Lemon Pistachio Cake

Lemon Pistachio Cake

With Lemon Buttercream Frosting!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 45-50 minutes

Ingredients 

Betty Crocker Lemon Cake mix

2 cups crushed pistachio (unsalted or low salt) divided 

3 eggs

1 cup milk

1/2 cup butter, melted

2 tbsp olive oil

1/2 cup sweetened condensed milk

1 cup sweetened coconut shavings

2 tsp vanilla extract

zest of 1 lemon

Cooking spray

Cooking Tools

Deep Tart pan with removable bottom

2 large mixing bowl

Electric hand mixer

Lemon Buttercream Frosting

Ingredients

• ½ cup unsalted butter, at room temperature

• 2 cups confectioners' sugar, sifted

• 1 ½ tsp pure vanilla extract

• 2 tbsp milk

• zest of 1 lemon

Toppings

1 cup crushed pistachio 

zest of 1 lemon 

 

Directions

Preheat oven to 350 Degrees F. Spray inside of tart pan with cooking spray and set aside. In a mixing bowl, add the ingredients for the cake, use 1 cup of the pistachios and use a mixer to whip for about a minute to combine well.  Pour batter into the prepared pan and bake in the oven for 45-50 minutes. ( test doneness with a toothpick in the center of cake to come out clean).  Remove cake from oven and cool to room temperature. To make the frosting: In a mixing bowl, add; room temperature butter and cream with a hand mixer. Gradually  spoon in sugar and mix as you go, once sugar is whipped in, add milk, vanilla extract and lemon zest and continue to whip until fluffy. Once cake is cooled completely, Ice the top of cake and place  1 cup crushed pistachio’s around the rim of the cake, then top with additional lemon zest. I prefer the cake chilled before serving.

Serves 8

Open Face Steak Sandwich

Open Face Steak Sandwich 

With A Delicious Garlic Ricotta Whip!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 12 minutes

Ingredients 

1 New York Strip

2-3 large slices of Tuscan Bread, slice 3/4 inch thickness

4 Campari Tomatoes , sliced

1 cup Ricotta cheese

1/2 cup grated Parmesan cheese

1 cup shaved Parmesan cheese

zest of 1 lemon

2 tbsp olive oil + drizzle

2 tbsp butter

fresh basil leaves 

1 garlic clove, minced

1 tsp Kinder's Buttery Steakhouse Seasoning 

salt

pepper

Cooking Tools

Outdoor grill

Mini food processor 

Cast iron pan/grill

Directions

Preheat outdoor grill on high, then reduced to medium heat when placing steak on grill. Season steak with the Kinder's Buttery Steakhouse seasoning  and grill steak to your preferred temperature, set aside. In a heated cast iron pan, add butter & olive oil until melted and coat sliced Tuscan bread quickly on both sides, then place each side down for a few minutes on each side until golden crispy, set aside. In a mini food processor, add: Ricotta cheese, Parmesan cheese, minced garlic, drizzle some olive oil, pinch of salt and whip until fluffy and smooth.

To construct the sandwiches: Once steak has properly rested, slice steak to serve two sandwiches. Spread the Ricotta Whip on the toasted slices of Tuscan bread, place sliced steak on top of Ricotta. Top with tomato slices, Parmesan shavings, lemon zest, fresh basil leaves and drizzle with some more olive oil, then repeat with the other slice of toasted bread.

Serves 2

 

 

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Pastalaya

Pastalaya

A Delicious Blend Of Pasta & Jambalaya!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 30 minutes

Ingredients 

1 box Fettuccine noodles

1 andouille sausage, sliced thin

2 cups rotisserie chicken, ( white & dark meat) pulled

1/2 lb. medium shrimp, shelled & deveined

1 cup onion, diced

1 cup green pepper, diced

1 cup celery diced

1 large tomato, diced

2 garlic cloves, minced

1 tbsp tomato paste

1 1/2 cups chicken broth

2 tsp+ Ragin Cajun seasoning

2 tbsp olive oil

2 tbsp butter

1 cup heavy cream

pepper

hot sauce (optional)

minced parsley for garnish

1 cup Parmesan cheese

Cooking Tools

Large pot

Large deep frying pan

Directions

In a stock pot, cook pasta according to box directions. Prep the ingredients, In a large deep frying pan on medium heat, add olive oil. add in the sausage and saute until golden brown then remove and set aside.

Into the oil, add; onions, green pepper, celery and garlic.  Saute vegetables until slightly tender then add in broth, seasoning, butter, cream, chicken and the cooked sausage, simmer on low heat for about 5 minutes then add in tomato paste and mix to thicken sauce. The last 2 minutes of cooking, add in shrimp and tomatoes, then drain pasta and add to the sauce and toss until sauce thickens and coats all of the pasta. Remove from heat and add cheese and toss pasta. serve on platter or plate and garnish with minced parsley and a splash of hot sauce.

serves 4