Tag: LEMONS

EARTHQUAKE CAKES ~ BLOG 365.59

EARTHQUAKE CAKES

Where did the name come from? I’m not sure where this cake got it’s name, but I think it’s from the cracks and crevices that form on the top of the cake while it’s baking, which resembling fault lines or the after effects of an earthquake. The cake also spouts gooey cream cheese chocolate tunnels throughout its rich German chocolate flavor filled with coconut and pecans.

1 German chocolate cake mix – the base of the cake
1/3 cup Avocado oil
3 LARGE eggs
1 1/3 cups water
1/3 cup shredded coconut – use sweetened coconut flakes
1/3 cup semi-sweet chocolate chips
1/2 chopped pecans
1 stick (1/2 cup) unsalted butter
8 ounces full fat cream cheese
1 pound (3 3/4 cups) powdered sugar

  • Preheat the oven to 350°.
  • Lightly spray a 9 x 13 inch pan with non-stick cooking spray.
  • Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan.
  • Mix the German chocolate cake mix with the oil, eggs, and water until well blended.
  • Pour the cake mix on top of the coconut layer.
  • In a saucepan, melt the butter and cream cheese.
  • Beat in 1 pound of powdered sugar until it’s smooth to the butter and cream cheese.
  • Spread this mixture german chocolate cake layer.
  • With a knife swirl the layers together gently.
  • Bake for 35-45 minutes. It is done when it doesn’t wobble in the pan if you shake it. The toothpick test won’t work because of the cake’s gooey texture.

CAKE LAYERS
Layer #1 (on the left) – chocolate chips, pecans, and coconut
Layer #2 (on the right) – German chocolate cake mix
Layer #3 – the butter, cream cheese, powdered sugar goodness. Let’s not think about the calories.. they don’t exist 🙂

NOTES: ALTERNATE FLAVOR COMBOS: Lemon with white chocolate, coconut and walnuts Carrot Cake with the addition of golden raisins and made with white chocolate and coconut.

CREAMY LEMON PARMESAN CHICKEN ~ BLOG 365.9

Love lemon? Then this is the dish for you!! This creamy lush sauce is tangy, creamy and super delicious.

CREAMY LEMON PARMESAN CHICKEN

CHICKEN
2 LARGE boneless skinless chicken breasts large, halved horizontally to make 4 steaks
1/4 cup WONDRA flour
3 tablespoons FINELY grated Parmesan cheese
FRESH ground sea salt and black pepper
1-2 tablespoon avocado oil
1-2 tablespoon butter

  • In a shallow bowl, combine the flour and parmesan cheese.
  • Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
  • Heat oil and butter in a large skillet over medium-high heat until butter has melted and pan is hot.
  • Fry the chicken 3-4 minutes until golden on each side and cooked through and no longer pink.
  • Transfer to a warm plate.

SAUCE
1 tablespoon avocado oil
1 tablespoon butter
3 cloves garlic, minced
1 ¼ cup chicken broth
½ cup heavy cream
⅓ cup FINELY grated Parmesan cheese
2 tablespoons FRESH chopped lemon thyme plus extra to garnish
1 teaspoon cornstarch – optional
1 tablespoon of water – optional
Juice of 1 EXTRA LARGE lemon, adjust to your tastes
2 tablespoons FRESH chopped parsley

  • Add the garlic to the oil in the pan, adding another tablespoon of oil or butter if necessary and saute 1 minute until fragrant.
  • Reduce heat to low-medium.
  • Stir in the broth and cream. 
Bring the sauce to a gentle simmer; seasoning with salt and pepper to your taste.
  • Add in the Parmesan cheese and thyme. Continue cooking gently for about 2 minutes until thicker.
  • If the sauce is too runny, add the cornstarch/water mixture quickly into the sauce.

  • Pour in the lemon juice, allow to simmer for a further minute to combine.
  • Add the chicken back into the pan, allowing to simmer gently in the sauce for about a minute to soak up all of the flavors in the sauce.

  • Serve over pasta, noodles or rice.
  • Garnish, lemon slices and parsley.


BLUEBERRY LEMON CRINKLE CAKE ~ BLOG 366.305

BLUEBERRY LEMON CRINKLE CAKE inspired and adapted from TIK TOK and MASTER CHEF

Flakey, gooey yet sweet and custardy make this “cake” more similar to a yummy pastry that you’d have for a Sunday brunch dish.

PREP TIME 15 minutes BAKE TIME 1 hour. TOTAL TIME 1 hour 15 minutes

CAKE
1 package phyllo dough 2 rolls
1 cup butter melted

  • Thaw phyllo dough COMPLETELY in refrigerator overnight.
  • Preheat your oven to 350°.
  • Line a 9×13 pan with parchment paper.
  • Working with two sheets of phyllo dough stacked on top of each other gently gather into a loose accordion ruffle about an inch thick.
  • Place in prepared pan, folds facing up, and repeat until all phyllo dough has been used.
  • Lightly fluff and adjust phyllo accordions as needed to make sure they fill the pan LOOSELY! You do NOT want any dense folds.
  • Bake for 10 minutes.
  • Remove from oven and drizzle the melted butter evenly over the phyllo dough.
  • Return to oven and bake for an additional 10 minutes.

CUSTARD
1 cup WHOLE milk
2 LARGE eggs
1 cup sugar
1 tablespoon PURE vanilla extract
1 teaspoon PURE almond extract 
1 cup SMALL wild blueberries

  • Whisk together the milk, eggs, sugar, and vanilla extract in a LARGE spouted measuring cup or bowl. 
  • Remove phyllo from the oven and pour the custard EVENLY over top.
  • Bake another 30-40 minutes until the top is golden and crispy and custard is set.
  • During the last 5-10 minutes sprinkle blueberries gently and evenly, but randomly amongst the cake folds.

SYRUP
1 cup sugar
1 cup water
1 tablespoon FRESH lemon juice

  • In a small saucepan over medium heat whisk together the sugar, water and lemon juice.
  • Whisk to combine and heat to a simmer.
  • Simmer 10 minutes or until some of the liquid has evaporated and the syrup has thickened to the consistency of maple syrup otherwise it will make a soggy cake!
  • Drizzle evenly over completely baked cake.
  • Allow cake to cool to room temperature, cut, and serve.

NOTE:  Change up the flavors to your liking by using different flavored extracts, lemon zest, fresh berries or even mini chocolate chips.

CHICKEN FRANCESE ~ BLOG 366.292

Chicken is a blank canvas. You get to decide what style or flavor to paint it with.

CHICKEN FRANCESE
CHICKEN
2 extra LARGE boneless, skinless chicken breasts, halved lengthwise to make 4 chicken steaks
1/3 cup flour
FRESH ground sea salt and black pepper
2 SMALL eggs
1 tablespoon milk
2 tablespoons avocado oil

  • Preheat oven to 200°.
  • Line baking sheet with parchment paper.
  • Generously season chicken steaks with FRESH ground sea salt and black pepper.
  • Whisk together the eggs and milk in shallow bowl.
  • Dredge chicken breasts in flour.
  • Dip chicken breasts in egg mixture.
  • Dredge again in seasoned flour, shaking off excess.
  • Heat oil in large skillet over medium high heat.
  • Add chicken and saute 3 minutes per side until golden.
  • Transfer to baking sheet and keep warm while you make the sauce.

SAUCE
1 tablespoon avocado oil
3 green onions, minced
1 tablespoon WONDRA flour
3/4 cup homemade chicken stock
1/2 cup white wine
Juice of 2 lemons
1 tablespoon butter
1 tablespoon FRESH chopped parsley
FRESH ground sea salt and black pepper
1 lemon thinly sliced

  • Heat oil in large skillet.
  • Add onion and saute 1 minute.
  • Sprinkle with flour, cooking a minute or so until golden.
  • Whisk in broth, wine and lemon juice.
  • Bring to a boil while whisking constantly.
  • Reduce heat and cook until sauce reduces and thickens to desired consistency.
  • Add butter, whisking constantly.
  • Adjust seasoning to taste.
  • Add lemon slices, turning to coat in sauce.
  • Serve sauce over chicken pieces.
  • Garnish with more parsley if desired.

ROAST CHICKEN with LEMON HERB SAUCE ~ BLOG 366.256

ROAST CHICKEN
4 tablespoons butter, divided & softened
1 whole chicken cut into pieces (see notes)
1 1/4 cups hot water
2 teaspoons Better than Bouillon Chicken Base
FRESH ground sea salt and black pepper

LEMON HERB SAUCE
1 teaspoon avocado oil
1 -2 LARGE green onions, FINELY chopped
Juice from 1 LARGE lemon
1 tablespoon FRESH chopped Lemon thyme
1 teaspoon FRESH chopped basil
1 teaspoon WONDRA
1 tablespoon butter

  • Rinse chicken and pat dry. Salt and pepper.
  • Melt 2 tablespoons of the butter in a large skillet and when HOT, place chicken skin side down in pan.
  • DO NOT TURN chicken pieces until you see blood and bottom side is golden brown.
  • Whisk together the hot water, bouillon, thyme and basil.
  • Turn chicken and add 3/4 cup of chicken stock.
  • Reduce heat and simmer on low 15 minutes.
  • Transfer chicken to a plate and pour stock into a measuring cup.
  • Melt remaining butter in skillet and return chicken skin side down to skillet and cook another 5 minutes until skin is crisp.
  • Transfer to an ovenproof plate, cover with foil and keep warm.
  • Skim the fat from the broth and add enough of the additional broth to make 3/4 cup.
  • Heat the olive oil in the skillet on a low heat, scraping up any of the little pieces from the chicken to add to the flavor.
  • Add green onions and saute’ a minute or so.
  • Add flour and mix well.
  • Increase heat and add broth and bring to a simmer.
  • Simmer until reduced to about 1/2 cup.
  • Stir in any juices that have drained from the chicken. Simmer a few more minutes.
  • Remove from heat and whisk in lemon juice, thyme and basil.
  • Pour sauce over chicken and serve immediately. I like to serve it with rice.

NOTES:

  • If using boneless, skinless chicken, season it well and dredge prior to adding it to the skillet. Adjust timing if using boneless, skinless chicken.

Originally posted 10-22-2008, updated 7-28-2014 and again September 2024

LEMON BLUEBERRY SCONES ~ BLOG 366.236

Prior to last week, I had only rarely had a scone and they were always a dry, crumbly and plain. I truly never understood the appeal. Then last week I saw some at a local farm stand that looked so delectable I decided to give Tham a try again. THEY WERE DELICIOUS!!!!!! So I started searching for the perfect recipe and I found one that with a few tweaks is so YUMMY! They are sweet, tangy and filled with bursts of blueberry flavor. Don’t forget the glaze!

GLAZED LEMON BLUEBERRY SCONES adapted from LOVE NERDS

SCONES yields 8 scones
2 cups flour
1/4 cup + 1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons COLD butter
1/2 cup WHOLE milk
1/4 cup FRESH lemon juice (about 3 lemons)
2 tablespoons FRESH lemon zest
1/4 teaspoon PURE Vanilla extract
1/4 teaspoon PURE Almond extract
1 cup FRESH plump blueberries

  • Preheat oven to 400°.
  • Sift together the flour, sugar, baking powder, and salt.
  • 
Dice the COLD butter into smaller cubes. You can also use a box grater to make pieces a bit smaller.
  • Cut the butter pieces into the dry ingredients until it all resembles coarse wet sand.
    BE PATIENT! It might take a little time but the butter will break down into the mix.
  • Stir in milk, vanilla, lemon juice and lemon zest until moistened. **see note**
  • Pat the dough into an even layer on your floured work surface.
  • Sprinkle the dough with the blueberries, and GENTLY fold the blueberries into the dough without squishing them.
  • By hand, form the dough into a rectangle 1 inch thick. Once again be careful not to break the blueberries.
  • Cut the rectangle in half making 2 squares.
  • Cut each square diagonally in both directions so you have 4 triangles.
  • Place scones 2 inches apart onto a parchment or silpat lined baking sheet.
  • Bake 15-17 minutes or until golden brown.
  • Cool slightly and drizzle with Lemon glaze.

LEMON GLAZE
1/2 cup powder sugar
1 tablespoon FRESH lemon juice
Pinch of lemon zest

  • Whisk ingredients in a small bowl, adjusting lemon juice to taste and to get the consistency you need: a little more lemon juice for thinner glaze and a little less lemon juice or more powdered sugar for a thicker glaze.

NOTE**: If your dough is a little dry I use ice cold vodka in the dough to make it come together. The vodka will evaporate during the baking process.

LEMONY BRAISED CHICKEN THIGHS with ONIONS and POTATOES ~ BLOG 366.229

The original recipe called for 3 things I either don’t like the taste of (capers), am allergic to (mustard) or just don’t like to cook with (turkey) so I adapted it my likes. I also combined two of her recipes, both braising recipes for a one pot wonder 😀

LEMONY BRAISED CHICKEN THIGHS with CARROTS, LEEKS, ONIONS & POTATOES adapted from MARY BERG and MARY BERG

2 1/4 pounds bone-in, skin-on chicken thighs
FRESH ground sea salt and black pepper
2 teaspoons avocado oil
1 tablespoon unsalted butter
2 SMALL Vidalia onions, thinly sliced
1 lemon, thinly sliced and seeds removed
5 to 6 medium yellow potatoes, quartered
1 SMALL bag baby carrots, drained
1 LARGE leek, trimmed and sliced
3 garlic cloves, thinly sliced
1 cup dry white wine
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
1 cup chicken broth
2 tablespoons FRESH chopped thyme
FRESH chopped parsley for serving
FRESH grated Parmesan, for serving (optional)
Candied lemons, for serving (optional)

  • Heat your oven to 325°.
  • Place a enameled cast iron pot over medium-high heat.
  • Pat the chicken thighs dry and season well with salt and pepper.
  • Add the oil into the pan followed by the thighs, skin-side down. Allow to sear 3-4 minutes until golden brown on the first side and the meat easily releases from the pan.
  • Flip and sear on the other side 2-3 minutes JUST until golden then remove from the pan and set aside.
  • Turn the heat down to medium and add the butter along with the onions, lemons and potatoes.
  • Season to taste with salt and pepper, cooking until the onions and lemon are slightly softened and golden, 3 to 5 minutes.
  • Stir in the garlic followed by the white wine, scraping the bottom of the pan to deglaze and pick up any cooked-on bits.
  • Bring the wine to a simmer and cook down 2-4 minutes until slightly reduced.
  • Whisk the mayonnaise and Worcestershire sauce together. Add the broth and whisk until smooth.
  • Stir the broth mixture into the pan, coating everything well. 
  • Nestle the thighs on top, skin-side up, making sure that the skin is NOT submerged.
  • Bring to a boil, cover with the lid, and transfer the pan to the oven for 40 minutes.
  • After 45 minutes of braising, remove the lid and continue to cook 15-20 minutes until the chicken and potatoes are cooked through and the skin is golden and lightly crisp.
  • Remove the pan from the oven, scatter with the thyme and allow the dish to rest for 5 minutes.
  • Top with grated cheese if desired.

 

 

LEMON PECORINO CHICKEN ~ BLOG 366.180

LEMON PECORINO CHICKEN

CHICKEN
8 LARGE chicken tenderloins
½ cup AP flour
2 LARGE eggs
1 cup panko breadcrumbs
Zest from 1 LARGE lemon
FRESH ground sea salt and black pepper
¼ cup FRESH grated Pecorino Romano cheese
¼ cup avocado oil
2 tablespoons butter

  • Flatten all the chicken tenderloins to an even thicknesses.
  • Set up dredging station with flour, beaten eggs, and one with a mixture of panko breadcrumbs, lemon zest, and grated Pecorino Romano cheese.
  • Coat each tenderloin in the flour, then in beaten eggs, and then the breadcrumb mixture.
  • Heat oil and butter in a large nonstick sauté pan over medium heat.
  • Sauté the tenderloins 3-5 minutes on both sides until golden and cooked through. Work in batches if necessary – do not crowd the pan.
  • Drain on paper towels.

SAUCE
1 tablespoon avocado oil
1 tablespoon WONDRA flour
1 tablespoon FINELY minced garlic
¼ cup WHOLE milk
¾ cup heavy cream
¼ cup chicken broth
2 tablespoons lemon juice
1 tablespoon butter

  • In a medium saucepan, heat oil over medium heat.
  • Sauté minced garlic until fragrant.
  • Whisk in flour.
  • Gradually add milk, heavy cream and chicken broth.
  • Increase heat to medium-high and bring to a SLOW boil.
  • Cook 3-5 minutes until the sauce thickens.
  • Remove from heat and stir in lemon juice and butter.
  • Serve with FRESH pasta or mashed potatoes.
  • Drizzle the sauce over the chicken before serving. I made my sauce more like a gravy (thicker, but just as tasty) this time.

As seen on facebook:

LEMON BLUEBERRY COFFEE CAKE ~ BLOG 366.95

Whether you need a brunch or potluck dish, this streusel topped Lemon Blueberry Coffee Cake is the perfect choice!

LEMON BLUEBERRY COFFEE CAKE

  • Preheat oven to 350°.
  • Spray a 10″ Springform pan with non-stick spray.

STREUSEL TOPPING
½ cup butter, melted
1 ½ cups AP flour
¾ cup packed brown sugar
1 teaspoon PURE vanilla

  • In a medium bowl, combine melted butter, flour, sugar and vanilla until crumbly. Set aside.

CAKE
¼ cup melted butter
¼ cup canola oil
1 cup granulated sugar
2 LARGE eggs
1 teaspoon PURE vanilla
1 cup vanilla bean yogurt or sour cream
Juice of 1 LARGE lemon
2 tablespoons lemon zest
2 cups AP flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups fresh or frozen small wild blueberries (see note)

  • In a large bowl, whisk together butter, oil and sugar for 2-3 minutes.
  • Add the eggs, vanilla, yogurt, lemon juice and zest and whisk until combined.
  • Add flour, baking powder, baking soda and salt and stir just until combined.
  • Stir in blueberries and set aside.

FILLING optional
8 ounces cream cheese
¼ cup granulated sugar
1 LARGE egg
zest from one lemon

  • With an electric mixer, beat cream cheese, sugar, egg and lemon zest until smooth.

GLAZE optional
¾ cup powdered sugar
1 tablespoon lemon juice

  • Whisk together powdered sugar and lemon juice

ASSEMBLY

  • Spread ½ of the cake batter into the bottom of the prepared pan.
  • Spread cream cheese filling in the center, staying away from the edge of the pan as much as possible.

  • Top with remaining cake batter and spread to cover as much of the cream cheese filling as possible.

  • Sprinkle the crumb topping over top.

  • Bake at 350 for 60-70 minutes, or until center is set and DOES NOT jiggle when moved. You don’t want an unbaked center! and it could take up to 80 minutes.
  • Let cake cool to room temperature before drizzling the glaze over top.
  • Serve.

NOTES 

  • Frozen blueberries will release more moisture as they bake, so you may want to reduce the oil to 2 tablespoons if using frozen berries.
  • Both the cheesecake filling and the glaze are optional – just depends on how much sweetness and decadence you want for the occasion.

LEMON PUDDING BUNDT CAKE ~ BLOG 366.74

It’s not often I use a package mix of anything, but my friend gave me this recipe to make for her dinner night at the Eagles and I followed it to the letter. I actually recommend you do the same thing. 😀 It has a airy tender crumb that is FULL of intense flavor. I’ve since changed it up a bit and also made it strawberry by using a strawberry cake mix and vanilla pudding. The possible combinations are based on your imagination with cake and instant pudding flavors 😀

I’ve also adapted it to a scratch version that uses freeze dried fruit to make it mango or raspberry using a white cake mix.

LEMON PUDDING BUNDT CAKE
CAKE
1 package lemon cake mix
1 small (3.4 ounce) package instant lemon pudding mix
2/3 cup lemon juice
1/2 cup neutral oil
1 teaspoon lemon zest
4 LARGE eggs

  • Preheat oven to 350°.
  • Generously butter (NOT non stick spray) a bundt pan.
  • In a large bowl whisk together the cake mix and pudding mix.
  • Add oil, lemon zest, lemon juice and eggs, whisking to combine well.
  • Pour into prepared pan.
  • Bake 35-40 minutes until a toothpick comes out clean.
  • Cool 15 minutes in pan.
  • Invert onto cooling rack to cool completely.

GLAZE
2 cups powdered sugar
1/4 cup lemon juice
1/2 teaspoon PURE vanilla extract

  • Whisk together the powdered sugar, lemon juice and vanilla.
  • Drizzle over cooled cake and let glaze harden 10 minutes or so before serving.
  • Transfer to serving platter and serve with FRESH blueberries or berry of choice 😀

NOTE: Flavors can be altered by using 1/4 cup freeze dried fruit with a white cake mix and vanilla flavored pudding mix.

SWORDFISH with LEMON PEPPER BASTING SAUCE

GRILLED SWORDFISH with LEMON BASTING SAUCE
4 tablespoons butter, room temperature
2 teaspoons FRESH chopped fresh parsley
1 garlic clove, minced
1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
1/2 teaspoon (packed) grated lemon peel
1 tablespoon avocado oil
4 1-inch-thick swordfish fillets (about 6 ounces each)

  • Preheat oven to 400°.
  • Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
  • Heat butter in heavy large ovenproof skillet over medium-high heat.
  • Sprinkle swordfish with salt and ground mixed peppercorns.
  • Add swordfish to skillet, cooking until browned, about 3 minutes.
  • Turn swordfish over and transfer to oven.
  • Roast until just cooked through, about 10 minutes longer.
  • Transfer swordfish to plates.
  • Top with Lemon Sauce

LEMON SAUCE
1/3 cup butter
2 green onions, finely minced
1 teaspoon paprika
1/2 teaspoon sugar
1/2 teaspoon sea salt
1/4 teaspoon black pepper
a pinch of cayenne pepper
1/4 cup FRESH squeezed lemon juice
Zest of one LARGE lemon
1/4 cup hot water
a couple drops Tabasco

  • In a small saucepan, melt the butter.
  • Add green onions and sauce a few minutes.
  • Whisk in the paprika, sugar, salt, pepper and cayenne.
  • When well blended add lemon juice, hot water and Tabasco.
  • Add lemon zest just before serving.

LEMON LIME BARS

LEMON LIME BARS
You have 2 choices for the crust – a yummy short bread or delicious cookie crumble. I love the cookie crumble, but cannot always find the OREO lemon cookies so often substitute the shortbread crust.

CRUST #1
2 packages of OREO lemon thins
1 stick butter, melted

  • Preheat oven to 350°.
  • LIGHTLY coat a 9×13 baking dish with non-stick cooking spray.
  • In a food processor chop and grind cookies into a fine crumble.
  • In a mixing bowl stir together the cookie crumbs and butter until well blended.
  • Press the crumb mixture firmly into the prepared baking dish and set aside.

CRUST #2
1/2 pound (2 sticks) unsalted butter, cut into small cubes and chilled
1/2 cup sugar
2 cups sifted flour
pinch sea salt

  • Preheat oven to 350°.
  • LIGHTLY coat a 9×13 baking dish with non-stick cooking spray.
  • In a mixing bowl whisk together the flour, sugar and salt.
  • Cut in butter until coarse crumbs.
  • Press the crumb mixture firmly into the prepared baking dish.
  • Bake 15-20 minutes until lightly browned.
  • Set aside to cool while you prepare the filling.

FILLING
6 LARGE eggs at room temperature
3 cups sugar
1 cup flour
3/4 cup FRESH lemon juice
1/4 cup FRESH lime juice
2 tablespoons FRESH grated lemon and lime zest
powdered sugar, for dusting

  • Whisk eggs.
  • Add sugar and whisk until blended.
  • Alternately whisk in flour, zest and juices until well blended and smooth.
  • Pour over prepared crust and bake 35-45 minutes until center no longer jiggles. You may need to cover with a loose layer of foil part way through to prevent too much browning.
  • Lightly dust with sprinkled powdered sugar and cool completely before chilling completely.
  • Cut into bars and enjoy.