indigo pears

Two recipes I am making this week. The first is a tasty crock-pot supper. To keep the house cool, you know.
Then we have an irresistible lemon cake recipe....
LOL, who cares about keeping the house cool when you can bake something that tastes this great! Love lemon in the summer!






Recipes / Slow-Cooker Chicken Posole Recipe
Slow-Cooker Chicken Posole Recipe
By Woman's Day Kitchen from Woman's Day March 3, 2009

Active Time: 10 minutes
Total Time: 3 hours 30 minutes
INGREDIENTS
1 can (15 oz) yellow or white hominy, drained
1 can (14.5 oz) Mexican-style diced tomatoes
1 can (10 oz) mild green enchilada sauce
2 carrots, diced
1 medium onion, chopped
3 garlic cloves, minced
2 tsp cumin
5 chicken thighs
(1 1⁄2 lbs), skin removed
Chopped cilantro (optional) (from the herb garden!)
Lime wedges (optional)
Tortilla chips (optional)
Lila's note: I added a can of drained black beans!

PREPARATION
1. Combine hominy, tomatoes, enchilada sauce, carrots, onion, garlic and cumin in a 4-qt slow-cooker. Add chicken and stir to combine. Cover and cook on high 3 to 3 1⁄2 hours until chicken is cooked through and vegetables tender. Skim and discard any fat from the surface.2. Remove chicken; pull meat off bones into large shreds. Stir back into slow cooker.Stir in cilantro, if using. Serve with lime wedges and tortilla chips.

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Lemon Cornmeal Cake (also from Woman's Day)
INGREDIENTS
Baking spray (cooking spray with flour)
2 1⁄2 cups all-purpose flour
1⁄2 cup yellow cornmeal
2 tsp baking powder
1⁄2 tsp each baking soda and salt
2 sticks (1 cup) unsalted butter, softened
1 3⁄4 cups sugar
1 Tbsp grated lemon zest
1⁄4 cup lemon juice
4 large eggs
1 cup buttermilk or plain yogurt, stirred to loosen
Sugar Glaze
1 cup sugar
1⁄3 cup lemon juice

PREPARATION
1. Heat oven to 325°F. You’ll need a 10-cup decorative tube pan or a 12-cup Bundt pan coated with baking spray. In medium bowl, whisk together flour, cornmeal, baking powder and soda, and salt.2. In a large bowl beat butter, sugar, lemon zest and juice with mixer on medium speed until light and fluffy. Beat in the eggs one at a time until blended. With mixer on low, alternately beat in flour mixture and buttermilk until batter is smooth. Scrape into prepared pan; level top with spatula.3. Bake 55 to 65 minutes until a wooden pick inserted in cake comes out clean. Cool cake in pan on wire rack 5 minutes.4. Meanwhile, make the sugar glaze: Whisk glaze ingredients in a small bowl just until combined (sugar will not be totally dissolved). Invert cake from pan onto rack; place rack over a baking sheet. Brush glaze all over hot cake until absorbed (sugar crystals will be evident). Cool completely. Transfer cake to a serving plate and cover. Let cake rest several hours, or overnight, before serving. Store cake covered at room temperature up to 4 days. Cut into thin slices to serve.Tip: Use lime zest and juice (instead of lemon) for a zesty alternative.