Sour Cream Blueberry Muffins
Sour cream, fresh blueberries and a sprinkle of Demerara sugar on top, before baking, make these blueberry muffins delectable. You may just end up having two with your morning coffee.
INGREDIENTS
1/2 Cup Butter
3 Room Temperature Eggs
1/2 Cup Sour Cream
1 1/2 Cups Unbleached Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Cup Sugar
1 Teaspoon Vanilla Extract
1 Pint Fresh Blueberries
5 Tablespoons Demerara Sugar (Optional)
Preheat your oven to 350º F. Allow the butter, eggs and sour cream to sit at room temperature for 30 minutes. Meanwhile line two baking tins with muffin paper. I like to use parchment muffin paper liners which are a bit larger than normal muffin paper liners. If you use the larger ones then you will get larger muffins and will have fewer muffins. Up to you. In a medium size bowl combine the flour, baking powder, baking soda and kosher salt. Set aside. In a large size bowl beat the butter for 30 seconds. Add the sugar and beat for 2 minutes until light and fluffy. Add the vanilla. Add the eggs, one at a time, beating for 1 minute after each addition. Gradually add the flour mixture and the sour cream to the butter mixture. Beat on low until all ingredients are combined. Stir in the blueberries. Pour into the paper liners and sprinkle the tops with the Demerara sugar. Place into the oven. Bake for 30 to 40 minutes. Make sure to check at 30 minutes. Remove from the oven and let cool completely. Remove from the muffin tins and serve. Makes 10 to 12.
Easy Sauces & Dressings
Here are easy sauces and dressings to make with ingredients that most likely you have in your fridge and pantry.
Ketchup Sauces:
Cocktail Sauce
2 Parts Ketchup
1 Part Prepared Horseradish
Squeeze of Lemon
Barbeque Sauce
2 Parts Ketchup
1 Part Cider Vinegar
1 Part Mustard
1 Part Brown Sugar
Kosher Salt
Freshly Ground Pepper
Special Sauce
2 Parts Ketchup
2 Parts Mayonnaise
1 Part Pickle Relish
Mustard Dressings & Marinade:
Potato Salad Dressing
1 Part Mustard
2 Parts Cider Vinegar
2 Parts Olive Oil
Dill
Kosher Salt
Freshly Ground Pepper
Herb Vinaigrette
1 Part Mustard
3 Parts Olive Oil
2 Parts Vinegar
Kosher Salt
Freshly Ground Pepper
Tarragon
Dill
Basil
Oregano
Honey Mustard Marinade
1 Part Mustard
2 Parts Honey
2 Parts Vinegar
2 Parts Olive Oil
Mayonnaise Dressings & Dip:
Coleslaw Dressing
2 Parts Mayonnaise
1 Part Cider Vinegar
Pinch of Sugar
Freshly Ground Pepper
Celery Salt
Caesar Dressing
2 Parts Mayonnaise
1 Part Dijon Mustard
1 Part Worcestershire Sauce
1 Part Lemon Juice
Grated Parmesan Cheese
Wasabi Mayonnaise
3 Parts Mayonnaise
2 Parts Prepared Wasabi Paste
1 Part Lemon Juice
Delicious Grilled Steak
Memorial Day is almost here. Time to get your grill on!
INGREDIENTS
1/2 Cup of Your Favorite Steak Sauce
1/2 Cup Balsamic Vinaigrette Dressing
4 Cloves Minced Garlic
1 Teaspoon Dried Oregano
2 Medium Size Rib Eye Steaks
In a medium size bowl mix together the steak sauce, balsamic dressing, garlic and oregano. Place the steaks into a ziplock bag. Pour 3/4 cup of the mixture into the ziplock bag and all over the steaks. Set aside 1/4 cup of the mixture. Seal up the ziplock bag and place into the fridge for about an hour. Preheat your grill to medium high. Remove the steaks from the fridge and drain the marinade. Throw away the marinade. Place the steaks onto the hot grill and cook for 4 to 5 minutes on each side for medium doneness. Less cooking time for rarer; more cooking time for well done. Remove from the grill and place onto a serving platter. Drizzle the steaks with the reserved 1/4 cup marinade mixture. Serves 4
Lamb Chops & Beans With Chile Butter
All I can say is YUM!
INGEDIENTS
8 Lamb Loin Chops (1 Inch Thick)
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
15 Ounces Cannellini Beans (Cooked, Rinsed & Drained)
1 Stalk Chopped Celery
2 Chopped Green Onions
Chile Butter
1 Tablespoon Lime Juice
Trim the fat off of the lamb chops. Sprinkle the chops with the kosher salt and pepper. For a charcoal grill, grill the chops on the rack of an uncovered grill directly over medium coals until desired doneness. Turn once halfway through grilling. Allow 12 to 14 minutes for medium rare and 15 to 17 minutes for medium. For a gas grill, preheat the grill. Reduce the heat to medium. Place the chops on a grill rack over the heat. Cover and grill as directed. Meanwhile, in a medium saucepan combine the beans, celery, green onion and 2 tablespoons of the Chile Butter. Cook over a medium heat until heated through. Stir occasionally. Stir in the lime juice. To serve, top each lamb chop with a slice of Chile Butter and serve with the bean mixture. Serves 4
Chile Butter
1/2 Cup Softened Butter
1/4 Cup Snipped Fresh Cilantro
2 Fresh Jalapeno Chile Peppers (Seeded & Finely Chopped)
1 Teaspoon Chili Powder
1 Clove Minced Garlic
In a small size bowl stir together all of the ingredients. Place on waxed paper and form into a log. Wrap well and chill for 1 hour or overnight. Store in the fridge for up to 2 weeks or freeze for up to 1 month.
Make-It-Yours Burgers
Create all kinds of burgers, from the straightforward to the exotic and grill until your heart’s content. If you don’t have a grill I’ve included oven instructions below.
Basic Ingredients (Serves 4)
Meat
Liquid (Optional)
Seasoning
1/3 to 1/2 Cup Stuffing (Optional)
Bread
Spread And/Or Toppers (Optional)
Meat (Choose One or Combine)
1 1/2 Pounds Ground Beef
1 1/2 Pounds Ground Pork
1 1/2 Pounds Ground Lamb
1 1/2 Pounds Ground Veal
1 Pound Ground Beef Plus 8 Ounces Ground Italian Sausage
1 1/2 Pounds Ground Salmon
1 1/2 Pounds Ground Turkey (Use a Liquid; Brush Turkey Burgers
Lightly With Vegetable Oil Before Grilling; Cook Turkey Burgers to 165º F)
1 1/2 Pounds Ground Chicken (Cook Same As Turkey)
Liquid (Choose One or Combine)
2 Tablespoons Apricot Preserves (Chop Large Pieces)
2 Tablespoons Barbecue Sauce
2 Tablespoons Chutney (Chop Large Pieces)
1 Lightly Beaten Egg
1 Lightly Beaten Egg White
2 Tablespoons Milk
2 Tablespoons Steak Sauce
Seasoning (Choose One or Combine)
1/2 Teaspoon Dried Basil
1 Teaspoon Chili Powder
2 Cloves Minced Garlic
2 Tablespoons Finely Chopped Onion
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Teaspoon Steak Seasoning
2 Teaspoons Worcestershire Sauce
2 Teaspoons Soy Sauce
Stuffing (Choose One or Combine)
Cooked Crisp Crumbled Bacon
Crumbled Feta Cheese
Crumbled Blue Cheese
Shredded Provolone
Shredded Mozzarella
Shredded Smoked Cheddar
Shredded Cheddar
Shredded Monterey Jack
Cooked Sliced Fresh Mushrooms
Chopped Roasted Red Sweet Peppers
Bread (Choose One)
4 Split Kaiser Rolls
4 Split Onion Rolls
4 White Hamburger Buns
4 Whole Wheat Hamburger Buns
2 White or Whole Wheat Pita Bread Rounds – Halved
4 Split Brioche Buns
4 Split Port Muffins
4 Split English Muffins
Spread (Choose One or Combine)
Mayonnaise
Ketchup
Yellow Mustard
Dijon Mustard
Basil Pesto
Barbecue Sauce
The Possibilities Are Endless!
Toppers
Cheese Slices
Tomato Slices
Onion Slices
Caramelized Onions
Pickle Slices
Cooked Bacon
Roasted Peppers
Fresh Basil Leaves
Spinach Leaves
Lettuce Leaves
Avocado
The Possibilities Are Endless!
Combine meat, liquid and seasoning in a large size bowl. Mix well. Shape the meat mixture into four 3/4 inch patties. To stuff them, divide the mixture into eight portions and shape them into 1/4 inch thick patties. Place the stuffing on the centers of the four patties. Top with the remaining patties. Pinch the edges to seal.
For a charcoal grill, grill the stuffed or unstuffed patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until done (160º F to 165º F). Turn only once halfway through grilling. If you’re using a gas grill then preheat your grill. Reduce the heat to medium and place the patties on the grill rack over the heat. Cover and grill as directed.
Serve the burgers on bread with spread and toppers. Makes 4 burgers.
If you don’t have a grill or would rather use your oven then broil your burgers. Preheat your broiler and place the patties on the unheated rack of a broiler pan. Broil for 3 to 4 inches from the heat for 12 to 14 minutes or until done (160º F to 165ºF). Turn only once.
Beer Marinated Chicken Cutlets
I’m a big fan of marinating meats. I marinate a lot of my meats in beer. All you need is a bottle of your favorite beer and a little planning ahead.
INGREDIENTS
1 Bottle of Beer
8 Ounces Italian Bread Crumbs
8 Pieces of Skinless Chicken (About 2 Pounds)
2 Beaten Eggs
1 Cup Flour
6 Ounces Olive Oil
6 Tablespoons Grated Romano Cheese
Garnish With Chopped Parsley
Marinate the chicken overnight in a ziplock bag filled with your favorite beer. Remove the chicken from the beer when you are ready to cook. You will need 3 separate bowls. One for the bread crumbs; one for the beaten eggs; one for the flour. Dredge the chicken in the flour first. Next in the beaten eggs and then thoroughly coat with the bread crumbs. Place the olive oil in a large size fry pan. Fry the chicken for 5 to 7 minutes per side. Remove from the pan and place on paper towels to drain the excess oil. Transfer to a serving platter and sprinkle with the Romano cheese and garnish with chopped parsley. Serves 4
Deep Dish Rhubarb Pie
Many people are hesitant to cook with rhubarb. Rhubarb is, botanically speaking, a vegetable, and eaten like fruit. The stalks are best picked when they are young and ready for eating in the spring and early summer. The leaves should be thrown away as they are poisonous.
INGREDIENTS
2 Pounds Pink Rhubarb
2 Ounces Gingerroot
8 Tablespoons Sugar
1 Tablespoon Cornstarch
Powdered Sugar
Pastry:
2 Cups Unbleached Flour
1/4 Teaspoon Kosher Salt
1/2 Teaspoon Ground Ginger
8 Tablespoons Butter
7 Tablespoons Water To Mix
Milk To Glaze
Preheat your oven to 425º F. Trim and thickly slice the rhubarb. Place in a large size bowl. Chop the ginger and add to the sliced rhubarb. In a small size bowl combine the sugar and cornstarch. Add the sugar & cornstarch mixture to the rhubarb mixture. Set aside. In a large size bowl combine the flour, kosher salt and ground ginger. Cut in the butter. Add 7 tablespoons water to make the dough manageable. Roll the dough out to fit the top of the pie plate. Transfer the rhubarb mixture to a 3 cup pie pan. Cover the pie pan with the pastry dough. Crimp and decorate the edges. Brush the pastry with milk. Place onto a baking sheet and bake at 425º F for 15 minutes. Reduce the heat to 350º F and bake for 20 to 30 minutes more until the crust is pale golden and the rhubarb tender. Sprinkle with powdered sugar to serve. Make 1 deep dish pie.
Pecan Pancakes
Pecan Pancakes are super easy to make and a nice spin on the run of the mill pancake. Make mom happy this morning with this addition to your Mother’s Day Brunch menu.
INGREDIENTS
11/2 Cups Unbleached Flour
4 Tablespoons Sugar
1 Tablespoon Baking Powder
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Kosher Salt
1 Cup Whole Milk
3 Beaten Eggs
1 Cup Chopped Pecans
6 Tablespoons Melted Butter
3 Tablespoons Melted Butter
In a large size bowl whisk together the flour, sugar, baking powder and cinnamon. In a separate large size bowl whisk together the milk, eggs and 6 tablespoons melted butter. Pour the milk mixture into the flour mixture and whisk to combine. Add the chopped pecans and incorporate. Heat a griddle or a large frying pan over a medium heat. Get the griddle or frying pan hot and brush on melted butter to coat. Working in batches pour generous 1/4 cup of the batter onto the hot griddle. Cook for 1 to 2 minutes until bubbly. You will want the pancakes to be golden brown on the bottom. Turn the pancakes over and cook for about 2 minutes on the other side. Remove and transfer to a warm platter. Cover loosely with foil. Make sure not to stack the pancakes or they will steam and get flabby. Repeat until all of the batter has been used. Arrange three overlapping pancakes on each of the plates. Add butter to the pancakes and drizzle with maple syrup. Serve. Makes about 12 pancakes & serves 4
Mother’s Day Macadamia Nut Brownies
Make your mother the ultimate brownie. Trust me she deserves it!
INGREDIENTS
1/2 Cup Butter
3 Ounces Coarsely Chopped Unsweetened Chocolate
1 Cup Sugar
2 Room Temperature Eggs
1 Tablespoon Vanilla Extract
2/3 Cup Unbleached Flour
1/4 Teaspoon Baking Soda
8 Ounces Chopped Macadamia Nuts
In a medium size saucepan heat and stir the butter and chocolateover a low heat until both are smooth. Remove from the heat and set aside to cool. Preheat your oven to 350º F. Line an 8x8x2 inch baking pan with parchment paper. Leave extra extending over the edges of the pan so you can remove the brownies easily. Stir the sugar into the cooled chocolate mixture. Add the vanilla extract. Add the eggs and beat with a wooden spoon. In a small size bowl combine the flour and baking soda. Add the flour mixture to the chocolate mixture. Stir until combined. Add the chopped macadamia nuts and give a good stir. Pour the batter into the parchment paper lined baking pan. Place into the oven and bake for 30 minutes. Remove from the oven and cool in the pan. Cool completely. Remove from the pan by lifting with the parchment paper. Place onto a hard surface and cup into brownies squares. Transfer to a serving platter. Makes about 16 brownies depending on how large or small you cut them.
**If you don't have macadamia nuts then used chopped walnuts.
Old-Time Honey Cake
This Old-Time Honey Cake is a light cake that is great by itself or paired with a good quality butter pecan ice cream.
INGREDIENTS
2 Cups Cake Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Ground Nutmeg
3/4 Cup Butter
1 Cup Honey
1 Egg (Room Temperature)
1/2 Cup Buttermilk or Sour Milk
Preheat your oven to 375º F. Move the oven rack to the middle position. In a medium size bowl combine the flour, baking powder, kosher salt, ground ginger and ground nutmeg. Set aside. In a large size bowl beat the butter and the honey until nice an fluffy. Add the egg and mix well. Add the buttermilk and beat another 30 seconds. Slowly add the flour mixture and beat on low for 1 minute. Be careful not to overmix as it often will lead to a tough cake. Pour the batter into a prepared bundt pan. Place into the oven and bake for 35 to 40 minutes. Remember that each oven heats differently so make sure to check at 35 minutes. Remove from the oven and cool in the pan for 20 minutes on a cooling rack. Remove the cake from the pan after 20 minutes and place onto a cake plate. Serve warm or at room temperature. Serves 8
