Marinated Greek Chicken

5 Jul

Greek Chicken with Tzatziki

Introduction:

Hello world! After yet another hiatus, we’re back at it again. This time, coming straight from the Cuppycake Kitchen, a tried and true simply delectable dish. Easy to whip up, and incredibly delicious, it will have you craving more. (Serve it for guests, and they’ll think you spent hours slaving away, it’s THAT good.) The marinated chicken can be plated over a salad, or stuffed into a pita, but we always enjoy it smothered in Tzatziki Sauce. Enjoy!

Ingredients:

Marinade

  • Juice from 3 lemons
  • Zest from 1 lemon
  • 1 tablespoon oregano, finely chopped or dried
  • 4 large cloves of garlic, pressed
  • 1/4 cup olive oil
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 lbs chicken breast

Tzatziki Sauce

  • 6 oz greek yogurt
  • 1/2 cucumber, peeled, seeded and shredded
  • 1 large clove of garlic, pressed
  • 1 tablespoon olive oil
  • 2 teaspoons white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1-2 teaspoons oregano, finely chopped or dried

Instructions:

1.) Combine marinade ingredients (minus the chicken) in a large bowl. Use fresh oregano if possible, it has much better flavor than the dried variety. When zesting the lemon, try to only get the yellow of the peel, the white fleshy part is very bitter.

2.) Stir everything together and either add your chicken to the bowl or put everything in a ziploc bag to marinate in the fridge. We’d recommend marinating for at least two hours, the longer the better.

3.) Shortly before you’re ready to cook the chicken, combine tzatziki sauce ingredients in a medium sized bowl. Peel the cucumber and scoop out the seeds with a spoon. Shred the remaining part using a fine grater.

4.) Cook the chicken in a frying pan or on the grill, both come out delicious. You’ll want to use high heat for not a long time so as to brown it up nicely while keeping it juicy. Time depends on how thick you cut your chicken (obviously) so use your judgement. We typically do cutlets, but cubes on skewers would be fantastic as well.

This recipe should serve four easily and scales well. Dig in!

You can get the printer friendly version here.

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Mint Chocolate Delights

12 Jan

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Introduction:

Well, at least it hasn’t been a full year since our last post! Here’s a new recipe to knock your socks off. If you’ve had these before, you’ll know how good they are. If not, eater beware – you may find yourself eating a whole plateful before you realize it. Our favorite brand of mint chocolate chips is from Tollhouse, but we’ve had a hard time finding them this winter. Any other brand will be tasty too though, don’t worry.

Ingredients:

  • 1 cup butter (2 sticks), softened
  • 2/3 cup granulated sugar
  • 2/3 cup firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2/3 c cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 10 oz package of Dark Chocolate/Mint Chips

Instructions:

1.) Preheat oven to 325 degrees F.

2.) Combine flour, cocoa and baking soda in a small bowl.

3.) In a separate bowl beat softened butter, granulated sugar, brown sugar, and vanilla until well mixed. Add eggs one at a time mixing well after each addition.

4.) Gradually add the flour mix to the sugar bowl. Stir in the chips.

5.) Place rounded tablespoons onto ungreased cookie sheet (about 2 inches apart).

6.) Bake 11-13 minutes, until cookies are golden. Cool 2 minutes on sheet and then remove cookies to a wire rack.

Makes about 4 dozen cookies.

Printer friendly version over here.

M&M Cookies

20 Jan

M&M Cookies

Introduction:

After a brief hiatus, we’re back! And with a delicious treat to boot. These cookies are sure to be a favorite of yours, you just need to give them a try.

Warning: These cookies are super addictive, eat at your own risk.

 Ingredients:

  • 1 cup butter (2 sticks), softened
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 12-ounce package M&M’s

 Instructions:

1.) Preheat oven to 350 degrees F.

2.) In a large bowl, mix butter and sugars (by hand or with a beater). Add egg and vanilla, beat until fluffy.

3.) In a separate bowl combine the flour, baking soda and salt.

4.) Gradually add the flour mix to the sugar bowl. Stir in M&M package.

5.) Place rounded tablespoons onto ungreased cookie sheet (about 2 inches apart).

6.) Bake 10-13 minutes, until cookies are golden. Cool 1 minute on sheet and then remove cookies to a wire rack.

Makes about 3-4 dozen cookies.

Printer friendly copy? Here.

Grilled Caprese Sandwiches

6 Aug

Introduction:

A yummy hybrid of grilled cheese, caprese salad and PESTO! Perfect for a quick dinner, lunch or even some days breakfast. There really aren’t any measurements for this as quantities will depend on the size of your bread and your personal preferences. Don’t be intimidated by how good this looks.

Ingredients:

  • Pesto (your favorite recipe/brand – we usually use Classico)
  • Fresh Tomato, thinly sliced
  • Mozzarella Cheese
  • Bread (we like to use Italian or artisan bread)

Instructions:

1.) Slice up your bread, tomato and cheese. Spread pesto on two slices of bread. Lay cheese on top of pesto on both slices.

2.) The ideal way to cook these buddies is to use a toaster oven. If you don’t have a toaster oven, you can still join in the fun. Try using a frying pan with a cover on it to help melt the cheese. Toast your two slices of bread side by side, cheese facing up.

3.) When cheese looks hot and bubbly (roughly 5-7 minutes), remove one slice from toaster (for safety’s sake) and place tomato on it. Put it back in and toast for an additional 5 minutes or until sufficiently toasted.

If you’d like to print out a copy, head over here.

PS – Yes we did just teach you how to cook a grilled cheese 🙂

Zucchini Brownies

23 Jul

Introduction:

One of the best desserts to feed guests is vegetables. Chocolatey, nutty, delicious vegetables. With ice cream on top, and maybe some whipped cream. I guess you might be a little bit confused right now, but that just means you’ve never had zucchini brownies before. Try them. Now.

Don’t be alarmed that there are no eggs in this recipe. It’s not a mistake. The batter is supposed to be very dry since the zucchini lets out a lot of moisture while it’s cooking. These brownies are plenty moist and simply scrumdiddlyumptious.

 Ingredients:

  • 1/2 cup canola oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 medium zucchini (~2 cups)
  • 1/2 cup chopped walnuts
  • 1/2 cup chocolate chips

Instructions:

1.) Preheat oven to 350 degrees. In a large bowl, mix together the oil, sugar and vanilla until well blended.

2.) In a separate bowl mix the flour, cocoa, baking soda and salt. Gradually add to the sugar mixture. Fold in the zucchini.

*At this point our batter was very crumbly, so we let it sit for five minutes until it moistened.

3.) Add walnuts and chocolate chips. Spread evenly into greased pan.

4.) Bake for 25 to 30 minutes in the oven, until brownies spring back when gently touched.

Printer friendly version can be found here, while the original recipe can be found here.

Happy Birthday America!

4 Jul

What better way to celebrate our country? Happy 4th of July!

Asparagus Roll Ups

30 May

Introduction:

Looking for a new hip appetizer to bring to your next social gathering? Then we’ve got just the thing for you! These asparagus roll ups will be the talk of the town.

BUT WAIT,THERE’S MORE!

They’re incredibly easy to make too!

So what are you waiting for? Go and give these a try!

Ingredients:

  • 1 package of crescent rolls
  • 1 bunch of fresh asparagus
  • ground sea salt
  • fresh ground pepper
  • grated parmesan cheese

*Serves four people as an appetizer or side.

 Instructions:

1.) Preheat oven according to directions on crescent roll package. While oven is warming, wash asparagus under cold water and pat dry. Next, cut roughly one inch off of the bottom of each stalk to remove the tough not so yummy part.

2.) Open crescent roll package and roll out contents so that there is one flat layer of dough; this should make a rectangular shape. Cut dough into thin strips (roughly ½ inch wide) along the short side of the rectangle. Pinch together the perforations so that each strip is one continuous piece of dough.

3.) Wrap dough around the stalk of the asparagus so that it starts at the base and ends near the top.

4.) Mix together some fresh ground pepper, sea salt and grated parmesan cheese on a flat plate. Gently roll your asparagus roll ups in the seasoning mixture so that the seasoning generously sticks to the dough.

5.) Line roll ups on a baking sheet and bake according to directions on crescent roll package or until dough is golden brown.

6.) Let cool and serve!

A printer friendly version can be found here.