Lemon Zest Cupcakes with Lemon Curd Filling

The lemon curd is the perfect balance of sweet and tart and it's surrounded by a light tangy cake.

Lemon Zest Cupcakes with Lemon Curd Filling

Ingredients
For cupcakes:
1 cup butter
2 cups sugar
2 tablespoons lemon zest
4 eggs
3 teaspoon vanilla extract
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup lemon juice

For lemon curd:
4 egg yolks
2/3 cup sugar
1 tablespoon lemon zest
1/3 cup lemon juice
1/8 teaspoon  salt
6 tablespoons butter, cut into pieces

Powdered sugar, for garnish
Mint leaves, for garnish

Directions
Preheat oven to 350. Make sure all cupcake ingredients are at room temperature.

In a stand mixer, cream the butter, sugar and lemon zest. Add eggs and vanilla, and then beat on medium-high speed until just combined.

In a separate bowl, mix the flour, baking powder and salt. Add the dry ingredients to the mixer and beat on low speed. Slowly pour in the milk and lemon juice. Beat until just combined.  Pour the batter into cupcake pan lined with paper muffin cups. Bake for 18 to 21 minutes 

Cool completely before filling and frosting. 

To make the lemon curd, fill the bottom of a pot with 1 to 2 inches of water. Set a bowl  Ensure that the water is not touching the bottom of the bowl. Cook over high heat until the water begins to boil. Then reduce the heat to low to keep water at a simmer.

Place egg yolks, sugar, lemon zest, lemon juice and salt into the bowl. Whisk while the curd cooks, about 10 minutes until it thickens.  Add the sliced butter into the curd and whisk until until fully incorporated.

Pour curd into a bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. Allow tot fully cool before using.

Scoop out a hole at the top of each cupcake. Fill with lemon curd. Top with sifter powdered sugar, if desired.

Bacon Three Cheese Meatloaf

The layers of cheese add richness for a flavorful meatloaf.

Bacon Three Cheese Meatloaf

Ingredients
1 pound ground beef
1 pound ground pork
8 ounces smoked bacon, chopped
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 cup blue cheese, crumbled
1 cup breadcrumbs
2 large eggs
1/2 cup milk
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon Worcestershire
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/4 cup parsley, chopped

Directions
Preheat oven to 375. Lightly grease a loaf pan and set aside.

Cook the bacon in a skillet over medium heat until crispy, about 5 to 7 minutes.

Combine ground beef, ground pork, bacon, breadcrumbs, eggs, milk, onion, garlic, Worcestershire, salt, pepper, paprika and parsley in a large bowl. Press one third of the meat mixture into the bottom of the prepared pan. Top with half the cheddar and half the mozzarella.

Cover the cheese with half of the remaining meat mixture, pressing gently to seal the edges. Top with the remaining cheddar, mozzarella and the blue cheese. Use remaining meat mixture to cover the cheese, sealing the edges to prevent cheese from leaking.

Bake for 60 to 70 minutes or until a thermometer inserted into the center registers 160. Rest for 15 minutes before slicing.

Cheddar and Chive Mashed Potatoes

These masked potatoes don't need gravy - they have enough flavor on their own.

Cheddar and Chive Mashed Potatoes

Ingredients 
3 pounds russet potatoes, peeled and diced
1 tablespoon salt
4 tablespoons butter, softened
3/4 cup milk, warmed
2 cups sharp cheddar, shredded
2 tablespoons chives, chopped

Directions  
Place potatoes in a large pot and cover with cold water and salt. Bring to a boil over medium-high heat, and cook until potatoes are fork-tender, 15 to 20 minutes. Drain well and return to the pot.

Using a potato masher, mash potatoes in the pot until smooth: Add butter and milk, stir to combine. Add more milk, if needed. Stir in cheddar cheese and chives. Mix until the cheese is melted and fully incorporated. Season with salt and pepper.

Chocolate Banana Milkshake

A perfect balance of banana and chocolate for a sweet treat.

Chocolate Banana Milkshake 

Ingredients
1 banana, peeled and sliced
1 cup milk
2 scoops chocolate ice cream
2 tablespoons chocolate syrup
Whipped cream, for topping)=

Directions
Place the banana, milk, ice cream and chocolate syrup into a blender. Blend on medium speed until smooth and creamy. Pour the shake into a tall glass. Top with whipped cream and an extra drizzle of chocolate syrup..

Banana Milkshake

Sweet, creamy and cool. 

Banana Milkshake

Ingredients

2 ripe bananas
1 cup milk
1/4 teaspoon vanilla extract
1/8 teaspoon cinnamon
1 teaspoon lemon juice
3 large scoops vanilla ice cream
Whipped cream, for garnish

Directions
Slice the bananas into 1 inch slices. Add to the bottom of a blender Pour in milk, vanilla, cinnamon and lemon juice. Top with ice cream. Blend until very smooth and creamy. Pour into two glasses and serve garnished with whipped cream.

Beer-Battered Fish and Chips

This recipe makes crispy fish and tasty homemade fries.

Beer-Battered Fish and Chips

Ingredients
4 large russet potatoes
6-7 cups vegetable oil for frying
1 cup mayonnaise
1/4 cup sweet relish
1 tablespoon dill, chopped
2 teaspoon lemon juice
1 1/2 cups plus 2 tablespoons flour, divided use
1/2 cup cornstarch
1 teaspoon salt, plus more for seasoning fries
12 ounce can beer, chilled
8 cod fillets
Lemon wedges, for serving
Malt vinegar, for serving

Directions 
Peel the potatoes and cut into 1/4 inch fries. Transfer to a bowl of water to rinse off the starch.  Drain the water and continue rinsing the potatoes until the water runs clear. Cover the potatoes with fresh water and chill in the fridge for 6 to 8 hours or overnight.

Line a baking sheet with several layers of paper towel. Add 6 to 7 cups of vegetable oil to a deep, wide pot. Heat the oil to 325. Thoroughly dry the potatoes before frying.

Carefully add a third of the fries to the hot oil. Stir occasionally to separate the fries. Fry for 4 to 5 minutes until the potatoes are soft and cooked through but don't have any color. Lift the fries out with a slotted spoon and transfer to the paper towel lined baking sheet to drain. Spread the fries out in a single layer. Repeat two until all the fries are cooked.

Transfer the baking sheet to the refrigerator and chill completely before frying a second time. The potatoes can be blanched ahead of time and refrigerated for several hours before the second fry.

To make the tartar sauce, combine the mayonnaise, relish, lemon juice and dill in a small bowl. Whisk together and season with a pinch of salt. Chill before serving.

Combine 1 cup and 2 tablespoons flour with the cornstarch and 1 teaspoon salt in a mixing bowl. Whisk together. Gradually whisk the beer into the flour mixture until there are no large lumps. Keep the batter cold in the fridge until ready to fry.

Preheat the oven to 300. Line two baking sheets with racks or paper towels.

Heat the oil up to 350. Add a third of the fries to the hot oil, stirring occasionally to prevent the fries from sticking. Fry for 4 to 5 minutes until the fries are golden brown and crispy. Lift the fries out with a slotted spoon and transfer to one of the rack-lined baking sheets. Immediately sprinkle with salt. Repeat until all the fries are cooked. Transfer the baking sheet to the oven to keep warm while frying the fish.

Pat the cod fillets dry with paper towel. Add the remaining 1/2 cup flour to a small bowl. Roll the cod pieces in the flour to coat and shake off the excess.

Heat the oil to back to 350. Set the batter bowl near the pot of oil. Submerge a cod fillets in the batter then lift up and briefly let some of the excess batter drip off. Carefully and slowly place into the hot oil, laying it down away from you to avoid splashing. Repeat with three more cod fillets. 

Fry the cod for 6 to 8 minutes, turning the pieces occasionally, until the batter is a deep golden brown and the fish is cooked through. Lift out of the oil using a slotted spoon and place on the rack-lined baking sheet. Repeat with the remaining cod fillets.

Serve the beer-battered fish and chips with the homemade tartar sauce along with lemon wedges and malt vinegar.

Mediterranean Vegetable Flatbread with Cilantro Hummus

Fresh and flavorful.

Mediterranean Vegetable Flatbread with Cilantro Hummus

Ingredients
For cilantro hummus:
1 cup hummus
1 large Anaheim chili, roughly chopped
3 cloves garlic, minced
1/4 cup cilantro, roughly chopped
1 tablespoon olive oil

For tomato cucumber topping:
1 medium tomato, finely diced
2/3 cup cucumber, finely diced
1/4 cup red onion, finely diced
1 tablespoon dill, finely chopped
1 tablespoon parsley, finely chopped
1/4 teaspoon paprika
1/4 teaspoon cumin
1 teaspoon lemon juice
1/2 cup spinach, chopped
2 cloves garlic, minced
1/4 cup feta, crumbled
1/2 teaspoon salt
1/4 teaspoon pepper

Flatbread

Directions
In a food processor combine 3 cloves garlic, cilantro and green chili. Pulse until vegetables are finely diced. Add hummus and olive oil. Blend until smooth. Set aside.

Combine tomato, cucumber, red onion, dill, parsley, paprika, cumin, lemon juice, spinach, 2 cloves garlic, feta, salt and pepper in a large bowl. Toss ingredients until well mixed. Let set 10 to 15 minutes for the flavors to marinate.

Spread a thick layer of hummus on the flatbread. Top with tomato and cucumber mixture. Serve.