MAKING COOKING AT HOME EASIER
(Written by Sheila Gail Landgraf)
Tonight's menu features Chicken Carbonara, Baby Spinach Salad and Lemon Blueberry Cake.
Are you ready for a "normal" yet delicious every day meal? This Chicken Carbonara recipe is an old standby recipe that always turns out great. It is very tasty and the Spinach Salad just goes perfect with it.
If you MUST have dessert - you can't beat this "to-die-for" Lemon Blueberry Cake. It is my choice for our oldest daughter's birthday whenever I get to bless her with a cake (she lives too far away) because it is one of her favorites. I've taken to making cupcakes out of the cake recipe, especially for teas and showers, and have always received compliments on them. I like to make minis for those fun and festive occasions.
Enjoy your Monday Menu:
BABY SPINACH SALAD WITH STRAWBERRIES AND TOASTED
ALMONDS
(from The Spark People Cookbook)
Ingredients:
½ cup almonds, slivered
8 cups baby spinach (stems trimmed)
1 tbsp. balsamic vinegar
1 tsp.
Dijon mustard
1 tsp. honey
3 tbsp. Extra-virgin olive oil
2 cups strawberries, quartered
Salt and pepper to taste
Directions:
Directions:
Toast the almonds. Wash and dry the spinach. Place vinegar, mustard and honey into a mixing bowl. Slowly whisk in oil until all is incorporated. Place spinach in a large bowl and add strawberries and almonds. Pour dressing over all and toss to coat. Season with salt and pepper. (This looks very pretty served in small individual crystal bowls.)
CHICKEN
CARBONARA
Ingredients:
¼ cup roasted red peppers
6 slices smoked bacon
1 lb. boneless chicken tenders
½ teaspoon seasoned salt
¼ cup pre-sliced green onions, divided
8 ounce fettuccine pasta
1-15 ounce Alfredo sauce
Directions:
Bring
water to a boil for pasta. Follow the
instructions on the package for preparing pasta. Set pasta aside. Chop red
peppers coarsely. Cut bacon into bite
sized pieces. Cut chicken into one inch
chunks and sprinkle with seasoned salt. Place
bacon and two tablespoons of green onions in a pan on medium heat and stir for
4 to 5 minutes until bacon begins to brown.
Add chicken pieces and stir for 4 to 5 minutes more. Reduce heat to low and stir in Alfredo sauce,
red peppers and the rest of the green onions.
Cover and cook 4 to 5 minutes until heated. Drain pasta, stir into chicken and serve hot.
LEMON BLUEBERRY CAKE
Ingredients For Cake:
1 cup unsalted butter, softened
1-1/4 cups granulated sugar
1/2 cup light brown sugar
4 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
Zest of three lemons
1/2 Cup lemon juice
1-1/2 cups fresh blueberries
1 Teaspoon all purpose flour
Ingredients For Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3-1/2 cups confectioners sugar
1-2 tablespoons heavy cream
1 teaspoon vanilla extract
pinch of salt
Directions:
Directions For Cake:
Preheat oven to 350 degrees. Spray cake pans with nonstick spray. Set aside. Beat the butter on high until creamy. Add granulated and brown sugars until creamy. Add eggs and vanilla. Set this aside. In a large bowl combine flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients. When combined add milk, lemon zest and lemon juice. Set aside. Toss blueberries in 1 tablespoon of flour. Fold blueberries into batter. Do not over mix, it should be thick. Over-mixing will make your cake tough. Spoon batter into prepared layer pans. Bake for 21 -25 minutes until a toothpick comes out of the center clean. Remove from oven and allow to cool completely before frosting.
Directions For Frosting:
Beat Cream Cheese and butter together on medium speed until no lumps remain. Add confectioners sugar, 1 tablespoon cream, vanilla extract and salt. If icing appears too thick add a little cream to thin.
Directions For Cake Assembly:
Trim the tops of the cake with a large serrated knife to create a flat surface. Place 1 layer on the cake stand. Cover with frosting. Top with second layer, add more frosting, then add third layer and frost top and spread around the sides.
(Tip - this never makes enough frosting for me - I always double the frosting recipe and use any left over frosting for something else later. Also be very sure your cake cools completely. You might even freeze it first before you ice it.
