••••KEY LIME CUPCAKES••••

Prep Time: 25 MINUTES

Time to Table: 1 HOUR 25 MINUTES

Serves: 18

Ingredients

• 3/4 cup butter, softened, divided
• 1 1/2 cups granulated sugar, divided
• 1 tablespoon grated lime peel
• 2 large eggs
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup Daisy Sour Cream, divided
• 1/4 cup plus 2 tablespoons Key lime juice, divided
• 1/4 cup plus 1 tablespoon milk, divided
• 4 cups powdered sugar
• 1/2 teaspoon vanilla extract

Directions

Heat the oven to 350 degrees. Line 18 regular size muffin cups with paper liners or spray with cooking spray. In a large bowl, beat 1/2 cup of the butter and 1 1/4 cups of the sugar with electric mixer on medium speed until creamy. Add the lime peel and eggs. Beat the batter until smooth and creamy, scraping the sides of the bowl if necessary. Add the flour, baking powder, baking soda and salt. Beat on low speed until moistened. Add 3/4 cup of the sour cream, 1/4 cup of the lime juice and 1/4 cup of the milk. Beat on low speed until mixed. Beat on medium speed until smooth and creamy. Spoon the batter evenly in the muffin cups, filling about 3/4 full. Bake for 20 to 24 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes. Remove the cupcakes from the pans to a cooling rack. Meanwhile, in a small saucepan, heat remaining 1/4 cup granulated sugar and 2 tablespoons lime juice over medium heat until the sugar is dissolved. Spoon the glaze over the warm cupcakes. Cool completely (about 30 minutes). In a large bowl, beat the remaining 1/4 cup butter, 1/4 cup sour cream, 1 tablespoon milk, powdered sugar, and vanilla extract with electric mixer on low speed until moistened. Beat on medium speed until smooth and creamy. Frost the cooled cupcakes. *Tip, if Key limes are not available, larger limes can be substituted.

(Source: daisybrand.com & photo also)

••••BEEF FAJITAS••••

Time to Table: 30 MINUTES

Serves: 6

Ingredients

• 2 pounds beef skirt steak
• 2 limes
• 1 Serrano or Jalapeno pepper, minced 
• 4 cloves garlic, minced 
• 1/2 cup low sodium beef broth
• 1/2 tablespoon Old Bay® Seasoning
• 1 tablespoon cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 medium onion, thinly sliced 
• 2 assorted bell peppers, thinly sliced 
• 12 flour tortillas
• 1 cup Daisy Sour Cream

Directions

At least 8 hours prior to cooking, trim excess fat and silver skin from the skirt steak. Juice both of the limes and zest one of the limes. Combine the lime juice, lime zest, Serrano (or Jalapeno) pepper, garlic, beef broth, and all seasonings in a sealable container. Add the beef, turning to coat all sides. Marinate the beef for at least 8 hours or up to 24 in the refrigerator. After marinating, sprinkle the steak with additional salt and pepper. Grill to desired doneness. Allow to rest 5 minutes before slicing against the grain into thin strips. If grilling outdoors, create an aluminum foil pouch for the onions and bell peppers; heat until warm and tender (approximately 10 minutes). If using an indoor grill, grill the meat adding the sliced vegetables to the same pan for additional flavor. Warm the tortillas in the oven or microwave according to the package directions. Fill each with meat and vegetables. Top with a dollop of Daisy and serve.

(Source: daisy brand.com & photo also)

••••HAPPY MEMORIAL DAY WEEKEND••••

(photos-google+)

••••WATERMELON MARGARITA••••

(Source: sandals resort.com & photo also)

••••HAPPY BIRTHDAY CATHY••••

(photos-kappboom wallpaper & Cathy photo)

••••MORE RECIPES TO COME••••

(photo-alyssa bradley & everyday maven.com)

••••SLOW COOKER JERK CHICKEN••••

slow cooker Jerk Chicken recipe

 

Prep time

20 mins

Cook time

3 hours

Total time

3 hours 20 mins

 

Author: AfricanBites

Recipe type: Main

Cuisine: Caribbean

Serves: 5-6

Ingredients

• I lime or lemon
• 6-7chicken thighs or 3 -3½ pound chicken cut up
• 2 teaspoons creole seasoning (replace with salt and pepper or chicken spice)
• 1 or more Scotch Bonnet Pepper (Habaneros)
• 6 garlic cloves, chopped
• ½ tablespoon cinnamon powder
• ½ tablespoon allspice coarsely ground
• ½ teaspoon coarsely ground white pepper
• ½ teaspoon freshly grated nutmeg
• 3 tablespoons dark brown sugar
• 1 medium onion, coarsely chopped
• 3 medium scallions, chopped
• 1 sprig of fresh thyme
• 1 tablespoon fresh ginger, chopped
• 1 tablespoon Soy Sauce
• ½ cup pineapple juice or pineapple
• 1-tablespoon bouillon powder (optional)
• Salt and pepper to season

Instructions

1. Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and 2 teaspoons creole spice or season with salt and pepper
2. In a food processor or blender, combine the cinnamon, thyme, green onions, onion, habanero pepper, soy sauce, Maggi/bouillon, brown sugar, onion, nutmeg, allspice and pineapple juice or chunks. Pulse for about 30 seconds until blended
3. Drench the chicken with ¾ of the jerk marinate, place in a zip lock bag and refrigerate for at least 3 hours, preferably overnight. Try not to touch the jerk blend with your hands because it extremely spicy hot- If possible use gloves or just place the chicken pieces and marinate in the slow cooker so that they are tucked tightly. Cover the slow cooker, turn it on to high, and let it cook for about 3- 4hours.
4. After chicken is cooked carefully remove the chicken and place it on a broiler pan or a baking sheet covered with foil. Be careful because the chicken would be really tender. You might have to use a spatula or tongs. Add a little bit of the cooked marinate on the chicken. Adjust the rack in your oven so that the top of the chicken is 4-5 inches below the broiler. Broil on high for about 3 - 5 minutes or until the skin is crispy and deep brown. Don’t walk away from the chicken – this really acts quickly. Broilers can burn food.
5. While the chicken is getting crisp simmer the the sauce from the chicken together with the remaining jerk marinade in a saucepan for about 5-7 minutes. or until reduced to desired consistency.Brush over chicken .

(Source: africanbites.com & photos also)