Tuesday, May 5, 2015

Cream Cheese Buttercream Frosting

Back when I posted my Super Soft Sugar Cookie's recipe, I had intended to follow it up with my Cream Cheese Buttercream Frosting recipe, but life got in the way and things got busy, and then before I knew it, I had totally forgotten about it!

But it dawned on me today that I never posted it, so I set out to right that wrong!



Cream Cheese Buttercream Frosting
Source: JennaBlogs.com
Use on: Super Soft Sugar Cookies

1 8oz package of cream cheese, at room temp
2 sticks unsalted butter, at room temp
1 lb powdered sugar
1/2 Tablespoon vanilla extract
Milk, if needed
Food coloring, if desired

Using a hand mixer, combine cream cheese and butter. Once fluffy, add in sugar and extract. If frosting is too thick add milk, 1 Tablespoon at a time.

Once cookies have cooled (I use this cookie recipe), frost and sprinkle them and store in an airtight container.

If you want to make the four frosting colors I made (white, pink, green and lavender) follow this method:
Frost the cream colored cookies first (frosting won't be totally white because of the butter and vanilla).
Divide remaining frosting into two bowls - one bowl with 2/3 of the frosting, the other bowl with 1/3.
Use food coloring drops or gel to create the green frosting in the bowl with 1/3 of the frosting.
Use food coloring drops or gel in to create the pink in the other bowl.
Once you're done with the pink frosting, add drops of blue coloring until your desired lavender color is created.

Tuesday, April 28, 2015

Quinoa Pasta with Veggies and Chicken Meatballs (21 Day Fix Approved)


Lately, I've had a lot of requests for 21 Day Fix approved meals. I did some research on what that even is and then ordered a set of containers so I could work on some meals for you guys!

Here is my first one and it is super delicious. 

Note: If you're out of yellow containers for the day, then just bake off a spaghetti squash in place of the quinoa pasta.


Quinoa Pasta with Veggies & Chicken Meatballs
Source: JennaBlogs.com


1 box quinoa pasta (any shape)
1 jar veggie marinara, no sugar added

2 zucchini, chopped
1 yellow squash, chopped
1 red onion, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped

2lbs of lean ground chicken
1 yellow onion, minced
2 cloves garlic, minced
1 bunch of parsley, minced
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons red pepper flakes
Salt and pepper



Sauté minced onion and garlic in EVOO until caramelized. Combine ground chicken with minced yellow onion, garlic, parsley, onion powder, garlic powder, red pepper flakes and a dash of salt and pepper. Mix well. Use a small ice cream scooper to make little meatballs. Place on a baking sheet and bake at 400 until done, about 15 minutes. Check with a meat thermometer to make sure they're properly cooked.

Up the oven temperature to 425. Lightly spray a baking sheet with non-stick spray. Spread veggies in an even layer and bake for 10-15 minutes or until golden and flavorful.

Cook quinoa pasta as directed. Heat marinara in a sauce pan.

To serve, use top a portion of pasta with a portion of veggies, add marinara and meatballs.

If following the 21 day fix use 1 yellow (pasta), 1 green (veggies), 1 red (meatballs) plus another 1/2 a green for marinara. If you're out of yellow, bake off a spaghetti squash and use 1/2 a green and forgo the yellow.



Friday, April 24, 2015

Refreshing Bean Salad

My great-grandmother used to make an amazing bean salad. It was vinegar based and just SO GOOD. I was inspired by that to make something a bit lighter and fresher that would work as an awesome appetizer (especially when paired with my garlic hummus and sea salt pita chips, which I'll link below). 

Go try it!



Refreshing Bean Salad
Source: JennaBlogs.com
Yield: About 4-5 cups of bean salad

2 cans (14oz) kidney beans, rinsed
2 cans (14oz) garbanzo beans, rinsed
1/2 cup chopped flat leaf parsley
1/4 cup chopped fresh dill
1/4 cup minced red onion
4 cloves fresh minced garlic
Juice of 1 lemon
5 Tablespoons EVOO
Salt and Pepper to taste

In a bowl, combine beans, parsley, onion and dill. Separately, whisk together lemon juice, EVOO, garlic, salt and pepper. Pour over bean mixture and combine well. Refrigerate for at least an hour. Serve cold.

This goes great when served with my Garlic Hummus and Sea Salt Pita Chips.
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