Spring is less then a month away now, and I cannot wait! Here in New York the snow is still covering my lawn, and although I love the snow, I am over it! I made these Sunshine Lemon Cookies to remind myself that soon Spring will be here! I love the taste of lemon. Lemons are fresh and light, and add a burst of flavor to many things. I found a recipe that I thought was perfect, but tweaked it to my liking. The original recipe called for lemon oil which I swapped for olive oil and more lemon juice which I cut back on. I also added some yellow food coloring to tint my sugar for rolling my cookies in. With that said, here is the recipe I found and tweaked. Hopefully you can make it, and it will remind you that Spring soon will be here…
2 Cups Flour
1 Cup Sugar
1/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
3/4 Cup Olive oil
4 Teaspoons Grated Lemon Zest
Juice of 1 Medium Lemon
1 Teaspoon Vanilla Extract
Sugar, for rolling
Yellow Food Coloring
For Tinted Sugar
In a small bowl add 1/2 cup white sugar, add 1-2 drops of yellow food coloring and mix well with a fork until your sugar has turned yellow.
Preheat your oven to 350 degrees. In a bowl, whisk flour, sugar, salt and baking soda together.
In another small bowl, stir together the olive oil, lemon zest, lemon juice and vanilla.
Add wet ingredients to the dry ingredients, then mix lightly until it resembles wet sand . Using your hands, roll into one inch balls. Roll cookie balls in a little tinted sugar and roll in your hands to distribute it. Put the cookies about 2 inches apart on cookie sheets and bake for about 12-15 minutes. Makes about 36 to 40 cookies.
You may need to add a little more flour, so keep it aside when your mixing ingredients. You may also use more or less lemon juice depending on the size of your lemons. I used medium sized lemons.
I made these mini taco meatballs last night with my special blend of taco seasoning! They were tasty, and spicy but not too spicy, just right! They literally taste like a taco without the shell. They make 26-30 mini meatballs that you can serve up at a party or with some nice Spanish rice.
Ground Beef 80/20
1 Egg beaten
1/2 Cup Crushed Tortilla Chips
1/4 Cup Ketchup
3 Tablespoons Chunky Salsa, medium
1/4 Cup Cilantro
Salt to taste
My Taco Seasoning
1 teaspoon Curry powder
1 teaspoon Coriander
1 tablespoon Garlic powder
1 tablespoon Paprika
1 tablespoon Oregano (here’s how I dried my own)
1 tablespoon Chili powder
In a large bowl add your ground beef, beaten egg, ketchup, salsa, cilantro, salt, and crushed tortilla chips. Next add your prepared taco seasoning. Mix all ingredients until well combined. For meatballs, take heaping tablespoons full of meat, roll into balls, and place on a sprayed cookie sheet. Bake at 350 degrees for 25 minutes.
Once meatballs are cooked through, place them in a bowl and toss gently with more salsa. Serve with more tortilla chips, sour cream, cheddar cheese or whatever you like ..Enjoy!
FYI, you may substitute beef for chicken or turkey if you prefer…
My homemade taco seasoning is so simple and quick to make, why bother buying store bought packets loaded with sodium! My seasoning is a 6 spice blend with a couple of non typical spices that you wouldn’t normally find in a taco seasoning. One of the ingredients used is my garden oregano that I dried myself. (Here’s how you can dry your own oregano.) You can use this taco seasoning in chicken, fish or beef dishes, or in hearty chilis or stews on a cold night! I made this specifically for my next recipe “Taco Meatballs”, which you will see in my next post. This seasoning can be stored in a glass jar until ready to use.
1 teaspoon curry powder
1 teaspoon coriander
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon oregano
1 tablespoon chili powder
Mix all 6 seasonings in a small bowl. Use right away to season taco dishes, soups or chili’s.
You may also store your homemade taco seasoning in a glass jar until you are ready to use it. Enjoy!
Tres Leches or Three Milks… ahhh so so good! I have eaten this a lot over the years because my husband introduced me to it, and I have grown to love it! Tres Leches, is a rich, creamy, gelatin like milk flan or custard. It’s made up of only 4 ingredients, but three meaning three different types of milk products. On my husband’s side of the family, we usually enjoy it holiday time, or at a family party, but I felt the need to make it this weekend. ;o) If you make this, I know you will love it, and it will be a big hit at your next gathering!
- 2 packs plain gelatin
- 1 cup water, boiled
- 1- 7.6 ounce can Nestle Table Cream or Media Crema (I find this in stores that carry latin foods)
- 1 – 14 ounce can Carnation sweetened condensed milk
- 1- 8 ounce package Philadelphia cream cheese
- Cinnamon for sprinkling
In a small pot boil your water , add gelatin, and set aside to cool. In another bowl add table cream, condensed milk, and cream cheese. Use hand mixer to combine well . Add your gelatin to cheese mixture and blend again. Pour into sprayed custard molds, or a cake pan. Refrigerate until set like jello. Unmold and serve. I like mine with a dash of cinnamon and fresh strawberries! Enjoy!
Today I wanted to start my morning with a healthy smoothie. I recently picked up some almond milk which is low in calories, and high in protein. I also had some leftover strawberries from Valentine’s Day, so an almond strawberry smoothie was a no brainer. I added flax seeds for an extra boost in omega 3’s and a healthy amount of fiber. I love cinnamon so I added dash, and in a few minutes my breakfast smoothie was made. I will tell you that this recipe is not sweet, so if you must add some sweetness, I recommend some organic agave nectar. Here’s how easy it was to make!
- 1 Cup Almond Milk
- 4-5 Fresh Strawberries
- 1 Teaspoon Flax seeds
- A Dash of Cinnamon
In a blender, or mini food processor add your milk, rinsed and hulled strawberries, flax seeds and cinnamon. Blend until smooth and pour in a large glass. Decorate with a freshly sliced strawberry. Makes one serving. Simple, and healthy! Enjoy!
Cream cheese and strawberries, a great combination! Add a little vanilla and almond extract, some powdered sugar and chocolate shavings, and you’ve got yourself a sweet little bite of heaven! Especially for Valentine’s Day which is only 3 days away now. These delightful little bites are also great for a crowd. Bring them to a brunch, or just make them for your loved ones. That’s what I plan on doing! These cream cheese stuffed strawberries can be made with a light cream cheese too, if your watching your fat content. I however used full fat, afterall your not filling your strawberries up to the point of it looking ridiculous! Enjoy them..
1 Pound Fresh Strawberries
8 ounces Philadelphia Cream Cheese
1 tsp Vanilla Extract
1 tsp Almond Extract
1/2 Cup Powdered Sugar
First, rinse your strawberries well, remove any green stems, and with a small melon baller remove the inside of your strawberries. Set your hollowed strawberries aside. Next in a large mixing bowl, blend your cream cheese, powdered sugar, vanilla and almond extracts. You may use a fork or a hand mixer.
To fill your strawberries, use a piping bag or plastic snack bag and fill with cream cheese mixture. Cut the end of your bag, and pipe into each strawberry. I didn’t use a tip with my bag by the way. Place on a plate and grate chocolate shavings over your delicious strawberries. You can chill them or eat them right away! They go well with some nice champagne too!
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