Sunday, January 20, 2013

Lemonade Brownies

Lemonade reminds me of summer and on a cold winter day a few weeks ago I decided to give these Lemonade Brownies a try. They're easy to make and are made with dry lemonade mix. The recipe warns not to over bake them, despite the warning I think I baked them too long. I thought they were tart with a nice hint of sweetness, Tim thought they were too sweet. As with most of the sweet treats I make, I sent them to work with Tim and one of his co workers thought they were the best lemon bars she'd ever eaten.

Lemonade Brownies
Recipe courtesy of Cookies &; Cups

Ingredients Brownies
1/2 cup butter, room temperature 
1/3 cup dry lemonade powder
 1/4 cup granulated sugar
1 egg, plus 2 yolks
 1 tsp vanilla 3/4 cup flour, plus 2 Tbsp
 1/4 tsp baking powder

 1 cup powdered sugar
 2-3 Tbsp prepared lemonade OR juice from one lemon (I used lemon juice)
 approx 2-3 Tbsp 1 tsp lemon zest

How to Make Preheat oven to 350° Spray an 8x8 pan with cooking spray, set aside. Cream butter, sugar and lemonade powder in mixer for about 2 minutes,until light and fluffy. Add in egg and both yolks and vanilla. Continue mixing until incorporated. Turn mixer to low and add in flour and baking powder. Stir until combined. Spread batter into prepared pan. Bake 15-20 minutes until edges begin to golden and center is JUST set. Do not over bake. Remove from oven and cool on wire rack. Glaze Stir powdered sugar, lemonade or lemon juice and zest in a small bowl and pour over cooled brownies. Let glaze set for at least an hour before cutting into squares.

I am linking this to On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.

Monday, January 14, 2013

Basil Pesto Chicken

After taking December off, I am happy to share this month's Secret Recipe Club post with you.  For those of you who don't know Secret Recipe Club works like this, you're assigned a blog, you choose a recipe and keep it a secret till reveal day.

For the month of January, I was assigned The Bitchin' Kitchin'.  My favorite part of SRC is browsing the blogs and trying to decide what recipe to choose.  It's never an easy decision but I have vowed to try to always make a savory recipe since I never have ANY trouble finding new sweet recipes.  We love all things basil at our house.  During the summer, it is plentiful!  We harvest springs for caprese salad, make mojitos or use in recipes.  As the weather cools and we say goodbye to our basil plants, I often pick up a jar of Kirkland's pesto at Costco.  It's every bit as good as homemade and easy to use in recipes.

When I saw Ellie's recipe for Basil Pesto Chicken, I decided it would be a wonderful reminder of summer, despite the snow covered ground.  This is a tasty chicken dish!  Easy to prepare and healthy for you too!

Basil Pesto Chicken
Recipe Courtesy of The Bitchin Kitchin slightly adapted from Kalyn's Kitchen
makes ~4 servings
  • 4 boneless, skinless chicken breasts (~1 lb chicken)
  • Salt, fresh ground black pepper, and cayenne pepper for seasoning chicken
  • Cooking spray
  • 1/2 cup basil pesto
  • 1/2 - 1 cup grated mozzarella cheese
1) Preheat oven to 350 degrees F.
2) Trim the chicken so any visible fat and tendons are removed.  Cut the chicken breasts lengthwise into 2 or 3 pieces, depending on how thick or thin you would like them.
3) Season the chicken with salt, pepper, and cayenne pepper as desired.  Don't use too much salt, as cheese will be added later on to the chicken.
4) Spray a 9" x 12" (or 8.5" X 12.5") baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish.
5) Lay the chicken strips over the pesto, then spread the remaining 1/4 cup basil pesto over the chicken.
6) Cover the baking dish with aluminum foil and bake the chicken for 15-20 minutes, or just until chicken is barely firm and cooked through. (Don't cook too much at this point, or the chicken will be overcooked by the time the cheese is melted and browned.)
7) When the chicken is barely cooked through, remove the foil and sprinkle the chicken with the grated mozzarella cheese. Put dish back into the oven without foil and cook 5 minutes more, just until the cheese is melted.  Serve hot.
I am linking this to Miz Helen's Full Plate Thursday!

Sunday, January 13, 2013

A Little R & R

Tim and I along with our best friends Larry and Karen are enjoying a week of fun and sun in San Jose del Cabo, Mexico.

Sunday, January 6, 2013

No Knead Bread

Have you tried No Knead Bread? I've been eyeing the No Knead Bread recipes for a year or more. Finally, for Christmas Day, I gave one a try. It's so easy, too easy really! You mix the flour, yeast and water and let it sit for 12 - 18 hours. Mine was on the counter for closer to 20 hours. When I first checked the dough, after about 10 hours, it didn't appear to have done anything. I used a pretty large bowl, so I think I just couldn't tell. Also, it was a little chilly in my kitchen so I think that may have had something to do with it as well.

This makes a delicious, crusty bread.  I can't wait to try making it and adding rosemary!!  Wonder if my rosemary is still good under the snow cover?  Have you tried No Knead bread?

No Knead Crusty Bread
Recipe Courtesy of Simply So Good
3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast.  Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 - 18 hours.  Overnight works great.  Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Cover with plastic wrap and let set while the pot is heating.  Remove hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool.  
I am linking this to On the Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.

Wildlife At It's Finest

Tim took this picture of these beautiful creatures above the river, just across from our house. I love living in the country!

Tuesday, January 1, 2013

Happy New Year!!!

As we say goodbye to 2012 and welcome in 2013, I am reminded of what a great year 2012 was.  With the exception of the passing of my step mother, 2012 was full of happy times!!

As far as my corner of the blogging world, Little Bit of Everything, this year I posted less than any year since I began my blog in 2009.  Interestingly enough, though, my readership was the largest it's ever been.  Thanks to all of you who read my blog, leave me comments and have become my blogging friends, you all make blogging fun!

I've never done a post on the top recipes of the year before.  Curious to see what my top five recipes were, I am sharing them with you today.

Happy New Year everyone!  Here's to health, happiness and good food in 2013.  Cheers!!!

5.  Hotel Cookies - These are the best cookies!

4.  Candy Cane Kiss Cookies - A fun take on the traditional holiday thumbprints!

3.  Baked Chicken with Herbs - A beautiful and delicious dinner party dish!!!

2.  Cake Batter Muddy Buddies - Cake batter flavor, need I say more?  Addictive!!!

1.  Pastisio - A hearty and savory pasta dish!!

I am linking this post to Finding Joy in My Kitchen's favorites of 2012 and Miz Helen's Full Plate Thursday!