Lemon Berry Bundt Cake

from Julia's Album

Mixed Berry Bundt Cake

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter (room temperature)
• 1 3/4 cups granulated sugar
• zest of 1 lemon
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 3/4 cup Greek yogurt (or Kefir, or buttermilk)
• 3 cups mixed berries (I used 1 cup raspberry, 1 cup blackberry, 1 cup blueberry)
• 2 tablespoons all-purpose flour

Lemon Glaze

• 1 cup powdered sugar
• 2 tablespoons powdered sugar
• 4 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon unsalted butter (softened, not melted! the butter should still be able to retain its shape!)

Instructions

Bundt cake:

1. Preheat oven to 350 F. Use 10-cup bundt pan.
2. In a medium bowl, mix 2 1/2 cups flour, baking powder and salt and combine thoroughly.
3. In a separate large bowl, add together the softened butter, sugar and lemon zest and mix, using mixer, on high setting for about 5 minutes until even consistency is reached and the mixture reaches lighter color.
4. Add eggs, vanilla to the butter-sugar mixture and continue beating until well-incorporated.
5. Now we’ll be adding flour mixture into the butter-sugar mixture in 3 gradual steps, instead of dumping all of flour at one time. If you dump all of flour mixture into your butter mixture at one time, it will be more difficult to stir and you won’t get a smooth texture. So, we’ll be adding flour and Greek yogurt (or buttermilk) in 3 additions:
6. With your mixer on low speed, add 1/3 of flour mixture to butter-sugar mixture, beating just a little until all is well combined. Then follow by 1/4 cup of Greek yogurt (or buttermilk). Add second 1/3 cup of flour mixture, beating with mixer just to combine. Follow by 1/4 cup of Greek yogurt (or buttermilk), beating just to combine. Finally, add third 1/3 cup of flour mixture, followed by final 1/4 cup of Greek yogurt (or buttermilk). Again, beat just enough to combine.
7. Make sure to have your mixer on low speed while adding flour, otherwise flour might fly around your kitchen. Make sure to not overmix or overbeat, use mixer just to combine the ingredients.
8. In a separate bowl, combine berries with 2 tbsp of flour. This is supposed to prevent berries from clumping together and sinking.
9. Note about using frozen berries:  I did make this cake with frozen berries without defrosting them. It's important that, if using frozen berries, they should not be clumped together, each berry should be separate (I freeze fresh berries by lining them on a cookie sheet). So you can use both fresh and frozen berries, and in either case you toss them with flour before adding to the batter.
10. Using spatula, fold berries into the cake batter, trying not to squish the berries.
11. Use 10 cup bundt pan. Spray your cake pan with a Baking Spray with Flour (which works great for bundt pans). Pour batter gently into prepared pan.
12. Bake for at least 60 minutes (depending on the oven, it could be as long as 1 hour 15 minutes), until the toothpick inserted into the center comes out clean. Mid-time through the baking, turn the pan around in the oven for even baking.
13. Remove the pan from oven, let it cool for 40 minutes on wire rack.

How to release the cake from the bundt pan:

1. After your bundt pan cooled off for 40 minutes, place the bundt pan in the freezer for 30 minutes - it will still be quite hot to the touch (even after 40 minutes of cooling), so use kitchen gloves to handle the pan.
2. Remove the pan from the freezer after 30 minutes, invert the bundt pan and let it sit inverted for a bit to let the gravity do the work (it could take as little as half a minute or as long as 20 minutes, depending on your bundt pan). Then, gently lift bundt pan and your cake should be released.

How to make Lemon Glaze:

1. Whisk powdered sugar, lemon juice and butter until very thick and very white. Spread this lemon juice frosting over the top of the cooled cake like shown on the photos.

Coleslaw Dressing

Ned Stephenson's mom's recipe

1/2 c sugar
2 t salt
1 t mustard
1 T grated onion (add more)
1/3 c vinegar
1 c salad oil
1 t celery seed

Combine first 4 ingredients in blender or food processor, add vinegar gradually, add oil gradually then mix in celery seeds.

Chicken Enchiladas

from skinnytaste

For the enchilada sauce:

• 2 garlic cloves, minced
• 1-2 tbsp chipotle chilis in adobo sauce
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 3/4 cup reduced sodium chicken broth
• kosher salt and fresh pepper to taste

For the chicken:

• 1 tsp vegetable oil
• 8.5 oz (2 breast halves) cooked shredded chicken breast
• 1 cup diced onion
• 2 large clove garlic, minced
• 1/4 cup cilantro
• kosher salt
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1 tsp chipotle chili powder
• 1/3 cup chicken broth
• 1/2 cup tomato sauce

For the enchilada:

• 8 (7-inch) low-carb whole wheat flour tortillas (la tortilla factory )
• 1 cup shredded low fat Mexican cheese
• non-stick cooking spray
• 2 tbsp chopped scallions or cilantro for topping

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles , chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.

Place on baking dish seam side down, top with sauce.

Then top with cheese.

Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

Best Enchilada Sauce Recipe

From skinnytaste

1/2 tsp olive oil

4 garlic cloves, minced

1 -1/2 cups reduced sodium chicken or vegetable broth

3 cups canned tomato sauce

2 tablespoons chipotle chilis in adobo sauce, chopped (to taste)

1 tsp Mexican hot chili powder (or more to taste)

1 tsp ground cumin

1/2 teaspoon kosher salt

fresh black pepper, to taste

Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups

Barb's Sausage and Veggies

Cut or slice veggies into bite size pieces: 
3 cups of broccoli
3 cups of cauliflower 
3 cups of zucchini 
2 cups of squash
1 onion sliced
6 organic chicken sausages (Costco) slice and cook for a few minutes.

5 tablespoons of olive oil 
1 tablespoon of oregano, basil, garlic powder
1 teaspoon of thyme and salt 
1 cup of Parmesan 

Mix everything together in a big bowl, spread out on sheet pan.

- Cook for 20 minutes at 400 degrees 
- Broil for 2 minutes

Chicken Pot Pie

From The Buy Guide

3 cups  shredded chicken breats
1 pie crust
1/3 cup butter
1/3 cup chopped onion (I use less)
1/3 cup flour
1 tsp salt
1/2 tsp pepper
1 1/2 cup chicken broth
2/3 cup milk
2 cups frozen peas and carrots
1 cup frozen corn
1 tsp dill
1 tsp sage

Heat oven to 425
Melt butter in sauce pan, add onion.  Cook until tender.  Add flour, salt, pepper.  Stir in broth and milk - cooking and stirring until bubbly & thick. 
Add chicken & veggies & seasoning.  Spoon into pie crust.  Bake for 30-40 minutes.
(also great to make & freeze before baking)