Garlic-Lime Chicken

I found this recipe on a blog called Random Anderson and they modified it from a recipe they found on all-recipes

Brad and I LOVED this recipe. It is so tasty. It's also pretty versatile. You can cut up the chicken after you cook it and throw it in a salad or in a taco. OR you can just have the chicken breast.... delicious.

Ingredients
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves

2 tablespoons butter ( I didn't use any butter, just olive oil)
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
2. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.

Simple right?! Enjoy!

Chocolate Buttercream Frosting

So this is your pretty average chocolate buttercream frosting. It's the frosting my mom and I have always made and I have always LOVED it.

Serving Size: This is plenty of frosting for a dozen cupcakes, if you want to frost and fill a two layer cake then make 1 1/2 batches.

Ingredients:

6 tablespoons butter, softened
5-6 Tb of cocoa powder
2 2/3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Instructions:

• Cream the butter
• Alternate between adding the powdered sugar and the cocoa powder with the milk. So don't add it all in at once.
• Beat until it reaches a consistency that is easy to spread with.
• Feel free to add more or less cocoa powder according to how chocolaty you want your frosting. 

This frosting goes great with These

Frost your cupcakes and ENJOY! 

Yellow Cupcakes w/Sour Cream

I found this lovely little recipe on JoyofBaking.com. And it is very tasty. I love this one because not only is it tasty, but it doesn't require cake flour, just your plain old all purpose flour. I was a little surprised that you put sour cream in the mix... but I promise they are delicious!

Serving Size: Makes about 12 cupcakes or around 30 mini cupcakes.

Ingredients:

1 1/2 cups all purpose flour

1 cup granulated white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, room temperature (cut into pieces)

1 large egg, room temperature

2 large egg yolks, room temperature

1 1/2 teaspoons pure vanilla extract

1/2 cup sour cream or whole plain yogurt, room temperature

Directions:

• Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.
• In the bowl of your electric mixer, or with a hand mixer, beat to combine the flour, sugar, baking powder, and salt. 
• Add the butter, egg, egg yolks, vanilla extract, and sour cream. 
• Beat the wet and dry ingredients together at medium speed until the batter is smooth and satiny, about 30 seconds. Scrape down the sides of the bowl. If necessary, stir the batter with a rubber spatula until the flour is fully incorporated. 
• Evenly fill the muffin cups with the batter and bake for about 20-25 minutes or until pale gold and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.
•  Once the cupcakes have completely cooled, frost with icing. 

These go great with this frosting

 Enjoy!

Simply Delicious Salsa

This recipe comes from my two younger brothers, it is very simple and very delicious, and only takes about 15 minutes to make.

Please Note: The measurements in this recipe are not exact because I am a guesstimator when it comes to cooking. So please tweak quantities according to your personal taste.

Main Ingredients:

1/2 jar of Herdez Salsa Verde (other brands may be used as well, but this is my fav so far)
5-7 Roma tomatoes (depending on size)
1 clove minced garlic
1/4 bunch of cilantro
1-2 tsp of chicken bouillon

My Tweaks: (Salsa will be delicious without, but consider these ingredients if you have them in your fridge)

1-2 TB of red onion (other onions work as well, but again, this is my favorite)
Couple slices of Red/green peppers (this will make the recipe more spicy, so be careful)
dash of tabasco sauce if you like it spicier

Directions: 
Quarter or half the Romas, cut off the stems of the cilantro and throw all the ingredients into a blender. Blend it up a little, adjust to taste, and enjoy!
 

Chicken Teryaki Fried Rice

I found this one at The Sisters Cafe and it is yummy!

Serves: about 3-4 people

Ingredients:

2 cups uncooked brown rice (4-5 cups cooked)

2 Tb olive oil

1 large chicken breast, finely sliced (about 1 lb)

1 bunch green onions, chopped

1 carrot, finely chopped

1-2 cups sugar snap peas, fresh or frozen

1/2 cup teriyaki sauce

Cook rice as directed on package. (Of course you can use white rice but the brown tastes delicious and is so much healthier that is what I usually use.) Over med-high heat, stir fry the chicken in 1 Tb olive oil until fully cooked, about 5 minutes. Remove from pan. Add the other 1 Tb olive oil and saute green onions and carrots over medium heat for 5 minutes. Stir in peas, rice and chicken. Pour in the teriyaki sauce and stir to distribute evenly. Cook another few minutes over medium heat, stirring frequently.

* other veggies I like are cabbage (2 cups finely sliced), peas, and red pepper. I don't use all of them every time though - it's a little too much for me.