If I had my way, I would re-plant my whole backyard with lavender plants! And if I lived in a more tropical area, lemon trees would dot my landscape. Why? Because there are so many things you can do with both. Why not mix them to make these lemon lavender bars.
I've been on a lemon kick lately. As we speak I have homemade limoncello "macerating" in a large jar, waiting for the last step. (future post) When making the lemony liqueur you only use the peel, so now I have juice galore. Lemonade anyone?
As you bite into these bars, I promise, you'll be pleasantly surprised by a tart crunch of shortbread and lavender permeating your mouth as the lemony glaze melts in your mouth. Great for a brunch or wedding shower or a treat for no reason!
Ingredients:
1 stick unsalted butter (room temp)
1 cup all-purpose flour
1 Tbsp culinary lavender buds, slightly crushed with a spoon
1/2 tsp salt
1/2 cup powdered sugar
2 Tbsp lemon juice
1/2 tsp vanilla flavoring
For the glaze:
2 Tbsp lemon juice
1/2 cup powdered sugar
Preheat oven to 325 degrees. Either butter and flour an 8x8 metal pan or spray with non-stick spray and line with parchment paper, then butter the bottom. You'll be able to lift the bars right out of the pan.
In a small bowl add the flour, lavender and salt. Set aside for now. In a stand mixer with paddle attachment, beat the 1 stick (4 oz) of butter and powdered sugar on high speed until light and fluffy. Add the lemon juice and vanilla and mix on low speed. Gradually add the flour. The dough will be very sticky. Dip your fingers into water to work with the dough and press the dough into the pan. Bake for 25-30 minutes. Remove from oven and cool.
For the glaze, just whisk together the lemon juice and remaining powdered sugar. Pour and spread onto the cooled bars. Make sure they cool for another hour or so, remove from the pan and cut into squares. Makes about 16 pieces. Delicious!!
We must be entering the "dog days of Summer". Our temperatures have been hovering in the high 90's to over 100 degrees lately. Perhaps another ice cream dinner is in the near future! Or a trip to the foggy, misty coast would suit me fine right about now. My garden, except for the tomatoes are in "shock (survival mode)" and my cat continues to seek out the best cool hiding place in the house. It took me awhile, but I found her in my hubby's walk in closet sitting very princess- like in a dark corner. Smart kitty; I almost joined her!
I admit I get a little lethargic (lazy) in the heat so dinners haven't been too creative. But, simple is good and this portabella quesadilla hit the spot!
Mushroom Quesadilla
Serves 2 hungry lazy adults
2 Portabella mushrooms (4 inch diameter), sliced
1/4 of a large yellow onion, sliced thinly
2 tbsp butter
1 Tbsp olive oil
4 flour tortillas, soft taco size
about 4 oz, jack cheese, grated
guacamole or salsa for garnish
Saute the mushrooms and onions in the butter/olive oil mixture until browned and limp. You can remove these to a plate and use the same pan if you're lazy. Add 1 Tbsp more butter, 1 flour tortilla, 1/4 of the grated cheese, half of the mushroom mixture, another 1/4 of the cheese on top. Close with another tortilla, press down and cook until browned on one side. Carefully flip over and cook on the other side. Repeat the process for the second quesadilla and serve with guacamole and hot sauce or salsa. Ole!
NOTE: If you're watching those calories, you can skip the pan frying and assemble the quesadilla, placing it into the microwave for about a minute or so to melt the cheese.
Sometimes it's just too hot to grill. With the temperatures reaching into the triple digits this week, why not bring the party indoors, crank on the air conditioner or fans and make this panko pork. Or you can choose to have what we had for our anniversary dinner last evening.
Earlier in the day we went to the show to see "To Rome with Love". If you've ever been to Roma, I highly recommend it, just keep in mind it's a Woody Allen movie which, to me, means a little quirky. As we walked out of the theater, it was as if we were walking into an oven! A few years ago I made a rule, "If the temp reaches 100, we must have ice cream for dinner, no cooking, no grilling, etc. We enforced that wise rule! (This rule does not apply to Phoenix where you'd be eating ice cream from May thru October)
The temperature from our car read 99, but since it was our anniversary we could justify that missing degree, right? So, we proceeded to the dinner place, 31 flavors, and packaged up 3 scoops each. Blueberry cheesecake, Mississippi mud, and Reese's peanut butter cup! I was in heaven where I know the streets must be paved in chocolate and ice cream!
What does this have to do with panko pork? Absolutely nothing! But, it's a great entree if you don't feel like having ice cream!
For the sauce:
3 Tbsp apricot preserves
1 Tbsp balsamic vinegar
1/2 cup blueberries
1 Tbsp cilantro, chopped
Bring all the above to a boil, reduce heat and simmer until it thickens and reduces. Set aside.
For the pork:
4 thin boneless chops
salt and pepper
drizzle of olive oil
about 1/2 cup panko bread crumbs
Prepare the moistened chops sprinkling with salt and pepper, then dip into the bread crumbs. Lay the chops on a baking sheet, drizzle with a bit of olive oil and bake at 375 for about 20 minutes or until done.
Reheat the sauce, plate the pork and pour sauce over the pork. Very tasty!
NOTE: If you don't want to turn on the oven you can put the pork chops in a skillet to cook.
I have so many friends and family that are great cooks and I look for inspiration from them, always. My intentions are never to copy one's crowning glory, yet to be inspired and then put a little twist to their already beautiful creations. With that said, I was recently inspired by a neighbor's tasty stuffed mushrooms.
I decided to make my version more Italian, having elements like Romano cheese, parsley and, of course, lots of garlic! After tasting these little morsels, I thought, "Why haven't I made these before?". This one is a keeper and probably will be a starter for more dinner parties to come!
Italian Stuffed Mushrooms
This recipe makes about 10-12 and can easily be doubled or tripled, if needed.
1/4 cup Italian bread crumbs
1/4 cup Romano cheese, grated
1 Tbsp chopped fresh parsley
1 garlic clove, minced
1/2 Tbsp chopped fresh mint
2 Tbsp olive oil
salt and pepper to taste
10-12 button white mushrooms, stemmed (reserve 1/2 of tops, finely chopped)
Preheat oven to 400 degrees. Stir together the bread crumbs, cheese, garlic, parsley, mint, salt and pepper and chopped mushroom stems. Add about 1 1/2 tbsp of the oil and blend. Prepare a baking sheet with parchment paper. Spoon the filling into the mushroom caps and arrange on the baking sheet. Drizzle with remaining olive oil and bake until tender, for about 25 minutes. Serve. You'll love these!
Somewhere in the deep dark black hole of my picture archives is a very old snapshot of a small girl in her highchair eating chocolate pudding. Attempting to, rather! Chocolate pudding is smeared all over her face, but she is focused on possibly getting some in her mouth and enjoying her first try at creamy chocolate pudding. Yes, that's me. I loved it then and I love it now.
But, this is not your typical (probably a jello product) 50's chocolate pudding. It's a recipe that you can have with almost no guilt! The secret ingredient is TOFU! I hear you cringe while making "that face". It actually has the consistency of a mousse and the flavor is just decadent enough to satisfy your sweet tooth. Mine, anyway! I'm anxious to try different flavors, too.
Ingredients: Makes about 4-5, 1/2 cup servings
6 oz chocolate chips
1/2 tsp vanilla
1 package of firm tofu (I like Mori Nu silken firm)
raspberries for garnish
Melt the chocolate chips in the microwave. In a food processor, blend the tofu and vanilla and add the melted chocolate. Mix thoroughly. Okay, that was it. It's best refrigerated for at least an hour. Garnish with raspberries or make a "sundae" by adding a few toasted nuts.
