Friday, November 18, 2011

Lemon Bars

I love Pinterest.  I love it for a lot of reasons.

#1.  I have my dream home all planned out.
#2.  I have my Christmas list totally picked out.
#3.  I have my birthday list totally picked out.
                and last, but not least...
#4.  I have collected about 1,000 recipes...most of which have been really good.

Last month, I had a bridal shower to go to at my work.  What bridal shower is not complete without lemon bars?  I love all things lemon...and these fit right in.  I adapted this recipe from one I found on Pinterest.  I'm glad I used this recipe- there's something about using fresh lemon juice that just makes it "that much better."  Thankfully, I saved a few at home, because they were all gone! 

{Lemon Bars}
recipe adapted from here

For the crust:

3/4 pound unsalted butter; at room temperature
3/4 cup granulated sugar
3 cups flour
1/4 teaspoon kosher salt

For the filling:

6 large eggs; at room temperature
3 cups granulated sugar
2 Tablespoons finely grated lemon zest
1 cup freshly squeezed lemon juice (about 7 small lemons)
1 cup flour

Confectioners' sugar for dusting

Butter a 9x13 baking pan, then line the bottom & sides with parchment paper (optional, but makes for easy removal from the pan.)

For the crust:

Cream the butter & sugar until light in the bowl of an electric mixer fitted with the paddle attachment.  Combine the flour & salt; and with mixer on low, add to the butter mixture until just combined.
Dump the dough onto a well-floured board and gather into a ball.  Flatten the dough with floured hands and press it into the bottom of the prepared pan. 
Chill the pan while you preheat the oven to 350 degrees.
Bake the crust for 15-20 minutes, until very lightly browned.  Let cool.  Leave the oven on.

For the Filling:

Whisk together the eggs, sugar, lemon zest, lemon juice & flour.  Pour over the crust and bake for 35-45 minutes, until filling is set. 
Let cool to room temperature.  Cut into squares or triangles and dust with confectioners' sugar. 
Store any leftovers in a covered container in the refrigerator. 

Makes about 24 squares.


Monday, November 7, 2011

Buffalo Chicken Tacos

I hit a home-run the other day.  I received a pat on the back & an "atta-girl."  I made Buffalo Chicken Tacos.  I usually associate chicken wings with 3 things: guys, beer & football.  I'm not a huge fan of eating meat off the bone- something about it just grosses me out.  So I don't particularly LOVE chicken wings.  When I found this recipe...I immediately knew it'd be a big hit.  I'd like it because it was chicken off the bone, and my hubby would love it because well...he's a guy, he was drinking beer & of course he watching football.  We both really enjoyed these tacos!

{Buffalo Chicken Tacos}
recipe via here


1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces
⅓ cup flour
3 tablespoon cornstarch
⅛ teaspoon cayenne pepper
1 teaspoon garlic powder
⅓ cup buffalo wing sauce (Frank’s Buffalo Wing - NOT red hot sauce) , plus extra for garnishment
1 Tablespoon olive oil
10 6-inch yellow corn tortillas

Shredded butter Lettuce
Diced onions mixed with cilantro
Avocado slices
Ranch dressing
Green onions, sliced thinly
Cheddar Cheese

Heat a large skillet over medium-high heat.

In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.

Add 1 tablespoon of olive oil to the skillet and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, remove from heat toss with ⅓ cup buffalo wing sauce.

Warm tortillas.  Top with all toppings.  Drizzle with small amout of ranch dressing.