Thursday, March 31, 2016

Twist on an old favorite- Key Lime Cupcakes

One of my favorite things growing up was my Gram O's Lemon Cupcakes.   It was the first recipe I posted when I started up this blog.   Now there are so many new cake mix flavors and pie fillings, the possibilities are endless.    I have a embarrassingly large collection.    For this particular version, I used Key Lime Cake mix and canned Key Lime Pie Filling.   Super easy and they disappeared quickly. 

Key Lime Cupcakes

1 package Key Lime cake mix -- plus ingredients to make cake
1 can Key Lime pie filling- you can make from scratch or use boxed.
powdered sugar -- for dusting

Prepare cake mix according to directions.  Spray muffin tin with non-stick spray.   Fill 12 lined muffin cups.  Bake according to package time. Allow cupcakes to cool completely.   Using knife held at a 45 degree angle, cut cone shape out of top of each cupcake (like making a lid on a jack o lantern).  Trim the point off the cone shape.  Spoon pie filling into each hole, replace lid. Dust with powdered sugar.

Monday, March 14, 2016

Southern Fried Chicken Strips

Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken.   

I chose this recipe, and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it.

I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper.   I like spicy.   Next time I might even let them rest after the first round of egg/flour mixtures and then dip them again before frying.

Thank you so much to Genise K for the recipe!

* Exported from MasterCook *

                      Southern Fried Chicken Strips

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     egg
     1/2           cup  buttermilk
  1                cup  all-purpose flour
  1 1/2      teaspoons  garlic powder- Used Penzey's Roasted Garlic
  1 1/2      teaspoons  pepper

     1/2      teaspoon  paprika
  2             pounds  chicken tenderloins
                        Oil for deep-fat frying
    kosher salt
  2        tablespoons  grated Parmesan cheese (omitted)

Whisk together eggs and butter milk in a pie plate or cake pan.   In a second pan, combine flour, roasted garlic, pepper and paprika.   Dip chicken in egg mixture, then into flour mixture.   Place strips in single layer on a baking rack.

Heat oil to 375.   Add chicken a few pieces at a time to the oil.   Fry for 2 to 3 minutes per side, until golden brown and the chicken is cooked through (you can check this with a probe thermometer).   Lay on a paper towel lined platter and sprinkle with salt and cheese (if desired).


Shared at The Weekend Potluck #214

Saturday, March 12, 2016

Ravioli Lasagna

It's been a crazy few months around here, and I've spent a lot of my (limited) free time looking for recipes that come together quickly and you can get multiple meals out of.   I had some ravioli in my fridge that had been there a while.  I'd managed to buy spaghetti sauce 3 weeks in a row, so my pantry was overflowing with it.   Perfect time for a Pantry challenge

I made this recipe a little more work for myself by boiling the ravioli first.   My son is on a red sauce strike at the moment, so I knew that I'd need already cooked ravioli for his meal.    I swapped the ground beef for ground sweet Italian sausage.    To the jarred sauce, I added a pinch of brown sugar and 2T of Italian seasoning.   I reduced the baking time to 20 minutes, and served it with Texas Toast.

This would be a great recipe to double and freeze one for later.   I didn't get photos.  The ones on the site show the ravioli mostly exposed, and I personally made sure mine was all covered to avoid any crunchy edges.      Thank you to Patricia S for sharing the recipe!

* Exported from MasterCook *

                             Ravioli Lasagna

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  25oz            package  frozen 5 cheese ravioli
  1              pound  ground sweet Italian sausage
 28oz  spaghetti sauce --  I used Ragu Traditional
pinch brown sugar
2t Italian Seasoning
1 1/2           cups  shredded part-skim mozzarella cheese (eyeballed, didn't measure)

Preheat oven to 400.  Boil ravioli according to package directions.   Over medium heat, brown ground sausage in a skillet until there's no pink.   Drain.    Combine sauce with brown sugar and Italian seasoning.

Layer about 1/3rd of the sauce, half of the ravioli, half of the sausage and 1/2c cheese into your baking dish (I used my favorite square enamel pan).    Repeat the layer, and then top with any remaining sauce and cheese.

Bake covered for 20 minutes.

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