Chicken Parmigiana

This is one of my favorite dishes to make for company.  It is easily prepared, contains familiar ingredients and looks amazing.  Here's what you need:
Chicken breast-trimmed of fat and pounded 1/2 inch thickeness
bread crumbs
fresh parsley, thyme and basil
eggs-beaten for an egg wash
marinara sauce
fresh mozzerella- fresh is key, don't get the shredded stuff
salt and pepper to taste

Start by seasoning your chicken with the salt and pepper. Next finely chop up your herbs and mix them with the bread crumbs.  First dredge your chicken through the egg wash and then dredge through the bread crumbs.  Make sure they are well coated on both sides.  In a heated saute pan with a touch of oil brown your chicken on both sides.  While the chicken is browning, pour your marinara sauce (homemade or store bought) into a glass baking dish.  Once your chicken is browned on both sides add it to the sauce.  Top each piece with a 1/4 inch slice of fresh mozzarella.  Finish cooking in a 375  degree oven.  Serve with fresh pasta lightly tossed in butter and any left over  herbs.  A handful of fresh greens with a tangy vinaigrette or Italian dressing goes wonderfully with this dish as well.  And what's dinner with friends without a bottle of wine? 

The Cup

One thing I love about moving around as much as I do is discovering new favorite places in every city.  A few months ago, while catering the appetizers for a 80th birthday party I was treating to an amazing strawberry cupcake.  It was moist and flavorful without being sticky; the icing was thick and creamy.  The ratio between icing and cake was just right.  The styling was simple and elegant, smooth creamy swirls of icing with just a touch of the strawberry colored cake showing on the edges.  A deep red parchment wrapper to match the pink cake and off white icing.  I've always appreciated it when a chef goes the extra mile with a little detail like color coding the packaging to the food inside.
These cupcakes stuck with me for months.  I constantly had the thought in the back of my mind, if I drive by this shop I will stop in and get a second taste.  However, I've never came across this delicious bakery on my own.  Finally I reached my breaking point and set out on a specific trip to fulfill my carving for these cupcakes.  I learned that I've never found this place on my own because it is in one of Lincoln's more historic areas.  Sweetly nestled inside and old bottle factory covered in lush green Ivy is The Cup.  A bakery / coffee shop / local artist haven / foodie heaven.  My soul was instantly soothed as I stepped out of the muggy Nebraska summer heat into a cool, dimly lit little shop.  The exposed brick walls covered in eccentric prints by local artists, the colored light bulbs that reflected off the high ceilings and most importantly the sweet smell of cake batter and a warm oven.
There were several varieties of goodies for sale in the display case, I skipped over the muffins and cakes and focused solely on my mission, cupcakes.  There were four flavors in the case so I took one of each.  I decided to gift them to my dad as a father's day present, which he was more than pleased to accept.  I did take a vanilla bean strawberry for my own and it did not disappoint.  My memory served me well, these cupcakes are to die for.  Anyone in the Lincoln area looking for a good cup of coffee and a perfectly sized couple bites of deliciousness, The Cup is where you need to be.  Correction, where we need to be.  I would not pass up the opportunity to sample some more flavors from this bakery.

Vanilla Bean with Strawberry Icing

Mocha with Chocolate Covered Espresso Beans

Red Velvet with Cream Cheese Icing

Carrot Cake with Cream Cheese Icing and Pecans

The Cup

Simple food, fair trade coffee and tea, organic baking

643 South 25th Street #7, Lincoln Ne

402-475-0494

www.thecuplincoln.com

Chicken and Chives

Some of my best taste testers are my family.  They are always up for letting me take over the kitchen for the evening.  I like to experiment a little when I have a larger group to cook for, however I've learned the best results come from clean, easy dishes with simple and fresh flavors.  Chicken is always a big hit, and both my parents love it if I can add something strait from the garden.  This dish is a particular favorite because it is low on ingredients and high in flavor. 

Here's what you'll need:
1lb chicken breast, cleaned of all fat and cut into 1/2 inch strips
1 stick butter
1 medium onion, sliced thin
2 to 3 cloves garlic minced
1 cup dry white wine
Flour
Salt and pepper

Lightly season your chicken with salt and pepper, then dredge through the flour.  Melt a couple tablespoons of the butter in a hot skillet and brown your chicken on both sides.  Remove from pan and set aside.

Add your onions and garlic to the pan, satuee until translucent.  Add your wine and cook until the wine is almost completely evaporated. 

Add your chicken back to the pan, along with a couple more tablespoons of butter and your freshly cut chives.  Give it a gentle stir to ensure all the chicken pieces get evenly coated with butter and chives.  Enjoy!

MONSTER cupcakes!

These cupcakes were supposed to go up in May, as they were apart of my cupcake month.  I made a few different versions of these themed cupcakes for my too-cute-for-words nephews for their birthday parties.  I had planned to do all the photo editing and blog updating over memorial day weekend, however, mother nature had other plans for me.  I ended up spending the long weekend fussing over the wreckage of my car after it hit a deer.  No injuries, thank goodness, the only casualty was my time.

So here we go, MONSTER cupcakes! 

Since these cupcakes were meant for children ages one to five, I didn't bother with fancy flavors.  I made half chocolate and half vanilla to suit the taste buds of my little dinners.  The frosting is a basic butter cream with food coloring added.  I like to use butter cream for this type of decorating because you can pop them in the fridge or for a couple hours before delivering and the frosting will firm up making them a little more durable.

To make the 'furry' texture you need a star shaped pastry tip.  To start build up a bit of frosting in the center.

  Apply a little pressure to get the base started and ease up as you pull away.

Move your pastry bag in different directions to give the fur an unkempt look.

Use whatever candies you desire for spots, eyes, hair, tongues, ect.... M&M's, skittles, air heads and twizzlers are all great candy for these cupcakes.

Chocolate Covered Strawberry Cupcakes

Oh my gosh, I have really out done myself this time.  As I am sitting here writing this blog, I am suffering from a tummy ache from stuffing my face with one to many of these cupcakes.  I've always had an obsession with chocolate covered fruit, sign me up for the cheesy chocolate fountains at any major celebratory event.  Or heck, sign me up for one in my kitchen!  What's not to love about chocolate and fruit?  Two of natures sweetest treats mixed together could only mean more sweetness.
When I decided to try this cupcake the image I had in my mind was a cupcake that looked like a chocolate covered strawberry.  I kept it as simple as possible, a strawberry cake with a chocolate topping.  Here's what you need:
1 Box white cake mix (plus ingredients asked for on box: usually water, oil and eggs)
1 pint fresh strawberries
1/4 cup sugar
4 Tablespoons water
melting chocolates

Clean your berries, remove stems and roughly chop them.  In a bowl mix the chopped berries with the sugar and water.

Let set for 1 hour, then strain and reserve the strawberry juice.

Make the cake according to package directions with the following alterations: 
1. Use your reserved strawberry juice in place of the water.  But make sure you have the correct amount of liquid.  For example if the cake mix calls for 1 cup water and you only have 3/4 cups juice, use the juice and supplement in 1/4 cup water.  Or if the mix calls for 1 cup water and you have a 1 1/2 cups juice, only use 1 cup.
2. Gently fold in your chopped strawberries right before baking.

Prepare cupcake pans according to box directions (with cooking spray or liners) and bake as directed.  When they are finished baking, remove them from the pan and let cool on a wire rack.

 
Now, on to your melting chocolates.  The topping can be accomplished one of two ways, If you found melting chocolates at your local store you can melt them in a double boiler (a stainless steel bowl over a simmering pot of water) be careful to not allow any water to come in contact with the chocolate.  Or you can search out a microwavable version of dipping chocolate.  If this is the route you choose, follow the directions on the package.  

Once the cupcakes are completely cooled, dip them in the chocolate.  make a swirl motion as you pull the cake out of the dip to avoid lines or streaks in your topping.  Give the chocolate time to set, then enjoy!  If you want a fancier cupcake, you can melt white chocolate as well and drizzle over top. 

Lemon Blueberry Cupcakes

 So I've recently come to the realization that if I want this blog to be taken seriously, I need to be more serious about it. Which mean spending some serious cash to upgrade my equipment.  This weekend I purchased a new camera. It isn't top of the line, but it is a huge step up from what I have been working with.  I can already tell I want to upgrade further but I will take it one day at a time, learning as I go.  Comments and encouragement are more than welcome as I move along in this journey.

The photos and recipes for today are for Lemon Blueberry Cupcakes.  I love this combination of flavors, the lemon is so refreshing and the blueberries give it a sour twist.  It is much more common to see raspberries paired with lemons to achieve the sweet and tart combination these cupcakes have.  Using blueberries instead of raspberries is a nice twist on tradition.  As a further surprise, I decided to make these stuffed cupcakes.  A beautiful lemon treat packed with a blueberry center.  The basics of this cupcake are a lemon batter, lemon curd and fresh blueberries.

The Lemon cake recipe is a modified version of one of Martha Stewards recipes.  This recipe will make 12 cupcakes.  Preheat your oven to 350, line your cupcake pan with parchment liners and spray the liners with pan spray.  (It will make removing them easier and cleaner)

For the lemon cake base you will need:

1 1/2 cups cake flour (not self-rising)

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup granulated sugar

1/4 cup and 2 Tablespoons granulated sugar

keep the sugars separate, they will be used at different times

1/2 cup skim milk

1/3 cup oil (canola or vegetable)

1 teaspoons vanilla extract

Finely grated zest of 2 lemons, plus 1 teaspoon fresh lemon juice

Finely grated zest of 1 small orange 

4 large egg whites, room temperature

Mix together your flour, salt and baking powder, set aside. 

In a separate bowl mix together your first sugar, milk, oil, vanilla, zests and lemon juice.

In a electric mixer whip you egg whites until they begin to foam (medium speed works well for this). Slowly add your second sugar a tablespoon at a time at a high speed until you get silky smooth stiff peaks.

Now its time to mix together all the bowls you set aside. Use your milk mixture as your base, and starting with your flour mixture add the flour and eggs in three stages. Make sure your ingredients are fully mixed before adding the next, but be careful! The key here is to gently fold in your egg whites. You don't want to knock out all that air you just beat into them.
These cupcakes will bake for 8 to 10 minutes, be sure to rotate half way through baking. When a toothpick inserted into the center of a cupcake comes out clean, they are done. Remove from oven, and cool on a wire rack.
I tried two different recipes for the lemon curd filling and decided on the butter based version. It is not as healthy for you, but you cant beat the creamy texture. I got my butter based lemon curd recipe from The Joy of Baking, here is the recipe.
3 large eggs
3/4 cups granulated sugar
1/3 cup fresh lemon juice (do not use the bottled kind)
4 tablespoons unsalted butter, cut into small pieces at room temperature
1 tablespoon lemon zest
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream). This will take about 10 minutes. Remove from heat and pour into a clean bowl. Add the butter one piece at a time, whisking while it melts. Add the lemon zest. Cover with plastic wrap, firm against the curd, not the edge of the bowl and refrigerate until completely cool.

Once your curd is cool, you can add your blueberries.  Lightly crush them but rolling a rolling pin over them on a hard surface.  Fold them into the lemon curd. 

Next, with a melon baller, remove the bottom of each cupcake.  Set aside the initial cake bottom, then very carefully hollow out the inside of your cupcake.  The insides are great for snacking on after you've finished assembling these.  

 With a pastry bag or small spoon, fill the insides of each hollowed out cupcake with the lemon curd blueberry mix.  Leave a little extra space to seal up with the cake piece you set aside.  

Serve with a light dusting of powdered sugar and fresh blueberries!