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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 Cordon Bleu with Armenian Rice with Noodles and Yogurt

Chicken Cordon Bleu and Armenian Rice? You're right, it doesn't make sense but that's what I felt like making at the time so here it is!


Chicken Cordon Bleu with Armenian Rice with Noodles and Yogurt
Makes 3 servings

Ingredients
For Chicken Cordon Bleu
  • 3 chicken breast halves, butterflied and pounded
  • 3 slices deli ham or turkey
  • 3 slices Emmental cheese
  • 1 egg, beaten
  • 1/2 cup Italian seasoned bread crumbs
  • 1 tablespoon each olive oil and butter
  • 1 cup mushrooms, sliced
  • 1 cup milk
  • salt
  • pepper
For Yogurt
  • 1 cup Balkan style yogurt
  • 1/2 cup grated cucumber
  • 2 cloves garlic, chopped
  • 1/2 teaspoon each dry mint & dill
For Armenian Style Rice with Noodles
  • 1/2 cup broken spaghetti pieces
  • 3 tablespoons butter
  • 1 cup basmati rice
  • 1 small chicken bouillon cube
  • 3 cups chicken broth
  • Pinch of saffron threads, crushed
  • salt
  • pepper
Directions
  1. Preheat oven to 375F.
  2. Butterfly the chicken breast halves by slicing through the centre but not all the way through. Pound the chicken pieces between pieces of plastic wrap until they're flat.
  3. Place  the ham and cheese on top of the pounded chicken and roll it up.
  4. Dip each roll in the egg then coat with breadcrumbs.
  5. Heat the olive oil and butter over medium high in a skillet that is ovenproof, then add chicken. Cook until one side is brown then flip. Try to brown all sides. The chicken doesn't need to be cooked through at this point, just browned. 
  6. Place the pan in the oven at 375F about 20 minutes or until chicken is cooked through.
  7. Remove the pan from the oven (carefully with an oven mitt, the handle will be hot). Set chicken on a platter and cover with foil.
  8. Put the pan back on the stove over medium high heat and add the mushrooms. Saute until they start to brown.
  9. Add milk, salt and pepper to taste. Simmer on medium until the sauce reduces and thickens. Pour over chicken before serving.
  10. For the Yogurt, simply mix all ingredients store in the refrigerator until ready to use.
  11. For the rice, heat a nonstick pot over medium heat and fry the uncooked spaghetti pieces in butter just until they start to brown.
  12. Add the rice and give it a good stir.
  13. Add the other ingredients, bring to a boil and cover. Reduce to medium low and simmer about 20 minutes until the liquid has reduced and rice is tender.

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