Making Morning Muffins

Rex had gotten into the habit of eating Little Debbie Mini Blueberry Muffins for breakfast several days a week.  And since Rex doesn't have any source of income, a checking account, and can't drive to the grocery I had to admit that I was solely responsible for this new habit.   I liked the ease of availability of the muffins and the portability, but figured there had to be a healthier option available to my little tot.  So after a quick Internet search I settled on this recipe.  I let Rex help prepare them figuring that would up the excitement factor and after they were cooled I packaged them off by threes in snack-sized Ziplocs.  I felt much better about these as a component of his morning breakfast than the prior alternative.

Banana Apple Mini Muffins
Recipe from Weelicious

 

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 cup old fashioned oats
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 3 tablespoons vegetable or canola oil
• 1/2 cup  honey
• 1 egg
• 1/2 cup milk
• 2 bananas, mashed
• 1 medium apple, peeled and grated

 

Preparation

Visit Weelicious's Site at the link below for the preparation steps: http://weelicious.com/2010/06/17/apple-banana-muffins/

Click Here for a Printable Recipe

Tostada Technique

I never order tostadas when I dine out and I have avoided making them until this recipe, because to be honest; I just didn't know what to do with them.  I mean, a taco should be rolled up and eaten or at least folded in half - "How do you manage eating a taco on a flat shell?", I wondered!  The reason I even decided to take the plunge and make this recipe was because of the ingredient list.  I love corn and zucchini and figured adding cheese and sour cream to them couldn't hurt. Even up until the point when I served this dish I wasn't sure how to go about eating a tostada.  But as I sat down to my plate I asked Forrest that exact question and he said, "You eat it like a pizza!" And that is what we did.  Not sure if it is proper protocol, but we just picked it up and ate it like a mini pizza.  And it was super delicious!  Make these soon!

Chicken and Summer Veggie Tostadas
Adapted from Cooking Light November 2012

 

Ingredients

• 2 teaspoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cajun seasoning 
• 12 ounces chicken breast tenders
• 1 cup chopped red onion (about 1)
• 1 cup fresh corn kernels (about 2 ears)
• 1 cup chopped zucchini
• 1/2 cup salsa verde
• 3 tablespoons chopped fresh cilantro, divided
• 4 (8-inch) fat-free flour tortillas
• Cooking spray
• 3 ounces Pepper Jack cheese, shredded (about 3/4 cup)
• 1 Tbs of Fat Free Sour Cream 

 

Preparation

1. Preheat broiler.

2.  Heat oil in a large nonstick skillet over medium-high heat.  Combine next 4 ingredients, stirring well.  Sprinkle the spice mixture evenly over chicken.



3.  Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan;



sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro.



Cook 4 minutes or until liquid almost evaporates, stirring frequently.

4.  Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray on each side. Broil 3 minutes or until lightly browned, flipping after 1 1/2 minutes.



Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro and a drizzle of sour cream ( I just put my sour cream in a ziplock bag and snipped the end to put it on the tostada). Serve immediately.

Click Here for My Adapted Printable Recipe

Almost Almond

I don't know why I say it, but I do.  Every single time.  Anytime I eat something that is almond flavored I utter the phrase.  Over and over again.  Like I am some kind of expert.  Like I do it all the time.  As if I am so familiar with it that I couldn't be any more sure of myself.  Without fail. 

The second I bite into anything with even the most obscure hint of almond I can't help but remark, "It tastes JUST LIKE wedding cake!"  Maybe it does, you say.  Perhaps I know, and it is a fair comparison.  But I don't.  I wouldn't have the slightest clue what wedding cake tastes like.  I started to think about it last night and I can't tell you a single wedding I have been to in my memory that I have eaten the cake.  I just don't do it.  I didn't even eat my own wedding cake, not even one year later on my anniversary because I didn't want to figure out how to get the top layer from New Orleans to DC where I was living at the time. 

Why don't I eat the cake? It isn't because I don't like cake, or because I can't squeeze anymore food into an already snug dress.  It has to do with my moves.  I am a dancing machine and weddings are the prime place to strut my stuff.  By the time the cake is cut I am already full from the dinner (which I never miss out on ;-) and well into the refreshments and can't be bothered to leave the dance floor for even a moment to enjoy cake.  Other matters are more pressing, I have priorities!

But I know enough to know that wedding cake traditionally tastes like almond and so I feel confident in my statement.  And I do love almond flavored treats, A LOT - so chances are I would really like wedding cake - if only I could kick off my dancing shoes long enough to indulge.  Maybe next time....

 

Almond Bread
Adapted from Cooking Light October 2012

 

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup granulated sugar
• 2 tablespoons butter, softened
• 2 tablespoons canola oil
• 1 (7-ounce) package almond paste
• 2 large eggs 
• 1/2 teaspoon vanilla extract
• 1/2 cup plus 1 tablespoon 2% reduced-fat milk, divided 
• Baking spray with flour (such as Baker's Joy)
• 1/4 cup sliced almonds
• 1/3 cup powdered sugar
• Dash of salt

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk.


Place granulated sugar and next 3 ingredients (through almond paste) in a large bowl;



 beat with a mixer at medium speed until well combined (about 3 minutes). Add eggs, 1 at a time,



beating well after each addition;



beat in vanilla. Beating at low speed, add flour mixture and 1/2 cup milk alternately to butter mixture, beginning and ending with flour mixture; beat just until combined.

3. Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray;



sprinkle with sliced almonds.



Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool in pan on a wire rack 10 minutes. Remove from pan; cool on wire rack.

4. Place powdered sugar in a small bowl. Add remaining 1 tablespoon milk and dash of salt; stir with a whisk until smooth. Drizzle glaze over top of bread;



 let stand until set.

 

Click Here for My Adapted Printable Recipe