Hi everyone!
Tomorrow we are having Chicken Cashew Stir Fry over rice for dinner. We are typically a nut free family so I will not add the cashews to anyone's but mine at the end. This looks really fast and easy so it's perfect for a busy t-ball night. It's also my dad's birthday so I'm making him Coconut Cupcakes with White Chocolate Buttercream.
Chicken-Cashew Stir Fry
Cindy (mommy_of_love1) from Cooking Pleasures Magazine 4 servings
1 lb. boneless skinless chicken breast halves, cubed (1 inch)
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 red bell pepper, coarsely chopped
5 garlic cloves, minced
1 1/2 tablespoons minced fresh ginger
2 tablespoons soy sauce
1 cup salted cashews, divided
5 green onions, thinly sliced diagonally
1. Toss chicken and cornstarch in medium bowl until well-blended.
2. Heat wok or large skillet over high heat until hot. Add oil; heat until hot. Stir-fry chicken 2 to 3 minutes or until lightly browned. Add bell pepper, garlic and ginger; stir-fry 30 to 60 seconds or until garlic is fragrant but not browned.
3. Gradually stir soy sauce into chicken mixture; cook 1 minute or until chicken is no longer pink and sauce thickens. Stir in 1/2 cup of the cashews and green onions; sprinkle with remaining 1/2 cup cashews.
PER SERVING: 435 calories, 26.5 g total fat (5 g saturated fat), 31.5 g protein, 19.5 g carbohydrate, 70 mg cholesterol, 735 mg sodium, 2.5 g fiber
Coconut Cupcakes with White Chocolate Buttercream
Amy (amylz)
somewheresplendid.com Yields 24 cupcakes.
1½ cups unsalted butter
2 cups sugar
5 large eggs
1½ teaspoons pure vanilla extract
1½ teaspoons coconut extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup milk
¼ cup shredded coconut
WHITE CHOCOLATE BUTTERCREAM
12 ounces white chocolate chips
1 cup softened unsalted butter
1 cup confectioner’s sugar
1 teaspoon pure vanilla extract
In the bowl of a standing mixer, cream the butter and sugar on medium-high speed until the mixture is fluffy. and light yellow in color. Lower the speed setting to medium and add the eggs, one at a time, scraping the bowl down between additions. Add in the vanilla and coconut extracts and mix until well combined. In a separate bowl, sift together the flour, baking powder, baking soda, and kosher salt. Set the mixer to low speed. Alternatingly add the dry ingredients mixture and the milk to the batter, beginning and ending with the dry ingredients. Add in the shredded coconut and continue to mix all ingredients have just combined. Preheat your oven to 350ºF. Divide the batter evenly into liner lined cupcake pans, filling each cup to just under ⅔ of the way. Bake for 20 to 25 minutes, or until a toothpick comes out barely clean so as not to overbake, then set aside to cool. n a double boiler, melt the white chocolate and set aside to cool slightly. Beat the butter on medium speed with the mixer until the butter becomes creamy. Add in the melted but cooled white chocolate, and mix to combine. Scrape the sides down if necessary. Set the mixer speed to low and add the vanilla extract followed by the confectioner’s sugar in four smaller portions. Scrape down the sides of the bowl between additions. Continue to beat the buttercream mixture until light and fluffy.
1½ cups unsalted butter
2 cups sugar
5 large eggs
1½ teaspoons pure vanilla extract
1½ teaspoons coconut extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup milk
¼ cup shredded coconut
WHITE CHOCOLATE BUTTERCREAM
12 ounces white chocolate chips
1 cup softened unsalted butter
1 cup confectioner’s sugar
1 teaspoon pure vanilla extract
In the bowl of a standing mixer, cream the butter and sugar on medium-high speed until the mixture is fluffy. and light yellow in color. Lower the speed setting to medium and add the eggs, one at a time, scraping the bowl down between additions. Add in the vanilla and coconut extracts and mix until well combined. In a separate bowl, sift together the flour, baking powder, baking soda, and kosher salt. Set the mixer to low speed. Alternatingly add the dry ingredients mixture and the milk to the batter, beginning and ending with the dry ingredients. Add in the shredded coconut and continue to mix all ingredients have just combined. Preheat your oven to 350ºF. Divide the batter evenly into liner lined cupcake pans, filling each cup to just under ⅔ of the way. Bake for 20 to 25 minutes, or until a toothpick comes out barely clean so as not to overbake, then set aside to cool. n a double boiler, melt the white chocolate and set aside to cool slightly. Beat the butter on medium speed with the mixer until the butter becomes creamy. Add in the melted but cooled white chocolate, and mix to combine. Scrape the sides down if necessary. Set the mixer speed to low and add the vanilla extract followed by the confectioner’s sugar in four smaller portions. Scrape down the sides of the bowl between additions. Continue to beat the buttercream mixture until light and fluffy.
2 comments:
Chicken Cashew Stir Fry - I loved this. It was really quick to throw together and used simple ingredients. Instead of a red pepper I used those mini peppers that you can get everywhere now. They were perfect. I also just sprinkled the cornstarch over the chicken as I threw it in the hot pan. My 6 year old loved this. We had it over brown rice. I will make it again!
Coconut Cupcakes with White Chocolate Buttercream - The cupcakes turned out ok. The flavor was perfect but I was in the middle of feeding my niece when the oven beeped and couldn't get to them for another minute or two and they dried out a bit. They were almost the texture of cornbread but like I said, the flavor was great. I'm not sure if it's the recipe or my overcooking that caused the texture issues. The buttercream was delicious. If you are a white chocolate fan, you must try this. I melted the chocolate in the microwave and let it cool a tad and then added it to the butter. It was so simple and a perfect white frosting!
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