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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 Tortillas - Revisited

I love this recipe so much. It's easy and super tasty. You can make your own tortillas or use the store-bought ones. Try to make your own, they really do have a lot more flavour and the texture is really great.  Use more chicken if you're really hungry, but 3 is usually enough for 10 tortillas.

Chicken Tortillas - Revisited
Makes 12 servings

  • 10 large tortillas
  • 2 tablespoons avocado (or unflavoured) oil
  • 1 large onion, sliced
  • 1 bell pepper, sliced
  • 1 cup sliced button mushrooms
  • 3 chicken breast halves, cut into chunks or slices
  • 2-4 tablespoons Tex-Mex spice mix
  • 1/4 cup sour cream
  • 1.5 cups shredded cheese of choice (cheddar or Monterey Jack)
  • garnish with chopped green onions, diced tomatoes and pickled jalapenos
  • serve with guacamole or Pico de Gallo
  1. In a large nonstick pan, sauté onions, peppers and mushrooms in oil on medium high heat until tender.
  2. Stir in chicken pieces and continue to cook until chicken is no longer pink.
  3. Stir in spice mix and sour cream. A beautiful creamy sauce will form. 
  4. Divide the chicken mixture between the tortillas and top with grated cheese.
  5. Roll the tortillas up and place them seam side down on a parchment lined baking dish. Sprinkle more cheese on top if desired and bake in a preheated 425F oven until cheese is golden and the tortillas are slightly crisp.
  6. Garnish/serve with above-mentioned items if desired.
  • You can make the filling in advance and refrigerate until you're ready to use. I suggest cooking on a lower heat for a longer period of time to allow the filling to re-heat without burning the tortillas in the process. Alternately, you can quickly re-heat the filling before stuffing your tortillas


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