The Best Blueberry Muffins. Ever.

Earlier this summer I went blueberry picking at a local farm.  It was so much fun & the berries were delicious.  When we got home I was excited to whip up some pancakes & bake muffins.  I searched online for a good recipe & finally found one that got rave reviews: #51997 on recipezaar.com. 

They were not kidding when they called them Awesome Blueberry Muffins!  I've made these muffins 4-5 times since July & will be making them again next week for a brunch.  When it was my son's turn to bring snacks, I baked them for his kindergarten class.  He reported back that his classmates said "they were the best muffins in the whole world ever!!!" (Three exclamation points to show just how excited he was!) ! Whether you use fresh picked, organic blueberries or grab a bag from the frozen aisle; this is a go-to recipe!

You will need:

Muffins:

1 1/2 c. all-purpose flour

3/4 c. white sugar

1/2 tsp. salt

2 tsp. baking powder

optional: cinnamon!

1/3 c. vegetable oil

1 egg

1/3 c. milk

1 c. fresh blueberries

Crumb topping:

1/2 c. white sugar

1/3 c. all-purpose flour

1/4 c. butter, cubed

1 1/2 tsp. ground cinnamon

What to do:

1. Preheat oven to 400 degrees F
2. Grease muffin cups or line with muffin liners
3. Combine dry muffin ingredients
4. Place oil into a 1 cup measuring cup, add the egg & enough milk to fill up the cup (1/3 c.)
5. Add to dry muffin ingredients
6. Fold in blueberries
7. Fill muffin cups right to the top and sprinkle with crumb topping mixture.
8. Mix crumb topping ingredients with a pastry cutter/two knives/food processor  (This makes a lot of topping!  I keep the extra in a ziploc freezer bag & save for my next batch of muffins!)
9. Bake for 20-25 minutes in the preheated oven or until done. (Mine only took 18 minutes)

I strongly recommend that you double this recipe; one batch will simply not be enough!  Give this recipe a try & report back here.  Tell me if you don't think these muffins rock.

Guten Apetit!
Gemma

Spanikopita anyone?

Flaky, buttery, exotic and delicious. The key ingredient: phyllo dough. The good news is that you can find phyllo dough in your local market in the frozen section near desserts. The even better news is that phyllo dough is easy to work with and yields delicious results with minimal effort. There are a few things to keep in mind that will ensure success: make sure dough is completely defrosted before you begin working with it and keep a damp towel on hand to cover unused portions so the sheets don’t dry out. Most packages separate the phyllo dough into two portions. For this recipe we will use the entire box with one half on the bottom and the other on top.

If you do have an ethnic market nearby, set a time to venture in. You will find a lot of popular ingredients that are pricy at local markets to be sold in bulk and fractions of the cost. For example, 2 lbs. of Bulgarian feta cheese usually run around $10.

Ingredients:

1 package Phyllo Dough sheets

1 lb. melted butter

3 10 oz. packages frozen chopped spinach, thawed and squeezed of access juices

1 lb. feta cheese crumbled

3 leeks, chopped, washed and sautéed until wilted

6 eggs, beaten

1/4 teaspoon nutmeg,

dill, chopped if fresh or 1 tablespoon dried,

salt and pepper to taste

Preheat oven to 350 F.

Combine the spinach, feta cheese, leeks, eggs, nutmeg, dill, salt and pepper in a large bowl. Set aside.

To assemble the spanikopita brush the bottom of a 9 x 13 glass dish with two tablespoons melted butter. Put 10 sheets on top. Brush with two tablespoons of butter. Continue until the first half of the phyllo dough is used.

Evenly spread the spinach mixture.

Working with the second half of the phyllo dough, put 10 sheets on top of the spinach mixture. Spread with 2 tablespoons butter and continue until all the sheets are used.

Super important! Before applying butter on top, pre cut the spanikopita with a sharp knife to desired servings sizes (12-16)….THEN, pour the rest of the butter on top. The final butter will seep in the cracks and ensure a crispy bottom!

Bake in your preheated oven for 45 minutes or until the top is golden brown. My mom always knew when it was about done when her kitchen smelled of buttery goodness!

Guten Appetit!

Pork and green bean stir-fry

Look at this picture.  Are you salivating?  You should be!  This is one delicious stir-fry!  This Everyday Food recipe is one that I had filed under my favorites but hadn't made in awhile.  It uses unexpected ingredients to the most delicious degree.   Everything is  bursting with flavor - from the sweetness of the sugar to the saltiness of the peanuts & soy sauce to the zing of the fresh ginger.  This is a great recipe to make for your family & guests alike.  Easy.  Colorful.  Delicious.  Do it!

pork and green bean stir-fry, Everyday Food, June 2005, p.68
Serves 4
Time: 45 minutes

You will need:

• 1 pork tenderloin (about 3/4 lb.) trimmed of excess fat.  (my grocery store only sells behemoth tenderloins, so I cut mine into three hunks & froze the other two)
• coarse salt
• 2 T. soy sauce (you can double the soy sauce, vinegar & sugar for more sauce)
• 1 T. rice vinegar
• 1 tsp. sugar
• 3 tsp. vegetable oil
• 2 T. minced peeled fresh ginger 
• 1/8 to 1/4 tsp. red pepper flakes (I just used black pepper)
• 1 lb. green beans, trimmed & cut crosswise into 2 inch pieces (uncut is fine too)
• 1 red bell pepper, ribs & seeds removed, cut into thin strips (so bright & pretty!)
• 1/3 c. dry roasted peanuts, chopped.
• cooked white rice for serving (I personally believe Jasmin rice is the best)

What to do:

1. Cut pork diagonally into 1/4 inch-thick slices. (You're then supposed to cut each slice in half lengthwise but, I think it makes more sense to cut into small bite-size pieces)  Season with 1/2 tsp. salt.  
2. In a small bowl, mix soy sauce, vinegar & sugar.  Set aside.  (I highly suggest doubling the amount of sauce.  It's yummy!  Any extra can be drizzled over your rice)
3. Heat 1 tsp. oil in a large skillet over medium-high.  Add half the ginger, pepper flakes & pork & cook until pork is no longer pink.  Transfer to a plate & repeat with other half of pork, pepper flakes & ginger.  Transfer that batch to the plate.
4. Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes (set your timer!) Drain on paper towels.
5. Add remaining oil to the skillet.  Add beans, bell pepper & 2 T. of water; cook over high heat, stirring often, until peppers are tender, about 2 minutes.
6. Add peanuts, pork & sauce.  Cook, stirring, until pork is coated, about 1 minute.  Serve immediately over rice, if desired.

This is so delicious!  I hope you give it a try.  I'm starving, so I'm going to go heat up the leftovers for lunch.

Guten Appetit!

-Gemma

Cafe Rio Pork

Cafe Rio Pork came into our lives while on vacation in Utah at Janalen and Rocky's home. This was an immediate family favorite, and has pleased many of our friends since! A sure crowd pleaser, this slow cooked dish has minimal prep time, and can be served a number of ways. With added shredded cheese have a taco bar, exotic salad or just serve with rice and meat. Added benefits are that young and old alike always ask for the leftovers.

Pork Recipe

3 lb pork

16 oz. chunky salsa

1 can Dr. Pepper

1 c. brown sugar

Put pork in crock-pot and fill half way with water. Cook 4 hours on high. Drain water and cut the pork in thirds. Add other ingredients and add on top of pork. Cook 4 more hours. Shred the pork.

Cilantro Rice

3 cups white rice

4 cups water

4 tsp. chicken bouillon

1 tbsp. butter

½ chopped onion

4 tsp. minced garlic

½ bunch cilantro chopped

1 can diced chilies

½ tsp. salt

Easiest tip: Mix all ingredients in a rice cooker!

Conventional method: Saute onion and garlic. Add all other ingredients and bring to a boil. Reduce heat to low and cover, simmer for 15-20 minutes.

Creamy Cilantro Tomatillo Dressing

1 cup mayonnaise

1 package Hidden Valley Ranch Dressing

1/3 cup buttermilk

1 cup cilantro

2 cloves garlic

3 tomatillos (skins removed)

½ tsp. cayenne pepper

Put all ingredients into a blender. Chill before serving so it will thicken.