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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

Creamy Mushroom Soup with Chicken

Okay, it doesn't get any easier than this. I think it took me less than half an hour to make this soup including the chopping!

Yesterday I roasted some chicken breasts by lifting the skin, squeezing lemon juice on the meat and sprinkling it with Montreal Chicken Seasoning. I placed the skin back over the meat and squeezed on more lemon juice, then sprinkled on more seasoning. I baked it at 400F for about an hour (it had bones). I saved the juices and added them to this soup today along with some of the chicken.



Creamy Mushroom Soup with Chicken (and a hint of lemon)
Makes 2-4 servings

Ingredients
  • 1 medium onion, diced
  • 1 1/2 cups sliced button mushrooms
  • 1 medium potato, peeled and diced
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 teaspoon chicken bouillon
  • 1 heaping tablespoon all purpose flour
  • 1/2 cup roasted lemon chicken pan juices
  • (or 1/2 cup chicken broth and a squeeze of fresh lemon)
  • 3 cups of 2% milk
  • 1/2 cup sour cream
  • 1 cup diced cooked chicken breast
Directions
  1. In a nonstick pot, saute the onion, mushrooms and potato in the oil and butter until they start to brown. About 4 or 5 minutes. Stir in spices and flour and cook for another minute. Add another teaspoon of butter if it seems to be getting a little dry.
  2. Stir in the chicken juices until everything's well combined then add 2 cups of the milk.
  3. Mix the last cup of milk with sour cream and add that, too. Don't worry about the sour cream lumps, they'll disappear once the soup starts to simmer.
  4. Stir in he chicken and simmer for about 10 minutes until the potatoes are cooked through and the soup has thickened. Cool for a few minutes before serving.

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