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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Creamy Chicken Corn Chowder

This recipe is a great way to use up left-over chicken. I always keep bacon in the freezer for the purpose of making soup.

Buy a pack of bacon and separate it into portions of 3 strips. Wrap each portion separately and freeze. They cut easily when they're frozen if you use a sharp knife.


Creamy Chicken Corn Chowder
Makes 8 servings

Ingredients
  • 3 slices bacon diced
  • 1 stalk celery diced
  • 1/2 red pepper diced
  • 1 small onion diced
  • 1 medium potato diced
  • 1 tablespoon chili powder
  • 3 cups homemade (or low sodium) chicken broth
  • 1 can corn (about 1 cup)
  • 6 oz cooked chicken breast diced
  • salt & pepper
  • 1 cup milk
  • 4 tablespoons flour
  • 1/2 cup shredded sharp cheddar
  • 1 tablespoon dried parsley (or 1/4 cup fresh cilantro if you like it)
Directions
  1. In a large nonstick pot, fry your bacon until crispy (no oil needed). Remove bacon and set on a paper towel to drain.
  2. In the bacon fat on medium high heat, fry onions, peppers and celery until golden. Add potatoes and cook for 2 minutes. Stir in chili powder.
  3. Add chicken broth, corn and chicken and bring up to a simmer. Cook on medium heat until potatoes are tender.
  4. Mix flour with milk until lumps are gone and slowly add to simmering soup while you stir. 
  5. Continue to simmer until thickened, then add parsley (or cilantro) and cheese. Serve hot. -

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