Category Archives: Food

Lemon Dill Chicken Recipe

Lemon dill chicken recipe

Lemon dill chicken recipeThis lemon dill chicken recipe is a fabulous, yet fast and easy recipe for when you have dinner guests.  It’s beautiful on the plate, with flavor to match, and the fact that it’s so quick and easy to prepare is a definite bonus.  Healthy too!

I discovered this recipe on the health website WebMD.com. I’ve never known them to publish recipes, but this one is a gem. To “healthify” the recipe even further, I make a few of my own modifications, which you might want to do as well, especially if you’re interested in clean eating. Its easy to do, and trust me, none of the deliciousness is lost. 

Here’s how I adapt it:  I skip the salt and I only use oat flour (run oats through a blender to turn them into flour) or coconut flour – never, ever use white flour which is so overly processed, all food value has been depleted and only the bad stuff is left (which slows your metabolism, creates gut problems, and makes you gain weight. Just sayin’) .Use these simple tricks every day in your cooking and you’ll lose a few excess pounds without even trying!

Ingredients

  • 4 boneless, skinless chicken breasts, (1-1 1/4 pounds)
  • 3 tablespoons extra-virgin olive oil, or canola oil, divided
  • 1/4 cup onions, finely chopped
  • 3 cloves garlic, minced
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons flour
  • 2 tablespoons dill, chopped fresh, divided
  • 1 tablespoon lemon juice
  • freshly ground pepper, to taste
  • salt, to taste

Instructions

Season the chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.

Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute.
Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes.
Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken.
Garnish with the remaining 1 tablespoon chopped fresh dill.
Recipe via WebMD and EatingWell.com. © Meredith Corporation. All rights reserved.
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Bear Butt Pancakes

Bear/ Bunny Pancakes

Bear/ Bunny Pancakes

Oh this is fun – cute and adorable bear “butt” pancakes!  Do these just to put a smile on some faces at breakfast. You could also make these for Easter and call them bunny butt pancakes.

How to Do It:

Just use your fave pancake recipe or mix to make the pancake batter.  Don’t have a “from scratch” pancake recipe?  Use the “Good Old Fashioned Pancakes” recipe further below – it’s a well-loved, long-time favorite recipe and, better yet,  its easy!  You’ll get awesome pancakes every time.

Create a regular round pancake for the “butt” and create two elongated oval pancakes for those cute little feet.

Place 3 raisins on each paw for “toes”, and a flat slice of strawberry to emulate those cute little pink pads on the bottoms of paws.

A dab of whipping cream makes a perfect puffy tale.

Then watch for big smiles.  So, so SO kewuuuute!

Old Fashioned Pancakes Recipe

Adapted by Expert Entertaining from a Recipe by Dakota Kelly

Ingredients

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

3/4 teaspoon salt

1 tablespoon white sugar

1 tsp vanilla extract

1 1/4 cups milk

1 egg

3 tablespoons butter, melted

Directions:

In a large bowl, sift together the flour, baking powder, salt and sugar.

Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake.

Cover and cook til brown on both sides (flip the pancakes once the first side is browned and continue cooking til the other side is browned).

Serve immediately.

Makes 8 pancakes.

Tip:  You can prepare batches of the dry ingredients into plastic bags, and attached labels for the amount of milk, egg & butter, for easy, ready to go premade-homemade pancake mix that you can whip together in a snap.

Fancy Dipped Cherries, DIY

fancy white chocolate dipped cherries

fancy white chocolate dipped cherries

Here’s an elegant idea for any type of party or celebration. Its super-easy to do but it packs a powerful visual and sensory punch. Picture these dipped cherries on your dining table, buffet table, dessert table, or on h’or deurves trays at your next celebration.  They just look so dang fancy (and they look super-expensive, but when you do this yourself, it just ain’t so!).

You can do this for any occasion, any time of year, but I think they’d be particularly pretty on for your holiday season parties, or Christmas dinner table.  They would also be perfect for a bridal shower or wedding reception. Or an anniversary party…

Here’s How:

The cherries are dipped in white chocolate. Use white chocolate melts, which are specifically intended for melting and give the best results – available where candy making and cake decorating supplies are sold.  Just melt down the chocolate in a double boiler, hold the cherry by the stem, and give it a dip. Sit the bottoms of the cherries carefully on a sheet of waxed paper to harden. Then press those little silver cake decorating pearls (that you can buy at any grocery store) into the chocolate on the cherry once it starts to harden just a bit.

I’ve seen cherries totally dipped in chocolate before (white or dark chocolate), but I think leaving the top half of the cherry exposed is so much more striking, visually speaking. Especially when you are using white chocolate, the color contrast is just so gorgeous!

As always, have fun!

Recipe: Burger with Double-Fried Chips (Fries)

Fathers Day Recipes - Juicy Burger and Double Fried Chips

The Ultimate Burger With Double-Fried Chips

Classic burgers and fries are an all time favorite among dads for Father’s day, but this is no run-of-the-mill burger and fries platter.  This super-juicy beef burger is topped with a yummy combination of spicy home-made tartare sauce, sliced beets and purple onion for an amazing taste-fest.  For a healthier, leaner version (gotta take care of Dad and the kids!) use ground chicken or turkey instead of beef – just as yummy and better for them.  The thick-cut potato fries are double-fried  and sprinkled with sea salt (a much healthier alternative to table salt). Use either coconut oil or peanut oil for the fries as a healthier oil choice for your family. The ultimate burger, this baby requires two hands to eat — but the best bit is licking your fingers at the end!  Get the recipe!

We’ve adapted this recipe from Colin Fassnidge as published in Taste Magazine – November 2014.  Serves 4.

Ingredients

1kg potatoes, peeled, cut into thick fries
600g either lean ground beef, or ground chicken or turkey
1 tablespoon fresh marjoram, chopped
1 egg yolk
Coconut oil, to fry the chips
1 tablespoon extra virgin olive oil
100g cheddar cheese, sliced
4 brioche rolls or Kaiser buns, halved, toasted
Lettuce leaves
2 cooked beets, thinly sliced
1 red onion, thinly sliced

Strawberry Margarita Cupcakes Recipe

Strawberry Margarita Cupcakes Recipe

Strawberry Margarita Cupcakes Recipe
These pretty pink cupcakes are flavored like strawberry margaritas (yum!) and yes, they do have Tequila in them (double YUM!).  That pretty sparkly stuff around the edge is the trademark sugared rim that every strawberry margarita must have (on regular margaritas its a salted rim).  These would be fabulous cupcakes for a bridal shower or wedding, or even an anniversary party. And with that soft pink frosting they’re a perfect Easter color, so why not serve them at your Easter celebration – you’ll have some very happy guests :)

Here’s the Recipe

  • 3 cups all-purpose flour
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 3 limes, zested and juiced
  • ½ tsp. vanilla extract
  • 1 cup buttermilk
  • Strawberry Tequila Puree:
  • 1- 8 oz container of strawberries
  • Juice and zest of 1 lime
  • 1/2 cup of tequila
  • 2 tablespoons of sugar
  • Frosting:
  • 1 cup organic non-hydrogenated shortening
  • 2 sticks un-salted butter slightly chilled
  • 4 cups powdered sugar
  • 1/3 cup strawberry tequila puree

Instructions

For the Cupcakes:
    1. Preheat the oven to 325? F. Line two cupcake pans with paper liners.
    2. In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend.
    3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes.
    4. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Beat in the lime zest, lime juice and vanilla.
    5. With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.
    6. Divide the batter between the prepared cupcake liners, filling each about ¾ full. Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely
Meanwhile make the filling:
    1. In a bowl of a food processor, add the strawberries, lime juice, tequila and sugar. Puree the mixture until there are no chunks of strawberry. Set aside.
Filling the cupcakes:
    1. Using a small paring knife, cut a cone out of the top of each cupcake. Remove the cut-out cake and spoon a tablespoon of strawberry puree into each cupcake. Replace the top part of the cone, cutting the tip to leave room for the filling.
For the Frosting:
  1. In a large mixing bowl, cream together the shortening and butter on high until well mixed and fluffy. add the powdered sugar one cup at a time alternating with a tablespoon at a time of the Strawberry puree. Mix until the frosting is thick and creamy. Spread or pipe on cupcakes. Use a spoon to sprinkle some coarse sugar around the edge of the cupcake and top with a lime wedge. Enjoy!

Easter Bunny Dinner Rolls

easter-bunny-dinner-rolls

Easter Bunny dinner rolls

Okay, I don’t usually bother with baking things like bread or rolls… I’m all about visual bang for your buck, so I typically stick to baking all the pretty stuff.  But this inspires me want to want to bake rolls this Easter!  These aren’t just any dinner rolls, no sirreee, they’re Easter Bunny dinner rolls and they’re going on my Easter to-do list right now.   This recipe was originally published in 1999 in the March/ April issue of Country Woman Magazine.  Photo credit goes to  Taste of Home Magazine who re-published the recipe.

  • package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 2 tablespoons sugar
  • 2 tablespoons shortening
  • 1 egg, beaten
  • 2 teaspoons celery seed
  • 1 teaspoon rubbed sage
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 3 to 3-1/2 cups all-purpose flour
  • Melted butter

Directions

  1. In a bowl, dissolve yeast in water. Add milk, sugar, shortening, egg, celery seed, sage, salt, nutmeg and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest 10 minutes.
  2. Divide dough into 24 pieces. For each bunny, roll one piece of dough into a 20-in. rope. Cut rope into one 10-in. piece, one 5-in. piece, two 2-in. pieces and one 1-in. piece. Coil 10-in. piece for body; place on a greased baking sheet. Coil 5-in. piece for head; place next to body. Form ears from the 2-in. pieces and tail from the 1-in. piece; add to bunny. Pinch and seal pieces together. Repeat, placing bunnies 2 in. apart on the baking sheet. Cover and let rise until doubled, about 25 minutes.
  3. Bake at 375° for 10-12 minutes or until lightly browned. Brush with melted butter. Cool on wire racks. Yield: 2 dozen.
Originally published in Country Woman March/April 1999, p.38