It has been awhile since I posted a recipe so I thought I'd share two recipes with you today. First, let me say I would have posted this yesterday but Blogger was having hiccups and rather than try to fight with it, I thought I'd wait until this morning.
I love make-ahead recipes because it makes preparing a meal so much easier. They’re especially welcoming when you’ve been working all day or you’re running late because the soccer game went into overtime. Two of my favorite recipes are Chocolate Cake with Buttercream Frosting and Grilled Lemon Chicken. Super Easy!
My children always loved working in the kitchen with me while they were growing up and I always stressed for them to read the recipe and gather all of their ingredients before they begin baking. This will prevent you from getting into the middle of a recipe only to discover you don’t have everything necessary to prepare your food.
I love make-ahead recipes because it makes preparing a meal so much easier. They’re especially welcoming when you’ve been working all day or you’re running late because the soccer game went into overtime. Two of my favorite recipes are Chocolate Cake with Buttercream Frosting and Grilled Lemon Chicken. Super Easy!
My children always loved working in the kitchen with me while they were growing up and I always stressed for them to read the recipe and gather all of their ingredients before they begin baking. This will prevent you from getting into the middle of a recipe only to discover you don’t have everything necessary to prepare your food.
Once cake has completely cooled, add powder sugar, butter, vanilla, and milk to mixing bowl. Mix well. I use a wire beater because I like the light texture it gives the frosting.
I've washed the chicken in cold water and dried inside and out with a paper towel.
Chocolate Cake with Buttercream Frosting
350° 30 minutes
2 cups flour
½ cup cocoa
2 tsp baking soda
1 tsp salt
½ cup butter, room temperature
2 cups sugar
2 cups boiling water
2 eggs
Preheat oven to 350°. Sift together flour, cocoa, baking soda, and salt. In mixing bowl, cream together vanilla, butter, and sugar. Add boiling water, blend well. Add eggs and mix until well blended. Gradually add dry ingredients and mix well. Pour into 13” x 9” baking dish and bake for 30 minutes. Allow cake to completely cool before frosting.
Buttercream Frosting
2 cups powdered sugar
½ cup butter, room temperature
2 tsp vanilla extract
3 – 5 Tbsp milk
Dash of salt
Add all ingredients into mixing bowl and beat until smooth. For chocolate frosting, add ½ cup cocoa. With offset spatula, spread frosting over cake. Cover cake with plastic wrap and refrigerate.
Grill Lemon Chicken
1 – 3 ½ lb chicken, flattened
Kosher salt
1/3 cup olive oil
2 tsp grated lemon zest
½ cup freshly squeezed lemon juice
1 Tbsp garlic, chopped
1 Tbsp rosemary, finely chopped
2 tsp freshly cracked black pepper
3 lemons, for juice and zest
Wash chicken with cold water and dry with paper towel. Remove spine using poultry scissors. Sprinkle both sides of chicken with kosher salt. Combine olive oil. Lemon zest, lemon juice, garlic, rosemary, and pepper in small bowl.
Place chicken on baking dish and pour marinade over chicken, coating both sides well. Cover dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken a couple of times while marinating.
Remove chicken from refrigerator and set out at room temperature for about 20 minutes. Preheat grill. Place chicken, skin side up, on grill. Turn off burners underneath chicken. Cook for 20 – 25 minutes per side, until chicken is cooked through. Remove chicken from grill, loosely cover with foil and let rest for about 5 minutes before cutting. Squeeze fresh lemon juice over chicken before serving.