{RECIPE} Lemon Bars

When life gives you lemons, just make LEMON BARS!!!   SO much more satisfying that lemonade anyway.  And if life doesn't give you lemons go get some by yourself, you will be glad you did!  I just have to share my most favorite Lemon Bar recipe of all time.  Years ago, I found this delicious recipe by Ina Garten,  and I remember being so excited to make these the first time. She always has the most decadent recipes.  

Well, I can say that I have been making them for years now and never cease to be impressed with how yummy and rich they turn out.  These bars bake up thicker than the bars I grew up making, and I LOVE that! =)  More creamy lemon goodness to enjoy!  I am sure you can make them with bottled lemon juice, but I never have.  I have always used fresh lemon juice and fresh lemon zest.  They turn out so incredibly fabulous that I haven't dared use bottled juice and risk disappointment.  It takes a bit more forethought to use fresh ingredients, but it is SO worth it!


LEMON BARS
Crust:
1/2 pound unsalted butter, at room temperature

• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt

Filling:

• 6 extra-large eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest (4 to 6 lemons)
• 1 cup freshly squeezed lemon juice
• 1 cup flour
• Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

DOWNLOAD PRINTABLE LEMON BAR RECIPE

Just a note, I like to line the pan with parchment, that why the whole thing lifts out fro easy cutting.

Anyway, I am sure you will love these as much as I do, so give them a try!  Let me know how yours turn out.


Enjoy the yumminess!

{RECIPE} Mediterranean Pasta Salad

Okay, another family favorite.  I used to work at a cute little sandwich shop in Cedar City, UT, called The Pastry Pub.  Among many of their dishes I LOVED their pasta salad.  It was so simple and so fresh.  Each was made to order by tossing feta cheese and vegetables with tri-colored rotini pasta and drizzled with a geek feta dressing with a dash of hazelnut.  


So based on that concoction, I came up with my own version, which we have enjoyed many many times with family and friends. For me, there are no exact measurements, the amounts I give are approximate for the food item chopped/sliced.  I will try to qunatify, but I never measure.  You can add or leave out whatever you want. 


(be sure to scroll down to download a printable version)

Mediterranean Pasta Salad
1/2 box pasta*
20 baby carrots, thinly sliced

1/2-3/4 cup Kalamata olives, halved and pitted

1 package cherry tomatoes, halved

1-2 avocados, diced

1 cucumber, peeled and diced

1/2 purple onion, chopped

1/2-3/4 cup colored peppers (I mix green, red, yellow, and orange peppers)

1 cup mushrooms, sliced

1/2-1 c Italian parsley, chopped

3/4 cup feta cheese, crumbled

Mediterranean Sundried Tomato & Feta Cheese dressing from All Seasons**

Prepare pasta per box instructions, rinse, and cool.  Prepare vegetables as directed, place in large bowl with pasta and cheese.  Squirt as much dressing as you'd like on to ingredients.  The pasta will absorb some, so don't keep it too dry.  I tend to use atleast half a bottle if not a tad more with these approximations for ingredients.  Stir together and chill.

* I like Farfalle, can also use rotini or the tri-color rotini. I usually use the Barilla yellow box that is multigrain and protien enriched.  Also healthy with whole wheat pasta.

** I never use regular Italian dressing. I try to use a meditereanean/greek dressing or sundried tomato. I am sometomes able to find a low fat/fat free version of sundried tomato, it tastes great and makes the salad virtually guilt free.

I have also included artichoke hearts before.  I have thought it would also be tasty to try capers, but I haven't tried those in it yet.

 DOWNLOAD PRINTABLE MEDITERRANEAN PASTA SALAD RECIPE

{RECIPE} Slow-Cooker Chicken Posole

SO I found this fabulous slow cooker recipe a while ago when searching for some new ways to make slow cooker dinners.  I was looking for recipes that were not just a roast with veggies.  Chicken Posole has become a family favorite and is INCREDIBLY easy to prepare.  The recipe calls for chicken thighs, but I use chicken tenderloin and it worked just fine . . and a lot less fat with no bones to pick out. Just stir it around to break up the chicken once cooked, you don't have to remove it like the recipe says. Also,  I like to use a 28oz can of green enchilada sauce and double everything else.  The fresh lime juice and cilantro added at the end bring a great freshness to the dish.   I hope you enjoy it as much as we do.

(be sure to scroll down to download a printable version)

Slow-Cooker Chicken Posole

1 can (15 oz) yellow or white hominy, drained
1 can (14.5 oz) Mexican-style diced tomatoes
1 can (10 oz) mild green enchilada sauce
2 carrots, diced
1 medium onion, chopped
3 garlic cloves, minced
2 tsp cumin
5 chicken thighs (1 1/2 lbs), skin removed
Chopped cilantro
Lime wedges
Tortilla chips 


Combine hominy, tomatoes, enchilada sauce, carrots, onion, garlic and cumin in a 4-qt slow-cooker (6-qt if you are doubling like me). Add chicken and stir to combine. Cover and cook on high 3 to 3 1/2 hours  (6-8 hours on low) until chicken is cooked through and vegetables tender. Skim and discard any fat from the surface.

Remove chicken, pull meat off bones into large shreds. Stir back into slow-cooker. Stir in cilantro, if using. Serve with lime wedges and tortilla chips.


Makes 4 servings


per serving:
262 calories
7 g fat (IS LESS IF YOU DIDN'T USE THIGHS)
80 mg cholesterol 1083 mg sodium
26 g carbohydrates

5 g fiber

DOWNLOAD PRINTABLE CHICKEN POSOLE

Happy Cooking!