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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

Breaded Chicken Breast Nuggets with Spinach Risotto

Breaded Chicken Breast Nuggets with Spinach Risotto
Makes 4 servings

  • 1 small onion, diced
  • 2 tablespoons olive oil
  • 1 1/2 cups arborio rice
  • 1 tablespoon dry oregano
  • 1/2 teaspoon dry basil
  • 1/4 teaspoon black pepper
  • 1/2 tsp saffron threads, crushed
  • 1 cup frozen spinach, thawed and squeezed
  • 1/4 cup white wine
  • 6-8 cups low sodium chicken stock (heated)
  • 2 tablespoons butter
  • 2 tablespoons fresh grated parmesan cheese
  • 4 chicken breast halves, cut into large nuggets or fingers
  • 1 cup Italian seasoned breadcrumbs
  • olive oil for frying
  1. Begin with the risotto. In a nonstick pot, cook onions in oil until tender. Stir in the rice and spices and cook for a minute or two.
  2. Sir in the spinach then the wine. Cook until the liquid is almost gone. A cup at a time, add the hot stock. When the stock is almost gone, add more. Continue adding stock and stirring frequently until the rice is tender. Use more stock as needed.
  3. At the end, stir in the butter and cheese. I don't add salt because the chicken stock and cheese add enough for me.
  4. To prepare the chicken, coat the pieces in breadcrumbs. Heat oil in a large pan over medium high heat then fry the breaded chicken pieces for about 5 minutes per side or until no longer pink inside.


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