Wednesday, July 20, 2011

Lemonade Confetti Cupcakes

Adapted from: Skinny Taste

With so many birthdays in the past week, it was inevitable that we would find a delicious summer dessert to bake for a friend. This was the recipe we chose, light and sweet lemonade confetti cupcakes topped with sprinkles. They were a big hit in the clinic!

  • 1 18.25 oz box confetti cake mix, we used Betty Crocker
  • 2 1/2 tsp powdered Crystal Light lemonade mix
  • 1 cup water
  • 1 tbsp vegetable oil
  • 1/4 cup applesauce
  • 1/2 lemon, zest of
  • sprinkles of choice, optional

Preheat oven to 350° F. Line tins with 18-24 cupcake liners.

Mix water and lemonade powder. In a large bowl, combine boxed cake mix, lemonade mixture, applesauce, lemon zest, and oil. Using a mixer, stir until all ingredients are fully combined.

Pour batter into cupcake pans. Top each with sprinkles. Bake for 22 minutes, or you can insert a toothpick in the center of a cupcake to see if it comes out clean.

Let cool and serve!

Monday, July 11, 2011

Basil Pesto Corn

My dear friends Billy and Joe shared their dinner with me a few weekends ago. This corn was so delicious, I had to make it so Amy could try it. Billy's mother is a wonderful cook and always keeps fresh pesto in the fridge. Oh how we would love to have fresh pesto always on hand! For now our slowly growing basil plant on our porch will do. Enjoy this quick and easy spin on traditional corn!

  • 2 ears of corn, shucked
  • 1/4 tbsp. pesto


Cut the corn kernels off the cob. Put the corn in a skillet and stir in the pesto. Saute over medium heat for approx. 5 minutes or until the corn is soft.

It's that easy!

Yield: 2 servings

Friday, July 8, 2011

Seafood Tacos

If you've ever been to NoDa in Charlotte and had the pleasure of eating at Cabo Fish Taco, then you've probably enjoyed some amazing fish tacos. This recipe is a simple feat with a delightful combo of Mexican-inspired tacos and perfectly seasoned seafood. Since our local grocer was out of tilapia this week, we used shrimp instead. We seasoned the shrimp in a southwest seasoning (see below, adapted from cdkitchen), which added a great flavor to the tacos.

  • 2 servings of fish or shrimp
  • 1/2 lime, juice of
  • 1/2 tbsp. cumin
  • Southwest seasoning: combine pinch of salt, black ground pepper, chili powder, paprika, cayenne pepper, lemon pepper, and oregano
  • 4 small flour tortillas
  • cooking spray
Taco toppings:
  • 1 avocado, sliced
  • Salsa of choice, to taste (we used mango peach)
  • 1/2 onion, sliced
  • Shredded cheese, to taste

Spray a nonstick pan with cooking spray and heat to medium heat. Add onions and sauté until lightly browned, 5-7 minutes.

Spray another pan and turn to medium high heat; add tilapia or shrimp. Season with half the lime juice and spices. For fish, flip when one side is cooked, season again, and cook until golden. For shrimp, continue to toss in seasoning until cooked through.

Heat tortillas in microwave if desired to eat warm.

Fill tortilla with a portion of seafood and then top with onion, avocado, and salsa; sprinkle with cheese.

Yield: 2 servings

Tuesday, July 5, 2011

Goat Cheese and Rosemary Pasta

We had plans tonight to make a pizza, but when we were at the grocery store we realized the pizza dough was still in the freezer. A pizza was not happening tonight. With the pizza ingredients on hand and a few other staples added, this turned out to be a delicious pasta dish! We are always proud when we create our own meals without a recipe!

  • 5 small chicken tenderloins
  • cooking spray
  • 1/2 yellow onion, diced
  • 2 garlic cloves, minced
  • 2 small tomatoes, diced
  • 1 oz. goat cheese
  • 1/2 tbsp. (or 1 sprig) fresh rosemary
  • 2 cups pasta (we used farfalle)
  • grated parmesan to sprinkle


In a medium skillet, coat skillet with cooking spray and cook chicken on medium-high heat until cooked through. Remove chicken from skillet and cut into bite size pieces. Add onion and garlic to the skillet and cook until onion is soft. Add tomatoes to the skillet and cook for another 2-3 minutes.

While onions and garlic are sautéing, boil water and cook pasta.

Once pasta is cooked, drain, and add back to the pot (not on the stove). Add the goat cheese to the pasta and mix well until the goat cheese has melted. Then mix in the onion, garlic, and tomatoes as well as the chicken and rosemary. Serve with parmesan sprinkled on top.

Yield: 3 servings