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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

Greek Marinated Chicken Breasts

Ever since I made Lime and Chile Chicken with Mango and Red Bell Pepper Salsa from Kalyn's Kitchen, I decided that I'd cut slits in my chicken from now on, it really allows the marinade to get into the chicken.

This time I came up with a Greek marinade. We put it on the barbecue and it was SO good! Another delicious marinated chicken recipe for my collection (and yours)!

Mmm doesn't it look good?

Here it is marinating in the bag.

Greek Marinated Chicken Breasts
Makes 5 servings

Ingredients
  • 1 tablespoon red wine vinegar
  • 2 tablespoons oil
  • 2 tablespoons low fat plain yogurt
  • 2 cloves garlic, crushed
  • 1 tablespoon Greek seasoning blend (I used Club House)
  • 1 teaspoon black pepper
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon Greek oregano
  • 5 boneless, skinless chicken breasts
Directions
  1. Mix all the marinade ingredients and place them in a large Ziploc bag. Put the chicken in the bag and smush it around coating it with the marinade. It won't seem like enough marinade but it really is. Refrigerate for several hours or overnight.
  2. You can grill it, bake it, fry it ... it's up to you.

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