I do not normally go for citrus-y desserts. I am of the mindset that dessert should be chocolate or it is worthless. However, I really liked this cake. The original recipe called for an orange cake mix. I know that I definitely saw orange cake mix at the commissary on one of the end of the aisle displays a couple weeks ago, but of course, they had none in stock when I needed to buy one. So I used a lemon cake mix because I remember seeing in the comments that someone did this and it turned out fine. So, if I do make this again, I will try it with the orange cake mix instead. But for this, I just juiced an orange into the mix to add some orange flavor.
Cake:
1 box lemon cake mix
1 3.4 oz vanilla pudding mix
4 eggs
1/2 cup vegetable oil
2/3 cup water
1/4 cup lemon juice
juice of 1/2 orange
1/4 cup tequila
Glaze:
1 cup powdered sugar
2 tbsp tequila
juice of 1/2 lime
Mix all the cake ingredients and beat for about 2 minutes. Bake it at 350 in a greased/floured bundt pan for 45-50 minutes. Drizzle it with the glaze before serving. I didn't take a picture of this but will when I have a leftover slice tomorrow : )
Thursday, April 25, 2013
Chicken and Steak Fajitas
This is one of my favorite things to make. The marinade I used for the chicken and steak was almost identical except for one ingredient.
For the chicken marinade, I used:
2 tbsp olive oil
3 tbsp lime juice
1 cup chopped fresh cilantro
2 cloves garlic, minced
1/2 jalapeño, seeded and chopped
salt and pepper to taste
Blend it all up in a food processor or something similar, and then spread it over 2 lbs of chicken cut into fajita strips. I usually marinade it over night and then cook it in a skillet or on the griddle.
For the steak marinade, I used:
2 tbsp olive oil
juice of 1 lime
2 cloves garlic, minced
1/2 tsp cumin
1/2 jalapeño, seeded and chopped
1/4 cup fresh, chopped cilantro
Same process, and I spread it over 1.5 lb of flank steak cut into fajita strips and marinaded over night.
I also chopped up some red, green, and yellow peppers and onions and cooked them in a skillet with some olive oil, cumin, salt and pepper. I love, love, love these fajitas and I am so excited that I have leftovers! I also made some tomalito and will be eating this for dinner for the next 4 nights.
For the chicken marinade, I used:
2 tbsp olive oil
3 tbsp lime juice
1 cup chopped fresh cilantro
2 cloves garlic, minced
1/2 jalapeño, seeded and chopped
salt and pepper to taste
Blend it all up in a food processor or something similar, and then spread it over 2 lbs of chicken cut into fajita strips. I usually marinade it over night and then cook it in a skillet or on the griddle.
For the steak marinade, I used:
2 tbsp olive oil
juice of 1 lime
2 cloves garlic, minced
1/2 tsp cumin
1/2 jalapeño, seeded and chopped
1/4 cup fresh, chopped cilantro
Same process, and I spread it over 1.5 lb of flank steak cut into fajita strips and marinaded over night.
I also chopped up some red, green, and yellow peppers and onions and cooked them in a skillet with some olive oil, cumin, salt and pepper. I love, love, love these fajitas and I am so excited that I have leftovers! I also made some tomalito and will be eating this for dinner for the next 4 nights.
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| (thanks to Bailey and Lucy for giving me this absolutely beautiful platter!) |
Ranch Bean Dip
Tonight I hosted a get together for the ladies in the battalion who are sans-husband. I made fajitas, and we did pot luck for appetizers and desserts (so many yummy dips!). I saw this recipe on pinterest this weekend and thought I'd give it a try since I had all of the ingredients and because it looked really easy.
1 can refried beans
1 cup sour cream
2 cups shredded cheddar cheese
1 pack dry ranch dressing mix
Mix them all up and heat it on medium heat. So good warm but goes down easy cold too. I don't normally like Ranch dressing, but I really loved this! I'll definitely be making it again.
1 can refried beans
1 cup sour cream
2 cups shredded cheddar cheese
1 pack dry ranch dressing mix
Mix them all up and heat it on medium heat. So good warm but goes down easy cold too. I don't normally like Ranch dressing, but I really loved this! I'll definitely be making it again.
Sunday, March 31, 2013
Dark Chocolate S'more Ice Cream
After taking a long walk on the beach yesterday (this is not a personal ad), I started feeling pretty awful and was on the couch with a ridiculous fever and body aches for the rest of the afternoon. This was definitely not how I wanted to spend this weekend, but Luke was a good sport and went to buy medicine and a new thermometer. Nonetheless, I had a big Easter dinner planned, and I wanted to still do it since Luke will be gone soon. On Sunday morning, we went to a beautiful Easter sunrise service at Kailua Beach Park and got to see 30 people baptized after accepting the Lord as their Savior. It was seriously beautiful.
This ice cream needed to be refrigerated overnight, so I started it on Saturday evening, and it was perfect in time for Sunday dessert. It's rich. It's creamy. It's thick (still not a personal ad). It's amazing.
2 cups heavy cream
2 cups skim milk
1 cup unsweetened cocoa powder
2 tsp pure vanilla extract
6 ounces bittersweet chocolate, finely chopped
8 egg yolks (hello, egg whites omelets!)
1 cup sugar
6 graham crackers, crushed
4 ounces bittersweet chocolate, chopped
2 cups small marshmallows, melted
Put the cocoa in the a saucepan and gradually add the cream and milk stirring with a wooden spoon until a thick paste forms. Add the vanilla extract, and heat the saucepan over medium heat until the mixture is steaming but not simmering. Remove this from heat and add the 6 ounces of bittersweet chocolate, stirring until completely melted. In a small bowl, whip the egg yolks and sugar until it is fluffy. Using a hand mixer or a whisk, gradually add the egg mixture to the chocolate mixture, mixing/whisking rapidly. Return the mixture to medium heat, stirring it constantly for 5-6 minutes. Don't leave it on the heat for too long because the eggs could scramble and that would be disgusting. Remove this from heat and let it cool. Once it is cool, pour it into a container, cover it, and refrigerate it over night.
The next day, it should be thick like custard or soft serve. Process it in an ice cream maker (if you don't have one, just fold in the mix-ins and freeze it over night). Pour half of the batter into a glass container, and add the graham crackers, 4 ounces of chocolate, and melted marshmallows. Fold it in and then add the rest of the batter, folding the mix-ins through all of the ice cream. Freeze this for at least 3 hours before eating.
2 cups heavy cream
2 cups skim milk
1 cup unsweetened cocoa powder
2 tsp pure vanilla extract
6 ounces bittersweet chocolate, finely chopped
8 egg yolks (hello, egg whites omelets!)
1 cup sugar
6 graham crackers, crushed
4 ounces bittersweet chocolate, chopped
2 cups small marshmallows, melted
Put the cocoa in the a saucepan and gradually add the cream and milk stirring with a wooden spoon until a thick paste forms. Add the vanilla extract, and heat the saucepan over medium heat until the mixture is steaming but not simmering. Remove this from heat and add the 6 ounces of bittersweet chocolate, stirring until completely melted. In a small bowl, whip the egg yolks and sugar until it is fluffy. Using a hand mixer or a whisk, gradually add the egg mixture to the chocolate mixture, mixing/whisking rapidly. Return the mixture to medium heat, stirring it constantly for 5-6 minutes. Don't leave it on the heat for too long because the eggs could scramble and that would be disgusting. Remove this from heat and let it cool. Once it is cool, pour it into a container, cover it, and refrigerate it over night.
The next day, it should be thick like custard or soft serve. Process it in an ice cream maker (if you don't have one, just fold in the mix-ins and freeze it over night). Pour half of the batter into a glass container, and add the graham crackers, 4 ounces of chocolate, and melted marshmallows. Fold it in and then add the rest of the batter, folding the mix-ins through all of the ice cream. Freeze this for at least 3 hours before eating.
Saturday, March 30, 2013
Pumpkin Pancakes
I started my new job 2 weeks ago, and this past week was my first week with students. I got to ease into the job, as the students were on spring break during my first week and only came to school for 2 days last week. I was really thankful for this because as soon as the students came back, I was going full speed ahead. My position has been unfilled for about 2 months, so I feel like I am really behind, but I am trying to remind myself that I don't have to catch up overnight. Luke has had a very busy couple of weeks as well, so we were both exhausted by the time the weekend rolled around. We still have plenty to do, but this morning, all we wanted to do was have breakfast and take a walk on the beach, so that's exactly what we did.
These pancakes were really fluffy and filling, and I am always up for pumpkin.
1 cup flour
1 1/2 tbsp brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp allspice
1/2 tsp cinnamon
2/4 tsp salt
3/4 cup milk
1/2 cup pumpkin puree
1 egg
1 tbsp vanilla yogurt
1 tbsp vinegar
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Add the wet ingredients to the dry ingredients and mix just until they're incorporated. Cook them in a greased skillet on low. It made about 10 small pancakes.
These pancakes were really fluffy and filling, and I am always up for pumpkin.
1 cup flour
1 1/2 tbsp brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp allspice
1/2 tsp cinnamon
2/4 tsp salt
3/4 cup milk
1/2 cup pumpkin puree
1 egg
1 tbsp vanilla yogurt
1 tbsp vinegar
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Add the wet ingredients to the dry ingredients and mix just until they're incorporated. Cook them in a greased skillet on low. It made about 10 small pancakes.
Tuesday, March 26, 2013
Zucchini Yellow Squash Gratin
Last Friday, we went to a "barbecue." Let be clear about something. It is NOT a "barbecue" if there is no actual barbecue served. Barbecue includes: pulled pork, smoked pork, barbecued ribs (of pork or beef variety), and barbecued chicken. If hotdogs, hamburgers, bratwurst, or grilled chicken are served, this is a cookout. So as you see, there is a fundamental difference between a barbecue and a cookout. I digress. This particular cookout included bratwurst and hamburgers. I struggled to think of a side to make that could feed a lot of people and wasn't macaroni and cheese - someone already claimed this, and I'm glad she did because it was awesome. Nonetheless, my go-to cookout side was claimed. I stumbled upon a list of Martha Stewart's favorite side dishes, so I figured there had to be one winner on the list. And I found exactly one thing on the list that sounded appetizing to me. Here is the recipe: Zucchini Squash Gratin I followed it exactly, and it was really delicious, which can probably be attributed to the cream.
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| I forgot to take another picture, but here's a great shot of of the vegetables before the cream canceled all of their nutritional value! |
BBQ Chicken Pineapple Pizza
I sent Luke to the store to buy the things I needed to make the zucchini and squash gratin. He did pretty well, except he brought home mozzarella cheese instead of parmesan. No big deal, I told him. We still had a day, and he drives by the commissary on his way home. So the day of the cookout, I asked him to stop by again and pick up parmesan. He came home with mozzarella again. I just looked at him and he said, "Why do I think they're the same thing?" Bless him. He went back, and as the adage goes, third time's the charm.
So I had everything for the zucchini squash gratin and 4 pounds of mozzarella cheese. On Saturday when we were elbow deep in unpacking the office and guest bathroom, we started craving pizza. I considered ordering until I remembered the mozzarella stock in our refrigerator. Luke loves barbecue chicken pizza, so in an act of love I made him something I hate. We had some tiny pieces of pineapple leftover from a delicious Dole pineapple that worked perfectly for pizza, and since the dough makes enough for 2 pizzas, I stuck with a normal mushroom pizza for myself.
Dough:
3 cups flour
1 pack instant yeast
1/2 tbsp olive oil
1/4 tsp sea salt
1 1/3 cup warm water
BBQ sauce
shredded chicken, cooked
crushed pineapple
3-4 cups mozzarella cheese, depending on how much you like
I love making dough in the stand mixer because I get really tired of mixing it by hand. I mix all of the ingredients with the dough hook until the dough is loose, for about 8 minutes, sometimes less. Divide the dough in half and form it into two balls. Brush it with a little more olive oil and cover it with a damp kitchen towel for about 45 minutes to an hour. About 15 minutes into the rising time, I starting preheating the oven to 500 so it would be nice and hot when I was ready. With floured hands, form the dough into a flat circle on your pizza pan or stone. I used a little bit of nonstick spray. Top it, and cook for about 5-7 minutes.
Being as I would never eat this, I can't attest to how it was, but Luke really loved it.
So I had everything for the zucchini squash gratin and 4 pounds of mozzarella cheese. On Saturday when we were elbow deep in unpacking the office and guest bathroom, we started craving pizza. I considered ordering until I remembered the mozzarella stock in our refrigerator. Luke loves barbecue chicken pizza, so in an act of love I made him something I hate. We had some tiny pieces of pineapple leftover from a delicious Dole pineapple that worked perfectly for pizza, and since the dough makes enough for 2 pizzas, I stuck with a normal mushroom pizza for myself.
Dough:
3 cups flour
1 pack instant yeast
1/2 tbsp olive oil
1/4 tsp sea salt
1 1/3 cup warm water
BBQ sauce
shredded chicken, cooked
crushed pineapple
3-4 cups mozzarella cheese, depending on how much you like
I love making dough in the stand mixer because I get really tired of mixing it by hand. I mix all of the ingredients with the dough hook until the dough is loose, for about 8 minutes, sometimes less. Divide the dough in half and form it into two balls. Brush it with a little more olive oil and cover it with a damp kitchen towel for about 45 minutes to an hour. About 15 minutes into the rising time, I starting preheating the oven to 500 so it would be nice and hot when I was ready. With floured hands, form the dough into a flat circle on your pizza pan or stone. I used a little bit of nonstick spray. Top it, and cook for about 5-7 minutes.
Being as I would never eat this, I can't attest to how it was, but Luke really loved it.
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