Lemon Curd

I was asked to make a trifle for a family Christmas party this week. I decided on fresh berries, and found a great recipe for it. It also called for a lemon curd. I didn't know if I could buy a curd, but I found this great recipe for it online, so I thought it was a good thing to learn how to make as well.

Ingredients
3 large eggs
3/4 C granulated white sugar
1/3 C fresh lemon juice (2-3 small lemons or one large lemon)
4 Tbl unsalted butter, at room temperature
1 Tbl finely shredded lemon zest

In a stainless steel or glass bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.

Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a Hollandaise sauce) (160 degrees F). This will take approximately 10 minutes.

Remove from heat and immediately pour through a fine strainer to remove any lumps.

Cut the butter into small pieces and whisk into the mixture until the butter has melted.

Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools.

Cover immediately (so a skin doesn't form) and refrigerate for up to a week.

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Parmesan & Tomato Chicken

This year, we had a bumper tomato crop. I'm not complaining. I love fresh tomatoes for cooking and just eating. So we've had bowls of tomatoes sitting on the kitchen counters for a week, making me feel guilty about not thinking of something to make with them. Until last night.

Ingredients:
1 lb uncooked boneless, skinless chicken breast strips
5-6 medium tomatoes, chopped
1/4 C shredded Parmesan cheese (the good stuff)
1/4 C butter
3 cloves minced garlic
3 Tbs dried, minced onions
4 Tbs olive oil
1 Tbs Italian seasoning
Salt and pepper to taste
Your favorite pasta, cooked

In a large skillet, saute garlic in oil. Add chicken, onions, and tomatoes. Add seasoning, salt, and pepper. Add butter and cook on medium heat until chicken is done. Sprinkle in cheese and stir until melted.

Serve over your favorite pasta.

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Vegetable and Pesto Sauce

After making a wonderful batch of pesto, we decided to try it with some fresh vegetables and some leftover grilled steak.

Ingredients:

8 oz. grilled steak, cut into bit-sized pieces

1 red pepper, chopped

1/2 onion, chopped

2 C sliced mushrooms

1 C sliced zucchini

1 C sliced yellow squash

olive oil

garlic salt

Homemade pesto

In large skillet, heat oil and garlic salt. Add mushroom and saute until tender. Add all other vegetables and saute until slightly soft. Add meat and two large spoonfuls of pesto. Heat another 3-4 minutes.

Serve over pasta.

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Really, Really Good Pesto

If you love the green stuff, this is the recipe for you! Pesto is fresh, flavorful, and oh so easy to make.

Ingredients:

3 C fresh basil leaves, packed

1/2 C olive oil

4 cloves of garlic, peeled

1/4 C pine nuts

3/4 C grated Parmesan cheese

Put all ingredients into the bowl of your food processor or blender and blend into a smooth paste.

Seriously, that's it.

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