Candy heart shells made out of chocolate, filled with fresh raspberries

Got this recipe from a new cupcake Book I received as a gift:


Apricot-Glazed Grilled Chicken

For this Recipe I used the Asian-Glazed Grilled Chicken Variation (you will see towards the bottom of recipe)

  • 3  tablespoons  apricot preserves
  • 2  tablespoons  red wine vinegar
  • 1 1/2  tablespoons  extra-virgin olive oil
  • 1  garlic clove, minced
  • 2  bone-in chicken breast halves, skinned (I just used Chicken thighs for this)
  • 2  bone-in chicken thighs, skinned
  • 2  chicken drumsticks, skinned
  • 1/2  teaspoon  fine sea salt
  • 1/4  teaspoon  freshly ground black pepper
  • Cooking spray

1. Combine first 4 ingredients in a small bowl, stirring well.

2. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.

3. Let chicken stand at room temperature for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill 5 minutes or until browned.

4. Turn chicken over; baste with apricot mixture. Grill 5 minutes over direct heat or until browned. Turn chicken over, moving it over indirect heat; baste with apricot mixture. Cover and cook 15 minutes. Turn chicken over; baste with apricot mixture. Cook 20 minutes or until done.

Asian-Glazed Grilled Chicken Variation:

Combine 2 tablespoons hoisin sauce, 1 tablespoon honey, 1 tablespoon dark sesame oil, 1 teaspoon sambal oelek (I used Sriracha Sauce) (or other hot chile sauce), and 3 minced garlic cloves, stirring well until blended. Prepare Apricot-Glazed Grilled Chicken, omitting apricot preserves, vinegar, olive oil, and garlic. Baste chicken with hoisin mixture after each turn. Yield: 4 servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick).

Lemon Yogurt Cake


  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 1/3 cups sugar, divided
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup freshly squeezed lemon juice

For the glaze:

  • 1 cup confectioners’ sugar
  • 2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Pan-Seared Scallops with Linguine and Roasted Pine Nuts


  • ½ boxes (16 Oz. Box) Linguine
  • 1 Tablespoon Olive Oil
  • ⅓ cups Raw Pine Nuts
  • 2 cloves Garlic, Minced
  • 2 Tablespoons Unsalted Butter, Divided
  • ½ teaspoons Kosher Salt, Plus To Taste
  • ¼ teaspoons Ground Black Pepper, Plus To Taste
  • 8 whole Jumbo Scallops, Patted Dry

Cook the linguine in a large pot of boiling salted water for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in a large (12-inch) pan, heat the olive oil over medium heat. Add the pine nuts and cook until golden, stirring frequently. Once golden, add the garlic and cook for 2 minutes. Be careful to not let the garlic burn. Remove from the heat and add 1 tablespoon butter, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Add the drained noodles to the pan and mix to evenly dress the noodles with the sauce and pine nuts. Let rest while you sear the scallops.

In a separate large skillet, heat the remaining 1 tablespoon unsalted butter over high heat. Lightly season each side of the scallops with kosher salt and ground black pepper. Just before the butter begins to turn golden, add the scallops to the pan. Take care not to overcrowd the scallops and place the scallops in the pan with at least 1-2 inches between them (so they don’t crowd and steam one another). Allow the scallops to cook for two minutes without touching them. After two minutes, the bottom should be browned nicely. Flip the scallops and cook for another minute or until well-browned. Remove from heat and set aside.

With the heat off, quickly add the noodles to the pan you used for the scallops and toss. Quickly remove from the pan and serve to avoid burning the pasta. Serve with the seared scallops.