oatmeal muffins

I just love muffins.
Simple, heathful, and fast.
Easy to freeze and throw in a lunchbox or backpack or briefcase as you are rushing out the door.
Packed with oatmeal, dried fruit, and nuts for extra nutrition and long-lasting energy.
What's more to love?

Oatmeal Muffins

Makes about 12.

1 cup dry oatmeal

1 cup sour milk or yogurt or buttermilk (I like buttermilk, personally...)

1 egg

1/2 cup brown sugar

1/3 cup vegetable oil

1 1/4 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda 

1/2 teaspoon salt

Dash of cinnamon

Walnuts or pecans, chopped

Raisins, currants, cranberries, apples, or bananas

Honey, for serving

In a small bowl, combine the oatmeal and buttermilk. Let it stand for a few minutes, for the oatmeal to absorb some of the buttermilk.

In a large bowl, or stand mixer, add the egg, brown sugar, and oil and whisk.

Add the oats and buttermilk, then the flour, baking powder, soda, and salt. Mix again, until everything is moistened. Don't over beat.

Add the chopped nuts and dried fruit and fold.

Don't forget the cinnamon, like I almost did!

Spoon the batter into a dozen well oiled muffin cups. Bake at 400* for about 20 minutes.

Serve warm with honey and enjoy!

gd likes

gourmet ice cream sandwiches

mojitos

le creuset petite tarte dishes

old red porsches :)

raspberry sorbet

Ah, summer.
So hot outside.
I need something refreshing.

Ice cream/gelato/sorbet is always welcome in this house.

And just take a look at those colors.
So vibrant.
So colorful.
So delicious.

And since there are fresh raspberries, I can almost convince myself that it's healthy. 

Raspberry Sorbet

Makes one quart

From Paula Deen. 
1 cup sugar 
1 cup water 
1 quart raspberries, hulled and sliced
2 tablespoons fresh lime juice
1/4 cup white corn syrup

Bring the sugar and water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.

Place the raspberries and lime juice in a food processor and puree. Press the raspberry puree through a strainer to remove the seeds. When the sugar syrup has cooled completely, combine with the raspberry puree. Add the corn syrup and stir well.

Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Sorbet is particularly soft after churning but firms up after freezing.

Enjoy!

corn and jalapeno waffles

I love turning something traditional into something new and unique.

It's summer and the fresh corn is plentiful.
And more delicious than ever!

I love biting into a fluffy waffle that is soaked with runny egg and getting a burst of sweetness from the fresh corn!  Add a little heat from the pickled jalapenos, and it's perfect.


Corn and Jalapeno Waffles

Makes 3.

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1/3 cup canola oil
2 large eggs
1 1/4 cups buttermilk
2 pickles jalapenos, chopped
1 cup fresh corn kernels (or frozen, thawed, or canned, drained and rinsed)
3 eggs, over-easy

Preheat your waffle iron.
Sift dry ingredients.
Whisk eggs, oil, and buttermilk.
Add wet ingredients to dry and mix until just moistened.

Fold in chopped jalapenos and corn.

 

Cook in the waffle iron, according to your iron's instructions.
Serve hot with a sunny-side egg on top and bacon on the side!  Enjoy!

jamacian jerk chicken

Happy Fourth Of July!!!

It's one of all-time favorite holidays!
It used to be because a) there were fireworks and b) it meant that my birthday was two days later.
Now?
a) there are fireworks and b) I am married to one of the Few and very proud that he defends our country's freedom!

But, onto this recipe....

Now, I've never had Jamacian jerk chicken before at a professional establishment.
Meaning that I don't really know what it's supposed to taste like.
But, I've heard of the flavor combinations and I have the theory on what it's supposed to taste like.

And this was pretty much spot on.
To what was in my head.
And I hope this is what real jerk chicken tastes like!
Enjoy!


Jamacian Jerk Chicken

Serves 4.

Adapted loosely from a Bobby Flay recipe.
3 tablespoons ground coriander
3 tablespoons ground ginger
3 tablespoons light brown sugar
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons kosher salt
2 tablespoons ground cayenne
2 teaspoons coarse black pepper
2 teaspoons ground cinnamon
2 teaspoons ground allspice
2 teaspoons ground cloves
3/4 cup white wine vinegar
3/4 cup red wine vinegar
1 1/2 cups sugar
3 fresh jalapenos, sliced
1/2 cup coarsely chopped mint leaves
2 pounds chicken legs, skin on and bone in
Canola oil

Combine all dry spices in a medium bowl and set aside.

Combine vinegars and sugar in a medium saucepan and cook over medium-high heat until the sugar is completely dissolved and the mixture reduces by half.  Add the sliced jalapenos and the mint and let steep for a second.  Transfer to a food processor or blender and blend until smooth.  Season with salt to taste and let cool to room temperature.

Preheat the grill to medium.
Rub the chicken legs with the dry rub and drizzle with canola oil.

Grill for about 3-4 minutes, until you get that nice char.  Brush with the mint-jalapeno glaze, flip over, and continue grilling for about 7-10 more minutes, until cooked through.

Serve hot and enjoy!!

gd likes

I think I'm going to start something new.

Because I know you all are so interested in what I like (ahem), I'm going to start "likes" posts.

Each week (hopefully) you'll get to see what my picks are and what I'm craving right now.

Not promising it'll always be super interesting.

Or that we share the same tastes.

But, you might pick up a hint or two on what to get the chef in your life.

For Christmas.

Or Valentine's Day.

Or birthdays.

(ahem)

Like in five days.

(ahem)

This week, gd is liking:

good dark brown sugar

a handy kitchen scale

a fun knife

and some summer sandals :)