Tasty Token: Apple Spice Muffin

Ingredients
Muffin:
1-1/2 cups Old Fashion oatmeal, pulsed in a food processor
1/2 cup coconut oil
2 eggs
1 cup half and half
2 apples - peeled, cored, and shredded

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1-1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 cup brown sugar

Topping:
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 stick butter, cubed
1 tablespoon ground cinnamon

Directions
Preheat oven to 375 degrees F (200 degrees C). Lightly grease 2-six muffin cup tins or line with paper muffin liners.

Soak oatmeal in half and half for 30 minutes.

Stir together flour, salt, baking powder, cinnamon.  Whisk in the brown sugar.

Mix in oil, egg, oatmeal-milk mixture. Fold in apples. Make a well in the dry ingredients, pour wet ingredients into well and mix until just moistened.  Do not over mix or else the muffins will not be moist.

Spoon batter into prepared muffin cups, filling 3/4 of the way.

Topping: In a small bowl, stir together brown sugar, flour, butter, and cinnamon. Mix together with fork and sprinkle over unbaked muffins.

Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.

Tasty Tokens: Double Chocolate Muffins

Ingredients
8 (1 ounce) squares semisweet chocolate
1 stick unsalted butter
1 cup half and half
1 teaspoon espresso

1/2 cup boiled water
1 cup white sugar
1 large egg
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cup mini semi-sweet chocolate chips

Directions
Preheat the oven to 400 degrees F (205 degrees C). Lightly grease muffin pans, or use paper liners.

Over a double boiler over low heat, melt the semisweet chocolate squares together with the butter and 1/2 cup of half and half. Dissolve the espresso in hot water and add to the melted chocolate.  Let stand until cooled, about 10 minutes.

Lightly beat the egg. In a small bowl, stir together the melted chocolate with 1/2 cup half and half, sugar, egg, and vanilla, until blended well.

In a large bowl, stir together flour, baking soda, and salt. Make a well in the dry ingredients, pour the wet chocolate mixture into the well, and stir until just combined.

Gently stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.

Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Remove muffin tin from oven and let stand at least 10 minutes in the tin. Let them cool on a wire rack. Serve warm or cooled; can be frozen as well.

Sensational Sides: Garlic Mashed Potato

Ingredients

1 head of garlic
1 Tbsp olive oil
1/4 teaspoon salt

2 pounds potatoes, preferably Yukon Gold or another yellow, waxy potato
1 teaspoon salt
1 cup half and half, infused with onion, bay leaf and thyme
4 Tbsp butter

Directions

Preheat the oven to 400°F. Remove the outer layer of papery skin of the whole garlic head, leaving the cloves intact.  Expose the tops of the garlic cloves by cutting off the top 1/4-inch to 1/2-inch of the garlic cloves.  Drizzle olive oil over the exposed garlic heads, lightly salt.  Lay three sprigs of thyme over the salted tops, and wrap lightly in aluminum foil. Roast in the oven for 40 minutes.  Remove from the oven and let cool.  

While the garlic is roasting, peel and chop the potatoes into 1-inch chunks. Place potatoes in a medium saucepan, add 1 teaspoon salt, cover with water. Bring the pot to a boil, then reduce to a simmer.  Simmer until tender fork tender, about 15 minutes.

In a small sauce pan gently heat the butter, half and half, 1/4 rough chopped onion, 1 bay leaf, and 1 sprig of thyme (on the stem).  When heated through, strain the half and half, discard the onion and herbs, and set aside.

Drain the potatoes, reduce heat to low, and place back on the heat. Squeeze the roasted garlic into the potatoes and begin mashing with a potato masher.

Slowly add the butter-herb infused half and half with the potatoes until it is the consistency you want.

Do not over-beat or they mashed potatoes will become gummy.

Add salt to taste. Adjust seasoning as necessary.

Sensational Sides: Cheesy Creamed Corn

Ingredients
1/4 chopped green pepper
1/4 chopped onion
1 clove of garlic
3 tablespoons unsalted butter
3 ounces cream cheese, cubed
1/3 cup half and half
2 teaspoon white sugar
1 teaspoon salt
1/2 cup grated Parmesan cheese
3 cups frozen corn, thawed



Directions
In a blender, combine the green pepper, onion, and garlic in a paste.

In a saucepan, melt the unsalted butter. Saute the paste approximately 5 minutes.

Stir in the remaining ingredients. Cook until cheese is melted and corn is heated through.

Adjust seasoning as necessary.

Extraordinary Entree: Meatloaf

Ingredients
Meatloaf:
1/2 yellow onion, diced
2 cloves of garlic, minced
1 1/2 pounds lean ground beef

1/2 pound lump sausage
1/4 teaspoon salt  

1/4 teaspoon pepper 

1/4 cup ketchup
1 cup bread crumbs
1 overripe banana (yes...you read that right! Check out the inspiration at allrecipes.com)
1 large egg
2 teaspoon yellow mustard

Topping:
1/2 cup ketchup
2 tablespoons rice wine vinegar
2 tablespoons prepared Dijon mustard
2 tablespoons brown sugar

Gravy:
1 cup fresh sliced mushrooms
2 tablespoons minced onion
1 tablespoon butter
1 cup beef broth
2 tablespoons water
1 tablespoon cornstarch

Directions 

Preheat oven to 350 degrees F (175 degrees C).

In a blender pulse together the onion and garlic into a paste. Set aside.

In a large bowl, thoroughly mix together the onion-garlic paste with all of the meatloaf ingredients.

Press the meat mixture into a 9x5 inch loaf pan.

Topping: Only do this step if you're not doing the gravy below. In a small bowl, stir together remaining mustard, ketchup and brown sugar; pour on top of the meat loaf.

Bake in preheated oven for 2 hours.  Allow to rest for about 15 minutes before slicing.

Gravy: Only do this step if you're not doing the topping.  While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat. Add mushrooms and onions; cook and stir until tender. Add beef broth; simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup; stir into broth. Cook and stir for 1 minute, or until thickened.

Stews and Soups: Loaded Baked Potato Soup

Ingredients
12 thick slices bacon, chopped

2 yellow onions, diced
4 cloves garlic, diced
2 ribs celery, diced
4 spigs thyme, chopped
2 bay leaves
Salt to taste
4 medium potatoes, scrubbed and diced
3 cups of vegetable stock
1/3 cup unsalted butter
1/3 cup all-purpose flour
7 cups half and half
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 teaspoon salt
1 teaspoon ground black pepper

Directions
Heat a large pot over medium heat.  Place bacon in a large, deep skillet. Cook over medium heat until browned. Leave bacon fat in the pot. Crumble, and set aside.

In a blender, combine 1 onion, 2 cloves of garlic, and 1 celery stalk to make a smooth paste. Set aside.

Add the paste, and saute over medium low heat, about 10 minutes.

Add 1/2 the potato, 2 sprigs of thyme, 1 bay leaf, and salt. Saute until tender and fragrant, about 10 minutes.

Stir in the vegetable stock, bring to a boil, and simmer uncovered until the potatoes are fork tender, about 20 minutes.

In a small pot add the butter and flour and cook on very low heat until pasty and blonde, about 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the larger stock pot. Simmer for a few minutes until the broth is thickened.

Roughly chop 1 onion, 2 cloves of garlic, and 1 celery stalk.  In another small pot combine the roughly chopped veggies, 1 bay leaf, and 2 sprigs of thyme (on the stem).  Do not allow half and half to bubble over. Strain the veggies and herbs out of the half and half, and pour the seasoned half and half into the larger pot.

Taste for salt and pepper. Adjust seasoning as necessary.

Finish with crumbled bacon, green onion, and grated cheddar cheese.

Appetizer: Mac n Cheese Bites

Ingredients

 3 cups leftover macaroni and cheese, refrigerated at least overnight
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper

3/4 cup fine, panko bread crumbs

3/4 cup Parmesan cheese, grated
2 eggs, well beaten

1/2 cup half and half
peanut oil

Directions 

Cut the day old macaroni and cheese into 1-inch bites size squares.

Set up your coating station as follows:

Station 1: In a shallow bowl, mix together flour, salt, and pepper

Station 2: In a shallow bowl beat 2 eggs and 1/2 of half and half together

Station 3: In a shallow bowl stir together the bread crumbs and grated Parmesan cheese

Dredge each bite through the flour and gently tap off excess. Dip each into the milk-egg mixture, and then dredge in the bread-cheese mixture. 

Let the bites stand for 5 minutes prior to cooking so the crust can set.

Heat about 1 inch of peanut oil in a heavy, medium-sized pot.  If you have a candy thermometer, then  heat the oil to about 350 degrees F (177 degrees C).  

Fry each bite until golden brown. Usually the batch beginning with my second or third batch on  comes out perfect. The oil is warmed and the residue from the previous batches seems to help the next batch cook more evenly.  I'm no scientist, so I'm not sure why that happens. 

Place the bites on a tray covered with paper toweling to drain. Transfer the them to a nice serving dish.  No dipping sauce required.  GET THEM WHILE THEIR STILL HOT!

Welcome to My Favorite Dinner Recipes

At the age of 34, on Sunday, September 26, 2010 I suffered a stroke, which ended my legal career and left me temporarily paralyzed on my left side. I spent 11 fun filed days in the hospital and 11 days luxuriating in a rehab facility. I joke about those 22 days and the past year, but I haven't had a vacation in YEARS prior to "the accident." (From here on I will no longer be using the s-word).  I had been practicing law since 2002 and barely stopped working until I collapsed...at work of all places...on a Sunday! Thank goodness for my fast acting co-workers or else I wouldn't be blogging to you right today (whatever the date stamp on this entry is). 

When I woke up on Monday morning I felt like an elephant was sitting on my chest and sliding down on to the left side of my body. Not until I left the rehab did I realize I lost all pain sensation on the right side of my body. Can you imagine feeling an itch but never being able to satisfy that itch or being able to put your hand on a hot pot and not even realizing it until you see the scab on your hand a few days later? My face was in constant pain starting with my sinus area and radiating throughout. A steady stream of drool constantly threatened to escape the left side of my mouth.  Not being able to dress myself, bend, walk, and COOK!  The worst part of all was the sensation of being either on the Disney World teacups or feeling like I was just getting off. I was continually dizzy. Even when I closed my eyes the dizziness was unbearable!

What was my life before the accident? I was a practicing attorney for 8 years, too many pounds overweight, but given a clean bill of health by my ph two days prior to my accident.  Boy, was she wrong! Although I hated my profession due to stress, I could never find the resolve to walk away and find my true passion. At the time my latest excuse was that the job market and economy was tanking, so it as best that I stay put "for now." For the longest time though, I had been asking for a way out. Oddly, this stroke has given me no choice but to find something different to spend my productive years doing.  For that reason, I'm grateful for the stroke. But for this accident, I would have not had the strength to make this change. Now, I am unable to do the work, and therefore, have no choice. THANK YOU!

While I was in the rehab facility I spent quite a bit of time listening to the Cooking Channel. Their motto, by the way, is "Stay Hungry." Listening to that message every day several times a day was one of many things that helped pull me through. I also listened to the Boomerang Channel and Cooking Channel.  The retro cartoons brought me back to a simpler time in my life.

But "Stay Hungry." Cooking Channel's slogan remains with me to this day. While I was listening to Cooking Channel...

Let me pause the story here for a second. I bet you're asking, "Why was she listening to TV?" Well, the dizziness was so horrible that I spent the better part of two months with my eyes closed as the room spun around me. Without getting too technical I had cranial nerve damage, which left me double vision and dizziness still today. I'm just much more tolerant of it now.

(Back to my story...) An exercise for my eyes that I did on my own while in the rehab was writing on a pad or typing out on the memo pad on my cell phone the menu for dinner parties with various themes, celebrating various holidays, or catering events I had catered in my home in the past but with a brand new menu.  Seven courses, a little gift, and the wine and spirits options several times a day worked my brain, 

By Thanksgiving I directed my brother on how to make one of my famous (in my mind anyway) bread puddings and by December I was sitting up and chopping a little bit (until I sliced my finger)!  One year later, with much assistance I cook many of my favorite dinner party recipes and test out new recipes. I'm also looking forward to the next year of having dinner parties and sharing my menus and recipes with you!

Now, that I've told you my story, LET'S GET COOKING!