Tag Archives: Recipe

June 2, 2011 · 8:46 pm

Wk 48 – Starbucks Iced Lemon Poundcake

I asked Andy what kind of cake he would like me to make him, and his response was Lemon Cake with Icing, you know just like the one at Starbucks:  cool, moist, and delicious!  So, I cruised through a few food blogs and came across this recipe from www.picky-palate.com.  He loved it!  He says, “I don’t think I have actually ever had a favortie cake…but this might be it!”  This was a great find…thanks Jenny.  🙂

Starbuck’s Iced Lemon Pound Cake Copycat Recipe

1 box yellow cake mix

1 box of instant  Lemon pudding mix

1/2 cup vegetable oil

4 large eggs

1/2 cup milk

8 ounces sour cream

6 tablespoons freshly squeezed lemon juice

Icing

2 1/2 cups powdered sugar

5-6 tablespoons freshly squeezed lemon juice

1. Preheat oven to 350 degrees F. and spray pan generously with cooking spray.

2. Place all cake ingredients in no particular order into stand or electric mixer, beating until well combined, about 1 1/2 minutes. Pour batter into pan and spreading evenly. Bake for 35-45 minutes, until golden brown and cooked through. Remove and let cool for 15 minutes before removing from pan.

3. To prepare icing, place powdered sugar into a large bowl. Drizzle in lemon juice stirring until smooth and thick. Should be a good drizzling consistency. Drizzle icing over cakes and let set for 20 minutes for a firm icing. Otherwise slice while still wet if desired.

Note: You can make this same recipe into cupcakes, small loaves and even a layered cake. Adjust baking time accordingly.

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May 26, 2011 · 8:37 pm

Wk 47 – Kale-Chorizo Frittata

Andy loves to eat breakfast and to help him out a little in the mornings I picked this recipe so that I could prepare it in advance, slice it up, and have it ready to go.  All he has to do is pop it in the microwave to heat it up.  He loves frittatas, kale and chorizo so I figured I couldn’t go wrong…  🙂

Kale-Chorizo Frittata

  • 3 Tbs EVOO
  • 1/2 lb chorizo, cut into small dice
  • 1 large onion, thinly sliced
  • 8 large eggs
  • 1/2 cup whole milk
  • 1 Tbs. all-purpose flour
  • kosher salt and pepper freshly ground
  • 1/2 lb kale, trimmed, cooked until tender in salted water, squeezed dry, and coarsely chopped
  • 1/2 teaspoon pimenton (Spanish paprika)

Heat 1 Tbs of the olive oil in a 10-inch ovenproof anodized aluminum or nonstick skillet over medium heat (I used a cast iron skillet).  Add the chorizo and onions and cook, stirring frequently, until the chorizo is browned and the onions are tender.  Let the mixture cool slightly (it can be arm when added to the eggs, but no piping hot).

Heat the oven to 350 degrees.  In a bowl, whisk the eggs with the milk, flour (don’t worry if the flour forms small lumps), 1 1/2 tsp. salt, and several grinds of pepper.  Combine the chorizo, onions, prepared kale, and pimenton with the egg mixture, folding them in gently.

Wipe out the skillet, pour in the remaining 2 Tbs. olive oil, and return the pan to medium heat.  When the oil is hot, add the egg mixture, spreading everything evenly.  Reduce the heat to low, cover, and cook until the eggs are set about 1 inch in from the sides of the pan, 8 – 12 minutes.  Uncover the pan and transfer the frittata to the oven.  Bake until the top is puffed and completely set, another 15 to 25 minutes.

Remove the pan from the oven and run a rubber spatula around the sides of the pan to loosen the frittata.  Slip it out of the pan and onto a cutting board.  Let the frittata cook for at least 10 minutes before cutting.  Sever warm or at room temperature.

(We loved the flavor of this dish!)

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May 19, 2011 · 8:07 pm

Wk 46 – Fried Okra

Fried Okra

  • Peanut Oil for frying
  • 2 pounds fresh okra, stem ends removed and sliced 1/2 inch thick
  • 1 cup buttermilk
  • 1 cup plus 2 tablespoons all-purpose flour
  • 3/4 cup stone-ground cornmeal
  • 4 teaspoons seasoned salt
  • 1 tablespoon cornstarch

In a large dutch oven, pour oil to a depth of 2.5 inches.  Heat oil until a candy or frying thermometer registers 350 degrees.  In a large bowl, combine okra and buttermilk; let stand for 15 minutes.

In a medium bowl, whisk together flour, cornmeal, seasoned salt, and cornstarch.

Working in batches, drain okra, and dredge in flour mixture.  Using a spider skimmer or long-handled slotted spoon, lower okra into hot oil; fry for about 4 minutes or until golden brown.

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May 12, 2011 · 1:52 am

Wk 45 – Peach Poundcake

The tagline for this recipe, found on page 106 of Everyday Feasts, is “A refreshing fruit-filled twist on a classic recipe” and I couldn’t agree more.  Fruit is grown here year round and if you just ask around I am certain that most anyone who cooks can direct you to a local farmers market.  One of our personal favorites is Parksdale, over in Plant City.  It is well known throughout Central Florida and has even been featured in Food Network Magazine for its Famous Strawberry Shortcake.  The prices are cheap and you never know what you are going to stumble across.  Last summer I bought and entire basket of Georgia peaches (about 25) for 6.99 and towards the end of strawberry season you can pick up a full flat for near the same price, maybe higher or maybe even lower.  So what do you do with all of this fruit???…you make pound cake!  You’ll see from the pictures below that this recipe is versatile enough to use any fruit of your liking….Bon Appétit!

Peach Pound Cake

  • 3 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 4 cups eggs
  • 1 teaspoon vanilla extract
  • 2 cups chopped peaches

Preheat the oven to 325 degrees.  Grease a 10-inch Bundt pan generously with butter and sprinkle with sugar, shaking out the excess.  Combine the flour, baking powder and salt in a bowl.  Cream the butter and sugar in a mixing bowl until light and fluffy.  Add the eggs 1 at a time, beating well after each addition.  Add the vanilla and beat well.

Add the flour mixture gradually, beating constantly until blended.  Fold the peaches into the batter, spoon into the prepared Bundt pan.  Bake for 60-70 minutes or until golden brown and a wooden pick inserted near the center comes out clean.  Cool in the pan for 10 minutes.  Invert onto a wire rack to cool completely.

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May 5, 2011 · 1:45 am

Wk 44 – Grouper Piccata

When I think about the West Coast of Florida, one of the first things that comes to mind is “Fish”.  There is never a shortage of fish here in the Tampa Bay area, and one of the best things is that you can get it fresh…catch it yourself or buy it right off the dock.

A while back ago we came upon one of the best “straight off the dock” fish markets while having lunch in Bradenton at The Cortez Kitchen, the Cortez Fish Market. They are located in the same parking lot and the prices are very very reasonable for the fish being so fresh.  We wandered into the market, and in addition to the fish they have a full array of spices.  My husband loves fish and I am constantly trying to think of new ways to cook it for him.  I spotted the lemons and knew that piccata was it. 

I am a personal fan of the recipe “Grouper Piccata” found on page 82 of Capture of Coast.  The recipe is easy and the fish is delicious.  Since then I have made this dish for my mother, my father-in-law, my next door neighbor and everyone has loved it…Hopefully you will too …. :O) Bon Appétit!

Grouper Piccata

  • 1 pound fresh grouper
  • ½ cup all-purpose flour
  • Pinch of salt and pepper
  • 3 tablespoons olive oil
  • 1 egg, beaten
  • ¼ cup white wine
  • Zest and juice from one lemon
  • 1 garlic clove, minced
  • ¼ cup (1/2 stick) butter
  • 3 tablespoons capers
  • Salt and pepper to taste

Preheat the oven to 350 degrees.  Rinse the fish and pat dry.  Mix the flour with a pinch of salt and a pinch of pepper in a shallow dish.  Heat the olive oil in a nonstick skillet over medium heat.  Dip the fish in the beaten egg and dredge in the flour mixture to coat.  Place in the skillet.  Sear for 1 to 2 minutes on each side until golden brown.  Place the fish on a baking sheet, reserving the drippings in the skillet.  Bake for 5 to 7 minutes or until the fish is nearly cooked through.  Add the wine, lemon zest, lemon juice and garlic to the reserved drippings in the skillet.  Simmer until the mixture is reduced by half, stirring constantly.  Stir in the butter and capers.  Heat until the butter melts, stirring constantly.  Return the fish to the skillet.  Cook for 2 to 3 minutes or until the fish flakes easily.  Sprinkle with salt and pepper to taste.  Place the fish on two serving plates and spoon the sauce over the top.

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April 29, 2011 · 7:35 pm

Wk 43 – Annie Laurie’s Potato Salad

Annie Laurie’s Potato Salad 

2 pounds medium Idaho potatoes

1 large sweet onion, finely chopped

3 tablespoons wine vinegar

2 teaspoons salt

1 cup of mayonnaise

Boil unpeeled potatoes in unsalted water.  While potatoes are cooking soak chopped onion in the vinegar.  When potatoes are done, cool slightly and peel, then cut in slices and cut the slices in half.  Add onion and vinegar mixture to still-warm potatoes.  Sprinkle in the salt and mix in the mayonnaise.

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April 22, 2011 · 1:08 am

Wk 42 – Paper Bag Southern Fried Chicken

Paper Bag Southern Fried Chicken

  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 2 cups flour
  • 1 teaspoon paprika
  • 1 teaspoon ground red pepper
  • 1/4 teaspoon ground thyme
  • 1/2 teaspoon garlic powder
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1 cup Crisco
  • 1-2 pounds of chicken

Heat and melt Crisco in a 3 inch skillet, temperature should be around 350 degrees.

Mix all dry ingredients in a paper bag.

Mix eggs, milk, and water.

Salt and pepper the chicken.  Pour wet mixture over chicken.  Let sit for 5 minutes.  Place chicken in bag and shake until coated.  Place the chicken in hot oil.  Fry turning as chicken browns.  Heavy parts such as breast, thighs, and legs will take 15 to 20 minutes, wings about 10 to 15 minutes.  Drain chicken on paper towels and salt if needed.

 

 

 

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April 15, 2011 · 11:17 pm

Wk 41 – Herb Dip

Herb Dip

·        1 cup sour cream

·        1 8-ounce package cream cheese

·        1 tablespoon chives, chopped

·        1 tablespoon parsley, chopped

·        1 teaspoon each minced onion, tarragon, dill,soy, and curry powder

·        Dash of Worcestershire sauce

·        Dash Tobasco

·        Salt and pepper to taste

·        Enough cream to soften dip

Combine all ingredients and blend well.

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April 8, 2011 · 11:09 pm

Wk 40 – Florida Cookies

This recipe comes from the Gasparilla Cookbook.  You’ll see from the picture above that since I love chocolate, I decided “why not” and added chips to the second batch….  love them!

Florida Cookies

·        ½ cup butter

·        1 cup sugar

·        Rind of 2 oranges, grated

·        1 egg

·        ½ cup orange juice

·        3 cups sifted flour

·        ½ teaspoon cinnamon

·        4 teaspoons baking powder

Cream together butter, sugar, and orange rind.  Gradually add lightly beaten egg, orangejuice, flour, cinnamon and baking powder. When dough is thoroughly mixed drop from a teaspoon onto an ungreasedcookie sheet.  Bake in a 325 degree oven10-12 minutes until light brown.  Yields approximately 6 dozen cookies.

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March 23, 2011 · 11:53 pm

Wk 38 – Blueberry Crumble Cheesecake Bars

Blueberry Crumble Cheesecake Bars

2 cups all-purpose flour

½ cup packed light brown sugar

1 cup (2 sticks) butter

1 cup fresh or frozen blueberries

3 tablespoons water

¼ cup granulated sugar

2 teaspoons fresh lemon juice

1 cup fresh blueberries

16 ounces cream cheese, softened

½ cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup light brown sugar

½ cup quick-cooking oats

½ cup (1 stick) butter, softened

Preheat the oven to 350 degrees.  Mix 2 cups flour and ½ cup brown sugar in a medium bowl.  Cut in 1 cup butter with a pastry blender until crumbly.  Press evenly in a 9×13 inch baking pan lined with foil.  Bake for 15 minutes until light brown.

Combine 1 cup blueberries, the water, ¼ cup granulated sugar and the lemon juice in a small saucepan and mix well.  Cook over medium heat for 10 minutes.  Add 1 cup blueberries.  Cook for 8 minutes, stirring frequently.  Keep warm.

Beat cream cheese and ½ cup granulated sugar at medium speed in a mixing bowl until smooth.  Add the eggs one at a time, beating well after each addition.  Beat in the vanilla.  Pour over the warm crust.

Spoon blueberry mixture evenly over the cream cheese mixture.

Mix 1 cup flour, 1 cup brown sugar, the oats and ½ cup butter in a bowl until crumbly.  Sprinkle over the blueberry layer.  Bake for 30 to 35 minutes or until the filling is set.  Cut into bars.  Serve warm or cold.

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