Ina Garten’s Lemon Bars

by penji1
Ina Garten's Lemon Bars

Ina Garten’s Lemon Bars

As you can probably tell, I’ve been on a lemon bar kick lately but I am out of lemons now so I guess I am done.  These were really good with a thick, gooey middle and a crunchy top that was delightful.  If you’re a lemon bar fan, then you definitely need to try these.

Ina Garten's Lemon Bars

Ina Garten’s Lemon Bars

Here you can see that lovely gooey lemon layer, yum!

Also, still in quarantine, day 39.

crust

2 sticks butter, softened

1/2 cup sugar

2 cups flour

1/8 teaspoon salt

filling

6 eggs

3 cups sugar

2 tablespoons lemon zest

1 cup lemon juice

1 cup flour

powdered sugar for dusting

1  Preheat oven to 350.  Spray 9 x 13″ pan with cooking spray.

2  For the filling, cream together the butter and sugar then mix in flour and salt until dough forms.  Press dough into pan, building up sides 1/2″.

3  Bake for 15 – 20 minute or until light golden brown.  Chill.

4  Whisk together all filling ingredients except powdered sugar and pour into chilled crust.  Bake 30 – 35 minutes until filling is set.  Let cool to room temperature or chill over night.  Dust with powdered sugar before cutting.

PS  These are really good when chilled so I’ve kept mine in the fridge.

recipe from Ina Garten

Mexican Skillet Dinner

by penji1
Mexican Skillet Dinner

Mexican Skillet Dinner

30 Minute Meal  – check

One Pot Meal – check

Yummy – check

Quarantine Cooking – check

12 ounces chorizo or pork sausage

2 cups frozen whole kernel corn or 1 can of corn, drained

1 (14.5 oz) can diced tomatoes, undrained

1 cup uncooked instant rice

1/2 cup water

2 teaspoons chili powder

1/2 teaspoon cumin

1 (15 oz) can pinto beans, rinsed and drained

3/4 cup shredded Mexican blend cheeses or Colby and Monterey Jack cheese

1  If present, remove casing from sausage.  In a large skillet, cook sausage over medium heat for 10 – 15 minutes or until brown.  Drain in colander and set aside.

2  Add corn, tomatoes, rice, water, chili powder, and cumin to skillet.  Bring to a boil then reduce heat.  Cover and simmer about 5 minutes or until liquid is absorbed and rice is tender.  Stir in beans and cooked sausage and heat through.

3  Sprinkle with cheese, cover and let stand for 2 – 3 minutes until cheese is slightly melted or top each serving with cheese.

recipe from Better Homes and Gardens

Air Fryer French Fries

by penji1
Air Fryer French Fries

Air Fryer French Fries

I’ve been skeptical about air fryers so haven’t joined that particular club yet but then Kohls had a huge sale and this Kalorik Smart Fryer was on sale for $60, originally $120, and with a 40% off coupon and another $10 off coupon and free shipping and being quarantined and all, I figured what the heck so I ordered it cause it ended up being only $30!  The first thing we did with it was make french fries of course and I am impressed!  It made really yummy fries with only 1 tablespoon of olive oil!

3 Russet or Yukon Gold potatoes, peeled or unpeeled

1 tablespoon olive oil

salt

1  Preheat air fryer to 330.

2  Cut potatoes into french fries (I used my Pampered Chef french fry cutter which made it super easy) and soak in cold water for 30 minutes.  Dry thoroughly and pour into a bowl.  Add 1 tablespoon of olive oil and toss to coat fries with oil.

3  Add potatoes to basket of fryer and cook for 5 – 10 minutes then remove basket and shake.

4  Replace basket and turn temperature up to 390 and cook for another 15 – 20 minutes until golden brown.  Sprinkle with salt.

recipe from Kalorik

Giant Ice Cream Cone Cupcakes

by penji1
Giant Ice Cream Cone Cupcakes

Giant Ice Cream Cone Cupcakes

The leaders of the women’s group at my church (which is called the Relief Society) organized an online cupcake contest where anyone who wanted to participate could submit a photo of a cupcake creation. This was my contribution.  I didn’t win but my entry earned the title of “coolest”!  It was a fun way to spend an afternoon especially when you are in social distancing.

6 cupcakes of your choice (I made chocolate chip cupcakes)

1 recipe Buttercream icing, recipe here, colored as desired, I did green, pink and brown

1 ice cream cone

various toppings as desired such as mini chocolate chips, mini M&M’s, sprinkles, toffee bits, red gumball (for the cherry on top)

1  Bake cupcakes and let cool.

2  Make frosting and color as needed.

3  Carefully trim the back of ice cream cone with a serrated knife so that it lays flat on your serving piece.  Anchor to platter with squirt of frosting then arrange cupcakes on platter and anchor with frosting.

4  Fill piping bags fitted with #12 tips with your frosting colors.  Frost cupcakes from the bottom up and sprinkle with desired toppings.

idea from My Cake School

Lemon White Chocolate Brownies

by penji1
Lemon White Chocolate Brownies

Lemon White Chocolate Brownies

Gosh these were good!  I ate two without even realizing it.  They are a fancier lemon bar with a more significant and tastier crust.  Highly recommend if you like lemon bars and besides, what else have you got to do?  (A little quarantine humor, a very little.)

brownie layer

1 1/2 sticks (12 tablespoons) butter

6 ounces white chocolate, chopped or 6 ounces white chocolate chips work too

1 1/2 cups sugar

2 eggs

1 tablespoon vanilla

2 1/2 cups flour

1/2 teaspoon salt

1/4 teaspoon baking powder

lemon layer

3 eggs

1 cup sugar

2/3 cup fresh lemon juice

zest of 1 lemon

1/4 cup flour

powdered sugar for dusting

1  Make the brownie layer, preheat oven to 350.  Spray 9 x 13″ pan with cooking spray.

2  Melt butter and white chocolate in a medium saucepan over medium low heat, stirring often, until smooth.  Remove from heat and stir in sugar, eggs, and vanilla.  Then stir in flour, salt and baking powder until smooth.  Spread batter in prepared pan.

3  Bake until brownies are lightly browned on top and softly set in middle, about 25 minutes.  Let cool 5 minutes.

4  Make the lemon layer, whisk eggs, sugar, lemon juice, zest, and flour in bowl until smooth.  Pour carefully over brownie layer.  Return to oven and bake until lemon layer is set, about 20 minutes.  Transfer to rack and let cool completely.

5  Dust with powdered sugar before cutting into bars.

recipe from Food Network

Skillet Red Skin Potatoes

by penji1
Skillet Red Skin Potatoes

Skillet Red Skin Potatoes

Instead of doing a big Easter dinner this year, we decided to do a big brunch and it was so good that I think we might do it every year now.  We had Buttermilk Waffles (recipe here), Cinnamon Rolls (I cheated and used a mix for theses), a Bacon and Cheese Fritatta that Bob made on his Traegar, and these Skillet Red Skin Potatoes.  Everything was delicious!

7 medium-large red skin potatoes, cooked (I just zapped them in the microwave for 5 – 10 minutes depending on size) and cut into 3/4″ cubes

1 onion, chopped (I didn’t add an onion this time but I will next time)

4 tablespoons canola oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

salt and pepper

1  Heat oil in large skillet over medium high heat.  Add potatoes (and onion) in a single layer, do not stir or move them.  Let cook for 3 – 4 minutes.

2  Stir potatoes, sprinkle with garlic powder, onion powder, paprika, salt and pepper.  Continue to fry and stir for about 15 minutes until browned on all sides.

recipe from Everyday Mom’s Meals 

Disneyland’s Mickey Shaped Beignets

by penji1
Disneyland’s Mickey Mouse Beignets

UPDATE! to post below

I got some Mickey Mouse cookie cutters on Amazon and made Disneyland’s beignets again this time in the shape of Mickey! So yummy and so cute! Also made chocolate ganache for dipping which I highly recommend!

Disneyland's Beignets

Disneyland’s Beignets

I don’t know if you’ve noticed but Disneyland has been releasing some of its recipes such as this one and the one for Dole Whips and also the one for churros which is the next one on my list to try while in quarantine.

Also I don’t know if you’ve noticed but I have a thing for beignets (check out my Instagram pennysfoodblog for more details on that) so when I saw this recipe,  I got really excited.  Last night I gave them a whirl and they were delicious!  I didn’t have a Mickey Mouse shaped cutter so I did Winnie the Pooh and Hello Kitty shapes instead.

1/2 teaspoon dry yeast

1/4 cup warm (105 degrees) water

1/4 cup sugar

2 tablespoons vegetable shortening

1/2 teaspoon salt

1/2 cup heavy cream

1 egg

4 cups flour

1/2 cup boiling water

vegetable oil or shortening for frying

powdered sugar

1  Sprinkle yeast over warm water in small bowl, stirring to dissolve.  Let stand for 5 minutes.

2  Combine sugar, shortening, salt, cream, egg, flour and boiling water in mixer bowl, stir in yeast mixture.  With dough hook attachment on medium speed, mix dough until combined and smooth.  Cover with towel and let dough rest 30 minutes.

3  Roll dough out to 1/4″ thickness and cut out beignets with cookie cutters or cut into 2 1/2 – 3″ squares.  (Thinner dough works better than thicker so err on the side of thin when rolling out.)

4  Cover with towel and let dough rise until doubled in size (or close to that) for about 1 – 1 1/2 hours.

5  During the last 20 minutes of rising time, start to heat oil or shortening.  Heat 3″ of oil to 350 degrees in deep, heavy pot over medium heat.  (I used shortening in my electric fry pan which worked great.)  Fry beignets until golden brown, about 2 – 3 minutes, turning as soon as they brown on one side.  Remove with tongs and place on paper towels.

6  Sprinkle generously with powdered sugar.

recipe from Disneyland Tour Guide

Tomato Vegetable Soup

by penji1

Tomato Vegetable Soup

Tomato Vegetable Soup

One of my favorite comfort foods is homemade soup and quarantine time is the perfect time for comfort food.

1 onion, chopped

1 yellow squash, cut into chunks

1 zucchini, cut into chunks

1 large carrot, sliced

1 cup broccoli florets

1 cup frozen peas

1 (15.25 oz) can corn with liquid

1 (14.5 oz can) can cut green beans with liquid

1 (14.5 oz) can diced tomatoes with liquid

1 (14.5 oz) can crushed tomatoes

2 cups chicken broth

3 cups water

1 tablespoon Italian seasoning

1 teaspoon garlic salt

1/2 – 1 teaspoon pepper

Combine all ingredients in large crock pot and cook on low 6 – 8 hours or on high 4 – 6 hours.

Easiest Pasta and Broccoli

by penji1

Easiest Pasta and Broccoli

Easiest Pasta and Broccoli

We’re trying really hard to eat healthy things while under quarantine because the fridge and the sweets and the chocolate are calling to us!  This was good but not very flavorful so make sure to not skip the salt, pepper and Parmesan.

12 oz uncooked pasta

6 1/2 cups fresh broccoli florets

5 cloves garlic, pressed

1/4 cup Parmesan

2 tablespoons olive oil, divided

salt and pepper

1 Cook pasta according to package directions.  During last 3 – 4 minutes of cooking time, add the broccoli.  Reserve 2 cups of pasta water then drain.

2  Return pot to stove and set heat to medium high.  Add 1 tablespoon olive oil and garlic.  Cook until golden.  Reduce heat to low and add pasta and broccoli back to pot.

3  Add remaining 1 tablespoon of olive oil, Parmesan, salt and pepper and stir well to combine.  Add pasta water a little at a time to pasta as needed.

4  Serve with additional Parmesan on top.

1 1/2 cups = about 300 calories

recipe from Skinny Taste

No Knead Skillet Focaccia

by penji1

No Knead Skillet Focaccia

No Knead Skillet Focaccia

You know what the worst part of being quarantined for me is?  Not being able to bake for all my friends who are also in quarantine.  Seriously.

My daughter bought a new cast iron skillet so I had to try it out and this focaccia was just the ticket.  It turned out delicious.

2 cups flour

1/2 teaspoon salt

1 teaspoon dry instant yeast

3/4 cup lukewarm water

3 tablespoons plus 3 teaspoons extra virgin olive oil, divided

1/4 teaspoon flaky sea salt

toppings as desired – 2 teaspoons coarsely chopped fresh rosemary leaves or thyme or oregano, thinly sliced lemons, pitted chopped olives, thick slices of fresh garlic or shallots, sprinkle of Parmesan, or Everything Bagel seasoning

1  Place flour, salt and yeast in food processor fitted with blade attachment and pulse to combine.  Add water and 2 tablespoons of olive oil.  Pulse until rough ball of dough forms, about 15 (2 second) pulses.

2  Drizzle 2 teaspoons of olive oil in a large bowl.  Flour hands, take dough out of food processor, and form into a smooth ball.  Place ball of dough in oiled bowl and turn so it’s coated on all sides with oil.  Cover with plastic wrap or kitchen towel and let sit until doubled in size, 2 – 3 hours.

3  Drizzle 1 teaspoon of olive oil in 10″ cast iron skillet or other ovenproof skillet and rub it all over bottom and sides.  Punch dough down and place in skillet.  Coax and stretch dough to cover bottom of skillet and reach all the way to the edges.  Cover with plastic wrap or kitchen towel and let rest until puffed and slightly risen, 30 – 40 minutes.  Place oven rack in center of oven and preheat to 450.

4  Use fingertips to gently dimple surface of dough.  Drizzle remaining 1 tablespoon of olive oil over dough so it pools in indentations.  Sprinkle with desired toppings.  (I just did sea salt for this first time.)

5  Place in oven and turn temperature down to 400.  Bake until lightly golden brown, 20 – 25 minutes.

6  Remove from oven and let cool at least 15 minutes before serving.

10 slices = about 100 calories each

recipe from The Kitchn 

UPDATE!

Everything But the Bagel Focaccia

Everything But the Bagel Focaccia

I’ve made it twice more since the original above – once with Parmesan which was delicious and then once with the Everything But the Bagel Seasoning (pictured above) which has been the for sure favorite so far.

Follow instructions above and just sprinkle with the Everything but the Bagel seasoning after drizzling with olive oil before putting it in the oven.