Raspberry Muffins / THROWDOWN / CHALLENGE

February 7, 2010 by

Muffins were definetely a staple item in our house growing up.  Every year we would go blueberry picking and stock the freezer.  So blueberry muffins made a very regular appearance on our dinner table.  I love this recipe of my mom’s. It’s probably from an old betty crocker cookbook or something.  And it’s withheld the teste of time and many recipes.  It’s quick, easy, always turns out great, and is so easy to adjust.  I love to use whatever berries or add-ins we have on hand and I’ve never had a bad batch.  So get your kids in the kitchen, this is one of those things they can be helping with and a great chance to teach and enjoy each other’s company in the kitchen.  So have your own MUFFIN THROWDOWN! Make a plain batter, and let everyone make their own variation and see who’s comes out the best!  I don’t care if it’s with your loved one, your kids, friends, whoever.  Have some fun in the kitchen and break in that apron! : )
And thank you Mom, for getting a warm meal on the table every night of the week, even when you had a full-time job, 5 teenagers (and all their friends), all of our pets, and a million other things. What a great example.  If my mom could do it with all the things on her plate, I know we can all find a way to put dinner on the table and eat together AT A TABLE every night. Yes, every night. There you go, 2 challenges. Who’s taking? : )

RASPBERRY MUFFINS
1 egg
3/4 c milk
1/2 c oil
2 c flour (white or whole wheat)
1/3 c sugar
1 T baking powder
1 t salt
1 c frozen raspberries (or fresh)

Beat egg; stir in milk and oil.
Stir in flour, sugar, baking powder, and salt all at once, stirring just until flour is moistened. (batter will be slightly lumpy).
Fold in raspberries.
Grease bottoms of a standard 12 cup muffin tin.
Fill cups about 3/4 full. Bake at 400 degrees, for about 20 minutes. Immediately remove from pan.
Yield: 1 dozen standard muffins.

VARIATIONS:
Blueberry Muffins: Substitute fresh or frozen blueberries for raspberries.
Surprise Muffins: Omit berries, fill cups half full, spoon 1 tsp strawberry jam onto each cup, top with more batter.
Cranberry Orange Muffins: Omit berries, stir in 1 c cranberry halves and 1 T grated orange peel with the milk.  Sprinkle tops with sugar before baking.

Filed Under: Bread, Quick & Muffins Tagged With: , ,

Come ere….

February 7, 2010 by

“Come ere, come ere, come ere” she says softly, wrapping her arms around me.
Her words like thick syrup, coating my hungry heart.
“I wuv you…I WUV you!”  She lets me hug her extra-tight, just how she likes. 

I know she is repeating the words from the story she likes.  Does it matter? Those words…THOSE words…  how long I waited to hear those words.  Even if she doesn’t fully understand them, she’s saying them.  She only started saying “I love you” about 6 months ago. After she turned 6 years old. 
Every time she says it, I just want time to stand still.

How my heart ached when I first saw her tiny hands… how I instantly knew I would have to be her fierce protector. 
And now, to be able to hear her say “mommy” again, and “I love you” regularly… It makes everything worth it.  Not to mention that she actually seems to LIKE affection now.  There was a time Amelia wouldn’t let anyone hardly touch her, let alone hug her. 
Amelia is one amazing girl… who happens to have autism.  But autism is definetely not the most important thing about her.

Filed Under: Ramblings

Croutons

February 6, 2010 by

I know, a little late, but better than never! As promised, here is my crouton recipe.
Keep it simple, the best ones always are.

 
 

CROUTONS
1 loaf Pugliese style bread (or other of your choice)
1/2 to 1 cup unsalted butter, melted (can also use olive oil if desired)

I like to cut the bread open and tear the pieces, but you can also cut it in cubes.  I just find that the croutons have a better texture to me when they’re torn.  Toss with melted butter, the more you use the more buttery they’ll taste. Lay out on a cookie sheet and bake 400 degrees until desired level of crispness is given. (I usually do mine for about 10 to 15 minutes).

VARIATION: For parmesan garlic croutons, just sprinkle with some grated parmesan and garlic seasoning before cooking

 

This is the bread I prefer to use, I get it at Costco usually, but most groceries sell artisan style breads now.  Just make sure to use something firm that will hold up and not fall apart with the butter.
 
Look at all those crunchy ridges…yum!
Filed Under: Salad / Dressings

Mac and Cheese Soup

February 6, 2010 by

I keep a basket of recipes, it is always there. Clipped from magazines, printed from websites, notes and ideas scribbled down and scraps of paper.  Ones that haven’t made it to my organized recipe binders yet.  This recipe was burried in that stack. It was from a Parents magazine and I wasn’t sure we would love it, so it kept getting buried in the stack.  I finally got around to trying it and I wish I’d made it sooner! It was creamy without being too rich, and just a fun soup. It comes together in a snap, and I think if you wanted meat in it you could add some cooked chicken to it with good results. I hope you try it, I think you’ll love this fast and easy meal!

Mac and Cheese Soup

1 pkg (32 oz) reduced sodium chicken broth  (or water and chicken base)
6 oz small pasta shells
1 bag (16 oz) frozen broccoli, cauliflower, and carrot blend
1 1/2 cups low fat milk
2 T flour
1 1/2 cups shredded cheddar cheese

Bring broth to a boil over high heat.  Add pasta, return to a boil.
Reduce heat and let simmer, uncovered, for 5 minutes.
Add vegetables.  Cook until pasta and vegetables are tender, about 5 minutes more.
Combine milk and flour in a resealable container, shake well to combine. (or mix well in a bowl)
Stir into soup.  Cook and stir until thickened and bubbly.  Gradually add the cheese, stirring until cheese melts. Makes 6 servings.

Filed Under: Meatless Main Dishes, Soups / Stews Tagged With: ,

Roasted Cashew Chicken Salad

February 2, 2010 by

This is one of those recipes that just evolved over time.  I’m not sure where the dressing recipe came from, just a note a jotted down, I think it is adapted from some recipe I had written down, altered to what I like. And the filling is just what I thought would be good. And it is. REALLY good, that is. I use dried thyme and omit the chives when not available, but when I have fresh chives in the summer it just increases how much I love this recipe. I make this for my tea parties, served on bread or in an empty eclair shell or cream puff. Now, go make it! You’ll thank me later.  After you’ve eaten.

Oh, and this is a quite large batch, so half it if needed, and you can substitute cooked shredded chicken breast.

ROASTED CASHEW CHICKEN SALAD

1 rotisserie chicken, shredded
4 stalks celery, chopped
1 medium red onion, chopped
1/2 to 1 cup toasted cashews* (depending how much you like)
2 T chopped chives
2 T chopped thyme

Dressing:
1 cup mayonaise
3/4 cup sour cream
1/4 cup olive oil
2 T honey
salt and pepper, to taste

Mix all the dressing ingredients together, then toss with salad ingredients. (Use as little or as much dressing as you like.

*I buy raw, unsalted cashews alot of the time, and toast them myself. Just spread them out on a large cookie sheet and bake at 400 degrees until fragrant and toasted. About 10-15 minutes or so.

Filed Under: Chicken / Turkey, Sandwiches / Wraps, Tea time

Sunburst Lemon Bars

February 2, 2010 by

This recipe comes from my cookbook collection.  It is from Pillsbury The Complete Book of Baking (1993). It’s a great baking book, and this has always been the lemon bar recipe I go back to. They always turn out great and everytime I make them someone says they’re the best lemon bars they’ve ever had.  And if you want to make them extra special, just add some fresh lemon zest to the filling before baking.  So yummy! I LOVE citrus flavors, and these definetely live up to my expectations.

SUNBURST LEMON BARS

Crust:
2 c flour
1/2 c powdered sugar
1 cup margarine or butter, softened

Filling:
4 eggs, slightly beaten
2 c sugar
1/4 c flour
1 tsp baking powder
1/4 c lemon juice

Frosting:
1 cup powdered sugar
2 to 3 T lemon juice

Combine all crust ingredients at low speed until crumbly. Press evenly in bottom of ungreased 13 x 9 inch pan.  Bake at 350 for 20-30 minutes or until light golden brown.

In a large bowl, combine all filling ingredients except lemon juice. Blend well.  Stir in the lemon juice. Pour over warm crust.

Return to oven and bake an additional 25 to 30 minutes or until top is light golden brown.  Cool completely.

In a small bowl, combine powdered sugar with enough lemon juice for desired spreading consistency, blend until smooth.  Spread over cooled bars.  Cut into bars.

I like to garnish mine with a dusting of powdered sugar and some lemon zest.

Filed Under: Brownies / Bars, Tea time

Cheddar, Ham, and Apple Panini

January 31, 2010 by

My family loves the combination of apple and cheese and ham.  Panini sandwiches are one of our favorite easy meals.  They are easy to customize for each person, inexpensive, and delicious!

Panini Sandwiches with Cheddar, Ham and Apple
Firm artisan bread 
Cheddar cheese, sliced or shredded
Apple, cored and sliced
Ham
Honey Mustard
Butter

I get them all ready to go at the same time. While assembling, I get my Cuisinart Griddler heating up. If you don’t have one, or a different panini press, use a heavy skillet instead (cast iron would be best.) and when you put the sandwiches in, you can put another heavy pan on top to press the sandwiches. (If you use this method, go ahead and get both skillet hot, so you’ll sear both sides at once.
Okay, to assemble:
Spread one side of half of the bread slices with butter, and lay buttered side down. Spread other side with honey mustard.

Layer on some cheddar cheese then ham, then apple slices

Now top with more cheddar cheese

Spread remaining bread with butter on one side, honey mustard on the other.
Put bread, honey mustard side to the inside of sandwich, on top.
Cook until cheese is melted, eat hot.

Filed Under: Sandwiches / Wraps Tagged With: , ,

Chicken Wraps

January 28, 2010 by

I think I’m going to request these for my last meal…. Well…maybe sooner : ) I LOVE this meal.  I actually prefer them over authentic “chicken gyros”.  It’s simple, easy , and the flavors are fresh and delicious.  If you have to, use tortillas or pita bread, but it really is best with the soft wrap bread .  And the bread is SO simple and easy to make. Trust me, you’ll thank me.  The chicken marinade and lemon dressing was adapted from a Cook’s Country Magazine recipe. You skewer the marinated chicken with red onion and grill, then drizzle with the dressing. It’s wonderful that way too, but it makes for a great chicken wrap as well.  And the lemon dressing is totally optional, it’s taste great without it too.  And sorry if the picture is slightly blurry, I was in a hurry to eat dinner. : )

CHICKEN WRAPS

CHICKEN:
4 boneless, skinless chicken breasts, cut into 1″ cubes
6 oz plain yogurt (fat free or low fat is fine)
3 T olive oil
8 cloves garlic, minced
1 tsp thyme
1 tsp oregano
salt & pepper

Combine everything but chicken in a bowl, stir together until combined.
Stir in chicken until well coated. Cover and refrigerate for about 3 hours.  Remove chicken from marinade and grill (saute in pan if you don’t have an indoor or outdoor grill).

LEMON DRESSING: (optional)
1/4 cup olive oil
1 tsp garlic, minced
4 leaves fresh basil, cut in chiffonade (thin strips)
3 T lemon juice

Combine all together. Drizzle over cooked chicken.

FOR SERVING:
Cucumbers, sliced
red onion, cut in thin slices
sour cream
feta cheese, crumbled
tomato wedges or halved grape or cherry tomatoes
soft wrap bread

Filed Under: Chicken / Turkey, Sandwiches / Wraps Tagged With: , ,

Soft Wrap Bread

January 27, 2010 by

This recipe is from King Arthur Flour.  These are like a really soft thick tortilla or pita bread. Very pliable and SO many applications. I always double the recipe and use the leftovers for another use the next day or two, or freeze for later.  I use them for pizzas (just top with ingredients and bake or grill) Chicken wraps, tacos, sandwiches, you name it!  This makes about 8 (8″ across) but I’ve also made them smaller too. Just depends how big you want them. And I also use my tortilla press instead of rolling them out sometimes with good results.

SOFT WRAP BREAD

3 cups All-Purpose Flour
1 1/4 cups boiling water
1/4 cup potato flour OR 1/2 cup potato buds or flakes (I use potato flakes)
1 1/4 teaspoons salt
2 tablespoons vegetable oil
1 teaspoon instant yeast

Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.

In a separate bowl, whisk together the potato flour (or flakes or buds) and the remaining 1 cup of flour with the salt, oil and yeast.

Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough.  The dough should form a ball, but will remain somewhat sticky. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled.

Let the dough rise, covered, for 1 hour.

Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes.

Roll each piece into a 7″- to 8″-circle, and dry-fry them (fry without oil) over medium heat for about 1 minute per side, until they’re puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out.

Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.

Filed Under: Bread, Yeast

How to… Butterfly a Chicken Breast

January 26, 2010 by

Okay, this is how I prepare both chicken and pork chops (from boneless pork sirloin chops) for Parmesan Chicken or breaded pork chops, shnitzel or anything like that. I also do this for my chicken kiev.  Alot of recipes will just tell you to “pound out chicken (or pork)”.  But I find results are much better if you butterfly it open first, you can get a nice thin cutlet alot easier.  If you are using frozen chicken, you can partially thaw them, then cut.  While partially frozen may be a little easier to cut, but I do it either way without any problems. Now, lets get started!

First, lay boneless skinless chicken breast flat on a cutting board.  Now, at the fattest section, insert knife, in the middle.  Use your other hand to hold chicken flat on board.

Keep cutting through, making sure you hold the chicken breast down flat on the board.

Keep going…. careful to leave one long side uncut.

Stop just short of cutting through that edge.

Now, open it up…

And there you go, one butterflied chicken breast.

Now, I usually cut it in half, it’s a better portion size.

Now, to pound it out thinner, I lay the cutlet out flat and cover with a double layer of plastic wrap.  Now, pound out with a mallet, but don’t go crazy or you’ll have shredded chicken! (Use the flat side)

If you don’t have a mallet, improvise with a heavy skillet or such.

See, I knew you could do it! : )



Related Posts Plugin for WordPress, Blogger...

Filed Under: DIY / How to..., Uncategorized