Monday, June 28, 2010

Scrumptious Summertime Muffins

Summertime peaches and blueberries were just calling my name to make something with them. As I was brainstorming, I saw the bananas turning black in my fruit bowl and decided now was the time to experiment. Boy, I'm glad I did! These muffins were so tasty and moist, and they were even good leftover for the next day. Definately a hit in my house. My little girl isn't a fruit fan, but she did gobble these up quick!

3 eggs
2 cups sugar
2 tsp vanilla extract
1 cup oil
3 cups flour
 1 tsp baking powder
1 tsp salt
1 tsp baking soda
2 tsp ground cinnamon
1 tsp all spice
1 cup diced peaches
1 cup pureed bananas
1 cup blueberries
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the fruit and nuts. Pour batter into prepared muffin pans.
Bake for 18-20 mins, until toothpick comes out clean.

**You could also use this recipe & make 2 loaves if fruit bread. Bake for 1 hr - 1hr 15mins until toothpick comes out clean.**

Monday, June 21, 2010

Pan Sauteed Chicken with Potato "Noodles" and Curry Onion Jam

I am a huge fan of top chef, well, really ANY cooking shows. I decided to be brave and try the winning recipe from last week's show. I am so glad I did! This was so simple and tasted amazing!! The curry onion jam really made this all pop. It made your tastebuds feel as though fireworks were going off in your mouth. So flavorful!  I did tweek the recipe a little bit to the ingredients I had in the house. This will definately be a repeat for sure!


Any type of chicken part you like to use
1 tsp cumin powder
1 TBSP salt

Potato "Noodles":

1 large potato, julienned (8 oz)
2 TBSP butter
4 oz chicken stock
Salt and pepper, to taste

Curry Onion Jam:

1 onion, brunoised (8 oz)
2 oz sugar
1 tsp curry spice mix
4 oz  rice vinegar
For the Chicken:

Season chicken and marinade for 15 to 20 minutes. Sauté with olive oil.

For the Potato "Noodles":

In a pan over gentle heat, combine julienned potatoes, butter, vegetable stock, salt, and pepper. Glaze “noodles” until cooked and season to taste.

For the Curry Onion Jam:

In a pan over low heat, sweat onions, sugar, and curry spice in oil until soft. Deglaze with vinegar and season with salt. Chill.

To Plate:

Place potato noodles onto plate. Arrange chicken. Top with onion jam.

Sunday, June 20, 2010

Fresh Peach Tart

Oh the perfect taste of summer...fresh peaches! Being tired of cobblers, I searched and searched for something new to make with fresh peaches. I found the perfect recipe! Thanks to Paula Deen, the scrumptious taste of summer rang true and clear in this recipe. Perfect for a get-together. Very quick & easy to put together! Let me know what you think!!


1 1/4 cups all-purpose flour
1/2 cup (1 stick) butter, room temperature
2 tablespoons sour cream


About 6 medium peaches, peeled, pitted, and sliced
3 large egg yolks
3/4 cup sour cream
3/4 cup sugar
1/4 cup all-purpose flour


1/2 cup peach, apricot preserves or orange marmalade 
2 tablespoons orange juice 


Preheat the oven to 375 degrees F.

To make the crust:

Place the flour, butter, and sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish. Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.

Lower the oven temperature to 350 degrees F

To make the filling:

If using fresh peaches, peel and thickly slice the peaches. Arrange the fresh peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as peaches will shrink during cooking.

Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the peaches. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.

To make the glaze:

Combine the preserves or jelly and orange juice. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled.