Buttercream Frosting

I'd like to share some tips, for making the classic American Style Buttercream.

If you have a Kitchen Aid mixer, use it. If not, a hand mixer works, too.

Start by mixing room temperature butter. I prefer the salted butter, because it has more flavor. If you choose to use unsalted butter, you may need to add a little salt, to your frosting. Start with 1/2 teaspoon, and adjust, to your liking.

Mix in half of the powdered sugar. Be sure to start your mixer on the lowest speed, to prevent a powdered sugar plume, in your face.

Add your flavoring. I am using vanilla; but you can use flavors like: almond, vanilla, lemon, etc. The biggest tip I can give you, when making this buttercream; always add your flavoring, before your milk. You may not need milk, at all, to get the desired consistency.

Beat in the remainder, of the powdered sugar.

Add milk, if needed. Only add 1 tablespoon at a time, until the frosting is smooth, and spreads easily. You may not need to use any milk, or just a little bit. The biggest mistake is just dumping all the milk into the frosting, and it becomes too loose. If that happens it's a back and forth game of adding more powdered sugar, more milk. Then the taste of butter becomes diminished.

Once your buttercream base is made, you can add mix-ins. A few ideas: chopped nuts, candies, chocolate chips, etc. 

Or you can tint your frosting. I like to use a gel based food color. Wilton has a great selection of colors. They are concentrated, so a little goes a long way.

BUTTERCREAM FROSTING

Ingredients:

3 Cups powdered sugar

1 Cup butter, room temperature

1 Teaspoon vanilla extract

1 to 2 Tablespoons whipping cream - or - milk

Directions:

In a stand mixer, fitted with a paddle, beat the butter, until smooth. Mix in half of the powdered sugar.    Add the vanilla. Beat in remaining powdered sugar. Mix in cream, if needed; a tablespoon at a time, until frosting has a smooth, spreadable consistency.

Mix-ins: 

Chocolate chips

Chopped candy

Chopped nuts

M&Ms

To color: 

Once frosting base has been made, add a, pea-sized, amount of Wilton gel food coloring. Add more coloring, a bit at a time, until desired color is reached.

YouTube demonstration: Buttercream Frosting

Mushroom Powder

MUSHROOM POWDER

I have good luck finding dehydrated mushrooms, at my local Asian grocery store. They have many varieties to choose from.

This is a pretty easy process. Just use a spice blender, with the spice blade; blending to a fine powder.

Once blended, let the powder settle. If opened too soon, you will be breathing a mushroom cloud. You've been warned.

Give the powder a quick run through the sifter. Remember the mushroom cloud, I just mentioned? Don't go shaking the strainer, or tapping it on the bowl. Doing so will bring up the mushroom cloud. Instead, stir the powder, gently, through the strainer.

Then transfer to a jar. Store in your spice pantry.

How To Use

Turkey:  1 Tablespoon mushroom powder, plus 1 Tablespoon Kitchen Bouquet per pound

Beef:  1 Tablespoon mushroom powder per pound

This powder will add flavor, and moisture, to your meats!

YouTube demonstration: Mushroom Powder

Olive Salad (Made In a Mason Jar)

OLIVE SALAD

I remember a time I didn’t eat olives, outside of the typical black olive. Not too long ago, when offered a green olive, I made my way, outside, to spit it out. My how times have changed. I guess it’s really true, your tastes change, as you age.

This olive salad, is similar to what you would find, on an olive bar, at your local World Market, or Sprouts grocery stores. It utilizes easily accessible ingredients: black, Manzanilla, and Kalamata olives, feta cheese, and capers.

We are not going to measure ingredients. Just layer the olives, feta, and capers.

Add 1 or 2 tablespoons, depending on the size of your jar, Good Season's Italian Dressing Mix.

Cover with olive oil.

 Use as a topping, on a sandwich. Or add to pasta, for a quick Olive Pasta Salad.

OLIVE SALAD (Made In a Mason Jar)

Ingredients:

1 (6 ounce) Can black olives

1 Jar Manzanilla olives

1 Jar Kalamata olives

1 Jar capers

4 Ounces feta cheese

1 or 2 Tablespoons Good Season's Italian Dressing Mix (See Recipe)

Extra virgin olive oil

Directions:

Layer olives, feta, and capers, in a mason jar. Add Italian dressing mix, to your liking. Cover with olive oil. Secure with a tight fitting lid. Shake vigorously. Store in the refrigerator.

Serving suggestions:

A condiment, on your favorite sandwich

A topping on hummus

Stir into spiral pasta

Accompaniment to a crudités platter

BONUS FEATURE

If you follow along on facebook, you will see how I used the Olive Salad, to create a fresh Spaghetti Salad.

YouTube demonstration: Olive Salad

Michelle's Chicken Fajitas

MICHELLE’S CHICKEN FAJITAS 

This recipe was passed to me, from my daughter. She learned to make fajitas, in her high school Home Economics class. We may have made some slight changes, to make this recipe, a family favorite. You'll find fajitas are an easy dish to make.

Start by slicing the chicken, onion, and bell peppers into 1/4" strips. Place in a large bowl. Add 1 tablespoon fajita seasoning, and 1 tablespoon olive oil per pound of ingredients.

Heat a large frying pan, or griddle, over medium-high heat. Coat with 2 tablespoons olive oil.
Cook chicken and vegetables, until chicken is just done.

Serve on a warm, buttered tortilla, and your topping choices:  guacamole, fresh avocado, pico de gallo, salsa, shredded cheese, fresh lime juice, sour cream, etc.

Fajita baked potatoes are another serving suggestion. However you serve it, I hope this recipe becomes a favorite, at your house, too!

A video demonstration is available, by clicking this link.

MICHELLE'S CHICKEN FAJITAS

INGREDIENTS:
2 Pounds chicken, sliced into 1/4" strips
1/2 Red bell pepper, sliced into 1/4" strips
1/2 Green bell pepper, sliced into 1/4" strips
1/2 White - or - red onion, sliced into 1/4" strips
2 1/2 Tablespoons olive oil
2 1/2 Tablespoons Fajita Seasoning (See recipe)
2 Tablespoons oil, for pan frying
2 Flour tortillas, per person

DIRECTIONS:
Place chicken, peppers, and onion in a large mixing bowl. Stir in 2 1/2 tablespoons olive oil, and fajita seasoning. Set aside. Heat a large skillet, or griddle, to medium-high heat. Coat pan with 2 tablespoons oil. Cook chicken and vegetables, turning every 2 minutes, until chicken is just done. Serve with buttered tortillas, and your choice of toppings.

TOPPINGS:
avocado
guacamole
lime wedges
pico de gallo
salsa
shredded cheese


sour cream