"Come quickly: I'm tasting the stars!"

That's supposedly what Dom Perignon said after he created his champagne. What a wonderful thing to say about food. It's romantic and beautiful and makes me want to pop open a bottle right now. There is something magical about stars and that magic translates to champagne (Mimosas while delicious do not count).

We tend to save champagne for special occasions. I don't know why. On the one hand, if it were an every day drink it would lose it's glamour. On the other, such a wonderful drink is meant to be enjoyed. So we compromise and can use it to cook with. We can eat the stars instead of drinking them, and save those sips for a truly special occasion.

I made these at the very beginning of law school and rekindled them with a new icing a couple of weeks ago for one of my very best friends birthdays. I combined them with a raspberry buttercream, but I imagine strawberries and a variety of other fruits would make just as good of an icing to pair with the cupcake.

The magical thing about these cupcakes is their fluffiness. This past time I think I used a tiny bit too much flour, which made them a little cakey, but generally they are a super fluffy cupcake that melts in your mouth. They make the perfect dessert for any occasion whether it be a birthday, wedding shower, or New Years Eve party! I hope you enjoy them as much as I do.

(Side note: who wants to teach me how to take better pictures of my food?)

Champagne Cupcakes w/ Raspberry Buttercream

For the Cupcake

2 3/4 c. Flour

3 tsp. Baking powder

1 tsp. salt

2/3 C. Butter

1 1/2 C. Sugar

3/4 C. Champagne (any kind will do)

6 egg whites

For the Raspberry Buttercream

Butter

Powdered Sugar

Raspberries (i used 2 6 oz. packages)

Milk, Vanilla, Food coloring as needed

Step 1: Preheat the oven to 350 degrees, and line or grease your muffin pan. Cream the butter and sugar until fluffy (Advice: Don't skimp on this! Make sure it's really blended well). In another bowl sift the flower, baking powder, and salt. 

Step 2: Blend the flour mixture and champagne into the butter mixture. Start with a little flour, then add a little champagne, go back and forth ending with flour. 

Step 3: Put the egg whites in a separate bowl and beat (with a hand mixer) until stiff peaks form. (**Advice: this takes time!!! If you've never done it before you should be able to stick your finger in and pull it out, when you do a stiff peak will form. It shouldn't be gooey and it shouldn't collapse. If it does that then you aren't there yet!) It gets a little tiring but it's worth it!)

Step 4: Fold 1/3 of the egg whites into the batter to soften it up, and then add the rest of the egg whites.

Try not to stir! You don't want to over mix, you want them to just gently be added.

Step 5: Fill the cupcake liners 2/3 of the way full, and then bake! They should take about 20 min., but keep an eye on them

For the butter cream

Step 1: Puree the raspberries until smooth. Run it through a sieve if you don't want the seeds, but it tastes great either way.

Step 2: Cream the butter. Then slowly begin adding the powdered sugar. Once blended pretty well you can add the raspberry mixture. 

Step 3 (OPTIONAL): I would not add vanilla for this recipe, but you could or you could make a plain buttercream using vanilla. If your icing is too runny keep adding sugar to thicken it. If it's too thick for you (this really shouldn't be too big of an issue) add a tablespoon of milk to help thin it out a little bit. 

Step 4: There are several ways to ice them. I am too cheap to buy good icing bags and tips. The more I bake the dumber that is. But assuming you don't own those things. Fill a ziplock back with the icing and cut just a small small bit of the corner off and use it to ice the cupcake however you want!

Enjoy!!!! 

xoxo <3 tan

Buffalo Chicken Cannolis

So I really debated posting these or waiting till football season, but I decided they were too good to hold off on. I've been going through a little of a spicy phase. I can't get enough! Especially jalapeños...don't know why, what an odd craving.

I found these little gems on one of my favorite blogs How Sweet It Is . They really have the best recipes ever! And these were no exception.

I personally thought these were a great week night meal, but they'd be great for game day. I wonder how buffalo chicken became a staple of game day flavors. I bet Hooters is to blame. Seriously though! So many recipes especially around football season use this flavor. Is it more "manly" to eat? Is it because it's spicy? Messy?

If this really is a manly meal I can't really complain my college roommate Allie and I are all about buffalo chicken or "buff chick" as we so lovingly refer to it. It's just so good! There was this pizza shop around the corner from our apartment in the bronx they had the BEST buff chick pizza. I'm pretty sure I have a picture of me eating a slice at 3 in the morning compliments of Allie...

no time to wait till I got home...

Anyway, I recommend EVERYONE try these cannolis and not just on game day.

Buffalo Chicken Cannoli

20 Flour tortillas (I bought fresh ones from Rosa's)

24 ounces Canola Oil (or whatever you like to fry things in)

2 1/2 C. Cooked chicken shredded or diced

1 whole large celery stalk, diced or minced

1/4 C. mayonnaise

1/4 C. Prepared hot wing sauce (more if you want)(I used Frank's Red Hot)

1/4 C. Blue cheese crumbles

1/2 tsp. Salt

1/2 tsp. Black Pepper

Step 1: I just folded the tortillas over to make a shell and secured it with a tooth pick. (**advice: make sure enough of the toothpick is visible so you can get it out after you fry them!). 

Step 2: Use a pan or pot that can fit about an inch and a half of oil in it. Heat it so it gets super hot. You know it's ready if you can flick a tiny bit of water on it and it crackles and bubbles. Place the tortillas in the pan 2 or 3 at a time. The tortilla will bubble. I recommend taking it out popping the bubble inside the shell and putting it back in. You don't want to not be able to stuff the center. Drain them on a paper towel.

Step 3:  In a mixing bowl toss the diced chicken and celery. In a second bowl mix the mayonnaise and hotwing sauce together. (This is the stage you can add more hot wing sauce to get a spicier or more mild flavor). You do want to try to make it a little hotter than you actually want it because this taste will mix with the chicken and celery which will minimize the heat. When it's where you want it mix in with the chicken and celery. Stir in some of the blue cheese if you want (or you can just serve it in the left over hot wing sauce later).

Step 4: Stuff the cannoli shells with the chicken mixture. You will likely have to go from both ends to fill the shell. Do your best to push it to the center. Then you are done!

I served mine with bell peppers but you could make any side to go with them, or put them on a try with hot wing sauce and blue cheese in the center!! 

Enjoy!!

<3 Tanner

My new favorite weeknight meal: Scallops over wilted spinach and risotto

I never use to be  much of a fish eater. That didn't change 'til I was in college, and now I can't get enough of it. Scallops are really great because if cooked right they don't taste super fishy. I challenge all of you "non-fish eaters" to give these a try. If you don't like them then that's ok maybe you truly just don't like fishy foods, but I realllllllly think most of you will love this recipe. It's SO yummy.

To be fair, nothing in this recipe is super difficult it just takes a lot of time because you have 3 different portions of the meal to prepare. And on top of that I know that the thought of searing scallops will have many of you concerned, but you really shouldn't be. It's much easier than you'd think.

One of the best parts about this meal though is that you don't feel weighted down after eating it even with the risotto! That has become an essential requirement of my weeknight meals. I'd really prefer something lighter but filling during my weeknights, and this recipe fits that bill.

If you have particular questions about searing the scallops let me know! I'd be happy to walk you through the process or even show you if you want.

Scallops, Wilted Spinach, and Parmesan Risotto

Serves about 3 and takes about 40 minutes to make

1 C. Arborio Rice 

(for you Market Street goers, they have some that's "Made in Texas" it was greattt!!!!!)

4 tsp. Butter (separated)

2 Shallots minced (separated)

1/2 C. White Wine

4 C. Low Sodium Chicken Broth

1/4 C. Grated Parmesan Cheese 

(splurge on this a little. Don't use the kraft parmesan in a green bottle)

2 Tbs. Parsley, chopped

16 oz. Jumbo Sea scallops

1 tsp. Olive Oil

10 oz. Baby Spinach Washed

Step 1: Use a medium sauce pan and melt 2 tsp. of the butter on a medium heat. Then saute one shallots just for a minute. Ass the rice and mix until well coated and the rice becomes translucent. 

Step 2: Add the white wine and a dash of salt and pepper. Mix well.

Step 3: Pour 1 cup of the chicken stock and mix until the rice absorbs all of that stock. Continue to add 1 cup of the stock at a time mixing until absorbed each time. (tip! Stir constantly so nothing sticks to the bottom) 

Step 4: when all broth is absorbed add the parmesan and parsley until combined.

Step 5: (it cuts down on time if you start the next steps simultaneously with the risotto). Wash the scallops, pat them dry with a paper towel and season them with a little salt and pepper on each side. 

Step 6: Melt 1 tsp. of butter and place the scallops in the pan. Leave them alone for a few minutes until the bottom is the pretty light brown color. Then flip them and do the same on the other side. When the sides looks translucent you are good to go. 

Step 7: Using the same pan add the olive oil and the other shallot. Then add the spinach, constantly toss it until it wilts. Season with salt and pepper and you are ready to go.

Step 8: To serve scoop the risotto onto a plate, layer the spinach on top, and then place three scallops on top of that and you are good to go!

Hope you enjoy this delicious meal!

<3 Tan Tan

A Soup Every Man will Appreciate: Cheddar Ale Soup

Unless they are sick there is nothing harder then getting a guy to eat soup for an easy weeknight meal. Unless it's La Madeleine Tomato Basil...I don't know what it is about that soup that EVERYONE loves! Still, sometimes it's just to hard to come home and make a full meal every night. Soup (plus or minus a grilled cheese on the side) is an easy fix for that and a healthier alternative to a frozen dinner. Plus most of them take minimal effort. Unfortunately, for those of you with spouses or significant others eating soup somehow makes them less manly.

This recipe though was found AND COOKED!!!! by one of my guy friends Braden. He suggested this soup with potato nachos (a recipe for another time) one night to watch the playoff games. I have to admit when he told me it was a Cheddar Jalapeno Ale soup I was a little suspicious (rightfully so I think), but I was pleasantly surprised with how good it was! Beware that it definitely has a kick too it. It's a great fall/winter soup because it's a little thicker and heartier than say a chicken noodle.

Don't knock it till you try it because it was truly very good. Now that could change depending on what beer you use. Braden used the Alaskan Amber. If you want one that will for sure taste good I'd go for that. Stay away from anything too light or fruity. I wouldn't be surprised if Shiner went really well with this recipe. Be sure to comment if you try a certain beer you like!

You could also pair it with a beer bread or a sourdough to dip in the soup! Without further ado here is the recipe. Good luck!

<3 Tanner

Cheddar Jalapeno Ale Soup

1/2 Lb. bacon, 1" slices

2 stalks celery, diced

2+ Jalapeño peppers, diced (**we used 3)

2 cloves garlic, chopped

2 Tbs. butter

1/4 C. flour

12 oz. Ale

2 C. Chicken Broth

1/2 C. Heavy Cream

1 tsp. dijon mustard

1 Tbs. Worcestershire

2 C. Cheddar Cheese, shredded

Cayenne to taste

Salt & Pepper to Taste

Step 1: After slicing the bacon go ahead and cook it IN the pot you are going to make the soup in. When done scoop it out onto paper towels. Drain the pot, but reserve 2 Tbs. of the grease and keep it in the pot.

Step 2: Add celery and jalapeños and cook until they have softened and are fragrant. Then add the garlic and thyme and stir for a minute or two.

Step 3: Add the butter and stir till it melts. Slowly add the flower stirring constantly so it doesn't stick to the bottom.

Step 4: Add your beer of choice along with the chicken broth. While stirring be sure to wipe down the sides of the pan with your spoon so nothing is sticking. Add the bacon and cook for about 10 minutes. 

Step 5: Add your heavy cream, worcestershire and cheese. Cook until all the cheese is melted, but be sure that the soup doesn't reach it's boiling point!!

Step 6: Flavor as needed with the salt, pepper, and cayenne and serve it up! 

Enjoy!!!

Easy Weeknight Dinner: Crab Cakes

This is a little bit of a summery dish, but sometimes in the middle of the cold winter something light and (semi) fresh is just what the doctor ordered. These crab cakes are actually really easy to make. Even using the canned crab they still taste amazing. The seafood selection is not anything to brag about here in Lubbock, but they do have fresh? crab. It's just easier and a huge time saver to buy the canned lump meat. And like I said it taste good. BUTTTTT of course my motto is fresh is best so it's up to you.

I like to serve these with a salad. I usually just use romaine, green onion, feta, yellow tomatoes, a little salt and pepper and Brianna's Real French Vinaigrette dressing. Let's side bar about that for just a second. My aunt Nancy introduced me to Brianna's. I have tried a couple different ones and I love them all, but the Real French Vinaigrette is her best in my opinion. It's light and delicious and so far out of all the salad's I've made is everyone's favorite dressing. I literally could eat this salad every single day. Annndddd maybe I do, so shoot me :)

Ok but back to the crab cakes. They only take about 20-30 minutes total time in the kitchen, which is awesome!! Especially when there is a ton going on. That kind of time frame makes it so no one has any excuse to heat up a frozen dinner anymore. And 1 serving of this recipe is only 4 weight watcher points!!!!!

Give them a try, you won't be disappointed. And it's SO EASY! They only look hard to make, It's basically just mixing everything together forming little patties and pan frying. It doesn't get too much easier than that.

Crab Cakes

16 oz. "fresh" lump crabmeat, drained

4 large lemons

4 oz. diced pimiento, drained

2 green onions chopped

1 large egg, lightly beaten

2 Tbsp. mayonnaise (less WW points if you use the light kind!)

1 tsp. Old Bay seasoning

2 tsp. Dijon Mustard

1 cup pank bread crumbs

Canola Oil

Step 1: Forge through the crabmeat and make sure that no pieces of the shell got left behind. It's not that big of a deal if you miss one though

Step 2: Zest the lemons and cut them in half. Juice the lemons so you get 1/4 of a cup, but I just squeeze them right into the mixing bowl. It's up to you! Stir together zest, juice, pimento, onions, egg, mayonnaise, old bay, and mustard. Stir until everything is mixed together completely. Begin mixing in the crab and half of the bread crumbs.

Step 3: Gently form patties from the mixture. You can make them as big or as small as you like, but make sure they are firmly packed so they don't fall apart in the pan. Right before you are ready to put them in the pan coat the patties in the remaining breadcrumbs (you might need a little extra panko for this)

Step 4: The recipe said to cook them in 2 Tbsp. of hot oil in a non stick skillet. I personally think they cook better if you use more oil than that. I make sure the entire pan is covered in the oil and is about an 1/8 of an inch thick. This will mean you may have to drain the pan because any panko that falls off will start to burn. I just think the extra oil makes them cook faster and more evenly without burning, but that's just my experience with them. Cook for 2 minutes on each side or until they turn golden brown in color (you can pretty much eyeball this - does it look cooked? Then it probably is!) 

Step 5: Drain the Crab cakes on a paper towel to get off the extra grease. 

Serve them with lemon wedges and you are done!!!

Hope you enjoy! <3 tan tan