Recipes Cookbook - Glazed Lemon Pound Cake Loaf

Glazed Lemon Pound Cake Loaf |#Mainsqueezebridalshowerlemon #Lemonpoundcakewithglaze #Lemondesserts #Lemonloaf #Bundtcakerecipes #Lemonsourcreampoundcake #Lemonpoundcakewithglaze #Lemonloafcake #Weightwatcherslemonpoundcake #Lemondesserts #Lemonquickbread #Sugarfreepoundcake

Ingredients

• Loaf:
• 1/2 cup butter at room temperature
• 1 cup white sugar
• 3 large eggs at room temperature
• 2 Tbsp lemon zest from about 1 large lemon
• 1 Tbsp lemon juice
• 2 tsp vanilla
• 1 1/2 cups all-purpose flour
• 1/4 tsp table salt
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/3 cup sour cream removed from fridge 15 minutes before using
Glaze:
• 1/2 cup icing/confectioners' sugar
• 1 Tbsp lemon juice plus more, as needed

Instructions

1. Preheat oven to 325 F. Spray an 8x4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).
2. In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar until light coloured and fluffy. (Don't skimp on this process. It should beat about 3 minutes). Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
3. In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour.
4. Scrape into prepared 8x4-inch loaf pan and level batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
5. Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
6. While loaf is still a little warm, prepare the glaze, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and enjoy.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Creamy Tuscan Chicken (LOW CARB)

Creamy Tuscan Chicken (LOW CARB) |Meatloafrecipespioneerwoman Goodhumorstrawberryshortcaketrifle Butterswimbiscuits Blueberrycheesecakecrumbcake Fallrecipes Dessertrecipes Ketomealprepforbeginners Easyketomealsforbeginners Healthymealpreponabudget Ketomealprepforbeginnersonabudget Howtomealprepforbeginners Howtostartketodieteatingplans

Ingredients

• 1 1/2 pounds (700 grams) large boneless and skinless chicken breasts halved horizontally to make 4 fillets (I use 2 large breasts -- 12 oz or 350 grams each)
• 1 teaspoon salt (adjust to your tastes)
• 3/4 teaspoon black cracked pepper (adjust to your tastes)
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons onion powder
• 3 tablespoons reserved sun dried tomato oil or olive oil, divided
For The Sauce:
• 2 tablespoons minced garlic 6 cloves
• 5 oz 150g jarred sun dried tomato strips in oil drained (reserve 3 tablespoons of oil for cooking)
• 1 teaspoon Dijon mustard
• 1 1/2 cups heavy or thickened cream (or evaporated milk for lower calorie/fat)
• 3 cups spinach
• 1/2 cup fresh grated Parmesan cheese
• 2 tablespoons fresh chopped parsley to serve

Instructions

1. Season chicken with salt, pepper, paprika and onion powder.
2. Heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes each side, or until golden and cooked through (work in batches if your pan isn't large enough). Transfer to a warm plate; set aside.
3. Add the remaining oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute), then add in the sun dried tomatoes. Fry for 1-2 min
4. utes to release their flavours. Mix the Dijon through all of the flavours.
Reduce heat to low-medium heat, add the cream (or evaporated milk) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
5. Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
6. Add the chicken back into the pan; top with parsley and serve over pasta, rice or steamed veg.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Lemon Pepper Chicken Recipe

Lemon Pepper Chicken Recipe |#Lemonbutterchicken #Thinslicedchickenrecipes #Lemongarlicsauce #Creamylemonpepperchicken #Chickenrecipesskillet #Lemonpepperchickenmarinade #Easydinnerrecipesforfamily #Quickandeasydinnerrecipes #Ketochickenrecipes #Chickenbreastrecipes #Lemonpepperchicken #Dinnerideas

Ingredients

• 4 thin cut boneless skinless chicken breasts
• 1/3 cup all purpose flour
• 1 tablespoon lemon pepper seasoning or more to taste
• salt to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon chopped parsley

Instructions

1. Mix together the flour, lemon pepper seasoning and salt to taste. Pour the flour mixture onto a plate or into a shallow bowl.
2. Heat the olive oil in a large pan over medium high heat.
3. Dredge the chicken breasts in the flour mixture, turning to coat evenly.
4. Place the chicken in the pan and cook for 5-6 minutes per side or until done.
5. Remove the chicken from the pan and place on a plate. Cover to keep warm.
6. Melt the butter in the pan, and whisk in the lemon juice. Season with salt to taste.
7. Spoon the sauce over the chicken. Sprinkle with parsley and serve.

Recipe adapted >>>>>  here

Recipes Cookbook - SAUSAGE STUFFED SHELLS WITH SPINACH RECIPE

SAUSAGE STUFFED SHELLS WITH SPINACH RECIPE |#Hamburgermeatrecipes #Tortellinirecipescrockpot #Crockpottortellinisoup #Sandwichrecipes #Spinachtortellinisoup #Paninirecipes #Chickencacciatore #Foodrecipesfordinner #Stuffedshellsrecipe #Sausagepastarecipes #Dinnerideaseasy #Foodrecipeseasy 

Ingredients

• 1 package jumbo pasta shells 16oz
• 4 cups ricotta or cottage cheese
• 12 oz shredded mozzarella cheese
• 2 Eggs lightly beaten
• 4 tsp garlic powder *see note
• 1 tsp dried oregano
• 3/4 cup parmesan grated or shredded is fine
• 45 oz spaghetti sauce large jar
• 4 cups spinach rough chopped and stems removed if you prefer
• 1 lb ground Italian sausage
• dried parsley for garnish
• 1/2 tsp pepper optional

Instructions

1. In a skillet over medium heat, brown and crumble the sausage. Drain any excess fat and remove from heat. In the same saucepan, cook spinach until wilted or about 1-2 minutes. Cook the shells according to package directions (I cook them until they are pliable for filling and no more).
2. In a mixing bowl, combine the ricotta, 8oz of mozzarella, 1/2 cup of parmesan, eggs, oregano, garlic powder, and pepper (optional). Stir in the spinach.
3. Coat the bottom of a 9x13in pan with the entire jar of spaghetti sauce. Spoon the cheese mixture into the shells and place shells open side up, very close together in the dish. There will be more shells than will fit into this pan and you can either make a second smaller pan (5×8 is good) or freeze for future use. Sometimes the shells also break in the box so this is fine.
4. Sprinkle the sausage over the top of the shells. Then sprinkle with the remaining 4oz of mozzarella and 1/4 cup of Parmesan cheese.
5. Cover with aluminum foil and bake at 350 degrees F for 25-35 minutes or until the cheese is bubbly. If you like a cheesy crust, you may broil it uncovered for 3-5 minutes (watch closely). Let stand 10 minutes before serving.

recipe adapted >>>>>  here

Recipes Cookbook - Lemon Blueberry Layer Cake Recipe

Lemon Blueberry Layer Cake Recipe | #Whitechocolateraspberrycake #Blueberrybundtcakerecipes #Homemadecakerecipes #Birthdaycakerecipes #Lemonberrycake #Creamcake #Lemonblueberrylayercake #Layercakerecipes #Blueberryrecipesdessert #Lemonblueberrycupcakes #Bakingrecipescake #Cookingrecipes

Ingredients:
Cake

• 1 cup (230g) unsalted butter, softened to room temperature
• 1 and 1/4 cups (250g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 4 large eggs, at room temperature1
• 1 Tablespoon vanilla extract
• 3 cups (345g) sifted all-purpose flour, (spoon & leveled)2
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk3
• zest + juice of 3 medium lemons4
• 1 and 1/2 cups blueberries, fresh (258g) or frozen (do not thaw-- 275g)
• 1 Tablespoon all-purpose flour

Cream Cheese Frosting

• 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature5
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners' sugar
• 1 - 2 Tablespoons (15-30ml) heavy cream6
• 1 teaspoon vanilla extract
• pinch salt

Directions:

1. Preheat the oven to 350°F (177°C). Grease and lightly flour three 9x2 inch cake pans with nonstick spray. Set aside.

Make the cake: 

1. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
2. In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.
3. Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.

Make the frosting: 

1. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.

Assemble and frost: 

1. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

Make ahead tip: 

1. Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature if desired before serving.

Recipe Notes:

• This batter will fit into a 9×13 pan. Fill 2/3 full. If there’s extra batter, you can make a few cupcakes. I’m unsure of the baking time since I only typically make it as a layer cake.
• Room temperature eggs preferred for even distribution among batter. Simply set into a bowl of warm water for 5 minutes before using or set out when you set out your cream cheese/butter for the recipe.
• Be very careful not to overmeasure your flour. This will result in a heavy, dense crumb. You want a precise 345g all-purpose flour. For a lighter crumb, you can use 3 + 1/4 cups (about 325g) sifted cake flour instead.
• Please use buttermilk in this recipe. See note in post about how to make a DIY version at home.
• 1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice.
• Use brick-style cream cheese. Not cream cheese spread.
• Heavy cream with 30% or more milk fat preferred in frosting for creamiest texture. For a less creamy texture, milk would be fine.

Recipe Source : here

Recipes Cookbook - PARMESAN POLENTA WITH ROASTED VEGETABLES

Parmesan Polenta with Roasted Vegetables |#Parmesan #Polenta with #Roasted #Vegetables #PARMESANPOLENTAWITHROASTEDVEGETABLESEDITPAN #Stuffedsweetpotatorecipes #Healthydinnerrecipesvegetarian #Mushroomrecipes #Tacostuffedsweetpotato #Vegansweetpotato #Easydinnerrecipesvegetarian #Summervegetarianrecipes #Summersidedishes #Whitebeansalad #Coldsidedishes #Zucchinisaladrecipes #Grilledsidedishes

Ingredients

• 2 bell peppers in assorted colors, chopped into 1/2-inch pieces
• 1 small eggplant, cut into 1-inch cubes (1-1/2 cups)
• 1 pint grape or cherry tomatoes, halved
• 3 small or 2 medium-sized zucchini, cut into 1-inch chunks
• ½ red onion, thinly sliced
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• 2 garlic cloves, finely chopped
• 1/2 teaspoon crushed red chili flakes
• 2 teaspoons chopped fresh thyme or rosemary
• 1 tablespoon balsamic vinegar
• 1 cup coarse cornmeal
• 1 – 2 teaspoons salt
• ½ cup grated fresh Parmesan cheese
• 4 tablespoons butter

Instructions

1. Preheat the oven to 425 degrees.
2. Combine the peppers, eggplant, tomatoes, zucchini, onion, olive oil and ½ teaspoon salt on a large rimmed baking sheet. Roast until beginning to soften and turn brown, 20-25 minutes. Remove the pan from the oven and stir in the garlic, chili, thyme and balsamic vinegar.
3. Meanwhile, bring 4 cups of water to a boil in a heavy-duty sauce pan or small Dutch oven. Stir in 1 teaspoon salt. Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25 - 30 minutes, until it's thick, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan. When it's done remove from the heat and stir in the cheese, butter and additional salt to taste if needed.
4. Serve the warm polenta in bowls with the roasted vegetables and their juices over the top; sprinkle with additional cheese if you like.

recipe adapted >>>>>  here

Recipes Cookbook - CAJUN CHICKEN MEATBALLS IN TASTY CREAM SAUCE

CAJUN CHICKEN MEATBALLS IN TASTY CREAM SAUCE | #CAJUN #CHICKEN #MEATBALLS #INTASTYCREAMSAUCE #Cookingrecipes #Meatballrecipes #Meatdishes #Fooddishes #Chickendinner #Dinnerrecipes #Cookingrecipes #Chickenrecipes #Fooddishes #Dinnerrecipes #Meatdishes #Chickendishes

Ingredients

• MEATBALLS:
• 2 tablespoons + 1 teaspoon low sodium cajun seasoning
• 4 cloves minced garlic, divided
• ¾ cup panko
• 1 large egg
• ¼ cup grated parmesan cheese
• 2 tablespoons chopped parsley (plus more for serving)
• 1 ¼ pounds ground chicken (or turkey)
• SAUCE:
• 3-4 tablespoons olive oil
• ½ cup chopped onions (yellow or red)
• ½ cup minced red or yellow peppers (bell or sweet peppers)
• ½ cup minced mushrooms
• 2 tablespoons flour
• 1 ½ cups low sodium chicken broth
• ½ cup sour cream
• 2 tablespoons roughly chopped basil, for serving

Instructions

1. MEATBALLS: In a medium mixing bowl, mix together 2 tablespoons of cajun seasoning, ½ the garlic, and all the other ingredients except the ground chicken. Add ½ teaspoon of black pepper and mix using a fork. The mixture will resemble a coarse breading. Add the ground chicken and mix until *just* combined. Do not overwork the meat. Roll into 18-22 meatballs. Mine were about 1 ½ tablespoons each.
2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the meatballs to the skillet but do not overcrowd the pan. Cooke in batches if they don’t all fit. Sear the meatballs for 4-5 minutes, flipping to brown all sides evenly. Remember you want to just brown the outside and not cook them all the way through. Remove meatballs to a plate. Repeat until all the meatballs are cooked.
3. SAUCE: Add 2 tablespoons of olive oil to the pan along with the remaining garlic and the onion and sauté for 2 minutes or until the onion begins to turn translucent. Add the peppers and mushrooms and continue to cook until the mushrooms and peppers soften, about 2-3 minutes. Sprinkle the flour and the remaining teaspoon of cajun seasoning over the veggies and push the veggies around the pan to coat evenly and cook for about a minute or until the flour starts to deepen in color.
4. Stir the mixture as you pour in the chicken broth. Lower the heat, whisk in the sour cream until it dissolves completely. Allow sauce to come back to a gentle simmer before lowering the heat and letting the sauce thicken, about 6-12 minutes. When the sauce is halfway there, add the chicken meatballs and let cook for 5 minutes. Sprinkle with the basil before serving.

recipe adapted >>>>>  here

Recipes Cookbook - Chicken Alfredo Stuffed Shells

Yumm let me know if u make this #Dinnerideaseasy #Familydinnerideas #Foilpacketsforthegrill #Foilpacketmeals #Easychickendinner #Creamychickenspaghetti

Ingredients

• Jumbo Shells Pasta about 20 shells
• 2 cups shredded cooked chicken breast
• 1 jar 16oz Alfredo sauce
• 2 cups steamed broccoli
• 1 cup shredded cheddar cheese
• cooking spray
• 2 cups spaghetti sauce

Instructions

1. Preheat oven to 350°F.
2. Cook pasta according to directions on package, minus one minute. Rinse with cool water & drain.
3. Lightly coat baking dish with olive oil.
4. Spread spaghetti sauce evenly in baking dish.
5. In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheese.
6. Spoon mixture into cooked pasta shells and arrange into baking dish, filling side up.
7. Bake 20-25 minutes or until filling is hot.

recipe adapted >>>>>  here