Month: January 2016

Lemon-Lavender Baked Chicken

Featured image taken at

Lavender by the Bay

By Susan Dobias

First recipe with my Lavender Salts! Lavender is great paired with lemon or any citrus flavors. This would also be a nice seasoning combo for a mild fish such as tilapia. This was a delicious dish accompanied by some udon noodles.

Lemon-Lavender Baked Chicken


  • 3 bone-in chicken thighs
  • 3 chicken drumsticks
  • juice of 2 lemons
  • about 2 tbsp lavender salt
  • EVOO


  1. Preheat oven to 350F.
  2. In a lightly greased 13X9 baking pan, arrange chicken thighs & drumsticks skin-side-up.
  3. Drizzle with EVOO & lemon juice. For extra lemony flavor, cut up the squeezed lemons & place them in the dish with the chicken.
  4. Sprinkle all over with lavender salt. For extra lavendery flavor, salt under the skin as well.
  5. Bake 30-40 mins or until skin is golden & chicken juices run clear.
  6. Let chicken rest for about 5 mins before serving.

Not-Marionberry Syrup

Recently, I was watching the “Brunch Village” episode of Portlandia. In it, amidst other shenanigans, there’s a ridiculously long line at a brunch restaurant that specializes in Marionberry Pancakes. What’s a Marionberry you ask? I had no idea so I looked it up. Apparently, it’s a certain breed of blackberry that’s indigenous to Oregon. On the episode, Celeb Chef & Resident Hottie, Bobby Flay argues that they’re just blackberries. The episode was hilarious & left me with a craving for pancakes & berries. I improvised & whipped up this tasty syrup with items I had around the house…

Not-Marionberry Syrup


  • 1- 12oz package frozen berries (I used a blend of strawberries, blueberries, blackberries, and raspberries.)
  • 1 C white wine (I used a bit of leftover Chardonnay)
  • 1/2 C granulated sugar
  • 1 tsp vanilla extract
  • 1/8 tsp ground cardamom


  1. In large saucepan, mix the strawberries, wine, sugar and allspice.
  2. Bring the mixture to a boil, lower the heat slightly and simmer for 10 minutes.
  3. Carefully pour the hot mixture into a food processor or blender. Blend to desired consistency.
  4. Cool completely and enjoy over pancakes, waffles, or desserts.

Ugly Blueberry Pie & Limoncello Whipped Cream

The holidays are hectic. When I made this pie on the fly the other day I didn’t intend for it to be so ugly. However, I assure you it was delicious. As for the limoncello whipped cream, it was quick and easy & not to toot my own horn, (TOOT!) but I was quite pleased with how it came out. 

So here’s what I think made my pie ugly (but still delicious). I got a regular pie crust, not a deep dish. When the ingredients overflowed my regular pie crust, the remainder didn’t even half-fill a second crust. So I ended up making another half-round of blueberry filling.  When they went into the oven, fruit & crumb topping were mounded atop each pie. The filling did cook down as I predicted it would, but the juices runneth over. This is why we put pies on foil-lined pans people! For the record, Ugly Pie disappeared just as quickly as Pretty Pie. 

I make ugly pies. I’m not perfect. Who knew?

For your convenience, in the interest in fighting Ugly Pie Syndrome, I have edited the recipe to make one, attractive, deep-dish pie. 

Ugly Blueberry Pie

makes 1 deep-dish pie


For the pie:

  • 3-4C blueberries (this time of year frozen seems to be cheaper in my area)
  • 1 C granulated sugar
  • 3 tbsp all-purpose flour
  • juice from 1/2 a lemon (about 1 tbsp)
  • 1/8 tsp Kosher salt
  • deep dish pie crust (Go ahead, use store-bought, I won’t tell!)

For the crumb topping:

  • 3/4 C all-purpose flour
  • 6 tbsp brown sugar
  • 2 tbsp granulated sugar
  • 1/8 tsp Kosher salt
  • 1/8 tsp ground cinnamon 
  • 1/8 tsp ground cardamom
  • 6 tbsp cold, unsalted butter


  1. Preheat oven to 400F. 
  2. In a large bowl, combine blueberries, flour, sugar, lemon juice, and salt. Make sure berries are coated well with mixture. 
  3. Pour mixture into a deep-dish pie crust, to avoid Ugly Pie Syndrome, do not mound your filling into the crust. 
  4. In another small bowl combine topping ingredients. Toss with your hands until pea-sized crumbs are formed. 
  5. Sprinkle crumbs evenly over the top of your pie. 
  6. Bake on a foil-lined baking sheet for about 1 1/2 hrs. You will probably have to tent with foil after about half an hour to prevent over-browning. 
  7. Allow pie to cool for several hours before serving. 

The perfect topping for this sweet blueberry pie is a tart limoncello whipped cream. 

Disclaimer: this topping has actual booze in it. It’s not cooked off. So you will want to make/get some regular whipped cream for any kidlets in the house. 

Limoncello Whipped Cream 


  • 1 C heavy whipping cream
  • 2 tbsp powdered sugar (confectioners)
  • 3-4 tsp limoncello


  1. Using a stand mixer or hand blender with whisk attachment, whip cream on high speed until stiff peaks are formed. 
  2. Lower speed to medium and add in sugar, scraping down the bowl with a rubber spatula as needed. 
  3. When sugar is incorporated, add in your limoncello, one tsp at a time to desired flavor.
  4. Serve immediately, or save in a covered container in the refrigerator until ready for use. 

More for pie-enthusiasts on my Pinterest Board, 3.14