Michelle Cooks

Michelle's Blueberry Muffin Surprise - They're healthy AND delicious!

2010-07-15T11:59:00.000-07:00

Ok the surprise is that these taste great and were very moist in spite of all the healthy additions of flax, oats and wheat germ. My son said they were "Delicious!" and he's the picky eater in the bunch.

Ingredients (see prep notes at the end of the recipe FIRST):

Dry:
1.5 cups whole wheat flour
3/4 cup packed brown sugar
1/4 cup flax meal
1/4 cup quick cooking oats
1/4 cup wheat germ
1 t. baking powder
1 t. baking soda
1/4 t. salt
1 t. cinnamon
1/2 t. nutmeg

Liquid:
3/4 cup mashed banana
1 cup buttermilk substitute (see end recipe)
3 egg whites lightly beaten
1 T. applesauce
1 t. vanilla extract

Mix-ins:
1 1/2 cups of blueberries, washed and drained (1/2 12oz bag was more than enough)
1/2 cup chopped walnuts

1. Preheat oven to 350 degrees F. Grease a 12 cup non-stick muffin pan.

2 Combine and stir dry ingredients, combine and stir liquid ingredients, then gently fold together until just moist. Spoon into muffin cups, filling all the way.

3. Spoon the blueberries on top of the muffins, then spoon the walnuts onto the blueberries so each muffin has an equal amount of mix-ins. You will have leftover blueberries, just do it to taste. Gently stir with the handle of the spoon or a chop stick. Any muffins that don't show blueberries on top, use the remaining blueberries and gently push them into the muffin mix so they show a little. The muffins have a nice healthy caramel color and the blueberries showing makes them more visually appealing.

4. Bake 15-18 minutes until a toothpick comes out clean.

Notes:

The batter filled 16 cup cake paper cups slightly more than 2/3 full.

It isn't worth your while to buy "white" whole wheat flour (for appearance) because the brown sugar, flax meal and wheat germ make these caramel colored, been there, tried that.

For the buttermilk substitute I poured 1 T. fresh squeezed lemon juice into a liquid measuring cup, then filled it to the 1 cup line with 2% milk, DO THIS FIRST.

Let the bananas ripen on the counter for 3 days, it takes approximately 2 bananas to equal 3/4 cup of mashed (you'll have a teeny left over if the bananas are very large).

For the applesauce I got calcium added, no sugar added by Motts.

For the flax meal I put 2 T. flax seeds in a coffee bean grinder and that made the perfect amount. Flax seeds need to be ground to release their health benefits, but pre-ground sitting on a shelf they lose their nutritional value over time. The grocery store did sell flax meal both by the baking aisle and the health food aisle.

I put 5 blueberries on top of each muffin and stirred them in before baking to ensure everybody got their fill.

To bake 30 at once I doubled the recipe, used disposable pans and put them on wire cooling racks so I could use 2 shelves and easily rotate the shelves half way through the baking time. Each wire cooling rack held (3) 6 cavity muffin tins.

Honestly these were completely delicious.

Substitution possibilities:

3/4 c. pumpkin puree for bananas + choco chips for blueberries

Karie's Chicken Tacos

2010-04-26T12:48:00.001-07:00

Karie Nash Powell

Chicken, pack of taco seasoning (I use enchalada instead) and one jar of salsa. Cook it all together in your crock pot. 15-20 minutes before serving, shred chicken and add one block of cream cheese.

TAAAADAAA!!! Serve on chips, tortilla's or whatever you want and add your taco toppings. SOOOO GOOD!!!
4 minutes ago

This is my cousin Karie's chicken tacos.

And my family did love them!

Paula Deen Sausage, White Bean and Swiss Chard Soup

2010-02-06T05:52:00.000-08:00

1 (1.22-pound) package lean hot Italian turkey sausage, casings removed
1 cup chopped onion
2 cloves of garlic, minced
6 cups low-sodium chicken broth
4 cups chopped Swiss chard
2 (15.5-ounce) cans great Northern beans, drained and rinsed

In a large Dutch oven, cook sausage, onion and garlic over medium-high heat until sausage is browned and crumbly, about 6 minutes. Drain, if necessary. Stir in broth, Swiss chard, and beans. Bring to a boil; cover, reduce heat, and simmer for 20 minutes, or until Swiss chard is tender. Serve immediately with cornbread muffins if desired.

Note: If Swiss chard is not available, you can substitute kale or turnip greens.

Shrimp, Spinach, and Mushroom Barley Risotto

2010-02-06T05:44:00.000-08:00

Paula Deen Recipe

6 cups water
1 pound large fresh shrimp, peeled and deveined
1T olive oil
1 8oz package baby bella mushrooms, quartered
1/2 cup chopped onion
2 cloves garlic, chopped
1/2t salt, divided
1 cup slow cook pearl barley
1/2 c. white wine
3 cups chicken broth
4 cups fresh baby spinach
1/2 cup shredded parmesan cheese
2T fresh lemon juice
1/4t ground black pepper

Prior to assembling the rest of the ingredients begin the cooking process on the barley. Bring 3 cups of low sodium chicken stock to a boil in a medium sauce pan, then pour in the barley, bring to a boil again, put the lid on and turn down to simmer for 50 minutes.

In a large saucepan, bring water to boil over medium-high heat. Add shrimp, and cook for about 3 minutes, or until shrimp are pink and firm. Drain, and plunge shrimp into ice water to stop cooking. Remove from water; set aside.

In the same pan, heat oil over medium-high heat. Add mushrooms, onion, garlic and 1/4t salt; cook for 5 minutes, or until vegetables are browned and tender. Remove mushroom mixture from pan; set aside, and keep warm. Add barley to pan, and cook for 1 minute, stirring constantly. Add wine and remaining 1/4 t salt; cook until liquid is absorbed. Stir in shrimp, mushroom mixture, spinach, cheese, lemon juice and pepper. Serve immediately.

Chicken or Seafood Enchiladas

2010-01-23T13:28:00.000-08:00

1/22/10 & 1/30/10

Ok in the Cooking With Paula Deen Jan/Feb 2010 magazine there is a recipe for chicken enchiladas that looked simple and tasty. I took 2 shortcuts that I do believe effected the flavor in the wrong direction, her recipe was really meant as a meal for leftovers. On day 1 she has a recipe for Southwest Roast Chicken which calls for seasoning the chicken under the skin and she's adding salsa to the box of Spanish rice. So I think I'm going to try to make Day 1 meal before trying this again and seeing if that helps the flavor. But it's off to a great start, I have to say. Even the kids liked it. But I also have to admit, it's really not good for you at all! LOL

Chicken or Seafood Enchiladas

1 Southwest Roast Chicken OR 1 16oz pkg of bay scallops + 1 14oz pkg small cooked shrimp, peeled & deveined with tail off
1 recipe Reserved Spanish Rice OR 2 pkgs Uncle Ben's Ready Rice Spanish Style
1 (10.75oz) can cream of chicken soup
1 cup sour cream
1 (8oz) package cream cheese, softened
1 (8oz) package shredded Mexican style cheese taco flavored, divided
1 (80z) package shredded 4 cheese Mexican blend, divided
4T. Pace Tequila Lime Salsa
1 (14oz) pkg burrito-sized tortillas
1 (10oz) can/jar mild enchilada sauce
Garnish: chopped fresh cilantro

Ok I cooked and shredded chicken and used 2 cups of shredded chicken...I should have cooked and shredded 4 chicken breasts, it needed more chicken. On the seafood, I cooked them in the microwave and this amount was perfect.

Uncle Ben's rice was perfect.

I didn't like Ortega's enchilada sauce but in this recipe you don't pick out the specific flavor, so whatever enchilada sauce you get is fine. On the second go around I used Old El Paso enchilada sauce, medium and that was perfect!

I also didn't bother with the garnish, but I love cilantro so I'll do that next time.

Preheat oven to 350 degrees. Spray a 13x9" baking dish with non-stick cooking spray.

Remove and discard skin and bones from chicken and coarsely chop it (I shredded it with 2 forks)

In a large bowl, combine chopped chicken, reserved Spanish Rice, soup, sour cream, cream cheese, 1 1/2 cups each of the 2 cheeses and 4T Tequila Lime Salsa. When doing the seafood enchiladas fold in the seafood last after everything else is blended.

Next time I intend on adding 1t cumin to the sour cream before adding it to the mixture and possibly drained green chilies. I didn't try the cumin this time since other things were new to the recipe.

Spoon mixture down center of burrito and roll it up, place it in the baking dish seam side down. When the dish is filled I spooned remaining mixture on top, then the enchilada sauce, then the rest of the shredded cheese, and I will sprinkle fresh cilantro on next time.

Actually next time I'm making a seafood version. I'd love to try this with small scallops, shrimp and lobster meat. For sure.

Regardless, even as I made it, it was delicious. And Steve Jr liked it, he's the picky one in this house.

PIneapple Fried Rice with Curry

2009-11-30T10:49:00.001-08:00

We went to a restaurant for our 13th anniversary called Wild Ginger and they had a Thai fried rice dish we absolutely loved! Here is a recipe I'm going to try.

This classic Thai pineapple fried rice recipe is real vegetarian Thai food. Make this easy fried rice at home - it's as good or better than take-out fried rice! Thai jasmine rice is fried up with chunks of pineapple, plus cashews, peas, and currents with a curry-flavored sauce. Includes cooking tips to create perfect fried rice every time. Proof that vegetarian Thai cooking is anything but boring. Mmmm - heavenly!
Prep Time: 30 minutes

Cook Time: 8 minutes

Ingredients:

SERVES 2-4
1 small can pineapple chunks, drained
3 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
3-4 Tbsp. chicken stock for stir-frying
2 shallots, thinly sliced
3 cloves garlic, finely chopped or pressed
1 red or green chili, thinly sliced (reduce or leave out if you prefer very mild fried rice)
1 egg
½ cup frozen peas
optional: 1 small carrot, grated (about 1/4 cup)
¼ cup raisins or currants
½ cup raw unsalted whole cashews
3 spring onions finely sliced
1/3 cup fresh coriander
STIR-FRY SAUCE:
2 Tbsp vegetarian fish sauce, OR 3 Tbps. soy sauce (use regular fish sauce if non-vegetarian)
2 tsp. curry powder

Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.

In a cup, stir the soy sauce/fish sauce together with the curry powder.

Drizzle 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time to keep the pan sizzling).

Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs).

Add the carrot (if using), peas, cashews. Stir-fry 1 minute in the same way, adding more stock if needed.

Now add the rice, pineapple chunks, and currents. Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (begins to make popping sounds) - about 3 minutes.Tip: Avoid adding any more stock from here on, or your rice will turn out soggy. The wok/pan should be hot and dry.

Remove from heat. Do a taste-test for saltiness, adding a few shakes of salt or up to 2 Tbsp. more fish sauce, as needed. (If you happen to over-salt the dish, add a squeeze or two of lime juice.)

To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party - see link at beginning of recipe). Top with spring onions and coriander, and ENJOY!

I want to substitute a small onion for the shallots and add chicken. No spring onions.

Mojito

2009-11-30T10:39:00.001-08:00

I'm going to surprise my husband with some mixed drinks and appetizers on Thursday after work and we'll watch his TV shows together. I'll let you know how this tastes!

Mojito
1.25 oz Captain Morgan® Original spiced rum
12 mint leaves
1 tbsp sugar
0.5 oz lime juice
2 oz soda

Place mint leaves in bottom of glass. Add crushed ice, Captain Morgan Original Spiced Rum, sugar, and lime juice, and muddle. Add soda water and garnish with mint leaves.

Thanksgiving Planning

2009-11-20T00:02:00.000-08:00

Mom is bringing: cranberries, 2 pies, succotash, sweet potatoes

I will make: turkey, stuffing, gravy, mashed potatoes, crescent rolls, green beans

Mashed Potatoes

Ingredients

5 pounds red potatoes, peeled and quartered
1 cup heavy cream
1/2 cup butter
salt and pepper to taste
1t garlic powder
Directions

Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until fork tender, about 20 minutes. Drain, add butter, and mash using a potato masher, ricer or mixer. Gradually beat in the heavy cream. Serve hot!

Set out the butter so it's soft

Prepare turkey & put in oven

Bobbie's Meatball Recipe

2009-10-28T05:59:00.000-07:00

I used a pound of ground beef, about a cup of bread crumbs, 1 egg, maybe a teaspoon of garlic powder(could have been a little more, I didn't measure), and a couple teaspoons of Tastefully Simple onion onion mix. I have to admit, they were very good!

Kiwi Fruit Smoothie serves 2 or 3

2009-10-05T12:38:00.001-07:00

2 kiwi fruit (cut 1 end off and scoop out the fleshy part)
1 banana
Almost 2 cups of ice
1 cup grapes (mine happened to be frozen)
2 scoops of protein powder
2 heaping tablespoons of peanut butter

The kids loved this smoothie, best yet. Even Kelsey liked it and she doesn't like anything!