Simple Blueberry Muffins

I'm just a sucker for Blueberries.  

I love them plump and hot from the oven in some baked goodies!  I think that my all time favorite blueberry item has to be Blueberry Muffins!

I've already posted a basic low-carb version of a blueberry muffin several years ago.  Today I wanted to bring you just a plain simple blueberry muffin recipe.  A go to version.

These produce the most tender, succulent muffins, bursting with blueberry flavor.  Your gonna love them!


Simple Blueberry Muffins
 
serves 12

2 cups fresh blueberries
1/4 cup all-purpose flour
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup margarine
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 cup milk

Preheat oven to 375 degrees F (190 degrees C). Spray muffins tins with cooking spray.

Sprinkle 1/4 cup flour over blueberries, and stir to coat berries thoroughly.

In a small bowl, whisk together 2 cups flour, baking powder and salt.

In a large bowl, cream margarine, and gradually mix in sugar. Beat eggs, and stir into creamed mixture along with vanilla. Add milk and combine to blend. Add flour mixture stirring just to combine. Fold in berries. Fill muffin cups 2/3 full with batter.

Bake for 20 - 22 minutes.  Remove from the oven and cool on a wire rack. 

Pigs in a Blanket

As a throwback for breakfast or brunch who doesn't love sausage wrapped in a pancake?

These are not your little hot dog wienies wrapped in a cresent dough...no sir!  These are good old fashioned pancakes with a breakfast link sausage inside.  Like the kind you used to get at a road side diner when you were traveling with your family.

Hard to resist these little babies for breakfast, and the kids love 'em!  I woke up this weekend and had a hankerin' for some so I decided to whip them up.  It's really simple to so.  These would be the perfect slumber party breakfast, summer brunch, or weekend family breakfast!

You should note that you need to have the sausage links cooked first before you start the pancakes.  You want a fluffy tender pancake that will easily roll around the sausage.  Make sure to roll them up while they are still fresh and hot so they mold around the link.

Hope you enjoy some comfort food this weekend!



Pigs in a Blanket

1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 eggs, lightly beaten
1 c plus 2 T buttermilk
2 T cup vegetable oil
8-9 pork sausage links, cooked


In a large bowl, combine the flour, baking soda, baking powder and salt. Combine eggs, buttermilk and oil; blend into dry ingredients.

Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Roll each pancake around a sausage link.  Serve topped with your favorite syrup.

Chicken Francaise

One of the good things about working from home is that I get to turn on the TV in the background for some noise.

It's amazing that I can start watching General Hospital again after after all these years, and Luke and Laura are still on there!  Man, things haven't changed much.  Or have they?

One good thing I found this summer was a wonderful show called "The Chew".  Have you heard of it?  It's a talk show/food show and it's fabulous! Plus Mario Batali and Michael Symon are both on it.  Iron chefs galore!  

So one day I was working with The Chew on in the background and I heard Michael talk about an easy chicken dish that I hadn't seen done in a long time, Chicken Francaise.  So I quickly went over to the TV and watched him try to beat the clock and complete this dish!  What got me was the method.  You actually dredge the chicken in flour and then dip it in egg and then pan fry it.  That is unusual.  Most breaded or battered chicken is flour - egg - flour (or bread crumbs).  I new right there I had to make this.

And I did!  This turned out so scrumptious!  Just look at this dish.  Big pounded pieces of chicken came out golden brown and fluffy, and then to put icing on the cake you make a wonderful lemon, wine, parsley sauce to pour over the chicken. I bought chicken that were pounded thin and sold for Milanese.  Served with some lemon rice, or cilantro rice is the perfect compliment.

Just HEAVEN!  Thank you Michael Symon.  I'm so glad I started watching the show.

Hopefully you will be inspired by this dish as well.  Here's the recipe:

Chicken Francaise

adapted from Michael Symon - from "The Chew"

1/4 cup Extra Virgin Olive Oil

Flour for dredging

Salt and Pepper to taste

3 Chicken Breasts (boneless skinless; pounded to 1/4-inch)

2 Eggs plus 2 tablespoons Water (whisked)

2 Garlic cloves minced

1/2 cup White Wine

1/2 cup Chicken Stock

1 Lemon (zest and juice)

6 tablespoons Parsley (roughly chopped)

3 tablespoons Butter

Heat oil in a large saute pan over medium-high heat. 

Season the flour with a generous amount of salt and pepper and whisk together in a baking dish. Lightly coat the chicken breasts in the seasoned flour and then dip in the egg wash. Gently place in the hot oil and fry for 2 minutes or until golden brown. Flip the breast and fry for another 2 minutes until golden. 

Add the garlic to the pan and cook for about 20 seconds. Deglaze with the wine, scraping up brown bits with a wooden spoon. Stir in the broth, and lemon juice and allow to reduce for 1 to 2 minutes. 

Add the lemon zest, parsley and butter and swirl to emulsify. Plate the chicken with the sauce and serve.