Recipes

[walker]

BLUEBERRY Oat Muffins

1 1/4 cups all-purpose flour

1 cup quick-cooking oats

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 egg whites

1/2 cup water

1/3 cup vegetable oil

1 cup fresh or frozen* BLUEBERRIES

Topping:

2 tablespoons sugar

1/4 teaspoon ground cinnamon

Combine first six ingredients, set aside.  In another bowl, beat egg whites, water and oil.  Stir that into the dry ingredients until moistened.  Fold in the BLUEBERRIES.

Fill paper-lined muffin cups (or muffin cups coated with nonstick cooking spray) three-fourths full.  Combine sugar and cinnamon; sprinkle over muffins.

Bake at 400 degrees for 18-22 minutes or until a toothpick cones out clean.  Cool for 5 minutes before removing from pan to wire rack.

*Note:  If using frozen BLUEBERRIES, do not thaw before adding to batter.

Taste of Home Recipe

NEXT INGREDIENT ..... SALSA

[RespectLife]

FAB INSTANT POT RECIPE FROM MEREDITH....

Salsa Chicken Thighs with Rice

Author: The Blue Jean Chef, Meredith Laurence                        Serves: 4

The flavor and spiciness of this super easy dish depends entirely on the salsa that you use. So use a salsa that you like it and make sure it is the right level of spiciness for you.
From Delicious Under Pressure by Meredith Laurence

• 4 to 6 large skinless chicken thighs                   
• 1 teaspoon salt
• ½ teaspoon chili powder                                  
• 1 tablespoon olive oil
• ½ red onion, finely chopped (about ½ cup)      
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced                       
• 1 cup basmati rice (basmati is best, but long-grain can be substituted)
• 1 cup chicken stock                                         
• ¾ cup jarred salsa
• ½ cup grated Monterey Jack cheese (about 3 ounces)
• ¼ cup chopped fresh cilantro

Instructions

1. Pre-heat the pressure cooker using the BROWN setting.
2. Season the chicken thighs with the salt and chili powder. Add the oil to the cooker and sear the thighs on both sides until well browned. Remove the chicken from the cooker and set aside. Add the onion and peppers and sauté until the onion starts to become tender – about 5 minutes. Add the rice and stir well to coat everything with the oil. Season the rice with salt, pour in the chicken stock and return the chicken thighs to the cooker, resting them on top of the rice. Top each chicken thigh with the salsa and lock the lid in place.
3. Pressure cook on HIGH for 5 minutes.
4. Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Sprinkle the cheese on top of the thighs and return the lid to the cooker for another 5 minutes while the chicken rests and cools. Transfer the chicken thighs and rice to a serving platter sprinkle the cilantro on top before serving.

NEXT INGREDIENT:

FRESH LEMONS

[walker]

LEMON Pepper Chicken

4 chicken breast halves, skin removed (boneless)

LEMON pepper seasoning

1 FRESH LEMON

fresh or dry parsley

Place chicken in an 8x8" baking dish sprayed with vegetable cooking spray.  Sprinkle lightly with lemon-pepper seasoning.  Cut LEMON into 8 slices.  Place two slices on each chicken breast.  Sprinkle with parsley.  Bake at 350 (325 if using glass dish) for 45-60 minutes or until chicken is cooked through and tender.

NEXT INGREDIENT .... HONEY

[Zhills]

Honey Almond Butter Rice Crispy Treats 

makes 6 healthy, gluten free, sugar free, (can be) vegan, low fat

3 cups gluten free puffed rice (can use plain)

1/2 cup almond butter  

1 tbsp + 1 tsp honey (I used vanilla honey)

Line a small cake/loaf tin with baking paper or use silicone muffin cups.

Combine all of your ingredients until all of your cereal is coated. 

Pack your mixture into your tin/cups, pressing down quite firmly to get the mixture to stick together. 

Place in the fridge or freezer to chill until firm. 

How easy is that?! And delicious!

Next ingredient:  Thyme

[RespectLife]

Citrus Blueberry Thyme Cake

This citrusy, slightly woodsy, berry-sweet cake from Hungry Rabbit doesn’t just have blueberries dotting the batter like a muffin — it has a full-blown blueberry filling. This cake should really be made with fresh thyme, but if you can only get your hands on dried, warm the buttermilk and steep 1½ teaspoons dried thyme in the milk for an hour or more, allowing it to slowly cool back down to room temp. The citrus glaze is bright and zesty and sweet, the perfect accompaniment to the swirled cake.

Ingredients:

Berry filling

• ¾ cup granulated sugar

• 2 tablespoons low-sugar pectin, such as Sure-Jell
• ⅛ teaspoon fine sea salt
• 2 cups fresh blueberries
• 1 teaspoon grated lemon zest
• 1 tablespoon lemon juice, freshly squeezed

Citrus Blueberry Thyme Cake

Cake

• 3 cups unbleached all-purpose flour

• 2½ tablespoons fresh thyme, finely chopped
• 1½ teaspoons baking powder
• ¾ teaspoon baking soda
• 1 teaspoon fine sea salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ¾ cup buttermilk
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon lime juice, freshly squeezed
• 2 teaspoons vanilla extract
• 2 tablespoons grated lemon zest
• 1 tablespoon grated lime zest
• 2 cups granulated sugar
• 18 tablespoons unsalted butter, softened
• 3 large eggs plus 1 large yolk, room temperature

Citrus glaze

• 2 tablespoons lemon juice, plus more if needed to thin out glaze

• 2 tablespoons lime juice
• 2 cups confectioners’ sugar
• ½ cup fresh blueberries for decoration
• Lemon and Lime zest for decoration

Directions: Whisk sugar, pectin, and salt together in small saucepan. Process blueberries in blender until mostly smooth, about 1 minute. Transfer ¼ cup puree and zest to saucepan with sugar mixture and stir to thoroughly combine. Bring mixture to simmer over medium heat, about 3 minutes, stirring frequently to dissolve pectin and sugar. Transfer mixture to medium bowl, add remaining puree and lemon juice to cooled mixture, and whisk to combine. Let sit until slightly set, 8 to 10 minutes.

Adjust oven rack to lower-middle position and heat oven to 325 degrees Fahrenheit. Grease and flour 12-cup bundt pan. Whisk flour, thyme, baking powder, baking soda, salt, cinnamon, and cardamom together in large bowl. In a separate bowl, whisk buttermilk, lemon juice, lime juice, and vanilla together, set aside.

Citrus Blueberry Thyme Cake

In the bowl of a stand mixer with paddle attachment, mix both zest and sugar until it resembles wet sand. Add butter and beat on medium-high speed until pale and fluffy, about 3 minutes, scraping down bowl as needed. Reduce speed to medium and add eggs and yolk, 1 at a time, until incorporated.

Reduce speed to low; add flour mixture in 3 additions, alternating with buttermilk mixture in 2 additions, beginning and ending with dry ingredients, and beating in each addition until barely combined. After final flour addition, beat on low until just combined. Remove bowl from mixer and finish folding batter with rubber spatula to fully combine. Let batter sit for 15 to 20 minutes.

Spoon half of batter into prepared pan and smooth top. Using back of spoon, create ½-inch-deep channel in center of batter. Spoon half of filling into channel. Using small offset spatula, gently swirl filling into batter using figure-8 motion, being careful not to drag filling to bottom or edges of pan. Repeat steps with remaining batter and filling.

Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45 to 55 minutes. Cool cake in pan on wire rack set over baking sheet for 10 minutes, then invert cake directly onto rack.

While cake is baking, whisk together juices and sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable.

After inverting cake, pour half of glaze over warm cake and let cool for 1 hour; pour remaining glaze evenly over top of cake and continue to cool to room temperature, about 2 hours. Decorate cake with blueberries and citrus zest.

Read more: http://wallstcheatsheet.com/life/5-mind-blowing-bundt-cakes-you-have-to-try-immediately.html/?a=view...

Next Ingredient:

Blackberry/Blueberry Jam or Jelly

[Coquille]

Peanut Butter And Jelly Bars

1 1/2 cups flour, 1/2 tsp baking powder, 1/4 tsp salt,  3/4 cup smooth peanut butter, 3/4 cup (packed) brown sugar, 1/2 cup (1 stick) unsalted butter, room temp., 1 large egg, 1 tsp vanilla extract, 3/4 cup BLACKBERRY/BLUEBERRY JELLY or JAM, 2/3 cup coarse chopped salted dry roasted peanuts.

You can use any kind of Jam or Jelly for this recipe.

Preheat oven to 350. Line an 8x8 metal baking pan with aluminum foil, leaving a 2 inch overhang around edges and pressing firmly into corners and up sides of the pan. Coat foil with nonstick spray. Whisk flour, baking powder and salt in a small bowl. Using an electric mixer, beat peanut butter, sugar, and butter in a large bowl until smooth. Add the egg and vanilla. Beat on low speed until smooth. Add flour mixture, beat on low speed just to blend. Transfer half the dough to prepared pan. Place remaining dough in freezer for 10 minutes. Using fingertips, press dough evenly onto bottom of pan. Spread BLACKBERRY/BLUEBERRY JELLY or JAM over in even layer. Remove dough from freezer, using fingertips, break into grape size pieces and scatter over JELLY layer. Sprinkle chopped nuts over. Bake the bars until the top is golden brown, about 30 minutes. Cool bars completely in pan on a rack. Using foil, lift the bars from the pan. Gently peel the foil from edges. Cut into squares.

NEXT INGREDIENT: FRESH ARTICHOKES 

[rrpell]

Fresh Baby Artichoke Salad

  INGREDIENTS

• 4 fresh baby artichokes
• 1 tablespoon lemon juice
• 1 small garlic clove, smashed to a paste, optional
• Salt and pepper
• 3 tablespoons extra virgin olive oil
• 2 handfuls arugula
• Parmesan, for garnish

1. Remove dark tough exterior leaves from fresh baby artichokes. Trim stem end and cut off top of each artichoke. Slice artichokes, lengthwise,  as thinly as possible and place in a small mixing bowl. Add lemon juice and garlic, if using. Season well with salt and pepper, add olive oil and toss to coat.
2. Put arugula in a shallow bowl or on a platter. Spoon artichokes over greens. Garnish with a few shavings of Parmesan.

next ingredient:  papaya or mango

[momtochloe]

Oh goodness I hope you folks don't mind if I add my personal recipe with mango and that is a mango salsa.  I add it into many chicken and pork dishes, both on the stove/oven or pressure cooker (my favorite).  I sear the protein in either a pan or the PC and then add the salsa to finish off the dish.  Either slow cooked on the stove, baked in the oven or in the PC that salsa really adds to the dish (my faves are Aldi's Mango Habanero and Pace's version).  Delicious!

If anyone has a personal recipe please share!

Next Ingredient:  Chuck Roast

[walker]

Traditional Beef Pot Roast*

By Mark Charles Misilli (in recent cookbook)

1 tablespoon vegetable oil

1 (3 lb) boneless beef CHUCK ROAST

1 teaspoon salt

1/2 teaspoon black pepper

2 onions, coarsely chopped

1 cup dry red wine

2 sprigs fresh thyme

2 teaspoons chopped garlic

2 cups beef broth

1 bay leaf

3 large carrots, cut into 1" pieces

2 lbs potatoes, peeled and cut into 2" pieces

Preheat oven to 350 degrees.

In a Dutch oven on the stovetop, heat oil over high heat until hot, but not smoking.  Sprinkle roast with salt and pepper and place in Dutch oven.  Cook 5 minutes, turning to brown on all sides, then remove from pot.  Add onion and saute' 6-8 minutes, or until tender.  Return roast to the pot.  Add wine, thyme, garlic, beef broth and bay leaf; bring to a simmer.  

Cover pot and transfer to oven to cook for 1 hour.  Add carrots and potatoes.  Cover and cook 35-40 minutes more, until meat and veggies are fork tender.  Remove bay leaf and discard.  You can either cut up the roast or slice it across the grain depending on how "fall apart" tender it is. Serve with vegetables and pan juices.

*I have not tried this yet but plan to soon.  Thanks, MCM.

NEXT INGREDIENT ...... FISH, any type

[RespectLife]

Halibut* with Asian-Style Pineapple Sauce

 (recipe source: chowdivine.com)                      Serves 2 people

**I use Sea Bass I get at Q.  Any white fish would work.

Ingredients

3/4 – 1 lb halibut fillet (~1” thickness)
1-2 tsp canola oil
2 tsp lemon juice
2/3 – 3/4 cup chopped fresh pineapple
2 TB tamari (gluten-free soy sauce)
1 – 1 1/2 TB honey or maple syrup
1 TB balsamic vinegar
1 TB mirin
1 TB water + more as needed
1/2 tsp grated ginger
1 tsp toasted sesame oil
2 TB chopped scallions (optional)
salt & pepper

Preheat oven to 400 degrees. Rub the fillet with oil and lemon juice.

Set it aside for a few minutes while you get the ingredients together for the sauce. For the sauce, stir together honey, pineapples, tamari, balsamic vinegar, mirin, ginger, water, and toasted sesame oil in a small sauce pan.

Bring the contents to a boil. Lower the heat and simmer until the sauce becomes thicker.

Lightly salt and pepper the fish.

While the sauce is simmering, bake the halibut for about 9 minutes.**I cook less

Turn the heat up to broil.

Brush the halibut with the sauce from step 1. Brush it with enough sauce (liquid part)* to coat the fish.

Place the halibut in the broiler and broil for about 3 minutes until the sauce is caramelized and the halibut flakes easily.

Remove from heat and let it rest for a couple of minutes.

Top with the sauce from step one. Sprinkle with some fresh chopped pineapples and some scallions. Serve immediately.

**Note: If you'd like your sauce thicker add a little cornstarch/water slurry.

When a recipe calls for mirin, the Japanese sweet rice wine, you need a combination of acidic and sweet flavors. Add between 1 and 2 tablespoons of sugar to 1/2 cup of white wine, vermouth, or dry sherry to replace 1/2 cup of mirin.      **I do this.  I don't have Mirin.  Since the recipe only calls for 1 TBLS of mirin, I put in a TBLS of white wine or sherry and a finger pinch of sugar (I use UltraFine, but reg is just as good)

NEXT INGREDIENT:

Red Pepper