Tag: TANGY

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.

JALAPENO BBQ MEATBALLS aka TANGY SMOKEY MEATBALLS

JALAPENO BBQ MEATBALLS aka TANGY SMOKEY MEATBALLS

MEATBALLS
1 1/2 pounds lean ground beef
1 LARGE egg, beaten
1 cup quick cooking oats
6 ounce can evaporated milk
1/2 cup finely chopped onion
1 teaspoon FRESH ground sea salt
1/2 teaspoon FRESH ground pepper
1/4 teaspoon garlic powder

  • Line a large jelly roll pan with foil. Use 2 pans if necessary.
  • Spray foil with non-stick cooking spray. Set aside.

 

  • Preheat oven to 375°.
  • In a large bowl combine eggs, oats, milk, onion, salt, pepper and garlic powder until well blended.
  • Add the ground beef and mix thoroughly.
  • Shape meat into 1 inch balls and place on baking sheet 1 inch apart.
  • Bake uncovered 25-30 minutes.
  • While baking, prepare sauce.
  • At 30 minutes, pour off grease and combine meatballs onto a single tray.
  • Pour sauce over meatballs, turning balls to coat.
  • Return pan to oven and bake another 20 minutes.

SAUCE
1 cup jalapeño ketchup
3/4 cup packed brown sugar
1/4 cup finely chopped onion
1 teaspoon liquid smoke
1/4 teaspoon garlic powder

  • In a saucepan whisk together sauce ingredients.
  • Bring to a SLOW boil.
  • Simmer 5 minutes.

CREAMY BASIL CHICKEN

CREAMED BASIL CHICKEN
Skillet Basil Cream Chicken has always been one of my favorite recipes. Creamy sauce made with buttermilk and cheese, breaded chicken, tomatoes, fresh herbs, and more make up this super easy, delicious, and fool-proof chicken dinner. ADAPTED from Becky Hardin – The Cookie Rookie

¼ cup buttermilk
¼ cup dry breadcrumbs
4 boneless, skinless chicken breasts
4-5 tablespoons unsalted butter
2 tablespoons avocado oil
¼ cup chicken broth
2 tablespoons dry sherry
1 cup heavy cream
1 shallot, sliced thin
1/2 pound button mushrooms, sliced thin
1 (4 ounce) can pimentos, drained OR 2 small sweet peppers, diced
1 can petite diced tomatoes, drained (optional)
¼ cup fresh basil leaves, chopped
1 cup grated Parmesan cheese
2 tablespoons garlic & herb cheese, like Boursin
½ teaspoon freshly ground black pepper

  • Place chicken breasts in a shallow dish and cover with buttermilk for 10-15 minutes.
  • Pour breadcrumbs in another shallow dish.
  • Heat skillet over medium heat and add 2 tablespoons butter and 1 tablespoon avocado oil.
  • Dredge chicken pieces in the breadcrumbs and place in the hot skillet.
  • Cook 5 minutes or until bottom side is crispy and golden brown.
  • Add remaining butter and oil and flip the breasts over.
  • Cook another 5-7 minutes or until chicken is cooked through.
  • Transfer the chicken to a plate and set aside.
  • Add shallots to pan, cooking until soft.
  • Add mushrooms, cooking until starting to caramelize.
  • Add chicken broth and sherry to the skillet to deglaze, scraping the brown bits off the bottom of the skillet and bring to a boil over medium heat.
  • Add the cream, pimentos or peppers and tomatoes.
  • Bring to a boil and cook 1 minute, stirring constantly.
  • Reduce heat to low and add Parmesan cheese, garlic-herb cheese, basil and black pepper.
  • Simmer and cook until sauce reduces by half.
  • Add the chicken back into the sauce and heat through.
  • Serve over pasta with sauce.
  • Enjoy!