Lemon Blueberry Muffins

This is my personal version of what started out as The Pioneer Woman's Blueberry Muffins...I, as usual, made a few changes to experiment. I think they were good choices this round. Here is my version that added a lemon twist.

Lemon Blueberry Muffins

3 cups less 2 tbs flour

1 tsp baking soda

2 tsp baking powder

1/8 tsp salt

1/8 tsp nutmeg

1 cup sugar

1/2 cup vegetable oil

1 egg

1 cup plus 1 heaping tbs lemon yogurt

2 cups fresh blueberries

1 tsp vanilla

1 tsp lemon extract

zest from 1 lemon

Sift all dry ingredients in a bowl and set aside. Mix wet ingredients and lemon zest in separate bowl. Stir in dry ingredients until JUST incorporated..about a count of 10. Add 1 and 1/2 cups fresh blueberries in 3-4 strokes.

Pour into buttered muffin tins or paper lined cups. Add remaining blueberries to tops of scoops and press in slightly. Sprinkle with brown sugar or Turbino sugar if you have it for a little crunch on top.

This is how mine turned out and I was very pleased. They weren't nice and rounded on top, but I think they looked scrumptious...but I could also smell the deliciousness! I also got to taste it...oh, who am I kidding, I had more than a taste. I'm not telling how much more. You bake them and see if you can resist!

Stuffed Chicken, Chicken Enchiladas, Chicken Paremsan

Stuffed Chicken Breast


4 boneless, skinless breasts
1 bag/box frozen spinach-squeeze in dish towel to drain water
2 cloves garlic, chopped
6 sun-dried tomatoes packed in olive oil, diced
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried thyme
1/3 cup mozzarella cheese
1/3 cup low fat cream cheese
1 1/2 cups chicken broth
1/2 lemon juiced
2 tbs lemon juice
2 tsp Dijon mustard

Use 1 tbs olive oil from the sun-dried tomatoes and cook garlic over medium heat for 1 minute. Add the spinach, tomatoes, salt, pepper, and thyme and cook for 2 additional minutes. Transfer to a bowl and combine with cheeses.


Using a sharp knife cut a pocket in the thickest part of each breast and stuff 1/4 of stuffing into each breast. Season the outside of the chicken with additional salt and pepper.


Add additional tablespoon of olive oil to a large skillet over medium-high heat. Add chicken breasts and cook about 4 minutes on each side. Transfer to a baking dish and bake at 350 for additional 20-25 minutes to finish cooking the chicken.


While chicken is baking add chicken broth, lemon zest and juice to skillet used to cook chicken. Cook over medium-high heat scraping chicken bits up into sauce and reduce by 1/2 to make a light sauce-about 8 minutes.


Spoon sauce over chicken just before serving.


This sounds like much work, but it really isn't. This would be a great dinner to serve guests since it presents quite impressively!



Chicken Enchilada Casserole

4 oz. cream cheese, softened
1/4 cup sour cream
2 cups prepared salsa
2 cups grated Cheddar or Monterrey Jack cheese
2 cups shredded cooked chicken
1 cup frozen corn kernels, thawed
1/2 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon cayenne
Salt and pepper
4 scallions, thinly sliced
1 can enchilada sauce
12 to 14 soft round 6 to 8-inch flour or corn tortillas

In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in 1 cup of the grated cheese. In a second bowl toss together the chicken, the corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.

In a baking dish spread a 1/2 cup of the salsa over the bottom. Then layer 1/2 the tortillas. Top with chicken mixture. Add final layer of tortillas and top with remaining salsa. I also added about 3/4 can of enchilada sauce, but it would be good without as well.

Chicken Parmesan

3-4 boneless skinless chicken breast
3 tbs olive oil
1 cup flour
3 eggs, beaten
2 tbs milk
1/2 cup Parmesan cheese
1/2 cup bread crumbs
1 tbs Italian seasoning
1 jar of your favorite pasta sauce
shredded mozzarella cheese

Flatten chicken breast with a mallet to uniform 1/3 inch thick between plastic wrap. Dredge in flour, then dip in egg and milk mixture. Finally mix Parmesan cheese, bread crumbs, and seasoning. Brown in olive oil over medium-high heat for a few minutes on each side.

Pour 1/3 of jar of pasta sauce in bottom of baking dish. Top with chicken breasts. Top each breast with a little sauce and shredded cheese. Bake at 350 until sauce is bubbly and cheese is melted.

Suggestion Post

Do any of you have requests or suggestions of a recipe you'd like...or category.

More desserts, casseroles, vegetables, breakfasts, etc?

Here are a few things I have coming up:

Squash casserole, spaghetti sauce, lasagna, blueberry cobbler, oatmeal cookies, chicken Parmesan, Watergate salad, grape salad, cilantro lime rice(if I haven't posted already)....those are just a few off the top of my head I think are really tasty. This will hold me to posting the recipes soon.

Please leave me a comment if there is something you would like to see, or see more of and I'd be happy to oblige :)

Banana Slush and Orange Julius

These are great summer treats.

Banana Slush

1 12 oz can frozen lemonadde, thawed
1 12 oz can frozen orange juice, thawed
4 soft bananas
2 cups pineapple juice
3 cups water
2 cups sugar
1 quart bottle lemon lime soda

Mix bananas and lemonade in blender. Pour into a large tupperware container and add remaining ingredients. Mix and freeze until slushy. Enjoy!

Orange Julius

1 6 oz can orange juice concentrate
1 cup milk
1 cup water
1/2 cup sugar or less
1 tsp vanilla
10-12 large ice cubes

Blend in blender for 15 seconds. Enjoy!

Carne Guisada and Spanish rice

If you make these two dishes together your family will thank you and your kitchen will smell like a Mexican food restaurant. Don't be intimidated, both are easy!

Carne Guisada

2 lb roast, cubed and trimmed of fat
1/2 cup oil.

Brown meat in oil. When meat gives off juices, drain all but 1 Tbs oil. The meat will not be done, so don't worry.

Add and brown: 1 1/2 Tbs flour

Add and simmer at low temp for at least 30 minutes:

2 cups water
1 T bell pepper (optional)
1/4 onion, chopped
1/4 tsp garlic salt (I probably used a little more)
1/2 tsp comino powder - this is the key flavor to the dish
1 1/2 tsp salt
1/2 tsp pepper

The longer you simmer the the better the flavor and the meat will be more tender. I'd suggest an hour. I also added 1/2 extra water after about 30 minutes and additional seasoning with the water. I just happened to have a jar of Fiesta Carne Guisada seasoning and I added a few tsp to the extra water as well. This is not necessary at all but I was just throwing things in for extra flavor. It has cornstarch and more of the flavors above...I think it helped thicken the sauce a little, but I'm not so sure I would've even noticed if this was completely omitted.

Serve on fresh flour tortillas and you will NOT be disappointed. It was so good..and just as good left over today. I actually looked forward to leftovers.


I also made homemade Spanish rice which turned out great too. I made up the recipe so hopefully I'll get the measurements right since I was throwing things in.

3 1/2 cups chicken broth
2 cups Basmati rice
1 can diced tomatoes, drained
2 Tbs tomato paste
1/2 tsp comino
1/4 to 1/2 tsp garlic powder
1/8 tsp cumin
season salt
pepper

Bring chicken broth and tomatoes to boil. Add rice and seasoning. Cover and reduce heat to simmer for about 20 minutes. Top with a dollop of sour cream, serve with the carne guisada above and you'll be glad you did.

If you don't have Basmati rice, just use the correct portions of rice and chicken broth (instead of water) as directed on the package.

Roasted Corn Guacamole

This is a recipe from my sister-in-law's Aunt Bitsy. It is soooo good. Watch out Pico...there is a new kid in town!

6 tbs corn oil
2 cups frozen corn kernels, thawed
6 avacodos, chopped
4 tomatoes chopped
1/2 cup minced red onion
1/2 cup chopped cilantro
1/4 cup lime juice
2 tsp minced jalapeno pepper
2 tsp appile cider vinegar
1/2 tsp cumin
1 Tbs Kosher salt

Spread 2 tbs of corn oil on baking sheet and add corn. Roast at 450 for 8 minutes. Transfer to mixing bowl. Add the remaining 4 Tbs corn oil and the rest of the ingredients in the order listed and mix well. Chill until serving.

Note: Don't chop avocados too small or it will get too soggy.

Tomato Pie

I've never tried this, but how could it not be good. This is not my recipe, but click on over to Let's Eat and check out Tomato Pie. I don't like raw tomatoes and usually don't like large chunks of cooked tomato, but these just sounds wonderful. I'm going to get Mom to bring up tomatoes on her next trip and try this. Here are a few of the ingredients to get you to click over. Tomatoes, BACON, basil, cheese, mayo...need I say more?!