Wednesday, April 7, 2010

Light and Fare (with a little sin on the side!)

I admit, when the weather gets warmer, I want to cook more. The challenge: putting together tasty, yet healthy meals. Not to mention one that the kids will eat! My ally: the warmer weather. Now that things are heating up, literally, the meals get lighter. Fresh veggies and herbs can really add a light, flavorful flare to any dish. I like to keep things simple, but I am not afraid of a challenge! Usually that challenge is in the forms of an almost 6 year old and 7 year old! I am sure I'm not alone in this category! With Spring comes an automatic sense of eating lighter and healthier; probably because us women know bathing suit season is creeping up on us! I have a great dish that I made for the fam this week, and alas, the boys loved it! It is a light take on Chicken Carne Asada Tacos, with robust flavor. There are many different variations you could do with this recipe and I encourage you to get creative in your kitchen! For the kiddos, where that is where the sin comes in! Chocolate Buttercream Cupcakes! Yum! I hope you enjoy!



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Chicken Carne Asada Tacos

1/2 cup fresh orange juice (about 1 orange)
1/3 cup fresh lime juice (about 2 limes)
1 teaspoon sugar
1 teaspoon ground cumin
1 medium red onion, thinly sliced
1 red pepper, sliced
1 bell pepper, sliced
1 garlic clove, finely chopped
1-2 chicken breasts cut into chunks
1 teaspoon dried oregano
1 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon ground black pepper
4-8 corn tortillas OR flatbread (which I used)
1 avocado ,diced
1/2 cup mozarella, shredded
1/2 cup fresh, chopped cilantro

* Combine first four ingredients in a bowl, stir til sugar dissolves. Bring onions to a boil in a saucepan then immediatly drain and submerge into cold ice water. This stops the onions from cooking any further. Drain onions and add to citrus marinade.
* Heat a tablespoon olive oil in a large skillet over medium-high heat. Add peppers and garlic. Sprinkle chiken with oregano, cumin, salt and pepper, toss to coat. Add to skillet and cook until browned, about 4-6 minutes.
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* Heat tortillas or flatbread to your preference. Divide the chicken mixture among tortillas or flatbread. Top with drained onion marinade, cheese, avocado, salsa and sour cream. Sprinkle fresh cilantro on top. Enjoy!






Oohh, do I have a temptation for you! See if you can make these for the kiddos and not eat one yourself! I dare you! I am going to open the door for you and allow you to have my secret cake recipe for yourself. I may regret this! Here goes:


Mrs. Scarlett's Chocolate Buttercream Cupcakes


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Cupcakes:

1 box Duncan Hines yellow cake mix (thought it was something secret, uh)
1 small box vanilla sugar-free pudding mix
2 eggs, lightly beaten
1/4 cup vanilla yogurt (yep, you read that right!)
1/4 cup water
1/4 cup butter, softned

Preheat oven to 350 degrees. Line two muffin tins with cupcake liners and spray with cooking spray. Mix all above ingredients in mixer at low speed for 30 seconds and then increase to medium speed for 2 minutes. Pour 1/3 cup batter into each cupcake mold. Bake about 16-25 minutes, depending on how fast your oven cooks. Cool.

Frosting: (you will need to double this recipe)

2 2/3 cups confectioners sugar
1/2 cup butter, softned
1/3 cup half-n-half
1 1/2 tsp. vanilla
1/2 cup cocoa, sifted ( I used Hershey's)

Add Confectioners sugar and cocoa, mix until blended. Keeping mixer on low, add butter, half-n-half and vanilla. Increase speed to medium and continue mixing until creamy, about 1-2 minutes. Spread frosting over cooled cupcakes. I do hope you enjoy!

3 comments:

Melanie said...

Did you have any leftovers, I can come right over.

Scarlett said...

Surprisingly, no. We ate every last bit of it! But I do promise to make it for you.

Jennifer Werneth said...

why don't you just make extra and i'll pay for our portion? time for you to start marketing yourself:)! thanks for the coconut cake, btw! yum! yum!

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