Perfect Blueberry Muffins

Blueberries are in season right now and that means it's blueberry muffin season!!!! As much as we love eating these with our morning yogurt or just snacking on them while watching tv, these are amazeballs in muffins too. So I when I came across this blueberry muffin recipe from america's test kitchen, I knew I had to make it as soon as possible. I had all the ingredients at home, so it was super easy to whip up on a lazy Sunday morning. These smelled amazing while baking in the oven and Dr. Sweetpea couldn't stop eating them. Definitely our favorite blueberry muffin recipe so far :o)

Blueberry Muffins

(Source: America's Test Kitchen)

3 cups (15 ounces) unbleached all-purpose flour, plus 1 tablespoon (separated)

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

10 tablespoons (1 1/4 sticks) unsalted butter, softened

1 cup (7 ounces) sugar

2 large eggs

1 1/2 cups plain whole-milk yogurt

2 cups fresh blueberries

1 tablespoon all-purpose flour

Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees. Coat a 12-cup muffin tin with vegetable oil spray; set aside. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl; set aside. Using an electric mixer, beat the butter and sugar together at medium-high speed until light and fluffy, about 2 minutes. Add the eggs, 1 at a time, beating well after each addition. Reduce the mixer speed to medium-low and beat in half of the flour mixture, followed by one-third of the yogurt. Beat in half of the remaining flour mixture, followed by half of the remaining yogurt; repeat with the remaining flour mixture and yogurt. In a separate bowl, toss blueberries with 1 tablespoon flour. Gently fold the floured blueberries into the finished batter. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.

Carmine's Italian Bolognese Sauce

Anyone that knows me will know that Italian food is one of my ultimate favorites. Especially when it's a good old bowl of pasta with Bolognese sauce. So when I came across this recipe a few weeks ago, I knew I had to make it at home. I was pleasantly surprised because it turned out absolutely amazing! Dr. Sweetpea devoured his plate of pasta and I had enough left over to bring to work the next day for lunch.

Carmine's Bolognese Sauce 

(Source: Carmine's Cookbook)

1/4 cup olive oil

2 tablespoons finely chopped garlic

1/4 onion, finely chopped

4 tablespoons finely chopped celery

4 tablespoons finely chopped carrots

1 pound coarsely ground beef

1/2 pound of sweet or hot fennel sausage, casing removed

2 tablespoons chopped fresh basil

2 tablespoons chopped flat leaf parsley

1 bay leaf

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh oregano

Salt and freshly ground black pepper

1 1/2 cups dry red wine

1 (26 to 28 ounce) can Italian plum tomatoes, drained and coarsely crushed

2 cups chicken or beef stock

1 cup grated Romano cheese

2 tablespoons unsalted butter

In a large pot, heat the olive oil over medium heat. When the oil is hot, add the garlic and stir in. Increase the heat to high, add the onions, and cook the mixture, stirring, for about 1 minute and until it is fragrant. Add the celery and cook it, stirring, for one minute. Add the carrots, and cook it, stirring, for 1 minute longer to soften the vegetables slightly.

Add the beef and sausage and use a wooden spoon or long- handled fork to break up the meat so that it will cook evenly. Cook the mixture for 5 to 7 minutes or until the meat is browned. Stir it occasionally after the first 2 or 3 minutes of cooking.Add the basil, parsley, bay leaf, rosemary, oregano, 1 tablespoon of salt, and 1/2 teaspoon of pepper. Reduce the heat to medium and cook the mixture, stirring, for 2 to 3 minutes.

Add the wine, increase the heat to high, and bring the mixture to a boil. Boil it for about 3 minutes or until the red wine is reduced to ¼ cup. Add the tomatoes and stock and return it to a boil. Reduce the heat and simmer it for about 50 minutes until it is well blended. Increase the heat to high and boil it for 10 minutes or until some of the liquid evaporates and it is slightly thickened consistency.Season the sauce to taste with salt and pepper. Remove it from the heat and stir in the grated cheese and butter.  Serve the sauce immediately, ladled over cooked pasta.

To store the sauce, transfer it to a bowl, and cool it to room temperature. Transfer it to a tightly covered storage container and refrigerate it for up to 1 week or freeze it for up to 1 month.

Key Lime Pie Gelato

This is the best homemade Gelato ever! Dr. Sweetpea was eating this delicious frozen treat right out of the ice cream maker as it was churning. Yes, it's that good. :o) The only thing we did differently was we added more lime juice and omitted the crushed graham crackers. I decided to sprinkle graham cracker crumbs on top instead. 

Key Lime Pie Gelato

(Souce: Ciao Bella Cookbook)

Plain Base (recipe is below)

3 tablespoons fresh lime juice, preferably Key lime (We used 4 tablespoons)

2 teaspoons grated lime zest

3/4 cup crushed graham crackers, frozen

Make the Plain Base and chill as directed. Gently whisk the lime juice and zest into the base. Pour the mixture into the container of an ice cream machine and churn according to the manufacturer's instructions. Just after churning quickly stir in the graham cracker crumbs. Transfer to an airtight container and freeze for at least 2 hours before serving.

Plain Base

2 cups whole milk

1 cup heavy cream

4 large egg yolks

2/3 cup sugar

In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.

Pour the mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so. To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.

Grilled Halibut with Lemon Basil Vinaigrette

Dr. Sweetpea is a huge fan of fish, and loves Halibut the most. So I usually try to buy a thick piece of it from Costco a few times a month. Since the weather has been really nice lately, we decided to grill the fish and it was amazing! It cooked perfectly over the grill and was super flaky. The Lemon Basil Vinaigrette added a fantastic fresh flavor and both of us devoured our dinner in no time.

Grilled Halibut with Lemon Basil Vinaigrette

(Source: Epicurious)

2 1/2 tablespoons fresh lemon juice

2 tablespoons olive oil (preferably extra-virgin)

2 garlic cloves, crushed

1/2 teaspoon grated lemon peel

3 tablespoons thinly sliced fresh basil or 3 teaspoons dried

2 teaspoons drained capers

4 (5- to 6-ounce) halibut steaks (about 3/4 inch thick)

Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.)

Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks with salt and pepper. Brush fish with 1 tablespoon vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through, about 4 minutes per side. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil and serve.

Dr. Sweetpea's favorite Caprese Salad

Seriously, this is the best Caprese Salad that I have made at home, and this is the only way that Dr. Sweetpea will eat this salad. There have been days when he just eats this salad for dinner because it's that good.

Caprese Salad 

(Source: Me)

2 large heirloom tomatoes, blanched and skins removed

Fresh Mozzarella

Basil leaves

Salt

Pepper

Olive Oil

Balsamic Glaze

Slice the blanched tomatoes into 1/2 inch slices and arrange around a plate. Slice the mozzarella into 1/2 inch slices and arrange in between the tomato slices around the plate. Sprinkle some salt and pepper over the tomatoes and mozzarella. Drizzle some olive oil and balsamic glaze over the salad. Then muddle the basil leaves with a little bit of olive oil together, and place mixture on the center of the salad. 

Chicken Scaloppini with Mushrooms and Peppers

I wanted to make a simple meal that tasted like I slaved over the stove for hours when I came across this Chicken Scaloppini recipe. I've seen it on menus at various restaurants but never ordered it myself, so I had no idea how it's supposed to taste. Regardless, I still gave this recipe a try and was absolutely BLOWN away by how good this was. Seriously, it took me about 30 minutes to whip everything together and I had dinner ready for Dr. Sweetpea. He definitely was impressed with my attempt at making Chicken Scaloppini for the first time and had two servings in one sitting! The leftovers were gone the next day, it's seriously that good. Definitely try making this yourself for a simple yet delicious meal!

Chicken Scaloppini with Mushrooms and Peppers

(Source: America's Test Kitchen)

3 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

Salt and pepper

6 tablespoons vegetable oil

8 ounces white mushrooms, trimmed and quartered

1 red bell pepper, stemmed, seeded, and cut into thin matchsticks

1 shallot, sliced thin

1/4 cup capers, rinsed

2 garlic cloves, minced

1 1/4 cups chicken broth

3/4 cup white wine

1/4 cup all-purpose flour

3 tablespoons unsalted butter, cut into 3 pieces

1 tablespoon chopped fresh parsley

Working with 1 breast at a time, starting on thick side, cut breasts in half horizontally. Using meat pounder, gently pound each cutlet into even 1/2-inch thickness between 2 pieces of plastic wrap. Pat cutlets dry with paper towels and season with salt and pepper; set aside.

Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add mushrooms, bell pepper, shallot, and 1/4 teaspoon salt and cook until liquid has evaporated and vegetables begin to brown, 8 to 10 minutes. Add capers and garlic and cook until fragrant, about 1 minute. Add broth and wine and bring to boil, scraping up any browned bits. Cook until slightly thickened and mixture is reduced to 2 cups (measured with vegetables), about 8 minutes. Set aside in measuring cup. Wipe out skillet with paper towels.

Spread flour in shallow dish. Working with 1 cutlet at a time, dredge cutlets in flour, shaking off excess, and transfer to plate. Heat 2 tablespoons oil in now-empty skillet over medium-high heat until just smoking. Add 3 cutlets and cook until golden and cooked through, about 2 minutes per side. Transfer to platter and tent loosely with aluminum foil. Repeat with remaining 3 cutlets and remaining 2 tablespoons oil.

Discard any oil remaining in skillet. Return sauce to now-empty skillet and bring to boil. Once boiling, remove skillet from heat and whisk in butter. Stir in any accumulated juices from platter. Season with salt and pepper to taste. Spoon sauce and vegetables over chicken. Sprinkle with parsley. Serve.

Fresh Corn Salsa with Tomato

It's corn season ya'll!!! Here is the best corn salsa recipe that I've made so far using fresh corn. I think I'll omit the shallots next time because I thought it was a touch overpowering but overall this is a delicious salsa that goes well with grilled chicken. Dr. Sweetpea gives this two thumbs up!

Fresh Corn Salsa with Tomato

(Source: Cooks Illustrated)

3 ears corn, kernels cut from cobs (2 1/4 cups)

1/4 teaspoon baking soda

Salt and pepper

2 tablespoons lime juice

1 tablespoon vegetable oil

1/2 teaspoon honey

1 tomato, cored, seeded and cut into 1/4-inch pieces

1 shallot, minced

1 jalapeño chile, stemmed, seeded, and minced

1/4 cup chopped fresh cilantro (I didn’t add cilantro since we hate it)

Bring 2 cups water to boil in small saucepan over high heat. Stir in corn, baking soda, and 1/4 ­teaspoon salt; remove pan from heat and let stand for 10 minutes. Drain corn and let cool slightly, about 10 minutes. Whisk lime juice, oil, honey, and 1/8 teaspoon salt together in bowl. Add corn, tomato, shallot, jalapeño, and cilantro to lime juice mixture and toss to combine. Let stand for 10 minutes. Season with salt and pepper to taste; serve.

Chicken Parmesan Meatballs

I bought a pack of ground chicken and was browsing around online looking for a new chicken meatball recipe when I came across the Chicken Parmesan Meatball Poppers. I mean, who doesn't like Chicken Parmesan and who doesn't love meatballs? This recipe is the best of both worlds and SO SIMPLE to make during the week. Seriously, dinner was ready in less than 1 hour. As for the meatballs, they are so delicious for something that is healthy. Dr. Sweetpea devoured his meatballs, got a second serving, and asked me to remember this recipe to make for him again. Definitely a keeper.

Chicken Parmesan Meatball Poppers

(Source: Slow Roasted Italian)

1 lb ground chicken breast

3/4 cup Italian breadcrumbs

1 cup fresh grated Parmesan cheese

3 garlic cloves, pressed

1/2 small onion, grated (I used 1/2 teaspoon of onion powder)

2 tablespoons + 1 cup marinara sauce (divided)

1/2 tablespoon dried Italian seasoning

2 tablespoons fresh basil, chopped

2 tablespoons fresh parsley, chopped

1/2 teaspoon kosher salt

1/2 teaspoon fresh cracked black pepper

1 large egg, lightly beaten

1 cup shredded Italian blend shredded cheese

Preheat oven to 350°F. Prepare a baking sheet by lining with parchment paper. Set aside 1 cup marinara and shredded Italian cheese. In a large mixing bowl, combine all remaining ingredients. Mix well, do not over mix or you will have tough meatballs. Using a 1 tablespoon scoop, portion out meat mixture and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls. TIP: If you lightly wet your hands the meatballs will form better and crack less. Bake for 16-18 minutes until lightly browned. Turn oven to broil. Drizzle a spoonful of marinara over each meatball. Sprinkle with shredded cheese. Broil for 2-3 minutes until cheese is golden brown and bubbly.

Serve and enjoy!