Lemon Frosted Cupcakes

Do you have a favorite lemon recipe? Is it lemon bars, meringue, or lemon frosting? I love lemonade. Fresh lemonade is the best.  My husband knows if we are at a fair I will normally purchase lemonade where they will squeeze it in front of you. Then they will shake it up for you. How can I resist? The only problem is I end up having to share. I tell my children I hope they know how much I love them!

Since I still had some Meyer lemons, I decided to make lemon frosting. I really am glad. The lemon flavor is a subtle taste and not overbearing. My youngest daughter thought they were awesome.

Lemon Frosting
1 Tbsp grated lemon zest
1 Tbsp fine sugar
2 cups powdered sugar
1/4 cup butter, softened
1 Tbsp lemon juice, freshly squeezed
1 Tbsp milk


Directions:

1. Mix the lemon zest and the fine sugar very well. Set aside.
2. In a large bowl, beat the sugar, butter, and lemon juice until smooth.
3. Add a little bit of milk at a time if needed until the ingredients are fluffy.
4. Add the lemon zest sugar to the frosting.
5. Top your favorite vanilla cake/cupcakes recipe. 

Recipe adapted from I am Baker who had adapted it from a allrecipes.com.

Did you already know........
-The rind of the Meyer lemon is edible.
-Meyer lemons are available from November, December, and January.
-Meyer lemons are sweeter than traditional lemons so less sugar is needed.
-In 1960, the majority of the Meyer lemons in California were destroyed by a virus.

Lemon Curd

I like lemons especially since they make me think of the spring. My Mom and favorite friend likes lemons too. I asked my favorite friend what type of cupcakes did she want for her birthday. She told me that her mom use to make her a cake with lemon curd in the middle. What a great plan? 

When I was in the store purchasing the ingredients, I found a package of Meyer lemons. How perfect! This lemon curd recipe makes a lot. Since I had some left over, I asked my Mom if she would like it. She told me that she will be picking it up. So next time you are thinking about just buying a jar, try making it instead.

Lemon Curd
1/2 cup lemon juice, freshly squeezed
1/2 cup fine sugar
2 large egg yolks
2 large eggs
pinch of salt
6 Tbsp butter, unsalted and cubed

Directions:

1. Have a bowl ready with a mesh strainer over it for later.
2. In a medium pan, whisk the lemon juice, sugar, yolks, eggs, and salt.
3. Add the butter to the pan and turn the heat to low.
4. Whisk continually until the butter has melted.
5. Increase the heat to just under medium heat and continue to whisk constantly until the mixture has become thick. The mixture will be ready when it begins to be jelly like.
6. Remove the mixture from the heat and press it through the strainer.
7. Store the lemon curd in the refrigerator for up to a week.

Recipe adapted from David Lebovitz.

Did you already know............
-Meyer lemons originated from China.
-Meyer lemons are a cross between a lemon and a mandarin orange.
-The lemon was introduced to America by Frank N Meyer in 1908.

Cheesy, Corn and Kielbasa Chowder

My oldest daughter asked me to make her a corn chowder like the one I made before. The one I made with all the ingredients she liked. No wonder she was asking for that chowder. 

I asked my husband if he wanted soup for supper. He said sure but he wanted chicken noodle. I asked his if he wanted homemade. He said no. The can was just fine. I said alright and I would also make my oldest daughter's chowder. I think he is becoming suspicious of me because he asked what was in her chowder. I told him and he said fine. He didn't want me to make two soups. Opening a can and heating it up isn't hard but he said the corn chowder was fine. I think he likes the chowder too.

Cheesy, Corn and Kabassa Chowder
1 Tbsp olive oil
1 package of kielbasa
2 cloves garlic, minced
1/2 onion, chopped
2 russet potatoes, cubed
1 package (16 oz) frozen sweet corn
4 oz. cream cheese
2 Tbsp flour
2 cups milk
1 can (14 oz) cream corn
1 cup cheddar cheese, shredded
1/4 cup chives

Directions:

1. Heat a large pot with the olive oil.
2. Add the kielbasa and cook thoroughly.
3. Remove about 1/2 cup of the kielbasa and set aside on a plate covered with a paper towel.
4. Add the garlic, onion, and potatoes to the pot. Cook for 2 minutes.
5. Add the sweet corn and cook for about 2 minutes while stirring.
6. Add the cream cheese and stir constantly for about 1 minutes.
7. Evenly coat the mixture with the flour and stir for 1 minute.
8. Add the milk while stirring constantly for 2 minutes.
9. Allow the mixture to simmer for about 5 minutes.
10. Add the cream corn and stir. Continue to simmer for 5 minutes.
11. Stir in 1/2 the cheese into the chowder and stir. Once the cheese is melted, serve.
12. Top each bowl with a little of the saved kielbasa, cheese, and chives.

Recipe from Jen of Sweet Morris.

Did you already know............
-Kielbasa means sausage in Polish.
-Kielbasa does not refer to a specific type of sausage.
-Kielbasa tends to be a sausage made from pork with the addition of spices and is often smoked.
-Other names for Kielbasa are: kolbasa, kobasa, kovbasa, kobasi, etc.

Herbed Chicken with Sour Cream-Wine Sauce

Is there a condiment you always have in your house? Besides ketchup and Ranch dressing, we always have sour cream. My husband loves to make a ranch sour cream type dip and always needs sour cream. If I need sour cream for a recipe, I will buy light since I know it will not be touched.

Remember, I'm trying to eat more vegetables for my New Years Resolution so I thought this would be a great recipe to try. My family and I liked it. I served it with a vegetable medley and pilaf rice. They did not even know it was from a healthy cookbook. The recipe has no salt in it and I didn't think it needed it.

Herbed Chicken with Sour Cream-Wine Sauce
1 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp dried basil
1/8 tsp ground pepper
4 boneless chicken breast
1/2 cup white wine (I used Schmitt Sohne Riesling)
1/2 cup low sodium chicken broth
2/3 cups fresh mushrooms, sliced
1/2 cup shredded carrots
2 Tbsp all purpose flour
2 Tbsp water
3 Tbsp nonfat/light sour cream

Directions:

1. Mix the oregano, thyme, basil, and pepper. 
2. Spray the chicken with a nonstick cooking spray.
3. Sprinkle the herbs over the chicken.
4. Heat a large nonstick skillet over medium heat.
5. Add the chicken and cook the chicken for 2 minutes per a side or until browned.
6. Add the wine and chicken broth to the skillet and cover. Reduce the heat and simmer the chicken for 20 minutes.
7. Add the mushrooms and carrots. Simmer for an additional 10 minutes.
8. Transfer the chicken to a serving platter and cover to keep warm.
9. Add the flour and the water to the skillet. Whisk until thickened.
10. Stir in the sour cream to skillet and cook for a few minutes. 
11. Spoon the mixture over the chicken and serve.

Recipe adapted from Cook Healthy Cook Quick cookbook.

Did you already know.................
-Riesling wines are made from a white grape.
-Riesling wines originated from the Rhine valley of Germany.
-Riesling wines can range from a sweet to a dry white wine. 
-Troken Riesling wine is a dry white wine.

Rainbow Fruit Kabobs

My first post of the year 2012! Since my new year's resolution is to eat more fruit and vegetables, this is the perfect way to kick off the year. I've noticed as an adult I eat more vegetables than fruit. I cook a lot of vegetables which my husband has told me I can stop.

These fruit kabobs are a nice start for my New Year's resolution.  These fruit kabobs will make it easier to reach my goal. I used straws to make these kabobs since I have a six year old. He may just think he can use it to poke his sisters-not a good thing.

These fruit kabobs I found on Pinterest? I knew the kids would like it. My son made five of these kabobs and ate them all. He thinks this is cool.

Rainbow Fruit Kabobs
1 pint of strawberries
1 cantalope
1 fresh pineapple
1 pound of green grapes/kiwi
1 pint of blueberries
1 pound of dark purple grapes
20 straws

Directions:

1. Clean all the fruit and slice to bite size.
2. Insert the fruit onto a straw. A hole may have to be inserted first by a skewer.
3. Add the fruit according to the rainbow colors: red, orange, yellow, green, blue, and purple.
4. Any other fruit can be substitute for the same color.

Recipe adapted from Pinterest.

Do I have to share?

Did you already know:
-About 40% of Americans make New Years Resolutions.
-Some popular resolutions are: drink less, become more educated, get fit, and quit smoking.   

Did you make a New Year's Resolution?