Cosmopolitan Cupcakes

I am a huge huge huge Sex and The City fan! I have seen every episode countless times and just adore everything about the show. Needless to say I had to do something special for the new movie premier. I wanted to host an intimate cocktail party with my closest girlfriends. Four laides dressed up drinking Cosmos and enjoying cupcakes like the movie! :) Anyway, I came across these cosmopolitan cupcakes at intotheoven.com and just knew they would be perfect. These are definitely different and not for everybody. I personally enjoyed them, especially the frosting. I garnished mine with lime wedges and cocktail stirrirs :) I also added lime green food coloring to the frosting because it felt right...

Cosmopolitan Cupcakes with Lime-Cointreau Buttercream Frosting

Ingredients:

1/2 cup butter

2 cups sugar
2 eggs
1/2 tsp salt
2-1/2 tsp baking powder
3 cups all-purpose flour
3/4 cup buttermilk
3/4 cup frozen cranberry juice concentrate or cranberry punch concentrate, thawed
zest of 1 lime
1 cup dried cranberries, chopped
2 drops red food colouring (optional, if you would like a stronger reddish tint in the cake)

Directions:

Allow all ingredients to come to room temperature. Preheat the oven to 350F. Line muffin pans with cupcake papers.

With a mixer, beat together the butter and sugar until fluffy.

Add the eggs 1 at a time and beat until well combined.

Combine all dry ingredients in a separate bowl.

Combine buttermilk, thawed concentrate, zest, and cranberries in a separate bowl.
Add in 1 cup each of the dry and wet mixtures alternately, beating on low until the whole mixture is well combined.

Fill cups with batter two-thirds full. Bake at 350 F for 20-25 minutes or until cupcakes
spring back in the middle when touched lightly. Cool for 10 minutes in pan.

For glaze:

1/4 cup thawed cranberry juice concentrate
1/4 cup vodka

 Brush with cranberry/vodka glaze when cupcakes are still slightly warm.

When cupcakes are completely cooled, frost with lime-cointreau buttercream:

Lime-Cointreau Buttercream

1/2 c butter
4 c confectioner’s sugar
3 T Cointreau
juice from 1 large lime

Mix all ingredients on high speed until fluffy. Double this recipe if you are doing a lot of piping or have more than 2 dozen cupcakes.

Garnish with: (optional)
Dusting of Lime zest
Dried cranberries

Lemon Poppyseed Cupcakes

A friend of mine has been requesting for me to make him muffins. I knew his birthday was coming up so I was waiting. While I do like muffins and will bake them from time to time, cupcakes are much more birthday-appropriate! So I searched for a happy medium and found one. These lemon poppyseed cupcakes are amazing. The glaze itself I think makes it. I found the recipe from my book "Cupcakes" by Shelly Kaldunski. I replaced the sour cream with greek yogurt because it was all I had and just crossed my fingers, they turned out beautifully!

Lemon Poppyseed Cupcakes

Ingredients:

1 cup all-purpose flour
1 1/2 tablespoons poppyseeds
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup plus 2 tablespoons unsalted butter, at room temperature
2 large eggs, at room temperature
1 teaspoon finely grated lemon zest
1/4 cup sour cream (or nonfat greek yogurt)
1 cup confectioners sugar
2 tablespoons fresh lemon juice, plus more as needed
2 teaspoons finely grated lemon zest

Directions:

Position a rack in the middle of the oven and preheat to 350F. Lightly spray a standard 12-cup muffin pan with nonstick cooking spray.

In a bowl, whisk together the flour, poppyseeds, baking powder, and salt. In another bowl, using an electric mixer on high-speed, beat the sugar and the butter together until light and fluffy, about 2-3 minutes. Add the eggs, lemon zest and lemon extract and beat until combined. Add the flour mixture and beat on low speed until just combined, about 1 minute. Add the sour cream (or yogurt) and beat until just combined; scrape down the sides of the bowl as needed.

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake until golden-brown and a toothpick comes out clean, 18-20 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack to cool completely, about 1 hour.

In a bowl whisk together the confectioners sugar, lemon juice and lemon zest until smooth; the glaze should be spreadable. If it seems too thick, whisk in additional lemon juice a few drops at a time; if it seems too thin, whisk in additional sugar one teaspoon at a time. Use right away.

Spoon the glaze over cupcakes (I dipped them) and serve.

Low Fat No-Bake Cookies

I met a large majority of my boyfriends family last sunday. As I've said many times food and baking is kind of my "thank-you". I wanted to make them something but not go overboard. I remember when Shawn and I first started dating he told me he had never had a no-bake cookie. I was flabbergasted. Growing up (and still today) no bake cookies were one of my favorite things and fondest memories.

I decided to make them no-bake cookies and wanted to try out this new recipe I found from recipes.sparkpeople.com. I'm not sure how legit the calorie count they put on there is because whoever posted it suggested to use a reduced fat peanut butter. I may be wrong but I had always heard that reduced fat peanut butter isn't better for you because the fat in peanut butter is a good fat. I tend to buy a reduced sugar peanut butter, so that's what I used. Unfortunately, these cookies didn't set in time for me to bring them to Shawn's family to thank them for having me, so I had to guy empty-handed, which I hate! I plate of food is kind of like a protector for me, haha! Anyways, heres the recipe, they were yummy, but I might like my families basic no-bake recipe (posted with my No-Bake Cupcakes).


Low Fat No-Bake Cookies

Ingredients:

Makes 48 servings

1/2 cup Cracker Crumbs, graham, plain
3 cup Oats, rolled, old fashioned
1 1/2 cup sugar
1/2 cup unsweetened cocoa powder
1/2 cup fat free milk
1/2 cup margarine
1/2 cup peanut butter
1 tsp vanilla extract

Directions:

In medium bowl, mix the graham cracker crumbs and oatmeal; set aside. In a large saucepan stir in the sugar, cocoa, milk, and margarine over medium heat until it is dissolved.

Bring the mix to a boil for two minutes-this is important. Remove from heat, and stir in the peanut butter and vanilla until it is well mixed. Blend in the oatmeal mixture-quickly. Beat by hand until it is thickened (only a few minutes), if necessary.

By teaspoon, drop onto waxed paper. Refrigerate or store in another cool place until firm.

Number of Servings: 48

Mushroom Quesedillas II

Mushroom quesedillas might be one of my new obsessions. I just can't get enough. I posted before a mushroom quesedilla that I made for an appetizer for one of Shawn and I's dinners. This here is one I made for lunch with stuff I happened to have on hand and it was so tasty I just had to share it.

Mushroom Quesedilla II

(what I did was I made a filling for the week that lasted about 3 days, so I will give the veggie ingredients for the filling and then everything else is per quesedilla...hope that makes sense)

Ingredients:

(pre-made filling)
2 small cans mushrooms and stems (i prefer fresh but this is what I had on hand and they weren't bad!)
1/2 red onion, chopped
1 jalepeno, chopped (take out the vein and seeds before you chop)
1 teaspoon garlic
1 teaspoon cumin
1 teaspoon cayenne pepper
1 teaspoon chili powder

(for each quesedilla)
1 multigrain tortilla
1 handful mexican blend shredded cheese
1 teaspoon dried cilantro or 1/4 cup fresh chopped cilantro
salt and pepper to taste

Directions:

Saute the mushrooms, onion, garlic and jalepeno pepper for about 8 minutes. Season with cumin, cayenne pepper and chili powder. Stir until combined. Remove filling to a plate. Using the same skillet, lay the tortilla flat and cover with cheese. Once the cheese begins to melt, put desired amount of filling in. Let it heat through just a bit before dusting with salt, pepper, and cilantro. Fold over half the tortilla over top the other half. Allow to heat through about 1 minute and a half on each side, or until golden.

Serve with sour cream

So yum...omigosh

Strawberry and Marscapone Filled Cupcakes

A fellow co-worker of mine was nice enough to cover a shift for me. Of course my way of saying "thank you", "sorry", or "Happy_____" is baking something so I had to make her something good. After discussing her likes and dislikes in terms of flavors I was able to decide on making these fabulous strawberry marscapone filled cupcakes. I had my eye on this recipe on Foodnetwork.com for a while now. It's a recipe by Giada so you know it's good. Althought I love and respect Giada, I had to make a few changes to her recipe. She used a boxed cake mix which I believe to be a no-no and she also had a white glaze and no topping. I wanted these to be girly so I went with a pink glaze and a strawberry on top...you KNOW I can't resist the sprinkles either :)

Strawberry and Marscapone Filled Cupcakes

Ingredients:

1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cups sugar
6 tbsp unsalted butter, at room temperature
1 large egg, plus 1 large egg white, at room temperature
1 teaspoon vanilla extract
1/2 cup whole milk
1 (8-ounce) container mascarpone cheese, chilled
1/2 cup thawed and drained frozen strawberries (I used fresh)
1/4 cup sugar, plus 1/2 cup
1 tablespoon lemon juice
1/4 cup water
1 teaspoon vanilla extract
2 cups confectioners' sugar

Directions:

Position a rack in the middle of the oven and preheat to 350 degrees. Line a standard 12-cup muffin pan with paper foil or liners.

In a bowl, whisk together the flour, baking powder and salt. In another bowl, using an electric mixer on medium-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes. Add the egg and egg white one at a time, beating until light and fluffy. Then add vanilla and beat until combined. Add the flour mixture in 3 additions; alternating with the milk in 2 additions, beating on low speed until combined; scrape down the sides of the bowl as needed. Beat on medium-high speed just until no traces of flour remain, about 30 seconds, do not overbeat.

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake until lightly golden and a toothpick inserted in the center of a cupcake comes out clean, about 18-20 minutes (for mini cupckaes do about 10 minutes or so). Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour

In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.

In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.

Jazzin Up That Ol' Box of Mac & Cheese

My dad sends me packages quite often and I adore him for it...they literally make my entire week as they are usually stuffed with candy, Bon Appetit magazines and $2 bills. Even though I love to cook he often sends me boxes and boxes of Kraft Mac and Cheese. For the past 3 boxes, I wanted to jazz them up and used various things I found in my kitchen and they didn't turn out half bad so I thought I'd share!

Spicy Tuna Mac

Ingredients:

1 box Kraft Macaroni and Cheese Dinner (regular kind)
1 5 oz. can tuna, drained
1 cup Fiesta style veggies (can be found in the frozen section at the grocery store, they have brocolli, beans and peppers)
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon red pepper flakes
1 tablespoon sirracha (or other hot sauce)
salt and pepper to taste

Directions:

Prepare mac and cheese as directed on box. Defrost the veggies in the microwave. When defrosted, saute in a pan of hot olive oil for about 7-10 minutes. Add in tuna and stir until warm. Toss in chili powder, cayenne pepper, cumin and red pepper flakes just until combined. Combine veggie mixture with mac and cheese. Add desired amount of hot sauce, salt and pepper.

Chicken Alfredo Mac

Ingredients:

1 box Kraft Mac and Cheese Dinner (Alfredo kind)
1 5 oz. can chicken, drained
1/2 cup chopped onion
1/2 tablespoon chopped garlic
1 cup of frozen brocolli/cauliflour mix
1/2 cup grated parmesan
1 tablespoon olive oil
1 tablespoon of wheat germ (for a nutty crunch)
salt and pepper to taste

Directions:

Prepare box of mac and cheese as directed on box. Defrost the brocolli and cauliflour. Saute onions and garlic for about 5 minutes in olive oil. Then add in the brocolli and cauliflour and saute another 5 minutes or so. Add the chicken and just stir until warm. Mix veggies in with the mac and cheese. Season to tatse and top with parmesan cheese and wheat germ.

Sweet Pepper Salmon Mac

Ingredients:

1 Box Kraft Mac and Cheese Dinner (shells)
1 5 oz. can salmon, drained
1 cup chopped bell peppers (I used yellow, orange and red)
1/2 cup edamame
1/2 cup chopped onion
1/2 tablespoon garlic
1 teaspoon cumin
1 teaspoon sweet paprika
1 tablespoon olive oil
salt and pepper to taste

Directions:

Prepare mac and cheese as directed on the box. Saute the peppers, edamame, onions a garlic for about 10 minutes in olive oil. Add salmon and saute until warm and combined. Toss in cumin and paprika and mix just until combined. Then mix the veggies in with the mac and cheese. Add salt and pepper to taste.

This isn't exactly rocket science, nor is it anything special. But just though I'd share some simple ideas to turn any boring frozen, boxed or plain side items into something a little more exciting!

"Please Forgive Me" Chocolate Chip Pudding Cookies

I recently had a "bad girlfriend" slip. My boyfriend just got promoted at his job. The promotion means that I will be going 3 weeks at a time without seeing him so instead of being proud and excited for him like I should have...well...lets just say I had a less than ideal reaction. After havng time to let it soak in, I really felt bad about my reaction. I would have wanted him to be happy for me if the situation were reversed, so needless to say...I was the girlfriend with her tail between her legs.

I think the best way to say "I'm sorry" is to make something for someone. Obviously that something is food. Nothing says "please forgive me" like homemade chocolate chip cookies. I don't think you can get much more classic, comforting or heart-felt than that. I didn't want to do just any ol' chocolate chip cookie...I wanted something special. I also wanted something he could eat throughout the week and I heard that adding pudding mix to your cookies makes them soft for days! And omigosh its true, these cookies were so soft and chewy, I could eat like 12. I like cookies in all forms, crispy, soft, raw (just not burnt!) and these are def my favorite chewy cookies. I found this reciple from Natalies Killer Cuisine.

Chocolate Chip Pudding Cookies


Ingredients:

1 cup Butter (2 sticks), softened
3/4 cup Brown Sugar
1/4 cup Sugar
2 Eggs
1 tsp Vanilla, optional
2 1/4 cups AP Flour
1 Vanilla Pudding (3.4oz) Mix, (or any flavor)
1 tsp Baking Soda
1 tsp Salt
1 cup Chocolate Chips

Directions:

preheat oven to 350 degrees

Cream the butter and sugars together, about three minutes. Next add the eggs (one at a time) and the vanilla if using.

In a separate bowl combine the flour, dry pudding mix, baking soda and salt. Add to the wet mixture and mix until combined.

Add the chocolate chips and combine again.

Prepare your baking sheet with either pan spray or parchment paper. Scoop out tablespoon sized scoops and roll in a ball, having at least 1.5 inch space between each cookie.

Bake 8 minutes and remove from the oven. Let cool on the baking sheet 2 minutes before moving to a cooling rack.

Mothers Day Cupcake Bouquets

I've always seen those cupcakes that looks like roses and have been wanting to try them out. I finally get the chance for Mothers Day. I thought it would be nice to make a few bouquets for my mom and for some friends to give to their moms. I made strawberry, vanilla and chocolate and then frosted them with a basic vanilla buttercream colored pink. I didn't care too much for the chocolate recipe I used, it was my first time trying it and have had better so I wont be posting it. I made mini vanilla cupcakes so I could make small white flowers.

Strawberry Cupcakes (from "Cupcakes" by Shelly Kaldunski)

Ingredients:

2 tablespoons strawberry jam
1/4 cup  finely chopped fresh strawberries
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup unsalted butter, at room temperature
3 large egg whites, at room temperature
1/2 tsp vanilla extract
4 drops red food coloring
1/3 cup whole milk

Position a rack in the middle of the oven and preheat to 350 degrees. Line a standard 12-cup muffin pan with paper foil or liners. In a small bowl, stir together the jam and strawberries

In a bowl, whisk together the flour, baking powder and salt. In another bowl, using an electric mixer on medium-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes. Add the egg whites, vanilla, and red food coloring and beat until combined. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed. Fold in the strawberry mixture until just combined

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake until lightly golden and a toothpick inserted in the center of a cupcake comes out clean, about 20-25 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.

Vanilla Cupcakes (from "Cupcakes" by Shelly Kaldunski)

Ingredients:

1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cups sugar
6 tbsp unsalted butter, at room temperature
1 large egg, plus 1 large egg white, at room temperature
1 teaspoon vanilla extract
1/2 cup whole milk

Directions:

Position a rack in the middle of the oven and preheat to 350 degrees. Line a standard 12-cup muffin pan with paper foil or liners. In a small bowl, stir together the jam and strawberries

In a bowl, whisk together the flour, baking powder and salt. In another bowl, using an electric mixer on medium-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes. Add the egg and egg white one at a time, beating until light and fluffy. Then add vanilla and beat until combined. Add the flour mixture in 3 additions; alternating with the milk in 2 additions, beating on low speed until combined; scrape down the sides of the bowl as needed. Beat on medium-high speed just until no traces of flour remain, about 30 seconds, do not overbeat.

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake until lightly golden and a toothpick inserted in the center of a cupcake comes out clean, about 18-20 minutes (for mini cupckaes do about 10 minutes or so). Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.

Vanilla Buttercream (this is enough for about 4-5 small/medium bouquets)

Ingredients:

1 pound of butter
2 pounds of powdered sugar
1 tablespoon vanilla extract
(milk if needed)
red or pink food coloring

Directions:

Cream the butter. Slowly add the powdered sugar in 3-4 batches. Scrape down the side of the bowl as needed. Add vanilla extract and beat on high for about a minute. Add desired amount of food coloring.

Bouquets

You sill need:

cupcakes
frosting
a vase
foam ball
toothpicks/scewers
tissue paper
wilton 2d tip
piping bag

Directions/Ideas:

There's a lot you can do with these bouquets. I wanted to do two-tone roses. There are two ways to do that. I did both. The first way is more subtle. You take some of your icing and in a separate bowl add more food coloring to make it darker than your base icing. Take a frosting spatula and line the inside of your piping back vertically with about 3-4 lines straight up the inside of the bag. Then you fill the bag with your base icing and frost! The second way is more drastic. Take a decorating brush that has been dipped directly in the food coloring and create the same striping effect as the first and proceed to fill your bag with your base icing and frost! To learn more or get better instructions check out wilton.com.

To frost a rose you need a wilton 2d tip. Its very easy. All you do is start in the middle instead of the outside and in a clockwise direction you circle your way outto the edge of the cupcake. Simple and beautiful!

The design can go many ways depending on the size and shape of the vase. Make sure you get a foam ball that fits. You just use toothpicks or skewers to attach the cupcakes to the ball. I recommend using more than one per cupcake so that they are stable. I also used tissue paper to cover up bad spots or any areas where the ball was visible.

Cinco De Mayo!: Sopapilla Cheesecake, Mexican Brownies, Black Bean Pico De Gallo, Chicken Enchiladas

I love Cinco De Mayo because it allows me to explore the part of me that loves heat and tequila! As I may have said before mexican food is my favorite to eat and make...the spicier the better! I decided to make a little Cinco De Mayo meal for me and my 3 roomates and I must say, even writing this blog right now is a struggle, I AM STUFFED!

I couldn't decide on a dessert...I was torn between brownies and cheesecake...and then I thought DUH! DO BOTH! Oh, and do eat them first :). Dessert should always come first...and last ;)

Sopapilla Cheesecake

I love sopapillas and cheesecake is one of my all-time favorite things, so this dessert is right up my alley. Not only is it FABULOUS, but it's super quick and easy. I actually came across this recipe in an e-mail from Allrecipes.com and boy am I glad they sent it!

Ingredients:

(Ps I don't usually recommend using healthier substitutions in baking because I have learned the hard way that it doesn't always work out well...but this is a recipe that can be tweaked a little bit without consequences)

1 (8 ounce) package cream cheese, softened (I used Neufchatel, has less fat)
1 cup white sugar (I used a 1/2 cup of a sugar splenda blend)
1 teaspoon vanilla extract
2 (8 ounce) packages refrigerated crescent rolls (I used a reduced fat kind)
1/2 cup melted butter (I used "I Cant Believe its not Butter" light)
1/2 cup white sugar (I used 1/4 cup of a sugar splenda blend)
1 teaspoon ground cinnamon

Directions:

Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.

Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.

Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch rectangles.

Press one sheet into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly over the top of the cheesecake.

Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before serving.

Mexican Brownies

I've had this recipe saved on my Foodnetwork.com for some time just waiting for the right time to use it. I found this recipe intriguing. I think they are wonderful. They have a great texture and the cinnamon and cayenne aren't overwhelming. They give the brownies subtle heat and leave a "warm" after-taste

Ingredients:

2 sticks unsalted butter, plus more for greasing
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
2/3 cup good-quality unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon ground Mexican cinnamon (canela)
1/4 teaspoon pequen chili powder or cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon baking powder

Directions:

Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.

Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.

Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.

Black Bean Pico De Gallo

Fresh, homemade salsa, guacamole or pico de gallo beats the storebought stuff ANY DAY! This is my own personal recipe with some of my favorite ingredients. It is quite loaded so feel free to add in or take out whatever your hearts desire!

Ingredients:

1 red onion, chopped

4-5 roma tomatos, cored and chopped

1 avacado, peeled and chopped

2 cloves of garlic, minced

1 can black beans, rinsed and drained

1 cup frozen corn kernals, thawed

1/2 cup fresh cilantro, chopped

3 jalepenos, cored, seeds removed and chopped

1/2 cup green onions, chopped

1 tablespoon sherry vinegar

juce of 1 fresh  lime

1 teaspoon cumin

1/2 teaspoon paprika

1 teaspoon cayenne pepper

1/2 teaspoon chili powder

salt and pepper to taste

Combine all ingredients and stir well in a large bowl. Chill 1-2 hours before serving.

Chicken Enchiladas

I noticed this recipe had RAVE reviews on Foodnetwork.com so I thought I'd take my stab at it. It was quite successful. They taste as good, if not better, than what you can get at an authentic mexican restaraunt. There is a lot of prep work and takes some time but let me tell you folks...it is well worth it!

Ingredients:

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions:

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

         I would say it has been a successful Cinco De Mayo. I got to spend a significant portion of my day drinking margaritas and cooking my favorite food. It was a beautiful day so I had the kitchen window open (I love love love doing that). I spent some quality time catching up with my busy roomates and I ate myself into a coma...of which I have not recovered from anymore than when I started this post...oh well...worth it! :)