Sweet potato muffins with streusel topping

I think muffins are good any time of the year!  Especially with a good cup of tea or coffee!

Ingredients:
1 egg
1/3 cup softened unsalted butter
2/3 cup sugar ( I used sugar in the raw)
1 tsp vanilla
1 3/4 cup whole wheat white flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp salt
2/3 cup half-n-half, plus 1-2 TBL more
2 medium sweet potatoes, steamed, and jackets removed
zest from 1 orange

Streusel topping:
1/2 cup whole wheat white flour
4 TBL unsalted butter softened
1/2 tsp cinnamon

***OPTIONAL***
Orange glaze:
1/2 cup powdered sugar
Juice from 1 orange
1 tsp orange zest

Whisk together till sugar dissolves.


Directions:
Preheat oven to 375.
Cream egg, butter, and sugar in the bowl of a stand mixer.  Add vanilla and flour and mix.  Add the remaining ingredients and mix with the wire whip until thoroughly blended.  The half-n-half amount may need to be adjusted according to how you like the batter.  Spray muffin tins with non stick spray.  Fill tins halfway and top with streusel topping.  Bake at 375 for 20-25 minutes.
**NOTE**  I did 6 large muffins, 12 mini muffins, and a mini loaf (7X4).  The loaf took over half an hour to bake.  Just keep checking if you decide to make a loaf.  Stick with a toothpick to make sure it's done.

Chinese chicken salad

This was so  much better than I expected it to be!  I must say I out did myself tonight!  

Ingredients:

1 bag cole slaw mix

2 cups shredded cooked chicken

1/2 cup sunflower seeds

1/2 cup sliced almonds

1 bunch green onions, sliced on the diagonal

1/2 cup dried cranberries

1/2 red pepper, slivered (I added this for color)

In a large bowl, mix all ingredients and top with:

The dressing that ROCKS this salad:

2 TBL sesame oil

2 TBL soy

4 TBL rice wine vinegar

2 TBL vegetable oil

2 TBL ketchup

2 garlic cloves
(2) 1- inch pieces fresh ginger
juice of 1 lime
1 tsp chili pepper flakes
3 TBL sugar

Directions:
In a food processor, mince garlic and ginger.  Add the rest of the ingredients and blend until it thickens a little and is smooth.  Pour over chicken/slaw mixture and let marinate for about an hour.   YUM!

Chicken taco soup

I had a bowl of chicken taco soup at a popular chicken fast food restaurant the other day.  It was so good, but when I looked up the ingredients, I was mortified!  Guar gum, carrageenan....No thank you!  I decided to make my own.  Here's what I did:  First, I took 3 tortilla shells and rubbed them with olive oil.  Then, I sprinkled them with my chicken taco seasoning.  I baked them in the oven at 375 for about 20 minutes until they were crispy.  Looking back on it now,  I would have cut them into strips before I toasted them in the oven.  

Ingredients for the soup:

64 oz chicken stock or broth

1 cup tomato sauce

2 cans cannelli beans, drained

1 can black beans, drained

1 cup frozen corn

2 cups shredded chicken breast

1 cup diced tomatoes (fresh or canned)

1/2 red pepper, diced

1 jalapeño, diced

3 cloves garlic, diced

1 onion, diced

4 sun dried tomatoes, chopped

3 green onions, sliced

3-4 TBL chopped cilantro

1 tsp chicken taco seasoning
2 TBL olive oil

Cook chicken and shred.  Set aside.  (Roasted chicken works great for this!)  Heat olive oil in a stock pot.  Saute garlic, onion, jalapeño, and red pepper for about 8 minutes.  Add chicken stock, tomato sauce, black beans, and 1 can of the cannelli beans.  Take the other can of cannelli beans and puree them in a food processor.  Add to the pot.   Bring to just a boil and add chicken.  Turn the heat down to simmer.  Add sun dried tomatoes and chicken taco seasoning.  Simmer for about 1/2 hour, then add green onions, cilantro and diced tomatoes.  Serve with tortilla chips sprinkled on top.

Chicken taco seasoning

Instead of purchasing taco seasoning, I've decided to start making my own.  Not only will I save money, but there will be no added ingredients!!  This is so good and easy!

Ingredients:

1 TBL granulated garlic

1 TBL onion flakes or powder

1 TBL sea salt

1 TBL pepper

1 TBL cumin

1/2 TBL ancho chili powder

1/2 TBL paprika

1/2 TBL chili powder

1/4 TBL poultry seasoning

1/4 TBL sage

Mix, and store in a glass jar.  

Cheddar biscuits

These taste similar to Red Lobster!  They are so easy and good!

Ingredients:
1 cup whole milk
1 cup baking mix
1 cup shredded cheese
2 TBL sugar
1/2 tsp oregano
1 tsp garlic powder
1/2 stick melted butter

Directions;
Preheat oven to 350.  Mix baking mix, milk, sugar and cheese in a large mixing bowl.  Drop by heaping teaspoons onto a baking sheet pan.  Melt butter in a saucepan.  Add oregano and garlic.  Brush biscuits with melted butter mixture before baking.  Bake at 350 for 12-15 minutes or until golden brown.

Stuffed shells

These are so good, and easy!

Ingredients:

1/2 box shells, cooked and drained
ricotta cheese
8 oz container feta cheese
1 egg
2 heaping teaspoons roasted red pepper dip (Trader Joes) OR
1 jar roasted red peppers
1 sprig fresh basil, sliced
3 TBL olive oil
1 16 oz. bag spinach
4 cloves garlic, smashed
4 green onions, sliced with green
3 cups marinara sauce
8 oz bag shredded provolone & mozzarella cheese
(for this recipe, I used mexican blend and it was fabulous!)
4 oz shredded parmesean cheese

Directions:
Cook noodles according to directions on the box.  Preheat the oven to 350.  Saute the spinach on med low in 2 TBL of olive oil.  Add onions and garlic once the spinach starts to wilt in the pan.  Turn off the heat and set aside when the spinach is completely wilted.  While the spinach is cooking, mix ricotta, feta, egg and red pepper dip (or red peppers) in a food processor.  Process on high till smooth and creamy.  Spoon 1 heaping teaspoon feta mixture into shells, and place into a baking dish that has been rubbed with 1 TBL olive oil.  Spoon spinach mixture over the stuffed shells.  Top with sliced basil, then spoon marinara over all.  Cover shells with parmesean cheese and cover with foil.  Bake at 350 for 20 minutes.  Pull out of the oven and top with shredded provolone/mozzarella mixture and re-cover with foil.  Bake for another 20-25 minutes or until cheese is melted.  Enjoy!

Celebration beef stew

I'm calling this Celebration beef stew because of the beer!  Since I spent the day painting, I needed something that could cook all day in the slow cooker.  Man, was this g-o-o-d!  I think you could easily not cook it in a slow cooker, depending on what cut of meat you use.  I just used 'stew beef'.

Ingredients:

2 TB olive oil
1 large onion, diced
1-1.5 # stew beef
4 garlic cloves, smashed
1/4 cup flour, plus more for dredging
1 tsp paprika
32 oz beef broth
2 TB tomato paste
8 oz. Sierra Nevada Celebration beer
1 tsp dried thyme
1-2 TB dark brown sugar
3 celery stalks, chunked
1/2 lb baby carrots or whole carrots, chunked
2 large potatoes, chunked
sea salt, fresh ground pepper

In a Dutch oven or large stock pot, heat olive oil and add onions.  Saute till translucent.  While onions are cooking, peel and smash garlic, and dredge beef in flour.  Add garlic and beef and cook until the meat gets a nice crust on it.

After the meat has a nice crust on it, put it in the crock pot and add a cup of beef broth, tomato paste and the beer.  Let beef cook for several hours on low.  (I cooked mine for 5 hours)  Preheat oven to 375 and spread veggies on a baking sheet.  Sprinkle with salt and pepper, and drizzle with olive oil.  Roast veggies for 45 minutes.  Add to crock pot, along with the rest of the beef broth, reserving a little for the rue.  Make a rue out of the flour and some beef broth and add to the crock pot.  Add thyme, a sprinkle of sea salt and pepper, paprika and brown sugar and stir.  Let cook for another hour or two on low.  This is a nice, hearty dish and pairs well with homemade biscuits!