Thursday, July 12, 2012

Blueberry & Lemon Muffins

Hmmmm, muffins! Even better, muffins with blueberries and lemon...divine!

1 1/2 cups all purpose flour
3/4 cup sugar
2tsp baking powder
1/4 tsp cinnamon
1/3 cup olive oil
1/3 cup milk
1 tsp lemon extract
1 tsp lemon zest
1 egg
1/2 cup Greek yogurt
1 cup blueberries

Preheat your oven to 400 degrees. Take your muffin pan (or cupcake!) and put in your liners.

In a small bowl combine your flour, sugar, baking powder, and cinnamon.

In a large bowl mix together the oil, milk, extract, zest, and egg. Once it is well mixed, then mix your dry ingredients into the wet ones. Mix well!

Add in the yogurt until well blended. Then add in the blueberries.

Spoon your batter into the muffin cups until about 2/3 to 3/4 full. Bake for about 20 minutes until they’re a nice golden brown and a toothpick comes out clean. Other than maybe a little blueberry on it! If you use smaller cupcake tins then they might take a little less time.

Allow your pretty little muffins to cool as long as you can stand and enjoy!!!

Don't forget to follow me on facebook!

Wednesday, July 11, 2012

The Versatile Blogger Award

  Alright! I'm way behind and trying to catch up here! Back in June The Kitchen Whisperer  nominated me for The Versatile Blogger Award! Yipppeeee! If you haven't checked out her website, be sure to go over there. She has so many delicious recipes that you're sure to find just what you're looking for!

  This award comes with rules, so here they are:

  1. The rules for this award are….
  2. Thank the Blogger who nominated you.
  3. Include a link to their site.
  4. Include the award image to your post.
  5. Include the award image on your blog.
  6. Give 7 random facts about yourself.
  7. Nominate 15 other bloggers for the award.
  8. When nominating other bloggers, include links to their sites.
  9. Let those bloggers know they have been nominated.

Now for 7 random facts about myself, I'm never good at these. :)
1.  I really don't like raw vegetables no matter how hard I try
2.  When it rains I always want to bake
3.  I get easily distracted, which has led to setting off the smoke alarm while I'm cooking before.
4.  I started my blog as a place to store my recipes because I kept losing them
5.  My cat (Flea) is named after the Red Hot Chili Peppers bassist...NOT the bug!
6.  I got married in Fiji and seriously thought about throwing my passport in the ocean so I had to stay. :)
7.  I love making things, when ever possible I make things rather than purchasing them.

My 15 nominations (this is so hard, there are so many blogs that I adore!!). I also left off people that I noticed had just gotten it. =] In no particular order:
1.  Ally's Kitchen:  How can you not adore Ally and her blog?? I love the upbeat feeling you get from it.
2. I recently found this blog and I'm in love! It's packed full of delightful recipes that are healthy too!
3.  This and That: Marlys has some recipes that I've never even heard of before that look amazing! The Canadian and African influences on her dishes make them intriguing to me. 
4. I have to be careful when I visit Vicky's blog because I always find myself in the kitchen baking afterwards...and then eating everything I just baked because it's so good!! 
5. Another blog that I can always count on for fabulous recipes. I've made a lot of hers and they are always a hit!
6. I can never get over how cute the header is on her blog! More great recipes and some tasty adult beverages too.
7. Warren has endless recipes that you'll want to make right away. And he has a cookbook you can order!
8.  She has some gorgeous deserts that I wish I was capable of making!
9. Not only are her recipes awesome, but her stories are sure to make you smile and come back again.
10. <Drool> The only problem I have with Ellen's blog is that I want to make everything! You'll always find great recipes here!
11. As some of you know I love, love vegetarian dishes and don't eat a lot of meat. Tracy has a great collection here, I've loved everyone that I've tried. Also check out a group I belong to that she takes care of, and join our next linky party!
12. Oh my tasty goodness! Everything you find here is perfect, but I'm a huge fan of the lemon filled lavender shortbread cookies in particular!
13.  <Sigh> I recently stumbled across this blog and immediately had to subscribe. Not only will you find recipes to try, but endearing stories by Judy that you're sure to love! 
14. Another blog that I've found great recipes for meals, my husband always asks for her chorizo chicken burgers!
15. Last but not least is Lois over at Walking on Sunshine. Her blog is full of recipes, advice, and loving stories of her life. 

Thursday, July 5, 2012

Oven Barbecued Tofu

This is an old favorite of mine. My mum made it growing up and I have used it to change many people's mind about tofu. It's delightfully tasty and really simple.

This recipe will make enough to feed two people...unless you're like my husband and I! We love it so much that I can never make less than a double batch. :) Go ahead, make a double batch. You'll regret it otherwise.

Here is what you will need to get started:

1 package of firm tofu (*Side note!* I always freeze my tofu before using it. Then thaw it out that morning. This helps the tofu hold together better, even if you purchase extra firm. So freeze your tofu!)
3 Tbl peanut butter
1/3 cup oil (I use olive but vegetable or canola will work too)
1 Tbl paprika
1/4 tsp black pepper
1/2 tsp garlic powder
1 tsp salt
1 bottle bbq sauce (I use a regular flavor)

1/4 cup oil (approximate for the baking sheet)

Preheat your oven to 350 degrees! Also take a baking sheet and spread about 1/4 cup of oil on it. You just want to make sure that there is a thin layer of oil across the sheet. If you really want to be healthier, you can replace the oil with cooking spray but the tofu will end up a little crunchier.

First you need to cut your tofu into 1/3-1/2 inch slices. Make sure you squeeze out as much of the liquid as possible from it! This is where freezing your tofu really comes into play. If you've ever had your tofu just fall apart when you cut it or squeezed it, freezing it prior to using it will take care of this issue!

Set your tofu aside. Gather up the rest of your ingredients and put them together in a bowl

Whisk these together until the mixture is smooth.

Now it's time for the sauce to meet the tofu. You can pour it over the tofu or do what I do and dump the tofu in the sauce you've made.

Kind of push the strips into the sauce and make sure that you completely cover them with the sauce.

If you're more organized than me you can allow the tofu to marinate for an hour. I'm usually running two hours behind though so this never happens!!!

When your tofu is ready, lay it out in a single layer on your baking sheet.

Bake the tofu for about 25 minutes. Then pull it out and flip it over. The bottoms should be browned.

Now take your BBQ sauce and brush some over the top of the tofu. 

Put it back in the oven and bake another 25 minutes. Pull it out and flip it over again. Put BBQ sauce on the top again...which will be the side that doesn't have sauce on it! Put it back in the oven and bake it for about 15 minutes. Pull it out and you are done!!! 


*Baking note!* The times I've given you may need to be adjusted. They are for a thicker (closer to 1/2") slice that turns out fairly crispy. If you make thinner slices or don't want it really crispy, cut the time down. For example you could cook it 20, 20, and 5 minutes. My husband doesn't like his very crispy, I do. So I pull some out for him early and then crisp mine up!

Huevos Rancheros

I love Huevos Rancheros. I love them almost as much as my husband does, almost. He might have married them if I hadn’t snagged him first. This is my recipe for Huevos Rancheros and I like to call it my cheat recipe because I’m always looking for ways to make morning meals easier. I cut a corner by using canned tomatoes because I honestly detest cutting tomatoes, and especially first thing in the morning! That doesn’t make me a bad person does it?

For the salsa:
1 can rotel brand diced tomatoes with habaneros (or if you’re a better person than me, diced some tomatoes and a habanero)
1 small onion, diced 
2 garlic cloves, diced
¼ teaspoon fresh cracked pepper
1/2 teaspoon cumin
1 ½ Tablespoons olive oil

For the rest:
1 can low sodium black beans, rinsed well
2 ounces (approximate) chorizo <optional>
1 large garlic clove, diced
½ cup water
4 corn tortillas
4 eggs
fresh cracked pepper
2 Tablespoons olive oil
fresh cilantro, diced
feta cheese, crumbled

Okay! Now that you have everything, heat 1 ½ Tbl olive oil in a skillet over medium heat. While it is heating up, mix together all the salsa ingredients in a small bowl. Add the salsa mixture to the skillet and cook until it starts to thicken up a little. Remove the salsa to a bowl and set aside, saving the skillet.

If you’re using chorizo, add it to the skillet you just used and cook it thoroughly over medium. Add the garlic, black beans and water to the skillet. This doesn’t take too long; you’re just trying to warm the beans up. While they're cooking, you want to smash the beans up. I usually just use a fork to do this.

Don’t forget to throw your tortillas in the oven to warm them up.

I start the eggs while my beans are warming. Heat two tablespoons of oil in a skillet over medium-high, I use a large one so that I can fry all of the eggs at once. When the oil is hot fry your eggs to over easy. I sprinkle them with pepper while they're frying. Or if you prefer you can do sunny side up or even over medium. Oh, and I hope that you’re better at frying eggs than I am. I actually cook them to whatever they turn out and hope the yolks don't break. =]

Take a tortilla and spread some of your bean mixture across it. Top with one egg. Then add salsa, some cilantro, and feta cheese. Serve immediately!

I hope that you try this and enjoy them as much as we do. If you have a minute hop over and check out my facebook page too at
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