Glazed Lemon Bread

 

to a slice of moist Lemon Glazed Bread 

Cook's Notes: An old-fashioned quick bread made with fresh lemons and a simple tart glaze that soaks into the crust, creating an irresistible treat. The recipe was adapted from amindfulmom.com  . One tablespoon of poppy seeds could be added to the batter, creating a poppy seed lemon quick bread.  

Lemon Bread Batter Ingredients:

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon table salt
• ½ cup unsalted butter, softened
• 2 large eggs at room temperature
• 1 cup granulated sugar
• ½ cup buttermilk 
• 2 tablespoons lemon zest ~2 large lemons
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon almond extract
• Toasted coconut and almonds to equal 1/3 cup 

Lemon Glaze Ingredients

• 2 tablespoons lemon juice=2 large lemons
• 1/3 cup powdered sugar 
• 1 teaspoon butter
• 1/4 teaspoon almond extract 

Directions: 

• Position an oven rack in the center of the oven and preheat the oven to 350℉ (175℃). Generously grease a 8.5 by 4.5-inch loaf pan on the bottom and sides of the loaf pan. 
• In a medium bowl, sift together 1½ cups all-purpose flour, ¼ teaspoon table salt, and 1 teaspoon baking powder, and whisk to evenly distribute salt and baking powder.
• In a large mixing bowl, beat ½ cup unsalted butter and 1 cup granulated sugar on medium-high speed until light and fluffy. This should take about 2-3 minutes. Once pale and fluffy, mix in 2 large eggs until combined.
• Add the sifted dry ingredients, ½ cup buttermilk, the almond/coconut mixture, and 2 tablespoons lemon zest to the creamed butter and sugar. Gently fold together until the ingredients are just combined, taking care not to overmix.
• Transfer the prepared batter to the prepared loaf pan, spreading it into an even layer.
• Bake for 45 minutes or until a toothpick inserted into the center comes out mostly dry or with a few crumbs. If you are using a metal baking pan begin checking on the bread after 40 minutes.
• While lemon bread is baking, whisk together the lemon glaze until smooth.
• After the bread is baked, place the pan on a cooling rack. Use a skewer to poke holes halfway down into the loaf. 

• Pour the glaze over the lemon bread. Let the bread sit in the loaf pan for 10 minutes.
• After 10 minutes, loosen the sides of the bread from the edges of the pan with a butter knife, then remove the bread from the pan and transfer it to a cooling rack to finish cooling completely before slicing and serving.

Notes:
Room-temperature eggs and butter are recommended for the best results.
Lemons: Be sure to use only FRESH lemon juice for this recipe. This recipe will require about 2 fresh lemons (their zest and juice).

SPREAD JOY-SHARE A SLICE OF LEMON BREAD WITH A FRIEND

Creamy Lemon Shrimp with Parmesan Cheese

With a wee bit of luck, this meal will be one of your March favorites. A classic comfort skillet dish made with tender linguine and savory shrimp, tossed in a lemony cream-based Parmesan cheese sauce. Serve the dish with a side of spring asparagus, it's definitely a meal to savor. 

Creamy Lemon Shrimp with Parmesan Cheese

Cook's Notes: Roasted red peppers (1 cup diced) would add color and flavor to this dish. The recipe is adapted from  cookingclassy.com and serves 3-4.

Ingredients: 

• 12 oz. dry linguine
• Salt and freshly ground black pepper
• 1 tablespoon olive oil and 1/2 tablespoon of butter
• 1 lb. large shrimp (or extra large) uncooked
• 1 tablespoon minced garlic (3 cloves)
• 1 cup heavy cream
• 2 teaspoons lemon zest
• 1/4 teaspoon red pepper flakes (or to taste)
• 2 tablespoons butter
• 1 tablespoon dried parsley 
• 1-1/2 cups finely shredded parmesan cheese (2.5 oz)
• 2- 1/2 tablespoons fresh lemon juice
• 1/4 cup dry white wine
• 1 tablespoon parsley and lemon slices, for garnish (optional)

Directions: 

• Bring a large pot of water to a boil (with about 4 quarts water). Season the water with salt and cook the pasta to al dente according to the package directions. Before draining, reserve 1 cup of pasta water and set aside. Add drained pasta back to the pan. Cover and set aside.  
• Meanwhile, heat olive oil in a large non-stick skillet over medium-high heat.
• Dab shrimp dry with paper towels, season with salt and pepper. Add to the skillet in a single layer.
• Let shrimp cook until pink on the bottom, about 1 - 2 minutes. Add garlic, turn the shrimp, and continue cooking until cooked through (shrimp should be opaque).
• Transfer shrimp to a sheet of foil and wrap loosely to keep warm.
• Wipe skillet clean and heat cream along with lemon zest and red pepper flakes over medium heat. Bring to a simmer, then reduce the heat to low and let simmer until slightly reduced, about 2 minutes.
• Add in 2 tablespoons of butter and whisk until melted. Add in wine and lemon juice. 
• Remove skillet with cream mixture from heat. Stir in parmesan cheese, salt, and pepper to taste.
• Return skillet back to the burner on medium-low, toss with linguine, and heat through. Thin sauce with some of the reserved pasta water if needed. Toss in shrimp.
• Garnish with fresh parsley and lemon slices

National Oreo Cookie Day

 

NATIONAL OREO COOKIE DAY

Be ready to celebrate the day with a glass of milk handy, as it is National Oreo Cookie Day. Since its introduction, the Oreo cookie has become the best-selling cookie in the United States.
DID YOU KNOW? The name “Oreo” was first trademarked on March 14, 1912.
The first Oreo cookies in the United States were sold in clear glass-topped novelty cans for 25 cents a pound.
In 1912, the Oreo Biscuit was renamed “Oreo Sandwich.”
In 1948, the Oreo Sandwich was renamed “Oreo Creme Sandwich.”
William A. Turnier developed the modern-day Oreo design in 1952, incorporating the Nabisco logo.
Nabisco’s principal food scientist, Sam Procello, developed the modern Oreo cookie filling.
By the numbers:
Approximately 34 billion OREO cookies are sold each year – 92 million per day – with 10 billion sold in the U.S. annually. An estimated 500 billion OREO cookies have been sold since the first OREO biscuit was developed in 1912.

So how do you eat your cookie?

Twist them apart, eat the cream center, and put them back together
Twist them apart, eat the cream and cookie side first, and cookie only side last
Twist them apart, eat the cookie side first, and the cookie and cream side last
Any combination of the above while dunking in milk
Eat them whole, sans milk
Eat them whole, with milk but no dunking
Eat them whole, dunking all the way

The recipe is adapted from twopeeasandtheir pod and makes 2-1/2 dozen cookies.

Chocolate Mint Oreo Cookies
Ingredients:

• 2-1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsweetened cocoa
• 1 cup butter, at room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1-1/2 cups chopped mint Oreo cookies (can use Thin Mints)

• 3/4 cup semi-sweet chocolate chips
• 3/4 cup Guittard mint chips or chopped-up Andes mints
• Optional-sea salt for sprinkling on cookies

Directions:

• Line two baking sheets with parchment paper or a Silpat. Set aside.
• In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.
• With a stand mixer or hand mixer, cream the butter and sugars together until smooth. Add in eggs and vanilla and mix until well combined.
• Use a food processor to coarsely chop cookies.
• Add the dry ingredients and mix on low until just combined. Don't over-mix.
• Stir in the chopped Oreos and chocolate chips.
• Place in the freezer for 15 minutes. Preheat oven to 375 degrees.
• Roll cookie dough into 2-inch balls and sprinkle with sea salt. Bake cookies for 9 minutes, or until the edges are set but the centers are still soft. Don't overbake. Remove from oven and let sit on a baking sheet for 3 to 5 minutes. Move to a cooling rack and cool completely.
  
  
  
  

Book Review Ivy Leigh Ever After

 

An impressive debut middle school chapter book captures the turbulent, ever-evolving life of 6th-grader Ivy Leigh. It's a novel that will tug at your heartstrings, no matter the reader's age. The storyline is filled with many poignant statements about friendships, bullying, family dynamics, changing body images, a romantic crush, as well as dealing with the loss of a mother who was their family's moral compass. This book will resonate with middle schoolers who may face similar life challenges.

Ivy Leigh is a spunky middle schooler whose life is turned upside down when her mother dies, and her family struggles to stay afloat. Ivy and her older sisters clash with an uptight grandma who tries to be helpful, but her demands fuel conflicts with their established household routine. Ivy has rescued a dog named Peachy, who is not well-behaved as it lacks proper training. She is in danger of losing her dog, so her neighbor next door, Mr. Winters, tries to help her with training. Ivy faces bullying on the bus and at school. After a physical confrontation with another student, Ivy, who has been pushed to her limits, finds unexpected support from her friends, family, and a school guidance counselor. Along the way, Ivy Leigh learns the value of forgiveness, what it's like to walk in someone else's shoes, and the importance of talking through one's problems, which, in the end, fosters change and growth. While the storyline deals with struggles, it also conveys messages of hope and the joys of building a community. 

Author Gael Lynch, a retired teacher, uses her teaching expertise to craft this novel. She understands the thought process of a middle schooler as well as their need to fit in. Genuine dialogue and solutions make the story relatable for this age group, for both boys and girls. The storyline unfolds gently as the reader is introduced to Ivy Leigh and her world. The author adds humorous touches to the story. I found the story quite heartwarming, as well as the fact that the book is dedicated to teachers.      

ALL ABOUT THE AUTHOR  

gaellynch.com

Gael Lynch is a writer and storyteller who traces her roots back to her dad’s carefully crafted bedtime stories of fairy queens and villains, beggars of old, the rags to riches sagas of the ancients, always set in the rich green tones of the Irish countryside. Her own greatest ideas, though, are not those of far away and long ago, but ones that exist right under her nose. In what seems to be the ordinary, Gael loves nothing more than a chance encounter while waiting in line at the grocery store. Perfect strangers offer a world of little gems, experiences she might never have had.

March Comfort Foods

 March always feels like a little reset. The days are getting longer, there’s a hint of spring in the air… but we’re still craving cozy dinners at the end of the day. It’s that in-between month where comfort food and fresh, bright flavors happily share the table. Ever Ready has got you covered with two new recipes. 

One-Pot or Skillet Sausage Pasta with Marinara Sauce

Broccoli Cashew Salad with Apples and Pears 

Skillet Sausage Pasta with Marinara Sauce 

Cook's Notes: A family favorite that serves 6. 

Optional add-ins include 2 cups of baby spinach, stems removed, and fresh basil. Penne pasta was listed in the ingredients as the traditional pasta, but I used the special heart-shaped pasta I had ordered online for February. 

With this recipe, you don’t have to boil the pasta first; it cooks right in the pot with all of the other ingredients. It is the perfect weeknight meal! The penne pasta is coated in a rich marinara sauce with hearty sausage, veggies, and lots of cheese. It only takes 30 minutes to make and is so good with cornbread and a salad on the side. The recipe was adapted from twopeasandtheirpod.com 

Ingredients: 

• 2 tablespoons olive oil, divided
• 1 pound sausage links, cut into 1/2-inch thick slices (chicken sausage or I used Kiebasa sausage
• ½ medium yellow onion, diced (3/4 cup)
• 1 red bell pepper, seeds removed and diced (1 cup)
• 3 cloves garlic, minced
• 1 small jar 8 oz., Marinara sauce (Rao)
• 2 cups chopped kale or spinach leaves, stems removed
• 15 oz. can diced tomatoes
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon sugar
• 2 cups uncooked penne pasta
• 2 cups vegetable or chicken broth
• 1 cup chopped fresh mozzarella cheese
• 1/2 cup Parmesan cheese

Directions:

• Heat a large skillet or pot over medium heat and add the olive oil. Add the sausage slices, onion, red pepper, and garlic. Cook, stirring often, until the onion and peppers are tender and the sausage is cooked through, about 5-7 minutes. Push the mixture to the side and wipe the pan free of grease. 
• Add the canned tomatoes, uncooked pasta, seasonings, sugar, marinara sauce, and broth, and stir. Add in the chopped kale or spinach leaves. Stir to combine.  
• On medium-low heat, cook for 8-10 minutes, stirring occasionally, or until pasta is al dente. Add the fresh mozzarella and Parmesan. Stir and cook until the cheese is melted. Top with more grated Parmesan cheese and fresh basil. Serve warm.

Broccoli Cashew Salad with Apples and Pears

Cook's Notes: The salad has an amazing texture thanks to the crunchy cashews, fresh vegetables, and fruits! The easy creamy salad dressing is made with mayonnaise, sour cream (or kefir or Greek yogurt), honey, and lemon juice! This broccoli cashew salad is a healthy recipe you can make year-round, especially in the winter, for a boost of antioxidants, vitamins, and fiber!  It's easy to make and keeps well in the refrigerator. A great choice for family weeknight dinners, barbecues, potlucks, and parties! I adapted the recipe by adding in coleslaw mixture. The recipe was adapted from Julia's Album

Ingredients

• 3 cups broccoli florets chopped into small bites
• 1 apple cored and diced
• 1 pear (firm, not soft), cored and diced
• 1/3 cup red onion, diced
• 1 cup cashews, toasted or roasted
• 1 cup dried cranberries
• 3 cups coleslaw mixture (bag from produce) 

Creamy Salad Dressing:

• ½ cup mayonnaise
• ½ cup sour cream or kefir or Greek yogurt
• 2 tablespoons lemon juice
• 1 teaspoon poopy seeds
• ¼ cup honey, softened or warmed up
• ¼ teaspoon salt

Salad Directions:

• In a large bowl, combine chopped broccoli, diced apple, diced pear, diced red onion, cashews (toasted or roasted), coleslaw mixture, and dried cranberries.
Dressing Directions: 

• The dressing can be made ahead and refrigerated. In a small bowl, stir together mayonnaise, sour cream (or kefir or Greek yogurt), lemon juice, honey, and salt. Note that honey should be soft and runny, warm it up if needed, so that it mixes easily. Whisk the ingredients until well combined and smooth. Add salt if needed.
• Add the dressing to the broccoli salad and stir everything together.
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Baileys Irish Cream Coffeecake

 

You don't need to be Irish, be in the month of March, or even own a cactus covered in shamrocks to appreciate a recipe made with Baileys Irish Cream. 

This coffee cake was beyond amazing. I recently had morning company, and they were sampling it before I even served it on a plate. It was warm from the oven. The coffee cake is buttery and moist with a generous amount of delectable cinnamon crumble. The flavor is amped up with Bailey's Irish Cream. 

The recipe is adapted from casualfoodist.com

Ingredients for the Crumble Mixture

• 3/4 cup all-purpose flour
• 2/3 cup brown sugar
• 2 teaspoons Saigon cinnamon or 3 teaspoons ground cinnamon
• 1 teaspoon espresso powder
• 6 tablespoons unsalted butter, cold and cubed
• 3/4 chopped walnuts

For the Cake, Batter

• 1⅓ cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup Greek yogurt or sour cream (I used yogurt)
• 1/3 cup Baileys Irish Cream
• 2 teaspoons vanilla extract

For the glaze

• 1 tablespoon softened butter
• 2 tablespoons Bailey's Irish Cream
• 1/2 cup +1 tablespoon powdered sugar 

Directions:

• Preheat the oven to 350 degrees.
• Prepare the crumble. Combine the all-purpose flour, brown sugar, cinnamon, and espresso powder in a medium bowl. Add the cubed butter with a pastry blender or two knives until the mixture forms pea-sized crumbs. You can also place the mixture in a food processor and pulse it three times. Stir in nuts. Refrigerate the crumble mixture for 2o minutes. Recrumble when ready to use.
• Prepare the cake batter. In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, beat the granulated sugar and softened butter together with a hand mixer until creamy. Add the eggs, Greek yogurt (or sour cream), vanilla extract, and Bailey's Irish Cream and beat until well combined. Add the flour mixture and beat at low speed until combined.
• Use cooking spray and grease an 8×8-inch baking pan.
• Spread half the cake batter in the prepared baking pan and top with half the crumble mixture. Layer with the remaining cake batter and top with the rest of the cinnamon crumble.
• Bake the cake for 30- 35 minutes. Remove it from the oven and allow it to cool on a wire rack for 15 minutes.
• Prepare the glaze by stirring together the powdered sugar, butter,  and Baileys Irish Cream. Drizzle the glaze over the coffee cake.
  
• Store the cake in an airtight container for 3 days at room temperature or up to a week in the refrigerator.

Lenten Special

                          Cheese Tortellini with Lemon Roasted Asparagus 

Cook's notes: A Lenten Special that's easy to prepare and bursts with lemon flavors and delicious roasted asparagus. It's great as a main meal or served as a side dish. Broccoli can be substituted for asparagus.
Recipe adapted from twopeasandtheirpod.com and serves 3-4.
Ingredients:
For the roasted asparagus or broccoli  

• 1 lb. broccoli, cut into bite-sized pieces or 1 bunch of asparagus, cut into 3-inch pieces 
• 1 tablespoon olive oil or lemon olive oil 
• 1 teaspoon good-quality balsamic white vinegar
• 1 tablespoon fresh lemon juice
• 3 lemon slices
• 2 cloves garlic, chopped
• Salt and black pepper, to taste

For the Tortellini

• 1- 9 oz. package cheese tortellini (refrigerated, I used Buitoni but frozen works also) ravioli can be substituted for the tortellini
• 1 tablespoon butter
• 1 tablespoon minced shallot
• 2 cloves garlic, minced
• Dash of crushed red pepper flakes
• 2 cups packed fresh spinach
• Zest of 1 lemon
• Juice of 1 lemon
• 3/4 cup freshly grated Parmesan cheese
• Salt and black pepper, to taste

Directions:

• Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Place the broccoli or asparagus pieces on a large baking sheet. Drizzle with olive oil, lemon juice, and balsamic. Add the garlic and lemon slices, and toss the broccoli or asparagus until well coated. Season with salt and pepper, to taste. 
• Roast for 20 minutes, stirring once. Remove broccoli or asparagus when it's crisp and slightly charred. Remove the lemon slices and tent a piece of foil over the asparagus or broccoli to keep them warm. 
• Meanwhile, bring a large pot of salted water to a boil. Cook tortellini according to package instructions. When cooked, drain, reserving  1/4 cup of the pasta water. Set the water and tortellini aside.
• Put the pot back on the stove and melt the butter over medium heat. Add the shallot, garlic, and crushed red pepper flakes. Sauté 1 minute. 
• Turn the heat to low and add in the reserved pasta water, cooked tortellini, lemon juice, and spinach. Cook on low until spinach is wilted, about 1 minute. Add in Parmesan cheese and asparagus or broccoli. Stir and season with salt and pepper, to taste. Serve warm and add lemon zest over the dish.