Wednesday, August 10, 2011

3 Tasty Recipes.

I always look this graceful when I cook.  I promise.

You must know that.....any recipe I post on my mouth watering delicious.  I try a lot of recipes, believe me I do....but I insist on only posting the YUMMIEST of the YUMMIEST.  Which is why I must share with you these 3 favorites {served last night at my activity}. The tacos and salsa are a family favorite.  The cupcakes were a new recipe given to me by my sister via the blog Glorious Treats. {You should really check their blog out.  The entire thing is oodles of yummy recipes!} Enjoy!

Crock Pot Chicken Tacos
Soooo easy!

4-6 frozen chicken breasts
1 jar of red salsa
1 jar of green salsa
4 fresh limes
2 teaspoons of minced garlic

Place chicken breasts in crock pot.  Slice limes in half and squeeze the juices out of all four of them...directly on top of the chicken. Add garlic.  Then dump both jars of salsa on top.  Cover and cook on low all day.  Shred right before serving and mix in some salt and pepper.

Green Salsa
1 28 oz. can of whole green tomatillos {if you live in AZ, I can always find these at Frys.  Nowhere else}.
1 jalapeno pepper
1/2 a yellow OR white onion
1/4 cup sugar
1 bunch of cilantro...stems and all

Dump everything in a blender or food processor and blend.  It sets up when it's refrigerated {kind of gel-like} so just stir before serving.  

* I don't like super spicy salsa and so I slice my jalapeno in half and then scoop out the seeds.  

Pineapple Cupcakes
(recipe by Glory Albin)

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cups canned crushed pineapple (drained slightly)

1.  Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
2.  In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
3.  On low speed, mix in the oil and vanilla until blended.
4.  Add in the pineapple and sour cream and mix until fully incorporated.
5.  Add the flour mixture and blend until just combined and smooth.
6.  Line a cupcake pan with 12 paper liners and fill about 2/3 full.
7.  Bake cupcakes in a pre-heated 350*F oven for about 22 minutes.
8.  Remove from pan and cool on wire rack.
9.  Frost with Coconut Cream Cheese Frosting (recipe below)

Recipe yields 24-28 cupcakes.

Coconut Cream Cheese Frosting

½ cup (1 stick/8 Tablespoons) butter, at room temperature

8 oz. cream cheese, at room temperature
1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
1 1/2 teaspoons coconut extract (you may want to start with just 1 teaspoon of coconut extract, you can always add more, but you can't take it out!)
4 cups powdered confectioners sugar
1 Tablespoon heavy cream, heavy whipping cream or milk 
1 Tablespoon Dark Rum

*Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.
*Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream or rum.
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

For added flavor and texture, top frosted cupcakes with toasted coconut
(To toast coconut- lay about 1 1/2 cups sweetened flaked coconut on a baking sheet and bake at 375*F about 4-5 minutes).

Decorate cupcakes with fresh pineapple, maraschino cherries or paper umbrellas.  

Linking up to Tatertots and Jello.


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