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Marinated Greek Chicken

5 Jul

Greek Chicken with Tzatziki


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!



  • 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


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.


Grilled Caprese Sandwiches

6 Aug


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.


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


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


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.


  • 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


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.

Buffalo Chicken Calzone

6 Oct


If you’re ever in the Boston area and looking for a delicious meal, stop by Ma Magoo’s for their buffalo chicken calzone! Seriously one of the best things either of us has ever had. We always try to share this fantastic food with everyone we can whenever we’re in town.

After a lot of “we should make this some time”s, we finally got around to actually trying it out. This time we just used a rotisserie chicken from the supermarket. Next time, however, we’re going to try mixing cooked breaded chicken cutlets with hot sauce. Serve with a big salad or some kind of veggie, because on it’s own this is really not a healthy meal.


  • 2 ½ cups shredded chicken
  • ⅔ cup hot sauce
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  • 16 oz pizza dough
  • 2 Tbsp flour (for rolling out the dough)
  • 1 Tbsp cornmeal (optional)

*This recipe serves 3-4 people.


1.) If you aren’t using a rotisserie chicken, boil 2-3 chicken breasts for 20 minutes (until they are no longer pink inside). Shred the chicken and mix with the hot sauce. Feel free to add more/less hot sauce to your own liking.

2.) Preheat the oven to 400F. Roll out or stretch the dough on a lightly floured surface so that it’s circular and roughly 16” in diameter. – The flour prevents the dough from sticking to your counter.

3.) Sprinkle a layer of cheese down on one half of the circle. Next, add a layer of your buffalo chicken goodness. Top it off with another layer of cheese.

4.) Fold the dough in half to cover your toppings. Spread a little water along the bottom edge of the dough to make the seal stick as you press the seams together. Cut a few slits in the top of the calzone to allow venting. Spray your pan with nonstick spray and sprinkle with cornmeal. – The cornmeal helps prevent the bottom of the calzone from getting soggy.

5.) Bake calzone for 20-30 minutes or until golden brown.

Printer friendly version can be found over here.

Chicken Kabobs

10 Aug


As summer is drawing to a close, we’re all trying to get a few last barbecues in before it starts getting cold again. Kabobs are a nice way to change things up and can be very versatile depending on the ingredients you have on hand. For this meal we had peppers, onions and chicken, but you can really use whatever you have available.


  • chicken breasts
  • green and red peppers
  • onions
  • skewers (very important)
  • BBQ sauce
  • Italian dressing (or homemade concoction)


1.) In a pan/bowl/water holding device, let skewers soak in water for at least a half hour so that they don’t burn when you put them on the grill.

2.) Cut up your chicken into roughly one-inch cubes. Slice up your onion into either sixths or eighths. Lastly, cut your peppers so that they’re kind of the same size/shape as your chicken pieces.

3.) Get the grill going on medium heat. Now you can begin arranging the pieces on the skewers. It’s a good idea to put the veggies and meat on different skewers since they cook at different rates. Doing so will allow you to make your dish vegetarian if you have mixed company (that is, veggie AND meat eaters). Also, put your BBQ sauce and/or Italian dressing in separate bowls so that you can brush them on the kabobs later. If you’d like, you can marinate your chicken before putting them on the grill.

See Reed's Feet?

4.) Now you’re ready to start grilling. If you’re worried about the food sticking to the grill plates, feel free to spray some cooking spray down first. Be careful though, as the cooking spray is flammable. Throw the veggies on first since they’re going to take a little more time than the chicken (15-30 minutes, depending on how you like ‘em). Apply dressing to the veggies and close grill lid. After about 8 minutes, rotate your veggies and apply dressing to the other side. If the outsides are cooking too quickly, lower the heat on the grill. Cook until soft and slightly charred, rotating as needed.

5.) After removing your veggies, it’s time for the chicken. Put the chicken skewers on the grill and brush BBQ sauce onto the top side. Close the lid again and let cook for about 5 minutes. Check on the goods and rotate if necessary; apply more BBQ sauce (the more the merrier). If you’re not familiar with cooking chicken, the key is for there to be no pink in the middle. Since we’re using pretty small pieces, 15 minutes should be long enough.

6.) Remove everything from the grill and turn off the heat. Serve and enjoy your meal, you deserve it!


Printer friendly version here!


Monkey Bread

1 Aug


Happy August! To celebrate this beautiful summer month, here is a delicious dessert (or breakfast, if you think your stomach can handle so much sugar first thing in the morning). It’s a fun food for all ages, but be forewarned it is very messy to eat…you’ll be using your fingers! This is a very simple recipe to follow, so even our inexperienced readers can try it at home. So, what are you waiting for?! Roll up your sleeves and make it, this bread is delicious.


  • 4 cans refrigerated biscuits
  • 3/4 stick of butter
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 Tbsp cinnamon


1.) Preheat the oven to 350 degrees and grease a 10 inch tube or bundt pan. Cut each biscuit into four segments.

2.) In a medium sized plastic bag, mix the cinnamon and white sugar together. You’ll use this bag to coat your biscuit in yummy goodness. Place a few segments into the bag and shake what your mother gave you!

3.) Once all the segments are properly coated, take the biscuits out and layer them in the pan. Repeat this process until all of the biscuits are used up.

4.) Combine the butter, brown sugar and any remaining sugar/cinnamon mixture in a small pot over medium heat. Allow them to boil for one minute.

5.) Pour the glaze over the biscuits. Try to make sure that the glaze gets to the lower layers of the bread (it might even be a good idea to layer the glaze as you add biscuit segments).

6.) Bake your dish in the oven for 28-35 minutes. Remove when bread is golden brown and sauce is bubbly. Let it cool for 10 minutes in the pan, turn it over onto a plate and ENJOY!

The original recipe comes from the Pillsbury website, but it can also be found  over here.

Click here for a printer friendly version.

Banana Chocolate Chip Muffins

20 Jun



This is truly a delicious breakfast (or more commonly for us, afternoon snack) that is fairly simple to make. The recipe was taken from a basic muffin recipe used by Emster’s family, and adapted to include bananas and chocolate chips. These little beauties are the perfect combination of moist and fluffy, with a hint of banana and a ton of chocolate (when Emster is in charge of measuring the chips). Even our non-banana loving friend has tried and enjoyed these muffins!


  • 1 3/4 cup all purpose flour
  • 1/2 cup sugar
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1-2 ripe bananas
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1/3 cup orange juice
  • 3/4 cup chocolate chips
* This recipe makes 12 muffins.

Cooking Instructions:

1.) In a large bowl, stir together the flour, sugar, baking powder and salt.  After everything is mixed together, create a well in the center to pour in the wet ingredients.

2.) In a separate bowl, mash the bananas. Beat in the eggs, milk, oil, and OJ. Add the wet ingredients to the dry ingredient well, and stir until just mixed. Add in chocolate chips (we know you want to).

3.) Beat in the eggs, milk, oil, and OJ. Add the wet ingredients to the dry ingredient well, and stir until just mixed. Add in chocolate chips (if desired, so go ahead and add them!).

4.)Fill greased or lined muffin pans.

5.) Bake at 350 degrees for 30-40 minutes or until toothpick inserted comes out clean and top of muffins is a nice golden color.

Printer friendly version can be found here.