Monday, August 29, 2016

Lindsey's Kitchen Secret - Tip for Baking the Best Cake Ever!

 Tip for Baking the Best Cake Ever!

So here it is! My tip for making the most moist cakes ever. Replace "milk" or "water" in all cake recipes with sour cream or Greek yogurt! Your batter will be much thicker than usual, but don't worry that's how you want it. The thicker the batter the more moist the cake. Back in the day people would use vinegar in cakes and cookie batters to react with the baking soda and give that batter a lift while baking. The acids in the sour cream and yogurt not only will give your cake the perfect lift but will help the flavor of your cake pop! Just like using buttermilk, but thicker. This little tip helps cake mix batters just about taste homemade. Give it a try. You'll love it!

Lindsey's Berry Vinaigrette

This has summer all over it! Try toasting some almonds over your salad and adding some sliced, avocados, thin sliced red onions, mozzarella cheese, berries and grilled chicken! I've also made a tossed salad using broccoli, dried or fresh berries, chicken and toasted almonds.

Just a heads up! I never write down my recipes as I create them, and I never use recipes when I cook. Every recipe is reverse engineered after it's been made and I guess to the  best of my memory how I made it. Don't be afraid to adjust them to your liking!

Lindsey's Berry Vinaigrette 

  • 1/2 cup canola oil
  • 1/2 cup red wine vinegar
  • 1/2 cup sliced red strawberries or raspberries
  • 1/2 tsp onion powder
  • 2 Tbsp sugar
  • pinch of salt

In a small food processor (I use my Magic Bullet) Add all ingredients in order as listed above. Blend until creamy. Pour over your favorite salad!

Lindsey's Mango Shrimp Tacos

The crunch from the slaw and the tang of the cream sauce combined with sweet, juicy shrimp, sharp white cheddar, smooth green salsa and warm doughy tortillas make this recipe a favorite. These hit the spot every time!!

Tip: Sometimes I double the slaw sauce to make it extra creamy. 

Lindsey's Mango Shrimp Tacos
  • 1 bag of fresh tortillas (in the refrigerated department and have not been cooked yet)
  • 1 bag of medium sized shrimp, thawed
  • 2 Tbsp butter
  • 2 limes
  • 2 Tbs honey
  • pinch of salt
  • 4 cups of shredded green cabbage
  • 1/4 cup diced red onion
  • 1 mango diced
  • 1/2 cup mayo1/2 tsp onion powder
  • 2 Tbs white sugar
  • 2 Tbsp of rice vinegar or white vinegar
  • pinch of salt
  • 1 1/2 tsp celery seed

  • 1 bottle of mild green salsa
  • 2 cups white shredded cheddar cheese
  • Sour cream

In a skillet on medium high melt 2 Tbs of butter. Add peeled shrimp, the juice of 2 limes, honey and salt. Stir until shrimp are golden, sweet, and juicy. Set aside and keep warm.

In a large bowl add shredded cabbage, diced, mango, and diced red onion. In a small food processor add mayo, sugar, vinegar, onion powder, salt and celery seed. Blend until creamy. You can add an extra pinch of salt to your liking. Stir into slaw and set aside.

Cook tortillas according to directions on package. Usually 10 seconds on each side in a skillet on medium high (no butter or oil). Assemble tacos with green salsa first, slaw, shrimp and cheese. Top with sour cream. Enjoy!

Lindsey's Sloppy Joe Tacos

We tried this on our salad.
Serve with raspberry lemonade!

The savory sloppy joe meat

If you like Sloppy Joes and you love tacos - then you'll love this! It's a winner with the kids always. 

Lindsey's Sloppy Joe Tacos 

  • 1 box of cheese flavored taco shells
  • 1 can of pinto or white navy beans
  • 1 lb of ground beef or turkey
  • 2 Tbsp Worcestershire sauce
  • 1/2 tsp garlic
  • 1 cup ketchup1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 cup brown sugar
  • pinch of salt
  • Shredded white cheddar cheese
  • Siracha sauce and sour cream (optional) 

On medium high, place ground meat in frying pan (make sure it is fully thawed). Add Worcestershire sauce, garlic, and salt. Stir until medium brown. Turn heat down to a simmer. Add ketchup, brown sugar, cumin, chili powder and another pinch of salt. Add beans and simmer for about 5 minutes. Scoop into taco shells and top with cheese and your favorite toppings. Enjoy! 

Lindsey's Mango Coconut Kabobs

You don't have to use skewers - grill in tinfoil!

This dish is super yummy! We like to take the butter sauce in the foil boat and pour it into dipping dishes for everyone to dip their skewers in. Finger licking good! I bought grilling sauce from World Market but you can also find it on Amazon. 

Lindsey's Mango Coconut Kabobs

  • 1 bottle of Figueroa Brothers Mango Coconut Grilling Sauce 
  • 1 lb of cubed pork of chicken 
  • 5 golden (yellow) potatoes
  • 2 cups of sliced red, orange and yellow sweet peppers
  • 1 large sweet yellow onion, cut into wedges or cubes (layers intact) 
  • 2 cups sliced or mushrooms (sliced thick) 
  • 1 stick of butter
Layer wooden skewers (from pointed end) with a pattern of meat, onions, peppers, mushrooms, and potatoes. Melt one stick of butter in a sauce pan over medium- high heat. When butter is melted, stir in half a bottle of mango coconut sauce. Lay skewers on a tray and baste with sauce. Take remaining pieces of unused skewer food and wrap in a tinfoil boat.  Pour the rest of your butter basting sauce over the food and place on grill with your skewers. Do not seal the top, as to allow the smoke from the grill to flavor the food.Grill until meat is tender and cooked to your liking. Enjoy!