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INGREDIENTS
INSTRUCTIONS
- 4 boneless skinless chicken breasts
- 1 lemon juiced (1/4 cup)
- 1 tablespoon extra virgin olive oil
- 3 teaspoons lemon pepper
- 2 teaspoon dried basil
- 2 teaspoon dried oregano
- 1 teaspoon salt
INSTRUCTIONS
- Preheat oven to 350 degrees F. Lightly grease a 9x13 baking dish.
- Lay chicken breasts out into baking dish. Drizzle with lemon juice and rub with olive oil.
- In a small bowl, whisk together lemon pepper, basil, oregano, and salt. Season chicken with mixture, coating all sides.
- Bake in the preheated oven for 30 minutes, until chicken reaches an internal temperature of 165 degrees F.
- Serve hot. Garnish with freshly chopped parsley and lemon slices (optional).
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Ingredients
Directions
- 8 tablespoons (1 stick) unsalted butter, softened at room temperature
- 1 cup plus 2 tablespoons sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 1/2 cups fresh or thawed frozen blueberries
- 2 cups flour
- 1/2 cup whole, 2 percent fat, or 1 percent fat milk
- 1/4 teaspoon cinnamon
Directions
- Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
- With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.
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INGREDIENTS
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, barely melted but not too hot (see photo above)
- ¾ cup light brown sugar, packed
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1 large egg
- 2 cups semisweet chocolate chips (I used half chips and half chunks, but either is fine)
- Coarse sea salt
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl mix together the flour, baking soda and the salt: Set aside.
- In a large bowl beat together the butter, sugars, vanilla extract and the vinegar until smooth. Beat in the egg just until combined.
- Mix the flour mixture into the wet mixture just until combined. Stir in the chips.
- Using a large cookie scoop (about 2 rounded tablespoons) drop about 3 inches apart onto cookie sheet.
- Bake for 8 to 10 minutes, they will look light brown around the edges and will look underdone in the center. Remove from the oven and immediately sprinkle each cookie with a little sea salt. Allow to sit on the sheet for 10 minutes before moving to a rack to cool.
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Ingredients
Directions
- 1/2 cup melted unsalted butter or vegetable oil, plus more for greasing pan
- 1 3/4 cups flour
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 2 eggs, lightly beaten
- 1/4 cup buttermilk, sour cream, or yogurt
- 1/2 cup light brown sugar (lightly packed)
- 1 teaspoon pure vanilla extract
- 4 soft, very ripe medium bananas, mashed (about 1 and 1/2 cups)
Directions
- Pre-heat oven 350 and lightly butter 9 x 5 inch loaf pan
- Whisk together the flour, white sugar, baking soda, cinnamon, salt in large bowl
- Whisk eggs, melted butter, buttermilk, brown sugar, and vanilla in a medium bowl
- Stir in mashed bananas
- Combine all (it's okay if there are some lumps)
- Pour batter into pan and tap to evenly distribute
- Bake about 1 hour (check with toothpick)
- Let stand for 10 minutes