It's been a fun Tuesday here in my lil' town, I was able to have lunch with both my grandmothers, and spend some time running "fun places" with Momma and Mama B.
Since I'm back home, Momma has had to get readjusting to eating at home... I guess empty-nest means no need to cook. But, I'm here and I enjoy cooking so we decided to try out a few new recipes from only the best, Southern Living this week.
Now normally I do not share recipes, especially if it is something that I've created on my own ... I never was good at sharing and I guess that part stuck with me! Anyway - since these recipes are "public knowledge" and printed in the March 2011 and August 2010 issues, I'll share a dinner+dessert duo that is hands-down one of the best {+ easiest} I've had in a while!
Dinner for starters, was Grilled Chicken and Veggie Tortellini:
Fire up the grill and roast the zuchinni and chicken with olive oil + seasonings. Grill zuch 8 minutes and chicken 12 total. Prep tortellini {as directed} Coarsely chop chicken and zuch, tossing with tortellini, pesto and tomatoes. Serve while warm... now I do not scarf my food down, normally I'm a picker and I push it around my plate, but I scarfed this down! So good y'all!!
For dessert, a sweet pound cake inspired by my favorite seasonal fruit - Key limes!
My favorite pie to make is Key lime so I knew this would be a winner " Key Lime Pound Cake"
Now, I made this into 14 small bundt pans and dressed them up for individuals, but you can make a standard size bundt cake that feeds approx.12.
So, grab 1+1/2 C. butter, 3 C. sugar, 6 large eggs, 3 C all purpose flour, 1/2 t. baking powder, 1/8 t. salt, 1 C. milk, 1 t.vanilla extract, 1 t. lime zest and 1/4 C. fresh Key lime juice. After that all is said + done, you're going to make a glaze that will blow your lid!
Grab the KitchenAid mixer and whip your butter up after you let it soften. Add in sugar, gradually beating at medium until light+fluffy. Add 6 eggs, one at a time while still mixing {gotta love those KitchenAid mixers!} In a different bowl, stir all your dry ingredients together and alternate adding to the mixing bowl with the milk. End with the flour. And careful how fast you add the milk, we got a little sloshy! Near the end, add in the vanilla, lime zest {and I always add a bit more because I like the *tart* factor}, and the fresh Key lime juice.
Pour batter into lightly greased pan {used Pam spray} and bake at 325. Now, set the timer for 1 hour + 20 minutes in you're baking in a bundt pan {large} and 30 minutes in you're doing in the baby bundt pans.
They pop out really easily, and let them cool on a wire rack.To make your glaze {and be ready to drizzle a.s.a.p} add 1 C. of confectionars sugar, 1/2 t. vanilla extract + fresh Key lime juice (2T.) It should be a bit of a milky consistency, so whisk it together and drizzle over cake. I added a wedge of lime just for pretty's sake! Your mouth will ''mmmmm" with that first bite! A glass of milk never hurts either ;)
Alright, well it's time for dessert y'all! Be thankful I shared a recipe, make that two! I probably won't ever do it again ;)
Happy Eatings!
b
omg. This post has me drooling :)
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