Friday, August 17, 2012

August 17, 2012

I actually don't have much time to post...the kids are just about to come home after having been gone for over a week - I am so glad to have them back!

This week we did make a few new dishes, and here are the keepers!  Have a great week!

New Recipes

Soy and Lime Glazed Salmon
Chicken Enchilada Pasta
Peanut Butter Cupcakes with Dark Chocolate Frosting

Peanut Butter Cupcakes with Dark Chocolate Frosting

Peanut Butter Cupcakes

* 1 package (18-1/4 ounces) yellow cake mix 
* 3/4 cup creamy peanut butter 
* 3 eggs 
* 1-1/4 cups water 
* 1/4 cup canola oil

1. In a large bowl, combine the cake mix, peanut butter, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Fill 24 paper-lined  or sprayed muffin cups. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 

Chocolate Buttercream Frosting (from Hershey's) 

* 6 tablespoons butter, softened
* 2-2/3 cups powdered sugar
* 1/2 cup Hershey's Special Dark Cocoa
* 1/3 cup skim milk
* 1 teaspoon vanilla extract

1. Beat butter in medium bowl. 
2. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). 
3. Stir in vanilla.

The cupcake recipe is one I have had for a long time, clipped out from a Taste of Home magazine.  The buttercream feosting I used was a Hershey's recipe.   They went fabulously well together!  For me, 20 minutes was the perfect amount of time for these cupcakes in my oven.

Chicken Enchilada Pasta


* 1-2 cups chicken, cooked & shredded or chopped
* 2 tbsp. olive oil
* 2 garlic cloves, minced
* 1 medium onion, diced
* 1 red pepper, diced
* 1 4 oz can diced green chiles
* 2 tsp. chili powder
* 1 tsp. cumin
* 2 cups green chili enchilada sauce
* 3/4 cup red enchilada sauce
* 2 cups shredded cheese, your choice
* 1 lb box penne pasta (or the pasta of your choice)

1. Cook the pasta according to the box directions.
2. Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes.  Add garlic & red pepper and cook for another 3-5 minutes. 
3. Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.
4. Add cheese and stir until the cheese is melted and heated through. 
5. Drain pasta & return to pot.  Pour sauce over pasta and mix well.  Serve and garnish if desired with avocado, tomato, green onion, and/or sour cream.

This is another option to use your leftover chicken and create a whole new meal.  I had about one and a half cups of leftover grilled chicken, so I tried out this recipe that I have had for a few weeks.  I made this while it was just three of us home for dinner, so I cooked an appropriate amount of pasta, and served the pasta with the sauce on the side.  I then froze the remaining sauce for a future dinner when Ryan is out of town!   The original recipe called for sour cream in the sauce, but we don't like sour cream here, so I gave the the recipe as I adapted it for us.  We thought it was really great! 

Update - September 7, 2012.  I served the kids this pasta while Ryan was out of town.  The sauce reheated beautifully, and the kids couldn't get enough of it!  This is definitely a keeper recipe!

Soy and Lime Glazed Salmon

*Salmon fillets
* 4 tbsp butter
* 1/2 tsp crushed red pepper
* 1/2 tsp minced garlic
* 1/4 cup brown sugar
* 1/4 cup fresh lime juice
* 1/4 cup soy sauce
* 1 tsp cornstarch dissolved in 1 tbsp of water

1. Preheat oven to 400°F. Melt butter in heavy large saucepan over medium heat. Add crushed red pepper and garlic and stir until fragrant, about 1 minute. Add sugar; whisk until mixture is melted and smooth and begins to bubble, about 4 minutes. 
2. Whisk in lime juice and soy sauce. Increase heat and boil until reduced to 1 1/2 cups, about 2 minutes. Add cornstarch mixture and boil until thick, about 3 minutes. Set sauce aside. 
3. Place salmon on a parchment lined backing sheet.  Spoon sauce over each fillet. Roast until fish is opaque in center, about 15 minutes. 

Yum!  We loved this! Served it with wilted spinach and roasted tomatoes, we felt like we had gone out to dinner!