Withdrawals

This week has been hectic, so naturally I am having blogging withdrawals. It's been birthday after birthday, event after event and cupcake after cupcakes. I have been been baking my life away this past week and it continues all through October and even November. My poor little oven.

Amongst the cake batter, cookie dough, cupcake wrappers and buttercream- I had an idea. A new and fresh ingredient to add to the blog. You see, I have and still am struggling with my weight and there may be some of you who can relate. So, with this being said, I will start posting healthy recipe's to add to the collection. Oh, and the recipe's will include nutritional information too!

On my posts, just look for this:



This symbolizes a healthy recipe post. These posts will include Lunch/Dinner, Sides, Appetizers, Beverages and even Desserts!

See you soon!

Cilantro-Lime Salad Dressing...Or Sauce

I love lime. I love it so much that I have my very own lime tree here at home. This salad dressing (or sauce) can be used for many things. On a bed of green, on some steak, on a seafood platter...you get the idea.

Try it. You won't be sorry!

Recipe

* 1 package of Hidden Valley Ranch Seasoning
* 1 cup Mayo
* 1/2 cups milk (I used lowfat)
* The juice of two limes (or more if you're a lime-o like me)
* 1 teaspoon of minced garlic
* 1/2 cups of cilantro
* 1/3 cups of Green Salsa (found in your ethnic food aisle)
* 1 teaspoon of hot sauce

Note: the process of making this sauce may be difficult for some. It can also be very time consuming. Don't say I didn't warn you...

Directions:

Mix all the ingredients together in the blender and blend until your desired consistency. Chill for at least 2 hours. Not you, the sauce.

Cinnamon Cupcakes & Whipped Honey Buttercream

Tomorrow is my grandmother's birthday and the family all got together to celebrate. I made cupcakes rather than a birthday cake for her. Also, since we're in September- this means the holidays are quickly approaching and these cupcakes are perfect! The cinnamon with the honey compliment each other so well, that you'll be wanting more. I'm so not lying.

Here are the ingredients:

You can do the cupcakes from scratch if you prefer, but if you're in a hurry like I was, a cake mix will work wonderfully.

Set the oven at 350 degrees.

Follow the directions on the box to make the cupcakes... 1 1/3 cup water, 1/3 cup oil, 3 eggs..yadda yadda yadda.

Then, add 1/8 teaspoon of ground nutmeg and 1/8 teaspoon of ground cinnamon.

Your bowl should smell heavenly right about now.

Mix all the ingredients together on medium for 2 minutes. You don't want to over-mix the batter either.

Your next step would be to get your ice cream scooper. Yes, I said ice cream scooper.

I always use my ice cream scooper to pour the batter in the cupcake liner to make sure all cupcakes will be the same size.

Pour in the batter 2/3 of the liner. 

This is what it should like like:

Please excuse my cupcakes pans. I know they look a little worn out, but these pans have baked more than 500 cupcakes so far. I will forever treasure these pans.

Pop these suckers in the oven and let's get a movin' on our frosting. Our delicious frosting.

(Leave in the oven for about 12-15 minutes).

Cream the honey and softened butter together in the bowl. Use the paddle attachment.

Start adding the powdered sugar, 1 cup at a time. Mix on low speed for 1 minute and then switch to medium for 2 minutes.

Add the heavy cream while mixer is on low speed. Mix for another 2 minutes until it is creamy. 

It's OK. I give you permission to have a taste.

You may add additional powdered sugar for your desired consistency.

Take the cupcakes out of the oven and allow to cool.

In the meantime, grab your sprinkles or toppings/decorations of choice.

You can frost the cupcakes by spatula or icing bag.

Frost all your cupcakes and decorate with sprinkles, cookies, chocolate chips, whatever you'd like!

FYI- you can get these plastic containers at Publix for $0.40 each!!

These cupcakes are delicious and you will not regret making them!

For the Cupcakes

* 1 box of Duncan Hines Classic Yellow cake mix

* 1 1/3 cup water

* 1/3 cup vegetable oil

* 3 eggs

* 1/8 teaspoon of ground nutmeg

* 1/8 teaspoon of ground cinnamon

For the Whipped Honey Buttercream

* 1 cup of butter (2 sticks), unsalted

* 8 Tablespoons of honey

* 4 cups powdered sugar

* 2 Tablespoons heavy cream

*You may have some frosting left over. Keep in an air tight container and store in the fridge for up to 2 weeks.

Cran-Cherry Limeade

Living in this Miami hot weather, I'm sure you're overdue for a nice refreshing drink. Whether you're sitting in your own backyard having a BBQ or going to a friend's house, this drink is truly satisfying. If you like the sweetness from the cranberries and cherries and the tart from the lime, then this is a winner!

This recipe is for a full pitcher.

* 1/2 cup simple syrup (equal parts sugar and water boiled)
* 1 cup lime juice (approximately 8 limes)
* 8 cups Cran-Cherry Juice
* 4 cups Club Soda


1.) Juice your limes and pour into the pitcher

2.) Add simple syrup

3.) Add Cran-Cherry Juice.

4.) Finally, add your Club Soda. However, only add the Club Soda right before serving.

5.) Slice some extra lime for garnish.

Take a sip...or a gulp and enjoy!

Chicken Francese

Chicken Francese is one of my favorite meals. It's a lemony, buttery chicken that I can eat over and over again. Would it be crazy to tell you that I've even gone in the middle of a hurricane to pick some up? It's our secret.

Here are the ingredients needed:

Start off with a chicken breast. If the chicken breast has bone in (like mine did), make sure you cut the bones and trim the fat off the chicken. Repeat after me: No bones in the chicken. No bones in the chicken. OK, good.

Wash your hands.

Next, cut 4 lemons and squeeze the juice out of it into a bowl. Put some muscle into it! Set the bowl aside.


Since Chicken Francese is lightly breaded, you must prep your "station". This consists of flour, egg and more flour. Prep your flour into one pan. Crack the eggs and whisk them until they are a light yellow color. Add 1 teaspoon of water. The eggs should look like this

Get your chicken breasts and wash them with water to remove any bacteria. Then pat them dry with a clean kitchen towel or paper towels.

Wash your hands.

Take a sheet of parchment paper and set it on a plate or pan. Season your chicken with seasoning of your choice. In this case, I used salt, black pepper and lemon pepper. Season both sides of the chicken and place it down on the parchment paper. (Don't worry, the seasoning will not come off).

Take your chicken breast and cover it in flour first, then egg and then flour again.

Here's the broken record again, but please- wash your hands.

Grab a large skillet pan and add 2 Tablespoons of vegetable oil. Heat the oil and skillet on medium- high. If you're not sure how hot the oil is, take a pinch of flour and drop it into the oil. If it sizzles, then it's ready to go!

Place your chicken onto the pan.

You're only putting the chicken to brown the sides. You want the chicken to have a light golden color on each side. Please, please, please do not over cook the chicken!

In the meantime, set your little oven on 375 degrees.

Take a look.

"Well hello there, Mr. & Mrs. Chicken...." Yes, I sometimes talk to my food. Don't judge me.

Get a baking sheet ready with foil and grease the foil. Lightly. Put chicken on foil and pop 'em in the oven.

Leave them in the oven for 15-20 minutes. If your chicken is on the thin side, then leave it in for 15 minutes. If your chicken is on the "heavier" side, leave it in for 17-20 minutes.

While the chickens are in the oven, let's make the sauce. You'll need 1/2 stick of unsalted butter, your lemon juice from before and 1 Tablespoon of chicken broth.

Melt the butter first, then add lemon juice and chicken broth. If you want it a little more lemony, then get your last lemon left and zest the lemon. Zest 1 Tablepsoon of zest inside the sauce.

DING! Chicken's ready!

Remove chickens from the oven and put it on a plate. Pour the sauce over the chicken while it's still hot. This will allow the chicken to absorb all the yummy, buttery, lemony goodness.

Quick- get the lemon you used for the zest and slice it up for garnish.

Ta-da! Bon appetit.

Recipe

Serves 2

* 2 chicken breast (preferably without bone)
* Seasoning of your choice
* 5 lemons
* 1/2 stick of unsalted butter
* 1 cup flour
* 2 eggs
* 1 Tablespoon of chicken broth

Congo Bars

Ever had a Congo Bar? No? Maybe? Well...I don't know what's holding you back because they are uh-mazing. Besides being delicious, Congo Bars are so versatile. You'll see why.

The ingredients needed:

 

Take a moment and look at the right hand side of the picture. You see the Vanilla extract? I love this extract! Some have their preference, but when I initially started using this Vanilla extract- I noticed the difference. Moving along....

Sift the flour, baking powder and salt into a bowl. Set aside when done. You're probably thinking to yourself, why does she have a whisk there? Well, if you don't know- whisking the powders or dry ingredients helps you sift them real quick!

Stir brown sugar into the softened (not melted) butter in your mixer bowl until butter disappears. Make sure that your brown sugar is not hard and clumpy. You'll curse the brown sugar all day if you had to break it apart yourself.

Add eggs one at a time to the butter mixture and make sure you stir well after each egg.

Next, add the Vanilla extract and chocolate chips. Mix well. It should look something like this

Refrain from licking the bowl.

Add dry flour mixture and stir. Make sure it is well combined.

Grease your 13 X 9 pan evenly. You definitely want to make sure these suckers are not staying in that pan.

The batter is very thick, so make sure you spread it out evenly in the pan. Grab a spatula if it helps.

The following what I'm about to tell you is crucial to this:

1.) Grab your whisk or bowl and stick your finger in the left over batter.

2.) Lick your finger.

3.) Repeat step 2.

4.) Repeat step 1.

5.) Repeat step 2.

Bake at 350 degrees for 30-40 minutes or until the top is golden brown. Don't overbake them!

 

As I mentioned earlier, these Congo Bars are versatile. Swap out the chocolate chips and put M&M's, or coconut, or nuts, or peanut butter chips, or all of the above!

There's one more thing you need to do to complete this. Grab a glass of milk.

Enjoy!

Recipe

* 2-3/4 cups All Purpose Flour
* 2-1/2 teaspoons Baking Powder
* 1/2 teaspoons salt
* 1 pound Light Brown Sugar
* 2/3 cups butter, softened
* 3 whole large eggs
* 1 teaspoon Vanilla extract
* 11-1/2 ounces, weight package Milk Chocolate Chips

Hello...

My name is Nathalie and I'm a foodie. I love to cook, bake, and host. My home is filled with endless recipe articles, magazines, printed recipes, pots and pans that my husband keeps threatning to get rid of! My passion started with cake baking and decorating...then the kitchen and I fell in love. I started with other desserts- cookies, brownies, pastries...

Then something happened. It was more than love. I know this because I started cooking away in the kitchen for dinner, appetizers, side dishes, lunch, breakfast...the list goes on. It's been magical ever since. With all the deliciousness I was making, I thought I definitely need to do something about it- save records of it, post it, take pictures...something!

So I became a blogger. I love to try new and exciting recipes and I would love even more to share them. You watch, us foodies will take over the world! Baby steps, baby steps....