7Up Cake
From The Country Cook I love me some cake! My children and I were playing a little game of this or that with dessert as the topic; cake was my go-to choice. The only thing that I occasionally chose over cake depending on what it is was pie or cobbler. On my 8th birthday, I asked my Grandma to make me a vanilla cake with hot pink frosting and pink sprinkles; she gave me two out of three of my requests, so I was happy about that. I never could eat much sweet stuff at once; my stomach gets all types of upset. Anyways, I had about three pieces of cake that day, plus the extra greasy pizza I had crammed down and then drunk the tasty bubbly liquid sugary drink we all know as pop. Long story short I went to lay down because I felt sick. I fell asleep and was shortly awakened by my shocking pink vanilla birthday cake making its return through my mouth and nose. That day I was traumatized; I vowed never to consume so many sweet things at one time again. This 7up cake is too good; it will make you second-guess your #healthyeating goals. Lol. I’m going to tell you right now; you can’t just have one piece. It’s bursting with bold and bright lemon flavor, it’s moist to boot (because in the words of my grandma “nobody likes a dry cake”), and the flavor is on point. The glaze is perfectly sweet with a hint of sourness from the lemon, creating a taste combination that is essential for this recipe. The original recipe is here. The only thing that I changed was the milk. The original recipe calls for one to two tablespoons of milk for the glaze; I used three tablespoons to get the glaze to a point where it was loose enough to drizzle it onto the cooled cake, but still stiff enough so that it wasn’t too thin. Summary
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Classic Chicken Piccata With Angel Hair Pasta and Lemon-Caper Sauce I have always loved chicken with a good sauce atop of angel hair noodles! Yum! Seeing classic chicken piccata with angel hair and lemon-caper sauce on my Home Chef menu, I knew I had to try it. I’ll start off with the good part; the noodles were a perfect fit for this dish. They balanced well with the sauce and angel hair is thin, so they were light and delicate. Sauteed aromatic shallots, slightly acidic tomatoes, fresh parsley with a salty flavor from the chicken broth and the tartness from the fresh-squeezed lemon juice made a flavorful, bright, but robust sauce which complimented the chicken well. The chicken was tender and lightly seasoned with salt and pepper which was ideal for this dish. Now let’s get to the bad part. The capers. I’ve never had them before, but when I bit into one, I was surprised in a not-so-tasty way. A strong tart flavor exploded in my mouth. It was so unpleasant to me that my face scrunched up involuntarily; kind of like when an uncoated aspirin touches your tongue. I think that the lemon in the sauce brought enough sourness; the capers were unappealing in my opinion. I tried to eat around them, but it didn’t work too well. My husband loved the whole meal, so at least it wasn’t a complete waste. Hey, what can I say? I’m a chef, but I’m also picky. Everything I review won’t get a hundred percent on my deliciousness scale, and I’m ok with that, but I still love you Home Chef! <3 Here’s the recipe: Classic Chicken Piccata with Angel Hair Pasta and Lemon-Caper Sauce. Summary
Korean Pork Tacos
With Sriracha Mayo and Slaw I love tacos! I usually shoot for a classic style taco, but when I saw these Korean style pork tacos, I just knew I had to try them. I was a little worried at first because of the ginger, which is an essential component in them having the Korean flavor. My husband does not like ginger at all. Like he’s a ginger-sniffing police dog lol! Every time I tried to sneak ginger in our food, he always knows and will not eat what I made. Once when he came down with a vicious flu virus, he was drinking a pungent ginger-chamomile tea to keep his nausea in check, and hasn’t liked ginger since; I think he was traumatized. I may or may not have made the traumatizing ginger tea for him; I plead the fifth. Oh my goodness! These tacos were delicious! The soft shell Korean style tacos had a browned and almost sticky sweet ground pork as its base, with notable hints of ginger and garlic. The meat topped with a crispy slaw comprised of cabbage, carrots, and green onion. Next was a drizzled spicy, creamy Sriracha mayo sauce and more chopped flavorful green onion sprinkled on top. Once I took a bite of this taco I was in love. There were so many complimenting flavors and textures that my mouth was going crazy; in the best way. Korean pork tacos are a great version of the original taco. Now I wonder what Korean pork tacos would be like on a hard crunchy shell? Hmmmm….anyway, before I go on a creative taco tangent, try this recipe on your next taco night! Here’s the recipe: Korean Pork Tacos with Sriracha Mayo and Slaw Recipe. Summary
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Zelanda DowellHi! I'm Zelanda! I'm a wife, mother to 4 wonderful children, an author and personal chef. I love food! I love to cook it, write about it, read about it, talk about it, look at it, and most of all eat it :-). Join me in my foodie adventures and sign up for my newsletter at the top of this page! |