Lemon Berry "Cheese" Cake

I couldn't remember if I had posted this. It is so simple and elegant. Great to entertain with. Put the berries in the batter after putting the batter in the pans. 1 box white cake mix, prepared according to directions. Add 1 tbsp lemon juice 1 cup blueberries 1 cup raspberries 1 container mascarpone cheese 2 tbsp sugar 1 lemon, zested 1 tbsp flour powdered sugar Mix cake batter according to box, however only use the egg whites. Add 1 tbsp lemon juice. Add extra egg white if needed. Divide between 2 9 inch cake pans, greased and floured. Toss berries with flour. Drop berries evenly into the two cake pans. Bake according to package. While cake is baking, mix cheese, lemon zest and sugar. When cake is totally cooled, place 1 layer on a cake stand or plate. Top with cheese mixture. Place second cake on top and press down lightly to spread the cheese mixture to the edges. Dust with powdered sugar.

Mulligatawny and Green Raita

It is well known that I love Indian food, especially Mulligatawny soup. This recipe has such deep flavor, you wont believe how easy it is! Don't add the rice until you serve it, so that the rice doesn't take over the whole dish. 1 tbsp EVOO 4 tbsp butter 4 large cloves garlic, grated 2 medium onions, chopped 1 green apple, peeled and grated 2 inch piece of ginger, peeled and grated salt and pepper 1 tbsp fround corriander 1 tbsp ground cumin 1 tbsp tumeric 1 tsp dry mustard (heaping tsp) 3 tbsp flour 6 cups chicken stock 4 cups shredded poached chicken breast 1 1/2 cups cooked basmati rice Heat EVOO in a large heavy soup pot. Melt the butter into the oil. Add garlic, onion, apple and ginger. Season with salt and pepper. Cook until the onions are tender and translucent, 7 minutes. Add the spices and cook, stirring constantly, about 3 minutes. Add the flour and cook for 1 minute. Add the stock, simmer for about 20 minutes until thickened. Add cooked chicken. Cook for another 5 minutes until chicken is hot. Serve in deep bowls topped with a scoop of rice and the Green Raita Green Raita In the bowl of a food processor add 1 cup plain Greek yougurt 1 green apple, peeled and chopped 1/4 cup cilantro leaves 1/4 cup mint leaves 1 lime, juiced Blend together until smooth.

Chicken sauteed with apples and onions

This will make a great fall meal, but I couldn't wait. I love apples. This would also be fabulous with Granny Smiths and fennel. 4 boneless, skinless chicken breasts. If they are big, use 2 and butterfly them into cutlets. 1 tablespoon EVOO 1 firm apple, I used a braeburn, sliced into 1/4 inch slices (see note) 1 cup apple juice (I use Martinelli all natural) 1 large onion, halved and thinly sliced 1 clove garlic, minced fine 1 teaspoon fresh thyme leaves sea salt and pepper 2 teaspoons dijon mustard ( I use a very grainy one) Pound chicken breasts between two sheets of parchment until about 3/4 inch thick. Lightly salt and pepper. Heat a large saucepan over medium high heat. When hot, add oil. Saute the chicken until golden, around 3 minutes on each side. Add remaining ingredients except for mustard. Simmer, covered, until chicken is tender and onions are cooked. Remove chicken, apple and onion from the pan. Whisk in mustard. Boil sauce for 5 minutes until thickened. Pour over chicken. I served with brown rice and a tossed salad.

Apricot Stuffed Chicken

This has great flavor, despite being so easy! 1/4 cup chopped onion (pretty fine) 1/4 cup chopped celery 1 tablespoon EVOO 4 fresh apricots, peeled, pitted and chopped OR 1 can apricots rinsed and chopped 1/2 cup Stove Top herb seasoned stuffing mix 1/4 teaspoon ground ginger 4 skinless, boneless chicken breasts 3 tablespoons apricot jam 2 teaspoons vinegar In a small saucepan heat the oil. Cook the onion and celery over medium heat for 4-6 minutes. Stir in apricots, stuffing mix and ginger. Set aside to cool. Butterfly chicken breasts, place between 2 sheets of parchment and pound to 1/8 inch thick. Spoon the stuffing mix evenly over the 4 chicken breasts. Fold breasts closed, secure with toothpicks. Mix jam and vinegar together. Heat grill or grill pan to medium heat. Cook chicken for 20-25 minutes, turning once. In the last five minutes, brush with the jam mixture on both sides. Remove from grill and remove toothpicks. I served this with my obsession, mashed cauliflower. Its very simple! remove florets from 1 head of cauliflower, boil for 20 minuted in either salted water or chicken broth. Drain, add 1 half box of Boursin cheese and mash until smooth and creamy.

Easiest Chicken Paprikash EVER

Instead of cooking for hours, you get all the flavors of traditional Chicken Paprikash in hardly any time. I top this with sour sream and dill. Serve over egg noodles. *1 tablespoon olive oil *2 ponds chicken breasts (or thighs if you like dark meat) *1 medium yellow onion, sliced thin *2 cloves garlic, chopped fine *1 28 oz can pureed tomatoes *2 tablespoons paprika (not smoked! Can be sweet or hot Hungarian style) *Egg Noodles *Sour Cream *Fresh Dill Heat the oil in a large pot. Season the chicken on all sides with salt and pepper. Brown on all sides in the pot and remove. Drain all but 2 tablespoons drippings. Add onion and garlic. Cook until tender (4-5 minutes). Add tomoatoes, paprika and salt and pepper to taste. Bring to a boil. Return chicken to the pot and simmer 15-20 minutes until cooked through. Cook egg noodles following directions on the package. Drain, toss with butter and fresh dill. Ladel chicken and sauce on top of chicken, top with sour cream and dill.

Spicy Orange beef

This is really so much easier than takeout, and its healthier and frankly better tasting. I served this with brown rice (simmered in chicken stock) and steamed snowpeas with sesame seeds. You can up the spice with more chili paste or dial it back. 1 pound flank steak or sirloin, sliced into 1/2 inch strips 1/4 cup fresh orange juice 1/4 cup rice vinegar 2 tablespoons soy sauce (I use low sodium) 1 tablespoon hot, red chili paste (found in the Asian section) 1 tablespoon brown sugar 2 cloves garlic, minced 1 teaspoon ginger, grated 1/4 cup water 1 teaspoon cornstarch 3 tablespoons vegi oil 2 tablespoons fresh orange zest, grated 1 bunch green onions, sliced. Green and white seperated. Pepper to taste Combine ingredients up to water, without steak, in a bow. Add steak, toss and cover. Put in refridgerator for 2-4 hours. Heat large sautee pan (or wok) on medium high heat. Drain meat, reserving marinade. Whisk cornstarch into cold water, add to marinade and whisk. Cook meat for 1 minute without touching. Stir for an additional 1 minute. Stir in green parts of onions and zest. Stir for 0 seconds. Add marinade and white parts of onions. Cook until meat is no longer pink. Serve over rice.

Roasted Chicken and Vegetables

You can actually prepare this in advance, a day or two, and wrap up the baking dish in the fridge. Heat oven to 350. 4 skin on chicken breasts or thighs EVOO sea salt and pepper 1 tsp poultry seasoning 1 pound baby red potatoes, diced into 1 inch cubes 4-5 sprigs fresh rosemary 2 small to medium onions, cut into small wedges 3 bay leaves 1 can baby artichoke hearts, drained 1 head garlic, cloves peeled and smashed 2 lemons, scrubbed and sliced 1 cup dry white wine Toss potatoes, artichokes, lemons, onions and garlic in a roasting pan deep enough to fit all. Lay rosemary and bay leaves on top. Season with salt and pepper. Place chicken, skin side up on top. When ready to roast, drizzle chicken with oil and sprinkle with salt, pepper and poultry seasoning. Roast on 350 for 45 minutes. Douse pan with wine. Turn broiler on to low for 10 minutes and high for 7-8 minutes until chicken is brown and crispy.