Citrus Pound Cake

Baking is something I usually try to avoid, but sometimes the result is worth the effort. This pound cake takes on a lighter flavor with the fruity notes of citrus and was so simple, I threw it together on a busy night without breaking a sweat. 

1 cup light butter

2 cups sugar or Splenda

6 eggs

2 tsp. vanilla

1 tsp. grated lemon peel

1 tsp. grated orange peel

3 cups all-purpose flour

1 tsp. baking powder

½ tsp. salt

½ tsp. baking soda

1 cup lemon yogurt

Glaze:

1 ½ cups powdered sugar

2-3 T. lemon juice

1 T. grated lemon peel

1 T. grated orange peel

In a large bowl, cream butter and sugar with electric mixer until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla, lemon peel, and orange peel. In a separate bowl, combine flour, baking powder, salt, and baking soda. Alternate combining the dry ingredients and the yogurt into the sugar mixture. Beat until just combined.

Transfer to a greased Bundt pan. Bake at 325 degrees for 55-65 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes before removing from pan to cool completely.

In a small bowl, combine powdered sugar and enough lemon juice to achieve the desired glaze consistency. Drizzle over cooled cake and sprinkle with lemon and orange peel.

Chicken Tikka Masala

Recently, I had my first experience with Indian food. Unfortunately, I was not at a restaurant that specialized in Indian cuisine, but nonetheless, I saw fantastic potential in the Chicken Tikka Masala I tried. So of course, I came home and immediately started recipe-searching. I found many recipes and decided to take a little help from several of them. The result was delicious! I'm not sure how authentic the flavor is, but this is definitely going on the "make again" list. 

1 cup plain yogurt

1 T. lemon juice

1 ½ tsp. cumin

1 tsp. cinnamon

1 tsp. ground cayenne pepper

1 tsp. ground black pepper

½ tsp. ground ginger

3 boneless, skinless chicken breasts, cubed

4 metal or wooden skewers

1 T. butter

2 cloves garlic, finely minced

1 jalapeño, seeded and finally minced

2 tsp. cumin

2 tsp. paprika

¼ tsp. salt

1 – 8 oz. can tomato sauce

1 cup heavy cream

1 T. lemon juice

In a medium bowl, stir together the first 7 ingredients until well blended. Stir in the cubed chicken to coat. Cover and refrigerate at least 2 hours or overnight.

Preheat grill and lightly coat grates with cooking spray. Thread chicken onto skewers and grill until cooked through, about 5 minutes per side.

Meanwhile, melt butter in a large skillet over medium-high heat. Add garlic and jalapeño; sauté for 1-2 minutes. Stir in spices, and then add tomato sauce and cream. Reduce heat to low and simmer about 20 minutes, until sauce thickens. Add grilled chicken cubes and simmer for 10 minutes more.  Stir in lemon juice. Serve with sauce, over steamed basmati rice. 

Mom's Chicken Casserole

As a Southerner, my mom knows her comfort food. Her recipe for chicken casserole has been passed to many and has known multiple incarnations. I prefer the recipe at it’s most basic, any time I’m craving a little contentment.

                               

2 cans cream of chicken soup

1 cup mayo

2 cups milk

1 cup grated cheddar cheese

2 cups shredded chicken

4-5 cups raw egg noodles, crushed

Preheat over to 350 degrees.

In a large bowl, mix soup, mayo, milk, and cheese until well blended. Add chicken. Fold in crushed noodles. Add chicken mixture to greased 9x13 pan; cover and bake 25 minutes. Uncover and bake an additional 20 minutes.

**Also great to add peas and water chestnuts to the chicken mixture and top with fried onions for an extra crunch.

Turkey-Apple-Cheddar Meatballs

If you are as devious as I am, you have probably lied to your spouse a time or two about what exactly went in to that delicious (healthful) meal. Whether you hide minced veggies in a sauce or swear those green flakes of spinach are parsley, you're really just trying to look out for your nutrition, right? One of my favorite sneaks is to substitute ground turkey for ground beef to add a more heart-friendly, figure-friendly tone to the meal. Sometimes my husband discovers my secret and sometimes he doesn't, but when the flavors are as delicious as these meatballs, he's likely too busy savoring to complain. 

1 lb. ground turkey

1 Granny Smith apple, finely diced or shredded

½ cup shredded sharp cheddar cheese       

½ cup whole wheat bread crumbs

½ tsp. onion powder

1 egg (or egg substitute), beaten

Salt and pepper to taste

1/2 pkg. No Yolk egg noodles

4 Tbs. light margarine

½ tsp. garlic powder

Preheat oven to 350 degrees. In a large bowl, mix first 7 ingredients with hands, until thoroughly combined. Roll turkey mixture into 1-2” meatballs and place on an ungreased cookie sheet. Bake meatballs 20-25 minutes, until cooked through.

Meanwhile, boil egg noodles per package directions; drain. Add butter and garlic powder to a microwave-safe cup or bowl; microwave 20-30 seconds, until butter is melted. Stir lightly to combine. Serve meatballs over noodles and drizzle with garlic-butter.

*Inspired by Rachael Ray's Pork, Apple, and Cheddar Meatballs with Egg Noodles

Chipotle Turkey Chili

Cooking for a family member or friend on a special diet can be tricky, but it's also enlightening to become more aware of the ingredients you use. Recently, I tried my hand at a completely sugar-free menu. Some of my standby ingredients had to be eliminated and I found myself reading labels very carefully (for example, no tomato sauce - substitute diced tomatoes instead). This spicy chili had all the flavor of my regular recipe and was completely sugar-free - not to mention, delicious! 

1 lb. lean ground turkey

1 can (26-oz.) diced tomatoes, pureed in blender

1 can (16-oz.) diced tomatoes

1 can chili beans

1 can red kidney beans, drained

½ each, red, yellow, and orange bell peppers, roughly chopped

2-4 canned chipotle peppers in adobo sauce, finely chopped

½ white onion, chopped

2 cloves garlic, minced

2 Tbs. Worcestershire sauce

2 tsp. chili powder

1 tsp. cumin

1 tsp. Mrs. Dash Extra Spicy seasoning blend

½ packet Splenda

In a large pot, cook turkey until browned; strain out any remaining fat or liquid. Add all remaining ingredients; mix well to combine. Heat over medium heat until chili begins to simmer. Reduce heat to low and simmer, stirring occasionally, 1-2 hours. Top with a bit of shredded cheddar cheese to serve. 

Asian Chicken Skewers with Spicy Marmalade Sauce

Marmalade triumphs again in this Asian-inspired recipe. If weather permits, try grilling your skewers outdoors for a zesty summer meal. 

Chicken:

1 lb. boneless, skinless chicken breast tenders

¼ cup olive oil

¼ cup soy sauce

2 garlic cloves, minced

¼ tsp. red pepper flakes

Sauce:

1 jalapeño pepper, chopped and seeded

1 ½ tsp. butter

1 tsp. fresh ginger root, grated

¾ cup marmalade

1 Tbs. lime juice

1 Tbs. orange juice concentrate

¼ tsp. salt

 In a large resealable plastic bag, combine oil, soy sauce, garlic, and red pepper flakes; add chicken tenders. Seal bag and shake gently to coat. Refrigerate 24 hours (or at least 4 hours).

Grease broiler pan and preheat broiler. Thread chicken onto metal skewers (if using wooden skewers, soak in water) and place on broiler pan, about an inch apart. Discard remaining marinade. Broil chicken skewers 6 inches from heat, for about 2-4 minutes per side, until chicken is no longer pink.

Meanwhile, in a small saucepan, sauté jalapeno in butter until tender. Add ginger and cook 1 minute. Reduce heat; stir in marmalade, lime juice, orange juice concentrate, and salt. Serve chicken with sauce atop fried or steamed rice. 

*Original recipe from Simple & Delicious magazine

Red Wine Beef

This standby recipe is so simple my husband can make it and is impressive enough to be a great company meal. Amp up the flavor with a sprinkling of Gorgonzola cheese on top. 

1 ½ lbs. top sirloin, cut into bite-sized cubes

2 T. olive oil

1 cup dry red wine

1 can beef broth

1 cup water

4 cloves garlic, minced

¼ cup real bacon bits

1 tsp. thyme

¼ tsp. red pepper flakes

3/4 tsp. each, salt & pepper

¼ cup flour

¼ cup water

½ pkg. egg noodles

¼ cup gorgonzola crumbles (optional)

In a large skillet, brown beef in olive oil over medium-high heat until cooked through. Remove beef and add wine to hot pan to deglaze. Heat until boiling. Add broth and water. Stir and cook 2 minutes. Add beef back into the pan, along with bacon bits, garlic, thyme, red pepper flakes, salt, and pepper. Cover and simmer over medium-low heat for 45-60 minutes, until beef is tender.

In a small bowl, combine flour and ¼ cup of water until smooth. Add to the beef mixture and cook until sauce thickens.

Cook egg noodles per package directions. Serve beef mixture with sauce over noodles. Sprinkle with gorgonzola crumbles if desired.