assya

Dinner in just TEN minutes. Seriously. I even timed myself making this soup a second time, because it came together so fast. And it was good! Loaded with our favorite Mexican flavors; this is a slightly spicy soup with chunks of tomatoes, corn, black beans and tender chicken. I topped our steaming bowls of soup with a handful of shredded cheese and the entire family gave this meal two thumbs up.


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Similar to coffeecake in flavor and texture, without the overwhelming sweetness of a traditional coffeecake, this sweet, quick bread totally made my week. Loaded with fresh cherries and then topped with a sweet brown sugar and almond crust, the whole family found this bread irresistible. I stashed a few slices of the bread in the freezer the second time I made it and I've been enjoying it with my coffee all week long.

I made a batch as muffins and mini loaves earlier last week and didn't get a single photograph. I threw together a second batch with the remaining cherries and poured the whole thing into a 10" square pan. Like most quick bread recipes, this recipe quite versatile and can be easily baked in whichever form you'd like.

Cherry Bread with a Brown Sugar Almond Crust {traditional and gluten free recipes}
Yield: 12-14 muffins or (6) mini-loaves or (1) 10" square cake pan
(printable recipe)

1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 eggs
1/2 cup sour cream
1 1/4 cup brown rice flour *
1/2 cup tapioca starch *
1/4 cup potato starch *
1/2 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 cup pitted and diced fresh cherries
* if you are not in need of a gluten-free recipe, simple substitute 1 3/4 cups all-purpose flour for the items marked with an *

Topping Ingredients:
1/4 cup cold butter, grated or cut into very small pieces
1/4 cup brown rice flour *
1/4 cup brown sugar
1/3 cup sliced almonds
* if you are not in need of a gluten-free recipe, simple substitute 1/4 cup AP flour for the item marked with an *

Preheat the oven to 350 degrees. Grease muffin tins, a loaf pan or a 10" square pan. Combine the butter and sugars in a mixing bowl and beat until smooth. Add the extracts and the eggs and beat until. Add the sour cream and stir again. Stir together all of the dry ingredients in a separate bowl and add half of them to the wet ingredients. Stir the cherries into the remaining dry ingredients and toss to coat. Add the cherry/flour mixture to the other ingredients and stir gently, just until combined. Pour the batter into the prepared pan.

Prepare the topping. Stir together the grated butter, flour and sugar. Add the almonds and then use your fingers to form a crumbly streusel. Sprinkle in small chunks all over the batter in the pan. Bake approximately 20 minutes for muffins, 28 minutes for mini loaves or 40-45 minutes for the 10" square pan. Bake until browned around the edges and a toothpick comes out clean or with moist crumbs. Let cool before slicing. Enjoy!



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ONE YEAR AGO TODAY: Homemade Spicy Barbecue Sauce
TWO YEARS AGO TODAY: Grilled Pattypan Squash

You know those recipes that instruct you to "cut in very cold butter" either with your fingers, a knife, a pastry blender or maybe even the food processor? For YEARS, I simply avoided them. I realize it isn't complicated (once you have the hang of it) and cutting in butter isn't rocket science, but I always wound up with a pile of mushy butter and flour.

Until I discovered that you can GRATE COLD BUTTER! If you haven't tried it already, you can't even imagine how EASY this is. Use butter straight from the refrigerator, don't let it warm on the counter while you set up the grater. It takes only 15-20 seconds to grate a cold stick of butter. Toss the fluffy grated butter into flour to lightly coat it and then all you need is a fork or your fingers to turn it into perfect crumbs in moments!

I promise it really is that easy. I'm posting a recipe later today that calls for cutting in the butter. Don't be intimidated, it will only take a moment!

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ONE YEAR AGO TODAY: Homemade Spicy Barbecue Sauce
TWO YEARS AGO TODAY: Grilled Pattypan Squash

After numerous requests, I’ve rounded up a whole bunch of Paleo recipes for you today. There are no special ingredients required. If you're like me, you cook Paleo meals quite often without even realizing it. Disclaimer: I'm not an expert on Paleo cooking. If you have input on these recipes, it is welcome in the comments.

Paleo foods are basically meat, vegetables and fruits. (That’s a very simplified nutshell, so don’t quote me!) A few of the recipes below include butter. If you are following strict Paleo eating, simply swap coconut oil for the butter in these recipes.



~ EGG RECIPES ~
Egg Drop Soup
Scrambled Eggs with Oyster Mushrooms, Caramelized Onions and Garlic Scapes
Eggs with Peacock Kale
Green Chile and Sausage Scrambled Eggs 
Soft Eggs Over Thyme Marinara Sauce
Perfectly Simple Hard Boiled Eggs



~ PORK RECIPES ~
Crock-Pot Green Chile Pulled Pork
Breakfast Sausage Skillet with Onions, Peppers and Roasted Sweet Potatoes
Mexican Pork Chile Verde
Pulled Pork Carnitas
Bell Pepper and Zucchini Skillet with Sausage
Cabbage Ribbons with Sausage and Thyme Marinara Sauce
Herb Rubbed Sirloin Tip Pork Roast
Spicy Sausage Skillet with Summer Squash
Bacon, It's What For Dinner
How to Cook Bacon in the Oven



~ SEAFOOD RECIPES ~
Balsamic and Ginger Marinated Salmon
Lemony Garlic and Herb Halibut
Chipotle Lime Salmon
Lemon and Garlic Broiled Tilapia


~ SNACKS, SWEETS & MORE ~
Bacon Wrapped Dates with Balsamic Reduction
Pico De Gallo - Simple Mexican Salsa
Mushroom Jalapeno Salsa
Roasted Garlic and Bacon Guacamole
The BEST Pineapple Jalapeno Salsa
Dehydrated Apples
Dehydrated Pineapple
Dark Chocolate Covered Clementines
Key Lime and Honey Winter Fruit Salad
Dark Chocolate Covered Banana Bites
Frozen Fruit Salad
Grilled Peaches
Dark Chocolate Covered Kiwi Popsicles
Coconut Pineapple Smoothie Ice Cream
50 Healthy & Delicious Smoothie recipes ~ lots of paleo options included
Quick and Easy Homemade Mayonnaise

~ VEGETABLE RECIPES ~
Cinnamon Chile Roasted Sweet Potato Bites
Herbed Snow Peas with Leeks
Garlic and Paprika Roasted Cauliflower
Vegetable Marinara Sauce with Fresh Basil
Asparagus, Bacon and Sweet Potato Skillet
Spicy Sauteed Zucchini
Simple Sauteed Summer Squash
Roasted Carrots with Garlic and Onion
Pico De Gallo - Simple Mexican Salsa
Braised Spring Radishes
Lemon Fresh Fennel and Corn Skillet
Warm Peacock Kale and Purple Cauliflower Salad
Spinach with Lemon and Pine Nuts
Roasted Baby Carrots
Roasted Brussels Sprouts with Apples and Bacon
Fennel with Mushrooms
Overnight Chinese Daikon Radish Pickles
Rainbow Chard and Mushroom Stir Fry
Roasted Romanesco
Braising Mix with Bacon and Cauliflower
Garlicky Ginger Joi Choi
Roasted Green Beans
Sauteed Zucchini Ribbons
Caramelized Onions - In The Crock-Pot
Sauteed Snap Peas and Zucchini with Basil
Broiled Zucchini
Five Minute Marinara
Grilled Pattypan Squash
Summer Squash, Onion, Bell Pepper and Tomato Skillet
Sauteed Summer Squash with Bell Peppers and Onions
Roasted Pattypan Squash 
Healthy Snacks
Snack Trays
Roasted Bell Peppers with Broccoli and Summer Squash
Roasted Asparagus Broccoli and Summer Squash

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Crisp hot vegetables, tender shrimp and just a hint of Sriracha made a great 20 minute lunch that  the kids requested again the following day. For this recipe, I added a dash of Sriracha for a bit of extra flavor without much heat. Feel free to add more, if you are looking for some real heat in your dish. The recipe is as versatile as can be. Don't have shrimp? any leftover meat will work. Dice it small and add it in. Snow peas aren't your thing? substitute your favorite vegetable. Make sure that if you are adding carrots or peppers, you cook them long enough to avoid crunchy vegetables in your rice.

This recipe is the kind of lunch that happens every so often in my house; as a result of cleaning out the refrigerator and freezer. I have leftover rice hanging around more often than not, because my middle son loves it so much. I make double and triple batches every time I cook rice. If you don't usually have leftover rice waiting in the refrigerator, I suggest making the rice a day or two (even as much as 4-5 days) before you want to use it. The key to great fried rice is using rice that is as dry as possible, so that your fried rice won't be mushy or soft.

Shrimp and Vegetable Fried Rice
Yield: 3-4 servings
(printable recipe)

1-2 teaspoons olive oil
2 garlic cloves, minced
3 green onions, sliced thin
1/2 cup snow peas, halved
3 eggs
3 tablespoons soy sauce, divided
Optional: 1/2 teaspoon Sriracha sauce, adjust to taste
1 1/2 cups leftover cold rice, preferably 1-2 days old
1/2 lb medium size cooked shrimp, thawed under cold running water
1/2 cup frozen peas

In a large skillet over medium high heat, warm the oil and saute the garlic and the onions for about 1 minute. Add the snow peas and saute for about 2 more minutes. While the snow peas are cooking, whisk together the eggs and 2 tablespoons of soy sauce, along with the sriracha if desired.

Push the vegetables to the sides of the pan and pour in the egg mixture. Let it cook for about a minute without stirring. Then stir to break it up and cook the eggs quickly. Once the eggs are no longer runny, add the cold rice and stir to combine. Let it cook for about 2 minutes, until the rice is hot.

Add the shrimp and the frozen peas to the skillet and stir together. Drizzle with the last tablespoon of soy sauce and cook for 1-2 minutes, until the shrimp and the peas are warm. Serve with additional Sriracha and soy sauce on the side, if desired. Enjoy!





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ONE YEAR AGO TODAY: Spicy Stuffed Bell Pepper Meatballs
TWO YEARS AGO TODAY: Homemade Lemon Lime Soda

Chunks of apricots, strawberries and fresh rhubarb are tossed together with sugar and spices and baked in between layers of a brown sugar and almond oat crust. Almost firm enough to cut into bars and yet fruity enough to be a crisp, this is really just a fruit crisp with both a top and bottom crust layer. This is one of my favorite summer desserts. I would happily eat this breakfast, lunch and dinner every day until the pan is empty. Unfortunately, it never lasts that long in my house!

Don't be intimidated by the crust layers or the topping, no cutting in cold butter is required. Melted butter is poured into the topping and it forms perfect crumbs to top this dessert. Just prep the fruit and let it rest with the sugar and spices while you stir melted butter into the dry ingredients. Press half the mixture into the pan, top with fruit and sprinkle with the remaining topping.

Apricot Rhubarb Strawberry Almond Crunch
Yield: 12 servings
(printable recipe)

Fruit Filling Ingredients:
 6-8 large apricots, about 2 cups chopped
1 lb strawberries, about 2 1/2 cups chopped
2 stalks rhubarb, about 1 1/2 cups chopped
juice of 1 orange, about 1/3 cup
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon ginger

Topping and Crust Ingredients:
1 1/3 cups brown rice flour *
2/3 cup tapioca starch *
1 1/2 cups old fashioned oats
1 cup light brown sugar
1 cup butter, melted
1/2 cup sliced almonds
* if you do not need a gluten free version of this recipe, simply substitute 2 cups AP flour for the items marked with an *

Preheat oven to 400 degrees. Place the fruit in a mixing bowl. Add the orange juice, vanilla, sugar and spices. Stir to coat and set aside.

In a separate mixing bowl, combine the flours, oats and brown sugar. Add the melted butter. Stir to combine. Press half of this mixture into a buttered 9x13 pan. Pour the fruit over the bottom crust. Add the almonds to the remaining crust mixture and stir them in or just mix with your fingertips. Sprinkle the rest of the topping over the fruit.

Bake for 35-40 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings. Top with Homemade Vanilla Bean Ice Milk or Ice Cream, if desired. Enjoy!



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ONE YEAR AGO TODAY: Butter Tart Squares ~ Gluten Free or Not
TWO YEARS AGO TODAY: Cavatappi Pasta with Sunburst and Grape Tomatoes

Don't miss your chance to win a brand new Breville® Smart Scoop™ Ice Cream Compressor from Sur La Table! Contest ENDS TONIGHT at 9pmPST ~ GIVEAWAY CLOSED ~ WINNER ANNOUNCED 6/23/2013

After making numerous varieties of homemade ice cream over the past few years; I've found that in some cases, less rich and creamy ice creams pair better with some desserts. With fruit desserts especially, I prefer a lighter ice cream. With just a handful of ingredients, I can stir this ice cream together in moments. While it is churning in the machine, I have plenty of time to put together  a quick crisp or cobbler.

Simple Homemade Vanilla Bean Ice Milk / Ice Cream
Yield: (8) 1/2 cup servings
(printable recipe)

2 cups whole milk
1 cup heavy cream *
3/4 cup sugar
1/8 teaspoon fine sea salt
2 vanilla beans, split in half lengthwise and seeds scraped or 1 tablespoon vanilla extract

Stir together all of the ingredients and pour into the ice cream machine. Freeze according to the manufacturer's instructions. Serve immediately for soft serve ice cream. For firmer ice cream, transfer to a freezer safe container and freeze for a couple hours. Enjoy!

* I have also made this using only milk and no cream. It creates a true ice milk. The texture is icier and it is definitely ice milk and not ice cream. I like the ratio of 2/3 milk to 1/3 cream in this recipe. Not as smooth as heavier homemade ice creams, but still with a bit of richness from the cream.



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ONE YEAR AGO TODAY: Bell Pepper and Zucchini Skillet with Spicy Sausage
TWO YEARS AGO TODAY: Almond Bars

This is a tangy, sweet ice cream that tastes exactly like cheesecake. With the addition of a quick strawberry puree made from fresh or frozen berries, this is a treat that can easily be enjoyed year round. I absolutely loved the flavor, the texture and the look of this ice cream!

This would be fantastic served over a warm brownie or slice of chocolate cake. Maybe next time though, this batch is long gone!

Strawberry Swirl Cheesecake Ice Cream
Yield: (6) 1/2 cup servings
(printable recipe)

8 ounces cream cheese
1 cup sour cream
zest of 1 large lemon, about 1 tablespoon
1/4 cup heavy cream
1/4 cup milk
2/3 cup sugar
1/2 teaspoon vanilla
1/8 teaspoon fine sea salt

Strawberry Puree Ingredients:
12 large frozen* or fresh strawberries, about 2 cups of berries
1/4 cup sugar
*if you are using frozen berries, allow them to thaw at room temperature for about half an hour before mashing them.

Mash the strawberries in a medium size saucepan. Add the sugar and bring to a boil. Reduce the heat to simmer and while stirring constantly, cook 5 minutes. Remove from the heat, let cool and then chill in the freezer while the ice cream is churning.

Combine all ice cream ingredients in blender and puree until smooth. Pour into ice cream machine and freeze according to manufacturer's instructions. When the ice cream is almost finished churning, remove the cold strawberry puree from the freezer and stir well. Add 1/2 a cup puree to the ice cream in the machine.

When the ice cream has finished churning, transfer to a freezer safe container. Drizzle with the remaining strawberry puree; I reserved 1/4 cup of the puree for topping. Use a knife to swirl the berries through the ice cream. Chill in the freezer for a couple hours before serving. Enjoy!





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ONE YEAR AGO TODAY: Southwestern Chicken Lasagna
TWO YEARS AGO TODAY: Strawberry Vanilla Ice Cream / Ice Milk

Cafe con Leche Ice Cream ~ rich, creamy, coffee flavored ice cream. Just sweet enough to take the bitterness out of the coffee, without so much sweetness as to be overwhelming and cancel the richness of the coffee. Everything about this recipe makes me grin.

While it hasn't been a hardship to play with my new ice cream maker, a rich and creamy coffee flavored ice cream almost became my nemesis this past week. I made no less than five versions of coffee ice cream, before I realized that the rich and creamy ice cream I wanted just wasn't going to happen without eggs.

I tend to be more of a "throw it in the machine with minimal time invested" kind of ice cream maker. Most of the time, if you balance the ingredients right, it works well that way. However, I wanted all the flavor of my beloved Cafe con Leche to be dominant in this ice cream. Unfortunately, adding a cup of brewed espresso meant that I was basically adding a cup of water to the ice cream. All of the variations I kept trying were turning out crystallized and more icy than creamy. I tried versions using just espresso powder and cream, versions with combinations of both; basically, if you could think of a way to make this without the eggs, I tried it. No luck; for the flavor I wanted, eggs were required.

The ten minutes spent cooking the custard base for this ice cream is so completely worth the time and effort, I can not encourage you enough to try it. I rarely choose a custard based ice cream over a Philadelphia style recipe, both for the taste and for the time spent. However, this ice cream is exactly the coffee ice cream I craved. I already know that this is going to be my special occasion ice cream for years to come!

Cafe con Leche Ice Cream
Yield: (8) 1/2 cup servings
(printable recipe)

1 cup brewed espresso
2/3 cup sugar
1/8 teaspoon fine sea salt
1 cup heavy cream
5 egg yolks
1 cup half and half or 1/2 cup heavy cream plus 1/2 cup whole milk
1/2 teaspoon vanilla

Pour the hot espresso over the sugar and salt in a sauce pan over medium heat. Stir to dissolve the sugar. Add the cream and stir again. Lightly whisk the egg yolks and slowly pour them into the espresso mixture, whisking constantly.

Stir constantly while warming the mixture over medium heat. Continue stirring until the mixture thickens slightly and coats the back of a spoon, this should take about 10 minutes. Combine the half and half and vanilla in a medium size glass bowl and pour the warm mixture into the cream. Stir to combine and then place in the refrigerator.

Chill for at least 6 hours, preferably overnight, before freezing according to your ice cream maker's directions. Serve immediately for soft-serve ice cream or store in an airtight container and freeze for a couple of hours for a firmer ice cream. Serve with Chocolate Sauce if desired. Enjoy!




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ONE YEAR AGO TODAY: Italian Balsamic Chicken Stir Fry
TWO YEARS AGO TODAY: Sauteed Summer Squash with Bell Peppers and Onions

It's an ICE CREAM fest all week long here at Barefeet In The Kitchen! Don't miss your chance to win a brand new Breville® Smart Scoop™ Ice Cream Compressor from Sur La Table!
GIVEAWAY CLOSED ~ WINNER ANNOUNCED 6/23/2013

You know those recipes that just kind of happen? I was making lunch for the kids when my eyes landed on a leftover jar of pineapple mint puree from the Pineapple Mojitos we made last week. I started wondering how that might work as an ice cream flavor. Next, I remembered I had some coconut milk stashed in the pantry. One thought led to the other and in just about 60 seconds, I had the mixture whisked together and churning in the ice cream machine.

I've been so impressed by the Breville Ice Cream Compressor; one of the things that has impressed me the most is the pre-cool function. I poured in an almost room temperature mixture and the machine chilled it to -5 degrees in just minutes. I pressed start and the machine took less than half an hour to whip this gelato into a creamy light texture that was scoopable straight out of the machine.

In researching different ice creams and frozen desserts, the main difference I found between ice cream and gelato is the intensity of the flavor. The flavor of this dessert is quite intense. A small serving is plenty for me and I love how refreshing the mint is in this gelato. It is like no ice cream I have made before.

Pineapple Mint Gelato
Yield: (6) 1/2 cup servings
(printable recipe)

1 1/2 cups pineapple mint puree
(1) 14 ounce can Thai coconut milk

Stir together the puree and the coconut milk. Pour it into the ice cream machine and freeze according to your machine's directions. The gelato was a firm and scoop-able soft serve straight out of the machine. Serve immediately or transfer to an air-tight container and store in the freezer until ready to serve. The gelato will be very firm once frozen. Let it rest at room temperature for about 20 minutes prior to serving. Enjoy!





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ONE YEAR AGO TODAY: Kitchen Tip ~ How to Make a Homemade Cherry Pitter
TWO YEARS AGO TODAY: Oven Baked Marinated Chicken Thighs

To say that I'm excited about this giveaway doesn't even come close to expressing the level of excitement I'm sharing with you today. A couple weeks ago, I came home to a surprise delivery on my doorstep. The fabulous people at Sur La Table had shipped me a brand new Breville® Smart Scoop™ Ice Cream Compressor! Sur La Table has been my favorite kitchen store for over ten years now and just seeing their package sitting on my porch was enough to make me grin.

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Bright, citrus ice cream with just a hint of banana, this is the ultimate creamy cold treat on a hot summer day. This is the ice cream that I remember from summers spent at my grandparent's house. The original recipe makes a huge amount, far too big for the average ice cream machine today.

Six Threes Ice Cream is such an easy recipe to remember; once you make it a couple times, it will be in your memory forever. (3) bananas, (3) oranges, (3) lemons, (3) cups of cream, (3) cups of milk, (3) cups of sugar = Six Threes. Easy as can be! I've adapted my grandmother's recipe for a basic 1.5 quart ice cream maker and added the pinch of salt and the vanilla that it seems I just can't skip. We all LOVE this ice cream.

Six Threes Ice Cream
Yield: (8) 1/2 cup servings
(printable recipe)

1 banana, mashed
juice of 1 orange
juice of 1 lemon
1 cup sugar
1/8 teaspoon fine sea salt
seeds from 1 vanilla bean, scraped or 1 teaspoon vanilla extract
1 cup heavy cream
1 cup milk

Stir together the fruit, the sugar, salt and vanilla until combined. Stir in the milk and cream and pour into your ice cream maker. Freeze according to manufacturer's directions. Serve immediately for soft serve ice cream or transfer to a freezer safe container and freeze for 2-3 hours prior to serving. Enjoy!

A while back, I read about the Food Blogger Prop Swap. That sounded like way too much fun to miss! I absolutely love getting surprises in the mail. I sent a box of props off to another food blogger and eagerly awaited my own. You can only imagine my grin when I saw Faith's return address on the box I received. If you are familiar with her blog, An Edible Mosaic, you already know that she is an amazing photographer. I could hardly wait to see what she sent!

I loved every single thing in the box, but those spoons in the ice cream photo actually made me squeal. They inspired me to think outside my normal mode of just snapping a picture minutes before we sit down to eat. I had fun setting up the shot and playing with the staging a bit more this time. The Prop Swap is hosted by Alyssa of www.EverydayMaven.com and Faith of www.AnEdibleMosaic.com



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ONE YEAR AGO TODAY: Strawberry Rhubarb Brown Sugar Crunch
TWO YEARS AGO TODAY: Homemade Vanilla Ice Cream

This banana bread is light and fluffy and full of chocolate chips and macadamia nuts. My family went a little bit crazy over these muffins the morning that I made them. We ate them for breakfast and again for dessert that same night. I moved quickly at that point and stored the remaining few muffins in the freezer, so that we could enjoy them another day!

I've been working on a handful of GF muffin recipes off and on over the last few months. For whatever reasons, gluten free muffins that don't taste gluten free turned out to be much more difficult than I anticipated. I am thrilled to finally have a reliable base for so many great recipes.

For as long as I can remember, I've been the chief baker for my family's get-togethers. In the past, I would bake dozens of muffins each year and pack them for our family's annual camping trip. 30+ people can eat a LOT of baked goods over a four day weekend! I'm so happy to be taking gluten free versions this year that are every bit as tasty as their gluten filled counterparts.

Chocolate Chip Macadamia Nut Banana Bread ~ Gluten Free or Not
Yield: 15 muffins or 6 mini loaves
(printable recipe)

1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 cup brown rice flour *
1/2 cup tapioca starch *
1/4 cup potato starch *
1 teaspoon baking soda
1 teaspoon kosher salt
3 small very ripe bananas, about 1 cup mashed
1/2 cup sour cream
2/3 cup semi-sweet chocolate chips, reserve a couple tablespoons for topping
2/3 cup chopped macadamia nuts, reserve a couple tablespoons for topping
* if you are not in need of a gluten-free recipe, simple substitute 1 1/2 cups AP flour for the items marked with an *

Preheat the oven to 350 degrees. Grease the muffins tins or loaf pans with butter. Combine the butter and sugars in a bowl and beat until smooth. Add the vanilla and eggs and beat again on low speed until creamy. Slowly add the dry ingredients, beating just until combined.

Stir in the bananas and sour cream, then the chocolate chips and nuts. Pour into the prepared pans and top with reserved nuts and chocolate chips. Bake the muffins for 18-20 minutes, mini loaves for approximately 30 minutes, until a toothpick comes out with moist crumbs. Enjoy!





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ONE YEAR AGO TODAY: Huevos Rancheros ~ Made Our Way
TWO YEARS AGO TODAY: Korean Jap Chae with Broccoli and Mushrooms

This is my favorite kind of weeknight dinner; the chicken requires just a few minutes prep time early in the day and the result is a sweet glazed oven-roasted chicken that is incredibly tender. Stir together the marinade, pour it over the chicken and marinate it for anywhere from 2 to 24 hours until you are ready to bake it. This chicken would also work great on the grill, if that is more your style.

I served this chicken with Turmeric Roasted Green Beans and Potatoes. I roasted everything together in the oven and it took less than an hour from start to finish, with almost no effort on my part during that time.

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Juicy bites of pineapple, mixed with chewy oats and sweet coconut to give this baked oatmeal a fun tropical twist. When the idea for this oatmeal first popped into my mind, I wasn't sure it would work. I decided to give it a try though and I'm so glad that I did! My boys went crazy over this breakfast last week and begged for it again just a couple days later. As it turned out, I liked it every bit as much as the kids did!

I love the convenience of making oatmeal for breakfast; whether it is baked, cooked on the stove-top or in the crock-pot. It usually takes less than five minutes to stir a batch together and then you can walk away and finish getting ready for the day while it cooks.

Are you looking for more breakfast ideas? Check out all of our Best Oatmeal Recipes!

Pineapple and Coconut Baked Oatmeal
Yield: 6-8 servings
(printable recipe)

3 1/2 cups old fashioned rolled oats
1/4 cup light brown sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
3 eggs
1/4 cup butter, melted
1 1/4 cups milk
1 cup pineapple tidbits, drained
3/4 cup shredded coconut, reserve 1/4 cup

Preheat the oven to 350 degrees. Combine the dry ingredients in a bowl and stir to combine. Stir in the butter, then add the milk and stir again. Add the eggs, stir to make sure they are well combined. Add the pineapple and 1/2 cup coconut. Stir and then pour into a greased 9x13 baking dish. Top with the reserved 1/4 cup coconut.

Bake for 30-32 minutes, until the edges have browned and the coconut is very lightly toasted. Remove from the oven and let cool for 5 minutes before serving. Enjoy!

The leftovers will keep nicely in the fridge for up to 3 days.

FREEZER MEAL: Let the oatmeal cool completely and then cut or scoop into portions. Store the oatmeal in airtight freezer bags or containers. Reheat in the microwave with a tablespoon of water.






ONE YEAR AGO TODAY: Apple Nachos
TWO YEARS AGO TODAY: Unbelievably Easy Brioche

These are soft, chewy oatmeal cookies with a fantastic orange flavor and a scent that is unforgettable. Cardamom is intensely aromatic (if you are familiar with the fragrance of chai tea, it is likely the cardamom that you are remembering) and it adds a distinct flavor to these cookies.

Cardamom works beautifully in baked goods, but don't worry if you don't have it. The cinnamon with the orange zest is a fantastic combination on it's own. Cranberries are always an awesome match for citrus and warm spices. These cookies made me grin with each bite. I love the unexpected flavors and the way the orange zest wakes up this classic oatmeal cookie.

Orange Spice Oatmeal Cookies {traditional and gluten free recipes}
Yield: 3 dozen cookies
(printable recipe)

3/4 cup butter, softened
1/2 cup white sugar
1 cup brown sugar (light or dark will work fine)
2 eggs
1 teaspoon vanilla extract
zest of 1 large orange, about 1 tablespoon orange zest
3 cups quick oats (or about 3 1/2 cups old fashioned rolled oats pulsed a few times in the blender)
1 cup brown rice flour *
1/2 cup tapioca starch *
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 teaspoon cinnamon
Optional: 3/4 teaspoon cardamom
1 cup dried cranberries or craisins
* if you are not in need of a gluten-free recipe, simply substitute 1 1/4 cup AP flour for the items marked with an *

Preheat oven to 350 degrees. In a large bowl, beat the butter until smooth. Add the the sugars and continue beating until the mixture is light and fluffy, about 3-4 minutes. Add the eggs, vanilla and orange zest and beat until smooth again.

In a separate bowl, whisk together all of the dry ingredients except the cranberries . Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the cranberries, if desired, and stir to combine.

Using a medium size scoop or a rounded tablespoon, drop the dough onto a large baking sheet lined with a silpat mat. Bake for 8 minutes. Remove from the oven before the cookies are browned and when they still look soft in the center.

Let them cool on the tray for at least 5 minutes; this will allow them to finish baking without overcooking. Transfer to a cooling rack and then store in an airtight container. These cookies will keep well for several days. Enjoy!





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ONE YEAR AGO TODAY: BBQ Chicken and Caramelized Onion Enchiladas
TWO YEARS AGO TODAY: Parmesan Pepper Pasta

Like no other mojito I've ever tasted, this cocktail is made with tons of pineapple and plenty of fresh mint; if you've tried a mojito in the past and not loved it, this one might change your mind. This drink is refreshingly light and not too sweet. It just might be my favorite summer beverage this year.

I read a review of this cocktail in Bon Appetit and I immediately called my sister to tell her to bring some mint with her when she met us at the cabin a few weeks ago. We mixed together a batch of the Pineapple Mint Puree on Friday night and the mojitos were a huge hit all weekend. We made a non-alcoholic version as well and the whole family enjoyed them. I've tweaked the recipe slightly, but this is very close to the original pineapple mojito that Mercer Kitchen serves in NYC.

Pineapple Mint Mojito
Yield: 1 - 2 drinks
(printable Pineapple Mint Mojito recipes)

3 lime wedges
2 pineapple chunks
5-6 mint leaves
2 ounces light rum
2 ounces pineapple mint puree (recipe below)
Ice
2-3 ounces club soda

Place the lime wedges, pineapple chunks and mint in the bottom of a cocktail shaker. Lightly muddle and then fill the shaker with ice. Add the rum and pineapple puree and shake until icy cold and frosted, about 30 seconds. (Here's a tip for shaking mixed drinks: wrap the shaker in a dishtowel while you shake it to prevent your hands from freezing while it chills your drink.)

Do not strain; pour into (1) highball glass or (2) lowball glasses. Top with club soda, adjust the amount to taste. Garnish with mint leaves and a lime wedge. Enjoy!

Pineapple Mint Puree
Yield: 12 servings
(printable Pineapple Mint Puree recipe)
3/4 cup sugar
1 cup water
1 cup fresh mint, firmly packed
1 1/2 cup canned pineapple chunks in 100% juice (reserve juice and extra pineapple)

Combine the water and sugar in a small saucepan. Bring to a boil and stir until the sugar dissolves. This should only take a couple minutes. Remove from the heat and stir in the fresh mint. Let the syrup sit until it cools.

While the syrup is cooling, place the pineapple chunks in a blender and puree until smooth, about 2 minutes. Pour the cooled syrup into the blender and pulse a couple times to combine. Pour the pineapple puree into a jar and chill until ready to use. This can be made in advance and will keep well in the refrigerator for 3-4 days.

Non-Alcoholic Pineapple Mint Mojito
Yield: 1 drink

2 pineapple chunks
2 lime wedges
2 mint leaves
4 ounces pineapple mint puree (recipe above)
4 ounces club soda
Optional: reserved pineapple juice

Muddle the pineapple, lime and mint in the bottom of a tall glass. Add the pineapple puree and the club soda. Stir to combine. Taste and add a splash of the reserved pineapple juice to sweeten as needed. Garnish with mint leaves and a lime wedges, if desired. Enjoy!



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ONE YEAR AGO TODAY: Scrambled Eggs with Oyster Mushrooms and Garlic Scapes
TWO YEARS AGO TODAY: Whole Wheat Crepes with Fresh Berries

I love the convenience of a one dish meal that combines meat, potato and vegetables. Roasted red potatoes and brussels sprouts are tossed with sauteed mushrooms, roast chicken and bits of bacon for this simple casserole style dinner. The combination is a savory blend of great flavors. Because everything is cut bite-size, each bite is full of all the different flavors. The whole family enjoyed this meal and there wasn't a bit of food left on any of our plates. (The single serving I hid away in the refrigerator was every bit as good the following day as well!)

Roasted Potatoes with Brussels Sprouts, Mushrooms, Chicken and Bacon
Yield: 6 servings
(printable recipe)

1 lb brussels sprouts, about 3 cups trimmed and halved
1 1/2 lbs small red potatoes, about 3 cups diced small
1/2 lb bacon, cut in 1" pieces
2 cups cooked chicken, chopped small
8-10 ounces baby bella or button mushrooms, washed, dried and quartered
1-2 cups shredded Monterrey jack cheese or your favorite cheese blend
olive oil
kosher salt
freshly ground black pepper

Preheat the oven to 400 degrees. Spread the potatoes across a large baking sheet and lightly drizzle with olive oil. Sprinkle generously with salt and pepper and toss to coat. Roast potatoes for 30-40 minutes, until fork tender and slightly browned and crisp on the edges.

Prep the brussels sprouts while the potatoes are roasting. Drizzle them lightly with oil, sprinkle with salt and pepper and toss to coat. Add them to the tray with the potatoes and roast until the edges are browned and crisp.

While the potatoes and brussels sprouts are roasting, cook the bacon in a large skillet over medium high heat.When it is brown and crisp, remove it to a paper towel lined plate. Drain most of the oil, leaving just 1-2 tablespoons of oil in the skillet. Add the mushrooms, toss to coat and sprinkle generously with salt and pepper. Cook over medium high heat for 2-3 minutes, then add the chicken and stir to coat. Let the mushrooms cook another minute or two while the chicken warms.

Reduce the oven temperature to 350 degrees. Add the roasted potatoes and brussels sprouts to the skillet along with the cooked bacon, stir and transfer to a 9x13 baking dish. Top with cheese and place in the oven. Bake for about 5 minutes, until the cheese has melted. Enjoy!





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ONE YEAR AGO TODAY: Corn and Red Potato Skillet with Bacon and Rosemary
TWO YEARS AGO TODAY: Dark Chocolate Whole Wheat Brownies