J. Delawcious

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Moist Lemon Blueberry Bundt Cake

Desserts J. Delawcious

Storytime…

The other night my husband and I went grocery shopping. When we got home to put the food away, I realized I had an abnormal amount of frozen blueberries. I was like how the hell did this happen? Like seriously!

I had some lemons as well that I needed to use so my immediate thought was CAKE! I was online studying other recipes and then created my own. My favorite part of this lemon blueberry cake is the moist factor! I hate the word moist by the way. I digress lol. It was so yummy, lemony, and not too sweet. Give it a try and tag me on Instagram @jdelawcious with your creations!

Lemon Blueberry Bundt Cake

Full Recipe

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Moist Lemon Blueberry Bundt Cake

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Lemon Blueberry Bundt Cake
  • Difficulty:Easy
  • Prep Time:20 mins
  • Cook Time:50 mins

Nutrition per portion

Ingredients
  • 2 cups blueberries (Fresh or Frozen)
  • 1 tablespoon All-Purpose Flour
  • 2 and ¾ cups All-Purpose Flour (Leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 3 Sticks of Unsalted Butter (Room Temp) or 3/4 Cups
  • 2 Cups of Sugar
  • 1 Tsp of Vanilla Extract
  • 1 Tsp of Lemon Extract
  • 1/3 Cup of Fresh Lemon Juice
  • 3 Tbsp of Lemon Zest
  • 1/4 Cup of Canola Oil
  • 1 Cup of Vanilla Yogurt (Full Fat)
  • 1 Cup of Powdered Sugar
  • 3 Tsps of Lemon Juice
  • 1 Tsp of Lemon Extract
Method

The Cake:

  • Preheat the oven to 350F
  • In a small bowl add the blueberries (Fresh) and 1 tablespoon of flour. Mix until coated and set aside. If you're using frozen blueberries make this the last step.
  • In a large mixing bowl, sift the flour, baking powder, baking soda, and salt. Then whisk all the dry ingredients so they are well combined. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric mixer, beat the butter and sugar for about 4-5 minutes until light and fluffy.
  • Mix in the eggs one a time until well combined.
  • Mix in the vanilla and lemon extract.
  • At low-speed mix in the lemon juice, lemon zest, and oil.
  • Alternating the dry ingredients in three additions with the yogurt, beginning and ending with the dry ingredients on low speed.
  • Scrape down sides with a spatula to make sure all ingredients are mixed.
  • Do not over mix the batter just until combined.
  • Add the blueberries and gently fold them into the batter with a spatula until just combined.
  • Spray a 10-inch bundt pan well with nonstick cooking spray.
  • Pour the batter into the bundt pan and spread evenly. (If you're using a silicone bundt pan use only a light coding of oil as it is already non-stick)
  • Bake cake at 350°F for 50 minutes or until a toothpick inserted into the cake comes out clean.
  • If the toothpick isn't clean cook for another 5-10 minutes. (To prevent over-browning place a loose sheet of foil over the top of the cake pan and continue to cook).
  • Remove from the oven and cool in the pan on a wire rack for 30 minutes
  • Lastly, invert the cake onto the wire rack to finish cooling.

Glaze:

  • In a medium sized mixing bowl, whisk together the powdered sugar, lemon juice, and lemon extract until well combined and no lumps remain.
  • To thin out glaze use more lemon juice and to thicken use small amounts of powdered sugar for the consistency you like.
  • Pour or use a squeeze bottle to place glaze on the cake. Allow 10-15 minutes for the glaze to harden on the cake before cutting.
 
 
Chicken Cordon Bleu

Chicken Cordon Bleu

Chicken J. Delawcious

Chicken Cordon Bleu is Simple and Elegant

This simple and elegant dish can be put together in minutes. Using simple ingredients to make an amazing dishes. I am sure you have most of these items in your fridge right now to make this meal. Crunchy coated chicken filled with cheese, and ham with a delicious cream sauce is FANTASTIC!

What do I eat this with?

It’s simple whatever side you like! You can dress this dish up with some rainbow carrots, sauteed baby spinach, or asparagus. You could be more rustic with some homestyle mashed potatoes or rice. Chicken Cordon Bleu is one of those meals that everyone will love. Now if you don’t eat pork products you can easily substitute with turkey bacon. The turkey bacon has that smokey flavor ham has to give you that awesome flavor.

Let’s Cook!

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Chicken Cordon Bleu

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Chicken Cordon Bleu
  • Difficulty:Intermediate
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 2 Medium Beaten Chicken Breast
  • 1/2 pound of thinly sliced Ham or Turkey Bacon
  • 1/2 pound of thinly sliced Provolone or Swiss
  • 1 tsp of Salt or to taste
  • 1 tsp of Pepper or taste
  • 1 tsp of Garlic
  • Dijon Mustard
  • 1 Cup of Panko Bread Crumbs
  • 2 Tbsp of Melted Butter
  • 2 Tbsp of Parmesan Cheese
  • 2 Tbsps of Flour
  • 2 Tbsps of Butter
  • 1 Cup of Light Cream
  • 1/2 Cup of Parmesan Cheese
  • 1 Tbsp of Dijon Mustard
  • 1 Tsp of Salt or to taste
  • 1 Tsp of Pepper or taste
  • 1/4 Cup of Fresh Chopped Chives
Method

Prep

  • Preheat oven to 400F
  • Mix Panko breadcrumbs with butter until coated.
  • Spread panko breadcrumbs on a small baking tray a Bake for 3-5 minutes or until lightly golden. Remove and place into a bowl.
  • When breadcrumbs are cooled, add parmesan cheese and mix. Then sit aside.
  • On saran wrap, butterfly, and beat chicken breast to an even thickness (one inch thick).
  • Season chicken with salt, mustard, and pepper. (Brush a thin layer of dijon mustard on chicken)
  • Cut the provolone cheese and ham into halved pieces. Then place them into the center of the chicken.
  • Roll the chicken while tucking the ingredients.
  • With the saran wrap roll the chicken into a sphere. using the loose ends to tighten the sphere shape.
  • Place in the fridge for 30 minutes.

Dredge

  • In 3 separate medium sheet pans or shallow dishes place flour, beaten eggs, and lightly browned breadcrumbs.
  • Remove chicken from the saran wrap and lightly coat with flour all over. Shake off excess flour and then roll into the egg mixture. Shake excess egg mixture from rolled chicken and roll in panko. Then sit aside. Repeat for all remaining chicken rolls.

Cook

  • Preheat oven 400F
  • In a heatproof skillet add oil and a little butter. Once hot add rolled chicken but don't crowd. Cook on all sides to ensure even browning. If you can't fit all the chicken in the skillet at once while cooking sits aside on a wire rack to ensure crispiness.
  • Once all the chicken rolls are browned place them all in a heatproof skillet in the oven to cook for 10-12 minutes or until an internal temp of 165F.

Mustard Cream Sauce

  • Melt butter over medium heat in a small saucepan. Add flour and cook until you smell pie crust for about 2 minutes.
  • Add half the milk and whisk until the flour mixture is blended in.
  • Add remaining milk, mustard, and cheese.
  • Cook for 5 minutes, whisking constantly until thickened. It will thicken as it cools.
  • Remove from heat
  • add chives, salt, pepper, and serve with chicken

Happy Eating

Chef J

Shrimp Crostini

Hot Shrimp Dip with Garlic Crostini

Apps, Seafood J. Delawcious

Easy and Delicious Appetizer in Minutes

Are you looking for something delicious and quick for date night or social distancing entertaining for game day? Hot Shrimp Dip and Garlic Crostini will kill it every time.

The Dip is a Party Favorite

This dip is a minimal effort but has maximum flavor. Creamy, cheesy, and herby shrimp dipped on top of a piece of yummy garlicky bread sounds like a GAME changer! Let me show you how easy it is to make. Enough talking, let’s get dipping!

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Hot Shrimp Dip with Garlic Crostini

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Hot Shrimp Dip with Garlic Crostini
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:20 mins
  • Serves:4
  • Freezable:No

Nutrition per portion

Ingredients
  • 1 Small loaf of French Bread
  • 1 Stick of Unsalted Butter
  • 3 Finely Chopped Garlic Cloves
  • 2 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ounces medium shrimp, peeled, deveined, and roughly chopped
  • 4 cloves garlic, minced
  • 1/4 Cup of Scallions (White Parts)
  • 1/2 teaspoon red pepper flakes, or more, to taste
  • 1 Tsp of Lemon Zest
  • 1/4 cup white wine
  • 2 tablespoons freshly squeezed lemon juice
  • 4 ounces cream cheese, at room temperature
  • 3 tablespoons mayonnaise
  • 1/4 cup sour cream
  • 2 Tbsp of Chives
  • 2 tablespoons grated Parmesan
  • 1/2 cup shredded mozzarella cheese, divided
  • 2 tablespoons chopped fresh parsley leaves
Method

Prep

In a medium-size bowl season the shrimp with salt, pepper, and onion powder. Then sit aside. Cut french bread into slices and set aside on a sheet pan

Cook

Preheat 350 Add two cloves of finely chopped garlic and butter to a small saucepan. Cook until the garlic is slightly toasted and fragrant. Brush melted garlic butter on tops/bottoms. Place back on the sheet pan and set aside. Place butter and avocado oil in a large skillet on medium heat. Allow butter and oil to heat. Then place shrimp inside and saute. After one minute add lemon zest, scallions, red pepper flakes, and garlic. Cook until the garlic is fragrant about 1-2 minutes. Add wine and lemon juice. Reduce the liquid for 5 minutes. Then place in a bowl to cool down. About 10 minutes. In a second large bowl add the cream cheese, mayonnaise, chives, parmesan cheese, mozzarella cheese, cooled cooked shrimp mixture, and parsley. Mix well. In a buttered baking dish of your choice place the dip mix inside. Spread the dip evenly and then put some more parmesan cheese and mozzarella on top. Put dip and french bread into the oven for 10-12 minutes or until bubbly.

Note

Check the french bread after 10 minutes to prevent burning.
Vanilla Mug Cake

2 Minute Vanilla Mug Cake

Desserts J. Delawcious

I tried this really cool recipe from Table for Two Blog for Mug Cakes! It was a tasty and delicious treat that took no time at all to make. I love recipes where you can control the amount.

Making a cake when you are two people can be excessive. These mug cakes are an amazing compromise to keeping the serving sizes down and getting what you want. Try more of their recipes and let me know what you think.

Ingredients

  • 1/4 cup + 2 tbsp all-purpose flour
  • 2 tbsp granulated sugar
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/4 cup + 2 tbsp milk
  • 1 tsp vanilla bean paste
  • 1/2 tbsp vanilla extract
  • 2 tbsp butter, melted

Instructions

  • In a medium bowl, whisk together dry ingredients.
  • In a measuring cup, whisk together milk, vanilla bean paste, and vanilla extract.
  • Make a well in the center of the dry ingredients then pour the milk mixture into the center, followed by the melted butter.
  • Whisk until no lumps remain and the batter is smooth and well combined.
  • Pour into a 16-ounce microwave-safe mug.
  • Microwave on high for 130 seconds or 2 minutes and 10 seconds.

Happy Eating,

Chef J

Lobster and Shrimp Mac & Cheese

Lobster and Shrimp Mac & Cheese

Seafood, Soul Food J. Delawcious

The class came together and made beautiful Lobster & Shrimp macaroni and cheese. It was delicious and fun to make. During the course students asked questions, were given extra cooking tips, and all made something amazing in the process.

Just in case you missed the recipe and want to make it here you go!

Don’t miss out on next month’s class. Sign up here!

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Lobster and Shrimp Mac & Cheese

by:

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Lobster and Shrimp Mac & Cheese
  • Difficulty:Intermediate
  • Prep Time:10 mins
  • Cook Time:20 mins
  • Serves:4
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 4 4oz Lobsters
  • 1 Pound of Colossal Shrimp (14-20 Count)
  • 16oz Box of Macaroni Pasta (of your choice)
  • 1 Cup of Sharp Cheddar Cheese
  • 1 Cup of Gruyere Cheese
  • 1 Cup Mozzarella Cheese
  • 1 Cup Monterey Jack Cheese 
  • 1/2 Cup Grated Parmesan
  • 2 Tbsp of Flour
  • 2 Tbsp of Butter
  • 1/2 Cup of Reserved Lobster or Shrimp Broth
  • 2 Cups of Light Cream
  • 1 Tsp of Better than Bouillon Roasted Garlic Paste
  • 1 Tsp of Mustard Powder
  • 1/2 Tsp of Nutmeg
  • 1 Tsp of Old Bay Seasoning
  • 1 Tsp of Chipotle Powder
  • 1 Tsp of Smoked Paprika
  • 1 Tsp of Salt or to taste
  • 1 Tsp of Pepper
  • 1/3 Cup of Chopped Parsley
  • 1/2 Cup of Panko Bread Crumbs
Method

Preheat oven to 375F

Steam Lobster and Shrimp Prep:

Chef's Note: Please thaw your lobster tails at least 80% of the way to prevent overcooking. Take them out the night before and sit in the fridge to defrost until ready for use. 
Fill a medium-size steamer pot or a medium pot that can fit a strainer with 1 cup of water. Bring to a boil. Then place lobster tails inside the steamer or strainer with a tight lid or plate for 10-12 minutes. Put ice cubes in a large bowl. Then place the cooked lobster tails underneath the ice. Reserve 1/2 cup of the cooking liquid and then discard the rest. In a smaller pot boil shrimp for 2 minutes or until pink. Once pink, place shrimp inside the bowl with ice that the lobster is in to stop the cooking process. Once cooled to the touch, cut the backside of the lobster tail from the top to the end of the tail carefully. Remove the shell and release the lobster meat. Put the lobster meat back on the ice and repeat with the rest. Remove shrimp shells from the cooked shrimp and place them back into the bowl. Discard the lobster and shrimp shells. (You can keep one for presentation if they are still in good shape after peeling.) Chop the shrimp and lobster meat until chunks and put in a medium-size bowl. Then sit aside.

Cheese:

Separate the Cheddar, Gruyere, Monterey Jack, and Mozzarella cheese into half cups portions. One set will be used for your cheese sauce and the other for the topping.

Pasta:

In a large pot of salted boiling water cook the desired pasta for half the required time from the instructions on the box. Once cooking is completed drain the pasta in a strainer. Place the cooked pasta in a bowl and add a drizzle of neutral cooking oil (canola, vegetable, grapeseed) to the pasta. Mix and sit aside.

Sauce:

In a medium saucepan on medium-low heat, add the butter. Cook until melted and then add flour. With a whisk combine butter and flour until smooth and has a pie crust fragrance. About 3 minutes. Pour a third of the milk into the butter and flour mixture. Continue to whisk until well incorporated. Then add the reserved cooking liquid from the steam lobster or shrimp. Continue to whisk and incorporate the liquid into the sauce. Add the remainder of the milk and continue to stir until the sauce is smooth. Take the smooth sauce off the heat, and add the cheese. Whisk the cheese until well combined. Then with a spatula fold in the pasta until each noodle is coated with cheese sauce. Add the shrimp and lobster to the cheese mixture. Fold in the shrimp, lobster, and noodles. Once everything is coated place the pasta mixture into a medium-sized baking dish. Place the baking dish on a sheet pan. Then sprinkle the remainder of cheese on top of the pasta. Lastly, sprinkle a little paprika on top. Place the pasta mixture in the oven for 15-20 minutes or until melted and bubbly.

Topping:

In a small skillet add a tbsp of butter and letter melt on a medium-low. Once butter is melted place the panko bread crumbs in and stir until the bread crumbs are coated with butter. When they are coated in the butter they will become light brown. Remove from the heat. Then add grated cheese and parsley. Mix well and sit aside.

Serve:

Place the mac and cheese on a plate and sprinkle the bread crumb mixture on top. This meal can be paired nicely with a chicken breast, steak, or fish.