Lemony Lick-It | 10 Ideas for Cupcakes | Real Simple

 Lemony Lick-It | 10 Ideas for Cupcakes | Real Simple

Mau coba ah bikin cupcake..cute siih..:-) Sebenarnya kue imut ini bisa juga untuk lunchboxnya anak-anak.  hmm..yumm..

Thai Chicken Stir-Fry

Ingredients

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1 carrot, peeled, cut into thin strips
• 1 red bell pepper, thinly sliced
• 1 small onion, sliced
• 1 cup snow peas
• 1 cup sliced shiitake or button mushrooms
• 1 small red chili, minced
• 1 clove garlic, chopped
• 1 2- to 2 1/2-pound rotisserie chicken, meat sliced
• 1/4 cup low-sodium soy sauce
• 1/4 cup fresh lime juice
• 1 tablespoon fish sauce
• 2 scallions, sliced
• 1/2 cup cilantro leaves
• 1 lime, quartered

Directions

1. Cook the rice according to the package directions.
2. Heat the oil in a wok or a large nonstick skillet over high heat. Add the carrot, bell pepper, onion, snow peas, mushrooms, chili, and garlic.
3. Cook, tossing, until the vegetables are just tender, 4 to 7 minutes.
4. Add the chicken, soy sauce, lime juice, fish sauce, and scallions and cook, tossing, until heated through. Serve with the rice, cilantro, and lime wedges.

Blueberry Muffins

 Ingredients

• 2 cups all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 3/4 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 1/2 cup whole milk
• 2 large eggs
• 1 1/2 cups blueberries
• 2 tablespoons turbinado sugar, optional

Directions

1. Preheat oven to 375° F. Line 12 muffin cups with paper liners or coat with nonstick cooking spray. In a large bowl, whisk together the flour, baking powder, and salt.
2. In a medium bowl, whisk together the granulated sugar, butter, milk, and eggs; add to the flour mixture and stir to combine. Fold in the blueberries (do not overmix).
3. Divide the batter among the prepared muffin cups and sprinkle with the turbinado sugar, if desired.
4. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely or serve warm.

Mustard-Broiled Salmon With New Potato Salad

Ingredients

• 1 1/2 pounds new potatoes
• kosher salt and black pepper
• 3/4 cup crème fraîche or sour cream
• 2 tablespoons fresh lemon juice
• 1 small fennel bulb, thinly sliced
• 4 6-ounce salmon fillets, skin removed
• 3 tablespoons Dijon mustard
• 1/4 cup fresh dill, chopped

Directions

1. Adjust oven rack to 6 inches below heat source. Heat broiler.
2. Place the potatoes in a pot, cover with cold water, and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, about 15 minutes. Drain, run under cold water, then cut into quarters.
3. Meanwhile, in a bowl, combine the crème fraîche, 1 tablespoon lemon juice, 1 teaspoon salt, and ¼ teaspoon pepper. Stir in the potatoes and fennel.
4. Place the salmon on a parchment- or foil-lined baking sheet. In a bowl, combine the mustard and remaining lemon juice. Spread over the top of the salmon.
5. Broil the salmon until it is the same color throughout, 6 to 8 minutes, depending on the thickness.
6. Divide the salmon and salad among individual plates and sprinkle with the dill.

By Sara Quessenberry,  July 2007

Chicken Nuggets

Ingredients

• 1 6-ounce bag spicy pita chips
• 1 cup grated Parmesan
• 1/2 cup flat-leaf parsley, finely chopped (optional)
• 1 egg
• 1 1/2 pounds chicken cutlets, cut into 3-inch pieces
• 1 cup sour cream
• 4 scallions, trimmed and chopped

Directions

1. Heat oven to 400° F.
2. Place the pita chips and Parmesan in a food processor. Pulse until coarsely ground. Transfer to a large bowl and stir in the parsley, if using. 
3. In a medium bowl, beat the egg with 1 teaspoon water. Dip the chicken in the egg, letting any excess drip off, then in the pita-chip mixture, pressing gently to help it adhere.
4. Place the chicken pieces on a parchment-lined baking sheet. Bake until cooked through, 10 to 12 minutes.
5. In a small bowl, combine the sour cream and scallions and serve with the chicken for dipping.

By Yolanda Wikiel,  February 2008