Skip to main content

Featured

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

Lemon Chicken with Warm Potato Salad


Lemon Chicken with Warm Potato Salad
Makes 6 servings

Ingredients
For the Chicken
  • 6 chicken breast halves
  • 1/2 cup fresh lemon juice
  • pinch of saffron, crushed
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon turmeric
  • 1 teaspoon olive oil
For the Potato Salad
  • 5 medium potatoes, cubed
  • 1/2 cup mayo
  • 1 tsp dry dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup finely diced  dill pickles
  • 2 tbs of the pickle brine
  • 1/2 tsp dijon mustard
  • 1 tbs finely diced onion
  • 1/4 cup frozen peas, cooked
Directions
Chicken
  1. Mix all ingredients and marinate your chicken breasts in the mixture overnight.
  2. Preheat oven to 350F.
  3. Remove from marinade and bake for about 30 minutes or until chicken is no longer pink inside. Alternately, you can grill or fry your chicken.
Potato Salad
  1. Mix all ingredients except potatoes and set aside.
  2. Boil your potatoes in salted water for about 15 minutes or until tender but not mushy. 
  3. Drain and let sit in the pot for 10 minutes uncovered. Add the warm potatoes to the dressing mixture along with peas. Toss well with a wooden spoon. 
  4. Let it cool slightly before serving. If it's too hot you won't be able to taste all the flavours.
Tip: Taste the salad. Sometimes I like to add more of the pickle brine. It's up to you. Feel free to serve it cold. This is always good the next day.

Comments

Popular Posts