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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

Mu Shu Chicken Lettuce Wraps

I saw this recipe pop up on my news feed on Facebook the other day, and thought it looked pretty tasty. So I went out and picked up a few things so I could make it. I didn’t bother buying sherry, because it’s not something I would use often, and it seemed like a waste. Instead, I Googled sherry substitutes. Someone suggested using a combination of vinegar, sugar and lemon juice, so that’s what I did. I mixed 1 ½ teaspoons white vinegar + 1 ½ teaspoons lemon juice + ½ teaspoon of sugar.

This recipe is very easy. The post said it should take 20 minutes to make. I didn’t time it, but it went together pretty fast. I cooked my own chicken though, so that took a little extra time, but if you use left-over or store-bought rotisserie chicken, you will definitely get this done in 20 minutes or less.


Mu Shu Chicken Lettuce Wraps
Makes 4 Servings

Ingredients
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon dry sherry (or dry white wine / other substitute)
  • 1 tablespoon hoisin sauce
  • 1 teaspoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon grated garlic
  • 1 tablespoon grated fresh ginger
  • 1 package coleslaw mix (14oz - 4 cups)
  • 2 cups shredded cooked chicken breast (skinless)
  • 1 bunch (about 1/2 cup) sliced green onions, divided
  • 12 lettuce leaves (I used iceberg, but anything you can roll will work)
  • ¼ cup chopped cashews
Directions
  1. In a small bowl, stir together the soy sauce, sherry (or sub 1 ½ teaspoons white vinegar + 1 ½ teaspoons lemon juice + ½ teaspoon of sugar), hoisin sauce and vinegar. Set aside.
  2. In a large pan, heat the sesame oil over medium heat for a minute. Stir in the garlic and ginger and cook for about 30 seconds.
  3. Add coleslaw and sauce mixture and cook for one minute, stirring frequently. Then, stir in the chicken and ½ of the sliced onions. Cook for another minute until the cabbage starts to wilt a bit.
  4. Divide the mixture among the lettuce leaves and top with remaining onions and cashews.
  5. If you want to bring some to work the next day, keep the chicken in a separate container so you can heat it up. Bring the other stuff on the side.

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