Southern Candied Sweet Potatoes

Ingredients

• 6 large sweet potatoes
• 1/2 cup butter
• 2 cups white (or brown) sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 tablespoon vanilla extract
• 1 teaspoon salt (to taste)

Directions

1. Peel the sweet potatoes and cut them into slices.
2. Melt the butter in a heavy skillet and add the sliced sweet potatoes.
3. Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.

From: http://allrecipes.com/recipe/9209/southern-candied-sweet-potatoes/print/?recipeType=Recipe&servings=12

Filet Mignon

INGREDIENTS

• 2 (8 ounce) filet mignon steaks
• 4 teaspoons kosher salt (maybe 3 tsp)
• 4 teaspoons fresh cracked pepper
• 8 tablespoons unsalted butter, softened ( 1 stick divided)
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 tablespoon fresh parsley, chopped
• 1 teaspoon lemon zest

DIRECTIONS

1. Mix together 4 tablespoons (1/2 stick) softened butter with the minced garlic, the chopped herbs and the lemon zest. Form into a log and refrigerate.
2. Wrap bacon around Filet if desired; secure with toothpick
3. Generously season the filets with salt and pepper, approximately 1 teaspoon of seasoning per side.
4. Preheat your oven to 400 degrees.
5. Heat the remainder 4 tablespoons butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature (not burn you house down hot, though). Sear the filets in the hot pan for about 2-3 minutes per side or until a nice brown crust has formed. Once they're down, don't move them around.
6. While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it's cooking. Once both sides are seared, carefully place the entire skillet with steak in the center of the preheated oven for about 6-8 minutes, depending upon how thick your steak is.
7. In the last minute of cooking, take the log of compound butter and slice a thick piece to place on top; set aside.
8. Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. Watch carefully especially if your steaks are thinner. Top with reserved compound butter.

From: http://www.food.com/recipe/restaurant-style-filet-mignon-487364

Steak Doneness	Remove from Grill at this Temperature	Final Cooked Temperature
Rare	130 to 135°F	130 to 140°F
Medium Rare	140°F	145°F
Medium	155°F	160°F
Well Done	165°F	170°F

Protein Waffles

Ingredients

• 1 cup old-fashioned oats
• 1 cup cottage cheese
• 4 eggs
• 2 teaspoon honey
• 1 teaspoon vanilla extract, or to taste
• 1/2 teaspoon ground cinnamon, or to taste

Directions

1. Preheat a waffle iron according to manufacturer's instructions.
2. Blend oats, cottage cheese, eggs, honey, vanilla extract, and cinnamon in a blender until creamy.
3. Ladle batter into preheated waffle iron according to manufacturer directions and cook the waffles until golden and crisp, about 5 minutes. Repeat until entire batch of batter is used.

RED LENTIL PANCAKES

Serves: 10

INGREDIENTS

• ¼ cup dried red split lentils
• 2 cups (240 grams) gluten-free oat flour (also works w/1C ground oat bran + 1 C wheat flour)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup milk
• 2 eggs, room temperature
• 4 tablespoons coconut oil, melted (also works w/butter)
• 1 teaspoon pure vanilla extract
• 2 tablespoons maple syrup

INSTRUCTIONS

1. Rinse red split lentils and then place in a small saucepan and cover with water. Bring to a boil and then turn heat down to low and simmer for 5 to 7 minutes until lentils are soft. Drain and place in bowl of food processor. Blend lentils until you have a smooth puree.
2. In a large bowl, add oat flour, baking powder, salt, and cinnamon. Whisk until combined. In a medium bowl, add milk, eggs, coconut oil (butter), vanilla extract, and maple syrup and whisk to combine. Add liquid mixture to dry ingredients as well as pureed lentils. Whisk to combine.
3. Spray a large non-stick fry pan with cooking spray and heat over medium heat. Using a ¼ measuring cup, pour batter onto pan, cook until bubbles start to form on top and bottom is slightly browned, then flip and continue until cooked through. Your first pancake will be a tester and most likely look like a dud.
4. Top pancakes with fruit and maple syrup if desired.

From: http://saltedplains.com/red-lentil-pancakes-gluten-free-dairy-free/

Harry Potter Butterbeer (and Cream Soda)

Ingredients:

• 1 cup light or dark brown sugar
• 2 tablespoons water
• 6 tablespoon butter
• 1/2 teaspoon salt
• 1/2 teaspoon cider vinegar
• 3/4 cup heavy cream, divided
• 1/2 teaspoon rum extract
• Four 12-ounce bottles cream soda

Directions:

1. In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
2. Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
3. Once the mixture has cooled, stir in the rum extract.
4. In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
5. To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

From: (#1 of) http://wizardingworldpark.com/butterbeer-recipes/

Cream Soda:
2 cups sugar 
1 cup water 
1 tablespoon vanilla extract 
a healthy supply of seltzer (carbonated water), half and half, and cubed or crushed ice

Carne Asada

Serves 4-6

INGREDIENTS

Steak:

• 1 1/2 to 2 pounds flank or skirt steak
• Olive oil
• Kosher salt and freshly ground black pepper

Marinade:

• 1/3 cup olive oil
• 1/4 cup soy sauce
• 2 limes, juiced (about 2 Tbsp)
• 2 Tbsp cider vinegar
• 2 Tbsp sugar
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin seed (if have whole, toast and then grind)
• 4 garlic cloves, minced (4 teaspoons)
• 1 jalapeño chile pepper, seeded and minced
• 1/2 bunch fresh cilantro, leaves and stems, finely chopped (great flavor in the stems!), about 1/2 cup

METHOD

1. Marinate the steak: Whisk to combine the olive oil, soy sauce, lime juice, vinegar, sugar, black pepper, and cumin in a large, non-reactive bowl or baking dish. Stir in the minced garlic, jalapeño, and cilantro.
2. Place the steak in the marinade and turn over a couple of times to coat thoroughly.
3. Cover in plastic wrap and refrigerate for 1-4 hours or overnight (if using flank steak marinate at least 3 hours).
4. Preheat grill: Preheat your grill for high direct heat, with part of the grill reserved with fewer coals (or gas flame) for low, indirect heat. You'll know the grill is hot enough when you can hold your hand above the grill grates for no more than one second.
5. (You can also use a cast iron grill pan on high heat if cooking on the stovetop.)
6. Sear steak on hot side of grill: Remove the steak from the marinade. Lightly brush off most of the bits of cilantro and garlic (do not brush off the oil).
7. Place on the hot side of the grill. Grill the steak for a few minutes only, until well seared on one side (the browning and the searing makes for great flavor), then turn the steak over and sear on the other side.
8. Move steak to cool side of grill: Once both sides are well seared, move the steak to the cool side of the grill, with any thicker end of the steak nearer to the hot side of the grill.
9. Test with a meat thermometer into the thickest part of the steak, or use your fingers (see The Finger Test to Check the Doneness of Meat). Pull the meat off the grill at 115°F to 120°F for rare, 125°F medium rare, 140°F for medium. The meat will continue to cook in its residual heat.
10. Note that lean flank steak is best cooked rare, while skirt steak can be cooked well without losing moisture or flavor because it has more fat marbling.
11. Tent with foil and let rest: Place the steak on a cutting board, tent with foil and let rest for 10 minutes.
12. Slice steak across the grain of the meat: Use a sharp, long bladed knife (a bread knife works great for slicing meat) to cut the meat. Notice the direction of the grain of the meat and cut perpendicular to the grain. Angle your knife so that your slices are wide and thin.

From: http://www.simplyrecipes.com/recipes/carne_asada/

Pesto Pasta with Chicken

Ingredients

• 1 (16 ounce) package bow tie pasta
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 2 boneless skinless chicken breasts, cut into bite-size pieces
• crushed red pepper flakes to taste
• 1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips
• 1/2 cup pesto sauce

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
3. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

Ginger Lemonade

Yield:4 servings


Ingredients

• 1/3 cup sugar
• 1 tablespoon grated ginger
• 2 large strips lemon peel
• Juice of 2 lemons
• Ice, for serving

Directions

• Combine the sugar, ginger and lemon peel in a small saucepot. Pour enough water to cover the mixture, about 1 cup. Bring the mixture to a boil and simmer, about 5 minutes. Remove the saucepot from the heat and let sit at least 15 minutes up to a few hours.  Pour the lemon juice in a pitcher. Add 3 cups water and the sugar mixture and mix to combine. Serve the lemonade over ice.

Recipe courtesy of Melissa d'Arabian

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/ginger-lemonade-recipe.print.html?oc=linkback

Szechuan Spicy Peanuts (黄飞鸿花生, Huang Fei Hong Spicy Peanuts)

Ingredients

• 1 cup raw peanuts
• 1/2 cup vegetable oil or enough to cover the peanuts
• (Optional) 5 dried chili peppers and 1 teaspoon Sichuan peppercorn for garnish

Spice mix

• 1 teaspoon chili flakes
• 1 teaspoon sugar
• 1 teaspoon sea salt
• 1 teaspoon toasted Sichuan peppercorn powder (*See footnote 1)
• 1/4 teaspoon white pepper powder
• 1/4 teaspoon five spice powder

Instructions

1. Cover peanuts with warm water. Let soak for 30 minutes to 4 hours. Peel and discard the skin. Drain and pat dry peanuts with paper towel.
2. Szechuan Spicy Peanuts Cooking Process Szechuan Spicy Peanuts Cooking Process
3. Combine all the ingredients for the spice mix in a small bowl.
4. Szechuan Spicy Peanuts Cooking Process
5. Add peanuts into a wok and oil to cover. Turn on medium heat. Cook until the peanuts start to sizzle. Turn to medium low heat. Cook and stir occasionally until the surface turns pale yellow. Transfer peanuts using a colander onto a plate layered with paper towels. Remove extra oil from the wok and reserve just 1 teaspoon.
6. Szechuan Spicy Peanuts Cooking Process Szechuan Spicy Peanuts Cooking Process
7. (Optional) Add chili peppers and Sichuan peppercorns into the same wok. Cook and stir until fragrant.
8. Return peanuts to wok. Add the spice mix. Stir to mix well so the peanuts are evenly covered with spices. Transfer peanuts onto a big plate to cool. Don’t worry if the peanuts are not crispy enough when they’re still warm. They’ll crisp up and become crunchy once completely cooled.
9. Szechuan Spicy Peanuts Cooking Process Szechuan Spicy Peanuts Cooking Process
10. Serve immediately as a snack or store in an air-tight container.

Notes
1. To make roasted Sichuan peppercorn powder, cook whole Sichuan peppercorns with a bit of oil until dark and very fragrant. Let cool and transfer to a coffee grinder. Grind until peppercorns turn to flakes. You can make extra and save it in an air-tight container in the fridge. It will stay good for many months.
I won’t suggest using store-bought Sichuan peppercorn powder. But if using, add less (1/4 teaspoon as a start) to the dish.

From: http://omnivorescookbook.com/szechuan-spicy-peanuts/
Author: Maggie Zhu

Chinese Braised Peanuts

Chinese Braised Peanuts
1 1/2 – 2 lbs raw peanuts
2 star anise
2-3 dried chili peppers
5 cloves of garlic, peeled
2 tablespoons rock sugar
2 tsp 5-spice powder
2 tablespoons dark soy sauce
4 tablespoons light soy sauce
8 cups water

Combine all ingredients in a large pot or Dutch oven. Bring to a boil, and then bring down to a simmer. Cook for 2-3 hours, until peanuts are soft. Strain peanuts from the braising liquid, set aside, and let cool.

To serve, toss with chopped cilantro and optionally dress with a bit of sesame oil.

Can freeze for later

From: http://www.tinyurbankitchen.com/chinese-braised-peanuts/

Boneless Chicken Breast Kabob (Joojeh Kabob)

Ingredients:

• 3 1/2 lb chicken breast, boneless skinless
• 2 onions, sliced thin
• 1/4 tsp saffron, ground & dissolved in 2 TBS of hot water
• 1/2 cup yogurt, plain
• 2 TBS extra virgin olive oil
• 2 garlic cloves, crushed
• 1 1/2 tsp salt
• 1 1/2 tsp black pepper, ground
• 1/4 cup butter, unsalted
• 1/4 cup lemon juice
• 1/4 tsp saffron dissolved in 1 TBS of hot water

Instructions:

1. Cut into 2-inch cubes: 3 1/2 lb chicken breast, boneless skinless
2. Place chicken in a large shallow container and mix in the next 7 ingredients (all but the last 3)
3. Coat all pieces of chicken completely with marinade.
4. Cover and marinate at least 6 hours and up to 2 days in the refrigerator.
5. Start your charcoal at least 30 minutes prior to grilling.
6. Slide chicken breast pieces close together onto metal skewers, leaving room on each end of the skewer to handle without burning yourself. This also insures the meat is resting on the hottest part of your grill.
7. In a small saucepan cook over medium heat until melted and combined:
8. 1/4 cup butter, unsalted
9. 1/4 cup lemon juice
10. 1/4 tsp saffron , ground & dissolved in 1 TBS of hot water
11. Grill kabobs for 8-15 minutes, turning occasionally and basting with butter-lemon mix.
12. The chicken is done when the juice running out is no longer pink.
13. Can be grilled in the oven - 6 - 8 inches from top, 450deg over a pan of water. for 10 - 15 min each side.

Based on Family Spice recipe: http://familyspice.com/recipes/recipe/?recipe_id=94

Simple chia pudding

Serves/Yield: 2

Not only does the delicious chia pudding offer plenty of health benefits, but it comes together with incredible ease and makes for a convenient snack.

Ingredients

• 1/3 cup white chia seeds
• 1 1/2 cups milk
• 2 tbsp maple syrup
• 1/2 tsp vanilla

Instructions

1. Combine all the ingredients in a pint jar. Cover the jar with a lid and give it a vigorous shake.
2. Chill for about an hour, then return to the jar and shake it up. Let chill for at least 4 hours and overnight is even better.
3. Chia seeds will expand and turn into pudding the consistency of applesauce (it won't get really thick).
4. Serve cold with sliced fruit or toasted nuts on top.

Notes

I find that maple syrup dissolves much easier than honey into the milk, but you can substitute the maple with runny honey or agave and get the same great taste.

http://www.simplebites.net/how-to-make-simple-chia-pudding/

Fajitas

Ingredients
Marinade (Mojo):
1 orange, juiced
2 limes, juiced
4 tablespoons olive oil
2 garlic cloves, roughly chopped
3 chipolte chiles, in adobo sauce
3 tablespoon roughly chopped fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt

2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
Salt and pepper
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
Lime juice, olive oil, optional
12 flour tortillas, warm

Directions
Marinade ( Mojo):
In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.

Preheat a ridged grill pan on high heat.

Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.

Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.

While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.

You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.

Thinly slice the steak against the grain on a diagonal.

Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

Recipe courtesy of Tyler Florence

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/fajitas-recipe2.html?oc=linkback

Mango-Coconut Bread Pudding

Yield: 8 servings

Bread pudding:

• 1 cup milk
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1 (14-ounce) can light coconut milk
• 2 large eggs
• 1 large egg white
• 6 cups (1-inch) day-old cubed French bread (6 slices)
• 2 cups diced peeled ripe mango (1/2 pound)
• Cooking spray
• 1/3 cup flaked sweetened coconut, toasted

Sauce:

• 1/2 cup sugar
• 1/3 cup mango or apricot nectar
• 1 tablespoon butter
• 1 teaspoon cornstarch
• 1 (5-ounce) can evaporated fat-free milk

Preparation

1. Preheat oven to 350°.
2. To prepare bread pudding, combine first 6 ingredients in a large bowl. Stir in bread and mango. Let stand at room temperature 30 minutes. Pour mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 1 hour. Sprinkle with coconut. Bake an additional 10 minutes or until set. Let stand 30 minutes before serving.
3. To prepare sauce, combine sugar and nectar in a small saucepan. Bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in butter. Combine the cornstarch and evaporated milk in a small bowl. Add cornstarch mixture to nectar mixture. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Serve warm over bread pudding.

From: http://www.myrecipes.com/recipe/mango-coconut-bread-pudding

Sazon Seasoning

Ingredients:
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground annatto seeds (achiote) or tumeric
1 tablespoon garlic powder
1 tablespoon kosher salt
2 teaspoons oregano
1 tsp ground black pepper

Directions:
Combine all ingredients and mix well. Store in an airtight container. 1 1/2 teaspoons of this mix equals one packet of commercial sazon.

From: http://www.skinnytaste.com/2014/08/homemade-sazon-seasoning-mix.html

Coconut Macaroons

Makes about 24 cookies

Ingredients

• 3 cups sweetened, shredded coconut
• 4 large egg whites
• 1/2 cup sugar
• 1 teaspoon vanilla or almond extract
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350°F. Place an oven rack in the bottom third of the oven and preheat to 350°F. Gather all your ingredients and equipment.
2. Toast the coconut (optional). For deeper coconut flavor and extra-crispy macaroons, spread the coconut on the baking sheet and toast for about 5 minutes, or until just barely starting to show some color. Let cool slightly before using.
3. Whisk the egg whites, sugar, vanilla, and salt. Combine the egg whites, sugar, vanilla, and salt in a mixing bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.
4. Combine the coconut and egg white mixture. Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened.
5. Shape the macaroons. Line the baking sheet with a silpat or parchment. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.
6. Bake the macaroons for 15-20 minutes. Bake the macaroons until golden, 15-20 minutes.
7. Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week.

From: http://www.thekitchn.com/how-to-make-easy-coconut-macaroons-cooking-lessons-from-the-kitchn-186918

Heavenly Lemon Bars with Almond Shortbread Crust

For the crust:

8 tablespoons (1 stick) unsalted butter, softened and cut into chunks
1/2 cup powdered sugar
1 cup all-purpose flour
3/4 cup almond meal (or more flour)
1/2 teaspoon salt

For the lemon curd:
4 large eggs
4 large egg yolks
1 cup granulated sugar
Zest from 5 to 6 lemons
3/4 cup fresh-squeezed lemon juice (from 5 to 6 lemons)
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened and cut into cubes
Powdered sugar, for dusting

Instructions:

1. Heat the oven to 350°F with a rack in the middle position. Line an 8x8-inch baking dish with parchment, letting the excess parchment hang over the sides of the pan.
2. First, prepare the shortbread crust. Beat together the butter and powdered sugar in a stand mixer (or with a hand mixer) on medium-high speed until they are completely combined, turn pale yellow, and resemble creamy frosting. Stop the mixer and scrape down the sides of the bowl as needed while mixing.
3. Add the all-purpose flour, almond flour, and salt to the bowl. Beat on low speed just until all the flour is incorporated and the mixture comes together into a dough. The dough will seem fairly crumbly, but should hold together when squished in your hand.
4. Press the dough into the baking dish. Use the bottom of a cup to make sure the layer is as compacted as possible and in an even layer. Prick with a fork all over. Bake for 20 to 25 minutes, until the edges of the shortbread turn golden-brown.
5. While the shortbread crust is baking, prepare the lemon curd. Whisk together the eggs, yolks, and sugar in a small (2-quart) saucepan, then whisk in the lemon zest, lemon juice, and salt to form a smooth, liquidy mixture. Set a small strainer over a mixing bowl and place next to the stove.
6. Place the pan with the lemon mixture over medium heat. Stir, gently but continuously, until the mixture thickens enough to coat the back of a spoon and registers about 155°F on an instant-read thermometer; this should take 8 to 10 minutes. Be sure to scrape the bottom and edges of the pan as you stir. If you notice the mixture starting to coagulate and clump up, immediately remove the pan from heat.
7. Strain the lemon curd into the bowl, removing the zest and any clumps from the curd. While the curd is still warm, stir in the butter. Stir until the butter is completely melted.
8. When the shortbread crust is ready, remove it from the oven and pour the curd over top. (It's okay if one is finished before the other, though ideally, they will finish at close to the same time.) Put the pan back in the oven and bake at 350°F until the edges of the curd are set, but the middle is still jiggly, 10 to 15 minutes.
9. Cool completely on the counter, and then cover and refrigerate for at least 4 hours (or overnight). To slice, run a knife around the edge of the bars and then lift them onto a cutting board using the flaps of parchment paper. Use a chef's knife to cut straight down into bars; wipe the knife clean between cuts. Bars will keep refrigerated for several days.

From: http://www.thekitchn.com/recipe-heavenly-lemon-bars-with-almond-shortbread-crust-recipes-from-the-kitchn-191597