Wednesday, April 17, 2019
Thursday, January 10, 2019
Lacee brought this to Book Club last night and I have to find a reason soon to make it!!! It's moist, sweet, a little chewy, light-seriously a perfect dessert!
- 1 cup vanilla sugar
- 1 lemon, zested
- 2 eggs
- 1/4 tsp salt
- 1/2 tsp almond extract
- 1 cup flour
- 1/2 cup butter, melted
- 2 Tbsp sliced almonds
- 1 Tbsp coarse sugar (pearl sugar)
- In mixer, blend vanilla sugar with zest from one lemon. Beat in eggs, one at a time. Add in salt and almond extract.
- Mix in the flour and melted butter.
- Pour batter into a greased and floured 9 inch cake pan. Sprinkle coarse sugar and almonds on top.
- Bake in a 350 degree oven for about 25 minutes. Remove from oven, cool several minutes before turning out of pan.
- Enjoy warm or room temperature!
Wednesday, October 17, 2018
This was a Hello Fresh recipe that easy to make and definitely worth making again!! It just uses a few more dishes than I’d like but totally worth it.
(This is for 4 people)
Jasmine rice-1 cup dried with 2 cups of water
Slice all veggies:
1-2 zucchini-cut into ½ slices
1 lg. carrot-made into ribbons with a peeler
several button mushrooms according to your liking-sliced,
1 small bunch of green onions-sliced keeping whites and greens separate
Marinate the white part of the green onions with 5 tsp. white wine vinegar and a pinch of salt.
Make the sauce topping:
1 T. sesame oil
1 ½ T. sugar
1 tsp. Siracha (I used just a dash of cayenne pepper)
1 ½ T soy sauce
Sauté each vegetable separately (but use the same pan) with olive oil and season with salt and pepper until crisp tender. Place them each on a large platter and keep warm.
In the same pan, brown ½-1 lb. lean ground beef-sauté with minced garlic, ½ tsp. ground ginger, salt and pepper until well done. Add 1 ½ T. soy sauce and a dash of cayenne pepper. Cook until crispy brown.
Divide rice between bowls. Top with vegetables, marinated green onions, and sesame sauce mixture. Add more Siracha to taste.
Sunday, September 16, 2018
- 1 lb. ground turkey
- 1/4 cup finely diced red onion
- 2 garlic cloves, minced
- 1 teaspoon oregano
- 1 cup chopped fresh spinach
- salt & pepper to season
- 2 tablespoons olive oil
- 1/2 cup plain greek yogurt
- 1/4 cup grated cucumber
- 2 tablespoons lemon juice
- 1/2 teaspoon dry dill
- 1/2 teaspoon garlic powder
- salt to taste
- 1/2 cup thinly sliced red onion
- 1 cup diced tomato
- 1 cup diced cucumber
- 4 whole wheat flatbreads
- To a large bowl add, ground turkey, diced red onion, minced garlic, oregano, fresh spinach, salt, and pepper. Using your hands mix all the ingredients together until meat forms a ball and sticks together.
- Then using your hands, form meat mixture into 1″ balls. (you should be able to get about 12 meatballs).
- Heat a large skillet to medium high heat. Add olive oil to the pan, and then add the meatballs. Cook each side for 3-4 minutes until they are browned on all sides. Remove from the pan and let rest.
- In the meantime, to a small bowl add greek yogurt, grated cucumber, lemon juice, dill, garlic powder, and salt to taste. Mix together until everything is combined.
- Assemble the gyros: to a flatbread (I like to warm mine up so they are more pliable) add 3 meatballs, sliced red onion, tomato, and cucumber. Then top with Tzatziki sauce.