Cones for the Cure Winner and Grilled Zucchini, Yellow Summer Squash and Red Onion with Lemon-Basil Vinaigrette

Hi fans!  I'm here to announce the Cones for the Cure Giveaway Winner and while I'm at it, I wanted to share a recipe for Summer's last hurrah as Fall seems to be rapidly upon us!  Oh, and in other news, we finally took the plunge and bought one of those fancy dSLR cameras so we could take lots of great pictures of our little cutie.  This also means better (hopefully!) food photography coming your way.  What do you think??

First thing's first, congratulations Kesha G. for winning the prize pack.  I've sent you an email with details on how to claim your prize.  I hope you enjoy the goodness!

Now for this recipe.  I loved grilled veggies but it never fails that when I send my husband out to grill em up, many of them end up as grill casualties when they slide down between the grates during transfer and/or flipping.  With this recipe, I skewered the vegetables for him so that they'd stay intact.  Good thing too because while the recipe said it served 4-6, I doubled it and it still only seemed to serve 4-6 which was a bummer considering I was trying to serve 10.  I made changes to the below so that you can get sufficient quantities and not be disappointed with your yield.  The flavor was wonderful so it was too bad we had to ration it...loved that caramelized flavor with the brightness of the lemon!  You can use whatever veggies you have on hand.  The farm had sent us zucchini and yellow squash so that's what I used.  I would have loved to add eggplant if we had it.  Yum!

One Year Ago: Chicken Fajita Lettuce Wraps
Two Years Ago: Foil-Baked Fish with Black Beans and Corn
Three Years Ago: Pineapple Teriyaki Chicken
Four Years Ago: Sausage, Pepper, Onion, and Green Pepper Fra Diavolo

Grilled Zucchini, Yellow Summer Squash and Red Onion with Lemon-Basil Vinaigrette 

Ingredients

• 1 lb zucchini, sliced into 1/3-inch rounds 
• 1 lb yellow summer squash, sliced into 1/3-inch rounds
• 1 red onion, sliced into 1/2-inch rounds 
• 1/2 cup + 3 Tbsp olive oil 
• Salt and pepper, to taste
• 2 cloves garlic, minced 
• Zest and juice from 1 lemon (preferably organic)
• 2 tsp spicy brown mustard 
• 6-8 large basil leaves, chopped

Directions

1. Heat grill to medium and prepare skewers by soaking in water per the instructions on your package.
2. Carefully thread the onion rounds onto prepared skewers, taking care to ensure the skewer goes through every onion ring.  If desired, thread the remaining vegetables onto skewers as well.  
3. Brush onions, zucchini, and yellow summer squash rounds with 1/2 cup olive oil and season liberally with salt and pepper. 
4. Grill vegetables 9-10 minutes each side, until nicely caramelized. 
5. In a small bowl, whisk garlic, lemon juice, zest, mustard, remaining 3 tablespons oil, and a pinch of salt and pepper together.
6. Place cooked vegetables on a platter, drizzle with dressing, and top with chopped basil leaves.

Source: Barely modified from Confections of a Foodie Bride

Bravo's Lemon Shrimp Florentine Pasta

It's no secret that BRAVO! Cucina Italiana is one of our favorite Italian restaurants.  Imagine my delight when I found Bravo recipes direct from the source so that I could make it at home!  And, it's designed as 2 servings so it's perfect for my husband and I to have "date night in" :).

One of my recent favorite dishes to order is their Lemon Shrimp Florentine Pasta.  The menu describes it as "sauteed shrimp tossed with tomatoes, Boursin, spinach, Feta, and linguine in a creamy lemon sauce".  I just call it delicious.  It's slightly tart and tangy, a bit creamy, and a treat for the taste buds.  Perfect for Lent or any other time you want restaurant quality pasta at home!

Looking for other Christine's Kitchen Chronicles tested Bravo copycat recipes?  Try:

• Pasta Bravo - Their signature dish and you'll be shocked that it's so surprisingly easy!
• Mock Bravo Insalata Della Casa - It's my husband's favorite salad and the perfect way to start any meal.

Any other reader copycat recipe requests, Bravo or otherwise?

Three Years Ago: Jalapeno Cornbread Whoopie Pies, Awesome Slow Cooker Pot Roast, and Peanut-Butter Oatmeal Chocolate Chip Cookies

Bravo's Lemon Shrimp Florentine Pasta

Ingredients

• 1/4 lb Linguine (I felt it was a bit saucy and would recommend at least 1/3 lb)
• 2 Tbsp olive oil
• 1/2 lb shrimp, peeled and deveined
• 1 tsp garlic, chopped
• 1/4 cup grape tomatoes, halved
• 1/2 cup vegetable stock
• 2 tsp freshly squeezed lemon juice
• 2 Tbsp roasted garlic, pureed with oil (I roasted my own homemade roasted garlic and then mashed it up.  There wasn't a lot of oil)
• 4 Tbsp crumbled Feta cheese, divided
• 2 Tbsp Boursin cheese (I used cream cheese)
• Salt and pepper to taste
• 2 Tbsp butter
• 1 cup fresh spinach leaves
• 2 Tbsp toasted bread crumbs

Directions

1. Cook pasta to al dente according to package directions.  Set aside and keep warm.
2. Heat oil in a large saute pan on medium heat.  Add shrimp and cook slowly for 2 minutes.  Add chopped garlic and tomatoes and cook for 30 seconds more.  Add vegetable stock, lemon juice, roasted garlic, and 2 Tablespoons each of Feta and Boursin cheese.  Bring to a simmer.  Season with salt and pepper to taste.  Add butter and cook to a sauce consistency.  Add spinach and cooked pasta to pan.  Stir to combine.
3. Divide into two serving plates.  Garnish each plate with 1 Tablespoon of Feta cheese and 1 Tablespoon of toasted bread crumbs.

Source: BRAVO! Cucina Italiana

Macadamia Lemon Bars

One thing that I have always wanted to make is lemon bars (see my 23 in 2011 list).  But, I'll be honest.  I just never got around to it.  I had asked my friend Emily if she needed any help prepping for our friend Jackie's shower.  Call it a challenge by my friend Emily to hold me to my ambition or just plain fate but this past weekend finally forced me to finally make those lemon bars.  And, she couldn't have picked a better recipe.

These were a total hit at the bridal shower.  The bride loved it, the bride's mom, the groom's sister, my mother-in-law (who got some leftover treats), even my normally fruit-hating husband.  Everyone LOVED this recipe and I was asked twice in a single day today to please post this recipe (hence this last night posting!).  

The macadamia nuts in an already buttery and delicate crust really transformed them into something especially delicious.  I added an extra tablespoon of lemon juice (reflected below) because I like a strong lemon flavor.  Feel free to adjust it back down two tablespoons instead of three if you desire less tang.  You really can't go wrong either way with this recipe!

One Year Ago: Summer Pasta Bolognese
Two Years Ago: White Chocolate Strawberry Parfaits

PS: Have you entered to win 6 free packages of Daelia's Biscuits for Cheese?  If not, you're totally missing out and there's still time!

Macadamia Lemon Bars

Ingredients

For the Crust:

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup butter, melted
• 1/4 cup macadamia nuts, finely chopped

For the Filling:

• 1 cup sugar
• 2 Tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 3 Tablespoons lemon juice
• 2 teaspoons lemon zest (preferably organic)
• 2 Tablespoons macadamia nuts, chopped
• Powdered sugar for dusting

Directions

1. Preheat oven to 350F.  Grease an 8-inch square baking dish.  (Or, double the recipe and bake in a 9x13 pan.)
2. In a large bowl, combine the flour, powdered sugar, and melted butter.  Stir in the nuts.  Press into the bottom and 1/2" up the sides of prepared baking dish.  Bake for 15-20 minutes or until lightly browned.  (If you're making a larger pan, 20-25 minutes ought to do it.)
3. In a small mixing bowl, combine the sugar, flour, baking powder, and salt.  Beat in the eggs, lemon juice, and lemon zest until light and fluffy.  Pour filling over hot crust then sprinkle with nuts.  Bake for 10-15 minutes or until lightly browned (Again, for a larger pan, bake it longer until it sets and doesn't jiggle in the center, about 20-25 minutes).  Cool completely on a wire rack.  Dust with powdered sugar and cut into bars.  Chill until ready to serve.

Source: Slightly modified from All Recipes

Lemon-Rosemary Turkey Meatballs

This recipe was a wonderful change from traditional Italian meatballs.  The flavor was really delicious and the lemon gave it a great Spring-like brightness.  It had a gravy-esque sauce which is also a nice change from traditional tomato or cream sauces.  I'd say it most resembles Swedish Meatballs but even that is a distant cousin.  I'm not a huge fan of rosemary but I have to say that it works in this recipe.  Eating Well also suggests that you can use thyme instead, if you please.  I served mine over noodles.  Because...as we previously discussed, I have a crazy stockpile of pasta right now.

Two Years Ago: Mexican Chicken and Rice Casserole


Lemon-Rosemary Turkey Meatballs
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Cook Time: 50 minutes
Yields: 4 Servings (each with 3 meatballs and ~1/4 cup sauce)

Ingredients

• 1 medium onion, cut into chunks
• 2 large cloves garlic, smashed and peeled
• 2 teaspoons freshly grated lemon zest
• 2 tablespoons chopped fresh rosemary or 1 1/4 teaspoons dried, divided
• 1 pound 93%-lean ground turkey
• 3/4 cup fresh breadcrumbs, preferably whole-wheat
• 1/3 cup freshly grated Parmesan cheese
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground pepper, plus more to taste
• 1/4 cup all-purpose flour
• 2 teaspoons extra-virgin olive oil
• 1/2 cup dry white wine (or substitute more chicken broth)
• 1 14-ounce can reduced-sodium chicken broth
• 4 teaspoons lemon juice
• 1 tablespoon butter

Directions

1. Place onion, garlic and lemon zest in a food processor. Add 1 tablespoon fresh rosemary (or 1 teaspoon dried) and pulse just until the mixture is finely and evenly chopped (but not mushy).
2. Transfer the mixture to a medium bowl and gently mix in turkey, breadcrumbs, Parmesan, 1/2 teaspoon salt and pepper until combined. Use a generous 2 tablespoons each to shape the mixture into 12 meatballs (about 1 1/2 inches in diameter). Place flour in a shallow dish and roll the meatballs in it to lightly coat. (Reserve the remaining flour.)
3. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add meatballs and cook, turning once, until brown, 3 to 5 minutes total. Transfer to a plate.
4. Add wine (or 1/2 cup broth) to the pan, increase heat to medium-high and cook, scraping up any browned bits, until almost evaporated, 1 to 3 minutes. Add the can of broth and bring to a boil. Reduce heat to maintain a simmer and return the meatballs to the pan along with the remaining 1 tablespoon fresh rosemary (or 1/4 teaspoon dried). Cover and cook until the meatballs are cooked through, 8 to 10 minutes. Remove the meatballs to a serving bowl.
5. Bring the sauce to a boil over medium-high heat and cook until reduced to 1 cup, 4 to 8 minutes. Whisk lemon juice and 1 tablespoon of the reserved flour in a small bowl (discard any remaining flour); whisking constantly, add the flour mixture to the sauce along with butter and the remaining 1/4 teaspoon salt. Simmer, whisking, until slightly thickened, 1 to 2 minutes. Strain the sauce through a fine-mesh sieve. Serve the sauce over the meatballs on top of noodles or mashed potatoes.

Source: Eating Well , January/February 2011

Lemon Raspberry Layer Cake

Are you still searching for that perfect cake to wow Mom this Sunday?  Look no further, I've got your solution right here.

I had made this cake for my mother-in-law's birthday.  Those of you that are fans of mine on facebook got a sneak peek at this cake.  There's something about the month of April when the weather starts turning a bit warmer and the first flowers bloom that make me crave light, citrus and fruit flavors.  This cake delivered in taste and is pretty to look at.  Just like Mom :).

I'll warn you it is a bit time consuming but not too bad if you take it in steps and do it over a couple days like any multi-step recipe.  For me, I made the raspberry curd one night, the cake the next, and then assembled it on the third day.  Fresh as a daisy.  The only issue I had was in cutting the cake halves.  I've never done that before and one layer ended up in many pieces when I went to transfer it for assembly.  Not wanting to waste all my hardwork, I carried on but it showed on the inside as the raspberry curd seeped through the layers in some spots.  At least it was structurally sound and tasted great!

The original recipe called for a lemon buttercream frosting but I wanted to keep in the spirit of lightness.  The thought of using 5 sticks of butter really grossed me out.  So, I halved the frosting recipe then made up a batch of fresh whipped cream and folded that into the lemon buttercream.  You can do the same if you want to cut the sweetness but I'll leave the original recipe intact for those with a sweet tooth (like my husband...who objected to my change).

Two Years Ago: Sloppy Joes...maybe make these for Dad so he doesn't feel left out.  This seems to be a masculine polar opposite to this dainty cake recipe!

Lemon Raspberry Layer Cake
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Ingredients


For the Cake

• 1 1/2 cups + 2 Tbsp granulated sugar
• Zest of 1 lemon (preferably organic)
• 2 1/4 cups cake flour, plus more for dusting the pans
• 1 cup + 2 tablespoons whole milk, at room temperature
• 6 large egg whites (3/4 cup), at room temperature
• 2 tsp almond extract
• 1 tsp vanilla extract
• 4 tsp baking powder
• 1 tsp table salt
• 12 Tbsp unsalted butter (1 1/2 sticks), softened but still cool

For the Raspberry Curd

• 1/2 cup (1 stick) unsalted butter
• Two 1/2-pints ripe raspberries or one 12-ounce package frozen raspberries, thawed
• 5 large egg yolks, lightly beaten
• 3/4 cup sugar
• Pinch of salt
• 2 to 3 tsp fresh lemon juice 

For the Lemon Buttercream Frosting

• 2 1/2 cups (5 sticks) unsalted butter, softened
• 5 cups powdered sugar
• 1/4 tablespoons table salt
• 4 teaspoons vanilla extract
• 2 teaspoon lemon extract
• 1/4 cup heavy cream

Directions

To Prepare the Raspberry Curd

1. Melt the butter in a large saucepan over medium heat. Add the raspberries, egg yolks, sugar, and salt and cook, mashing the berries and stirring frequently at first and them constantly at the end, until thickened, about 10 minutes.
2. Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temperature; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Refrigerate, covered, until ready to serve, or for up to 1 month

To Prepare the Cake

1. Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
3. Put the sugar and lemon zest in a mixer bowl and rub them together with your fingers until the sugar is moist and fragrant. Add cake flour, baking powder, and salt to mixer bowl and mix at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
4. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer.
5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. Bake until toothpick inserted in the center comes out clean, 23 to 25 minutes.
6. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours. 

To Prepare the Lemon Buttercream Frosting

1. In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.
2. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds. 
3. Scrape bowl, add extracts and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

To Assemble the Cake

1. Once cake layers have completely cooled, use a large serated knife to slice each layer in half horizontally.
2. Scoop about a cup of frosting into a piping bag with a large round tip (you can also use a ziplock bag and snip off the corner).  Place strips of waxes paper around the plate or cake disk that you will be using for the cake. Pipe a small amount of frosting onto the center of your cake disk. This will serve as glue to hold the cake in place.
3. Place your first layer of cake, cut side up, on the disk. Pipe a thick ring around the edge of the cake. This will serve as a dam to keep the filling in the cake and prevent the layers from sliding around.  Spread ~1/3 to 1/2 cup of raspberry curd onto the cake. Add the top half of that cake and repeat. Add the bottom half of the other cake, cut side up again, and repeat. Place the top layer on the cake.
4. Apply a very thin layer of frosting on the cake. This will serve as a crumb coat and will help the final frosting to be smooth. Chill the cake for at least 30 minutes in the refrigerator.
5. Next, coat the cake with frosting and decorate with frosting and fresh raspberries as desired.

Source: Beantown Baker

Blueberry Almond Cake with Lemon Drizzle

This cake is the epitome of summer.  Blueberries, lemon, and almonds?  Oh and let's not forget to mention that this cake even has a hidden layer of cheesecake goodness inside and not called out in the name.  It's like a secret weapon.  But with all these deliciously fresh flavors, what more can you really ask for?

I made this cake to bring up to my husband's mini-family reunion earlier this month.  It was well received but in my personal opinon a bit too lemony.  I guess that's what you get when you just squeeze in a whole big juicy lemon without regard for the size and how much juice is contained versus actually measuring it.  Whoops!  Note to self, not all lemons are created equal and baking really is a science, not an art.

Speaking of lemons, for whatever reason, my lemond just DID NOT want to zest.  Maybe it's the fact that I don't own a microplane (sad face!) so I use the fine side of my grater.  It probably also doesn't help that said grater is also beginning to break.  Yeah, time to invest in that microplane.

I also kind of read the instructions wrong and accidentally mixed the blueberries into the cream cheese mixture instead of scattering them on top.  Thankfully I had just a few extra berries to scatter on top after I realized my mistake.  Same taste but I think it caused me to need to bake it longer before the cheesecake part set and didn't quite look as pretty as it really should have.  (Check out Beantown Baker's post on this recipe...hers looks so great!)

I think I'll leave this post relatively simple and sweet.  The picture kind of speaks for itself.  Delicious.

One Year Ago: Here's a few of them since I've sucked so bad at blogging lately!  Then again, as I look at the history August must be historically bad for me since there actually is only ONE recipe posted last August, too!  Honey Lime Grilled Chicken, Chicken Lo Mein, and Grands! Taco Melts (AKA Homemade Hot Pockets)

Blueberry Almond Cake with Lemon Drizzle
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Yields: 1 9-inch cake with 12 Servings

Ingredients

Cake

• 1 1/2 cup flour
• 2 tsp baking powder
• 1/4 tsp salt
• A pinch of nutmeg, freshly ground
• 1/2 cup butter, at room temperature
• 1 cup brown sugar
• 2 eggs
• 2/3 cup plain yogurt
• 2 tsp fresh lemon juice
• 1/2 tsp almond extract

Topping

• 8 ounces cream cheese, at room temperature
• 1/2 cup sugar
• 1 tsp flour
• 1 egg
• 2 tsp lemon zest
• 2 cups fresh or frozen blueberries
• 1/2 cup sliced almonds

Glaze

• 1 Tbsp lemon juice
• 1/2 cup powdered sugar

Directions

1.  Preheat the oven to 350. Grease a 9-inch round cake or spring form pan.
2. Sift together the flour, baking powder, salt, and nutmeg. Set aside.
3. In a large mixing bowl, beat the butter until creamy. Gradually add 1 cup brown sugar and beat for approximately one minute until light and well blended. Add the eggs, one at a time, beating for approximately two minutes after each addition. Alternately, add one-half of the flour mixture and one-half of the yogurt, beating briefly on low after each addition. Repeat. Stir in the lemon juice and almond extract. Pour the cake batter into the prepared baking pan.
4. In a mixing bowl, beat together the cream cheese, 1/2 cup sugar, 1 teaspoon flour, 1 egg, and the lemon zest for approximately two minutes until very smooth and creamy. Spoon this cheese mixture over the cake batter and spread, leaving a one-inch margin of cake batter exposed around the perimeter of the cake. Sprinkle the blueberries over the cream cheese mixture and the sliced almonds around the perimeter of the cake.
5. Bake for 40-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake to room temperature and serve.
6. For the glaze, whisk together the lemon juice with the powdered sugar and drizzle the mixture over the top of the cake.

Source: Originally from Modern Comfort Food as adapted by and seen on Beantown Baker