Saturday, May 21, 2011

Strawberry-Banana Crumb Muffins

It's that time of year again...Strawberry Season!  My kids and I picked about eleven pounds of berries, so I decided to try to make some muffins using the strawberries. My little girl wanted me to put bananas in the batter as well, so I decided to try it! So glad I did! These are so moist & tasty!!

Muffin Ingredients:

  • 2 cups bread or AP flour 
1/2 heaping Tbsp Baking powder
Pinch kosher salt
1/2 tsp cinnamon
1/4 tsp ginger
3/4 cup sugar
1/2 cup melted butter
2 Large eggs
1/2 cup milk (use whole milk for a richer muffin)
1 tsp vanilla
1 cup strawberries, chopped
1 whole banana, chopped

Mix the dry ingredients in a bowl until well blended.  Mix in the melted butter, eggs, and milk  until combined. Fill the muffin cups 3/4 full, sprinkling some of the crumb topping (see below) on each muffin. Bake for 25 minutes.  Remove from the oven and allow the muffin pan to cool completely before removing the muffins.

Crumb Mixture:

  • 2/3 cup cake flour

  • 1/3 cup brown sugar

  • 1/4 cup flour

  • 8 Tbsp softened butter, cubed

Wednesday, May 18, 2011

Lemon-Sesame Chicken & Rice

Looking for something quick and easy for dinner? This is the perfect recipe for that. About 20 minutes or so and it is almost as though you have a gourmet dinner!

For the Sauce:
 1/4 cup soy sauce
zest of 1 lemon
juice of 1 lemon
2 TBSP sesame oil
1 tsp minced garlic
1 tsp splenda (or sugar)

Combine all the sauce ingredients and warm in a small sauce pan.

To complete the recipe:
3/4 cup all-purpose flour
1/2 tsp black pepper
1 tsp garlic powder
16 oz chicken breasts, cut into strips
canola oil
Cooked rice with peas

Combine flour, pepper, and garlic powder in a large ziploc bag. Add the chicken & shake to cover the chicken.  Heat the oil in a large skillet over medium-high heat. Add the chicken strips in a single layer. Cook for about 4 minutes, turning once, or until crisp and golden brown.

Spoon rice onto a plate, top with chicken and drizzle with sauce. 

Thursday, May 5, 2011

Chilaquiles Casserole

Exercising and eating healthier, got me searching for a healthy recipe for Cinco de Mayo. I am so very glad I found this one. So tasty and very easy to make!  For my own touch, I added shredded chicken to this. Perfect, easy, healthy dinner! 

1 tablespoon canola oil

  • 1 medium onion, diced
    1 medium zucchini, grated
    1 19-ounce can black beans, rinsed
    1 14-ounce can diced tomatoes, drained
    1 1/2 cups corn, frozen (thawed) or fresh
    1 teaspoon ground cumin
    1/2 teaspoon salt
    12 corn tortillas, quartered
    1 19-ounce can mild red or green enchilada sauce
    1 1/4 cups shredded reduced-fat Cheddar cheese
    Shredded chicken (buy one of those rotisserie chickens)


  1. Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
  3. Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
  4. Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.