Mansfield Opinion

June 10, 2014

Easy summer recipes adapted from Pinterest

Twenty years ago, I thought someone was crazy when they predicted the encyclopedia might be on the Internet one day. Fast forward to 2014 and everything is on the Internet now.

Twenty years ago, I thought someone was crazy when they predicted the encyclopedia might be on the Internet one day. Fast forward to 2014 and everything is on the Internet now.

I’ve discovered Pinterest and it is absolutely one of my favorite websites. If you are not familiar with the website, it’s like your own personal bulletin board to post ideas, recipes, pictures, etc. And the best part of it is you get to see other people’s boards.

I’ve included three recipes I’ve slightly adapted from Pinterest. Feel free to follow me on Pinterest, and please send any recipes or recipe requests to I’d love to feature your recipes in a column one month.

Summer Fun Funfetti Cake

2 1/4 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups buttermilk

4 egg whites

1 1/2 cups sugar

2 teaspoon lemon zest

1 stick butter, room temperature

1 teaspoon lemon extract

3/4 cup rainbow sprinkles

Buttercream icing of your choice

Sift flour, baking powder and salt. Whisk together buttermilk and egg whites.

Put the sugar and lemon zest in the bowl of the mixer and rub it together with your fingers. Add the butter and cream together until creamy, about three minutes. Add the lemon extract. Add 1/3 of the flour mixture. Add 1/3 of the buttermilk mixture. Repeat until all the ingredients are added. Remove the bowl from the mixer and fold in the sprinkles.

Pour batter into two 8-inch or 9-inch pans that have been sprayed with cooking spray with flour (or lightly grease and flour the pans). Bake at 350 degrees for 30 to 35 minutes. Cool in pans for 10 minutes, then turn out and cool completely.

Ice with your favorite buttercream frosting and decorate with additional sprinkles.

Easy Lime & Cilantro Chicken

2 lbs. chicken thighs (or legs, breasts, etc.)

1/2 cup freshly squeezed lime juice

2 cloves garlic, minced

1 tablespoon Worcestershire sauce

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons melted butter

Zest of 2 limes

1/2 cup chopped fresh cilantro

Additional lime wedges (for garnish)

Add chicken thighs, lime juice, garlic, Worcestershire sauce, salt and pepper to a large Ziploc bag. Seal and toss to combine ingredients until the chicken is evenly coated. Refrigerate at least 30 minutes or up to eight hours.

Preheat oven to 450 degrees and grease a baking dish with cooking spray. Remove chicken from bag with a slotted spoon, reserving the marinade, and arrange in a single layer in the baking dish. Brush chicken with melted butter, and sprinkle with additional salt and pepper if desired. Bake for an additional 20-30 minutes, or until the chicken is cooked though and the juices run clear. Baking times may shift for different types of chicken (bone-in, boneless, legs, thighs, breasts, etc.). Remove and sprinkle chicken with lime zest and fresh cilantro. Serve over rice or quinoa garnished with lime wedges.

Queso Blanco Dip

1 tablespoon vegetable oil

1/4 cup finely chopped onion

1 jalapeno pepper, seeded and finely chopped

12 ounces white American cheese, shredded

4 ounces Monterrey Jack cheese, shredded

1/4 to 2/3 cup milk

1 small tomato, seeded and finely diced

2 tablespoons minced fresh cilantro

Heat oil in a medium saucepan over medium-high heat. Add the onion and jalapeno to the pan and cook, stirring occasionally, until tender, about five minutes. Reduce heat to medium low. Add both of the shredded cheeses and 1/4 cup of the milk. Whisk or stir until completely melted. Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency. Transfer to a warmed serving bowl and serve immediately.

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