Sunday, May 17, 2015

Glazed Lemon Bars

Lemon bars.
My new obsession.
Last year it was cherries.
Is there something wrong with me?
I simply cannot resist the urge to bake up a pan of lemon bars whenever the thought crosses my mind.

But, when they are so deliciously sweet and tart...and that wonderful golden could anyone resist?
Yeah. I can't figure that one out, either. 
So with all the lemon bars that I have recently made (more than I would like to admit to) this is probably my fav-or-ite.
I'm glad you asked. 
Instead of just a dusting of powdered sugar, this one I created a glaze
That extra icing packed with a lemon-punch of flavor really just makes these bars pop. 
The lemon custard isn't heavy, and it is smooth, of course full of flavor, and just darn delicious.
Crust. Of course the crust. Toss is some powdered sugar to make the sweetness flow from top to bottom in this morsels of yumminess.

These are best served chilled. 
The glaze tends to crack when the bars are cut, but that just adds to the wonderful character of these lemon bars. 
No bar is perfect. However, when they are cut into cute little triangles, they appear perfect.
Don't they?
I'm pretty sure if it is going to reach 80+ degrees wherever you live today, that you must get yourself into the kitchen and whip up a batch of these ASAP.

Check out these other lemon recipes:

Glazed Lemon Bars

by Emily Chhouy
Prep Time: 10 min
Cook Time: 40-45 min

Ingredients (2-3 dozen bars)
    • 1/2 cup powdered sugar
    • 1 1/2 cups flour
    • 1 cup butter
    • 2 teaspoons grated lemon peel
    Lemon Filling
    • 4 eggs
    • 2 cups sugar
    • 1/4 cup flour
    • 1 teaspoon baking powder
    • 1/2 cup fresh lemon juice
    • 1 teaspoon grated lemon peel
    • 1 cup powdered sugar (maybe a bit more)
    • 3 tablespoons lemon juice
    Preheat oven to 350 degrees.
    Whisk the powdered sugar and flour together.
    Beat in the butter and lemon peel until mixture sticks together.
    Press into the bottom of an ungreased 13x9 baking dish.
    Bake for 15 minutes.
    Lemon Filling
    Whisk the eggs so that the yolks are broken.
    Beat in the sugar, flour and baking powder.
    Stir in the lemon juice and lemon peel.
    Pour over the lightly baked crust.
    Return to the oven and bake for an additional 20-25 minutes, or until the middle is so longer jiggly and the top is lightly browned.
    Remove from the oven and let cool until it comes to room temperature.
    Whisk the powdered sugar and lemon juice together until you reach a desired consistency.
    I like mine a bit thicker, so I use a bit more powdered sugar (about 1/4 cup).
    Spread over cooled lemon bars and put them in to the refrigerator until chilled.
    Cut into bars before servings.
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    Monday, May 11, 2015

    Chicken and Noodles

    Chicken and noodles is one of those great comfort foods that I thought everyone loved.
    Until I met my husband.

    As with most comfort food, his idea would be "caw" better known as "pig feet soup" versus my chicken and noodles.
    Definitely a difference in how we were raised, huh?
    So I don't get to make my comfort dishes as much as I would like to, ahem...every Sunday would be preferable.
    I mean, I could. But, the thing is that these dishes always make so much food!
    It is way to much for me to eat on my own,
    However, I was craving homemade chicken and noodles something horrible the other day and I set out on a mission to make them.
    I typically make my own noodles, but I cheated and bought a bag of Amish egg noodles while grocery shopping and decided to use those instead.
    Typically whenever I have made this dish in the past, the recipes always called for cream of chicken, chicken broth boiling the chicken, etc. and so on.
    It is a labor of love, I am fully aware of that.
    But I didn't want to spend my entire day off slaving away in the kitchen prepping this meal.

    So, I opted for a super easy recipe from a church cookbook that we were given as a wedding gift.
    I couldn't believe that it seriously only called on basically 5, yes you read that correctly, FIVE ingredients. 
    • Chicken
    • Noodles
    • Chicken Base
    • Butter
    • Salt and Pepper
    Easy peasy.
    That's all I used. Well, those and water.
    Just let the chicken cook all day in the slow cooker until it is fall-apart ready.
    Then, cook the noodles in the stock water the chicken cooked in (this is where people lose all flavor - they'll boil the noodles in fresh water, thus resulting in the need for extra flavors from the cream of chicken soups).
    Just add some chicken bouillon to enhance the flavor.
    Badda bing, badda boom.
    You've just made chicken and noodles.
    I always serve mine with mashed potatoes, a roll and corn.
    I mean, is there really another way?
    I didn't think so. 
    One meal of nothing but starch once in a while won't hurt. Right?

    Chicken and Noodles

    by Emily Chhouy
    Prep Time: 15 mins
    Cook Time: 5 hours in slow cooker + 40 mi
    Ingredients (8 servings)
    • 1 whole chicken (about 4 pounds)
    • Water
    • 4 tablespoons chicken bouillon (base)
    • 1 package thin egg noodles (12-16oz)
    • 1/4 cup butter
    • Salt and pepper to taste
    Set slow cooker on high and add thawed chicken (check to make sure the bag inside has been removed)
    Cover the chicken with water, just until completely submerged.
    Cover and let cook 5 hours (if set on low, let cook 8 hours-no more than 10)
    When the chicken is fully cooked, remove from the slow cooker and let cool slightly.
    Completely debone the chicken, shredding the meat and setting it in a large stock pot..
    Strain the water into the stock pot.
    Add the chicken bouillon, salt and pepper, and bring the water to a boil.
    Add the noodles to the boiling water and let cook for 10 minutes, or until noodles are tender.
    Drain out most of the broth, leaving just enough to keep the noodles in some liquid, as they will continue to absorb some.
    Stir in the butter.
    Serve the chicken and noodles over prepared mashed potatoes.
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