Monkey Muffins!!

 Make some of these yummy muffins for a quick breakfast for the kiddo's.  Cut back on sugar if you like.  You can easily decrease sugar to 1/2 cup and they'll never know.

  Healthy and a quick on the go breakfast with some milk will start their day in a healthy way!!

Note:  Make a double recipe and freeze for an easy grab and go breakfast. 

I like to make muffins for several reasons.  One: I love them as an easy breakfast!!  Two: when I make them I can freeze them and have them in the freezer for whenever I want them or I can quickly defrost for a quick snack so here's a cool recipe you may like especially if you like bananas, chocolate and peanut butter. I love that combination..  My favorite ice cream combination is banana and chocolate.   

Want to make a perfect muffin?  Use a traditional ice cream scooper!

Mini and regular muffins. You decide

1/2 cup butter softened
1 cup plus 1 tablespoon sugar, divided
2 eggs
1 cup mashed ripe bananas
2/3 cup peanut butter
1 tablespoon milk
1 tsp. vanilla extract
2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt( if I am using salted butter I eliminate salt)
3/4 cup miniature semisweet chocolate chips

In a large bowl cream butter and 1 cup sugar until light and fluffy...Add eggs one at a time beating well after each addition..Beat in bananas, peanut butter, milk and vanilla. Combine flour, baking soda and salt.  add to creamed mixture just until moistened..Fold in chips

Fill a greased or paper lined mini muffin cups 3/4 full..Sprinkle with remaining sugar..Bake 350 degrees for 25 minutes or until a toothpick inserted in center comes out clean..Cool for 5 minutes before removing from pans to wire racks..Yield: several  dozen  If using mini muffin pans cut baking time to 14 to 16 minutes.  Note:  I used regular muffin cups.  Watch baking time!

Happy Baking from my kitchen to yours,

8/27/11 
3/25/13

Juicy Beef

Easy crockpot meal cause I am really into easy meals.

I could tell you I spend hours in my kitchen and you would probably believe me because I always say it's the most comfortable place I am and it's true but there are plenty of other days that I want to do other things especially if the weather is nice.

Cold, damp and dreary days I'm always thinking of what I can make for dinner.  I honestly have food on my mind from morning until evening because I really prefer my cooking to a fast food or an upscale restaurant and it's a lot healthier and  less expensive.

So the point I want to make with this post is if you don't want to be standing over a stove at all you should have a crockpot if you do not have one already.  It really saves a whole lot of time and you can really change up with a variety of meals.

Just about all my crockpot recipes start with searing your meat or poultry in a little oil.  I know its an extra step but the food really holds up better.  I would not kid you........Once you sear it place it in your crockpot with either broth, stock or tomatoes and you can't go wrong.

  Add your vegetable on the side or add it to the pot right before serving.  Most vegetables as in potatoes, carrots hold up well from start to finish but to be safe don't add soft veggies at the start.  Serve them on the side or right before serving.  Your meal will be much more appealing.  Complementing the dish rice or a few slices of bread always help to fill up those who are super hungry.

  If your cutting carbs then make several vegetables.  As long as you are full when you finish your meal you will be fine.  Empty stomachs with a scarce amount of food are just an accident ready to happen as you'll pick all the wrong snacks all night.  I know I've done that many times............You must eat enough and feel (you should know when to stop) satisfied..

My recipe is as follows:

2 to 3 lb. beef or chuck roast

4 T olive oil

1/4 cup wine vinegar

parsley

basil

garlic powder

onion powder

thyme

salt and pepper

On a large piece of wax paper place all ingredients except for the beef and vinegar.  Since my roast was around 2 1/2 lb.I didn't measure the ingredients but FYI you usually use 1 tsp. salt per lb. If your salt restrictive cut back.  IMO if you don't have enough salt you meat will be tasteless. I think salt enhances it's flavor. 

The rest of your seasonings use your judgement but don't hold back. Just a slight suggestion you can't go wrong with 1/2 tsp. each of the herbs. You do want flavor. Mix the seasoning with a fork or your hands and roll the roast back and forth over the seasoning so it will coat the entire roast.

Place olive oil in a pan. Add 1/4 cup wine vinegar or balsamic vinegar. Heat until it starts to sizzle.  Place coated roast in pan and sear each side until it is slightly browned on each side.  Place in crockpot.  Add a little water to pan to gather up all the little pieces that have stuck to the pan and add to your crockpot with the roast.  

Cover and cook on high for approximately 4 or 5 hours.

Note: If you want more juice add 1 can of beef broth to the crockpot too.  We like a lot of juice to keep the roast moist.

Happy Cooking from my kitchen to yours,

Romaine and Orange Salad !

Here's a great Summer or anytime Salad and also one of my favorites.   We never tire of it!


Dressing:
1/2 cup orange juice
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 tsp. ground pepper
pinch sugar
1/4 tsp. salt

**Dressing can be easily doubled.


1 - large head Romaine Lettuce, torn in pieces and rinsed well
1 can Mandarin oranges(drained)
1/2 cup silvered almonds(toasted )
Pan fried or grilled chicken boneless chicken breasts

This recipe easily served two.

Prepare dressing by whisking together the orange juice, olive oil, vinegar, salt and pepper..Set aside
In a large bowl, combine the Romaine and the oranges..Add enough dressing to coat and toss..Add almonds

FOR AN ADDED TOUCH GRILL 2 PIECES OF BONELESS CHICKEN BREAST..CUT AND SLICE..TOP SALAD...WONDERFUL AND SO TASTY!

From my kitchen to yours,

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5/29/12
7/9/13

Sesame noodles with green onions & radishes

 This would be a great take along picnic salad.  A little different from your traditional.  I took it to a social and got raves. 


My next few recipes or dishes will be in the salad family.  Some are with grains such as rice, barley,quinoa and today's will be with Linguine noodles.

Served with grilled or broiled chicken or fish; if you like Asian flair this sweet and ginger peanut tasting dish is sure to please all those who like Sesame noodles at your favorite Asian restaurant..  

Enjoy!  Happy Cooking from my kitchen to yours,

No need to add radishes!  I think they were added for crunch

 Check out this dish!  Served with grilled chicken or fish this is a great side.  

It just so happened I had every ingredient so I managed to put this dish together rather quickly. The radishes were all I had to go to the store to buy and I think you can easily eliminate them.  Make it your way!  Fresh raw Broccoli florets or snow peas may do the trick. 

 Sesame noodles with green onions & radishes
3/4 lb. uncooked linguine
1/2 cup creamy peanut butter
1/4 cup soy sauce
1 T fresh ginger chopped (I used dried ginger)
1/2 tsp. or 1 clove minced garlic
2 T red wine vinegar
2 T Asian sesame oil
3/4 tsp. red pepper flakes
1 T honey
4 green onions,sliced (note: I used 3)
6 radishes, sliced thin (note: I used 3)optional 

In a large pot bring salted water to a boil, cook until linguine is al dente.  Drain. Rinse under cold running water and drain again. Set aside

In a blender, puree peanut butter, 1/4 cup warm water, soy sauce, ginger, garlic, vinegar, oil, honey, and pepper flakes.  If necessary, thin with an additional 1 2 T warm water.  Note:  I did not have to thin mine.

Toss pasta with dressing and half of the scallions (optional radishes).  Spoon into a serving bowl.  Top with remaining green onion and radishes.

Happy Salad Making from my kitchen to yours,

adapted from dashrecipes.com

4/23/13

A great light tomato/chicken salad!

Easy and tasty and all in one, this salad is healthy (no mayo) just good for you olive oil and lemon juice.  Adding some cooked  fresh chicken made this a nice easy summer meal.  A plus+ Toasted French Bread is nice addition.

Fire up the grill to 400 to 450 degrees.  Rub 6 French Bread Baguette slices with olive oil and garlic.

Note: You can lightly toast the above bread in your oven as well.  Broil until lightly browned.

Grill bread 1 to 2 minutes each side and brush with extra olive oil until toasted

Note:  You have several options with the chicken. You can grill the chicken as well and cut into small pieces then add to  the salad or buy a fresh rotisserie chicken at the grocery store and shred into pieces and add.

A great salad

Add some Grilled or pan fried seasoned chicken to make this dish a meal!

 

1 lemon

2 lb. assorted tomatoes, halved or chopped

3 cups cooked chicken (to save time buy a already prepared chicken and shred into small pieces)

1 large seedless cucumber sliced

½ cup flat leaf fresh parsley

¼ cup sliced green onion

¼ cup loosely packed fresh basil leaves

2 T. olive oil

1 tsp. salt

½ ground pepper

½ cup crumbled feta cheese

Happy Baking and Cooking from my kitchen to yours,

 

Grate zest from lemon to equal 2 tsp; squeeze juice from lemon to equal 2 T..  Combine lemon zest, juice, tomatoes and next8 ingredients in a large bowl.  Let stand 10 minutes.  Toss with crumbled feta just before serving
.**I found that letting the above set a little longer with the chicken blended the flavors wonderful!


  May 2011  issue Southern Living magazine


5/31/12