Blueberry, Lemon, and Poppy Seed Muffins

I love to make multidimensional muffin recipes in my mini muffin pan. Not only do they make great on the go breakfasts, but paired with a hard boiled egg and a cheese stick, they make a great addition to the lunch box. Like all of my mini muffin recipes, I bake 24 right away in the pan. There is usually enough batter remaining to scoop out (using the 1 tbsp. scoop) eight to ten scoops on a baking sheet, freeze until firm, and toss into a freezer bag for a later day. It's a great way to add them all over over time and wow your breakfast guests with four to five different mini muffins on your spread. 

You need:

2 1/4 c. flour

1 tsp. baking powder

1/2 tsp. salt

1 c. sugar

10 tbsp. unsalted butter, softened

2 eggs, beaten

1/4 c. lemon juice

1/4 c. whole milk

1 tsp. lemon zest

1 tbsp. poppy seeds

1 c. blueberries

Whisk the first three ingredients. Set aside. Beat together the butter and sugar. Add the eggs and beat until smooth. Add the lemon juice, milk, zest, and poppy seeds. Slowly incorporate the dry ingredients until combined. Fold in blueberries. Using a tablespoon scoop, scoop into 24 mini muffin tins with small paper liners. Freeze the remaining batter according to directions above. Bake 20 minutes at 375. 

*If you choose to make them as full sized muffins, this will make 12 large muffins. Increase your bake time to 30 minutes. 

My Favorite Guacamole

Because everyone needs a kick butt guac recipe.

You need:

4 ripe avocados, halved, seeded, and peeled

1 lime, juiced

1/2 tsp. salt

1/2 tsp. cumin

1/2 tsp. cayenne

1/2 red onion, diced

3 Roma tomatoes, seeded and diced

1 clove garlic, minced

1 tbsp. chopped fresh cilantro

Mash the avocados and lime. Add the remaining ingredients. Stir and let sit one hour at room temperature before serving. 

Freezer Breakfast Burritos

Breakfasts during the school week can be hard. I want the kids to be filled up with hearty protein-based meals, but there are only so many dishes of scrambled eggs I can feed them before they get bored. Breakfast burritos are a great alternative. As long as you roll them up tight, seal them in plastic wrap individually, and then seal them air tight in a freezer bag, they'll be good for a month or two, and are perfect to throw in the microwave for a filling and fast breakfast. 

This is the basic recipe for eggs, tomatoes, and cheese, but you can add in anything you like, such as precooked sausage (or breakfast sausage - just be sure to cook it first and then add the remaining ingredients), other vegetables, different cheeses - the possibilities are endless. 

You need:

6 flour tortillas, fajita sized

1 tomato, chopped

1/3 c. red onion

6 eggs

6 tbsp. shredded cheddar

In a skillet, saute the onion in a little butter or olive oil. Add the tomatoes and cook for one minute. Whisk the eggs together with a little salt and add to the pan. Cook until scrambled. Let cool a little. Spoon evenly among the tortillas. Top each with a tbsp. of cheddar. Roll up tightly, seal each in plastic wrap, and place together in a freezer bag. Freeze until ready to use. To use, reheat in the microwave for about 2 minutes. Serve with sour cream and salsa or fresh cilantro and plain yogurt.

Pumpkin Spice Granola

My little guy loves pumpkin. He also loves granola. When I came upon this east recipe in Family Circle, I knew I could double it and fill up my glass jars with a perfect granola for weekday mornings.  The recipe below is for one batch.

You need:

2 c. old fashioned oats
1 c. pumpkin seeds
1/3 c. extra virgin olive oil
1/3 c. honey
2 tsp. pumpkin pie spice
1/2 tsp. salt
1 c. dried cranberries

Mix all ingredients until combined. Spread in a single layer on a baking sheet. Bake for 30 minutes at 350 degrees, stirring halfway. Cool completely. Mix in cranberries. Store in an airtight container.

Lemon and Buttermilk Sorbet

I few weeks ago, I bought a high quality buttermilk with the hopes to try out a new buttermilk biscuit recipe. However, the heat made any type of baked good less appealing, and so the buttermilk sat toward the back of the refrigerator, lonely and forgotten.

It's back to school time again, which means I'm working my way through fridge and freezer to prep meals, breakfasts, and baked goods for easy access when back to the grind. It was then that I came upon the buttermilk. I knew it had only a few days left before I would have to toss it, which would have made my heart sink a little bit. With plenty of lemons on hand and the desire for something refreshing after a summer's worth of beer and picnics, this sorbet was just what I needed to make and keep on hand.

You need:

1 1/2 c. sugar
1/2 c. freshly squeezed lemon juice
2 tbsp. grated lemon peel
1 qt. buttermilk

In a small saucepan, dissolve the sugar in the lemon juice on low heat. Cool. Add the lemon peel and buttermilk. Chill for one hour in the refrigerator. Pour into your ice cream maker until complete. Store in an airtight container in the freezer.

Creamy Chicken Piccata

My sister and I used to love the movie Forget Paris. We loved Billy Crystal growing up, and we must have watched this movie three hundred times. Our favorite parts included his obsession with veal parmigiana. In the last scene, his friends hold their breath as he orders the veal...piccata. Yeah, maybe you just need to watch it to get it.

Anyway, whenever I see a piccata recipe, it makes me laugh. So when this one showed up in Family Circle magazine this month, I decided to try it. The kids loved the flavors and enjoyed it over mashed potatoes. It's a little more time consuming than others, but a good Sunday dinner.

You need:

2 1/2 lb. chicken cutlets
1/2 tsp. salt
1/4 tsp. black pepper
1 c. flour
3 tbsp. olive oil
3 tbsp. butter
1/2 c. white wine (or chicken stock)
2 c. chicken stock
rind from one lemon, thinly sliced
2 tbsp. capers
1/2 c. mascarpone or cream cheese
2 tbsp. chopped parsley, optional
mashed potatoes, optional

Season the chicken with salt and pepper. Dredge in flour on both sides. Shake off excess. In a nonstick skillet or cast iron frying pan, melt olive oil and butter over medium heat. Saute chicken three minutes per side, in two batches if necessary. Remove chicken to a plate. Add the flour and cook for 30 seconds. Use wine or 1/2 c. chicken stock and cook for 30 seconds, scrapping up the yummy, crusty bits. Stir in 2 c. chicken stock and lemon rind. Simmer for two minutes. Add chicken and capers to the pan. Cover and simmer for five minutes. Remove chicken to serving platter. Over low heat, whisk in the mascarpone or cream cheese until smooth. Spoon the sauce over the chicken and sprinkle with parsley.

Spaghetti CORNbonara

Oh my goodness.

This is REALLY good.

Have you ever had random bits of food in the refrigerator and you aren't sure how you are going to use them up? What does one do? Google "recipes for four slices of bacon?"

How fortunate I was when all of my monthly magazines arrived through the mail slot on the same day. Thanks to Better Homes and Gardens, I was able to adapt this unique recipe that uses corn in addition to the standard carbonara ingredients to use up the few ears of corn left over from a family birthday party and the four slices of bacon remaining from breakfast. The kids devoured it. And it was ridiculously easy.

You need:

six ears of corn, shucked, cooked, and cut off the cobs
12 oz. spaghetti, cooked according to package directions
3/4 c. reserved pasta water
1 c. half and half
2 egg yolks*
1 tsp. cracked black pepper
8 oz. bacon, cooked until crisp and broken into pieces
2 tbsp. reserved bacon grease (or 2 tbsp. butter, if you are using up your leftover bacon!)
1 tbsp. minced garlic
1/2 c. shredded Parmesan cheese

In a small bowl, whisk together the egg yolks, half and half, and pepper. In a large skillet, cook the garlic in the reserved bacon grease or butter for 30 seconds. Add the cream mixture, spaghetti, corn, bacon, and Parmesan cheese. Bring just to a boil, stirring constantly. Add pasta water to desired consistency. Enjoy!

*Save those egg whites! Add them to three more for Breakfast Pie!