Feta, Roasted Pepper, and Basil Muffins

These muffins are a great accompanyment to a big salad in the summer or a hot bowl of soup in the winter. They are even good as a savory breakfast or light lunch by themselves.

2          cups     all-purpose flour
2          tsp       baking powder
1/2       tsp       baking soda
1/2       tsp       salt
3/4       cup      crumbled feta cheese
1/2       cup      jarred roasted red bell peppers, patted dry and chopped
4          tbsp     finely chopped fresh basil
1          cup      buttermilk
1/4       cup      olive oil
1          large    egg


Preheat oven to 375°F. Oil the muffin tins.

Whisk the flour and next 3 ingredients (through salt), set aside. In a separate bowl mix together the feta, peppers and basil; set aside.

Pour the buttermilk into the measuring cup. Add the olive oil and the egg and whisk together until blended. Make a well in the center if the dry ingredients. Pour the buttermilk mixture into the well and stir gently with a spatula until there are not more streaks and the batter is fairly smooth. Gently fold in the feta mixture until evenly distributed.

Divide the batter evenly among the prepared muffin cups. Bake for 18 - 20 minutes or until a tooth pick inserted in the center comes out clean. Let cool for 5 minutes before running a thin knife around the edges of the muffin cups to free them from the pan. Lift the muffins out and transfer to a rack to finish cooling (you need to be careful because they tend to fall apart when they are hot).

Yields: 12 muffins
This resipe adapted from Sur la Table / The Art and Soul of Baking by Cindy Mushet
Enjoy!!!

Herbed Salmon

This is a great Salmon recipe but it also works well with other fish. I use it a lot with Steal Head Trout and Cod.

1          lb         salmon fillet, cut into 4 pieces
1          lg.        lemon  (1 tsp lemon zest, juice from 1/2 of the lemon)
1          tbsp     snipped fresh dill weed
1          tbsp     snipped fresh tarragon
1          tbsp     snipped fresh Italian flat leaf parsley
1/2       tsp       salt
1/2       tsp       pepper
2          tbsp     butter, melted

Preheat oven to 350°. Rinse fish and pat dry. Set aside.
In a small bowl, grate 1 tsp zest from lemon. To this add the snipped herbs, salt, pepper, and butter; stir to combine. Spread evenly over fish.

Heat a non-stick oven safe skillet over medium heat. Add salmon, herb side down. Cook 3 minutes or until golden brown. Turn fish over; squeeze 1/2 of the lemon over the top and place the skillet in the oven for 3 to 7 minutes or until fish flakes easily with a fork.

Transfer to plates and drizzle with pan juices. Top with additional lemon zest and snipped herbs if desired.


Yields: 4 servings
This recipe was adapted from Better Homes and Gardens Magazine \ July 2011.

Enjoy!!!

Orange-Poppy Seed Mini-Muffins

These are "K"'s favorite breakfast treat. They are very moist and exceptionally good slathered with butter.

3          tbsp    poppy seeds
1/2       cup      whole milk
1 3/4    cups     all-purpose flour
2          tsp       baking powder
1/2       tsp       baking soda
1/4       tsp       salt
2          tbsp    grated orange zest
2          large    eggs
3/4       cup      granulated sugar
6          tbsp    unsalted butter, melted
1/2       cup      fresh orange juice, plus one tbsp
1/2       cup      confectioners' sugar


Preheat oven to 400°.

In a small bowl, combine the poppy deeds and milk and let stand for 20 minutes.

In a medium bowl whisk together flour and next 4 ingredients (through orange zest). Set aside.

In a large bowl, beat the eggs on low until blended. Add the granulated sugar, butter, the 1/2 cup of orange juice, and the milk-poppy seed mixture; beating on low speed until just combined.

Spoon the batter into oiled mini muffin cups; about three quarter full. Bake 12-14 minutes or until a toothpick inserted in center of muffin comes out clean. Let cool for two minutes then turn out.

To make the glaze, in a small bowl, stir together the 1 tbsp orange juice and confectioners' sugar until it is smooth. Drizzle over the muffins.

Yields: about 24 mini-muffins
This recipe was adapted from Williams-Sonoma Essentials of Baking.

Oatmeal, Chocolate Chip, Pecan Cookies

These are one of my favorite cookies to make because they are so easy. They have the wholesome goodness of oatmeal with just enough sweetness to make you want to eat the whole plate; and if truth be told, we often do! :)

If the dough looks too dry after you've mixed all the ingredients together you can add some canola oil, one tblsp at a time. I usually only have to add one but if it is really dry outside you may have to add two. This keeps the dough a little more moist and you get a moister cookie. If you like your cookies crispier you can leave it out.


1 1/4    cups     all-purpose flour         
1          cup      regular oats
3/4       tsp       baking powder
1/2       tsp       baking soda
1/2       tsp       salt
3/4       cup      granulated sugar
1/2       cup      packed brown sugar
5 1/3    tblsp    butter, softened
1          tsp       vanilla extract
1          large    egg
1/4       cup      chopped pecans
1/4       cup      semi-sweet chocolate minichips


Preheat oven to 350°.

Lightly spoon flour into dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt), stirring to combine; set aside.

Beat sugars and butter in a large bowl with a mixer at medium speed until well blended. Add vanilla and egg, beating until well combined. Gradually add flour mixture; beating at low speed until just combined. Stir in the pecans and chocolate chips.

Drop a tablespoon of dough about 2 inches apart on a parchment or baking mat lined pan.
*I like to use a melon scoop or to roll the dough into little balls so they are roughly the same size. This insures that they will cook evenly and all be done at the same time*

Bake for 12 minutes or until the edges are lightly browned. Cool on the pans for 2 minutes then transfer to a wire rack.


Yield: approximately 3 dozen
This recipe was adapted from Cooking Light Magazine

 Enjoy!