Chicken, rice and....cupcakes?

Wednesday night is my grocery shopping night, so I hit up the Cobb International Farmer's Market because they ALWAYS have the best produce. Once again, this was true. (Who else has 49 cent/lb squash in February??) They also had a special on chicken thighs. Now, I haven't eaten chicken for a long time--but when I used to, I loved the thighs. These were boneless, too! I got them and Tavo was quite pleased.

Baked Lemon Chicken

bowl one: 3T. melted butter, 2T. lemon juice, garlic powder

bowl two: 1/2 c. panko, pepper, parsley

Wash, clean any part of chicken you choose--dip in bowl one, dip in bowl two, bake at 350 for 35 minutes (or less if you use breasts)

Tavo had gotten some Mahatma yellow rice (which he adores) so we made that, too. Notice the nice "spring mix" from the market ;)

My plate was decidedly boring--with just rice and salad. (so I added wine and German chocolate!)
If you have read our blog for a while, you'll know that we very, very rarely make sweets. Which is probably good because we had no problem eating the following...

We have a certain project going on. And it requires cupcakes. I decided to try Martha Stewart's Red Velvet Cupcake recipe. Love her or hate her, you have to admit that girlfriend knows how to publish a GOOD recipe.

Cream cheese frosting (using full fat cream cheese and unsalted butter)

It's awesome making these--you get the fizzing of the vinegar and baking soda and all the sequential steps...I honestly love the science of baking, I just hate that it requires me to dirty 4-5 bowls. This is why I normally stick to bread. As this was the test batch, I skipped the red food coloring.

Sometimes, it's necessary to have an inappropriate hairdo while (poorly) frosting cupcakes. (plastic baggie method was not working for me)

Verdict? These are excellent! A nice, slightly tart chocolate cake that tastes good on its own, but even better with the uber sweet cream cheese frosting. So moist. Martha, you kill me.