Category: MISC

Red Velvet Cupcakes  
Yields 12 delicious cupcakes

1 1/3 cups all-purpose flour
3 tablespoons cocoa powder
1/2 teaspoon baking soda
3/4 cup salted butter, firm but not cold – just beginning to soften
1 cup + 2 tablespoons granulated sugar
2 large eggs
1 tablespoon red food coloring
2 teaspoons vanilla extract
1/2 cup whole milk
1 teaspoon white vinegar

• Preheat oven to 350˚. 
• In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside. 
• In a separate large mixing bowl, using an electric mixer, cream together the butter and sugar until pale and fluffy, about 4 -5 minutes. 
• Add in eggs one at a time stirring after each addition. 
• Now stand back and add red food coloring and vanilla extract and mix until combine. 
• In a small bowl combine milk and vinegar. 
• Add milk mixture and flour mixture to cupcake mixture, alternating in two separate batches, mixing until combined after each addition. 
• Divide batter evenly among 12 paper lined muffin cups, filling each cup about 2/3 full. 
• Bake in preheated oven 20-23 minutes until toothpick inserted into center of cupcake comes out clean. 
• Remove from oven and allow to cool about 2 minutes in muffin tin, then transfer to wire rack to cool for 10 minutes, then transfer to an airtight container to cool completely (this just helps them retain more moisture). 
• Once cooled completely, spread generously with Cream Cheese Frosting

Cream Cheese Frosting
1/2 cup salted butter, firm but not cold (if using unsalted add 1/8 tsp salt)
6 ounces cream cheese, softened
1/2 teaspoon vanilla extract
3 1/2 cups powdered sugar

• In a large mixing bowl, using and electric mixer, cream together butter and cream cheese until pale and fluffy (about 1 minute on high speed, then 3-4 minutes on medium high speed). 
• Mix in vanilla extract. 
• Add powdered sugar and beat until smooth. 
• Frost and go wild – add nuts, sprinkles or cookie crumbs.

Red Velvet Cupcakes  
Yields 12 delicious cupcakes

1 1/3 cups all-purpose flour
3 tablespoons cocoa powder
1/2 teaspoon baking soda
3/4 cup salted butter, firm but not cold – just beginning to soften
1 cup + 2 tablespoons granulated sugar
2 large eggs
1 tablespoon red food coloring
2 teaspoons vanilla extract
1/2 cup whole milk
1 teaspoon white vinegar

• Preheat oven to 350˚. 
• In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside. 
• In a separate large mixing bowl, using an electric mixer, cream together the butter and sugar until pale and fluffy, about 4 -5 minutes. 
• Add in eggs one at a time stirring after each addition. 
• Now stand back and add red food coloring and vanilla extract and mix until combine. 
• In a small bowl combine milk and vinegar. 
• Add milk mixture and flour mixture to cupcake mixture, alternating in two separate batches, mixing until combined after each addition. 
• Divide batter evenly among 12 paper lined muffin cups, filling each cup about 2/3 full. 
• Bake in preheated oven 20-23 minutes until toothpick inserted into center of cupcake comes out clean. 
• Remove from oven and allow to cool about 2 minutes in muffin tin, then transfer to wire rack to cool for 10 minutes, then transfer to an airtight container to cool completely (this just helps them retain more moisture). 
• Once cooled completely, spread generously with Cream Cheese Frosting

Cream Cheese Frosting
1/2 cup salted butter, firm but not cold (if using unsalted add 1/8 tsp salt)
6 ounces cream cheese, softened
1/2 teaspoon vanilla extract
3 1/2 cups powdered sugar

• In a large mixing bowl, using and electric mixer, cream together butter and cream cheese until pale and fluffy (about 1 minute on high speed, then 3-4 minutes on medium high speed). 
• Mix in vanilla extract. 
• Add powdered sugar and beat until smooth. 
• Frost and go wild – add nuts, sprinkles or cookie crumbs.

BLACK BEAN CHICKEN AVOCADO BURRITOS
1 can black beans, rinsed
2 cloves garlic, minced
1 small can green chiles, drained well and minced
1 1/2 cups rotisserie chicken pieces
1 avocado, diced
4 burrito sized tortillas
1 cup Monterey jack, shredded
1 tablespoon butter
Juice of 1 lemon
salt and pepper

• In a large skillet melt butter.
• Add beans and garlic.  Season with salt and pepper.  Cook, mashing, until warmed through – about 5 minutes.
• After beans are mashed, add green chiles and chicken pieces, heating through.
• Lay tortillas flat on a work surface.
• Generously salt and pepper the avocado pieces.
• Divide the beans, avocado pieces and cheese among them.  
• Roll up and bake 15 minutes until cheese is melted.
• Serve immediately.

TROPICAL LIME CHICKEN
SALSA
1 can crushed pineapple, drained well
1 kiwi, chopped
2 green onions chopped
1 tablespoon lime juice
1 tablespoon white wine vinegar
1 tablespoon honey
1 teaspoon crushed red pepper
CHICKEN
3 tablespoons plus 1 1/2 teaspoons lime juice
1 tablespoon safflower oil
1 teaspoon lime zest
1/8 teaspoon sea salt
18 teaspoon white pepper
4 boneless, skinless chicken breasts

• In a small bowl, combine the salsa ingredients. Chill until serving.

• In a large ziploc bag combine chicken ingredients all together and marinade in refrigerator for 4 hours. 

• Remove chicken from marinade.
• Spray broiler pan with cooking spray.
• Broil 3 inches from heat 5-6 minutes on each side.

MACARONI and CHEESE
UNIVERSAL COMFORT FOOD adapted from HAT CITY KITCHEN

1 pound elbow macaroni (cooked)
1 quart heavy cream
1 tablespoon onion powder
2 teaspoons garlic powder
¼ teaspoon nutmeg
¼ teaspoon paprika
1/8 teaspoon white pepper
2 teaspoons sea salt
1 tablespoon sugar
1 pound American cheese (shredded)
¼ cup Parmesan cheese
½ cup breadcrumbs
1 tablespoon powdered Parmesan cheese

• Preheat oven to 350˚.
• In a medium saucepan, heat cream to a simmer.   
• Stir in seasonings and American cheese. Stir until well blended and melted.
• Add macaroni and stir until noodles are well coated with cheese sauce. Divide between 8 ramekins. 
• Mix Parmesan, powdered Parmesan cheese and breadcrumbs in a small bowl. Divide between the ramekins. 
• Bake until breadcrumbs become golden brown, about 20-30 minutes. 
• Serve warm.

TROPICAL LIME CHICKEN
SALSA
1 can crushed pineapple, drained well
1 kiwi, chopped
2 green onions chopped
1 tablespoon lime juice
1 tablespoon white wine vinegar
1 tablespoon honey
1 teaspoon crushed red pepper
CHICKEN
3 tablespoons plus 1 1/2 teaspoons lime juice
1 tablespoon safflower oil
1 teaspoon lime zest
1/8 teaspoon sea salt
18 teaspoon white pepper
4 boneless, skinless chicken breasts

• In a small bowl, combine the salsa ingredients. Chill until serving.

• In a large ziploc bag combine chicken ingredients all together and marinade in refrigerator for 4 hours. 

• Remove chicken from marinade.
• Spray broiler pan with cooking spray.
• Broil 3 inches from heat 5-6 minutes on each side.

MACARONI and CHEESE
UNIVERSAL COMFORT FOOD adapted from HAT CITY KITCHEN

1 pound elbow macaroni (cooked)
1 quart heavy cream
1 tablespoon onion powder
2 teaspoons garlic powder
¼ teaspoon nutmeg
¼ teaspoon paprika
1/8 teaspoon white pepper
2 teaspoons sea salt
1 tablespoon sugar
1 pound American cheese (shredded)
¼ cup Parmesan cheese
½ cup breadcrumbs
1 tablespoon powdered Parmesan cheese

• Preheat oven to 350˚.
• In a medium saucepan, heat cream to a simmer.   
• Stir in seasonings and American cheese. Stir until well blended and melted.
• Add macaroni and stir until noodles are well coated with cheese sauce. Divide between 8 ramekins. 
• Mix Parmesan, powdered Parmesan cheese and breadcrumbs in a small bowl. Divide between the ramekins. 
• Bake until breadcrumbs become golden brown, about 20-30 minutes. 
• Serve warm.

flour for dredging
2 large eggs, beaten
1 1/2 cups plain bread crumbs
Juice of 1 lemon
Zest of 1 lemon
1/2 cup chopped flat leaf parsley, finely chopped
2 tablespoons chopped fresh tarragon or thyme, finely chopped
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 1/2 pounds chicken breasts, pounded thin
2 tablespoons butter
1 can Green Giant white shoepeg corn
1 cup red onion, chopped 
1 apple, chopped
3 ripe heirloom tomatoes, chopped
1/4 cup tarragon leaves
1 kiwi, pureed
salt and pepper

• In a small mixing bowl combine the lemon zest, parsley, thyme and garlic together to form a gremolata.
• Add the bread crumbs and cheese.  Work with your fingers to blend well.

• Use 3 shallow dishes for the eggs, bread crumbs mixture and flour.
• Season the chicken with salt and pepper.
• Dredge the chicken in the flour, coating well and then the egg wash followed by the bread crumbs.
• In a large skillet, melt the butter over medium high heat.
• Fry the chicken pieces for 3 minutes per side.

• Puree the kiwi.
• In a bowl combine the tomatoes, corn, apple, onion, lemon juice, kiwi puree and tarragon leaves.
• Serve chicken over mashed potatoes with chutney on top.