Bobby's (Deen) Lighter Blueberry Muffins

(Courtesy of Paula Deen)

Ingredients:

1 3/4  Cups All- Purpose Flour
2/3 Cup Sugar
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
4 Tablespoons Cold Butter; Cut Into Pieces
1/2 Cup Fat-Free Milk
1/2 Cup Low-Fat (2%) Greek Yogurt
1 Large Egg
1 Tablespoon Grated Lemon Zest (About 2 Lemons)
1 Cup Fresh or Frozen Blueberries (Used Fresh)

Directions:

Preheat oven to 400 degrees.  Spray a 12- cup muffin tin with non-stick spray or line with paper liners.

Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.  Cut in the butter until the mixture is crumbly.

Whisk the milk, yogurt, egg, and lemon zest in a large bowl.  Add the milk mixture to the flour mixture until just blended.  Stir in blueberries.

Spoon the batter into the muffin cups, filling each about two-thirds full.  Bake until muffins are golden and a toothpick inserted into the center comes out clean, about 20 minutes.  Cool in the pan on a rack.  Remove the muffins from the pan and cool completely on the rack

Test Kitchen Tip:
If using frozen blueberries, there is no need to thaw first.  Simply stir the frozen berries into the batter.

Servings 12; Calories: 168

Note:  I got 18 muffins from this recipe.

This recipe was absolutely delicious!!!!

Creamy Blueberry Chicken Salad 

(From Cooking Light Magazine)

Ingredients

1/2 Cup Thinly Sliced Red Onion
1/3 Cup Diced Celery
1/4 Cup Torn Fresh Basil
12 Ounces Shredded Skinless, Boneless Rotisserie Chicken (About 3 Cups)
1/2 Teaspoon Kosher Salt, Divided
1/2 Cup Plain 2% Reduced-Fat Greek Yogurt
2 1/2 Tablespoons Fresh Lemon Juice, Divided
1 Tablespoon Honey
2 Cups Fresh Blueberries
1 (5-Ounce) Package Baby Arugula
2 Teaspoons Extra-Virgin Olive Oil
1/4 Teaspoon Freshly Ground Black Pepper

Directions

1.  Combine first 4 ingredients in a medium bowl; sprinkle with 1/4 teaspoon salt.

2.  Combine yogurt, 1 tablespoon lemon juice, and honey in small bowl, stirring with a wisk.

3.  Add yogurt mixture to chicken mixture; toss to coat; gently stir in blueberries.

4.  Place arugula, remaining 1 1/2 tablespoons lemon juice, oil, remaining 1/4 teaspoon salt, and
pepper in a bowl; toss to coat.

5.  Divide arugula mixture evenly among 6 plates; top each serving with about 1/4 cup chicken mixture.

Serves 6; Calories: 188; Fat: 8.5g; Protein: 16g; Carb: 13g; Fiber: 2g

Notes:  I used mixed baby greens, local honey, and cut way back on the red onion amount.

Your Dad loves Chicken Cacciatore, but haven't been able to find one he likes.  WELL...he loved this recipe from Big Joe Henry, a DJ from a local radio station.  It's very very easy, but does require a long cooking time.  Don't rush it, the wait is worth it.  One of the three things I changed was the amount of Oregano; I believe the recipe used fresh.  I ended up using only about a teaspoon of the dried Oregano.  Also, was trying to use up all the chicken thighs (skinless and boneless) I had in the freezer, so no drum sticks used in mine.  Lastly, hate capers...so of course I didn't use them.

Big Joe's Big Chicken Cacciatore

Ingredients:

. 8 Chicken Drum Sticks
. 8 Chicken Thighs
. 1/4 Cup of Olive Oil (Used Extra Virgin)
. 1/2 Cup of Flour For Dredging
. 1 1/2 Stalks of Coarsely Chopped Celery
. 1 Green or Red Bell Pepper, Coarsely Chopped
. 3/4 Cup of Carrots Diced
. 10-12 Button Mushrooms (White), Cut Into 1/4 Pieces
. Salt and Freshly Ground Pepper
. 3 Cloves of Finely Chopped Garlic
. 2 1/2 Tablespoons of Drained Capers
. 2 1/2 Teaspoons of Oregano
. 1 Tablespoon of Tomato Paste
. 1 1/2 Cup of Dry Red Wine (Chianti, Merlot, Cabernet) (Used Chianti)
. 1 Can of Diced Tomatoes (28 0z.), Include Juice
. 1/4 Cup of Chopped Flat Italian Parsely

How To Put It Together:

Salt and pepper the chicken and then dredge in flour.  In a large Dutch oven pan, add 1/2 the oil (2 tablespoons), heat over medium-high heat.  Brown the chicken in batches, about 5-7 minutes per side.  Once golden brown, remove chicken and set aside.

Discard excess oil (had none using the skinless), but don't scrape the pan.  Add remaining oil and once oil is hot, add celery, onions, carrots, mushrooms and bell pepper.  Reduce heat to medium--medium-low and stir vegetables scraping the bottom of the pan to get all the pieces up.  Cook vegetables for a total of 10-12 minutes.

Add garlic and oregano and cook for another 2-3 minutes.  Add the red wine and increase heat to high.  Stir constantly adding tomato paste.  Mix sauce well, add tomatoes, lower the heat to low and simmer stirring occasionally.  Add capers and simmer, partially covered, for 45 minutes.

Preheat oven to 350 degrees.  Add chicken back to pan, cover and place in oven; cook for about 35 minutes.  Remove chicken from pan to plate, cover with foil to keep warm.  Skim off excess fat from the surface (again, not a problem with the skinless).  Bring pan over high heat on stove to a quick boil to reduce sauce.  Add parsley.  Stir and then ladle sauce over chicken and serve. (I skipped this final step since we wanted a little more liquid).  Serves 6.

As promised Maggie!  We really enjoyed this one.  Had made one substitution since we aren't fans of procciutto, and didn't have any center cut bacon, the lean ham seemed to work just fine.  This could have been served over rice or risotto if you wanted.  Kept it simple with a side salad.  Looking at the pictures, I think a sprinkle of fresh Parsley over the finished dish would have been nice.

Chicken Saltimbocca

Recipe Courtesy Giada De Laurentiis

Ingredients:

. 6 (3 Ounce) Chicken Cutlets, Pounded to Evenly Flatten
. Salt and Freshly Ground Pepper
. 6 Paper-Thin Slices of Prosciutto (Used Lean Ham)
. 1 (10 Ounce) Box of Frozen Chopped Spinach, Thawed
. 3 Tablespoons Olive Oil (Used Extra Virgin)
. 1/4 Cup Grated Parmesan
. 1 (14 Ounce) Can of Low-Salt Chicken Broth
. 2 Tablespoons Fresh Lemon Juice

Directions:

Place the chicken cutlets flat on work surface.  Sprinkle the chicken with salt and pepper.  Lay 1 slice of prosciutto atop each chicken cutlet.

Squeeze the thawed frozen spinach to remove excess water.  In a small bowl, season the spinach with salt and pepper, and toss the spinach with 1 tablespoon of oil to coat (Used only 1/2  tablespoon).

Arrange an even thin layer of spinach atop the prosciutto slices.  Sprinkle the Parmesan evenly over each.  Beginning at the short tapered end, roll up each chicken cutlet.  Secure with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over medium-high heat.  Add the chicken and cook just until golden brown, about 2 minutes per side.  Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon.

Bring the liquid to a boil.  Reduce the heat to medium.  Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes.  Transfer the chicken to a platter.  Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes.  Season the cooking liquid with salt and pepper, to taste.  Remove toothpicks from the chicken.  Drizzle the reduced cooking liquid over the chicken and serve immediately.

Snap Pea and Cucumber Salad

This recipe is from Giada De Laurentiis.  No better way to get back into uploading our meals than to make one together! As spring time rolls in, we are both looking to have some nice healthy, fresh meals on the table.   

It is always fun cooking in mom's perfect kitchen.

4 servings

Salad 1 pound sugar snap peas, trimmed 1 large seedless cucumber 1 cup (about ½ pint) cherry or grape tomatoes, halved ¼ cup chopped fresh dill
Dressing 2 tablespoons fresh lemon juice (from ½ large lemon) 2 tablespoons extra-virgin olive oil 1 teaspoon lemon zest Kosher salt and freshly ground black pepper

Salad Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill.
Dressing In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper, to taste. Pour the dressing over the salad and toss until coated.

Easily shared.  :-)