Nothing says “good time” like a wet puppy nose on the back of your leg as you try to carefully remove a pork tenderloin from the oven.  I’m not sure I can really blame them, it was pretty delicious.  Instead of grilling it like I have in the past (which eliminates having to look for an appropriate pan!), I decided to flatten this and stuff it with sautéed spinach and feta cheese.  I didn’t regret it.  The most complicated part of making this is butterflying the pork tenderloin and then pounding it out thin, and even if you’ve never done this before, it isn’t difficult at all.  The spinach gets a quick saute with garlic and olive oil, then the whole thing goes into the oven for about an hour.  This is a great recipe when you need an impressive entrée but don’t have time to hover over the stove.  It’s simple but delicious and it looks like it took way more hands-on time than it actually did.

Spinach and Feta Stuffed Pork Tenderloin

Ingredients:

• 1 lb. pork tenderloin
• 2 C. fresh spinach
• 2 Tbsp. olive oil
• 3 garlic cloves, minced
• 1/2 C. crumbled Feta cheese
• kosher salt
• freshly ground black pepper

Directions:

Heat oven to 350 degrees.

Cut a slit lengthwise down the center of the pork tenderloin, staying about 1/2 inch away from cutting entirely through it.

Open up the pork tenderloin (like a book) and lay it flat between two sheets of waxed paper and pound using a meat mallet or heavy skillet to 1/2 inch thickness.

Sprinkle salt and pepper evenly over the pork tenderloin.

In a large skillet, heat the olive oil over medium heat.

Add the garlic and saute for 2-3 minutes.

Add the spinach and saute for 2-3 minutes, until the spinach just starts to wilt.

Spread the spinach mixture evenly over the surface of the butterflied pork tenderloin.

Sprinkle the feta evenly on top of the spinach mixture.

Roll the pork tenderloin up, like a jelly roll, starting from the long end.

Place the pork tenderloin into a baking dish or roasting pan with the seam down (use toothpicks to keep the tenderloin closed if needed).

Sprinkle the pork tenderloin evenly with salt and pepper.

Bake for 45 minutes to 1 hour, until a meat thermometer reads 160 degrees.

Remove from the oven and allow to rest for 10 minutes before slicing into approximately 1 inch slices (or wider depending on preference).

Makes 4 servings.

Source: Diana Dishes original

“Easy peasy lemon squeezy” recipes are among some of my favorite.  It doesn’t get much more easy peasy than this (I would include “lemon squeezy,” but the lemon for this isn’t squeezed).  Chicken drumsticks are always a popular dinner in our house.  O exclaims “I love chicken sticks!” every time he sees them leaving the grill and headed to the table.  One man’s “drummie” is another man’s “chicken stick,” apparently.  Lane has been very into grilling everything on his new charcoal grill, but a gas grill or indoor grilling on a grill pan works fine as well.  While chicken drumsticks covered in barbecue sauce and grilled are a warm-weather staple for me, I love to change it up sometimes and coat the drumsticks with a rub instead.  This tarragon rub works great on the drumsticks, and would be great on chicken breasts if drumsticks aren’t your thing.

Tarragon Rub Grilled Chicken Drumsticks

Ingredients:

• 1 Tbsp. onion powder
• 1 Tbsp. garlic powder
• 1 Tbsp. dried parsley
• 2 Tbsp. dried tarragon
• 1/2 Tbsp. kosher salt
• 1 tsp. ground black pepper
• Freshly grated zest of 1 lemon (optional but recomended)
• 1 1/2- 2 lbs. (about 6 large-ish) chicken drumsticks (skin can be removed if preferred)

Directions:

Heat a grill (charcoal or gas) to 450 degrees, or heat a grill pan indoors over medium-high heat.

To make the rub, combine the onion powder, garlic powder, parsley, tarragon, salt, pepper, and lemon zest in a small bowl and stir to combine.

Pat the chicken drumsticks dry with paper towels.

Sprinkle 1/2 of the rub mixture evenly over the chicken drumsticks, then flip the drumsticks and sprinkle the remaining 1/2 of the rub mixture over the chicken.

Evenly coat the chicken with the sprinkled rub mixture, using clean hands (wash hands immediately after handling raw chicken!).

When the grill is heated, place the drumsticks onto the grate (or heated grill pan).

Flip the chicken every 7-8 minutes, grilling for a total of about 30 minutes.  Keep an eye on the grill or grill pan temperature and adjust the heat accordingly to keep the chicken from burning.  Chicken is done when cooked to an internal temperature of 190 degrees.

Remove the chicken from the grill and allow it to rest for 10 minutes before serving (chicken is way too hot to handle- especially for children- if served immediately so please allow for the resting time).

Makes about 6 drumsticks.

Source: Diana Dishes original

I did get to make a great soup for dinner, and I’m finally getting a moment to share it today.  Last week was a shock to many when the temperatures hovered in the mid-fifties after we had been spoiled with seventy-plus degree weather the week before.  After shuffling the kiddos to activities on Monday and Tuesday, I like to make an easy but comforting dinner on Wednesday.  Wednesdays, it’s just me and Lane and I like to be able to have dinner with a quick clean-up and then enjoy a TV show on the couch that doesn’t involve any talking animals (we really know how to live it up!).  This is a simple tomato-based soup with chickpeas and pasta.  It’s very filling, and I love chickpeas as a healthy source of protein and fiber.  It’s a great soup for “clean out the fridge day” as well.  Have some zucchini or green beans that need to be used up? Toss them in.  Have some leftover chicken? Toss it in.  No chickpeas? Use white or kidney beans instead.  Don’t like spinach? Use some Swiss chard or kale.  This is going to be a staple for soup and sandwich night at our house for a while.  With a sprinkling of Parmesan on top.

Chickpea Vegetable Soup

Ingredients:

• 1 Tbsp. olive oil
• 1 medium onion, finely chopped
• 1 stalk celery, diced
• 1 carrot, peeled and diced
• 2 cloves garlic, minced
• 2 Tbsp. tomato paste
• 14.5 oz. can diced tomatoes (or 1/2 of a 28 oz. can), with juices
• 1 quart chicken or vegetable stock
• ½ tsp. dried oregano
• 1 C. dry small pasta (shells or elbows recommended)
• 15 oz. can chickpeas, drained and rinsed (or 2 C. cooked chickpeas)
• 5 oz. fresh or frozen spinach
• salt, to taste
• 1/4 tsp. black pepper
• generous pinch red chili flakes (optional)
• freshly grated Parmesan for serving (optional)

Directions:

Heat the olive oil in a large pot over medium heat.

Add the onion, celery and carrot to the olive oil and stir to combine.

Saute about 7 minutes until softened but not browned (turn down the heat if you find they are browning).

Add the garlic to the mixture and saute for 1 minute.

Stir in the tomato paste.

Add the diced tomatoes, chicken or vegetable stock and dried oregano and stir to completely combine.

Bring the mixture to a boil.

Stir in the pasta, chickpeas, and spinach.

Simmer about 10 minutes, until the pasta is tender.

Add salt, pepper, and chili flakes to taste.

To serve, top each serving with additional chili flakes and Parmesan cheese, as desired.

Makes 6 generous servings.

Source: slightly adapted from Foodess

Later on, I met Lane.  Well after that, I met M and O.  This is my second journey in stepparenting.  One day, the kids just started telling people that I’m their stepmother (it’s not a title I asked for, kids do these things when they’re ready) and so it really began.  I used to be reminded at Mother’s Day that I’m not a mother in that I’ve never adopted a child and I’ve never given birth to one either.  I’ve grown used to letting it pass as a day to celebrate women who are considered to be “real” mothers.  Even when I had my ex-husband’s kids in my life with more regularity, I was reminded that I was not a mother.  In no way am I minimizing the beauty of adoption or the road to delivering a child of one’s own, but stepmothers really get a bad rap.  I shop for and cook their meals, I wash the grass and dirt stains out of their sports uniforms (and pretty much anything else they wear), I sit at soccer practice when it’s freezing cold and raining.  I get them chicken soup and crackers and ginger ale when they’re sick.  I work to teach them about being kind to others, and responsibility, and good manners, and teamwork.  I help with homework and feel like I’m re-learning simple math so I can help M when she furrows her brow and says “I’m stuck.”  I’m missing traveling for my baby sister’s college graduation in part because I am partly responsible for the two small humans in this house and for getting them to school and soccer and baseball and whatever else pops up on the schedule.  I do all of this while being mindful of my role as “not the actual mother,” and it isn’t easy.  The school doesn’t know what to do with me, who am I in all of this? Do I make decisions? Is my signature good enough on a permission slip for a field trip, or am I just the person who’s allowed to pick them up when they’re sick?  Other moms at school don’t know what to do with me, either.  I’m an outsider, not part of their special “I’ve given birth/ adopted” circle.  I’ve had my directions undermined by others who felt justified doing so because I’m not their mother, I’m just Lane’s girlfriend.  That’s okay, I don’t do the things I do for the title, or recognition, or to be part of a social circle.  I do it because I am a stepmom, and these are the things you do when a child is in your care.  So please, let’s put away the special stepmother wart and let’s stop assuming no woman could love children that aren’t their own as if they are.  I have no doubt in my mind that if Lane and I ever have a child, I will love all five children (two from my first marriage, M, O, and a long-shot future baby that we’ll call “the urchin” for now) just the same.

Back on the topic of Mother’s Day, I have never expected anything from anyone in celebration of that day.  I’m happy to celebrate the moms of all forms in my life and leave it at that. I suspect Lane and the kids have something up their sleeve but if I’m wrong, that’s okay.  It’s not about special recognition for me, it’s more important that (especially as women) we all start to respect the roles people play in children’s lives.  I’m blessed to have children in my life who love me enough to call me their stepmother and there’s no better way to recognize it than that.  Although, if someone really needs to show me they care, on Mother’s Day or any day, cinnamon rolls are one great way to do that.  I won’t turn down cinnamon rolls.  They’re simple, and gooey and comforting.  They take some effort, and I’m a firm believer that sometimes, the effort is the biggest part of a gift.  The effort for these is minimized by using a bread machine (that could also be a great gift for mom!), but you can make them without one as well.

Cinnamon Buns

Ingredients:

for the dough:

• 1 C. plus 2 Tbsp. warm milk
• 3 Tbsp. canola or vegetable oil
• 1 egg and 2 egg whites, lightly beaten
• 1/2 C. sugar
• 4 C. flour (possibly more)
• 1 tsp. salt
• 3 tsp. yeast

for the filling:

• 2 Tbsp. butter, melted
• 2/3 C. packed brown sugar
• 2 Tbsp. cinnamon

for the icing:

• 1 tsp. milk
• 1 1/2 C. confectioner’s sugar
• 4 Tbsp. butter, softened
• 1 tsp. vanilla extract

Directions:

To make the dough using a bread machine, place the dough ingredients into the bread machine pan in the order listed.  Select the dough cycle and wait for the cycle to complete.  Check the dough after the first few minutes of the cycle and add a little more flour if necessary.

To make the dough without a bread machine, add 1 tsp. of the sugar to the warm milk and stir in the yeast.  Allow the mixture to sit for a minute.  In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), combine the vegetable oil, eggs, salt and sugar.  Add in 2 C. of the flour and the milk mixture and mix to combine.  Mix in the remaining flour until the dough is smooth and easy to handle.  Knead by hand on a lightly floured surface for 5-10 minutes or in a stand mixer using a dough hook for 5-10 minutes.  Place the dough in an oiled bowl, cover and allow to rise in a warm place until doubled in size, 1 to 1 1/2 hours.

When the dough cycle is finished, or the dough has completed rising if making the dough by hand, roll the dough into a large rectangle (roughly 15×9 inches) on a well-floured surface.

Heat the oven to 325 degrees.

Spread the melted butter over the dough.

Combine the brown sugar and cinnamon in a small bowl and sprinkle the mixture evenly over the buttered dough.

Roll the dough up tightly, starting from the long side, like a jelly-roll.

Cut the dough into 15 rolls (about 1″ each) and place the rolls into two greased round cake pans.

At this point, you can cover the unbaked rolls with plastic wrap and refrigerate them overnight, then bake in the morning if desired (if this is your plan, skip pre-heating the oven).

Bake for 20 minutes, until browned.

While the rolls bake, combine all ingredients for icing in a stand mixer fitted with paddle attachment (or in a mixing bowl using a hand mixer) until smooth.

Spread icing over cinnamon rolls as soon as the rolls come out of the oven.

Makes 15 cinnamon rolls.

Source: adapted from Money Saving Mom

Tagged: bread, breakfast ]]> http://dianadishes.wordpress.com/2013/05/09/cinnamon-rolls/feed/ 0 dianadishes bread machine cinnamon rolls http://dianadishes.wordpress.com/2013/05/08/easy-nacho-cheese-sauce/ http://dianadishes.wordpress.com/2013/05/08/easy-nacho-cheese-sauce/#comments Wed, 08 May 2013 13:30:47 +0000 dianadishes http://dianadishes.wordpress.com/?p=1830 Continue reading →]]> I’m a spectator for all seasons.  Football takes me from fall through the winter.  Hockey gets me from winter to spring.  Baseball gets me from spring to fall.  We just caught a game at Yankee Stadium with friends last weekend, and we have tickets to see the New Britain Rock Cats play baseball this weekend.  The Connecticut Whale are fun to watch, and we love that tickets to see our local college’s women’s hockey team are a bargain at two dollars a game.  No matter what sporting event we take the kids to see, I suspect they’re not really there for the on-field or on-ice action.  Last summer after five innings of baseball, the thing that most excited O was a controversial race between mascots dressed as a doughnut and an iced coffee. The iced coffee knocked over the doughnut, Tonya Harding style, and O’s account was akin to something you’d see on CNN.  Then there are the concession requests.  The kiddos become bottomless pits when there are vendors milling about yelling “Peanuts! Popcorn!”  We do try to limit the amount of junk food we buy when we’re at these sporting events but a guilty pleasure here and there always makes it to our seats.  O gravitates toward popcorn, which he shovels in by the handful like he’ll never have popcorn again.  M’s number one request at any sporting event (or pretty much on a daily basis) is nachos.  She is like a moth to a flame when she sees that  neon orange cheese product squirted all over tortilla chips.  Even better when the cheese is on the side for dipping, but she doesn’t get fussy about presentation.  It’s not a sporting event for M unless there’s a boat of nachos.

I wondered if nacho cheese sauce at home could possibly compare to a stadium’s neon orange liquid cheese product, and if I could make it without a ton of work or resorting to that popular “pasteurized prepared cheese product.”  Turns out, the answer is “yes.”  This won’t help when we’re out at a ballgame this summer, but when a nacho craving hits while we’re at home we have an easy solution.  Five ingredients, a little stirring, and you have a smooth and delicious topping for pretty much anything.  I don’t recommend low or reduced fat cheese for this, because it doesn’t melt like its full-fat counterpart.  I also recommend shredding or grating the cheese yourself (as I do for any recipe calling for grated or shredded cheese) because pre-shredded cheese has stabilizers in it that keep it from melting the same way as when you shred your own.  The original recipe calls for pepper Jack cheese, but I used just cheddar to keep it as close to that bright orange stuff M stares at wide-eyed as they pour it onto her chips.  I used some corn tortillas that I had after making chicken taquitos and baked them into tortilla chips for dipping.  It could also be used to top a baked potato, poured over hot dogs, or to kill a craving for some cheese fries.  I may have created a monster . . . .

Nacho Cheese Sauce

Ingredients:

• 8 oz. cheddar cheese, shredded (or 4 oz. cheddar and 4 oz. pepper Jack)
• 1 Tbsp. cornstarch
• 1 (12 oz.) can evaporated milk, divided (I used 2% and it worked great)
• 2 tsp. hot sauce (more or less to taste)
• pinch of salt

Directions:

In a medium saucepan, combine the shredded cheese and cornstarch, tossing to evenly coat.

Stir in 1 C. of the evaporated milk and turn the heat to medium-low.

Stir in the salt and hot sauce.

Cook, stirring often, until the cheese is melted and the sauce is thickened, smooth, and bubbling.

Stir in additional evaporated milk as desired for a thinner consistency.

Makes about 2 cups.

Source: slightly adapted from Kitchen Simplicity, originally from Serious Eats

I love a good casserole every so often, but not using canned “cream of ____” soups or many other processed foods means they aren’t always a time-saver.  This noodle bake is as quick as browning some beef and boiling some egg noodles.  Start to finish, including twenty minutes to bake the cheese to melted perfection, this took about half an hour.  It’s a lot like a lasagna with cheddar cheese, or a way better version of lasagna Hamburger Helper.  It may not make for the prettiest picture, but when I had to get up to scoop out second helpings for the kiddos, I knew this recipe was a keeper.

Beef and Noodle Bake

Ingredients:

• 1 lb. ground beef
• 15 oz. can tomato sauce
• 1/2 tsp. salt
•  fresh ground black pepper, to taste
• 8 oz. egg noodles
• 1/2 C. sour cream
• 1 1/4 C. small curd cottage cheese
• 1/2 C. thinly sliced green onions (more or less to taste)
• 1 C. freshly grated sharp cheddar cheese

Directions:

Heat oven to 350 degrees.

Bring a pot of water to a boil and add the egg noodles.  Cook to al dente while cooking the beef, then drain and set aside.

While the noodles cook, brown the ground beef in a large skillet, then drain the fat.

Stir the tomato sauce into the skillet with the ground beef.

Add 1/2 tsp. salt and ground black pepper to taste.  Add any other seasonings if desired (garlic powder, basil, oregano etc.)

Stir, and leave to simmer while you prepare the rest of the casserole.

Combine the sour cream and cottage cheese in a medium bowl.

Add ground black pepper to taste and stir.

Add in the green onions and stir to combine (start with 1/4 C., taste, and add more if desired).

Pour the mixture over the cooked noodles and stir to coat the noodles thoroughly.

To assemble the casserole, place half of the noodle mixture into a baking dish.

Top with half of the beef mixture, then sprinkle on half of the cheese.

Repeat layering the noodles, then beef, then cheese.

Bake for 20 minutes, until all cheese is melted.

Makes 8 servings.

Source: adapted slightly from The Pioneer Woman

I have jumped on the Cinco de Mayo celebration bandwagon plenty of times in previous years, because any excuse to have great Mexican food and a great margarita is a fine reason where I’m concerned.  While I’m no stranger to standing shoulder to shoulder with complete strangers in the bar area of a popular local Mexican restaurant and waiting hours for a table, this year I’d rather celebrate with something a little more low-key.  Most of my favorites from the Mexican restaurant menu are easy to make at home, like these chicken taquitos.  Unlike the ones at the restaurant, these are baked instead of fried.  Don’t let that stop you, they are every bit as good as any fried taquitos I’ve ever tasted.  With very few ingredients you have a tasty filling.  With a little time rolling that filling into corn tortillas, you have delicious (and better for you) chicken taquitos.  I left the filling at just chicken and cheese for these, and they were great.  I served black beans on the side, but stirring them in would be pretty great as well.  Topping them with sour cream and cilantro turned them into a meal perfect for a Cinco de Mayo celebration.  These are so tasty that we had them on Monday and I just might make them again on Sunday.

Baked Chicken Taquitos

Ingredients:

• 3 C. shredded cooked chicken
  
• 1 tsp. ground cumin
  
• 1/2 tsp. kosher salt
  
• 1/4 tsp. garlic powder
  
• 1 1/2 C. shredded cheddar or Mexican cheese blend, divided
  
• 12 corn tortillas
  
• cooking spray (or olive oil sprayer)
  
• guacamole, sour cream, salsa (optional, for serving)

Directions:

Heat oven to 400 degrees.

Line a 9×13 inch glass baking dish with aluminum foil and spray with non-stick cooking spray (or use an oil sprayer).

In a large mixing bowl combine the shredded chicken, cumin, sale and garlic powder.

Stir in 1 C. of the cheese and mix well to combine thoroughly.

Place 2 tortillas at a time between two damp paper towels and microwave for 30 seconds to soften the tortillas.

Place about 1/4 C. of the chicken mixture in the center of one tortilla and roll the tortilla up tightly.

Place seam-side-down into the prepared baking dish and repeat until all 12 tortillas are filled.

Spray the taquitos lightly with cooking spray (or use an oil sprayer).

Sprinkle the remaining 1/2 C. cheese over the taquitos.

Bake for 20-25 minutes until taquitos are crisp and the cheese is melted.

Serve with salsa, guacamole, sour cream or additional toppings as desired.

Makes 12 taquitos.

Source: adapted from Recipe Girl, originally from Weelicious

Of course, I have to be early for something like National Salad Month.  The people at Dole have designated tomorrow, May first, as National Salad Day so it seemed fitting to celebrate my love of all things salad sooner rather than later.  While my absolute favorite salad is a simple tossed version with whatever veggies I happen to have hanging around, salad is something I have turning into an experiment.  Even though it’s a little early around here for strawberries, I couldn’t stop myself when they were on sale and I always have lettuce of some variety hanging around.  Strawberries and lettuce might not seem like the most obvious combination, but when you toss in almonds and top it all with some strawberry balsamic vinaigrette, it’s a party.  The vinaigrette gets a little tang from Dijon mustard, and while I like it a little tart you can add a teaspoon or so of sugar or honey to sweeten it up if your berries aren’t quite sweet enough yet.  Four ingredients in the blender and ten seconds are all you need to make the dressing.  The smoked almonds add the right amount of saltiness and crunch.  This was a great quick lunch, and it’s going to be a summer staple in this house.

Strawberry Almond Salad with Strawberry Balsamic Vinaigrette

Ingredients:

for the dressing:

• 1 C. strawberries, stems removed (about 8 large-ish berries)
• 2 tsp. olive oil
• 1 Tbsp. Dijon mustard
• 2 Tbsp. balsamic vinegar

for the salad:

• 4 C. Romaine lettuce or your favorite lettuce blend (I used Dole European blend, 10 oz. bag)
• 1 C. strawberries, stems removed, quartered
• 1/2 C. smoked almonds

Directions:

To make the dressing, combine all ingredients in a blender jar.

Blend on high speed (“liquefy” on my blender) for 10-20 seconds until smooth and completely combined.

To make the salad, arrange the lettuce on 4 plates (for individual servings) or in a large salad bowl (to serve family style).

Evenly sprinkle the strawberry quarters over each plate or over the lettuce in the salad bowl.

Evenly sprinkle the almonds over each plate or over the mixture in the salad bowl.

To serve, top each salad with 2-3 Tbsp. of the dressing, or toss the dressing with the salad to serve family style.

Makes 4 servings.

Source: dressing adapted from Tasty Kitchen

Tagged: dinner, dressing, salad, strawberry ]]> http://dianadishes.wordpress.com/2013/04/30/strawberry-almond-salad-strawberry-balsamic-vinaigrette/feed/ 0 dianadishes strawberry almond salad http://dianadishes.wordpress.com/2013/04/29/lemonade-cupcake-pink-lemonade-frosting/ http://dianadishes.wordpress.com/2013/04/29/lemonade-cupcake-pink-lemonade-frosting/#comments Mon, 29 Apr 2013 13:32:45 +0000 dianadishes http://dianadishes.wordpress.com/?p=1813 Continue reading →]]> Last week, the Youth Advisory Council in our town celebrated “Positive Choices Week.”  Various events were held to promote making positive choices, including avoiding drugs and alcohol.  We were very excited to be guests at the award ceremony the Council held last Thursday, where M was recognized as the pencil slogan winner.  Her slogan, “A Positive Attitude = A Positive Life,” was printed on pencils that will be handed out at Council events and to all of the students at her school.  This comes on the heels of having one of her art class projects selected for display at the town-wide school art show.  Previous school years have been a little rough, but this year she has blossomed and takes both her school work and her friendships very seriously and has excelled.  This year, we have emphasized that it is better to be recognized for positive contributions and for doing your best than it is to be recognized for being the class clown.  M is an incredibly bright, sensitive, creative girl and it is wonderful that her peers and teachers can focus on that instead of calling home to say “can we get your kid to stop dancing in the middle of class and losing her school supplies?”  Setting clear expectations has helped M show everyone the things she has always been capable of, and we’re so glad to see her shine.  M has really risen to the occasion this year, and there aren’t enough ways to remind her how proud of her we are.

Cupcakes are a good start.  We wanted to have a little celebration to recognize her accomplishments so I made cupcakes.  I wanted to pick a flavor that I knew she would love, which meant no chocolate cake.  Any time we go out for a meal, both kids want lemonade (“We don’t have to have milk? Now it’s a party!”) so as soon as the thought of lemonade cupcakes came about, there was no choice that seemed more perfect.  As a bonus for M, the frosting is pink and so these screamed “Haha, my little brother didn’t get to pick the flavor!”  This was important, as she was the guest of honor at this little cupcake party.  If you love lemonade like these two do, these are the cupcakes for you.  The cupcake is moist and full of lemon flavor, and the pink lemonade frosting gives these a great sweetness.  Even if these two drink lemonade even when it’s so tart it’s like sucking on lemon wedges (which they’ve been know to do  . . .), the cupcakes are a nice balance of tart and sweet, like a perfect glass of fresh lemonade.

Lemonade Cupcakes with Pink Lemonade Frosting

Ingredients:

for the cupcakes:

• 1/2 C. (1 stick) unsalted butter, room temperature
• 1 C. sugar
• 2 large eggs
• 2 tsp. vanilla extract (or 1 tsp. vanilla extract, 1 tsp. lemon extract)
• 1 1/2 C. all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 C. milk
• zest and juice of two medium lemon

for the frosting:

• 1 C. (2 sticks) unsalted butter, room temperature
• 3-4 C. confectioner’s sugar
• 1/4 C. heavy cream
• 2 Tbsp. lemon juice (or 2 tsp. lemon extract)
• red food coloring (optional)

Directions:

Heat the oven to 350 degrees and line a 12 cavity muffin pan with paper liners and set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer) beat the butter and sugar together on medium speed for 2-3 minutes until creamed.

Add the eggs and vanilla and beat for 2 minutes until combined.

In a medium bowl combine the flour, baking powder, and salt.

Slowly add the flour mixture to the butter mixture, stirring to combine after each addition (batter will be thick).

Add the milk, lemon zest, and lemon juice and mix just until combined.

Pour the batter evenly into the cupcake liners (I use an ice cream scoop and fill each cavity about 1/2 to 2/3 full).

Bake for 18-20 minutes, checking at 18 minutes to see if a toothpick inserted in the center comes out clean.

Remove from the oven and allow to cool completely on wire racks before frosting.

To make the frosting, beat the butter on medium speed in the bowl of a stand mixer fitted with paddle attachment (or in a large mixing bowl with a hand mixer).

Beat for 3-4 minutes until the butter is smooth and fluffy.

Add 3 C. of the powdered sugar, cream, lemon juice or extract, and salt.

Increase the mixer speed to high and beat for 3 minutes.

If the frosting is too thin, add remaining powdered sugar a small amount at a time, beating after each addition.  If the frosting is too thick, add more cream in small amounts, beating after each addition, until the frosting reaches your desired consistency.  I like to pipe the frosting onto the cupcake, so I need mine a little thicker than I would if I were going to spread it on top instead.

If using, beat in the food coloring (add no more than 1-2 drops or a very small amount at a time, a little red food coloring tends to go a long way) until desired shade of pink is reached.

Frost the cooled cupcakes (I frosted these by fitting a resealable bag with a Wilton #32 decorator tip and piping it onto each cupcake).

Makes 12 cupcakes (you may have leftover frosting depending on how much frosting you like on each cupcake).

Source: adapted from Sally’s Baking Addiction

After I finished being more excited than any sane person should be about wild scallions in the yard and decided to make scallion pancakes, I knew I needed a meal that would be a good following act.  Homemade fried rice was an obvious choice, and a great one-pot meal.  Everything went into the wok, and it all came out of the wok full of flavor.  Each ingredient contributed something and didn’t overwhelm the others.  This was especially important because instead of the simpler fried rice I usually make at home, this one has Sriracha and pineapple.  I’ve mentioned before how much I adore the tasty firestorm that is Sriracha, so it’s not much of a surprise that I loved this fried rice.  The sweetness of the pineapple plays really well with the Sriracha and the finished fried rice isn’t overly spicy.  Combined with chicken, peas, carrots, and the scrambled egg that my fried rice just isn’t complete without, this makes a tasty meal in no time.  I used brown rice as the base because I’m the weird kid who loves brown rice but Jasmine rice would work perfectly as well.  For fried rice, I really like to use rice that’s been cooked at least a day before (the remaining ingredients just “stick” better), but this time I forgot and instead made the rice in the morning and it was plenty sticky in time to make this.  Making the rice that far ahead is a time saver and I think it makes for a better end result, but it isn’t entirely necessary.

Sriracha Pineapple Chicken Fried Rice

Ingredients:

• 1 1/2 C. brown or Jasmine rice
• 2 Tbsp. plus 1 tsp. olive oil, divided
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 8 oz. boneless skinless chicken, cut into 1/2 inch cubes (optional, or substitute shrimp)
• 2 large eggs, lightly beaten
• 7 green onions, white and light green parts only, sliced
• 1 1/2 C. pineapple chunks (either fresh or canned in juice and drained)
• 1 C. frozen peas, thawed (or fresh shelled peas, or edamame)
• 4 Tbsp. light (low-sodium) soy sauce
• 3 Tbsp. Sriracha, plus additional for serving

Directions:

Prepare the rice according to package directions (I like to do this at least a day ahead of time but it isn’t necessary), using very slightly less water than the directions call for.  The rice should be slightly firmer than serving consistency, because it will continue to cook during the rest of the process.

Heat 2 Tbsp. of the oil over medium-high heat in a large skillet or wok.

Saute the carrot and onion for about 5 minutes, until soft.

Add the chicken to the skillet and cook, stirring, until chicken is cooked through.

Remove the chicken, carrot and onion from the wok or skillet to a separate bowl.

Heat the remaining tsp. of oil in the wok and pour in the eggs.

Cook the eggs, stirring occasionally, for 2-4 minutes until cooked through.

Add the rice to the eggs in the wok or skillet and stir to combine.  Let cook for 2-3 minutes.

Add the onion, chicken, and carrot mixture to the rice mixture in the wok or skillet.

Stir in the green onions, pineapple, and peas and stir to combine.

Add the soy sauce and Sriracha to the mixture and stir to combine.

Cook for 3-5 minutes without stirring, then stir the mixture and cook for 3-5 minutes more without stirring.  Repeat this process 2-3 times so all of the rice gets close to crispy.

Remove the mixture from the heat, serve with extra Sriracha on the side.

Makes 6 generous servings.

Source: adapted from Passports and Pancakes