Cream Cheese Pound Cake

Those of you who know me know that I don't bake.  Too much measuring, mess and precision when I want simple!  But it is my daughter's birthday and I wanted to make her a special treat to celebrate.  I took this recipe from the Joy of Baking site because the instructions were simple and the cake is delicious.

Ingredients

3 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 c. unsalted butter, room temperature
8 oz. block cream cheese, room temperature
2 3/4 c. sugar
2 1/2 tsp real vanilla extract
1/4 tsp lemon juice (optional)
6 eggs, room temperature

Preheat oven to 350.  Prepare your bundt pan--spray and flour (or oil and flour--use what you have).

In a large bowl, sift together the flour, baking powder, baking soda, and salt.  Set aside.
Using the paddle attachment of your mixer, beat together the butter and cream cheese until smooth.  Gradually pour in the sugar, using your spatula to scrape the side of the bowl.  Continue mixing over medium-high until it is light and fluffy.  This will take about 5 minutes, so be patient.  Add in the vanilla and lemon, then add the eggs, one at a time, until each are incorporated.  Add in your flour mixture in thirds, and mix until just incorporated.

Like I said...messy.  

  Pour the batter into your bundt pan and smooth off the top so it bakes evenly.  Bake for 1 hour or until the cake is golden brown and a toothpick comes out clean.

Remove the cake from the oven and place on a wire rack to cool for 30 minutes.  This will allow the cake to set and not crumble.  Remove from the pan to finish cooling.  Drizzle with your favorite glaze to finish, or eat it plain if you just love cake.

Asian Chicken Thighs Over Rice

Chicken thighs are a (relatively) cheap meal and are really versatile.  I usually prefer the juicy breast meat, but sometimes thighs are just the thing for a recipe.  This is an easy working day dish that you can marinate the morning of for extra flavor, or skip this step to save time and get it right into the oven.  Up to you, and great either way.  Serve over rice and enjoy!  This recipe is an adaptation from Martha Stewart's Everyday Food magazine.  Thanks, Martha!

Ingredients
3 tbsp. olive oil
1/3 c. soy sauce
1/3 c. honey
2 tbsp. brown sugar (packed)
2 cloves of garlic, minced
1/2 tsp seasoning salt (I like Lowry's)
3-4 lbs chicken thighs

Directions

If you are going to marinate the chicken beforehand, mix the first 6 ingredients together in a bowl.  Put your chicken into a large ziploc bag and pour the marinade over the chicken, making sure to coat each piece.  Place into refrigerator until ready to cook.

Preheat your oven to 425.

If you are going straight to the oven, mix up your first 6 ingredients and be sure to coat all of the chicken pieces thoroughly before placing them in your baking dish skin side up.  Pour any additional sauce over and around the chicken.

Bake for 25-30 minutes, then turn the pieces and bake for an additional 15 minutes with the bottom side up.  Your sauce and chicken should be getting nice and caramelized.  Turn one final time to finish crisping up the skins, about another 10 minutes until the thighs are 165 degrees internally.

Serve over rice.  Tonight we are using steamed white rice, but whatever rice you prefer will be great.

That's it!  So easy, and ready in under an hour.

Smoked Gouda Grits

Grits!  So many people I talk with have never even tried grits.  I feel a little bit like I'm in that scene in "My Cousin Vinny" when they are eating breakfast in the restaurant and they don't know what grits are, and I'm the dumbfounded diner cook trying to describe grits to them.  They are the perfect side for my Tennessee Whiskey Pork Chops.  The cheesy creaminess works really well with the glazed pork chops and is easy to throw together while the pork chops are finishing.  This recipe is simple, but tastes fancy.  Enjoy!


Ingredients
32 oz chicken broth
2 c milk (I used whole for extra creaminess)
1 tsp salt
2 c quick cooking grits
1 2/3 c shredded smoked gouda cheese
3 tbsp unsalted butter

Directions
Bring chicken broth, milk, and salt to a boil in a medium saucepan and slowly whisk in grits. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Add cheese and butter, stirring until melted.

That's it.  So simple, and delicious.  If you didn't like grits before, I think you will like these.