If you ever have the need for a delicious and simple muffin recipe, this is one to keep on hand. I have been making (and playing with) this recipe for years and it is one of my absolute favorites. This version seems a little more sophisticated, but it’s truly one that I make to give to anyone, especially when I have people doing work on my house.
We’re getting a new HVAC system installed in our home today. We’re not exactly thrilled with the timing, but the original system was installed in 1998, so we knew we were due. Since I knew the workers would be here for much of the day, I thought I would make some muffins to show my appreciation for all the work they’re doing. I made this recipe in mini-muffin tins so they would be “pop-able”… nothing worse than having to worry about muffin wrappers or holding food between bites if you’re working hard. I just love the ease of this treat!
Note: If you saw my post about “chocolate jury gems”, this is a version of the same recipe.
One box chocolate brownie mix (I like to use dark chocolate mix)
One can solid pack pumpkin (NOT pumpkin pie mix)
1/3 cup mini chocolate chips
1 teaspoon cinnamon
1 teaspoon dark chili powder
1/4 cup (2 Tablespoons) red wine. I used a pinot noir, but any dry red wine works well
Preheat oven to 400 degrees.
Empty brownie mix into a large bowl and add remaining ingredients.
Blend everything together thoroughly until it resembles the photo in the lower left corner of the collage above.
Using a small cookie scoop, divide batter into mini muffin tins that have been sprayed with cooking spray. Note: this recipe will make about 40 mini-muffins, so you’ll go through two sets of mini muffin pans twice
Bake in pre-heated oven for 18 minutes, remove promptly and allow to cool while you scoop the remaining batter into the muffin tins for the second round of cooking.
These muffins are delicious warm, room temp, or cool. They are fabulous for kids (the pumpkin packs a great punch of fiber) and have been a favorite in my family for years.
I’ve written this recipe a few times, but wanted to update it a bit for everyone. This is one of the easiest and fastest three-course meal recipes I’ve ever written and I love that it’s also incredibly versatile. The basic premise is the same but the specific ingredients can be adjusted, depending on your preference and what you have available. I hope you love this recipe as much as me!
I call this recipe “Fish in a Flash” because you’re only going to need 15 minutes to make this three-course meal for your family. It’s full of flavor, cost-effective, and adjustable… what more could you want in a recipe?
Fish (Feel free to use whatever fish is on sale or what you happen to have in your freezer) In this case, I used two tilapia fillets, but I’ve made this dish with flounder, haddock, or any other light, flaky fish. I haven’t used salmon, but that doesn’t mean that you can’t!
Crackers (Ritz crackers, Cheese crackers, club crackers, saltines, etc) crushed
Salt, Pepper, and any favorite seasoning (I like Paprika)
White wine (use whatever you have on hand or you can substitute water)
Broccoli flowerettes (I used a half bag of Broccoli-Wokly from the local grocer)
Bag of microwave brown rice (or your favorite starch)
Spray a microwavable dish with cooking spray and arrange your fish fillets on dish.
In a small bowl, crush the crackers and mix in your seasonings. Sprinkle fish with seasoned cracker crumbs.
Using your thumb as a stopper, gently “thumb” wine over the crumbs to lightly wet them to create a coating on the fish. You can also spoon the wine (or water) over the fish.
Top fish with broccoli flowerettes – I did them in a decorative fashion for these photos, but I typically just add a layer of broccoli over the fish.
Wet a paper towel and lay on top of the broccoli – this will help to steam the veggies.
Pop your dish into the microwave and cook on high for 10-12 minutes, until the fish is flaky and well-cooked.
Remove the fish from the microwave and allow to sit for 2 minutes.
Cook the 90-second brown rice in the microwave.
Remove rice and divide onto individual plates.
Serve meal with brown rice on the plate, topped with fish and vegetables.
This has been a staple in our menu selection for most of my 28-years of marriage. I’ve adjusted and altered the recipe to the point where this is the cleanest and most simple rendition. The original recipe (from my first year of marriage) included a half stick of butter and lots of lemon juice… this version is much healthier and the flavors really seem to pop.
I hope you’ll try this recipe and see how your family likes our Fish in a Flash. It might just become a favorite in your house too!
When my son E was in high school, I would make Pad Thai every few days for his volleyball team. His friends would drive him home and then back to school again for practice, so I would make homemade meals for them to thank them. Since I had never included this recipe on my blog, I thought I would post it now.
Sweet sausage (about 1 cup)
Broccolini (sliced into 1 cup of small pieces)
Thin Spaghetti (approximately 6 oz)
1/2 cup ketchup
1T soy sauce
2T white wine + enough to deglaze pan
crushed garlic (about 1 thumb-worth)
2T sesame oil
1 large shallot (thinly sliced)
2 garlic cloves, minced
2T sliced almonds (lightly toasted for better flavor)
Heat 1T sesame oil in a large saute pan over medium-high heat. Sear sausage until cooked through, deglazing pan with wine, then add broccolini and saute until both are cooked and toasty. Remove until ready to toss meal together for serving.
In separate pan, cook spaghetti until al dente.
In small bowl, mix ketchup, sugar, soy sauce, wine, and garlic. Set sauce aside until ready to toss with meal.
Heat remaining 1T sesame oil in large saute pan over medium-high heat. Saute shallot until softened, then add garlic cloves to pan. Once both are lightly cooked, add the cooked sausage and broccolini to pan and bring to temperature.
Add cooked spaghetti to pan and toss with reserved sauce. Saute until everything is thoroughly coated and heated through. Divide among two plates and sprinkle with toasted almonds to serve.
This post is my own interpretation of a favorite Weight Watchers’ recipe that I used years ago. That recipe used shredded chicken and had a few other tweaks, like using rice noodles and peanuts.
Suffice it to say that I love to play with recipes to create new versions that use wine and work with ingredients or flavors that are favorites of my family members. I hope you enjoy coming up with new ways to change recipes of your own!
Have you ever wanted to make dinner but you didn’t actually want to “make dinner”? That was my night tonight. I had an idea to make a stir fry, using a bag of frozen shrimp that I had thawed during the day, but I had no desire to stand by the stovetop. Enter the idea of a “roasted stir fry”. While it was a bit of a gamble, I do think it paid off in the end when we sat down to dinner. It was yummy! The best part is that it can qualify as a Starter Recipe because it’s just so darn simple. Check out the recipe for yourself!
1 bag frozen shrimp
1 bag broccoli bites
grape tomatoes (sliced in half)
half onion, cut in half and sliced
a thumb of garlic (I used a tube, so it was about the size of my thumb… probably 1 clove, crushed)
teriyaki sauce (just a small pour)
white wine (a large splash)
Splash of cream (totally unnecessary but looked good)
1 pkg 90-second brown rice
Preheat oven at 400 degrees and cover baking sheet with foil.
Remove shells from shrimp and put raw shrimp in a bowl. Toss in broccoli, grape tomatoes, onion, and garlic.
Pour sauce over shrimp mixture and toss to combine.
Pour shrimp mixture onto baking sheet and pop into oven. Cook 20-25 minutes, until shrimp are cooked.
If you decide you want to add the splash of cream, you can add it by removing baking sheet from oven, pour cream, and toss to blend before serving.
Cook brown rice packet as directed.
Serve with shrimp mixture over brown rice.
To finish off our dinner, I like to add bread when I make dinner… I typically have sliced bread in the freezer, so I grab a few pieces, spray it with Pam and season with garlic salt. Feel free to play with the ingredients and create something that fits into your family’s favorites… add veggies, serve on noodles, change out some of the sauce flavors… the sky’s the limit when it comes to making dinners that everyone will like! Enjoy…
We were looking for something easy and delicious for dinner tonight. I knew I wanted to use shrimp, so I started there. Scrounging around the fridge produced grape tomatoes and some frozen peas, so I came up with this yummy meal.
1 bag frozen shrimp, thawed and shelled. Salt and pepper shrimp before cooking.
1/2 cup frozen peas
1/2 cup grape tomatoes, sliced in half
Savory nutritional yeast flakes
Thin Spaghetti, cooked al dente’
1 Egg yolk, whipped with a fork and tempered with a few spoons of pasta water
In boiling, salted water, cook your pasta, saving 1 cup of pasta water
In a large saute’ pan, heat coconut oil and sear shrimp on both sides until toasty.
Add peas and tomatoes, saute’, then add some white wine and allow to cook through.
Season dish using dashes of yeast flakes, parmesan cheese, and a bit of pasta water. Taste after each addition before moving forward, adjusting as needed. Pasta water will add a bit of thickening, so take your time with this step.
Drain pasta and add cooked pasta to shrimp mixture and toss to combine.
Remove from heat and add whipped egg yolk to add in a bit of creaminess.
Toss well and serve. I like to top with parsley or minced chives.
This is one of those meals that can be thrown together fairly easily. I like to keep bags of frozen shrimp and peas on hand. If you don’t happen to have grape tomatoes in your fridge, you can substitute a small amount of sun-dried tomatoes (sliced thin) or leave them out altogether. Play with your ingredients and come up with your family’s favorites. Enjoy creating your own version!
I have a confession to make… I’m usually lousy at cooking salmon. Since I found two pieces on “mega-sale” at the store today, I thought I’d give it one more try to see if I could come up with something really yummy. I have to say that this entire meal ended up being one of my favorites… and it was ridiculously easy! This post isn’t just a recipe for dinner, it’s also got a great side dish (I serve these potatoes for Easter EVERY year) and a salad dressing. If you’re looking for an easy and impressive dinner, this is it. Yum!
Ingredients for Salmon:
Coconut oil (or your favorite fat/oil)
2T jam (I used Loganberry jam)
2t balsamic vinegar
2t white wine (I used a lightly oaked chardonnay)
Season the salmon fillets with salt and pepper. In a hot saute’ pan, melt coconut oil and then sear the seasoned side of the salmon filets.
As the salmon sears in the hot oil, blend the glaze. You’ll need to warm the jam for 10 seconds in the microwave. You’re not trying to melt the jam… you just want it loose enough to blend with the vinegar and wine. You’ll want to adjust the seasonings with a little salt and pepper…. make sure to taste the glaze before using it.
Once the one side of the salmon is nicely browned, turn the fillet over and pour the glaze over top. Since the salmon won’t be thoroughly cooked, I put the entire pan into the oven and allow the fish to roast until dinner is done.
NOTE: I started the potatoes about 30-40 minutes before I began making the salmon, so the house already smelled amazing before I started on the fillets.
Ingredients for Scalloped Potatoes (This recipe serves two/three. You can add/subtract as needed to serve more people)
Three medium potatoes (I like to use Gold potatoes)
Half an onion
Flour (1/4-1/3 cup)
Shredded cheese (I used 1/2 bag of sharp cheddar)
Milk (I only have skim in the house, so that’s what I used)
Directions for Scalloped Potatoes
Slice potatoes thin (I use a mandolin, but that’s not necessary as long as the slices are all equally thin)
Slice onion in half (you only need 1/4 onion for each layer) and slice as thin as potatoes
Layer your dish:
Sprinkle with flour (this will ultimately thicken your cheese sauce, so don’t skimp)
Season lightly with salt and pepper
Thumb wine lightly over mixture
Top with a light layer of cheese
Repeat layer, ending with cheese
Bake in a preheated 375 degree oven for 45-50 minutes or until potatoes are fork-tender and the top is bubbling and browned.
This recipe showed me that, with a little ingenuity and imagination, I could create a fabulous, easy, “guest-worthy” meal that would satisfy all my expectations. This is a starter recipe that will impress the pickiest visitor… try it and see what YOU think!
BONUS RECIPE: I’d like to share my absolute favorite salad dressing recipe with you. This recipe makes an impressive amount of dressing that is much lower in calorie than you’d ever imagine. I have NEVER actually measured the ingredients for this dressing, so you’ll have to forgive me for not including any.
Blend the following ingredients:
Balsamic Vinegar (a small puddle in the bottom of a salad bowl)
Mustard (I tend to use horseradish mustard or dijon mustard)
1 envelope of sweetener (Equal or Splenda, depending on what’s in the house)
1T of a prepared dressing (I typically use a creamy dressing of some sort)
Mix ingredients together and toss with thinly sliced romaine. This is full of flavor and better than you’d expect!
It’s that time of the year again… summer is finally here and I have a fabulous salad to share with you! I first had this dish in California, when we went to visit some dear friends in San Diego. I watched our hostess whip up this delicious side dish and couldn’t help but be impressed with the clean taste, gorgeous colors, and wonderful blend of flavors. While it’s not a dish that my husband would like (he doesn’t like the texture of couscous), I immediately knew it would become a personal favorite. I hope you’ll consider trying it sometime soon and let me know how you like it!
1 box Couscous
Garlic (I used about 1T crushed garlic)
Olive Oil (I think the directions call for a specific amount – I used about 2T)
2 cups liquid (I like to use 1 cup bouillon and 1 cup dry white wine)
1 small block feta, diced (or one small package of crumbled feta)
1 package grape tomatoes, quartered
2T fresh basil, sliced thin (more if desired)
2T balsamic vinegar
salt/pepper to taste
In a microwave-safe bowl (I use a glass pyrex bowl), heat the garlic in olive oil for 30 seconds. Add the 2 cups of liquid and heat for 4-5 minutes or until boiling. (see top right photo)
Add entire box of couscous, cover with plastic wrap, and allow to sit until liquid is absorbed, about 5 minutes. (see top left photo)
While the couscous is finishing, you can prep the grape tomatoes, feta, and basil (See lower left photo). When all liquid is absorbed, fluff the warm couscous with a fork. Toss in the tomatoes, feta, and basil. Season with balsamic vinegar, salt, and pepper.
Note: I like to serve this salad chilled, but it’s just as delicious as soon as it’s made. You can add bits of avocado and/or grilled chicken to make this into a filling lunch. The original recipe called for whole tomatoes, diced, but I really like the texture and sweetness of cherry or grape tomatoes. Feel free to use your own preference to create something uniquely your own!