••••A RISING STAR FROM SPOKANE!!!
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Wednesday, June 24, 2015
••••LEMON BUTTER BRUSSELS SPROUTS••••
(Source: Taste of Home magazine, Jenn Tidwell & photo also)
••••START TO FINISH: 25 MIN. MAKES: 4 SERVINGS••••
•1 lb fresh or frozen Brussels sprouts, thawed
•3 TB olive oil
•2 garlic cloves, minced
•1/4 cup white wine
•1/2 cup chicken broth
•4 tsp lemon juice
•1/2 tsp dried thyme
•1/4 salt
•1/4 tsp pepper
•2 TB butter
•1 tsp grated lemon peel
•+Minced fresh parsley, optional
1. Cut Brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown.
2. Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender.
3. Stir in butter and lemon peel until butter is melted. If desired, sprinkle with parsley.
••••CREAMY LEMON MILK SHAKES••••
(Source: Taste of Home Magazine & Carol GILLESPIE & photo also)
••••START TO FINISH: 10 MIN. MAKES: 4 SERVINGS••••
•2 TB crushed lemon drop candies
•1 tsp sugar
•1/2 small lemon, cut into six slices, divided
•1/2 cup 2% milk
•2 cups vanilla ice cream
•2 cups lemon sorbet
•3 oz. cream cheese. softened
•2 tsp grated lemon peel
•1/2 tsp vanilla extract
1. In a shallow dish, mix crushed lemon drops and sugar. Using 1 or 2 lemon slices, moisten the rims of four glasses; dip rims into candy mixture.
2. Place milk, ice cream, sorbet, cream cheese, lemon peel and vanilla in a blender; cover and process until smooth. Pour into prepared glasses; serve immediately with remaining lemon slices.
Sunday, June 21, 2015
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