Monday, November 24, 2014

Lemon Poppyseed Muffins

Lemon Poppyseed Muffins
Recipe from Kitchen Confit

2/3 c. sugar
juice and zest from 1 lemon
2 c. flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 c. sour cream
2 eggs
1 tsp. vanilla extract
1/2 c. melted butter
2 Tbsp. poppy seeds

1/2 c. confectioners sugar, sifted
1-2 Tbsp. lemon juice

Add flour, baking powder, baking soda and salt to a bowl and mix to combine.
In a seperate bowl, combine sour cream, eggs, vanilla and butter, and whisk to combine.
Make a well in dry ingredients and add wet ingredients.
Mix until just blended.
Stir in poppy seeds.
Divide among muffin cups.

Bake at 375 degrees for 18-20 minutes, or until tops are golden.
When cool enough to handle, transfer muffins to wire rack.

Whisk confectioners sugar and lemon juice to make the glaze.
Drizzle over muffins.

Monday, November 17, 2014

Green Chili Chicken

I'm a big fan of any meal that incorporates salsa.  This is fantastically easy and incredibly delicious.  We served ours with black beans and corn, as well as some white rice with pico stirred in.  I also used freeze dried green chilies, because those are the only ones I have on hand, and everything turned out delicious!

Green Chili Chicken
Recipe from Pioneer Woman

1/2 c. olive oil
3 Tbsp. lime juice
2 whole chipotle peppers in adobo sauce
2 cloves garlic
1 tsp. cumin
1 tsp. salt
1/2 tsp. pepper
4-6 chicken breasts
4-6 chilies (see note above)
1 c. pepperjack cheese, grated
pico or salsa, for serving
beans, for serving
rice, for serving

Combine oil, lime juice, chipotle peppers, garlic, cumin, salt and pepper in a blender and puree.
Pout over chicken in a ziplock bag, seal, and evenly distribute.
Marinate for at least 4 hours.

If using fresh chilies, roast over an open flame, seal in a bag, and remove skins.
Grill or pan fry chicken until cooked through.
On each breast, cover with chilies and top with cheese.

Serve with rice and beans, with salsa on the side.

Monday, November 10, 2014

Mint Fudge Popcorn

My love affair with popcorn will hopefully be a lifetime endeavor.  This is my latest favorite.
Mint Fudge Popcorn
Recipe modified from Bru Crew

12 c. popped corn, kernels removed
1 package fudge mint cookies, chopped
1 lb. bag mini marshmallows
12 oz. bag white chocolate chips
1/2 c. white chocolate chips
green food coloring

Combine popcorn, cookies and marshmallows in a large bowl.
Melt bag of chips and pour over mixture, stirring to coat evenly.
Spread over waxed paper to cool and harden.
Melt remaining 1/2 c. chips and add green food coloring.
Drizzle over everything.
Once hardened, break into pieces.

Monday, November 3, 2014

Kale and Pepper Frittata

Kale and Pepper Frittata
Recipe modified from Pioneer Woman

12 eggs
salt and pepper to taste
3/4 c. shredded cheddar cheese
1/2 c. shredded pepperjack cheese
2 Tbsp. butter
1/2 medium onion, chopped
1 large baked potato, diced
2 c. chopped kale leaves (or other green)
2 whole jarred roasted red bell peppers, chopped
1/4 c. green chilies, chopped
1/4 c. pepperoncini peppers, chopped

Preheat oven to 375 degrees.

Beat eggs until just mixed, and add salt and pepper.
Stir in cheeses and set aside.
In a large non-stick skillet, melt butter.
Add onions and cook until golden brown.
Add diced potato and season with salt and pepper.
Once heated through, add kale leaves, stir and cook for 1 minute.
Add peppers and stir to evenly distribute.

Pour egg mixture over veggies in skillet so that it evenly coats everything.
Let it sit on the burner for 30-45 seconds to set the edges, then move skillet to the oven.

Cook for 10-12 minutes, checking frequently - eggs should be set but not browned on top.
Slide frittata out of skillet and cut into wedges.