½ cup softened butter
1 ¼ cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
½ teaspoon salt
2 teaspoons baking powder
½ cup milk
2 cups blueberries, washed, drained and picked over
3 teaspoons sugar
Preheat the oven to 375.
Cream the butter and 1 1/4 cups sugar until light.
Add the eggs, one at a time, beating well after each addition. Add vanilla.
Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
(Source: https://cooking.nytimes.com/recipes/2868-jordan-marshs-blueberry-muffins)
Monday, September 18, 2017
Quick & Easy Black Beans
Ingredients:
2 Cans Black Beans, drained and rinsed
1/2 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
2/3 C chicken broth (or water, I use broth for extra flavor)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime
Instructions:
In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.
(Source: http://ourbestbites.com/2008/07/quick-and-easy-black-beans/)
2 Cans Black Beans, drained and rinsed
1/2 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
2/3 C chicken broth (or water, I use broth for extra flavor)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime
Instructions:
In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.
(Source: http://ourbestbites.com/2008/07/quick-and-easy-black-beans/)
Easy Crockpot Chicken Enchilada Chili
Ingredients
1 can (10 ounces) red enchilada sauce*
1 can (14.5 ounces) petite diced tomatoes with green chilis**
1 can (15 ounces) chili beans in mild chili sauce
1 can (15 ounces) black beans drained and rinsed
1 can (15 ounces) corn drained
1 and 1/2 pounds boneless skinless chicken breasts ~2-3 large breasts
2 cups chicken stock or chicken broth
1 package (8 ounces) cream cheese very soft
Seasonings
1/2 teaspoon ground cumin
3/4 teaspoon paprika
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 and 1/2 tablespoons chili powder
Toppings: sour cream, freshly grated cheddar cheese, avocado, fresh lime, and fresh cilantro
Instructions
In a large crockpot add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and uncooked chicken breasts.
Add in the chicken stock and all of the seasonings. Stir well.
Cover and place on high for 3-5 hours (or until chicken will easily shred) or low for 5-8 hours.
Remove the chicken from the crockpot and shred in another bowl using two forks.
Meanwhile, cube the cream cheese into small cubes (it should be very softened -- melt in microwave) and put them in the crockpot.
Stir well and cover. Change temperature to high. Let it sit for a few minutes and then using a large whisk, briskly whisk the cream cheese to melt.
Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all the cream cheese is completely melted. Stir.
Serve with sour cream, cheddar cheese, avocado, and fresh cilantro as desired.
(Source: https://www.chelseasmessyapron.com/easy-crockpot-creamy-chicken-enchilada-chili/)
1 can (10 ounces) red enchilada sauce*
1 can (14.5 ounces) petite diced tomatoes with green chilis**
1 can (15 ounces) chili beans in mild chili sauce
1 can (15 ounces) black beans drained and rinsed
1 can (15 ounces) corn drained
1 and 1/2 pounds boneless skinless chicken breasts ~2-3 large breasts
2 cups chicken stock or chicken broth
1 package (8 ounces) cream cheese very soft
Seasonings
1/2 teaspoon ground cumin
3/4 teaspoon paprika
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 and 1/2 tablespoons chili powder
Toppings: sour cream, freshly grated cheddar cheese, avocado, fresh lime, and fresh cilantro
Instructions
In a large crockpot add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and uncooked chicken breasts.
Add in the chicken stock and all of the seasonings. Stir well.
Cover and place on high for 3-5 hours (or until chicken will easily shred) or low for 5-8 hours.
Remove the chicken from the crockpot and shred in another bowl using two forks.
Meanwhile, cube the cream cheese into small cubes (it should be very softened -- melt in microwave) and put them in the crockpot.
Stir well and cover. Change temperature to high. Let it sit for a few minutes and then using a large whisk, briskly whisk the cream cheese to melt.
Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all the cream cheese is completely melted. Stir.
Serve with sour cream, cheddar cheese, avocado, and fresh cilantro as desired.
(Source: https://www.chelseasmessyapron.com/easy-crockpot-creamy-chicken-enchilada-chili/)
Puff Pastry Strawberry Tart
Ingredients
1 sheet frozen puff pastry, thawed
1 egg
2 teaspoons water
sparkling sugar
1 pint strawberries, washed/hulled, and sliced into 3-4 slices each
1/4 cup strawberry jam
3/4 cup white sugar, divided
4 ounces mascarpone cheese
4 ounces whipped cream
ice cream for garnish
Instructions
Preheat oven to 400F
On a parchment lined baking sheet, roll out the puff pastry dough to a large rectangle.
In a small bowl, whisk together the egg and the water.
Use a knife to scour a border, 3/4 of an inch inside from the edge of the puff pastry. Use a fork to pierce the inside of the tart several times.
Brush the pastry with the egg wash along the border. Sprinkle with sparkling sugar if desired.
Bake for 20 minutes until golden brown and cooked. Set aside to cool.
While the puff pastry is cooking, prepare the topping. In a large bowl, stir together the whipped cream, 1/2 cup white sugar, and mascarpone cheese.
In a separate bowl, mix together the strawberry slices, 1/4 cup white sugar, and strawberry jam.
Once puff pastry is cooled, top with the cream and then the strawberries. Keep refrigerated until ready to slice and serve.
Top with vanilla ice cream. Enjoy!
(Source: https://www.thecookierookie.com/easy-puff-pastry-strawberry-tart/)
1 sheet frozen puff pastry, thawed
1 egg
2 teaspoons water
sparkling sugar
1 pint strawberries, washed/hulled, and sliced into 3-4 slices each
1/4 cup strawberry jam
3/4 cup white sugar, divided
4 ounces mascarpone cheese
4 ounces whipped cream
ice cream for garnish
Instructions
Preheat oven to 400F
On a parchment lined baking sheet, roll out the puff pastry dough to a large rectangle.
In a small bowl, whisk together the egg and the water.
Use a knife to scour a border, 3/4 of an inch inside from the edge of the puff pastry. Use a fork to pierce the inside of the tart several times.
Brush the pastry with the egg wash along the border. Sprinkle with sparkling sugar if desired.
Bake for 20 minutes until golden brown and cooked. Set aside to cool.
While the puff pastry is cooking, prepare the topping. In a large bowl, stir together the whipped cream, 1/2 cup white sugar, and mascarpone cheese.
In a separate bowl, mix together the strawberry slices, 1/4 cup white sugar, and strawberry jam.
Once puff pastry is cooled, top with the cream and then the strawberries. Keep refrigerated until ready to slice and serve.
Top with vanilla ice cream. Enjoy!
(Source: https://www.thecookierookie.com/easy-puff-pastry-strawberry-tart/)
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