Serrano Chili & Cilantro Cornbread Muffins

Serrano Chili and Cilantro Cornbread Muffins

Description
These muffins are moist and chewy, spicy and sweet. When you make them, they won't last long! They are excellent eaten alone warmed with some butter, or as a side dish to a Southwestern entree.

Ingredients
2 small Serrano chilies (or 2 ounces canned green roasted chilies)
1 ½ cups unbleached white flour
½ cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
Pinch cayenne
⅔ cup low-fat milk or soy milk
2 large eggs
½ cup expeller-pressed canola or grape seed oil or softened butter
3 tablespoons pure maple syrup or sugar
¼ cup chopped fresh cilantro

HONEY BUTTER TOPPING(Optional)
3 tablespoons honey
3 tablespoons soft butter

Instructions
1. Preheat the oven to 350° F.
2. Put the chilies on a baking pan on the top rack under the broiler until they blister and turn black. Turn them over and repeat. Remove them from the broiler and drop them into a brown bag to cool. The skin will become loose and flaky as they cool.
3. Mix together all the dry ingredients in a large bowl. Whisk together the milk, eggs, oil or butter, maple syrup or sugar, and the cilantro in a separate bowl.
4. Stir the wet ingredients into the dry ingredients with a wooden spoon until thoroughly mixed.
5. Take the chilies out of the bag and slice them in half, directly down the middle. Open them up, and remove the seeds and discard. Peel the skin off and discard. Cut the chilies into small pieces and stir them into the batter until they are completely mixed in.
6. Smear a little butter or oil on the bottoms and sides of a 9-inch square baking pan or 12 muffin molds and pour the batter in. Bake 20 minutes if using a muffin pan, or 25 minutes if you're using a baking pan. Remove from the oven and let cool.
7. Make the Honey Butter: Simply blend the softened honey and butter together in a bowl with a fork, whipping lightly to create a creamy spread. Scoop the spread into a ramekin and serve along with the cornbread.
8. Make 1 slice directly down the middle of the baking pan and 4 slices across to make 10 rectangular pieces.

Tips from Rosie's Kitchen:The indigenous people of the Southwest used to roast their chili peppers over an open fire. If you're feeling really motivated and have the time to do it, you, too, can roast the chilies over a flame or over a barbecue grill, instead of broiling them. Hold the chilies 4 inches away from the flame and rotate until all sides of the pepper turn black. If you'd like to use an alternative to chili peppers, just sauté? 1/2 cup onions in a tablespoon of extra-virgin olive oil and use them in place. When handling Serrano chilies, do not touch your eyes, because these chilies will sting.

Pork Loin with Citrus Glaze

Pork Loin
This citrus glaze is superb!
Ingredients:
GLAZE

2 ounces canola oil

1 large onion, chopped

4 cloves garlic, chopped1 chipotle pepper, chopped

1 Arbol chili, stem removed (usually find dried in produce section)

1 tablespoon cracked black pepper

2 tablespoon Worcestershire sauce

2 cups orange juice

2 cups gluten free barbecue sauce

6 dashes Tabasco style hot sauce

2 lemons juiced

Kosher salt to taste

PORK LOIN

3 pounds pork loin

4 tablespoons olive oil

2 tablespoons kosher salt

2 tablespoons cracked black pepper

Directions: Preheat oven to 350°F.

GLAZE

In a small saucepot add canola oil and sauté onions and garlic until translucent. Then add chipotle and Arbol chilies and continue to cook until chilies start to toast. Then add cracked black pepper, Worcestershire sauce and orange juice. Reduce heat when orange juice starts to thicken. Then add in your favorite barbecue sauce and reduce to low heat. Continue cooking for about 15 minutes. Season with hot sauce, lemon juice and to taste with salt. Strain barbecue sauce and set aside.

PORK LOIN

Place pork loin in a roasting pan and rub the pork loin with olive oil and season with salt and cracked pepper. Roast in the oven (basting with the citrus glaze about every 15 minutes) until the internal temperature is about 140 degrees. Let meat set up for about 5 minutes and slice.

Anna's Birthday Chicken (and Pork)

I am so glad you could come celebrate Anna's birthday with us. Just in case you want to relive the night, here is a super complicated recipe for the tasty meal we ate:

Place three boneless skinless chicken breasts in a crock pot, cover with your favorite salsa. Cook on low for 6-8 hours (or on high for about 2-2 1/2). Shred the chicken. Enjoy with your favorite fixings.

Variation: cut a pork tenderloin into three shorter hunks. cover with green salsa and proceed as above.

Happy cooking!

BANANA CAKE

I found this recipe on "I Heart Food" (I added a link on the side) & it won us over. I've been getting bananas in the Co-Op basket lately & we just don't eat them. I had some very ripe bananas sitting on my counter & wanted to try something different rather than banana bread. Made this yesterday (Monday) & it will easily be gone by tonight. It is DELISH!!

Recipe:

1/2 cup butter

2 beaten eggs

1 tsp vanilla

1/2 tsp baking soda

1/4 tsp salt

1 1/2 cup sugar

1 cup mashed bananas

2 cup flour

1/2 cup milk

Pre-heat your over to 350 degrees.

Start by creaming the butter and sugar in a large mixing bowl

Add eggs and vanilla and beat well

Now add your mashed bananas to the mix. Our bananas were already very soft so we just added them whole.

After the bananas are added the mixture will look pretty runny... that's when you add the dry ingredients.

Sift dry ingredients together. Alternate between adding the dry ingredients and milk

Grease a 13X9 pan and pour in the batter

Place pan in the oven and bake for 20-30 minutes. Use the toothpick trick to determine when the cake is done

Once the cake is cooled, sprinkle powdered sugar on top. (**We didn't add the powdered sugar & it was still WONDERFUL!!**)

egg-cellent dinner

wish i had a picture! {although, i'm sure i will make it again real soon}
this was one of the easiest, tastiest dinners ever!

1 small eggplant (46 calories)
1/8 cup mozzarella cheese (45 calories)
1/4 cup trader joes pizza sauce (or use marinana sauce) (80 calories)


chop eggplant into small pieces. saute in skillet for about 5 minutes on high.
put on plate. add cheese. add sauce.

salt, pepper to taste.

so good and so HEALTHY!

serves: 1
total calories: 171

gReen mOnsteR

Here’s a breakfast shake that’s surprisingly delicious…don’t be scared of this green monster!

1 cup of skim milk
1 cup of sliced banana-fresh or frozen
1.5 packed cups of fresh spinach
Blend and drink it up!
204 calories. 10 grams of protein. 41 grams of carbs. 1 gram of fat.

Also tasty with frozen peach slices, strawberries, kiwi, protein powder….the possibilities are endless!

Turkey Burgers

This is one of our favorite meals!We like to eat this tasty burger with baked potaoto/sweet potato strips.







Oprah found a new favorite food when she tried this turkey burger at Mar-a-Lago, Donald Trump's private club in Palm Beach. "I believe [it] may be the best turkey burger in the entire world," she says. The Mar-a-Lago Turkey Burger will be permanently available at the Trump Bar and Grille in Trump Tower in New York City, open to the public for lunch and dinner. It will also be served during lunch in Chicago at Sixteen, the Trump International Hotel restaurant.


Ingredients:
Serves 6
· 1/4 cup thinly sliced scallions
· 1/2 cup finely chopped celery
· 3 Granny Smith apples , peeled and diced
· 1/8 cup canola oil
· 4 pounds ground turkey breast
· 2 Tbsp. salt
· 2 Tbsp. black pepper
· 2 tsp. Tabasco® chipotle pepper sauce
· 1 lemon , juiced and grated zest
· 1/2 bunch parsley , finely chopped
· 1/4 cup Major Grey's Chutney , pureed


Sauté the scallions, celery and apples in the canola oil until tender. Let cool.Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll. {or make them protein style and wrap it in lettuce!}

Mar-a-Lago Pear Chutney
Ingredients:
Serves 6
· 1 Anjour pear , peeled and diced
· 1/2 tsp. sea salt
· 1 1/2 cups Major Grey's Chutney
· 1/4 cup dried currants or raisins
Preheat oven to 350°.Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes.Cool and mix with the chutney and currants or raisins.

Veggie pizza!

This was one tasty pizza! Who needs meat when you’ve got the following atop your crusty whole wheat pizza dough? (whole wheat pizza dough pre-made from trader joe’s):

½ c trader joes pizza sauce (or whatever you have)
1 c. part skim mozzarella cheese
½ packed cup spinach
½ cup of sliced mushrooms
1 cup of sliced grape tomatoes
2 sliced garlic cloves
5 torn basil leaves
¼ cup of crumbled feta
Sliced red onion, to taste
Oregano, to taste
Pepper, to taste

Roll out dough, sprinkle pizza stone with cornmeal, spread out dough, top with fixins, bake at 350 until cheese is melted and crust is brown.

*makes 8 slices. approx: 197 calories per slice. 29 grams of carb. 6 grams of fat. 8 grams of protein.*

Side salad was quite tasty, as well:
cup of packed Spinach
Tomatoes
Walnuts
Feta
Whatever dressing you have

Carne Asada

We just had this for Sammy's birthday dinner. You may remember eating it at Jenny's first birthday party and many other family events. Anyway, at Mimi's request, I am sharing it with you.

1 flank steak (1-2 lbs, NOT tenderized)
1 lime, juiced
2-4 cloves garlic, pressed
1/4 c oil (vegetable or olive)


2-4 Tablespoons oil
1 small red onion, chopped
fresh cilantro, chopped. about 1/4 cup, use more or less to your taste
1/4 pound each monterey jack and cheddar cheese, shredded


place lime juice, pressed garlic and oil in a one gallon zipper bag. close and mix well. add flank steak. let marinate at room temperature while you preheat the grill for 15 minutes.

cook flank steak over high heat until medium/medium rare, about 5-7 minutes per side (if you like you meat more well done, don't worry. you will cook this more later).

place meat on a plate and cover well with foil. let rest until cool enough to handle (I like to place it in the fridge overnight). cut flank steak into small bite size square-ish pieces, about 1/4 - 1/2 inch.

heat a large skillet over medium high, add oil (it's more traditional and more flavorful to use bacon grease or lard). cook cut meat and onions, stirring occasionally, until onions are melt-y and the meat is heated through. stir in cilantro. add cheeses and stir until melted.


a few notes: if you let the carne asada sit a while on low to medium low heat, the meat's natural juices and the cheese will mix together and make a kind of sauce. Sometimes, I like a cleaner flavor and I omit the cheese.




I love this served with homemade guacamole:

Reserve about 2 teaspoons of the lime juice and 2 tablespoons each of the red onion and cilantro from the carne asada recipe. chop the reserved onions fine (very small). use just the cilantro leaves and chop small.

additional ingredients:
2 ripe avocados
1/2 fresh jalapeno, chopped fine
1 clove garlic, pressed
1/2 teaspoon freshly ground pepper
salt

mash one avocado with the onion, cilantro, jalapeno, garlic and pepper until smooth. cut the remaining avocado the large chunks and place in bowl. sprinkle with lime juice and salt to taste. mix lighlty to preserve texture of avocados.

BEST BLUEBERRY MUFFINS

I cannot tell a lie... I got this from Ruth. (Thanks Ruth!) I just store recipes from online here, so I put it here! But, it really came from Ruth!

If buttermilk is unavailable, substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk.

Ingredients

Streusel Topping
3 tablespoons granulated sugar
3 tablespoons dark brown sugar
Pinch table salt
1/2 cup plus 3 tablespoons unbleached all-purpose flour (3 1/2 ounces)
5 tablespoons unsalted butter , melted and warm

Muffins
2 cups fresh blueberries (about 10 ounces), picked over
1 1/8 cups sugar (8 ounces) plus 1 teaspoon
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons unsalted butter , melted and cooled slightly (1/2 stick)
1/4 cup vegetable oil
1 cup buttermilk (see note)
1 1/2 teaspoons vanilla extract

Instructions
1. FOR THE TOPPING: Stir together sugar, brown sugar, salt, and flour in small bowl until combined. Drizzle with warm butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout. Set aside.

2. FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

3. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 11/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)

4. Using an ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle streusel topping evenly over muffins.

5. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Sun Dried Tomato Stuffed Chicken Breast

MmmmMmmmm GOOD! I found this weight watchers recipe last week and decided to try it out for our Sunday dinner. Let me tell you, this recipe will be a frequent visitor at our house! We LOVED it. Hope you do, too. If not, call us and we'll eat your leftovers! I served this along with what i could find in the fridge.....zucchini and brown rice.

POINTS® Value: 5

Servings: 4

Preparation Time: 15 min

Cooking Time: 20 min

Level of Difficulty: Moderate

You can stuff chicken breasts with whatever's fresh in your pantry or fridge: herbs, veggies, flavorful cheeses, capers and spices.

Ingredients
2 tbsp sun-dried tomatoes, without oil, minced
2 oz soft-type goat cheese
1 tsp thyme, chopped
1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces

1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 tbsp all-purpose flour
1 cup(s) wine, dry, white---Substitute with white grape juice, apple cider, apple juice, vegetable stock, or water. (I used chicken broth)
1 tbsp cornstarch
1 cup fat-free chicken broth
1 tbsp canned tomato paste
1 tbsp parsley, chopped

Instructions
In a small bowl, stir together sun-dried tomatoes, goat cheese and thyme.
Using a sharp paring knife, cut a horizontal slit through the thickest part of each chicken breast, creating a pocket. Be careful not to cut all the way through.
Stuff each chicken breast with 1/4 of the cheese mixture.

Season with salt and pepper and dust with flour.
Spray a large nonstick skillet with olive oil cooking spray and warm over high heat.

Add chicken and brown well.

Remove and set aside.
Add white wine (or substitute) to pan and boil until almost all evaporated.
Meanwhile, in a small bowl, stir together cornstarch and 2 tablespoons chicken broth until smooth.

Whisk cornstarch mixture, remaining chicken broth and tomato paste into white wine (or substitute).

Return chicken breasts to pan.

Bring to a simmer, cover and cook over low heat until chicken is cooked through, about 10 minutes.

Baste occasionally with sauce.

ENJOY!

MELTING CAKE

I ate this dessert almost every night on our 2 cruises. It's to die for & was by far everyone's favorite!

WARM CHOCOLATE MELTING CAKE

8 oz. dark chocolate (I use 1 1/3 C. milk choc. chips)

8 oz. butter (2 sticks)

5 eggs (room temperature)

1/2 C. sugar

2/3 C. flour

Melt chocolate & butter over low heat. In mixing bowl, mix eggs and sugar, then add flour. Slowly whisk into the melted chocolate mixture. Pour into greased ramekins. (i tried 4 oz. & 7 oz. -- 7 oz. is just too big!) Bake at 400 F for 12-14 minutes. Yield: 36 oz. unbaked batter; 8 servings if you use a 4 oz. ramekin.

Adjust times according to the size ramekin you use, and the texture you prefer. In a 4 oz. ramekin for 13 min., the texture on the inside of the cake was a little heavier than pudding, kind of like a loose fudge. Regular oven, 7 oz. size, at 400F, smooth, heavy sauce-like texture resulted after 14 min.

Serve with vanilla ice cream on the side. It's pretty rich, so that added bit of vanilla helps!

Breakfast Cassaroleo!

The Best Breakfast {or anytime} Cassarole
From Kathy Merrill
This is so dang good and EASY - you'll want to make it for
dinner too! Enjoy...Love, Mimi

10 Eggs Whipped
1 lb Shredded Jack Cheese
1 lb Cottage Cheese
2 sm cans Diced Green Chilies
1/2 cup Soft Butter
1/2 cup Flour
1 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Pepper

Pour into sprayed 9X13 pan.
Bake 350 degrees for 30-35 minutes

Baked Potato Soup

4 Large Potatoes
2/3 C. Butter
2/3 C. flour
1 ½ Quart Milk
4 Green Onions, chopped
1 C. Sour Cream
2 C. crumbled bacon
5 oz. Grated Cheddar Cheese
Salt and freshly ground black pepper, to taste

Bake the potatoes at 350°F until fork tender.

Melt butter in a suitably sized saucepan & gradually blend in the flour until thoroughly combined. Slowly add the milk to the butter/flour mixture, frequently whisking. Add the salt and freshly ground black pepper; then simmer over low heat, stirring constantly. Cut the potatoes in half, scoop out the center and set aside. Chop half of the potato peels and discard the rest. When the milk mixture is hot, whisk in the potato. Add the chopped green onions and potato peel. Whisk thoroughly, then add the sour cream and crumbled bacon and heat thoroughly. Add the grated cheddar gradually until all has melted & serve.

*Top with additional sour cream, cheese, bacon, and gr. onions as desired.

**I personally would probably omit the potato peel portion myself. Too much of a weird texture for me. But, that's just me!**

YUMMY Tomato, Corn, and Basil Soup

Tomato, Corn, and Basil Soup
Description Normally, this is a soup for summer, when you can get wonderful fresh corn and tomatoes. But the quality of the new frozen supersweet corn, both yellow and white, is very good, and canned, organic tomatoes (the Muir Glen brand especially) are very flavorful and convenient. So as long as you can get fresh basil, you can make this satisfying soup any time of year. It is very easy to do.

Ingredients
1 cup finely chopped onion
2 tablespoons extra-virgin olive oil
3-4 cloves garlic, minced
28 ounces canned, crushed tomatoes, preferably organic (or tomatoes from my garden!)
1 cup purified water
3 cups fresh corn kernels cut from the cob, or 1 pound frozen sweet corn, preferably organic
Salt and freshly ground black pepper to taste
1 cup finely chopped fresh basil

Instructions
1. Sauté the onions in the olive oil in a saucepan over medium-high heat until they just begin to brown. Add the garlic and sauté for a minute, stirring constantly.

2. Pour in the tomatoes and cook, stirring occasionally, until they give up their juice. Cover and continue cooking about 5 minutes more.

3. Add the water and corn to the soup and cook until the corn is soft and the kernels lose their raw taste, about 5 minutes. Season to taste with salt and pepper. Stir in the basil, mix well, remove from heat, and serve immediately.

Yummy Clam Chowder for you tummy!

THis isn't exactly my favorite chowder recipe...but it's close! So good this time of year, don't you think!

Clam Chowder

Description
The two types of clam chowder are Manhattan clam chowder (with tomatoes) and New England (with milk and cream). It is simply a matter of taste as to which one you choose to make. Ideally, clam chowder should be made with fresh clams, but you also can make it with canned clams.


Ingredients
1 cup chopped onion
2 cloves garlic, chopped
1 tablespoon clarified butter or extra-virgin olive oil
1/2 cup chopped celery
1 teaspoon dried thyme
1/4 cup unbleached white flour
3 cups purified water
1 1/2 cups peeled, cubed potatoes
2 cups half-and-half or 2 cups chopped fresh tomatoes
2 pounds fresh clams or mussels or one 16-ounce can minced clams
1 1/2 cups white wine (what can we use instead of this? I drank all mine!)
1 teaspoon Worcestershire sauce
1/8 teaspoon Tabasco sauce (optional)
1/4 teaspoon freshly ground black pepper

GARNISH
2 tablespoons chopped fresh parsley

Instructions
1. Put the onions, garlic and clarified butter or olive oil in a big, heavy pot.

2. Sauté on low heat for 2 minutes. Add the celery and thyme and cook for 3 minutes, stirring occasionally. Sprinkle the flour on top of the vegetables.


3. Pour the water in slowly and use a whisk to break up the clumps of flour. Add the potatoes and then turn up the heat to medium-high until mixture comes to a boil. Boil for 10 minutes, then turn down the heat.

4. Add the half-and-half or tomatoes, depending on which style chowder you are making. Simmer, covered, for 20 minutes or until the potatoes are cooked completely.

6. Meanwhile, if you are using fresh shellfish, soak the clams or mussels in a large pot full of cold water for 5 minutes. Scrub the shells with a vegetable scrubber or the abrasive side of a clean sponge to remove any seaweed or mud.

7. Put the clams or mussels and the wine in a large, lidded pot with enough space to hold them without them being cramped.

8. Steam until the shellfish open up, about 10 minutes. Discard any shellfish that remain closed. Take the shellfish out of the pot and reserve the cooking liquid.

9. Remove the clams from their shells, setting aside a few to garnish each bowl, if you wish and add the clam meat and the reserved liquid to the rest of the soup. Cook the soup for an additional 5 minutes.

10. Season with the Worcestershire sauce, Tabasco sauce, and black pepper. Garnish with fresh parsley and (optional) clams in their shells.

Tips from Rosie's Kitchen
In almost every fishing town, local restaurants serve a fish stew special. It usually is a chowder-based soup with a fresh, white fish, such as halibut, cooked in. The addition of fresh fish to clam chowder is optional, though it adds a mild, yet richer, fish taste. With or without the fresh fish, this is a full-bodied soup.

TIGER BARK

YUMMY STUFF!!! In case you don't already have this one - here you go...

1 pkg. of white chocolate chips
1 cup milk chocolate chips
1/2 cup peanut butter

Slowly melt white chocolate chips & peanut butter together. Once melted pour onto was paper that's placed on a cookie sheet. Then, slowly melt milk chocolate chips. Once melted drizzle over white chocolate mixture. Use a butter knife to swirl around to make the "tiger" effect. Place if the fridge to set. Once it's set break apart into bite-size chunks. ENJOY!!

BEAN DIP

Another favorite of ours...

2 cans refried beans
1 small can of green chiles
1 pkg. of cream cheese

Place ingredients in a sauce pan & slowly cook until well blended & warm. Serve with tortilla chips.

CHICKEN DIP

One of our favorites...

2 cans of canned chicken
1 small can of crushed pineapples
2 stalks of green onion, chopped
approx. 2 tbs. of mayo (Add more or less depending on how dry you like it.)

Add all ingredients together & stir. Serve with Club Crackers.

You Know you're EXCITED!!!