Chocolate Cream-Cheese Swiss Buttercream

 I consider Swiss Buttercream to be one of the best frostings out there, it's light and silky. The added cream cheese and chocolate just made it all that much better.

3 egg whites

3/4 c. white sugar

9 Tbsp unsalted butter, at room temperature

2 (8 oz) pkg. Philadelphia cream cheese, softened

1 1/2 c. semi-sweet chocolate chips

Cook the chocolate chips in the microwave for 2 minutes. Stir. If its not mostly melted cook another minute, repeating until melted. Don't cook until completely melted, you can get the last of the lumps out by stirring it. On that note, stir the chocolate until the lumps are out. Place in the refrigerator to cool, removing every few minutes to stir. Leave in the fridge until the chocolate is no longer hot but not solid either. Around room temperature.

Whisk the egg whites and sugar together in a large bowl. 

Place in a pan over water and cook, 

whisking, until the egg whites reach 160. 

Place the bowl on a towel to dry the water and

prevent water from falling into the mixing bowl.

Pour the egg white into a mixing bowl, 

beat on high until doubled in size, opaque white, 

and the sides of the bowl are no longer warm.

Drop the butter in, one tablespoon at a time. 

Then drop in the cream cheese and beat until it is

of spreadable consistency again.

Beat in the melted and cooled chocolate, 

scrape the bowl and beat until smooth.

I used this to filled and frost a three layer 8-inch 

cake and even had about 3/4 c. frosting left over.

Chicken with Orange Glaze SRC

This month for the Secret Recipe Club I got the very lovely Vanderbilt Wife. And I picked out a tasty looking recipe called Tilapia with Honey-Tangerine Sauce. The combination of tangerine with soy and honey looked droolingly delicious.

Right off I knew I had to make one change, since I cant eat fish, but I knew it would be great over chicken too, so I tried that. I made a few other changes to suit what I had on hand but you can be sure as soon as I can find tangerines I am going to make the sauce exactly the way she did.

I served it with rice, stir fried peas, and apple-pears. 

1 Tbsp butter

1 shallot

1/4 c. orange marmalade

1/4 c. water

1/4 c. low sodium soy sauce

1 Tbsp honey

1/2 tsp. sesame oil

dash ground ginger
1 large Tbsp cornstarch

3 large chicken breasts

Saute the butter and shallot until tender. Add the marmalade, water, soy sauce, honey, sesame oil, and ginger. Whisk the cornstarch with water and stir in.

Trim the chicken and cut in half lengthwise. Lightly season with salt and cook in oil on both sides until cooked.

Spoon the sauce over the chicken and broil for 3 - 6 minutes until the sauce is sticky looking.

Onion Rings

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2 1/2 c. flour

1/2 tsp. cayenne pepper

2 Tbsp paprika

1/2 tsp. thyme

1/2 tsp. oregano

1/4 tsp. cumin

black pepper

1/2 - 1 tsp salt

1 egg

1 c. milk

3/4 c. soda (I used apple soda)

1 1/2 c. panko crumbs

2 really large onions, sliced and separated

Combine the flour and next 7 ingredients.

Toss the sliced onions and the flour mix. Remove the onions rings and set aside. 

In a separate bowl whisk together the eggs, milk, and soda. 

Immediately whisk in the remaining flour mix. 

Dip the eggs in the batter and the coat with panko crumbs. 

Cook in hot oil on both sides until brown. 

Drain on a paper towel.

Sauce Recipe

1/4 c. mayo

1/4 c. sour cream

1/4 c. ketchup

2 tsp. Worcestershire sauce

1 1/2 Tbsp. horseradish

1/2 tsp. paprika

1 1/2 tsp. honey

Pinch Thyme

Pinch cayenne pepper

Pinch Black Pepper

Whisk all together.