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Lemon Blueberry Cupcakes

We went blueberry picking today, and I needed something to do with 5 lbs of blueberries. So, cupcakes! I used this recipe from The Recipe Critic

Ingredients: (see the below for frosting ingredients)


  • 1 1/4 cup Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 2 large Eggs
  • 1 cup Granulated Sugar
  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 1 1/2 tsp Vanilla Extract
  • zest of 1 Lemon
  • 2 TBSP fresh Lemon juice
  • 1 cup fresh Blueberries


  • Preheat oven to 350 F. Line cupcake pan with cupcake liners.
  • In a medium bowl sift together Flour, Baking Powder, Baking Soda, and Salt
  • In a large mixing bowl beat Eggs ad Sugar  on medium speed for about 2 minutes until light and creamy
  • Add in Butter and Vanilla Extract and beat on low for about 1 minute, until well blended.
  • Add in the dry ingredients continuing to beat on low speed until just incorporated. Don’t over-mix!
  • Add Sour Cream, Lemon Zest, and Lemon Juice and beat until smooth.
  • Fold in the blueberries.
  • Fill cupcake liners 3/4 of the way full with batter.
  • Bake for approximately 20 minutes until a toothpick comes out clean.

Lemon Buttercream Frosting:


  • 1 cup (2 sticks) Unsalted Butter, softened
  • 300 g (2 1/2 cups) powdered sugar
  • 1/4 tsp Vanilla Extract
  • 1 TBSP Lemon Juice
  • 1 TBSP Heavy Cream


  • Beat Butter on medium speed for approximately 30 seconds, until creamy
  • Add in Powdered Sugar, Vanilla Extract, Lemon Juice, and Heavy Cream. Beat on high speed for 3-5 minutes until light and fluffy.
  • Frost cupcakes using a piping bag.

Lemon, Broccoli, Chicken Pasta

This is one of those great recipes.  It’s a perfect comfort meal – chicken, broccoli, pasta – but also a very light take on pasta!  There is a very light lemony sauce, no heavy butter or cream.  This recipe is also a pretty quick, easy meal – perfect for anytime!

Lemon, Broccoli, Chicken Pasta

8oz             Spaghetti (don’t even try with angel hair or fettuccine, it doesn’t turn out as well!)

1 lb (ish)   Chicken cutlets
(Salt, pepper, flour) for tossing chicken


4 cloves    garlic
1 lb            Frozen broccoli florets, thawed
1/2 Tsp    Crushed Red pepper
1 Tsp         Kosher Salt
1 whole     Lemon, zest finely grated, juice squeezed
1 Cup         Parmesan, grated

Cook the pasta according to package directions. Reserve 1 cup of cooking water, drain the pasta, return pasta to the pot.

Meanwhile, heat some EVOO in a pan. Cut chicken into strips. Season with salt and pepper and toss in flour. Cook the chicken through and then set aside.

In the same pan, (add more EVOO if needed) heat the garlic and cook, stirring 1-2 mins until heated. Add the broccoli, red pepper, and kosher salt. Cook until heated through, 1-2 mins.

Add the chicken, broccoli mixture, lemon juice/zest, parmesan, and reserved pasta water to the pasta. Cook over medium heat, stirring, until well combined and heated through, 2-3 minutes.


Creamy Chicken Picatta

So this is an amazing recipe that will take a bit of customization each time it’s made. I don’t think there is any way to make this a standardized recipe. But, don’t let that scare you away from it! With some easy steps you can make this work every time!

The basic order of this recipe is to prepare your garlic bread and all of the pasta/sauce ingredients. For our garlic bread we like to use Stop and Shop’s brand garlic butter with whichever bread makes the most sense. In this case it was our local bread company’s olive oil/ sea salt ciabatta cut in half and buttered with the garlic butter.

Anyway,once you have all of the ingredients prepped, and the oven preheated for your garlic bread, you can expect about 45 mins to 1 hour of cook time. Trust me, it’s worth it!

Creamy Chicken Picatta:
1 package (about 5 pieces) of boneless skinless chicken thighs
4 TBSP butter (divided)
4 TBSP olive oil (divided)
Salt and pepper
~1/2 cups flour

1 cup dry white wine
3/4 cups chicken broth
2 lemons – fresh squeezed juice from 2 lemons
3/4 cup Heavy cream (plus more as needed for thin or very strong sauce)
chopped fresh parsley
1 TBSP flour
1 TBSP corn flour (as needed for thin sauce)

1 lb angel hair pasta


  • Heat a skillet then add 2 TBSP butter, and 2 TBSP olive oil.
  • Prepare the chicken by pounding it to an even thickness (if needed).  Salt and pepper both sides of the chicken, then douse completely in flour.
  • Place 2-3 pieces of the chicken in the skillet and cook until heated through about 9-12 minutes.  Flip each piece of chicken approximately every 2-3 minutes. My skillet was at heat level 5.5-7.  Don’t let the oil/butter mixture burn.  After the first batch is cooked through, place on a plate and set aside – I put mine in the warmer drawer of my oven.
  • Add 2 TBSP of butter and 2 TBSP olive oil to the skillet and cook the remaining 2-3 pieces of chicken.  Once cooked through, set them aside with the others.
  • Once the chicken is cooked, turn the skillet down to medium heat (setting 5 on my stove).  Add the wine, broth, and lemon juice.  Use a whisk to mix it together and to scrape the bottom of the pan.  Allow this mixture to bubble gently until it is reduced by about half.
  • Next, add the heavy cream and cook until thickened. At this point, there is likely some customization needed.  Add flour alternated with corn starch to the sauce.  Whisk well between additions to thicken the sauce.  Add in some of the chopped parsley for flavor
  • Meanwhile cook the angel hair per package directions until al dente.  Also make sure your garlic bread is cooking!
  • Finally serve your angel hair, chicken, and sauce on a plate.  Top with fresh cut parsley and Parmesan cheese.  Again, garlic bread in some variety is a perfect side.