Blueberry Muffins

I have found it really hard to find an easy, but healthy muffin recipe.  My daughters love muffins for breakfast and they are a great option when we run out of the house in the morning to get to the gym.  Over the past few months, I have tried quite a few different blueberry muffin recipes and none of have fulfilling.  Either they aren't moist enough, or just aren't tasty enough.

Well, I took to my friend Lauren's blog (why I didn't start there first is beyond me!) and used her Very Berry Muffin recipe.  (P.S. Lauren - looking at two year old posts was very fun.  I cannot believe how big R. is now in comparison to two years ago.)

Very Berry Muffins
(c) Lauren's Kitchen
Ingredients

• 4 tbsp butter (melted and cooled)
• 1 cup flour
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sugar (plus additional for sprinkling)
• 1 egg
• 1/4 cup milk
• 1 1/2 cup frozen mixed berries (thawed and divided) -- I used only blueberries.

Directions

Preheat oven to 375 degrees and spray muffin tin with cooking spray.

Combine flour, cinnamon, baking powder and salt; set aside. In a small bowl combine 1/2 cup berries and milk and mash well. In a medium bowl, cream butter and sugar; add egg and beat well. Gradually mix in dry ingredients by hand. Mix in berry/milk mixture, followed by remaining berries and mix until just combined.

Using two spoons pour batter into prepared muffin tin, filling each chamber 3/4 full. Sprinkle top of muffins with sugar. Bake for 22-28 minutes or until a toothpick inserted in center comes out clean.

I loved this recipe because of it's simplicity and versatility.  I wasn't planning on making muffins last night, but am so very glad I did.  The house smelt divine while the muffins were baking and they were the perfect breakfast while we were trying to get out of the house for apple picking this morning.  

Recipe Swap :: Spinach & Onion Risotto

Risotto.  One of my absolute favorite dishes and will order it out any chance I get.  Risotto is not one of those dishes that I can cook often, as I am usually entertaining a 2 yr. old & 7 month old at the same time as getting dinner on the table.

However, being a part of this recipe swap has given me the opportunity to overcome obstacles (with the chowder) and in this instance, make a dish I normally wouldn't or cook with foods I normally don't.  I like expanding my repertoire and we love trying new things.  This swap was a side dish.  However, we made this for our dinner tonight.  I provided the Buttermilk-Parmesan Mashed Tators this time since we enjoy those every time we have them.

When I got the email with my recipe, I had to chuckle because I received a recipe from Lauren.  She had my recipe last swap too!  What are the chances!

This recipe was very simple, with simple ingredients, but absolutely scrumptious!  The house still has a delicious fragrance of sauteed onions & garlic which has got to be one of my favorite "the kitchen is busy" smells!  My husband doesn't need leftovers for lunch tomorrow and I am thrilled because that means I don't have to share!

Next time we make this (oh, you can bet there will be a next time!), I am going to add cooked chicken sausage or shrimp.

Spinach & Onion Risotto

• 1 large onion, diced
• 2 cloves raw garlic, chopped
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/4 cup dry white wine
• 5 cups low sodium chicken broth, warmed
• 1 cup arborio rice
• 1 cup fresh chopped spinach
• 1/3 cup shredded mozzarella cheese
• Salt and pepper to taste

Melt the butter in the oil over medium heat and saute the onions and garlic. Add the rice; stir for 1-2 minutes. Add the white wine and stir until it is absorbed.

Add the chicken broth 1 ladle-full at a time, letting it fully absorb before adding more. This process takes about 17-25 minutes, depending on the day!

Halfway through, add the cheese.

Before the final ladle of broth, add the spinach.

Season with salt and pepper, if desired.

Oven Fried Chicken Nuggies & Parmesan Buttermilk Mashed Potatoes

This recipe for Oven Fried Chicken Nuggets I got from my friend Lauren who has her own awesome cooking blog and who has been an inspiration to me in the kitchen.  I made these quite some time ago and they were a huge hit. I made these before my oldest daughter (now 2 1/2 yrs old) was eating table food so this time the true test was if she would eat them.  Well, the verdict is in and she cleared her plate.

The only modifications I made was that I used panko breadcrumbs & agave nectar instead of honey since that is what we had in the pantry.  

With these delicious chicken nuggets, I was hankering for some delicious mashed potatoes!  The recipe that I used was from Cooking Light.  The potatoes were moist and very tasty.  Rather than microwaving the potatoes (because our microwave is quite possibly the first microwave ever made), I boiled them and then continued with the recipe.  

Oven Fried Chicken Nuggets

• 1/4 cup honey
• 2 tablespoons balsamic or red wine vinegar -- I used balsamic
• 1 1/2 cups dried bread crumbs -- again, I used panko bread crumbs
• 1 tablespoon extra virgin olive oil (I used cooking spray)
• 6 (4 to 6-ounce) fresh boneless, skinless chicken breasts, halves

Preheat oven to 375°F.In shallow bowl, whisk together agave and vinegar. Pour bread crumbs into separated bowl. Set bowls aside. Spread oil over foil-lined baking pan large enough to hold all chicken pieces in one layer. Roll chicken pieces in agave/vinegar mixture, then in bread crumbs; place in pan. Bake for 30 minutes, or until cooked thoroughly.

Buttermilk-Parmesan Mashed Potatoes

• 1 1/3  pounds  baking potatoes
• 1/2  cup  fat-free milk
• 2  tablespoons  butter
• 1/3  cup  buttermilk
• 1/4  cup  (1 ounce) grated fresh Parmigiano-Reggiano cheese
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper

Peel potatoes and cut into 1 inch pieces and place in pot with enough water to cover the top of the potatoes.  Boil until potatoes are tender.  Drain potatoes, return to pot and mash with a potato masher.  Set aside.

Combine milk and butter in a microwave-safe bowl, and microwave at HIGH 2 minutes or until butter melts. Add milk mixture to potatoes; mash with a potato masher to desired consistency. Stir in buttermilk and remaining ingredients.