Week of June 21, 2015

Birthday Cake (decorated by daughter!)

Mon - BBQ Chicken
Tue - Eating out for daughter's birthday
    desert- Vanilla Birthday cake
Wed - Chicken Tacos (left over chicken)
Thur - Chile Rubbed Chicken and Kale with Quinoa (Food Network)
Fri - Bacon Linguine & Tomato Toss (Pampered Chef)

Vanilla Birthday Cake with Buttercream
CAKE:
1 stick unsalted butter
1/2 cup vegetable oil
5 eggs
3 cups AP flour, sifted
1 tsp salt
1 tsp vanilla
2 vanilla beans
2 cups white sugar
1 cup milk
1 tsp baking powder
Preheat oven 350F.

buttercream

Cream butter, oil and sugar on medium speed in a mixer until light - about 4-5 minutes. Meanwhile, shift flour, salt, baking powder together in a separate bowl. When butter is creamed, add 1 egg at a time until incorporated. Mix in vanilla. then, with the mixer on a low speed, add in milk and flour a little at a time alternating between the two. Cut vanilla beans in half with a paring knife. Use the back of the knife to scrap all the seeds out of the pods. mix the seeds into the batter. Pour into greased pan(s).
BAKING: 2 layer cake: in 2 - 9 in round, greased pans. 30-40 minutes. OR 1 - 9x13 pan 35-45 minutes.
BUTTERCREAM: 
3 sticks unsalted butter (DO NOT use margarine)
1 tsp salt
3 cups confectioners sugar

 1/4 cup vegetable oil
1 tsp vanilla
Cream ingredients together in a stand mixer, on medium-high (7 out of 10) until light and fluffy. About 4-5 minutes. Use immediately, of refrigerate.


Shredded Chicken Tacos

12 corn taco shells/tortillas

1-2 cups cooked, shredded chicken (using left over from BBQ) 

2 jalapeno peppers, seeded and finely chopped (optional)

1 medium onion, chopped

1/2 package taco seasoning

1 cup lettuce or cabbage

3 plum tomatoes, seeded and chopped

Handful cilantro leaves, chopped

Juice of 1 lime

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Salsa and sour cream (optional)

Sprinkle meat with taco seasoning. Heat meat on stove or microwave until hot. Meanwhile, combine tomatoes, remaining onions, jalapenos, cilantro, and the juice of the lime in a large bowl. 

Warm taco shells. Fill taco shells with meat, slaw and cheese.

Bacon, Linguini & Tomato Toss

INGREDIENTS

12 slices bacon, divided

4 cups (1 L) chicken broth

2 cans (14.5 oz each) Italian-style diced tomatoes (3 1/2 cups/875 mL)

1 medium onion

4   garlic cloves, pressed

1/2 tsp (2 mL) crushed red pepper flakes (optional)

12 oz (350 g) uncooked linguini pasta

1/4 tsp (1 mL) salt

1 cup (250 mL) loosely packed fresh parsley, divided

4 oz (125 g) cream cheese

1 oz (30 g) Parmesan cheese, grated

 Halved grape tomatoes (optional)

DIRECTIONS

1

Slice bacon crosswise into 1/4-in. (6-mm) strips using Santoku Knife. Place into(12-in./30-cm) Skillet; cook over medium-high heat 8-9 minutes or until crisp. Remove bacon from Skillet; drain on paper towels. Drain Skillet, leaving 1 tbsp (15 mL) drippings in Skillet.

2

Meanwhile, place broth and diced tomatoes in Large Micro-Cooker®. Microwave, covered, on HIGH 6-8 minutes or until hot; carefully remove from microwave. On clean Cutting Board, finely chop onion using Food Chopper. Return Skillet to heat; add garlic pressed with Garlic Press and pepper flakes, if desired. Cook 10-20 seconds or until fragrant. Add onion; cook 2-3 minutes or until onion is tender. Carefully add broth mixture, pasta, half of the bacon and salt. Simmer, covered, 9-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.

3

Finely chop parsley using Chef's Knife; reserve 1 tbsp (15 mL) for garnish. Cut cream cheese into cubes. Grate Parmesan cheese using Rotary Grater. Cut grape tomatoes in half, if using. Remove Skillet from heat. Stir in remaining parsley, cream cheese and grape tomatoes, if desired. Let stand, covered, 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon, Parmesan cheese and reserved parsley.

Yield:

6  servings

Nutrients per serving:

Calories 450, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 45 mg, Carbohydrate 49 g, Protein 18 g, Sodium 1500 mg, Fiber 3 g