Key Lime Cupcakes

I got started baking a while back, mainly because of a friend and throwing her Baby Shower and trying out homemade, non box cake/cupcake mixes. I started to realize at this time that I didn't want continue cooking with the premade box/bag stuff from the store unless I didn't have an option. Slowly I'm getting there and recently starting having an issue with the cost of it and realizing the cost of food more and more, and how more home made makes more sense. It may take a little longer sometimes, but I tell you it is so worth it to have a better taste and control over what you are eating. So today, I share with you Key Lime Cupcakes for the sweet tooth in you.... 

Key Lime Cupcakes with a Cream Cheese/Butter Cream Frosting

Cup Cake - Ingredients

1 cup all purpose flour        
3/4 cup self-rising flour        
1/2 cup (1 stick) unsalted butter, room temperature        
1 1/4 cup sugar        
2 large eggs        
2 1/2 tablespoons fresh lime juice        
1 tablespoon finely grated lime peel    
1/2 teaspoon neon-green food coloring (more depending how green you want them)  
3/4 cup buttermilk

Directions: 

Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner. Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.

Cream Cheese/Butter Cream Frosting

Ingredients

2 8-ounce package cream cheese, room temperature        

1 cup (2 sticks) unsalted butter, room temperature        

3 cups powdered sugar   

2 tablespoon finely grated lime peel    

2 teaspoon vanilla extract

Directions:

Whip Cream Cheese and Butter together then add powder sugar in 1/2 a cup at a time until mixed. Add lime zest and vanilla. Chill before putting on cupcakes. Easiest way to make the swirl of fosting is take a gallon zip lock bag and cut the corner about 1/2 an inch up after you fill the the bag (you don't want the whole too large). 

**Easiest way to fill the bag is put in a glass and pull it over the side and fill. This will keep from getting frosting in the closure of the bag and start off at the bottom of the bag, less work to get it to the bottom. 

Broccoli & Cauliflower Salad - Top Favorite

I know it's been a while since I've posted a recipe, so we are going to start with definitely a favorite around our house. I have to thank the Food Network for one of my favorite shows, though I don't get to see it a lot, for this recipe, I've just tweaked it some. "Ten Dollar Meals" with Melissa d'Arabian, who I believe was a "Next Food Network Star" winner at some point. She has a lot of great things she has made, but this from the first time making it became a favorite. And you can tweak it to fit your family. 

Broccoli & Cauliflower Salad  - Curiosity of the Food Network

Ingredients
1/2 (to 1 medium) red onion, thinly sliced
6 slices bacon, cut in small pieces, cooked to crisp 
1 head cauliflower (medium about 4-5" across), cut into small florets
3 bunch broccoli, cut into small florets (about the same amount as cauliflower
4 tablespoons sugar
2 tablespoon red wine vinegar
3 teaspoon Dijon mustard
4 tablespoons vegetable oil
1/2 cup mayonnaise
1 teaspoon seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper



Directions: 
1. Cook Bacon to a crisp. 
I personally bake the bacon at 350*F for about 25-30 mins on a cookie sheet but use my vegetable grill pan to keep the bacon from sitting in the bacon grease as it bakes. 
2. Dice red onion and let sit in an ice bath for min 10 mins, this will take off the 'edge' of the onion taste.
3. Cut of the broccoli and cauliflower into florets (just the tops). You want this to be about the same amount. 
4. To make the dressing its in 2 parts - 
Part 1 - mix the sugar, vinegar Dijon mustard and oil and mix til emulsified If you don't know what how to emulsify the best way I can explain it is how you see the oil and vinegar is separated, you are going to whisk the sugar, vinegar, Dijon mustard and oil together until it looks like one solid liquid.  
5. Part 2 of the dressing is take your emulsified part and mix in the mayo, old bay seasoning and salt and pepper to taste. I usually add about a teaspoon of each salt and pepper.
6. Chop the bacon up, drain the onions of water and toss with the broccoli and cauliflower then toss with the dressing until all is coated. 
7. Chill then serve. 

**Notes**
Don't feel like you are limited to the ingredients above. I've thought of adding cucumbers, tomatoes or corn (off the cob after grilling)...
We have eatten it just after I finished making it, but I personally think its better a little colder, but still good! 
 

Creme Brulee French Toast

Yes its as good as you would think it is....

KC and I went with some friends to Lincoln, NE for the Huskers Spring game, or tried since 2012 was the first time since the 1950s they have ever canceled the game, this time because of so much rain. We went to this little restaurant that was called Two Twins, and we didn't get a chance to go back on Sunday, but the owner was telling us of Creme Brulee French Toast they do on Sundays.  Weeks later on "The Chew" they had an audience member make Creme Brulee French Toast so I had to try it, and still on the first time tweeked it a bit. I posted it on facebook and people I work with said they had "Food Envy" so of course this is a favorite, though I've only made it once.

Ingredients: 
1/2 c unsalted butter
1 c brown sugar
2 Tbsp corn syrup (i use light)
1 loaf sour dough bread (suggestion on recipe was Italian bread, but I think it worked well with sour dough)
8 eggs
2 c half and half
1 tsp Brandy
1 tsp Triple Sec
1/4 tsp salt
1 tsp Vanilla extract

Directions:
1. Melt butter in sauce pan, mix in brown sugar and corn syrup. Stir until sugar is melted. Pour into a 9x13 baking pan.

2. Slice the loaf of bread, day old is better, into equal slices. I did about an inch thick. (Original recipe said to remove the crust, I did not). Place in baking pan into single layer. **Do not over crowd the pan or over 'snug' the bread. I learned from experience, it will "puff" up if it doesn't have room or "breathe" while baking **

3.  Whisk the remaining ingredients together (eggs, half and half, brandy, triple sec, salt and vanilla). Pour over sliced bread. Cover and refrigerate over night.

4. Next Morning: Remove dish from fridge, and bring to room temperature. Preheat oven to 350*F

5. Bake uncovered for 35-45 minutes (ours took about 40 minutes) or until puffed and browned... imagine how 'toasted' pan french toast looks.

6. Enjoy!  Original recipe says to serve with maple syrup and whip cream... its pretty sweet tasting, so that choice is up to you. We ate it without either, though whip cream would be good, we just didn't have any at the time. I don't believe it needs syrup at all, but I'll leave it to your digression.

Roasting Red Peppers

I grew up not being a pepper fan, to find out its really Green peppers and hot peppers I'm not a fan of. I've learned I really do enjoy roasted red peppers, so i took a shot at making my own, and they are awesome!

Ingredients:
4 - Red Bell Peppers
3 Tbsp Olive Oil
1 Tbsp Peppercorns
3 cloves garlic (crushed)

 Directions:
1. Grill peppers til charred on all sides. You can see this in the picture on the grill that the back left pepper is starting to do this. It takes time so be patient. I think the more charred the better, it helps the skin come off easier later.

2. Remove peppers from heat and seal in a paper bag (or plastic bag if no paper bag) for an hour.

3. After the peppers have cooled, you are going to remove the skin, seeds and stem on each to leave just the pepper flesh. The more charred, the easier the skin will come off. You can just gently use the knife to just slide the skin off.

4. Slice the pepper into strips or how ever big of pieces you would like.

5. Place peppers in a sanitized jar with Olive Oil, peppercorns and garlic.

And you now have your own home made roasted red peppers. Below is about 2/3 a jar that the four peppers I did made. Now I just need to learn the art of canning.

Orange Marinade Grilled Pork Tenderloin

I found a recipe and tweeked it able for an orange juice marinade grilled pork tenderloin that called for grapefruit juice, which i find bitter. I changed it up and while putting together the marinade yesterday morning, I though orange juice and thyme...this is a strange combo, but it works so well together, so I present to you Orange Marinade Grilled Pork Tenderloin....

Ingredients:
1-1/2 lb Pork Tenderloin
1-1/2 c orange juice
2 tsp Dried Thyme
1 tsp salt
1 tsp pepper

Mix all in a gallon bag, and place pork tenderloin in the marinade. I marinade it while I'm at work so at least 9 or so hours. Temper the meat before putting it on the grill. (We learned this from Michael Simon on "The Chew" to let it warm up a bit before slapping it on the grill. I don't remember why but it does seem to make it better, or a little more juicy I think.) Grill on Medium Heat for about 20 minutes or until done. We did about 20 minutes and it turned out like the above. We also use a smoke box on the grill which adds a little extra flavor to the meat.

It was juicy and amazing and will have to be done again!

We paired this with Grilled corn and some grilled potatoes, a favorite in our house.

Friends and Food

Some friends of ours, one of KC's co-workers and his wife have a blog they started, it encompass a lot of things going. Good eats, time with friends and projects around their house. It seems like Eric and Kelly always have something going on.

Fireside Dreamers

They have posted a number of recipes as well, just take a jaunt around their blog. They too like to try new recipes and try out new foods as well. They were part of the inspiration for why I started posting my recipes on this blog to share with everyone. So if you get a change, go check them out and see what they have going on.


Upcoming recipes I'll be posting this weekend:
-Fruit Salsa and Cinnamon Sugar Tortilla chips
-Creme Brulee French Toast
-Stuffed Flank Steak
-Roasted Red Peppers

And a few more...

Easy Beef/Chicken Broccoli Stir Fry

Tonight I made a new favorite, and realized the first time I made it, that things that seem complicated are that hard to make sometimes, and the things that seem they would be easy, seem to be the most complicated... explain that one to me.... anyway, tonight is a new favorite, last time it was beef this time I went with chicken. And its simple so any of you can do it, I swear!

Easy Beef/Chicken and Broccoli Stir-fry

Servings: 4             
                                    

Ingredients
3 tablespoons cornstarch, divided                                
1/2 cup water, plus 2 tablespoons water, divided                                        

1/2 teaspoon garlic powder                                    
1 lb boneless round steak or 1 lb chicken - cut into thin strips        
2 tablespoons     vegetable oil, divided                                     

4 cups broccoli florets                                         
1 small onions, cut into wedges                                     
***any other veggies, below are just ones I have added before 
1 medium zucchini
1 medium yellow squash
2 cups mushrooms



1/3 c soy sauce                                              
2 tablespoons brown sugar                                         
1 teaspoon ground ginger                                         
hot cooked rice                                                                                                                                                    

Directions
                                

1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
2. Add meat and toss.
3. In a large skillet or wok over medium high heat, stir-fry meat in 1 tablespoon oil until beef reaches desired doneness or chicken is cooked; remove and keep warm.
4. Stir-fry broccoli and onion (and any other veggies) in remaining oil for 4-5 minutes.
5. Return meat to pan.
6. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
7. Cook and stir for 2 minutes.
8. Serve over rice.