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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

Southwest Pork Chops

These pork chops were pretty easy to make. A little hot sauce adds a bit of heat. Add more if you like things spicy.


Southwest Pork Chops
Makes 3 servings

Ingredients
  • 1 teaspoon paprika      
  • 1/2 teaspoon dried thyme      
  • 1/2 teaspoon garlic powder      
  • 1/2 teaspoon ground cumin      
  • 1/2 teaspoon salt      
  • 1/2 teaspoon black pepper      
  • 1 teaspoon chili powder
  • 1/2 teaspoon brown sugar
  • 3 4oz pork chops    
  • 1 small onion, diced
  • 1 clove garlic clove, minced
  • 1 tablespoon tomato paste      
  • 1 cup vegetable broth                  
  • 1 teaspoon sriracha chili sauce             
  • cooking spray
Direction
  1. Combine all the spices and brown sugar. Rub onto the pork chops.
  2. Heat a pan over medium heat and spray with cooking spray. Fry the chops for a minute or two on each side to brown. Remove from the pan and set aside.
  3. Add the onions and garlic to the pan and saute for about 5 minutes or until golden. Add a bit of vegetable broth or water to the pan if it gets a little dry. I always find the pan gets dry when working with cooking spray, but adding a little liquid helps fix that problem.
  4. Once the onions are brown, stir in the tomato paste, hot sauce and vegetable broth. Simmer for a minute and then return the chops with juices to the pan. Cover and simmer for about 8 minutes or until the pork is cooked through.
  5. If the sauce is a little thin by the end of it, remove the pork chops and continue to simmer the sauce uncovered for a few minutes until it’s thickened. Pour over the pork chops.
  6. For a few extra points, you could serve these with steamed rice or potatoes.

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