Bacon Cheddar Jalapeno Muffins

We absolutely love all types of cornbread in our household. So when I saw this recipe for Bacon Cheddar Jalapeno Muffins, I had to make these right away so Dr. Sweetpea could eat them at work when he gets hungry. These muffins were sweet, savory, and so damn good. Definitely a keeper in our household!

Bacon Cheddar Jalapeno Muffins

(Source: Baking at Republique Cookbook) 

150 grams fresh corn kernels or thawed frozen corn kernals

3 slices thick-cut bacon, cut into 1/4 inch pieces

150 grams all purpose flour

115 grams granulated sugar

75 grams cornmeal

95 grams dried milk powder

12 grams baking powder

5 grams fine sea salt

2 eggs, whisked

90 ml canola oil

150 ml water

60 grams shredded cheddar cheese

1 jalapeno, seeded and diced (40 grams)

50 grams bunch chives, chopped (I used 2 grams of dried chives)

Preheat oven to 350 degrees. Place the corn on a baking sheet and roast in the oven for 15 minutes, until the kernels have toasty brown spots. Set aside to cool. Line a plate with paper towels. Cook the bacon in a frying pan over medium heat, stirring occasionally, until the fat has been rendered and the edges are golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to the paper towels to drain. Set aside.

Coat a muffin pan with cooking spray and set aside. Pour the flour, granulated sugar, cornmeal, milk powder, baking powder, and salt in a large bowl and mix to combine. Make a well in the center and add the eggs, oil, and water; mix well until incorporated. Add the corn, cheese, jalapeno, and chives; mix gently just until incorporated. 

Spoon a scant 75 grams of batter into each muffin cup. Sprinkle the tops with additional cheese and the bacon. Baking the muffins until golden brown around the edges and a cake tester or toothpick inserted in the center comes out clean, about 20 minutes, rotating the pan after 10 minutes to ensure even baking. Remove the muffins from the pan and cool completely on a cooling rack. Serve immediately or store in an airtight container at room temperature for 1 day (or in the refrigerator for up to 3 days).  

Chicken Osso Bucco

This is such an outstanding chicken dinner that there was barely any leftovers.

Chicken Osso Bucco

(Source: Dinner then Dessert blog)

8 chicken thighs (bone-in, skin on)

1/2 cup all-purpose flour

1/2 teaspoon Kosher salt

1/4 teaspoon black pepper

1 onion (diced)

1 carrot (peeled, diced)

2 cloves garlic (minced)

1 tablespoon tomato paste

1 cup white wine

1 cup chicken stock

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

parsley for garnish

Add the flour in a shallow plate and season with salt and pepper. Dredge both sides of the chicken thighs in the seasoned flour, shaking off the excess. In a large Dutch oven over medium heat, add olive oil. Sear the chicken thighs until browned on both sides. Do this in two batches of 4 so you don't crowd the plate. Remove browned thighs to a plate. Add the onion and carrot and sauté until soft, about 5 minutes. Add 2 cloves minced garlic, and cook about 1 more minute. Add tomato paste mix well with all the ingredients and cook for another minute. Add the wine, chicken stock, rosemary and thyme.

Cook until the liquids are reduced by about half. Add the chicken back to the pan and reduce heat to low, cover and simmer 45 minutes until chicken is cooked through. Serve over mashed potatoes, serve a chicken thigh and a spoonful of veggies and sauce. Top with parsley if you would like.

Buttermilk Chicken

This is among one of the best oven roasted chickens that I've ever had. The chicken is super tender but also incredibly flavorful. I served it with some zucchini and roasted carrots and it was the perfect meal! Dr. Sweetpea even raved about how good the chicken was for dinner! 

Buttermilk Roast Chicken

(Source: Nigella Lawson) 

1  4-pound chicken (I used four bone-in skin-on chicken thighs)

2  cups buttermilk

1/4 cup plus 2 tablespoons vegetable oil

2  cloves garlic, lightly crushed

1  tablespoon crushed black peppercorns

1  tablespoon Maldon or other sea salt

2  tablespoons fresh rosemary leaves, roughly chopped

1  tablespoon honey

Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it. Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.

Heat oven to 400 degrees. Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh, about another 20 minutes.

Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.

**Note: Since I used chicken thighs, I marinated the chicken without cutting it up. I also only baked the chicken for 45 minutes. The chicken thighs were completely done and didn’t need an additional 20 minutes of cooking.**

Fajita Marinade

I've posted a few beef fajita marinades in the past, and while they are very tasty, the recipes listed below taste almost identical to the beef fajitas that we've had in Houston.

Pappasito's Beef Fajita Marinade Copycat

(Source: I found the recipe while browsing an online forum)

1 1/2 cups pineapple juice (I use the canned stuff)

1 cup low-sodium soy sauce

1/2 cup water

4 cloves garlic chopped 

3 pounds skirt steak 

Mix all the marinade ingredients together and pour over the skirt steak. Keep this mixture marinated overnight or for a few days before grilling. 

Chevy's Mesquite Grilled Steak Fajitas

(Source: Chevy's Fresh Mex Cookbook) 

1 cup low-sodium soy sauce

2 cups pineapple juice (I use the canned stuff) 

2 tablespoons ground cumin (I use 1 tablespoon)

1 1/2 teaspoons minced garlic

1/4 cup freshly squeezed lime juice

2 pounds skirt steak

Mix all the marinade ingredients together and pour over the skirt steak. Keep this mixture marinated overnight or for a few days before grilling. 

Mrs. Field's Chocolate Chip Cookie

Who doesn't love a good Chocolate Chip Cookie from Mrs. Field's while at the shopping mall? I'm guilty of eating a cookie from Mrs. Fields every time I've gone to the mall lately and have zero regrets. Anyway, I was browsing online for a recipe for a different cookie when I stumbled upon the Chocolate Chip Cookie recipe for Mrs. Fields. I made the cookies right away and they are SOOOOO GOOOOOD. This will be my go to Chocolate Chip Cookie going forward and Dr. Sweetpea ate several cookies in one sitting. 

Mrs. Field's Chocolate Chip Cookie

(Source: Pop Sugar)

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup dark brown sugar (firmly packed)

1/2 cup white sugar

1 cup cold salted butter, cut into cubes

2 large eggs

2 teaspoons pure vanilla extract

2 cups (12 ounces) semisweet chocolate chips

Preheat oven to 300°F. In a medium bowl, combine flour, baking soda, and salt. Mix well with a wire whisk. In a large bowl, with an electric mixer, blend the sugars at medium speed. Add the cold butter, and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at low to medium speed just until blended. Do not overmix. Add the flour mix and chocolate chips, and blend at a low speed just until mixed. Do not overmix. Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. Bake 20-22 minutes until golden. Transfer cookies immediately to a cool surface with a spatula. You can line sheets with parchment and transfer to a cold surface to do it faster.

**Note: I used a 2 tablespoon cookie scoop to form cookie dough balls that are 4 tablespoons each. I refrigerated these cookie dough balls for a few hours before baking in the often for a total of 22 minutes. Next time I’m going to create dough balls that are 2 tablespoons and bake for 11 minutes for smaller cookies.

English Muffin

Dr. Sweetpea and I are a huge fan of breakfast sandwiches, especially if they are made with English Muffins. Unfortunately, store bought stuff is really dry and not very good. I've made English Muffins in the past, but as good as they were, the recipe was just more complicated than I'd like, so I decided to make the recipe from Bon Appetite. This recipe was easier for me to work with and the end result is just as good! Dr. Sweetpea raved about these English Muffins and told me it's a recipe that I should make more often. Definitely a keeper in our household!

English Muffins

(Source: Bon Appetit)

1 1/4 ounce envelope active dry yeast (about 2¼ teaspoons)

1 tablespoon sugar

1 cup buttermilk, warmed

4 tablespoons unsalted butter, room temperature

2 tablespoons vegetable oil

2 teaspoons kosher salt

3 1/2 cups unbleached bread flour, divided, plus more

Nonstick vegetable oil spray

Cornmeal (for dusting)

Whisk yeast, sugar, and 1 cup warm water in the bowl of a stand mixer fitted with the dough hook. Let sit until foamy, about 5 minutes. Add buttermilk, butter, oil, salt, and 3½ cups flour and beat on low speed until a shaggy dough forms. Increase speed to medium and beat until dough is smooth and begins to pull away from the sides of the bowl, but is very wet and sticky, about 5 minutes.

Spray a medium bowl with nonstick spray, transfer dough to greased bowl, and cover tightly with plastic wrap. Chill overnight (the cold rise makes the dough easier to handle, produces better flavor, and creates more nooks and crannies).

Dust 2 parchment-lined rimmed baking sheets generously with cornmeal (you want to cover all the parchment). Spray a clean work surface with nonstick spray, turn out dough, then spray dough. Using a bench scraper, divide dough into 12 equal pieces (they should be about 3 oz. each). Working with 1 piece at a time and using bench scraper, fold dough inward onto itself on 4 sides. Turn dough over with bench scraper so that folds are underneath and transfer to prepared sheet. Repeat with remaining dough, spacing evenly on sheets.

Sprinkle each piece with cornmeal. Spray plastic wrap with nonstick spray and loosely cover baking sheets, oiled side down. Let sit at room temperature until dough is nearly doubled in size, 60–70 minutes.

Heat a large skillet or griddle, preferably cast iron, over low. Place another rimmed baking sheet in the center of oven and preheat to 350°. Working in 2–3 batches and keeping remaining dough covered, slide 2 thin metal spatulas from opposite sides underneath dough, also getting underneath cornmeal to avoid sticking or deflating dough, and transfer to skillet (do not overcrowd). Cook until bottoms are dark golden brown, 5–7 minutes. Turn and cook until other side is dark golden brown, 5–7 minutes. Using spatula, transfer muffins to preheated sheet in oven and bake until cooked through and sides are dry to the touch but still spring back, 5–10 minutes. Transfer to a wire rack. Repeat with remaining dough. Let muffins cool at least 30 minutes before splitting with a fork and serving.

Do Ahead: English muffins can be made 1 day ahead. Let cool and store in a resealable plastic bag at room temperature. Toast lightly before serving.

Fred's Chicken Salad with Balsamic Dressing

I'm always on the lookout for good salad recipes because I always try to make sure we're eating vegetables on a daily basis. I recently came across this recipe from the NY Times and it's absolutely delicious. This salad is sold at Fred's restaurant at Barney's in New York, so I had to make it for us right away. We absolutely loved the dressing and how all the components of the salad went together so seamlessly. I didn't add chicken to our salad this time, but I definitely will when I make it again for us to turn this salad into a meal.

Fred's Chicken Salad with Balsamic Dressing

(Source: NY Times) 

FOR THE CHICKEN:

1  4-pound chicken (or a store-bought rotisserie chicken, in which case skip to the dressing below)

1 1/2  tablespoons salt

1/2  bunch fresh thyme

1  lemon, quartered

2  cloves garlic, peeled

1  tablespoon extra-virgin olive oil

1  teaspoon ground black pepper

FOR THE DRESSING:

1/4  cup balsamic vinegar

1/4 cup Dijon mustard

1/4  cup soy sauce

2  tablespoons sugar (optional)

1  teaspoon kosher salt

1/2  teaspoon ground black pepper

1  cup extra-virgin olive oil

FOR THE SALAD:

1  cup fresh pears diced in 1-inch pieces

1  tablespoon lemon juice

4  large handfuls mixed greens, such as a boxed mix with fresh herbs

1  cup string beans cut in 1-inch pieces, blanched (from about 1/4 pound beans; see note)

1  cup cherry tomatoes, halved

1/2  cup minced onion

2  ripe avocados, cut into 1-inch cubes

Roast the chicken (if you’re using a cooked, store-bought chicken, skip this step): Heat oven to 350 degrees. Place a rack in a roasting pan. Rub 1 tablespoon salt around the inside of the cavity, then stuff it with the thyme, lemon and garlic. Tie the legs closed with cooking twine. Rub olive oil over the entire bird, and sprinkle with 1/2 tablespoon salt and the black pepper. Place on the rack and roast for 72 to 80 minutes. After 72 minutes, begin testing for doneness by inserting a meat thermometer into the leg, close to the bone. The chicken is done when the thermometer reads 165 degrees. Remove from oven and set aside to cool.

When cool enough to handle, remove the skin from the chicken. Use your hands to remove all the meat (remember, it will be hotter internally) and shred into 2-inch strips. If you’re not going to make the salad for a few hours, place the meat in the refrigerator, but be sure to remove it and let come to room temperature for 30 to 45 minutes before serving, to bring out the best flavor.

Make the dressing: Place all the ingredients except the oil in a food processor and pulse for about 30 seconds, until everything is combined. With the machine on low, slowly drizzle in the oil until dressing is emulsified.

Assemble the salad: Drizzle pears with lemon juice to prevent them from browning. In a large mixing bowl, combine pears, greens, beans, tomatoes, onion, avocado and half the chicken meat. Add some of the dressing and toss to make sure everything is lightly coated, adding more dressing if needed. Divide the mixture equally among 4 or 6 plates. Lay the rest of the chicken on top and serve immediately, passing the remaining dressing in case people want to add more.

Tip

To blanch the string beans, bring a small saucepan filled with about 2 inches of water to a simmer. Add the cut beans and cook 1 to 2 minutes (less for crunchier beans), until bright green and just beginning to soften. Using a slotted spoon, transfer beans to a plate to cool.

Crab Cakes with Spinach and Beurre Blanc

I absolutely love LOVE Crab Cakes. Whenever we go to a seafood restaurant, I always order Crab Cakes for my meal and it never surprises anyone. I recently came across this recipe that uses mashed potato as a binder for the crab cake that I had to make it for us for our dinner. Dr. Sweetpea took one bite and told me that these were the best crab cakes that he has ever eaten. I've also drizzled Roasted Red Pepper Aioli on our left over crab cakes and they were just as tasty! Definitely a keeper!

Crab Cakes with Spinach and Beurre Blanc

(Source: James Martin - UK Chef)

For the crab cakes:

400g white crab meat

400g cooked potato, riced

1/2 lemon juice only

2 eggs

Salt and pepper

50g plain flour

50g panko bread crumbs

For the beurre blanc:

50ml white wine vinegar

40ml white wine

1 shallot, peeled and diced

8 white peppercorns

1 bay leaf

1 small bunch chives, chopped

25ml double cream

200g butter diced and chilled

1 small bunch chives, chopped

1/2 lemon juice only

50g brown crab meat

To serve:

100g baby spinach

15g butter

Salt and pepper

Heat a deep fat fryer to 170ºC. Mix together the crab and potatoes, season and add half the lemon juice.

Dust your hands with flour and form the mixture into 8 balls. Dip in flour, egg and then breadcrumbs. Fry the balls in batches for 2 minutes until golden brown, then drain on to kitchen paper.

To make the beurre blanc:

Put the vinegar, wine, shallot, peppercorns and bay into a saucepan and bring to the boil. When reduced to a quarter, stir in the brown crab meat, then pass through a sieve and put back in the pan. Add the cream, bring to the boil then take off the heat and whisk in the butter. Season then add the chives.

Heat the butter in a pan over a medium heat. Add the spinach, season and wilt.

To serve pop 2 fishcakes per portion onto a plate, garnish with spinach and spoon over the beurre blanc.

Sweet Bell Pepper Aioli

(Source: GarlicandZest.com)

1 red or yellow bell pepper

1/2 cup mayonnaise

1 clove garlic minced

salt and pepper to taste

Preheat the oven to 400°.  Place a bell pepper on a sheet pan lined with parchment paper and roast for 25-30 minutes or until skin is blackened and papery. Transfer the pepper to a small bowl and tightly wrap the bowl with plastic wrap.  Let the pepper cool to room temperature.  Peel the skins from the pepper and discard.  Remove the stem and seeds and discard. Transfer the flesh of the bell pepper to a mini prep food processor.  Add the mayonnaise and minced garlic.  Pulse until the pepper is fully blended into the mayonnaise, scraping the sides and pulsing again if necessary. Transfer the aioli to a airtight container and refrigerate for several hours or overnight for the flavors to marry and the aioli to thicken. Store refrigerated for up to one week.

Creamy Cashew Chicken Curry

I'm a huge fan of Chef John! He has so many wonderful recipes on AllRecipes and he has the best instructional videos on YouTube. Anyway, I recently came across this recipe for his Creamy Cashew Chicken Curry and Dr. Sweetpea and I devoured our meal when I made it for our dinner. This is definitely another keeper!

Creamy Cashew Chicken Curry

(Source: Chef John/AllRecipes)

Spice Mix:

2 teaspoons kosher salt, or more to taste

1 1/2 teaspoons ground cumin

1 teaspoon ground coriander

2 teaspoons paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon ground turmeric

2 teaspoons garam masala

Ingredients:

2 pounds boneless, skinless chicken thighs

1 tablespoon vegetable oil

2 tablespoons butter, divided

1 yellow onion, chopped

2 tablespoons tomato paste

4 garlic cloves, minced

1 tablespoon minced fresh ginger root

1 cup chicken broth

2 cups cold water

3/4 cup whole roasted cashews

1/3 cup sliced green onions

1/3 cup freshly chopped cilantro

1 lime, juiced

Mix salt, cumin, coriander, paprika, cayenne, turmeric, and garam masala together in a small bowl.

Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with remaining chicken thighs.

Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.

Heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl.

Heat remaining butter in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add the chicken and any accumulated juices.

Combine water and cashews in a blender; blend on high speed until very smooth. Stir cashew cream into the pan. Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.

Bouchon Bakery Coffee Cake

We're big fans of coffee cake in our household. They're just sweet enough and they are perfect for a quick bite to eat with our morning coffee. I made Bouchon Bakery's recipe and the coffee cake turned out so good! Definitely a keeper in our household. 

Bouchon Bakery Coffee Cake

(Source: Bouchon Bakery Cookbook)

Batter:

203 grams all purpose flour

5.5 grams baking powder

1.7 grams baking soda

1.7 grams kosher salt

75 grams unsalted butter, at room temperature

210 grams granulated sugar

75 grams eggs

20 grams vanilla paste

225 grams creme fraiche 

Topping:

15 grams light brown sugar

15 grams unsweetened cocoa powder

180 grams almond streusel topping

**I used six 4 inch round paper baking molds to bake these coffee cakes**

For the batter: Place the flour in a medium bowl. Sift in the baking powder and baking soda, then add the salt and whisk together. 

Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and cream the butter, warming the bowl if needed, until it has the consistency of mayonnaise and holds a peak when the paddle is lifted. Add the sugar and mix on medium-low speed for 1 to 2 minutes, until the mixture is fluffy. Scrape down the sides and the bottom of the bowl. Add the eggs and vanilla paste and mix for 15 to 30 seconds on low speed, until just combined. (Overwhipping the eggs could cause the cakes to expand too much during baking and then deflate.) 

Add the flour mixture and creme fraiche alternately in the following amounts, beating on low speed for about 15 seconds after each addition: one-third of the flour mixture, one-third of the creme fraiche, one-third of the flour mixture, one third of the creme fraiche, the remaining flour mixture, and the remaining creme fraiche. Cover the batter and refrigerate for about 20 minutes to firm. 

Preheat the oven to 325 degrees Fahrenheit. Spray the paper molds with nonstick spray and set them on a sheet pan. 

For the topping: Whisk together the brown sugar and cocoa in a small bowl, breaking up any lumps. 

Transfer the batter to the pastry bag and pipe 60 grams of the batter in the bottom of each mold. (I used a small spoon sprayed with nonstick spray to help spread the batter in the mold after I piped the batter). Dust the top of each with 5 grams of the cocoa mixture. Pipe a second second spiral of batter over the cocoa, stopping at least 1/4 inch from the top of the mold. Sprinkle the tops with 30 grams of streusel each. (The cakes can be refrigerated for up to 3 days before baking.) 

Bake for 35 to 40 minutes in a standard oven, or until the tops are golden brown and a skewer inserted in the center comes out clean. Set the sheet pan on a cooling rack and cool completely. 

The coffee cakes are best the day they are baked, but they can be wrapped individually in plastic wrap and frozen. Defrost frozen cakes at room temperature, and rewarm if desired. 

Just before serving, dust the tops with powdered sugar and then a very light dusting of cocoa and cinnamon. 

Almond Streusel Topping: 

120 grams almond flour

120 grams all-purpose flour

120 grams granulated sugar

0.6 grams kosher salt

120 grams cold unsalted butter, cut into 1/4 inch pieces

Combine the all purpose flour, almond flour, sugar, and salt in a bowl and whisk to break up any lumps. Add the butter and toss to coat the pieces. Work the mixture with your fingertips, breaking the butter into pieces no larger than 1/4 inch and combining it with the flour mixture. Do not overwork the mixture or allow the butter to become soft; if it does, place the bowl in the refrigerator to harden the butte before continuing. Transfer the streusel to a covered container or resealable plastic bag. Refrigerate for at least 2 hours, or up to 2 days, or freeze for up to 1 month. Use the streusel while it is cold.