Buttermilk-Blueberry Breakfast Cake

recipe from Alexandra Cooks

Serves 6-8
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Lemon zest makes this recipe soooo yummy!

This is considered a "breakfast" recipe but I actually served it as a dessert with some vanilla frozen yogurt on top, and with coffee too of course!:) 

Chicken Tikka Masala

Chicken Tikka Masala over rice, served with naan bread


Chicken Tikka Masala

The new McCormick Recipe Inspirations are amazing!! When I saw the one for Chicken Tikka Masala I knew I had to get it for my hubby and brother-in-law! My brother-in-law asked me where I found all the spices to make Chicken Tikka Masala (traditional Indian dish) and he was shocked when I replied "Walmart"! I'm wanting to try more of the McCormick Recipe Inspirations. There are twelve total to choose from, some Italian, Mexican, Indian, Asian, Carribean, and typical American. Basically it's a card that includes the recipe and all the spices needed so you don't have to make sure you have every spice at home. And the recipe card/spices are really well priced and can be found at almost every grocery store now!

McCormick Spices:
2 tsp. paprika
1 tsp. minced garlic
1 tsp. garam masala
1/2 tsp. ground cumin
1/2 tsp. crushed red pepper (optional)

Other Ingredients:
2 tbsp. butter
1 1/2 lbs. boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, chopped (about 1 cup)
2 tbsp. lemon juice
1 can (14 1/2 oz.) diced tomatoes, undrained
1/3 c. heavy cream
1 tbsp. cornstarch
1/2 tsp. salt

Directions:
1. Melt butter in large nonstick skillet on medium heat. Add chicken, onion and lemon juice; cook and stir 10 minutes or until chicken is no longer pink. Add all of the spices except the red pepper (save for later if desired); cook and stir 1 minute.
2. Stir in tomatoes until well mixed. Stir cream into cornstarch and salt until smooth. Gradually stir into skillet. Stir in red pepper to taste, if desired. Bring to boil. Reduce heat to low; stirring frequently, simmer 5 minutes or until slightly thickened.
3. Serve with cooked rice and/or naan bread, if desired.

Lemon Asparagus Chicken

Lemon Asparagus Chicken

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves (about 1 pound)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Asparagus Soup

1/4 cup milk

1 tablespoon lemon juice

1/8 teaspoon ground black pepper

Lemon slices (optional)

* Heat the oil in a 10-inch skillet over medium-high heat. Cook the chicken for 10 minutes or until it's well browned on both sides.
* Stir the soup, milk, lemon juice and black pepper in the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Garnish with lemon slices, if desired.