Main Course – Game of Thrones Honeyed Chicken

Honeyed Chicken

honeyedchicken

Ingredients:

  • 1 whole chicken for roasting
  • olive oil/butter (~1 Tbs)
  • salt

Sauce:

  • 1/2 cup apple cider vinegar
  • 1/3 cup honey
  • Dash of mint, dried or fresh (abt. 1 tsp.)
  • Small handful of raisins
  • ~1 Tbs. butter

Rub the chicken down with olive oil/butter and salt.  This makes the skin crispy and delicious.  Cook in an oven at 450 degrees F for approximately an hour, or until the juices run clear, and the thick meat of the breast is no longer pink.

While your chicken is roasting away in the oven, combine all ingredients in saucepan and allow to simmer until the raisins plump and the sauce reduces slightly.  Remove from heat, and when the chicken is done, spread the sauce and raisins over the bird.

Dessert – Sansa Stark – Game of Thrones Lemon Cakes

Sansa Stark – Game of Thrones Lemon Cakes

game-of-thrones-lemon-cakes

 

Ingredients:

  • 3 Tbs. warm ale
  • 2 1/2 tsp. instant yeast
  • 1/2 stick unsalted butter (4 Tbs.)
  • 3/4 cup sugar
  • 2 eggs, beaten
  • 1 tbs. poppy seeds
  • juice and zest of 1 lemon
  • ~2 cups unbleached flour
  • 1/8 tsp. salt

Dissolve yeast in warm ale, along with 1Tbs. of the flour mixture.  Your yeast should bubble up after a few minutes, indicating that the yeast is active.

In a separate bowl, cream together the butter and sugar. Beat in eggs and seeds, followed by the lemon zest and juice. Gently add the yeast to this mixture, then begin to fold in the flour and salt.  Use as much flour as is needed to make a smooth, thick batter. Grease your cupcake pan, and fill the cups 2/3 full. Bake in middle of oven at 350° F for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before turning onto a cake rack.

Finally Dip top of your cakes in lemon curd

Candy – Blue Sky – Breaking Bad Candy

blue sky

“Blue Sky” A Candy duplicte of the Notoriuos Meth created on Breaking Bad by Walter White and Jesse Pinkman

Step 1: Ingredients and Recipe

  • 2 cups sugar
  • 2/3 cup light corn syrup
  • 4 Tbs water
  • blue food dye

Step 2: Bring Sugar Mixture to a Boil

Bring sugar, corn syrup, 2 drops of blue food coloring and 4 Tbs water to a boil in a small saucepan, stirring until sugar is dissolved. Don’t stir, but occasionally wash down sides of pan with a pastry brush dipped in cold water to prevent crystals from forming; boil until mixture turns golden, 5 to 7 minutes.

Step 3: Pour Sugar Out into Sheets

Line a few baking sheets with nonstick baking mats or parchment paper. (Cut it down to better fit the pan, it will make it easier to remove.

Pour the melted sugar mixture in a line down the center of the pan.  Using the back of a serving spoon or metal table spoon, spread sugar into a thin flat sheet.

Once you have the mixture spread into a flat sheet, let it cool and harden for 5-10 minutes.  Once the mixture is hard, pull it away from the mat or parchment.  The idea here is to have crystals so you can simply start breaking it up

Serve in small plastic bags

blue meth

VOILÁ “Blue Sky” Candy Style

 

Candy – Blood Slide – Bloody Glass Shard Candy

blood slide candy

Blood Slide – Bloody Glass Shard Candy

Step 1: Ingredients and Recipe

  • 2 cups sugar
  • 2/3 cup light corn syrup
  • 4 Tbs water
  • red food dye
  • bamboo skewer or tooth pic

Step 2: Bring Sugar Mixture to a Boil

Bring sugar, corn syrup, and 2 Tbs water to a boil in a small saucepan, stirring until sugar is dissolved. Don’t stir, but occasionally wash down sides of pan with a pastry brush dipped in cold water to prevent crystals from forming; boil until mixture turns golden, 5 to 7 minutes.

Step 3: Pour Sugar Out into Sheets

Line a few baking sheets with nonstick baking mats or parchment paper. (Cut it down to better fit the pan, it will make it easier to remove.

Pour the melted sugar mixture in a line down the center of the pan.  Using the back of a serving spoon or metal table spoon, spread sugar into a thin flat sheet.  Glass slides are pretty thin, so the thinner the better.  It will also be easier to cut in the next steps.

Drip one very small drop of red food color.  WARNING HERE if your pan it not level or you tile the pan the food color will run.

Once you have the mixture spread into a flat sheet, let it cool and harden for 5-10 minutes.  Once the mixture is hard, pull it away from the mat or parchment.  If its super thin, try not to crack it.

Step 4: Cut Sheets into Slides

Place the blade of a large knife directly into your burner to heat.  If you have an electric stove, you can use a lighter.  Once the blade is hot, begin to cut your sheets of sugar into strips.  Cut edges to be the length of a real slide.  Its good to have a glass slide to use as a template.

This step can be a bit annoying.  Don’t worry if you break a few, it happens.  Reheat the blade for each cut.  Between each cut, wash your blade off with water to keep the sugar from burning to your blade.  I don’t suggest using your best knife, since this heating and cooling isn’t the best treatment for your chef’s blade.  If the edges are really rough, dip your finger and water and smooth them out.

Lay your cut slides on your baking tray and refrigerate for at least 15 minutes.

These are VERY Fragile so be careful.  Worse case scenario you end up with bloody shards of glass.

 

glass shards candy

Cocktail – Blood Orange Bloody Mary

blood orange bloody mary

BLOOD ORANGE BLOODY MARY

 

I know what you’re thinking… fruity flavor + bloody mary = weird!!!

The citrus is subtle. It enhances but does not overpower the classic flavors.

Ingredients Needed: Tomato Juice, Vodka, 1 Blood Orange, 1/2 a Lime, Tabasco, Worcestershire Sauce, Sea Salt, Ice Cubes and Celery.

bloody mary ingredients

Directions: Use lime juice to add sea salt to the rim of your glass. In each glass, combine four parts tomato juice, juice of one blood orange (save one slice for the garnish), one shot vodka (make it a double if you dare….), juice of 1/2 lime, 1 teaspoon tabasco, 1/2 teaspoon Worcestershire sauce. Stir with a long spoon. Add a blood orange slice and a piece of celery for garnish. Enjoy!

.

Dessert – Rum Chata Cup Cakes

rum chata

Rum Chata Cupcakes
YIELD: 24 cupcakes

Ingredients
½ cup butter (1 stick, at room temperature)
1½ cups sugar
2 cups flour
2 tsp baking powder
½ teaspoon salt
1 cup RumChata
1 tsp vanilla extract
1 tsp cinnamon
4 egg whites

RumChata Cream Cheese Frosting

12 ounces of cream cheese (1½ packages, at room temperature)
½ cup of butter (1 stick, at room temperature)
½ tsp of vanilla
5 tbsp of RumChata
1 package of confectioners’ sugar (2 lb. bag)

Directions

•Preheat oven to 350* •Combine sugar and butter and beat until fluffy
•Mix together flour, baking powder, salt,&cinnamon, set aside
•Mix the RumChata&vanilla together, set aside
•Alternating, add in the flour mixture and RumChata mixture in to the butter and sugar. Start and end with the flour mixture.
•In a clean mixing bowl, beat egg whites until soft peaks form (this will be easiest in an electric mixer)
•Fold egg whites in to the batter – do not do this in an electric mixer, use a spatula
•Fill cupcake liners •Bake for 20 minutes

Frosting Directions:

•Combine butter and cream cheese until smooth
•Add vanilla
•Slowly add confectioners’ sugar
•Mix in RumChata (use more or less based on the thickness of the frosting. use 4 to 5 tbsp)
•Frost the cupcakes

Main Course or Appetizer – Spaghetti Squash Cup Cake HEALTHY

sp squash with meatball spa meat ball cups
This is really a pretty healthy dish, served with a side salad it is a meal, perfect for dieting on the go and weight watchers
Ingredients
  • 1 medium spaghetti squash, cut in half lengthwise, seeds removed
  • 1lb Ground Beef, or to continue to keep it light use 1/2 Turkey/ 1/2 beef
  • 1 (14oz) can tomato sauce
  • 3 egg whites, whisked
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon dried thyme
  • salt and pepper, to taste
  • shredded cheese Mozzarella, Provel or Parmesan
Instructions
Preheat oven to 425 degrees.

Cut spaghetti squash in half lengthwise, use a spoon to remove the seeds and excess threads.
Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes. Make sure not to overcook!!

Add your ground beef/turkey to a large bowl and add ½ tablespoon of parsley, basil, and thyme and a bit of salt and pepper. Combine.
(See tip below on Fennel and Sage)
******TIP FENNEL can add a whole new flavor to your meat so try using just turkey meat with Fennel and Sage you will be AMAZED at how much flavor the meat has.
  • Make your ground beef into small bite-sized meatballs.
  • Now place a large skillet under medium heat, add a little olive oil then small meatballs.
  • Then add your can of tomato sauce, extra herbs, and salt and pepper.
  • After meatballs have cooked for about 3-4 minutes, flip them and let them simmer in the sauce.
  • While the meatballs are cooking through, remove your spaghetti squash from oven and use a fork to de-thread the squash. (Scrape it and it will shred and look like spaghetti)
  • Turn oven down to 350 degrees.
  • Spray your muffin pan then add your spaghetti squash threads  pressing down in the middle of the cup for the meatball to sit.
  • Once the meatballs are done cooking, remove them from the sauce, and place each one in a muffin pan
  • Sprinkle a little Parmesan or provel or mozzarella cheese as your taste requires
  • Now pour just a little bit of beaten egg white on top of each muffin, spaghetti squash and the meatball.
  • Bake for 18-20 minutes or until egg is completely cooked through.
  • Extra Sauce can be served in a side dish or added to the top before baking

Main Course or Appetizer – Lasagna Cup Cakes

lasagna cupsIngredients:
2 cups of marinara sauce
1 lb of ground beef
24 wonton wrappers
3 cups of shredded mozzarella
1 cup of shredded Parmesan
4 oz of ricotta
Directions:
Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
Brown beef and season with salt and pepper.
Cut wonton wrappers into circle shapes using a biscuit cutter (I just used my kitchen cooking scissors)
Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin.
Sprinkle a little Parmesan cheese, Ricotta cheese, and mozzarella cheese.
Top with a little meat and marinara sauce.
Then layer with another wonton wrapper and repeat the layers.
Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out.
Then enjoy!

Dessert – OMG Cheesecake Bites

20130915-115005.jpg

This is the most mouth watering, easy, always a HUGE HIT dessert.

9×13 cake pan greased
Pillsbury Crescent rolls 2 packs
1 cup sugar
2 packages cream cheese
1tsp of vanilla

Grease pan
Open unroll and flatten one package of crescent rolls, lay in bottom of pan.

Mix cream cheese , one cup of sugar and vanilla then spears
Evenly over crescent rolls.

Open unroll and flatten 2nd package of crescent rolls, lay on top of cream cheese mixture.

Mix 3/4 cup sugar, one stick of butter melted and 1tsp of cinnamon then pour over top

Bake 30 min at 350 degrees

Cut into squares when cooled

Then sit back and relax and enjoy the compliments

20130915-114851.jpg

Main Course – Tropical BBQ Cup Cake – Weight Watchers

Tropical Main Course Cup Cakes

Hawaiian BBQ “Cupcakes” 
Source: Emily Bites Original
 

Ingredients:
1 2/3 cups cooked boneless, skinless chicken breast, chopped up small or shredded
½ cup chopped fresh pineapple (if you can’t find fresh you can use canned NO SYRUP)
4 T  barbecue sauce
1 T chopped scallions
16 wonton wrappers
4 oz (1 cup) reduced fat 2% shredded cheddar cheese

Directions:

1.    Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2.    In a medium bowl, combine the chicken, pineapple, scallions and barbecue sauce. Stir to combine until fully coated.
3.    Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the cheddar cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4.    Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Yields 8 “cupcakes.” WW P+:  4 per cupcake
139 calories, 11 g carbs, 3 g fat, 12 g protein, 0 g fiber