Monday, June 2, 2014

Whole Wheat Blueberry Muffins

I'm not a big fan of the streusel topping that often accompanies blueberry muffins. These don't have that, and they're the perfect amount of sweetness, without being too sweet. They're super delicious, and freeze beautifully. Perfect for breakfast or a snack.


1 1/2 cups whole wheat flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1/2 cup unsweetened applesauce
1 pint fresh blueberries

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.

Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.

Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

(Source: http://allrecipes.com/recipe/whole-wheat-blueberry-muffins/)

Restaurant Teriyaki Sauce

Pretty sure everyone needs a go-to teriyaki sauce recipe. This is now mine. If you've ever had Yoshida's brand, it reminds me of that.

1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
5 tablespoons packed brown sugar
1 -2 tablespoon honey
2 tablespoons cornstarch
1/4 cup cold water

Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.

Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.

Heat until sauce thickens to desired thickness.

Add water to thin if you over-thick it :).

(Source: http://www.food.com/recipe/restaurant-teriyaki-sauce-133751)

Roasted Red Peppers

I had the urge to make roasted red pepper pasta ... but I didn't have any roasted red peppers. These babies did the trick quite nicely.

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil

Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.

Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

(Source: The Food Network: http://www.foodnetwork.com/recipes/ina-garten/roasted-red-peppers-recipe.html)

Slow Cooker Asian Glazed Chicken

Once again - crockpot to the rescue. Fast, easy, and perfect for when you need dinner and you don't want to stand over a hot stove, or you don't have time around dinner time to actually make it. Just pop everything in the crockpot in the morning, and TA-DA... Dinner is served.

4 Boneless Skinless Chicken Breasts
3 Tablespoons Soy Sauce
½ Cup brown sugar
3 Tablespoons Lemon Juice
2 Tablespoons Worcestershire Sauce
1 Tablespoon freshly grated ginger
¼ teaspoon red pepper flakes
¼ teaspoon minced garlic
⅛ teaspoon pepper
1 Tablespoon Cornstarch (if needed)

Spray slow cooker with cooking spray and add the chicken breasts to the bottom. In a small mixing bowl combine soy sauce, sugar, lemon juice, Worcestershire sauce, ginger, red pepper flakes, minced garlic and pepper. Pour sauce over the chicken.

Cook in slow cooker on low for 4-6 hours or high 3-4 hours. Once done cooking, remove chicken from slow cooker and shred.

To thicken the sauce up, pour into a saucepan and bring to a boil on medium high until it starts to thicken up. Add tablespoon of cornstarch if needed.

Serve over rice and top with glaze. Garnish with sesame seeds and green onions if desired.

(Source: The Recipe Critic: http://therecipecritic.com/2014/04/slow-cooker-asian-glazed-chicken/)

Slow Cooker Chicken Philly Sandwiches

I basically love my crockpot. And when it gets SO hot here in Austin, it allows me to make dinner without having to slave over a hot stove, or turn on the oven. It's basically one of the best inventions ever. And I've also always loved hot chicken sandwiches. Or any shredded meat on a bun, really.

1 teaspoon paprika (regular or smoked)
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon coriander
1/4 teaspoon red pepper flakes
1/2 teaspoon dried thyme
2 green peppers, cored and sliced
1 large white or yellow onion, peeled and sliced into half moons
2 pounds boneless, skinless chicken breasts or thighs
1/2 cup low-sodium chicken broth
Sliced provolone
hoagie buns

Lightly grease a 5-quart (or similar sized) slow cooker insert with nonstick cooking spray.

In a small bowl, combine the paprika, pepper, salt, garlic powder, coriander, red pepper flakes and thyme.

Place the green peppers and onions in the bottom of the slow cooker. Sprinkle 1 teaspoon of the seasoning mixture over the top.
Toss the chicken with the rest of the seasoning mixture. Layer the chicken on the top of the green peppers and onions.
Pour the chicken broth inside around the edges of the crockpot.

Cook on low for 5-7 hours until the chicken is tender (over cooking the chicken may make it a bit dry so only cook it until the chicken is cooked through and tender). Remove the chicken from the slow cooker and shred into pieces. Set aside.

Using a slotted spoon, remove the peppers and onions to a plate. Pour out all the liquid into a bowl or liquid measure.

Place the chicken, peppers and onions back in the slow cooker and toss. Pour in enough liquid to keep the chicken moist (but not soggy) - about 1/4 cup to start and add as needed. Keep the slow cooker on warm or low until ready to serve.

Toast the buns under the oven broiler. Place chicken and peppers on each half of a bun and top with Provolone cheese. Broil until the cheese is melted and slightly bubbly. Serve warm.

(Source: Mel's Kitchen Cafe: http://www.melskitchencafe.com/slow-cooker-chicken-philly-sandwiches/

Steak & Mango Stirfy

Another thing I hadn't ever considered: Stirfrying mangoes. I mean - who does that?! I do now! The fusion of flavors was perfect!

3 tablespoons water
2 tablespoons fresh lime juice
1 tablespoon brown sugar
2 teaspoons soy sauce (if this needs to be gluten-free, check the soy sauce label)
1/2 teaspoon cornstarch
12 ounces flank steak, thinly sliced (if it’s semi-frozen, it’s easier to slice)
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1 tablespoon cooking oil (olive, coconut, or canola), divided
1 small red onion, sliced
1 medium red bell pepper, sliced
1 tablespoon minced fresh ginger
1 teaspoon minced fresh garlic
1 cup cubed, ripe (but not too ripe) mango
1/4 cup fresh basil, roughly chopped or torn
2 tablespoons chopped cilantro
2 tablespoons chopped fresh mint

Whisk together the water, lime juice, sugar, soy sauce, and corn starch. Set aside.

Toss together the basil, cilantro, and mint and set aside.

Sprinkle the steak with crushed red pepper and black pepper and toss to combine. Heat half of the oil in a large skillet or wok over high heat. When hot, add the steak and cook for about 3-4 minutes or until almost cooked through. Remove from the pan and set aside. Heat the remaining oil in the skillet and add the onion, pepper, and ginger. Cook for 1-2 minutes or until tender-crisp. Add the garlic, steak, mango and stir-fry until the steak is cooked through. Add the sauce and cook until thickened slightly. Serve immediately over rice and sprinkle with herb mixture. Serves 4.

(Source: Our Best Bites: http://www.ourbestbites.com/2014/03/steak-mango-stir-fry/)

Southwestern Grilled Sweet Potato Salad

I had never considered adding sweet potatoes to a salad, but it was incredible, and I will do it again and again from here on out.

4 medium sweet potatoes, peeled and cut into 3/4 inch slices
1 tablespoon olive oil
Salt and pepper, to taste
1 ear sweet corn, husked
1 (15 oz) can black beans, rinsed and drained
1 red pepper, diced
2 green onions, chopped
1/2 cup chopped cilantro
2 avocados, pit and skin removed, chopped
Juice of 2 limes
Salt and pepper, to taste

In a large bowl, toss the sweet potato slices with olive oil. Season with salt and pepper. Place the sweet potatoes on a grill over medium heat. Cook until tender, about 8-10 minutes on each side. When the sweet potatoes are close to being done, place the ear of corn on the grill and cook for 3-4 minutes, rotating so the kernels get slightly charred. Let the sweet potatoes and corn cool to room temperature.

Cut the sweet potatoes into cubes and place in a large bowl. With a sharp knife, remove the corn kernels from the cob. Add the corn to the bowl. Stir in black beans, red pepper, green onions, cilantro, and avocado. Squeeze the lime juice over the salad and stir until combined. Season with salt and pepper, to taste. Serve.

Note-the salad will keep in the refrigerator for 2 days.

(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/southwestern-grilled-sweet-potato-salad/)

Whole Wheat Banana Muffins

Delicious and amazing. Perfect for breakfast or a snack. Freeze perfectly. I could eat them all day.

2 cups Gold Medal white whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
4 large ripe bananas (about 1 3/4 cup mashed)
1 cup packed brown sugar
1/4 cup coconut oil, melted and cooled
1 large egg
1/2 cup plain Greek yogurt
2 teaspoons pure vanilla extract
Turbinado sugar, for sprinkling on muffins before baking, optional

Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

Peel the bananas and mash with a fork. Place the mashed bananas in a large bowl. Add the brown sugar, coconut oil, egg, Greek yogurt, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined.

Fill muffin liners three-quarters full. Sprinkle with turbinado sugar, if desired. Bake until toothpick inserted into center comes out clean, about 23 minutes. Transfer to wire rack to cool. Store, covered, at room temperature.

(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/whole-wheat-banana-muffins/)