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

Lime and Chile Chicken with Mango and Red Bell Pepper Salsa

I really loved this marinade!

Cutting slits in the chicken before marinating not only helps the flavour get into the chicken, but it also helps the chicken cook evenly.

The salsa was also fabulous!


Coated in marinade. You can see the slits.
Make sure you get some marinade in there.

Lime and Chile Chicken with Mango and Red Bell Pepper Salsa
Adapted from Kalyn's Kitchen
Makes 2 servings

Ingredients
For the Chicken
  • 2 teaspoons oil
  • 1 lime, juice and zest
  • 1 teaspoon chili powder
  • 1/2 teaspoon grated garlic (or minced)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1 tablespoon Worcestershire sauce
  • 2 skinless, boneless chicken breasts
For the Mango Salsa
  • 1 mango, diced
  • 1/4 cup diced red onion
  • 1/2 cup diced sweet red bell pepper
  • 2 tablespoons chopped parsley or cilantro
  • juice of 1 lime
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon hot sauce (I used Sriracha)
Directions
  1. Cut slits in the chicken breast if desired, about 1/2 way through is fine. Mix all of the marinade ingredients together and coat the chicken with it. You can do this in a resealable container or a baggie. Refrigerate for several hours (mine was in for about 20 hours).
  2. I cooked mine in a grill pan over medium high heat. About 8-10 minutes per side or until cooked through. You can use the barbecue, George Foreman Grill or just a regular pan. Serve with mango salsa.
  3. For salsa, combine all the ingredients and refrigerate until ready to use.


Comments

Popular Posts