SANDRA’S OVER-THE-TOP MEYER-LEMONTINI

A refreshing,
must-try Meyer-Lemontini
you're sure to enjoy 
(made with my home-
grown meyer lemons)...

Servings: (1)

Prep: 10 Mins.

INGREDIENTS

Cocktail:

2 ozs. Stolichnaya Vodka
--(aka Stolies; Russian Vodka)

½ oz. Triple Sec

½ teaspoon superfine sugar

¾ oz. freshly squeezed Meyer lemon juice

Rimming:

Superfine sugar

Meyer lemon zest

Garnish

Superfine sugar

--Kitchen torch

METHOD

Cut one ½ slice meyer lemon to reserve for garnish, and set aside.

Cut a small wedge of meyer lemon to rim glass, and set aside.

Place superfine sugar and zest of meyer lemon on a saucer, and set aside.

Reserve the remaining meyer lemon to squeeze for the cocktail. 

Create the glazed meyer lemon slice by dipping it on both sides in the sugar/zest mixture, and use a kitchen torch to glaze.

Create a sugar-rimmed glass by taking a meyer lemon wedge and rub the rim of the glass so it is slightly moist. Dip the damp edge of the glass into the sugar/zest.

Mix the Stolichnaya Vodka, Triple Sec, sugar and lemon juice in a cocktail shaker half filled with ice cubes. 

Shake well to make sure sugar is blended, until the outside of shaker begins to frost.  

Pour strained liquor into the prepared sugar/zest-rimmed martini glass and garnish with the glazed meyer lemon wedge.

~ Enjoy, in moderation of course ~ Cheers!!

~~~~~~~~~~~~~~~~~~


Tips:  If you are using regular lemons instead be sure to increase the superfine sugar to 1 teaspoon in the cocktail, as meyer lemons tend to be sweeter.  


You can also glaze your lemon slice (garnish) by broiling it on a tin foil-lined baking sheet for a couple of minutes if you do not have a kitchen torch.

SANDRA'S TRIPLE-BAKED CHEDDAR BROCCOLI and BACON POTATO

Oh my, these are fabulous and a 1/2 of a triple-baked potato
with your favorite main dish will be utmost satisfying...

Servings: (2)
Prep: 5 Mins. |
Bake 30 Mins.

Posted by Sandra

INGREDIENTS

1) Par-Bake in Microwave
1 large russet potato, scrubbed and pierced

2) Finish Baking in Oven
baking spray
pinch of garlic powder
pinch of onion powder

3) Baked a Final Time Stuffed
1 strip bacon, cut into ½” strips
2 tablespoons spanish onion, chopped
1 small clove of garlic, minced
3 tablespoons frozen broccoli florets, thawed, and chopped
3 tablespoons sour cream
2 heaping tablespoons cheddar cheese, grated
kosher salt and ground pepper to taste

***Topping
--2 tablespoons cheddar cheese, grated

METHOD

Preheat oven to 350 degrees.

Scrub and pierce potato, and par-bake in microwave on high for 5 minutes. Carefully remove from microwave (it’ll be hot), and place on a sheet of tin foil. Spray the potato all over with baking spray, and sprinkle lightly with garlic and onion powder all over, then roll up and place in preheated conventional oven for 15 minutes.

Meanwhile, place a medium skillet over medium-heat, and brown bacon until crispy. Remove bacon to a paper towel lined saucer, reserving drippings. Add the onion to skillet, and saute until translucent. Add the garlic and saute for 30 seconds. Add the broccoli, sour cream, 2 tablespoons cheddar cheese, and kosher salt and ground pepper, to taste, and remove from heat.

Remove the potato from the oven, unwrap from tin foil, and using tongs cut the potato in half lengthwise. Using a tablespoon, scoop out flesh while leaving ¼” of the walls of the potato intact. Place the scooped out potato flesh into skillet, and mash the mixture with a fork, then stir to combine. Generously stuff the potato halves with the filling, and top with remaining cheddar cheese, and bake on a foil-lined baking sheet for 12 to 15 minutes, until warmed through and cheese on top has melted. Remove from oven, and sprinkle with crispy bacon. - Enjoy!