Springtime and Lemons. Works for me! Thanks to my husband's efforts to nurture and take care of our Eureka and Meyer lemon trees, I can enjoy one of my favorite citrus flavors. I've been enjoying this season's shows on Food Network's "Barefoot Contessa" because she is featuring recipes from her recently released cookbook "How Easy Is That?"
This particular cookbook become one of my favorite choices when I am searching for inspiration for quick and flavorful meals. As Ina promised, this is a very easy recipe to make, and my whole family loved it.
We have an herb garden, and our thyme is thriving. you also need fresh garlic-- like 9 cloves!
Begin by zesting 2 lemons, and finely chopping the garlic. Next, squeeze 2 Tablespoons of lemon juice and set that aside. You need 1/4 cup of olive oil. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown.
Off the heat, add 1/3 cup dry white wine, lemon zest, dried oregano*, thyme, and 1 teaspoon sal. *Ina says that fresh oregano would be too overpowering.
...add the lemon juice.
Here is where I took a small detour from the recipe. I used chicken breasts, bone-in, instead of Ina's suggested boneless chicken breasts. Why? I was being cheap thrifty, and decided that I didn't want to pay for boneless chicken. After seasoning the chicken, I quickly seared them, because I wanted to be sure to have a nice brown color. You can view how to do this below, from the Rouxbe Online Cooking School:
Otherwise, skip this step and pour the sauce into a 9 by 12-inch baking dish.
Then, pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper.
Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned.
The aroma will make your family run to the dinner table. Note: If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes.
Sprinkle with salt and serve hot with the pan juices.
I served this with brown basmatti rice and steamed broccoli. Delicious!
TASTING NOTES: Next time, I'll pay extra and use boneless chicken breasts. De-boning and slicing the chicken was a bit of a hassle for me! Plus, the presentation is much prettier with boneless chicken breasts. I also realized that this recipe reminded of another Ina Garten recipe I've made before-- Baked Scampi!
This is a great weeknight family dinner, or can be fancy enough for a dinner party. How easy is that?
A printable recipe is at the very bottom of this page. I recommend buying the book, though. There are lots of great recipes!
Note: I have recently become a Rouxbe Cooking School affiliate partner. Rouxbe is the world's first-ever online cooking school. I partnered with Rouxbe to help you improve you cooking skills. As part of their affiliate program, I have the power to give you a free, full-access, no-videos-barred, 14-day pass to their site. All you have to do is go to the Rouxbe Online Cooking School and redeem the 14-day Gift Membership. After the trial, you can join for as little as $29.95 per month; however, there is no obligation. It's awesome! Please check it out by clicking here.
As much as I enjoy sharing savory recipes with y'all, I love to bake desserts. I give them away as fast as I can, so that I'm not too tempted to eat them all. Such was the case with this rich Mississippi Mud Cake with Espresso-Bourbon Glaze. I was inspired to make this cake for two reasons-- I had all the ingredients, and I was looking for an easy and quick dessert to make. You see, Craig and I were invited to dinner our friends' home. "Larry" happens to be from the South... as in Atlanta, Georgia. I offered to bring dessert, which Larry's wife accepted. Larry loves sweets as much as I do. He loved the Coconut Cake that I had previously made for him, in his Southern honor. So, what could top that, I wondered?
I had forgotten about a cookbook that I had ordered on Amazon, many moons ago, called "Cake Keeper Cakes" by Lauren Chattman. I stopped at page 120 and saw "Mississippi Mud Cake". Hmmm, bundt cakes are what I have dubbed as "Cheater Cakes", because I don't have to spend time slicing layers and frosting them. (It's also self-preservation that I don't often make layer cakes. If I did, my love of layer cakes, being my Achilles heel, would aggravate my diabetes glucose levels...which have been stable and normal, thank goodness.) Well, that sounds Southern to me! I noted the ingredients: chocolate, espresso powder, coffee, pecans, bourbon... perfect! I made one adaption in that I used Cappuccino Chips that my friend Monica (from Lick the Bowl Good) had given me, when we were roommates at the November 2010 Foodbuzz Blogger Convention.
... otherwise, you can use mini-chocolate chips.
Making the glaze, first, is what I recommend to anyone who ventures to make this recipe. The glaze...oh, the glaze! It's so good, that it could be used to drizzle on vanilla ice cream. The glaze needs more than ten minutes to set. I'd recommend at least an hour or two-- or, make it a day ahead of time. It needs to become very thick. I discovered this, the first time I poured on the glaze, which absorbed right into the cake. So, let me show you how to make this glorious glaze. You need unsalted butter, light brown sugar, instant espresso powder, heavy cream, confectioner's sugar and bourbon. (You can leave out the bourbon if you wish.)
Those of you who are new to my blog, you will find a printable recipe card at the bottom of this post.)
Stir the butter, brown sugar, and espresso powder* together in a small saucepan over medium heat until the butter is melted. Whisk in the cream and bring to a simmer. Cook for 1 minute, remove from the heat, and whisk in the confectioner's sugar until sooth. *I buy my espresso powder online at King Arthur Flour.
Mix in the bourbon (I used half the amount). NOTE: I noticed that the sugar wasn't smooth, so I strained it. Problem solved! Let cool for at least an hour, so it will thicken.
To make the cake:
This is optional, but adding a cup of chopped pecans is a good thing. What Southerner doesn't love PEA-KANS? (Or is PE-CONS?
Your dry ingredients are unbleached all-purpose flour, espresso powder, baking soda, and salt.
For the chocolatey goodness, you need 6 ounces of finely chopped chococolate, 2 sticks of unsalted butter, 1/2 cup of brewed espresso (I used Extra-Dark bold coffee, since that's what I drink), sugar and 1/2 cup of bourbon (I used 1/4 cup of bourbon). Combine the butter, chocolate, and espresso in a medium saucepan. Heat over medium, stirring, until the butter and chocolate are melted. Remove from the heat and stir in the granulated sugar and bourbon.
Place the eggs and vanilla in a large mixing bowl and beat with an electric mixer on low to break up the eggs. Beat in the chocolate mixture. Add the flour mixture and stir until just combined.
Stir in the pecans (if using) and chocolate chips (or cappuccino chips). Scrape the batter into the prepared pan and smooth the top with a spatula.
Bake until a toothpick inserted into the center of the came comes out clean, about 45 minutes. (NOTE: My cake was fully baked in 39 minutes, so keep a close on it!) Let the cake cook in the pan for 5 minutes and then invert onto a wire rack to cool completely.
Now, get ready to drool...
Place the cake, still on the wire rack, over a baking sheet. Slowly drizzle the glaze over the cake, letting it run down the sides of the cake and covering as much of the cake as possible. NOTE: The glaze absorbed into the cake. I decided to "speed cool" the remaining glaze in the fridge. That solved the problem, as I wanted a thicker glaze.
The glaze is my favorite part. I would make this glaze for other desserts. Trust me, it's a rockin' good recipe!
Larry understands that I have a food blog, so I cut into the cake before packing it to transport. It was very moist to the touch, which is a good sign. I recommend checking the cake early, as mine was baked about six minutes sooner than the recommended time.
Have extra glaze waiting, and maybe a scoop of vanilla ice cream. Drizzle more glaze on this (notes for next time I make this....)
With minutes to spare before we had to drive to our dinner date, I took one bite of this test slice.
Rich, dark chocolate. Very rich chocolate. Fortunate, for me, I like chocolate but I'm not crazy about a lot of chocolate. This is good, because I could refrain from eating too much cake. How did Larry like it?
He happily took my offering of the rest of the cake. How did I like this recipe? It's easy to make, and did I mention how much I love the glaze? I'd like to play around with using either oil or sour cream to add even more moisture-- like my all-time favorite chocolate cake recipe. I'm glad that I used Cappuccino chips, and I need to find more of these. Overall, this is a very good recipe. I've bookmarked a few more of Lauren Chattman's recipes in this nice little book.
This weekend, I'm going to visit as many blogs as I can. I've been MIA far too long, and I miss my blogger friends!
You name it, I'm offering it for breakfast: light cheese, whole grain pancakes and 50% less fat sausage, scrambled eggs on a variety of alternative crops. Children will love coffee cake, it is often high in fat and sugar. They also like my best homemade coffee cake. Maybe my grandmother thing.
apple crumb cake
This morning I made Appurukurisupukohikeki. This coffee cake recipe that comes from wearing Biskuick cookbooks I bought a few decades ago. Biskuick book was published when the light was not available. Now I can buy my heart Sumatobisukuikku used to this coffee cake. Several changes were made to the health of recipes, too.
apple cream cheese coffee cake
100%, I had to use sugar instead Supurendaburendo. Instead, I added a recipe for whole milk. The original recipe is looking for three cup butter or margarine, unsweetened apple to replace me. I will reduce the time used for the preparation of dried apples, can be used fresh. Instead I make my bread crumb topping apple crisp with topping mixture.
Favors the idea of food such as chocolates are very popular and preferred by many wedding couples for all time. Boxes of different variants are presented annually. There are different styles of gift boxes and design, simple to elegant. There are also themed boxes that do not suit every wedding theme you want to taste. In addition, these boxes of different sizes to adapt to the amount of food products. Single or occasional gift boxes are usually compared to other economic stylish box with the subject. Chipboard are generated by the different colors and patterns form and strengthen. Another way to improve personal customized messages, with the initials of their scripting and more. But the thing is whether or not the call number, seriousness, and to show appreciation to their wedding keepsake from one side only.
wedding chocolate molds
As the trend these days, so many great benefits exclusive labels. While regular chocolate bars are made, the different personal statements and fashion brand and refined by the bride and groom to see characters. Many companies produce food habits contribute to the marriage. Most custom chocolates, where mold and engrave these couples love with the food experts. Other companies make different types of personalized wedding favors, for example, other design and decorating in the matter, according to an average of color and tone. Candy Factory and also played into white, milk or dark chocolate. Pairs of custom molded their favorite among the selected varieties will provide food.
wedding chocolate mints
chocolate truffle wedding favors that are a favorite way to popular trends. Are rich and creamy chocolate to create taste and enjoyment of the guests to the wedding. be simple and sophisticated enough to support themes can be elegant weddings. convenient and affordable option to everyone is a good thing and truffles, are cheap and relatively easy to find! However, if you want to buy truffles, your local pro shop or search online shop, where various chocolate truffles await your purchases.
Are you craving chocolate? If you are a true chocolate lover you know what I mean. These are times when you're so hungry for hot chocolate and sticky to do anything else? Yes, I know most of us keep chocolate cake mix by hand just for situations like this. But if you run out of this is the recipe for you.
brownies betty crocker
I certainly will take more time to mix sweet, but different texture and taste thanks to the peanut butter and marshmallow cream. If you like chocolate so much, but I like peanut butter, this is a good recipe for you. Quick recipe little sweet and simple and quick to do if you get unexpected company. They also take a lot when you watch the game with friends or your next Potluck. Just do not tell anyone how easy they are doing! We think that slave on a hot stove for hours.
chocolate brownies cake mix
These are simple and easy instructions on how to make these cute Speedy. Firstly here is a short list of ingredients you'll need to do it.
1 chocolate cake mix (can be any type of chocolate)
1 stick margarine or butter (½ cup)
¾ cup creamy peanut butter
1 seven oz jar marshmallow cream
Once you have measured out my ingredients, melt your butter or margarine in small saucepan over high heat. Then, put your dry cake mix chocolate in a medium bowl. Pour the melted butter or margarine and stir to mix well by hand.
Last season we could I, do not feel well. Cold, hot, cold, snow, rain and snow, but others do not love. After all the work I do, come home and read good books and good movies to crawl under the covers that you want to see is impossible! In fact, one night I beonehaetda first week of the free.
vanilla banana pudding cake
Once I train goes straight to the supermarket. After I left, we need only to be knew a cup of yogurt. So I bought one gallon of milk and other products, so I headed straight home. Put away all food, milk in saucepan over medium heat, put it, it would be yogurt. Home made yoghurt would be followed by other new arrivals. Yogurt may vary depending on the recent work "? What do I do, Ashly make home made yogurt," so my colleagues ask me, I blog about it because it's right?
best vanilla pudding cake
Right, but who treat the common cold so, I can not help us all, "I'll lose weight process," I feel I know baking? Turkish food blogs to try it I read Portakalagaci, from the recipe VeryBestBaking. However, preparing a chocolate cake mix, yellow cake mix did not have. Verybestbaking print out recipes and ingredients for a yellow cake mix can be created. I recently read a little work to catch up when you're escaping hour news. But today, I stopped watching the news and reading the newspaper decision! More disappointment for the disappointing new! So sad! How has our world?
Spring is beginning to make its presence known, in my part of California. I already spotted the first of the California grown asparagus-- yes! Our Wisteria is in full bloom, and my rose buds are showing promise of rose flowers in our garden.
If you've been following the news in California, we've had some really heavy rains. Then, just when we were worried that our local river might flood, we were blessed with 80-degree weather for the last two days. Today, we're back to overcast skies and chilly winds. Crazy weather! I am never sure if I can uncover our Weber grill, or it's time to braise something, or make soup. Before the recipes for all the Spring vegetables start hitting blogsophere, I wanted to post the soup that I made with the leftover Red Wine Braised Short Rib recipe that I posted a couple of weeks ago.
Speaking of the last two weeks, I have been missing in action. Suffice it to say that my work schedule doesn't leave me enough time to post recipes as much as I once did. I miss it, terribly. For now, it seems I can only post once a week... twice, if I'm lucky.
With that said, let's make soup. I love making soups, year-round. It's fun for me to transform leftovers into a delicious soup. When I make pot roast, I always make souI. When I made the short rib recipe, I saved the vegetables that were used in the braising of the short ribs. I cut up the leftover short ribs and set them aside.
This recipe also comes from Chef Huber Keller, who inspired me to make the Red Wine Braised Short-Ribs. He used Israeli Couscous. I happened to find a bag of Harvest Grains, that I had purchased at Trader Joe's.
I cooked one cup the Harvest Grains, per the instructions on the bag...
...and set it aside. Make a bouquet garni by wrapping the parsley, thyme, bay leaf, and 2‐ inch celery piece into a 2‐inch piece of leek. Alternatively, wrap in cheesecloth.
Chef Hubert Keller used Shitake mushrooms. I used Cremini mushrooms, because it's what I had on hand. i decided to brown them in a little olive oil. You don't have to do this, and you can just add them to the soup sliced raw. If you don't have leftover cooked vegetables, then simply saute a mirepoix of onion, celery and carrots, and saute them in bacon (or olive oil).
To the vegetables, add the remaining braising liquid, red wine, bouquet garni and some beef stock.
Add the chopped short ribs, couscous and mushrooms...
Truthfully, I liked the soup almost more than the actually braised short rib dinner. The braising liquid is what makes the soup so rich and flavorful.
So there you have it-- how to turn leftovers into something really flavorful and filling. A printable recipe card is at the bottom of this post.
I'm submitting this recipe to Deb and Kahakai Kitchen for her Souper Sunday weekly roundup of soup, stew, salad and sandwich recipes. Please pay her lovely blog a visit!
I haven't been able to visit any food blogs for two weeks, and I'm regretting that I'm missing out on some terrific recipes. . I'll do my best to pop in and visit those of you who are on my blog roll-- and to my newest followers on my blog and my Facebook Fan Page. I'm sorry I haven't been around much. I'll find more time, soon. I'm working on it!
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