So i've been on a HUGE cooking/ new recipe spree...well, for me that is. I think i made 3 new main dishes this week and one new dessert. ALL of which i was quite pleased with, which is rare. I'll admit, most of them have some sort of citrus element, because thats what i want to have all the time these days. But none the less, very, very tasty. Here's 2 of my favorites, if you're bored this week, or just tired of looking out at the snow, give 'em a try! (sorry, i have no idea why that is blue and underlined, can't get rid of it)
Grilled Chicken with Lemon Basil Pasta (from pioneer woman)
Ingredients
- 4 whole Grilled Chicken Breasts, Sliced
- 1 pound Penne Pasta, Cooked Until Al Dente
- ½ sticks Butter
- 3 whole Lemons, Juiced
- ¾ cups Heavy Cream
- ¼ cups Half-and-half
- 1-½ cup Grated Parmesan Cheese (or Romano)
- Salt And Freshly Ground Black Pepper, To Taste
- 20 whole Basil Leaves, Chopped
Preparation Instructions
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!
I made these cupcakes for dick's Birthday, and i don't know about the rest of my family, but i thought they were pretty amazing! I followed the directions precisely and they turned out SOOOOO good! mmmmmm, lime:)))
Lime Margarita Cupcakes
Ingredients:
2 C. unbleached all-purpose flour
1 Tbsp instant milk powder
1 Tbsp baking powder
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 C sugar
1 Tbsp vanilla extract
1 C margarita mix (or any basic sweet and sour mixer)
5 egg whites, at room temperature
4 oz. light cream cheese, room temperature
6 Tbsp unsalted butter, room temperature
zest and juice of 1 lime
1 tsp vanilla extract
pinch salt
2 C powdered sugar
Directions:
Preheat oven to 350 degrees and prepare 2 cupcake pans.
In a medium bowl, sift together the flour, instant milk, baking powder and salt and set aside.
In bowl of electric mixer, beat the butter and sugar together on medium-high until light (about 3 mins).
Beat in the vanilla extract, then margarita mix.
Reduce the speed to low and beat the flour mixture into the butter mixture until just combined.
In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form.
Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated.
Divide the batter between the cupcake molds.
Bake about 20-22 minutes or until a toothpick inserted into the centers comes out clean.
Meanwhile, in bowl of stand mixer combine cream cheese, butter, lime juice, and zest, vanilla extract and beat on high until light and fluffy.
Slowly add in salt and sugar mixing until combined thoroughly.
Place bowl in fridge until cupcakes are cooled and ready to frost.
Once cupcakes have cooled completely, remove icing from fridge, frost, and decorate to your liking.
Makes about 24 cupcakes
Have fun!!
Krystyn
