Weekend Treat: Small Batch - Plum Muffins (Regular and Low Carb Versions)

I have a long standing relationship with Plums.

We go way back.

Back to some fond memories of us spending time together at the beach, backyard picnics, school lunch boxes, and summer pool parties.  Plums have been a true companion, compadre, confidant, and most beloved fruit!  They've never failed me. Nope!  With their plump fleshy insides one bite has the juices running down my chin.

Ahhh memories of plums!

I look forward to seeing my old friends again each year when summer hits.  Black ones, red one, spotted ones...doesn't matter to me.  I'm a lover of all plums!

While I like to eat them raw, straight from the tree.  That tree is long gone.  So I frequent the local farmer's markets and buy dozen of plums each time.  I know to have eaten 1 or 2 on the way home and MGG has to hide some for himself to get any....ahhemm.  But today I craved a warm, baked plum. My second favorite baked summer fruit to blueberries.  Oh! Hot juicy plums have such a warm delicious flavor ...it is hard to beat.  So what to make?  Muffins of course!

Muffins are my weekend guilty pleasure.  I've made tons and tons of them. If you've followed me then you know I love muffins!  But plum muffins?  WOW!  Jackpot on this idea for sure.  To switch it up a bit I made a small batch of muffins, filled with cinnamon and juicy plums, topped with cinnamon and sugar.  Yum!!!

A small batch will make 6 good sized muffins.  Sometimes you just don't need or want 12 muffins, so a small batch is in order!  I'm also giving you two versions.  One is low carb using a sugar blend, and the other is the original version. Either way you make them these muffins will bring back great memories of a close friend, "the plum".  I know they did for me.

Enjoy!




Here are some of my favorites muffins:

Peaches and Cream Muffins
Banana Chocolate Chip Muffins (Healthier Version)
Simple Blueberry Muffins
Raspberry Sour Cream Muffins
Marshmallow Muffins
Basic Muffin Recipe (Lower Carb Version)





Plum Muffins  (Small Batch)

makes: 6

1 c flour
1/4 c + 2 T sugar (low carb version use 3 T Splenda Sugar Blend)
1/2 tsp ground cinnamon
1/2 T baking powder
1/4 t kosher salt
1 egg, beaten
1 t vanilla
1/4 c + 2 T 2% milk
1/4 c canola oil
2 medium size ripe plums, pitted and cut into small chunks
2 T sugar or (Splenda Sugar Substitute)
1/4 t cinnamon

Preheat oven to 375 degrees.

Spray a 6 cup muffin tin with non-stick cooking spray.

In a large mixing bowl add flour, sugar (or Splenda) cinnamon, baking powder, and salt.  Whisk together to blend. Add egg, vanilla, milk, and oil to flour mixture and stir until just combined.  Fold in chopped plums.

Mix 2 T sugar (or Splenda) with 1/4 tsp of cinnamon.  Mix to blend.  Sprinkle over the muffin batter.

Scoop batter into the muffin cups, filling to the top.  Sprinkle cinnamon sugar mixture over the muffin batter.  Bake at 375 degrees for 18-20 minutes until muffins are golden and an inserted toothpick comes out clean.  Allow to cool.  Serve.

Let's Get Grilling: Greek Chicken Breasts with Fresh Dill and Feta Cheese

Our weekend turned out very special because we got to make a dish from a favorite chef of mine, Phillis Carey.

Phillis used to teach at a local Gelson's supermarket in Calabasas.  I took one of her classes and fell in love with her cooking and her teaching style.  I remember the class was all about Chicken Breasts. Boy this lady is dynamo!  She made 4 dinner entrees (stuffed chicken, 2 sauteed chicken dishes with sauce, and a stir fry) and a dessert.  This was an illustration class so we got to sit back and watch and learn. MAN!  This chef can cook!  She whipped up the four dishes, and we ate every one, and the dessert in under 2 hours.  In addition to that she is like having your very own "Google". She is so full or tips and advise that I don't think I've learned more about cooking from any other chef.

That was the beginning of an indepth period of learning for me.  I took every class she offered and learned, studied, and cooked my way through her recipes, longing for more.  Then when the we had the recession and Gelson's closed their cooking school.  That's been quite a while now, and the last time I saw Phillis.

So about a month ago I happened to be itching for a class again and started looking at the Westlake Culinary Institute which also holds classes.  Low and behold I found that Phillis was teaching there now.  I felt like I had died and gone to heaven!  She was back...and I was going to be there!

Today's recipe is called Greek Chicken Breasts with Fresh Dill and Feta Cheese. This recipe was one of my favorites from the class so I was eager to try it first.  

Oh boy, the flavors are excellent!   Again Phillis has said that if you don't care for chicken, use pork chops, or even a steak. The marinade and cooking techniques stay the same except for the cooking time.  If you don't care for feta, change it to a different cheese such as blue cheese, queso fresca, or ricotta salata then change out the fresh dill to tarragon or thyme or even oregano.  All will work well.

Easily cooked on an indoor or outdoor grill this dish will please everyone at the dinner table.
Enjoy!



Greek Chicken Breasts with Fresh Dill and Feta Cheese

serves 8
source:  Phillis Carey

8 boneless skinless chicken breasts
1/2 cup olive oil
3 T fresh lemon juice
3 cloves garlic, minced
1 1/2 T. Dijon mustard
3 T minced fresh dill
1/2 tsp. freshly ground black pepper
Salt to taste
3/4 cup crumbled sheep's milk feta cheese

Trim the chicken and pound to an even 1/2 inch thickness.  Place chicken in a casserole dish.  Whisk together the olive oil, lemon juice, garlic, mustard, dill and pepper.  pour over the chicken, turning to coat.  Cover and refrigerate 1 to 3 hours.

Preheat grill.  Remove chicken from marinade and season well with salt.  Grill chicken breast side down first for 4 minutes.  Turn chicken over and top with feta cheese.  Grill chicken, with the top down, another 4 to 5 minutes or until cooked through and feta has softened a bit.  Serve.

Middle Eastern Vegetable Salad

It's a summer of salads! Even though it's September and all the stores claim that it's fall already, it isn't here in Southern California.

Nope. It's 105, hot and humid. So I would say that still qualifies as summer, wouldn't you?

Even so, the stores still have a wonderful assortment of late summer vegetables that need to be put to good use.  So why not make a salad with some juicy summer tomatoes and some fresh herbs?  

I've been glancing through my Ina Garten cookbooks lately and picked up one titled "Barefoot Contessa How Easy Is That?".  She has the most perfect recipes that just always, always work. The flavors pop and I've never had a dish I didn't like from Ina. Don't you just love her?  So anyway, I found a wonderful salad she called "Middle Eastern Vegetable Salad" which was right up my alley.  I love the combination of tomatoes, cucumber, mint, garbanzo beans, feta etc....all wrapped up in a lemon vinaigrette.   This was what I decided to make and I'm sooooo glad I did!

This was fabulous.  Crunchy, sweet, salty, and tart all rolled into one dish.  Plus, this was really easy to make.  Great as a side dish with some grilled chicken, or as a lunch main dish. It holds up well so the leftovers are just as delicious.  A real winner!

Here's her recipe below.  

You can't beat a salad, in the summer, or any other time.

Enjoy!

Middle Eastern Vegetable Salad


(Serves 4 to 6)
adapted from Ina Garten's : Copyright 2010, Barefoot Contessa How Easy Is That?

1 pound ripe tomatoes, seeded, cored, and ½-inch-diced 
1 hothouse cucumber, halved lengthwise, seeded, and ½-inch-diced 
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves 1/3 cup julienned fresh basil leaves 
½ cup freshly squeezed lemon juice (4 lemons) 
1 tablespoon minced garlic (3 cloves) 
Kosher salt and freshly ground black pepper 
½ cup good olive oil 
8 ounces good feta cheese, ½-inch-diced 

Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine. 

In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently.