Ethan & Owen - Chicken Cacciatore & Green Tea Cupcakes Day

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.






Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.





Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
















Match Green Tea Cupcakes recipe from Matchasource
24 cupcake papers or 1/2 sheet pan / 350 degree oven1 cup (2 sticks) unsalted butter, room temperature 2 cups sugar 2 large eggs 2 large egg yolks 3 cups all-purpose flour 2 teaspoons baking powder 1/8 teaspoon salt 1 cup milk 2 tablespoons matcha tea
For Cupcakes

Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs/egg yolks one at a time, beat for 30 seconds between each. Whisk together flour, baking powder, and salt in a bowl. Add to batter and mix to combine. Mix matcha in with the milk. Add to the batter and mix until combine. Scoop batter into prepared into cupcake papers. Bake for 22-25 minutes until a cake tester comes out clean.
For Sheetcake (cut into rounds and assembled - see below)
Prepare sheet pan by rubbing with butter, covering with parchment, rubbing with more butter, and dusting with flour.Continue with cupcake recipe.Pour into prepared 1/2 sheet pan and smooth flat. Bake for 22-25 minutes until a cake tester comes out clean.
Matcha Buttercream Frosting1 stick butter, room temperature 2 tablespoons half and half or light cream 1 tablespoon matcha powder 3 cups powdered sugar, sifted 1. Mix matcha in with the light cream to make a paste.
2. Beat butter briefly, scrape bowl.
3. Add the sifted powdered sugar and matcha paste. Beat until smooth.

While not following the actual recipes to the T (especially cutting down on the sugar for the cupcakes) - both Ethan and Owen made a commendable effort and whipped up pretty good stuff while both admitted there are still improvements to be made. However, like I always said - I ain't complaining when I get to eat what my nephews cook and bake. I am blessed :o). Ethan and Owen, keep on cooking ... and baking. Thanks guys!