Lemon Chicken Stir-Fry
This Lemon Chicken Stir-Fry is a quick and easy weeknight dinner to make for your family. It’s especially tasty on a summer night when you want a lighter meal after a hot day.
Search Results: lemon
Easy Lemon Tarts
Easy Lemon Tarts are sure to bring a smile to those who eat one! Tender pastries filled with luscious lemon pudding or curd and topped with whipped cream and fresh berries. Perfect for a brunch or afternoon tea party, or simply as a finger food …
Glazed Lemon Madeleines
Glazed Lemon Madeleines are simply delightful to serve at your next tea party or possibly a Mother’s Day Brunch. Small bite-sized sponge cakes topped with a zesty lemon glaze. They’re adorable. Sweet. And delicious. Continue reading Glazed Lemon Madeleines
Lemon Garlic Shrimp Scampi
Make Lemon Garlic Shrimp Scampi when you’re craving shrimp–which I do often! This dish is so quick and easy, it makes a great weeknight dinner. And it’s delicious–so much better than the overly salty scampi you might order at a restaurant. It’s wonderful served with …
Lemon-Thyme Pound Cake
I love making Lemon-Thyme Pound Cake in the spring and summer months. This is a deliciously moist cake for you to try with some fresh garden herbs. Plus, you can bake it in loaf form or in mini Bundt pans–which are especially sweet for a …
Cherry-Lemon Infused Water
My daughters and I enjoy making Cherry-Lemon Infused Water in the summer when we want to up our water intake.
My daughters and I enjoy making Cherry-Lemon Infused Water in the summer when we want to up our water intake. It’s also a fun drink to make for a girls’ manicure party.
Infused water became all the rage a few years ago, when you began seeing commercial products for them in the stores. But making your own infused water is very simple and easy to do in your kitchen.
There are many ways to infuse your water by using fresh fruits, fresh vegetables, and herbs. Choose your favorites and experiment with combinations. The combinations are practically endless.
Flavor Combinations for This Infused Drink
For this drink, we used the following ingredients:
- black cherries
- lemons
- fresh basil
- water
How to Make Cherry-Lemon Infused Water
First you’ll need to pit your fresh cherries. We purchased our cherries in the grocery store, but if you happen to have a cherry tree, use those! To pit the cherries, you can use a fancy cherry pitter gadget, which makes the process quite easy. If you plan on making lots of cherry pies or jellies, you might want to invest in one. But you can also use the tip of a vegetable peeler.
Halve your lemons and then thinly slice. You’ll also want to muddle the basil to help bring out the herbal essence to flavor the drink. To do this, you have several options. Gently mash the leaves with a mortar and pestle, or use a herb muddler, or just rub the leaves together with your fingers.
Place the pitted cherries, sliced lemons, and basil in a half-gallon jar. At this point, you may slightly mash the ingredients with a wooden spoon to help bring our more flavor. Fill with cold water. Filtered is preferred. Allow to chill in refrigerator for 15-20 minutes.
Then pour the water into clear glasses filled with ice cubes. Easy peasy.
If you like this Infused Water, you may want to try a few of these flavor combinations:
- strawberries, limes, and mint
- blueberries, oranges, and lavender
- cucumbers, grapefruit, and rosemary
- raspberries, lemons, and ginger
- watermelon, kiwi, and celery
- cranberries, oranges, and thyme
- pomegranate, pineapple, and purple basil
- honey dew, blackberry, and jalapeno
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Cherry-Lemon Infused Water
Here's a recipe we enjoy making in the summer when we want to up our water intake. It's also a fun drink to make for a girls' manicure party.
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Servings: 2 quarts
Equipment
Ingredients
- 1 cup black cherries pitted
- 2 large lemons cut into half-slices
- 1/4 cup fresh basil
- 2 quarts cold water
- ice cubes
Instructions
- Using a cherry pitter or the end of a vegetable peeler, pit cherries. Using a knife and cutting board, thinly slice lemons. Using a mortar and pestle, a herb muddler, or your fingers gently crush basil to bring out more essence.
- Place cherries, lemons, and basil in a half-gallon jar. Slightly mash with a wooden spoon to bring out more flavor. Fill with cold water. Allow to chill in refrigerator for 15-20 minutes.
- Pour into clear glasses filled with ice cubes. Makes 2 quarts.
Notes
Tips: Add fruit to jar, and slightly mash with a wooden spoon to bring out more flavor. Also, gently rub herbs together before adding to mixture to bring out more herbal essence.
Other combinations you might try:
strawberries, lemons, and mint; blueberries, oranges, and lavender; or cucumbers, grapefruit, and rosemary.
strawberries, lemons, and mint; blueberries, oranges, and lavender; or cucumbers, grapefruit, and rosemary.
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Lemon Balsamic Glazed Salmon
Living in Kansas, salmon isn’t high on my list of grocery foods. My husband tends to prefer beef, pork, or chicken dishes. But I’m trying to include more fish and seafood in our weekly diet. This Lemon Balsamic Glazed Salmon recipe is a quick and …
Lemon-Lime Margaritas
Lemon-Lime Margaritas are a perfect way to wind down after a hot, summer day. Icy cold and citrusy with fresh limes, lemons, and orange juice.
Phyllis Clark Nichols’ Coconut-Lemon Cake
See the recipe below for Phyllis Clark Nichols’ Coconut-Lemon Cake
Phyllis Clark Nichols believes everyone could use a little more hope and light. Her character-driven Southern fiction explores profound human questions from within the simple lives of small town communities you just know you’ve visited before. With a love for nature, art, music, cooking, faith and ordinary people, she tells redemptive tales of loss and recovery, estrangement and connection, longing and fulfillment, often through surprisingly serendipitous events.
Phyllis was raised in the deep shade of magnolia trees in Cairo, Georgia. Now she lives in the Texas Hill Country with her portrait-artist husband, where red birds and axis deer are her ever-ravenous neighbors. She has been an English major, seminary graduate, concert artist and co-founder of a national cable network for people with disabilities. For over a decade she has worked in the orphanages of Guatemala and currently serves on several non-profit boards where she works with others who are equally passionate about bringing hope and light to those who need it most. Learn more about Phyllis HERE.
Phyllis’ Latest Book Release: Return on the Song
Caroline Carlyle’s hopes and dreams were crushed when her fiancé died six weeks before their wedding. For years, she wrestled with aching loss and shattered faith, struggling to find the inspiration that once came so easily. Abandoning her half-finished piano compositions, Caroline traded her ambitions for the comfort and familiarity of life as Moss Point’s piano teacher.But Caroline’s life turns upside-down when a mysterious stranger enters her life, bringing courage and fresh purpose. Inspired by her new acquaintance, Caroline embarks on a quest to track down the beloved rare piano she played as a child. Her search leads her to Rockwater, the Kentucky estate of a wealthy gentleman, where Caroline finds her heart may be composing a surprising new song.
Ingredients Needed to Make Phyllis Clark Nichol’s Coconut-Lemon Cake
- White Cake Mix
- large eggs (2 of them)
- all-purpose flour
- water
- sugar
- lemons
- butter
Ingredients for the Coconut Icing:
- sour cream
- sweetened coconut flakes
- sugar
- container of Cool Whip
Instructions for Making this Recipe
Prepare cake according to package directions. Phyllis divided the batter into four 8” pans and baked for 18 minutes. Remove from the pans and completely cool. If you have a favorite white layer cake batter, that works well too.
To make the lemon filling, Whisk together eggs, flour, water, and sugar in the top of a double boiler and cook until slightly thickened, stirring constantly. Add lemon juice and butter. Stir until mixed. Cool in refrigerator until ready to use. This will go between the cake layers.
To make the icing: Stir sour cream, coconut, sugar and Cool Whip together and refrigerate until you’re ready to use.
To assemble the cake, spread a layer of the lemon filling on the first cake layer and follow with the coconut icing on top of that. Repeat this process for layers two and three. For the fourth layer, only spread the lemon filling on top. Then ice the sides with the rest of the coconut icing. I like to put a curl of lemon rind on top for decoration.
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Ingredients
- 1 box White Cake Mix
Lemon Filling:
- 2 large eggs
- 3 tablespoons all-purpose flour
- ¾ cups of water
- 1 cup sugar
- 3 large lemons, juiced
- 2 tablespoons butter
Coconut Icing:
- 8 ounces of sour cream
- 14 oz. sweetened coconut flakes
- 1 1/3 cups sugar
- 8 oz. container of Cool Whip or your favorite dessert topping
Instructions
- Prepare cake according to package directions. I divided the batter into four 8” pans and baked for 18 minutes. Remove from the pans and completely cool. If you have a favorite white layer cake batter, that works well too.
- To make the lemon filling, Whisk together eggs, flour, water, and sugar in the top of a double boiler and cook until slightly thickened, stirring constantly. Add lemon juice and butter. Stir until mixed. Cool in refrigerator until ready to use. This will go between the cake layers.
- To make the icing: Stir sour cream, coconut, sugar and Cool Whip together and refrigerate until you’re ready to use.
- To assemble the cake, spread a layer of the lemon filling on the first cake layer and follow with the coconut icing on top of that. Repeat this process for layers two and three. For the fourth layer, only spread the lemon filling on top. Then ice the sides with the rest of the coconut icing. I like to put a curl of lemon rind on top for decoration.
Notes
This cake is actually better if you make it a day or two ahead. Keep this cake refrigerated, and the longer it sets the better it is. The problem is that it doesn’t seem to last very long.
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Strawberry Lemon Fizz
Strawberry Lemon Fizz is a delightful beverage to make this summer. There’s nothing quite like a refreshing glass of juicy ale on a hot summer day. My daughters and I first made this drink when we were having a “spa” day at our house. We …