A Quick Tip = A Delicious Sandwich

Hey everybody! Guess who's back from the dead? This girl. Between work, a wedding, and school, life has been super busy so it's been hard to post anything. Anyway, enough about me. I have a brilliant tip for you.

I don't know how many of my darling readers have a Cafe Rio in their area, but if you do, this is for you!
If you're like me, I love love love their pork salads. My only problem is that I have left over dressing at the end because they give so much. I don't like throwing it away because it's so delicious and having Cafe Rio is a treat (married and broke right here folks!), so I saved it. It lasts quite a long time, which was a relief because when this idea sparked, I just had to try it.

Your ingredients are simple: bread, Cafe Rio dressing, and whatever you want on your sandwich! I personally stick with the simple turkey tomato and lettuce combo, but not everyone's the same.

What's the tip? Use your dressing instead of mayonnaise! It brings to much flavor to the sandwich, and you don't have to load layers of it onto your bread to make it noticeable. Less fat, more flavor. I understand this isn't ground-breaking news in the culinary world, but try it! You'll thank me later.

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Cajun Chicken with Peppers

This was another attempt (a successful one if I can brag) to get rid of the wilting peppers in my family fridge, and everyone loved it! It's the perfect combination of spices, with a little cayenne to add a kick to it. To be honest, I have no idea what category I would put this in...it's a mix of Mexican, Italian, and Indian...so...win win win? I dunno. As you can probably tell, I am the absolute worst when it comes to converting serving sizes and measurements since I'm cooking for a large crowd, and I have no idea how many you're cooking for. So be patient with me, or just come up with your own measurements.

Ingredients

Chicken breast, cut into slices

1 large red bell pepper

1 can of corn

1 can of italian-style tomatoes

2 Tbsp. of Cajun seasoning

For more spice, add a tsp of cayenne pepper

2 tsp. pepper

1 Tbsp. minced garlic

2 Tbsp. vegetable oil

1 lb. shrimp (optional)

Alrighty step one. Heat 1 Tbsp of your vegetable oil in a large pan. 

Saute  your peppers until they start to soften. Set them aside in a bowl.

Put your 2nd Tbsp of oil into the pan and cook your chicken until

almost fully cooked. Toss your peppers back in, then add the corn,

tomatoes (with juice), and shrimp. 

Mix everything together and cook until chicken is done and the

peppers are as tender as your want them. Serve over brown rice.

Enjoy!

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Killer Cupcakes

Sorry for the lack of posts lately! School has been so crazy...that's what usually happens at the end of the semester and you have a ballroom concert last week and another next week.
Anyway. For my final project in one of my communication classes, we had to do a presentation and include one of our talents, and I wasn't about to dance or drag a piano down 4 flights of stairs. Of course I turned to baking, because I love a) how easy box mixes are, b) I've never burned them, and c) people have always told me they love what I make for them. So 30 cupcakes and an A+ grade later...

Ingredients

2 boxes of cupcake mix (I used German Chocolate and Classic Yellow)

2 cups of instant vanilla pudding

2 packages of cream cheese

1-1 lb. bag of powdered sugar

2 Tbsp. butter

1/4 cup milk

1/2 Tbsp. vanilla extract

Prepare the cupcake mix according to your box directions. Just to

clarify, you make the mixes separately...didn't want to confuse

anyone. When you mix together the yellow box, add the 2 cups 

of pudding. The mixture will be thicker than normal. I promise

everything will be ok...

Fill the cupcake tin 1/4 the way with chocolate mix. Drop a big 

blob of yellow mix on top. My fiance mixed them together...but

they didn't look as cool. Just drop the blob in the middle and

you're good to go. Toss them in the oven and start working on

on your frosting.

Your frosting will be super simple. Melt the butter, then 

toss it in a bowl with the cream cheese, powdered sugar,

vanilla extract, and milk. Keep adding powdered sugar 

until the frosting is as thick as you want it.

Take your cupcakes out of the oven, and let them cool.

Once they're cool enough, go ahead of frost them to 

your little heart's content. Because it's fun.

I used crushed butterfingers for some of my cupcakes, 

and chocolate sprinkles on others.

As always, enjoy!

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