Grapefruit yogurt cake

I wanted to make this cake because I had grapefruits and Greek Yogurt. So I had to make it! It turned out fabulous!

Recipe

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup plain Greek yogurt
1 cup plus 1 tablespoon sugar
3 large eggs
Zest of 1 large grapefruit
½ teaspoon pure vanilla extract
½ cup vegetable oil
1/3 cup freshly squeezed grapefruit juice
So here is what you will need:
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and here is what you will need with a side of Jenn HA!:
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For the glaze:
1 cup powdered sugar
3 tablespoons freshly squeezed grapefruit juice

Preheat oven to 350 degrees. Lightly grease and flour a loaf pan.

Combine the flour,
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baking powder,
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and salt
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in a mixing bowl.
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In another bowl, whisk together the yogurt,
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1 cup sugar,
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eggs,
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zest,
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and vanilla.
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Slowly add the dry ingredients to the wet ingredients,
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whisking in each addition. Fold the vegetable oil into the batter until it is all incorporated.
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Pour batter into the loaf pan

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and bake for about 50 minutes, or until a toothpick placed in the center of the loaf comes out clean.
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Meanwhile, cook the 1/3 cup grapefruit juice
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and remaining 1 tablespoon sugar in a small pan until the sugar dissolves. Set aside.
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When the cake is done, allow to cool in the pan for 10 minutes.
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Carefully remove cake from the pan and place it on a baking rack over a sheet pan. While the cake is till warm,
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pour the grapefruit-sugar mixture over the cake and allow to soak in. Cool completely.

For the glaze, combine the powdered sugar and juice, pour over cake.
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Here is that recipe for you again:

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup plain Greek yogurt
1 cup plus 1 tablespoon sugar
3 large eggs
Zest of 1 large grapefruit
½ teaspoon pure vanilla extract
½ cup vegetable oil
1/3 cup freshly squeezed grapefruit juice

For the glaze:
1 cup powdered sugar
3 tablespoons freshly squeezed grapefruit juice

Preheat oven to 350 degrees. Lightly grease and flour a loaf pan.

Combine the flour, baking powder, and salt in a mixing bowl. In another bowl, whisk together the yogurt, 1 cup sugar, eggs, zest, and vanilla. Slowly add the dry ingredients to the wet ingredients, whisking in each addition. Fold the vegetable oil into the batter until it is all incorporated. Pour batter into the loaf pan and bake for about 50 minutes, or until a toothpick placed in the center of the loaf comes out clean.

Meanwhile, cooke the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves. Set aside.

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

For the glaze, combine the powdered sugar and juice, pour over cake.

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Things I like Thursday

Happy 4th day of the week! Also known as THURSDAY! I love Thursdays because it’s the day before Friday! YAY!

So here we are again Boys & Girls, things I found on the web that I like…

Lets do this…

These are cute and colorful! Rainbow Frosting Cupcakes

Think I have a sweet tooth today! Look at these Soft-Baked Peanut Butter Chocolate Swirl Cookies

Soft-Baked Peanut Butter Chocolate Swirl Cookies by sallysbakingaddiction.com

This looks good and sounds good and looks healthy! Zucchini & Tomato Pasta

MMM these look good and fun! Homemade Pizza Rolls

Homemade Pizza Rolls

I LOVE The Pioneer Woman! Lemon Rosemary Scones

and I will share another one from Pioneer Woman, because I LOVE HER! Fried Fruit Pies

I have always wanted to make fettuccine Alfredo, but it’s just so BAD for you and full of cream! But this recipe doesn’t look too bad for you..

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yep I still and wanting to make some Beignets…Buttermilk Beignets

Buttermilk Beignets

I watched her make this salad on food network and oh man, I HAD to get the recipe! LOOKED SOOOO GOOD! Ty’s Thai Salad

Picture of Ty's Thai Salad Recipe

Damn these look SO Damn GOOD, probably because they have cream cheese in them! YUM! Cream Cheese Enchiladas

{To Die For} Cream Cheese Enchiladas #recipe

I want to make Cioppino so bad!! has clams, mussels, fish, shrimp, scallops in it (no wonder why I want to make it).
Cioppino

These look good! I want to make them for breakfast! Maybe I will do so this weekend! Twice Baked Potato with Egg on Top

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My most favorite flower is the Sunflower! Love love love love love love love love love! LOVE! So bright and cheerful and yellow! LOVE them!!!

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MMM LOVE sweet potatoes and LOVE tater tots! Sweet Potato Parmesan Tater Tots

Sweet Potato Parmesan Tater Tots -1

YUM! CAKE! Vanilla Bean Milk Bundt Cake (one bowl, one whisk)

Vanilla Bundt Cake

Holy YUM! I LOVE ONIONS! This looks so GOOD! Baked Bloomin’ Onion

I would LOVE to make my own mayonnaise! homemade mayonnaise/ chicken salad

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YUMMY! Stromboli! I have never made it before and would LOVE tooooooo! Pepperoni Stromboli

Stromboli

One of my ALLLLL time favorite songs! moves like jagger by Maroon 5!

Oh man! YUM! Me loves crawfish! Crawfish Fettuccine oh and I love this blog: http://www.jasonandshawnda.com/foodiebride/

Crawfish boil

Crawfish Fettuccine

HOLY GOODNESS! This looks amazing! Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce

Want a bite?

here you go…How to Roast a Red Pepper

Charred peppers on cutting board

Everyone KNOWS how much I LOVE BLT’s! I miss bacon! I haven’t had any since Christmas! (trying to eat good) So I miss it! BLT with Guacamole on Sweet Potato Rolls

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How about some BALLS! Meat-a-balls that is!  Meatballs with Pecorino Romano

Hawaiian-style Salmon Poke
This would be good for a meatless Monday meal! Fettuccine with Tomato-Cream Sauce
Oh and I LOVE this blog too: http://www.preventionrd.com/
fettucinetomatocream1
I love Thai food, and I love chicken and mushrooms! This sounds YUMMY! Ginger Chicken with Mushrooms and Thai Flavors
Mark Bittman's Ginger Chicken
THE END!
Happy Friday tomorrow and Happy Weekend after that!!

Aunt Michele’s zucchini, onion, garlic and tomato medley

Go the idea for this recipe from my cousin Jenn. She told about this recipe that her mom makes with zucchini and canned tomatoes and garlic and onions. So I wanted to make it, but added in some Jamie additions to make it my own!

So you will need:
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Olive oil
Garlic Salt
Fresh ground black pepper
3 zucchini, chopped
3 cloves of garlic
1 yellow onion, chopped into big pieces
1 red onion, Chopped into big pieces
1 14.5 oz can fire roasted tomatoes

wash the zucchini and cut the ends off and then cut in half like so:
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and then chop up into half moons
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So in the picture I was only going to add in a yellow onion, but then decided to add in a red onion, because I LOVE Onions…

So take the skin off the onions and cut them in half and then quarter them, so you get nice big chunks of onion
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Then smash the garlic cloves and peel the skins off and then mince the cloves into teeny, tiny pieces
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so now that you got all the veggies chopped and minced

Grab a large skillet or cast iron skillet and preheat it to medium high head and coat it with olive oil…

Shiny!
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Then add in the onions
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and sprinkle the garlic salt to taste, over the onions
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add a little pepper too, and I also added in Creole/Cajun seasoning too, just a little sprinkle
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Cook onions for about 10 minutes, until they are translucent

Then add in the minced garlic
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cool the garlic for about a minute and stir in with onions

then add in the zucchini, and sprinkle a little garlic salt on the zucchini
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and sprinkle more creole/Cajun seasoning over the zucchini as well
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then add in the canned tomatoes, juice and all
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and stir everything together
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and cook for a few minutes, basically long enough to heat the tomatoes and zucchini through, but not too long as you don’t want to overcook the zucchini. (nothing worse than soggy, overcooked zucchini).
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add a little more garlic salt and pepper if you need to.
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turn burner off and serve nice and hot!
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I will be making this dish again in the near future! Easy and delicious and I would say, pretty healthy too!

Whole roasted chicken with Creole/Cajun seasoning

So I am in love with this Creole/Cajun Seasoning! I think I have told you this all before! But I just want to tell you again. Because I LOVE it SOOOOOO MUCH!

See:

My most favorite seasoning ever! I think I love it so much  because its from Lori :) thank you Lori!!!!

I got a package today!!!!! Wonder who its from????

So I decided to use it on a whole chicken, to make a whole roasted chicken with Creole/Cajun seasoning!

So take a 4-5 pound whole chicken, place it in a roasting pot, or dutch oven
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Now flip the bird and brush olive oil on its back and on its front, all over that bird!
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It’s all oiled down
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Now Sprinkle the creole/Cajun seasoning all over the bird

back
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front
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MMMMMM

Cook in a preheated oven to 400 degrees, for an hour to hour and a 1/2 or until internal temp on chicken is 165 degrees.

Then pull the chicken out of the oven when it’s all cooked and let it rest for about 7 minutes then carve it up

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and dinner is served!
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Easy Chicken with only 3 ingredients, Chicken, olive oil and Creole/Cajun seasoning

Asian Pulled Pork Tacos (Slow-Cooker) with Sweet and Spicy “Barbecue” Sauce

Recipe

So when I made this, I made this for Normy for when he got back from his work trip from Georgia! Normy LOVES pork so I was like I have to make him pork when he gets back! A welcome home meal from his Jamie! Nothing says lovin like something cooked from Jamie’s kitchen!

4 pounds Boston Butt pork roast (mine had a bone, but you could go boneless too), cut into 4 equal pieces
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1/2 cup low-sodium soy sauce
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1/2 cup hoisin sauce
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1/4 cup rice vinegar
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1/4 cup honey
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1/4 cup orange juice
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3 tablespoons ketchup
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3 cloves garlic, minced
1 1/2 tablespoons fresh ginger, peeled and grated
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2 tablespoons sesame oil
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1 teaspoon Sriracha hot sauce (optional)
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1/8 teaspoon ground cloves
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1/4 teaspoon ground cinnamon
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1/4 teaspoon ground black pepper
1/2 teaspoon coarse salt
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Sliced green onions (for garnish)
Sesame seeds (for garnish)

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For the Sweet and Spicy “Barbecue” Sauce: (makes about 3/4 cup)
6 tablespoons hoisin sauce
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3 tablespoons rice vinegar
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3 tablespoons low-sodium soy sauce
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3 teaspoons sriracha
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For the Cucumber “Salad”:
1 cucumber, peeled and thinly sliced
1/4 large red onion, thinly sliced
1/4 teaspoon red pepper flakes (or to taste)
A few shakes of rice vinegar (to taste)
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10 (or more) Corn or Flour Tortillas (if you’ll be serving taco-style)

For the Pork:

Place cut pork in slow cooker.
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Mix together all other ingredients (except the green onions and sesame seeds), and pour over pork.

Cover, and cook on low for about 6.5 – 8 hours.
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When the pork is finished cooking, remove it from the slow cooker, separate and discard fatty parts and bone.

Shred the pork with two forks.
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You can serve it at this point, or you can skim the top of the “broth” in the slow-cooker to remove some of the fat, then place the shredded pork back in the pot with the remaining broth.

If you would like to crisp and caramelize some edges of the meat before serving, place it on a foil-lined cookie sheet, drizzle some broth over the top, and broil it until the edges are deep brown and slightly crisped.

Serve over tortillas with hoisin barbecue sauce, sliced green onions, and sesame seeds. Add Cucumber “Salad” if desired.
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For the Hoisin “Barbecue” Sauce:

In a small bowl, whisk together all ingredients.
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Refrigerate any leftovers.

For the Cucumber “Salad”:

Combine cucumbers and onions in a bowl. Sprinkle with red pepper flakes and vinegar and toss.

Asian Beef Lettuce Wraps

Recipe
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12 leaves lettuce (iceberg, romaine, Boston or green leaf)
1 tablespoon vegetable oil
1 red bell pepper, seeded and diced
1 yellow onion, diced
1 lb. ground beef
1/4 tsp. each salt and pepper
2 garlic cloves, minced
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1 tablespoon soy sauce
1/4 cup hoisin sauce
1-2 Tbsp. chili sauce (such as Sambal Oelek)
1 teaspoon ground ginger
1 tablespoon rice wine vinegar
4 green onions, chopped
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Gently rinse lettuce leaves
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and pat dry, careful not to tear them. Set aside.

In a large nonstick skillet, heat oil over high heat.
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Add bell pepper and onion,
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cook 3 minutes.
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Add ground beef
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and cook 5 minutes, breaking up with a wooden spoon.
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Drain grease and return pan to stove top; reduce heat to medium. Season with salt and pepper. Stir in garlic,
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soy sauce,
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hoisin
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and chili sauces,
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ginger
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and rice vinegar.
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Cook until sauce has thickened, 3-4 minutes. Stir in green onions.
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Spoon meat mixture into a medium bowl and place on a large serving platter. Arrange lettuce leaves around the bowl and serve.
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And here is that recipe for you again:

12 leaves lettuce (iceberg, romaine, Boston or green leaf)
1 tablespoon vegetable oil
1 red bell pepper, seeded and diced
1 yellow onion, diced
1 lb. ground beef
1/4 tsp. each salt and pepper
2 garlic cloves, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
1-2 Tbsp. chili sauce (such as Sambal Oelek)
1 teaspoon ground ginger
1 tablespoon rice wine vinegar
4 green onions, chopped

Gently rinse lettuce leaves and pat dry, careful not to tear them. Set aside.

In a large nonstick skillet, heat oil over high heat. Add bell pepper and onion, cook 3 minutes. Add ground beef and cook 5 minutes, breaking up with a wooden spoon. Drain grease and return pan to stove top; reduce heat to medium. Season with salt and pepper. Stir in garlic, soy sauce, hoisin and chili sauces, ginger and rice vinegar. Cook until sauce has thickened, 3-4 minutes. Stir in green onions.

Spoon meat mixture into a medium bowl and place on a large serving platter. Arrange lettuce leaves around the bowl and serve.

Roasted Red-Pepper Soup

I made this and I didn’t care for it so much. Not saying its bad, but I didn’t care for it.

recipe
2 tablespoons extra-virgin olive oil
2 large potatoes, peeled and cut into small pieces
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2 stalks celery, chopped
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2 shallots or 1/2 red onion, chopped
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Kosher salt and freshly ground pepper
1 12-ounce jar roasted red peppers, drained and rinsed
4 cups low-sodium chicken or vegetable broth
2/3 cup sour cream (I used greek yogurt)
1/4 cup chopped fresh cilantro
1/3 cup shredded pepper jack cheese
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Heat the olive oil in a large Dutch oven or pot over medium-high heat.
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Add the potatoes, celery, shallots,
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1/2 teaspoon salt, and pepper to taste and cook,
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stirring frequently, until the potatoes begin to soften,
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about 5 minutes. Add the red peppers,
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vegetable broth
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and 1 cup water.
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Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.

Transfer the soup and greek yogurt to a blender
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and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper
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and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro.
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Things I like Thursday

Happy Thursday!

Here we are again, another Thursday Yippee!

Here are my findings this week that I wanted to share with you all…

Man-Whore Bars

Man Whore Bars via Bakers Royale Man Whore Bars

Yum this cake looks amazing! Tres Leches Cake

Love this blog too: http://www.bakersroyale.com/

Tres Leche Cake via Bakers Royale Tres Leches Cake

Good advice! I know from experience!

I have been CRAVING crab cakes!

Sriracha Crab Cakes

Look at this cake! Vanilla Blackberry-Mascarpone Cake for Two sooooo pretty!

Vanilla Blackberry Mascarpone Cake via Sweetapolita

So I have recently discovered Quinoa and I am on a search for as many yummy quinoa recipes as I can. Here is one that looks yummy quinoa cakes

quinoa cakes

Another Quinoa recipe for you Avocado Quinoa Salad with Chipotle Lime Dressing

Avocado Quinoa Salad

MMMM now for some cupcakes! Fresh Strawberry Buttercream Cupcakes

FreshStrawberryCupcakesFifteenSpatulas

Normy would LOVE these! He loves Cannoli’s! Mini Cannoli Cream Cups

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This looks amazing and sounds amazing! Filet Mignon with Herbed Butter and a Zinfandel Reduction

Filet Mignon with Herbed Butter and a Zinfandel Reduction

Another Quinoa recipe. Cheesy Quinoa Cakes with Spicy Lemon Aioli

cheesyquinoacakes2

My 1st job was making sandwiches! I make a pretty mean sandwich now! and I LOVE making sandwiches and I want to make this one! MMM California Club with Chipotle Mayo (Homemade)

California Club Sandwich with Chipotle Aioli

Here’s is another for you from the same blog: Big Barbecue Burgers

I love this blog too! The pictures on here make my mouth water!

Big Barbecue Burgers

MMM I love Pierogies! Caramelized Onion, Cheddar, and Potato Pierogies

Caramelized Onion Cheddar Potato Pierogies from OrWhateverYouDo.com

This sounds good! Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

I think this would be good for breakfast…Asparagus + Eggs

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Blueberries and Lemon go so well together!

7 Rules of Life (love this)

  1. Make peace with your past so it won’t screw up the present.
  2. What others think of you is none of your business.
  3. Time heals almost everything, give it time.
  4. Don’t compare your life to others and don’t judge them. You have no idea what their journey is about.
  5. Stop thinking too much. It’s alright not to know the answers. They will come to you when you least expect it.
  6. No one is in charge of your happiness, except you.
  7. Smile. You don’t own all the problems in the world.

Need to make these for my Norman! He LOVES Mangos! mango cupcakes

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Jamie’s Chicken Salad Sandwich

Got the inspiration for this recipe from here

Gotta love Paula Deen! But there is no butter in this recipe!

OK here we go! Let’s get to the recipe!

about 2 pounds of thin sliced breast fillets
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Lemon-Pepper Seasoning, to taste
2 celery stalks, diced
4 hard-boiled eggs, chopped
1/2 red onion, diced
Lemon Pepper seasoning, to taste
Creole Seasoning, to taste
Salt and pepper
1/2 cup mayonnaise
1 tsp of grainy mustard
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1 loaf of bread (I used sourdough)
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1 purple onion, sliced
1 red tomato, sliced
1 avocado, sliced
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First what I did was preheat my oven to 400 degrees and got a large cast iron skillet and placed the breast fillets in the cast iron and then seasoned them with lemon pepper seasoning to taste, both sides.
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Then once the oven was pre-heated I place the chicken in the oven and cooked for 10 minutes, then flipped them and cooked them 10 more minutes.

while the chicken is cooking get a medium-sized stock pot, boil your eggs
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Then pull the chicken out of the oven and let it cool for a few minutes

and then cut the chicken into strips
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and then cut into cubes
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Dice the chicken, and add to a large bowl
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combine with the diced celery,
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eggs,
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and add remaining ingredients
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I added in lemon pepper seasoning and creole seasoning
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as well as salt and pepper, to taste
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Then the mayo
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then I added in about a tsp of grainy mustard
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and mix everything together really well.
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test for seasonings and adjust as needed or it might taste perfect as is
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Place salad in fridge until ready to use.
Then slice the bread, onions, and tomatoes.

So how I served my sandwich was I sliced the bread and then took a slice of bread and add  some regular mustard

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then I added sliced cheddar cheese and then the chicken salad, and then topped with some red onion and avocado (I skipped the tomatoes)
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I served mine as an open-faced sandwich (less carbs)
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