Living in the West...

So I consider today to be a successful day. Woke up around 9, Starbucks with Collin, lazy Sunday watching some cartoons, then spent the rest of the day at the pool. No showering, bathing suits worn all day. My idea of perfection, basically. So while I was at the pool lounging, I was reading the April Sunset Magazine. I always see tons of recipes I want to make, and never get arounf to it. Well, I went to Trader Joes straight from the pool to pick up a few things, and made an Amazinggg meal! It was also nice that my dad was gone for the evening fro a Chefs dinner, so it was just Collin & I. I made a delicious lemon Cake and Yogurt marinated Chicken and cucumber salad. So good. I havent eaten meat for a long time now.... But this was delish! *I bought the free range organic chicken strips (fresh) from Trader Joes. Its worth the extra $$. I also used the TJ's Greek style yogurt, I think it makes a big taste difference.

Here are the recipes! Not mine, courtesy of Sunset....

Lemon Glazed Layer Cake

2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups sugar *I use TJ's organic evaporated cane juice(sugar)

1/2 cup unsalted butter, at room temp

3 large eggs

1 cup lowfat buttermilk

2 tbsp finely shredded lemon juice

Lemon Icing

In large bowl, whisk 3 cups powdered sugar, 1/4 cup melted butter, 1 tbsp lemon zest, and 1/4 cup lemon juice until smooth.

1. Preheat oven to 350. Butter two 8-in round cake pans, line bottoms with parchment, and dust with flour. set aside.

2. In a bowl, whisk flour, baking powder, baking soda, and salt to mix, set aside.

3. In a large bowl ( I use a mixer) beat butter & sugar, for about 5 minutes. Add eggs one at a time. Add half of flour mixture, then buttermilk, then remaining flour mixture. Then add lemon zest and juice, do not over-beat.

4. POur batter into pans, tap on counter to release air bubbles. Bake about 30-35 minutes. Cool for 10 min in pan, then remove to cool completely.

5. Place one layer on cake plate, and pur half of icing, Top with second layer and spread remaining icing on top. Top with lemon curls.

Grilled yogurt chicken with cucumber salad

4 boned, skinned chicken breast halves, about 1 1/2 lbs

1 1/4 cups plain whole milk yogurt

1 tsp ground cumin

1 tsp lemon juice

about 2/3 tsp kosher salt

1/2 tsp red chile flakes

1/4 tsp tumeric

1 tbsp vegetable oil(for grill)

1 large english cucumber, cut in 1/4s length wise then chopped

2 tbsp minced shallot(1 med)

1/4 cup chopped fresh mint leaves

freshly ground pepper, to taste

1. Rinse & pat chicken dry. Remove fat, If thick, pound thin. ( about 1/4 in thick)

2.preheat your grill to about 500 degrees

3.In a med bowl, combine yogurt, cumin,lemon juice, 3/4 tsp salt,chile flakes, and turmeric. Set aside half of mixture. Add chicken to bowl coat on both sides, and let sit at room temp for 10 minutes. ( You can do this ahead and let marinate in fridge)

4. Oil grill. Grill chicken 2-4 minutes covered on one side. Turn over and cook 2-3 minutes more.

5. In a serving bowl, combine cucumber, shallot, mint, reserved yogurt mixture, and combine. Add salt & pepper to taste. Serve with chicken Garnish with mint leaves & lemon slices!

I served this with Jasmine rice, but would be great with Couscous!

I really didnt think Collin would eat this, but he did (with ketchup) and he loved the cucmber salad too! Sweet!