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Pop Culture Kitchen: Wonder Woman Dinner and a Movie

   January 9, 2021

If you haven’t seen Wonder Woman 1984 yet, make this delicious Wonder Woman themed dinner to help make watching it a little more tolerable.

Diana’s Lasso Chicken

 Ingredients:

For the chicken:

  • 4 boneless, skinless chicken breasts
  • 2tbsp olive oil
  • salt
  • pepper
  • garlic Romano seasoning

 

Spaghetti

For the sauce:

  • 1/4 cup butter
  • 1/4 cup flour
  • 2tbsp olive oil
  • 3 cloves of garlic minced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup milk
  • 1 cup of cheddar cheese
  • 2 tsp yellow mustard
  • salt and pepper to taste

Instructions:

  1. Boil spaghetti noodles to al dente and strain. DO NOT RINCE. Leave to cool.
  2. Heat olive oil in skillet and cook chicken breasts, seasoning with salt, pepper, and garlic Romano seasoning. Set aside.
  3. Separate spaghetti noodles and twist together to form rope shape.
  4. In a small sauce pan, make a rue with your butter and flour.
  5. In a medium saucepan, sauté garlic in olive oil until golden. Add chicken broth, cream, and milk. Heat stirring occasionally. Add rue and cheddar cheese. Heat and stir until cheese is fully melted. Finish with mustard and salt and pepper.
  6. Plate your chicken, topping with spaghetti lasso and cover in sauce.
  7. Serve and Enjoy!

Wonder Woman Lemon Berry Cupcakes

For the cupcakes::

  • 1 3/4 cups  all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • 1/2 cup  granulated sugar
  • 1/4 cup  lightly packed brown sugar
  • 1 large egg plus one egg yolk, at room temperature
  • 1 cup buttermilk, at room temperature 
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh lemon zest
  • 3/4 cup fresh or frozen blueberries
  • 2 tablespoons all-purpose flour

Directions

  1. Preheat the oven to 350°F. Line two standard muffin tins with 15 paper liners or spray with oil.
  2. In a medium bowl combine the flour, baking powder, baking soda, and salt.
  3. In a large bowl, use an electric mixer on medium-high speed to beat the butter and sugars until fluffy and very well combined, about 3 minutes. On medium-low speed add the egg and yolk and beat until combined. Combine the buttermilk, lemon zest, and lemon juice. Add in the flour mixture and buttermilk mixture in alternating batches, starting and ending with the flour, mixing until just combined.
  4. In a small bowl toss the blueberries with the 2 tablespoons of flour. Add into the batter and fold with a spatula until combined. Be very careful not to overmix, that will create dense and gummy cupcakes.
  5. Divide the batter among the prepared muffin tins, filling each 3/4 full. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Make the berry buttercream:

Ingredients:

  • 1 and 1/2 cups blueberries, fresh or frozen, if using frozen don’t thaw
  • 2 tablespoons strawberry Purée
  • 2 sticks (8 ounces) unsalted butter, VERY soft
  • 1/2 teaspoon salt
  • 3 1/2 cups confectioners sugar (more if needed), sifted
  • 1 tablespoon heavy cream (more if needed)

Directions:

  1. In a small saucepan combine blueberries and strawberry purée ; bring to a simmer over medium heat and cook, stirring constantly and gently smashing the blueberries smooth, until thickened into a deep, dark blueberry reduction, about 10 minutes. Remove from heat. Place a fine-mesh strainer over a small bowl and push the puree though, leaving any skin/large chunks behind. Allow mixture to cool completely before using.
  2. Once the blueberry puree has cooled, place the softened butter in a large bowl or in the body of a stand mixer. Using a handheld mixer, or with the paddle attachment on your stand mixer, beat butter on medium-high (scraping down the sides as needed) until completely smooth; about 2 minutes.
  3. Add in a 1/4 cup of the blueberry puree and beat until completely combined; about 1 minute (don’t worry if the mixture looks weird at this point).
  4. Add in the confectioners sugar, one cup at a time, on low speed. Once all of the sugar has been added, add in the cream and salt, then beat on high-speed for a full 2 minutes – this thickens up the frosting and makes it nice and fluffy.
  5. Frost cooled cupcakes as desired. And garnish with lemon zest.

 

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Author: Tara Reyes