Wednesday, August 10, 2011

Chicken and Crackers

I was cruising through Costco the other day and they were sampling these little snacks.  I got really excited when I realized how easy these would be to pack up for school lunches!!

1 13 oz.can of Chicken Breast (I used Costco's brand)
Mayonnaise (I like to use the one with olive oil in it)
Garlic powder
Ground black pepper
Crunch Master multi-grain Gluten Free crackers (can be bought at Sam's or Costco)

Drain water from chicken.  Add enough mayonnaise to moisten chicken.  Add garlic powder and pepper to taste.
Spoon onto crackers and enjoy.  Refrigerate any leftover chicken mixture.

**The following day we added some dill relish to the leftover chicken and it was awesome!!

Key Lime Cupcakes

I had a friend call me and ask me if I thought she could makes these cupckaes GF?  I am always nervous to give my opinion on a recipe if I have never tried it or had a chance to experiment with it.  I went ahead and gave her some GF flour and some xanthan gum and wished her luck!!  She sent some finished cupcakes over to the house later that night and they were so moist and yummy.  The original recipe comes from Bon Appetit  (which is not GF).  The recipe listed below is the changes made to make it GF.  The recipe yields about 15-18 cupcakes.

Key Lime Cupcakes

1 3/4 C Featherlite Flour mix
1 tsp baking powder
1 3/4 tsp xanthan gum
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cup sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
1/4 teaspoon neon-green food coloring
3/4 cup buttermilk

1 8-ounce package cream cheese, room temperature
1 1/2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon vanilla extract

Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk flour, soda and xanthan gum in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time and then add the next 3 ingredients (batter may look curdled). Add in flour mixture alternating with the buttermilk until well mixed. Spoon about ¼ C batter into each liner.
Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.

For the frosting, beat all ingredients in medium bowl until smooth. Spread over cupcakes.

**I just used Betty Crocker’s already made Cream Cheese flavored frosting and added the grated lime peel.