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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

Chicken and Mushrooms with Corn

I bought a thingy of sliced mushrooms at Costco the other day, so if you noticed a lot of mushrooms around here lately, that's the reason. I doubt I'll ever buy mushrooms from there again because you really have to either have a giant family, or eat them with every meal until they're gone. Anyway, I love mushrooms so I'll work with it this time.

Last night I was trying to come up with something quick to take to work today, and I didn't really feel like cooking, but I had no choice. It was either cook, or take a frozen entree, and I wasn't in the mood for one of those either.

Here's what I came up with. 


Chicken and Mushrooms with Corn
Makes 4 servings

Ingredients
  • 1 medium onion, diced
  • 2 cups chopped cremini or button mushrooms
  • 1/2 cup corn kernels
  • 8oz boneless, skinless chicken breast, cubed
  • 1/2 cup chunky salsa (I used store-bought - mild)
  • 8 teaspoons fat free sour cream
  • 1 small tomato, diced
  • 1 scallion, chopped
  • 4 whole wheat tortillas
Directions
  1. Set the stove to medium high and spray a nonstick pan with cooking spray. Saute the onions, mushrooms and corn (I cut mine off the cob, but I'm sure frozen would be fine) for about 5 minutes, stirring occasionally until they start to brown. Stir in the chicken and cook for 6 minutes or until the chicken is cooked through.
  2. Stir in the salsa and allow to heat through.
  3. Serve on tortillas with sour cream, chopped tomatoes and scallions. (I forgot to take a picture of my tortilla all put together at lunch time.)

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