Running with kitchen shears.

breakfast, lunch, dinner, cupcakes, tastiness.

Well, I didn’t win May 2008 Cupcake Hero : Cocoa July 22, 2008

Filed under: cupcakes,food,recipes — Mox. @ 5:10 pm
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But I was certainly the cupcake hero at my house and my husband’s place of employment!

As you may recall, I entered Quirky Cupcake’s Cupcake Hero May 2008 : Cocoa competition. It took them quite a while to pick a winner (sadly not myself). Now that a winner has been selected and I have an occassion to post it, here’s the recipe for Sexy Mexy Banana Hammock CuppyCakes aka “The Cabana Boy”. This cupcake was a fabulous choice for my May (at least I think it was)-my (Mexican/Cabana Boy) husband and I went on vacation during the month to beautiful Puerto Vallarta, Mexico.

Note: The cupcake itself is vegan-and only dirties one bowl (woo hoo), the frosting is not, but could easily be made so with minimal changes.

The picture I took so submit to Cupcake Hero is awful, but it was hot in my house and I was having meltage and shaky hand issues (a tripod is on my Christmas list).

My Cupcake Hero May 2008 entry

Vegan Mexican Chocolate Cake
-1 c sugar
-1 1/2 c all purpose flour
-1 tsp baking soda
-1/4 tsp salt
-1/4 c canola oil
-1 Tbs vanilla extract
-2 tsp cinnamon
-1/2 c unsweeted cocoa
-1/4 tsp cayenne or Mexican chili powder
-1 c cold water
-1 Tsp balsamic vinegar

1. Heat oven to 350 degrees F. Line 2 12-cup cupcake tins with paper liners.
2. Combine all cake ingredients in a mixing bowl and stir until smooth. Pour into the pan and bake for 25 to 30 minutes or until a toothpick inserted in the middle of one cupcake comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely.

Banana Butter Frosting

-1/4 c butter, slightly softened
-1/2 c mashed bananas
-1/2 tsp lemon juice
-1/2 tsp vanilla extract
-2 pinches of ground cinnamon
-3 1/4 c confectioner’s sugar

1. In a large bowl, cream together butter, banana, lemon juice, vanilla with an electric mixer. Slowly beat in confectioners’ sugar, adding more if needed to make your desired consistency.
Makes about 2 1/3 cups

On top of mine, I added a dehydrated banana slice and another pinch of cinnamon. I couldn’t quite get the frosting thick enough for my desired consistency, but it was very tasty anyway.

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I’ve only got 4 minutes to save the world… July 6, 2008

Filed under: food,recipes — Mox. @ 5:57 pm
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…or at least the people in my house…from being hungry. For what it is, this recipe’s not too bad. REALLY simple and pretty darn quick.

Chicken Tortellini Supreme
(don’t know who they thought they were fooling with that “Supreme” business)
-9 oz package fresh cheese tortellini of your choice-I went with Spinach-cheese-Yay for green pasta!
-1 small boneless, skinless chicken breast, cooked and chopped or shredded(I did mine on the George Foreman grill, but you could saute if you prefer), or 7 oz pkg Sweet Sue Chunk Chicken
-1 package dry Alfredo sauce mix (I used a garlic Alfredo)
-2 c milk
-1 Tbs olive oil
-1 1/2 c broccoli florets

1. Cook tortellini according to package directions, drain and keep warm.
2. In medium non-stick skillet, heat the olive oil. Add fresh broccoli. Saute 2 to 3 minutes over medium-high heat.
3. In a medium bowl, whisk the milk and Alfredo sauce mix to combine. Add sauce mixture to skillet and stir until thickened. Add in pasta and chicken. Mix together and heat an additional 5 minutes before serving.

This recipe is adapted from a Sweet Sue recipe.

Well, I went ever-so-slightly over my 4 minute limit, but with minimal effort. I know that many people, especially parents, have hardly any time or energy to make dinner after their busy days, so I have absolutely no problem posting simple, but still good, recipes in my blog. If you think this recipe doesn’t belong, please feel free to kiss my right cheek. If your options are serving your family something like this or pizza/drive-thru, PLEASE consider this.
This was enough for dinner for J and I for dinner and lunch the next day.

 

Turkey Lurkey

Filed under: food,recipes — Mox. @ 1:19 pm
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Yes, another recipe for turkey burgers. I believe that brings our grand total to 2. I like recipes like this, where I can sneak a little bit of vegetables in without J complaining about there not being enough meat. I think I’ll be doing more like this though, as we’re trying to cut down on our meat/poultry consumption a bit.

Turkey Burgers with Grated Zucchini and Carrot

-3/4 lb ground turkey
-1 med zucchini, grated and patted dry
-1 med carrot, grated
-2 cloves garlic, minced
-3/4 tsp dried thyme
-3/4 tsp kosher salt
-1/4 tsp black pepper
-1 large egg
-3 Tbs olive oil
-4 slices crusty bread (or hamburger bunsif you prefer-I used buns because I had some left over)
-4 leaves lettuce of your choice (recipe called for Boston but I used Romaine as it fit my budget a bit better)

1. Preheat broiler. In a large bowl, combine the turkey, zucchini, carrot, garlic, thyme, salt, pepper, and egg. Form the mixture into 4 patties.
2. Heat 1 Tbs of the oil in a large skillet over meidum heat. Cook the patties, turning once, until no trace of pink remains, 4 to 5 minutes per side (pink in poultry burgers=BAD!).
3. Meanwhile, place the bread on a baking sheet and brush with the remaining oil. Broil until golden brown and crisp, about 1 1/2 minutes (If using hamburger buns, you may just toast them. That’s what I did!). Transfer the bread to individual plates. Top with the lettuce leaves and burgers, and garnish with your preferred condiments . I find a little bit of mayo-ness goes best with turkey burgers.

This recipe is adapted from Real Simple magazine.

I would definately recommend patting the zucchini dry, as I had a problem with the burgers falling apart a bit. I attribute it to the excess wetness of the mixture. I ended up making 5 patties instead of 4 with this and had a plain one for J and I lunch the next day. If you’re looking for something other than the boring old beef burger, this is definately one to try out. The spice mixture made it just as good as a naked patty as it did in the burger setting, if you’re one of those crazy people that is avoiding bread. Weirdo.

 

I always wondered how buffalo flew with those tiny wings.

Filed under: food,recipes,win — Mox. @ 11:16 am
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Near my hometown, there is/was a buffalo farm. You know, big pastures and some of the big furry Snuffalumpagus-ish beasties running around. It seemed pretty nifty to me-I heard all about this stuff regarding their endangered status, and there they were, right near my home. When we went to the farm on a field trip, I didn’t see their wings. I assumed it was because they were so small that you couldn’t see them under all that hair.

Buffalo Chicken Pizza

-2 lbs chicken tenders (or boneless, skinless chicken breasts cut into tenders-that’s what I did, and I’m awesome)
-1/3 c of your favorite hot sauce (please God don’t confuse this with salsa)
-1/4 c chicken broth
-2 thin pizza crusts, around 10 oz each (Boboli if you prefer)
-2/3 c reduced-fat blue cheese dressing
-1 c shredded part skim mozzarella
-4 celery ribs, sliced lengthwise in half, then in 1-1.5″ pieces

1. Heat your oven for 450 degrees F.
2. Place chicken tenders in a large skillet and add cold water to cover. Cover and bring to a boil. Reduce heat to medium-low and simmer gently for 8 minutes or until chicken’s internal temperature reaches 160 degrees F on an instant-read thermometer (I slice into my chicken to assure full cookedness since my thermometer’s painful death. Never assume that a Pyrex brand thermometer’s face is Pyrex. It’s probably melty, melty plastic. Not sure why Pyrex put their name on it. That’s what I get for buying cheap!) Remove from skillet and slice into long, thin strips.
3. In a large bowl, mix together the hot sauce and broth. Add the chicken strips and toss to coat with the broth mixture, reserving the mixture that is left in the bowl.
4. Place a pizza crust on a baking sheet and spread with 1/3 c of the dressing. Scatter half of the chicken over the dressing and half of the shredded mozzarella cheese. Drizzle some of the reserved remaining broth mixture over top. Repeat with remaining pizza crust, dressing, chicken, mozzarella and broth mixture.
5. Bake pizzas at 450 degrees F for 10 minutes or until crusts are lightly browned and the cheese is bubbly. Remove from oven and scatter celery over pizzas.

This recipe is adapted from Family Circle.

In the original recipe, it recommended Frank’s hot sauce, but I had some fabulous Day of the Dead Habanero Hot Sauce. Sorry Frank’s! My little sister-in-law, ever the picky eater, wasn’t a huge fan of this. She picked off the celery and then ate about 2 bites of one of the 2 pieces she had put on her plate. Her brother (aka Mr. Mox/J), however, was a fan, and ate the pizza that she hadn’t. The only suggestion made was to cut the celery into smaller pieces (into the measurement I have listed here). I absolutely LOVED this. It was easy, tasty and spicy, and I didn’t feel like a total fatass after eating it like I do after going to Hooters. Also, the only breasts I had to look at during the preparation were the chicken breasts, and my own if I so chose.