How Did You Cook That

Bites and Tastes

Blueberry Lemon Muffins with Streusel Topping

by

Lemon Blueberry Streusel Muffins

These Blueberry Lemon Muffins are decadently fluffy and loaded with blueberries. With just a hint of lemon zest and a crown of super tasty, crumbly streusel topping, these little treats are hard to resist. I love these gorgeous muffins served warm from the oven with a steaming cup of coffee.

For added visual appeal, skip the muffin liners and wrap each well of a muffin tin with parchment paper. Blueberry muffins come out of the oven looking so special and all dressed up for Sunday brunch.

Lemon Blueberry Streusel Muffins
Print Pin

Blueberry Lemon Muffins with Streusel Topping

Decadent, delicious and oh, so pretty. These blueberry muffins with lemon zest and a streusel topping will keep you coming back for more. This adaptable recipe works well with fresh or frozen blueberries. Try it with raspberries or blackberries too.
Course Breakfast, Dessert
Keyword Baking, Muffins
Prep Time 25 minutes
Cook Time 20 minutes
Servings 8

Equipment

  • muffin pan
  • parchment paper or muffin liners (optional)

Ingredients

Streusel Topping

  • ½ cup all-purpose flour
  • ¼ cup sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 3 Tbsp butter melted

Muffins

  • 2½ cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • 1 cup sugar
  • ½ cup butter melted
  • 1 tsp lemon zest
  • 3 Tbsp lemon juice
  • 1 cup whole milk or buttermilk I use Saco Buttermilk Powder
  • 1 Tbsp vanilla extract
  • 2 cups blueberries if using frozen, do not thaw

Instructions

Streusel Topping

  • In a medium bowl, whisk together the flour, sugar, cinnamon and nutmeg.
  • Drizzle in the melted butter and toss until crumbles form. Set aside.

Blueberry Muffins

  • Adjust the oven rack to just above center.
    Preheat oven to 400º.
    To make parchment paper liners cut 5" x 5" squares of parchment paper and line your muffin pan. (Check out this great how-to at The Kitchn)
    If not using cupcake/muffin liners, make sure to spray the cupcake tin generously with baking spray.
    Lemon Blueberry Streusel Muffins
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a separate bowl, whisk together the eggs, sugar, melted butter, lemon zest, and lemon juice. Add milk/buttermilk and vanilla.
  • Gradually add the dry ingredients to the wet mixture and stir with a rubber spatula until just combined. Lumps are ok. Gently fold in the blueberries.
  • Divide the batter into the muffin cups (about 2½ Tablespoons in each) Top with extra blueberries. Evenly sprinkle streusel over each muffin.
  • Bake for 20-25 minutes at 400º. You can do a toothpick test at 20 minutes and see if it comes out clean.
    Remove from the oven and cool for 5 minutes before removing muffins from the pan.
  • Serve warm. In the rare chance that you have any left over, they will keep in the refrigerator for up to 1 week.

Easy Banana Zucchini Bread

by

Banana Zucchini Bread

This Easy Banana Zucchini Bread recipe lives up to its name. And it’s so moist and delicious, you might just eat the whole pan in one sitting. 

This quick bread is easy to make and the added spices will make your kitchen smell heavenly. You’re gonna love this recipe.

Banana Zucchini Bread packs a one-two punch using your over-ripe bananas and the surplus of zucchini in the garden at the same time.

I love this time of summer in the garden.  It’s when I get to bake up loaves of delicious banana zucchini bread to share with friends.

Banana Zucchini Bread
Print Pin

Easy Banana Zucchini Bread

Easy Banana Zucchini Bread is the perfect way to use up all that zucchini in the garden plus any over-ripe bananas on the counter.
Course Brunch, Dessert, Snack
Keyword Banana, Cake
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 1¾ cup all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp Kosher salt
  • 1 Tbsp ground cinnamon
  • ½ tsp cardamom
  • 2 ripe bananas
  • 2 cups grated zucchini
  • 3 Tbsp coconut oil
  • 2 large eggs lightly beaten
  • 1 tsp vanilla extract
  • ¾ cup granulated sugar

Instructions

  • Preheat oven to 355 °.
  • Prepare 9x5 bread pan. Cover with parchment paper and lightly coat with butter or baking spray. Dust with flour. Set aside.
  • In a bowl combine flour, cinnamon, cardamom, baking soda, baking powder and salt. Set aside.
  • In a medium bowl mix together sugar and eggs until well combined.
  • In a large bowl mash the bananas with a fork. Grate the zucchini and add to the bowl. (No need to press out the water from the zucchini. You want that for a super moist bread)
    Add sugar and eggs. Stir to combine. Add coconut oil and vanilla. Give it one more stir to combine all the ingredients.
  • Gradually add the flour mixture while stirring and mix together to combine. Don't over mix. It's ok if there are a few lumps.
  • Pour batter into prepared loaf pan. Bake 40-50 minutes until top is brown and slightly splitting. It should spring back when touched. Or do the toothpick thing and see if it comes out clean.
  • Let bread cool before slicing. This quick bread will keep in the refrigerator for about 4 days. It freezes easily and will keep frozen for up to 4 months.

Baked Macaroni and Cheese

by

My kids love crispy creamy baked macaroni and cheese. Not the blue boxed stuff; the real baked cheesy deal. I think they learned to love it when we lived in the South. There, everyone serves mac ‘n cheese as a side vegetable.

For this recipe, make it count. Grate sharp cheddar cheese fresh from the block. Pre-shredded cheese won’t give you that great sharp bite. It also won’t melt smoothly into creamy goodness while it cooks.

This Baked Macaroni and Cheese recipe is destined to become your favorite. And no, it’s still not a vegetable.

Baked Macaroni and Cheese
Baked Macaroni and Cheese
Print Pin

Baked Macaroni and Cheese

Creamy cheesy baked macaroni and cheese. Baked to a golden brown and melting in your mouth with every bite. This yummy comfort food dish takes only a few minutes to prepare and is on the table in less than an hour.
Course Appetizer, Main Course
Keyword Cheese, Pasta
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6

Ingredients

  • 8 ounces elbow macaroni (or any shape that you like) cooked
  • 2 cups milk
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp red pepper flakes
  • 8 ounce sharp cheddar cheese
  • 1 ounce parmesan cheese

Instructions

  • Preheat oven to 400°.
  • Cook pasta according to package directions. Drain and set aside.
  • Grate cheeses together into a medium bowl. Set aside.
  • Heat milk to warm it but not boil it. Just 1½ - 2 minutes.
  • Make a basic cream sauce (or bechamel). Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.
    Gradually whisk in warm milk, and cook, whisking constantly, about 5 minutes until thickened.
  • Whisk in salt, red pepper flakes and 1 cup shredded cheeses. Stir in pasta. Pour pasta mixture into a lightly greased 2-qt. baking dish. Layer on remaining cheeses. Bake at 400° for 20 minutes. Top will be golden brown and center will be bubbling.

Easy Flat Bread

by

I love the simplicity of flatbreads. Flour, water, yeast, a quick rise and roll then fry it up in a pan. Pizza, roti, pita, lavash, bing bread and bong bread. I spent years craving flatbreads and eating plates full of them but never thought I could learn to make flatbread myself.

Then I was challenged watching chef David Chang make his version of bing bread. Of course he never shares his recipe, just his method. So, it took a few tries to get just the right dough and texture. It may not be the bread they serve at Majordomo, but it’s pretty damn close and just as delicious.

This flatbread is called bing bread in China and bong bread in Korea. I couldn’t make up my mind about what to call it so I named it both. Bet you thought it was a typo and I meant to call it Ping Pong, didn’t you?

Make a bowl of hummus or sour cream with chopped dill while you’re at it. Trust me, you’ll devour this bread in minutes.

Bign Bong Bread
Print Pin

Bing Bong Bread (Flatbread)

Bing is a flour and yeast based Chinese flatbread. Bong is the Korean name for this bread. Delicious served with honey butter or hummus.
Course Dinner, Lunch, Snack
Keyword Bread, Flatbread
Prep Time 10 minutes
Cook Time 5 minutes
1 hour
Servings 4

Ingredients

  • 4 cups all-purpose flour
  • 2¼ tsp active dry yeast
  • 3 Tbsp sugar
  • 1 Tbsp Kosher salt

Instructions

  • Combine yeast, sugar and salt with 2 cups very warm (but not hot) water in a large bowl. 110° - 114° Whisk to dissolve. Let sit until foamy, about 5 minutes.
  • Add 4 cups flour and mix with a wooden spoon until dough comes together in a shaggy ball with only a few dry spots of flour remaining. Cover with plastic wrap and let sit in a warm place until doubled in size, 50–70 minutes.
  • Once dough has doubled in size, punch down and transfer to a well-floured surface. Knead dough adding flour, as needed, a tablespoonful at a time if dough is very sticky. Knead until smooth (dough should be very soft, pliable, and slightly sticky).
  • Divide dough in half. Generously flour work table. Portion out dough into softball sized balls. Roll each ball around to firm up. Set each ball aside and cover with a towel. You should have about 8-10 balls of dough. Allow to rest for 10 minutes.
  • Heat 1 Tbsp olive oil on a skillet or griddle until shimmering hot.
  • Roll out a ball of dough with a rolling pin or bottle, pressing out further with your fingers. Roll into a flat disc about ¼ in thick.
  • Use a dough scraper or spatula to help lift it from work surface and set it on the hot skillet. Bread will rise slightly and bubble. Lift the edge of bread to see if it is brown on the underside, then flip. Cook another 15-20 seconds and remove to towel-lined plate.
  • Continue this process until all the balls of dough are cooked. Serve warm with hummus, honey and garlic or sour cream and fresh dill.

Simply Delicious Guacamole

by

Simply Delicious Guacamole

When I was a kid, growing up in Southern California, my best friend lived on an avocado ranch. During the day we would climb the trees to escape her head-butting pet goats. At night we would sleep in a tree house that her dad had built up in the high branches. A few times a year her dad would deliver a harvest of avocados, piled in the bed of a trailer, to the local Mexican restaurant in town. We would hide under the mounds of avocados as he drove to the restaurant. Then we would jump out, laughing crazily, as soon as he would stop in the parking lot of the place.

Easy Guacamole
Print Pin

Deliciously Easy Guacamole

Simple 6 ingredient guacamole recipe. Made with basic panty ingredients you probably already have available in your kitchen.
Course Appetizer
Cuisine Plant-based
Keyword Avocado, Condiment
Total Time 10 minutes
Servings 4

Ingredients

  • 3 medium large ripe avocados firmly ripe but not too soft
  • 2 garlic cloves minced
  • 3 - 4 Tbsp green taco sauce Pico Pica or La Victoria
  • 1 tsp onion powder
  • 1 tsp cumin
  • salt and pepper, to taste

Instructions

  • This recipe is a simple base for basic guacamole. Add to it as many ingredients that you like. Fresh diced red onion, fresh cilantro, jalapeno peppers...whatever floats your boat, toss it in there.
  • Remove pit from avocado and scoop the fruit out into a medium bowl.
  • Add all the ingredients to avocado and mash together. NOTE: It is important to use green taco sauce or salsa because red sauces will give your guacamole a kind of unappetizing brown color. Use the green, trust me.
  • Do not over mash. There's nothing better that fat chunks of avocado to load onto your chip, plus your dip won't break down and become watery if it's chunky.
  • Serve in tacos, scooped up with tortilla chips, on scrambled eggs.

Cinnamon Sour Cream Coffee Cake

by

Cinnamon Sour Cream Coffee Cake

I baked up a pan of this cinnamon sour cream coffee cake on a rainy afternoon when I wanted…needed a sweet bite to nosh with my afternoon coffee. This cake is perfect for a quick afternoon baking sesh but it’s also ideal for brunch or an after-dinner treat.

Think of this cake as crumb cake meets quick bread. It’s a tender, not-too-sweet version of that little golden cinnamon cake that’s in the bakery case at Starbucks. This coffee cake is MUCH better and it’s always in stock. The cinnamon crumb topping is sprinkled inside and over the top, so it’s loaded with flavor and spice. There is  more than a cup of sour cream in this cake which makes it perfectly tender and moist. This cake will last in the refrigerator for up to 4 days. In my kitchen, it was gone before it had even completely cooled.

Cinnamon Sour Cream Coffee Cake
Print Pin

Cinnamon Sour Cream Coffee Cake

Make this tender and easy cinnamon sour cream coffee cake. Topped with pecans and cinnamon and blended with sour cream for a super moist, delicious cake.
Course Breakfast, Brunch, Dessert
Keyword Cake, Coffee, Sweet
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8

Ingredients

Coffee Cake

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1¼ cups sour cream at room temperature
  • 1 cup granulated sugar
  • ½ cup salted butter (1 stick) at room temperature
  • 2 large eggs at room temperature
  • 2 tsp vanilla extract

Cinnamon & Pecan Crumb Topping

  • ¼ cup granulated sugar
  • ¼ cup brown sugar very lighted packed
  • 1½ cup pecan pieces chopped or crushed with rolling pin
  • 2 Tbsp butter VERY soft
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ⅛ tsp cardamom

Instructions

  • Preheat oven to 350º.
    Spray a 9×13 baking dish with cooking spray. Set aside for later.
    In a medium bowl, combine the flour, baking powder, baking soda, and salt and whisk; set aside.
  • In a small bowl toss together the brown sugar, ¼ cup of granulated sugar, pecans, cinnamon, salt, nutmeg, cardamom and melted butter. Set aside.
  • In a medium bowl, combine the flour, baking powder, baking soda, and salt and whisk. Set aside.
  • In a mixer beat the butter and sugar together on medium speed for 2-3 minutes until the mixture is light and fluffy.
    Add the eggs one at a time, fully mixing before adding the next egg. Add the vanilla.
    Mix on medium-low, and add one-third of the flour mixture. Combine well, then add half of the sour cream. Alternate dry ingredients and sour cream blending well between each, adding another one-third of the flour mixture. Add the remaining sour cream, and finally the last portion of the flour mixture. Batter will be quite thick.
  • Spoon about half of the batter into the prepared baking dish.
    Then sprinkle half of the set aside cinnamon pecan mixture evenly over the batter.
    Drop the remaining cake batter in dollops over the cinnamon pecan mixture and carefully spread to cover.
    Sprinkle remaining cinnamon pecan mixture on top of the cake batter.
  • Bake the cake for 35-40 minutes or until a toothpick comes out without any wet cake batter.
    Remove from the oven and allow the cake to cool before slicing and serving.

Buffalo Cauliflower Bites

by

Buffalo Cauliflower Bites

I love roasted cauliflower florets. Especially when they come out of the oven with those golden brown caramelized edges. I could pop a hundred of those little guys into my mouth in one sitting. Yum!

I also love spice. The more I cook, the more I seem to love the heat. So combining two favorite flavors to make one delicious snack seemed like a no-brainer.

There are hundreds of recipes out there for Buffalo cauliflower. Seem cauliflower is all the rage these days. This recipe is pretty darn delicious and insanely simple so it’s easy to throw together last minute when everybody is on their way over for Game Day.

This snack is totally plant based; not your typical Buffalo chicken wing thing or a tofu substitute. Just an honest to goodness spicy baked treat. And it only calls for 5 simple ingredients that you probably have in your kitchen right now.

So, grab a knife and a baking dish and let’s do this!

Buffalo Cauliflower Bites
Print Pin

Buffalo Cauliflower Bites

Course Appetizer, Snack
Keyword plant based, Vegetarian
Total Time 30 minutes
Servings 2

Ingredients

  • 1 medium head, cauliflower
  • 1 Tbsp garlic powder
  • 2 garlic cloves minced
  • 4 Tbsp butter
  • ⅓ cup hot sauce Cholula, Frank's RedHot or Crystal
  • 2 Tbsp olive oil
  • 1 tsp Kosher salt
  • 1 tsp freshly ground black pepper

Instructions

  • Pre-heat oven to 475°
  • Cut cauliflower into bite-sized florets. (Compost leaves and stem or save then for later to make homemade vegetable broth)
  • Place florets on a rimmed baking sheet and drizzle with 2 Tbsp olive oil. Sprinkle with garlic powder, salt and pepper and toss to combine.
  • Arrange florets in an even layer and roast for 15 minutes.
  • While florets are baking, combine butter, fresh garlic cloves and hot sauce in a small sauce pan. Melt ingredients together over medium low heat and set aside.
  • After 15 minutes remove cauliflower from the oven and toss with the melted butter and hot sauce mixture. Still very well to completely coat the cauliflower.
  • Roast in the oven for another 15 minutes until edges are crisp.
  • Serve hot out of the oven just as it is or with blue cheese dressing as a dip on the side.

Favorite Avocado Recipes

by

Avocado. Guacamole. Toast

Avocados make just about anything taste great, from toast to tacos to smoothies. Smash avocados onto toast, stir em up in a bowl of chunky guacamole, or fry them for veggie tacos. 

In case you didn’t already know the good stuff; avocados are a really healthy food choice. One medium avocado has 170 calories, 18 vitamins and minerals and is super rich in heart-healthy monounsaturated fat – good fat! Avocados act as a “nutrient booster” by helping increase the absorption of fat-soluble nutrients such as vitamins A, D, K and E. You gotta love that.

Here is my favorite guacamole recipe. Plus a couple of tips for how I sneak this rich creamy fruit into every day recipes.

Easy Guacamole
Easy Guacamole
Print Pin

Deliciously Easy Guacamole

Simple 6 ingredient guacamole recipe. Made with basic panty ingredients you probably already have available in your kitchen.
Course Appetizer
Cuisine Plant-based
Keyword Avocado, Condiment
Total Time 10 minutes
Servings 4

Ingredients

  • 3 medium large ripe avocados firmly ripe but not too soft
  • 2 garlic cloves minced
  • 3 - 4 Tbsp green taco sauce Pico Pica or La Victoria
  • 1 tsp onion powder
  • 1 tsp cumin
  • salt and pepper, to taste

Instructions

  • This recipe is a simple base for basic guacamole. Add to it as many ingredients that you like. Fresh diced red onion, fresh cilantro, jalapeno peppers...whatever floats your boat, toss it in there.
  • Remove pit from avocado and scoop the fruit out into a medium bowl.
  • Add all the ingredients to avocado and mash together. NOTE: It is important to use green taco sauce or salsa because red sauces will give your guacamole a kind of unappetizing brown color. Use the green, trust me.
  • Do not over mash. There's nothing better that fat chunks of avocado to load onto your chip, plus your dip won't break down and become watery if it's chunky.
  • Serve in tacos, scooped up with tortilla chips, on scrambled eggs.

Cheesy Jalapeno Cornbread

by

Cheesy Jalapeno Cornbread

Chipotle chiles in adobo, fresh jalapeno peppers and sharp cheddar cheese combine to shine in this savory, slightly sweet, cornbread. Pair it with a pot of  homemade pork and beans or a platter of BBQ ribs and corn on the cob.

If you’re not a fan of chipotle, leave them out, up the amount of jalapeno and add a pinch more sugar. The recipe is totally adaptable to just about anything you want to toss into the batter. Fresh corn kernals? Yep. Diced red onion? For sure. Cilantro & cumin? I think I’ll try that. 

Adjust the recipe to your personal tastes. And maybe make a second batch to freeze for later. You’ll be glad you did.

The trick I learned when first making cornbread is to have a very light hand in mixing.  Be sure to only stir ingredients until they are just combined. There is no need to beat the lumps to death. Just leave em in and you’ll have a lighter, airy cornbread or muffin.

Cheesy Jalapeno Cornbread
Print Pin

Cheesy Jalapeno Cornbread

Cheesy Jalapeno Cornbread. Make it in a baking dish, loaf pan or muffin pan.
Course Appetizer, Side Dish
Keyword Baking, Cornbread
Total Time 35 minutes
Servings 6

Equipment

  • 8 x 8 glass baking dish or muffin pan

Ingredients

  • 1¼ cups medium ground cornmeal
  • 1 cup all-purpose flour
  • ⅙ cup organic granulated sugar
  • 2½ tsp baking powder
  • 1 tsp baking soda
  • 1½ tsp black pepper
  • 1 tsp Kosher salt
  • ⅔ cup milk
  • ½ cup unsalted butter 1 stick
  • ½ cup sour cream
  • 2 large eggs
  • 4 Tbsp fresh chives finely chopped
  • 3 Tbsp fresh jalapeno pepper seeded and minced plus extra thin sliced rounds for garnish
  • 2 Tbsp chiles in adobo seeded and minced
  • 1½ cup sharp cheddar cheese shredded
  • extra butter fo greasing the pan
  • honey and whipped butter, for serving

Instructions

  • Pre-heat the oven to 400°. Generously grease the bottom and sides of an 8 x 8 glass baking dish or cups of a 12-cup muffin pan.
  • In a large bowl, mix dry ingredients. Cornmeal, flour, sugar, baking powder, baking soda, pepper and salt.
  • In a small saucepan, melt 1/2 cup butter over low heat. Set aside to cool slightly for a few minutes. In another large bowl, whisk together the milk, sour cream, eggs. Add the melted butter and the minced chipotle chiles.
  • Pour the wet ingredients into the dry ingredients, and stir until almost combined but with some lumps. Fold in the Cheddar and scallions, and stir slightly until just combined.
  • Spoon the batter in 1/4-cup portions into the prepared muffin pan or pour into greased 8 x 8 glass baking dish. Top each muffin with a jalapeño slice for garnish, and bake until the tops are golden and the muffins are cooked through, about 18 minutes. If baking cornbread, allow to bake for 20 - 25 minutes, until golden brown. Let cool 5 minutes before transferring to a wire rack. Serve warm or at room temperature, with butter and honey.

Stir Fried Baby Bok Choy

by

Stir Fried Baby Bok Choy

I love this little green leafy package of goodness. If you haven’t given baby bok choy a try, it’s time to give it a whirl. With it’s sweet mild flavor, baby bok choy is ideal for a quick stir fry dinner. Toss baby bok choy into Asian inspired soups punch up the color and add a bit of crunch.

Bok choy is super healthy too, because it’s packed with vitamin C, vitamin E, and beta-carotene. Bok choy is also one of the few vegetables that contain the essential nutrient, selenium.  Selenium is critical for reproduction, thyroid hormone metabolism, DNA synthesis, and protection from oxidative damage.

In this simple recipe, we stir fry baby bok choy in peanut oil with fresh minced garlic, salt and pepper. The uber-fast cook time yields a clean, smoky vegetable with a delectable Asian essence.

Serve hot alongside a bowl of brown rice. 

Stir Fried Baby Bok Choy
Print Pin

Stir Fried Baby Bok Choy

Quick and easy green vegetable dish that is high in vitamins and low in ingredients
Course Dinner, Lunch
Keyword plant based, Vegetarian
Total Time 10 minutes
Servings 2

Equipment

  • Skillet

Ingredients

  • 2 tsp peanut oil
  • 2 large garlic cloves minced
  • 6-8 small heads baby bok choy, quartered thoroughly wash and drained with any dirty root parts cut off.
  • Kosher salt, to taste
  • fresh black pepper, to taste
  • soy sauce, to taste (optional)

Instructions

  • Heat peanut oil in a medium skillet over medium-high.
  • Add bok choy and stir to evenly coat. About 1 minute.
  • Add minced garlic. Cook until bok choy is tender and bright with slightly golden or browned edges. For a more smokey flavor, stir a little longer to get a very brown char on the edges of the leaves.
    Season with salt and pepper.
  • Serve with rice and a dash of soy sauce, if desired.