Simple Syrup Infused with Meyer Lemon for Cocktails

 This recipe is for the Lemony and the Whiskey Sour cocktails.


Simple Syrup Infused with Meyer Lemon Flavor for Cocktails


  • 1 cup granulated sugar
  • 1 cup water
  • a few strips of Meyer Lemon zest (optional for basic simple syrup but necessary for both of the drink recipies on this post)


  1. In a small saucepan over medium heat combine the ingredients, stir and cook until sugar dissolves.
  2. Remove from heat and add the zests. Allow to cool and steep.

Note: you may keep the simple syrup in the fridge in a glass container for many weeks.


Meyer Lemony Sugar for Cocktail Glass Rims


Meyer Lemony Sugar


  • 1/2 cup granulated sugar
  • 3 tbsp (or more or less depending on personal preference) lemon zest


  1. Place sugar and zest into a bowl large enough to fit the rim of the glass you’ll be using. Rub it together with your fingertips.

‘Lemony’ a Meyer Lemon Cocktail

After making the Meyer Lemon Pound Cake I had 2 lemons left over that I just had to use.  So why not make cocktails?!!?  I googled and looked and looked some more and I came across a Meyer Lemon Whiskey Sour (here) which sounded perfect. After quite a few sips I realized that I really didn’t like Whiskey so I opted to sub the Whiskey for Vodka instead. That was much more me. Both really are delicious I just wasn’t a fan of the Whiskey flavor. If you are then you’ll love it.  

I don’t make cocktails often, I usually just open a bottle of wine (I prefer reds) or a beer  (we usually have Peroni and/or Corona in the fridge).   I read and reread the directions and then poof-I had a cocktail. Since I’m a girl I wanted a pretty glass too but since I don’t really have pretty cocktail glasses I used an ice cream bowl that Husband’s Grandmother had for many years. Cute huh?

I don’t know what to call the cocktail that I made with the Vodka so I’ll just call it Lemony.




  • 1 oz Vokda
  • 1 oz flavored simple syrup (recipe here)
  • 1 oz freshly squeezed  Meyer Lemon juice
  • flavored sugar for rimming the glass (recipe here)


  • Rub the lemon that you squeezed and zested around the rim of the glass.
  • Dip and roll rim of glass into prepared sugar.
  • Add the first 3 ingredients together in a cocktail shaker over ice, shake vigorously and pour into the prepared glass.
  • Enjoy 🙂

Meyer Lemon Whiskey Sour

After making the Meyer Lemon Pound Cake I had 2 lemons left over that I just had to use.  So why not make cocktails?!!?  I googled and looked and looked some more and I came across a Meyer Lemon Whiskey Sour which sounded perfect. After quite a few sips I realized that I really didn’t like Whiskey so I opted to sub the Whiskey for Vodka instead. That was much more me. Both really are delicious I just wasn’t a fan of the Whiskey flavor. If you are then you’ll love it.   Here’s the Vodka Lemony recipe.


Meyer Lemon Whiskey Sour
makes one cocktail

1 1/2 ounces whiskey (rye or bourbon)
1 ounce freshly squeezed Meyer lemon juice
1/4 to 1/2 ounce simple syrup, according to taste (recipe here )

Sugar for rimming the glass (optional but recipe here)

Place all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a cocktail glass.

Adapted From Nora Maynard is a longtime home mixologist and an occasional instructor at NYC’s Astor Center. She is a contributor to The Business of Food: Encyclopedia of the Food and Drink Industries and is the recipient of the American Egg Board Fellowship in culinary writing at the Writers’ Colony at Dairy Hollow. She previously covered food and drink in film at The Kitchn in her weekly column, The Celluloid Pantry.

Meyer Lemon Pound Cake

Mmmmmmmmmmmmmm Meyer Lemons. The part tangerine tasting lemon that is the shape of an average lemon but a different color and different taste and smell.  See? Here they are below next to some navel oranges and below that you can see the contrast in color next to the yellow border of my dish. They’re closer in color to an orange than a lemon. Here’s a good article about them but, at the risk of sounding like a snob, they’re hardly undiscovered 🙂 And conveniently I have a pound cake pan with a lemon pattern on top. Cute no?

Note: this recipe calls for a few different additions of the lemons-juice, zest etc…get 3 large ones and that will be just enough.



Meyer Lemon Pound Cake

For the cake:

  • 1 3/4 cups AP flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup sour cream
  • 1 1/2 tbsp Meyer Lemon juice
  • 1 1/2 tbsp Meter Lemon zest
  • 1 cup granulated sugar plus 2 additional tbsp
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 5 large eggs, at room temperature, beaten

For the syrup:

  • 1/4 cup granulated sugar
  • 1/4 cup Meyer Lemon juice

For the glaze:

  • 1/2 cup confectioners sugar, sifted
  • 1 tbsp Meyer Lemon juice


  1. Preheat oven to 315F. Spray a 9×5 loaf pan with non-stick cooking spray. Set aside.
  2. In a medium bowl combine the flour, baking powder and salt and whisk to combine.  
  3. In a small bowl whisk the sour cream and lemon juice together.
  4. In the bowl of a stand mixture fitted with the paddle attachment combine the lemon zest and sugar. Using your fingers rub them together until the sugar is moist and fragrant and evenly mixed together.  Add the butter to the bowl and beat on medium speed until very pale and fluffy (about 3-4 minutes).  Scrape down the sides of the bowl. Mix in th eggs in 3 additions, beating well after each addition until the mixture is smooth (stop to scrape down the bowl as needed). With the mixer on low alternately add the dry ingredients in 3 additions and the sour cream mixture in 2, starting and ending with the dry.  Once all of the ingredients have been added scrape down the bowl then beat on low for another 30 seconds to combine.  Use a rubber spatula to make sure the batter in the bottom of the bowl is uniform.
  5. Pour the batter into the prepared pan. Smooth the top then tap the pan on a hard flat surface to release any air bubbles.
  6. Place a piece of aluminum foil under the cooling rack.
  7. Bake the cake for 55-65 minutes or until a toothpick in the center comes out with just a few moist crumbs. Place the pan on a wire cooling rack, let it cool for 10 minutes then turn it out onto the rack.
  8. While the cake is in the oven make the syrup.  Combine the sugar and lemon juice in a small saucepan cook over medium-high heat. Cook, stirring frequently, until the sugar has dissolved.  Bring to a simmer, cook for 2 minutes and then remove from heat and set aside.
  9. Once you’ve turned the cake out of the pan onto the rack brush the top and sides with the syrup.  Reuse any that falls below onto the foil below. Be sure to use all of the syrup. Then let the cake cool completely–about 2 hours.
  10. When the cake is cooled make the glaze by combining the confectioners sugar with the juice in a small bowl and stir to combine.  Drizzle it carefully over the cake covering it completely. Let the glaze set for 15 minutes before serving.

Source: Cook’s Country April/May 2006

I printed this from someone’s blog but didn’t write down who’s it was. If it’s yours please let me know.

 I drizzled a little extra juice that I had left over all over the cake after I poured on the glaze.

And don’t waste the left over pieces that you’ve squeezed-there’s still a ton of flavor in there-it would be a shame to throw out that deliciousness!!


Note: this cake will keep for 5 days wrapped tightly at room temp for upto 5 days or freeze (unglazed) for up to 1 month.

Here is a photo of the cooling rack with foil underneath-the syrup will drip so it’s nice to catch all of it.


Sausage, Peppers & Onions in the Slow Cooker

Sometimes you just want a nice big sandwich.  I found the original recipe on Melissa’s great blog in the Top Posts of 2012 post and I immediately printed it out. I adapted it a bit with the cheese and rolls. Slow cooker on Sunday? Yes.  Sausage, onions and peppers on a roll? Yes. And I added the cheese.  Super easy, super yummy.  Would be great for football-watching days.


Sausage, Onions & Peppers in the Slow Cooker

  • small amount of oil for browning
  • 3lbs Italian Sausage (I  used 2 lbs hot and 1 lb sweet but use any combo you’d like) cut into 1 inch pieces
  • 3 bell peppers, cut into thin strips (I used 2 red and 1 green)
  • 2 large yellow onions, sliced
  • 5 garlic cloves, crushed
  • 1 28oz can crushed tomatoes
  • 1 tbsp italian seasoning
  • 1 tbsp garlic powder
  • 1/2 cup dry white wine
  • sandwich rolls (mine were hot dog sized from Hot & Crusty). You’ll need substantial rolls to hold up to the sauce and contents.
  • provolone cheese


  1. In a large skillet heat a bit of the oil and brown the sausage on all sides. (This may have to be done in batches) Then place sausage in slow cooker.
  2. Add the rest of the ingredients to the slow cooker.
  3. Cook on low for at least 4 hours.
  4. Half rolls, place cheese on either one or both sides, and toast until the cheese melts.  Spoon sausage mixture onto rolls and enjoy.

Note: my slow cooker is a 5qt and it was just about to the top of the insert so if you have a smaller cooker I’d make less.

Sauteed Spinach with Garlic

MMMMMMM spinach. A lot of people aren’t fans but I am.  This is such an easy, super super fast recipe it’s not even funny.  No kidding-about 5 minutes from start to finish and the spinach at the end is delicious-garlicy, lemony, spinachy. Pefect side dish!!

Note: since it was just me I was cooking for when I made this it’s just one serving-about 1 cup give or take was the ending amount. You can easily multiply it up for more servings.


Sauteed Spinach with Garlic

  • 2 tsp extra-virgin olive oil
  • 6 oz spinach, washed and left damp
  • 1 garlic clove, minced
  • Kosher salt and freshly ground black pepper
  • 1 tsp freshly squeezed lemon juice


  1. Heat 1 tsp of the oil over medium-high heat until shimmering in a heavy bottomed pot large enough to hold all of the spinach. Add the spinach, cover, and cook stirring occasionally until the spinach is completely wilted-just a few minutes. Transfer the spinach to a colander and squeeze out as much liquid as possible using tongs.
  2. Add the remaining oil, garlic and the salt to the pot and cook over medium heat until fragrant, about 30 seconds. Stir in the spinach and toss to coat. Off the heat stir in the lemon juice season with salt and pepper to taste and serve immediately.

Adapted from America’s Test Kitchen Healthy Family Cookbook.

Couscous, Kalamata Olive, Tomato and Feta Cheese Stuffed Chicken

I have 4 huge 3 ring binders at home that are filled with recipies that I’ve pulled out of magazines, off of the web, out of cookbooks etc.. for years. This recipe came from the Jan/Feb 2011 Cooking Light Magazine. It was really easy to make, is pretty darn healthy at only 270-/* calories per chicken breast and is SUPER tasty.  The olives, tomatoes and feta make the pretty bland blank canvas of chicken breast really delicious-briny, salty, tomatoey. Yummy!

Sorry-this photo isn’t the best. I was starving by the time it was time to eat.


Couscous, Kalamata Olive, Tomato and Feta Cheese Stuffed Chicken

  • 1/3 cup fat-free, lower-sodium chicken broth
  • 1/4 cup uncooked whole-grain couscous
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 3 tablespoons chopped plum tomato
  • 3 tablespoons kalamata olives, chopped
  • 3 tablespoons crumbled feta cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon grated lemon rind
  • 1 minced garlic clove
  • 4 (6-ounce) skinless, boneless chicken breast halves, 1/4 inch thick
  • Cooking spray


1. Bring broth to a boil in a small saucepan; remove from heat. Stir in couscous. Cover and let stand 4 minutes. Place couscous in a small bowl that is large enough to hold the couscous and other ingredients through garlic; fluff with a fork. Cool for 10 minutes. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and next 8 ingredients (through and including garlic); toss.

2. If chicken is not at the desired thickness place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Divide couscous mixture evenly among breast halves; roll up jelly-roll fashion. Secure with wooden picks. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.

3. Preheat oven to 400°.

4. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook for 6 minutes or until browned; turn chicken over. Bake at 400° for 5 minutes or until chicken is done.

Adapted from Cooking Light Jan/Feb 2011.

Cauliflower-Onion Linguine

I pulled this recipe out of the Food Network Magazine back in November of 2010.  It sounded kind of different and good.  I’ll be honest-the dish as a pasta dish didn’t live up to the expectation I had for it HOWEVER as a cauliflower dish it would be absolutely delicious!! So next time I will omit any part of the recipe for pasta and just make cauliflower with panko and onions. I suggest you do the same. After all who doesn’t need a new way to cook cauliflower? Toasty and garlicky panko and french fried onion pieces with crispy cauliflower pieces-what’s not to love? Skip the pasta part.


Cauliflower-Onion Linguine

  •  Kosher Salt
  • 12 ozs linguine
  • 4 tbsp extra-virgin olive oil
  • 2 garlic cloves, minced
  • ¼ cup Panko
  • ½ cup fried onions, chopped
  • 4 cups fresh cauliflower florets, roughly chopped
  • ½ to 1 tsp red pepper flakes
  • ¼ cup freshly grated parmesan cheese plus more for topping


  • Bring a large pot of salted water to a boil and cook pasta.  When pasta is done reserve 1 cup of the cooking water, drain it and return it to the pan and toss with 1 tbsp olive oil. Set aside.
  •  Heat 2 tbsp olive oil in a large skillet over medium heat. Add the garlic and cook about 30 seconds. Add the panko and onion and cook, stirring, until lightly toasted about 3 minutes. Transfer to a plate, wipe pan clean.
  • Heat remaining 1 tbsp olive oil in the skillet over medium-high heat. Add the cauliflower and cook until the edges brown, about 4 minutes. Add the red pepper flakes and toast 30 seconds. Add the reserved pasta water and cook until the liquid is reduced by half and the cauliflower is crisp-tender.
  • Add the pasta, onion mixture and parmesan to the skillet and toss. Season with salt and more parmesan.

 Adapted from Food Network Magazine November 2010.

Sauteed Green Beans

Green Beans are so versatile aren’t they? Sauteeing them is easy and they stay crisp and delicious.  I made this as a side to my Cauliflower and Onion Linguine but it would also go great with chicken, beef or just about anything else.


Sauteed Green Beans

  • 1 tbsp olive oil
  • 1 lb fresh green beans, trimmed and cut on the bias into 2 inch lengths
  • Kosher salt and pepper
  • 3 garlic cloves, minced
  • ¼ cup water
  • 1 tsp fresh lemon juice
  • Freshly grated parmesan cheese


  1. Heat 2 tsp of oil in a 12 inch non-stick skillet over medium heat.  Add the beans and ¼ tsp salt and cook until spotty brown, 4 to 6 minutes.
  2. Clear the center of the skillet and add the remaining tsp oil and garlic.  Cook, mashing the mixture into the pan, until fragrant, about 30 seconds. Stir into the beans.
  3. Add the water, cover, and cook until the beans are bright green and still crisp, about 2 minutes.  Uncover, increase the heat to high and cook until the water evaporates and the beans are crisp-tender and lightly browned, 3 to 5 minutes. 
  4. Remove pan from the heat, add lemon juice, salt and pepper to taste and serve.
  5. Sprinkle with parmesan cheese if desired.

 From America’s Test Kitchen: Healthy Family Cookbook

And sprinkled with parmesan.


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