Archives for category: #Italian

Italian Lemon Pound Cake

February 20, 2021 //
1

“The Land Where Lemons Grow” (author Helena Attlee) is a fantastic story of the citrus fruit that is native to Italy. Attlee’s book is a wonderful journey through history from Sicily to Southern Italy and all places where the lemons grow. Once thought of as an exotic fruit, lemons are now used abundantly in our cooking. For me, I enjoy Italian cooking and using lemons in everything from entrees to desserts.

This Italian Lemon Pound Cake is made in a traditional Bundt pan (my is the Anniversary Pan from William Sonoma) even though it is a pound cake recipe. It is super moist in texture and rich with citrus flavor, but not enough to make your lips pucker. I think this is one of the best lemon cake recipes I’ve found.

Italian Lemon Pound Cake

Ingredients:

3 cups all-purpose flour

1/4 tsp salt

1 cup butter, softened

2 cups sugar

3 eggs

1/2 cup buttermilk

1/2 cup sour cream such as Daisy or Knudsen

4 TBSP lemon juice

1 tsp. fresh ginger, minced

Zest from 2 lemons (about 2 TBSP) and some for garnish

1 tsp vanilla

Directions:

  1. Pre-heat oven to 325 degrees F. Generously grease the Bundt pan with baking spray, butter or lard. Get all creases or the cake will stick.
  2. Sift flour, baking powder and salt in a bowl. Set aside.
  3. In a mixing bowl, cream softened butter and sugar until light and fluffy. Beat in the eggs, one at a time. Mix in sour cream, lemon juice, vanilla, ginger and 2 TBSP lemon zest.
  4. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add the remaining flour mixture. Mix until the flour disappears.
  5. Pour the cake batter into the prepared Bundt pan.
  6. Bake for 60 to 70 minutes. The cake is ready once a skewer stuck in the middle comes out clean. I check on the cake around 50 minutes to determine the amount of time left. This will depend on your oven.
  7. Remove the cake from the oven and let cool for about 25-30 minutes. Invert onto a cake platter and let cool longer. Once the cake is room temperature glaze or sprinkle it with powdered sugar.
  8. To glaze the cake, use 1 1/2 cups powered sugar mixed well with 3 TBSP lemon juice. The mixture should be smooth but not runny. If it is too stiff to drizzle add a small amount of whipping cream or milk and mix. I continue doing this until it is a consistency that will drizzle and stick to the cake (not be liquidy or runny).

Enjoy! XOXO Jill

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Categories #Italian, Best Dessert, Bundt Cake, Dessert, Lemons, Pound Cake

Chicken Saltimbocca (Low Carb/Keto/ Gluten-Free)

February 5, 2021 //
1

One of our traditions is to let our kids pick their birthday menu. Chicken Saltimbocca was my step-daughter’s request for her celebration dinner. I’ve made this since 1999 and have shared it with many friends and family because it’s always a favorite. This time, I served it alongside Roasted Broccoli with Carrots and some Cauliflower Mash topped with toasted panko.

We learned from my son-in-law who is from Naples, Italy that “saltimbocca” means “to jump in (your) mouth.” I think that’s the perfect description for this delicious, versatile Italian chicken dish that was originally made with veal, sage and slices of ham.

Chicken Saltimbocca (Low Carb/Keto/Gluten-Free)

Ingredients for 6 servings:

3 large chicken breasts, cut lengthwise and flattened

Salt & ground pepper

3 TBSP olive oil

3 cloves of garlic, minced

3 sprigs of rosemary, remove the needle-like leaves and chop fine

3-4 ounces of goat cheese

3 ounces of cream cheese

6 slices of proscuitto

Directions:

  1. Pre-heat the oven to 375 degrees F.
  2. Cut the 3 chicken breasts in half lengthwise. Between two pieces of wax paper flatten each chicken breast with a mallet. Season the 6 chicken breasts on both sides with salt and ground pepper. Set aside.
  3. In a bowl, add the olive oil, goat cheese, cream cheese and rosemary. Using a fork combine the mixture thoroughly.
  4. On a cutting board or work surface, lay a chicken breast down and spread a layer of the cheese mixture over the surface. Make sure to divide up the cheese evenly to have an equal amount for all 6 pieces.
  5. Roll-up the chicken breast and then wrap each one with a piece of prosciutto. If needed, use a toothpick to hold the chicken wrapped prosciutto breast closed. Lay the chicken seam side down in a baking dish. Repeat with each chicken breast.
  6. Bake for 35 to 40 minutes until the chicken is 165 degree F.
The chicken is done!

Notes: You can have a butcher prepare the chicken breasts outlined in number 2. Then, you’ll just need to season with salt and pepper before moving to numbers 3 through 6 in the directions.

Enjoy! XOXO Jill

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Categories #Chicken Saltimbocca, #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Gluten Free, #Italian, #Main Dish, Elegant Main Course, Gluten Free, Keto, Recipe for a Crowd, Sunday Dinner

Baked Cheesy Meatballs (Low Carb/Keto/Gluten-Free)

January 31, 2021 //
1

We have a house of teen and young adult children, which means I try to be creative in our low carbohydrate meal options. My goal is delicious dishes that are not boring or repetitive for any of us. This Baked Cheesy Meatball recipe fits all requirements. It is a cheesy topped casserole with a tangy, sweet tomato sauce that couldn’t be easier to make or more delicious.

Baked Cheesy Meatballs (Low Carb/Keto/Gluten-Free)

Ingredients:

1 cup onion, chopped

4 garlic cloves, smashed or minced

4 TBSP olive oil

1 pound extra-lean ground beef

1 pound Italian Sausage

1/2 cup seasoned Keto breadcrumbs, almond flour or Gluten-Free Panko such as Aleias

1 cup grated parmesan cheese

1/2 cup and 1 TBSP parsley, finely chopped

2 large eggs

1 TBSP fresh chopped basil, rosemary, thyme and/or oregano

Salt and ground pepper to taste

2 cups tomato sauce such as Yo Mama’s Foods Keto brand, Cento Tomato Sauce or Barilla Vero Gusto Sauce

3 cups shredded mozzarella cheese

Directions:

  1. Preheat oven to 400 degrees F with rack positioned in the middle. Butter or spray a casserole dish. Set aside.
  2. In a medium skillet, add olive oil over medium heat. Add the onions and sauté for 5 minutes. Add the garlic and sauté for one more minute. Set aside.
  3. In a large bowl, combine the ground beef, Italian sausage, breadcrumbs or panko, parmesan, 1/2 cup parsley, eggs, fresh herbs, salt and ground pepper to taste. Then, add the sautéed onions and garlic. Combine all ingredients thoroughly. (I use my clean, washed hands to kneed the mixture and combine completely.)
  4. Use a spoon to scoop out enough meat to make 1 1/2″ round balls. You can also use a cookie scoop but I like to form them in my hands and roll into balls that are all the same size. Place the meatballs in the prepared casserole dish. This will make about 25 to 30 meatballs.
  5. Bake them for 15 to 20 minutes until fully-cooked and brown. Remove from the oven and drain the grease.
  6. Then, top the meatballs with the tomato sauce and shredded cheese.
  7. Place the casserole dish back in the oven and cook for 5 additional minutes until the cheese is fully melted.
  8. Garnish with the remaining parsley.
Meatballs Ready to Bake!

This serves 6. I added a side of steamed broccoli. The kids got to top these delicious Baked Cheesy Meatballs over a bed of pasta. You can also add a side salad for a complete meal.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Gluten Free, #Italian, #Main Dish, #One Pot Dinner, Gluten Free, Italian, Keto, Mozzarella, Sunday Dinner