Oatmeal Muffins

I've been looking at various ways to get Dr. Sweetpea to eat more oatmeal. Lately, I've been making overnight oats for him (a huge hit in our household but that's for another post) and then I came across this Oatmeal Muffin recipe. I'll admit we were both pleasantly surprised because we were expecting it to be really dense since there is so much oatmeal in the muffins. In reality, the muffins were super moist and fluffy. These are the best Oatmeal Meal muffins we've ever had and definitely will remain in our regular repertoire to make over and over again.

Oatmeal Muffins

(Source: Cooks Illustrated) 

TOPPING

1/2 cup (1 1/2 ounces) old-fashioned rolled oats

1/3 cup (1 2/3 ounces) all-purpose flour

1/3 cup pecans, chopped fine

1/3 cup packed (2 1/3 ounces) light brown sugar

1 1/4 teaspoons ground cinnamon

1/8 teaspoon salt

4 tablespoons unsalted butter, melted

MUFFINS

2 tablespoons unsalted butter, plus 6 tablespoons melted

2 cups (6 ounces) old-fashioned rolled oats

1 3/4 cups (8 3/4 ounces) all-purpose flour

1 1/2 teaspoons salt

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1 1/3 cups packed (9 1/3 ounces) light brown sugar

1 3/4 cups milk

2 large eggs, beaten

FOR THE TOPPING: Combine oats, flour, pecans, sugar, cinnamon, and salt in medium bowl. Drizzle melted butter over mixture and stir to ­thoroughly combine; set aside.

FOR THE MUFFINS: Grease and flour 12-cup muffin tin. Melt 2 tablespoons butter in 10-inch skillet over medium heat. Add oats and cook, stirring frequently, until oats turn golden brown and smell of cooking popcorn, 6 to 8 minutes. Transfer oats to food processor and process into fine meal, about 30 seconds. Add flour, salt, baking powder, and baking soda to oats and pulse until combined, about 3 pulses.

Stir 6 tablespoons melted butter and sugar together in large bowl until smooth. Add milk and eggs and whisk until smooth. Using whisk, gently fold half of oat mixture into wet ingredients, tapping whisk against side of bowl to release clumps. Add remaining oat mixture and continue to fold with whisk until no streaks of flour remain. Set aside batter for 20 minutes to thicken. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees.

Using ice cream scoop or large spoon, divide batter equally among prepared muffin cups (about ½ cup batter per cup; cups will be filled to rim). Evenly sprinkle topping over muffins (about 2 tablespoons per muffin). Bake until toothpick inserted in center comes out clean, 18 to 25 minutes, rotating muffin tin halfway through baking.

Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and serve or let cool completely before serving.

Thanksgiving

Dr. Sweetpea and I have a yearly tradition of cooking a massive Thanksgiving meal at home for the two of us. We always end up making too much food and eat leftovers for daaaaays but I wouldn't have it any other way. Both of us love cooking and love spending time together in the kitchen so I love that we do this yearly. This is definitely a tradition that we plan on keeping! So without further a do, here is the food that we made for our Thanksgiving meal!

Alton Brown's Turkey

1 (14 to 16 pound) frozen young turkey

For the brine:

1 cup kosher salt

1/2 cup light brown sugar

1 gallon vegetable stock

1 tablespoon black peppercorns

1 1/2 teaspoons allspice berries

1 1/2 teaspoons chopped candied ginger

1 gallon heavily iced water

For the aromatics:

1 red apple, sliced

1/2 onion, sliced

1 cinnamon stick

1 cup water

4 sprigs rosemary

6 leaves sage

Canola oil

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

 Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Extra Crunchy Green Bean Casserole

(Source: Cooks Country) 

TOPPING

1/2         cup panko bread crumbs

1              tablespoon unsalted butter, melted

2 1/2      cups canned fried onions

CASSEROLE

2              pounds green beans, trimmed and cut into 1-inch pieces

3              tablespoons unsalted butter

1              pound cremini mushrooms, trimmed and sliced thin

1              tablespoon minced fresh thyme

2              garlic cloves, minced

1 1/2      teaspoons salt

1/2         teaspoon pepper

1/4         cup all-purpose flour

1 1/2      cups chicken broth

1 1/2      cups heavy cream

1/2         cup dry white wine

FOR THE TOPPING: Combine panko and melted butter in bowl. Microwave, stirring occasionally, until panko is golden brown, about 2 minutes. Let cool completely, then stir in fried onions; set aside.

FOR THE CASSEROLE: Adjust oven rack to middle position and heat oven to 400 degrees. Combine green beans and 1/2 cup water in large bowl. Cover and microwave until green beans are just tender, about 8 minutes, stirring halfway through microwaving. Drain green beans in colander; set aside.

Melt butter in 12-inch nonstick skillet over medium-high heat. Add mushrooms, thyme, garlic, salt, and pepper and cook until liquid is nearly evaporated, 6 to 8 minutes.

Stir in flour and cook for 1 minute. Slowly whisk in broth, cream, and wine and bring to boil. Cook, stirring occasionally, until sauce has thickened, 4 to 6 minutes. Transfer green beans to 13 by 9-inch baking dish. Pour sauce over green beans and toss to combine.

Bake until bubbling and green beans are completely tender, about 25 minutes. Remove from oven, top with fried-onion mixture, and let cool for 10 minutes. Serve.

Sausage, Dried Cranberry, and Apple Stuffing

(Source: The Hearty Boys) 

1 pound mild bulk breakfast sausage

4 tablespoons butter

3 cups sliced leeks, white and pale-green parts only, cleaned well (about 2 large leeks)

2 Granny Smith apples, cored and chopped

1 cup chopped celery with leaves

1 tablespoon poultry seasoning

1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained

1 tablespoon chopped fresh sage leaves

2 teaspoons chopped fresh rosemary

6 cups boxed bread cubes (I used a 12 oz bag of dried stuffing mix)

1/3 cup chopped fresh parsley leaves

2 to 3 cups chicken stock (I used 3 cups of chicken stock)

1 tablespoon salt

2 teaspoons ground black pepper

Preheat the oven to 375 degrees F. Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)

Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.

Classic Cranberry Sauce

(Source: Food Network) 

1 pound cranberries (about 4 cups), thawed if frozen

2 medium oranges

1 1/4 cups sugar

1 teaspoon ground coriander (I omit)

Kosher salt

Put all but 1 cup cranberries in a saucepan. Remove wide strips of zest from 1 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1/2 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes. Stir in the remaining 1 cup cranberries; cook until softened, 3 to 4 minutes. Remove from the heat and let cool; remove the orange zest. Transfer to a serving dish and refrigerate at least 3 hours.

Roasted Garlic Mashed Potatoes

(Source: The Neely's) 

1 head garlic

Olive oil

2 pounds red potatoes, washed well and quartered

Salt and freshly ground black pepper

5 tablespoons butter

3/4 cup heavy cream

Preheat oven to 425 degrees F. Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon. Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth. Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together. Taste and season with salt and pepper. Serve immediately.

The Best Crab Cakes

Dr. Sweetpea and I went to Salt Air here in Houston a few weeks ago for dinner and had amazing crab cakes as an appetizer. I loved it so much that I had a craving to eat more but since they are so pricey, I decided to make some from scratch. I used Valerie Bertinelli's recipe and it was amazing! Dr. Sweetpea kept raving about how good they were and to definitely make these for us more often. Definitely a keeper in our household!

Lump Crab Cakes with Cocktail Remoulade Sauce

(Source: Valerie Bertinelli) 

4 slices white sandwich bread, crusts removed

1 pound jumbo lump crabmeat, picked through for bits of shell

1/4 cup mayonnaise

2 green onions, finely chopped

2 teaspoons finely grated lemon zest

1 teaspoon Worcestershire sauce

1 teaspoon seafood seasoning, such as Old Bay

1/4 teaspoon hot sauce, such as Tabasco

Kosher salt and freshly ground black pepper

1 large egg, lightly beaten

5 tablespoons unsalted butter

1 small clove garlic, thinly sliced

1 pound baby spinach

Cocktail Remoulade, for serving, recipe follows

Lemon wedges, for serving

Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, green onions, lemon zest, Worcestershire, seafood seasoning, hot sauce, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly.

For the mixture into eight 3-inch-wide crab cakes. Refrigerate for about 30 minutes to set slightly.

Melt 3 tablespoons of the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, about 4 minutes per side. Transfer to a large plate and cover loosely with foil.

Melt the remaining 2 tablespoons butter in a large pot over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the spinach, in batches if necessary, and cook, tossing, until just wilted. Season with salt and pepper.

Divide the spinach among four plates and top with the crab cakes. Serve with Cocktail Remoulade and lemon wedges.

Cocktail Remoulade:

1/3 cup mayonnaise

1/3 cup ketchup

2 tablespoons prepared horseradish

1 tablespoon finely chopped flat-leaf parsley

1 tablespoon whole grain mustard

1 tablespoon white wine vinegar

2 teaspoons finely chopped capers

1 green onion, finely chopped

Kosher salt and freshly ground black pepper

Mix together the mayonnaise, ketchup, horseradish, parsley, mustard, vinegar, capers, green onion and some salt and pepper in a bowl. Cover and refrigerate at least 1 hour. The remoulade keeps, refrigerated, for up to 3 days.

Dutch Apple Pie

Dr. Sweetpea has been asking me to make apple pie for several weeks and I finally caved. The Honeycrisp apples were on sale at our local grocery store so I bought those to make Dr. Sweetpea's pie. I'll admit that it was time consuming to make the pie crust, apple filling, and crumble all from scratch but it was TOTALLY worth it because the pie was amazing!!! Dr. Sweetpea raved about how this was the best apple pie that he has ever had. Admittedly, both of us had two big slices before the pie was completely cool. I think this is even better the next day. This apple pie is definitely one that I'll make for years to come.

Dutch Apple Pie

(Source: Food Network) 

Dough:

2 1/2 cups all-purpose flour, plus more for the work surface

4 teaspoons granulated sugar

1/4 teaspoon fine salt

14 tablespoons cold unsalted butter, diced

1 large egg, lightly beaten with 2 tablespoons cold water

Filling:

2 tablespoons fresh lemon juice

3 pounds baking apples, such as Golden Delicious, Cortland or Mutsu

2/3 cup granulated sugar

4 tablespoons unsalted butter

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

2 tablespoons cornstarch (my addition)

Generous pinch freshly grated nutmeg

Streusel Topping:

1 cup all-purpose flour

1/2 cup light brown sugar

1/4 teaspoon fine salt

6 tablespoons unsalted butter, at room temperature

1/2 cup chopped walnuts (I omitted but I’ll use next time)

For the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter, and pulse until the mixture resembles yellow cornmeal mixed with pea-sized bits of butter. Add the egg, and pulse until the dough just comes together. (If the dough is very dry, add up to 1 tablespoon cold water.) Remove the dough, gently pat it into a round, wrap it in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour and up to 2 days.

For the filling: Meanwhile, put the lemon juice in a medium bowl. Peel and core the apples; cut each in half, and cut each half into 4 wedges. Add the apples and granulated sugar to the bowl with the lemon juice, and toss.

Melt the butter over medium-high heat in a large skillet. Add the sugared apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.

Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to extract as much liquid as possible. Return the juice to the skillet, and simmer over medium heat until it has thickened and lightly caramelized, about 10 minutes.

Toss the apples with the thickened juice, cinnamon, allspice and nutmeg in a medium bowl. Set aside to cool completely. (The cooled filling can be refrigerated for up to 2 days or frozen for up to 6 months.)

For the streusel topping: Whisk the flour, sugar and salt together in a medium bowl. Add the butter, and rub it into the flour mixture with your fingers until it has been absorbed. Mix in the walnuts.

To assemble and bake the pie: Position a rack in the lower third of the oven, place a baking sheet on it and preheat the oven to 375 degrees F. On a lightly floured work surface, roll the dough disk into a 12-inch circle. Layer it between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.

Ease the dough round into a 9-inch pie pan. Fold and crimp the edges as desired. Add the filling, and spread it out to make an even layer. Squeeze handfuls of the streusel topping, and drop clumps of it on top of the filling to completely cover it.

Bake the pie on the preheated baking sheet until the crust and streusel are golden brown, 50 to 60 minutes. Let it cool on a cooling rack for at least 3 hours before serving. (The pie keeps well, covered, at room temperature for 24 hours or refrigerated for up to 4 days.)

(Note: I didn't cook the apple pie filling before adding it to the pie crust. I combined all the pie filling ingredients together and piled on top of the crust and then sprinkled the streusel topping before I baked the pie)

Red Beans and Rice

Dr. Sweetpea loves LOVES loves red beans and rice. He always orders red beans and rice whenever we go to a restaurant that serve comfort food. So when I came across a recipe for it in Cooks Country, I HAD to make it at home for him. Yes, it takes several hours for it to cook but it's absolutely phenomenal. Dr. Sweetpea raved about how this is the best he's ever had!! In fact, I had two servings myself because it's that good. Also, it makes your kitchen smell wonderful while it's cooking! Definitely a keeper recipe for us.

Red Beans and Rice

(Source: Cooks Country)

4              slices bacon, chopped medium

1              small onion, chopped fine

1              green bell pepper, chopped fine

1              rib celery, chopped fine

4              cloves garlic, minced

Ground black pepper

1              teaspoon minced fresh oregano leaves

1              teaspoon minced fresh thyme leaves

1/2           teaspoon cayenne pepper

4              bay leaves

Table salt

1              pound dried red kidney beans, rinsed and picked over

7              cups low-sodium chicken broth

7              cups water

1/2           pound andouille sausage or kielbasa, halved lengthwise and cut into 1/4-inch half-moons

6              cups cooked long-grain rice (from 3 cups raw rice)

Hot pepper sauce

Cook bacon in large Dutch oven over medium heat until lightly browned and fat has rendered, about 7 minutes. Add onion, bell pepper, and celery and cook, stirring frequently, until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add 1 teaspoon pepper, oregano, thyme, cayenne, bay leaves, 1/2 teaspoon salt, beans, broth, and water, and bring to boil over high heat. Reduce heat to maintain vigorous simmer (mixture will be steaming and several bubbles should be breaking the surface) and cook, uncovered, stirring occasionally, until beans are soft and liquid thickens, 2 to 2 1/2 hours. Stir in sausage and cook until liquid is thick and creamy, about 30 minutes. Season with salt and pepper. Serve over hot cooked rice with hot pepper sauce, if desired. (Leftover beans can be refrigerated in airtight container for several days.)

Spicy Pretzel and Nut Mix

Who doesn't love snacking on pretzels and nuts while binging on favorite tv shows? Well, we were out of our favorite chips the other day and decided to whip up this batch of snack mix to eat while watching my tv shows. The snack mix is so good that I may have ate the whole batch in one sitting. Dr. Sweetpea told me to leave out the cayenne pepper next time but he also loved it! Definitely a keeper for us!

Spicy Pretzel and Nut Snack Mix

(Source: David Lebovitz) 

2 cups (200g) mixed raw nuts (untoasted); any combination of cashews, whole almonds, peanuts, pecan halves, and hazelnuts

1 tablespoon (15g) unsalted butter, melted

3 tablespoons (45g) dark brown sugar

1/2 teaspoon ground cinnamon

3/4 teaspoon cayenne pepper (or another red pepper)

1 1/2 tablespoons maple syrup

1 teaspoon flaky sea salt or kosher salt

2 cups (100g) small pretzel twists

Spread the nuts on a baking sheet and roast in a 350F (180C) oven for 10 minutes, stirring once for even toasting. In a medium bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup. Add the warm nuts, stirring until coated. Then mix in the salt and pretzels, and stir until the nuts and pretzels are completely coated. Spread the mixture back on the baking sheet and return to the oven for 12-18 minutes, stirring twice during cooking. Remove from oven and cool completely, separating the nuts and pretzels as they cool. Once cool, this mixture can be stored in an airtight container for up to a week.

Oatmeal Raisin Cookies

I asked my little brother if he would like me to bake up a batch of fresh homemade cookies and ship to NYC for him and his girlfriend to enjoy. He immediately told me that he would like Oatmeal Raisin Cookies. Since I'd move mountains for my brother, I went to the grocery immediately after work and got all the ingredients to make the best Oatmeal Raisin Cookies. These cookies were super easy to make AND so chewy! Who doesn't enjoy chewy cookies?! These cookies were a total hit with my brother and his girlfriend!!! 

Oatmeal Raisin Cookies

(Source: Genius Kitchen) 

WHISK TOGETHER AND SET ASIDE

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

CREAM WET INGREDIENTS

1 cup unsalted butter, softened

1 cup sugar

1 cup dark brown sugar, firmly packed

2 large eggs

2 teaspoons vanilla

THEN STIR IN

3 cups oats (not instant)

1 1/2 cups raisins

Preheat oven to 350°. Whisk dry ingredients; set aside. Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens. Stir the flour mixture into the creamed mixture until no flour is visible. (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate. Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough). Drop 2-inches apart onto baking sheet sprayed with nonstick spray. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

Mushroom Oven Rice

I'm always on the lookout for a delicious side dish to serve with Dr. Sweetpea's meal. If I can't whip something up quickly, he'll always ask if I can make white rice as a side since it's so simple. I think it's so plain that I wanted find an easy but delicious rice side and came across this Mushroom Oven Rice recipe online. Dr. Sweetpea kept raving about how amazing our apartment smelled while the rice was baking in the rice. Needless to say, it only took one bite for him to fall in love with this dish. It smells amazing and tastes fantastic! Definitely a keeper in our household.

Mushroom Oven Rice

(Source: Taste of Home) 

1 cup uncooked long grain rice

1/4 cup butter or margarine

1/2 cup finely chopped celery

1/2 cup finely chopped onion

1 cup sliced fresh mushrooms

1 can (14 1/2 ounces) chicken broth

1/3 cup water

1 to 2 tablespoons soy sauce (I used 1 tablespoon only)

1 tablespoon dried parsley flakes

In a skillet, saute the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir for 2 minutes. Add mushrooms; cook and stir until the celery is tender. Transfer to a greased 1-1/2-qt. baking dish. Stir in the broth, water, soy sauce and parsley. Cover and bake at 350° for 45-50 minutes or until liquid is absorbed and rice is tender.