Best Blueberry Muffins

in blueberry, breakfast, dessert, lemon

IInstead of buttermilk (which I generally don't have in the house) I substituted a mix of 2/3 cup of honey Greek yogurt and 1/3 cup 2% milk. They were probably the best blueberry muffins I've had. And the lemon sugar topping? YUM!!!



Lemon-Sugar Topping:

  • 1/3 cup sugar
  • 1.5 tsp finely grated zest from 1 lemon

Muffins:

  • 2 cups fresh blueberries (about 10oz)
  • 1 1/8 cups plus 1 tsp sugar
  • 2.5 cups unbleached all-purpose flour
  • 2.5 tsp baking powder
  • 1 tsp table salt
  • 2 large eggs
  • 4 tbsp unsalted butter, melted and cooled slightly
  • 1/4 cup vegetable oil
  • 1 cup buttermilk
  • 1.5 tsp vanilla extract

Directions:

  1. Stir together sugar and lemon zest in small bowl until combined; set aside.
  2. Adjust oven rack to upper-middle position and heat oven to 425F. Spray standard muffin tin with nonstick cooking spray.
  3. Bring 1 cup blueberries and 1 tsp sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
  4. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
  5. Divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
  6. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

3.02.2012 - 3.08.2012

in meal planner

Monday

It's grocery night, so quick and easy baguette pizzas!
Almond Oat Strawberry Shortcakes

Tuesday

Baked Spaghetti
Garlic Bread

Wednesday

Pork Chops
Oven Fries

Thursday

?

Friday

?

Saturday

?

Sunday

?

Creamy Chicken Marsala Pasta

in cheese, chicken, entrée, mushroom, parmesan, pasta

I admit, Pinterest hasn't been totally reliable for recipe finds, but my pinning filter is sharpening and I've been able to pick out some really decent recipes. This is a good example. Not the best, but it's a damn good starter. Clue number one was that the author credited America's Test Kitchen. I trust Cook's Illustrated and I would love to see the original Creamy Chicken Marsala Pasta but I let my subscription expire last year. Boo. Also, the simple set of ingredients mixed well in my head and I knew it would taste yummy. On to my modifications! I used an 8 oz package of baby bella mushrooms, four large cloves of garlic, and the entire one cup of Parmesan. The recipe mentions adding the Parmesan to the pasta mixture at the end, instead of in the sauce where I usually add it. So instead of just shredding the Parmesan, I used my food processor to shred then chop into semi-fine bits (more like the shakable Parmesan). It melted well but I still think it should melt in the sauce to tame some of the Marsala flavor. Also, the recipe mentions adding only a half a cup of Parmesan. Not sure where the other half cup went other than for serving.

Ingredients:

  • 2 large boneless, skinless chicken breasts; cut into bite sized pieces
  • 10-12 ounces sliced mushrooms
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 3/4 cup Marsala cooking wine
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 pound dry penne pasta + water for cooking
  • 1 cup Parmesan cheese + more for serving
  • 5 tablespoons unsalted butter
  • salt and pepper to taste
  • minced, chopped fresh parsley for garnish

Directions:

  1. Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet until foaming. Cook chicken until lightly browned. Transfer to plate when done.
  2. Boil water and cook pasta according to the directions.
  3. Melt additional 1 tablespoon of butter in skillet, add garlic, mushrooms and onion and cook for about 6 minutes. Add cooked chicken back into the skillet. Add the Marsala, chicken broth and cream and bring to a boil. Simmer until sauce is is slightly thickened.
  4. Drain pasta and reserve 1/2 cup cooking water. Return the pasta to the pot with the remaining 3 tablespoons of butter. Add the mushrooms and chicken mixture and 1/2 cup of Parmesan cheese and cook until the pasta has absorbed some of the sauce, about 1 minute, adding the reserved cooking water as needed.
  5. Season with salt and pepper and serve with additional Parmesan cheese and a garnish of chopped parsley.

Banana Bread

in banana, bread, sour cream

First chance to use my new KitchenAid 6-quart stand mixer courtesy of Santa and first real baking in our new oven. Yes, I flung flour all over the counter when I wasn't thinking of mixing speeds. Ha! I chose this recipe because it gave me the chance to use the remaining sour cream we had in the fridge. Everything worked great except for the accumulation of creamed butter and sugar at the bottom of the bowl. I didn't find it until I was filling the bundt cake pan. Oh well, just mix it in with the remaining batter and pour it in! It smells delicious! Waiting five more minutes before cutting a couple slabs to snack on.

Ingredients:

  • 2 sticks Butter
  • 1.5 cup + 2 tbsp Sugar
  • 3 whole Eggs
  • 1.5 cup Mashed Ripe Bananas
  • 4 cups + 2 tbsp Flour
  • 1 tsp Baking Soda
  • 1.5 tsp Baking Powder
  • 1.5 cup Sour Cream

Directions:

  1. Preheat oven to 350 degrees.
  2. Grease and flour bundt pan.
  3. Cream butter and sugar together. Add eggs one at a time, beating for a few seconds after each addition. Add mashed bananas and beat.
  4. Combine dry ingredients in a separate bowl.
  5. Add dry ingredients and sour cream alternately to the mixing bowl. Beat well until all combined.
  6. Pour into bundt pan and bake for 1 hour 10 minutes or until a toothpick comes out clean.
    Invert on a cooling rack and allow cake to cool slightly before slicing and serving with softened butter.

Sautéed Chicken Cutlets with Asparagus, Spring Onions, and Parsley-Tarragon Gremolata

in asparagus, chicken, chicken broth, creme fraiche, green onion, lemon, orange, parsley, saffron, shallot, tarragon

Ingredients:

  • 1/4 cup finely chopped fresh Italian parsley
  • 1 tbsp finely chopped fresh tarragon
  • 1 tbsp minced shallot
  • 2 tsp finely grated orange peel
  • 1/2 tsp finely grated lemon peel
  • 1/4 tsp (scant) saffron threads
  • 2 lbs chicken breast (cut into 12 chicken cutlets, 1/4 to 1/2 inch thick)
  • coarse kosher salt
  • 2 tbsp (or more) extra-virgin olive oil, divided
  • 1 tbsp butter
  • 3/4 lb spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch thick slices, pale green parts cut into 1/2-inch thick slices (scant 2 cups)
  • 1.5 lb slender asparagus, tops cut into 3-inch pieces, stems cut into 1/2-inch pieces
  • 3/4 cup low-salt chicken broth
  • 2 tbsp creme fraiche or heavy whipping cream

Directions:

  1. Mix first 5 ingredients in small bowl; cover gremolata and set aside.
  2. Heat heavy large skillet over medium-high heat. Add saffron and stir until slightly darker, about 30 seconds. Transfer to another small bowl; cool and crumble saffron.
  3. Note: Gremolata and saffron can be made 2 hours ahead. LEt stand at room temperature.
  4. Sprinkle chicken lightly with coarse salt and pepper.
  5. Heat 1 tbsp oil in heavy large skillet over medium-high heat. Working in batches and adding more oil as needed, cook chicken until lightly browned and just cooked through, about 2 minutes per side. Arrange chicken on platter; tent with foil.
  6. Add 1 tbsp oil and butter to same skillet. Add white and green parts of onions and saute until beginning to soften, about 4 minutes. Add asparagus. Sprinkle saffron over vegetables. Sprinkle with coarse salt and pepper and saute 1 minute.
  7. Add broth, reduce heat to medium, and simmer uncovered until vegetables are tender and broth reduces and thickens to glaze, about 5 minutes.
  8. Stir in creme fraiche and gremolata. Season with salt and pepper. Using slotted spoon, transfer vegetables to platter, arranging around chicken. Drizzle sauce over chicken and serve.

Serves 6
Source: Bon Appétit

Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots

in ancho chile powder, carrot, cumin, garlic, honey, jalapeno, oregano, pork, smoked paprika

Carrots:

  • 2 lbs baby carrots, peeled, trimmed, leaving 1/2 inch of green tops attached
  • 2 tbsp water
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp butter, diced
  • 2 garlic cloves, thinly sliced
  • 1 small jalapeño (preferably red), seeded, coarsely chopped
  • 1 tsp honey
  • 1/2 tsp ancho chile powder
  • 1/2 tsp ground cumin
  • 1/4 tsp coarse kosher salt

Pork:

  • 2 1-to-1.25lb pork tenderloins
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp ancho chile powder
  • 1 tsp smoked paprika
  • 1 tsp coarse kosher salt
  • 1 tbsp extra-virgin olive oil

Carrots:

  1. Arrange carrots on large rimmed baking sheet. Whisk 2 tablespoons water and all remaining ingredients in small bowl; pour over carrots and toss to coat. Cover tightly with heavy-duty foil. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
  2. Toss to coat before continuing.

Pork:

  1. Preheat oven to 400°F. Roast carrot mixture covered until just tender, about 30 minutes.
  2. Meanwhile, arrange pork tenderloins on another rimmed baking sheet. Stir oregano, cumin, chile powder, smoked paprika, and 1 teaspoon coarse salt in small bowl; rub mixture all over tenderloins. Heat oil in heavy large nonstick skillet over medium-high heat.
  3. Add pork to skillet and cook until browned on all sides, about 5 minutes. Return to rimmed baking sheet.
  4. Remove foil from carrots. Nestle pork among carrots on baking sheet, arranging carrots in single layer around pork. Roast uncovered until instant-read thermometer inserted into center of pork registers 145°F, stirring carrots occasionally if beginning to caramelize, about 18 minutes. Let rest 5 to 10 minutes.
  5. Transfer pork to work surface. Cut crosswise into 1/2-inch-thick slices. Arrange carrots on platter. Top with pork slices, drizzling any pan juices over.

Serves 6
Source: Bon Appétit

Crispy Black Bean Tacos with Feta and Cabbage Slaw

in black beans, cabbage, cheese, cilantro, corn tortilla, cumin, entrée, feta, green onion, lime

Double the cumin and add chopped avocado to the slaw. I originally thought to make an avocado lime dressing for the cabbage but decided avocado pieces would be quicker. We used sharp cheddar since we were out of feta and I brought home blue corn tortillas because Whole Foods was out of yellow. Overall, delicious! Especially with the avocado mixed in the salad. I should have chopped the cabbage in to smaller pieces but with the size of the tortillas and the amount of beans, it ended up being more of a side salad.

Ingredients:

  • 1 15oz can black beans, drained
  • 1/2 tsp ground cumin
  • 5 tsp olive oil, divided
  • 1 tbsp fresh lime juice
  • 2 cups coleslaw mix
  • 2 green onions, chopped
  • 1/3 cup chopped fresh cilantro
  • 4 white or yellow corn tortillas
  • 1/3 cup crumbled feta cheese
  • Bottled chipotle hot sauce or other hot sauce

Directions:

  1. Place beans and cumin in small bowl; partially mash.
  2. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
  3. Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side.
  4. Fill tacos with feta and slaw. Pass hot sauce alongside.
  5. Note: A prepackaged mix of shredded cabbage (and occasionally carrot) allows coleslaw to come together quickly—you can just tear open the package, give the mix a rinse, and top with a simple dressing.

Makes 4
Source: Bon Appétit

Kale and White Bean Stew

in bay leaf, carrot, celery, chives, garlic, kale, parsley, shallot, thyme, white beans, white wine

This was my first experience cooking with (and possibly eating) kale. What do you do with the center ribs and stems? I used one can of cannellini beans and one can of navy beans. I could see adding in some roasted or spiced potatoes at the end for some added texture and flavor, but I love potatoes. The main ingredient definitely was the kale. After two bowls, I think I'd prefer a little less kale, more beans, and definitely a variant with ham / bacon. I didn't have any extra vegetable broth to add at the end, but I prefer thicker soups / stews and less liquid. Definitely one to make again and I'll be happy to add some additional goodies next time.

Ingredients:

  • 1.5 lbs kale leaves, center ribs and stems removed
  • 3 tbsp olive oil
  • 1 cup chopped peeled carrots
  • 1 cup chopped celery
  • 1 cup chopped shallots (about 4)
  • 2 garlic cloves, finely chopped
  • 1 cup dry white wine
  • 2 15-oz cans white beans, drained
  • 4 cups (or more) vegetable broth
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 tbsp Sherry wine vinegar
  • 2 tbsp assorted chopped fresh herbs (tarragon, parsley, and chives)

Directions:

  1. Cook kale in large pot of boiling salted water 1 minute. Drain. Transfer to bowl of ice water to cool. Drain. Squeeze out excess water. Coarsely chop kale.
  2. Heat olive oil in medium pot over medium heat. Add chopped carrots, celery shallots, and garlic; cook until soft, stirring, about 15 minutes (do not brown vegetables).
  3. Add white wine and simmer until liquid is slightly reduced, about 7 minutes.
  4. Add white beans, 4 cups broth, thyme sprigs, and bay leaf and bring to boil. Reduce heat to medium-low and simmer 20 minutes.
  5. Add kale and simmer 5 minutes longer. Remove thyme sprigs and bay leaf.
  6. Add more broth by 1/2 cupfuls to thin stew, if desired.
  7. Mix in Sherry wine vinegar and chopped fresh herbs. Season with salt and pepper.

Servings: 6
Source: Bon Appétit

Big Sur-ish Potato Bacon Frittata

in bacon, breakfast, green onion, jalapeno, onion, potato

Big Sur-ish because I heavily modified this one. So it's probably just a potato bacon frittata now. :D Instead of sweet potatoes, I used my remaining red new potatoes. To speed up the process (I was hungry), I cheated and used the microwave but I still melted the tablespoon of butter (cubed) with the potatoes in the oven for about 8 minutes while I prepped the onions, jalapenos, etc. Peppered turkey bacon for bacon. Added sautéed diced jalapeños and used only 6 of the 9 eggs. No parsley. Just green onions for the garlic scallions, etc. It could have used a little more green onion and jalapeño and I think I'll try it with cilantro next. Overall, it was delicious. Threw the mix in the skillet, baked covered/uncovered following the instructions but used the glass lid instead of foil. Probably could have taken it out earlier after reducing the number of eggs, but meh, it was delicious.

Ingredients:

  • 4 strips bacon
  • 5 tablespoons canola oil
  • 1 small yellow onion, chopped
  • 4 medium sized sweet potatoes, peeled and cut into 1/8 inch slices
  • 3 tablespoons unsalted butter
  • salt and freshly ground pepper to taste
  • 9 eggs
  • 2 tablespoons fresh parsley, minced
  • 3 garlic scallions, sliced thin
  • 2 scallions, sliced thin

Directions:

  1. First, cook the bacon. Here’s how I did it: Line a baking sheet with foil and line up four strips of bacon on the foil. Place the pan into a cold oven and turn the oven on to 400°. Bake for 15-20 minutes. Remove the pan from the oven, and place the bacon strips onto a paper towel-lined plate to cool. Leave the oven at 400°, or preheat it if you fried the bacon.
  2. Place the onion in a medium pan with 2 tablespoons of the oil. Saute over medium-high heat until the onions are caramelized, about 8-10 minutes. Add 1/4 cup of water to the pan and scrape any brown bits off the bottom with a wooden spoon. Continue to cook until the water has evaporated and the onions are brown, about 5 minutes.
  3. Place the onions into a baking dish with the potatoes. Add 1 tablespoon of the butter and the remaining 3 tablespoons of oil. Season with salt and pepper, and toss to coat. Cover with foil and bake for 25-30 minutes, or until potatoes are tender. Remove the potatoes from the oven and allow to cool for at least 15 minutes. Lower the oven temperature to 350°.
  4. Whisk together the eggs, parsley, and scallions. Add the bacon and season with salt and pepper. Add the potato and onion mixture. Heat a 10 inch cast iron skillet or dutch oven over medium high heat. Melt the remaining 2 tablespoons of butter in the skillet, then pour in the egg and potato mixture. Cover the skillet with foil and bake for 30 minutes. Remove the foil and bake for 15 more minutes.
  5. I removed it from the oven when the edges were crispy and the top had just begun to brown.

Five Green Salsa with Garlic and Lime

in avocado, cilantro, garlic, jalapeno, salsa, serrano, side dish, tomatillo

Ingredients:

  • 1 lb. tomatillos (husked)
  • 1 ripe avocado
  • 4-7 jalapeno or serrano chilies
  • 1 lime
  • 1 clove garlic
  • 1/2 cup chopped cilantro

Directions:

  1. Roast chilies and tomatillos on the grill.
  2. Blend garlic first with a little water in blender, or mash using a molcajete.
  3. Combine garlic with roasted chilies and tomatillos and blend on low.
  4. Mash or cut finely the avocado. Combine avocado, cilantro, and contents of blender in a bowl.
  5. Squeeze lime into salsa and add salt to taste.
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