Honey Lemon Chicken

Simple, economical and tasty chicken!!

This chicken dish would be great

 with rice and broccoli :)

Ingredients:

4 chicken thighs or breasts with skin
2 cloves of finely chopped garlic
juice and zest of a lemon 
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon Herbes de Provence or dried oregano

Preparation:

Preheat over to 375 degrees.

Heat the garlic, honey, lemon juice and zest, oregano and olive oil in a pan.

Place chicken in a casserole dish and pour heated lemon and honey mixture from pan over the chicken.

Bake 40 minutes, basting the chicken occasionally.  Place lemon slices on top a few minutes before taking chicken out of the oven.

Recipe from the book "Le meilleur du poulet"  Ed. Larousse
Image Credit:  Chili & Tonka

Marvelous Cannoli Cake

WOW . . . what a presentation and awesome cake concept!

I like the option of making this semi-homemade by using a box cake mix, but it would probably be extra special if a rich butter cake recipe were used for the cake.  The filling sounds divine!

TIP:  Don't forget to drain the mascarpone and ricotta cheese to avoid runniness.  I let it drain for around an hour before using.

The recipe comes from Taste of Home, where many of my tried and true recipes came from through the years.  I used to buy their yearly cookbooks regularly and still go to them when looking for something special.  The link to the original post follows the recipe.  

Check out Taste of Home's website for more awesome recipes!

Ingredients

1 package French vanilla cake mix (regular size)

FILLING:
1 carton (16 ounces) ricotta cheese
1/2 cup confectioners' sugar
2 teaspoons ground cinnamon
1 teaspoon almond extract
1 teaspoon rum extract
1 teaspoon vanilla extract
2 ounces semisweet chocolate, finely chopped

FROSTING:
2 cartons (8 ounces each) Mascarpone cheese
3/4 cup confectioners' sugar, sifted
1/4 cup whole milk
2 teaspoons almond extract
1 teaspoon vanilla extract
1 cup Diamond of California Sliced Almonds
2 tablespoons miniature semisweet chocolate chips

Directions

Prepare and bake cake mix according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, combine the ricotta cheese, confectioners' sugar, cinnamon and extracts; stir in chocolate. In another bowl, beat the Mascarpone cheese, confectioners' sugar, milk and extracts on medium speed until creamy (do not overmix).

Place one cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer. Spread remaining filling over top of cake to within 1 in. of edges. Frost sides and top edge of cake with 2 cups frosting.

Press almonds into sides of cake. Sprinkle chocolate chips over top. Refrigerate until serving. 

Yield: 12 servings

Marvelous Cannoli Cake Recipe photo by Taste of Home

Recipe Source:  Taste of Home

Cherry-Cream Cheese Coffee Cake

This coffee braid  looks bakery-fancy,  but Pillsbury®  crescents make it  flaky, delicious and easy.

I'm the first to admit that although I love cooking and baking from scratch, semi-homemade cooking is so convenient when you are short on time or motivation.  Through the years I have learned many little tricks to make cooking and baking faster and easier . . . the use of awesome convenience products like Pillsbury Crescents is one of them.

The Pillsbury website has lots of these type of recipes . . . this one comes from the section "Morning Favorites."

prep time 20 min
total time 1 hr 15 min
ingredients 8
12 servings

Ingredients

1 package (3 oz) cream cheese, softened

2 tablespoons granulated sugar

1 teaspoon almond extract

1/4 cup sliced almonds

1/4 cup chopped maraschino cherries, well drained

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 

1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1/2 cup powdered sugar

2 teaspoons milk


Directions

Heat oven to 375°F. Grease cookie sheet with shortening. In small bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Stir in almond extract, almonds and cherries; set aside. 

If using crescent rolls: Unroll dough onto cookie sheet; press into 13x7-inch rectangle, firmly pressing perforations to seal.

If using dough sheet: Unroll dough onto cookie sheet; press into 13x7-inch rectangle.

Spoon cream cheese mixture lengthwise down center 1/3 of rectangle. On each long side of dough rectangle, make cuts 1 inch apart to edge of filling. Fold opposite strips of dough over filling and cross in center to form a braided appearance; seal ends.

Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

In small bowl, mix powdered sugar and milk until smooth; drizzle over coffee cake. If desired, garnish with additional sliced almonds and cherries.

Source:  Pillsbury Morning Favorites

Spicy Creole Crab Balls and Creole Tartar Sauce

One of my favorite blogs to visit when I'm in the mood for some spicy cajun food is Cajun Delights.  Marguerite weaves wonderful stories of her culture and happenings at her home in the Cajun Country.  

Not only does she provide awesome recipes, but she lays out a whole themed party, like her Cajun Christmas Party Preview that this recipe comes from.  She includes appetizers, salads, sides, bread, main meal and dessert ideas.   The link to the blog post follows the recipe.

1 lb. lump crab meat, picked over
1/2 cup crushed saltine crackers
1 large egg
1/4 cup mayo
1 tsp. Creole seasoning
1 tsp. Worcestershire sauce
1 tsp. Creole or Dijon mustard
2 tbs. chopped bell pepper
2 tbs. chopped green onions
Vegetable oil for frying

In a large mixing bowl, mix together the egg mayo, Creole seasoning Worcestershire sauce, and Creole mustard. Add crab meat and mix gently. Add cracker crumbs evenly. Stir in the peppers and green onions. 

Form the mixture into 3 inch balls and place on a large cookie sheet and chill for 1 hour. 

Deep fry at 350 degrees for 2 to 3 minutes or until golden brown. 

Drain on paper towels and transfer to a serving platter. 


Serve with Marguerite's Creole Tartar Sauce . . .

1 cup light mayo
1 tbs. Creole mustard
1 tbsp. each, green onions and fresh parsley, chopped
1 tsp. minced garlic
Salt to taste
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
Few shakes Tabasco
Combine all ingredients in bowl and chill.


Click here for Marguerite's Cajun Christmas Party Preview