On Wednesdays we wear PINK...Cupcakes

Today marks the ten year anniversary of the release of the movie Mean Girls. I can't even count how many times I have seen this film. My friends and I still quote the one liners often and giggle as if we have some secret inside joke with each other. I think that's why I love it so much. Everyone who survived high school knows a mean girl and was tortured by a Regina George clone at some point. And if we were really honest with ourselves, we all know we have had a little of the Regina sass from time to time as well. We aren't proud of it, but the truth is everyone can relate to parts of this film. Tina Fey did a remarkable job of writing the screenplay. You want to hate Regina so much, but end up feeling sorry for her and even liking her in the end.

So in honor of this landmark anniversary, I watched Mean Girls again today while I made these treats that are perfect for an all carb diet. You are guaranteed to loose 3 lbs after eating just one. And the color choice? Well today is Wednesday, after all. On Wednesday's we wear PINK. 

Here's a fun trivia link to 25 facts you didn't know about the film.

Normally I make my cupcakes from scratch, but as it's a weeknight, I came up with this semi-homemade option. It's healthier than store bought and tastes like you spent hours instead of minutes. Frosting is the longest process and even then, I cheated.

What you'll need:

1 box of cake mix

1 C. of diet soda

1 container of low fat greek yogurt

2 containers of flavored and colored frosting

2 tsp. of vanilla extract (add to the frosting for a more homemade flavor)

1 egg

This master recipe is so versatile, mix and match flavors to create endless possibilities. Today I used Funfetti cake, Diet orange soda, creamsicle yogurt and vanilla frosting. Pick flavors that compliment each other. Devils food cake, cherry coke zero and black cherry yogurt with chocolate frosting is another favorite of mine. Think light cakes with light or bright colored colas and dark cakes with dark colas for your best flavor bet. Or use basic white cake as a blank canvas for any flavor. Grape or strawberry soda go well with white cake.

 Mix all ingredients together in a large bow. For easier clean up, use the empty yogurt container to measure your soda. Fill it up for the equivalent of one cup.

Using a non-stick cookie sheet filled with liners, drop one large tablespoon into the center of each liner. You'll get about 16 cupcakes out of this batch. Fill the remaining empty slots half way with water for even baking.

Bake @ 450 degrees for 15-18 minutes until a toothpick comes out clean from the center. Set aside to cool on a baking rack.

A tip on filling frosting bags; set the bag over a tall glass and then fill with frosting. Now you don't have to juggle the bag and gooey mess.

Frost and decorate as desired.  Make sure to add sparkles. SO FETCH!!!

Lemon & Herb Roasted Chicken with Spring Vegetables

I am still reveling and soaking in my whirlwind trip to NYC last week. The last day before we headed home was a Saturday, we thought it would be fitting to spend it like true New Yorkers in Central Park. The park was so beautiful and full of life. All of the wonderful colors and varying shades of green were so stunning to see in contrast to the monochromatic black of the city streets and typical New York attire.

How Beautiful is this electric blue water? It was an absolutely perfect day to wander around Central Park.

Rouge Tomate is a unique gourmet food truck in the park that uses solar panels to power and is 100% green, using biodegradable and recyclable materials.

 The smell of Moroccan chicken and burgers grilling perfumed the air all around and was memorizing. We just had brunch at Sarabeth's or I would have been trying one of everything on their menu.

I miss the abundance of small markets available with fresh produce, as we are just starting our growing season here in Utah. Chelsea market was a world of it's own I enjoyed visiting as we stopped in for lunch, taking in all of the culture and endless varieties of shops and dining options. I had the most amazing salad of fresh greens, chicken, vegetables and a carrot-ginger dressing, all while enjoying a view of the Hudson. 

All of the sights, smells and people watching inspired me to create this dish and bring some sunshine and color home to enjoy. 

 

Lemon & Herb Roasted Chicken with Spring Vegetables

 

Ingredients

• 3 lbs of chicken thighs and drumsticks (or an entire chicken, divided into pieces)
• 2 lemons
• 3 tablespoons extra-virgin olive oil
• 1 pound fingerling or small red potatoes, halved
• 2 bunches of radishes, halved and leaves removed.
• 1 shallot, peeled and quartered
• 1 bunch of baby carrots with 1/4" of the stems remaining
• 1 small bag of snap peas (about 3/4 of a lb) washed and rinsed
• 2 T. lemon pepper seasoning
• 2 T. McCormick roasted garlic and herb seasoning
• salt and pepper to taste
•  1 small bunch of each chopped; fresh rosemarry and thyme (lemon thyme if you can find it)

Directions

Preheat the oven to 450 F on convection roast. (500 degrees conventional)  Rinse the chicken and pat dry. Trim excess fat from chicken with kitchen shears. Season with 1 T. lemon pepper and the garlic and herb seasoning, Place chicken in a large (3 quart) baking dish that has been prepped with cooking spray. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast for 20 minutes.

Meanwhile, cut the potatoes and radishes in half and quarter the shallot, breaking up the layers into individual slices. Slice one lemon into 1/8" slices, removing the seeds as you go. Toss the potatoes, radishes, carrots, snap peas, lemon slices and shallot and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper and remaining tablespoon of lemon pepper. 

Remove the chicken from the oven and scatter the vegetables around it. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the herbs and continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 25 more minutes.

Plate the chicken and vegetables. Drizzle a few tablespoons of the pan drippings over the meal just before serving. Top with a few fresh sprigs of herbs for presentation. Enjoy this flavorful and colorful meal outdoors on a patio, or in the park, where you can take in all of the beautiful flowers and smells of spring.