Healthy Blueberry Muffins

I started making this recipe without realizing it was a lighter version of someone's grandmother's made from scratch recipe. We really liked them.

Ingredients
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg
1/3 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 cup fresh blueberries

Directions
1.In a bowl, combine the first six ingredients. Combine the egg, milk, oil and vanilla; add to the dry ingredients just until moistened. Gently fold in blueberries. Fill greased or paper-line muffin cups two-thirds full. Bake at 375 degrees F for 25-27 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

I followed the suggestions of some of the reviewers and added 1/2 tsp of almond extract and extra oil (someone recommended using a 1/4 cup). I added a tablespoon of applesauce and used all whole wheat flour. I also added some extra brown sugar since someone suggested using it and that the recipe wasn't sweet enough. And they were done in 20 minutes. The batter looked a little weird but they tasted great!

Herb Grilled Pork Tenderloin

This was our anniversary dinner last night!

Ingredients
3 pounds pork tenderloin
1/4 cup olive oil
3 cloves garlic, chopped
1/2 teaspoon chopped fresh thyme
1/2 tablespoon chopped fresh rosemary
1 tablespoon salt
2 tablespoons ground black pepper

Directions
1.Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
2.Insert garlic into the slit and on onto the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper.
3.Preheat an outdoor grill for medium-high heat.
4.Lightly oil the grill grate. Place pork on grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 160 degrees F (72 degrees C).

I think this would have turned out great, except that it was way too much salt and pepper for me. Noah cried because it was too much for his little tongue too. Oops. I used kosher salt, which I thought is supposed to be less potent. I will try cutting that in half maybe next time. I let the meat marinate in the fridge for about an hour and used the oven some too to help cook a little more. Also had to use dried thyme and added some fresh parsley since I had it. Something different and good for the grill! And now we have a TON of meat leftover so I recommend sharing!

Apricot Chicken

And I'm back! I finally tried a new recipe that turned out good! And an Asian one too!

Ingredients
1/2 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon chicken broth or sherry
1 tablespoon vegetable oil
1 tablespoon cornstarch
1 teaspoon minced garlic
1/4 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into strips
1 medium green pepper, chopped
1/2 cup salted cashews
Hot cooked rice

Directions
1.In a large bowl, combine the first seven ingredients. Add chicken and toss to coat. Transfer to a shallow microwave-safe dish. Cover and microwave on high for 3 minutes, stirring once.
2.Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken juices run clear, stirring once. Let stand for 3 minutes. Serve with rice.

OK, admittedly I could not foresee this recipe turning out well if cooked in the microwave, so I made it on the stove. I didn't have cashews, so I omitted that but will definitely add them next time. I also added snow peas, at another reviewer's suggestion. Next time, I will double the ginger, add maybe a tsp of garlic salt, and a tbsp of honey (suggested by another reviewer). It needed just a bit more flavor but Jeremy and I both really liked it anyway!

Baby's First Birthday Cupcakes

I haven't made any new recipes lately to post but I think this one definitely qualifies!


Whipped Cream Frosting
(Makes 1 frosting for a 2 layer cake or 24 cupcakes)
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy cream

Directions
1. In a large bowl, beat cream cheese, sugar salt and vanilla until smooth.

2. In a small bowl, whip the heavy cream until stiff peaks form.

3. Fold into the cream cheese mixture.

Cake:
Cooking spray
2 cups sugar
3/4 cup unsalted butter, softened
3 large eggs
1 teaspoon clear vanilla extract
1/2 teaspoon almond extract
3 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk

Preheat oven to 350°.

To prepare cake, coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; set aside.

Place 2 cups sugar and unsalted butter in a large bowl; beat with a mixer at medium speed for 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon clear vanilla extract and 1/2 teaspoon almond extract.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture, and mix after each addition. Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pans for 10 minutes on a wire rack; remove cake from pans. Carefully peel off wax paper, and cool completely on wire rack.

Both recipes make enough for 24 cupcakes. I just baked them at 400 for around 15-20 minutes instead. I used fat free cream cheese this time and I think it made the icing runnier than usual but it still tasted great! Noah enjoyed his very much at his West Virginia birthday dinner.

Tangy Slow Cooker Pork Roast

Ingredients
1 large onion, sliced
2 1/2 pounds boneless pork loin roast
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce, or to taste

Directions
1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Easy and delicious, of course! I just use a half pork roast and stuff it in the crock pot with as many chopped potatoes and carrots on top as I can fit under the lid. Instant meal. Making this one for dinner tonight! Warning, it makes a lot of food so invite people to share with.

Marinated Ranch Broiled Chicken

Look, it's another quick, and easy chicken recipe! :) This might seriously be the easiest recipe I've ever made.

Ingredients
2 skinless, boneless chicken breast halves
1 (1 ounce) package dry Ranch-style dressing mix
2 tablespoons olive oil
1 tablespoon red wine vinegar

Directions
1.Combine the dressing mix, oil and vinegar in a large, resealable plastic bag and mix together. Add chicken to bag, seal and shake to coat; work mixture into the meat.
2.Refrigerate to marinate for at least 1 hour, or overnight if possible.
3.Preheat oven to Broil/Grill.
4.Remove chicken from bag, discarding any remaining marinade, and broil for 10 to 15 minutes or until cooked through and no longer pink inside.

I didn't trust just the broiling so I baked the chicken at 350 for about 20 minutes prior to broiling for just a few minutes. I think there is probably enough sauce to get by with 3 breasts if you needed extra. Yummy!

Ginger Mahi Mahi

I got this recipe a while back and have not made it in a while but am bringin it back tonight!

1 package Mahi Mahi fillets, thawed and rinsed as package directs
3 Tablespoons Honey
3 Tablespoons Soy Sauce
3 Tablespoons Balsamic Vinegar
1 teaspoon greated fresh ginger root
1 clove garlic, crushed
4 teaspoons olive oil
Salt and Pepper to taste

Preparation:
1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and 2 teaspoons of olive oil. Add fish; turn to coat. Cover and refrigerate for 20 minutes.
2. Heat 2 teaspoons olive oil in a large skillet over Medium Heat. Add fish to skillet. Reserve marinade.
3. Saute' fillets for 8 to 10 minutes, turning once, until fish flakes easily with fork.
4. remove fillets to serving plate and keep warm. Pour reserved marinade into the skillet; heat over Medium heat until the mixture reduces to a glaze consistency, 2 to 3 minutes.
5. Spoon glaze over fish; serve immediately

I think its best served with rice and whatever veggies you like. I actually have never made it with Mahi Mahi (which I love) because I couldn't find it at Wal-Mart. I use frozen tilapia filets instead and it works great. Also trying ground ginger tonight because I am not exactly sure what to do with a fresh ginger root! Before, I always skipped the ginger and it was quite good without it. I might even try baking it all together to spare a little oil. Delicious and healthy! Jeremy is not a fish eater and this is about the only way I have gotten him to eat it. :) Thanks to Wendy.