Tuesday, April 17, 2012

Mississippi Sin

We're going way back in time.  Here's one of the dishes I made for my New Year's Eve party...

Mississippi Sin

16 oz sour cream
8 oz cream cheese, softened
2 c cheddar cheese, shredded
1/2 c chopped ham
1 green onion, chopped
1 tsp Worcestershire sauce
French bread loaf

  1. In a mixing bowl, combine all ingredients, except French bread; stirring until well blended.
  2. Cut a thin slice from top of bread loaf; set slice aside.  Using a gentle sawing motion, cut a vertically to, but no through, bottom of the loaf, 1/2" from the edge, to cut out center of bread.  Lift out center of loaf.  Fill hollowed bread loaf with the dip.  Wrap loaf with foil.
  3. Bake dip at 350F for 1 hour.  Serve with reserved bread cubes, crackers, or potato chips.
  • Most likely, I used fat free sour cream
  • And 1/3 less fat cream cheese.
  • I had Canadian bacon on hand, so I used that instead of ham.
Source:   Plain Chicken

Balsamic Lemon Chicken

What can I say, my tree was FULL of lemons.  So I picked a bucket full.  Squeezed them.  And froze the juice in cubes.

Since I've got lemon juice coming out of my ears freezer, I've been on the look out for recipes to use it up.  And not just desserty type recipes.  This chicken recipe was really good.  Nice and balsamicy and lemony.

Balsamic Lemon Chicken
Serves 4

8 pieces chicken (legs and thighs, skin on, bone in)
2 tbsp balsamic vinegar
2 whole lemons, zested, 1 juiced and the other cut into wedges
2 tsp kosher salt
2 tsp ground black pepper
2 tbsp sugar
2 tbsp canola oil
4 tbsp unsalted butter

  1. Prick the chicken pieces all over with a fork and set aside.
  2. In a large bowl, whisk the balsamic vinegar with have of the lemon zest, salt, and pepper.  Add the chicken and turn to coat.  Refrigerate for at least 20 minutes.
  3. Mix the sugar with the remaining lemon zest in a small bowl and set aside.
  4. Preheat the oven to 400F.
  5. Heat the oil in a large oven-save skillet over medium-high heat until very hot, about 2 minutes.  Melt 2 tbsp of the butter, and place chicken skin side down in the pan along with the remaining marinade.  Cook until the chicken is browned on one side, 3-4 minutes, and then flip each piece over and cook 1 more minute.  Sprinkle the lemon sugar over the chicken and transfer skillet to oven.  Roast until chicken is completely cooked through and a thermometer inserted into the thickest part of the thigh reads 165F, about 25 minutes.
  6. Remove chicken from oven.  Cut remaining 2 tbsp of butter into small pieces and scatter around chicken.  Pour the lemon juice over everything.  Once the butter is melted, serve the pan sauce drizzled over the chicken and lemon wedges on the side.
  • I don't tend to have bone in skin on chicken in my house, so I used chicken breasts.  BI-SO probably would have give it a different flavor.
  • I used more juice, i think 2 lemons worth. 

Champagne Limoncello Cocktail

I.love.pinterest!  If you're not a member and want to be one, leave a comment with your email and I'll send you an invite.  If you are a member, you should follow me!  Anyways, I find a bunch of cool recipes and crafts and inspiration and home stuff on pinterest.  And some of the stuff I've actually tried.  Really it's only like 0.5% of things I've pinned I've tried, but that's a start!  So it's about time I share the recipes I've tried.  Like this one...
Don't mind the fancy "champagne glass"

Champagne Limoncello Cocktails
8 (3x1/2") lemon rind strips
8 tbsp Limoncello (lemon flavored liqueur)
4 tsp fresh lemon juice
1 (750ml) bottle brut Champagne, chilled

Roll up each strip of lemon rind; place 1 in each of 8 champagne flutes.  Add 1 tbsp liqueur and 1/2 tsp juice to each glass.  Divide champagne evenly among glasses.  Serve immediately.

I didn't bother with the lemon rind bit.

Rim each glass with sugar - rub a cut lemon wedge on the rim of the glass, and roll in sugar.

This drink paired well with our post egg hunt egg salad sandwiches on Easter.  Let's just say, I had a gigantic bottle of brut, and it was all gone by the time lunch was over.