Lemon Pepper Chicken

Anyone can make lemon pepper chicken.  You sprinkle a little lemon pepper over some chicken and bake it. Right?  You do if you want dried out baked chicken that tastes a little like lemon with a hint of pepper and sits in your fridge for a week because nobody wants it.  Now on the other hand, if you want really good Lemon pepper chicken you really want to take the extra steps to make sure it's done right.  

I never met a chicken I didn't brine first. It's a must if you want delicious moist chicken every time you make it.  I soaked (brine) these incredibly moist and juicy chicken breasts in a mixture, lemon and garlic, with sea salt, thyme and black pepper.  Then I used Star Fine Foods Hojiblanca Extra Virgin Olive Oil for Poultry and Fish which brings a wonderful harmony of flavor to the drippings.  I used those drippings to baste my chicken and bring out a wonderful rich flavor. These are truly incredible.

Use 3-4 boneless chicken breasts, with skin   See my brine recipe below.

Lemon Pepper Chicken 

1 cup flour 
2 tablespoons of Star Fine Foods Olive Oil for Poultry and Fish 
3 tablespoons butter 
Lemon Pepper seasoning 
1 whole lemon, cut in half 
2 shallots, peeled and cut in half lengthwise 
1/4 cup of chicken broth 

First brine your chicken and make sure you have rinsed and patted it dry. See my brine recipe below.

Preheat oven to 375 degrees.   Drizzle two tablespoons of olive oil into a baking or roasting pan and add in three tablespoons of butter. Put your pan into the oven while it preheats. 

Add a cup of flour and a teaspoon of pepper in Ziploc bag.  Seal the bag and shake to mix well.   Add the chicken breasts and close and seal the bag again.  Shake the chicken in the flour to coat. 

Remove chicken one breast at a time and shake off most of the flour coating.  You only want a very light coating of flour on the chicken.  Repeat this step with each chicken breast. 

Once the oven is preheated, carefully remove the roasting pan. Place each flour-coated chicken breast into the roasting pan.  Add in the peeled, halved shallots, the lemon halves and pour in 1/4 cup of chicken broth into the pan around chicken. Next sprinkle each chicken breast with the lemon pepper seasoning.  You can add as much as you like.  Return the roasting pan to the oven and roast for about twenty minutes.  

Baste the chicken with the drippings and roast for another 20 minutes. Remove pan again and baste with more of the drippings.  This time sprinkle a little more lemon pepper over chicken and bake for an additional 15-20 minutes more or until the skin is crispy and golden brown.  The internal temperature should read at no less than 165 degrees when chicken is done and ready to serve.

Brine

6 tablespoons kosher salt
6 tablespoons sugar
6 cups water
3-4 boneless chicken breasts, with skin
zest of 2 lemons (2-3 tablespoons)
2 teaspoons dried thyme
2 cloves of garlic, minced
1 teaspoon coarse black pepper
1/2 lemon sliced thin

In a ZipLoc resealable bag, combine water, salt, thyme, garlic, sliced lemon and black pepper.  Add chicken breasts and seal bag tightly.  Place bag in a large bowl and refrigerate for a minimum of 12 hours.  Do not brine longer than 15 hours.  Once chicken has been refrigerated in brine for 12 hours remove and rinse well under cold water.  Dispose of leftover brine.  

Photography is the property of and copyrighted to ©Welcome Home.

Star Fine Foods Hojiblanca Extra Virgin Olive Oil for Poultry and Fish is available at Select Raleys, Save Mart, Food Lion and Walmart stores and online here: http://bit.ly/HojiblancaEVOO. 


Star Fine Foods now has a promo code for all Welcome Home fans that will give you a 10% discount on anything you order online. Just enter WELCOMEHOME10 at checkout! 

Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!

Cookbook Sale!

Cookbook Sale!

I have 6 beautiful and very colorful E-cookbooks and they are available for those of you who yearn for good old fashioned, uncomplicated home cooked southern food. This is the kind of food that memories are made of and most of the recipes come to you directly from my Mom's old recipe box. Each Ebook is ready for downloading to your computer, laptop, Kindle, Tablet, iPhone or Android SmartPhone. All are compatible with the ebook reader you have installed on your device.

All my books are on sale today for only $11.99. Choose from any of these of these on the list or buy all six to own my full collection. I have included links to each book.

♥ "Memories of Home" is a beautiful 100+ page limited edition cookbook with vibrant full page photographs to match each completed dish. In this book you will find some of my Mom's favorites, including wonderful sunny breakfasts, quick and easy dinners and decadent desserts. To buy this book in E-book format for only $11.99, click on this link:

http://store.blurb.com/ebooks/481864-memories-of-home

♥ “Home is Where The Heart Is” is a beautiful 100+ page limited edition cookbook with vibrant full page color photos to match each completed dish. In this book you'll find salads, soups and stews, main dishes and some of her best homemade Pies, Cakes, and other delicious desserts. To buy this E-book for only $11.99, click on this link:

http://store.blurb.com/ebooks/481864-memories-of-home

♥ “There's no Place Like Home” is the fourth book in the Welcome Home series. In this beautiful 80+ page book, you’ll find mouthwatering soups and salads, homemade breads, delicious main dishes and desserts to die for. To buy this E-book for only $11.99, click on this link:

http://store.blurb.com/eb…/461076-there-s-no-place-like-home

♥ "Home For Dinner" is a beautiful 152 page cookbook with full page, full color, high quality photography that accompanies each recipe. It is full of easy to make dinner recipes for your family to enjoy. It also includes homemade soups and stews, breads, sides, and so much more. You’ll will love this book! To buy this E-book for only $11.99, click on this link:

http://store.blurb.com/ebooks/443961-home-for-dinner

♥ “Home Sweet Home” is the third book in the Welcome Home series. It is a 100+ page book that's full of beautiful dessert recipes with photos to match each completed dish. In this book, you will find my Mom’s favorite desserts like her homemade pies, cakes, and other delicious sweets. To buy this E-book for only $11.99 click on this link:

http://store.blurb.com/ebooks/448415-home-sweet-home

♥ “Welcome Home Cooking” is a beautiful 196 page cookbook with full page, full color, high quality photography that accompanies each recipe. It includes Main Dishes, Salads, homemade breads, Desserts, and so much more. It is my first cookbook in the series and has more recipes than any other in the collection. This is a favorite among collectors of the Welcome Home cookbooks. To buy this E-book for only $11.99, click on this link: 

http://store.blurb.com/ebooks/412757-welcome-home-cooking

Please note: Some of the proceeds go to save the lives of dogs and cats who are killed in shelters while they wait and hope for their forever family to find them. Over 6 million dogs and cats will die this year while waiting. Some of the proceeds will help me feed and clothe the homeless. Together we can make a difference.

Grilled Pineapple

I love grilled pineapple. It's so simple to do and so delicious!  I love grilling peaches and pears and other fruits too because grilling  caramelizes the sugars and creates such intense flavors. That caramelizing just makes the fruit that much sweeter! 

Grilled Pineapple 
  
1 whole fresh ripe pineapple 
3 tablespoons honey 
1 tablespoon freshly-squeezed  orange juice 

When picking out a pineapple, you should be able to smell the sweetness.  The stronger the smell the riper it is.  Smell the pineapple when purchasing. You should pick up a sweet flavor. The stronger the smell, the riper the fruit. Another way is to pluck one of the leaves out of the top. If it comes out freely, you have a ripe one!

Turn the pineapple upside down in an empty container for at least an hour so that the sugar moves throughout the fruit.  Next, cut off the top and a little from the bottom and then stand upright.  Now trim the sides to remove outer skin. Remove any eyes with a paring knife. Slice into rings. 

In a small bowl, combine honey and orange juice and brush the glaze onto each slice of pineapple, coating completely. 
Preheat Barbecue grill. Oil the grill rack or spray with non-stick cooking spray. Place pineapple rings on the grill and cook approximately 2 minutes on each side until the pineapple becomes fragrant and starts to dry out on the surface. 

Remove from the grill and brush with any additional glaze one more time. Serve and enjoy!

Served as a dessert, alone or with a scoop of ice cream 

Photography is the property of and copyrighted to ©Welcome Home.

Watermelon Pops

Want to see my clever way to cut a watermelon? Everyone thinks the way I serve watermelon is so cool and here I thought everyone did it this way.  First buy a watermelon...any size will work. Cut it in half. Set one half aside while you prepare to cut the other. 

Next take a sharp knife and cut it vertically about one inch a part...or more if you want bigger pieces. Then spin it around and cut it the other way. Cut all the way down to your cutting board.

Now just pull out your plug! We called them watermelon pops when we were growing up! I love that they have a handle! 

 No mess!  No fuss. Hardly any clean up!   And your guests will love the self serve watermelon buffet!

 Photography is the property of and copyrighted to ©Welcome Home.

Important information to All Subscribers to the Welcome Home Kitchen Online Magazine

Attention..... This message is ONLY for the paid subscribers to the Welcome Home Kitchen Online Magazine. It is a message meant for those who have paid for a subscription to my recipe magazine within the last 12 months. 

IMPORTANT INFORMATION: There is a private group on Facebook called The Welcome Home Online Magazine Fan Club. It is an exclusive group made up only of subscribers to the magazine. If you purchased my magazine, you need to join this group right away for important updates and information regarding your subscription! DO NOT attempt to join now if you're not a subscriber because it will reject your request. The group is only for paid subscribers. 

We are now discovering that some of you subscribed to the magazine but did not join the group. It takes just seconds to join and it's free. It's your privilege to be a member for purchasing the magazine. You simply click on this link and ask to join. We will be there waiting to let you in! https://www.facebook.com/groups/welcomehomekitchen/ 

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If you have never purchased a subscription to the magazine, please move on and do not attempt to join the private group until you have purchased one. 

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WHAT IS THE CLUB?

♥ It is your go to place to find answers to your questions. If you are a member of the fan club you get all the news and information first.  Need to get important information about your subscription or changes or any news?  You can find it at the club.

♥ You'll know the second each issue is released so you can go see it right away.

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♥ It is a place to meet other fans of the magazine and new friends.

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So what are you waiting for?  

It takes just seconds to join and it's free. It's your privilege to be a member for purchasing the magazine.  You simply click on this link and ask to join.  We will be there waiting to let you in!

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See you there! 

~Marty

Lemon Raspberry Cream Buttermilk Cake

The next time you need to bake for a special occasion, try this beautiful layer cake. It's so pretty and has the most irresistible filling and frosting.  It's a bright and sunny cake where lemon is the star but raspberry compliments it perfectly.

Lemon Raspberry Cream Buttermilk Cake

Buttermilk Cake

4 cups plus 2 tablespoons of cake flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup butter, room temperature
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, room temperature
2 cups buttermilk

Butter and spray 3 (8 inch) round cake pans. Then line them all with parchment paper and butter and spray the parchment paper. Set aside.

Preheat the oven to 350 degrees. Sift together flour, baking powder, baking soda, and salt in a mixing bowl. In another mixing bowl, using an electric mixer, beat the butter and sugar on medium speed until pale and fluffy. Add vanilla and one egg at a time making sure you mix after each one while scraping the bowl.

Turn the mixer to low speed and add the buttermilk (make sure you shake it well first) and mix until just combined. Don't worry that it might look curdled. Next, add flour mixture...a third at a time until batter is well blended. Spread batter evenly in cake pans, then rap pans on counter a few times to get rid of air bubbles. Bake until golden and a toothpick inserted into the center of the cake comes out clean, about 35-40 minutes. Cool in pans on a rack for 10 minutes, then run a knife around the edge of pans. invert onto rack and peel off parchment paper, then cool completely.

♥ Lemon Cream Filling

1/2 cup fresh lemon juice    
1 teaspoon lemon zest
2/3 cup sugar
4 eggs
1/2 cup (1 stick) butter, cut into 1 inch pieces                   
pinch salt
1/4 cup heavy cream
                                               

In a double boiler or a large heat proof bowl that is sitting over a saucepan filled with 2 inches of simmering hot water, combine lemon juice, zest, eggs, salt, and sugar and continually whisk until mixture has thickened, about 10-12 minutes. Remove from heat and take off stove then strain it through a fine mesh strainer and let cool for a couple minutes. Once cooled, transfer it to a blender and add butter pieces a little at a time. With a hand mixer, beat in the heavy cream until stiff peaks form and then fold into the lemon cream. Set aside to use for filling your cake.

Whipped Raspberry Cream Filling 

1 (12 ounce) bag of frozen raspberries, thawed and drained
1 cup heavy whipping cream
1/3 cup powdered sugar

Using a fork, coarsely mash raspberries in a medium bowl. Reserve a few for garnishing your cake. With your mixer, beat the cream and 1/3 cup of powdered sugar until firm peaks form. Then fold in the mashed raspberries into the whipped cream. Set aside to use for filling the cake.

Whipped Vanilla Butter Cream Frosting

4 sticks butter, cut into cubes and left at room temp                     
3 1/2 cups confectioners' sugar
4 tablespoons of whole milk
2 teaspoon PURE vanilla extract (not imitation vanilla)
a pinch or two of salt

With a mixer, whip butter for about 8 minutes. Butter will become pale and creamy. Then add remaining ingredients and mix on low speed for about another minute. Finally, whip on medium speed for 6 minutes. The frosting will be very light and creamy.

Assemble Cake 

Trim the tops of the cake layers with a serrated knife to make an even tops. Place your bottom layer on a cake plate or cake stand. With a spatula, spread your whipped raspberry cream filling on the bottom layer. Use all of the filling. Then place the second layer on top. With a spatula, spread the lemon cream filling on this layer, again use all the filling. Top with the last cake layer and place in the refrigerator to firm up a bit. Finally, frost the cake with the butter cream frosting and garnish with fresh or frozen raspberries and white chocolate curls.

Photograph is copyrighted and the property of ©Welcome Home.