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Blueberry Avocado Muffins

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Sent by Diana Vu Trong

Ingredients

Muffin Ingredients

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon (optional)
  • 1 ripe avocado, seeded and peeled
  • 3/4 cup sugar
  • 1 tsp. vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1 egg
  • 1 cup Greek yogurt

Streusel Topping Ingredients

  • 2 Tbsp. melted butter, slightly cooled
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. granulated sugar
  • 1/4 cup raw sugar

Instructions

To Make the Muffins

Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners.

In a medium bowl, stir together flour, baking powder, baking soda, salt and cinnamon (optional). In a separate electric mixer mixing bowl, add avocado and beat on medium speed until smooth. Add sugar, and beat until well blended. Add egg, and continue beating until completely combined. Add vanilla and yogurt, beating until just combined. Add half of the flour mixture into the batter in two separate batches, beating until just combined. Gently fold in blueberries by hand. Spoon batter (or use a cookie scoop) into prepared muffin cups, and sprinkle with streusel topping. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing.

To Make the Streusel Topping

Whisk together all ingredients until combined and mixture is crumbly.

Notes

Here is the recipe!  I subbed applesauce for greek yogurt and I used the frozen tri-berry mix from Costco.  I think it’s a tad sweet so you can either cut the sugar in the muffin or leave out the streusel topping.

 

Source

http://www.gimmesomeoven.com/blueberry-avocado-muffins/

 

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

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Sent by Melissa Revenaugh

Ingredients

  • teaspoon ground sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • clove garlic, crushed
  • 1/2 cup water
  • pounds pork tenderloin
  • 1/2 cup brown sugar
  • tablespoon cornstarch
  • 1/4 cup balsamic vinegar
  • 1/2 cup water
  • tablespoons soy sauce

 

Instructions

Mix together the seasonings : sage, salt, pepper and garlic, and rub over the tenderloin.

Place 1/2 cup water in slow cooker, followed by the tenderloin, and cook on low for 6 to 8 hours.

1 hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan : brown sugar, cornstarch, balsamic vinegar, water, and soy sauce.

Heat over medium and stir until mixture thickens, about 4 minutes.

Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust, remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1 to 2 minutes, until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.

Serve with remaining glaze on the side.

 

Source

http://food52.com/recipes/22841-crockpot-brown-sugar-balsamic-glazed-pork-tenderloin

 

 

Turkey Sriracha Meatballs

Turkey-Sriracha-Meatballs-plate

Sent by Amanda Ryan 

Ingredients

Meatballs

  • 19 oz. package ground turkey $4.59
  • 1 large egg $0.17
  • ½ cup plain breadcrumbs $0.17
  • 2 inches fresh ginger $0.30
  • ½ tsp soy sauce $0.02
  • 1 bunch green onions (divided) $0.69
  • Freshly cracked black pepper $0.05

Sriracha Glaze

  • 2 Tbsp soy sauce $0.20
  • 1 Tbsp rice vinegar $0.11
  • ¼ cup brown sugar $0.06
  • 2 Tbsp sriracha hot sauce $0.17
  • ½ cup water (divided)
  • 2 Tbsp cornstarch $0.12

Instructions

Preheat the oven to 350 degrees. Add the ground turkey, egg, bread crumbs, soy sauce, and some freshly ground pepper to a large bowl. Peel the ginger with a vegetable peeler or by scraping the skin off with the side of a spoon. Use a small holed cheese grater to grate about two inches of the ginger straight into the bowl. Thinly slice 2-3 of the green onions and add to the bowl (save the rest for later).

Mix the ingredients in the bowl thoroughly. Shape the meat mixture into meatballs about the size of pingpong balls. You should get 25-30 meatballs, depending on the size. Arrange the meatballs on a baking sheet covered in foil and bake in the preheated oven for 25 minutes.

While the meatballs are baking, make the sriracha glaze. In a small pot combine the soy sauce, rice vinegar, brown sugar, sriracha and ¼ cup of the water. Heat and stir the mixture over medium heat until the brown sugar is dissolved. In a small bowl, stir together the remaining ¼ cup of water with the cornstarch. Pour the cornstarch slurry into the pot with the glaze. Stir to combine. Allow the mixture to come up to a simmer, at which point the glaze will thicken and become glossy.

After the meatballs are finished baking, transfer them to a large bowl and pour the glaze over top. Carefully toss the meatballs to coat in the glaze. Serve hot topped with the remaining sliced green onions.

 

Source

http://www.budgetbytes.com/2013/10/turkey-sriracha-meatballs/

 

Easy Egg Drop Soup

Egg Drop Soup above

Sent by Amanda Ryan 

Ingredients

  • 1 Tbsp. vegetable oil
  • 2 inches fresh ginger
  • 4 oz. fresh button mushrooms (optional)
  • 2 cups fresh baby spinach (optional)
  • ½ bunch green onions
  • 2 Tbsp chicken base
  • 8 cups water
  • 1 Tbsp corn starch
  • 1 Tbsp soy sauce
  • 2 large eggs

 

Instructions

Peel the ginger with a vegetable peeler and then grate it into the soup pot using a fine cheese grater. Slice the green onions and mushrooms. Add them to the pot along with 1 Tbsp. of vegetable oil. Saute the vegetables over medium heat until slightly softened (5 minutes).

Add 8 cups of water, 2 Tbsp. of chicken soup base (or 2 large bouillon cubes), and one Tbsp of soy sauce. Turn the heat up to high and bring to a rolling boil.

While waiting for the soup to boil, make a slurry with the corn starch and just enough water to dissolve it (about 2 Tbsp). When the soup reaches a boil, stir in the corn starch slurry. This will thicken the soup very slightly, giving it just a tad more body than plain broth.

Whisk the two eggs in a bowl with a couple tablespoons of water. Turn the heat from the soup off and wait for it to stop boiling (one minute or less). Using a large spoon, swirl the soup in the pot and slowly drizzle in the whisked eggs. Do not stir the soup for at least one minute while the eggs set. Allow the swirling current to slow to a stop on its own.

Notes

The speed at which the soup is swirling and how quickly you pour in the eggs will determine the size of the egg “threads.” If you want larger or thicker egg threads, don’t stir the soup as fast and pour the egg in faster. Do NOT pour the eggs into a rapidly boiling soup or else it will break apart into very small pieces and you will not have egg threads.

 

Source

http://www.budgetbytes.com/2011/11/easy-egg-drop-soup/

 

Butternut Squash Mac and Cheese

Sent by Amanda Ryan 

Ingredients

  • 1½ cups butternut squash, peeled and chopped into cubes
  • ½ large sweet onion, peeled and chopped
  • 16 oz package small macaroni noodles, cooked according to package directions (use gluten free noodles, if desired)
  • ¼ cup reserved cooking liquid from noodles
  • ¼ cup raw cashews, soaked in hot water for 30 minutes
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp dijon mustard
  • ¼ tsp garlic powder
  • ¼ tsp black pepper
  • ⅛ tsp smoked paprika
  • ⅛ tsp tumeric
  • ⅛ tsp nutmeg

Directions

Add butternut squash and onions to a pot and cover with water by at least an inch or two. Bring to a boil, turn down heat to medium and simmer until vegetables are tender.

Meanwhile, cook macaroni noodles according to package directions. Reserve ¼ cup cooking liquid once noodles are done cooking and before draining. Place noodles back in pot and set aside.

When squash and onions are tender, drain, and add them to a high speed blender with the cashews, lemon juice, salt, dijon, garlic powder, black pepper, smoked paprika, turmeric, nutmeg and reserved macaroni cooking liquid. Blend until completely smooth. Use a tamper if necessary to push ingredients to the bottom of the blender.

Add butternut squash sauce to the macaroni noodles and stir, making sure every noodle is covered in sauce. Warm through if needed.

 

Source

http://www.veggieinspiredjourney.com/2014/10/07/butternut-mac/

Crispy Pork Carnitas

Pork-Carnitas-2

Sent by Amanda Ryan

 

Ingredients

  • 5 lb / 2.5 kg pork shoulder (pork butt), skinless, bone-in (4lb/2kg without bone)
  • 1 onion, coarsely chopped
  • 1 jalapeno, seeded and ribs removed, chopped
  • 1¼ tbsp table salt OR 2 tbsp kosher salt or sea salt flakes
  • 1 tsp black pepper
  • 4 cloves garlic, minced
  • 2 oranges, juice only

Rub

  • 1 tbsp dried oregano
  • 2 tsp ground cumin
  • 1 tbsp olive oil

 

Instructions

Rinse and dry the pork shoulder, rub in salt and pepper.
Combine the rub ingredients then rub all over the pork.
Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don’t worry about spreading it) and squeeze over the juice of the orange.
Cook on low for 8 to 10 hours or on high for 6 hours.
The meat should be tender and falling off the bone. Remove from the slow cooker and let cool slightly. Then shred the pork using two forks.
Skim off the fat from the juices remaining in the slow cooker and discard the fat. Then if you are left with a lot more than 1½ to 2 cups of juice, then reduce it (either in the slow cooker on the sauté setting with the lid off, or in a saucepan). Set aside.

To Freeze

  1. Pour the juices over the pulled pork and store in ziplock bags or airtight containers. Freeze in small batches for convenience. To use, defrost completely before following the next steps to brown.

To Serve

  1. Heat 1 tbsp of oil in a large non stick pan over high heat. Place shredded pork into the pan and press down and cook until the bottom side is golden brown and crusty.
  2. Pour over the juices and serve immediately (if you are using defrosted carnitas, this is not applicable as the juices are already on the meat).
  3. If you are reheating the carnitas, then flip and cook the other side briefly just to warm through. I really recommend only making one side crusty and leaving the other side juicy and moist.

Notes

If you are using a piece of pork that is more than 1 lb / 0.5 kg larger or smaller than the prescribed size, ensure you adjust the other ingredients accordingly.

To make this in the oven, add 1 cup of water to the braising liquid. Place in 325F/160C oven for 2 hours, covered, then roast for a further 1 to 1.5 hours uncovered. Add more water if the liquid dries out too much. You should end up with 1½ to 2 cups of liquid when it finishes cooking.

If you make this recipe in the oven, you could skip the pan frying step because you will get a nice brown crust on your pork.

Use pork with the skin removed but leaving some of the fat cap on. The fat adds juiciness to the carnitas!

SALT – a few readers have commented that 2 tbsp of salt made it too salty. I made this again a couple of days again and paid careful attention to the salt. Then I instantly realised – I use sea salt flakes (it’s like kosher salt) and 2 tbsp of sea salt = around 1¼ tbsp of table salt. I have updated the recipe to be very specific about this.

Ordinary table salt are the fine granules that you use in salt shakers. Kosher and sea salt flakes are larger, lighter pieces, “flake” like. So when measuring out tablespoons or salt, you need more kosher/sea salt flakes for the same level of saltiness as ordinary table salt.

 

Source

http://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/http://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/

Chicken Pot Pie

Sent by Karen Rude

 

Ingredients

  • 1 pound skinless, boneless chicken breast halves 
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts (Karen recommends Pilsbury premade crusts)

 

Instructions

Preheat oven to 425 degrees F (220 degrees C.)

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

 

Notes

Basically I boil the chicken, carrots and peas in chicken broth until the carrots are soft. I drain and save the broth. In the same pot I cook the onions, butter and then add the milk and broth. Then comes my adjustments. I add garlic (I try to remember to add when sautéing the onions), celery seed, ground mustard, nutmeg and parsley. I never measure but I did tonight and it was about a 1/4 tsp celery salt and parsley, and a full tsp of mustard and nutmeg. Then I add salt and pepper to taste and adjust anything if needed. Then I add the chicken and veggies into the sauce and then dump into the pie. Easy and very yummy!

I have a habit of making too much chicken and veggies so I add it to the sauce slowly to make sure it’s still juicy. I hate a non juicy pot pie!

 

Source

http://allrecipes.com/recipe/26317/chicken-pot-pie-ix/

 

Roast Chicken

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Sent by Melissa Revenaugh

Ingredients

  • 1 whole Chicken, Rinsed And Patted Dry
  • 3/4 cups Butter, Softened
  • 3 whole Lemons
  • 4 sprigs Rosemary
  • Salt And Pepper, to taste

Instructions

Preheat oven to 400 degrees (convection bake. If you’re using a standard oven, you can do 425.)

Zest two of the lemons. Strip the leaves off of one of the rosemary sprigs and chop it up finely.

In a bowl, combine softened butter, lemon zest, rosemary, and salt and pepper to taste.

Line a baking sheet with heavy duty aluminum foil and lay the patted-dry chicken on the foil, breast side up.

Use your fingers to smear the butter mixture all over the chicken, under the skin, and inside the cavity. Cut the lemons in half and squeeze the juice of one lemon all over the chicken. Place the six lemon halves (if they’ll fit!) and the three remaining rosemary leaves into the cavity of the bird.

Place the chicken into the oven and roast it for 1 hour, 15 minutes or until done. Skin should be deep golden brown and juices should be sizzling.

Carve/cut up to your heart’s content and dig in!

Notes

Also cut up big chunks of potato, carrots, onion, sweet potato and any other goodies and dump them into the pan to roast right along with the chicken…whole meal in the pan!!

Source

http://thepioneerwoman.com/cooking/roast-chicken/

Slow Cooker Root Vegetable Stew

slow-cooker-root-vegetable-stew-1

Sent by Amanda Ryan 

 

Ingredients

  • 1 large white onion OR 2 leeks (white portion only), chopped
  • 1 lb. butternut squash, peeled, seeded and chopped
  • 1 lb. carrots, peeled and chopped
  • 1 lb. parsnips, peeled and chopped
  • 1 lb. sweet potatoes, peeled and chopped
  • 1 lb. Yukon Gold potatoes, peeled and chopped
  • 2 celery ribs, stems removed and chopped
  • 6 cloves garlic, peeled and thinly sliced
  • 3 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 Tbsp. fresh sage leaves, finely chopped
  • 1 tsp. freshly-cracked black pepper
  • 1/2 tsp. sea salt
  • 2 cups chopped fresh kale
  • optional: fried sage leaves for garnish (see note below)

 

Instructions

Add first ingredients to a slow-cooker, and carefully stir to combine. Cook on low heat for 6-8 hours until the vegetables are tender. Remove bay leaf, and carefully stir in the kale. Let the stew continue cooking for 10 minutes or so until the kale is wilted. Season with additional salt and pepper if need be. Turn off slow cooker.

Serve immediately, with the option to garnish with fried sage leaves or Parmesan cheese.

 

To make the fried sage leaves, heat 1/4 cup of vegetable or canola oil in a small skillet over medium-high heat until a drop of water sizzles on the surface.  Add your sage leaves and let them cook for about 10 seconds, then remove with a slotted spoon and place on paper towels to drain.  Sprinkle with a pinch of salt if desired.

 

Source

http://www.gimmesomeoven.com/slow-cooker-root-vegetable-stew/

 

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