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Recipes
Lemon Cake
By cooksalot
This moist & delicious scratch lemon cake recipe has become one of our family favorites! Lemon pairs wonderfully w...
- Cake
- 2 1/2 cups (285g) cake flour
- 1 1/2 cups (300g) granulated sugar
- 1/2 teaspoon (3g) salt
- 2 1/2 teaspoons baking powder
- 1 1/2 sticks (12 T) (169g) unsalted butter, softened
- 4 large eggs, room temperature
- 1 1/4 cup (302g) milk
- 2 Tablespoons (18g) vegetable oil
- 2 teaspoons (8g) lemon extract
- zest of 2 lemons
- Frosting
- 3 (8 ounces)(678g) cream cheese …..I used full fat cream cheese
- 1/4 to 1/2 cup (66g) lemon curd –see clarification below.
- 3 cups (345g) powdered sugar
- Lemon Curd
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 cup water
- 2 large egg yolks, lightly beaten
- 2 Tablespoons butter
- 1 Tablespoon grated lemon zest
- 4 Tablespoons fresh lemon juice
Cherry Coffeecake
By cooksalot
Whisk together the flour, sugar, baking powder and baking soda
- 1 1/4 cups all-purpose flour
- 1/2 cup white granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 8 tablespoons butter or 1 stick or 1/2 cup, melted
- 1/2 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 (20 ounce) can cherry pie filling
- 1 teaspoon lemon extract
Chicken Pot Pie Casserole
By cooksalot
Pre-heat the oven to 350
- 1 teaspoon olive oil
- 1 cup diced carrots (I used my food chopper to dice)
- 12 oz cooked, shredded chicken breast
- 2/3 cup frozen peas (can be frozen or thawed)
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups jarred chicken gravy (I used Heinz Classic Chicken Gravy)
- 1 (7.5 oz) can of refrigerated biscuit dough, biscuits cut into quarters (I used Wegmans brand, but Pillsbury also makes them – if you can only find Grands, weigh out 7.5 ounces and cut them into small bite-sized pieces)
- 4 oz (1 cup) shredded sharp cheddar cheese (I used Cabot Seriously Sharp)
Mushroom Potato Bake
By cooksalot
Preheat oven to 350º F, and lightly grease a 9x13-inch casserole dish with butter or non-stick spray
- 4 cups Yukon gold potatoes, chopped into small cubes
- 1/2 pound cremini mushrooms
- 1/2 pound white button mushrooms
- 1/2 cup Swiss cheese, grated
- 1/2 cup cheddar cheese, grated
- 1/3 cup dry white wine
- 2 cups heavy cream
- 1 clove garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Salt and pepper, to taste
Sausage-Stuffed Zucchini
By cooksalot
Bring a large pot of water to boil while also preheating the oven to 400 degrees F
- 4 medium zucchini
- 1/4 cup marinara sauce
- 1 teaspoon oil
- 1/2 small onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup diced red bell pepper
- 2 Roma tomatoes, diced
- 14 ounces Italian sausage, removed from casing
- 1/2 cup shredded mozzarella
- 2 tablespoons grated Parmesan cheese
- Salt and pepper, to taste
Roasted Poblano Soup
By cooksalot
In a large saucepan over medium heat, melt the butter and canola oil
- 1/4 C Unsalted Butter
- 1 tsp Canola Oil
- 6 Poblano Chiles, roasted, peeled, seeded, deveined, then cut into long strips
- 1 White Onion, chopped
- 3 Cloves Garlic, chopped
- 6 C Chicken Broth
- 1 1/2 C Frozen Peas
- Salt and Pepper, to taste
- 1/2 C Blanched Almonds, finely ground
- Crema, for garnish
- Instructions
Grilled Salmon Tacos with Avocado Salsa
By cooksalot
For the salmon: Preheat a gas grill over medium-high heat
- Salmon
- 1 1/2 lbs boneless salmon, skinned and sliced into 3 equal portions
- 1 Tbsp olive oil
- 1 Tbsp fresh lime juice
- 1 tsp chili powder, reduce if you don't like spicy
- 3/4 tsp ground cumin
- 3/4 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp salt, then more to taste
- 1/2 tsp freshly ground black pepper
- Avocado Salsa
- 2 medium avocados (ripe but semi-firm), peeled, cored and diced
- 1/3 cup small diced red onion
- 3 Tbsp chopped cilantro
- 1 jalapeno, seeded and minced
- 1 clove garlic, minced
- 2 Tbsp fresh lime juice
- 1 Tbsp olive oil
- Salt and freshly ground black pepper
- For serving
- 8 6-inch corn tortillas, warmed
- 2 cups thinly sliced red or green cabbage, optional
- Your choice of salsa, optional
- Mango slices, optional
Creamy Italian Potato Salad
By cooksalot
In a large pot, cover potatoes in cold water
- 1.5 lb Little Potatoes, quartered
- 1/3 cup Hellmann’s light mayonnaise
- 1/4 cup extra virgin olive oil
- 1 teaspoon minced garlic
- 3 teaspoons basil pesto
- 1 cube frozen spinach, thawed and squeezed dry (about 1/4 cup)
- 1 tablespoon Heinz apple cider vinegar
- 1/2 teaspoon Morton salt
- 1/3 cup roasted red peppers, diced
- 1/2 cup grape tomatoes, sliced
- 2 large fresh basil leaves, sliced (about 2-3 tablespoons)
- 1/2 cup shredded Parmesan cheese (the real stuff!)
Eggnog Fudge
By cooksalot
1 hour to prepare serves 18-24
- 12 oz. white chocolate chips
- 1 (7 oz.) jar marshmallow creme
- 1 3/4 cups sugar
- 3/4 cup eggnog
- 1/2 cup (1 stick) unsalted butter
- 2 teaspoons vanilla extract
- 1/2 teaspoon nutmeg, plus extra for garnish
Asian Cucumber Salad
By cooksalot
You can use regular cucumbers
- 4 cups of very thinly sliced seedless Asian cucumbers
- 1/4 cup of finely sliced red onion
- 1/4 cup of fined diced red pepper
- 1/4 cup of rice wine vinegar
- 1 teaspoon of honey
- 1 teaspoon of sesame seeds
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon of red pepper flakes
- 1/2 teaspoon of sea salt