Summertime is full of activities, heat and even a vacation or two. Since this is a busy time, cooking many times becomes the least of your concerns. Only problem is that everyone still is going to want dinner! Check out this easy Chicken and Pasta dish using the fresh flavor of lemon and skipping a step by using a bottle Vinaigrette!
After eating dinner it never fails that dessert is what they are wanting. Make this simple “poke cake” using limes and a boxed cake mix! This is sure to become a favorite at your house or backyard party!
Cherry Limeade Cake
1 white cake mix
1 jar maraschino cherries, juice drained and reserved (cherries chopped)
6 eggs, divided
1/3 cup vegetable oil
2/3 cup lime juice
Zest of 1 lime
1 can sweetened condensed milk
1 container Cool Whip
Preheat oven to 350 degrees. Spray a 9×13 baking pan with nonstick cooking spray. In a large bowl, mix together the cake mix with 3 eggs, 1/3 cup vegetable oil and 1 1/3 cup water and maraschino cherry juice (pour reserved juice into measuring cup. Add water till you hit the 1 1/3 measuring point) Beat all the ingredients with an electric mixer till smooth. Add chopped cherries. Pour into baking sheet and bake for 25 minutes or until cooked through. Poke the hot cake all over the top with a fork.
To make lime custard: Beat 3 egg YOLKS with the zest of 1 lime for 3 minutes. Add the sweetened condensed milk and beat an additional 2 minutes. Now pour in 2/3 cup lime juice and only mix till combined. Pour the custard over the warm cake and return to oven to bake for 10 minutes. Remove from oven and all to cool completely. Place the cooked cake in the refrigerator for at least 3 hours. Top with Cool Whip and serve!
Parmesan Chicken with Lemon Caper Pasta
4 Boneless skinless chicken breast
1/2 cup mayonnaise
1/4 cup bread crumbs
1/2 cup shredded Parmesan cheese
1/2 tsp. oregano
1/2 tsp. lemon zest
Cherry tomatoes
Olive oil
Salt and pepper
1/2 stick unsalted butter
1 package fettuccini, cooked al dente
1/2 cup Cindy’s Kitchen Lemon Shallot Vinaigrette
zest of one lemon
2 tablespoons capers
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. In a small bowl combine the breadcrumbs, Parmesan cheese, lemon zest and mayonnaise stirring well. Then place the chicken breasts on the baking sheet. spread the Parmesan onto the chicken. In a small bowl toss the tomatoes with olive oil. Salt and pepper. Place them onto the baking sheet as well. Bake the chicken and tomatoes for 25 minutes.
Remove from the oven and allow the chicken to cool slightly.
To make the sauce: In a large skillet over medium heat combine the vinaigrette, butter, garlic, capers and lemon zest. Once this is warm add the pasta and toss to coat. Add the roasted tomatoes. Serve pasta with Parmesan chicken breast.