Lemon Thumbprint Cookies

 

Lemon thumbprint cookies

*Make Lemon Curd ahead!

·        1 cup (16 tablespoons) butter, at room temperature

·        3/4 cup white granulated sugar

·        1/2 teaspoon pure almond extract

·        3/4 teaspoon pure vanilla extract

·        1 tablespoon cornstarch

·        1/4 teaspoon salt

·        2 cups + 2 tablespoons white all-purpose flour

·        1/2 cup prepared lemon curd 

·        1/2 cup white granulated sugar, for rolling the cookies in

Glaze

·        1 cup powdered sugar

·        3-4 tablespoons heavy whipping cream (or 2 tablespoons whole milk)

·        1 drop pure almond extract 

Lemon Curd (MAKE AHEAD)

• COOKIES: In a large bowl, add the room-temperature butter and sugar. Beat at medium speed until smooth and creamy, scraping the sides as needed. Add the almond, vanilla extract, cornstarch, and salt and mix until combined. Add flour to the bowl. Beat together at low speed, scraping bowl as needed, until all ingredients are combined. Do not over-mix the dough.
• CHILL COOKIES: Shape the cookies into small balls -- the size of 1 tablespoon (using a tablespoon measuring spoon to form and measure balls) and then roll the cookie dough balls in the 1/2 cup granulated sugar until generously coated. Next, gently indent the center of each cookie dough ball with your finger. Place these cookies 2 inches apart on a Silpat or parchment paper-lined baking sheet. Cover and refrigerate for 1 hour (or freeze for 30 minutes). Remove from the fridge and add completely chilled and thickened lemon curd to fill (but not over fill) the centers of all the cookies. Return the cookies to the fridge for 10 more minutes.
• BAKE: Preheat the oven to 350 degrees F. Bake the cookies for 8-10 minutes or until very lightly browned and the tops are no longer glossy (slightly under bake for soft and delicious shortbread cookies).
• COOL COOKIES: Remove cookies to a cooling rack and allow them to cool completely. Meanwhile, prepare the glaze by whisking all the ingredients together in a bowl until smooth. (Add heavy whipping cream or milk until you've reached your desired consistency; I like the glaze on the thicker side, but you may want to add a bit more cream or milk).
• GLAZE: Drizzle the glaze over the cookies (either drizzle with a spoon or transfer the glaze to a plastic bag and cut off the tip to pipe). Allow the glaze to set. Cookies are best enjoyed within 3-4 days; store in an airtight container at room temperature.

FOR THE LEMON CURD

·        1 cup (200 g) granulated sugar

·        1 tablespoon (9 g) grated lemon zest one large lemon

·        1/2 cup lemon juice (about 3 lemons)

·        3 large eggs

·        4 egg yolks

·        4 tablespoons (56.5 g) cold unsalted butter cut into small pieces

·        Whisk the sugar, lemon zest, and lemon juice in a medium saucepan. Whisk in the whole eggs and yolks in a small bowl and then whisk them into the lemon mixture. Cook the mixture over medium-low heat, whisking constantly, until it's thick like pudding, about 6 to 8 minutes. Remove from the heat and whisk in the butter, a few pieces at a time until incorporated. Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.

https://www.chelseasmessyapron.com/lemon-curd-cookies/

Copycat Chipotle Chicken Burritos

 Chipotle Chicken Burritos

Ingredients

·        ½ medium red or yellow onion coarsely chopped

·        3 cloves garlic

·        2 tablespoons adobo sauce from a small can of chipotle peppers in adobo sauce

·        2 tablespoons vegetable oil

·        2 tablespoons ancho chile powder (or regular chili powder)

·        1 teaspoon ground cumin

·        1 teaspoon dried oregano

·        1 tablespoon salt

·        ½ teaspoon black pepper

·        Water as needed

·        2 boneless skinless chicken breasts

·        Cilantro lime rice

·        Guacamole, sour cream, tomato, lettuce, black beans, etc.

Directions

1.       Cook the rice as usual in rice cooker (2 cups – rice measurements), but add 2 ¼ tsp salt, 2 ½ Tbsp lime juice, and 2 Tbsp minced cilantro.

2.       Make the Marinade: Place the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, salt, and pepper into a food processor or blender and process until smooth (you may need to add a bit of water at this point to get it liquidy enough to blend). Pour the marinade into a 1-cup measuring cup and add enough water to reach to 1 cup.

3.       Using a fork, poke holes all over the chicken thighs and place in a resealable plastic bag. Pour the marinade over, seal, and use your hands to move the marinade around so that all of the chicken is evenly coated. Refrigerate for at least 1 hour, or overnight.

4.       Cook the Chicken: Preheat a large skillet over medium heat. Add enough oil to coat the bottom of the pan. Add the chicken to the pan and cook, turning occasionally, until completely cooked through. Let the chicken darken (but not burn) to get crispy outsides. Add water (1/4 C at a time) to pan as it dries out to keep chicken moist while it cooks. Remove the chicken to a cutting board and allow to rest for at least 10 minutes. Slice or chop the chicken, as desired.

5.       Serve in a burrito, with desired toppings.

https://www.browneyedbaker.com/chipotle-chicken-recipe#wprm-recipe-container-44943

GREEN CHILE CHICKEN ENCHILADAS

 I like these enchiladas because the beans aren't refried, so there's a bit more texture to them... I'm not crazy about 100% mush.

GREEN CHILE CHICKEN ENCHILADAS

FILLING:

·         1 cup cooked, chopped chicken

·         2 cans (4-ounces each) green chiles, lightly drained (see note)

·         1 package (8 ounces) cream cheese, light or regular, softened and cubed

·         2 can (15-ounces) white or black beans, rinsed and drained

·         1/2 cup chopped fresh cilantro

·         1 tablespoon fresh lime juice

SAUCE:

·         2 tablespoons butter

·         1/2 cup chopped onion (about 1/2 medium onion)

·         2 tablespoons flour

·         1/3 cup low-sodium chicken broth

·         1/4 cup milk

·         1/4 teaspoon salt

·         1/4 teaspoon pepper

·         1 cup (8 ounces) green chile enchilada sauce

·         1/2 cup sour cream, light or regular

ASSEMBLY:

·         8 ounces (about 2 cups) Monterey jack or Mexican cheese, shredded

·         8 medium (soft taco size) flour or corn tortillas

INSTRUCTIONS

1.      Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking pan and set aside.

2.      In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken, beans, cilantro and lime juice. Mix to combine. Set aside.

3.      For the sauce: in a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 2-3 minutes. Add the salt and pepper. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

4.      Spread thin layer of the sauce on the bottom of the dish. Fill each tortilla with about 1/2 cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas.

5.      Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full Pour the white sauce over the top of the enchiladas and spread evenly. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned.

HTTPS://WWW.MELSKITCHENCAFE.COM/WHITE-AND-GREEN-CHICKEN-ENCHILADAS/

Middle Eastern Rice and Lentils (Mejadra)

 This is so yummy! The crispy onions take a little bit of time to make, but it's worth it.

Middle Eastern Rice (Mejadra)

·               2 tbsp olive oil

·               2 tsp cumin seeds (or 1 tsp ground cumin)

·               1 1/2 tbsp coriander seeds (or 1 1/2 tsp ground coriander)

·               1 cup basmati or long grain rice, uncooked

·               Enough water to cook rice (according to package instructions)

·               1 ½ c. cooked lentils

·               1/2 tsp ground turmeric

·               1 1/2 tsp ground cinnamon

·               1 tsp sugar

·               1 tsp salt

·               Black pepper

Crispy Fried Onions 

• 1 onion, very finely sliced
• 1 cup / 250 ml vegetable or sunflower oil
• Salt

Crispy Onions

1. Heat oil in a medium saucepan over medium high heat. Add about 1/3 of the onions and cook for 5 minutes until golden and crispy. Drain on paper towels. (careful not to get too browned)

2. Repeat with remaining onions, in two batches. Sprinkle with salt to taste.

Rice

1. Put the olive oil, cumin seeds and coriander in a saucepan over medium heat.

2. Cook for a couple of minutes until the spices are fragrant.

3. Add the rice and stir to coat with the oil and spices.

4. Add the water and lentils.

5. While it comes to boil, add all the other spices, salt and pepper. Turn it down to medium-low, cover with lid and let cook for 10 to 12 minutes, or until all the liquid has mostly been absorbed.

6. Remove from heat and let it rest for 10 minutes - during this time, any residual liquid will absorb and rice stuck to the bottom will soften.

7. Fluff rice and adjust the seasoning with more salt if you wish.

8. Just prior to serving, stir through most of the onions and top with remainder. Sprinkle with chopped coriander if desired. Best served warm.

Notes

ALTERNATIVE: Use fried shallots / onions sold in jars in the Asian section of the supermarket. They are crunchy, salty and oily, so they serve the same purpose and taste the same.

WHOLE VS GROUND SPICES: The Yotam recipe uses cumin and coriander seeds which soften when cooked, but the coriander is still a little bit firm (but soft firm). This added texture is the way the recipe is intended to be BUT if you prefer not to have the seeds in it, feel free to use ground, I've provided the quantities in the recipe. :)

altered slightly from RecipeTinEats.com