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Luscious Lemon Blueberry Bread

For part of my job at work I have to make breads,pastries,muffins,etc for breakfast each day. I have been so tired of doing the same old recipes so I got creative.

I know what you are thinking…blueberries and lemon are so summer. This is true but what can brighten a cold dreary winters day? This bread!! I used frozen Maine blueberries pure lemon extract and lemon juice since I did not have lemons on hand.

For lack of time I also did not use the syrup for this bread and it was not missed one bit. The bread was so extremely moist and flavorful. If you feel the need to use the syrup though, by all means, please do. I am sure it will make this even better. lemon4-e1339612563522

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For the bread
1-1/2 cups + 1 tbsp all purpose flour, divided
2 tsp baking powder
1/2 tsp salt

1 cup plain yogurt or sour cream
1 cup sugar
3 large eggs
2 tsp lemon zest (from 2 lemons)
1/2 tsp vanilla extract
1/2 cup vegetable oil
1-1/2 cups blueberries, fresh or frozen

For the lemon syrup
1/3 cup fresh lemon juice
1/3 cup sugar

For the lemon glaze
1 cup powdered sugar
3-4 tbsp fresh lemon juice

Directions

Preheat the oven to 350 degrees.  Grease the bottom and sides of a 9×5″ loaf pan, dust with flour, and tap out excess.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil.
Slowly add the dry ingredients to the wet.  In a separate bowl mix the blueberries with the 1 tbsp of flour and then gently fold them into the mixed batter.
Pour the batter into the pan and bake 50-55 minutes, or until cake tester comes out clean.
Let bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.
While the loaf is cooling, combine the lemon juice and sugar in a saucepan over medium heat.  Stir continuously until sugar is dissolved, and then continue cooking for another 3 minutes.  Remove from heat and set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf and brush with the lemon syrup.  Continue to brush the loaf until all of the syrup is added.
To make the lemon glaze, whisk together the powdered sugar and lemon juice and pour over the top of the loaf.  Let the lemon glaze harden before serving.

 
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Posted by on December 28, 2012 in Confections

 

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Homemade Chicken Kiev

                                                                                                                                                                                                                                                                                                                                                              YUM!!!

I made this last week for a “I need to get out of this rut” dinner.

Chicken Kiev is a wonderfully fragrant combination of parsley, lemon peel, butter, lemon juice, salt and pepper.

You don’t need much butter if you are making this for a couple of people but I used a whole stick so I have left overs for another use.


My recipe



1 stick of butter room temp

2 large lemons,zested

Juice from 1 lemon, or to taste

3-4T dried Parsley or 2-3T fresh finely chopped

A sprinkle of onion powder

Salt and Pepper to taste

2 chicken breasts, halved the long way, or fillet

1 egg, beaten

Juice from 1 lemon

Plain bread crumbs, regular or Panko

1/4c Extra Virgin Olive Oil

plastic wrap

tooth picks



Place softened butter in a small bowl, add lemon zest, juice from 1 lemon, parsley,onion powder, salt and pepper.

Combine well. Place butter on a piece of plastic wrap, fold wrap over to cover butter, shape butter into a log and roll into plastic wrap while continuing to shape the log. Place in freezer to harden fully, around and hour.

Place chicken fillet on a cutting board, cover with plastic wrap,  with a meat mallet on flat side, rolling pin(my weapon of choice) or a heavy bottom fry pan smack the chicken flat to about 1/8in thick or thin enough to roll/fold around butter slices. 

This I have found lets out a little aggression as well!!

In a pie pan or cake pan or deep sided plate beat the egg with juice from 1 lemon.

In another place bread crumbs about 1 cup, give or take just depends(I never measure them)

Remove butter from freezer, unroll from wrap, this is easy!

Cut disks from the butter, maybe 2 per chicken piece depending on size.

Place remaining butter, if any,  in a baggie and back in freezer for future use.

Fold/ wrap chicken around butter the best you can, try to cover all of the butter, making a chicken pouch.

Use tooth picks to secure chicken, don’t worry it won’t most likely look “pretty” but it will taste yummy!

Now here’s where you can’t be afraid to use your best utensils!!

Using your hands, baste the chicken in the egg mixture, covering it all.

Then coat the chicken in the bread crumbs, using your hands to make sure all chicken has been coated.

Turn on oven to 375*

Heat oil in a non-stick pan or an electric skillet(my choice).

Brown the chicken on as many sides as you can, and place on a baking sheet.

I finish cooking in oven so as not to burn the breading.

Place the sheet in oven for 20 mins or so until chicken is done. 


I served this with buttered egg noodles and green beans. 

Tender, fragrant and simply delish!!!

Enjoy 🙂

 
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Posted by on June 2, 2012 in Chicken

 

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