This past summer, right after Casper was born, my mom bought me a couple of plants for the yard–a squat, red Japanese maple, a lilac, and two jasmine plants. It was our first trip out of the house and Casper was only a few days old. I wore him in my Solly wrap and wandered Portland Nursery in what I can only describe as a new-mom-haze–a mixture of emotions running from sentimental, to overwhelmed, to smitten. While we were there I spotted a wee Meyer lemon tree and always the giver, my mom bought it, potted it, and popped in my house by our back door. It’s a glass slider door that gets a ton of afternoon light and my little citrus has been growing pretty well, I think. It sprouted a few little lemons, to our surprise, but it really won’t bear much fruit for a couple of years. Until then, I will prune the waxy leaves, try to keep Casper from eating the potting soil, and buy my Meyer lemons from the store and turn them into lemon curd until my home-grown citrus dreams come true.
Lemon curd is one if my favorite sweet-tart condiments. Meyer lemons have the faintest flavor of tangerine that balances the tartness, making this curd just a touch sweeter than traditional lemon curds. It’s amazing smeared onto a cream scone or biscuit, prefect In a pastry shell, and delicious with shortbread cookies. Next week I’ll be posting a frozen treat I swirled with this curd, so stay tuned!!
Meyer Lemon Curd
about 2 cups curd
1 1/4 cups granulated sugar
6 tablespoons butter, cut into small pieces
6 egg yolks
3/4 cup fresh meyer lemon juice (about 5 lemons)
zest of 1 meyer lemon
In a saucepan combine all of the ingredients, whisk to break up the eggs. Set the pan over medium-low heat, whisking constantly until the mixture thickens. The curd is thick enough when it coats a spoon so when you run a finger over the back of the spoon the curd doesn’t run back together. Remove from the heat and scrape the curd into a fine mesh sieve set over a bowl and press it through to sieve out the zest. Pour the curd into a heatproof jar to cool. Cover and store the cooled curd in the refrigerator for 1 week.
Chicken Bacon Ranch Enchiladas
I have a couple low-brow vs. high-brow chicken dishes to share with you today!
The low-brow is a super easy Chicken Enchilada dish that includes bacon and a creamy ranch sauce. It’s perfect for those ranch fiends in your life (we all have them)! Sean loves an enchilada and he was crazy for this version. It’s savory, a little spicy, cheesy, and so easy. The high-brow is a Slow Cooker Chicken with Apple and Crème Fraîche that includes my favorite cooking booze–calvados. It’s creamy, herbal, hearty, a little sweet, a lot savory, and perfectly autumnal. I’ve made this several times already this fall. The most important thing is that they are equally delicious. Win.
Slow Cooker Chicken with Apples and Crème Fraîche
Click on over to the Betty Crocker for the recipes and how-to’s:
Chicken Bacon Ranch Enchiladas and Slow Cooker Chicken with Apples & Crème Fraîche
Click HERE for a list of all of my Betty approved recipes!
Helllloooo! Just checking in between feeding sessions, diaper changes, snippets of sleep, and endless cuddles with my main squeeze, Casper.
I have plans to share some of my experience with this whole motherhood thing and some of how things went down labor/birth-wise (which ended up being not at all what I wanted/expected)…are you all interested in any of that? I’d love to know your thoughts in the comments below.
Anyhoo (yeah, I just wrote “anyhoo…”), here are a few recipes that went live recently on BettyCrocker.com. Lots of delish end-of-summer fare before we transition into fall (YAY)!!
I hope summer treated you well!!
Easy Ice Cream Strawberry Shortcake
Slow-Cooker Bacon Caprese Dip
Skillet Zucchini Bread with Chocolate Chip Streusel
Raspberry Mint Limeade
Texas Sheet Cake Cupcakes
Grilled Pork Tenderloin with Jalapeño Fruit Relish