BHG Delish Dish

Stirring Up Ideas In The Kitchen


Cake flavored vodka mixed with St Germain, rose syrup and fresh lemon juice

Summer is unofficially here! For most of my summer cocktails I love to incorporate fresh lemons. I recently discovered “pink lemons”, which have an amazing scent and add a wonderful tart flavor to any cocktail. This recipe was actually an experiment from my husband, mixing a few leftover spirits in our home. The result is a delicious flavor that very closely resembles a lemon meringue pie. Seriously, its good!

Cake flavored vodka mixed with St Germain, rose syrup and fresh lemon juice

Ingredients (for one serving)

  • Crushed ice
  • 2 oz cake flavored vodka
  • 1/2 oz St. Germain liqueur
  • 1 teaspoon rose syrup
  • Fresh squeezed juice from half of a lemon

Cake flavored vodka mixed with St Germain, rose syrup and fresh lemon juice

Start off with a blender and ice cubes or pre-crushed ice cubes as the base for this cocktail. Try not crush the ice too small as it will start to melt once the ingredients are added. First add the two ounces of vodka. The cake flavor creates that lovely meringue taste. I used Pinnacle cake, a French vodka, but any vanilla, whipped or cake flavored vodka can be used.


Cake flavored vodka mixed with St Germain, rose syrup and fresh lemon juice

Next add the St. Germain, an elder flower liqueur, followed by the rose syrup. If you can’t find rose syrup, melt sugar with a little rose water or rose oil. The St. Germain and rose syrup add a subtle floral flavor, scent and sweetness to the cocktail. Finish with the fresh squeezed lemon juice. I found pink lemons at my local Trader Joe’s. They have a slight pinkish color and an awesome lemon smell. Our entire home smelled like lemons after making this cocktail!


Cake flavored vodka mixed with St Germain, rose syrup and fresh lemon juice

Stir the ingredients and if the ice starts to clump, just pour back into a blender for a few pulses. Serve in the prettiest little glass you can find, it’s definitely a dainty cocktail! Perfect for summer teas, showers, and luncheons when it’s very hot outside. Cheers!

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Hey new friend! Sarah here from Everyday Sarah Jane, my little corner of the internet where I share {mostly} healthy recipes…all while having way too much fun. Let’s be honest though…talking about food in any-which-way is fun. Cooking with family and friends is a good time. Then eating it? Stop, just stop. ESJ is my slice of heaven. As it should be!

I love to lighten up a lot of classic family recipes by adding a healthy twist, changing ingredients, and making them work with my day-to-day life. While looking through BHG’s recipe index, I found this.

This one right here.

Their recipe for Lemon-Dill Shrimp Pasta.

Not only did the flavors sound amazing, but I knew that it’d be perfect with zoodles…zucchini noodles…one of my favorite substitutions for pasta. They’re healthy and delicious. BAM!


As the zoodles were my main change to the recipe, let’s discuss these beauties.

They’re a cinch to make. Nothing to fret about. You can go simple by using a veggie peeler and making thin ribbons of zucchini. If you have the hand-held spiralizer, that’d work great, too. And if you have the man, the myth, the legend, the KitchenAid Spiralizer, well, then you’re really good to go.

Whichever you choose, the most important step is to sprinkle them with a bit of salt and give them time to dry out. There’s nothing worse than a soggy zoodle. For a full, step-by-step basic zoodle recipe, check out my recipe on ESJ here!

The remainder of the recipe was simple and effortless to put together.

Juice a lemon…heat oil in pan…add garlic…cook shrimp…


I love easy.

I also love the protein. The lemon and dill combo. The vegetables. The minimal amount of dirty dishes.


Oh, and pretty.

I love it when food is pretty.

And this dish packs it all – nutritious, delicious and pretty.

I’m in love.

Check out the full recipe for BHG’s Lemon-Dill Shrimp Pasta here.

And thanks for letting me ramble on a bit about food, new friend. XO

Hello there! My name is Megan and I blog over at With Salt and Wit. Just a girl living on the edge of boredom and chaos with a salty wit and healthy sweet tooth. I am the artist of my kitchen with a serious passion for creating healthier meals without compromising flavor. As a long time reader of Better Homes and Gardens, I’m excited to have been invited to share a recipe with you! While all their recipes have been hits around our house, I need all the gardening tips I can get! So I am all ears, BHG! 

Well, one of my favorite days has come; the first day of spring! We made it. Not only are there warmers days on the horizon, the trees start blooming once again and I start to crave fruity, light desserts that are inspired by my weekend trips to the farmers market.

When I spied this Berry Tart with Lemon Cookie Crust, I knew I had to make it. Those ruby red berries, tart blueberries all atop a citrusy cookie crust, it is my dream dessert!

The original recipe called for plain Greek fat-free yogurt, but I opted for a vanilla Greek yogurt as another layer of flavor is always a good idea! Plus vanilla only deepens the flavor of the lemon and berries, without being overly sweet.

This dessert has spring get together’s written all over it. It’s ideal to make ahead, then put on display for everyone to ‘ooo’ and ‘ahhh’ over. With the ease of this recipe and my extreme love of all lemon desserts, this Berry Tart made all my cookie dreams come true!

Check out the full recipe for the Berry Tart with Lemon Cookie Crust here.

Hello! This is Julia from the food blog (you can also find me on PINTEREST) – with the super quick and easy recipe that takes only 30 minutes to make: lemon chicken skillet! This chicken is so out-of-this-world delicious! It’s unbelievable that combining just a few simple ingredients, such as lemon pepper, fresh lemons, some flour (I used gluten free!) with chicken and butter can produce such delicious results! You’ll love this recipe – and you can find the full recipe instructions here, on Better Homes & Gardens!

lemon chicken breast in a skillet

Chicken prepared this way looks beautiful – it makes a very nice presentation. This chicken is great served as-is, or serve it with steamed asparagus, or very flavorful rice pilaf.

lemon chicken breasts cooked in a skillet

I love that this recipe uses so many lemons!

Cooking lemons with lemon pepper in the skillet

I did make a few minor (but important) changes to the recipe directions, so please read my notes (review) below.

lemon chicken breasts


And, here are the changes I made to the original BHG recipe:

1) I used 2 large chicken breasts (1.5 pounds total). I sliced each chicken breast, horizontally, into about 4 or 5 thin slices.

2) I combined flour (I used much less flour, only about 1/3 cup, not 1/2 cup) with lemon pepper in the bowl, and only then coated chicken slices in this lemon pepper and flour mixture.

3) I heated 3 tablespoons of butter + 1 tablespoon of olive oil in the skillet before adding chicken, coated with flour and lemon pepper mixture. After chicken is cooked and removed from the skillet – I cleaned the skillet completely, because it had some burnt butter. Then, I added 1 tablespoon of butter to the completely clean skillet and cooked sliced lemons, seasoned with lemon pepper, just for 1 minute, until they softened (I even squeezed these lemons a bit, with the fork, as you can see on one of the photos above).

4) Finally, I topped the cooked chicken with chopped fresh parsley.

5) I used gluten-free flour to make this recipe gluten-free! Any flour will work here. Use either regular, all-purpose flour with gluten, or use gluten-free flour like I did!

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The Naked Cake is one of the hottest wedding cake trends of the season. You may ask, what is a Naked Cake? It’s a cake without frosting on the sides. This cake is incredibly stylish and chic and you’re about to see why. I’ve rounded up 10 Naked Cakes that prove you don’t need a pound of buttercream for your cake to make a statement.

Let’s start off with the basics, shall we? For beginning bakers (or a quick refresher course!), check out this helpful how-to video that  Crate&Barrel put together.



Make any day of the week a special occasion with this Two Tiered Naked Cake by Design Love Fest.


Consider serving this scrumptious Amaretto Soaked Peach Layer Cake by Yummy Mummy Kitchen next time you and the girls get together.


The Blondielocks‘ Peony Topped Naked Cake (vanilla cake recipe by Sweetapolita) combines whimsy and whirl for a delightful girly-girl dessert.


You can never go wrong with chocolate! This Chocolate Raspberry Cake by My Baking Addiction introduces a classic treat in a creative way.


I don’t even know what to say about this tea-time White Chocolate Spiced Cake with Rosewater Cream Cheese and Pistachios except to take a step back and look at it. Honestly, I don’t think I have ever seen anything so beautiful! Props to Constellation Inspiration for a job well done.


Lemon lovers this one’s for you! Doesn’t Be What We Love‘s Yellow Layer Cake with Lemon-Lavender Cream Cheese Frosting look impeccable? Yumm.


Master the art of edible flowers with Buttered Side Up‘s Triple Lemon Naked Layer Cake recipe.


This Naked Cake by 100 Layer Cake is the perfect dessert to top off your end of summer garden party.


Many thank-you’s to Call Me Cupcake for this wow-worthy Chocolate Cake with Mascarpone Frosting recipe!

Whether it’s for a holiday, birthday celebration or special occasion, Naked Cakes are fun to make –(and eat)!


Hey everyone! Kristin from Iowa Girl Eats here, back sharing another fresh and simple 30 minute meal from the archives. Actually, make that a 20 minute meal. Oh yes, this simple, scrumptious Lemon Butter Skillet Chicken goes from fridge to table in under half an hour!

Lemon Butter Skillet Chicken

I was talking with a friend the other day about cooking healthy meals for our families that everyone actually enjoys. She confessed that while she’s inspired to use fresh and healthy ingredients, her meals are often lacking in the flavor department. I immediately suggested that she start incorporating citrus into her dishes, specifically fresh lemon juice which adds a wonderful brightness, zip and zing to othwerwise flat recipes, as evidenced by this Lemon Butter Chicken Skillet.

Lemon Butter Skillet Chicken

Homemade chicken cutlets are dredged in flour, seasoned with lemon pepper seasoning, and then sauteed in butter (yes, butter definitely helps in the flavor department, too!) Fresh lemon slices are browned in the drippings then the two sizzle together with fresh lemon juice before serving. This meal is quick and flavorful – did I mention it’s a cinch to make, too?

Lemon Butter Skillet Chicken

Start by making the homemade chicken cutlets, which is just fancy talk for chicken breasts sliced in half. You’ll need a really sharp knife to do this, but it’s such a great way to make chicken go farther. Especially if you’re serving the meal with a side salad and rice pilaf, for instance. You don’t really need a big honkin’ chicken breast per person when you’ve got other filling meal components on the table. Plus, since the chicken is sliced thin it cooks in half the time!

Lemon Butter Skillet Chicken

Dredge the chicken breasts in gluten-free or regular all-purpose flour, seasoned with salt and lemon pepper seasoning, then saute in melted butter for just a few minutes on each side.

Lemon Butter Skillet Chicken

Remove the chicken to a plate then saute fresh lemon slices for 1-2 minutes a side. Then, add the chicken back into the skillet, drizzle a couple Tablespoons of fresh lemon juice on top, and let the lemons and chicken saute together for a minute or so, or until the pan sauce is thickened and reduced.

Lemon Butter Skillet Chicken

Serve the chicken with a few sides, and dinner is served. Hope you enjoy this quick and yummy chicken skillet recipe. See you next week with a quick, clean out the fridge salad recipe!

Lemon Butter Skillet Chicken

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