Tag Archives: elegant

Lavender Lemonade

27 May


Summer in a glass. Refreshing and delicious, the light floral notes compliment the sweet and tart so nicely.

Time: 10 minutes                Serves: 7


  • 1 cup water
  • 1 cup sugar
  • 2 tbsp dried lavender buds
  • 1 3/4 cups fresh squeezed lemon juice
  • 1 tbsp lemon pulp
  • 5 cups cold water

How to make it

  • Combine water, sugar, and lavender buds in a small saucepan. Bring to a boil, whisk, then reduce and simmer for two minutes. Remove from heat.
  • Strain lavender syrup into a large pitcher. Add lemon juice, pulp, and cold water. Stir and serve over ice.

Chicken and Cheese Crepes

3 Mar

Adapted from a Food Network Magazine recipe, this is a lovely dish. Impressive but fairly quick & easy to put together. Easily adjustable to your tastes or what ingredients you have available.

Time: 20 min prep, 15 min cook             Serves: 4


  • 2 1/2 cups shredded chicken*
  • 1 1/2 cups ricotta cheese
  • 3/4 cup grated Parmesan cheese, plus a bit for garnish
  • 1/2 cup chopped fresh herbs (I used parsley and thyme) – divided
  • salt & pepper to taste
  • 8 crepes (I used this recipe)
  • 3 tbsp butter
  • 2 shallots, sliced
  • 2 medium zucchini, diced
  • 8 oz. button mushrooms, diced
  • 1 cup chicken stock
  • 1/4 cup dry white wine
  • 2 tsp lemon zest, plus more for garnish
  • *I cook b/s chicken breasts in the crock pot with some chicken stock and Old Bay Seasoning for 4 hours on high. Then shred chicken & strain stock for later use.

How to make it

  • Preheat oven to 400F.
  • Combine chicken, ricotta, and 1/2 cup Parmesan, 1/4 cup herbs, salt (I used 1 tsp) and pepper (I used 3/4 tsp) in a bowl.
  • Spoon about 1/4 cup chicken mixture into the middle of each crepe, roll up to enclose filling.
  • Place crepes seam side down into a baking dish. Cover with foil an bake until filling is heated through, about 15 minutes.
  • Meanwhile, melt butter in a skillet over medium heat. Add shallot and cook until softened, about 1 minute. Add zucchini and mushrooms and cook, stirring occasionally, until tender – about 3 minutes. Add chicken stock and wine, simmer for 2-3 minutes. Reduce heat and add lemon zest, remaining herbs, and 1/4 cup Parmesan. Season with salt & pepper.
  • Remove from heat and spoon over top of crepes. Garnish with a bit of herbs, Parmesan and lemon zest.

Pasta in Lemon Cream Sauce with Salmon

17 Feb

Several weeks ago we went to a local restaurant that we’ve been to many times. They had a dish on special that sounded quite delicious but I was disappointed to find after ordering that it was bland and not very good at all. I was determined to take the ingredients and turn them into what I thought they should be. The results were delicious! This would also be great tossed with crab meat/tuna fish/shrimp.

Time: 25 minutes         Serves: 4


  • 8 oz. short cut pasta (I used rotini)
  • Lemon Cream Sauce

  • 1 medium shallot, diced
  • 1-2 garlic cloves, minced
  • 1 tbsp butter
  • 1-2 tbsp lemon juice (depending on how tart your lemon is and your personal tastes)
  • 1 tbsp lemon zest
  • 1 1/2 cups chicken or vegetable stock
  • 1/2 cup dry white wine (or additional stock)
  • 1 cup half & half
  • 2 tbsp cream cheese
  • salt and pepper to taste
  • cornstarch if needed for thickening (I used about 2 tsp)
  • Salmon

  • 4 salmon fillets, 4-6 oz. each
  • sea salt and pepper to taste (freshly ground if possible)
  • olive oil spray
  • Vegetables

  • 1 leek, well cleaned & trimmed – white and light green parts only – cut in half & sliced (about 2 cups)
  • 1 medium zucchini. diced (about 3 cups)
  • 4 cups packed baby arugula
  • 1 tbsp butter
  • salt & pepper to taste

How to make it

  • Preheat oven to 425F. Line a baking sheet with foil.
  • Salt 2-3 quarts of water and bring to a boil. Cook pasta al dente.
  • Lemon Cream Sauce

  • Heat butter in a medium sauce pan over medium heat. Add shallot and saute, stirring occasionally, for 3-4 minutes. Add garlic and continue to saute, stirring occasionally, for 2-3 minutes. Be careful not to let garlic brown too much, turn heat down if needed. Add lemon juice, zest, chicken stock and wine and stir. Bring to a boil and reduce to simmer until reduced by half, about 10-12 minutes. Stir in cream and cream cheese and continue to simmer for about 5 minutes. Season with salt and pepper. Add cornstarch if needed, whisking well to incorporate.
  • Salmon

  • Place salmon fillets on lined baking sheet. Spray generously with olive oil (or brush on if you don’t have spray). Season to taste with salt & pepper. Place in oven and cook for about 10 minutes or until fish flakes with a fork.
  • Vegetables

  • Heat butter in a medium skillet over medium heat. Add zucchini and leeks and saute, stirring occasionally, for about 5 minutes. Add arugula, salt and pepper and toss just until wilted. Remove from heat.
  • To serve, toss pasta and vegetables with sauce. Divide into portions. Serve each with salmon on top or along side. Enjoy!