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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

Turkey Dinner - Turkey, Stuffing, Mashed Potatoes and Gravy

This is like Thanksgiving dinner! Normally when we make a roasted turkey we use a good amount of butter under the skin. The stuffing starts with onions and celery frying in another large amount of butter with a side of mashed potatoes oozing with even more butter. I love butter, but today, we're going to take it easy and use less butter. 

Serve this meal with a side of vegetables. I chose broccoli.

I served this with canned cranberry sauce to save time, but you could certainly make your own in advance. 



Turkey Dinner - Turkey, Stuffing, Mashed Potatoes and Gravy
Makes 2 Servings

Ingredients
For the Mashed Potatoes
  • 1 medium potato
  • 1 teaspoon butter
  • 1/8 cup 2% milk
  • Salt and pepper
For the Stuffing
  • 2 slices of bread
  • 1 small onion, diced
  • ¼ cup diced celery
  • 1 teaspoon butter
  • ½ teaspoon ground sage
  • ½ teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ¼ teaspoon dried rosemary
  • Salt and pepper
  • 1/2 cup low sodium chicken broth
For the Turkey
  • 4 2oz turkey cutlets (pounded if you want)
  • Salt and pepper
  • 1 teaspoon oil
For the Gravy
  • 1 cup low sodium chicken broth
  • 1 tablespoon all purpose flour
For the Cranberry Sauce
  • 4 tablespoons whole berry cranberry sauce (from a can!) or make your own.
Directions
  1. For the potatoes; peel your potato and boil it for about 15 or 20 minutes until tender. You can speed up the cooking process but chopping it up first. If you insert a knife it should slip right back out for you. Drain well. In the same pot, mash the potatoes along with 1 teaspoon of butter and the milk. Season with salt and pepper. I also put some dill in there sometimes. Keep warm.
  2. For the stuffing; start by toasting the bread. My mom always let’s the bag sit open for a few days so it dries like that, or she’ll turn the oven on low and let it dry that way the day she’s making the stuffing. But in this case we’re not going to turn on the oven to toast 2 pieces of bread. Just use your toaster. You don’t want to burn it obviously, but make sure it’s nice and golden. Tear the bread into bite size pieces and set aside.
  3. In a nonstick pot, fry the onions and celery in 1 teaspoon of butter for about 5 minutes or until tender. Stir in the sage, thyme, parsley, rosemary and season with salt and pepper. Now stir in the bread pieces. Add some chicken broth a little at a time until the stuffing comes together. Keep the stuffing warm too.
  4. For the turkey; place 1 teaspoon of oil into a nonstick pan over medium high heat. Season the turkey with salt and pepper and fry for 2 or 3 minutes on each side (depending on the thickness of your meat). Set it aside and cover with foil for a few minutes while you whip up a quick gravy.
  5. For the gravy; take ¼ cup of broth and mix it with the flour until there are no lumps. Add the remaining broth to the pan that you cooked your turkey in and bring it up to a simmer. Stir in the flour mixture and keep simmering until it thickens.
  6. That’s it. Your dinner is done. Serve it with the cranberry sauce on the side.

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