Tuesday, June 29, 2010

Blueberry and Cheddar Cornmeal Mini-Muffins

The temptation was there.  Blueberries, finally 2 for $3.00.  They have come down in price as far as they will probably go this season.  Not that I didn't pay more for them a few weeks ago to make that incredible Fresh Blueberry Pie.  You made it, didn't you? Well, I know some of you did.  Okay, here's my corn muffin recipe tweaked just a little bit to include blueberries and a little zip from some cheddar cheese. I used sharp white cheddar, but you can use the orange cheddar. This recipe calls for buttermilk, and I don't know about you but I never, repeat, never have buttermilk in the house. If you have a recipe that calls for buttermilk, like this one, measure 1 1/2 Tbs. of cider vinegar into a measuring cup and add milk to measure one cup.  Let it stand for a few minutes. It actually smells like buttermilk, and you will never notice the difference in your recipe. Of note, I only use this method for baking. If you're making a soup that calls for buttermilk, buy the real thing.



BLUEBERRY AND CHEDDAR CORNMEAL MINI-MUFFINS
1 stick of butter
2 eggs
1/2 cup sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 cup coarse or medium yellow cornmeal
1 cup sifted flour
1/3 cup shredded sharp cheddar cheese
2/3 cup blueberries, rinsed and dried

Preheat your oven to 375 degrees. Melt the butter and pour into a large mixing bowl. Let it cool for a few minutes, and then add the two eggs, beating well. Stir in the sugar, baking soda, salt and buttermilk. Stir in the cornmeal, flour, and cheese.  Fold in the berries. Coat a mini muffin pan with cooking spray, and fill each mini-muffin cup with about a quarter of a cup of batter, making sure you've got at least two berries in each muffin.  The batter should come to the top of the cup for a nice full-sized muffin. Do not use paper liners.  Bake for about 13 to 14 minutes or until a toothpick comes out clean. Makes 30 mini muffins.  These muffins are so moist with the addition of the blueberries and cheese and the slightly crunchy texture of the cornmeal, you won't need butter. Just pop the damn thing in your mouth and get over it.


Friday, June 18, 2010

Easiest & Best Fresh Blueberry Pie

Oh joy.... blueberries are back in season again. An opportunity to make this pie.  This recipe came from my mother, who I believe got it from our next door neighbor many moons ago. She was an expert pie baker, our neighbor. Once you make this, you will never look at another recipe for blueberry pie. I'm serious. Just to show you how serious I am, I'm offering a money back guarantee.  Wait a minute. I'm not selling you anything. How can I offer a money back guarantee?  Listen, July 4th is around the corner. Good excuse to make this. But don't wait until then. Make one now and see for yourself. The combination of fresh and cooked berries with the slightly tart taste of lemon.....all poured into a pre-baked and cooled deep dish pie crust, then topped with toasted coconut, and chilled!  I never met a frozen pie crust that I didn't like. Of course, if you're a purist then roll out your own crust from scratch.  Fifteen or twenty minutes from start to finish (except for the chilling time), the pie serves six generously or eight not so generously.

EASIEST AND BEST FRESH BLUEBERRY PIE
3/4 cup sugar
2 1/2 Tbs. cornstarch
1/4 tsp. salt
2/3 cup water
3 cups blueberries, divided
2 Tbs. butter
1 1/2 Tbs. lemon juice (about half a lemon)
1/3 cup coconut, toasted (optional)



Spread the coconut onto a sheet of foil and toast in a 350 degree oven, stirring occasionally, until browned and sweet smelling. Remove from oven and allow to cool.

Mix the sugar, cornstarch, salt, water and 1 cup of the blueberries together in a saucepan over medium heat. Bring to a boil and cook until the berries have "popped" and the mixture is thickened, bubbly and dark purple in color. Remove from heat and stir in the butter until melted, then stir in the lemon juice and then fold in the remaining two cups of berries.

Pour into a pre-baked, cooled pie crust, one that you've slaved over yourself, or a frozen deep dish pie crust.

Sprinkle the toasted coconut over the top of the pie. Chill until firm. Serve with whipped cream or vanilla ice cream.


Saturday, June 5, 2010

Chicken Taco Salad with Salsa Lime Dressing

I am more than a little technically challenged. As well, I am working with only one good hand at the moment due to some surgery. But a while back I made this salad, took pictures, and never posted the recipe. I know everyone has probably thrown together their version of taco salad. So here is my offering to either bore you to pieces or inspire you to go out and get the ingredients to make this.  I made an attempt at putting together a slide show of the ingredients and method. As you view it, you can run your cursor over the picture and read the caption that accompanies it. I know, I know, it's juvenile at best. But it is my attempt at "stirring" up some interest!  And if you post a comment, please be kind.  I'm fragile (not really.)  Enjoy!!

This is such an easy salad to put together. Everyone loves the combination of these vegetables and chicken, especially in a quick salad. The tangy lime salsa dressing is what makes it special. Use any type of salsa you like, but I found Paul Newman's Salsa Lime Dressing to be outstanding with the addition of extra fresh lime juice and diced jalapeno peppers.

CHICKEN TACO SALAD WITH SALSA LIME DRESSING

For the dressing, mix together 1 cup of sour cream, about a cup of your favorite salsa, juice of half a lime or more, and a heaping tablespoon of diced jalapeno peppers (I buy them in the jar.)  These amounts are merely approximate. You're looking for a dressing of pouring consistency and a nice pinkish color. Mix all of this together and chill.

For the salad:
1 lb. skinless, boneless chicken breast
1 pkg. of taco seasoning mix
Lettuces of your choice. I like iceberg and romaine
Chopped tomatoes, or whole grape tomatoes
Green onions, sliced
Black olives, sliced
1 can black beans, drained
Shredded cheese. I like sharp cheddar and pepper jack
Tortilla chips

I like to clean the chicken and then partially freeze it before cutting. You won't believe how much easier it is to cut up.  Cook the chicken over medium heat until it is no longer pink. Add the seasoning mix and the amount of water the package calls for. In the meantime, drain and heat the can of black beans, season them how you like, or not at all. I use onion powder, fresh sliced garlic, a little chili powder. Prepare all your veggies for the salad and toss together in a big bowl.

Distribute the salad onto your dinner plates. Spoon the warm beans and chicken over the salad. Spoon the dressing over the top and sprinkle with crushed tortilla chips.  Really good!!