!!!! Can't wait to watch!!!<br />
<br />
Ingredients:<br />
<br />
1-1/2 oz whiskey<br />
3/4 oz Harvey's Bristol Cream Sherry<br />
1 oz sweet and sour mix<br />
1-1/2 oz fresh orange juice<br />
1-1/2 oz cranberry juice<br />
1 oz 7-up<br />
1 oz club soda<br />
Mint sprig and lemon slice for garnish<br />
<br />
Combine first 5 ingredients in a shaker with ice. Pour into a tall glass and top with 7-up and club soda. Garnish with mint and lemon.<br />
<br />
GO CALIFORNIA CHROME!<br />
ENJOY!Julie Lyonshttp://www.blogger.com/profile/09096424967245133501noreply@blogger.com0tag:blogger.com,1999:blog-5034418113924566316.post-2861111759600131042014-05-30T13:10:00.000-07:002014-05-30T13:10:11.305-07:00FRIDAY COCKTAIL - THE STANLEY CUP HAWK!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-58FpXjU20EE/U4jk3rlVhII/AAAAAAAAFAc/Vsm95SU-6NU/s1600/hawks%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-58FpXjU20EE/U4jk3rlVhII/AAAAAAAAFAc/Vsm95SU-6NU/s1600/hawks%5B1%5D.png" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-_4vEE83aVvA/U4jk3q36FrI/AAAAAAAAFAY/rsWCMFJTP5E/s1600/The-Stanley-Cup-Hawk-111x300%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-_4vEE83aVvA/U4jk3q36FrI/AAAAAAAAFAY/rsWCMFJTP5E/s1600/The-Stanley-Cup-Hawk-111x300%5B1%5D.jpg" /></a></div>
Last Chance Time! Let's Go<br />
<br />
<br />
Ingredients:<br />
<br />
2 parts Jim Beam<br />
1 part Gran Mariner<br />
orange juice<br />
splash of grenadine<br />
orange slice<br />
<br />
Fill champagne flute with Jim Beam and Gran Mariner. Add orange juice to almost fill the glass. Top with grenadine and garnish with orange wedge. Sweett!<br />
<br />
DO OR DIE!<br />
ENJOY!Julie Lyonshttp://www.blogger.com/profile/09096424967245133501noreply@blogger.com0tag:blogger.com,1999:blog-5034418113924566316.post-27338867629355656322014-05-23T06:08:00.001-07:002014-05-23T06:08:30.524-07:00FRIDAY COCKTAIL - STARS & STRIPES SIPPER!<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-91SkvorzsrE/U39Hmw3KdPI/AAAAAAAAE_M/VaKsGV2OfHU/s1600/cos-09-memorial-day-cocktails-md%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-91SkvorzsrE/U39Hmw3KdPI/AAAAAAAAE_M/VaKsGV2OfHU/s1600/cos-09-memorial-day-cocktails-md%5B1%5D.jpg" height="320" width="192" /></a></div>
Well, it will FINALLY be nice and warm here in the Midwest. So we can talk about "refreshing" drinks, not warm-me-up drinks. Here's a great one and easy to make for your Memorial Day BBQ!<br />
<br />
2 oz dry rum<br />
grapefruit juice<br />
club soda<br />
lime wedge for garnish<br />
ice<br />
<br />
Pour rum in a tall glass with ice. Top with juice and soda and garnish with a lime. How easy is that!!!<br />
<br />
HAPPY MEMORIAL DAY!<br />
ENJOY!Julie Lyonshttp://www.blogger.com/profile/09096424967245133501noreply@blogger.com0tag:blogger.com,1999:blog-5034418113924566316.post-85324657358801778972014-05-02T11:55:00.000-07:002014-05-02T11:55:42.406-07:00FRIDAY COCKTAIL - ITALIAN BERRY MULE!<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-tVC6lKz5M00/U2PoxXm7pyI/AAAAAAAAE3g/SW9ea6M06X8/s1600/e482ad12e114e8b221f708a6c6b7cbdb%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-tVC6lKz5M00/U2PoxXm7pyI/AAAAAAAAE3g/SW9ea6M06X8/s1600/e482ad12e114e8b221f708a6c6b7cbdb%5B1%5D.jpg" height="320" width="237" /></a></div>
I realize it is Kentucky Derby weekend....just not a fan of the ol' Mint Julep. This baby is far more refreshing. I will be drinking one of these as they sing Old Kentucky Home!<br />
<br />
Ingredients:<br />
<br />
6 raspberries (and some for garnish)<br />
ice<br />
2 oz good vodka<br />
1/2 oz fresh lime juice<br />
1/4 oz simple syrup*<br />
1/2 tsp aged balsamic vinegar<br />
2 oz chilled ginger beer<br />
mint<br />
<br />
In a cocktail shaker, muddle the raspberries and a sprig of mint. Add ice and all the remaining ingredients except the ginger beer. Shake well and strain into a high ball glass filled with ice. Top with ginger beer and a sprig of mint and a raspberry.<br />
<br />
* Combine equal parts water and sugar in a saucepan. Bring to a boil then simmer until sugar dissolves. Remove and let cool. Refrigerate up to a month.<br />
<br />
AND THEY ARE OFF!<br />
ENJOY!Julie Lyonshttp://www.blogger.com/profile/09096424967245133501noreply@blogger.com2tag:blogger.com,1999:blog-5034418113924566316.post-4621713746919489572014-04-04T07:38:00.000-07:002014-04-04T07:38:13.587-07:00FRIDAY COCKTAIL - PALOMA!<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ArEy0GAa2-Y/Uz7C_KYDkNI/AAAAAAAAEf4/mVCyiuaTpPc/s1600/2ca724dfcd89235e3c7f43e1025eda70%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ArEy0GAa2-Y/Uz7C_KYDkNI/AAAAAAAAEf4/mVCyiuaTpPc/s1600/2ca724dfcd89235e3c7f43e1025eda70%5B1%5D.jpg" height="256" width="320" /></a></div>
As Bon Appetit magazine so appropriately put it...It's Baller Season..as in Highball Spring season. This thoroughly refreshing drink tops their list.<br />
<br />
Ingredients:<br />
<br />
2 oz blanco tequila<br />
1/2 oz lime juice<br />
6 oz grapefruit soda (ie: San Pellegrino)<br />
kosher salt for rim<br />
grapefruit slice for garnish<br />
<br />
Rim a highball glass with salt and fill with ice. Add the tequila and lime juice and top with grapefruit juice. Garnish with grapefruit slice.<br />
<br />
SIGNS OF SPRING!<br />
ENJOY!<br />
<br />
Julie Lyonshttp://www.blogger.com/profile/09096424967245133501noreply@blogger.com0