Sunday, March 6, 2011

The Best Lemon Bars

Photo and Recipe courtesy of Food Network

Oh my, these were the best Lemon Bars I have EVER had.  So lemony and so delicious.  Prepare to have more than one.

For the crust:

  • 1/2 pound unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups flour
  • 1/8 teaspoon kosher salt

For the filling:
  • 6 extra-large eggs at room temperature
  • 3 cups granulated sugar
  • 2 tablespoons grated lemon zest (4 to 6 lemons)
  • 1 cup freshly squeezed lemon juice
  • 1 cup flour
  • Confectioners' sugar, for dusting
Directions:
Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, wisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.


Wednesday, March 2, 2011

Why I hope to have a daughter one day...


I just discovered the most adorable site Joy Folie. Don't tell me you would not want to see a little girl in a pair of these shoes. LOVE.

Sunday, February 20, 2011

Smoky Pork Tacos (Slow Cooker!)


I took this recipe (and the picture) from Elly Says Opa.  It was very delicious and very filling!  I'm not sure how much the Hubs liked it.  He is used to Cafe Rio Pork, so the lack of sweetness was new for him.  I think if didn't eat the taco with a certain expectation of what the pork is "supposed" to taste like, he would have liked it a lot better.  These are super easy to make (thank you crock pot!) and definitely worth a try!  Enjoy!

1 lb. redskin or Yukon Gold potatoes, cut into 1/2″ cubes
2 lbs. boneless pork shoulder, cut into 1″ pieces
1 (28 oz.) can diced tomatoes (preferably fire-roasted)
3-4 chipotles in adobo, sliced
1 Tbsp. adobo sauce
1 Tbsp. Worcestershire sauce
2 tsp. dried oregano
4 garlic cloves, minced
1 medium white onion, sliced 1/4″ thick (optional)

For serving:
4 oz. fresh Mexican chorizo sausage
24 warm corn tortillas (if you are feeling a little unhealthy, deep fry in the shape of taco shells for extra crunch)
1 cup crumbled Mexican queso fresco (i personally like shredded cheddar or mexican blend cheese- a little more flavor)
2 large avocados, diced
Cilantro- rough chopped
Lime Wedges (don't skip on this! adds such delicious flavor)
Spread the potatoes over the bottom of a slowcooker and top with the pork.

In a large bowl, mix the (undrained) tomatoes with the chipotles, adobo sauce, Worcestershire, oregano, garlic, onion, and about 1.5 tsp. salt. 

 Pour the mixture evenly over the meat and potatoes.

Cover and slowcook on high for 6 hours or low for 10(ish).

When you’re ready to eat, fry the optional chorizo and then stir everything together, breaking the pork into smaller pieces.  Taste and season with additional salt if necessary.

Serve with warm tortillas, cheese, avocados, cilantro, and lime for making soft tacos.