Hello out there in web land! I just wanted to write one last post letting those of you that wish to follow know I have a new blog:
http://jillianlorek.wordpress.com/
I won't be using this blog anymore so I hope you will look me up at the other site :)
Thursday, February 4, 2010
Wednesday, February 3, 2010
All Things Lemon
Who doesn't love a good lemon recipe. Sitting here all sick and stuff I've been craving lemon things - don't ask why - I have no clue. But regardless I found some lemon recipes in my recipe box I'd like to share with all of you out there. Enjoy!
One of my very favorite desserts growing up was...
Gramma's Lemon Tort
1 c. flour
1 stick butter
1 cup crushed nuts
Mix together and press into a 13x9" pan. Bake at 350 degrees for 15 minutes.
8oz. cream cheese
1 c. sugar
4 1/2 oz. cool whip
Cream together and spread over cooled crust.
2 small boxes of lemon pudding
3 c. milk
Mix together and spread over second layer.
Top with cool whip and sprinkle with chopped nuts.
Lemon Pepper Shrimp Linguine
8oz. linguine pasta, cooked & drained
1 TBSP olive oil
6 cloves garlic, minced
1/2 c. chicken broth
1/4 c. white wine
1 lemon, juiced
1/2 tsp. lemon zest
salt to taste
2 tsp ground black pepper
1 lb. fresh shrimp, peeled & deveined
1/4 c. butter
3 TBSP fresh parsley, chopped
1 TBSP fresh basil, chopped
Heat oil in large saucepan over medium heat, and saute garlic for about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt and pepper. Reduce heat and simmer until liquid is reduced by about half. Mix shrimp, butter, parsley and basil into the saucepan. Cooke 2-3 minutes, until shrimp is opaque. Stir in cooked linguine and continue cooking 2 minutes until well coated. Calories per serving - 484
I have never tried these but I absolutely cannot wait to try them this weekend!! Sounds like heaven in your mouth!...........
Lemon Ricotta Fritters
4 c. veggie oil, for deep-frying
1/2 c. all-purpose flour
1/2 c. cake flour
1 TBSP baking powder
1 tsp coarse salt
4 large eggs
1/4 c. sugar
1 lb. ricotta cheese, drained
2 TBSP lemon zest, finely grated
1/2 tsp vanilla
powdered sugar for dusting
Heat oil in medium saucepan to 350 degrees. Sift flours, baking powder and salt into small bowl. Mix together eggs and sugar in a large bowl until just combined. Add ricotta, lemon zest and vanilla - stir until well combined. add flour mixture and stir until smooth. Using and ice cream scoop of a tablespoon, carefully drop a few balls of dough into oil. Cook turning 2-3 times, until golden brown on all sides, 2-3 minutes total. Adjust heat as necessary to maintain temperture of oil. Drain on paper towels. Repeat with remaining dough. Place on plate and dust with powdered sugar.
yet another recipe I haven't tried but it's different and I'm kind of looking forward to seeing how it tastes. I like soup, I like orzo pasta and I like lemon and chicken - so why not? It's aparently a Greek favorite....
Avgolemono
1 3/4 quarts chicken broth
1/2 cup uncooked orzo pasta
3 eggs
2 lemons, juiced
1 TBSP cold water
salt & pepper to taste
Pour the chicken broth into a large saucepan, and bring it to a boil - add the orzo pasta and cook for 5 minutes. Beat the eggs until frothy, then add the lemon juice and 1 TBSP of cold water. Slowly stir in a ladle of the hot chicken stock, then add one or two more (you don't want the eggs to scramble!). Return this mixture to the pan - make sure you have taken the pan off the heat - and stir well, make sure the mixture is not boiling when adding the egg mixture. Season with salt and pepper and serve hot.
*I'm sure it's better if you use the broth from cooking a whole chicken rather than store bought chicken broth*
something I HAVE tried and loooove...
Lemon Chess Pie
9" pie shell
2 c. sugar
1/2 c. butter, softened
5 eggs, beaten
1 c. milk
1 TBSP all-purpose flour
1 TBSP cornmeal
1/4 c. fresh lemon juice
3 TBSP lemon zest
Preheat oven to 350 degrees. In large mixing bowl cream together sugar and butter until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice and lemon zest. Mix until smooth. Pour into pie shell. Bake for 35-40 minutes, until set in center.
frothy icy drink on a hot day - there is nothing better!
Iced Lemonade
1 large lemon, peeled & seeded
1/2 cup sugar, or to taste
3 c. cold water
6 ice cubes
Place lemon, sugar, water and ice cubes into blender - blend until smooth and serve.
One of my very favorite desserts growing up was...
Gramma's Lemon Tort
1 c. flour
1 stick butter
1 cup crushed nuts
Mix together and press into a 13x9" pan. Bake at 350 degrees for 15 minutes.
8oz. cream cheese
1 c. sugar
4 1/2 oz. cool whip
Cream together and spread over cooled crust.
2 small boxes of lemon pudding
3 c. milk
Mix together and spread over second layer.
Top with cool whip and sprinkle with chopped nuts.
Lemon Pepper Shrimp Linguine
8oz. linguine pasta, cooked & drained
1 TBSP olive oil
6 cloves garlic, minced
1/2 c. chicken broth
1/4 c. white wine
1 lemon, juiced
1/2 tsp. lemon zest
salt to taste
2 tsp ground black pepper
1 lb. fresh shrimp, peeled & deveined
1/4 c. butter
3 TBSP fresh parsley, chopped
1 TBSP fresh basil, chopped
Heat oil in large saucepan over medium heat, and saute garlic for about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt and pepper. Reduce heat and simmer until liquid is reduced by about half. Mix shrimp, butter, parsley and basil into the saucepan. Cooke 2-3 minutes, until shrimp is opaque. Stir in cooked linguine and continue cooking 2 minutes until well coated. Calories per serving - 484
I have never tried these but I absolutely cannot wait to try them this weekend!! Sounds like heaven in your mouth!...........
Lemon Ricotta Fritters
4 c. veggie oil, for deep-frying
1/2 c. all-purpose flour
1/2 c. cake flour
1 TBSP baking powder
1 tsp coarse salt
4 large eggs
1/4 c. sugar
1 lb. ricotta cheese, drained
2 TBSP lemon zest, finely grated
1/2 tsp vanilla
powdered sugar for dusting
Heat oil in medium saucepan to 350 degrees. Sift flours, baking powder and salt into small bowl. Mix together eggs and sugar in a large bowl until just combined. Add ricotta, lemon zest and vanilla - stir until well combined. add flour mixture and stir until smooth. Using and ice cream scoop of a tablespoon, carefully drop a few balls of dough into oil. Cook turning 2-3 times, until golden brown on all sides, 2-3 minutes total. Adjust heat as necessary to maintain temperture of oil. Drain on paper towels. Repeat with remaining dough. Place on plate and dust with powdered sugar.
yet another recipe I haven't tried but it's different and I'm kind of looking forward to seeing how it tastes. I like soup, I like orzo pasta and I like lemon and chicken - so why not? It's aparently a Greek favorite....
Avgolemono
1 3/4 quarts chicken broth
1/2 cup uncooked orzo pasta
3 eggs
2 lemons, juiced
1 TBSP cold water
salt & pepper to taste
Pour the chicken broth into a large saucepan, and bring it to a boil - add the orzo pasta and cook for 5 minutes. Beat the eggs until frothy, then add the lemon juice and 1 TBSP of cold water. Slowly stir in a ladle of the hot chicken stock, then add one or two more (you don't want the eggs to scramble!). Return this mixture to the pan - make sure you have taken the pan off the heat - and stir well, make sure the mixture is not boiling when adding the egg mixture. Season with salt and pepper and serve hot.
*I'm sure it's better if you use the broth from cooking a whole chicken rather than store bought chicken broth*
something I HAVE tried and loooove...
Lemon Chess Pie
9" pie shell
2 c. sugar
1/2 c. butter, softened
5 eggs, beaten
1 c. milk
1 TBSP all-purpose flour
1 TBSP cornmeal
1/4 c. fresh lemon juice
3 TBSP lemon zest
Preheat oven to 350 degrees. In large mixing bowl cream together sugar and butter until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice and lemon zest. Mix until smooth. Pour into pie shell. Bake for 35-40 minutes, until set in center.
frothy icy drink on a hot day - there is nothing better!
Iced Lemonade
1 large lemon, peeled & seeded
1/2 cup sugar, or to taste
3 c. cold water
6 ice cubes
Place lemon, sugar, water and ice cubes into blender - blend until smooth and serve.
Tuesday, February 2, 2010
Panna Cotta & Broccoli Casserole ... they do NOT go together ;)
With Valentine's Day on it's way I'm searching for something to add a little spark to my V-Day meal. I've never tried this recipe before but I think I'm going to try it out Valentine's Day weekend when I do my Italian meal... Panna Cotta, or "cooked cream" is an Italian dessert. Wow your partner - or any guest for dinner with your amazing culinary skills.
White Chocolate Panna Cotta, Weight Watchers 5 POINTS
you will need 6 (6oz.) custard cups
1 envelope unflavored gelatin
2 cups fat-free half-and-half, divided
3oz. white chocolate, chopped
1 cup fat-free sweetened condensed milk
1/2 tsp vanilla extract
Topping choices: Fresh rasberries or caramel or chocolate sauce
Sprinkle gelatin over 1 cup half-and-half in a small saucepan; let stand 1-2 minutes. Cook, stirring constantly, over medium heat 3 minutes or until gelatin dissolves - remove from heat. Add chocolate, stirring until it melts. Gradually stir in remaining 1 cup half-and-half, condensed milk, and vanilla. Pour 1/2 cup custard mixture into each of 6 (6 oz.) custard cups. Cover and chill 8 hours. To serve run knife around the edge of each panna cotta. Place a dessert plate, upside down, on top of each custart cup; invert panna cotta onto plates. Serve with fresh rasberries or caramel or chocolate sauce.
**To make it the regular way do not use fat-free items**
Email me (JillianLorek@gmail.com) if you have any requests or questions.
I made this awhile back for a pot-luck at work and several of you wanted to recipe, sorry it took me so long to get it up on the site! This is absolutely delicious and a great side item to take anywhere. It's a veggie side but obviously the amount of butter and cheese take away from the healthiness of it all ;)
Broccoli Casserole
2 packages chopped broccoli (cooked & drained)
2 sticks butter
8 oz. Velveeta
1 1/4 sleeve Ritz crackers, rushed
Preheat oven to 400 degrees. Put cooked & drained broccoli in pan, add 1 stick butter and Velveeta (cubed up) mix well, you want the butter and cheese to melt. Separately melt 3/4 stick butter and fork over Ritz crackers. Place 1/2 cracker mixture in the bottom of a casserole dish (I use a 9x9 corning ware that is pretty deep) - don't forget to spray it with Pam. Pour broccoli mixture in then add remaining crackers on top. Bake 15 minutes.
White Chocolate Panna Cotta, Weight Watchers 5 POINTS
you will need 6 (6oz.) custard cups
1 envelope unflavored gelatin
2 cups fat-free half-and-half, divided
3oz. white chocolate, chopped
1 cup fat-free sweetened condensed milk
1/2 tsp vanilla extract
Topping choices: Fresh rasberries or caramel or chocolate sauce
Sprinkle gelatin over 1 cup half-and-half in a small saucepan; let stand 1-2 minutes. Cook, stirring constantly, over medium heat 3 minutes or until gelatin dissolves - remove from heat. Add chocolate, stirring until it melts. Gradually stir in remaining 1 cup half-and-half, condensed milk, and vanilla. Pour 1/2 cup custard mixture into each of 6 (6 oz.) custard cups. Cover and chill 8 hours. To serve run knife around the edge of each panna cotta. Place a dessert plate, upside down, on top of each custart cup; invert panna cotta onto plates. Serve with fresh rasberries or caramel or chocolate sauce.
**To make it the regular way do not use fat-free items**
Email me (JillianLorek@gmail.com) if you have any requests or questions.
I made this awhile back for a pot-luck at work and several of you wanted to recipe, sorry it took me so long to get it up on the site! This is absolutely delicious and a great side item to take anywhere. It's a veggie side but obviously the amount of butter and cheese take away from the healthiness of it all ;)
Broccoli Casserole
2 packages chopped broccoli (cooked & drained)
2 sticks butter
8 oz. Velveeta
1 1/4 sleeve Ritz crackers, rushed
Preheat oven to 400 degrees. Put cooked & drained broccoli in pan, add 1 stick butter and Velveeta (cubed up) mix well, you want the butter and cheese to melt. Separately melt 3/4 stick butter and fork over Ritz crackers. Place 1/2 cracker mixture in the bottom of a casserole dish (I use a 9x9 corning ware that is pretty deep) - don't forget to spray it with Pam. Pour broccoli mixture in then add remaining crackers on top. Bake 15 minutes.
Monday, February 1, 2010
Yummy Molten Chocolate Cakes
Molten Chocolate Cakes
1/2 cup unsalted butter - cut into pieces
6oz. semisweet chocolate pieces - cut into pieces
3 large eggs, separated
1/3 c. sugar
1 tsp vanilla extract
1/8 tsp cream of tarter
1 TBSP sugar
plus small amount of extra butter & sugar
Preheat oven to 400 degrees with rack in the center of the oven. Generously butter 4 (cup sized) ramekins and dust insides with sugar. Place on baking sheet and set aside. Melt butter and chocolate over low-medium heat (or I microwaved mine in pampered chef microwave bowl)- chocolate can be tricky - don't burn it! Melt it, mix it and set it aside. In another bowl use electric mixer to beat egg yolks and 1/3 cup sugar until thick, pale and fluffy. Then beat in vanilla and fold in chocolate mixture (not beat). In another bowl beat egg whites until frothy. Add cream of tarter and continue to beat until soft peaks form (if they will not form then keep beating - it takes a little while). Gradually add 1 TBSP sugar and continue to whip until stiff peaks form (again it takes awhile but keep going until they are "stiff peaks"). With a rubber spatula GENTLY fold beaten whites into chocolate mixture - just until incorporated. Do NOT over mix or batter will deflate. Divide batter equally between bowls - fill about 3/4 of the way full. Bake 10-15 minutes until outside edges of cake are set but middle looks wet - I did mine for like 12-13 minutes. Enjoy!!
*A side note: if a recipe says "beat" it probably means use and electric mixer, if it says "mix" it probably means stir with your hand.
1/2 cup unsalted butter - cut into pieces
6oz. semisweet chocolate pieces - cut into pieces
3 large eggs, separated
1/3 c. sugar
1 tsp vanilla extract
1/8 tsp cream of tarter
1 TBSP sugar
plus small amount of extra butter & sugar
Preheat oven to 400 degrees with rack in the center of the oven. Generously butter 4 (cup sized) ramekins and dust insides with sugar. Place on baking sheet and set aside. Melt butter and chocolate over low-medium heat (or I microwaved mine in pampered chef microwave bowl)- chocolate can be tricky - don't burn it! Melt it, mix it and set it aside. In another bowl use electric mixer to beat egg yolks and 1/3 cup sugar until thick, pale and fluffy. Then beat in vanilla and fold in chocolate mixture (not beat). In another bowl beat egg whites until frothy. Add cream of tarter and continue to beat until soft peaks form (if they will not form then keep beating - it takes a little while). Gradually add 1 TBSP sugar and continue to whip until stiff peaks form (again it takes awhile but keep going until they are "stiff peaks"). With a rubber spatula GENTLY fold beaten whites into chocolate mixture - just until incorporated. Do NOT over mix or batter will deflate. Divide batter equally between bowls - fill about 3/4 of the way full. Bake 10-15 minutes until outside edges of cake are set but middle looks wet - I did mine for like 12-13 minutes. Enjoy!!
*A side note: if a recipe says "beat" it probably means use and electric mixer, if it says "mix" it probably means stir with your hand.
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