Archive for May, 2016

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Italian Chicken Tenders with Lemon

May 26, 2016

20160516 Italian Tenders

These chicken tenders come together easily for a quick dinner. Try them on top of a salad or with your favorite side dishes! If you prefer a smoother crust, you can pulse the breadcrumb mixture in your food processor before breading the tenders.

You will need:

  • 1 lb chicken tenders
  • 2 eggs
  • Splash of water
  • 1/2 c breadcrumbs
  • 3/4 c shredded Parmesan
  • 1 t garlic powder
  • 1 T dried basil
  • 1 T dried oregano
  • 1 t paprika
  • Salt and pepper, to taste
  • Olive oil for cooking
  • 1 lemon, cut into wedges

Then you will…

  1. Pound each chicken tender under plastic wrap until roughly 1/2-inch thick
  2. In a large plate with a lip, whisk together the eggs with a splash of water until well combined.
  3. Season the egg wash with salt and pepper and whisk to combine.
  4. In a second large plate, mix the breadcrumbs together with the Parmesan, garlic, basil, oregano, paprika, and desired pepper.
  5. Dip each piece of chicken in the egg wash and then dredge them in the Parmesan-breadcrumb mixture.
  6. Heat several tablespoons of olive oil in a large nonstick skillet over medium heat.
  7. Cook the chicken about 3 minutes on each side, or until cooked through and golden on the outside. You may need to cook them in batches depending on the size of your skillet.
  8. Serve with fresh lemon wedges.
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Grapefruit Curd Tea Cake

May 19, 2016

We get a box of fruit delivered every month. This month’s delivery had some gorgeous grapefruits. Since D and I drink lots of tea, I decided to make an afternoon tea cake that highlighted the yumminess of the grapefruit.

20160509 Grapefruit Cake 03

You will need:

  • 3 grapefruits, zested and juiced (strain out the seeds; you should have roughly 1 cup of juice)
  • 17 T unsalted butter, room temperature and divided
  • 1 1/4 c sugar
  • 2 egg yolks, room temperature
  • 5 eggs, room temperature
  • 1/4 t + pinch of salt, divided
  • 1 lime, juiced
  • 1 t vanilla extract
  • 1 1/2 c flour
  • 2 t baking powder
  • Powdered sugar

Then you will…

  1. In a small saucepan, bring the grapefruit juice to a simmer and reduce until it is about a half cup in volume. Remove from heat.
  2. In a medium heatproof bowl (e.g., metal), cream together 5 tablespoons of the butter with 1/2 cup of the sugar until fluffy and well combined.
  3. Whisk in the egg yolks and two eggs until light and fluffy, about 4 minutes.
  4. Whisk in the pinch of salt and lime juice. It won’t be smooth, which is fine.
  5. Whisk in the grapefruit juice.
  6. Bring a few inches of water to a simmer in a small saucepan. Place the bowl with the grapefruit mixture on top to create a double boiler.
  7. Whisk for about 10 minutes until the sugars dissolve, the mixture smooths out, and it thickens to a pudding-like consistency. This creates the grapefruit curd.
  8. Remove the curd from the heat and whisk in a third of the grapefruit zest. Set the curd aside.
  9. Preheat your oven to 350 degrees. Line the bottom of an 8 or 9-inch springform with parchment paper. Grease the pan and set aside on top of a baking sheet.
  10. In a large mixing bowl, cream together the remaining 12 tablespoons of butter, 3/4 c sugar, and leftover grapefruit zest until well combined and fluffy.
  11. Whisk in half of the grapefruit curd.
  12. Whisk in the remaining three eggs and vanilla until light and fluffy, about 4 minutes.
  13. Whisk in the baking powder, 1/4 teaspoon salt and the flour until well combined.
  14. Spread the batter in the prepared springform.
  15. Top with the remaining curd.
  16. Bake for 30-45 minutes or until a tester in the center comes out clean.
  17. Allow to cool for 10 minutes before removing the cake from the springform and transferring to a wire rack.
  18. Dust with powdered sugar and serve with your favorite tea.

 

  1. 20160509 Grapefruit Cake 01

 

 

 

 

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