Blueberries were on sale today 2 for $5, so I got some and made Blueberry muffins for Normy and me for Breakfast for tomorrow!
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons all-purpose flour
1 1/2 cups fresh blueberries
1/2 cup butter
3/4 cup white sugar
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
1/2 cup milk
2 tablespoons all-purpose flour
5 tablespoons white sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter, diced
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having “purple” batter)
In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don’t stir. Spoon batter into prepared cups.
Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. enjoy!!
This Recipe calls for 1 1/2 sticks of butter…I couldn’t do it…that is just way too much! So I went with 2 Tablespoons of Olive oil instead!
2 Tablespoons of Olive oil
6 large Idaho baker potatoes, washed and peeled (I used Yukon Gold Potatoes)
Kosher salt & Freshly Ground Black Pepper
2 teaspoons dried thyme
Using a mandolin slicer or a sharp knife, cut all of the potatoes into thin (1/8-inch thick) slices. Season with a little salt and the dried thyme and toss to coat the potatoes with the 1 Tablespoon of Olive oil. Pour the other Tablespoon of Olive oil in the bottom of the cast iron skillet and swirl it around to coat the bottom and sides.
Preheat the oven to 400 degrees F.
Remember that the bottom layer with be the top when you unmold this cake so it should be done with extra care. Layer the potatoes, following the edge of the skillet, so they overlap. Start the second circle, closer to the center, of overlapping potato rounds. Continue to make circles with the potatoes until the entire bottom of the skillet is filled with potato rounds in smaller and smaller circles. Fill the skillet with another level layer of potatoes. Sprinkle a touch of salt & pepper and make 3 more layers. Press down gently on the potatoes to make sure they are starting to stick together and form a cake.
Place the skillet on high heat and cook until the water starts to emerge from the potatoes and you can see the edges browning, 5 to 8 minutes. Place the skillet in the oven and cook, undisturbed, until the potatoes feel tender in the center when pierced with the tip of a knife, 10 to 15 minutes. Remove the skillet and carefully pour off any excess liquid into a bowl. Place the skillet on a flat surface and cover it with a platter larger than the skillet. Carefully turn the platter over in one deft motion. Lift off the skillet and use a large metal spatula to place it back in the skillet so it can brown on the second side. cook in the oven for an additional 5 to 8 minutes. Remove from the oven. Pour off any liquid. Season with salt & pepper. Cut into wedges like a pie. Serve immediately in the skillet. Alternatively, lift it out of the skillet and serve on a platter or in slices on individual plates.
People always ask me how I stay as thin as I do with all the yummy foods I make and all the sweets I bake…Well I have coffee for breakfast and usually yogurt, or cottage cheese for lunch (something really light) then I have a nice dinner. Dinner is my favorite meal of the day! It’s a good way to end the day and sit down with my hubby and enjoy a fabulous meal together. Plus I workout 1 1/2 -2 hours a day. I do a lot of cardio and sometimes I will do extra or work extra hard if I am making something a little heavier for dinner. Plus I have such a fast metabolism, I NEED those carbs to keep me going! The sweets well I have amazing willpower, let me tell you. Plus I make a lot of cupcakes and sometimes I get sick of looking at them. I will take a bite to make sure it tastes good and I approve, but (sorry to say) I will either throw the rest away, or give it to Normy. But if I am making something sweet, I give it away! I’d rather give it away then eat it. I just want to make it for the pictures and the recipe, and to make someone feel special!
I don’t really drink soda, I drink my lemon water. I always get made fun of because I always have my famous water bottle with me everywhere I go! Filled with tons of ice and a yellowish color, looks almost like lemonade. Nope it’s my lemon water! LOVE, LOVE, LOVE lemon water. I bring that darn water bottle with me EVERYWHERE, even to the darn grocery store! lol The way I see it is, well I am not going to buy bottled water cause its freaking expensive, and I don’t like just plain, boring water. I like LOTS of lemon and LOTS of ice. Plus when I am thirsty I am not tempted to get a soda, or something with tons of sugar in it. So keep on poking fun but I will always have my water bottle…
Everytime I make a new dish I always get so excited to make it, and then take pictures and then post it on here and share it. Hoping and thinking well I sure hope someone else likes the recipe enough to want to make it too…
- 4 tablespoons canola oil, divided
- 1 1/2 to 2 pound piece skirt steak
- Kosher salt and freshly ground black pepper
- 6 cloves garlic, peeled and grated on a vegetable grater or zester, or pressed in garlic press
- 2 tablespoons Worcestershire sauce
- 2 sprigs fresh rosemary, stemmed and leaves coarsely chopped (about 2 teaspoons)
- 2 teaspoons fennel seeds, lightly toasted and crushed
- 4 ounces feta, crumbled
- 2 tablespoons red wine vinegar
- 2 tablespoons dried oregano
- 2 tablespoons extra-virgin olive oil
For the steak: Heat a cast iron or heavy-bottomed skillet and add half of the oil. When the oil begins to smoke lightly, season the steak on both sides with salt and use a pair of tongs to carefully drop it into the hot oil in the skillet. Cook it on the first side for 1 minute and then turn it on the second side for another minute. In a small bowl, stir together the garlic, Worcestershire sauce, rosemary, and fennel seeds. Remove the steak from the skillet; it will still be barely cooked. Use the back of a spoon to spread the garlic mixture on both sides of the steak and allow it to rest for 10 minutes. Refrigerate for a few hours and allow it to marinate or simply sear it again and serve.
For the vinaigrette: In a small bowl, combine the feta cheese with the red wine vinegar, oregano, and olive oil. Stir to blend. Set aside
To assemble: When ready to serve the steak, wipe out the grease and anything sticking to the bottom of the skillet. Heat the skillet again and add the remaining 2 tablespoons oil. Sear the steak again and cook to desired temperature. For medium rare, cook for 3 to 4 minutes on each side. Remove the steak from the skillet and place it on a flat surface. Cut against the natural grain of the meat to tenderize. Top with the feta dressing. Serve immediately.