How To make Lemon Coriander Crescents
1 tb Lemon juice
3/4 c Butter
1 ts Coriander; ground
1/3 c Sifted powdered sugar
2 c Flour
1/4 ts Lemon peel; grated fine
1/3 c Powdered sugar
Recipe by: Theresa Grant -- Hwwk11b DESCRIPTION: The lemony flavor of coriander enhances the fresh lemon taste of these tender cookies. In a large mixer bowl, beat butter til softened. Add 1/3 cup sifted powdered sugar and beat until fluffy. Add lemon peel, lemon juice and coriander; beat well. Add flour; beat until well mixed. PREHEAT OVEN TO 325~. Shape into 1 1/2" long by 1/2" wide logs. Curve each log into a
crescent shape, tapering the ends. Place on ungreased sheets and bake 18-20 minutes or until done. Remove and cool. In a plastic bag, gently shake a few cookies at a time in 1/3 Cup powdered sugar. STORAGE: 1 week airtight, three months freezer. From BH&G "Cookies for Christmas." -----
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MEALS WE MAKE | At Home - Tuscan Shrimp + Cilantro Lime Chicken + Baked Croissant Pudding
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CILANTRO LIME CHICKEN
2 Tbs Olive Oil
3 limes/juiced (1/3 cup at least)
1/3 cup of chopped cilantro
1 teaspoon of red pepper flakes
4-5 cloves garlic, minced
2-3 teaspoons of brown sugar
1 teaspoon of paprika
2 teaspoons garlic salt
1/2 teaspoon of black pepper
8 chicken thighs (with skin and bone in)
Marinate at least a minimum 2 hours. Always best overnight.
I cooked mine in a cast iron skillet but you can use a non-stick pan too. If you do, you’ll just transfer it to a baking dish when it goes in to the oven.
Preheat the oven to 400 degrees.
In a ‘hot’ pan, add a tablespoon or so of your preferred cooking oil. But if you’re like me, I used avocado oil or butter. Sear the skin side down first until a nice sear of golden brown. Then brown the other side. Don’t throw away any leftover marinade. If your pan can only hold half the amount of thighs, do it in batches so it keeps the sear nice and crisp.
Once so, pour the leftover marinade juices over the chicken. Put it in the oven covered in foil with ventilation on the sides(if you are using a non-stick pan, transfer to a baking dish), and bake for 35-40 minutes. Chicken should reach internal temperature of 165 or greater. I prefer mine 175+. Chicken juices should run clear. I love mine served with a side salad!
BAKED CROISSANT PUDDING INGREDIENTS:
Croissants (cubed)
Butter to coat baking dish and the top of the bread pudding
Custard:
6 eggs
1 cup whole milk or half and half
2/3 cup of ricotta
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
Sugar:
Brown Sugar + Cinnamon to your liking. You can add additional spices as well such as nutmeg, etc. if you'd like.
Compote (to your preference):
Blueberries (Used about a cup)
Strawberries (Used about 1/2 cup)
Lemon juice (Used about 3/4 - 1 small lemon)
Lemon zest (Full lemon)
Sugar (About 2 Tablespoons)
For the twisted bread pudding, I just added the concoction of ricotta cheese, cream cheese, brown sugar to your liking. Mix until smooth and creamy. Dollop in the layers of the bread pudding.
Enjoy!
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