Aug 302010
 

Pictures

Dried Cranberries and Cranberry Juice...

Dried Cranberries and Cranberry Juice...

In a Bowl

In a Bowl

Reconstituted Cranberries!

Reconstituted Cranberries!

Ingredients

Ingredients

Creaming Butter and Sugar

Creaming Butter and Sugar

Adding Yolks

Adding Yolks

Adding Flour Mixture

Adding Flour Mixture

Adding Juices

Adding Juices

Adding Cranberries and Grapefruit Zest

Adding Cranberries and Grapefruit Zest

All Stirred Up

All Stirred Up

Stiff Egg Whites

Stiff Egg Whites

Adding to Batter

Adding to Batter

All Folded In

All Folded In

All Cooked

All Cooked

Cooling

Cooling

Lime Icing Ingredients

Lime Icing Ingredients

Mixing Butter and Powdered Sugar

Mixing Butter and Powdered Sugar

Adding Lime Juice

Adding Lime Juice

Mixing

Mixing

All Mixed Up

All Mixed Up

Pretty Cupcakes

Pretty Cupcakes

Seabreeze Cupcakes

1 stick unsalted butter (1 stick) at room temperature
3/4 cup sugar
2 whole eggs, separated, at room temperature
1 1/2 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup pink grapefruit juice
1/4 cup cranberry juice
1 whole small grapefruit, zested
3/4 cup chopped cranberries *see Note

Preheat the oven to 350°F. Line cupcake pans with liners.

With an electric mixer on medium speed cream together the butter and sugar until fluffy, 3-5 minutes. Add the egg yolks. Beat well.

In a separate bowl combine the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the creamed mixture alternately with grapefruit juice and cranberry juice. Fold in the grapefruit zest and chopped cranberries.

With a clean electric mixer beat the egg whites until stiff. Gently fold the whites with a spatula into the batter.

Fill the cupcake liners one-half to two-thirds full. Bake for about 18 minutes or until a toothpick inserted in the center of cupcake comes out clean. Cool cupcakes in the pan for 5 minutes the move to racks to cool. Makes 15 cupcakes.

Recipe from here.

*NOTE- I couldn’t find fresh or frozen cranberries, so I took dried cranberries and chopped them up and used cranberry juice to reconstitute them!

Lime Icing

4 cups powdered sugar
1 stick butter
3 tablespoons lime zest
1/2 cup lime juice * see Note
green food coloring, optional

In a large bowl cream together the powdered sugar and butter on medium speed until smooth(*see Note). Mix in lime zest, lime juice, and food coloring until desired spreading consistency is achieved.

Recipe from- Crazy About Cupcakes by Krystina Castella
NOTES- I only needed about 1/4 of a cup of lime juice to get a great spreading consistency. Also I mixed in lime juice as I added powdered sugar because it was just too much powdered sugar/not enough butter.
Jun 152010
 

Longest title ever!!! Today we tried something new, the chicken, with a rice dish that I like. All in all it was okay. The chicken tasted like chicken but I liked it dipped in the sauce. Anyway I got the chicken recipe here.

Chicken Ingredients

Ready for the Oven

All Cooked

Prepping the Sauce

All Sauced Up!

the Rice Ingredients

Cooking the Rice

All Cooked

Plated and ready to EAT!!!

Chipotle-Lime Roasted Chicken with Tomatillo Sauce

Serves 4

1 4 pound roasting chicken
2 teaspoons butter, softened
1 teaspoon chipotle chile powder
1 teaspoon lime zest
3/4 teaspoon salt, divided
1/2 teaspoon ground cumin
4 cloves garlic, minced and divided
8 ounces tomatillos
1 whole onion, quartered
1/4 cup fresh cilantro, chopped
1 tablespoon fresh lime juice
1 4.5 ounce can diced green chiles
fresh cilantro, chopped, optional

Preheat oven to 375°.

Remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine butter, chile powder, rind, 1/2 teaspoon salt, cumin, and 1 garlic clove in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a rack coated with cooking spray; place rack in roasting pan.

Discard husks and stems from tomatillos; cut into quarters. Arrange tomatillos and onion evenly around chicken. Bake at 375° for 40 minutes.

Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. Remove chicken from pan; let stand 15 minutes.

Place tomatillos and onion in a food processor. Add remaining 1/4 teaspoon salt, remaining 3 garlic cloves, cilantro, juice, and chiles; process until smooth.

Remove skin from chicken; discard. Carve chicken, and serve with sauce. Sprinkle with cilantro, if desired.

Rice Acapulo

Serves 4

3/4 cup instant brown rice
1 tablespoon canola oil
2 cloves garlic, minced
1/4 cup onion, finely chopped
1 14 ounce can canned diced tomatoes
1 1/2 cups chicken broth
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 cup fresh cilantro

Cook rice in oil in skillet over medium heat until rice begins to brown. Mix in garlic, onion, tomatoes; saute2 to 3 minutes longer. Stir in broth and remaining ingredients, except cilantro; heat to a boil. Reduce heat and simmer, covered, 20 to 30 minutes or until rice is tender. Season to taste with salt and pepperr; stir in cilantro.

Enjoy!!!

Jun 102010
 

This is one of my favorites!!! The original recipe can be found here. I love lime and pineapple so this is all good!!

The Ingredients

Marinading

Grilled Pineapple

Pineapple Salsa

Grilling the Chicken

Dinner!!!

Lime Chicken with Grilled Pineapple

6 8 ounce boneless skinless chicken breast
1 teaspoon salt, divided
1 teaspoon pepper, divided
1 cup fresh lime juice, divided
6 whole jalapeño peppers, minced and divided (or as many as you like)
1/2 cup pineapple juice
2 cloves garlic, minced
1/2 cup tequila, optional
1 whole pineapple, peeled, cored, and cut horizontally in half
1/2 teaspoon lime zest

Place chicken between 2 sheets of plastic wrap, and flatten to a 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Whisk together remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, 3/4 cup lime juice, 3 minced jalapeño pepper, pineapple juice, garlic, and tequila, if desired, in a medium bowl.

Place chicken and lime mixture in a shallow bowl or a large zip-top freezer bag. Cover or seal, and chill 2 hours. Drain chicken, discarding marinade.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Let stand 5 minutes before serving.

Grill pineapple 5 minutes on each side, watching to prevent burning; coarsely chop pineapple, and place in a medium bowl. Stir in remaining 1/4 cup lime juice, remaining 3 minced jalapeño, and lime rind. Serve with chicken.

So yummy!!!!!