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One Bowl Berry Coffee Cake

I had some berries they weren’t being eaten so I made this delicious berry cake. I had fresh berries but you could also use frozen. This cake is so easy to make, and you only need one bowl. I think it would also taste great with cranberries and lemon extract instead of almond.  One Bowl Berry Coffee Cake Makes 1 11x7” Cake Ingredients 2 cups fresh berries (I used blueberries and strawberries)  1/4 cup brown sugar 3/4 cup white sugar 1/4 cup butter, melted 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 large eggs 3/4 cup sour cream 1/4 cup milk 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup sliced or sliced almonds Brown sugar for topping Directions Preheat the oven to 350F and grease an 11”x7” baking dish. Combine berries and brown sugar in a bowl. Set aside.  Beat butter and sugar in a large bowl. Beat in the eggs and extracts until well combined.  Stir in sour cream and milk.  Add the dry ingredie...
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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.


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