Natalie's Old School Buttercream Icing

1/2 C shortening
1/2 C butter
1/2 tsp vanilla
5 C powdered sugar
3 T milk

Bruschetta Chicken

INGREDIENTS

Yield: 4 servings

• 3 or 4 chicken breasts
• 4 or 5 small tomatoes, chopped
• 1 clove garlic, minced
• 1/2 small red onion, chopped
• 1 tsp. olive oil
• 1 tsp. balsamic vinegar
• 1/8. tsp sea salt
• Handful basil, chopped

INSTRUCTIONS

1. Preheat oven to 375 degrees F (if you choose to bake your chicken rather than grill). Sprinkle some salt and pepper over top, cover and bake for about 35 to 40 minutes (depending on the size of your breasts) until juices run clear.
2. Meanwhile, combine chopped tomatoes, garlic, onion, olive oil, balsamic vinegar, sea salt and basil in a bowl. Refrigerate until chicken is ready to be served and spoon over top of the chicken. Enjoy!

NUTRITIONAL INFORMATION

Serving Size: 1 chicken breast + 1/3 cup bruschetta • Calories: 176 • Fat: 4.3 g • Carbs: 8.1 g • Fiber: 2.3 g • Protein: 27.6 g • WW Points+: 4 pts

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Eel Sauce

This a  great substitute for eel sauce. Great on noodles or sushi.

1/2 cup soy sauce
1/2 cup mirin
1/2 cup sugar

mix all ingredients in a sauce pan. Cook over medium high heat stirring constantly. Bring mixture to a boil and remove from heat until boiling stops. Put back on heat until mixture begins to boil again. Repeat this process until the sauce is reduced by about 1/2 or to 3/4 cup.

Allow to cool. Then use in making sushi.

Sush Rice

Cook 2 cups of sushi rice in rice cooker according to directions on the package. 


Sushi Su
4 parts rice wine vinegar
2 parts sugar
1 part sake or mirin wine
You’ll need 1 part sushi su for every 4 parts rice.
So using the above proportions, here’s a sample recipe for sushi rice:
4 cups short grain/sushi rice
1 cup rice wine vinegar
1/2 cup sugar
1/4 cup sake or mirin (a Japanese rice wine)

1. Heat vinegar, sugar, and sake or mirin in a saucepan just to dissolve and combine. Allow to cool to room temperature.
2. Cook rice according to rice cooker directions. Transfer to large mixing bowl.
3. Pour su (vinegar mixture) over the rice, gently folding to incorporate.
4. Let rice stand for 10 minutes, then fold again.

Al Pastor Tacos

Ingredients

• 1 large white onion, halved
• 1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
• 1/2 cup fresh orange juice
• 1/4 cup distilled white vinegar
• 1/4 cup guajillo chile powder
• 3 garlic cloves, halved
• 2 teaspoons salt
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• 1 large or 2 small chipotle chiles and 1 to 2 teaspoons adobo from canned chipotle chiles in adobo
• 1 2 1/2-to 3-pound boneless pork loin, cut into 1/2-inch slices
• 1/4 cup chopped fresh cilantro
• Corn tortillas
• Lime wedges

Preparation

Coarsely chop 1 onion half. Coarsely chop 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice and other ingredients; puree marinade until smooth. Place pork in large plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours. 

Prepare barbecue (medium-high heat). Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Cool pork in skillet with marinade until pork is done and marinade is reduced to thick sauce.  Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter; toss to combine.

Chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. Grill tortillas until warm and slightly charred, about 10 seconds per side.

Serve pork-pineapple mixture with onion-cilantro relish, Smoky Salsa, and lime wedges.

Drop Biscuits

Ingredients

• 2 cups flour 
• 1/2 cup butter, cut into small pieces
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk

Directions

1. Pre-heat oven to 400,  combine the flour, butter, baking powder, and salt.  Mix. Add the milk and mix.
2. Drop  the dough onto a baking sheet. Bake 18 to 20 minutes or until edges golden. 

Chicken Tortellini Soup

1/4 cup Butter
1/4 C flour
8 cups Water
1 onion
1 package frozen California Style Veggies (I use 2 pkgs)
3 cooked and cubed chicken breasts
1 package boilded tortellini
1 cup shredded cheese
2 cups half and half
Make rue: saute one onion with butter add flour after soft.  Add 8 cups water and 8 cubes chicken bullion.   Bring to boil.  Add veggies, chicken and tortellini. Stop boiling and add one cup shredded cheese and 2 cups half and half. (Recipe stolen from Miss Lacey Hilliard)