Spring sport season has started in our house and once again, I’m on hunt for quick dishes I can throw together in 30 minutes or less. This one-skillet recipe was perfect for that! This simple recipe is delicious with a hint of lemon and garlic in a creamy sauce. I served it with a side of buttered egg noodles for my kids. It was another home-run recipe!
Did you ever have one of those days where nothing goes right? Yesterday was one of THOSE days. I was all ready to get our grill started to grill pork chops and of course when I went to light it, it only “clicked, clicked, clicked”….GREAT. Now to switch gears and cook them inside. I also was making a box of mac & cheese for my kids and while I was draining it, the bottom of the lid slid out of the pot and all the pasta ended up in the sink. Needless to say, I was about ready to throw in the towel and order pizza. Later I found out that it was National Kitchen Klutzies Day….I think that explains it all!
Anyways, these pork chops were delicious. The lemon flavor was subtle and the marinade made them moist and not dried out. It was definitely a hit with me and my husband – my kids…not so much. Oh well, more for leftovers and to make these again when I get our grill working.
I’m always in the search for recipes where I can use leftover ingredients from other recipes. This bread was one of them. I had leftover ricotta from the breakfast casserole I made and needed to use it up before it went bad. I found this recipe and it was ideal since I had a random lemon in the fridge too. We picked blueberries earlier this summer, so they’re my go to fruit for bread or muffins.
The bread came together quickly and it was delicious. It’s not an over sweet bread, so it was perfect for breakfast with a cup of coffee or an after dinner snack.
1 3/4 cup whole wheat white flour
2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, softened at room temperature
1 1/4 cup sugar
1 tsp vanilla extract
1/2 cup buttermilk
1/2 cup ricotta cheese
1 cup blueberries
Zest of one lemon
Preheat oven to 350 degrees. Butter and flour a loaf pan and set aside.
In the bowl of a stand mixer, cream together the sugar and eggs. Add in the butter and mix until combined. Stir in the ricotta cheese, vanilla, buttermilk and lemon zest.
In a separate bowl, combine the dry ingredients until well combined. Add the dry ingredients to the wet mixture and stir just until combined. Fold in the blueberries. Pour the batter into the prepared loaf pan.
Bake for 1 hour until a toothpick inserted into the cake comes out clean. Remove from oven and allow to cool completely until ready to slice and serve.
Source: Hungry Couple NYC
This year was the first time I’ve hosted Easter and I have to say it was a success! I broke tradition and made a couple new side dishes and a delicious ham with a Riesling-peach mango glaze. As I’m hosting more family dinners, I’m finding that my entertaining supplies are limited….I don’t have salt and pepper shakers! Or enough chairs for our entire family so I ended up sitting on one of our folding chairs, you know the ones that you take to your kids sporting events. So if anyone wants to know what to get me for Mother’s Day, salt & pepper shakes, gravy boat, folding wooden chairs and a new ice bucket with tongs. 🙂
This tart is pretty easy to make and can be prepped ahead of time. I make the crust in the morning and the cheesecake filling and then prepared it right before we were ready for dessert. Well…that was after I had to make a second crust. I had the first crust – it was gorgeous, perfect golden brown – cooling on the kitchen counter. My husband moved it to the dining room table so I had room to finish my prep for dinner and our puppy thought it would be a good afternoon snack. OMG…I almost died when I saw that she had eaten most of it and there were puffed pastry crumbs all over room. So needless to say, luckily I had a second sheet of puffed pastry in the freezer that I thawed while we were eating dinner to make and cool while we cleaned up. Our puppy was fine and I’m sure it won’t be the last time she swipes something else off the table.
The final result turned out great! The fresh raspberries, the lemon cheesecake filling and the crisp crust. YUM! If you’re not a fan of raspberries, you could easily substitute them with blueberries or strawberries or even combine all three berries!
1 sheet puff pastry, thawed
4 oz. cream cheese, softened at room temperature
1/3 cup + 2 tsp sugar
2 Tbsp heavy cream
1/3 cup lemon curd
1 pint raspberries
1/4 cup seedless raspberry jam
Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside. Lightly flour your counter and unfold the thawed out puff pastry sheet. Gently roll the pastry into a 10×11 inch rectangle and transfer to the prepared baking sheet. Brush a little water on the edges and fold the edges to create a crust.
Poke holes all over the center of the tart with a fork. Whip the egg with a little water to create an egg wash and brush the entire crust and then sprinkle 2 teaspoons of sugar over the center. Bake for 15 to 20 minutes or until the crust is golden brown. The center will have puffed up, press it down with the back of a spoon. Transfer to a wire rack to completely cool.
While the crust is cooling, you can make the filling. It can be prepared ahead of time and refrigerated until you’re ready to build the tart. In the medium bowl, beat the cream cheese and sugar with a hand-mixture until the mixture is creamy and smooth. Add in the heavy cream and mix for another. Fold in the lemon curd.
When you’re ready to assemble the tart, carefully spread the lemon cheesecake mixture over the crust. Arrange the raspberries over the cheesecake mixture. Warm the raspberry jam slightly and drizzle over the top of the tart. Lightly dust the top of the crust with powdered sugar and serve.
As you know, cookie recipes are pretty common around here. When I was looking for recipes to review as part of a new cookbook group I joined, I saw this recipe for lemon thins. I liked that they were simple and I had to only pick up a lemon at the store when I went shopping. I was worried that these cookies didn’t include a leavening agent, but they turned out pretty good. I prefer a little more substance with cookies, but they were the perfect little snack for the kids. I think if I make them again, I’ll bake them a little longer and make sandwich cookies with them…maybe a raspberry filling. Hmm…..
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1/2 cup + 2 Tbsp sguar
1 tsp vanilla extract
zest of 1 lemon
6 Tbsp unsalted butter, softened at room temperature
3/4 cup flour
pinch of salt
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In the bowl of stand mixer, beat together the eggs, sugar and vanilla until the mixture becomes foamy, approximately 5 minutes. Mix in the lemon zest and set aside. In another bowl, beat the softened butter until it becomes whipped and turns lighter in color.
Alternate adding the butter and flour into the egg mixture in small batches. Once the butter and flour have been completely mixed in, then stir in the pinch of salt. Drop small teaspoons of batter onto the prepared baking sheet about 2 inches apart.
Bake for 8 to 10 minutes or until the edges begin to brown. The original recipe calls for only a 5 minute baking time, but my cookies were still soft and jiggly after 5 minutes. Allow the cookies to cool on the pan for a few minutes and then transfer to a wire cooling rack to completely cool.
Source: Home Made Summer Cookbook by Yvette van Boven