Tuesday, December 24, 2013

Happy Holidays

Taking a short break to enjoy Christmas with my family.  Be back after the New Year.

Wishing you a wonderful holiday season from my family to yours.



Wednesday, December 18, 2013

Wordless Wednesday





Photo submitted by Maureen Johnson

Friday, December 13, 2013

Kentucky 95 Cocktail

An American twist on the classic French 75 replacing cognac with bourbon.  An easy elegant cocktail to add to your holiday festivities.

I am smiling. I put the glasses together for this photograph and obviously one of us had already began to enjoy the cocktail before I could get a proper photograph.




Kentucky 95 Cocktail
Serves 1
Recipe from Bobby Flay


Ingredients:
3/4 ounce good quality bourbon
3/4 ounce fresh lemon juice
1/2 ounce fresh orange juice
3/4 ounce Simple syrup ( 1 cup water, 1 cup sugar. Bring to a boil in a small saucepan until the sugar is dissolved) note* can be stored in the refrigerator in a well sealed container for up to 1 month.
Ice cubes
Champagne or other dry sparkling wine, chilled
Lemon twist, for serving

Directions:
Combine the bourbon, lemon juice, orange juice, and simple syrup in a cocktail shaker with 6 ice cubes.  Shake for 10 seconds before straining into a wine glass and topping with champagne and a lemon twist.

Enjoy!

Wednesday, December 11, 2013

Wordless Wednesday




Photo submitted by Krista Bjorn

Saturday, December 7, 2013

Fast Weeknight Wonder: Oregano Lemon Chicken

A fast delicious meal does not get any easier than baked chicken with lemon and oregano.
 

Served up with fresh greens with a light vinaigrette and basmati rice to soak up all the pan juices.


Oregano Lemon Chicken
Serves 6
Recipe from Taste of Home


Ingredients:
6 bone-in chicken thighs
3 tablespoons lemon juice
2 tablespoons honey
1 tablespoon olive oil
3 garlic cloves, minced
2 teaspoons dried oregano

Directions:
1.  Place the chicken in a 13-in. x by 9-in. baking dish.  Combine the lemon juice, honey, oil, garlic and oregano; Pour over chicken.

2.  Bake, uncovered at 375F. for 45 minutes or until a meat thermometer reads 180F, basting occasionally with pan juices.

Enjoy!

Wednesday, December 4, 2013

Wordless Wednesday



Photo submitted by Chef Christo Gonzales