My Simple Lemon Chicken

This past weekend when I went to the farmer's market I picked up quite a bit of fresh lemons and wondered ok, what am I going to do with them?   I love lemon in sweet and savory dishes and tonight as I wondered what I was going to do with a package of boneless chicken breasts it occurred to me to make lemon chicken.

 Now I have only made it one time before this and totally forgot, so I looked on line at different recipes and realized they had similar ingredients in common, butter, onions, garlic, chicken stock and of course lemons.  I already had the butter,onions,garlic and lemons but no chicken stock, but I had beef stock and I thought how would it taste with a little beef stock, so I began preparation of my chicken browning 6 boneless chicken breasts first in a combination of butter and a little olive oil.  With chicken browned. I chopped 1/2 onion to brown in pan along with a teaspoon of fresh minced garlic, cooked until translucent I added a small amount of flour to thicken and added 1 cup of beef broth and scrapped the brown bits from the bottom to thicken with the chicken juices, then cut 1 lemon and squeezed into the mixture.  and that's it.  I put the chicken in a baking pan and poured mixture over chicken and then sliced two more lemons to place on top of chicken.  I baked in a 350 oven for 30 minutes.

 It came out pretty good, the beef stock just adds a deeper flavor to the sauce and I served it with a bean salad on the side.   My husband loved it!   Sometimes I like to improvise and take a risk to see what happens and sometimes the outcome is great and sometimes not so good!

Broiled Pineapple with Vanilla Bean Ice Cream

With the upcoming 4th of July weekend coming up alot of us will be entertaining and with this sweet pineapple and ice cream how could you go wrong?  The sweet juiciness from the pineapples and the cool creaminess from the vanilla bean ice cream make this a simple dessert that you can serve to guests at your next backyard party because it is quick and easy!  I sometimes add pound cake into this recipe by layering cake, ice cream and pineapple, absolutely delicious!  Also, instead of vanilla bean ice cream you can use a coconut sorbet for that tropical taste.  Fresh pineapple is best for this recipe since the method will be broiling or you can also grill for 10 minutes.  Enjoy!

INGREDIENTS:
Serves 4

nonstick cooking spray

1 - 3 1/2 pound pineapple

vanilla bean ice cream

METHOD:

Preheat broiler; set rack 6 inches from heat.  Coat a broiler pan with nonstick cooking spray. 

Core pineapple for wedges.  Halve wedges lengthwise to make 8 spears.

Lay spears on a prepared pan.  Cook turning once, until golden brown and tender about 20 minutes (at this point the sugars will caramelize and release).
If grilling make sure you coat grill with nonstick cooking spray when grilling pineapple (do not put on high flame - medium to low is best) cooking time approximately 10 minutes, turn once.

Divide among bowls; serve vanilla bean ice cream or coconut sorbet.

Summer Blackberry Crumbles

I am always trying to think of different ways to use summer fruit, since having a passion for anything sweet and my love of summer fruit.   You can also substitute blackberries for blueberries.    This dessert goes great with vanilla bean ice cream!

INGREDIENTS:
Serves 4

4        cups fresh blackberries (about 14 ounces)

1/4     cup sugar, plus 1 teaspoon

3        tablespoons all-purpose flour

3        tablespoons fresh lemon juice

3        tablespoons unsalted butter, softened, plus more for the ramekins

1/4     teaspoon ground cinnamon

Pinch of salt

6        store-bought sugar cookies (about 2 ounces), coarsely crushed

1/4     cup rolled oats


METHOD:

Preheat oven to 375.  Stir blackberries, 1/4 cup sugar, 2 1/2 tablespoons flour, and lemon juice in a bowl; set aside.

Put butter, cinnamon, salt and remaining tablespoon sugar into a small bowl.  Stir vigorously with a rubber spatula until creamy.  Stir in cookies, oaks, and remaining 1 1/2 teaspoons flour.  Work mixture through fingers until it forms coarse crumbs ranging in size from peas to gum balls.

Butter four 5-ounce ramekins (about 3 1/2 inches in diameter).  Divide blackberry mixture among ramekins; transfer to a rimmed baking sheet.  Sprinkle with crumb topping.  Bake until juices are bubbling and topping is a golden brown about 20-25 minutes.  Let cool on a rack for about 20 minutes before serving.  

I like to serve this with vanilla bean ice cream on top!   Enjoy!

Lemon Butter Angel Hair Pasta with Farm Fresh Veggies

I made this light pasta dish tonight for dinner with grilled london broil.  After visiting the Dallas Farmers Market I was anxious to fix something with the veggies I had picked up.  This light healthful dish is perfect with any grilled meats and any leftovers can be refrigerated for a couple days and either be served warm or cold. 

INGREDIENTS:
Serves 6-8

1 lb.      angel hair pasta (any kind) follow pkg directions.

2 tsp.     minced garlic

2 tbsp.    Olive Oil - extra virgin or reg is fine

2 med.   Zucchini

2 med    Squash

1/2 tsp. course salt

1 whole fresh lemon

4 tbsp.   butter, salted

1/2 cup grated Reggianno cheese or Parmesan

Med size skillet.

METHOD:

Slice zucchini and squash in 1/2" rounds.

Heat skillet on med. heat and add olive oil

Add zucchini, squash, garlic, butter, course salt, stir

Cover and saute over medium heat until fork tender - about 10 minutes, stir

Cut lemon in half and squeeze each half onto vegetables (watch for seeds), stir

Remove skillet from heat and pour vegetable mixture over cooked angel hair pasta, toss together and add chopped cilantro and grated cheese, add salt to taste.

Serve in a big colorful family style bowl!  Enjoy!

Relaxed Saturday at the Dallas Farmers Market

Today was a very relaxed day in our house.  With our our food shopping already done we decided to go the Dallas Farmers Market for some fresh produce.  A couple of our friends have been there and said they always loved it, so my husband and I said well let's take a drive.  Although we live in Fort Worth,  Dallas is the big city to Fort Worth and only about a 50 minute drive from where we live.  Temps were expected to be in the high 90's so we went prepared with our cash in hand, eco-friendly shopping bags, bottled water and comfortable footwear (for me flip flops). 

Dallas Farmers Market is a large outdoor market with as they call them "covered sheds"  thank goodness because it was already heating up and walking in the shade is a little better than the sun.  There are a few open outdoor sheds and then there are a couple of indoor "with air conditioning" sheds.  The farmers market is local farmers lined up in longs rows of the most beautiful and colorful display of vegetables and fruits.

It is sensory overload walking down aisles of fresh produce, the farmers also eager to hand out samples of their riches and my husband and I sampled fresh cool watermelon,  juicy peaches,  mango and sugary pineapple, so good!  There is nothing like farm fresh produce!

Before we purchased our treasures to take back home we decided to visit the indoor sheds, that is where we found family owned La Popular, Tamale House.  We decided to taste these homemade mexican tamales which are made fresh daily.  Fillings include, beef, pork, chicken, beans and jalapenos.  Due to high demand most of her tamales were gone and all that was left was chicken so we tried chicken, which is roasted shredded chicken, cornmeal, spices, peppers and rolled in a banana leaf, tied and boiled. Served with a homemade hot sauce salsa.  I had a mild version but it was still quite hot, so my husband gladly finished my hot sauce salsa, he loves spicy, the spicier the better.

        Here is my husband enjoying some tamales!

                                                               
Chicken Tamales with Spicy Salsa!

                                 

Just a sampling of some of the fresh produce that came home with us!

                                 

                                             
Support all your local farmers markets!

What's New Cupcake on the Today Show with Kathie Lee & Hoda

I was watching the Kathie Lee and Hoda hour on the Today Show this morning where they featured the What's New Cupcake Book!   Show cased on the show was different ways to use cupcakes, they even made platform shoes out of cupcakes!  Anybody who can make platform shoes out of cupcakes is a winner in my book!  They also made jewel like mini cupcakes from candied beads.  Their book shows you how to use candy and other snacks right from the grocery store, easy to follow techniques make it a great book for anyone who has a passion for cupcakes! 

Husband's Special Event at the Four Seasons in Dallas, TX

Tonight I have the pleasure of accompanying my husband, who is one of several honorees this year, to a special event sponsored by his company.  The Fidelity Investments Texas Service Recognition Event celebrates the time and special achievements that honorees have contributed throughout their years of service.    The event will take place at the beautiful Four Seasons Hotel in Dallas, TX.  

The menu will include passed hors d'oeuvres, pasta, carving and seafood stations and delicious desserts!  Entertainment is also scheduled for the evening event. 

This will be the first time we have visited the Four Seasons in Dallas, TX, but know it is a first class luxury hotel. 

I am proud of my husband's achievements and his everyday support he gives me in anything I want to do!

I will be sharing photo's of the night on our blog tomorrow!  Sampling reviews and photo's of the food tasted will be shared also!

Summer Sunshine Pasta Salad

I used to make this salad all the time when my two son's were little but have not made it in a long time.   Yesterday my youngest son Jason asked "whatever happened to the cold pasta salad you used to make?"  I said you know I don't know why, or maybe because I try so many different recipes I just forgot about it.  So I made my cold pasta salad for my son yesterday and I wondered after eating it, how good it was.  I also find that the longer it sits in the refrigerator the better it tastes.  This salad goes with just about anything but I particularly love it with fresh fish or chicken.  It is a cool, fresh, healthy salad you will feel good about serving.  Leftovers are easy to store in the refrigerator for about a week.  Enjoy!

INGREDIENTS:
Serves 6-8

12 oz.    bag of any Multi-Colored Veggie Pasta (cook according to pkg directions.

1 cup     red peppers, small chopped

1 cup     green peppers, small chopped

1 cup     yellow peppers, small chopped

12 oz. pkg frozen broccoli (cook according to pkg directions)  or you can use fresh broccoli

1/4 cup red onion, small chopped

Kraft Creamy Poppy Seed Dressing or Ranch Dressing

Salt & Pepper to taste

METHOD:

-  Cook pasta & broccoli following package directions. 

-  Drain pasta & broccoli in a stainer, run cool water over broccoli & pasta until cool.

-  In a large bowl, combine cooked pasta & broccoli, add chopped peppers & onion.

-  Toss until blended

-  Add dressing & toss until well coated

-  Season with salt & pepper to taste

-  Serve cold

Brown Bag Grilled Corn with Chili Powder & Lime

So on my quest for fast easy meals this summer I think of corn-on-the-cob.  Why, because who doesn't like corn (well maybe a few people) but corn goes with anything and you can flavor corn with herbs, flavored butters and seasonings. It's bright yellow color makes it a happy food and it is also sweet and delicious.   You can impress alot of people by just seasoning your corn, imagine that!  Anyway, my son is just about happy with anything I make and anticipates by lunch time what I will be making for dinner (he has a big appetite!)  I hope you enjoy my Grilled Corn with Chili &Lime Recipe!

INGREDIENTS:
Makes 16 pieces

4 ears shucked corn

1/2 lime

1 teaspoon chili powder

1 1/4 teaspoons coarse salt

METHOD:

1.  Grill corn over high heat, turning until lightly blackened in places and kernels are just tender when pressed, about 12 minutes

2.  Cut each ear into 4 pieces.  Transfer to a sturdy, medium-size paper bag and squeeze lime over corn.  Sprinkle with chili powder and coarse salt.  Close bag and shake to coat.  Serve immediately fro the bag on in a bowl.

Summer Asian Rotisserie Chicken Salad

My husband and son are always asking me what is for dinner?  They ask me at breakfast which sometimes I am half asleep and without coffee I cannot answer them, but what makes it so hard is here in North Texas where the temps are already 100 degrees I often struggle with not standing in front of the stove for long periods of time.  So I have tried to schedule a week's worth of dinner's in advance, keeping in mind cool and easy.    So today I would like to share with you my Summer Asian Rotisserie Chicken Salad it takes a short 30 minutes and is quick and satisfying, Enjoy!

INGREDIENTS:
Serves 4

2 cups of fresh cilantro leaves

1/4 cup fresh lime juice (2 limes)

1/4 cup vegetable oil

course salt and ground pepper

1 whole rotisserie chicken (pickup already prepared at your grocery market)
    skins and bones removed, meat shredded for best texture shred with fork.

1/4 medium red cabbage (8 ounces) cored and thinly sliced crosswise

1 red bell pepper (ribs and seeds removed) thinly sliced crosswise

2 scallions, thinly sliced

1 large head romaine lettuce, torn into bite size pieces

1/2 cup cashews


METHOD:

1.  Make dressing in blender:  combine cilantro, lime juice and oil; season with salt and pepper.   Blend until smooth.

2.  In a large bowl, combine chicken, cabbage, bell pepper, and scallions; season with salt and pepper.  In another large bowl, toss lettuce with 1/2 cup dressing.    Divide amoung four serving bowls and top with chicken mixture.  Drizzle all with remaining dressing and sprinkle with cashews.

Father's Day Grilling Ideas

Happy Father's Day to all you Dad's out there!   Most all dad's love a good burger and this is an easy juicy burger recipe for your Father's Day outdoor grilling party!   These burgers are easy to make and can be substituted with ground turkey also.  Tender and juicy with just the right amount of seasonings, serve with sharp chedder and dress this burger your way!   Don't forget the corn-on-the-cob!  Enjoy! Click on for recipe Sam-burgers Recipe Father's Day Grilling Ideas FamilyFun

Berry Delicious Summer Salad

Summer is here!  Time for lighter summer dishes and cool fresh summer salads.  I am a big fan of farmers markets and always looking for new and creative ways to use the farm fresh ingrediants I get from my local market!   I found this recipe for Berry Delicious Salad.    Sweet juicy blueberries are the star of this salad along with fresh greens.  This salad pairs well with grilled beef, pork or chicken.   Enjoy!  Click on link for recipe. Cool Summer Salads 

                                    Casa Moda Coffee Signs Set of Four Salad Plates

Blueberry-Lavender Ice Cream - Country Living

Blueberry-Lavender Ice Cream - Country Living

What better way to take those farm fresh blueberries from the farmers market and infused with lavender blossoms to make a cool creamy treat for summer!   A rich french style custard dessert.

This is a great recipe I found from Country Living Magazine that I was excited to share with you.   Take advantage of the berry season with this dreamy recipe.  Enjoy!

Visit your Local Farmers Market This Summer Season

There is nothing like fresh sweet fruit and veggies from your local farmers!

Where I live in Texas, my husband and I visit a local farmers market in Keller.    Fresh fruits and veggies abound and the colors are beautiful.  There is something about freshly grown produce that excites me when I am browsing through the market on a beautiful Saturday morning with a cup of coffee.    I imagine taking home these treasures and using them in my favorite recipes, such as blueberry pancakes, fresh pies, cool summer salads, a summer side dish or fresh yellow sweet corn drizzled with butter and herbs!  Yum!

There is such beauty in the bounty of each and every farmer that brings there fresh grown treasures to the market.    By shopping your local farmers market you are supporting your local farms for quality fresh fruit and veggies available to everyone in your community as well as generating much needed income to your local farmers.

Come early to get the best selections!   My husband and I are there at 8:00am sharp when they open to get the best selection. 

Check your communities for a Farmers Market near you.   Most farmers markets are located in the heart of each town.    Ours is located in our town center.   There is also a large Farmers  Market in Dallas.   Even New York City has there own beautiful Farmers Market that I used to visit when living back in the Northeast.

Corn-on-the-Cob Cupcakes

Corn-on-the-Cob Cupcakes by Martha Stewart are a unique and fun way to entertain this summer.   Kids will love these cupcakes as well as adults!  Just click on the below link for recipe.

Corn-on-the-Cob Cupcake 

Martha Stewart Ice Cream Cone Cupcakes

I could not resist sharing this summer time treat!   Ice Cream Cone Cupcakes from Martha Stewart.  Also look for Martha Stewart's Corn on the Cob Cupcakes!  Perfect for a picnic or summer birthday party.   Click on the below for recipe.  Enjoy!

Ice Cream Cone Cupcakes

Martha Stewart Books - Shop Amazon

Become a Follower on Just Food Snobs!

Become a friends follower today!   A fun way to get food news and reviews from Just Food Snobs.   Just click to the right of this page and start following today!

Visiting Whistle Stop Cafe

Visiting Whistle Stop Cafe, Decatur, TX on Sunday, June 6.  Reviews to follow!

Cupcakes To Go!

While my husband was out hiking this morning I decided to take my son out to breakfast.  Being a mother of two sons, one is 25 the other is 20,  I reserve these special moments to catch up on what they are doing over breakfast.   On our way to our favorite breakfast eatery I spotted a small sign with the words "Cupcake To Go!"  I immediately thought I never seen a cupcake shop on our Main Street before but realized it is a cupcake shop right off of our Main St area.  I was intrigued and said to my son after breakfast let's stop in.  

After making a right off of Main Street in Keller I came upon the shop which is run out of a vintage house complete with a charming front porch, along with other quaint shops on the same street. 

Upon entering it felt quaint and friendly.  I was greeted by a very nice women standing behind the bakery case where all the cupcakes were on display.  She runs the shop on Saturday's.   I was intriqued by the various variety of cupcakes and was on cupcake sensory overload (which is a good thing!).  I asked her about the shop.

Established in 2004, Cupcake To Go!  is owned by Susan Moskal who bakes fresh everyday cupcakes, cookies and cakes.  She also, does custom orders and looking at her portfolio her cakes are beautiful.  Her cupcakes are light and moist (just the way a cupcake should be) and she bakes a variety of flavors to suit any palate.  I sampled the Red Velvet Cupcake, Pina Colada Cupcake, and the Strawberry Cupcake.  The Red Velvet Cupcake is rich and moist with Cream Cheese Frosting, Pina Colada was moist and rich with fresh pineapple and rum baked into the cupcake (absolutely delicious) and the Strawberry Cupcake was also rich and moist with a delightful strawberry flavor in the cake and buttercreme frosting!  

I treasure little shops like this because I know a lot of love and passion goes into these cupcakes.   If you are ever in Keller, TX visit her cute cupcake shop at:  Cupcakes To Go! 238 Olive Street, Keller, TX  76248 ph: 817-798-8062

Store hours:  Tues-Sat 10-3 or by appointment for special orders.  They also have a Facebook Page.

Today is National Donut Day!

Today is National Donut Day!

Celebrate National Donut Day today!  FREE Donut with coffee purchase at Dunkin Donuts.  Krispy Kreme Donuts also giving away a donut today.  Check your local bakeries to see if they are participating today!  ENJOY!

Warm Weather - Cool Salad Days Ahead

In Texas we have approached the hottest part of the year, in fact this weekend, North Texas will reach triple digits!   So with that being said.....it is time for some cool summer dishes.   I love experimenting with salad because you can add anything you want in a salad.   I will be experimenting this weekend and will post my recipes and pictures for all.  Keep cool and keep things light!

Coconut Cream Cupcakes for Memorial Day

During the Memorial Day Weekend my husband and I were invited to an Hawaiian Themed Party, so I decided to make some tropical inspired Coconut Cream Cupcakes from my own recipe. My son and husband had to taste test before the party and I asked my son do you give it a big thumbs up and he said I give it a 2 thumbs up and asked why I had to bring them to the party and could we just keep them home! I would like to share my recipe with you. You can also decorate the top of the cupcakes with some fresh cut pineapple or fresh cut mango.

INGREDIANTS:
Cupcake Ingrediants:

- 3/4 cup of unsalted butter, room temperature
- 1 1/4 cup of sugar
- 3 eggs, room temperature
- 1 cup of canned coconut milk (do not use light coconut milk)
- 1 teaspoon of vanilla extract
- 2 1/4 cups of flour
- 1 teaspoon of salt
- 1 teaspoon of baking powder
- 1/2 cup of sweetened shredded coconut

Coconut Cream Cheese Frosting Ingrediants:

- 1/2 cup of butter (1 stick), room temperature
- 8 oz. of Philly Cream Cheese (1 package), room temperature
- 1/2-1 cup of powdered sugar
- 1/4 cup of sweetened shredded coconut

Cupcake Method:

1. Preheat the oven to 350F. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.

2. Add the eggs to butter and sugar mixture, one at a time, beating 30 seconda each to ensure mixing. Be sure to scrape the sides after each egg to ensure even mixing.

3. Combine the flour, salt and baking powder in a seperate bowl. In another bowl add 1 cup of well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of dry ingrediants to the butter and sugar mixture and mix then add 1/2 wet ingrediants from the coconut milk and vanilla bowl to butter and sugar mixture and continue alternating with the wet and dry mixtures, ending with dry. Stop mixing just as the ingrediants become incorporated; do not overbeat.

4. Fold in the coconut. Scoop into cupcake papers (I find a small ice cream scooper works best) and fill one half to three-quarters of the way full. Bake for 18-22 minutes, rotating the pan after the first 15 min to ensure even baking. When done check with toothpick and make sure toothpick comes out clean. Allow cupcakes to cool for a minute ot two in the pan, then transfer to a wire rack to cool completely.

Frosting Method:

1. Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of bowl to ensure even mixing.

2. Slowly add powdered sugar, taste as you go adding more sugar until you have reached the desired sweetness. Note: It is not a real thick icing

3. Fold in the coconut. Spread onto cooled cupcakes. Sprinkle on a bit of extra shredded coconut on top and serve.

Makes 20 cupcakes.

Let us know if you have tried them and leave us a comment! Enjoy! We will have more recipes to follow soon.