Lemon Walnut Butter Cookies

I have a friend who is really into cooking and food just as I am.  It was one of the first things we discovered about each other that we had in common.  We both think it would be fantastically fun to own a gourmet food shop.  Whenever we get together or chat via email, it is almost always about food, what we've cooked, any new recipes, and she was the one who encouraged me to do this blog.  If she finds a delicious sounding recipe, she will send it to me.  This was one of those recipes.  And I thank her immensely.

The subject line was "mmmm."  Inside the email was a lone link to a lemon pecan butter cookie.  My mouth watered immediately.  I wrote before how I love lemon things and lemon cookies are just about one of the best things ever.  I made these cookies the next weekend.

I did not have pecans but I did have walnuts and I don't think I will ever try these cookies with pecans.  The walnuts were divine.  And I knew I had to add an icing and it is an absolute must.  Lemon cookies with a drizzled icing make me giddy.  They were absolutely fantastic and I am so glad my friend sent me the link.  Thank you, pretty lady, and keep them coming!

Lemon Walnut Butter Cookies
Adapted from boston.com

For this recipe, you can use whole walnuts and then chop them after they are toasted.  I only had chopped walnuts and they were just fine and it saves you a step!

Cookies
1/2 cup chopped walnuts
1 1/2 cups flour
1 tbsp cornstarch
1/8 tsp baking soda
1/4 tsp salt
1 1/2 sticks butter, softened at room temperature
3/4 cups sugar
2 egg yolks
zest of 1 lemon
juice of half a lemon
extra sugar for sprinkling

Icing
I don't have the measurements for this because I just threw some confectioner's sugar in a bowl and added a splash of milk to make it the consistency that I wanted.  You can make it as thin as you like by just adding more milk.  I would try a teaspoon at a time.

confectioner's sugar
milk

Preheat the oven to 350.  Spread the walnuts over a baking sheet and place in the oven.   Cook for about 10-12 minutes, giving them a shake a couple of times while they are toasting.  Remove from oven and let cool.  Turn the oven down to 300.

In a bowl, whisk together the flour, cornstarch, baking soda and salt.  In a mixer, beat the butter for about 3 minutes.  Add the sugar and beat until just combined.  Beat in the egg yolks, zest, and lemon juice. 

On low speed, add the flour mixture, one half at a time.  With the second half, add the walnuts.  Beat until combined.

Place rounded tablespoons of dough onto a baking sheet.  Sprinkle the tops with sugar.  Place in the oven and bake for about 18-20 minutes.  Let the cookies cool on the sheets for a minute and then move to a wire rack placed over parchment or wax paper.

Mix together the icing ingredients until it is the consistency you like.  Take a teaspoon and dip into the icing.  Shake your spoon back and forth over the cookies to make a drizzle.  Eat immediately while the icing is gooey or wait until the icing firms up.  Either way, they are super delicious.

Tomato, Basil, and Mozzarella Pizza

This recipe is so easy I debated against posting it.  Who doesn't know how to throw together a homemade pizza?  But then I remembered this blog is a record of my favorites and recipes I would want to return to.  This pizza will be made again.  I know this is short but dinner is ready - pasta with chorizo and capers.  If it is any good, you can expect a post!

Tomato, Basil, and Mozzarella Pizza
Adapted from Bon Appetit, April 2010

I garnished this with some torn basil leaves but got too excited and took the picture before I did that.

1 tube or one package refrigerated pizza dough
1 tbsp olive oil
2 packages, about 12 oz, cherry tomatoes
1 garlic clove, minced
1/4 tsp crushed red pepper flakes
8 oz ball of mozzarella cheese, cut into small cubes
chopped fresh basil

Preheat oven to 425.  Unroll dough and place on a large baking sheet or pizza stone.  Pull to make as large and as thin as you like.  Pinch together any holes.  Fold up the edges to make a crust.

Heat a large skillet over high heat and add the olive oil.  Add the whole cherry tomatoes and season with salt and pepper.  Saute until tomatoes start to burst.  When they do, transfer to a bowl.  Add the garlic and crushed red pepper flakes.  With a fork, crush the tomatoes leaving a few chunks, if you like.  Season with salt and pepper.  In another bowl, mix the cheese and some chopped basil together.

Sprinkle the cheese all over the pizza dough.  Spoon on the tomato sauce leaving some of the cheese uncovered.  Bake pizza until crust is crisp about 25 minutes.  You can garnish with some torn basil leaves.

Pan Seared Turkey with Roasted Vegetables

Our townhome community is going through a bunch of renovations.  All the units have had vinyl siding installed and now the road and driveways are all undergoing repaving.  They started on our driveway and small road in front of our home on Monday.  This is badly needed and M and I were pretty excited that this project was happening.  M and I went inside and began doing our own thing.  I took Maddux for a walk and M had some work to do so he went upstairs to log onto his work computer. 

When I get back from my walk with Maddux, I started to get dinner ready.  While I am prepping the ingredients, I notice the caller id on the home phone says "no line."  I thought this was strange so I turn the phone on and yep, no dial tone.  I yell upstairs to M "did you know we have no phone service right now?"  And he yells back "that would explain why I can't connect to the internet."  I go and check the tv and sure enough, that is out too.  I immediately get on the phone with our service provider and explain that I think the cable line was cut from the paving work that was being done.  They did not seem to understand and told us that they could have a technician out the following day between 8 and 2.  We asked you have no one that can come out tonight like an on call technician?  They said no, they have all gone home.  I explained that no one would be home the following day as my husband and I both work.  They didn't really care very much so I hung up frustrated.  I told M and he called them right back and had the same argument and the same result.

I asked my neighbor if they were having trouble and they were too so it wasn't just us.  M called the property manager as well and he explained that yes, the lines were cut during the repaving and they hope to get someone out the following day.  That was fine but it would have been nice to have a note or something on our door explaining the situation.  It would have saved us that wasted hour on the phone.  So we were without tv, phone, and internet for 24 hours and we missed the season finale of House.  When I got home from work the next day, there were 5 cable trucks outside my house.  Everything was back on by 8pm.  Right in time for the regularly scheduled programming.

Through all of this, I managed to squeek out a tasty meal.  It was kind of a mini Thanksgiving which was exactly what we needed.  A comforting meal on a frustrating evening.  It was pretty perfect.

Pan Seared Turkey with Roasted Vegetables
Adapted from Food Network Magazine, June 2010

I served this with stuffing and a pan gravy that I have included the recipe adaptation.  These two turkey breasts are also huge and will feed at least 4 people.  M and I got several meals out of this and it was pretty good at work the next day.

2 boneless, skinless turkey breasts
2 tbsp olive oil
1/2 tsp marjoram
salt and pepper
3 garlic cloves, chopped
3 green onions, cut in half so they are about 3in
4 celery stalks, cut into 3in pieces
4 medium carrots, cut into 3in pieces
1 pkg baby bella mushrooms, whole
2 tbsp flour
1 to 1 1/2 cup chicken stock

Preheat oven to 475.  In an oven safe skillet, heat over high heat.  Drizzle the turkey breasts with one tablespoon olive oil.  Season with marjoram, salt, and pepper.  Sear the turkey on one side without moving for about 5 minutes.  Flip over the turkey and add the garlic, green onions, celery, carrots, and mushrooms.  Drizzle with one tablespoon olive oil and season with salt and pepper.

Transfer the skillet to the oven and roast until the turkey reaches 160 degrees after a thermometer is inserted into the thickest part of the turkey.  This took about 25 minutes.

Remove the skillet from the oven and transfer the turkey and vegetables to a platter and cover with foil.  Return the skillet to the stovetop and put over medium heat.  If the pan looks dry, add a tablespoon or two of butter or olive oil.  Whisk in the flour and cook for about 30 seconds.  Whisk in the chicken stock and cook until it thickens, about 3-5 minutes.  Season with salt and pepper.  Serve the gravy alongside the turkey and vegetables.

Spiced Chicken and Rice

This has been a crazy week.  Work has been insanely busy and this past weekend was pretty hectic as well.  M and I went over to my parents' house for Mother's Day.  My mother hosted the get together.  We had chicken pot pie, beef pot pie, boiled potatoes, green bean casserole (the old school kind), and this salmon-asparagus tart thing that didn't come out quite right.  My grandmother worked so hard on it and it just wouldn't set.  My contribution to the meal was summer squash and carrots with dill and parsley - my mother's request.  There was also lemon meringue pie for dessert.  It was quite a feast.  M and I then headed over to his mother's house and had more dessert which consisted of Boston cream pie cake.  Mmmm, so good.

The rest of this week has been so busy at work for both M and I.  Even though it is tiring, I would much rather be busy at work.  I also got to see a friend of mine and have coffee.  She stole me away from my desk this afternoon for about an hour and it was so nice to sit outside and chat with a girlfriend.  I need more of that in my life.  Anyway, M and I did manage to get some good meals in and one is pretty noteworthy.  Once again, M found it in a cookbook and wanted to try it.  It intrigued me too and even though there is ginger and curry in it, which aren't always my favorites, I kept a light hand with those spices and I actually enjoyed it very much.  M loves ginger and ever since he discovered pickled ginger, look out.  I needed an easy recipe as well and this was all done in one pot - a tired girl's cooking dream.

Spiced Chicken and Rice

Adapted from The Weeknight Cook by Williams-Sonoma

The original recipe did not include any onion or garlic but I put that in most everything and it was quite a delicious addition.  Also, it called for golden raisins but I chose to exclude them along with the cilantro.  I used parsley instead.

3 tbsp vegetable oil

6-8 boneless chicken tenders, cut into 1in cubes

salt and pepper

1 medium onion, chopped

3 garlic cloves, minced

1 tbsp fresh ginger, minced or grated

1 tsp curry powder

2 1/2 cups chicken broth

1 cup long grain or white rice

zest and juice from one lemon

1 cup frozen peas

handful of fresh parsley, chopped

1/2 cup cashews

In a dutch oven or big pot with a cover, heat the oil over medium high heat.  Add the chicken and season with salt and pepper.  Cook the chicken until it browns on both sides.  Transfer to a plate.

Add the onion and garlic to the pan.  Saute until they are just becoming tender, about 2 minutes.  Add the ginger and the curry powder and stir.  Cook for about 30 seconds.  Add the broth and scrape any browned bits from the bottom of the pan.  Bring everything to a boil and add rice, lemon zest and juice.  Add the chicken back to the pot along with any juices.  Bring to a boil and cover.  Turn the heat down to about medium-low and let simmer for about 20 minutes.  When there is about 5 minutes remaining, add the peas.  When the chicken and rice mixture is ready to be served, stir in the parsley and cashews.

Baked Cod with Lemon and Parmesan Cheese

The very first meal I ever cooked for M when we were dating was baked haddock, rice pilaf and a recipe for green beans and shitake mushrooms I found at epicurious.com.  I have not adpated that green bean recipe at all so I am not going to post it but please go visit the lovely people at epicurious and make those green beans. 

The baked haddock I made was the way my family had been making fish for years.  It was just kind of a comfort food for me and I wanted to share that with M.  The bonus was, he liked it and we have been making fish this way ever since.  We do cook fish in other ways but we go back to this recipe often and it may be the easiest recipe I will ever post.  And, it can be used on so many kinds of fish.  The picture here is cod but use whatever fish you and your family likes.  I also served roasted asparagus this time which is also a staple in our house.  Asparagus is M's favorite and roasting it with a little bit of parmesan cheese sprinkled over the top is delicious.

Baked Cod with Lemon and Parmesan Cheese
A recipe by Noelle at A Homemade Kitchen

This particular recipe I used cod.  But I have also used haddock, tilapia, salmon, and trout.  You can use any kind of fish that you like.  It is a very versatile recipe.  I also don't have measurements for this recipe, just the ingredient list.  Add as much or as little as you like.

1 to 1 1/2 lbs cod, haddock, tilapia, salmon, trout, or really any fish you like
salt
juice of half a lemon
seasoned bread crumbs
grated parmesan cheese
cubes of butter

Preheat the oven to 350.  Spray a baking dish with cooking spray and place the fish directly in the baking dish.  Season with salt and then squeeze the lemon juice all over the top of the fish.  Sprinkle with the bread crumbs all over the top and then follow with the parmesan cheese.  Drop a few cubes of butter over the top of fish.  I like to use small cubes and place them over most of the fish. 

Place into the oven and bake for about 25-30 minutes until the fish begins to flake.  Serve immediately with additional lemon wedges.

Bonus Recipe: Roasted Asparagus with Parmesan Cheese
A recipe by Noelle at A Homemade Kitchen

1lb fresh asparagus, ends trimmed
extra virgin olive oil
salt
pepper
lemon juice
parmesan cheese

Preheat the oven to 425.  Place the asparagus on a baking sheet.  Drizzle with olive oil and toss with your hands to distribute the oil.  Season with salt and pepper.  Place in the oven and roast for about 12-15 minutes.  Remove from oven and squeeze a little bit of lemon juice over the top and sprinkle with parmesan cheese.

Note: Since I was baking the fish, I put the asparagus in the oven along with the fish at 350 and kept them in the oven as long as the fish.  They were roasted a little more slowly since the oven wasn't quite as hot.

Chicken Pasta Alfredo

One of our staple dinners during the week is pasta.  Anything can be added to pasta and with M's love of chicken, it is typically some sort of chicken pasta dish.  Chicken, broccoli, and ziti is that classic pasta dish that you can get at most buffets or catering events.  And it is just so good.  I have played around with different versions and variations and I think I finally found the best combination.  I am calling it chicken pasta alfredo.

Because pasta is so versatile, any kind of vegetables can be added to this dish.  I have written down our favorites but please feel free to add whatever vegetables you like or have on hand.  We have added mushrooms in the past to this dish as well.  For this recipe, I do use a jarred alfredo sauce.  The best one I have found is the Classico brand alfredo sauce.  Plus, in David Zinczenko's book Eat This, Not That! Supermarket Survival Guide, he lists the Classico Roasted Red Pepper Alfredo sauce as one of the best alfredo sauces in the supermarket.  That sealed the deal for me (alfredo sauces aren't the healthiest).

This recipe is simple and easy and so very delicious.  I also roast the broccoli that I put into this recipe.  It just adds another layer of flavor and roasted broccoli is one of our favorites.  It just gets so nutty and delicious.  And then that way it still has some crunch to it as soggy broccoli is pretty gross.  Again, this is more of a method than a recipe so please feel free to subtract, swap out, and add to the ingredient list noted below.  Make it your own!

Chicken Pasta Alfredo

A recipe by Noelle at A Homemade Kitchen

These measurements are just a guess.  I don't measure when I am cooking typically so please go ahead and increase or lessen to your liking.  Also, the jars of alfredo sauce are a little small and I feel there isn't enough to cover an entire pound of pasta plus chicken and veggies.  This is why I add wine, chicken stock, and pasta water.  It just makes the sauce go further.  And it is a little thick straight out of the jar.

6-8 chicken tenders

2 tbsp olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 tbsp flour

a glug of white wine, optional

1 cup chicken stock

1 jar prepared alfredo sauce, preferably Classico brand, any flavor

1/2 lb asparagus, cut into 1in pieces

1 small crown of broccoli, chopped, roasted (see method below)

1 lb small cut pasta such as penne, farfalle, or rotini, cooked al dente

2 ladles of pasta water, reserved from pasta

2 green onions, chopped, optional

a handful of fresh parsley, chopped, optional

1 tomato, chopped, optional

Preheat the oven to 425 to roast the broccoli.  Put a pot of water on to boil for the pasta.

Preheat a large skillet over medium high heat.  Season the chicken with salt and pepper.  Add the olive oil to the pan and then add the chicken.  Cook the chicken for about 6-8 minutes per side.  Remove from skillet and keep warm. 

While the chicken is cooking, salt the pasta water and cook according to package directions.  Also, place broccoil on cookie sheet.  Drizzle with olive oil and salt and pepper.  Place in the oven and roast for about 15 minutes.

Add the onion and garlic to the skillet.  (Add another tablespoon of olive oil if the pan looks a little dry).  Cook for about 2 minutes until onions are just starting to become tender.  Sprinkle in the flour and whisk to combine.  Cook for about 30 seconds.  Whisk in the wine and cook for about a minute.  Add the chicken stock and the alfredo sauce.  Let the sauce come to a simmer.  Chop up the chicken and add back to the sauce along with any juices from the plate.  Add the asparagus to the sauce as well.

Add a ladle of the pasta water.  If the sauce is still a little thick for your taste, add another ladle of pasta water.  Drain the pasta.  Add it to the sauce.  Remove broccoli from the oven and add that to the sauce pan as well.  Toss everything to combine well.

For each serving, place into bowl.  Garnish with green onion, parsley, and tomato.  You may also choose to add some freshly grated cheese.  Serve immediately.

Note: This is also very tasty the next day.