Thursday, January 28, 2010

Blueberry - Orange Mini Muffins

As if I haven't posted enough muffin recipes already, here's one more to enjoy- and you WILL definitely enjoy these!

Blueberry- Orange Mini Muffins
  • 6 tablespoons unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1/3 cup plus 2 tablespoons sugar
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • 1 egg, at room temperature
  • 1 teaspoon finely grated orange zest
  • 1/2 teaspoon vanilla extract
  • 2/3 cup fresh blueberries

Put the butter in a small saucepan and melt over medium-low heat. Let cool for 5 minutes. Preheat oven to 375°F. Line a 24-cup mini muffin pan with paper liners.

In a bowl, using a wooden spoon, stir together the flour, the 1/3 cup sugar, the baking powder and salt.

In a small bowl, using the wooden spoon, beat together the milk, egg, orange zest and vanilla. Stir in the blueberries. Add the milk mixture and the melted butter to the flour mixture. Stir gently just until blended.

Using 2 large spoons, one to scoop and one to push, fill each lined cup mostly full with batter. Sprinkle the 2 tablespoons sugar evenly over the tops.

Put the pan in the oven and bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 12 to 15 minutes.

Tuesday, January 26, 2010

Honey Lime Enchiladas

It is my philosophy that you can never have too many enchiladas recipes. This recipe is exceptional tasty, easy AND it freezes well, which is perfect for my current "cooking for one" status.

I use aluminum loaf pans and put two in each, which makes about ten individual servings (if you have a hefty appetite like me, and can easily eat two full enchiladas in one sitting). I also add a couple cans of beans (I've used white and kidney, but I think any kind would work) to make them a little more nutritious (fiber does a body good!).
The fact that I haven't gotten sick of them after eating this many (by myself), tells you just how good they are. Please. Make them.

Honey Lime Enchiladas

1.5 lbs cooked, shredded pork or chicken

1/3 c. honey
1/4 c. lime juice
1 T. chili powder
1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

equal parts mixed:
mozzarella cheese, shredded
cheddar cheese, shredded

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray pans with non-stick spray. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes.

Monday, January 25, 2010

Menu, 1-24-10

A happy HAPPY birthday to Emma on Friday! I think a party is in order, and I'm pretty sure cheesecake will be involved. How many times do you get to celebrate your 16th birthday afterall?

Here's what we're having for dinner this week:

Sunday- fry bread tostadas with refried beans, all the toppins and Jell-O birthday cake

M- build your own pizza

Th- orange chicken, rice and veggies

F- cheesecake. (Emma's Fave.)

Sat- OUT. Maybe trying the new Caffe Boa that recently opened in the Las Sendas area in Mesa. VERY excited about that.

Tuesday, January 19, 2010

Breakfast Panini

I was flipping through a Williams-Sonoma catalog and came across this recipe- a little twist on the traditional breakfast sandwich and so delicious!

Breakfast Panini
  • 2 slices white bread or brioche, each 1/2
    inch thick
  • Melted unsalted butter for brushing
  • 3 Tbs. grated cheddar cheese
  • 2 bacon slices, fried until crispy
  • 1 fried egg
  • Salt and freshly ground pepper, to taste
  • 1/4 cup arugula
Preheat an electric panini maker on high heat according to the manufacturer's instructions.

Place the bread slices on a cutting board. Brush one side of each slice with melted butter. Turn one slice over and sprinkle with the cheese. Top with the bacon and fried egg, and season with salt and pepper. Top with the arugula and the other bread slice, buttered side up.

Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.

Sunday, January 17, 2010

Menu, 1-17-10

Salads have been sounding extra good lately. I had a tasty Turkey Waldorf Salad from Wildflower Bread Co. last night for dinner- I am going to try to recreate it sometime in the next couple weeks. But for this week, we're going to have:

Sun- BLT salad & manicotti
Sat- I think I will let Chris have a go at it

San Diego Eats

We just got back from a quick trip to San Diego. We enjoyed trying a couple different restaurants, and also have a to-try list for next time.

My husband Chris gets the credit for finding most of these...

Breakfast: The Mission. Steps away from the beach, the best pancake selection I've seen, big portions, very tasty way to start the morning, and look at that presentation! We spent less here than we did at IHOP the previous morning.

Dinner: Sammy's Woodfired Pizza. Get the arugula and pear pizza. The arugula is tossed in a yummy balsamic and basil dressing. Outstanding- they have a ton of San Diego locations.

Next time around we are dying to try Extraordinary Desserts. According to Jane at This Week for Dinner, The Viking is the thing to order. We also want to check out Leucadia Pizzeria. The not-so-secret ingredient on their Hawaiian pizza is a sprinkling of cinnamon. Sounds yum.

Please share if you have any favorite San Diego dining spots!

Tuesday, January 5, 2010

Baked Oatmeal

Remember the Seven Wives Inn? It's the bed and breakfast in St. George that I've stayed at a few times when I'm there for work, and it has the most fantastic breakfast menu. I already posted the granola recipe, and the owner of the inn was kind enough to share the baked oatmeal recipe with me as well.

A word of advice, this oatmeal is quite filling, so don't eat an entire cereal bowl full. I'd suggest baking it in smaller sized ramekins and then serving it with some fruit on the side. Delicious!

Baked Oatmeal

3 cups old fashion cooking oats
3/4 cup firmly packed brown sugar
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1 cup milk
½ cup butter/margarine, melted
2 eggs, slightly beaten

In a large bowl mix all ingredients together. Spoon the batter into individual baking bowls. Bake in a 350 degree oven for 35 minutes. Serve warm with milk drizzled on top

Monday, January 4, 2010

Menu, 1-3-10

Happy New Year one and all!

Isn't this a clever idea for kids (or otherwise) to make on a rainy day? Foam sheets, markers, scissors, and you've got yourself some play food. Spotted on Ohdeedoh.

Here's what whats for dinner at our place this week-

S- 3 choices of soup, rolls, crudites, brownies and ice cream
M- leftover soup
W- caprese pizza, spinach salad
Th- crock pot roast, carrots and potatoes
F- leftovers
Sat- don't want those restaurant gift cards to burn a hole in my pocket

Sunday, January 3, 2010

Yes, please

You won't be sorry. Well, your tastebuds won't.