Archive | January, 2012

Game Day

31 Jan

{I guess Tom Brady is another good reason to watch the Super Bowl}

I’m getting so excited for the big game!!! Not for the game itself but for all the delicious food I will be enjoying.  I could really care less about football although I do enjoy the occasional slip up during half-time. It seems like it has really become the perfect opportunity for a publicity stunt. You got to love your celebs 🙂 Anyway what a great time to host a party. So if you’r having a bunch of people over or even if it’s just you and your hubby here are some great Super Bowl ideas I came across.

{cute little football snacks here}

{chocolate covered strawberries that look super easy and fun, here}

{labels so your guest can keep track of their drinks here}

{my favorite: cupcakes here}

{chicken chili a great alternative to beef here}

{a game time must: pepperoni pizza here}


Buffalo Chicken Tacos with a Celery Salsa and Blue Cheese Dressing

31 Jan

This week’s taco Tuesday was inspired by a little sporting event that will be airing this sunday!!!!

Buffalo wings are a staple at Super Bowl parties, sure we’ve had them and sure we love them but they are really just a snack or appetizer. What about making a meal out of them? That’s exactly what I did with these tacos. Nothing fancy here just good old football food. They are easy, filling, and delicious. They will also leave you with more time to enjoy the game since you won’t be fussing with a million little appetizers. Prep everything ahead of time then come game day all you’ll have to do is fry up the chicken and toss it in the buffalo sauce.

{ for the salsa: celery, tomato, red onion, scallions, lime juice }

{ Flour, egg/milk mixture, Panko bread crumbs }

{ I used Franks RedHot sauce and mixed it with butter }

I followed the recipe below and made a couple changes. I used Panko bread crumbs in the final breading step. Flour, milk/egg, then Panko bread crumbs. I highly suggest this step!!!! It makes them a lot more crunchy. I also added my celery salsa 🙂

3 boneless skinless chicken breasts (sliced into 1 inch chunks”
oil (for deep-frying)
1 cup all-purpose flour
½ teaspoon black pepper
2 teaspoons salt
¼ teaspoons garlic powder
1 egg
1 cup milk
½ cup hot sauce
2 tablespoons butter
1 package small flour tortillas
romaine lettuce (sliced)
shredded cheddar cheese
blue cheese dressing

SALSA (see pic above for ingredients)

Cooking Instructions:

Step 1: Heat oil in a deep fryer to 375 degrees. In a large bowl combine flour, black pepper, salt, and garlic powder. In a medium bowl beat together the eggs and milk. First roll the chicken pieces in the flour mixture, then dip into the egg mixture and roll the chicken bits once more in the flour mixture until well coated.
Step 2: Deep fry breaded chicken bits in batches at 375 degrees for about 5 minutes per batch or until chicken is fully cooked. Drain on paper towels.
Step 3: While chicken is frying, in a small sauce pan over low heat add hot sauce and butter. Cook until the butter has melted and is combined with the hot sauce. In a large bowl toss the chicken bits with hot sauce until fully coated.
Step 4: to make tacos- place a few buffalo chicken pieces onto the bottom of a flour tortilla. Top with lettuce, cheddar cheese,  blue cheese dressing, and salsa.
(Makes 4 Servings)

Lemon Curd Cupcakes

30 Jan

Originally I was going to make a lemon tart but what started off as an epic fail turned into fabulous lemon curd cupcakes. Where do I begin…… so the first mistake I made was to use plastic wrap to blind bake my tart. I was taught to do it this way in school but I wouldn’t recommend it because the plastic started to melt (which makes sense in a 350 degree oven). I don’t know if they had special plastic wrap at school but it worked fine there, who knows. Anyway as I attempted to remove my tart from the oven I dropped it, and what a mess it made. I was furious, my husband can vouch for that 🙂 so here I was at 12:00am with a broken tart shell and a bowl of beautiful lemon curd I had already made. I definitely didn’t want the lemon curd to go to waste and I wasn’t about to make more Pate Sucree dough for the tart (if you’ve ever made it you know what a pain it is). So what did I do?  I turned to my good old friend the cupcake. Cupcakes never let me down, they’re fast and easy, and who doesn’t love a cupcake!!! And there you have it, Lemon Curd Cupcakes.

{ FAIL }

Lemon Curd

3 eggs

3 egg yolks

7 oz. sugar

2 lemons zested

5-1/2 oz. lemon juice (about 6 lemons)

2 oz butter

Bring about 2 inches of water to a boil in a pot then mix all ingredients except the butter in a mixing bowl. Put the mixing bowl onto of the pot, stir constantly until the lemon curd thickens about 10 min. Strain through a fine mesh strainer with the butter (the butter will melt with the hot lemon curd). Let cool then frost your cupcakes. I made a basic yellow cupcake. Serve immediately or refrigerate.