Friday, July 3, 2015

Cheddar & Green Chile Bread

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This Cheddar & Green Chile Bread turned out just like I'd hoped.

Nice crust outside, a little soft and chewy in the middle, with huge flavor.

I also rubbed the top with some melted garlic butter right as it came out of the oven.
Can't was a nice touch.

I was thinking that it would make an awesome panini, so that's what I'll be doing with it next. Will let you know how that turns out. I'm thinking pretty good.

Linked with Foodie Friday and Weekend Potluck.

Cheddar & Green Chile Loaf

3 cups flour
1 tbsp baking powder
1 tsp salt
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/8 tsp pepper
4 oz cheddar cheese, cut into 1/4 inch cubes
4 oz can chopped green chiles, lay out on paper towels and pat dry
1 1/4 cups milk
3/4 cups greek yogurt
3 tbsp butter, melted
1 egg, lightly beaten

2 tbsp butter, melted
1/4 tsp garlic salt
2 tsp fresh chopped parsley
(stir together topping mixture while bread is baking)

Heat oven to 350*. Grease a 9x5 loaf pan with butter.

In a large bowl, whisk together the first 6 ingredients. Stir in cheese and green chiles until coated in flour.

In another bowl, whisk together milk, yogurt, butter and slightly beaten egg. Fold into dry ingredients until just combined. Don't over mix. Spread dough into the loaf pan and bake for 45-50 minutes. I tested with a toothpick for doneness. Brush on topping and cool for 5-10 minutes; remove from pan. Cool another 20 minutes before slicing. 

Thursday, June 25, 2015

Blueberry Banana Muffins

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These "Blueberry Banana Muffins" were a hit for breakfast this morning.

Warm, right out of the oven and slathered with a little butter....yea, it took 
a little will power to stop at one.

They're actually fairly healthy for you too. I used 1/2 white flour and 1/2 wheat with some oatmeal thrown in for good measure, and the oil I used was coconut. I used full fat yogurt and milk but you could easily substitute non-fat for both.

Definitely a keeper. 

Linked with Weekend Potluck and Foodie Friday.

Blueberry Banana Muffins
Makes 12 muffins

1 cup white flour
1 cup wheat flour
1/2 cup oatmeal, quick
1 tsp baking soda
1/2 tsp cinnamon, rounded
1/4 tsp salt
1/4 cup coconut oil
1/4 cup honey
1/2 cup dark brown sugar
1 cup bananas, mashed (2 large)
1/4 cup greek yogurt
1 large egg, beaten
3/4 cup milk
1 1/4 cup fresh or frozen blueberries (do not thaw)

Preheat oven to 325*. Spray muffin pan with nonstick spray.

In a large bowl, mix together flours, oatmeal, soda, cinnamon and salt.

In another bowl, combine oil, honey, brown sugar, bananas, yogurt and egg.

Add wet ingredients into dry; stir gently until just combined. Add in milk and stir gently until milk is incorporated. Don't over mix. Gently fold in blueberries.

Fill muffin cups to the top. Bake for 17-20 minutes or until a toothpick inserted into the middle of the muffin comes out clean.

Tuesday, March 31, 2015

Brussels Sprout Spaghetti

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This "Brussels Spout Spaghetti" is one of those super simple 
recipes that's packed with huge flavor.

Had it on the table in about 15 minutes.

You can use any loose pork sausage you want, but the hot sausage I used 
added the perfect amount of spice. I also added mushrooms in there because I had some hanging out in my fridge, but they're totally optional. It's just has delish without them.

Absolutely loved it (so much in fact, I just had some for breakfast) did the hubby.

Linked with Weekend Potluck and Foodie Friday.

Brussels Sprout Spaghetti

1/4 cup olive oil, plus more for drizzling
3 cups thinly sliced brussels sprouts
1/2 lb loose pork sausage, I used Jimmy Dean hot sausage
1/2 onion, chopped
4 oz can mushrooms, drained (optional)
Salt and Pepper
1 cup panko bread crumbs
1/2 lb spaghetti, cooked
1 tbsp fresh chopped parsley
Fresh grated parmesan, optional

Heat olive oil in a large non stick skillet over med-high heat. Cook sprouts, sausage and onion with a little salt and pepper, breaking up sausage with a spoon, until done, about 5 minutes. Stir in mushrooms and bread crumbs and cook 3-4 minutes, stirring often. Add in spaghetti and parsley, mix to combine. Taste for seasoning, adding salt/pepper if desired. Drizzle with olive oil and serve sprinkled with parmesan (if using).

Adapted from Food & Wine magazine.