Blue Moon Cupcakes

(makes ~15 cupcakes)

3/4 a stick/6 tbsp butter, melted
2 eggs, room temperature
4 oz buttermilk*
6 oz Blue Moon beer*
2 tsp vanilla
zest of one orange
1 cup brown sugar
2 cups flour
2 tsp ground coriander
1 tsp baking soda

* Here's a very important tip that I wish I was someone had thrown out there prior to my diving into the cupcake-making process. Unfortunately, I ended up learning the hard way: 1 shot glass does NOT equal 1 ounce. 1 shot glass actually equals 1.5 ounces. Thankfully I had plenty of buttermilk and Blue Moon beer, so I didn't need to run to the grocery store when I had to restart my cupcake batter after Step 3.

1) Preheat oven to 350 degrees.

2) Melt butter and set aside to cool down.

3) Whisk together the eggs, buttermilk, beer, vanilla, and orange zest in one bowl, and mix together the sugar, flour, coriander, and baking soda in another. (Here's another tip: You can make buttermilk by combining 1 tbsp lemon juice and enough milk to add up to 1 cup. So easy!)

4) Add the dry ingredients to the wet ingredients in two parts, using a mixer to combine. Add the melted butter and combine.

5) Pour batter into cupcake cups and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool.

I initially attempted to make the Blue Moon cream cheese frosting that was posted with the cupcake recipe. Somehow, I ended up with a huge clumpy cream cheese mess. I'm not sure what went wrong here (although I suspect there's a typo in the recipe). Prior to executing a mad dash to the grocery store for additional frosting supplies, I decided to change my frosting approach. Since the first attempt didn't pan out, I went online in a search of an orange-flavored cream cheese frosting replacement. Ten minutes later, I found...

Orange Cream Cheese Frosting
(adapted slightly)

1 package(s) (8-ounce) cream cheese, softened
1/4 cup(s) (1/2 stick) unsalted butter, softened
1 tablespoon(s) fresh orange juice
1 teaspoon(s) grated orange zest
5 cup(s) confectioners' sugar
1.5 oz Blue Moon beer

1) Blend the cream cheese, butter, orange juice, orange zest, and Blue Moon in a large bowl, using an electric mixer set at medium speed, until smooth.

2) Add the sugar and continue to beat until light and creamy -- about 3 more minutes.

The actual recipe calls for the frosting to be chilled until time for use. Since I was running late for the party, of course, I just used it right away. I don't think I've frosted cupcakes this quickly in my life! However, I think the frosting would have been significantly firmer (and probably prettier) if it had been chilled. I guess that mean I need to bake these again!

Pasta Pascal

5 TB olive oil
4 cloves garlic, minced
1 onion, chopped
4 Roma tomatoes, diced
1/2 tsp dried oregano
1/2 tsp dried basil
salt and pepper to taste
1 lb angel hair pasta

Directions:

1. In medium skillet over medium high heat, saute' garlic in oil 1 to 2 minutes. Stir in onion and cook 2 minutes more. Stir in tomatoes, oregano, basil, salt and pepper. Reduce heat to medium low and let simmer.

2. Bring a large pot of lightly salted water to a boil. Add pasta and cook 3 to 5 minutes or until al dente; drain.

3. Toss hot pasta with tomato mixture. Serve.

Brazilian Chicken

4 Chicken Breasts w/ skin and bones
1 TB balsamic vinegar
1 TB olive oil
2 cloves garlic, pressed
1 tsp paprika
1/2 tsp oregano
1/2 tsp cumin
salt and pepper to taste

Directions:

In a large Ziploc bag add all ingredients and mush around to get chicken and marinade well incorporated.

Refrigerate at least 2 hours - preferably overnight.

Preheat oven to 500*

Place the chicken in a metal baking pan, skin side down, and dispose of remaining marinade. Cook chicken for 10 minutes, then turn over and cook another 10 minutes. Chicken should be done through but may require a little extra time depending on the size of the chicken breast.

Enchiladas by Michelle C.

 3-4 Chicken breasts
 Tortillas
 1 T Chili powder
 1 Can Green Chilies
 Onion
 Cheddar Cheese
 16 oz. Sour Cream
 1 can Cream O Chicken Soup
 Water

3 to 4 chicken breast boil til done shred put into a bowl.

add to chicken: 1T chili powder can of green chilies chopped onions cheddar cheese.

In separate bowl mix:
16 oz. sour cream
1 can cream of chicken soup
1/2 cup water

Pour half of sour cream mixture into the chicken, then stuff your soft shells.
Pour the rest of sour cream mixture over the top of enchiladas.

Bake at 350 1/2 hour.

I bake and the last 5 or so minutes sprinkle more cheese on top. You can add more chili powder to taste if you like them spicy.:) 9/13 pan (you can use beef of deer meat)

Low Carb Shrimp Scampi

1 T butter
1 T olive oil
3 cloves garlic pressed
1 pound lg raw shrimp, peeled and deveined
1 tomato diced
1/4 C white wine
juice of 1 lemon
salt & pepper to taste
1/4 C parsley finely chopped

Directions

In skillet heat butter and olive oil together over med-high heat. Add garlic, saute' for 1 minute, then add shrimp and tomato. Saute for 1 minute, add wine, lemon juice and salt & pepperto taste. The sauce will reduce and shrimp will turn pink. It happens very quickly. Do not overcook or shrimp will be rubbery. Sprinkle w/ parsley before serving.

Serve with Angel Hair Pasta.

Pepper Stuffed Chicken

1 T olive oil
1 onion chopped
2 red bell peppers cut into strips
2 cloves garlic pressed
salt & pepper to taste
1/2 tsp oregano
1/4 cup feta cheese
4 chicken breasts
3/4 C white wine
1 T butter

Directions

Preheat oven 425*

In skillet heat olive oiil and the onion, pepper, garlic, salt & pepper, and herbs and cook until onion is translucent and peppers are soft. Let cool. When cooled add the cheese tossing well to distribute.

In the meantime, prepare chicken. Loosen the skin of chicken and and 1/4 of the mixture between skin and flesh. Sprinkle the tops of the chicken with salt & pepper and place in baking dish.

Roast chicken for 30-40 minutes or until chicken juices run clearwhen peirced with fork. Remove chicken from pan and keep warm.

Heat pan on stove top about medium high heat. Add the white wine and using a wire whisk get all the browned goodies off the bottom of pan. Let the pan juices reduce to about 1/2. Remove from heat and add the butter, whisk well and serve over top of the chicken.

Serve with Braised Kale and baked Hubbard Squash.

Low Carb Mexican Casserole

1 pound ground turkey
1 package taco seasoning
1/2 C chopped green onion (divided)
3/4 C salsa
1 C shredded cheddar cheese
1/4 C chopped black olives
4 T sour cream

Directions

In skillet over medium heat, cook turkey. Stir in seasoning mix and remove from heat. Preheat oven to 375*.

Spread cooked turkey mixture in the bottom of an 8x8 pan. Sprinkle 1/2 the green onions over turkey and top with salsa, then sprinkle cheese over top. Bake 10-15 minutes or until cheese is bubbling and hot.

Garnish with the rest of the green onions, olives and a dollop of sour cream.

Serve with taco chips and a big green salad.