Blueberry Muffins

Can I be honest with you?

Blueberries kind of freak me out. I love the beautifully deep blue of a blueberry, after all the color is the fruits namesake. But I am not sure if I actually like eating blueberries… biting into a blueberry feels strange to me.

In my attempt to become a blueberry fan and also begin providing my ever patient husband with breakfast (without actually have to wake up early), I chose to begin with muffins. The safe yet classic blueberry choice, indeed.

Blueberry Bunch E

My husband enjoyed these muffins; he took multiple muffins with him to work everyday until we ran out. I, however, am still not sure about blueberries. The muffins were a super quick and easy-to-make breakfast treat. I will most definitely continue making these for my hubs and even for me… to wean myself into the world of blueberries.

Blueberry Muffins E

I mean, can’t you see the moist fluffiness going on in this picture. Mmm, I am determined to be a blueberry lover.

Ingredients:

  • 1 large egg, lightly beaten
  • 1 cup plain yogurt
  • 1/3 cup vegetable, canola, or corn oil
  • 1 tsp pure vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup granulated white sugar
  • 1 1/4 baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1-1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw before adding them to the batter)

What goes down:

  1. Preheat oven to 375 degrees F. Position rack to the center of the oven. Line 12 muffin cups with paper liners.
  2. In a large bowl, whisk together the lightly beaten egg, yogurt, oil, and vanilla.
  3. In another bowl whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. Gently stir the blueberried into the dry ingredients.
  5. With a rubber spatula fold the wet ingredients into the dry mixture. Stir only until combined.
  6. Using two spoons or an ice cream scoop, evenly fill the muffin cups with the batter. Place in the oven and bake for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Transfer to a wire rack and let cool about 10 minutes before removing from the pan (unless you are too excited and must take pictures for your food blog RIGHT when they come out of the oven).

Source: The Joy of Baking

Happy Cooking!

Enchilada Casserole

We all have those meals that taste like childhood. Or is that just me? Anyways, enchilada casserole has always been my favorite- even before I admitted to loving onions. It is simple to make and I am sure can be prepared ahead of time; although I personally have not attempted to. I hope to someday learn how to make my own tomato sauce and tortillas to take this casserole to the next level. But for now I leave you with my enduring favorite: Enchilada Casserole

Enchilada Casserole

*the casserole actually looks more like lasagna when it is in the dish, I however, do not have great getting-the-food-out-of-the-dish-skills. Alas, here is my best picture.

Ingredients:

  • 2 8-oz cans of tomato sauce
  • 16 oz water
  • 2 medium onions, chopped and divided
  • 2 small hot peppers, chopped (optional)
  • 12 tortillas
  • 1 1/2 lbs. ground beef or turkey
  • 1 lbs. sharp cheddar cheese, shredded and divided into three sections
  • 1 tsp salt
  • 1 tsp garlic
  • 1 tsp chili powder

What goes down:

  1. Combine tomato sauce, water, 1 onion, hot peppers, salt, garlic, and chili powder in a saucepan. Bring to a simmer.
  2. Preheat over to 400 degrees.
  3. Cook remaining onions and meat until done. Drain.
  4. Divide the meat into 3 approximate portions.
  5. To assemble, cover the bottom of an ungreased pan with a layer of 4 tortillas. Layer with one portion of meat, approximately 1/3 of the sauce mixture, and one portion of cheese. Repeat until all ingredients are added and cheese is on top.
  6. Bake at 400 degrees for 15-20 minutes.

Source: My Lovely Mother’s Kitchen

Happy Cooking!

Spicy Vegetable Medley

I didn’t grow up in a house with many fresh vegetables. We mostly ate canned veggies which is, of course, better than no veggies. But now that I am grown, I am making a concerted effort to implement fresh and seasonal vegetables into our diet. I know almost nothing about fresh vegetables. Example 1: a couple years ago, I had to watch a youtube video to learn how to use fresh garlic.

One thing this vegetable adventure has taught me is that: vegetables are delicious!

And this spicy vegetable medley, which I’ve also learned can be called Calabasitas, is so good that I have hardly stopped thinking about it for one whole week. The original source mentioned adding chicken to transform the dish from a side into an entree. I haven’t tried that yet, but I am certain it would be fantastic.

 

Spicy Vegetable Medley

I can’t even look at the picture without wanting more. There is a definite kick to this medley. If you are not a fan of the heat, you can tone it down. Play with the spices to figure out what you and yours like.

Ingredients:

  • 1 tbsp olive oil
  • 2 smallish zucchini squash, sliced in half moons
  • 2 ears of fresh corn
  • 1-2 ripe plum tomatoes, seeded & diced
  • 1/4 cup roasted mild green chile, chopped
  • 2 oz. chopped jalapenos
  • 2-3 cloves fresh peeled garlic, chopped
  • salt and pepper to taste
  • a couple good pinches of ground cumin
  • 1 tbsp sugar
  • juice from half a lime [more juice or water if neeeded]
  • 1 and 1/2 tbsp chopped cilantro
  • lime wedges for serving and extra cilantro for garnish

What goes down:

  1. Heat olive oil in a large skillet and saute the squash for three to four minutes, until it starts to turn a bit golden.
  2. Add all ingredients except the fresh cilantro; stir to combine
  3. Cover and cook for about 15 minutes, until the vegetables are crisp-tender. Add more liquid if needed.
  4. To serve, stir in the fresh cilantro. Top with lime wedges and extra cilantro if desired.

Source: Gluten-Free Goddess

 

Notes: I played around with the cumin, we like hot so I leaned toward more rather than less. Also, When I had the veggies covered, I needed more liquid so I just added some water about 2 tbsp’s worth.

 

Happy Cooking!