Sunday Dinner...and Dessert for the Road

This has been a busy week with everything from painting my bedroom to my company relocating to a new building and dinner and music with friends in the city this weekend.  But today, I finally found time to relax and slow down a bit.  With all the running around, it was nice to take some time to make a healthy meal and bake Valentine's Day goodies for my colleagues.

I found this recipe for cupcakes made with a strawberry glaze.  Since the entire recipe included only six ingredients,  it was the perfect choice for a quick dessert.

Marscapone Cupcakes with Strawberry Glaze (from Giada's Kitchen)
8 ounces marscapone cheese at room temperature
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1/3 cup frozen strawberries, thawed and drained
2 1/2 cups confectioners' sugar

Preheat oven to 350 degrees. Line muffin tins (makes 24 regular cupcakes or 48 mini cupcakes) with paper liners.

In a large bowl, combine the marscapone cheese, egg whites and vegetable oil.  Using a hand mixer,  beat the ingredients until combined and creamy.  Add cake mix and water and mix until smooth, about 3 minutes.  Fill muffin liners to just below the rim and bake until golden brown, 18 to 20 minutes for mini cupcakes and 23 to 28 minutes for regulars cupcakes.  Remove formt he oven and let cool slightly in tins, thne transfer to a wire rack to cool completely.

Meanwhile, puree the strawberries in a blender or food processor.  Sift the powdered sugar and place in a medium bowl.  Add strawberry puree and whisk until smooth.  Either dip the tops or spoon glaze onto tops of each cake.  Let sit for a few minutes for the glaze to set up.  I added a large conversation heart on top for the holiday, but they definitely don't need anything else.  I  

I have had this Harvest Grains Blend from Trader Joe's in my cabinet that I have been wanting to try.  It is a blend of Israeli couscous, orzo, baby garbanzo beans and red quinoa. Each serving is 170 calories and packed with 6 grams of protein and 2 grams of fiber.  It cooks in about the same time the chicken will roast, so this makes for a pretty quick meal to put together.

Clockwise from top: baby garbanzo bean, red quinoa, Israeli couscous, orzo

Honey-Roasted Lemon Chicken Breasts (from Honey by Avner Laskin) with Harvest Grains 

for the chicken
1/3 cup honey
1/3 cup vegetable oil
1 tablespoon mustard seeds, crushed (you can use ground mustard seed as well)
1 teaspoon ground black pepper
2 teaspoons salt
1 tablespoon fresh thyme
1/3 cup lemon juice
2 whole bone-in chicken breasts, halved

for the harvest grains

1 3/4 cup water or chicken broth

1 tablespoon of butter
1 1/4 cup (or half the package) of Trader Joe's Harvest Grains Blend

Preheat oven to 400 degrees.

Whisk together honey, vegetable oil, crushed mustard seeds, black pepper, salt and fresh thyme in a medium bowl.  Add the lemon juice and whisk well.  Arrange the chicken breasts in a high-sided pan and pour over the sauce.  Cover the pan with aluminum foil and bake for 20 minutes.  Remove foil and cook for another 10 minutes or until the chicken is golden brown.

After placing the chicken in the oven, bring water or chicken broth to a boil.  Add the butter and stir in the grains blend.  Bring back to a boil and reduce heat to a simmer.  Cook, covered, for 10 minutes.  Remove from heat and serve immediately with chicken.  The leftovers can be refrigerated for up to two days in an airtight container.

 

Tomorrow is move-in day at our new building.  I'm looking forward to a shorter commute and a change of scenery...and the great leftovers I'll be having for lunch tomorrow!  Whether you're celebrating tomorrow's holiday with family, friends, a loved one or are flying solo, enjoy the day.

For those of you who had asked, here's a couple snapshots of the finished painting project:

Before - taken a couple years ago with Peanut Butter walls

After -The new beach sand tone called Mushroom Bisque