Thursday, July 28, 2011

Blueberry Muffins with Lemon

Wow!  These were so yummy.  Another recipe I got from  They had just the right hint of lemon.  I used buttermilk instead of the milk called for because I needed to use it up, as well as fresh blueberries instead of frozen because that is what I had.  Also, I used butter, not shortening.  For the topping, I only made up about half of what is called for and that was plenty, with a little extra to spare.  Scott called these his new favorite muffin - although, he doesn't like blueberries so his were blueberry-less. :)  Totally worth giving a try!

2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
zest of one lemon
1 egg
1 cup milk
1/2 cup shortening (or butter*)
1 cup frozen blueberries

Topping (this makes extra – you can try cutting it down if you want):
1/2 cup butter, melted
1 Tb lemon juice
1/2 cup sugar

Mix dry ingredients and set aside. Beat egg, milk and shortening. Stir in blueberries. Add dry ingredients and lemon zest. Stir gently to combine. Bake at 375 degrees for 20-25 minutes. Combine butter and lemon juice. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar. Makes 12 muffins.

Friday, July 15, 2011

Asian Noodle Salad

Something cool to eat on a hot summer night.

1/2 C rice vinegar
2 T olive oil
1 tsp sesame oil
3 cloves garlic, finely minced
2 tsp soy sauce
2 tsp sugar

Combine all ingredients thoroughly. Let sit for at least 1 hour to let the flavors combine.

1/2 C cilantro, chopped
1/2 C basil, chopped
2 green onions, diced finely
1/2 red bell pepper, sliced into thin strips
1/2 yellow bell pepper, sliced into thin strips
1 C shredded carrot
1/2 C honey roasted peanuts
1/2 Pound spaghetti noodles, cooked per instructions
Cooked, chopped chicken breast - optional - I cooked it in a little bit of the dressing

Prepare all of the vegetable, set aside. Once the spaghetti has cooked, rinse with cold water and drain. When the noodles are completely cool, add the vegetables and peanuts. Mix the dressing again thoroughly then add to the noodles and vegetables. Stir until well combined and serve!

Monday, July 11, 2011

Cornmeal Pancakes

This recipe was on the top of a big Dannon yogurt I bought and I was intrigued.  My kids love pancakes and they also love cornbread, so it was definitely worth a shot.  They loved them and I thought they were yummy too.  Just another way to change up breakfast a bit.

1 cup all purpose flour
1/2 cornmeal
3 Tbs sugar
2 tsp baking powder
1 tsp baking soda
1/8 tsp salt
(1/3 cup raisins, plumped - I did not use)
1 1/2 cups Dannon Light & Fit Vanilla Nonfat yogurt - recipe says you could also use strawberry - not sure how I feel about that :)
2 large eggs
1/4 cup canola oil

Whisk together dry ingredients.  Stir yogurt, eggs and oil with a fork in separate bowl, then stir into flour mixture until blended.  Heat a lightly greased skillet over moderately low heat until hot. (I did not grease my non-stick skillet and it was just fine without it.)  Pour 1/4 cup measures of batter onto skillet and cook about 3 minutes, or until golden, then turn and cook 1 minute more.  (It was important to have the heat lower than I would normally cook pancakes to make sure the middles got done.)  Serve with warm maple syrup.  I tried mine with honey butter and that was delicious too!  Makes appox. 12, 3 1/2 cakes.  Enjoy!