Peaches & Cream Muffins

We've had a lot of rain and gray days lately.  I've been needing a taste of summer and peaches speak of warm weather to me.  I'm sure this recipe would be even better with fresh peaches, but the canned ones will work for now.  The muffins are more like a scone - low sugar, high butter - almost like a shortcake with peaches, but not as dense.  Definitely yummy.  A dollop of whipped cream would be appropriate!

taken from More Tastes of Genesee Home by Lorraine Hanson

2 cups flour
3 tsp baking powder
1 tsp salt
1 cup unsalted butter, melted
1 cup sour cream or plain greek yogurt
1/4 cup sugar
1 tsp vanilla
1 15-oz. can sliced peaches, drained and chopped in 1/4" bits
 
Preheat the oven to 350.  Prepare a 12 cup muffin tin with spray or paper liners.

In a large bowl, whisk together the flour, baking powder, salt, butter, sour cream, sugar and vanilla.  Then gently fold in the peaches.

Divide the batter evenly among the prepared muffin cups.  They don't rise much, so don't be afraid to fill 'em up.  Bake for 30-35 minutes or until golden and toothpick inserted comes out clean.  Let muffins cool in the pan for 10 minutes.  Either serve warm or transfer to a wire rack and let cool completely before storing in an airtight container.

Herb Cheese-Stuffed Salmon

Jessie's photo

Friday nights are typically date nights around here (either in-house or out and about).  This was a great meal for a date at home.  It tasted special but wasn't difficult to put together.  I cut the recipe in half and had plenty of filling and topping to make two fillets, which we thoroughly enjoyed eating without having to share a single bite with our littles!

6 (6 ounce) salmon fillets, skinless

1 lemon

5 1/4 ounces spreadable cheese with garlic and herbs (I used Boursin)

sea salt

1 cup soft breadcrumbs (about 1 1/2 slices)

1/3 cup parmesan cheese, freshly shredded (1/1/2 oz)

1/4 cup butter, melted

2 tablespoons pine nuts, toasted

Thaw fish, if frozen. Rinse fish; pat dry. Preheat oven to 425.

Finely shred enough peel from lemon to make 2 teaspoons; cut lemon in wedges and set aside.

In small bowl combine semisoft cheese and lemon peel.

In top of each fillet, from about 1/2 inch from one end, cut a pocket, taking care not to cut all the way through the fish. (If the fish is thin, cut into the fish at an angle).  Spoon cheese mixture into pockets. Season fish with salt Place in baking pan and set aside.

In small bowl combine bread crumbs, parmesan cheese, butter and pine nuts; sprinkle over fillets, pressing lightly.

Bake, uncovered, about 14 minutes or until salmon flakes when tested with a fork. Serve with lemon wedges.

Cornbread Salad

I'd been wanting to make this salad since I first saw it on Jessie's blog, so I was glad she put it on our menu.  It made a yummy dinner, and would be perfect to take to a group picnic or potluck.  Next time I'll only use one cup of mayo for the dressing to lighten the load a little.

One 9-oz package of cornbread mix

One 4.5-oz can chopped green chiles

1.5 cup light mayo (sour cream or plain yogurt could work as well)

1.5 cup chopped fresh cilantro (I use twice this much total)

3/4 cup lime juice

3 tsp ground cumin

1/2 tsp salt

1 head of lettuce, shredded

One 15-oz can black beans, rinsed and drained WELL

One 11-oz can whole kernel corn, drained WELL

8-oz cheddar cheese, shredded

1 large red bell pepper, chopped

3 green onions, chopped

6 plum tomatoes, chopped and drained

Prepare cornbread mix according to package directions, adding chiles. Cool and crumble. Set aside.

Process mayo and next 4 ingredients in a food processor or blender until smooth. Set aside.

Layer a 4 quart bowl with 1/2 of the lettuce (I add the other 1/2 cup of chopped cilantro to the shredded lettuce), 1/2 of the cornbread, 1/3 of the dressing, and 1/2 each of beans, corn, cheese, pepper, onions, and tomatoes. Repeat layers.

Top with remaining 1/3 of dressing. Cover and chill 1 to 2 hours. Garnish with green onioncurls.

Coca Cola Ribs in the Crockpot

Jessie's photo!

Wednesdays are packed for us, so I always do a crockpot meal and you can be sure my family will insist that I make this one again!  My oldest gingersnap said it might be his new favorite dinner - I lost count of how many bones he had on his plate (something about boys and eating meat off the bone!).  The meat was so tender, juicy and flavorful.

3 1/2 pound pork loin back ribs (baby backs)
2 garlic cloves finely chopped
1/4 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion sliced
1/2 cup coke
1 1/2 cups bbq sauce of your choice

Spray inside of slow cooker. In a small bowl mix garlic, brown sugar, salt, and pepper. Rub mixture into ribs. Cut into 4 inch pieces. Layer ribs and onions in slow cooker. Pour coke over.


Cover and cook on low heat for 8 hours. Remove ribs, drain and discard liquid. Place ribs on med. heat grill. Brush with bbq sauce. Cover grill and cook for 15 minutes. When we cooked this the meat just fell apart so we put it in the broiler for about 5 minutes with the bbq sauce brushed on.

Butter Chicken

I love Indian food and this was my birthday dinner - delicious!  I've never ordered butter chicken from an Indian restaurant (and never been to India!) so I can't attest to how authentic this is, but I loved it, especially the part where I got to soak up the creamy sauce with naan.  Mmmmmmm . . .

Spice Blend:

1 tablespoon garam masala seasoning
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne

Sauce:

3 tablespoons butter
1 large onion, chopped (about 1 cup)
2 garlic cloves, minced
1 tablespoon tomato paste
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can diced tomatoes in juice
1 skinless rotisserie chicken, boned out and pulled into 1 1/2 by 1/2-inch chunks
1 (10-ounce) box frozen peas, placed in a colander and run under hot water to thaw
1/3 cup heavy whipping cream

Hot basmati rice, for serving
Pita or Naan bread, warmed according to package directions, for serving

To make the spice blend: Stir the ingredients together in a small bowl and set aside.

To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir well. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm.

Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Spoon the sauce over the chicken. Serve with rice and warmed pita bread.

Veggie Tacos

My friend, Jessie, and I swapped menus for a week!  She planned my meals and I planned for her - it was so much fun!  So each day this week I'll be posting the recipes Jessie recommended.  She started us with veggie tacos for meatless Monday.  They were simple and good - I'll make them again this summer when zucchini and tomatoes are in season.

Olive oil

1 cup of roughly chopped zucchini or summer squash (1-2 zucchini or squash, depending on the size)

1/2 medium onion, chopped

1 garlic clove, chopped

1 large fresh mild green chile (Anaheim or Hatch), seeds and stem discarded, chopped

1/2 fresh jalapeño chile pepper, seeds and stem discarded, minced (or more, if you desire more heat)

Salt

Pinch of ground cumin

Pinch of ground oregano

1 small to medium tomato, chopped

4 corn tortillas

4 slices cheddar cheese

1/4 cup crumbled Mexican cotija cheese (optional)

A few sprigs of fresh cilantro, chopped (okay to include the stems, if small)

Avocado

Heat a tablespoon or two of oil in a large sauté pan on medium high heat. Add the zucchini, onions, garlic, green chiles, and jalapeño to the pan. Sprinkle with salt and cumin. Stir to coat the vegetables with the oil in the pan. Spread the veggies out in the pan and then stir only occasionally, until they are all lightly browned. Stir in the chopped tomatoes and oregano, lower the heat to low. Let gently cook for several minutes while warm the tortillas in the microwave.

Open the tacos and spoon some of the cooked veggie filling into them. Sprinkle on chopped cilantro and crumbled cotija cheese. Serve immediately.

Chocolate Chip Granola Bars

I made a batch of these crunchy bars for a recent road trip to Wales.  They were too crumbly for the kids to eat in the car, but a perfect snack for our long walks and exploring through cities and castles.  They have a light and crunchy texture.  Yummy!

adapted from here

1/4 cup canola oil
1/2 cup honey
2 Tbsp brown sugar
1 tsp cinnamon
1 tsp vanilla
1/2 tsp salt
2 cups rolled oats
3 cups puffed cereal, like Rice Crispies
1/2 cup sunflower seeds
1/4 cup sesame seeds
1/4 cup sliced almonds
1 cup chocolate chips


Lightly oil a 9 x 13 baking pan.  Preheat oven to 250.

In a medium saucepan, combine the oil, honey, sugar, cinnamon, vanilla, and salt.  Place over medium heat, stirring occasionally, until it comes to a boil and the sugar is dissolved.

In a large mixing bowl, combine the oats, puffed cereal, seeds, and nuts.

Pour the syrup over the cereal mixture and stir with a sturdy wooden spoon to combine well.  Let mixture cool for a couple minutes, then gently stir in chocolate chips (this will prevent the chocolate chips from completely melting).

Press the mixture into the oiled pan and bake for 30 minutes.  Let cool completely before cutting into bars.  Store in an airtight container for up to 10 days.

Sour Cream Chocolate Banana Bread

I got an email yesterday that said, "You HAVE to make this bread. That's an order. I know it probably means a special trip to the store for sour cream but it will be worth it, I promise".  Clearly, my friend knows me well (especially the part about not having sour cream on hand!).  I made a loaf this morning (I always follow orders!) and let me tell you - this bread is wonderful.  Moist, rich, chocolaty goodness.  If you'd like a slice, come now.  I'm pretty sure the kids and I will pound through the rest of the loaf by tomorrow.  And, yes - I like a little coffee in my cream.  Don't judge.
  

1 stick of salted butter, softened to room temp.
1/2 cup sugar
1 egg
2 large ripened bananas mashed ( or 2.5 small bananas)
1 tsp. vanilla
1 cup flour
1 tsp. baking soda
2 Tbl. cocoa powder
1/2 cup of sour cream (I couldn't get to the store, so I used full fat Greek yogurt)
1 cup of mini chocolate chips (I used 3/4 cup of regular chips)
optional 1/2 cup of chopped walnuts

Preheat over to 350 degrees.  Lightly grease a 9×5 loaf pan, or 2 mini pans with non-stick spray.

In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream, and vanilla until well blended.  Add baking soda, cocoa, and flour.  Mix everything until well incorporated (about 3 minutes in a Kitchenaid mixer).  Add chocolate chips and nuts (if applicable).

Pour batter into loaf pan(s) and bake for 50 minutes – 1 hr.  Insert a tooth pick into the center of the loaf and check to see if it comes out clean when you pull it out.

Remove from heat and allow bread to rest in the loaf pan for 10 minutes.  Invert the loaf pans onto a cooling rack. Enjoy warm or cold.

Shallot, Date, and Rosemary Chicken

This was so simple to put together, but tasted special.  The chicken stayed moist and juicy and the combined flavors in the juice were delicious on the brown rice.  I would definitely make this again, and serve to friends.

4 chicken breasts
1 large shallot, peeled and thinly sliced
7 medjool dates, pitted and chopped
2 sprigs fresh rosemary, cut into 1-inch pieces
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
Salt and pepper, to taste

Preheat oven to 375.

Place chicken breasts in pan and evenly top with rosemary, shallots, and dates.  Combine olive oil, balsamic, and apple cider vinegar in a small bowl. Pour over chicken.  Cook for 25-30 minutes, or until chicken is no longer pink.

Serve over brown rice and drizzle remaining juices from pan on top.

Butternut Squash and Black Bean Enchilada Skillet

image and recipe taken from here

We all loved this meatless Monday meal.  It was easy to throw together.  I think it would also be great substituting sweet potatoes for the squash.  You can use this recipe to make your own enchilada sauce if you have an extra ten minutes.

2 teaspoons olive oil
3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)
salt and pepper, to season
1 medium yellow onion, diced
3 cloves of garlic minced
1/2 jalapeno, seeded and diced
1 teaspoon cumin
1 teaspoon chili powder
1 – 15 ounce can black beans, rinsed and drained
8 yellow corn tortillas, cut in halves and then into thick strips
1-15 ounce can red enchilada sauce
1 cup cheddar cheese (or whatever you prefer), divided
cilantro and sour cream, for serving

Heat olive oil over medium-high heat in large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 8 to 10 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.

Next add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes. Turn on your oven broiler to high. Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a tiny golden brown. Remove from heat and serve immediately. Feel free to add in cilantro. Serve with sour cream, guacamole, or hot sauce! Enjoy!