Peaches and Cream Muffins

The weather out here in Phoenix is really warming up and, even though I know that means another hellacious summer is just around the corner, I can't help but get caught up in the spring fever. I'm already craving my sundresses, my sandals, al fresco dining, and the abundance fresh fruits and vegetables.

Since I didn't have any plans this morning (can you believe it?!?), I decided to open the windows and enjoy the spring weather and these fruity muffins. I'm so glad I did. The weather was gorgeous, the house feels so much better now that it has fresh air running through it, and these muffins were even better than expected. As the recipe noted, the texture was somewhere between a muffin and a biscuit. When that horrific Phoenix summer comes around, at least I'll have these muffins to look forward to--made with amazing, juicy, fresh peaches.


Peaches and Cream Muffins
slightly adapted from The Deen Brothers, Y'all Come Eat

Ingredients:
non-stick cooking spray
2 c. self-rising flour (alternately, add 2 tsp. baking soda to 2 c. all-purpose flour)
1 c. (2 sticks) unsalted butter, melted
1 c. sour cream (I used light)
1/4 c. sugar
2 tsp. vanilla
1 1/2 tsp. cinnamon
1 (15 oz.) can sliced peaches, drained and cut into 1/4-in. pieces (use fresh only at their peak)

Directions:
1. Preheat oven to 350 degrees. Coat muffin tins with cooking spray recipe yields 12-15 muffins).

2. In a large bowl, whisk together the flour, butter, sour cream, sugar, vanilla, and cinnamon.

3. Gently fold in peaches.

4. Divide the batter evenly among prepared muffin cups. (I use a standard-sized scoop.)

5. Bake for 30-35 minutes, or until golden and a toothpick inserted into the center comes out clean.

6. Let muffins cool in the tins for ten minutes. Serve immediately or transfer to a wire rack and cool completely.

One year ago: Banana Cream Pie with Pretzel Crust (YUM!), made for "Eat to the Beat", my very first blog event!

Jamie's Breakfast Casserole with Ham and Cheese

This month was my grade level's turn to host the monthly staff potluck. We really wanted to change things up from the usual lunch time affair. One of my teammates made the fantastic suggestion to do a breakfast potluck! Why didn't we think of it sooner? Teachers are up so early and don't generally get to eat breakfast at their desk when they feel like it. We like our hearty breakfasts. They give us just the stamina we need to keep up with a room full of energetic kiddos who are already itching for spring break (I don't think they know the teachers are itching more!).

As one of the hostesses, I had to bring a main dish. This breakfast casserole was easy, filling, and well received. It is best assembled the night before and then brought to room temperature and popped in the oven in the morning. What could be better? I doubled this recipe to make a 9x13 pan and didn't have a single serving left!


Jamie's Breakfast Casserole with Ham and Cheese
The Deen Brothers, Y'all Come Eat

Ingredients:
butter or non-stick cooking spray, for coating pan
1 TBSP extra-virgin olive oil
1 small onion, finely chopped pinch salt
1 medium yellow bell pepper, finely chopped (3/4 c.)
1 medium red bell pepper, finely chopped (3/4 c.)
1 (8 oz.) loaf hearty French or Italian bread, sliced 1/2 in. thick
1 (6 oz.) slab thick-cut ham, finely chopped (I subbed in turkey kielbasa)
6 oz. Swiss cheese, shredded (about 1 1/2 c.)
5 extra large eggs
1 3/4 c. milk
3/4 tsp. salt
1/4 tsp. freshly ground black pepper

Directions:
1. Butter or spray an 8-inch oval or round casserole dish. Alternately, use an 8x8 glass baking dish.

2. In a large skillet, heat the oil over medium heat. Add the onion and pinch of salt. Cook for 3 to 5 minutes, or until the onion is translucent, stirring occasionally.

3. Add the yellow and red peppers. Cook for 3 to five minutes more or until softened, stirring occasionally.

4. Cover the bottom of prepared dish with half the bread slices. Cut pieces as necessary to make a snug fit.

5. Top the bread with half the onion mixture, followed by half the ham, then half the cheese. Repeat the layers, beginning with bread and ending with cheese.

6. In a medium bowl, whisk together eggs, milk, salt, and pepper. Pour evenly over the casserole. The egg mixture should come almost to the top of the dish.

7. Cover dish with plastic wrap and refrigerate overnight.

8. In the morning, remove the casserole from the refrigerator and bring to room temperature from 30 minutes. Preheat the oven to 350 degrees.

9. Bake casserole about 45 minutes or until top is puffy and golden and a knife inserted in the middle comes out clean.

One year ago: Another potluck hit, Devil's Food Cupcakes with Chocolate Ganache

Pasta Puttanesca

This dish's name literally translates to "whore's pasta" because it's cheap and easy. Hmmmm...I'm not sure if that should be disconcerting or not. Either way, this pasta was very easy to make and was definitely delicious. What a great healthy weeknight meal or side dish!


Pasta Puttanesca
adapted from Ellie Krieger, The Food You Crave

Ingredients:
8 oz. whole-wheat thin spaghetti, vermicelli, or angel hair
2 TBSP extra-virgin olive oil
3 cloves garlic, minced
1/2 yellow onion, chopped
1/4 c. chopped flat-leaf parsley
1/8 c. pitted chopped Kalamata olives
2 TBSP capers
1 TBSP fresh oregano leaves or 1 tsp. dried
1 tsp. crushed red pepper flakes
1 (14-oz.) can diced tomatoes with juices, preferably "no salt added"
3/4 c. chopped fresh arugula
1/4 c. grated Parmesan

Directions:

1. Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.

2. While the pasta is cooking, heat the oil in a large skillet over a medium flame.

3. Add the garlic and onions and saute until fragrant, about 1 minute. Add the parsley, olives, capers, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.

4. When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese. Serves 3-4.

Buttermilk Cookies

These are my kind of cookie--soft and fluffy, almost cake-like. It doesn't hurt that they also use lemon and vanilla, two of my favorite flavors. Add on that they're quick and easy to make and you've got a perfect treat. Enjoy!


Buttermilk Cookies
adapted from www.epicurious.com
Ingredients:

For cookies
3 c. all-purpose flour
zest of one lemon
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 sticks unsalted butter, softened
1 1/2 c. granulated sugar
2 large eggs
1 tsp. pure vanilla extract
2/3 c. well-shaken buttermilk

For glaze
1 1/2 c. confectioners sugar
3 TBSP well-shaken buttermilk
1/2 tsp. pure vanilla extract

Directions:
1. Preheat oven to 350°F with rack in middle. Butter 2 large baking sheets.

2. Whisk together flour, zest, baking soda, and salt.

3. Beat together butter and sugar in the bowl of a stand mixer fitted with a paddle attachment until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla.

4. Mix in flour mixture and buttermilk alternately in batches at low speed, beginning and ending with flour mixture, until smooth.

5. Drop level tablespoons of dough about 1 1/2 inches apart onto baking sheets. Bake, 1 sheet at a time, until cookies are puffed and edges are golden, 12 to 15 minutes per batch. Cool cookies on sheets 1 minute, then transfer cookies to racks.

6. Prepare glaze by whisking together all glaze ingredients. Spoon onto tops of warm cookies. Let stand until cookies are completely cooled and glaze is set.

One year ago: Quiche, Nawlins Style and Cranberry Dark Chocolate Oatmeal Cookies

Easy, Healthy Fish Tacos

Sorry I haven't posted in a while, but I was in Mexico enjoying the most incredible vacation with my some of my family and two of my dearest friends. And this parrot.



One of the things I love the most about going to Puerto Penasco (Rocky Point), is that it's right on the Sea of Cortez. The beaches are beautiful and the seafood couldn't be fresher. While I'm there, I try to order as much shrimp and fish as possible.

Now that I'm home, my seafood craving hasn't come to realize that I'm back in the desert. No Sea of Cortez here. Just a serious lack of delicious seafood. I can, though, get great tilapia fairly easily. So to quell my craving for seafood, I decided to make my super easy fish tacos. Just throw together some rice and black beans and you've got yourself (and any lucky dinner companions) a quick and healthy meal. Buen provecho!


Easy, Healthy Fish Tacos

Ingredients:
12-16 oz. fresh tilapia filets
2 tsp. olive oil
salt and pepper, to taste
1 tsp. ground cumin
1 lime
8-10 corn tortillas
pico de gallo
guacamole
shredded cheese

Directions:

1. Heat non-stick skillet or griddle over medium-low to medium heat.

2. Drizzle tilapia with half the oil, then sprinkle with cumin, salt, and pepper. Place in pan, dressed side down. Repeat oil, cumin, salt, and pepper on exposed side.

3. Cook for approximately four minutes per side, or until firm and coked through, but still flaky. During last minute of cooking on second side, squeeze juice from one lime directly on fish.

4. Layer fish and other toppings, as desired, in a corn tortilla.

One year ago: Caribbean Rice and Beans, one of my favorite vegetarian meals

Fabulous French Onion Soup

Why is this soup so fabulous, you ask? Well, I've got two really good reasons for you. Honestly, two separate, yet equally good reasons for the fabulousness of this soup. Here they are, in no particular order:

1. It tastes really great. No, wait. Make that fabulous.

2. One of my What's Cooking? girls, Jessica of My Baking Heart, gave me this "Fabulous Blog" Award.


Of course, I had to find a fabulous recipe to post with it. The fabulous fashionista in the award graphic seems to be very Parisian to me. I can just picture her sitting at a sidewalk cafe in Paris with a very chic group of friends, sipping wine and enjoying each others' company. They may not be eating French onion soup, which is (very sadly) not the most graceful of entree choices. Honestly, if you're cooking for a date who isn't already completely snagged, don't make this. That said, I love this soup and the fabulous French lady in the award probably eats it when nobody is looking.

As a recipient of this award, I am charged with bestowing it upon five other bloggers who embody kitchen fabulosity. I've chosen these five ladies for the variety of their posts, range of cooking skills, and general fabulousness:

Katie of Good Things Catered
Annie of Annie's Eats
Elly of Elly Says Opa!
Joelen of Joelen's Culinary Adventures
Stefany of Proceed with Caution


Fabulous French Onion Soup
www.williams-sonoma.com

Ingredients:
2 1/2 lb. yellow onions
3 TBSP unsalted butter
1 TBSP canola oil
pinch of sugar
salt and freshly ground pepper, to taste
2 c. light red or dry white wine
8 c. beef stock
1 bay leaf
6 slices coarse country bread, each 1 1/2 inches thick
3 c. shredded Comté or Gruyère cheese

Directions:
1. Using a mandoline or sharp knife, thinly slice the onions lengthwise. Set aside.

2. In a large, heavy pot over medium-low heat, melt the butter with the oil. Add the onions, cover and cook, stirring occasionally, adding the sugar and seasoning with salt and pepper, until the onions are meltingly soft, golden and lightly caramelized, 25 to 30 minutes.

3. Add the wine, increase the heat to high and cook until the liquid is reduced by about half, 8 to 10 minutes.

4. Add the stock and bay leaf, reduce the heat to medium-low and let the soup simmer, uncovered, until it is dark and fully flavored, about 45 minutes. If the liquid is evaporating too quickly and the soup seems to taste too strong, add a little water, then cover the pot and continue cooking.

5. Just before serving, preheat an oven to 400°F. Arrange the bread slices on a baking sheet and toast, turning once, until golden on both sides, 3 to 5 minutes per side. Remove from the oven and set aside.

6. Remove the bay leaf from the soup and discard. Arrange 6 oven-proof soup bowls on a baking sheet and ladle the hot soup into the bowls. Place a piece of toast on top of each bowl and sprinkle evenly with the cheese. Bake until the cheese melts and the toasts are lightly browned around the edges, 10 to 15 minutes. Serve immediately. Serves 6.

One year ago: Martha Stewart's Chocolate Chip Cookies and Vanilla Kipferl

Monkey Muffins

If you were to ever ask me what my favorite flavor of Ben & Jerry's ice cream is, you'd barely finish your sentence before I blurted out a decisive "Chunky Monkey!" I just love it. It has always been my favorite and, though I welcome the taste-testing process, I think it will always be my favorite. Banana ice cream with big chunks of semisweet chocolate and walnuts. What's not to love?

These muffins are my spin on that delicious ice cream. I added coconut to the flavor mix Ben and Jerry have already perfected and...WOW! These were great. If you're looking for a healthy muffin, this isn't it. In fact, they could almost be dessert. But for a once-in-a-while sweet breakfast, they're just right.


Monkey Muffins
heavily adapted from www.epicurious.com

Ingredients:
1 1/4 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
2 very ripe bananas, mashed
1 stick (1/2 c.) unsalted butter, melted
1/2 c. brown sugar
1 large egg
2 tsp. vanilla
3/4 c. sweetened flaked coconut, divided
1/2 c. semisweet chocolate chips
1/2 c. walnuts, toasted

Directions:

1. Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.

2. Whisk together flour, baking powder, and salt in a large bowl.

3. Whisk together bananas, butter, brown sugar, egg, vanilla, 1/2 cup coconut, chocolate chips, and walnuts in a medium bowl until combined well, then fold in flour mixture until flour is just moistened.

4. Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 23-25 minutes.

5. Transfer muffins to a rack and cool slightly. Yields one dozen muffins.

Garlic and Herb Pork Chops

Simple, clean flavors for fool-proof pork chops. These were wonderful when served alongside roasted broccoli and butternut squash with roasted apple brown betty for dessert.


Garlic and Herb Pork Chops

Ingredients:
3 TBSP olive oil, divided
4 center cut loin chops
salt and pepper, to taste
2 cloves garlic, minced
1/2 tsp. dried sage
1/2 tsp. dried oregano
1/2 tsp. dried thyme

Directions:

1. Heat a non-stick pan over medium heat. Add 2 TBSP olive oil and bring to temperature.

2. Generously salt and pepper one side of the pork chops. Lay that side down into pan. Drizzle bare side (which should be up) with remaining 1 TBSP olive oil. Salt and pepper, then rub in minced garlic. Sprinkle with herbs.

3. Cook 4-5 minutes on the first side, depending on thickness of the chop. Flip chop and cover pan, leaving a slight vent. Cook 6-8 minutes, depending on thickness of chop.

4. Allow to rest for two minutes, then enjoy!

Roasted Broccoli and Butternut Squash

I've heard so many times about how wonderful and flavorful deep-roasted broccoli is. I know roasted butternut squash is wonderful. So when I combined the two tonight...wow! I really think I could've just eaten a plate full of this. What an easy and healthy side dish.


Roasted Broccoli and Butternut Squash

Ingredients:
8 oz. broccoli florets
8 oz. butternut squash, cut into one-inch chunks
1 TBSP. extra-virgin olive oil
2 cloves garlic, minced or pressed
salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees.

2. Toss all ingredients in a non-reactive bowl. Spread onto baking sheet lined with foil.

3. Roast for 20 minutes. Let cool before eating. Serves 2-3.

Roasted Apple Brown Betty

This has been a great week for my blog. I've been making and eating some very delicious dishes and I've received a few honors, as well. I mentioned my "Refreshing Blog" award in the previous post. I was also chosen (okay, I suggested myself) by "Rumble in the Kitchen" as last Friday's Field Trip. So, as a sort of closing ceremony to my week as the featured field trip, I bring you what else...an apple brown betty. Sooooooo goooooood.


Roasted Apple Brown Betty
slightly adapted from www.williams-sonoma.com

Ingredients:
2 1/2 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch thick
3/4 c. granulated sugar
1 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
2 c. graham cracker crumbs
4 TBSP (1/2 stick) unsalted butter, melted
1/4 c. dark brown sugar
bourbon-spiked whipped cream, for serving

Directions:

1. Preheat an oven to 400°F.

2. In a large bowl, toss the apples with the granulated sugar, cinnamon and nutmeg. Mound the apples in a roasting pan just large enough to hold them comfortably.

3. Roast, turning twice, until fork-tender, about 1 hour. Drain the apples, reserving the liquid. Let cool.

4. In a food processor, puree the apples, adding the reserved liquid as needed to make a thick applesauce.

5. Reduce the oven temperature to 375°F.

6. In a bowl, toss the graham cracker crumbs with the melted butter and brown sugar. Sprinkle half of the crumbs over the bottom of an 8-inch round or square baking pan. (I used individual-sized dishes.) Pour the applesauce over the crumbs and sprinkle the remaining crumbs on top. Bake for 20 minutes.

7. To serve, spoon into shallow bowls and top with the spiked whipped cream. Serves 6 to 8.

Fresh Honey Lemonade

Still trying to use up the gorgeous fresh lemons my mom gave me from her lemon tree and in celebration of the "Refreshing Blog" award I received from Jessica of "My Baking Heart", I decided to make lemonade. Now, lemonade is not one of my favorite drinks. I rarely crave it. But for some reason, it just sounded good to me. While searching for a recipe that didn't look like it would be overly sweet, I came across this one from Williams-Sonoma. Lemons, water, honey. Perfect. Not too sweet and it uses honey. I love honey. Especially when it's the most amazing, locally-grown, dark brown pecan honey. Sure, the nearly molasses-brown color of the honey makes the lemonade a not-so-attractive shade of caramel, but the flavor is sooooo good. I think I might actually like lemonade now, especially when I can drink it while looking at the most beautiful birthday flowers from two of my best friends. Thanks ladies!


Fresh Honey Lemonade
www.williams-sonoma.com

Ingredients:
1/3 to 1/2 c. honey
1 1/2 c. steaming hot water
1 c. fresh-squeezed lemon juice
ice cubes and lemon slices for serving

Directions:

1. In a heatproof 1-quart pitcher or bowl, combine the honey and hot water and stir until the honey is dissolved.

2. Stir in the lemon juice. Let cool for at least 10 minutes or cover and refrigerate until ready to serve.

3. Pour into ice-filled glasses. Serves 2 to 4.


*WARNING: ode to Barefoot Contessa ahead. How easy was that?!?

Chunky Vegetable Soup

I like my meat. Really, I do. I mean, my Pappo was a cattle and wheat farmer in Oklahoma. I love me a good (medium, Kona-crusted filet mignon, please!) steak. (And yes, I'm aware of the poor grammar in that sentence. Work with me here.) But sometimes, I just feel like I can't handle any more meat. When my body tells me "enough is enough," I go for a couple of meat-free days. After that, I usually feel much better and, on occasion, a bit lighter. Today would be one of those vegetarian kind of days.

I got this oh-so-delicious recipe from Cooking Light. Even my roommate, a self-professed vegetable soup hater, loved this. She said it changed her mind on veggie soup!

I halved the recipe, added a few extra veggies, used chicken broth (I know, I know, not vegetarian) instead of water, and upped the amount of liquid called for because it was really chunky. Even halved, I got five good-sized bowls out of it. This recipe is not recommended for freezing, so you'll want to take that into consideration. I've posted my modified amounts below.


Chunky Vegetable Soup
adapted from The Complete Cooking Light Cookbook

Ingredients:
1 tsp. olive oil
1/2 c. chopped onion
2 garlic cloves, minced or pressed
4 c. chicken broth (use vegetable broth for a completely vegetarian soup)
2 tsp. dried basil
1/2 tsp. salt
1/2 tsp. dried marjoram
1 tsp. fresh-cracked black pepper
1/4 tsp. cayenne pepper
1/2 lb. red potatoes, cut into one-inch cubes
2 carrots, cut into 1/2-inch pieces
1 can cannellini beans, drained
1 can garbanzo beans
1 (14.5-oz.) can whole tomatoes, undrained and chopped
6 oz. frozen lima beans or peas
1/3 c. uncooked orzo
1/2 shredded part-skim mozzarella or Parmesan

Directions:

1. Heat oil in medium or large Dutch oven over medium-high heat. Add onion and garlic and saute until tender, about five minutes.

2. Add broth and next eleven ingredients and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Increase heat to medium-high and simmer, uncovered, ten minutes more.

3. Add orzo. Cook, uncovered, for ten minutes.

4. Ladle into bowls and sprinkle with cheese.