Irish Cream Buttercream frosting

The other day, I was talking to my co-workers about baking, and offered to make pre-St Paddy's day treats.  I bought a box of cake mix, made some cupcakes, and made a tasty frosting to go with.

1 stick of butter, softened
2 2/3 cups powdered sugar
1/2 cup Irish Cream flavored coffee creamer
green food coloring

1.Mix the butter and sugar with an electric mixer
2. Slowly add the cream
3. add a few drops green food coloring

I also put some green sugar crystals on top.  I saw them in the cake aisle at stop and shop and couldn't resist.

Chicken Piccata

1 pkg thinly sliced chicken breast (or you could use regular chicken breasts, cut them in half and use half of the package)
1 tbsp butter
salt & pepper
olive oil
1 cup white wine (I like to use lemon flavored white cooking wine)
juice of 1 lemon

2 tbsp capers
flour, for dredging
onion
3-4 garlic cloves

1. Heat the butter in a pan with a little bit of olive oil.
2. While the butter is melting, drizzle the chicken with a bit more olive oil and season with salt and pepper
3. Chop the onion and add to pan with the peeled garlic cloves
3.  Dredge the chicken breasts in the flour and place in pan.
4. Cook until both sides are golden brown
5. While chicken is cooking, add the lemon juice and wine
6. add the capers with some of the caper juice (I didn't measure it.  whatever comes out with each tbsp of capers should be fine)
7. When the sauce starts bubbling, remove from heat.

I served these with homemade mashed potatoes and Roasted Asparagus

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Thai Curry Chicken Stir Fry

I got this one by googling thai recipes and combining different ideas.  As usual, I tweaked it as I went along.

1 pkg. chicken breasts
1 can coconut milk
1 tsp. thai curry paste
veggies (I used zucchini and green beans)
1 tsp. peanut butter
zest and juice of 1 lemon

Heat oil in a large skillet
add curry paste, cook for a minute or so.
add cut up chicken and heat for 3-5 minutes.
add cut up veggies, coconut milk, juice & zest.  Boil
When everything comes to a boil, reduce heat and continue to cook on low-medium
add peanut butter and stir.  Continue to cook until sauce begins to thicken.

I served this with thai peanut noodles by A Taste of Thai.

Crock Pot Cilantro Lime Chicken

I made another crock pot meal tonight!

I started by using this recipe and adding some of my own flair.  Instead of regular salsa, I used salsa verde.  In place of a packet of taco seasoning, I made my own seasoning blend: cumin, chili powder, turmeric, salt, pepper, cayenne pepper, and a southwest seasoning blend.  I like the one by Pampered Chef.  It has red pepper flakes, onion powder and garlic salt.

cook on high for 4 hours.

It makes a great fajita filling or you could just have it as is.  I served it with spanish rice (I like the one by Knorr's), roasted broccoli.  (Prepared the same way as the Roasted Asparagus) and Lime flavored tortilla chips.