whee!

The Best Berry Muffins You’ll Ever Eat

December 12, 2014 - Written by Deb Ng

This is another re-post of a recipe from March 2008, this time by THE Deborah Ng – my sister, partner (for a while), friend and mentor for Cookerati all of these years. She, like Buff also has moved on to various opportunities, and is a very busy person in the social media world. There wouldn’t be a Cookerati all of these years if she wasn’t around to answer my questions. I miss her here, but still… These are The Best Berry Muffins You’ll Ever Eat.  It’s hard to believe that 7 years of blogging has gone by.

 

berry muffins

The Best Berry Muffins You Will Ever Eat

 

My son and I make these muffins throughout the summer as soon as the strawberries are ripe. These muffins work well with any type of berries, though we like it with strawberries best. It has a buttery, vanilla flavor so you can bake them without any berries at all…but we recommend you toss some in the bowl! They’re easy to make and the house smells incredible while they’re baking.

Make enough for a double batch. Trust me, they’ll go quick

 

The Best Berry Muffins You'll Ever Eat
 
6 tablespoons butter ¾ cup sugar 2 eggs 2 cups flour 2 teaspoons baking powder ½ teaspoon salt ½ cup milk 2 teaspoons vanilla 1 quart fresh berries
Author:
Recipe type: Berry Muffin
Cuisine: American
Ingredients
  • Preheat the oven to 375 degrees.
  • Prepare muffin tin with non-stick spray or butter. In a large mixing bowl, cream the butter and sugar. Add the eggs and vanilla until well blended.
  • In a separate bowl, whisk together the flour, baking powder and salt.
  • Add the dry ingredients to the creamed mixture alternately with the milk and blend well.
  • Stir in the strawberries and divide the batter evenly among the twelve muffin tins.
  • Sprinkle the tops with a bit of additional sugar and bake for 30 minutes or until lightly golden brown and risen.
  • Cool for at least 10 minutes before removing from the pans.
Notes
If fresh berries are out of season, rinse frozen berries with cold water until it runs clear. Dry with towel carefully so as not to smush. Stir in the berries, but don't over stir.

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Split Pea Soup With Ham

December 7, 2014 - Written by Buff

This is a reprint from our very first recipe posted in 2007 by Buff (aka Thomas Tilert).  All of the other contributers including Buff have moved on to other ventures but we still value their recipes. No photo with this, but split pea soup is one of my absolute favorites, and if my mom has ham bones, I stick it in a zippered bag and freeze it to take it home with me. An interesting note – when we were kids, my dad used to open cans of pea soup for us to have – before he started making his own. The only way he could get us to eat it was to add hotdogs to the split pea soup which was our own version of a Split Pea Soup With Ham. This is Buff’s recipe:

Ingredients

Method

1. Put the oil, carrots, garlic, onions and celery in a large soup pot; cover and over medium heat, “sweat the onions” – about 5 minutes or so.

2. Add the rest of the ingredients and bring to a boil.

3. Reduce heat and simmer until pea soup is thick as fog.

Serve with hardy bread.

This recipe is easily halved, but I like to make a lot so that I can freeze or can the remainder so that I have it on hand.

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Slow Cooker Southwest Chicken

September 21, 2014 - Written by Diana

Red Gold Tomatoes sent me some of their tomatoes to try out, and also to ask me to promote a fantastic giveaway they are holding. I try to make my own sauces, but sometimes I resort to canned. As a full-time drive to the office worker (and chauffer to school events but they’re grown now), I love slow cooker meals for quick dinner prep and serving. Southwest chicken dinner can be served over rice, or if you like, put it into a taco and add cheese, salsa and sour cream.  This served us for more than one meal, the second day I put into a casserole dish with salsa and cheese over top and baked in the oven.

I used fresh corn and prepared (dried) beans, canned corn and beans may be substituted, but drain them first. I used a can of Red Gold Petite Diced Tomatoes with Green Chilies – a little bit of heat and flavor to the chicken. My chicken was boneless skinless thighs, but you can use a combination of thighs and breasts, the broth when cooked in the crockpot will add liquid to the dish. The can says hot, but with all of the other ingredients, you get a little heat, but not a huge amount of heat. Add some hot pepper flakes if you want more heat.

Look into the 2 a day giveaway by Red Gold on their Facebook Page – They’re giving away 2 slow cookers every day through October 8, 2014. Forty four crockpots in total.

Slow Cooker Southwest Chicken Over Rice - Cookerati.com Southwest Chicken Over Rice - Cookerati.com

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Tomato Cucumber Salad

July 8, 2014 - Written by Diana

Tomatoes and cucumbers are the staple of just about every summer kitchen. I had plans to do an elaborate salad for the holiday weekend, but when it came down to it, I went quick and easy with my tomato cucumber salad. As a non-mayo, vinegar based salad, it travels well and doesn’t go bad quickly on a hot summer day. If you don’t want to mess with a dressing, store bought will work just fine and save even more time.

Tomato Cucumber Salad - Cookerati.com

Tomato Cucumber Salad

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Tomato Caprese – Delicious and Beautiful

July 6, 2014 - Written by Diana

I’ve been making Tomato Caprese for years, and I see it served almost everywhere.  I’ve made it and seen versions of it done so different ways.  I placed it on a platter for a gathering, but we’ve had it chunky with mozzarella balls or small tomato pieces with small mozzarella pieces in a bowl or even mozzarella and basil stuffed cherry tomatoes.  No matter how you slice it or stack it, it’s just a perfect side dish to a meal.  It’s fast and easy and delicious.  It goes very quickly and no leftovers.  Not only that, but it’s such an easy recipe, that once someone sees it they copy it for their own gatherings because it’s both delicious and beautiful.

Tomato Caprese

Tomato Caprese

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Slow Cooker Smoked Turkey Red Beans and Rice

June 20, 2014 - Written by Diana

Today as part of the summer series round robin, Sheena from Hot Eats and Cool Reads is guest posting today – I like her idea of Slow Cooker Smoked Turkey Red Beans and Rice to keep the kitchen cool on a hot summer day.

Slow Cooker Smoked Turkey Red Beans and Rice

Hi everyone! I’m Sheena and I blog at Hot Eats and Cool Reads! I am so excited to share with you today here at Cookerati! I’ve been blogging for almost 3 years and absolutely love coming up with new recipes. I’m a single Mom to a 7 year old daughter and we live in Central, Minnesota! Besides recipes, you can find book reviews, restaurant reviews and product reviews over at the blog. I would love if you stopped by!

We all love slow cooker recipes, so I’m bringing you my recipe for Slow Cooker Smoked Turkey Red Beans and Rice! They have tons of flavor and are really good leftover for lunch the next day at work. I love the smokey flavor from the turkey and the beans taste amazing. I’m such a fan of the slow cooker in the summertime. No heating up the house using the stove! I hope you enjoy this recipe!

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Chicken stuffed with Asparagus and Herbed Garlic Chevre

April 18, 2014 - Written by Diana

Since it’s National Garlic Day on April 19th, I wanted to come up with a dinner that had some nice garlic flavor.  Originally I was going to make a salad with garlic chicken and asparagus, but while I was at the store other thoughts entered my mind and I went with it.  I grilled asparagus on a grill pan first, but maybe it doesn’t really need it.  We loved the whole meal and I will definitely do it again when my daughter’s home, she enjoys it when I come up with something delicious. Chicken stuffed with Asparagus and Herbed Garlic Chevre is something your family would enjoy too.

Chicken stuffed with Asparagus and Herbed Garlic Chevre Ingredients:

Dollop the Herbed Garlic Chevre on the flattened chicken breast and place 4 spears of asparagus on top.  Roll the chicken up around the asparagus.  Sprinkle with Parmesan Cheese, Salt, Garlic Pepper and Herbs. Place in glass pan, or casserole dish, and cover with aluminum foil.  Bake in the oven on 350 until Chicken is done.  About 10 minutes before it will be done take the aluminum foil off.

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Braised Lamb Neck Stew over Polenta

April 4, 2014 - Written by Diana

Braised Lamb Neck Stew Over Polenta - Cookerati

The lamb neck is often an overlooked piece of lamb that people don’t ask their butcher for. I went to a lamb cutting class and when asked which part of the lamb was the favorite, I don’t remember what my response was, but I remember the response of another person, because he said lamb neck.  The butcher said it was one of the lower costing and under-valued. My Braised Lamb Neck Stew Over Polenta is a delicious way to prepare this under utilized part of the lamb that is so delicious.

Lamb neck is a very fatty piece, with a lot of bones, because of this the meat is full of flavor. It also means, that it’s more of a stew piece instead of a steak or thick roast. After you cook it, you have to wade in with your fingers, pull the meat out and the bones and also drain all of the grease to get to the flavor filled stock.  It’s a bit of work, but really worth it. I served it over polenta this time, but a nice root vegetable mash or potato mash would be great. Serving it over a nice thick Sourdough would work well for sopping up that great gravy.

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Spring Red Pepper and Asparagus Frittata

March 23, 2014 - Written by Diana

Uncooked Spring Red Pepper and Asparagus Frittata - Cookerati.com

Spring is officially here, and the time has come to change things up from the vegetables and fruit that overwinter in the basement to the freshly growing like asparagus.  Red pepper isn’t too local right now, but the southern states have a little coming ripe right now.  This Spring Red Pepper and Asparagus Frittata is light, but full of flavor.  It’s great for Sunday Brunch or even for a quick worknight dinner.

<Click here to get the recipe. >

Spring Red Pepper and Asparagus Frittata - Cookerati.com

Spring Red Pepper and Asparagus Frittata

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Deviled Green Guac Eggs for St. Patrick’s Day

March 13, 2014 - Written by Diana

St. Patrick’s Day is coming up and Green is the color of choice (or if you are anti-green, then it’s orange but that’s a different story).  Deviled eggs are great for any gathering and with the help of Wholly Guacamole, my Deviled Green Guac Eggs are a fast way to put together an appetizer for your St. Paddy’s Day gathering. I put my own ingredients together along with a sample of Wholly Guacamole that I received and when my son saw what I was mixing up, he was intrigued and delighted.  He said that it had to be healthier than mayo, and I had to agree.  My husband had a taste when he came home from work and he was equally delighted. We all agree that this makes a fantastic bite.

Deviled Green Guac Eggs - Cookerati

You can find Wholly Guacamole in the refrigerated produce section of the store. If you have more time, you can make up your own guacamole using avocados, garlic powder and lemon or lime to keep from turning brown. If you wish for a little more heat use the Spicy Guac or add some hot peppers.  More Wholly recipes can be found on Pinterest – and if you like discounts check out the coupon tab on their Facebook Page.

Green pea shoots make a great 3 leaf cloverish like green to sprinkle around the eggs and give it a little Irish flair on your serving plate.

<Click here to get recipe.>

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