It's September already...almost over in fact.
Where does the time fly?
I was thinking over the weekend that we didn't get to go camping this summer like we wanted to. One thing or another kept coming up and before you know it...it's September...already.
I grew up camping...or more like RVing...but I have such great memories of those times with my parents. So many stories and adventures I could tell you. But there's nothing like roasting marshmallows around the campfire. I just LOVE marshmallows. So naturally S'mores are high up on my list. I mean hello? chocolate, marshmallows, and sweet graham crackers...who doesn't love that ooey gooey deliciousness!
Well since we didn't go camping I'm going to bring the camping food to me. In the form of a S'mores Brownie that is!
Today's recipe is simple. Now you can get all fancy and make homemade brownie if you see fit, but a good boxed mix will do you in a pinch for this one. I like my brownies thick so I always use and 8x8 inch pan to bake them in, so that's what I used today.
How is this S'mores you ask? Well the bottom is graham crackers, with the brownie mixed poured on top and baked. (Yea, baked onto the graham cracker, wow!) Then you load on the marshmallows as a topping and broil it to get that roasted toasty top! OH YEA...they are GOOD!
Easy to make, and the kids will love them. They'll keep for a while. We actually snacked on them most of the week. So I brought my camping food to the house. I'm so glad I did! But be warned....you made need to control yourself from compulsively shoving them in your mouth.
Oh, and enjoy!
S'Mores Brownies
makes 9 squares
5-6 graham cracker squares, divided
1 box of your favorite Brownie Mix (or homemade mix)
(eggs, oil etc...ingredients listed on box to make brownies)
1 1/4 cups of miniature marshmallows
Preheat oven to 350 degrees. Line a 8x8 inch baking pan with aluminum foil that extends up over two sides. Coat with non-stick cooking spray. Place 7 or so graham crackers in the pan. Breaking squares to cover completely.
Mix the ingredients for the boxed brownie mix in a large bowl. Pour batter over the graham crackers in the pan. Bake according to box directions for an 8x8 inch pan or until a toothpick inserted in the center comes out pretty clean. You don't want to over bake.
Turn your oven on broil.
Sprinkle the marshmallow over the top. Broil until puffy and golden brown. About 1 min. Cool and remove from the pan by lifting the end of the foil from the pan before cutting.
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.
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.
