With negative Temperatures this week, I need a taste of warmer weather. Lemons and Blueberries are a great combination for a light breakfast or dessert.

Blueberry- Lemon Muffins 

Ingredients:

• 2 Eggs
• 1/2 C. Coconut Oil
• 1/4 C. Maple Syrup
• 1 tsp. Vanilla Extract
• 1 tsp. Fresh Lemon Juice
• 1/4 tsp. Lemon Zest
• 1 1/2 C. Almond Flour
• 1/2 tsp Sea salt
• 1/2 tsp Baking Powder
• 1/2 C. Fresh Blueberries

Muffin Process:

1. Preheat oven to 350 degrees
2. Place liners in a muffin tin and spray with coconut oil
3. Combine all of the dry ingredients in a bowl, mix with a large spoon
4. Add all of the wet ingredients and lemon zest, mix well with a large spoon
5. Add the Blueberries and stir gently
6. Fill each muffin tin 3/4 of the way up
7. Bake for 20-25 minutes, until muffins are golden on top
8. Let them cool on a cooling rack for 5 minutes

Today I came home and had this fabulous recipe in my head. When I came into the house and looked in the freezer, I was out of Chicken. I went into the garage freezer and found some Pheasant from Brandon’s winter hunt. I was excited but knew that I would have to make a marinade and let it soak a bit longer. Pheasant is a bit tougher than chicken and it takes longer to soak in the flavors but if you do it correctly, it tastes like moist chicken. Fortunately I had time because Brandon was finishing his swim at the gym and he still had to heat up the grill. I got to use Fresh Rosemary from my garden so I spent a little bit of time weeding  while the pheasant marinated and I even experimented with a lemon bread.

Lemon Rosemary Pheasant


Ingredients: 


3 small Pheasants cutlets, thawed
1/2 Lemon, juice only
1 sprig Rosemary, broken apart
1 tsp Garlic Powder
1 tsp Sea salt
2 TBS Olive Oil


Process: 

1. Place Pheasant in a bowl. 
2. Add all ingredients to the bowl and let marinate for 45-60 min in the refrigerator. 
3. Remove pheasants and place on grill (Grill heat about 275 degrees). 
4. Cook for 5-8 minutes on each side until the center is no longer pink. Watch the meat, you do not want to overcook pheasant as it will get dry and tough if overdone. 

Smelled amazing on the grill and it was so juicy and flavorful!

Brussel Sprouts
3 Tbs Olive Oil (enough to coat the sprouts)
1 Tbs Sea Salt
1/4 tsp Pepper
1 tsp Garlic Powder
(All seasonings are to our taste so add the seasonings you like best, Brandon adds old bay or Cajun seasoning at times. )


Process:

1. Slice the ends off of the sprouts and place them on a Grill tray lined with tin foil. 
2. Coat Brussels with olive oil and seasonings. 
3. Place on the grill at about 275 degrees for 30-35 minutes until Brussel sprouts are soft. I like mine crispy on the outside but watch them and cook them to your liking. 

They are really good when the leaves fall off and get burnt- tastes like a  Brussel sprout chip!

Mix until well blended

Blueberry Lemon Muffin option- great for breakfast or a light treat!

Lemon Muffin

Blueberry Lemon Muffin

Lemon Muffin

Lovely Lemon Dinner!

After a long day of teaching inside in 74 degree weather, I decided to play outside in my front yard. I removed some rocks, re-structured some flower beds, transplanted some roses, re-built the rock bed around our maple tree and cleaned up some leaves. I even found a garter snake and named him Freddy- then I put him in the  flower bed covered him with a rock and some dirt and mulch. Naturally, I started a project and didn’t stop until Brandon forced me to come inside because we couldn’t see any more! (I HATE stopping in the middle of projects but… I don’t want to meet a bigger snake in the dark.)

It’s a start to a lot of much needed curb appeal!

We came in and dinner was already warmed and waiting to be eaten. I made a Roast and a simple side salad to go with it. Might even eat a piece of pie again for dessert.

• 1 Ginger Root, Peeled and Diced
• 2 Tbs Chili Powder
• 1 Tbs Sea Salt
• 2 cloves Garlic, whole
• Half a lemon, juice only
• 1 1/2 LB Venison Roast (or any roast)
• 2 Cups of water
• 1 Tsp Coconut amino’s (you can use soy or Worcestershire sauce)