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Chicken and Rice Soup

chicken, soup, lemon, rice, comfort, winter
Comforting chicken, rice and lemon make this a perfect winter dish.

For the longest time I can remember, soup has always been the essence of comfort food. Food to warm you up on a cold winter day or that special dish when you are sick. This Chicken and Rice soup with lemon is the soup you need this winter.

Avgolemono

I was inspired by the Greek soup, Avgolemono. My friend Bella from the blog, Ful-Filled, recently shared her recipe for this classic Greek soup that is a base of chicken, rice, lemon and eggs. My oldest daughter has an egg allergy, which means Avgolemono wouldn’t work for her. I wanted to create a similar style soup that would satisfy the same warmth as traditional Avgolemono without the eggs.

Simple Ingredients

chicken, soup, lemon, rice, comfort, winter
Warm chicken and rice soup for cold winter days.

Traditional Avgolemono uses eggs to create its signature creamy, silky texture. I decided to replace the egg component with a light roux (flour and butter mixture) to create a bit of creaminess without being a cream based soup. Adding fresh lemon juice is a must but adding some sumac spice gave the soup its bright flavor. The sumac bush is native to the Middle East, it produces deep red berries which are dried and ground into a coarse powder used in many Middle Eastern dishes. Sumac has a lemony flavor, but is more balanced and less tart than lemon juice which is a nice addition in the soup.

The simpleness of this dish is appealing but the flavors of the soup are so deep and comforting. A handful of simple ingredients turn into a dish that is more than perfect for a weeknight meal or a leisurely weekend brunch. Taking the extra time to make a homemade chicken stock is well worth it, especially when the broth is the main star of the show.

.I think the beauty of developing recipes is taking inspiration from around the world and incorporating it into your own personal style. A traditional Greek soup inspired my own version with a Lebanese twist and flair. I hope this soup finds its way to your heart and home.

As always, I love seeing your creations. Tag me on Instagram or Facebook with your dish!

xoxo,
Cosette

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chicken, soup, lemon, rice, comfort, winter
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Print Recipe
 Chicken and Rice Soup
This soup is hearty enough for a full meal. Serves 8 people.
chicken, soup, lemon, rice, comfort, winter
Course Main Dish
Cuisine Lebanese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Chicken and Rice Soup
Chicken Stock
Course Main Dish
Cuisine Lebanese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Chicken and Rice Soup
Chicken Stock
chicken, soup, lemon, rice, comfort, winter
Instructions
Chicken and Rice Soup
  1. Prepare your rice by adding to a bowl, fill the bowl with water. Drain the water, fill again, continue doing this until the water is clear. Could be 3-4 times. Set aside.
  2. In a heavy bottomed large stock pot, add 2 tablespoons of butter and set to medium heat. Add in your chopped onions and cook for 3-5 minutes until they become translucent.
  3. If you are using chopped garlic instead of toum, add your garlic now (if you are using toum, wait).
  4. Add in 2 more tablespoons of butter and your 4 tablespoons of flour. Mix and stir until the flour is absorbed and cooked off. You can add in some of your stock to create a bit of a slurry while cooking this mixture.
  5. Add your chicken stock (see below for making your own), and rice. Let the mixture come to a boil on high heat then reduce to medium-low and cook for about 20 minutes until rice is tender. Stir occasionally to make sure rice doesn't stick, I leave my wooden spoon in the pot.
  6. Add in your chicken, toum if using and lemon once rice is tender. Season with salt and sumac. Sumac is a Middle Eastern spice that has a lemony flavor, if you don't have it, you can certainly add additional lemon to taste.
  7. Remove from heat, enjoy! Add additional lemon to taste. Garnish with fresh parsley and pink peppercorns.
Chicken Stock
  1. Place a whole chicken in a large pot with cold water to cover completely.
  2. Add a cinnamon stick, bay leaf and lemon.
  3. Let the mixture come to a boil on high heat then reduce to a simmer and let go for 2-3 hours to get the best flavor.
  4. While the chicken is cooking, skim the fat off the top periodically.
  5. Once your stock is done, remove the chicken, pull the meat off the bones. Pour your stock through a fine mesh strainer to get any bits out. Store your stock in the fridge or freezer safe container for 3 months.
Recipe Notes

**If you are using homemade chicken stock, feel free to sub up to 4 cups of liquid with water. Homemade chicken stock is a lot more concentrated than store bought.

 

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Pi(e) Day ~ Apple Pie

Apple pie, Pi Day

Anyway you slice it, pie is good! Especially on Pi Day. What is Pi Day? Pi Day is the annual celebration of the mathematical constant π. Anything constant deserves a celebration! Now, I’m no mathematician but I sure can get down with Pi(e) any day of the week. Whether they be sweet or savory, there’s always room for pie. Don’t you think? 

With so many choices for pie, I had a hard time choosing the right one! Apple Pie, a classic, definitely not part of my Lebanese roots but apple pie holds a special place in my heart. Every Thanksgiving growing up my Godmother (also the Orr’s Box lady) asked my mom to make a homemade apple pie. She promised to peel all the apples as long as my mom made the pie. And every year, the night before Thanksgiving, Marie would come over and sit at the kitchen table peeling all the apples. I’d sneak in and eat some of course but she peeled and cut them all so they were ready for a perfect apple pie on Thanksgiving. 

Apple pie, Pi Day

Obviously my Thanksgiving would never be complete without an apple pie, it is the quintessential pie, all American and perfect for any occasion. Best with a homemade crust but forgiving and easily made with any store bought crust. I’m no pie maker for sure, and most of my pies are usually savory, in the form of a galette or have a crumb topping. I went outside my comfort zone and made a very basic lattice top with some lovely leaf decor. You can do it anyway you’d like! My favorite crumb topping comes from Pioneer Woman from her Dreamy Apple Pie recipe, so feel free to swap out the top crust for a crumble. 

So however you celebrate Pi(e) day or any other day of the week, I hope you enjoy this recipe! 

As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

Pie filling

 

Apple pie, Pi Day

 

Apple pie, Pi Day

 

Apple pie, Pi Day

 

Apple pie, Pi Day

 

Apple pie, Pi Day

 

Shop Essentials for your pie:

 

 

 


Print Recipe


Pi(e) Day ~ Apple Pie

Apple pie, Pi Day

Course Dessert
Cuisine Dessert

Prep Time 1 hour
Cook Time 1 hour
Passive Time 30 minutes

Servings
servings


Ingredients

Course Dessert
Cuisine Dessert

Prep Time 1 hour
Cook Time 1 hour
Passive Time 30 minutes

Servings
servings


Ingredients

Apple pie, Pi Day


Instructions
Pie Dough
  1. Use your favorite pie dough recipe or store bought. Keep cold until ready to use.

  2. See my notes below for tips and favorites. You will need 2 pie dough pieces for this recipe. **

Apple Pie Assembly
  1. Preheat oven to 450 degrees Fahrenheit.

  2. In a large bowl, combine all your filling ingredients except for the butter, milk and coarse sugar.

  3. On a well floured surface, roll your 1st pie dough out in a large round, large enough to cover a 9" pie plate.

  4. Drape over a 9" pie plate allowing the excess to drape over. Pour your apple mixture into pie plate and dot with the 2 tablespoons of butter, broken up into pieces. Place in fridge.

  5. Roll your 2nd pie dough out and cut into even strips to create a lattice effect. Check out the tips and link below for other ideas on covering a pie. You can also simply roll into a round, drape over pie and cut slits to allow for venting. **

  6. Whichever style you choose, trim excess dough then crimp together to seal edges.

  7. Brush the top of your pie (not crust) with milk then sprinkle with coarse sugar.

  8. Place pie on a sheet pan to allow any drips to fall on there instead of your oven.

  9. Cover edges of your pie with either a pie shield or tear small sheets of foil and gently fold around edges.

  10. Place pie on sheet pan in oven and bake for 15 minutes at 450 degrees.

  11. Drop temperature to 375 degrees and bake for another 30 minutes, leave foil on edges.

  12. After 30 minutes, remove foil from edges and check top of pie for browning. If the top of pie is becoming too brown, you can drape a loose piece of foil over the whole thing.

  13. Bake for another 30 minutes at 375 degrees.

  14. Check for a browned bottom crust, a nice golden color on top and caramel-like filling through your holes. Remove from oven, let cool on wire rack then enjoy with ice cream or whipped cream.


Recipe Notes

I like using Cocina Marie's all butter pie dough recipe:
http://cocinamarie.com/how-to-make-an-all-butter-pie-crust/
I did sub 1/4 cup spelt flour for this particular recipe and had great success. 

Some ideas, tips and tricks for your 2nd layer of pie dough: 
https://www.bbcgoodfood.com/howto/guide/11-super-easy-ways-decorate-pie


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Trio Meatballs in Cream Sauce

Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

I don’t know about you but dinner is always the wild card around our house. Breakfast is pretty much the same options; cereal, eggs, avocado toast, bagels, some baked good. Lunches also don’t change too much: sandwiches, leftovers, small bites of cheese, salami & crackers. But dinner, dinner always has to be different. I can’t serve pasta every night of the week or my family would go berserk! We aren’t the family that has the same meals on rotation (but sometimes I wonder how great that would be)! Instead, I try to come up with new ideas, twists on old favorites and create some yummy food. But I guess I wouldn’t be very good as a food blogger if I didn’t at least try to be inventive, am I right?

While meal planning is clearly one of the best and most practical ways of creating wholesome meals, let’s face it, sometimes life throws you too many balls and you drop them all so meal planning does NOT happen. Like these past few weeks, I have been completely off my game and truly winging it day in and day out. On those afternoons I stumble into the grocery store, searching for some food gods to tell me what to feed my children, I generally turn to the meat department first. We aren’t that non-meat eating family, so if you’re into that sort of thing this might not be for you. My children legitimately tell me that if there isn’t meat in a meal it’s not a full meal (goodness, I have some picky foodies at my table)!

Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

As I shopped the meat department the other day, ground lamb caught my eye and I thought, meatballs! While I love lamb, it is definitely a strong flavor and I wanted to mellow it out especially since I was thinking about making a creamy sauce. I threw in some ground beef and ground veal to make quite the eclectic meatball trio. What I love about making meatballs is that they can be a meal on their own, frozen to use later or added to a variety of meals throughout the week. It’s definitely great food item and if you’re more organized than me, making these ahead on the weekend can give you a head start on those weekday meals.

This dish would be great to serve to a crowd without the pasta or even as a meatball sub. Ultimately, it is a wholesome meal that your family will love. My kids gobbled up every bite! I hope you and your loved ones enjoy! 

As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

Print Recipe
 Trio Meatballs in Cream Sauce
This recipe makes a large batch of meatballs, feel free to freeze some or adjust and cut the recipe in half.
Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.
Course Appetizer, Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Servings
Ingredients
Meatballs
Sauce
Pasta
Course Appetizer, Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Servings
Ingredients
Meatballs
Sauce
Pasta
Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.
Instructions
Meatballs
  1. Combine your meats, eggs and breadcrumbs in a large bowl.
  2. Heat 2 tbsp olive oil in a large pan on medium high heat and add your chopped onions + 1 tsp kosher salt, allow to soften and become translucent. After about 2-3 minutes add in your dried herbs, saute until fragrant. Then finally add in your garlic and saute for another 1-2 minutes.
  3. Let your onion mixture cool slightly then add to your meat mixture.
  4. With clean hands, combine the mixture until it's cohesive. Add the remaining salt and pepper. If your mixture seems too dry, you can add a touch of olive oil.
  5. Form your meatballs into large golf-sized balls (you can make smaller if you choose, especially if you cut the recipe in half).
  6. Heat a large skillet and add your remaining 2 tbsp olive oil. Place meatballs in pan and cook on each side until browned (they will not be cooked all the way through).
  7. Remove and continue until meatballs are all browned.
Sauce
  1. Place a large pot on medium high heat, add your butter and begin melting. Add your flour and whisk until it forms a paste.
  2. Slowly add in your beef stock and continue whisking until the mixture comes to a slight boil and thickens.
  3. Turn heat down to low, add your salt, pepper & thyme to taste. Next, add in your meatballs. Let simmer and add in your cream.
  4. Cook your pasta according to package directions, drain and mix in your sauce and meatballs.
  5. Top with fresh parsley and additional thyme if desired. Enjoy!
Recipe Notes

**You make make the meatballs ahead of time and freeze or store in fridge. If storing in fridge, I would recommend cooking the meatballs all the way through. You can either place the pan fried meatballs in the oven to finish cooking or skip pan frying and bake the meatballs at 375 degrees for about 20 minutes until cooked through. 

**Meatballs and sauce can be served as is without the pasta, great as an appetizer

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Swoonworthy Apple Cake

Our Day.

We’re already inching through November, kids are off of school 3 days this week and another 3 days week after next (they were also off last Friday). We’re fully into “No School November” an official term here in Portland! Don’t get me wrong, I love my kids but since all 3 have been at school full-time, I’ve kind of learned to love my time away from them (does that make me a bad mom??). Anywho, we spent today at home, I did some cooking and baking and also managed to make some playdough (you can find the recipe on my Instagram). There was also the ridiculously long Uno game, no lie…never-ending. But I wanted to be sure to spend time with them, even though I have about 6 million things to do (and the list keeps growing). They are growing up so fast and every day I see changes in each of them. So here I am at 10:45pm after finally cleaning up the kitchen from dinner, changed sheets and kiddos all in bed. 

The Cake.

This cake. What can I say about this cake besides, it’s a SPECTACULAR. It’s simple to put together, fail-proof, sweet enough for dessert but also perfectly perfect for morning coffee. I remember my mom making this cake when we were growing up, she called it the 1, 2, 3, 4 cake, something about the number of each item (I still don’t get it) but she always made it and it always made the house smell amazing. Sometimes it was made with apples in the center (as I’m writing it today) and other times with walnuts. 

With Thanksgiving less than 2 weeks away I want to give you some dessert inspiration. I mean, Thanksgiving is officially the PIE holiday but if pie isn’t your thing or you aren’t ready to make and roll out pie dough, this cake will be the perfect addition to your holiday gathering. I’ve jazzed up the original recipe to include: apples + cinnamon + brown butter + walnuts = all the things we crave on epic Thanksgiving or Friendsgiving holidays. 

Brown Butter. 

Brown butter, besides cheese and bread this may be my other secret love child. I mean, butter on its own is pretty dynamite but take that butter, melt it down and get all those little brown bits and you have something even more superior. So I thought, hey, why not drizzle this amazing cake with a brown butter glaze, it can certainly do no wrong. So I baked the epic, classic cake, drizzled it with brown butter glaze and topped it with walnuts. I truly believe most desserts should have nuts, don’t you? I won’t digress or lead you on an even longer journey of my ramblings. You can find the recipe for this delicious cake below. Whether you decide to make it for Thanksgiving, Friendsgiving or just a Sunday morning, I promise you won’t be disappointed. As always, I love seeing your creations, be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page.


Print Recipe
 Apple Cake
Apple cake with walnuts and browned butter
Course Baked Good, Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 65 minutes
Servings
slices
Ingredients
Cake
Brown Butter Glaze
Course Baked Good, Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 65 minutes
Servings
slices
Ingredients
Cake
Brown Butter Glaze
Apple cake with walnuts and browned butter
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Butter + flour a bundt pan.
  2. In stand mixer, mix eggs, vanilla (or whiskey), lemon zest and sugar until blended and smooth.
  3. Add flour, baking powder + salt on low speed.
  4. Finally add the oil and orange juice. Blend until smooth, be sure to scrape down sides and bottom. Batter will be thick.
  5. Pour half the batter into the bundt pan.
  6. Next, mix the apples and cinnamon together in a small bowl and place on top of the batter poured into bundt.
  7. Finally, pour the 2nd half of the batter on top.
  8. Bake for 65-75 minutes, until a cake tester comes out clean.
  9. Remove when done, let cool and remove from bundt pan.
  10. Once cake has cooled, drizzle brown butter glaze and top with walnuts while glaze is wet.
Brown Butter Glaze
  1. Melt the butter on medium heat. Continue melting until brown bits begin to form. Be sure to scrape and swirl the pan as the butter melts. Remove when the smell is aromatic and butter has browned.
  2. Whisk in the remaining ingredients until a smooth glaze forms.
Recipe Notes

*Feel free to add in walnuts to the center of your cake if you'd like.

*The glaze and additional nuts are definitely optional, the cake on its own is amazing and can stand up to any dessert tray. 

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Apple Handpies

Do you guys remember those apple pies from McDonald’s? The ones that came in the little cardboard boxes that were ridiculously addictive? I LOVED them! I remember buying 2-3 at a time (probably not a good idea) but one just didn’t do it. They had the perfect exterior and gooey delicious filling. I think they were actually deep fried, I suppose that’s why they were so amazing. Lol! So I have concocted what I think is a close comparison (dare I say even better) to those iconic pies. 

Tis’ the season for all things apple, pumpkin, pear, persimmon, fig…this is the BEST time of year. It’s the time of year when it’s more convenient for us to stop at the apple orchard to pick apples than go to the grocery store for them. Perfect fresh apples will win my heart every time. Biting into a crisp apple is heaven but along with all those fresh apples comes the baking. Out of all the pies in the world, apple pie has to be my favorite! And in an effort to try and recreate the McDonald’s Apple Pie, I had my work cut out for me. 

I didn’t want to deep fry them, because well, that’s a lot of excess work for a pie. And if I’m not eating a donut I actually prefer a baked good. My good friend Marie from Cocina Marie is a MASTER pie maker. Seriously, check out her Instagram for tips, tricks and some amazing pies she has been whipping up these days. After watching her effortlessly roll and work with her pie dough, I had to give her recipe a try. I love making a scratch pie dough but I have never worked so easily with it like her. So I gave her dough a try and worked very hard not to add too much water and keep a dryer dough (that has been my problem before, adding too much water). And low and behold, the dough came out PERFECT and you know what else? It tastes amazing, all butter and crisps up so beautifully. I am forever changed and this will be my new go-to recipe! 

Then the filling, the filling had to have a little goo but not quite as liquidy as standard apple pie. Also, since these would be cooking much faster I decided to cook up my apple filling before stuffing the handpies. 

Diced up apples, brown sugar, cinnamon, all-spice and ginger make this all star filling. Begin by cutting up your apples into small 1 inch cubes, toss in your flour, brown sugar, cinnamon, all-spice, salt and coat well. Add your butter to a skillet and let it melt, add in your apple mixture and let the apples cook down slightly. I added the zested ginger, water and lemon juice after about 5 minutes. I went ahead a took my potato masher and smooched (yes, that’s a real word ) the apples a bit, not all of them, but just some to create a bit of a sauce with the bigger chunks. 

Let the mixture cool and then begin the assembly. Remove your pie dough from the fridge and work into a rectangle about 10″ x 12″ or so and cut into 6 rectangles. I then slightly rolled each rectangle out if they were a little on the thick side (I think my pie rolling skills need help). You don’t want to roll too thin otherwise they will tear, so keep them hefty. Next, place a heaping tablespoon (close to 2 tbsp) in the center of each rectangle and then add a dollop of crème fraîche. Be sure to place the crème fraîche toward the back of the filling so it doesn’t inch too close to the front where you’ll close. 

Fold over your dough and seal using a fork around the edges. Place on parchment lined sheetpan, brush tops with heavy cream and sprinkle coarse sugar on top. Make 2-3 slits on top and bake for 25-30 minutes until golden brown on top and bottom. Let cool slightly and enjoy! I hope this reminds you of those delicious apple pies from your childhood! 


Print Recipe
 Apple Handpies
Course Baked Good, Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Pie Dough
Apple Filling
Course Baked Good, Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Pie Dough
Apple Filling
Instructions
Pie Dough
  1. Prepare pie dough as instructed and keep refrigerated until ready to use.
Hand Pies
  1. Preheat oven to 375 degrees and line sheet pan with parchment paper, set aside.
  2. Prepare filling. Mix together apples, flour, sugar, cinnamon, all-spice, salt.
  3. In a large skillet, heat your butter and add in apple mixture. Let cook for about 5 minutes then add in your ginger, lemon juice and water. Allow apples to soften slightly.
  4. Using a potato masher or fork smoosh a portion of the apples to make them a little more saucy. Keep the other half of the apples whole. The mixture should be thick, almost like a paste.
  5. Once combined, remove from heat and let cool slightly.
  6. Remove your pie dough and roll into a large rectangle about 10" x 12. Be sure to roll evenly and not too thin.
  7. Cut your dough into 6 even rectangles.
  8. Roll each rectangle slightly if needed to ensure they are even. Add 1 heaping tbsp (close to 2) in the center of each hand pie. Place a dollop of crème fraîche, about 1 tsp, toward the back of the filling.
  9. Fold the dough over and seal with a fork. Place on prepared sheet pan, brush heavy cream on the tops and sprinkle with coarse sugar. Make 2-3 small slits on tops.
  10. Bake for 25-30 minutes in the upper 1/3 of your oven. Checking to be sure browning is happening evenly on tops and bottoms.
  11. Remove from oven, let cool slightly and enjoy!
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Grilled Salmon

Living in the Pacific Northwest we become accustomed to certain things: coffee shops on every corner, farmer’s markets, artisanal cheeses, local beer and wine and one time a year amazing wild Alaskan salmon. My whole family waits all year for that window where wild Alaskan salmon comes fresh to our local markets. It is truly a fish in a league of its own. From the end of July through September you will experience some of the best fish there is to offer. 

Fish isn’t always the cheapest protein to buy, it gets especially expensive when you’re feeding a family of five. I decided that I would learn to cook a WHOLE fish versus buying fillets, which is generally half the price. I know the butcher would fillet it for me but I was up for the challenge and I know that cooking whole fish is a completely different level. Since the salmon is available only in the summer months, grilling it is the most logical way. 

I know what you’re thinking, it’s going to be too hard, what if I mess it up?? I promise it’s much easier that it appears and you’ll end up with so much fish that you’ll have extra to top salads, make salmon cakes and more! It’s worth it! 

I’ve grilled salmon up to 4-5 pounds. This guy was only about 3 pounds and was just right for the family and provided us some leftovers as well. I work on a large sheetpan to prep it for the grill, it’s a large surface and makes for an easy work space. First thing you’ll want to do is pat the fish dry using paper towels both inside the cavity and out. Get it as dry as possible then liberally salt the inside and outside with kosher salt. I just sprinkle from a small dish without measurement. This will help to flavor the inside as well as release moisture. 

Next, you’ll want to stuff the cavity of the fish with whatever aromatics you like. I always include lemon slices, rosemary and thyme, I decided to add some thinly sliced onions this time as well. Whatever flavor profile you like, go for it! If you don’t have fresh herbs, dried herbs are fine. I salt a bit more and drizzle a bit of olive oil. 

The next thing you’ll need is butcher twine. We’re going to wrap the fish up so all those good aromatics don’t fall out! 

 

Cut 3-4 long strands of string to wrap your fish. Slide one of the strands under the fish toward the front, tie snugly. Repeat with the last 2-3 strands in the middle and the back of the fish. Trim the excess string. 

 

After the fish is nice and snug, all the aromatics are in there tight, make a few slits on each side of the thickest part of the fish. Insert some slivers of lemon. 

 

Before you get this guy all oiled up, generously flour the entire fish. 

 

Get the grill nice and hot on medium-high, about 400 degrees (if your grill has a temperature gauge, it’s super helpful!) Oil the grates of the grill until they are nice and shiny. You’ll also want to liberally oil both side of the fish. Be sure you have enough space to lay the fish on your grill grates and also enough room to flip when it’s time. I tend to lay in the front of the grill to start and flip toward the back. The fish will cook about 10 minutes on each side (about 10 minutes each inch thickness of fish). 

 

Once the fish has cooked on one side, with a large spatula, carefully flip the fish over. The fish should easily flip and not stick to the grate. You can surely cover the tail with some foil so it doesn’t burn…as you can see I didn’t but eh, we’re not eating the tail so it was just fine! Cook for another 8-10 minutes then remove carefully to a large platter. 

 

 

Snip the strings off  and enjoy with your favorite side dishes!!!

 

 

 

Print Recipe
 Grilled Salmon
Course Main Dish
Prep Time 20
Cook Time 20
Servings
Ingredients
Course Main Dish
Prep Time 20
Cook Time 20
Servings
Ingredients
Instructions
  1. Begin by patting the fish dry using papertowels, both inside and out.
  2. Generously salt the entire fish with kosher salt, inside and out.
  3. Stuff the cavity of the fish with lemons, onions and herbs. Give a sprinkle of additional salt and drizzle of olive oil.
  4. Cut 3-4 strands of butcher twine. Begin by sliding once strand under the fish and tie tightly. Repeat with the other 2-3 strands until the aromatics are snug. Trim any excess string.
  5. Cut 2 slits on each side of the fish and insert a small slice of lemon.
  6. Generously flour the entire fish. Then generously oil both sides.
  7. Light grill and set to medium-high (about 400 degrees). Coat the grill grates with additional oil until they are shiny.
  8. Place fish down toward front of the grill and cook for about 10 minutes (each inch of fish needs 10 minutes).
  9. After 10 minutes, the fish should flip easily. Flip and cook for another 8-10 minutes.
  10. Remove from grill, snip string and enjoy! The center spine of bones should come out easily. Section out fillets and squeeze additional lemon or any side sauce with the fish.
Recipe Notes

Leftover fish is great to use in salads or to make salmon cakes. Use within 3 days. 

 

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Lemon Blueberry Bundt

You know how there are some things you NEVER forget from your childhood? Like your first new bike, your first kiss, your first car…well, I also never forgot this amazing cake my mom would always make. 

The bundt, it’s such a simple but elegant cake. Good enough for a BBQ but also perfect for a formal dinner party. My mom would make this cake all the time, especially in the fall filled with apples, cinnamon and walnuts. Something about the way the apples cooked between the batter made it so divine. Sweet but not too sweet, slightly dense but yet still light and fluffy. I don’t typically like messing with perfection but I thought, what if this cake was filled with seasonal fruit??? The batter is perfect, so why not enhance it with blueberries, it could only be sensational! 

I hope you enjoy this cake as much as I do. Whether you fill it with blueberries, enjoy it plain or find something even more amazing. I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

 

 

Print Recipe
 Lemon Blueberry Bundt
This bundt cake is amazing and perfect for any occasion. Serve plain or with some ice cream on the side.
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Servings
slices
Ingredients
Blueberry Filling
Cake
Glaze
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Servings
slices
Ingredients
Blueberry Filling
Cake
Glaze
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a bundt cake pan using baking spray or coat with shortening and dust with flour. Be sure to get all the crevices if your bundt has grooves.
  3. Mix your blueberries and brown sugar in a small bowl and set aside.
  4. In a mixer fitted with a paddle attachment add your eggs, vanilla, bourbon/whiskey, grated lemon and sugar. Mix for 2-3 minutes until combined. Sift your flour, baking powder and salt together and slowly add to the egg mixture on low. Add oil and orange juice at the end and mix until combined scraping sides down as needed.
  5. Pour half the batter in your bundt pan. Tap the bundt a few times on the counter so the batter fills the pan evenly.
  6. Add your blueberry mixture on top of your first layer of batter.
  7. Top your blueberry mixture with the rest of your batter.
  8. Bake for 1 hour at 350 degrees.
  9. Remove and let cool. Drizzle glaze and enjoy!
Lemon Glaze
  1. Mix confectioners sugar and lemon juice until smooth and silky. Add in your milk/half and half. If your mixture seems too thin, you can add more confectioners sugar or more milk/half and half if it's too thick.
  2. Drizzle onto cooled cake.
Recipe Notes

This cake is extremely adaptable. You can bake the cake without the blueberries and it will still be delightful. Or fill with whatever fruit or nuts you'd like! 

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