Key Lime Coconut Cupcakes with White Chocolate Frosting

Photo Credit

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 heaping teaspoon grated key lime zest
• 1 1/2 tablespoons key lime juuice(bottled or freshly squeezed)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup buttermilk
• 1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)

For the Frosting:

• 5 ounces good quality white chocolate, chopped into small chucks
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3 1/2 cups powdered sugar, sifted
• Pinch salt
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon key lime juice (bottled or freshly squeezed)
• 1/4 cup sour cream
• Finely grated key lime zest, for garnish

Directions:

Preheat oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.

Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.

While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.

Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!

Source: Food Network

My notes: Best cupcake ever!

Chicken Spiedini

Chicken Spiedini

Ingredients:

• 1 1/4 pounds chicken breast tenderloins
• 2/3 cup bottled sweet Italian salad dressing
• 3/4 packaged seasoned dry bread crumbs
• 3/4 cup halved fresh mushrooms
  
• 2 cloves garlic, finely chopped
• 1 Tablespoon butter
• 1/4 cup coarsely chopped prosciutto
• 34 cup shredded mozzarella cheese
• 1 lemon, quartered

Directions:

1. Marinate chicken in salad dressing for 2-24 hours.

2. Drain chicken, discard marinade. Dip chicken in bread crumbs to coat. Thread chicken on skewers, accordion style, leaving 1/4 inch space between pieces

3. Heat grill to medium. Grill skewers for 10-12 minutes, turning once halfway thru grilling.

4. In a large skillet, melt butter. Add garlic and mushrooms and cook until tender. Add prosciutto and cook 2 minutes.

5. Remove chicken from skewers; arrange on plates. Sprinkle chicken with mushroom mixture, top with cheese. Squeeze lemon to finish.

Source: Family Circle Hometown Cooking cookbook

My notes:

Everyone seemed to love this dinner. The chicken had a nice flavor, and even though I'm not a fan of prosciutto, it was quite tasty as part of the mushroom mixture. This is definitely a recipe I will make again. In place of regular bread crumbs I used panko. Also, I used baby bella mushrooms and quartered them. Next time, I think I might add just a few slices of onion and possibly introduce a little white wine to the mxiture and try to create a bit of a sauce.

I served this with roasted broccoli, cauliflower and carrots, Alexia french rolls, and fresh cherries.


Roasted broccoli, cauliflower and carrots are made by tossing veggies in a little bit of olive oil, sprinkling with freshed cracked black pepper, a little kosher or sea salt and roasted in the oven for about 20 minutes at 400 degrees. If you like a little kick, toss in a few red pepper flakes before roasting.

Brunch Eggs

Brunch Eggs

Ingredients:

• 2 C grated cheese
• 1/4 C butter
  
• 1 C half and half
• 1/2 t salt
• 2 t dry mustard
• 1/4 t pepper
• 10 eggs, slightly beaten
• sprig parsley

Directions:

Sprinkle cheese on bottom of 9x13 dish and dot with butter.

Combine half and half, salt, dry mustard, and pepper, pour half of this mixture over the cheese.

Pour the eggs in over the cream mixture.

Pour remaining cream mixture over the eggs.

Place a sprig of parsley on top.

Bake in a 325 degree oven for 45 minutes.

Notes: You can add chopped ham to this recipe to make it a heartier dish.

Parmesan Chicken & Rice

Parmesan Chicken and Rice

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon dried thyme
• 1 (8-ounce) package presliced mushrooms
• 3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
• 1/2 cup dry white wine
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup uncooked instant rice
• 1 cup fat-free, less-sodium chicken broth
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1/4 cup chopped fresh parsley

Directions:

Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tender. Add chicken; sauté 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.
Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley.

My Notes:
I haven't made this yet, but I'm not a big fan of instant rice. I plan to cook my rice separately using chicken broth, and add it in at the end. I'll make changes to the recipe to indicate this change if it goes well.

Source: Cooking Light

Slow Cooker Pulled Pork

Want to have the easiest recipe for the crockpot ever? Here you go.

Ingredients:

4 pound bone-in pork butt
Salt

Directions:

Sprinkle salt on pork butt. Throw pork butt into 6 quart crock pot. Cook on low 8-10 hours. Remove bone and shred. That's it. No need for liquid. No need to trim the fat first. The only thing that would make it easier is if you didn't have to salt the meat. :-)

Notes:

We had this last night and I used North Carolina style barbecue sauce (vinegar and red pepper based sauce), and we ate it on hamburger buns with cole slaw. You can make this recipe and toss it in whatever type of barbecue sauce you like and serve it however your family likes it.

Pork Carnitas

Ingredients:

• 3 pounds bone-in pork shoulder (also called the butt)
• 1/2 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lime juice
• 5 whole cloves garlic, more if you like garlic
• 1/2 tablespoon kosher salt
• 1 tablespoon cumin
• 1/2 cup beef broth

Directions:

Use a 6 quart slow cooker. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.

Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.
Remove bone and shred meat fully and serve.

Notes:

I served this family style and had everyone create their own dinner. Along with corn tortillas and the fixin's for tacos (corn tortillas, flour tortillas, sour cream, shredded cheese, avocado, etc.), I made black beans and rice. Everyone made their own dinner, and each meal was unique.

You can make tacos with the pork. You can make burritos (like the ones you'd get at Moe's or Chipotle, complete with rice and beans). You can make black beans and rice and top it with pork. You can eat just the pork.

This stuff is so good. Mmmm. Just thinking about it makes my mouth water.

Source: Crockpot365, with modifications to the recipe by me.

Raspberry Streusel Muffins

Batter:

• 1 1/2 cups unbleached all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed dark brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 egg, lightly beaten
• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup milk
• 1 1/4 cups fresh raspberries
• 1 teaspoon grated lemon zest

Streusel Topping:

• 1/2 cup chopped pecans
• 1/2 cup packed dark brown sugar
• 1/4 cup unbleached all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon grated lemon zest
• 2 tablespoons unsalted butter, melted

Glaze:

• 1/2 cup confectioner's sugar
• 1 tablespoon fresh lemon juice

Directions:

1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners.
2. To make the muffin batter, sift the flour, granulated sugar, brown
sugar, baking powder, salt, and cinnamon together into a medium-size
mixing bowl and make a well in the center.
3. Place the egg, melted butter, and milk in the well. Stir with a wooden
spoon just until ingredients are combined. Quickly stir in the raspberries
and lemon zest. Fill each muffin cup three-fourths full with the batter.
4. To make the streusel topping, combine the pecans, brown sugar,
flour, cinnamon and lemon zest in a small bowl. Pour in the melted
butter and stir to combine. Sprinkle this mixture evenly over the top
of each muffin.
5. Bake until nicely browned and firm, 20 to 25 minutes.
6. To make the glaze, mix the sugar and lemon juice. Drizzle over the
warm muffins with a spoon. Serve the muffins warm.
1 dozen muffins.

Credit: The Silver Palate Good Times Cookbook
by Julee Rosso, Sarah Leah Chase, Sheila Lukins
February 1985, Workman Publishing Company, Inc.