Thursday, August 27, 2015

Fresh Rhubarb Cake

Fresh Rhubarb Cake
Submitted by Lisa Henry VanMansum

Super easy to make and really has a nice "rhubarb punch" rather than overly sweet like some cakes. Because of the fruit on the bottom, it is more like a crumble, so serve it in a bowl.  Flavor of this dessert improves if you wait a day, so it is a great one to make a day ahead.  Enjoy!  Lisa Henry VanMansum


4 cups sliced fresh rhubarb (about 1 1/2 pounds)
1 1/3 cups sugar, divided
Cooking spray
1/3 cup butter, softened
1 large egg
2 teaspoons grated orange rind
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup low-fat buttermilk


Preheat oven to 350 degrees.

Combine rhubarb and 2/3 cup sugar in a bowl.  Spoon rhubarb mixture into an 8-inch square baking dish coated with cooking spray.  Beat 2/3 cup sugar and butter at medium speed of a mixer until well-blended (about 5 minutes).  Add egg, beating well.  Beat in orange rind and vanilla.

Lightly spoon flour into dry measuring cups, level with a knife.  Combine flour, baking powder, baking soda, and salt; stir well with a whisk.  Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.

Spoon batter over rhubarb mixture.

Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean.

Yield: 9 servings.

270 calories

Recipe submitted by Lisa Henry VanMansum

Serve with vanilla or strawberry ice cream
Do you need another delicious rhubarb recipe?  If yes, here is the best-ever rhubarb muffin recipe.

Sunday, August 23, 2015

Chicken Cacciatore

Chicken Cacciatore

Cacciatore means "hunter" in Italian.  In cuisine, alla cacciatora refers to a meal prepared "hunter style" with onions, herbs, tomatoes, bell peppers, and wine.


8 (6 oz) boneless chicken pieces
Salt and pepper
1 1/2 teaspoon olive oil, or more if needed
1 medium onion, chopped
3 Portobello mushrooms caps, sliced and cubed
4 minced garlic cloves
1 1/2 tablespoons flour, or more if needed
1 1/2 cups red wine
1 (28 oz) can diced tomatoes
1 large red bell pepper, chopped
1/2 cup chicken broth
1 1/2 teaspoon oregano

1 pound spaghetti
Parmesan cheese
Parsley for garnish


Sprinkle the chicken pieces with salt and pepper.

Cover chicken pieces in flour to coat lightly.

In a large saute pan, heat the oil over medium heat and add the chicken pieces to the pan and saute until golden, for about 8 minutes on each side.  If the chicken does not fit in the pan, saute in batches.  Once chicken is saute, set aside.

Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 8 minutes.  Season with salt and pepper.

Add the red wine and mushrooms and simmer until wine is reduced by half, or about 4 minutes.

Add the tomatoes with juice, chicken broth and oregano.

Add the chicken pieces to the pan and coat in the sauce, bring to simmer.  Continue simmering over medium-low heat until the chicken is cooked, about 35 to 40 minutes.

Meanwhile, bring a large pot of salted water to a boil.  Add the pasta and cook, stirring occasionally to prevent from sticking, until al dente.

To serve, mound the pasta on a plate or pasta bowl and arrange the chicken pieces and sauce on top. Sprinkle with Parmesan cheese.

Garnish with parsley and serve with salad and bread.