Rock my world

This week has been - to say the least - mind blowing. There have been huge highs, and some lower than low points.

Two surprises - one amazing!

one AWFUL.

I never saw these things coming. Like a deer in the headlights they hit me.

Goals for this week:

Hold my children a little tighter

Let my husband know I love and appreciate him more

And lastly,

get my husband healthy! (his health this weekend was the 3 surprise...)

Chicken Tikka Masala w/ Basmati n Tumeric Rice

Jay and I love cuisines from around the world. We are fortunate in that the area we live has many great restaurants, including several Indian places. We have come to really enjoy Indian food! So a couple of weeks ago, I set out to make Chicken Tikka Masala. To say we enjoyed the meal would be an understatement. We loved it! I was very pleasantly surprised at how flavorful it was, especially when I cut a lot of the fat and calories. We have already made it again, so that makes it twice in about 2 weeks. Obviously we liked it :) I hope you like it too!

Chicken Tikka Masala

adapted from AllRecipes

serves 4

Marinade:

1 cup plain yogurt

1 TBSP lemon juice

2 tsp ground cumin

pinch ground red pepper

1 tsp cinnamon

2 tsp freshly ground black pepper

1 TBSP miced fresh ginger

**

3 boneless skinless chicken breasts, cut into bite size pieces

**

Sauce:

1 TBSP butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped

2 tsp ground cumin

2 tsp paprika

1 oz can tomato sauce

1 cup half and half (or 3/4 half and half, 1/4 whole milk)

1/4 cup chopped fesh cilantro (oprtional)

In a large bowl, combine the marinade ingredients. Stir in chicken, cover and refigerate for about 1 hour.

Preheat a grill for high heat.

Lightly oil the grill grate. Thread chicken onto skewers, and discard the marinade. Grill until jices run clear. It only takes about 5 minutes per side.

Melt the butter in a heavy skillet. Saute the garlic and jalapeno for about 1 minute over medium heat. Season with cumin and paprika. Stir in the tomato sauce and half and half. Simmer on low until the sauce begins to thicken, around 20 minutes. Then add the grilled chicken and simmer for 10 more minutes. Pour over rice tumeric basmati rice (recipe below) and garnish with cilantro.

Tumeric Basmati Rice

Mealplanning101

1 cup basmati rice

2 cups water

pinch salt

1/4 TBSP (so a little less than a tsp) tumeric

1/2 cup frozen peas, thawed

Pour rice, water, salt and tumeric into saucepan or rice cooker and stir a little. Simmer until done (I use a rice cooker, so I just push the little button down :) )

After the rice is done, mix in the peas, and serve! You could also mix in raisins before cooking if you want to add a little sweetness. If I can convince Jay to like raisins more I will try this next time!

Working It Out

Despite my lack of posts, I have been hitting the pavement, as well as my DVD player :)

I have been limiting my miles to 10 or less per week (shock, gasp!)

It is very frustrating at times, but I have felt this is what I need to do with my other current health "issues."

I have had fun running along the river with my friend and her two kiddos. I am sure we look like quite the site running with 4 kids, and the kiddos passing crackers across strollers while we run. We have had a great time :)

I have also been working with my Jillian Michaels DVD and she kicks my butt every time. Especially with the Hollow Man with Scissor Kicks move. YOWZA!

But my abs and butt are thanking me... I love it when I can feel how hard my muscles have worked.

With all of my double stroller running, it has really improved my solo running time! I ran 4 miles at approx a 7:36 pace. I guess I should have done more of my half-marathon training with the stroller! Next time I guess...

Feeling Crafty

I saw these cute little cake plates on The Crafting Chicks blogs, and I fell in love with the idea. We love to entertain, and it is always fun to have decorative plates and such. I just made a small tray and would hold petite desserts.

I used:
(1) candle stick (dollar tree)
(1) pretty yellow plate (goodwill)
GLUE - E6000

VOILA!

Ain't it perrtty?

Coconut Cream Filled Macaroons

You didn't think I would leave you hanging did you???

Of course not! Salivate no more! Now you can enjoy these decadent little treats anytime.

Something about the name "macaroon" automatically induces "oohs" "awws" and "You made THESE?" by those that choose to have these meet their mouth! I personally am not a fan of coconut (just the texture; the flavor I love!), but I have received countless complements on these macaroons every time I have made them. These reactions and compliments have lead me to continue making them! If you are looking for a quick, easy, impressive, and scrumptious dessert - search no more!

Coconut Cream-Filled Macaroons
by Martha Stewart COOKIES

Cookies:
3 cups unsweetened shredded (finely if possible) coconut - I usually use sweetened cause it is all I can find!
3/4 cup sugar
2 large egg whites
1 tsp coconut extract
1/8 tsp salt

Cream Filling:
4 TBSP unsalted butter (in two 2TBSP slices), room temperature
1/4 cup vegetable shortening
3/4 cup confectioners' sugar
1 tsp coconut extract

To Make Cookies:
Stir together cocnut, sugar, egg white, coconut extract, and salt in a large bowl. Refrigerate, covered until cold, at least 1 hour or overnight.

Preheat oven to 325 degrees F. Form heaping teapoons of dough into balls; space 1 1/2 inches apart on baking sheets lined with parchment paper. Gently flatten to about 1 1/2 inches in diameter. Bake cookies, until edges begin to turn golden, 9 to 10 minutes (you may need to rotate the baking sheets halfway through). Transfer cookies to wire racks; let cool completely.

Make the filling!
Put butter and shortening in mixer fitted with the paddle attachment. Mix on medium speed until smooth. Add confectioners' sugar and coconut extract; mix until pale and fluffy, about 2 minutes.

Assemble cookies:
Place heaping teaspoon of filling on the bottom of one cookie. Sandwich it together with another cookie! Repeat with all of the remaining cookies. Transfer to platter and cover with plastic wrap. Refrigerate until the filling is firm, around 30 minutes. Let stand at room temperature for 10 minutes before serving.

DONE!

Bunnies Galore!

One thing I have always looked forward to is baking (and cooking) with my kids. I have long awaited the day we could frost, dip and pour in the kitchen! Maister is finally old enough to enjoy this, and we are having a fun time with all sorts of kitchen projects. I have been trying to have a new "treat" for every holiday. I was really excited to make these little cuties with her this year! I took two ideas I found and mashed them together to make a batch of these guys:

Don't you just want to squeeze those cute little bunny cheeks?!

Here is how we assembled them on top:
Dip the frosted cupckaes in coconut to give it that furry look
Large marshmallows cut in half and dipped in pink sugar
mini marshmallow cut in half for cheeks
M&M's for eyes and nose
Small black licorice squares cut in segments (I couldn't find any black licorice rope!)

VOILA!



Maister was quite proud of her little creation. She opted to have no coconut fur on top. She is definitely my daughter :)

For these cupcakes I created a sweet new frosting that I have been excited about! Jay seemed to like it, and he is a pretty good critic! We will definitely be making this frosting again. I hope you enjoy!

Coconut Buttercream Frosting

3 TBSP butter, softened
2 1/2 cups (approx) powdered sugar
1/4 tsp coconut extract
2 1/2 - 4 TBSP milk

In a mixer combine butter and powdered sugar, add coconut extract. Slowly add in milk 1 TBSP at a time until the desired consistency. VOILA!

Busy Baking

There has been a lot of baking going on around here. Infact, there has been more baking than is even pictured here! Between hosting a baby shower and the Easter holiday, I found myself more often than not, in the kitchen! No compaints here! Here is a virtual "taste" of what we have had baking around here:

Bunny Cupcakes with Cocnut Buttercream Frosting (recipe to come)

Mini Cordial cups filled with vanilla pudding, whipped cream, and strawberries!


Stuffed Brownie Truffles

Coconut Cream filled Macaroons (recipe probably to follow :) )

What have you been baking lately?