~Salmon & Salsa~ (cucumber salsa that is)

½ Cucumber, peeled, quartered, thinly sliced

1 cup Tomatoes, quartered

½ Yellow Bell Pepper, cut in 1″ strips

2 Tbsp. finely chopped Red Onion

1 tsp. Parsley

1 tsp. Lime juice

1½ tsp. Extra Virgin Olive Oil, divided

1 tsp. Honey

½ tsp. Crushed Red Pepper

Approx. 1 tsp. Sea Salt

20 oz. fresh Salmon Fillet

Approx. ¼ tsp. Black Pepper

Fresh Lime wedges (for garnish)

Gently toss together cucumber, tomatoes, bell pepper and red onion in medium bowl.

In small bowl whisk together lime juice, 1 tsp. of oil, honey, red pepper flakes, parsley and ½ tsp. of salt.

Pour dressing over cucumber salsa, toss and set aside.

Slice salmon into four 5-oz. fillets approximately 1″ thick. Season to taste with salt and pepper.

Heat remaining oil in large nonstick frying pan over medium-high heat. Carefully add fish to pan.

Cook 8 to 10 minutes, turning once, until 145º on food thermometer at thickest spot.Transfer to dinner plates. Top each fillet with ¼ of the salsa and garnish with lime wedges.

Serve hot with steamed broccoli florets.

~ veev strawberry lemondrop~

The Strawberry Lemondrop:

-2oz Veev

-1oz Sour mix

-1oz Strawberry Purée 

Shake all ingredients over ice and pour into a chilled, sugar-rimmed martini glass. Garnish with a strawberry or lemon. 

~frozen lemonade pie~

what you need: 

For the Crust:

2 cups graham cracker crumbs

1/4 cup sugar

7 tablespoons unsalted butter, melted

For the Filling:

2-12oz whipped topping (thawed)

1-14oz can sweetened condensed milk (chilled)

1 6-ounce can frozen lemonade concentrate (do not thaw)

Directions

Preheat the oven to 350 degrees. 

Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. 

Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.

Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. 

In another bowl, stir together the condensed milk and frozen lemonade. 

Gently fold the lemonade mixture into the whipped cream. 

Pour the filling into the crust; freeze overnight.

Place whipped topping on top of pie and garnish with lemon peel or lemon candies.

Let the pie come to room temperature for 10 minutes before cu

lemon garlic chicken w/ creamed corn

what you need
2 tablespoons extra-virgin olive oil
4 skin-on chicken drumsticks (about 1 pound)
4 skin-on, bone-in chicken thighs (about 1 1/2 pounds)
Salt and freshly ground pepper
3 tablespoons all-purpose flour
12 cloves garlic (about 1 head)
2 lemons (finely grated zest of one, juice of both)
2 tablespoons unsalted butter
1 pound frozen corn, thawed
3/4 cup whole milk
2 tablespoons chopped fresh chives

what to do:
Preheat the oven to 450 degrees F. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each salt and pepper, and 2 tablespoons flour. Add to the skillet and cook, turning, until slightly golden on all sides, about 5 minutes. Add the garlic, lemon zest and lemon juice and turn the chicken to coat. Transfer the skillet to the oven; roast until the chicken is golden brown and cooked through, about 20 minutes.

Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the corn and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the corn softens, about 5 minutes. Stir in the remaining 1 tablespoon flour, then add the milk and bring to a boil. Reduce the heat to medium low and simmer, stirring, until thickened, about 5 minutes. Stir in the chives and season with salt and pepper.

Divide the chicken among plates and drizzle with the pan juices. Serve with the creamed corn.