Italian Lemon and Olive Oil Cake

(makes one 9 ½-inch cake)

For the cake:
1 3/4 cups (225 g) “00” flour  or cake flour
2 teaspoons baking powder
Pinch of salt
1 cup (200 g) granulated sugar
Zest of 4 organic lemons
3 eggs
1/4 cup (60 ml) lemon juice (from 1-2 lemons)
Scant 1 cup (250 g) whole-milk plain yogurt
2/3 cup (150 ml) extra virgin olive iil (Taurino's Polaris brand if you have it)

About ¼ cup powdered sugar to sprinkle on top of the cake
Strawberries or raspberries to garnish (optional)

Preheat the oven to 375°F and grease a 9 1/2 cake pan with olive oil, then dust it with flour.

Sift together the flour, baking powder and salt and set aside. Add the zest to the granulated sugar and rub together to infuse the sugar with the zest’s lemon flavor. Using a stand mixer with a whisk attachment, beat on medium-high speed the sugar and eggs until the mixture has lightened in color and doubled in size, 2-3 minutes. On low speed, whisk in the lemon juice and yogurt. Add the olive oil, pouring slowly so that flows in a stream. Mix in until it is combined. On the lowest speed, stir in the flour mixture only until combined.  Pour the batter into the prepared cake pan and bake for 40-50 minutes. (A toothpick inserted in the middle will come out with a few moist crumbs.)

Remove from the oven and cool for 20 minutes. Remove from the cake pan and cool completely.  Dust with powdered sugar and garnish with strawberries and/or raspberries. Buon Appetito!

Source: http://foodloversodyssey.typepad.com/my_weblog/2013/04/lemon-olive-oil-cake-from-puglia.html

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Strawberry and Graham Cracker Icebox Cake

Ingredients

• 3 1/2 cups heavy cream
• 1/2 cup powdered sugar
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• 2 pounds fruit, peeled and sliced, about 4 cups
• 25 to 30 graham crackers, from about 4 sleeves 
• 2/3 cup chopped nuts or additional fruit, to garnish

Equipment

• Stand mixer, hand mixer, or large whisk
• Spatula
• 9x13-inch baking dish
• Plastic wrap

Instructions

• Beat the cream until it holds stiff peaks: Combine the powdered sugar, vanilla, and salt with the cream in the bowl of a stand mixer (or large mixing bowl). Beat on low, then high, until the cream holds stiff peaks. You can do this with a stand mixer, hand mixer, or whisk.
• Divide the cream into 4 parts: Use a spatula to evenly divide the cream into four quadrants.
• Smear a spoonful of cream in the bottom of the baking dish: Smear just a small spoonful of cream in the bottom of the dish. This will hold your first layer of graham crackers in place.
• Cover the bottom with graham crackers: Lay down a full layer of graham crackers in the dish, breaking some down the middle if necessary to form a full layer.
• Spread whipped cream on top of the crackers: Gently spread 1/4 of the cream (one whole quadrant) on the crackers.
• Spread 1/3 of the fruit on the cream: Lay about a third of the fruit (1 1/3 cups) on top of the cream.
• Top with a second layer of crackers: Top with another full layer of crackers, again breaking some if necessary to make a layer that fits snugly in the dish.
• Top with cream and fruit: Top this second layer of crackers with another 1/4 of the cream and another third (1 1/3 cups) of fruit.
• Top with a third layer of crackers: Add another full layer of graham crackers.
• Top with cream and fruit: Top with another quarter of the cream and the remaining fruit. At this point you'll have three layers of graham crackers, three layers of cream, and three layers of fruit.
• Top with a final layer of crackers and cream: Add a fourth layer of crackers and the final quarter of the cream. Spread gently or swirl the cream.
• Garnish the cake: Sprinkle chopped nuts or fruit on top of the cake.
• Cover with plastic wrap and refrigerate: Cover loosely with plastic wrap and refrigerate for at least 2 hours or overnight. The cake is ready when a knife inserted in the center goes in easily and comes out with soft crumbs. Refrigerate any leftovers.

Source: http://www.thekitchn.com/how-to-make-a-no-bake-icebox-cake-cooking-lessons-from-the-kitchn-202104

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Healthy Mojito Fruit Salad (non alcoholic)

Serves a crowd

Ingredients:

• 4 cups chopped watermelon
• 1lb strawberries, chopped
• 6oz raspberries
• 6oz blueberries
• 1/4 cup packed mint, chopped (NOT 1/4 cup chopped mint)
• 1/4 cup fresh lime juice (about 3 limes)
• 3 Tablespoons powdered sugar

Directions:

Add watermelon, strawberries, raspberries, blueberries, and mint in a large bowl. Stir together lime juice and powdered sugar in a small bowl then pour over fruit and berries. Gently toss with a spatula then let sit in the refrigerator for at least 15 minutes before serving to allow the natural juices in the fruit to start coming out.

Source: http://iowagirleats.com/2014/06/04/mojito-fruit-salad-non-alcoholic/

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Sticky Bourbon Chicken with Rice

INGREDIENTS

1½ lbs. chicken thighs (I used boneless skinless - delish!)
½ cup low sodium soy sauce
¼ cup oil
¼ cup vinegar
¼ cup bourbon
¼ cup brown sugar
1 tablespoon crushed or sliced ginger (fresh, not dried)
4 cloves crushed garlic
4-5 green onions, cut into thirds or sliced
1 cup uncooked basmati rice

INSTRUCTIONS

• THE NIGHT BEFORE: Combine the soy sauce, oil, vinegar, bourbon, and brown sugar in a bowl. Whisk until combined. Place the chicken in a baking dish (a casserole pan or something with high sides) with lid and pour the sauce over the chicken. Toss in the ginger, garlic, and half of the green onions. Cover and marinate overnight (or for as many hours as you have before baking).
• THE DAY OF: Preheat the oven to 350 degrees. Uncover the chicken and bake directly in the marinade for 45 minutes, basting the chicken with the sauce periodically and/or turning the pieces upside down to get them baking in the sauce on both sides. Cook the rice according to package directions.
• When the chicken is done, turn the oven temperature to broil and bake for an additional 5-10 minutes to get a nice, browned exterior on the chicken. Remove and serve whole or cut, with extra sauce and scallions, over the rice.

Source: http://pinchofyum.com/sticky-bourbon-chicken-rice

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Watermelon, Feta, and Mint Skewers

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 12-24 skewers (depending on size)

Ingredients

4 oz feta cheese, in a block (I used low-fat)
1/4 of a large watermelon, cubed into bite-sized pieces
mint leaves
skewers
balsamic for drizzling

Instructions

Cube the watermelon into bite sized pieces.
Cube the block of feta.
To assemble, stack the feta and watermelon with a mint leaf in between. Using a skewer or toothpick, skewer the stack.
For added flavor, I used a reduced balsamic vinegar drizzle. This is entirely optional but also entirely delicious so that’s your call. To make the drizzle, add ½ cup balsamic vinegar to a small saucepan and reduce for 3-5 minutes until thickened. Drizzle over the skewers.

Source: http://bitesofbri.com/2014/05/watermelon-feta-mint-skewers/

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Simply Chicken-Fried Steak

Serves 4

Ingredients:

4 Tenderised steaks

2 large eggs mixed with 3tbsn milk

2 cups flour seasoned with 2tsp salt and 2tsp paprika

oil, for frying

fresh lemon juice for serving

Directions:

Heat a large frying pan/skillet and add 2tbsn oil.

Place the eggs and the flour in two separate shallow bowls/plates.

Place the steak first in the flour, then dredge in egg and then again in flour.

Fry for +- 2-3 minutes per side until crisp and golden.

Remove from the pan and drain on kitchen paper.

Serve with fresh lemon juice (or cheese sauce if desired).

Source: http://simply-delicious-food.com/2011/03/17/my-moms-chicken-fried-steak/

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Salted Dulce De Leche Bars

Makes 1 (8”x 8”) pan

Ingredients:

1 3/4 cups all purpose flour
1 1/2 cups rolled oats, lightly toasted
1 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon crushed sea salt
3/4 cup (1 1/2 sticks) plus 2 tablespoons cold unsalted butter, cut into small cubes
1 cup dulce de leche, warmed
garnish:
1/2 cup chopped butterscotch chips
1/4 – 1/2 teaspoon sea salt flakes

Directions:

1. Preheat oven to 350˚F.
2. Place flour, oats, sugar, cinnamon, and crushed sea salt into a bowl and whisk together. Cut in butter with a pastry knife or your fingers until a fine, mealy texture forms.
3. Press 2/3 mixture into an 8”x 8” baking pan, lined with parchment. Top with dulce de leche, spreading to create and even layer.
4. Top dulce de leche with remaining oat mixture and finish with a sprinkle of butterscotch and sea salt flakes.
5. Bake bars for 22 to 27 minutes or until lightly browned. Remove from oven and allow to cool for at least 30 minutes before cutting and serving.

Source: http://www.spoonforkbacon.com/2013/11/salted-dulce-de-leche-bars/

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