Lemon chicken kabobs

I made lemon chicken kabobs. It smelled good when it was broiling. It wasn’t that hard to make. They went well with a box of cousous. I will be gone on a trip to MO so I might not be able to blog. The lemon chicken Kabobs are found in Paul Deen’s magazine July/August 2013 Page 24

Carrot Baby Bundt cakes, Pumpkin streusel loaves, & Rosemary smashed potatoes

Carrot Baby Bundt cakes

Ingredients:
1 1/4 cups unsalted butter, softened
3 cups sugar
5 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon ground cinnamon 
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/4 cups finely grated carrot
1 tablespoon lemon zest

First, I mixed the butter with the sugar until it became light and fluffy. Then slowly I added the eggs and vanilla. Then, in a small bowl, I combined the dry ingredients: flour, cinnamon, baking powder, salt, ginger, and nutmeg.

Second, I gradually add the flour mixture to the butter mixture and beat until combined and then I added the carrots and the lemon zest.

Third I poured the batter into my prepared pan and baked it in the oven at 350 for 25 min. Then take out of the pan and drizzle the cream cheese glaze all over it. It is found in Paula a Deen's magazine page 34.


Cream cheese glaze

Ingredients:
4  ounces  cream cheese, softened
1/2 cup heavy whipping cream
1/2 cup confectioners sugar 
1 tablespoon fresh lemon juice
1/2 teaspoon salt

You beat the cream cheese and cream in a large bowl until smooth. Then add the confectioner's sugar beating until combined. Lastly, add the lemon juice and salt until smooth. 

My comments:

The carrot cake turned out pretty well! My dad enjoyed it. He had three of them.  My brother said mm mm and gave me thumbs up. My mom said oh mama! It was very good I said yum! It was even good with milk.

I used the small bunt pan that my grandma got me.  I put the rest of the mixture in a bunt pan. then I drizzled the glaze over it. 

 Let me know if you have any tips for using a bunt pan!

Pumpkin streusel loaves


Ingredients:
1 cup butter, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
1 teaspoon vanilla extract 
4 large eggs
1 (15-ounce) can pumpkin 
2 cups flour 
1 1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon 
3/4 teaspoon salt
3/4 teaspoon buttermilk

Oatmeal streusel
1/4 cup quick-cooking oats
1/4 cup all-purpose flour 
1/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 cup butter, cut into pieces

  First, I mixed butter, sugar, brown sugar, vanilla extract until light and fluffy, and gradually added the eggs. I mixed in the can of pumpkin. In a medium bowl, I combined the flour, baking powder, baking soda, and cinnamon, salt and gradually added the buttermilk. I poured the batter into two pans.

Then my mom made the oatmeal streusel that I sprinkled on top of the batter.

The pumpkin streusel was delicious.  A very good tip is to make sure you have all your ingredients before you make it. It’s found in Paula Deen's September/October 2012 magazine on page 25.



Rosemary smashed potatoes 

 Ingredients:
3 pounds small red potatoes
3 tablespoons olive oil
1 1/2 teaspoon minced fresh rosemary 
1 garlic clove, minced
1/2 teaspoon kosher salt

First, you preheat the oven to 375 and spray it with nonstick cooking spray. Then I put potatoes in a pan with water to cover 1 inch. Bring it to a boil over high heat then reduce the heat and let it simmer for 15 mins and then drain. While the potatoes are cooking you combine olive oil, rosemary, and garlic in a microwave bowl for 30 secs stirring once. 

Second, I placed the potatoes on the prepared pan and use a drinking glass and press down on them until they are about 3/4 inch thick. Then you drizzle with the olive oil mixture and sprinkle with salt.  bake for 20 to 25 min or until lightly brown. The recipe is found in the January/February 2013 issue on page 29.

My comments:

They were very delicious. My mom was impatient for them to get browned. I loved them.

 It says to use a glass to smash the potatoes. I used a fork but that didn't work as well.

Pork stir fry

 

Ingredients:



 It was delicious and everyone in my family liked it. I added more green beans than the recipe called for because my family likes them.

Here's a tip to make good chicken broth: Just add a teaspoon of chicken base to a cup or half cup of water and stir. If you put too much, it may become salty. 

Pork Stir Fry is found in Paula Deen’s January/February 2013 magazine, page 27.

Begin with pan fried pork...

Stir in red peppers and onions and green beans...

I added an extra can of green beans.

I love to stir fry!

Serve with Raman noodles, beets, cucumber salad as sides.

Dad enjoyed it!

Dilly garlic bread, Cucumber salad with dill, German-style potatoes salad, & Chicken Pomodoro

I was watching Julie and Julia and it inspired me to cook my way through the Paula Deen magazines. 

Dilly garlic bread 

Ingredients: 
1 tablespoon fresh or 1 1/2 teaspoon of dried dill
1 teaspoon  garlic salt
1 teaspoon dried minced onion 
1/2 cup butter, softened 
1 (16-ounce) loaf Italian bread

You preheat the oven 350 and you mix together dill, garlic salt, dried minced onion and then add the butter until well blended. Then you spread the mixture over the slice of bread and toast it for 15 or until golden brown.  It is found in Paula Deen’s January/February 2012, page 13. 

Me with Dill Garlic Bread

Dill Garlic Bread

Cucumber salad with dill 

Ingredients:
2 tablespoons white wine vinegar 
2 tablespoon chopped fresh dill or 1 teaspoon of dried dill
1 tablespoon  olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups thinly sliced cucumber
2/3 cups thinly sliced sweet onion

You whisk together the first five ingredients in a medium bowl. Add cucumber and onions toss to coat chill in the refrigerator until ready to serve. It's found in Paula Deen’s July/August 2011, page 15. 

German-style potatoes salad

Ingredients:
3 pounds yellow potatoes, peeled and cut into 1/4 inch thick slices
3 1/2 teaspoon of salt, divided
7 slices bacon
1 cup chopped red bell pepper 
1/2 cup chopped sweet onion 
1 tablespoon all-purpose flour 
6 tablespoons white wine vinegar
3 tablespoon Dijon mustard
2 tablespoon water
2 teaspoons sugar

You put potatoes in a large pot with cold water that covers about 1-inch stir in 3 teaspoons of salt and bring it to a boil over high heat. Then you reduce the heat and let the potatoes simmer for 8 to 10 min or until the potatoes are tender and drain it reserve 2 tablespoons of the drippings in the pan. 

You then cook bacon in a skillet over medium heat for 8 min until crispy then you put the bacon on a towel to drain. Crumble the bacon.  Cook the bell pepper and onion for 8 mins in the drippings until the onion is tender and you sprinkle flour over it stirring constantly for 1 min. You then stir in the vinegar and the mustard, water, sugar, and the remaining 1/2 teaspoon of salt. Cook for 2 min stir often, add potatoes and bacon and stir gently. It is found in Paula Deen’s July/August 2012, page 68. 

My comments:
I cooked the bacon in the oven with a special bacon rack.

German-style Potato Salad

Chicken Pomodoro

Ingredients:
1 1/2 pound  boneless skinless chicken breasts, halved and pounded to 1/4 inch thickness
3/4 teaspoons salt, divided
1/2 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/2 cup chicken broth
1 tablespoon lemon juice
3/4 chopped tomato
3/4 chopped green onion
1 (16-ounce) package angel hair pasta cooked and kept warm


You sprinkle 1/2 teaspoon salt and pepper over the chicken and in a large skillet melt 2 tablespoons of butter and cook the chicken 4 to 5 min per side until nicely golden brown and well done in the middle. You remove the chicken and put in a dish and wipe the skillet clean. Then you add remaining 2 tablespoons of butter and melt it over medium-high heat add flour, cook for 1 min whisking constantly. Whisk in lemon juice and the remaining 1/4 teaspoon of salt. You add the chicken and simmer for 2 mins or until the sauce is thickened sprinkle with tomato and green onion and serve with the noodles it is found in Paula Deen’s January/February 2012, page 23. 

Chicken Pomodoro is easy to make!

Chicken Pomodoro...yum!