Inspiring People to Cook Again
Quinoa is a super grain that in general is cooked the same way as rice and can be used in similar fashion. The difference with quinoa is that it’s a truly complete food containing healthy fats, vitamins, minerals, fiber and protein. Research has also shown […]
My Mom’s Chicken Gloria brings back lots of memories. It’s a hearty dish with a creamy sherry wine sauce that I loved as a kid and now make for my own kids. When I was younger, my mom Gloria was a hard-working woman with two […]
Lemon and blueberries are two of my favorite ingredients to use in the summer. I especially love making sweet breads with berries. It’s the perfect treat for any time of the day. Banana bread, pumpkin bread, you name it and I make it, the recipes from Village Bakery have helped me out a lot lately. But one of my all time favorite combinations to make has to be Lemon Blueberry. I love these flavors together because you get the sweet and the tart. Oh and the smell of it baking in the oven is so good it should be one of Yankee Candles’ new aromas.
Blueberries are so plentiful and inexpensive in the summer months that you almost have to find new ways to use them, so why not make this bread today and invite a friend over for some coffee or tea. Enjoy!
Lemon Blueberry Bread
Prep Time: 15 minutes
Start to Finish: 1 hour 45 minutes
8 to 10 servings
Ingredients:
For cake
For glaze
Directions:
Preheat oven to 350ºF
Cream butter and sugar together with an electric mixer in a medium size bowl until smooth. Beat in eggs, vanilla, sour cream, lemon juice and zest. In a separate bowl mix together the flour, baking powder, and baking soda. Mix the dry ingredients into the wet.
Fold in 3/4 of the blueberries into the batter. Turn the batter into a greased 9×5-inch loaf pan and sprinkle the remainder of the blueberries on top of the batter. Bake for about 55-60 minutes or until toothpick inserted in center of loaf comes out clean.
Let bread cool in pan for about 10 minutes, then remove from pan and place on cooling rack to cool completely (about 30 minutes).
Mix confectioners sugar, cream and lemon extract in a small bowl. Drizzle over cool loaf and let glaze set before slicing.
Cooking Tips:
Extra lemon zest can be added to the glaze for added lemon flavor.
Water can be used in place of heavy cream or milk to make the glaze.
Italian Eggplant Parmesan is a dish that I have been making with my family since I was a little girl. It’s a simple Italian dish that my mother and my grandmother taught me how to make. The crunchy eggplant combined with homemade marinara sauce and […]
Do you love the taste of Key Lime Pie? Well then you will go crazy over my Key Lime Cream Cheese Crumble Cake. I make one like this in the fall with pumpkin but this one is my summer version. Key limes are extremely popular […]
Indian Chicken Curry is a recipe I made up after having something similar in Miami. This Indian curry recipe has a bunch of ingredients but they all get tossed into the crock-pot or slow cooker, so it’s super easy to make. The flavors are intoxicating together so if you have never tried Indian Curry you have to trust me and try this one.
I love the taste of curry but never really make Indian style dishes at home. I cook a lot of Thai curry but Indian Curry Chicken isn’t something I usually make. I recently visited Miami and went to an amazing outdoor art exhibit called the Wynwood Walls. Artists from all over the world have painted these giant outdoor walls in sort of a graffiti style. It’s a great place to stroll through and admire all of the artwork. Among the walls is a restaurant called the Wynwood Kitchen & Bar. It’s a place where many young and hip artists types like to meet for drinks and a nibble.
The menu is very eclectic and the food was tasty but nothing earth shattering. I did however enjoy a clay pot curry chicken dish that inspired me to try my own take on it at home in my crock-pot. So this is my Indian Inspired Crock Pot Curry Chicken. It turned out so delicious. My husband loved it so much he told me he would marry me all over again. My kids even enjoyed it. There may be a bunch of ingredients you don’t have handy but they are easy to find in the store. It also might seem like there are a ton of ingredients in this dish but it’s actually a one pot meal so once you get it all in the slow cooker you are done.
Ingredients:
Directions:
Season the chicken on both sides with salt and pepper. Then dredge lightly in flour.
Add oil to frying pan and brown chicken on both sides in batches. There is no need to cook completely. It will finish cooking in the crock-pot.
Add the butter and all the vegetables to the crock-pot. Top with the chicken, spices, preserve and coconut milk.
Cover and cook on high for 3 hours or on low for 5-6 hours.
Serve over rice with some chopped fresh cilantro as a garnish.
Cook’s Notes:
If you like it spicy you can add some red pepper flakes or fresh chopped chilies.
I sometimes add two cubed potatoes to this recipe. Be sure to cut them in large pieces so they will hold up during the cooking time.
I like to also steam some broccoli and serve it on the side with this dish.
Pies don’t always have to be baked. You can make this beautiful rustic galette on the BBQ or in the oven. It’s the perfect ending to your Summer BBQ. Pillsbury® refrigerated pie crusts and fresh fruit along with some simple ingredients from the pantry can […]
Move over boring tuna salad – My healthy tuna salad is moving in. It’s packed with fresh vegetables and not loaded down with a ton of mayonnaise so it’s a leaner option to the traditional version. Since my husband and I like to eat as […]
