Tag: Coat

Blood Orange and Poppy Seed Muffins AND Giveaway Winner!

Blood Orange and Poppy Seed Muffins AND Giveaway Winner!

by Pam on February 3, 2013

Guess what?  I cooked today!!!! I also swept my kitchen floor without pain and I was able to pick up anything I dropped on the floor by myself (my children are especially happy about this since they were constantly having to do that for me for the last 6 weeks). My back is feeling SO GOOD (I am knocking on wood so I don’t jinx myself). We all are also feeling much better from our flu last week.  Life is good my friends!  I can’t tell you how great it feels to be back in the kitchen!  Thanks again for all of your kind words, positive thoughts, and sweet e-mails… you are truly the best readers a girl could ask for!

I accidentally bought blood oranges last week and it turned out to be a great thing. Both of my kids absolutely loved them! I had two left in the fruit bowl this morning and decided to make blood orange and poppy seed muffins. They were a snap to make, smelled amazing while they baked, and my family loved them! I am told they were moist, flavorful, and delicious.

Preheat the oven to 400 degrees. Coat a muffin tray with cooking spray.

Combine the sugar with the blood orange zest together in a bowl with your fingertips until the sugar is moist and the blood orange fragrance is strong. Mix the flour, baking powder, baking soda, and salt together in a separate bowl until well combined.

Beat the sour cream, blood orange juice, eggs, vanilla extract, softened butter, and blood orange sugar together in a bowl with a mixer until creamy and smooth. Slowly combine the flour mixture with the sour cream mixture. Add the poppy seeds and mix well.

Scoop the batter evenly into the muffin cups in the tray.

Place into the oven and cook for 16-18 minutes, or until a tester inserted in the center comes out clean. Let the muffins cool on a rack before serving. Enjoy.



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Blood Orange and Poppy Seed Muffins




Yield: 12

Prep Time: 10 min.

Cook Time: 16-18 min.

Total Time: 26-28 min.



Ingredients:

2/3 cup of white sugar
Zest of two small blood oranges
2 cups of flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup of sour cream
Juice of two small blood oranges
2 eggs
1 tsp vanilla extract
1/2 cup of unsalted butter, softened
2 tbsp poppy seeds

Directions:

Preheat the oven to 400 degrees. Coat a muffin tray with cooking spray.
Combine the sugar with the blood orange zest together in a bowl with your fingertips until the sugar is moist and the blood orange fragrance is strong. Mix the flour, baking powder, baking soda, and salt together in a separate bowl until well combined.

Beat the sour cream, blood orange juice, eggs, vanilla extract, softened butter, and blood orange sugar together in a bowl with a mixer until creamy and smooth. Slowly combine the flour mixture with the sour cream mixture. Add the poppy seeds and mix well.

Scoop the batter evenly into the muffin cups in the tray.

Place into the oven and cook for 16-18 minutes, or until a tester inserted in the center comes out clean. Let the muffins cool on a rack before serving. Enjoy.



Recipe and photos by For the Love of Cooking.net

GIVEAWAY WINNER:

The winner of the Spicy Apron Giveaway (valued at $29.99) is comment number 111.

Stephanie — February 2, 2013

Will definitely be making your chicken wings…can’t wait! And I LOVE the aprons, so cute. I think my favorite is the Splash of Spring. Thanks for the great recipes:-)

Congratulations Stephanie!!! Please e-mail me your mailing address and which apron you would like, valued at $29.99 or less.  See the Spicy Apron’s Etsy page[3] to choose your apron.

 

 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
  3. ^ Spicy Apron’s Etsy page (www.etsy.com)

Roasted Vegetable Israeli Couscous

Roasted Vegetable Israeli Couscous

by Pam on April 22, 2013

There is nothing better than roasted vegetables. They are terrific in soups, lasagna, rice, pasta, or on their own. I recently picked up a box of Israeli couscous, so when I stumbled upon this recipe from Kitchen Grrrrls[1], I couldn’t resist making it. I adapted the recipe to suit our tastes and what I had on hand. I have to say, I LOVED THIS DISH! The Israeli couscous was light, flavorful, and had a great texture. The roasted veggies gave great flavor and texture to the couscous and topping it with salty feta was perfect. I paired this couscous with salmon and it was a healthy and delicious meal. I have a feeling I will be eating the leftover couscous for breakfast tomorrow.

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Dice the zucchini, onion, mushrooms, and bell pepper into small same size pieces. Place the veggies on the baking sheet then add the cloves of garlic (skins on). Drizzle with 1/2 tablespoon of olive oil then season with sea salt and freshly cracked pepper, to taste.

Place into the oven and roast for 30 minutes, stirring the mixture, after 15 minutes. Add the tomatoes and continue to roast for 20 more minutes. Remove from the oven and set aside to cool. Once the garlic has cooled, carefully remove the skin without squeezing the cloves. Slice the garlic cloves into pieces; sprinkle on top of the roasted veggies.

Coat the skillet with the remaining 1/2 tablespoon of olive oil. Once hot, add the Israeli couscous and cook, stirring occasionally, for 3 minutes. Add the broth then season with sea salt and freshly cracked pepper, to taste. Cook for 12-15 minutes, until the broth has evaporated and the couscous has cooked through. Add the roasted veggies and gently mix until well combined. Pour into a serving dish then sprinkle the top with feta cheese. Serve immediately. Enjoy.



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Roasted Vegetable Israeli Couscous




Yield: 6

Prep Time: 10 min.



Ingredients:

1 tbsp olive oil (divided)
1 zucchini, diced small
1 small sweet yellow onion, diced small
4 oz button mushrooms, diced small
1 baby red bell pepper, diced small
1 baby yellow bell pepper, diced small
5 cloves of garlic, DO NOT REMOVE THE SKINS
Sea salt and freshly cracked pepper, to taste
1 cup of small grape tomatoes
1 cup Israeli couscous
1 3/4 cups of chicken broth
Feta cheese

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Dice the zucchini, onion, mushrooms, and bell pepper into small same size pieces. Place the veggies on the baking sheet then add the cloves of garlic (skins on). Drizzle with 1/2 tablespoon of olive oil then season with sea salt and freshly cracked pepper, to taste. Place into the oven and roast for 30 minutes, stirring the mixture, after 15 minutes. Add the tomatoes and continue to roast for 20 more minutes. Remove from the oven and set aside to cool. Once the garlic has cooled, carefully remove the skin without squeezing the cloves. Slice the garlic cloves into pieces; sprinkle on top of the roasted veggies.

Coat the skillet with the remaining 1/2 tablespoon of olive oil. Once hot, add the Israeli couscous and cook, stirring occasionally, for 3 minutes. Add the broth then season with sea salt and freshly cracked pepper, to taste. Cook for 12-15 minutes, until the broth has evaporated and the couscous has cooked through. Add the roasted veggies and gently mix until well combined. Pour into a serving dish then sprinkle the top with feta cheese. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe on Kitchen Grrrls

References

  1. ^ Kitchen Grrrrls (kitchengrrrls.blogspot.ca)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Baked Eggs with Mushrooms and Parmesan

Baked Eggs with Mushrooms and Parmesan

by Pam on March 7, 2013

I saw this recipe at Kalyn’s Kitchen[1] recently and couldn’t stop thinking about it so I finally made it for lunch yesterday. I added garlic to my sautéed mushrooms but other than that kept it the same. The garlicky mushrooms tasted so good with the eggs and the salty Parmesan cheese. This lunch was really delicious and I will be making this dish for again for breakfast this weekend because I know my husband will love it too. Thanks for the great recipe Kalyn!

Preheat the oven to 400 degrees. Coat a small individual baking dish with cooking spray.

Heat the olive oil in a skillet over medium high heat. Add the mushrooms and let them sit for 3 minutes before tossing them. Cook for another 2 minutes, or until golden brown. Add the minced garlic and season them with sea salt and freshly cracked pepper, to taste then cook for 1 minute, stirring constantly. Remove from heat and place the mushrooms into the baking dish.

Crack the eggs on top of the mushrooms, season with sea salt and freshly cracked pepper, to taste then sprinkle with the Parmesan cheese.

Place into the oven and bake for about 10-13 minutes or until the egg whites are set and firm but the yolks are still soft. Remove from the oven and sprinkle with freshly chopped parsley. Serve immediately. Enjoy.



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Baked Eggs with Mushrooms and Parmesan




Yield: 1

Prep Time: 5 min.

Cook Time: 15-20 min.



Ingredients:

1 tsp olive oil
5 oz button mushrooms, thickly sliced
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
2 eggs
2 tsp Parmesan cheese, shredded
Fresh parsley, chopped

Directions:

Preheat the oven to 400 degrees. Coat a small individual baking dish with cooking spray.

Heat the olive oil in a skillet over medium high heat. Add the mushrooms and let them sit for 3 minutes before tossing them. Cook for another 2 minutes, or until golden brown. Add the minced garlic and season them with sea salt and freshly cracked pepper, to taste then cook for 1 minute, stirring constantly. Remove from heat and place the mushrooms into the baking dish.

Crack the eggs on top of the mushrooms, season with sea salt and freshly cracked pepper, to taste then sprinkle with the Parmesan cheese.

Place into the oven and bake for about 10-13 minutes or until the egg whites are set and firm but the yolks are still soft. Remove from the oven and sprinkle with freshly chopped parsley. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Kalyn’s Kitchen

 

References

  1. ^ Kalyn’s Kitchen (www.kalynskitchen.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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