Wednesday, May 17, 2017

Lemon Poppy-Seed Muffins

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My mom's Poppy-Seed Bread is one of my absolute favorite indulgences ever, so sprucing up a similar recipe with a splash of lemon juice brightens up the flavors for a perfect summer treat. Pair these with some coffee or tea and pull up a chair outside for an ideal start to your morning. Enjoy!

Printable Recipe

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. salt
  • 1 cup sugar, plus more for sprinkling on top
  • 2 large eggs, room temperature
  • 1 1/2 tsp. lemon zest
  • 1/4 cup lemon juice
  • 1/4 cup whole milk, room temperature
  • 1 stick unsalted butter, melted and cooled
  • 3 tbsp. poppy seeds
Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with baking cups. 

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a separate bowl, whisk together sugar, eggs, zest, lemon juice and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Stir poppy seeds into batter.

Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

Wednesday, May 3, 2017

Best Zucchini Bread

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We had an abundance of zucchini growing in our garden last year, so imagine my excitement when I found a zucchini bread recipe that we all absolutely loved! Zucchini adds extra vitamins to your bread without your kids even knowing and it also helps make it extra moist. This is a fun breakfast treat the whole family will love. Enjoy!

Printable Recipe

Ingredients
  • 3 cups all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tbsp. ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 tsp. vanilla extract
  • 2 cups grated zucchini
  • 1 cup walnuts, chopped (optional)
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Source: All Recipes

Wednesday, April 26, 2017

Zucchini Rice

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Spruce up a simple rice side dish with some shredded zucchini, black beans, corn, a squeeze of lime juice and a handful of chopped cilantro for a healthy, satisfying and refreshing side dish on a hot spring or summer day. This is perfectly paired with grilled chicken, fish, or even as a side to your favorite tacos. Enjoy!

Printable Recipe

Ingredients
  • 1 1/2 cups uncooked rice
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can whole kernel corn, drained
  • 2 zucchini, shredded
  • 2 tbsp. unsalted butter
  • Juice of 1 lime
  • 1/4 cup fresh cilantro leaves, chopped
  • Kosher salt and freshly ground black pepper, to taste
In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.

Remove from heat and stir in black beans, corn, zucchini, butter, lime juice and cilantro. Cover and let stand 5 minutes.

Fluff rice with a fork; season with salt and pepper, to taste

Serve immediately.

Wednesday, April 19, 2017

Sweet and Sour Chicken

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I absolutely love when I find a recipe that rivals some of our favorite delivery options. This chicken really gives our favorite Chinese restaurant a run for its money. Not only is it easy to make, but the ingredients are all pantry staples (for the most part) so it doesn't break the bank. Enjoy!

Printable Recipe

Ingredients

For the chicken:
  • 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper, to taste
  • 1/2 cup cornstarch
  • 2 eggs, beaten 
  • Oil to fry
For the sauce:
  • 1 tbsp. canola oil
  • 1/2 tbsp. garlic, minced
  • 1 green or red bell pepper, diced
  • 3/4 cup cider vinegar
  • 1 tbsp. low-sodium soy sauce
  • 1/4 cup ketchup
  • 1/2 cup sugar
For the garnish:
  • Chopped scallions
  • Sesame seeds
  • Rice, for serving
Season chicken with salt and pepper. Coat with cornstarch and shake the excess off. Dip chicken pieces into egg. 

Add oil in a thin layer in a deep skillet over medium-high heat. Add chicken pieces and fry until golden, crispy and cooked through, about 4 minutes per side. Remove from oil and set on a paper towel-lined plate.

In a separate large pan, heat canola oil and fry garlic until fragrant.


Add the bell pepper, cider vinegar, soy sauce, ketchup and sugar. Bring to a boil.


When the sauce has thickened, add the fried chicken. Toss to coat.


Garnish with chopped scallions and sesame seeds. Serve with rice.


Source: Buzzfeed

Wednesday, April 12, 2017

Baked Blackened Salmon (Gluten-Free)

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Bathing suit season is upon us (okay well, let's be honest...it's felt like bathing suit season for months now), so bring on the healthy recipes! Blackened salmon is a cinch to make and the spice mixture adds so much flavor to any type of fish. With a meal that can be prepped and on the table in under 20 minutes, it's no wonder this is making it onto our bi-weekly rotation. Top it with a dollop of refreshing guacamole or a side of sautéed vegetables, and you've got yourself a meal. Enjoy!

Printable Recipe

Ingredients

  • 2 lbs. salmon, cut into 4 pieces
  • 1 tsp. salt
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 1/2 tsp. oregano
  • 1 tsp. pepper
  • 2 tbsp. olive oil
  • Guacamole, for serving (optional)

Preheat oven to 425 degrees F.

In a small bowl, combine salt, cumin, paprika, onion powder, garlic powder, chil powder, oregano and pepper. Mix well.

Sprinkle spice mixture evenly over each piece of salmon. Drizzle the olive oil over the spice mixture and rub to combine.

Bake for 15 minutes, or to desired doneness. 

Serve immediately with guacamole.

Source: SK Original