Meyer lemon pound cake

This is so light and creamy.  If Meyer lemons are not available, use half regular lemons, half mandarin oranges.  Meyer lemons are in season November-March.  They are a little pricey, but the taste is so worth it!

Ingredients:

1 3/4 cup flour

1/2 tsp baking powder

1/2 tsp salt

1/4 cup plain yogurt OR sour cream

1 1/2 TBL lemon juice AND zest

1 cup sugar plus 2 additional TBL

1 cup unsalted butter, softened

5 eggs, room temp

Lemon Syrup

1/4 cup sugar

1/4 cup lemon juice

Glaze

1/2 cup confectioners sugar

1 TBL lemon juice

Directions:

Preheat oven to 325.  Spray and flour a 9X5 loaf pan.  In a bowl, mix flour, baking powder, and salt.  In a smaller bowl,  whisk the yogurt (or sour cream) and lemon juice.  In a stand mixer bowl, combine zest and sugar.  Stir with a fork or rub between your fingers until the sugar is moist.  With the paddle attachment on, add the butter to the bowl and mix on MEDIUM speed until light and fluffy.  Whip for approx 4 minutes.  Add the sugar and mix well.  Turn the speed to LOW and add the yogurt (or sour cream) mixture.  Slowly add the dry ingredients and mix for about 1 minute.  Pour into prepared pan.  Smooth the top of the batter.  Bake for 55-60 minutes.  While the cake is baking, make the syrup by heating the sugar and lemon juice in a small saucepan over med-med low heat until the sugar dissolves. When the cake is done, allow to cool for 10 minutes.  Transfer to a wire rack that is sitting on a plate, or a cookie sheet to catch the drip.  Brush the lemon syrup over all sides of the cake, especially the top.  When the cake has completely cooled, brush the glaze on.  

Home made tortillas

I finally found a tortilla recipe I love!  All the credit goes to Hilla Kariv.  The recipe was easy, tasty and best of all, cheaper than store bought with no added ingredients.
Here's what I did:

Ingredients:
2 1/2 cups unbleached flour
1/2 cup whole wheat flour
1 1/2 tsp salt
1 tsp baking powder
2 TBL vegetable oil
2 TBL butter, cut into small pieces
1 1/4 cups warm water

Directions:
In a mixing bowl, mix flours, salt, and baking powder.  Add oil and butter and mix with a pastry blender or just use your hands.  Mix till butter is well blended into the flour.  Add the water, slowly, and mix with a fork.  **NOTE**  I only needed 1 1/8 ish cups water.  Depending on where you live and the humidity level, you may not need all 1 1/4 cups water.  Once the dough has come together, knead for a couple of minutes.  Form a ball with the dough, cover with a damp towel and let it rest for 30 minutes.  The dough should be pliable, but not sticky.

Divide the dough into 12 pieces and form each one into a ball.  Cover with a damp towel and let the dough rest again for 20 minutes.

Heat a heavy pan (a cast iron skillet would be perfect!) over med-high heat.  While pan is heating, roll out one ball of dough at a time with a rolling pin to the desired thickness you  like.  I made some small and some big tortillas, but made them very thin.  Cook for about a minute on each side till bubbly and browned.  Flip and cook another minute or so.  Here's what I did different.  While cooking in the pan, I set a smaller pan on top of the tortilla so it would brown more evenly and not bubble up.

That's it!  I froze mine and put sheets of wax paper in between.  I got 16 out of this batch.  If you will be eating right away, keep covered with a towel to keep them warm!

Jael Nicole Burris

Gramma Rock's Easter Bread

There is nothing better than this Easter bread!  This recipe was adapted from my grandmother..."Gramma Rock".  Back then, she used cakes of yeast.  They are hard to find these days, so I just used packets.

Ingredients:
1 cup milk
2 packets yeast
4 eggs
1 tsp vanilla
1/2 cup sugar
4 1/2 cups flour, plus a little for kneading, dusting
1 TBL fresh lemon juice
1 tsp sea salt
8 TBL butter, melted
1 TBL olive oil

Egg Wash:
1 egg
1 TBL water

Directions:
Heat milk to 110.  Add yeast and 1 TBL sugar.  Mix well and let sit till foamy, about 5 minutes. ( I just used a small saucepan)  Whisk eggs and vanilla and set aside.
In a stand mixer bowl, combine flour, (King Arthur unbleached white OR 365 brand unbleached white) lemon juice, the rest of the sugar and salt.  With the dough hook attached, start mixing on low and slowly add milk mixture.  Add the egg mixture.  Keep mixing on low and add the melted butter.  At this point, bump the speed up to med, but hold on to the stand mixer so it doesn't move around on you.  Add a few sprinkles of flour if needed.  Mix till stiff, but not sticky.

Pour onto a floured surface, and knead into a ball.  Rub the ball with the olive oil and place in a bowl covered with a towel to rise for about 1 1/2-2 hours.

After the dough has doubled in size, you can punch it down, turn onto a floured surface, and begin to make your "shapes", braids, or even make individual loaves.  I chose to do all three.  I made individual loaves for my mom and froze them so she could pull them out one at a time and eat a loaf within a couple of days.

You could also add hard boiled (colored if you like) eggs to your braid since it is for Easter!  Preheat oven to 350.  

After you braid your dough, cover it with a towel again and let it rise for about 45 minutes to an hour.  Whisk an egg with a TBL of water in a bowl and brush the top of your bread loaves with the egg wash.

Bake at 350 for approx 20-25 minutes.  I remember my Gramma's bread was very yellow in color.  I think she actually added a dozen eggs to her recipe, but that would change the flour ratio as well.  Either way, it's so sweet and good, not to mention fun to eat when you are a kid!!  Enjoy!!

Gramma Rock making pizza (she was always in the kitchen!)

Lemon blueberry bars

Talk about easy and G-O-O-D!!

Ingredients:

1 cup butter

2 cups sugar. total

2 1/4 cups flour, total

4 eggs

zest of 3 lemons

juice of 2 lemons 

1 cup blueberries (fresh or frozen)

nonstick spray

Directions:

Preheat oven to 325.  Using a food processor, (or a pastry cutter) blend together:

1 cup cold butter, cut into small pieces

1/2 cup sugar

2 cup flour

Press evenly into the bottom of a baking dish that has been sprayed with nonstick spray.  Bake 20-25 minutes, till just golden brown.

Lemon topping:

Whisk together:

11/2 cup sugar

1/4 cup flour

4 eggs

zest of 3 lemons

juice of 2 lemons

Allow topping to sit for about 10 minutes before whisking together.  Whisk together then pour over baked shortbread.  Sprinkle with 1 cup blueberries.

Bake at 350 for another 20-25 minutes or until slightly browned and the custard appears to be set.  Jiggle the pan a little to tell.  Cool completely.  Cut into squares.  These will not last long!

  

Zucchini & tomato bake

When summer's abundance of zucchini is at it's peak, this will help answer the question of "What do I do with all this zucchini?!"

Ingredients:
3 small zucchini, sliced about 1/4 inch thick
1 onion, sliced
approx 15 grape tomatoes
1/2 pkg cream cheese
1 cup shredded mozzarella
1/2 cup Parmesan
1/2 cup feta
3 eggs
1 tsp tarragon (dried)
1 tsp thyme (dried)
1/2 tsp salt & pepper
zest and juice of 1 lemon
1 tsp agave nectar (or sugar)
1TBL olive oil

Directions:
Preheat oven to 350.  Heat olive oil in a skillet.  Add sliced zucchini and onion.  Saute until zucchini just starts to turn translucent, about 5-8 minutes.  In a food processor, mix cream cheese and eggs.  Pour into a bowl and add Parmesan and feta.  Mix well and add spices, lemon juice, zest and agave nectar.  Spray a 9X12 baking dish with non stick spray and layer zucchini & onions, and tomatoes.  Pour egg mixture over all and top with mozzarella cheese.  Bake at 350 for about 35-40 minutes, or until golden brown.  Let cool before cutting.

Sweet potato muffins with streusel topping

I think muffins are good any time of the year!  Especially with a good cup of tea or coffee!

Ingredients:
1 egg
1/3 cup softened unsalted butter
2/3 cup sugar ( I used sugar in the raw)
1 tsp vanilla
1 3/4 cup whole wheat white flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp salt
2/3 cup half-n-half, plus 1-2 TBL more
2 medium sweet potatoes, steamed, and jackets removed
zest from 1 orange

Streusel topping:
1/2 cup whole wheat white flour
4 TBL unsalted butter softened
1/2 tsp cinnamon

***OPTIONAL***
Orange glaze:
1/2 cup powdered sugar
Juice from 1 orange
1 tsp orange zest

Whisk together till sugar dissolves.


Directions:
Preheat oven to 375.
Cream egg, butter, and sugar in the bowl of a stand mixer.  Add vanilla and flour and mix.  Add the remaining ingredients and mix with the wire whip until thoroughly blended.  The half-n-half amount may need to be adjusted according to how you like the batter.  Spray muffin tins with non stick spray.  Fill tins halfway and top with streusel topping.  Bake at 375 for 20-25 minutes.
**NOTE**  I did 6 large muffins, 12 mini muffins, and a mini loaf (7X4).  The loaf took over half an hour to bake.  Just keep checking if you decide to make a loaf.  Stick with a toothpick to make sure it's done.

Chinese chicken salad

This was so  much better than I expected it to be!  I must say I out did myself tonight!  

Ingredients:

1 bag cole slaw mix

2 cups shredded cooked chicken

1/2 cup sunflower seeds

1/2 cup sliced almonds

1 bunch green onions, sliced on the diagonal

1/2 cup dried cranberries

1/2 red pepper, slivered (I added this for color)

In a large bowl, mix all ingredients and top with:

The dressing that ROCKS this salad:

2 TBL sesame oil

2 TBL soy

4 TBL rice wine vinegar

2 TBL vegetable oil

2 TBL ketchup

2 garlic cloves
(2) 1- inch pieces fresh ginger
juice of 1 lime
1 tsp chili pepper flakes
3 TBL sugar

Directions:
In a food processor, mince garlic and ginger.  Add the rest of the ingredients and blend until it thickens a little and is smooth.  Pour over chicken/slaw mixture and let marinate for about an hour.   YUM!

Chicken taco soup

I had a bowl of chicken taco soup at a popular chicken fast food restaurant the other day.  It was so good, but when I looked up the ingredients, I was mortified!  Guar gum, carrageenan....No thank you!  I decided to make my own.  Here's what I did:  First, I took 3 tortilla shells and rubbed them with olive oil.  Then, I sprinkled them with my chicken taco seasoning.  I baked them in the oven at 375 for about 20 minutes until they were crispy.  Looking back on it now,  I would have cut them into strips before I toasted them in the oven.  

Ingredients for the soup:

64 oz chicken stock or broth

1 cup tomato sauce

2 cans cannelli beans, drained

1 can black beans, drained

1 cup frozen corn

2 cups shredded chicken breast

1 cup diced tomatoes (fresh or canned)

1/2 red pepper, diced

1 jalapeño, diced

3 cloves garlic, diced

1 onion, diced

4 sun dried tomatoes, chopped

3 green onions, sliced

3-4 TBL chopped cilantro

1 tsp chicken taco seasoning
2 TBL olive oil

Cook chicken and shred.  Set aside.  (Roasted chicken works great for this!)  Heat olive oil in a stock pot.  Saute garlic, onion, jalapeño, and red pepper for about 8 minutes.  Add chicken stock, tomato sauce, black beans, and 1 can of the cannelli beans.  Take the other can of cannelli beans and puree them in a food processor.  Add to the pot.   Bring to just a boil and add chicken.  Turn the heat down to simmer.  Add sun dried tomatoes and chicken taco seasoning.  Simmer for about 1/2 hour, then add green onions, cilantro and diced tomatoes.  Serve with tortilla chips sprinkled on top.

Chicken taco seasoning

Instead of purchasing taco seasoning, I've decided to start making my own.  Not only will I save money, but there will be no added ingredients!!  This is so good and easy!

Ingredients:

1 TBL granulated garlic

1 TBL onion flakes or powder

1 TBL sea salt

1 TBL pepper

1 TBL cumin

1/2 TBL ancho chili powder

1/2 TBL paprika

1/2 TBL chili powder

1/4 TBL poultry seasoning

1/4 TBL sage

Mix, and store in a glass jar.  

Cheddar biscuits

These taste similar to Red Lobster!  They are so easy and good!

Ingredients:
1 cup whole milk
1 cup baking mix
1 cup shredded cheese
2 TBL sugar
1/2 tsp oregano
1 tsp garlic powder
1/2 stick melted butter

Directions;
Preheat oven to 350.  Mix baking mix, milk, sugar and cheese in a large mixing bowl.  Drop by heaping teaspoons onto a baking sheet pan.  Melt butter in a saucepan.  Add oregano and garlic.  Brush biscuits with melted butter mixture before baking.  Bake at 350 for 12-15 minutes or until golden brown.

Stuffed shells

These are so good, and easy!

Ingredients:

1/2 box shells, cooked and drained
ricotta cheese
8 oz container feta cheese
1 egg
2 heaping teaspoons roasted red pepper dip (Trader Joes) OR
1 jar roasted red peppers
1 sprig fresh basil, sliced
3 TBL olive oil
1 16 oz. bag spinach
4 cloves garlic, smashed
4 green onions, sliced with green
3 cups marinara sauce
8 oz bag shredded provolone & mozzarella cheese
(for this recipe, I used mexican blend and it was fabulous!)
4 oz shredded parmesean cheese

Directions:
Cook noodles according to directions on the box.  Preheat the oven to 350.  Saute the spinach on med low in 2 TBL of olive oil.  Add onions and garlic once the spinach starts to wilt in the pan.  Turn off the heat and set aside when the spinach is completely wilted.  While the spinach is cooking, mix ricotta, feta, egg and red pepper dip (or red peppers) in a food processor.  Process on high till smooth and creamy.  Spoon 1 heaping teaspoon feta mixture into shells, and place into a baking dish that has been rubbed with 1 TBL olive oil.  Spoon spinach mixture over the stuffed shells.  Top with sliced basil, then spoon marinara over all.  Cover shells with parmesean cheese and cover with foil.  Bake at 350 for 20 minutes.  Pull out of the oven and top with shredded provolone/mozzarella mixture and re-cover with foil.  Bake for another 20-25 minutes or until cheese is melted.  Enjoy!

Celebration beef stew

I'm calling this Celebration beef stew because of the beer!  Since I spent the day painting, I needed something that could cook all day in the slow cooker.  Man, was this g-o-o-d!  I think you could easily not cook it in a slow cooker, depending on what cut of meat you use.  I just used 'stew beef'.

Ingredients:

2 TB olive oil
1 large onion, diced
1-1.5 # stew beef
4 garlic cloves, smashed
1/4 cup flour, plus more for dredging
1 tsp paprika
32 oz beef broth
2 TB tomato paste
8 oz. Sierra Nevada Celebration beer
1 tsp dried thyme
1-2 TB dark brown sugar
3 celery stalks, chunked
1/2 lb baby carrots or whole carrots, chunked
2 large potatoes, chunked
sea salt, fresh ground pepper

In a Dutch oven or large stock pot, heat olive oil and add onions.  Saute till translucent.  While onions are cooking, peel and smash garlic, and dredge beef in flour.  Add garlic and beef and cook until the meat gets a nice crust on it.

After the meat has a nice crust on it, put it in the crock pot and add a cup of beef broth, tomato paste and the beer.  Let beef cook for several hours on low.  (I cooked mine for 5 hours)  Preheat oven to 375 and spread veggies on a baking sheet.  Sprinkle with salt and pepper, and drizzle with olive oil.  Roast veggies for 45 minutes.  Add to crock pot, along with the rest of the beef broth, reserving a little for the rue.  Make a rue out of the flour and some beef broth and add to the crock pot.  Add thyme, a sprinkle of sea salt and pepper, paprika and brown sugar and stir.  Let cook for another hour or two on low.  This is a nice, hearty dish and pairs well with homemade biscuits!

Broccoli stir fry

This was so easy and quick!  I already had the spaghetti noodles cooked and in the frig.  

Ingredients:

16 oz. spaghetti

2 TB olive oil, for saute

1 bag pre-cut broccoli

1 red pepper, diced

1-inch piece of fresh ginger root, peeled, smashed, and rough chopped

6 cloves garlic, peeled, smashed, and rough chopped

1 cup chicken broth

1/4 cup honey

1/2 cup teriyaki sauce

1 TB toasted sesame oil

6 scallion, sliced on the diagonal (for cuteness)

2-3 TB sliced almonds

2 TB sesame seeds

Directions:

Cook spaghetti according to directions on the box.  Steam broccoli for 3-5 minutes, or just until it changes color and is still crisp and set aside.  While spaghetti is cooking, bring chicken broth to a boil and add honey.  When the honey had dissolved, add the teriyaki sauce and sesame oil and reduce to simmer.  In a small skillet, heat olive oil and saute ginger, peppers, and garlic for a few minutes.  Add garlic mixture to chicken broth pan and give it a couple of good stirs.  If you like your sauce thick, you can add a little cornstarch to thicken it.  If not, plate up your noodles and top with broccoli and sauce.  Garnish with almonds and/or sesame seeds and scallions.  You could also toast the sesame seeds first in a dry skillet to bring out the flavor.  Delish!

DIY Shea butter cream

***UPDATE***  I updated this cream by adding a little more olive oil, 3 TB of sweet almond oil, and re-melted everything.  When it cooled, I whipped it up and here's what I got:

It looks just like meringue!!!!!!
It has a light, lemony color to it.  Smooth as silk too!

Recently I've been experimenting with making my own lotions, creams and lip balm.  This is a nice alternative to my favorite hand lotion, which by the way, is LOADED with ingredients I can't even pronounce.  The nice thing about this is you can make it whatever scent you like!  I love orange or lavender.  

Ingredients:

1 cup Shea butter (I got mine at Whole Foods)

3 oz. olive oil (I just used what I had in the cupboard)

1 tsp. vitamin E oil ( Trader Joes)

essential oil of your choice

Directions:

Slowly heat the Shea butter in a saucepan until it almost melts completely.  Add the olive oil and vitamin E oil.  Remove from the stove and cool until it starts to solidify.  Whip the mixture with your mixer until light and fluffy.  Add a few drops of essential oils at the end of whipping.  Store in a glass jar.  

**NOTE**  I have also made this using 1/2 cup Shea butter and 1/2 cup coconut oil (in solid form)