Vanilla Cream Cheese Frosting

I think I've finally found an icing recipe that I like!  I feel like I have been on this mission for a long time.  I made cupcakes last night for our Bunco group and this icing was a huge hit.  Mission accomplished!

Ingredients:

• 5 1/2 tbsp butter
• 5 1/2 cups powdered sugar (I used C&H brand...come to realize brand makes a difference in flavor)
• 1/2 tsp. vanilla
• 8 oz. low-fat cream cheese

In the bowl of a stand mixer with the paddle attachment, beat all ingredients (gradually adding sugar in the bowl) on high speed until light and fluffy, at least three minutes.

Pipe onto cupcakes using a pastry bag with a large round tip.

Recipe: http://www.getsweetsmart.com/vanilla-bean-cupcakes-with-vanilla-cream-cheese-frosting/

Gooseberry Pie

• We have a family heirloom gooseberry bush in our backyard which honestly, I had never thought to do anything with.  I didn't grow up with gooseberries so I wasn't sure what they tasted like and therefore had no idea when they were ripe. After inspecting our bush one day with all the green berries ripening, my husband inspired me to look up this recipe. Apparently, gooseberry pie can be made in a variety of ways but this is the "tart" version (meaning the berries are green). From the feedback I received, it turned out pretty good!

Ingredients:

• 2 pie crusts (I used my recipe)
• 4 cups fresh or frozen gooseberries
• 1 tablespoon water
• 1 1/2 cups sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground nutmeg
• 1 tablespoon light cream or milk
• Sugar (about 2 teaspoons)

Directions

1. Prepare pie pastry. Roll out half of the pastry to a 12-inch circle. Ease into a 9-inch pie plate. Trim pastry even with rim of pie plate. Set aside.
2. In a medium saucepan, combine berries, and 1 tablespoon water. Cook over medium-low heat until the berries "pop," stirring occasionally.
3. Combine the 1-1/2 cups sugar, the flour, and nutmeg; add to the gooseberries in the saucepan. Cook and stir until mixture just begins to bubble.
4. Spread mixture in the pastry-lined pie plate. Roll out remaining pastry. Cut slits to allow steam to escape. Place remaining pastry on filling; trim pastry to 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge as desired. Brush top crust with cream or milk; sprinkle with a little sugar. Cover the edge of the pie with foil.
5. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake about 20 minutes more or until top is golden. Cool. Makes 8 servings.

Recipe: http://www.midwestliving.com/recipe/pies/gooseberry-pie/

Pie Crust

2 cups flour

1 cup cold butter, cut into cubes

1/2 cup ice cold water

1 tsp salt 

Blend flour, butter and salt together using a pastry blender until it resembles cornmeal.

Add ice water stirring until all water is gone. Divide in half. Refrigerate for 30 mins. Roll one half on floured surface for bottom crust. Use the other half for top crust, or freeze to use later if you only need one crust.

Recipe: ALBC Women

Traditional Chicken Salad

This recipe reminds me of the delicious chicken salad sandwich I had a few times at the Mockingbird Cafe in Warsaw! I love the various textures with grapes, pecans, and celery.
Note: I seasoned my chicken with salt & pepper and realized, after the fact, that I should have tasted the mixture prior to adding additional salt and pepper into the recipe. It was a little over-salted, but no complaints from the husband so it wasn't terrible :) I ended up adding more sour cream to balance out the salt, but I will remember this next time around!

Ingredients:

• 1 cup mayonnaise
• 1 cup sour cream
• 2 tbs. chopped fresh tarragon (I used 2 tsp. dried)
• 3/4 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. ground black pepper
• 3 cups chopped cooked chicken
• 2 cups halved red grapes
• 1 cup chopped celery
• 1 cup chopped toasted

Croissants
Green leaf lettuce

In a large bowl, stirl together mayonnaise and next 5 ingredients. Add chicken and next 3 ingredients, stirring to combine. Cover and refrigerate up to 3 days. Serve on croissants with lettuce, if desired.

Makes 7 cups

Recipe: Cooking with Paula Deen, March/April 2014 issue

One Pan Mexican Quinoa

INGREDIENTS

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapenos, minced
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS

• Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
• Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
• Serve immediately.

Recipe: http://damndelicious.net

Creamy Spinach Tomato Tortellini

This was a huge hit.  Flavoring was perfect! I've had a hard time finding an alfredo recipe that I like, but after trying this one, I think I may have finally found it! It was creamy, yet with the addition of the spinach and tomatoes, didn't seem as heavy as some others I have tried.  Definitely a keeper.

The only modification that my husband, the carnivore, would add is grilled chicken.  But in my opinion, it's great just as it is!

Ingredients

• 1 bag regular sized Barilla three cheese tortellini (8 oz) or 16 oz fresh tortellini in the refrigerated section of your grocery store
• 2 teaspoon minced garlic
• 1 cup chopped fresh spinach
• 1 (14.5 ounce) can petite diced tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons dried basil
• 1 teaspoon onion flakes
• 2 tablespoons all-purpose flour
• 1 1/2 cups half-and-half
• 1/4 cup grated Parmesan cheese

Instructions

1. Begin by boiling your tortellini noodles until they are al dente (aka ready). Follow the directions on the bag for boiling time.
2. While the tortellini is boiling, chop the spinach roughly.
3. Heat a large skillet using medium heat and put the two teaspoons of minced garlic into it. Sautee it briefly until fragrant, about thirty seconds or so.
4. Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes.
5. Cook and stir over medium high heat until the mixture begins to bubble.
6. In another bowl, combine the flour and half-and-half. Whisk until fairly smooth.
7. Add the creamy mixture into the the skillet along with the parmesan cheese.
8. Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes.
9. Add the drained tortellini and mix together gently.

Recipe: www.bombshellbling.com

Baked Chicken and Spinach Flautas

These were fabulous! I had never boiled chicken in beer and seasoned after shredding, but this may be my new method when cooking Mexican food.  Very tasty! I had a bit more chicken left over so will remember to add more cheese and spinach/jalapeno mix to the recipe next time to make a few more flautas.  Enjoy!

Ingredients

• 1 pound boneless, skinless Chicken Thighs (about 4)- (I used chicken breasts)
• 16 ounces Beer (or chicken broth)
• 2 cups Water
• 1 teaspoon Paprika
• 1 teaspoon Kosher Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon ground Cumin
• 1 teaspoon Chili Powder
• 1 Jalapeno Pepper, minced
• 3 cups Baby Spinach, chopped
• 5 burrito-size Flour Tortillas (9 inches)
• 6 ounces Queso Quesadilla or other melting cheese, shredded- (I couldn't find this cheese, so I used pepper jack)
• 1 teaspoon Olive Oil, or cooking spray
• Salsa (and sour cream), for serving

Preparation

1. Preheat the oven to 450*F.
2. Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
3. Pour out all but ¼ cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
4. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
5. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

Recipe: www.healthy-delicious.com