Basic Buttercream Frosting

I'm using this picture to lure you in!  The cupcakes look scrumptious- right?  Well, sorry to disappoint, but they look better than they tasted- and it was the frosting's fault.  I hate frosting that tastes like your eating powdered sugar from the bag.  I should have known better when I saw the ingredients were just butter, powdered sugar and vanilla- but my friend promised they were amazing.  She's not my friend anymore......just kidding!  With cupcakes hitting the spot light lately, I did set out to find a better frosting recipe.

The original recipe was: 1 stick butter whipped until creamy-add in 1 tsp vanilla and 3-4 cups powdered sugar.  The only benefit to this kind of frosting is it's really stiff so it's pretty when you pipe it- like the picture.  I thought it was heavy and much too sweet- I wanted something light and fluffy.......

..........so I tried adding 1/2 C. shortening and 2 tsp milk to the same recipe and that little change made a big difference.  I whipped the frosting on high for ten minutes to make it light and airy.  (This is done best in the Kitchen Aid so you can turn it on and walk away).  Still piped well and the powdered sugar flavor wasn't so overwhelming..........but...

........ my favorite recipe is the one below.  Adding 1/2 C. Heavy Whipping Cream was the secret ingredient.  It's a much softer, more delicate frosting.  You can still pipe it onto cupcakes but you won't get quite the definition like the stiff stuff.  Hopefully you can see the difference in the picture below.  It almost looks like it's going to melt, but it will air dry and set.  I did a taste test with my neighbors and this won -it really is the best. 

RECIPE

1 stick softened butter (unsalted)
1/2 C. Shortening
1 tsp Vanilla
1/4 tsp Salt
4 C. Powdered Sugar
1/2 C. Heavy Whipping Cream

*Whip butter and shortening together until fluffy.  Add vanilla, salt and powdered sugar.  Whip until all the sugar is blended in (It should be really dry and stiff).  Add the heavy cream and whip on high for five minutes.

Tips:

• It makes about 3-4 cups.  Double the recipe if you're decorating a large cake or a lot of cupcakes. This made enough for 24 cupcakes.
• Add more powdered sugar to get the desired consistency (and taste).  If you need a stiffer frosting, just use less cream or take it out completely.
• If you don't have cream, substitute 2 tsp milk and make sure you whip it on high for 10 minutes.
• I added 2 TBL cocoa powder to the recipe to make a chocolate flavor- (add 1-2 TBL more cocoa to taste.)  
• I've seen a lot of recipes that call for almond extract.  I love that flavor- you can put 1/4-1/2 tsp in.  Extracts are expensive, so don't buy it just for frosting.
• Refrigerate leftovers.  Thaw for 15-20 minutes before you use it again.  Put your cupcakes in the fridge after frosting them to help the frosting set.
• Practice piping on a sheet of wax paper before you start on the cupcakes.  You can scoop up your 'practice runs' and put it back in the bag so you don't waste anything.
  
• Use the largest tip you have when frosting cupcakes.  
  

Teriyaki Chicken Burger

 

Try fitting your mouth around this!  My all-time, without a doubt, forever, most favorite burger is Red Robin's Teriyaki Chicken Burger.  I think this is the only thing I can honestly say I've had cravings for..........well??  We lived in Vernal, Utah for four years- if you know where that is, congrats!  Let's just say that Red Robin doesn't exist in Vernal :(  So I created my own version to satisfy the withdrawals.   

RECIPE

4 Potato Hamburger buns

2 large chicken breasts (marinaded with recipe below)

lettuce

tomato

fresh grilled pineapple (see tip below)

4 slices Swiss cheese

onion rings

mayo

teriyaki sauce (Recipe below)

Marinade: 

6 oz can pineapple juice

1/3 C. soy sauce

1/3 C. packed brown sugar

1/4 C. oil

2 TBL apple cider vinegar

1 tsp mined garlic

2 tsp molasses

Teriyaki Sauce:

1/2 C. chicken broth

2 TBL white cooking wine

1 TBL Rice Vinegar

3 TBL soy sauce

1/3 C. packed brown sugar

1 clove minced garlic

1/4 tsp Kosher salt & 1/8 tsp pepper

1 TBL cold water

1 TBL cornstarch

*Cut both chicken breasts in half so you have four 1/2" thick pieces.  In a gallon Ziploc bag, mix all the marinade ingredients together.  (Zip up the bag and really mix it so all the sugar dissolves).  Add chicken and marinade overnight or at least 8 hours.  Take the chicken out of the fridge an hour before grilling.  Grill on medium-low heat for 7 minutes on each side, or until juices come out clear.  Grill the pineapple for 2-3 minutes on each side.

For the sauce: Mix water and cornstarch together and set aside.  Place remaining ingredients in a medium saucepan and bring to a boil stirring constantly.  Boil for 2-3 minutes until all the sugar is dissolved.  Add cornstarch mixture and simmer until thickened, about 3-4 minutes.  Remove from heat and set aside.  Let it cool while you grill the chicken and pineapple.  I mix 1 TBL mayo and 1 TBL sauce together (don't actually measure it- just estimate) to spread on the buns, and then dunk the chicken in the sauce also- so the whole sandwich is oozing with teriyaki goodness!  

Once the sauce is made, and your chicken and pineapple are grilled, it's just a matter of building your burger.  (Don't forget to dip your chicken in the sauce)  Lettuce, chicken, cheese, pineapple, tomato, onion rings, mayo/sauce on a toasted bun!      

Tips:

• I don't rub my pineapple with salt or sugar when I grill it.  I'm sure most people do, but it's one less step and the pineapple still tastes awesome.  I cut the top/ bottom/ then sides off the pineapple.  Cut it into slices about 1/2" thick.  I used a paring knife to cut the hard center out so I was left with pineapple rings.  You can cut them thinner but they'll break apart when grilling.  I love pineapple, but my husband said he wouldn't want his any thicker.  If fresh pineapple isn't an option, use canned- use all the juice for the marinade and grill the rings.
• Get the Swiss cheese at the deli so you buy as many slices as needed-this will be a lot cheaper.  
• I make onion rings when the chicken and pineapple are grilling.  (I'll do a post for those in the future.)  Buy some onion rings if that's easier or omit them from the recipe.
• You'll have some sauce leftover- I usually grill some more chicken the next day,  warm up the sauce and toss them together.  Eat it with some steamed rice- makes a yummy lunch.

Pico de Gallo and Guacamole

I make "pico" and "guac" with almost every Mexican dish.  They're staples.  They both take the same seasonings so it's fast and easy.  You can follow a recipe, but really it should be done by taste.  I put a basic recipe for both so you have something to follow, but honestly, you can't really mess them up.

  

  Pico de Gallo

3 (large) Roma tomatoes

1/2 C. chopped white onion

1/2 C. cilantro (loosely measured)

1 clove garlic, minced

1/2 lime, juiced

Kosher salt and pepper (to taste)

1/8 tsp Mexican Oregano (or regular)

Chop tomatoes, onion and cilantro.  Mix everything together (do a taste test), cover and refrigerate for at least an hour.  Like I said, add more of this or that to make it what you want.  If you like a little "heat" add some minced jalapeno.  

Guacamole

1 Haas avocado

2 tsp lime juice

dash of oregano

1/8 tsp garlic powder

Kosher salt and pepper (to taste)

Mash the avocado with a fork to desired consistency (I like mine with little chunks).  Add seasonings and mix well.  Do a taste test and serve immediately.

Tips:

• We call this the "alligator" chopper!  I look for any opportunity to have my boys help out in the kitchen.  They LOVED using this thing.  If you don't have one, no worries- you can use the prehistoric knife!  This chopper is nice when you're making a lot of pico for a get-together.
:

• The Haas avocados are the big boys- buy a couple of the smaller ones if it's cheaper.  Avocados have a very short window (2, maybe 3 days max) when they're ripe and ready to use.  There's 3 things to check to know when they're ripe: 1.color- they'll go from green to black 2. firmness- they'll give a little when pressed 3.the little bud at the top should come off easily.

• Sometimes I'll put chopped tomato in with my guac.  I know a lot of people like to add sour cream- I personally love the flavor of the avocado all by itself.  
• Salt is a key ingredient to guac.  If it doesn't taste quite right, you probably need to add more salt.  You can easily overdue it though, so add a little at a time.  If you're making it as a dip, remember the chips will add salt too.
• I don't always have fresh limes on hand (especially during the winter) so more often than not, I use the bottled lime juice.  

Cajun Chicken Penne

I made this one night and had some leftover, so I called my mom and told her to stop by and grab dinner after work.  When she got to our house, she admitted that she hadn't eaten all day.  After inhaling a few bites, she said (without thinking), "Either I'm starving or this is really good!"  There was that awkward moment of silence and then I asked, "So which is it?"  Now, whenever she eats something I've made, she'll smile and say, "I must be starving!"      

RECIPE

1 large boneless skinless chicken breast

2 1/2 C. (dry) Penne pasta

1 TBL butter

1/2 C. chopped green onion
1/4-1/2 tsp Crushed Red Pepper (depends on how hot you want it)

2 garlic cloves, minced

1-2 tsp Cajun seasoning

1 pint heavy whipping cream

1/2 C shredded Parmesan cheese

1 C. Mozzarella cheese

* Start boiling water for the noodles, and cook according to package directions.  Melt the butter in a large skillet over medium heat.  Add the green onions and red pepper and saute 1-2 minutes.  Add garlic and saute for 30 seconds more, then add heavy cream and Cajun seasoning.  Bring the cream to a very low simmer, stirring frequently (I let it simmer until the chicken and pasta are both done-just don't forget to check on it often).  Rub the chicken with oil and sprinkle with Cajun seasoning.  Grill for 7 minutes on each side, or until juices run clear.  When the chicken is finished, let it sit for 3-5 minutes, then cut into bite sized pieces.  When the noodles are done, drain and set aside.  Turn up the heat to medium high on the skillet and add the cheeses, stirring constantly until all the cheese is melted.  Add pasta and chicken and toss until everything is coated with sauce.  Garnish with fresh parsley and Parmesan cheese.

Tips:

• I used the tri-color penne for looks, but I've made this using the small bowties, fettuccine, and angel hair.  Penne pasta is our favorite, but any of those are good options.
• Always add some salt to the water when cooking noodles.  It really does make a difference.  
• It will seem like there's too much sauce when you're mixing everything together, but remember that the noodles will soak it up after a few minutes.  Add more noodles if you think it's still too saucy.
• Start with 1 tsp Cajun seasoning and slowly add more until it's hot enough for your taste buds.  If you have little ones eating, make your own Cajun mix omitting the cayenne and red pepper.  All the sites will have the same recipe when you Google Cajun seasoning recipe.  Without the heat, the pasta had a strong thyme flavor-so I would only put in half what the recipe calls for it you make it yourself.
  
  
   

• When I grill chicken, I cut the breasts in half so they're 1/2 inch thick.  If I don't, they always burn before the center is cooked.  Hopefully you can see the difference in the picture.  The chicken in back is a full piece- way too thick to grill. 
  
  
    
• If the weather permits (even in the winter), I always prefer grilled chicken.  If you can't grill, cut the chicken into bite sized pieces and saute it with the green onion until browned.  Let it simmer in the cream until it's cooked all the way thru, transfer to a plate and cover until the noodles are done.  Melt the cheese, then toss the noodles and chicken together with the sauce.   
• Sadly, white sauces always separate with time.  You don't want leftovers- if you don't have teenagers, invite someone over or half the recipe.  

Lime Pineappple Slush

One summer morning, my three youngest siblings decided they wanted to earn some money.  Without telling mom, they put a drink stand up in the front yard and waited patiently for business.  We lived in a quiet neighborhood, so they were excited to finally see a man jogging by.  He stopped, of course out of sympathy (and probably dying of thirst) but was confused when he saw milk as the beverage being sold!  He asked, "Don't you have any lemonade?"  The kids just starred at him.  He must have thought they were homeless cause he took the glass of milk and handed them five bucks.  My mother was mortified when she realized what they were doing and quickly ended their entrepreneur efforts! 

With it being 110 degrees outside, this slushy drink hits the spot a whole lot better than milk :)  It makes enough for a back yard party, or you can break off chunks for a daily treat.

RECIPE

7 C. water

1 (6 oz) box lime Jell-O (or flavor of choice)

6 oz orange juice concentrate

6 oz lemonade concentrate

46 oz pineapple juice

7-Up (4 liters total)

*In a large pot, bring 2 cups of water to a boil.  Dissolve Jell-O; remove from heat and let it cool.  Add the juice, remaining water and concentrates and mix well.  Divide the juice mixture into three gallon Ziploc bags.  Freeze overnight.  (Try to keep the bags as flat as possible when freezing).  Set the frozen juice out to thaw for an hour before serving.  Add 7-Up to the frozen juice and mix, adding pop a little at a time, until slushy.

Tips:

• Add the concentrate straight from the can-don't dilute it.
• You can find the pineapple juice in a 46 oz can, usually on the bottom shelf in the drink isle.

• Put the Ziploc bags in a bread pan- it will make it easier to pour the juice in and helps keep the bag up when you're closing it.  Get as much air out as possible and make sure it's sealed so it doesn't leak in your freezer.  I always double bag mine.

• Change the flavor of the Jell-O (cherry, strawberry, black cherry, etc) and create your own drink!   We just happen to love the lime flavor.
• The original recipe also called for 3 cups of sugar- I thought it was way too sweet so I took it out.  If you think it needs some sugar, add up to 3 cups when boiling the jell-o.n (put all 7 cups of water in the pot too).  

Baked Beans {Doctored Up}

My favorite baked bean story was told by a friend of mine.  Helping out on the family ranch often meant they'd be away from home for lunch.  Her dad wasn't much of a sandwich guy, so he would pack a few cans of Pork n' Beans for lunch....and they would eat them STRAIGHT FROM THE CAN!  (It makes my tummy queasy just writing about it).  But she grew up thinking that's how baked beans were eaten.  So right after she got married she put an opened can of pork n' beans on the table for dinner.  Her husband was the first one to ever tell her that you usually warm them up before you eat them!   

I've been to many barbeques where baked beans were dumped FROM THE CAN into a crock pot.  As if warming them up is really going to make them taste any better (and according to my friend, it doesn't!)  I love baked beans-but they have to be "doctored up".  My mother-in-law makes them this way and I love them. 

Recipe

1 (28 oz) can Baked Beans (any brand)
4 slices of Bacon

1/3 C. chopped Red Bell Pepper
1/3 C. chopped Green Bell Pepper
1 C. chopped Onion
2 Garlic Cloves, minced
1/4 C. Ketchup
1/4 C. packed Brown Sugar
1/2 tsp ground Mustard
2 TBL apple cider vinegar
Pepper (to taste)

* Chop the bell peppers and onion into small pieces.  In a large skillet, cook bacon until crispy.  Move to a paper towel and reserve 1 TBL bacon grease.  Saute peppers and onion for about 8 minutes in the grease until they're caramelized.  Add garlic and saute 30 seconds more.  Add the remaining ingredients and mix well.  Bring to a simmer, cover and turn the heat to low.  Let them simmer 15-20 minutes, stirring occasionally, until heated through.

Tips:

• I bought my bacon at Winco in the deli section.  They had a peppered bacon, so I go two strips of that and two strips of the regular.  We don't eat a lot of bacon at our house, so this was cheaper and it was better quality bacon.  These 4 strips cost $1.30.

• Bell Peppers are like women- the more curves they have the better!  Look for one that has 4 bumps on the bottom instead of three.  Make sure it's firm and has a good color.

• If your kids are picky and will complain about the onion and bell pepper chunks, just put them in a mini chopper and blend them up first.  Remember that vegies always shrink as they cook.

• If you don't have ground mustard, just use Dijon or regular 'wet' mustard.  Put 1-2 tsp (or squirts) in.
• You can throw this in the crock pot if you want to make it earlier in the day and have it simmer until dinnertime.  Cook the bacon and veggies then throw everything in the crock pot, mix it all up and turn it on low.
• I use canned beans because I need to simplify my life right now with a new baby.  One of my goals in the future is to cook more with dry beans.  There is a time and season for everything- so don't feel bad if you're like me and buy the canned ones.  

Pudding Cookies {Chocolate Chip}

I made these cookies one night (just after returning home from the store) and realized I only had butterscotch pudding. I was mad at myself for not checking before I had gone to the store.  (I make that mistake ALL the time.)  But I had already started the dough, so butterscotch it was.  Then I went to add the chocolate chips and something didn't smell right.  I looked at the bag and, sure enough, I had accidentally bought Cinnamon Chips.  When did they come out with those?  Aargghhh.  Only I could start out making chocolate chip cookies and end up with butterscotch cinnamon! 

But this recipe is fun because you can mix and match the flavor of pudding and baking chips.  For example, I had a friend who used pistachio pudding and white baking chips.  She called them Shrek Cookies!  My mother-in-law is a chocolate lover so she does chocolate pudding and dark chocolate chips.  During Christmas time I love Vanilla pudding and Andes Mint Chips.  I usually make the regular chocolate chip version since that's my families favorite- but be creative. 

RECIPE

4 C. Flour

1 1/2 tsp baking soda

6 oz Instant Vanilla Pudding

1 1/2 C. Butter, softened

1 C. packed Brown Sugar

1/2 C. sugar

1 1/2 tsp Vanilla

3 Eggs

1 bag Chocolate Chips

* Heat oven to 375.  Whisk the flour, baking soda and pudding together and set aside.  Cream butter, brown sugar and sugar together.  Add the eggs and vanilla.  Add the flour mixture and mix until everything is well combined.  Add (and mix in) chocolate chips.  Lightly spray a cookie sheet.  Roll 1 TBL of dough into a ball.  Place 12 cookie balls evenly on the cookie sheet and bake for 7-8 minutes, turning half way thru.  Transfer cookies to a cooling rack.  Makes 6 dozen cookies. 

Tips:

• I use a cookie scoop- that guarantees all my cookies will be the same size so they'll bake correctly.
•  Getting the right consistency to the dough is important.  Start with 4 cups and if you think it needs a little more flour, add another 1/4 cup.
• ALWAYS set a timer and don't forget to turn them half way thru.  Check the cookies at 7 minutes.  30 seconds can make or break your cookie.  Error on the side of under vs over cooking.  The tops should have a light golden color- like this: 
•  

• Since this recipe makes so much, I usually bake 2 dozen and refrigerate the remaining dough (because cookies have a short shelf life in my opinion).  That way we can make fresh cookies during the week.  You can also freeze the dough- roll them into balls first, put them on a cookie sheet and freeze for 30 minutes, then place them in a freezer bag and throw them back in the freezer.

Spanish Rice

I love LOVE LOVE Spanish rice!  I make this at least once a week.  It's muy Bueno! 

RECIPE 

2 TBL Butter (or oil)

1 C. White Rice

1 1/2 C. Chicken Broth

1/2 C. Salsa

1 1/2 tsp Tomato Bouillon

1/2 tsp Chili Powder

*Rinse and strain the rice.  Heat butter in a skillet, add rice and saute until the rice is a deep golden brown.  Add remaining ingredients and bring to a boil.  Cover and reduce heat to low.  Let the rice cook for 30 minutes.  Fluff with a fork.

Tips:

*1 cup of rice can feed up to 5 adults (as a side dish).  Just half the recipe if there's only two of you for dinner, otherwise you'll waste a bunch of food.  It's never as good the next day :(

*I don't always rinse my rice-if you're in a hurry or forgot to do that step, it won't ruin your rice.  

*I have tried canned tomatoes, tomato paste and tomato sauce in place of salsa and (in my opinion) salsa wins.  I always have it on hand and nothing goes to waste.  I've tried using homemade salsa and it doesn't turn out the same.  I prefer store bought.

 *I buy Better Than Bouillon- so unless I make my own broth, I always use water and add some of this.

 *The tomato bouillon can be found with the Hispanic foods.  This is worth buying.  It's a few bucks and will last a long time.  (If you don't want to buy it or don't have it on hand, you can omit it from the recipe-the rice will still taste good.)

 

*I have electric heat, so I turn the burner off at 25 minutes and leave the pan sitting on the residual heat for another 5 minutes.  The golden rule for rice is to NEVER take the lid off while cooking and total cooking time is 30 minutes. 

*Many recipes have you start on the stove top and finish baking in the oven.  I did that once and hated it.  The stove top is easy and less energy.