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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

Chicken Tortillas

This recipe is one of my favourite things to make. There's some chopping involved but overall it's pretty easy to put together.

I used sharp cheddar inside the tortillas and topped them with mozzarella. You can use all cheddar or whatever other cheese you like.


Chicken Tortillas
Makes 12 servings

Ingredients
  • 12 large whole wheat tortillas
  • 2 tablespoons avocado (or unflavoured) oil
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 1 cup sliced button mushrooms
  • 4 chicken breast halves, cut into chunks or slices
  • 2-4 tablespoons Tex-Mex spice mix
  • 1 cup shredded cheese of choice (or more)
  • 1 recipe guacamole
  • 1 recipe Pico de Gallo
  • sour cream
  • chopped green onions for garnish
Directions
  1. In a large nonstick pan, sauté onions, peppers and mushrooms in oil on medium high heat until tender.
  2. Stir in chicken pieces and continue to cook until chicken is no longer pink.
  3. Stir in spice mix. Sometimes I also add a tablespoon or two of sour cream to make a sauce - this is optional.
  4. Divide the chicken mixture between the tortillas and top with grated cheese.
  5. Roll the tortillas and place them seam side down in a glass baking dish. Sprinkle more cheese on top and bake on 425F until cheese is golden and the tortillas are slightly crisp.
  6. Top with chopped green onions and serve with guacamole, Pico de Gallo and sour cream.

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