Monthly Archives: May 2012

Buffalo Chicken Spinach Salad

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I don’t know about you, but with 3 carnivorous, fried food, pizza craving, greasy cheeseburger demanding boys in the house, it can be hard for me to get a healthy meal in lately.  So I have been trying to take some “guy” favorite foods and lightening them up to where not only will I enjoy them; but, I won’t feel guilty about serving it to my crew.  When one thinks of guy food, beer, chips and dip come to mind, burgers and fries and the such.  I have blogged up some of those in a lighter fare way.  Here are a few to check out:

Veggie Fries, Everything Bagel Burger, and Game day Snacks.  All manly food approved!

I think that this salad has to be one of my favorites.  It has quite the  spicy kick to it! If you want to take it down a notch you can use a bit less Cayenne.  I used fat free Blue Cheese, but by all means use the good stuff. ( hint: it really does taste better than the fat free stuff)

Buffalo Chicken Spinach Salad
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Recipe type: main dish
Author: The Plaid and paisley Kitchen
Ingredients
  • 2-3 skinless boneless chicken breasts
  • 1 bunch spinach leaves
  • 1/2 cup baby carrots diced
  • 1/2 cup diced celery
  • salt and pepper to taste
  • cayenne pepper to taste I used about 1 tsp
  • 3 tbs hot sauce
  • 1 tbs butter
Instructions
  1. cut the chicken breasts into strips as shown in the photos to make like a chicken finger shape
  2. season the strips with the salt pepper and cayenne
  3. in hot skillet with fat free cooking spray cook the strips approx 6 min till all the pink is gone and the juices run clear
  4. add the butter and hot sauce and cook till melted and all chicken in coated
  5. plate the spinach and celery and carrots
  6. place the spicy chicken on top and serve with blue cheese dressing!
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Neapolitan Cupcakes

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One of the great summer delights I remember as a child was when you would hear the  music wafting across the breeze from a block or two away, you know that you have only a few precious moments before that music arrives and then moves on.  Yes I am talking about the one and only mobile frozen treat chariot…. The Ice Cream Man!!!

The Ice Cream Man would offer a great diversion from the heat, when jumping through the sprinkler has lost its charm, and your friends all had to go home for one reason or another and you had no one to ride bikes with, when mom said get back outside every time you tried to sneak in, there would be the rescue of the Ice Cream Man.  Among those treats were bomb pops, orangecicles, drumsticks and my favorite the Neapolitan Ice Cream Bar.  Wonderful yummy stripes of Chocolate, Vanilla, and the most irresistible flavor… STRAWBERRY!

As an adult I still enjoy the simple pleasures of a good little treat that can transport you to a simpler time.  When I came across this recipe I was like a little girl all over again. I was like ” I have to make this! I have to make this!” The recipe called for melted ice cream and all sorts of odd and way too detailed of instructions so I made my own recipe that was much simpler and just as yummy!!!

Neapolitan Cupcakes
5.0 from 1 reviews
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Recipe type: Dessert
Author: The Plaid and Paisley Kitchen
Ingredients
  • For the cupcakes
  • 1 box of vanilla cake mix
  • 1 tbs dutch cocoa
  • 1 once melted chocolate chips (I used mini and then sprinkled some on top)
  • 1/4 cup strawberry jam
  • for the frosting
  • 4 oz cream cheese room temp
  • 1/3 cup butter room temp
  • 2 tsp vanilla
  • 6 cups powdered sugar
  • 4-6 tbs milk
  • red food coloring
Instructions
  1. For the Cupcakes
  2. make the cake mix according to directions on the box
  3. in 3 separate bowls dived the batter equally
  4. leave one bowl vanilla
  5. in the second bowl mix the chocolates
  6. in the third bowl mix the jam
  7. in 24 cupcake liners layer the three batters evenly (approx 1 tbs of each flavor in each liner)
  8. (I suggest doing the chocolate on the bottom layer)
  9. bake at 350 for 15 min cool completely before you frost
  10. For the Frosting
  11. Beat the cream cheese and butter till creamy
  12. add the vanilla mix
  13. add the powdered sugar and 1 tbs of milk at a time till desired consistency is achieved
  14. split the batch of frosting in half
  15. leave the first half white
  16. the second half tint pink with red food coloring (go easy you can always add but never take away, you want this light pink)
  17. in a piping bag layer each frosting side by side and pipe on the cupcakes to get the striped effect
  18. sprinkle with mini chocolate chips and top with a cherry
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You can find me at these Great Linky Parties! Please Check them out there is some great stuff here!

http://www.chef-in-training.com/tuesday-talent-show-35/

http://33shadesofgreen.blogspot.com/2012/05/tasty-tuesdays-spinach-tart.html

http://www.thegunnysack.com/2012/05/whats-in-gunny-sack-link-party-36.html#more

http://everything-underthemoon.blogspot.com/2012/05/bedazzle-me-monday-31.html

http://cookingwithkaryn.blogspot.com/2012/05/chocolate-chip-brownie-pie.html

http://www.mrshappyhomemaker.com/2012/05/makin-you-crave-monday.html

http://www.mrshappyhomemaker.com/2012/05/makin-you-crave-monday.html

 

 

Hawaiian Delight

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After 2 months of Dr. Office Nightmares I am BACK!!!!  I think that I am on the mend! I have missed my lovely foodie friends in foodie cyberspace!  I have my appetite back and I am ready to roll out some yummy treats for you all!!

This is a super easy meal and it makes me so happy to eat it! Just think of cool Hawaiian breezes off the ocean, hot sun bronzing your skin, the aroma of sweet hibiscus and tropical flowers, the sounds of the birds chirpping the canopy……. Ahhhh now you need a cool and refreshing Tiki Punch!

Dinner is served Luau Style!! This Sweet Dish is best served over my  Spicy Coconut Rice!  Aloha everyone!

Hawaiian Delight
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Recipe type: Main
Author: The Plaid and Paisley Kitchen
Ingredients
  • 1 tbs soy sauce
  • 1/2 tbs sesame oil
  • reserved pineapple juice
  • 1/4 tsp ground ginger
  • 1/8 tsp salt
  • 1/8 tsp white pepper
  • 1 lb keilbasa cubed
  • 1 fresh pineapple cubed/ reserve juice
  • 1 recipe coconut Rice
Instructions
  1. In a sauce pan combine first 6 ingredients and bring to just a boil then remove from heat
  2. In a skillet over medium high heat sear the sausage and pineapple until just turning brown
  3. pour sauce over the meat and fruit cook thru for 5 min
  4. serve over Coconut Rice!
  5. ALOHA!
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