Kris Jenner's Nana Pilaf

I was surprised when I saw this recipe and normally would have disgarded anything from Kris Jenner, not my favorite person for sure, but this recipe is fabulous.  Every detail is something I would do.  So I decided to pass it on and let you decide is her book worth buying.  I mean for $18 not a bad deal. Spend $35 at Amazon and you get shipping for free.

Recipe Ingredients:

• 1/2 cup blanched silvered almonds
• 3 tbsp. unsalted butter
• 1½ cups vermicelli, broken into 1½ to 2-inch pieces
• 2 cups long-grain rice
• 3½ cups reduced-sodium chicken broth, heated to steaming
• 1½ tsp. kosher salt
• ¼ tsp. freshly ground black pepper
• ½ cup seedless raisins

Directions

1. Heat a medium skillet over medium heat. Add the almonds and cook, stirring occasionally, until toasted, about 3 minutes. Transfer the almonds to a plate. Set aside.

2. Heat the butter in a medium saucepan over medium heat. Add the vermicelli and stir constantly until it is lightly toasted, about 1 minute. Add the rice and stir constantly until most of the rice turns chalky white, about 1 minute more. Add the chicken broth, salt, and pepper and bring to a boil over high heat. Reduce the heat to medium-low and cover the saucepan tightly. Simmer until the rice is tender and has absorbed the liquid, about 18 minutes.

3. Remove from the heat. Add the toasted almonds and raisins (do not stir them in) and cover the saucepan again. Let stand for 5 minutes. Fluff the pilaf with a fork and transfer to a serving bowl. Serve hot.

Note: will not post link to book as it got a negative review, but this recipe is a keeper. 

 

Bakrella's Delicious and Very Crumptious Lemon Sugar Cookies

Here is a "Yummy and Delicious" cookie for your guests or just for you to enjoy and savor.  It is very simple to make and extremely easy to chow down on.  A definite plus 10 rating.

Lemon Sugar Cookies

• 2½ cups all purpose flour
• ¾ tsp. baking soda
• ¾ tsp. baking powder
• ½ tsp. salt
• 1½ cups sugar
• 1 cup butter, softened
• 1 egg
• ¼ cup lemon juice
• 1 tbsp. lemon zest
• ½ tbsp. vanilla
• Sugar for rolling cookie dough, optional
• Lemon cream frosting (optional, recipe below)

 Directions

1. Preheat oven to 350 degrees Farenheit and line baking sheets with parchment paper.

2. Whisk flour, baking powder, baking soda and salt in a medium bowl with a wire whisk. Set aside.

3. Using a mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy.

4. Add egg, lemon juice, lemon zest and vanilla. Mix until combined.

5. Add flour mixture and mix slowly until completely combined.

6. Scoop out dough with a 1½ inch scoop and roll dough in sugar to coat.

7. Place on baking sheet about 2 inches apart. Bake 8-10 minutes and let cool.

8. Optional:  Spread a layer of lemon cream frosting on one cookie and sandwich with another. Repeat for as many cookie sandwiches as desired.

Lemon Cream Frosting

½ cup butter, softened
2 cups confectioners’ sugar
1 tbsp. lemon juice

In a medium bowl using an electric mixer, cream butter, then mix in sugar and lemon juice. Add a couple of drops of yellow food coloring if you want to hint to recipients what the flavor is at first sight.