30 Mayıs 2012 Çarşamba

Strawberry Oat Muffins

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There is definitely not a dearth of great muffin recipes out in the world. I've made quite a lot of spectacular muffins, and I keep coming up with more combination ideas. I especially like these because of the nice oat-ey texture and the nice moistness that the buttermilk provides. If you have some strawberries sitting around this spring, give these delightful muffins a try.

Start by pouring the oats into a small bowl, and then covering them with buttermilk.


Let the oat mixture sit for about 5 minutes. While you wait, combine the flour, baking powder, baking soda and salt in a medium bowl. Set this aside for later. In a large mixing bowl, combine the oil, eggs, vanilla and brown sugar


and beat with a mixer until well combined.

Add in the oats mixture


and blend just until combined.

Gradually add the flour mixture and stir just until the dry ingredients are moistened. Then fold in the strawberries.


Spoon the batter into paper-lined muffin cups and then bake for 15-20 minutes or until a toothpick comes out clean. Cool on a wire rack.


You can serve these warm or at room temperature. What a great way to start the day!

One year ago: Hawaiian Shortbread
Two years ago: Molten Chocolate Cakes
Three years ago: Raisin Bran Muffins (another great muffin!)

Find more great recipes at Mangia Monday, Menu Monday, Muffin Monday, Mop it Up Monday, Mix it Up Monday, Seasonal Inspiration, Recipe Sharing Monday, Melt in Your Mouth Monday, Tasty Tuesday, Tuesdays at the Table, Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#2), What's Cooking Wednesday, Cast Party Wednesday.

Strawberry Oat Muffins

1 cup rolled oats
1 cup buttermilk
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 egg
1/4 cup vegetable oil
3/4 cup brown sugar
1 tsp. vanilla
1 cup chopped fresh strawberries

In a small bowl, combine oats and buttermilk, and let stand 5 minutes. In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.

In a large bowl, beat together the egg, oil, brown sugar and vanilla. Blend in the oat mixture. Stir in the flour mixture, just until moistened. Fold in strawberries. Fill paper-lined muffin cups 3/4 full.

Bake at 375 for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Makes 12 muffins.

Bananas Foster Souffle

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It's my favorite Monday of the month again - Secret Recipe Club reveal day! I have a well-documented love of bananas, so it was easy for me to choose the recipe from NY City Eats. Lacy devised this delicious concoction giving all the flavors of bananas foster in an impressive souffle! Plus it gave me an excuse to pick up some cuter than cute mini ramekins at Marshall's -a win/win all around, wouldn't you say??

Start by preparing your ramekins - grease them well (I just used cooking spray) then dust with sugar on the bottoms and sides.


See, I told you they were cute! Place the dishes in the fridge until you need them later. (I found it easiest to keep them all on a small cookie sheet.)

Now, melt the butter in a saucepan over medium heat and swish it around a little bit until it starts to brown. Add in the brown sugar


and 1 Tbsp. of the white sugar


and cook, stirring constantly until the mixture is dark brown. This will take about 5 minutes. Then add the bananas


and stir until they're completely coated. Turn off the heat, then add the cinnamon, lemon juice and rum.


Now use your immersion blender to smooth out the mixture. A few small chunks are ok, but you want it pretty well pureed.


Let this mixture cool completely.

Then beat the egg whites until frothy; add the salt and cream of tartar and beat on high speed until soft peaks form, which will take at least 5 minutes. Gradually add the remaining 2 Tbsp. sugar, one tablespoon at a time, and continue to beat on high speed until stiff peaks form, several more minutes. (I really hope you have a stand mixer!)

Now gently fold half of the egg whites into the banana mixture.


Then add the rest of the egg whites and fold them in until they're all incorporated. It should look like this:


Now spoon the mixture into your prepared ramekins.


Bake the souffles for 15-20 minutes until golden brown. And don't open the oven!!! The souffles will puff up beautifully -

and then fall relatively soon after you take them out of the oven.


So serve immediately, and enjoy these delightful treats!

One year ago: Lemon Ricotta Blackberry Muffins
Two years ago: Easy Crab Cakes
Three years ago: Cashew Chicken

Find all the great Secret Recipe Club reveals below. For even more great ideas, visit Mangia Monday, Menu Monday, Mouthwatering Monday, Mop it Up Monday, Mix it Up Monday, Seasonal Inspirations, Melt in Your Mouth Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Crazy Sweet Tuesday, Tuesday Talent Show, Sweet Treats Thursday, Bake with Bizzy.

Bananas Foster Souffle

2 Tbsp. butter
2 Tbsp. brown sugar
3 Tbsp. granulated sugar, divided
1 1/2 ripe bananas, chopped into small pieces
1/4 tsp. cinnamon
1/2 Tbsp. lemon juice
1 Tbsp. gold rum
3 egg whites
pinch of salt
pinch of cream of tartar

Generously butter 3 6-ounce ramekins, and dust the bottom and sides of the dish lightly with sugar. Place in the refrigerator until needed.

Brown the butter in a saucepan, over medium heat. Add 1 tablespoon of granulated sugar and the brown sugar, stirring constantly until the mixture becomes a dark brown, about 5-7 minutes. Add the chopped bananas and stir until well coated.

Remove from the heat, then stir in the cinnamon, lemon juice, and rum. Blend with an immersion blender until smooth. Allow the mixture to cool to room temperature.

In a mixing bowl, beat the egg whites on medium speed until foamy. Add the salt and cream of tartar, and continue beating until soft peaks form. Add 2 tablespoons of sugar, 1 tablespoon at a time. Continue beating until stiff peaks form about 5 minutes. With a rubber spatula, fold half of the egg whites into the banana mixture. Then fold in the remaining egg whites and mix well.

Fill each ramekin to just over the top, with a peak in the middle. Bake the souffles at 375 for 15 to 20 minutes, until brown on top and firm. Serve immediately!





Banana Bread Pancakes

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Two banana-centric postings in one week - I think it's clear that I love all things banana. These delicious pancakes would make a fabulous breakfast on any weekend, but especially a holiday weekend. Fit them into your meal planning and you won't be sorry!

Start by combining the milk, eggs, vanilla and mashed bananas



in a large measuring cup or batter bowl. In a small bowl, combine the flour, cinnamon,



nutmeg, baking powder, salt and brown sugar.



Add the dry ingredients to the wet,



and stir until combined and smooth. Heat a large skillet or griddle over medium heat. When it's hot, pour about 1/3 cup batter per pancake on the skillet.



Cook for 2-3 minutes or until the tops of the pancakes form bubbles.



Carefully flip the cakes over and cook for another 2 minutes.



Serve hot with butter and syrup!



One year ago: Banana Split Crepes
Two years ago: Almond Pear Coffee Cake
Three years ago: Fruited Pork and Veggie Kebabs

Find more great stuff at What's Cooking Wednesday, Cast Party Wednesday, It's a Keeper, Full Plate Thursday, Sweet Tooth Friday, Foodie Friday, Food on Fridays, Friday Food, Foodie Friday (#2).

Banana Bread Pancakes
2 cups white whole wheat flour
2 tsp. baking powder
1/4 tsp. salt
1/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1 cup milk
2 eggs, lightly beaten
1 Tbsp. vanilla
3 large ripe bananas, mashed
2 Tbsp. butter, melted

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg. Add in milk and vanilla, stirring to combine. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth.

Heat a skillet or griddle on medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup. Makes 12-16 pancakes.

Recipe Source: Adapted from How Sweet It Is

Blueberry Chicken Salad

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Now that we're having warmer weather (not consistently, but at least it's warm occasionally!) I like to have some lighter meals that are suitable for summer. Chicken Salad is one of those meals - and this version is colorful - with red pepper, celery and blueberries - as well as tantalizing to your tastebuds.

It comes together super quickly, and can be served over greens or in a croissant, pita or other bread like surface...

In a medium bowl, combine the chicken, green onion, red pepper


and celery. I like to have small pieces of celery, so I slice it lengthwise in quarters before slicing it crosswise.


For the dressing, in a small measuring cup, combine the yogurt, mayonnaise


lemon zest and salt. mix it up good, then add to the chicken mixture and stir it up til the chicken and vegetables are coated. Add the blueberries.


Gently fold the blueberries into the chicken mixture. Mound the salad on lettuce


or spoon into pita pockets or onto some other bread that you like.

Let the summer weather continue!

One year ago: Raspberry Chocolate Oat Bars
Two years ago: Coconut Macadamia Triangles
Three years ago: Toasted Almond Granola


Find more great ideas at Mix it Up Monday, Mop it up Monday, Mangia Monday, Mouthwatering Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasty Tuesday (#3), Tuesday Talent Show.

Blueberry Chicken Salad

2 cups fresh blueberries
2 cups cubed cooked chicken breast
3/4 cup chopped celery
1/2 cup diced red pepper
1/2 cup thinly sliced green onion
6 oz. plain Greek yogurt
2 tsp. grated lemon zest
3 Tbsp. mayonnaise
1/2 tsp. salt
8 cups mixed greens or pita pockets or croissants

Set aside a few blueberries for garnish. In a medium bowl, combine the chicken, celery, red pepper and green onion. In a small bowl or measuring cup, combine the yogurt, lemon zest, mayonnaise and salt and mix well. Pour dressing over chicken mixture and stir well to combine. Gently fold in the remaining blueberries.

Serve the salad mounded on top of mixed greens and garnish with additional berries. (Alternatively, spoon into pita pockets or onto croissants.) Serves 4-5.

Chicken Marsala

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For many years, I have wanted to make chicken marsala. But I wasn't sure where to find marsala wine. Then I realized - duh - a wine store. And guess what? They have it at the Trader Joe's wine store! So a week later, I made this. If you've never had chicken marsala before, you should try it. It's so good! Whip up this chicken with mushrooms (one of my favorite things ever) in a delicious, light sauce and have a happy dinner time!

This is especially fun to make for dinner if you've had a rough day - pounding out chicken breasts is extremely therapeutic. Start by laying out the chicken on a cutting board


then covering with cling wrap and pounding with a meat mallet until each chicken piece is about 1/4 inch thick.


Pour the flour in a bowl and season with salt and pepper, according to your own taste. Heat the oil in a large skillet over medium high heat. When it's hot, dredge the chicken piece in flour, shake off the excess


and place in the pan.


You don't want to crowd the chicken, so you may need to do this in batches. Cook the chicken for about 5 minutes before turning it.


Cook another 5 minutes on this side, then remove to a platter, and repeat with the rest of the chicken.

Now reduce the heat to medium and add the mushrooms.


Saute for 3-5 minutes until the mushrooms have released their juices and they turn darker in color. Then add the wine


and cook for a minute or so til it reduces slightly. Then add the chicken broth.


Now use your spatula or wooden spoon to scrape up all the brown bits on the bottom of the pan - that will help flavor the sauce.


Once the liquid has cooked down a bit, add the butter.


Stir to melt the butter, then return the chicken to the pan and let simmer in the sauce for a minute or two to warm the meat through.


Spoon the chicken onto a serving platter and cover with the mushrooms and sauce, then sprinkle with parsley. And feel relief that you know now where to buy marsala wine.

One year ago: Jamabalaya
Two years ago: Cherry Oatmeal Muffins
Three years ago: Vanilla Chip Cranberry Blondies

Get more great recipes at Cast Party Wednesday, What's Cooking Wednesday, Hearth and Soul, Whole Foods Wednesday.

Chicken Marsala

4 skinless boneless chicken breasts (about 1 1/2 pounds)
1/2 cup flour
1/4 cup olive oil
8 ounces mushrooms, sliced
1/2 cup Marsala wine
1/2 cup chicken broth
2 Tbsp. butter
1/4 cup chopped flat-leaf parsley

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high heat in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the mushrooms to the pan. Saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly, scraping the bottom of the pan to get up all the browned bits. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Recipe Source: Adapted from the Food Network

23 Mayıs 2012 Çarşamba

Decorative Dinner Table Setting Ideas

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Last April, I made a post about how to set a formal dinner table. I love the look of an elegantly-set formal dinner table! The traditional white table cloth and matching cloth napkins, bone china plates, crystal water goblets and wine glasses, silverware, fresh flower centerpieces, and crystal candlesticks and white candles will never go out of style. They will always be the traditional and very classy first choice for a very formal table setting.

Sometimes, though, you may want to go a little less formal, but still make your sit-down dinner really nice. Maybe you don't have space on your table for all the extras like bread plates and both red and white wine glasses, so you’re not going to have all of those set out. That’s the case for most of my formal dinners. I have a somewhat petit Queen Anne style dinner table and my table space is limited, so unfortunately I have to limit what items I put down for each place setting.

Rather than use my more traditional teal and gold Royal Doulton bone china (which I still really like) for this dinner, I wanted a deep purple and gold color scheme for the tables. I wanted something different from my usual formal dinner look, and I wanted to see some new, vibrant colors on the table and a lot of visual appeal, but I still wanted the tables to be on the “formal” side. A primarily white formal dinner table can seem a little hum-drum and boring if that’s all you ever do. Sometimes you might want something a little more festive or lively.

In today’s post, I thought I’d share some pictures of my table settings for this dinner. I actually set three tables, all with a deep purple and gold theme. This may give you some ideas for what you can do for your next formal dinner.

I went with a traditional white eyelet lace table cloth. I didn’t want to overdo the purple or gold on the table, so white was the obvious choice for linens. [However, I have set some very nice formal (or at least semi-formal) tables in the past with a solid colored table cloth and white china plates. You could also use a white base table cloth, and top that with a printed or solid color cover sheet. Napkins could match the colored top sheet. The plates should be white or a lighter shade of the color of the tablecloth. It can all be very elegant, yet formal, while using a fun burst of colors. Using a solid colored table runner on top of a white table cloth can also be very striking.]

For plates, I used my white and gold band plates from Ten Strawberry Street. There are many manufacturers out there that make a similar design plate—plain white with a gold, silver or platinum border of some kind. What I really like about the plain bone china is that it’s so versatile. You can create any table color scheme with these plates, because you’re not limited to the colors found on the china with the ornate designs. Ten Strawberry’s gold band china has an added plus of being very inexpensive.

I don’t always use charger plates, but this time I did. Chargers are placed underneath the dinner plates. They are a purely decorative element—not meant to be eaten upon—and enhance the color scheme of the table and add a little textural variety. In my case, they added a lot of “gold” to the table. I got these charger plates at Hobby Lobby, for about $2 each. It was a small investment for how much they added to the table. Hobby Lobby also carries silver charger plates. You can find a lot of other colors and designs for chargers at other retailers like World Market.

I shopped and shopped for purple napkin rings. I looked at what online retailers had to offer and local stores as well. I couldn’t find anything close to what I had in mind. So I decided to make my own. I used about 10 packages of crystal beads, which I found at Hobby Lobby, and made my own napkin rings. It was just a matter of stringing the beads on a 20 guage wire (the same wire that’s used in a lot of jewelry making and craft projects) and tying them into 2-inch circles. The color of the beads matched my color scheme perfectly, and I probably spent far less making my own, than if I would have been able to find similar napkin rings in a retailer outlet somewhere (but of course, I couldn’t!). And this way, I got exactly what I wanted for the table. Besides Hobby Lobby, Michael’s also carries a large selection of beads for jewerly making. They’re ideal for turning into napkin rings.

You can also easily make some very creative napkin rings out of silk flowers—which again, Hobby Lobby carries a lot of. This is another way to really bring on some vibrant color to your table. Craft stores like Hobby Lobby and Michael’s, and even Super WalMart sometimes, often have a large selection of silk flowers. Chose one with a 2 to 4 inch diameter flower, and make sure there is at least 12-inches of stem attached to the flower. The stem should be made out of bendable wire. Using pliers, bend the stem of the flower to form a circle that is about 2 inches wide (just enough to put your cloth napkins through). Wrap the stem into a circle several times. That makes a nice napkin ring. If desired, you can wrap the wire stem with cloth ribbon, and glue that in place with a glue gun.

You can save a lot of money making your own napkin rings, and again, you can create some unique table accents this way. Usually department stores and home stores primarily carry the more traditional napkin rings made out of plastic, ceramic, metal or wood—and they’re often pricey and may very well not come in the color you’re looking for.

You should have at least one large centerpiece at your table. Or, you might go with several smaller centerpieces at each table, and those would be set at every two place settings. I went with floating candle centerpieces for my dinner party this past weekend. I was able to find dark purple floating rose candles, which matched the other purple decorations I had already selected for my table. I really like using a floating candle centerpiece, for a change of pace from the more usual fresh flower centerpiece. Some people associate floating candle centerpieces with weddings, and they are indeed great for weddings, but they add a special touch to dinner parties too. There is something really special about a candle floating on water.

Around the base of the floating candle centerpiece, and along the centers of each of the tables, I placed purple silk rose petals and scattered purple acrylic “confetti” crystals on top of the petals. I found these items at Hobby Lobby, in the wedding supplies aisle, and the crystals from some online retailers (many of which sell their products on Amazon.com. I think rose petals and crystal confetti really jazz up a blah table. You could also scatter glitter, florist’s glass gems, vase stones, or small pieces of curled curling ribbon on your table. If you find these items in the right colors, it can really add to your color scheme.

For place card holders, I used the small vases which were filled with deep purple carnations, which I wrote about in my last post. To further add some “gold” to the table, I used a gold ink calligraphy pen, and wrote each of my guests’ names onto small place cards.

I found the place card holders in the wedding aisle at Hobby Lobby. Similar vase place card holders, along with a huge selection of other styles of place card holders, can be found online. Place card holders are one of those things that can be hard to find in home and department stores. I think they’re an essential element of the formal dinner table, especially if you’ve got a large number of dinner guests. But they’re hard to find for “home use.” If a store carries them, they usually only have one or two styles, if that. But there are hundreds and hundreds of styles of place card holders available from online wedding supply retailers. Really, I have found some of my best table decorations from wedding retailers and craft stores like Hobby Lobby and Michaels.

These are some of my ideas for how to add pizzazz to a dinner table. If any of you reading this have any of your own ideas, please share them. I’d love to hear from you!

~Becky