Wednesday, February 27, 2013

Parmesean Chicken / Fried Corn and Lemon Loaf

I have been in the kitchen all day cooking up a storm.

  I get in moods where I cook just enough to get by and then there are time I never leave the kitchen.  
Well can you guess what mood I am in lately?

So, for Dinner this evening we had:

Parmesan Chicken Tenders
Fried Corn - recipe is below - So delish
Mashed Potatoes
Butter Beans 
my secret for the best Butter Beans - 
I use a spice named "Green Tea Peppercorns" by
Tastefully Simple
and I purchase it from
Beverly Pedigo at:

They have the best spices I have ever used and check out there other products (I am not being paid to post this)

Fried Corn

4 tablespoons butter
1 can corn, drained
1 tablespoon sugar
1/4 cup heavy cream
Black Pepper

In a large skillet over medium high heat, melt the butter, when the butter is foamy add the corn stirring to coat.  Cook stirring constantly for 1 minute.  Add the sugar and cook for an additional 2 minutes.  Increase heat and add heavy cream - continue to stir so corn won't stick.  Add salt and pepper.  Cook until most of the cream has absorbed, about 3 - 5 minutes.  Serve hot!!!!!!


For Dessert.................

Lemon Loaf

1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs, room temp.
3 tablespoons butter, softened
1 teaspoon vanilla extract
2 teaspoon lemon extract
1/3 cup lemon juice
1/2 cup oil
zest of one lemon


1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon lemon extract

Preheat oven to 350.  Grease and flour a loaf pan.

In a large bowl combine flour, baking soda, baking powder, and salt.

In a medium mixing bowl, combine butter, eggs, sugar, vanilla extract, lemon extract and lemon juice with an electric mixer.

Pour wet ingredients into dry ingre. and blend until smooth.  Add oil and lemon zest and mix well.

Pour into a prepared loaf pan and bake for 45 minutes or until toothpick comes out clean. 

Pour glaze over and cool on wire rack..

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