Recipes

Lemon Lemon Lemon Loaf

Ingredients

For the loaves

• 1 ¹⁄₂ cups cake flour
• 1 ¹⁄₂ cups all purpose flour
• 2 teaspoons baking powder
• ¹⁄₄ teaspoon baking soda
• 1 teaspoon salt
• 2 ¹⁄₄ cups sugar
• 8 large eggs, at room temperature
• ¹⁄₄ cup lemon zest (from about 4 lemons)
• ¹⁄₄ cup fresh lemon juice
• 2 cups unsalted butter, melted and cooled
• ¹⁄₂ cup sour cream, at room temperature
• 2 teaspoons vanilla extract

For the lemon syrup

• ¹⁄₃ cup fresh lemon juice
• ¹⁄₃ cup sugar

For the lemon glaze

• 2 cups confectioners’ sugar
• 4 tablespoons fresh lemon juice

Instructions

1. Heat oven to 350*F.  Spray two 9x5-inch loaf pans with cooking spray
2. To make cakes: In a medium bowl, whisk together both flours, baking powder, baking soda, and salt.  
3. Add sugar, eggs, lemon zest, and lemon juice to bowl of food processor and pulse until well combined.  With the machine running, slowly pour the butter through the feed tube until incorporated.  Add sour cream and vanilla and pulse until well combined.  
4. Transfer batter to large bowl and add flour mixture in 3 additions, folding gently to incorporate after each addition.  Mix until just combined.  
5. Divide batter evenly between prepared pans.  Bake 20 minutes then rotate the pans and reduce heat to 325*F.  Continue baking 30-35 more minutes, or until tester inserted in the center comes out clean.  Transfer pans to wire rack and let loaves cool 15 minutes.  
6. To make the lemon syrup: While the loaves are cooling, combine lemon juice and sugar in small saucepan.  Set over medium heat and cook until sugar is completely dissolved, then continue cooking 3 more minutes.  Remove pan from heat.  
7. Turn loaves out of pan and set on sheet pan lined with parchment paper.  Using toothpick of cake tester, poke holes in tops and sides of loaves.  Brush loaves all over with lemon syrup, let it soak in, then brush again until all syrup has been used.  Cool loaves completely.  
8. To make the lemon glaze: Whisk confectioners’ sugar and lemon juice together in small bowl until smooth and pourable.  Pour glaze over the top of each loaf, allowing it to drip down the sides.  Let glaze set 15 minutes before serving.  
9. Store loaves at room temperature, tightly wrapped in plastic.  

Comments

This recipe is from Tracey’s Culinary Adventures and even though I made it forever ago it was so amazing that I can still taste it in my mouth.  This stuff is awesome and so very lemony.  I loved every bite.  

I actually made this for dessert after having the realization that quick breads like this really make perfect desserts.  They’re also great for breakfast, of course.  Nice and versatile!

Hot Water Cornbread

Ingredients

• 1 ¹⁄₂ cups water
• ³⁄₄ teaspoon salt
• 1 cup cornmeal
• 1 tablespoon all purpose flour
• ¹⁄₂ teaspoon baking powder
• 1 large egg
• 1 cup peanut or vegetable oil

Instructions

1. Set wire rack inside rimmed baking sheet. Bring 1 cup water and salt to boil in medium saucepan over medium-high heat. Whisk in cornmeal until no lumps remain, reduce heat to medium, and cook for 30 seconds. Transfer mixture to large bowl and whisk in remaining ¹⁄₂ cup water until smooth. Let cool slightly, about 5 minutes.
2. Whisk flour and baking powder together in small bowl until combined. Whisk flour mixture and egg into cornmeal mixture until smooth.
3. Heat oil in large nonstick skillet over medium-high heat to 350*F degrees. Drop 10 heaping tablespoons of batter into hot oil and cook until golden brown on bottom, about 2 minutes. Flip each fritter, press lightly to flatten, and continue to cook until golden brown on second side, about 2 minutes longer. Transfer to wire rack and repeat with remaining batter.

Comments

Once upon a time I was looking for something to serve with chili that wasn’t just the hushpuppies I normally make.  Somethings easier.  I found this recipe on Cook’s Country and we all loved the fritters.  They were super tasty and, indeed, very easy.  This is a keeper of a recipe.

Onion Carbonara

Ingredients

• 2 large vidalia onions, sliced into very thin half moons (¹⁄₈-inch thick)
• 4 ounces thick-cut bacon, cut into pieces
• 2 tablespoons unsalted butter
• ¹⁄₂ cup heavy cream
• ¹⁄₄ cup sour cream or creme fraiche
• 1 large egg yolk
• ¹⁄₄ cup fresh Parmesan cheese, grated
• 1-2 tablespoons fresh lemon juice
• Salt and freshly ground black pepper, to taste
• Fresh herbs of your choice, if desired

Instructions

1. Place onions in steamer basket set over pot of boiling water.  Cover and steam for 6-10 minutes or until onions are cooked through but still have a bit to them.  Remove and cool.  
2. Whisk together ¹⁄₄ cup cream, egg yolk, and sour cream in small bowl.  
3. Saute bacon in skillet over medium heat until browned and crisp.  Transfer bacon to sieve set over a bowl and drain well.  
4. Add butter and bacon to skillet, remaining cream, and the onions.  Toss to coat and cook until cream reduces slightly.  Add the egg-cream mixture and Parmesan cheese, tossing frequently until sauce reaches desired consistency, about 2 minutes.  
5. Season to taste with salt, pepper, and lemon juice.  Serve with additional cheese and freshly chopped herbs, if desired.  

Comments

While I got this recipe from Oui Chef, it’s originally from Chef Michel Richard.  Art actually got to eat this in his Central restaurant in DC and it was fairly amazing.  This dish is equally amazing and really delicious.  

True story, when I was dishing up plates Lance asked for more and I said, “you know these are onions, not pasta, right?”  And then he asked for less.  But later he went back and had seconds.  I count this dish as a complete success and can’t wait to make it again.

Chipotle"s Cilantro Lime Rice

Ingredients

• 2 cups white rice
• juice of 1 lime
• 4 cups water (or appropriate amount for your rice cooker)
• 2 teaspoons salt
• 6 tablespoons fresh cilantro, chopped
• 2 tablespoons olive oil

Instructions

1. Put rice, water, 2 teaspoons oil, and salt into heavy pot.  Bring to boil, cover, reduce heat to low, and cook 15-20 minutes or until rice is tender.  (Or cook rice in rice cooker following manufacturer’s directions.  You can use any type of rice, but adjust the water and cooking time appropriately.)  
2. Combine cilantro, lime juice, and remaining oil in medium bowl.  Add rice and toss until completely mixed.  

Comments

I love Chipotle’s rice.  Who doesn’t?  This is a great recipe from Skinny Taste that comes pretty close!

Easy Stir-Fried Chicken With Ginger and Green Onions

Ingredients

• 3-4 boneless, skinless chicken breasts, sliced about ¹⁄₈ inch thick
• ¹⁄₂ teaspoon salt
• ¹⁄₂ teaspoon sugar
• ¹⁄₄ teaspoon ground white pepper
• 1 teaspoon Shaoxing wine or sherry
• 1 teaspoon soy sauce
• 2 teaspoons plus 6 tablespoons vegetable oil, divided
• 1 teaspoon cornstarch
• 20 thin slices julienned ginger, plus 2 ¹⁄₄-inch-thick slices
• 8 green onions, cut into 2-inch segments
• 2 medium onions, sliced into half moons
• 6 medium cloves garlic, finely minced (about 2 tablespoons)
• Steamed rice, for serving

Instructions

1. Place the sliced chicken in a large bowl and add salt, sugar, ground white pepper, Shaoxing wine, soy sauce, 2 teaspoons oil, and cornstarch. Mix well and marinate for 30 minutes in the refrigerator.
2. After 30 minutes, take the chicken out of the refrigerator. Heat 4 tablespoons of oil in a wok, or large skillet, over high heat until smoking. Add the ¹⁄₄-inch-thick slices of ginger. Cook, stirring, for 30 seconds, then remove and discard the ginger.
3. Add the chicken to the wok. Spread the chicken out with the spatula and cook without moving until slightly browned, about 1 minute. Continue to cook while stirring regularly until nearly cooked through, about 2 minutes longer. Transfer to a bowl and set aside.
4. Heat remaining 2 tablespoons oil in wok over high heat until smoking. Add the green onions and onions. Season with salt and cook, stirring, until the onions are tender, another 2 minutes. Return chicken to the wok along with julienned ginger and minced garlic. Cook, stirring, until fragrant, about 1 minute. Transfer to serving platter and serve with rice.

Comments

This recipe is from Serious Eats and, like all of their recipes, it was delicious.  Lots of great flavors from the ginger and the two different types of onions.

Chicken Mushroom Bacon Casserole

Ingredients

• 3-4 boneless, skinless chicken breasts
• chicken broth, enough to cover chicken breasts
• ¹⁄₄ teaspoons dried sage
• ¹⁄₄ teaspoon dried thyme
• ¹⁄₄ teaspoon onion powder 
• 2 teaspoons olive oil
• 1 pound mushrooms, sliced
• 6-8 ounces bacon, cut into pieces
• 1 14-15 ounce jar alfredo sauce 
• ¹⁄₄ cup sour cream
• ¹⁄₂ cup mozzarella cheese, shredded
• ¹⁄₄ cup Mexican cheese blend, shredded

Instructions

1. Heat oven to 375*F.  Spray three-quart casserole dish with non-stick spray. 
2. Place chicken breasts in large skillet, add enough broth to cover and bring to a simmer.  Add thyme, sage, and onion powder and simmer until chicken is cooked through, about 15-20 minutes.  Let chicken cool briefly, then pull apart or cut into small pieces.  Layer chicken in casserole dish. 
3. Empty and wipe out skillet and return to medium heat.  Add oil and sauté mushrooms until beginning to brown.  Layer mushrooms over chicken.  
4. Add bacon to now-empty skillet and cook over medium heat until crisp.  Drain on paper towel-lined plate then spread bacon over mushrooms.  
5. Whisk together alfredo sauce and sour cream in small bowl then pour sauce into casserole dish.  Sprinkle cheeses over top and cover with foil or lid.  
6. Bake 20 minutes until cheese is melted then uncover and bake for 20-25 more minutes until cheese is slightly browned and casserole is bubbling.  

Comments

This recipe is from Kalyn’s Kitchen and is originally named after one of my favorite Outback entrees - Alice Springs Chicken.  I changed the name since Art can be really picky about how things are named and I didn’t want to give him false expectations.  However, after he ate it, he said, “Wow, this tastes like Alice Springs Chicken!”  So that’s a win!

Chunky Guacamole

Ingredients

• 3 medium avocados, ripe, preferably Hass
• 2 tablespoons red onion, minced
• 1 medium clove garlic, minced
• ¹⁄₄ cup fresh cilantro, minced
• ¹⁄₄ teaspoon table salt
• ¹⁄₂ teaspoon cumin seeds, ground
• 2 tablespoons lime juice

Instructions

1. Halve one avocado, remove pit, and scoop flesh into medium bowl. Mash lightly with onion, garlic, cilantro, salt, and cumin with tines of a fork until just combined.
2. Halve and pit remaining two avocados.  Slice into small pieces, while still in skin, with table knife. Gently scoop out avocado into bowl with mashed avocado mixture.
3. Sprinkle lime juice over diced avocado and mix entire contents of bowl gently with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. 

Comments

I recently had friends over for a taco night and used this recipe for guacamole from Cook’s Illustrated.  It was super tasty and, yes, chunky.  Since I was serving it with homemade salsa I stuck to the recipe instead of adding chopped up tomatoes like I normally do.  I like my guacamole loaded!  

I find that the best way to save guacamole and keep it from browning is to store it in a narrow container and pour a thin film of water on top of it to prevent the air from contacting the avocado.  Before serving, you just pour the water back off and stir it up really well.  Works like a charm.

Bacon Cheese and Caramelized Onion Quiche

Ingredients
Prepared pie crust (I like Pillsbury.)
1 tablespoon olive oil
1 onion, sliced into half moons
1 tablespoon balsamic vinegar
¹⁄₂ pound bacon, chopped
1 cup cheddar cheese, shredded
6 eggs
1 ³⁄₄ cup half and half, or mixture of milk and cream
Salt and freshly ground black pepper

Instructions
1. Spread pie crust into pie plate and refrigerate for 20 minutes.  Heat oven to 350*F and bake pie shell for 15 minutes.  Remove pie plate from oven and reduce heat to 325*F.  

2. Meanwhile, heat olive oil in medium skillet over medium-low heat.  Add onion and cook, stirring occasionally.  When onions are soft and translucent, about 5 to 10 minutes, add vinegar and cook 1 to 2 more minutes.  Remove onion from pan and set aside.  

3. Increase heat to medium and add bacon to pan and fry until crisp.  Transfer bacon to paper towel lined plate to drain.  

4. Spread onion, bacon, and chedder cheese over pastry in pie plate.  

5. Combine eggs, half and half, salt and pepper in small bowl and mix well.  Pour mixture gently into pie plate.  

6. Transfer pie plate to oven and cook for 45 minutes or until golden brown and set.  Remove from oven and let rest for 10 to 20 minute before cutting.  

Photo

Comments
This recipe is from Food Equals Happy Me.  I enjoy trying out new combinations of quiche and this one did not disappoint. We all enjoyed it!

Awesome Broccoli Beef

Ingredients
1 ¹⁄₂ pounds flank steak, sirloin, or London broil cut into thin strips
1 ¹⁄₂ pounds broccoli, cut into florets
7 tablespoons peanut oil
6 cloves garlic, minced
1 tablespoon ginger, minced
¹⁄₄ cup chicken broth

For the marinade
2 teaspoons soy sauce
2 teaspoons mirin, dry sherry, or rice vinegar
1 teaspoon cornstarch
¹⁄₄ teaspoon freshly ground black pepper
¹⁄₈ teaspoon salt
2 teaspoons Sriracha

For the sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
2 teaspoons mirin, dry sherry, or rice vinegar
2 tablespoons soy sauce
¹⁄₂ cup chicken broth
1 tablespoon cornstarch
2 teaspoons Sriracha

Instructions
1. Mix together marinade ingredients in medium bowl.  Add beef slices and stir until coated.  Let meat marinate while you prepare the rest of the recipe, or at least 10 minutes.  

2. Mix together sauce ingredients in small bowl.  

3. Heat a large skillet or wok over high heat until a drop of water sizzles immediately upon contact.  Add 2 tablespoons cooking oil to pan.  Add one third of beef to pan and spread beef out over the surface of the pan in a single layer.  Cook beef without stirring for 1 minute.  Flip and cook until browned then remove to plate.  Repeat with remaining beef.  

4. Reduce heat to medium-high and heat 1 tablespoon oil until shimmering.  Add garlic and ginger and stir until fragrant, about 30 seconds.  Add broccoli and cook, stirring, for 1 minute.  Pour in ¹⁄₄ cup chicken broth.  Cover and cook for 2 minutes or until broccoli is tender crisp, stirring once.  

5. Return beef to pan and stir.  Push contents to side of pan and pour sauce into center of pan.  Cook for 1 to 2 minutes or until thickened.  Stir beef and broccoli with sauce until coated.  

6. Serve with rice and extra Sriracha if desired.  

Photo

Comments
This recipe is from Best Recipes Evar.  While it calls for a lot of ingredients, they’re ones that you’ll probably have on hand if you do any amount of Asian cooking and if you prepare things ahead of time, you’ll be good to go.  This was a tasty recipe and came together very easily.

Asparagus with Lemon, Pine Nuts, and Parmesan

Ingredients
2 tablespoons pine nuts
2 tablespoons olive oil
2 pounds asparagus, trimmed and cut into 2-inch pieces
Salt and freshly ground black pepper
1 teaspoon lemon zest
1 ounce Parmesan, grated or shredded

Instructions
1. Heat oven to 350*F.  Spread pine nuts on baking sheet and toast, tossing once, until golden, about 4 to 5 minutes.  

2. Heat oil in large skillet over medium heat.  Add asparagus and ¹⁄₄ teaspoon each salt and pepper.  Cook, stirring occasionally, until tender, about 4 to 6 minutes.  Add pine nuts and toss to combine.  Remove from heat and sprinkle with lemon zest and parmesan.  

Photo

Comments
This recipe is from What Megan’s Making and it was yummy.  It’s a nice, simple way to prepare asparagus but it packs a great flavor punch.