Simple Kale Salad {w/ recipes}

Have you noticed that kale has been all the rage lately? It seems like everywhere you turn, someone is raving about the benefits of kale: everything from lowering your cholesterol to preventing cancer.

And what's not to love? Kale is nutrient rich and delicious. It is packed with calcium, vitamin A, C, and K, and fiber.

I love to add it to my morning juice, hearty soups, sautee it with a little olive oil, bake it to make dried kale chips, and use it in a salad, like my recipe today.

Fun in the Sun - Mountain Dew Cupcakes {w/ recipes}

Happy Independence Day my friends. Hope you have amazing plans for a day of sun, swim, and of course great food. In case you are looking for a last minute sweet treat, here is something that is sure to please kids and adults alike, so long as everyone likes Mountain Dew. That's right, Mountain Dew Cupcakes.

I made them a few weeks ago and they were a hit. I'm not much of a soda (or as so many of you call it, "pop") fan, but I LOVE lemon and the combination with lime in this recipe works really well.

I found the recipe from All Things Cupcake and followed it almost exactly, except for the frosting.

When browsing for recipes I came across a blog post from Nothing But Country that had a very cool frosting technique in which you paint the inside of the piping bag with food coloring so that the frosting picks up the color when it is being piped. I decided to try it, but unfortunately didn't have much luck. Still, I really like the style so will have to try again. I think my troubles may have come because of the type of food coloring I use. I'll have to investigate.

Since my original idea didn't pan out, I decided to use green coloring but not mix it all the way. It's a subtle marbling effect that doesn't show up in the photos, but looks nice in person. It's simple, when mixing the frosting don't combine it all the way. I use Wilton Icing Colors. They are very concentrated so a little goes a long way. Plus, they are in gel form, so it does not affect the consistency of your frosting.

Mountain Dew Cupcakes {makes 24 cupcakes}
from All Things Cupcake

cupcakes
1 c butter (2 sticks)
2 c sugar
4 eggs
3/4 c Mountain Dew
1/4 c of lemon and lime juice (about 1 lemon and 1 lime)
zest from 1 lemon and 2 limes (divided)
1 1/2 t lemon extract
2-3/4 c flour
1-1/2 t baking powder
1/4 t salt

Preheat oven to 350

1. Using a stand or hand-held mixer, beat butter at medium speed for 30 seconds.
2. Add sugar and half of lemon/lime zest, until light and fluffy.
3. Continue mixing and add eggs.
4. In a separate bowl, combine flour, baking powder, and salt. Slowly add to the butter mixture.
5. Add the Mountain Dew, lemon/lime juice, and lemon extract, continue mixing on low speed until combined.
5. Fill cupcake liners 2/3 of the way full and bake 18-20 minutes or until done.

frosting
1 c butter (2 sticks)
4 c powdered sugar
2 T Mountain Dew
lemon and lime zest (remaining from cupcake recipe, or zest from half of 1 lemon and 1 whole lime)
1 t lemon extract

1.Beat butter until creamy, slowly adding powdered sugar. 
2. Add the Mountain Dew, zest, and lemon extract .
4. Beat until combined, adding powdered sugar until desired consistency.

Add food coloring, but do not combine evenly. Using a spatula, add the frosting to a piping bag or parchment paper with a large star piping tip. Frost cupcakes as you see fit. I prefer less frosting, but by all means frost as much as your heart desires.

enjoy!

Lemon Popover Pancakes

hello world. Hope you are having a fantastic start of the week. San Diego was hit with a major rainstorm this weekend... we even had hail! Which in San Diego, is cause for much excitement. I stayed in most of the weekend, reading and baking. As much as I love a good rainstorm, I got a little antsy, longing for the return of sunshine.

Luckily, these breakfast beauties are a helpful stand-in. They have a tart sunny-ness about them, that is sure to lift your spirits on a gray day.

This recipe is originally from Steven's aunt Dawn, but given to me from Steven's mom Debbie. I've altered it a bit, as what may serve 2 normal adults, is not quite enough for the hubs and I. Plus, I prefer a little {read LOT} more lemon.

Lemon Popover Pancakes {serves 2}
3/4 c milk
3/4 c flour
3 eggs
2-4 T butter (melted)

1-3 lemons (juiced)
powdered sugar (to taste)

These "pancakes" are baked in the oven. You can use 2 medium sized ramekins or popover baking dishes. I use a muffin tin and make about 8 small pancakes.

1. In a medium mixing bowl, lightly whisk together milk, flour, and eggs. Do not over-whisk. It's ok if there are a few lumps.

2. Grease baking dishes and then pour melted butter evenly among dishes. Divide batter and add on top of melted butter. Bake in 425 degree oven for 15-20 minutes, depending on what size dish you're using.

3.  While pancakes are baking, mix lemon juice and powdered sugar. Meyer lemons work best as their natural sweetness will let you cut back on the powdered sugar. I usually use 2 medium sized Meyer lemons, but you can use 1 large lemon, or 3 if they're very small. A few tablespoons of powdered sugar usually does the trick.

4. You'll notice that the pancakes "pop" up in the oven. When they're golden brown remove from heat and drizzle with lemon syrup. Enjoy right away!

Try Something New - Chicken Piccata recipe

hello world!


Today is Leap Day 2012. An extra day we get every four years to make up lost time. This year I'm looking at it as a day to do something I couldn't, or wouldn't, normally. Something out of the ordinary. Like start a blog. 


Let me introduce myself. I'm Kristin, a twenty-something Southern Californian making her way through life with family, friends, recipes, crafts, design, and a passion to seize the day. I'm married to a wonderful, hardworking husband and together we have our little one, Chandler, a four year old terrier mutt. 

I love to try new things, especially in the kitchen. So considering today is Leap Day, and my first post, I thought I'd share something relatively new to my recipe repertoire that has become a weekly staple: Chicken Piccata. A co-worker and I started swapping recipes and dinner ideas a few months ago and she mentioned this delightful dish. I'd never heard of it. But lemons, parsley, capers, and chicken. Let's just say "you had me at" lemons. 


The best thing about Chicken Piccata is that there are so many right ways to make it.  I looked through dozens of online recipes, all with the same type of ingredients, but each a little different. Like most of my cooking adventures, I tweaked recipes I found online to meet my tastes and have arrived at something my husband requests on a regular basis.  


Start with fresh ingredients: parsley from the garden, lemons from a friend's grove, and capers from a jar {not so fresh, but they add the perfect zing}.

Saute in a pan with lemon juice and thin slices...

And voila! You have a perfect week night meal.

Chicken Piccata {for two}
2 chicken breasts
1 1/2 c chicken stock
1/2 c lemon juice (1-2 lemons)
2 T olive oil
2 T butter
1 egg (optional)
3/4 c flour
salt and pepper (to taste)


1. Heat 1 T butter and 2 T olive oil in a large saute pan over medium high heat. 
2. Butterfly chicken breasts and pound flat between pieces of wax paper. Dip chicken pieces in a scrambled egg (alternative: olive oil) and then dip in flour that has been seasoned with salt and pepper. 
3. Brown floured chicken in olive oil and butter mixture, about 1-2 minutes per side. Remove chicken from pan and reduce heat. Deglaze pan with about a cup of chicken stock {a lot of recipes call for white wine. I prefer stock as wine gives it too much tartness. Just my opinion.}. Return heat to medium and add remaining tablespoon of butter.  
4. Return chicken to pan and let cook for a few minutes.Cut a few thin lemon slices and juice rest so you have about a half cup of lemon juice. Add about 1/3 cup of lemon juice to pan, along with lemon slices. Taste sauce and add stock or lemon juice as desired. 
5. Lastly, add fresh flat leaf parsley and capers to pan, cooking over low heat for only a few minutes.  


The result is citrus bliss. The perfect combination of tender chicken, tart lemon zesty-ness, earthy parsley freshness and the zing of capers.

Buon Appetito!