Lemon Crumb Cake

I can't take credit for this recipe, it came from the Taste of Home collection.  I thought it was really good and worth passing along to all of you.  I hope you enjoy it also.

Lemon Crumb Cake

2 cups buttermilk

1 cup sugar

2 eggs

2 tablespoons butter, melted

2 teaspoons vanilla extract

3 cups all-purpose flour

1-1/4 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 can (15-3/4 ounces) lemon pie filling

TOPPING:

1 cup all-purpose flour

2/3 cup sugar

1/3 cup cold butter, cubed

1/4 cup sliced almonds, toasted

Reduced-fat vanilla ice cream, optional

Directions

• In a large bowl, beat the first five ingredients until well blended. In a small bowl, combine the flour, baking powder, salt and baking soda; gradually beat into buttermilk mixture until blended. Pour into a 13-in. x 9-in baking pan coated with cooking spray. Drop pie filling by teaspoonfuls over batter.
• In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in almonds; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes on a wire rack. Serve warm with ice cream if desired. Yield: 20 servings.

Caribbean Chicken with Pineapple Salsa

 Thirty minutes to dinner! Dijon and jerk seasoning jazz up baked chicken breasts while bran cereal adds crunch. A peppy fruit salsa makes a sassy topper.

Caribbean Chicken with Pineapple Salsa

 Chicken

1 1/4	cups Fiber One® original bran cereal
2	teaspoons jerk seasoning (dry)
4	boneless skinless chicken breasts (about 1 1/4 lb)
1/2	cup buttermilk
2	teaspoons Dijon mustard
1/2	teaspoon red pepper sauce

Pineapple Salsa

1	can (8 oz) crushed pineapple in juice, undrained
1/4	cup chopped red bell pepper
1/4	cup chopped apricots or papaya, if desired
1	tablespoon chopped fresh cilantro
1	teaspoon sugar
1	teaspoon lemon juice

Directions

 Heat oven to 400°F. Spray cookie sheet with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or crush in food processor). Place cereal in shallow dish. Stir in jerk seasoning.

 In large food-storage plastic bag, place chicken, buttermilk, mustard and pepper sauce. Seal bag; shake well. Remove chicken from bag; coat with cereal mixture. Place on cookie sheet.

Bake 14 to 16 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Meanwhile, in small bowl, mix salsa ingredients. Cover; refrigerate until serving. Serve chicken with salsa.  Serves 4.

Salmon and Ravioli

A lemon-garlic butter sauce adds delicious flavor to cheese ravioli topped with salmon and baby spinach.

Salmon and Ravioli

 

1     9 oz. package refrigerated four cheese ravioli

1     lemon

2     6 oz. skinless, salmon fillets

        salt and pepper

2      Tbsp olive oil

1      6 oz. package baby spinach

3      cloves garlic, thinly sliced

2       Tbsp butter

          Shredded Parmesan cheese

Directions

1. Cook ravioli according to package directions; drain.

2. Meanwhile, halve lemon. Squeeze juice from one half of the lemon; cut remaining half into small wedges. Set lemon juice and lemon wedges aside. Rinse salmon; pat dry. Sprinkle with salt and pepper.

3. In a large skillet heat olive oil over medium heat; add salmon; cook for 6 to 8 minutes until salmon just flakes, turning once. Remove salmon; add spinach to skillet. Cook 1 minute or until spinach just begins to wilt. Remove spinach from skillet. Add lemon juice, garlic and butter to hot skillet. Cook and stir over medium heat until butter melts. Cook and stir 1 minute more.

4. Slice salmon and divide among 4 plates. Add ravioli and spinach; pour pan juices atop. Serve with lemon wedges and pass Parmesan. Makes 4 servings.

Blue Cheese Chicken Panini

Happy Summer Everyone!

It is really great to be back at it.  As you can see from the to box on the right, I have completed my book.  It is published and ready for you to purchase.  All you have to do to get a copy is click on the "pay now" button and complete the information form.  For those of you that live near me and don't need to have it shipped just send me an email or a comment and I will see to it that you get a copy.  Every copy going out will be personally signed by me.

Do you like chicken wings? Then you'll love this spicy sandwich made with chicken, paprika, chili powder, hot sauce and Marzetti Chunky Blue Cheese Dressing.  It would go great with a nice salad and a glass of lemonade.

I hope you will try it and let me know what you think.  Enjoy!

Blue Cheese Chicken Panini



1/2 cup Marzetti Chunky Blue Cheese Dressing, plus extra for dipping

1/3 cup all-purpose flour

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon salt

1 1/2 pounds chicken breast, thinly sliced

2 tablespoons olive oil, plus extra for grilling bread

3 tablespoons favorite hot sauce

1 tablespoon butter, melted

8 slices (medium thickness) favorite bread

Sliced red onion

Directions

1. In a shallow bowl combine flour, paprika, chili powder and salt. Coat chicken with flour mixture. Heat oil in a large nonstick pan over medium-high heat and cook chicken on each side until it is fully cooked, about 10 minutes. Remove from pan. In a small bowl, combine hot sauce and butter. Brush each piece of chicken with hot sauce mixture. Allow chicken to cool slightly.
2. Preheat a sandwich grill or panini press. Arrange bread slices on a work surface and spread each slice with 1 tablespoon Marzetti Chunky Blue Cheese Dressing. Layer cooked chicken and onions on four slices. Cover chicken with remaining four slices of bread, dressing side down. Brush top and bottom of bread with olive oil and place panini in grill or press and cover. Cook until bread is toasted, about 3 to 5 minutes. Remove from grill and cut each sandwich in half. Serve sandwiches and celery sticks with extra Marzetti Chunky Blue Cheese Dressing. Serves 4