"A word in earnest is as good as a speech"
~Charles Dickens: Bleak House

Friday, January 13, 2012

Family Friday ..... Broccoli Kazan!

Sometimes after story time, the 5-year-old doesn't like to go right to sleep so we lie down and watch TV. You have to be very careful what is on the television, the goal is for the child to be bored enough to fall asleep. So, we watch Food Network. I didn't realize how much he was absorbing. 

Yesterday he was shopping with my husband and wanted to get ingredients to make Broccoli Kazan (we still have no idea what that is). He began running around the produce section of the store grabbing ingredients (broccoli, cantaloupe, etc). When my husband asked what the heck he was doing his reply was "that is the way the chefs get ingredients on TV" ( think Chopped and The Next Iron Chef). 

So, this evening when dinner is being made - we will have a new side dish - Broccoli Kazan. And then tomorrow we will be having our own Cupcake Wars (that may be the next Wordless Wednesday post). For today I will share some recipes for a dinner that may go with broccoli kazan and cupcakes. Bon Appetit!. 

Stir-Fry Empress Lemon Chicken

I love this recipe. Since Broccoli Kazan ingredients include rice (and Apple Jacks Cereal) Lemon Chicken may be the way to go. Whenever I make this I always feel the need to add more lemon. I love lemon!

For this dinner I will make just the spinach. When I cook I like to have a "theme." For tonight I am thinking Lemon. Did I mention I love lemon!

I have never made this one but always wanted to. But I think I will forgo the lemon cup.

And then tomorrow for Cupcake Wars!

Strawberry-Lime Stuffed Cupcakes
Prep Time: 25 minutes Inactive Prep Time: 1 hour Cook Time: 30 minutes
Yield: 6 jumbo cupcakes
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, room temperature
2/3 cup sugar
3/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk
o   1 1/3 cups confectioners' sugar, sifted
o   1 1/2 tablespoons finely grated lime zest
o   2 tablespoons freshly squeezed lime juice
o   1 drop green food coloring
o   6 large ripe strawberries, hulled
o   Green sanding sugar
o   Fresh mint leaves or candied leaves

± Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
± Whisk the flour, baking powder, and salt together in a medium bowl.
± In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
± While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin.
± Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
± For icing: Mix the confectioners' sugar and lime zest in a medium bowl. Add the lime juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but take care if the icing is too loose it doesn't set properly.) Add food color to make a pale pastel green icing.
± To assemble: Remove cupcake from its liner. Cut and remove a strawberry (coned) shaped portion of cupcake from the top of each cupcake, leaving about 1/2 to 1-inch of cake in the bottom. Stuff each cake with a strawberry and cover with a little bit of cake. Spoon and spread icing over the top of the cupcakes. Sprinkle with green sanding sugar. Top with small mint leaves or candied leaves.

So, this weekend will be a fun-filled cooking weekend! Perhaps I am planting the seeds for the next celebrity chef! Have a great weekend!!!

No comments:

Post a Comment