Whipped Buttercream Frosting

Another Christmas gift, Our Best Bites:  Mormom Moms in the Kitchen, is not only full of yummy recipes, but it has such pretty pictures!  Pictures like this for instance:

I first discovered Our Best Bites through their blog, and then I decided I just had to have their cookbook as well.  I check the blog weekly and have made several recipes from their site.  Very yummy stuff, lots of step-by-step pictures, and fairly simple recipes to follow.  I have been very happy with both the bookmark on my computer and the cookbook on my shelf.

This week took me down a never before explored avenue of cooking and baking:  from scratch frosting!  Sure I've done the simple powdered sugar, cream cheese, vanilla mixture.  And of course I can mix powdered sugar and milk.  This time, however, I wanted to try something a little more fancy for some very special cupcakes I baked.  So I turned to p. 240 of my new cookbook and tried my hand at this buttercream frosting recipe.  I copied the recipe below from their blog, but if you want to see the pictures of the process on Our Best Bites' site, click here.

The recipe:
3 T Flour
1/2 C milk (whole milk is best, but I used 1% and it was fine)
1/2 C real butter (they suggest a name brand but I used my local store brand)
1/2 C sugar (that’s granulated sugar, not powdered sugar)
1 t vanilla extract (or other flavor - almond, amaretto, peppermint, endless possibilities!)

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.  Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan.   Continue to cook until mixture has the consistency of pudding.

Put  mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all or it will melt the butter and you will have runny frosting. As it’s cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top.

In an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer if you have one, instead of the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla (or other flavoring). Beat to combine and then scrape down the sides. Mixture will separate and look messy, keep beating!  Continue beating until mixture comes together and is light and fluffy, about 7-8 minutes, but time varies.  Take a sample of frosting between your fingers; frosting is done when light and fluffy and sugar granules are dissolved.

The verdict: 
YUMMY!  I seriously could have eaten it by the spoonful right from the bowl, but I resisted and instead frosted cupcakes with it.  I tripled the recipe so that I had enough for 24 cupcakes and extra leftover for a cake.  It was plenty.

The only thing I want to do differently next time is figure out how to do that ziploc frosting trick to make my cupcakes look so pretty when I'm done frosting.  Maybe I'll perfect that next time!

Baked Chicken Tenders

Another recipe from The Sparkpeople Cookbook....

Photo Credit:  "Gimme Some Oven"

I have an old stand-by recipe for chicken tenders that we make at least once or twice a month.  I got that recipe from a friend who I think adapted it from a Rachael Ray recipe.  Everyone in my family loves the "old stand-by", but I wanted to try this recipe because the tenders are baked in the oven rather than cooked in oil in a skillet.

Baked Chicken Tenders

1/2 cup skim milk
1 1/2 tsp white vinegar
1 pound chicken tenders
1 1/2 cups panko (Japanese breadcrumbs)
1/4 cup shredded Parmesan cheese
1 tbsp dried basil, thyme, or oregano
     (I used "Italian Seasoning" which is a combination of all of these)

*Preheat oven to 400* F.  Combine the milk and vinegar in a small mixing bowl.  Stir to combine and let rest on the counter for 5 minutes.  Add the chicken tenders to the milk mixture and soak for 5 minutes.
*While the chicken is soaking, combine the panko, cheese, and herbs in a shallow baking dish.  Place a pizza screen or an ovenproof cooling rack on top of a sheet pan.
*Using one hand (I used a fork because touching raw chicken with my bare hands completely grosses me out!), remove the meat from the milk mixture, shake off any excess liquid, and place into the breadcrumb mixture.  With a dry hand (fork), pat into the breadcrumbs to coat and then place on the wire rack.  Bake for 20 minutes, until outside is crispy and inside is no longer pink.

Review:  I liked the flavor of these tenders, but I do like my old stand-by recipe better.  What I liked most about this recipe was that the tenders are baked which saves me a lot of time standing at the stove cooking 3 or 4 tenders at a time in the skillet.  I liked that cooking them on top of the wire rack did make them crispy on the outside and tender on the inside.  Next time, however, I would spray the rack with a non-stick cooking spray because they did stick to it a bit.  My kids did not like them, in fact they would not even taste them because "they have icky green stuff in them" - basil, oregano, etc.  My husband was not home to try them but somehow I think he would be less excited about the panko crumbs compared to our other recipe (see below). 

Final Verdict:  I will still use the recipe that I have been using for years, but I will try it baked in the oven next time rather than on the stove and see if we like them as much. 

Stand-By Chicken Tenders

2 pounds chicken tenders (I usually use 1 pound and reserve 1/2 the breadcrumb mixture for the next time I cook chicken tenders)

1 cup flour in a shallow bowl or pie plate
2 eggs beaten in a 2nd bowl

Combine the following on a plate:
3/4 cup breadcrumbs (I use whole wheat breadcrumbs, plain or seasoned)
3/4 cup grated Parmesan cheese
1 tsp garlic powder
2 tsp grated lemon zest
1/4 cup chopped fresh parsley
3 Tbsp olive oil
**My husband likes his more spicy so I add red pepper flakes to the end of the mixture and do his chicken last. 

Dip chicken tenders in the flour first, then the egg, and finally the breadcrumb mixture covering both sides completely.  Heat olive oil in pan and cook chicken 3 minutes on each side or until chicken is cooked through.

My kids both devour this recipe every time I make it.  We rarely have left overs!  The "icky green stuff" is more hidden because the whole wheat bread crumbs are darker than the panko crumbs.  We usually eat them with a side of pasta, and carrots and broccoli.

Paprika Chicken



photo credit:  eatingwell.com
Mine did not look this pretty

 Today's recipe came from one of my Christmas gifts, "The Sparkpeople Cookbook".  I was receiving recipes via email from the Sparkpeople site, and found myself liking nearly every recipe that ended up in my Inbox.  So I thought the cookbook would be a good addition to my kitchen. 


I tried this recipe first for two main reasons:
1.  I had chicken to use in the fridge
2.  It looked easy


Paprika Chicken
1 tbsp. sweet or hot paprika (I used sweet)
1/4 tsp. salt
1/4 tsp black pepper
1 tsp. chili powder
1 tsp. onion powder
1 lemon, zested and juiced
1/2 cup low-fat plain yogurt
     (I didn't have plain so I used vanilla flavored but I would NOT do that again!)

*In a small mixing bowl, stir together the paprika, salt, pepper, chili powder, onion powder, lemon zest, juice, and yogurt.
*Add the chicken to the bowl, and competely cover with the marinade.  Cover the bowl, refrigerate, and marinate for 30 minutes or up to 8 hours (I did this overnight).
*Preheat oven to 350* F. Prepare a baking dish with nonstick cooking spray.
*Remove the chicken from the marinade and place in the baking dish.  Bake for 20 minutes, or until the internal temperature reaches 165*.
*The "Make It a Meal" suggestion is to serve it over whole wheat pasta or couscous with a side of vegetables.  It is also suggested that it could be served with spaetzle or egg noodles, or brown rice.

NOTE:  I also received a new digital meat thermometer for Christmas and this was my first chance to use it!!

Review:  I will admit that the vanilla yogurt was a mistake, but it was very cold outside and I did not want to go to the store for a 1/2 cup of yogurt so I went with the vanilla.  I would like to try this again with the correct yogurt and see if it is better received by my family.  None of them were overly excited about it, but they at least tried it.

The final verdict:  We will try this again in the future and see if they like it any better.  I think next time I will serve it over or mixed into noodles, similar to beef stroganoff.  I could also see shredding the meat, similar to pulled pork, and serving on mini buns.

State of Wonder

My book club chose to read Ann Patchett's "State of Wonder" for our January selection.  I really liked Patchett's novel, "Bel Canto", when I read it years ago, so I was excited to read another book of hers.

This one did not disappoint either.

I had borrowed a copy from my local library, but I couldn't read it fast enough so I ended up buying it on audible.com so that I could listen to it ALL THE TIME until I had finished it. 

There were some things near the end that I really wasn't happy about, but after a few days of thinking about it, I think that those additions were in perfect Ann Patchett form:  keep you thinking about the characters long after the book ends.  I had read one review that said the ending was perhaps intentional by the author because it leaves the reader in "a state of wonder".  I like that perspective.

I don't want to go into too much detail and be a big spoiler, but one part keeps returning to my thoughts so I have to write about it.

There is a young character in the book, a boy, who has somehow become part of this family of characters, but his existence is very mysterious.  Where exactly did he come from? Is anyone looking for him?  Does anyone miss him?  You find out near the end that yes, in fact, someone does miss him.  I was so sad when he returned to his real family because I so wanted him to stay and be happy with his current family. I could envision the possibilities for his future if his new family made the right choices.

But what troubled me most was the gnawing question:  Why did I feel so sad?  This boy, who had been missing from his family, was returned to his family.  Isn't that great news?  In the media today, yes, that would be great news!  I cried and cheered when Elizabeth Smart was found and returned to her family.  I watched the news in a state of shock when Jaycee Dugard was finally found alive. I cried when other children were found, but were never to return alive to their own families.  So why wasn't I happy that this little boy was returned to his family? 

I think the main reason is that, as a reader of this work of fiction, I did not know that there was a family searching and missing this boy.  I did not hear any tearful pleas to bring their child home.  I did not see pictures of a happy family who was missing one of their own.  I only saw a picture in my mind of this fictitious family, of this little boy, of his potential future, and I attached to them and wanted them to stay together always. 

This book, for me, demonstrates the power of the media and imagery.  Attaching a human connection to any news report goes a long way in my memory.  I can be moved to feel one way or another based on the images I am shown, the story I hear and believe, and the hope I have for the outcome.

Kinda makes me wish I could be a reporter.  To tell a story and make you believe it.  That is a powerful position to hold.

For now, however, I am happy to listen to the storyteller and make a choice on how to respond.  And, in the case of fiction, I can sit back and enjoy the story for what it is:  a moving piece of literature.

Honey Chicken Stir-Fry

photo courtesy of Google Images

I enlisted my family into my Recipe Challenge by asking them one thing they would like to eat this month.  If we each pick one meal, that will be my four new recipes per month. 

My son, age 5, wanted to go first and made the food selection from his favorite restaurant - HuHot Mongolian Grill.  He wanted me to make stir fry with just the right combination of sauces like he gets at HuHot, and he wanted pea pods as his main vegetable in the stir fry.  Good luck to me!

I pulled a cookbook, "Taste of Home Comfort Food Diet Cookbook", off the shelf and found this recipe on page 174. 

Honey Chicken Stir-Fry
1 pound boneless, skinless chicken breast cut into 1-inch pieces
1 garlic clove, minced
3 tsp. olive oil, divided
3 tbsp. honey
2 tbsp. reduced-sodium soy sauce
1/8 tsp salt (optional as I do not usually add salt to recipes)
1/8 tsp pepper
1 16-ounce package frozen broccoli stir-fry vegetable blend
     (I used fresh broccoli, green and red peppers, sliced mushrooms, pea pods)
2 tsp cornstarch
1 tbsp cold water
Hot Cooked Rice (I used brown and white rice mixed together)

*In a large nonstick skillet, stir-fry chicken and garlic in 2 tsp oil.  Add honey, soy sauce, salt and pepper.  Cook and stir until chicken is lightly browned and juices run clear.  Remove and keep warm.

*In same pan, stir-fry vegetables in remaining oil for 4-5 minutes or until tender.  Return chicken to the pan; stir to coat.  Combine cornstarch and cold water until smooth; gradually stir into chicken mixture.  Bring to a boil; cook and stir for 1 minute or until thickened.  Serve with rice.

Review:  I LOVED this recipe and will make it again!  My son did not think it was as good as HuHot, but he ate it.  My husband likes his stir-fry spicy hot so he added red pepper flakes to his portion before eating, and could do without the honey next time.  My daughter, age 3, ate most of it, although she does not like peppers or mushrooms and insisted she have raw carrots on the side. 

The final verdict:  We will use this recipe again!  I also consider it a bonus that they all ate brown rice - another goal of mine, to add more fiber and whole grains to their diet!

Recipe Resolution

I have a new obsession. 

Cookbooks.   

I had three cookbooks on my Christmas list, and I got two of them as gifts.  I also recently purchased one for myself.  That's not even counting all the cooking blogs I have bookmarked and check regularly. So, to justify these purchases and time spent reading blogs, my New Year's Resolution is to try one new recipe each week for 2012! 

I love to cook and bake.  It makes me think of my mother.  My mom worked full time while raising three kids, and we rarely ate out or had pizza delivered.  Now that I am a mother, I am constantly amazed at the fact that my mom worked full time, ran us to all of our activities, and STILL managed to get a hot meal on the table for all five of us every night.  And not just some freezer meal, but an actual meat-potato-vegetable meal that she prepared either ahead of time or after she got home from work. 

Cooking reminds me of my grandmother.  My mom grew up on a farm as number two of six children.  Raising six children and running a family farm, not surprisingly, requires a lot of cooking. But my Grandma loved it, I could tell.

Grandma would get up in the morning and make breakfast.  Not just pouring cereal and having fruit in a bowl like I usually do, but eggs, bacon, sausage, pancakes, and french toast all made it into the morning rotation.  As soon as the morning chores were done, her family had a HOT breakfast to look forward to each day. 

Once the kids were off to school, or out to the fields when they were older, Grandma would get started on lunch.  My kids get deli meat, soup, chicken nuggets, hot dogs, cheese sticks, and other mom-friendly (aka "easy") lunch choices.  But on the family farm, my mom and her siblings could expect a multi-course meal for lunch.  There was usually a meat of some kind, and it may or may not include a leftover from the previous night's dinner (meatloaf sandwich or chicken salad sandwich for example).  There was always bread (usally that she had made from scratch) and a vegetable or two (that were grown in the large garden out back).  And, of course, there was a dessert (cookies, brownies, and cake were a few staples).

Dinner was being prepared all throughout the day - roasted chicken or turkey with homemade noodles, a beef roast with vegetables, barbecue ribs or pork chops.  And most were accompanied by a large bowl of mashed potatoes, lovingly mashed with lots of real butter, and gravy made from scratch with the juice from the meat.  You could smell dinner the moment you walked into the house, and your mouth would start to water.

My Grandma took her job as "Cook" for her family very seriously.  And she was never flustered when extra people happened to show up at meal times because there was always plenty of food at every meal.  She truly LOVED to cook.  And bake!  She would spend two full days making homemade cinnamon rolls and kolaches.  And she did it multiple times each year.  I struggle to do it even once a year because it is such a process!

My Grandma was remarkable in many ways.  I have missed her nearly every day for the past ten years, but I feel closest to her when I am in the kitchen.  I hear her laugh when I follow a recipe so closely, and I feel she is most proud when I instead choose to "wing it" and make things up as I go.  I can hear her voice in my ear answering my questions when I used to watch her in her kitchen, and later when I would call her on the phone to ask her cooking questions.  I remember so many things she taught me in passing moments, and I am grateful for all of the moments I got to spend in her kitchen with her.

This resolution is a tribute to these two very important women in my life.  Two women I aspire to be more like in many ways.  As I try new recipes, I will post them on this blog with the tag "Recipe Challenge".  I will also provide a short review about whether or not my family liked the recipe and if we will try it again in the future. 

I'm off to read one of my new cookbooks now and get ready for Recipe #1!