Experimental Recipes :: Blue, Oh So Blueberry Muffins

 

  Ingredients:

3 Tablespoons of melted butter
1 Cup of milk
1 egg

1 Cup of all-purpose flour
1 Cup of cornmeal
1/2 Cup of sugar
3 Teaspoons baking powder
1 Teaspoon ground cinnamon
1/2 Teaspoon salt

1 Cup of blueberries, hand-picked are always better!

Let's Begin:

Heat your oven to 375 degrees F. Grease muffin pans or use parchment liners. I like to use non-stick spray.

Mix together all the dry ingredients in a large bowl. Beat together the butter, milk, and egg in another bowl. Make a small well in the center of the dry ingredients and then, pour the wet ingredients into it. Using a large spoon, combine all the ingredients quickly by folding, until all ingredients are moistened. The batter should be lumpy and not smooth.

Spoon the batter into the muffin tins, filling each about two-thirds of the way fill.Bake for 20 minutes or until nicely browned. Let them rest for about 5 minutes before taking them out of their tins.

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These are extremely quick & easy and can be prepared before the kids are ready for breakfast. My boys devour them in a matter of minutes, so I always have to hide a couple for myself! Enjoy!

Experimental Recipes :: Soccer Night Tortilla Soup

With our family recently beginning soccer, my entire way of cooking is in need of alterations! We have two boys both practicing on various days of week making dinner plans slightly difficult.While perusing through my pile of cookbooks on Friday, I came across a new recipe for tortilla soup, called Kickin' Chicken Soup.

While I used much of the same ingredients, I did add and adapt it to fit my needs and desires. I'll label my adaptions as optional, but I recommend using them as they are optionally delicious!

Let's Begin!

Ingredients:

2 large boneless skinless chicken breasts (optional: lightly coated in olive oil and garlic salt)
3 Tablespoons olive oil
1 large onion, diced
2 cloves garlic, chopped (optional: 2 Tablespoons minced garlic instead of cloves)
1 jalapeno, minced
1 15 oz. can black beans (I use Bush's)
1 32 oz. carton chicken broth (optional: I use two cartons as I prefer more broth)
1 pkg. frozen corn kernels
1 Teaspoon kosher salt
1/2 Teaspoon ground red pepper
freshly ground black pepper to taste
1/2 Cup minced cilantro
optional: 1 Teaspoon paprika, 1/4 Cup Chardonnay, 2 Tablespoons horseradish
Shredded Monterrey Jack cheese
Tortilla chips

Directions:

Broil chicken breasts on Hi for about 15 minutes, flipping only once. Saute onions, jalapeno, horseradish and garlic with olive oil in a large pot over medium heat.Cook until the onions are translucent. Add beans, broth, corn, spices, cilantro and chardonnay. Bring to a boil, and reduce heat to simmer. When the chicken is done, slice, shred or chop into desired size and add to the soup. Allow to cook for an additional 10 minutes. Ladle into bowls over crumbled tortilla chips and topped with cheese. Makes about 7-8 servings.

Experimental Recipes :: Southwest Summer Salad



As the seasons change and the sun stays a little longer in the sky, I begin to yearn for fresh fruits, cool salads and flavored waters. This week, I concocted my very own Southwest Summer Salad using items I had on hand.

Ingredients:

1 can black beans, drained
1 can whole kernel corn, drained
6 grape tomatoes, sliced
1 sweet red bell pepper, diced
1 sweet yellow bell pepper, diced
1/2 medium white onion, diced
1 tablespoon cilantro (I prefer the Gourmet Garden's cilantro paste)
salt and pepper, to taste

Prepare all ingredients. Combine in a medium size bowl. Chill & serve with a side of mashed avocado.

Experimental Recipes :: Strawberry Popsicles, Sorbet & Shortcake



Early last week, the boys and I went strawberry picking with friends at McPeak's Orchard just outside of Gilmer, Texas. Since it is still early in the season, we didn't pick enough for the year, but we did get enough to make some strawberry creations!

Strawberry Popsicles

2 cups strawberries, hulled and quartered.
1 1/2 tbsp. lemon juice
1/4 cup powdered sugar*

In a small pan, bring strawberries and powdered sugar to a slight boil and slowly stir until the strawberries are cooked down into a pulpy mixture and there is a lot of juice present.

Allow the mixture to cool for about 3 minutes, then add the lemon juice. Once the strawberry mixture is completely cooled, place into a food processor and puree until thoroughly mixed. Pour into a freezer pop container.

This recipe makes approximately 8 Popsicles.

*If you want to avoid sugar, you can substitute honey for sugar. Just taste test to check for desired sweetness.

Strawberry Sorbet

2 cups fresh strawberries, rinsed, stemmed, and quartered

2/3 cup sugar (Definitely to your own taste. I prefer a sweeter sorbet)

1 ounce freshly squeezed lemon juice

1/2 ounce vodka (Voli light is a great choice for this recipe as there is no taste or smell of vodka in the sorbet.)

Pinch kosher salt

 

Puree the fruit in a food processor along with the sugar, lemon juice, vodka and salt. Pour into another container and refrigerate until the mixture reaches at least 40 degrees F, for approximately 4 to 6 hours.

Churn in an ice cream machine according to the manufacturer's instructions until the mixture resembles soft serve ice cream. Freeze for at least 4 more hours in a container.

This recipe was delicious. You can also make other varieties of sorbet by simply changing the types of fruit you use.

Strawberry Shortcake

This recipe was devoured in my home before I could capture an image to share with you all! It comes from the Food Network show Chic & Easy.

1/2 pounds strawberries, stemmed and quartered

5 tablespoons sugar

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

2 tablespoons sugar

3/4 teaspoon salt

1 1/2 cups heavy cream

 

Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes. Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Whipped Cream for Strawberry Shortcake

1 1/2 cups heavy cream, chilled

3 tablespoons sugar

1 1/2 teaspoons vanilla extract

1 teaspoon freshly grated lemon zest

 

Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

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If you are looking for a Strawberry Jam recipe, here is a link to last year's strawberry picking creation! This was very easy and extremely yummy! We made enough to share with family and friends!

Experimental Recipes :: Bacon Artichoke Bruschetta

 

 

Ingredients:

8 slices of cooked bacon (can be cooked in oven @ 350 degrees for
15 minutes)

1 can of Pillsbury Thin Crust Pizza Dough

4 green onions

1 jar (14.75 oz.) marinated artichokes, drained and patted dry

¾ cup chive and onion cream cheese spread

2 egg whites

2 tbsp. Duke's Mayonnaise

1 tbsp. Dijon mustard

4 garlic cloves, pressed

1 pkg (8 oz.) shredded Swiss cheese

¾ tsp. ground black pepper

½ cup grape tomatoes (diced)

 

Let's begin!

Preheat oven 450°. On a non-stick pan, roll out pizza dough.

Using a food processor, blend artichoke hearts and onions together.

In a separate bowl, whisk cream cheese, egg whites, mayo, mustard, and garlic until smooth. Stir in 1 ½ cups of the Swiss cheese, artichoke mixture and pepper.

Spread cheese mixture evenly over pizza dough. Bake 14 to 16 minutes or until light golden brown. Top with tomatoes, crumbled bacon, and extra cheese.

Serve warm as an appetizer!

I hope your family enjoys this recipe as much as mine did!

Experimental Recipes :: The Toasted Ravioli



When you cook, do you ever crave something a little different? Maybe you're not really sure how to make it; you look up a few recipes combine what you like, and viola - a creation is born.

That's how the toasted ravioli went and I must admit, they were pretty tasty! Just make sure you serve them right away; they're not as scrumptious after sitting a while.
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Ingredients:

1/4 cup milk
1/2 cup sour cream
1/2 cup Italian bread crumbs (I use Delallo; I also added rosemary from the 
      garden)
1/4 cup fresh grated Parmesan cheese
1 package of fresh ravioli ( I used large bacon carbona (yum!) but you can
      use any size or flavor)
1 cup marinara sauce (Again, I use Delallo)

Prep a baking sheet with a non-stick cooking spray. Preheat the oven to 375 degrees.

Combine the milk and sour cream into a small bowl. Gently whisk until smooth. Combine the bread crumbs and cheese in another small bowl.

You can either dip the ravioli into the sour cream mixture or using a pastry brush you can coat the ravioli on both sides. Sprinkle the bread crumb mixture onto both sides of the ravioli. Place the coated ravioli onto the prepared baking sheet.

Cook approximately 10 to 15 minutes or until the ravioli are toasted and golden brown. While they bake, heat up the marinara sauce and place into a dipping bowl.

Experimental Recipes :: Blueberry Tarts



So, I came up with this recipe all on my own...well, that's not entirely true. I came up with this recipe from watching my husband make a strawberry topping for crepes and I've adapted it to my use as Blueberry Tarts. Should we call it a joint effort?

Ingredients:

1 sheet of puff pastry, thawed
1 cup blueberries, frozen or fresh
2 tablespoons of powdered sugar
1 tablespoon of butter
1 teaspoon cornstarch
an egg and 1 teaspoon of water for the wash
sugar to sprinkle (optional)

If frozen, allow the puff pastry to thaw 30 minutes.

In a small pan, melt butter. Add blueberries and powdered sugar. Stir well. Allow the blueberries to cook over medium heat until they soften and juice forms. Add cornstarch to thicken the juice and cook for 1 minute more. Cool.

Lightly dust your working surface with flour. Gently open your puff pastry into a sheet and roll it out just a bit. Using a knife, cut the sheet into 6 equal pieces.

Place an even amount of the blueberry mixture into the center of each square. Fold over the pastry to make a pocket; I made squares and triangles. Make sure to seal the edges well by pinching them closed.

Combine the egg and water to make a wash. Using a pastry brush, spread the wash over the top of the tarts. Sprinkle sugar on top, if desired.

Bake at 350 degrees for 8 to 10 minutes or until the pastries are golden brown. Cool before serving.

Hint: I lined the baking sheet with parchment paper to avoid sticking and for an easy clean-up.

These were an instant hit with the kids. I really enjoyed them too. I'm sure you can do the same thing with any type of fruit; I imagine strawberry tarts would be delectable!

Experimental Recipes :: Refrigerator Pickles

We've been growing a garden with another family this summer. One of our largest producers are the cucumber plants. I think the last cucumber harvested was over a foot long!

Since we had so many of them, I decided to make refrigerator pickles. I've never made these before, and I was a little nervous about proceeding. I searched the internet for a recipe and then adapted it to what I had on hand. It was not a bit complicated and it didn't make my house smell horrible either.

Let's begin!

Ingredients:

6 cups of sliced cucumbers

1 1/2 cups white vinegar
3/4 cup sugar
3/4 teaspoon salt
2 tablespoons of pickling spices
4 garlic cloves, sliced thinly






First, place the sliced cucumbers into a jar(s).

Combine the vinegar, sugar, salt, and spices in a pot and bring them to a boil.

Boil for one minute. Remove from heat and allow to cool for a minute.

Pour the liquid over the cucumber slices. It is okay if the liquid does not completely cover the cucumbers, as they will make their own liquid. Allow the jars to cool. Refrigerate for at least 4 days before serving. Pickles can last up to one month in the fridge. Enjoy!

After the fourth day, I popped open a jar. Wow! I made pickles!!! They were approved by the husband and the children and will continue to be a staple in the house. I hope yours turn out well, too.

Experimental Recipes :: Dog Treats

Before today, I've never made dog treats in my life. I'm the kind of person whom typically pays for those uber gourmet treats, especially the cute ones! Since this is the "Year of Firsts" for me, I decided to take on the challenge of making my very own.

I did a little background research on what types of biscuits and biscuit ingredients would be best for Duchess at The Dog Treat Kitchen. This site has plenty of great recipes from simple biscuits to the more meaty varieties. I went with the simplest recipe the first time trying my hand at canine creations and I received two barks up!

This recipe requires only 4 ingredients and if your children happen to mistake them for cookies it really is no big deal!

Let's begin!

Ingredients:

2 cups flour

1 cup rolled oats (I used quick oats and they worked fine)

1/3 cup peanut butter

1 1/4 cups hot water

Mix all ingredients together. You may need a little more flour as you knead the dough to get an even consistency.

Sprinkle flour on your rolling surface and roll the dough 1/4 inch thick. Use any style cookie cutter you wish. Here at Texas Homemaking the shape of Texas makes for an adorable dog biscuit!

Place biscuits on a lightly oiled baking sheet and bake for 40 minutes at 350 degrees. Allow to cool before serving.

In a sealed container these treats will last 1 week at room temperature; 3 weeks in the fridge; and 6 months in the freezer. They would also make adorable gifts for the dog-lovers in your life!

Have you ever made dog biscuits before? If so, share some pointers or a favorite recipe with me, I'd love to try them out...for Duchess, of course!

Experimental Recipes :: Spinach (and bacon) Pinwheels

As I reached into the freezer to lay out the evening meal, my hand landed upon a pack of puff pastry. I flipped it over to discover an interesting recipe for Spinach-Cheese Swirls by Pepperidge Farm.  I tweaked the original  swirl recipe to yield a similarly looking, but definitely different tasting Pinwheel. The results were sublime.

Let's make some!

Ingredients:

1 puff pastry (half pack) from Pepperidge Farm - you can find these in your grocer's freezer section

1 egg

1/2 Cup of Horseradish Jack cheese, grated (or any other variety of Jack)

1/4 Cup of Parmesan cheese, grated

1/8 teaspoon of garlic powder

2 Cups fresh spinach, finely chopped (a 10 oz. package of frozen spinach, thawed and drained will work as  well, but fresh is better)

Directions:

Thaw puff pastry sheet according to box directions. You can place the pastry in the fridge the night before to thaw or you can do the speedy method as noted on the package. Heat your oven to 400 degrees. I recommend lining a cookie sheet with parchment paper to avoid sticking, otherwise make sure you lightly grease the pan.

In a small bowl, mix the egg and water. This will become your egg wash. In a separate bowl, mix the cheeses and garlic powder together. Add the spinach and stir well.

On a well floured surface, gently unfold the pastry. Brush the top side of the pastry with the egg wash. A silicon brush works well. Place the spinach cheese mixture on top of the pastry.

 Roll the puff pastry into a jelly roll, minding the ends stay straight. Seal the seam by gently pressing the puff pastry together.

Slice into 1/2 inch segments and place cut side down on the baking sheet. Lightly brush with the egg wash.

{At this point, I also added real bacon bit pieces on top of half of the Pinwheels. My boys loved this version better; however, my husband enjoyed both varieties.}

Bake 15 minutes or until lightly browned. Remove from the baking sheet and allow to cool a minute on a wire rack.

The Spinach Pinwheels were a success in my home! I hope everyone at your house enjoys them as much as we did. This recipe is simple and can easily be adapted by using different add-ins, cheeses, spices, and veggies. A fruit variation would be delicious!