LEMON POUND CAKE - yummy

I made this Lemon Pound Cake yesterday and it was super delicious!!!!  I still have a fridge drawer full of lemons the size of grapefruit which our neighbor gave me from her tree.  So, I will be making it again for sure.  I broke down and bought a lemon juicer (hand) today and a zester to make my job a little easier.

 

• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 eggs, room temp
• 1 cup sugar
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 2 teaspoon lemon extract
• 1/3 cup lemon juice
• 1/2 cup oil
• zest of one lemon

• Glaze:
• 1 cup powdered sugar
• 2 tablespoons whole milk
• 1/2 teaspoon lemon extract

DIRECTIONS

• Preheat oven to 350. Grease and flour a 9 x 5 loaf pan.
• In a large bowl, combine flour, baking soda, baking powder and salt.
• In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.
• Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well.
• Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. (It took an hour in my oven). Remove from oven and pour glaze over it, then cool in pan on a rack.
• Glaze – whisk to combine

CHICKEN MARSALA

Last night we invited our next door neighbors over for a Valentines Dinner and we had a great time. I served a yummy salad, Marsala Chicken and this wonderful Broccoli dish, bread and dipping sauce. She brought a delicious desert. Great evening. If you have never made Chicken Marsala it is very easy and soooo good. Of course it is one of my favorite dishes.

1               cup  all-purpose flour

4               boneless chicken breast -- about 5 oz. each

                  salt and pepper -- sprinkle over chicken breast

 2              tablespoons oil

 2 1/2        ounces bacon (about 3 slices) -- cut in 1" pieces 

  8              ounces  white mushrooms (about 2 cups) -- sliced

  1              medium  garlic clove (about 1 teaspoon) -- minced

 1 1/2         cups  sweet Marsala wine (Florio Sweet Marsala wine)

 1 1/2         tablespoons  juice of 1 small lemon

1. Adjust oven rack to lower-middle position, place large heatproof dinner plate on oven rack, and heat oven to 200 degrees. Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot (you can hold your hand 2 inches above pan surface for 3 to 4 seconds), about 3 minutes. Pat chicken breasts dry. 

Meanwhile, place flour in shallow baking dish or pie plate. Season both sides of chicken cutlets with salt and pepper; working one piece at a time, coat both sides with flour. Lift breast from tapered end and shake to remove excess flour; set aside.

 Add oil to hot skillet and heat until shimmering. Place floured cutlets in single layer in skillet and cook until golden brown, about 3 minutes. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 3 minutes longer. Transfer chicken to heated plate and return plate to oven.

2. Return skillet to low heat and add bacon; sauté, stirring occasionally and scraping pan bottom to loosen browned bits until bacon is brown and crisp, about 4 minutes. With slotted spoon, transfer pancetta to paper towel--lined plate. 

Add mushrooms and increase heat to medium-high; sauté, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes.

 Add garlic and cooked pancetta;  about 1 minute. Off heat, add Marsala; return pan to high heat and simmer vigorously, scraping browned bits from pan bottom, until sauce is slightly syrupy and reduced to about 1 1/4 cups, about 5 minutes.

 Off heat, add lemon juice and any accumulated juices from chicken; Season to taste with salt and pepper, and stir in parsley. Pour sauce over chicken and serve immediately.

 

 

The Best Broccoli EVER Quick & Easy Broccoli Recipe

Author: Natalie - MommyofaMonster.com

A quick and easy recipe for the best broccoli you will ever have! Serve it as a side dish, toss it into some pasta with chicken and eat it like a meal, or if you're like my 6 year old son, eat it as a snack!

Ingredients

·         1 lb fresh or FROZEN broccoli, pieces or florets (if using frozen, just make sure to remove any ice chunks)

·         2-4 tablespoons of Extra Virgin Olive Oil

·         2 (or more!) garlic cloves, thinly sliced

·         ½ teaspoon salt

·         ½ teaspoon pepper

·         ¼ cup Panko bread crumbs

·         2 tablespoons shredded Parmesan Reggiano cheese

·         ⅓ cup grated Parmesan cheese

·         1 lemon, zest and juice

·         3 tablespoons toasted pine nuts

Instructions

1.     Preheat oven to 425 F.

2.     Place the broccoli in a large bowl. Add the olive oil, garlic, salt, and pepper and stir to get the broccoli completely coated. Add in the bread crumbs and shredded Parmesan Reggiano cheese. Stir so everything is well mixed. Transfer to a lightly greased cookie sheet (TIP: Cover the cookie sheet with foil and grease the foil for easy clean up!) Make sure to get all the crumbs out of the bowl and add it to the top...it's the best part!

3.     Roast in the oven for 20 to 25 minutes, until the broccoli and all of the other yumminess is browned. I stir the broccoli up one time after about 15 minutes. Remove from oven.

4.     Next, zest a lemon over the broccoli. Cut the lemon in half and squeeze the lemon juice over the broccoli add the toasted pine nuts and the grated Parmesan cheese.