My Apologies & 2 Recipes Inbox x

        My apologies to all my regular readers, Since surgery on 2-17-17 I have not been on my A game. There is back surgery, then there is "Back" surgery. Unfortunately this is the more major of the surgeries then I could have cared to gone through. They even tried the nice little less invasive procedure and that worked as well as trying to pass off a 4 dollar bill as legal tender. It all sounds good on TV go in, in the morning an walk out a few hours later as good as new. LMAO. Ok even laughing the first 2 weeks hurt so bad. The good news is I really am healing, and the pain I was going through is no longer an issue, now it is just the incision and all the other stuff they had to do to get to my back that is taking so long. And through in the weird weather and you get the idea that not all sunny days are good days. But we are getting there. But my poor blog has suffered greatly and I apologize profusely. This month I have discovered I missed a week, and thus am a week behind. So this week, with still way to much going on physically wise I am going to catch up on the recipes and then hopefully either next week, or April we will be back on track. Now with all that, we are going to get the main dish and the dessert this week and next week the extra appetizer. 

      Quick business report, Check out the seafood restaurants, Especially places like Seafood Sam's in South Yarmouth, and Cook's in Hyannis. The season of gastronomical delight has returned. Also interesting update, the Beach Tree Cantina is no longer, but in it's plan is The Twisted Tree, keep your ears and eyes open for reports and updates.  
     So let's get this show on the road and hope you enjoy, the main even will be Chicken and Rice and Pistachio Pound Cake. 
 
      First recipe for catch up, Chicken and Rice
 
      1      cup      uncooked rice
      1      can      cream of Chicken o cream of celery soup
      1      can      cream o mushroom coup
      1      can      milk (use the soup can to measure)
      4      large    Chicken breasts.
      1      pkg      Lipton's onion soup
 
      Butter or non-stick spray 9 X 13 pan well. Combine first 4 items. Place Chicken on top and sprinkle Lipton's onion soup over it. Cover well with aluminum Foil. Bake 1 1/2 hours in a 350 degree oven. 
 
      Second recipe is dessert. Pistachio Pound Cake
 
      1 1/4      cups      all-purpose flour
      1 1/2      tsp           baking powder
         1/2      tsp         salt
      1 1/4      cups      sugar
      1            tsp         lemon zest
      2            sticks     unsalted butter, at room temperature
      4            oz          coconut oil, at room temperature
      6            large      eggs, at room temperature
      1            tsp         vanilla extract
      2            cups      almond meal

      For the Pistachio Topping:

      1            cup      pistachios, shelled and any papery film removed
         1/2      cup      sugar
      1            tsp       lemon zest
      2            Tbsp    water
 
      Preheat oven to 325 degrees. Line a 9 by 5 inch loaf pan with parchment paper, grease well, and set aside. In a small bowl whisk together the flour, baking powder, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment combine the sugar and lemon zest and using your fingertips rub the two together until well combined. Add butter and coconut oil and beat until light and fluffy; about 3 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla. Add the flour mixture and the almond flour, mixing until just combined. Pour batter into prepared pan, and place pan in the oven to bake for 60-70 minutes, or until a cake tester inserted in the middle comes out clean.
      Allow the cake to cool in the pan for 15 minutes, then carefully transfer cake to a wire rack to cool completely. While your cake is cooling, you can make your topping. In a small saucepan combine the pistachios, sugar, zest, and water. Bring to a boil over medium heat, and cook, stirring constantly, until the syrup thickens, about 2 minutes. Carefully pour the topping over the cake, allow the syrup to run down the sides, but keeping the pistachios nestled on top. Cut cake into slices and serve. 

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