Blueberry Muffins

Sorry- no picture with this one. You will have to use your imagination! These are amazingly delish and the reason I don't have a picture of them is because they are always devoured before I have a chance. This recipe comes from "Cook's Illustrated" but I have made some adjustments of my own. Enjoy!

1 cup fresh or frozen blueberries
1 1/8 c plus 1 tsp sugar
2 1/2 c flour
2 1/2 tsp. baking powder
1 tsp table salt
2 eggs
4 Tbsp butter, melted and slightly cooled
1/4 c vegetable oil
1 c buttermilk (I use 3/4 c plain yogurt + 1/4 c rice milk)
1 1/2 tsp. vanilla

In a small sauce pan, bring the blueberries and 1 tsp sugar to simmer, mashing berries with a fork, about 6 minutes. Transfer to a small bowl and let cool 10 min.
Whisk flour, powder, salt in a large bowl. Whisk remaining 1 1/8 c sugar with eggs about 45 seconds. Slowly whisk in oil and butter, then buttermilk (or yogurt) and vanilla until combined. Using a rubber spatula, fold egg mixture into flour mixture just until moistened...DO NOT OVER MIX!
Spoon into greased muffin tins until very full. Spoon a tsp or so of the cooked berries into each muffin tin and slightly stir the jam into the batter (I use a wooden skewer to do this).
Top with your favorite streusel topping and bake at 425 degrees for about 18 minutes.

You say tomato, I say...Sauce!

Before...

After...

I am SO tired!

Halloween Feastivities

Check out these fun bread bowls I made! We stuffed them with chili, cheese and sour cream- Sloppy Jacks!

This was our Halloween Eve meal/Mike's Birthday Meal #2...

Salty Bones (puffed pastry w/ seasonings)
Blood-shot Eyeballs (meat loaf balls)
Witch Fingers (carmelized green beans with pine nuts)
Apple Bites (apple slices with slivered almonds)
Vampire Blood (tomato soup)

Chocolate Chipotle Chili

Okay, I saw this on Our Best Bites and didn't think much of it. My friend made some and gave it to me. At first I thought it tasted like any old chili, but when I had some the next day (today) I loved it so much that I came in and am posting it.
Even if you have a tried and true chili recipe, this is really worth giving a try. I love the chipotle flavor!
http://www.ourbestbites.com/2008/10/chipotle-chocolate-chili.html

Rockin' Leftovers

What do you feed 3 ravenous kids, 1 exhausted husband and 4 hungry rockers? A feast!!!

Chicken, red onion and sausage BBQ kebabs

Carrot and spinach Risotto

Roasted Autumn Vegetables

Eggplant Foccacia Bread

Apple Crisp with vanilla ice cream and caramel sauce

The best part about this feast...LEFTOVERS!

The next day I took the foccacia bread and covered it in the roasted veggies, sprinkled some Swiss cheese on top and broiled it until golden brown. Boo-yah! (that's for you, Trixi Legassi)

Searcy meals

I'm beginning to think I should start doubling my recipes- these kids are hungry little caterpillars! I used to be able to have a leftover night mid-week, but we don't have anything leftover. Here's our menu for the week:
Last night was spinach omelets/toast/fruit
Wednesday: Chicken and Dumplins!!!! (my fave)
Thursday: Spaghetti
Friday: Pizza
This pizza dough recipe was from the Oct. Family Fun Magazine...recipe entitled "Stuffed-crust Veggie Pie." I use the leftover spaghetti sauce from the night before and add different veggies on top. So good!
Dough:
1 1/3 c. lukewarm water (105-115 degrees)
1 pkg. yeast
1 tsp sugar
1/4 c. rolled oats (quick or old fashioned)
1 1/2 Tbsp. olive oil
1 1/2 tsp. salt
3 1/2 c. flour



Pour water into large mixing bowl and sprinkle in the yeast. Stir in the sugar, oats, and set aside for 5 min. Stir in the oil and salt, then add 2 cups flour and beat (I use my stand mixer). Add remaining flour 1/3 c. at a time until pliable. Knead about 8 minutes (or use your dough hook). Let rise 1 hour. When you shape your pizza, you can get REALLY crazy and are a ring of cheese around the edge of the dough, then fold over (creating the stuffed crust). Pretty tasty!
Add your sauce and your cheese, the your veggies and a tiny bit more cheese. Bake 25 min at 425.

I also have to give a plug to my new favorite butcher shop. They are awesome!!! I have been buying all my meat products there and am amazed at how much better the overall taste and quality is. Plus, the staff are super nice and know their stuff. If in town, check them out!

Lunch Time

1. grow okra

2. cook it

3. feed it to your baby

4. increase happiness!

Veggie Hash on Grits (for one and a half)

1 Tbsp olive oil

1 carrot, peeled and diced

1/4 sweet potato, peeled and diced

kosher salt

pepper

'Spike' gourmet seasoning

5 okra pods, chopped

1 Tbsp tomato paste

1/4 cup water

* Saute the carrot and sweet potato in oil over medium heat until softened (about 6 minutes)

* Season with salt, pepper and about 1-2 tsp. Spike

* add okra, cook about 2 more minutes until okra softens

* add tomato paste and stir into veggies, add water to make a sauce.

* Serve on top of grits and sprinkle with Parmesan cheese.

This was so delicious, I definitely should have made more.