Author: LauraGrenier

Italian Lemon Coffee Cake
Torta al limone is the Italian name for this delicious lemon coffee cake, which pairs well with a cup of coffee or cappuccino.

Preheat the oven to 350 degrees F (175 degrees C).

Grease and flour a 6-cup 7-1/2×3-inch Bundt pan.

Sprinkle almonds evenly around the bottom of the pan.

Set aside.

Beat eggs and sugar with an electric mixer in a large bowl.

Add oil lemon juice and lemon zest; mix until well combined.

Gradually beat in flour until it has been incorporated.

Add Lievito and mix well.

Pour batter evenly into the prepared pan.

Meyer Lemon Curd
This fresh Meyer lemon curd makes a lusciously smooth tart filling or dessert spread and takes less than an hour to make from scratch.

Beat sugar and butter together in a large bowl with an electric mixer on low speed until creamy 2 to 3 minutes.

Beat in eggs and yolks one at a time until incorporated.

Mix in lemon juice.

Transfer mixture to a saucepan.

Cook the mixture over low heat stirring gently until smooth.

Increase the heat to medium and simmer gently stirring constantly until curd is thick enough to coat a spoon and reaches 170 degrees F (77 degrees C) on a candy thermometer 15 to 30 minutes.

Remove from heat and stir in lemon zest.

Aguachile
This chilled and spicy aguachile is made with shrimp that have been marinated in a serrano-lime mixture and then topped with fresh red onions, avocados, and cucumbers.

Combine lime juice chiles cilantro and 1 teaspoon salt in a blender; blend until smooth.

Divide shrimp onto 2 shallow plates.

Pour chile-lime mixture evenly over the 2 plates of shrimp.

Place in the refrigerator and marinate until the shrimp turn opaque and white 15 to 25 minutes.

Top each plate with red onion and avocado.

Place cucumber around the edges.

Sprinkle with remaining salt.

Bobbe’s Super Cheesy Pasta
A very rich, creamy, and zesty cheese and pasta recipe. Not for the dieters out there! The salad dressing adds a very nice creaminess and a little ‘bite’!

Bring a large pot of lightly salted water to a boil and cook the rigatoni pasta 8 to 10 minutes until al dente.

Drain and return pasta to the pot.

In the pot with the pasta mix the butter garlic Cheddar cheese Gouda cheese and Parmesan cheese.

Cook and stir over low heat.

Be careful not to have too much heat as the cheese will get stringy.

Gradually mix in the blue cheese dressing and milk.

Continue to cook and stir until the pasta is well coated.

Season with paprika salt and pepper.

Spicy Pork Curry
In this amazing spicy pork curry, thin slices of pork tenderloin are cooked in a coconut-peanut sauce.

Set oven to 350 degrees Fahrenheit (175 degrees C).

In a bowl that can be heated in the microwave for one minute, combine the water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt.

Let stand until the onion is rehydrated and the bouillon is dissolved.

In a large oven-safe skillet, heat coconut oil, curry powder, and ground red pepper over medium heat, stirring constantly, for 5 to 6 minutes, until the oil takes on the color of the curry powder.

Slices of pork tenderloin are cooked and stirred in a coconut oil mixture until the pork starts to brown.

Add flour to the pork, then cook the slices for an additional 2 to 3 minutes while stirring frequently.

Healthier Chicken Pot Pie IX
Made-from-scratch chicken pot pie just got healthier with more vegetables, low-fat milk, and less butter.

Preheat oven to 425 degrees F (220 degrees C).

Combine chicken carrots peas and celery in a saucepan.

Cover with water.

Boil until chicken is no longer pink in the middle and vegetables are fork tender about 15 minutes.

Remove from heat drain and set aside.

Cook and stir onions in butter in a saucepan over medium heat until soft and translucent about 5 minutes.

Stir in flour salt pepper and celery seed.

Slowly stir in chicken broth and milk.

Simmer over medium-low heat until thick about 5 minutes.

Stir in parsley and remove from heat.

Set aside.

Butternut Squash Casserole
This sweet custard-like casserole is topped with a vanilla wafer crust.

Set oven to 425 degrees Fahrenheit (220 degrees C).

Cook the butternut squash in the microwave for two to three minutes on high, or until it is soft.

Slice in half, remove the seeds, and chop.

Bring water in a big pot to a boil.

Cook the squash for about 15 minutes, or until it is tender.

Shake and drain.

3 cups of mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs, and 1/4 cup of melted margarine should be combined in a 9×13-inch casserole dish.

Bake for 45 minutes or until set in a preheated oven.

Chorizo and Chicken Skewers
With Chef John’s recipe for chorizo and chicken skewers, you can spice up your standard chicken kabobs and grill them on the grill this summer.

Set an outdoor grill to medium-high heat and give the grates a quick oiling.

In a large bowl, combine the chicken and chorizo with the salt, pepper, oregano, cayenne, sherry vinegar, and olive oil.

Stir the chorizo and chicken until thoroughly coated.

Ensure that each piece of chicken touches 1 piece of chorizo as you thread it evenly onto 4 skewers along with the chicken, chorizo, red onion, and red bell pepper.

Prepared skewers should be placed on a plate, covered with plastic wrap, and chilled for 15 to 30 minutes.

Sweet and Tangy Broccoli Salad
Broccoli salad with onion, raisins, and crispy bacon is dressed simply with sweet and tangy mayonnaise.

The bacon should be cooked in a sizable skillet over medium-high heat for about 10 minutes, turning the bacon occasionally to ensure even browning.

On a plate covered with paper towels, drain the bacon slices, then crumble them.

In a big bowl, combine the broccoli, onion, raisins, and bacon.

Pour the dressing over the broccoli mixture and toss to coat.

In a bowl, whisk together the mayonnaise, sugar, and vinegar.

Put some salt and black pepper on it.

Asian Ginger Grill Marinade
This delicious Asian marinade is delicious on anything grilled!

Soy sauce, rice vinegar, honey, sesame oil, garlic ginger, green onion, sesame seeds, and pepper should all be incorporated before serving.