Blueberry Lemon Cake

D and I went to see his parents in Mid December.  I was talking to his mother about what I was making for Christmas Dessert (German Chocolate Cheesecake Cake) when she informed me she didn't like Cheesecake.  #&*$! What am I going to make her?  D did some investigating and found out she likes blueberry pie.  Of course, a blueberry pie would have helped our waistlines as neither of us likes it, but I really hate making pies, and D's face seemed to indicate that he wanted no part of that in our house.  So after some research (or googling), I found this recipe.  D said that it sounded good.

It was really easy to make, except the batter was really thick.  The frosting made just enough to cover the cake, so don't keep tasting the frosting or you won't have enough to cover the cake.  Seriously, it made JUST enough.

So the taste?  D's mom said it was good. I thought it tasted like a blueberry muffin with good frosting.  My brother decided it was breakfast cake.  D liked it as well.  Neither D nor I tasted the lemon, but maybe it is the season and they aren't flavorful?  I'm not really sure.

Considering this didn't have my 3 requirements to bake a cake (chocolate, cream cheese or liquor), I thought it was really good.  I need to make it in the spring or summer to test out the lemon.

Photo by ALB

Blueberry Lemon Cake

Source: "Alice's Tea Cup" - Blueberry Lemon Cake printed by NY Daily News
Makes one 8-inch, 3-layer cake (I used 3 9-inch pans, and they were just thinner layers.

Ingredients
3 1/3 cups all-purpose flour
1/2 teaspoon kosher salt (used regular salt, because Kosher salt didn't go through the sifter)
1/2 teaspoon baking powder

1/2 teaspoon baking soda
1 1/2 sticks (3/4 cup) unsalted butter, at room temperature (used salted)
2 cups sugar
1/3 cup freshly squeezed lemon juice (mixed fresh and bottled)
1 teaspoon freshly grated lemon zest
4 eggs
1 cup plus 2 tablespoons buttermilk
2 1/2 cups blueberries (used ~3 cups frozen, that were partially thawed)

The Yummiest Buttercream Frosting
2 sticks (1 cup) unsalted butter, at room temperature (used salted)
1 pound confectioners' sugar
2 tablespoons whole milk, at room temperature (was cold)
1/2 teaspoon pure vanilla extract

Instructions
1. To make the cake, preheat oven to 350 degrees, and lightly butter and flour three 8-inch round nonstick cake pans. In a medium mixing bowl, sift the flour, salt, baking powder and baking soda together.

2. In a large bowl, use a mixer to cream the butter and sugar. Add the lemon juice and zest, and mix until smooth. Add the eggs, mixing them in one at a time until fully combined. With the mixer set to the lowest speed, alternate adding the dry mixture and the buttermilk, and mix until the batter is smooth, scraping the bowl down occasionally. Use a spatula to gently fold in the blueberries.  (The batter was really thick, and I had to use the spatula to even out the batter)

3. Fill the three cake pans evenly with batter and bake 20 to 25 minutes, or until a toothpick stuck into the center comes out clean. (I rotated the cakes at 11:30 minutes and cooked another 11:30). Set aside on a wire rack to cool completely before removing from the pans.

4. To build the cake, spread some of the frosting over the layers, and stack the layers; then frost the sides of the cake.

For Yummiest Buttercream Frosting

With a mixer on medium speed, cream the butter in a large mixing bowl. Reduce the speed to low and add the confectioners' sugar a little bit at a time, alternating with splashes of the milk and the vanilla. Mix until the frosting is smooth.

Black Bean Soup with Chorizo and Lime

So Cooking Light emailed this recipe last week, I think.  I looked at the ingredients, and we had the majority of them except for the Spanish Chorizo and Cilantro.  Now, knowing our grocery store, I knew Spanish Chorizo was not going to be had. I also noticed Mexican Chorizo would taste fine with this, and easy to get.

D made it. It was easy he said.  It was similar to the Black Bean-Tomato Soup with Cilantro-Lime Cream, but he said easier.

It was flavorful and spicy.  I would have again.

Black Bean Soup with Chorizo and Lime

Photo by ALB

Smoky chorizo and bright lime add depth to a soup made quick with canned beans.
Yield: Serves 4

Ingredients
2 teaspoons olive oil, divided
3 ounces Spanish chorizo, quartered lengthwise and cut into 1/2-inch pieces (used Mexican chorizo)
1 cup chopped onion
1 cup chopped red bell pepper (used green)
2 teaspoons chopped fresh oregano
2 teaspoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/4 teaspoon salt
2 cups unsalted chicken stock (such as Swanson)
2 (15-ounce) cans unsalted black beans, rinsed, drained, and coarsely mashed
1 tablespoon fresh lime juice
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro

Preparation
1. Heat a large saucepan over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add chorizo; cook 3 minutes, stirring occasionally. Remove chorizo from pan (do not wipe pan). Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Stir in oregano and next 4 ingredients (through salt); cook 30 seconds. Stir in stock and beans. Bring to a boil; reduce heat, and simmer 3 minutes. Stir in cooked chorizo and juice. Ladle 1 1/4 cups soup into each of 4 bowls; top each serving with 1 tablespoon sour cream and 1 tablespoon cilantro.

Nutritional Information
Calories: 287; Fat: 12.5g; Saturated fat: 4.6g; Monounsaturated fat: 5.6g; Polyunsaturated fat: 1g; Protein: 16.4g; Carbohydrate: 27.1g; Fiber: 7.7g; Cholesterol: 27mg; Iron: 2.8mg; Sodium: 514mg; Calcium: 119mg

Cooking Light DECEMBER 2013

Crockpot Mashed Potatoes

So I think my friend NCBeaches told me about this recipe. If she didn't, I will give her credit for telling me about the Slow Roasted Italian.

Anyway, back to the potatoes. I have made mashed potatoes in the crockpot for holidays before and honestly it works so well. You have no one in the Meat Preparer's way because potatoes seem to have to be made at the last minute so they aren't cold. I was going to make these (because honestly I don't remember how I made the potatoes I made previously and it was before I started this blog), but I have a leg injury at the moment so D made them.

We halved the recipe, and there was still leftovers after 4 adults ate. They had a good garlic taste (I assume D added more), and more importantly, they were HOT!

When asking D about the ease, he said they were quite possibly the easiest mashed potatoes he ever made. He said if you wanted to get fancy to either change the cream cheese to flavored cream cheese or something like Camembert or Brie.

We'll have again.

Crockpot Mashed Potatoes

Mashed Potatoes in foreground- Photo by ALB

Recipe by The Slow Roasted Italian
SERVES 12 | ACTIVE TIME 20 Min | TOTAL TIME 3 Hours 20 Minutes

Ingredients
1 stick (1/2 cup) unsalted butter, softened (used salted)
5 pounds red potatoes, washed and cut into 1/2" pieces
1 cup heavy cream
1 cup milk
8 ounces cream cheese (used light)
1/2 cup sour cream (used light)
1 teaspoon finely minced garlic (3-4 cloves)
1-2 teaspoons kosher salt (to taste)
1 teaspoon fresh ground black pepper

Preparation
Butter inside of crock with butter and leave remaining butter on the bottom of the dish. Add potatoes and cover. Cook on high 3 hours or 5-6 hours on low.

Remove cover, once potatoes are fork tender (meaning they break apart when you put a fork into a potato), add milk and cream. Mash with potato masher until desired consistency is reached. Add remaining ingredients and stir to combine.

Serve and enjoy!

CHILI CHEESE BLACK BEAN DIP

So I said previously that D and I had been sick with food poisoning or something the week before Thanksgiving.  Although we know it didn't cause it, the last meal we had included sausage, so we wanted no part of sausage.

Now my brother is the Dip King, and usually we all joyfully welcome sausage to any meal. However, this year, no.  So Bro and I looked and found 3 recipes and D picked this of those.

I assume this was easy because Bro was in our kitchen and needed no help (you know how not being in your own kitchen is).

The result was delicious.   It wasn't until we got about half way through that we finally figured out it would be awesome atop of hot dogs, but we had none (and then is when I remembered to get a picture).  So we continued to demolish this with tortilla chips.  I'd have this again.

CHILI CHEESE BLACK BEAN DIP

Photo by ALB

From Pinch of Yum 
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 24 (or 4)

INGREDIENTS
3 cups prepared chili, or 2 cans (like Hormel)
1 block cream cheese (I used light)
3 oz. Velveeta cheese
1 can black beans
chili powder, cumin, or cayenne to taste
cilantro for topping (didn't use)
tortilla chips for dipping

INSTRUCTIONS
In microwaveable safe bowl (or a Dutch Oven on the stove), melt first 3 ingredients. Stir well until blended together. Add black beans and seasoning, if desired. Transfer to a mini-crocvkpot for serving. Serve with cilantro and chips!

Pecan Pie Cheesecake

Thanksgiving!  As usual, a holiday in our house that is not traditional.  I'm allergic to turkey, and neither D nor I like ham.  So we usually have unusual meals.  Christmas falls into this category too.  We have had Pastitsio, Tacos, Jambalaya, Sausage, and other oddities.  This year, I decided I wanted a traditional Thanksgiving.  However, D and I both got some weird food poisoning that lasted an entire week, and by the time Sunday before Thanksgiving rolled around, thinking about food was not a priority (I may have told my brother we not even have it).

So back to traditional Thanksgiving.  Our menu got abbreviated, but I REALLY wanted pecan pie.   Then I remembered my dad had asked about cheesecake in August when I saw him.  He doesn't usually ask for anything on the menus (my brother, D, and I plan the menus), so I felt obliged.  And then I remembered I found a recipe that would satisfy my dad and me.  PECAN PIE CHEESECAKE.

First, it was SIMPLE to make, provided you have a food processor.  The recipe was from Heidi's So-Called Life. This was only going to be my 2nd attempt at a cheesecake, and they still intimidate me.  However, she took into consideration everything.

Just make it.

Photo by ALB

Pecan Pie Cheesecake

From Heidi's So-Called Life
Servings: 1-10 depending on what size piece you cut

Ingredients
Crust:
1 ¾ cups vanilla wafer crumbs

Photo by ALB

¼ cup firmly packed brown sugar
⅓ cup butter, melted

Pecan Filling:
1 cup sugar
⅔ cup dark corn syrup
⅓ cup butter, melted
2 eggs
1 ½ cups chopped pecans
1 teaspoon vanilla extract

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened (used low-fat, because I find it creamier)
1 ¼ cups firmly packed brown sugar
2 tablespoons all-purpose flour
4 eggs
⅔ cup heavy whipping cream
1 teaspoon vanilla extract

Directions
Crust:
Preheat oven to 350°. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9″ springform pan. Bake for 6 minutes. Set aside to cool.

Pecan Filling:
Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.

Photo by ALB

Cheesecake Filling:
Reduce oven to 325°. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour. Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours before serving.

Photo by ALB

The IMPORTANT Part from Heidi's So-Called Life 
I always end up having a mushy crust whenever I try to do a water bath for my cheesecakes - I guess I just don't wrap the pan well enough in foil. This time I had a Pyrex dish filled with very hot water on the bottom rack while the cheesecake baked on the top rack, and I did not have a single crack!
(ALB's note- It worked. I had 1 small crack compared to my first cheesecake that had a huge one across the middle!)

Photo by ALB

So good that I had a slice for breakfast on Friday!

Photo by ALB

Chicken with Honey-Beer Sauce

So I liked this recipe because it was fast.  I assume it was easy, since they usually go hand-in-hand. D made it.

I would have again.  We had with Roasted Parmesan Rosemary Potatoes.

Chicken with Honey-Beer Sauce

Photo by ALB

Yield: Serves 4 (serving size: 1 breast half and 2 tablespoons sauce)
Cost Per Serving:$2.36

Ingredients
2 teaspoons canola oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
3 tablespoons thinly sliced shallots
1/2 cup beer (used a Budweiser)
2 tablespoons lower-sodium soy sauce
1 tablespoon whole-grain Dijon mustard
1 tablespoon honey
2 tablespoons fresh flat-leaf parsley leaves

Preparation
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm. Add shallots to pan; cook 1 minute or until translucent. Combine beer and next 3 ingredients (through honey) in a small bowl; stir with a whisk. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until liquid is reduced to 1/2 cup. Return chicken to pan; turn to coat with sauce. Sprinkle evenly with parsley.

Nutritional Information
Calories: 245; Fat: 4.5g; Saturated fat: 0.7g; Monounsaturated fat: 2g; Polyunsaturated fat: 1.1g; Protein: 40g; Carbohydrate: 7.8g; Fiber: 0.2g; Cholesterol: 99mg; Iron: 1.6mg; Sodium: 544mg; Calcium: 27mg

Cooking Light SEPTEMBER 2012

Roasted Parmesan Rosemary Potatoes

Like most roasted potatoes, these smell better than they actually are.  They were good, but I didn't feel they were anything special.  However, unlike usual, I refrained from putting ketchup on them (I put ketchup on most "French Fry-like" potatoes).

I'd still have them again.  We had with Chicken with Beer and Honey.

Roasted Parmesan Rosemary Potatoes

Photo by ALB

Servings: 4
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 55 Minutes

Ingredients
1.50 lb(s), New Red Potato With Skin
3.00 tbsp., Extra Virgin Olive Oil
2.00 tbsp, Cheese - Parmesan, shredded
1.00 tbsp, Spices - Rosemary, fresh
0.25 tsp, Salt - Coarse Kosher
0.25 tsp(s), Spices - Pepper, black

Preparation
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet.

Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.

Nutritional Information
Calories: 221; Total Fat: 11 g; Saturated Fat: 1 g; Monounsaturated Fat: 8 g; Polyunsaturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 2 mg; Sodium: 194 mg; Potassium: 781 mg; Total Carbohydrate: 27 g; Dietary Fiber: 3 g; Sugars: 2 g; Protein: 4 g;