Archive for January, 2015

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Blueberry Coffee Cake

January 28, 2015

This recipe comes from my middle school cooking class.  I have made a few tweaks over the years to tone down the sweetness and let the blueberries shine through all the better. It makes a great addition to any weekend.

20150118 Blueberry Coffee Cake 02

You will need:

  • 1/2 c (1 stick) unsalted butter, divided
  • 1/2 c brown sugar
  • 1/2 c old-fashioned oats
  • 1 1/2 t ground cinnamon, divided
  • 1/4 t ground nutmeg
  • 2 c all-purpose flour
  • 1/2 c sugar
  • 1/2 t salt
  • 2 1/2 t baking powder
  • 1/4 t ground ginger
  • 1/4 t ground cloves
  • 3/4 c milk
  • 1 t vanilla extract
  • 1 pint fresh blueberries or 2 c frozen (thawed and drained)

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease an 8×8 baking dish.
  2. In a small bowl, combine 1/4 of cold butter (cut into small pieces) with the brown sugar, oats, 1/2 teaspoon of the cinnamon and nutmeg. I recommend using your fingers to mix the ingredients together into a crumbly meal. Set aside.
  3. In a large bowl, combine the flour with the sugar, salt, baking powder, the remaining teaspoon, ginger and cloves.
  4. Melt the remaining butter and mix it into the flour mixture.
  5. Mix in the milk and vanilla extract until just combined.
  6. Fold in the blueberries.
  7. Spread the batter into the prepared pan.
  8. Sprinkle with the crumb topping.
  9. Bake for 45 minutes or until a toothpick entered in the center comes out clean.
  10. Allow to cool for at least 15 minutes before serving.

20150118 Blueberry Coffee Cake 01

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Pizza Bread

January 22, 2015

20150101 Pizza Bread

This dish reminds me of monkey bread, since the small pieces of pizza bread can be easily pulled apart. We served this as part of a potluck dinner on New Year’s Eve.

You will need:

  • 1 can of refrigerated biscuits, each biscuit cut into quarters
  • 2 c shredded Italian cheese
  • 2 t dried basil
  • 2 t dried oregano
  • 2 t garlic powder
  • 4 T olive oil
  • 1 jar (14 oz) pizza sauce

Then you will…

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, mix together the cut biscuits with cheese, basil, oregano, garlic and olive oil.
  3. Spread the mixture in a 9×13 baking dish and dot with the pizza sauce.
  4. Bake 25-35 minutes or until the biscuits are cooked through and golden.

 

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Ranch Roasted Mushrooms

January 16, 2015

This is a very simple recipe with only four ingredients. You can put everything in a crockpot on LOW for 4-6 hours if you prefer. Either way this makes a tasty hot appetizer or side dish. Try it at your next party!

20150101 Ranch Mushrooms

You will need:

  • 6 T unsalted butter (or olive oil)
  • 2 packets Ranch seasoning
  • 16 oz baby bella mushrooms, cleaned but whole

Then you will…

  1. Melt the butter in a medium pot over low heat.
  2. Stir in the Ranch seasoning.
  3. Mix in the mushrooms. It may seem too dry, but the mushrooms will release their juices as they cook.
  4. Cover and bring to a gentle simmer over low heat, stirring occasionally.
  5. Allow to cook over low heat for about 30-45 minutes. The mushrooms should be tender and infused with deliciousness.
  6. Serve warm.
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Sweet Potato Casserole

January 12, 2015

This is an addictive side dish that could almost double as a dessert! We served this for our big holiday meal and it was the perfect accompaniment to the savory main dishes on the table.

You will need:

  • 4 c mashed sweet potato (either bake and mash some or check out the freezer section)
  • 1 2/3 c brown sugar, divided
  • 1/2 t salt
  • 1/2 t ground nutmeg
  • 1/4 t ground ginger
  • 1 t vanilla extract
  • 2 eggs, beaten
  • 3/4 c (1.5 sticks) unsalted butter, divided
  • 1/3 c flour
  • 1 c chopped pecans

Then you will…

  1. Preheat your oven to 375 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. In a small bowl, mix together 1 cup of the brown sugar with the flour and pecans.
  3. Melt 1/4 cup (1/2 of a stick) of the butter and mix into the pecan mixture. Set aside.
  4. In a large bowl, mix together the sweet potato with the remaining 2/3 cup of brown sugar, salt, nutmeg, ginger, vanilla, and eggs.
  5. Melt the remaining 1/2 cup (1 stick) of butter and mix into the sweet potato mixture.
  6. Spread the sweet potato mixture into the baking dish. Bake for 30 minutes.
  7. Sprinkle the top of the sweet potato mixture with the pecan mixture. Bake for another 10-15 minutes.
  8. Allow to rest at least 15 minutes before serving.

20141226 Sweet Potato 01

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Roast Lamb Chops

January 8, 2015

20141226 Lamb 01My mom also had some bone-in center lamb chops at the house for the holidays. We decided to marinate them and bake them for a yummy addition to our holiday feast.

You will need:

  • 1/3 c olive oil
  • zest of 2 lemons
  • 4 cloves garlic, minced
  • 2 T rosemary
  • 1 T oregano
  • 1 t paprika
  • 1 t cracked pepper
  • 1/2 t ground mustard
  • 1 lb lamb chops

Then you will…

  1. Combine olive oil, lemon zest, garlic and spices in a medium bowl.
  2. Toss the lamb with the marinade and let sit for at least 2 hours.
  3. Allow the lamb to rest on the counter at least 45 minutes before baking.
  4. Preheat your oven to 375 degrees.
  5. Spread the lamb on a baking dish with sides.
  6. Bake 10-15 minutes per side, or until the chops reach the desired level of doneness for you.
  7. Allow to sit for 10 minutes before serving.
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Parmesan Herb Baked Zucchini Spears

January 4, 2015

This simple side dish is quick to pull together. Get creative by using whatever cheese or herbs you have handy; the different flavor combinations will make this feel new each time!

You will need:

  • 4 zucchini, quartered with each spear cut into two shorter halves
  • 2 T olive oil
  • 1/2 c grated Parmesan
  • 1 T dried oregano
  • 1 T dried basil
  • 1/2 t garlic powder
  • 1/2 t cracked pepper
  • 1/2 t paprika

Then you will…

  1. Preheat your oven to 375 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. Spread the zucchini in the baking dish and toss with the olive oil.
  3. In a small bowl, combine the cheese and herbs.
  4. Sprinkle on top of the zucchini.
  5. Bake for 15-20 minutes, stirring occasionally, until roasted and golden.

20141226 Baked Zucchini

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