Living In Upstate

Fresh Raspberry Greek Yogurt

My dietitian recently told me to eat more yogurt. She recommended Chobani Greek yogurt. I bought the fruit flavors for a few months. It was okay, but I found the fruit flavors lacking, the fruit didn't taste right. I had a thought to make my own yogurt from fresh fruit and see how it compares. And let me tell you I bet this yogurt is better than any of those flavored yogurts out there. It would win in a yogurt tasting contest hands down. It is super simple to make too.

Fresh Raspberry Greek Yogurt

Author: Jennifer Crowther

Yield: 36

Prep Time: 5 Min

INGREDIENTS:

3-4 fresh raspberries
1 1/2 teaspoon sugar or to taste
1 plain Greek yogurt

INSTRUCTIONS:

Crush and stir the berries with a fork to release the juices.
Add the yogurt and sugar and stir.
Enjoy the freshest yogurt ever!

Grilled Chicken with Avocado Salsa is one of my favorite meals to make and I super love all the fresh ingredients. I adapted this recipe from one I saw on Pinterest. I made a few changes based on things that went wrong the first time.

This whole meal took me about an hour to make and gave me family of 4 one day of leftovers. I did cheat with the rice and use a packaged Spanish rice. I have made it from scratch before, it just adds a extra time. I started with the rice first because it takes the longest to cook. I love Mise en place, ie the french term for getting all the ingredients and cooking utensils together before the meal. It really saves a lot of time. That way I can just go go go.

Here are the recipes. The chicken and salsa can be served over rice, orzo or quinoa. I have included Spanish Rice directions.

Grilled Chicken with Avocado Salsa

Author: Jennifer Crowther

Yield: 8

Prep Time: 30 Min Cook time: 15 Min

INGREDIENTS FOR GRILLED CHICKEN:

4 chicken breasts
2 Tablespoons kosher salt
1 teaspoon pepper
olive oil

INGREDIENTS FOR AVOCADO SALSA

2 cups tomatoes diced, about 4 medium tomatoes
5-6 fresh green onions, chopped
1/2-3/4 cup fresh cilantro, chopped
1 large avocado
1 lime
salt and pepper to taste

INGREDIENTS FOR SPANISH RICE:

1 box ZATARAIN'S Spanish rice
1 can diced tomatoes

INSTRUCTIONS FOR GRILLED CHICKEN:

Heat oil in 2 pans on medium heat.
Turn on oven to 400 degrees F.
Combine salt and pepper in a bowl.
Remove moisture from chicken.
Pat the salt and pepper mixture over the chicken both sides, lightly coating the chicken.
Put the chicken on the pans, do not overcrowd the pan. Brown on both sides for about 3-5 minutes each side. Do not raise the chicken, it will release when ready.
Put the chicken in the oven for 10-15 minutes or until the chicken is 160 F.
Remove the chicken from the oven and let rest on a plate for at least 5 minutes.

INSTRUCTIONS FOR AVOCADO SALSA:

Prepare the tomatoes, green onions, cilantro and place in a bowl.
Cut the avocado last so it does not brown. Place in the top of the bowl.
Juice about 1/2 lime and pour the juice over the avocado.
Stir the ingredients in the bowl together. Add more lime juice to taste.
Add salt and pepper to taste.

INSTRUCTIONS FOR SPANISH RICE:

Prepare the rice per the boxes instructions

I hope you enjoy the recipe. We sure did!

Magnolia Bakery Vanilla Cupcakes and Chocolate Icing

I used to live in New York, whenever I would visit the city I would stop at Magnolia Bakery and get a cupcake. I was super sad when I moved away. No more cupcakes :( I put the Magnolia Cupcake Bakery cookbook on my Amazon wishlist and my husband got it for me for mother's day last year. I've made several recipes from the book since then. The recipes usually turn out amazing, especially the frosting, but the cupcakes are a little dry at times. This time I put in a little less flour and they turned out great! I made the cupcake pictured below for a baby shower. They tasted amazing. Now you can make them too!

Vanilla Cupcakes Recipe

Author: Adapted By Magnolia Cupcake's Recipe Used With Permission

Yield: 36

Prep Time: 30 Min Cook time: 25 Min

INGREDIENTS FOR VANILLA CUPCAKES:

1 cup unsalted butter
2 cups sugar
4 large eggs
1 cup milk
1 teaspoon vanilla extract
1 1/2 cups sifted self rising flour
1 cup sifted flour

INGREDIENTS FOR CHOCOLATE BUTTERCREAM FROSTING:

1 1/2 cups unsalted butter
2 Tablespoons milk
9 ounces semisweet chocolate, melted
1 teaspoon vanilla extract
2 1/4 cup powered sugar

INSTRUCTIONS FOR VANILLA CUPCAKES:

Leave the butter, eggs and milk out for at least an hour before making the cupcakes.
Preheat over to 350 degrees.
Put cupcake wrapper in cupcake pans.
Sift the flours, measure, and combine.
Beat the eggs until well blended.
Combine the milk and the vanilla.
Cream the butter for at least 3 minutes with mixer.
Gradually add the sugar and cream for 3 more minutes.
Add the eggs to the butter and sugar mixture, beating well.
Alternate between add the milk mixture and the flour mixture. Mix well but do not over beat.
Using a number 20 food disher scoop the cupcake batter into the cupcake wrappers.
Bake for 20 to 25 minutes, or until a toothpick comes out dry and the cupcake is spongy when pressed upon.
Let cool and ice.

INSTRUCTIONS FOR CHOCOLATE BUTTERCREAM FROSTING:

Leave the butter, and milk out for at least an hour before making the frosting.
Melt the chocolate using a double broiler method. Boil some water over the counter, place a heat resistant bowl on top. IMPORTANT-Do no let any water get in the bowl or the chocolate will seize.
Let the chocolate cool for 15 minutes.
Beat the butter for 3 minutes, incorporating lots of air.
Add the milk and mix well.
Add the chocolate and beat for 2 minutes.
Add the vanilla extract and beat for 3 minutes.
Add the sugar gradually, beating on low. You may need more, you may need less depending on your desired frosting consistency and temperature of the butter.
Spread on your cupcakes and enjoy!

PS. You will want to eat everything the icing touches, the real chocolate in the recipe gives this icing a very real delicious edge.