Indonesian Ginger Chicken Marinade . . .

1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted.

Marinate chicken overnight before grilling.

Barefoot Contessa's Lemon Yogurt Cake

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
½ teaspoon pure vanilla extract
½ cup vegetable oil
1/3 cup freshly squeezed lemon juice

Glaze:

1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees. Grease an 8 ½ x 4 ¼ x 2 ½ - inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

As we speak this is cooling on my counter . . .

Lemon Bar from the Barefoot Contessa

For the crust:

1/2 pound unsalted butter at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 t. kosher salt

For the filling:

6 eggs
3 cups granulated sugar
2 T. grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners sugar for dusting

Preheat oven to 350.

For the crust, cream the butter and sugar until light. Combine flour with salt and add to butter until just mixed. Dump dough onto well-floured board and gather into a ball. Flatten with well-floured hands and press into 9 x 13 baking sheet, building up a 1/2 inch edge on all sides. Chill.

Bake crust for 15 to 20 minutes until very lightly browned. Let cool on wire rack. Leave oven on.

For the filling, whisk together eggs, sugar, lemon zest, lemon juice and flour. Pour over crust and bake for 30 to 35 minutes until the filling is set. Let cool to room temperature. Cut into triangles and dust with confectioners sugar.

These are so good I deleted my previous 'lemon bar' post. Thank you, Ina!

Chicken Kabobs

1 8 oz. container plain yogurt
1/3 cup crumbled feta cheese
1/2 t. lemon zest
2 T. fresh lemon juice
2 t. oregano
1/2 t. salt
1/4 t. ground black pepper
1/4 t. rosemary
3 cloves minced garlic
1 lb. boneless, skinless chicken cut into 1" pieces
1 large red onion, cut into wedges
20 cherry tomatoes
1 large green bell pepper, cut into 1 1/2" pieces

In large shallow baking dish mix yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, rosemary and minced garlic. Place the chicken in the dish and turn to coat. Cover and marinate 6 hours in the refrigerator.

Thread skewers and grill until chicken is no longer pink. These are yummy. I served with whole wheat couscous.

Marshmallow Filled Chocolate Eggs

Combine:

2 envelopes plain gelatin
3/4 cup cold water

Soften for 5 minutes. Slowly dissolve over low heat. Mixture wil become clear. Set aside.

Combine:

2 cups sugar
1/8 t. salt
3/4 cups boiling water

Cook to 270 degrees or soft crack stage.

In a plastic mixing bowl (recipe fails if you don't use plastic) pour in the dissolved gelatin and add the hot syrup. Beat at low speed for 3 minutes. Beat on high for another 10 minutes until creamy and soft. Add 1 t. vanilla or other flavorings. Quickly put in molds.

Molds are made with 3/4 to 1 cup flour in pan. Press spoon to form a molded egg shape. Drop marshmallow mixture into the mold. Let it set for a few minutes and turn the egg over so there is a light coating of flour. Wait until the marshmallow starts to set. Dip in chocolate.

Nothing like homemade marshmallow . . .