Thursday, August 23, 2012
Friday, July 20, 2012
I know it's not the prettiest picture- but hey- we were roughing it ;)
This made four good sized packets.
- 3 boneless skinless chicken breasts, cubed
- 1 red onion, quartered
- 3-4 plum tomatoes, quartered
- 2 garlic cloves, minced
- salt, pepper, red pepper flakes, oregano, basil
- extra virgin olive oil
- You will need to triple layer the tinfoil packets- so each packet with be three layers thick of tinfoil.
- So size out three fairly big tinfoil sheets and layer them up. In the middle of the sheet put 1/4 of the chicken, onion, tomatoes and garlic.
- The spices listed were what I used- so about a pinch on each packet.
- Drizzle it all with a little olive oil.
- Then take the end closest to you and farthest from you and pull up like a tent. Fold/crimp and roll together the ends to create a seal and continue to roll them down until you reach the chicken. Then take the ends on the right and left and seal/crimp- then roll up like the first time. Here's an idea of what they would look like.
- Cook for about 30 minutes on a medium grill. I rotate my packets to the size with more heat then the side with lower heat. Keep the lid closed too.
- When they are done, be careful because they will obviously be hot and steam will escape when opened. I actually had forgotten how long they were cooking so I just opened one up to check if they were done- if it isn't pink you're good.
- Just unwrap the packet and go to town with a fork! I served with large store bought garlic knots.
Friday, July 6, 2012
Monday, June 4, 2012
My first recipe on my new blog! This blog differs a bit from my original because this one is for more decadent-I'm-not-counting-calories sort of recipes. Not like everything will be deep fried and containing buckets of butter but sometimes you need to indulge a bit.
This was adapted from a Martha Stewart recipe. I made a couple tweaks and used PB frosting instead of cream cheese.
PS: AP = all purpose flour. I also always use unsalted butter in my recipes.
Buttermilk Chocolate Cupcakes (12 cupcakes)
- 1/4 of quinoa flour (or any other flour you want- even A.P.)
- 1/2 cup of AP flour
- 1 tsp of baking powder
- 1/2 tsp of baking soda
- 1/2 tsp of salt
- 6 tbsp of unsweetened cocoa powder
- 3/4 cup of sugar
- 3 tbsp of canola oil
- 6 tbsp of butter milk
- 2 eggs
- Preheat an oven to 350 degrees F. Either spray a tin or line with cupcake cups.
- In a bowl add all the dry ingredients: the flours, baking powder, baking soda, salt, and cocoa powder. Whisk until combined.
- In another large bowl add the wet ingredients- sugar, oil, buttermilk and eggs. Whisk until combined.
- Add the dry to the west in three installments. Whisk each installment until combined and then repeat until everything is incorporated.
- Scoop an even amount into each cupcake tin- filling only about half way so as to not overflow when baking.
- Cook for about 20 minutes. Test doness with a toothpick- if the toothpick comes out clean they are done. Take out and let cool- meanwhile we can prep the frosting.
- 2 tbsp of unsalted butter, softened
- 3/4 cup of creamy peanut butter
- 3 tbsp of buttermilk
- 1 1/2 cup of powder (confectioners) sugar
- In a bowl whisk everything until combined and smooth. Then put into a piping bag or ziplock with end snipped off and decorate as desired.