Desserts And Good Food

       This smooth and luscious lemon curd can be used as a filling between cake layers or to fill cookies, cupcakes and tarts. The fresh and fruity flavor of the lemon curd is perfect to use as a topping on a cheesecake.                                                                        It is important to use only non-reactive pots and utensils to cook lemon curd, due to the chemical reaction of the acids in the lemon juice with untreated metals. Stainless pots and whisks, as well as anodized aluminum and glass are recommended. The storage container for the filling should also be non-reactive.      I used a pot with a porcelain interior to avoid the reaction of the lemon juice and the metal. I changed my spatulas and whisk for one made out of silicon material....

     In  Puerto Rico we called empanadillas.  Many other countries in the world have them as well, but they are more commonly known as empanadas in the United States. No matter what they are called, empanadillas are one of those treats you dream about it.  Made with plain flour, precooked cornmeal (masarepa) or fine yellow cornmeal they are a pleasure to eat.    I made two recipes using 2 different types of corn flour to see which one was tastier and easier to make.   This is my version of a recipe, from a very old cook book I brought  from Puerto Rico many years ago. In this recipe I use yellow cornmeal and the result is a crispy empanadilla with a strong corn flavor.                              Recipe #1 Ingredients: 1 cup corn flour 2 cups of water 1 teaspoon salt 2 teaspoon unsalted butter 2 cups of oil for frying 1 baking sheet covered ...

      Sweet, salty and crunchy, perfect for brunch, lunch guests or when you need something quick and easy to prepare. This salad makes a great open face sandwich.  Serve it with some french fries on the side for a complete meal. For the best flavor use organic chicken breasts and ensure the nuts are fresh.                                                  dessertsandgoodfood.blogspot.com Ingredients: 1/4 cup celery, small dice 1 cup dried cranberries 1 cup roasted pecans 1/2 cup of Mayonnaise or to taste 1 large chicken breast Kosher salt and ground black pepper to taste 2 tablespoon extra virgin olive oil Preheat the oven 375°F      Cover a baking pan with aluminum foil prior to placing the chicken on it. Season the chicken with salt and pepper on one side and drizzle 1 tablespoon of olive oil. Re...

     This is one of those recipes I have made for my family for years and I am just now sitting down to write it. When you have picky eaters you have to do whatever you can to feed them.        A few years ago my daughter Stephanie started making honey mustard sauce every time I made chicken tenders. For a long time I didn't even pay attention to the sauce. I ate my tenders with ketchup and, I was happy with that. A few months ago I tasted the sauce for the first time and to my surprise I really liked it. I have to confess I have never been a fan of mustard. I asked my daughter for the recipe and she told me the recipe came from when she was working in the military. They made the sauce to taste taking yellow mustard and then adding honey until the right consistency and flavor was achieved. Well I love challenges and asked her to make a small amount of the sauce for me. Using that sample as a guide I started mixing two mustards first to achieve the ...