Bourbon-Molasses Beef Tenderloin

Living along the Bourbon Trail really inspires me to try recipes that include bourbon.  Whether it be bourbon spiked whipped cream, or even in a marinade, adding this boozy spirit really adds a special "oomph" to a dish.  I use bourbon in sweet and savory dishes because I don't discriminate. :) 

This bourbon-molasses marinated beef dish also adds another local flavor, molasses.  Sometimes referred to as sorghum, molasses is thick and rich and heightens the flavor of the bourbon (or is it the other way around?).  Regardless, this pairs perfectly with beef.  I actually used a chuck roast this time around, so if you don't have a tenderloin, feel free to use this marinade with steaks or roasts (reduce marinade by half for steaks).  Definitely make sure to give this marinade time to work its magic.  I would recommend marinating your beef overnight.

Enjoy this dish inspired from my homeland!

Bourbon-Molasses Beef Tenderloin

1 1/2 cups molasses
6 tablespoons balsamic vinegar
1/4 cup bourbon
1 1/2 tablespoons black pepper
1 tablespoon minced garlic, about 3 cloves
1 1/2 tablespoons shallot, minced
1 1/2 teaspoons fresh ginger, minced
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1 beef tenderloin (3 1/2 to 4 lbs)
Salt


Directions:


In a medium bowl, mix together molasses, vinegar, bourbon, black pepper, garlic, shallot, ginger, thyme, and red pepper flakes.   Add marinade to a large baking dish or large ziplock bag.  Rinse meat and pat dry.  Add meat to marinade and turn to coat.  Cover, or close bag, and chill (turning meat occasionally) at least 4 hours or up to 1 day.


Lift beef from marinade, discard marinade.  Set beef on a rack in a foil-lined 12x15 roasting pan, or a baking pan.   Sprinkle with salt.


Bake at 400 degrees until internal temperature reaches 145 degrees, about 55 minutes.  Transfer to a platter and let beef rest for about 10 minutes.


To serve, slice 1/4 to 1 inch thick.  Add salt and pepper to taste.


Source:  adapted from Sunset Magazine, recipe by Chef Jonathon Gillespie

Ultimate Blondies

While I was cruising the baking aisle at my local grocery store my eye spotted butterscotch baking chips.  I usually go straight for the chocolate chips when in this part of the aisle and then push on.  However, having not used butterscotch chips much in my baking, I was intrigued.  Into my cart they went.  I'm not sure why I don't use butterscotch chips much, because I do love butterscotch.  I've been known to eat my share of butterscotch pudding, butterscotch pie, and butterscotch candies.  But now that I had these butterscotch chips, I needed a recipe.  I started browsing around and this particular recipe caught my eye.  The ingredients almost convinced me that this was the recipe to try, but when I saw that it was by Dorie Greenspan, I was sold.  She hardly ever lets me down!

If you love brownies, but are looking for something a little different, definitely try this recipe.  No one component is overpowering, but rather everything just melds together very nicely.  Yum. :)

Ultimate Brownies

2 cups all-purpose flour

3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
1 1/2 cups packed brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup chopped pecans
1 cup sweetened coconut


Directions:
Center a rack in the oven and preheat oven to 325. Butter a 9 x 13 pan.


Whisk together the flour, baking powder, baking soda, and salt.


Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy, about 3-5 minutes. Add both sugars and beat for another 3 minutes, or until well incorporated. Add the eggs 1 by 1, beating for 1 minute after each addition, then beat in vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chips, nuts, and coconut. Scrape the batter into the buttered pan and use the spatula to even the top as best as you can.


Bake for 40 minutes, or until a knife inserted into the center of the blondies come out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack to cool for about 15 minutes before turning the blondies out onto another rack. Invert onto a rack and cool the blondies to room temperature right side up.


Cut into 32 bars, each roughly 2 1/4 x 2 1/2 inches.


Source:  adapted from Baking: My Home to Yours, by Dorie Greenspan

Loaded Vegetable and Chipotle Quesadillas

One thing I love is having a freezer full of meat.  It's about as good as having a tank full of gas, a clean house, a grocery store trip completed, or folded laundry.  My only problem is that I always forget to thaw out what I need ahead of time.  That leads me to creating vegetable entrees on the spot when dinner time rolls around.  These quesadillas came about from one of those desperate times.  But there is nothing thrown together about the taste!

I started out brainstorming all of my pantry items.  Tortillas - check, peppers and mushrooms - check, refried beans - check, zucchini - why not, how about cheese - check, and sour cream - check and check.  Ok, we're looking good for loaded quesadillas.  What else do I have?  Avocado - yum.  Ah, left over chipotle peppers in adobo, perfection.  So I went to work.  This dish came together quickly, included lots of veggies, and was packed full of flavor.   I had to blog it quickly so I wouldn't forgot how I made it because it will definitely be on the menu again!  (Probably when I forget to thaw out some meat!)

Loaded Vegetable and Chipotle Quesadillas

2 tablespoons olive oil

1 red bell pepper, julienned

1 zucchini, cut in half lengthwise then sliced thinly

Salt and pepper

2 small green onions, white and light green parts chopped

1 small package of button mushrooms, sliced

1 chipotle pepper in adobo sauce, minced

1 1/2 teaspoons of adobo sauce

1 can traditional refried beans (or make your own), heated thoroughly

Tortillas

Sharp cheddar cheese, grated

Sour cream

Avocado, sliced

Directions:

Heat skillet to medium high heat.  Add olive oil to the pan and when hot add red bell peppers and zucchini.  Season lightly with salt and pepper.  Saute until peppers begin to become tender, add mushroom and green peppers, and season lightly with salt.  When mushrooms begin to become tender, add chipotle pepper and adobo sauce.  Heat throughly.

In a clean skillet, place tortilla and spread with refried beans, add heaping amount of vegetables and sprinkle with cheese.  Allow to heat until the cheese starts to melt, fold tortillas over to make a half-moon.  Heat until golden brown and flip over.  Once remaining side is golden, remove to a plate.  Finish plating with sour cream and sliced avocado.

Source:  Original recipe

Mahi Mahi with Avocado Salsa

Lately, I've been trying to add more fish and vegetables into our family's diet.  I've been on the prowl for simple weeknight meals that fit the bill for being tasty and nutritious.  I watch the Dr. Oz show on occasion and noticed that they oftentimes recommend recipes and post them on their website.  I thought I'd start my search there.  This was the first recipe that I tried and I'm pleased to say that I am very impressed!

The lemon in the salsa goes perfectly with the fish and really ties it all together.  I have also substituted the red onion for scallions, added minced garlic, and included salt and pepper.  I also added salt and pepper to the fish before broiling.  Overall this is a quick and excellent dish!  Oh yeah, and healthy.  :)

Mahi Mahi with Avocado Salsa

4 (6oz to 8oz) Mahi Mahi fillets

1 tablespoon olive oil

Salt and pepper

2 cups ripe avocado, peeled and diced

1/2 cup red onion, finely diced

1 cup tomatoes, peeled and seeded

2 tablespoons olive oil

1 tablespoon lemon juice

1/2 cup cilantro leaves, finely chopped

Salt and pepper

Directions:

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper, place fish on baking sheet and brush with olive oil.  Sprinkle with salt and pepper.  Bake until fish is flaky and registers 140-145 degrees internally.

While fish is baking, prepare avocado salsa by mixing together remaining ingredients.

Serve with 3 tablespoons of salsa per fish fillet.

Easy breezy!

Source:  Dr Oz

The "Baked" Brownie

I was only able to get this one solitary photo of these brownies before my camera battery died.  My plan was to charge the battery and take more photos.  One problem though, there weren't any left!  My family devoured these brownies!  These are very good brownies if you are a fudgy brownie person.  If you like your brownies more on the cake-like side, you will probably want to pass.  I kind of bat for both teams so I did enjoyed these brownies.  

This recipe comes from a cookbook by the Baked bakery in New York City and has received several awards.  They are definitely worth a try!  These are my husband's new favorite brownie.  Although my single photo does not do them justice!

The Baked Brownie

1 1/4 cups all-purpose flour

1 teaspoon salt

2 tablespoons dark unsweetened cocoa

11 ounces dark chocolate (60% or 72% cacao), coarsely chopped

1 cup (2 sticks) unsalted butter, cut into 1-inch pieces

1 teaspoon instant espresso powder

1 1/2 cups granulated sugar

1/2 cup firmly packed light brown sugar

5 large eggs, room temperature

2 teaspoons pure vanilla extract

Directions:

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9-by-13-inch baking pan.
2. In a medium bowl, whisk together the flour, salt, and cocoa powder; set aside.
3. In a large bowl set over simmering water, stir together chocolate, butter, and instant espresso powder until completely melted and smooth. Keeping the bowl over the water, turn off the heat and add the sugars. Whisk until completely combined. Remove the bowl from the pan and cool to room temperature.
4. Once the chocolate mixture is cool, add 3 eggs and whisk until combined. Add the remaining two eggs and whisk until combined. Add the vanilla; stir until combined. Be sure not to overbeat the batter at this stage or your brownies will be cakey.
5. Sprinkle the flour mixture over the chocolate mixture. Using a spatula, fold the flour mixture into the chocolate until just combined. (a bit of the flour mixture should still be visible).
6. Pour the batter into the prepared pan and smooth the top. Bake, rotating the pan halfway through baking time, in the center of the oven for 27-30 minutes until a toothpick inserted into the center of the brownies comes out with a few moist crumbs clinging to it. Place the pan on a wire rack and let the brownies cool completely. Cut into squares and serve.

Source: Baked: New Frontiers In Baking

Dutch Baby - German Pancake

Words can't describe how happy I am to have found this style of pancake!  Not only is it beautiful coming out of the oven, but it's so light and delicious.  Dare I say that it trumps the traditional pancake in my book?  Is that blasphemous?  haha.  What is even better is that this recipe comes from Cooking Light magazine and is greatly reduced in calories and fat.  But from what I'm tasting, you will hear no complaints from me!

My preference is to eat this pancake with a sprinkle of powdered sugar and a squeeze of fresh lemon juice.  Ahhh!!   But traditionalists can also enjoy it with good ole maple syrup or berries and whipped cream.  Yum!

Dutch Baby - German Pancake

* this recipes makes TWO 9-inch Dutch Babies

1 cup of flour

1 tablespoon sugar

1 cup skim milk (I used whole)

2 teaspoons vegetable oil

2 teaspoons vanilla

2 egg whites, at room temperature, lightly beaten

cooking spray

3 tablespoons powdered sugar

1 lemon

Directions:

Preheat oven to 425 degrees.

Combine flour and sugar in a bowl and set aside.  Using a whisk, combine all wet ingredients.  Add wet ingredients to dry ingredients and whisk well.  Spray two pie plates with cooking spray, or cast iron skillets.   Bake at 425 degrees for 20 minutes.  Reduce heat to 350 degrees for 3 additional minutes.  Remove when pancake is puffed and golden.  (It will deflate when removed from heat).

Sprinkle with fresh squeezed lemon juice and powdered sugar.

Source:  Cooking Light Magazine

Light as Air Whipped Frosting

This frosting recipe is perfect for those times that you're not in the mood for heavy buttercream.  And it will most definitely satisfy that person in your life who isn't a "frosting person" (I never trust those people...haha!).  The texture is very much like whipped cream.  Very light but very satisfying.  This frosting goes GREAT with chocolate cake.  For my favorite chocolate cake recipe, check out this Perfectly Chocolate Cake.

Just a couple of notes on this frosting.

- It's best enjoyed within the same day

- It's not a terribly stable frosting, so best to keep it out of the heat/outdoors

- If it looks like the frosting isn't going to come together, keep whipping (and try a higher speed).

-Store at room temperature

Light as Air Whipped Frosting

5 tablespoons flour

1 cup of milk

1 teaspoon vanilla

1 cup (2 sticks) butter, at room temperature

1 cup granulated sugar

Directions:

In a small saucepan, whisk together flour and milk, over medium heat.  Stir constantly until it thickens.  It will be thick like brownie mix.  Remove from heat and cool to room temperature.  This is important!  Make sure it's cool before moving to next step.

Stir vanilla into the flour/milk mixture.  Cream together butter and sugar until light and fluffy.  A good 3-5 minutes will usually ensure that the sugar loses its grit.   Now add the flour/milk/vanilla mixture and beat.  If it looks separated, keep beating!  It's ready when it resembles whipped cream.  

Source:  Tasty Kitchen

NY Style Cheesecake with Glazed Strawberries

I haven't met anyone who doesn't love cheesecake!  So for one of my favorite holidays, Valentine's Day, I decided to create this delicious glazed strawberry cheesecake.  Because strawberries and Valentine's Day just go together.  :)  

This cheesecake is a GORGEOUS show-stopper.  And not only is it beautiful but is tastes delicious!  It has an excellent texture and flavor while also producing a really tall cheesecake when baked in a 9-inch springform pan.  The strawberry glaze is perfect and any leftovers could definitely be enjoyed as "preserves" on toast the next morning.  This cheesecake is a homerun and would be a welcomed guest at any event, any time of year!  It would be perfect for not only Valentine's Day, but also as a fresh treat for Easter or Memorial Day, a cool smooth dessert for Independence Day, an end of summer throwback at Labor Day, or stunningly festive at Christmas.   I plan to enjoy it all year round. :)

Enjoy!

New York Style Cheesecake

For the crust:

5 tablespoons unsalted butter, melted, plus 1 tablespoon melted unsalted butter for greasing the pan

8 whole graham crackers (4 oz), broken into rough pieces and processed in a food processor to fine even crumbs

1 tablespoon sugar

For the filling:

5 (8 oz) packages of cream cheese, at room temperature

1/8 tsp salt

1 1/2 cups (10.5 oz) sugar

1/3 cup sour cream

2 tsp juice from 1 lemon

2 tsp vanilla extract

2 large egg yolks, at room temperature

6 large eggs, at room temperature

Directions:

-For the crust: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees.
-Brush the bottom and sides of a 9-inch springform pan with 1/2 Tbsp of the melted butter.
-Combine the graham cracker crumbs and sugar in a medium bowl; add 5 Tbsp of the melted butter and toss with a fork until evenly moistened.
-Empty the crumbs into the springform pan and press evenly into the pan bottom, using a tsp to press the crumbs neatly into the corner of the pan.
-Bake until fragrant and beginning to brown around the edges, about 13 mins.
-Cool on a wire rack while making the filling.
-For the cheesecake filling: Increase the oven temperature to 500 degrees. 

-Begin boiling water in a medium saucepan for the water bath.  The water needs to be enough to come up halfway on the side of your springform pan.
-In the bowl of a standing mixer, beat the cream cheese at medium-low speed to break up and soften it slightly, about 1 min.
-Scrape the beater and the bottom and sides of the bowl well with a rubber spatula; add the salt and about half of the sugar and beat at medium-low speed until combined, about 1 min.
-Scrape the bowl; beat in the remaining sugar until combined, about 1 min.
-Scrape the bowl; add the sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 min.
-Scrape the bowl; add the egg yolks and beat at medium-low speed until thoroughly combined, about 1 min.
-Scrape the bowl; add the remaining eggs 2 at a time, beating until thoroughly combined, about 1 min, scraping the bowl between additions.
-Brush the sides of the springform pan with the remaining melted butter and line the sides of the pan with parchment cut to fit, and brush again with butter.

-Wrap the bottom of the outside of your springform pan, and halfway up the sides, with aluminum foil that has been doubled.  This will keep the water from your water bath from entering the bottom of your springform. 

-Set the springform pan in a rimmed roasting pan.

-Pour the filling into the cooled crust

- Pour boiling water halfway up the side of the springform pan (wrapped in foil).

- Place roasting pan in oven and bake 10 mins; without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until the cheesecake reads about 150 degrees on an instant-read thermometer inserted in the center, about 1  1/2 hours. 

-Turn off oven and leave ajar using a wooden spoon to hold open.  Allow warm air from oven to dissipate slowly to avoid cracks in your cheesecake.   This will take several minutes.
-Transfer the cake to a wire rack and cool until barely warm, 2 1/2 to 3 hours. 
-Run a paring knife between the cake and the springform pan sides. 
-Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (The cheesecake can be refrigerated up to 4 days.)
-To unmold the cheesecake, remove the sides of the pan. 
-Slide a thin metal spatula between the crust and the bottom of the pan to loosen, then slide the cake onto a serving plate. 

Glazed Strawberries

1 1/2 (16 oz) packages of fresh strawberries, hulled
1/4 cup sugar
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
2 teaspoons cold water


Directions:
Arrange 1 box of strawberries, pointed ends up, on top of cheesecake.  Slice remaining berries and place into a medium saucepan.  Add sugar and lemon juice and bring to a boil over medium heat.  Dissolve cornstarch in 2 tsp of water.  Stir cornstarch into berry mixture and cook, stirring, about 1 minute.  Mixture will be thickened.  Strain mixture, using a fine mesh strainer, over a bowl, pressing on solids.  Discard solids, and allow glaze to throughly cool.  Brush glaze on strawberries and refrigerate for 1 hour before serving.


Source:  Cheesecake adapted from Baking Illustrated, Glaze from Myrecipes.com

Balsamic Marinated Steaks

Marinades are a quick and excellent way to change up the flavor of your meats.  And as an added bonus, many of them do a bit of tenderizing to boot.  This marinade is one of my top two that I use on a regular basis.  It is so good and a flavor combination that will be enjoyed by many.  Pair this marinade with a nice cut of meat and you will not be disappointed!

Balsamic Marinated Steaks

4 steaks of your choice (I prefer Ribeye or NY Strip), about 3 lbs

1/4 cup balsamic vinegar

1/4 cup red wine vinegar

1 tablespoon olive oil

1 tablespoon honey

Juice of 1/2 an orange or 1 clementine

1 clove of garlic, minced

1 teaspoon dried minced onion

1 teaspoon kosher salt

1 teaspoon dried thyme leaves (not ground, it will be too overpowering)

1/2 teaspoon black pepper

Directions

Combine all ingredients in a gallon zip lock bag, except for the steaks.  Squish to mix. Add steaks and turn to coat.  If your steaks are too big to all fit in one bag, divide evenly into two bags.

Refrigerate for 3 to 12 hours.

When ready to prepare, remove from the fridge and lay on the counter for a few minutes to knock off the chill.  

Prepare steaks either on the grill or in a skillet using olive oil and butter over medium high heat.  Remove when internal temperature reaches 145 degrees.  Allow steaks to rest for 10 minutes.  Cut steaks against the grain and serve!

Source:  adapted from Good Things Catered

Coconut Curry Chicken

Around my house this dish is affectionately referred to as "the Curry of Life".  And if you happen to be a Naruto fan you'll catch that reference.  Otherwise, this is one of those dishes that I know I can whip together on a weeknight without thinking about an actual "recipe".  I've made this so many times, and with so many variations, that it's become second nature.  In fact, I will do something a little non-traditional and give you a base recipe with some options for mixing things up.  I hope you enjoy!  Just remember to keep your pantry stocked with a can of coconut milk, crushed or diced tomatoes, and a small can of tomato sauce and you'll have your weeknight quick fix too!

Coconut Curry Chicken

Base recipe:

3 chicken breasts

2 tablespoons olive oil

2 garlic cloves, minced or crushed

1 onion, diced

1 green bell pepper, diced

1 can of coconut milk (not lite)

1 (14 oz) can crushed or petite diced tomatoes

1 (8 oz) can tomato sauce

3 tablespoons curry powder

1 teaspoon sugar

Salt and pepper

Jasmine rice

Variations to taste:

red pepper flakes

ginger, cloves, or nutmeg

jalapeño

additional sugar to balance heat

Directions

Prepare rice and set aside.

Use a paper towel to remove excess moisture on chicken.  Sprinkle with salt and pepper.  Heat olive oil in a deep skillet over medium to medium high heat.  Add chicken and cook, turning to cook both sides, until internal temperature reaches 165 degrees.  Remove from pan and set aside.

Add garlic, onions, and bell pepper to skillet (adding more olive oil if necessary).  Cook until onions are translucent.  Add crushed tomatoes, tomato sauce, coconut milk, curry, sugar, and a few dashes of salt and pepper.   Add any variations to your taste.  Cook until well heated.   Taste and adjust seasonings to your taste.  If mixture reduces too much and is too thick, add small amount of water.  Slice chicken into cubes and add to curry mixture.  Allow chicken to reheat.  

Serve over rice.

Source:  original recipe

Simply Delicious Plum Tartlets

When I saw a delicious looking container of plums at my grocery store I knew they were destined for greatness!   I wanted to choose a recipe that really showcased the natural flavor of the plum in a fresh and simple way.  And this dish is it!  

This recipe is extremely versatile and I will definitely be trying it out with different stone fruits, especially peaches and nectarines.  And I also believe that using pear in this tart would be scrumptious! Another important note is that the tart dough can be used for many recipes besides fruit tarts.  Another favorite way of mine to use this tart dough is for tarte noire, chocolate ganache tarts.   You can even make these tart shells ahead and freeze them, then your dessert will be a breeze to finish up!

Plum Tartlets

makes 6 mini tarts or one 9 inch tart

Tart Dough:

1 1/2 cups all-purpose flour

1/2 cup powdered sugar

1/4 teaspoon salt

1 stick plus 1 tablespoon (9 tablespoons) very cold unsalted butter, cut into small pieces

1 large egg yolk

Filling:

6 medium plums, unpeeled, sliced thinly

2 tablespoons flour

3 egg yolk

3 tablespoons milk

4 tablespoons brown sugar, divided

Directions:

To make the tart dough, add flour, powdered sugar, and salt to a food processor.  Pulse to combine.  Scatter butter over dry ingredients and pulse until the butter is coarsely cut in.  There may be pieces of butter that are no bigger than a pea.  Next, stir egg yolk to break it up, then add a little at a time, pulsing between each addition.  Then, using long pulses, combine until the mixture goes from looking granular to forming curds and clumps.  The dough should stick together when pressed between your fingers.  Next, turn dough out on your work surface and give a quick knead to incorporate any dry ingredients that may have escaped mixing.

Butter all sides of your mini tart pans or one 9-inch tart pan.  Press dough evenly on the bottom and up the sides of the pans.  You may have a little extra dough left over.  Next, freeze tarts for at least 30 minutes.  Meanwhile, preheat oven to 375 degrees.

To bake, butter the shiny side of a piece of aluminum foil and fit, buttered side down, tightly to the crust.  Place the tart pan on a baking sheet and bake in the oven for about 25 to 30 minutes for a 9-inch tart, or around 8-12 minutes for mini tarts.  Check frequently because the crust can go from light colored to overdone in a flash.  You will want the crust to be firm and golden brown.  When golden brown, remove tart from the oven and remove foil.  If crust has puffed a bit, take the back of a spoon and gently press down.  You're done and ready to fill the crust!  *Note:  if immediately filling with a mixture that requires baking, remove from the oven once crust is set but not completely golden.  This is a par-bake and will keep the crust from browning too much with the 2nd bake.

Storing:  Well wrapped, unbaked, dough can be kept in the fridge for up to 5 days, or frozen up to 2 months.  Fully baked crusts can be stored in the freezer for up to 2 months.  Unbaked shells, left in their pans, can be stored for up to 2 months and then baked directly from the freezer.  Add about 5 minutes to baking time.

To make the Plum Tart Filling:

Preheat oven to 325 degrees.

Arrange plum slices in bottom of baked crusts (1 plum per mini tart).  In another bowl, combine egg yolks, milk, and 2 tablespoons of brown sugar.  Spoon mixture over plums (dividing equally if using mini tarts).  

Next, sprinkle remaining brown sugar (2 tablespoons for 9-inch tart, or 1 teaspoon per mini tart) over the top.

Bake 20-25 minutes, or until knife inserted near center comes out clean.  Serve with ice cream, or whipped cream.

Source:  Tart Dough:  Dorie Greenspan,  Baking: From My Home to Yours,  Plum Filling:  Taste of Home

Spiced Lemon Chicken with Raisins

How could Above My Raisins not have a recipe using Raisins?   ha!   Well, let's change that!  I must admit, I don't normally associate raisins with savory dishes, but this really works!  The raisins are the star of this dish and plump up nicely to add a really fantastic burst of flavor.  The lemon does have a predominant taste in this recipe but the cumin, garlic, and raisins just round everything out nicely.  And on the plus side, this recipe is actually pretty healthy.  This dish is chock full of vitamin A from the carrots, lean protein, and lots of vitamin B3 from the raisins, not to mention the health benefits from garlic and using olive oil as the healthy "fat".  My family couldn't get enough of this dish!!

Spiced Lemon Chicken with Raisins

3 to 4 boneless, skinless chicken breasts

1 1/2 tablespoons olive oil

2 large cloves of garlic, minced

2 teaspoons cumin

1/4 cup fresh lemon juice

2 teaspoons lemon zest

2 cups thinly sliced carrots, on the diagonal

1/2 cup raisins

3 tablespoons fresh parsley, minced

3 cups, hot cooked long grain rice or brown rice

Salt and pepper

Directions

To prepare chicken, begin by heating olive oil on medium high heat in a large skillet.  Once hot, add garlic and cumin and cook until fragrant, about 2 minutes.  Season chicken with salt and pepper and then add chicken, breast side down, to the pan and cook until lightly browned, about 3 minutes.   Turn over and cook an additional 2-3 minutes until lightly browned.   Add lemon juice, lemon zest, and carrots to the pan, cover and simmer for about 20 minutes. Season with salt and pepper.  Chicken internal temperature for chicken and remove to a clean plate when it reaches 165 degrees.  Cover with foil.  At this point, if carrots are tender, add in raisins and parsley to the pan and cook until raisins plump, about 1 minute.  Add cooked rice and stir to combine.  Remove from heat and serve chicken over rice.

Source:  SunMaid