Early Morning Meditation

Recently my daughter-in-law, Erin Olson, ask me to make Coconut muffins, so today we are going to give them a try.  When I think about muffins, I think about early morning meditation, you know"the good life".  The early morning sun and the warmth of God's love beaming down can be savored and enjoyed, just like good friends and good food.  I have a dear friend, Lauren Bentley who said, " if you don't get up early, you will miss the birds singing" and that is true.  So one day soon, schedule an early morning bible study, invites a friend and serve the muffins and the pancake I am sharing with you.  You won't be disappointed.

Coconut Chocolate Chip Muffins

1/2- cup virgin coconut oil


3/4- cup all-purpose flour


1/2-cup whole-wheat flour


1 1/2- teaspoons baking powder


1/4-teaspoon table salt


1 cup Greek-style yogurt at room temperature

1/3-cup sugar


1 large egg, at room temperature 


1-teaspoon coconut extract


3/4- cup sweetened shredded coconut, divided

1/2-cup mini chocolate chips

PREHEAT oven to 375°F.

LINE a 12 muffin tin with cupcake liners 

WARM in a small saucepan, coconut oil just until it melts. It should still be on the cool side.

SIFT together flours, baking powder and salt.

STIR 1/2 cup shredded coconut and the chocolate chips

WHISK, in a separate bowl, the egg, sugar, coconut oil, yogurt and vanilla.

STIR into dry ingredients until just combined.

DIVIDE batter among prepared muffin cups

SPRINKLE the top with remaining 1/4-cup coconut, about 1 to 2 teaspoons on each.

BAKE until a tester inserted into the center comes out batter-free, about 25 minutes.

COOL on rack till cool

Blueberry Skillet Pancake

Blueberry Skillet Pancake

Ingredients

            4 large eggs

            1 cup whole milk

            1 cup all-purpose flour

            1/4 cup granulated sugar

            1/2 teaspoon finely grated fresh lemon zest

            1/4 teaspoon salt

            2 tablespoons unsalted butter

            1 cup blueberries, plus more for topping

            Confectioners' sugar, for sprinkling

Directions

Preheat oven to 400 degrees.

BLEND together eggs, milk, flour, sugar, lemon zest and salt, by hand, don’t over work.

HEAT a 10-inch cast-iron skillet over high heat.

MELT butter in skillet over medium heat until slightly brown.

POUR batter over butter, and then scatter with berries.

BAKE until puffed and cooked through and tops are set, 15 to 18 minutes.

TOP with berries, and sprinkle with confectioners' sugar.

SERVE immediately or at room temperature.

Adapted from Martha Stewart recipe.

Peanut Butter and Jelly Squares

Fun isn't always for kids, I had a great deal of fun preparing these wonderful dessert bars and at the same time managed to get protein into the diets of my children.

Peanut Butter and Jelly Squares

Peanut Butter and Jelly Squares

Ingredients

1/2 pound (2 sticks) unsalted butter, at room temperature

1 1/2 cups sugar

1 teaspoon pure vanilla extract

2 extra-large eggs, at room temperature

2 cups (18 ounces) creamy peanut butter (recommended: Skippy)

3 cups all-purpose flour

1 teaspoon baking powder

1 1/2 teaspoons kosher salt

1 1/2 cups (18 ounces) raspberry jam or other jam

2/3 cups salted peanuts, coarsely chopped

Directions

Preheat the oven to 350 degrees F.

GREASE: a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.

MIX: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

SIFT: In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

SPREAD: 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough.

DROP: small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven.

SPRINKLE: with chopped peanuts.

BAKE: for 45 minutes, until golden brown.

COOL: to room temperature.

CUT:  into squares.

Picnic Time

God is so good to us.  Just take a look outside and notice how we are in a new and beautiful season.  We also go through seasons in our life.  Sometimes we find ourselves in a season where we fill that we are not reaching our full potential.  Be patient, just as God brings spring to earth, if you stay connected to God, spring will also come into your heart and life.
Today I am sharing a fun and lively meal that the whole family will love and they are great for picnics!

Chicken Salad with a Twist

Chicken Curry Wraps

Ingredients

3 split chicken breast, bone in, skin on

Olive oil

Kosher salt

Freshly ground black pepper

1 1/2 cups good mayonnaise

1/3 cup dry white wine

1/4 cup pepper jelly

3 tablespoons curry powder

1 cup medium-diced celery (2 large stalks)

1/4 cup chopped scallions, white and green parts (2 scallions)

1/4 cup raisins

1 cup whole roasted, salted cashews, chopped

6 tortillas

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 65 to 75 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.

For the dressing, combine the mayonnaise, wine, pepper jelly, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.

Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.

Shrimp and Grits

Well, the time for beach time fare is on our minds.  About this time of the year we begin to think about the sun, waves, fun and food that comes from our beautiful coast.  How better to prepare ourselves than with a southern delicacy like Shrimp and Grits.

Shrimp and grits

Ingredients

            1 tablespoon olive oil

            2 tablespoons butter

            3 pounds large (21-25 count) head-on shrimp, peeled and deveined (heads and shells reserved for making stock)

            1 tablespoon sweet paprika

            1 1/2 teaspoons salt

            1/4 teaspoon cayenne pepper

            6 ounces andouille or other smoked sausage, cut into small dice (about 1 cup)

            1 cup diced onions (small dice)

            1 tablespoon minced garlic

            2 tablespoons minced shallot

            1 tablespoon minced green onion bottoms (white part)

            2 cups chopped vine-ripened tomatoes

            1 cup Shrimp Stock, chicken stock, or vegetable stock

            1/3 cup sour cream

            2 tablespoons minced green onion tops (green part)

            Creamy Stone-Ground Grits

            2 tablespoons chopped fresh parsley leaves

Directions

Place a 12-inch saute pan over medium-high heat, and add the olive oil. Once the oil is hot, add 1 tablespoon of the butter to the pan. While the butter is melting, season the shrimp with the paprika, salt, and cayenne. Add the shrimp to the pan and sear them for 1 1/2 minutes per side. Transfer the shrimp to a plate, and set aside.

Add the remaining 1 tablespoon butter to the saute pan, and when it has melted, add the andouille. Cook, stirring often, until most of the fat has rendered and the andouille is crispy, 3 minutes. Add the onions and saute for 2 minutes, stirring often. Add the garlic, shallot, and green onion bottoms, and cook for 1 minute. Add the tomatoes and cook for 1 minute. Raise the heat to high, add the shrimp stock, and cook, stirring occasionally, until most of the liquid has evaporated, about 5 minutes. Add the sour cream and stir to combine.

Return the shrimp to the saute pan and fold them into the sauce. Cook until the shrimp are cooked through and hot, about 3 minutes. Stir in the green onion tops. Spoon the shrimp and sauce over the hot grits, garnish with the parsley, and serve while hot.

For the grits, you can follow the package directions and add any flavors that you like.  I begin by sauteing onions and garlic in my sauce pan and then i add chicken stock in the amounts that the package recommends and then I follow the package direction.

The shrimp stack can be purchased or you can use chicken stock.

Waffles for Mom

Children are the beat of every mother's heart.  Enjoy them and cherish every moment, because that moment will be brief and then gone forever.

Waffles for Mother’s Day

Ingredients

1 1/2 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking soda

1 eggs

1/2 cup plus 1 tablespoon granulated sugar

2 tablespoons butter, softened

2 tablespoons shortening

1/2 cup half-and-half cream

1/2 cup milk

1/4 cup buttermilk

1/4 teaspoon vanilla

Directions

. Combine flour, salt and baking soda in a medium bowl. Stir to.

combine.

2. Lightly beat the egg in another medium bowl. Add the sugar,.

butter, and shortening and mix well with an electric mixer until.

smooth. Add the half & half, milk, buttermilk and vanilla. Mix well.

3. Add the dry flour mixture to the wet mixture while beating. Mix.

until smooth.

4. Cover and chill overnight. (You can use batter right away if you.

like, but a good 12-hour chill makes the batter better.).

5. Rub a light coating of vegetable oil on a waffle iron. Preheat.

the waffle iron. Leave the batter out of the refrigerator to warm.

up a bit as your waffle iron is preheating.

6. Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for.

3 to 4 minutes or until the waffles are light brown.

Don't miss a single moment.  The values that children take into their adult lives are formed by the experiences they have with their parents.  Prepare them well!

Smoked Salmon Frittata

Mother's, what can we say?   They are are the fabric of family that holds everything together.  So on this day, honor your mother with a heart felt, THANK YOU!
I am sharing a healthy and easy frittata that anyone can do.  The frittata can be partially prepared the night before and popped in the oven the next morning for a delightful surprise for your mom.




Smoked Salmon Frittata

Smoked Salmon Frittata

Ingredients

1 medium onion, thinly sliced

4 red potatoes, scrubbed and thinly sliced

1 garlic clove, minced

1 tablespoon unsalted butter

2 tablespoons olive oil

12 extra-large eggs

1 cup heavy cream

4 ounces fresh goat cheese or cream cheese

1/2 pound smoked salmon, chopped

3 scallions, chopped, white and light green parts

3 tablespoons chopped fresh dill

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.

Sauté the onion, potatoes and garlic in the butter and olive oil, in a 10-inch oven-proof skillet over medium-low heat until caramelising begins, about 15 minutes.

In a large bowl, beat the eggs. Add the heavy cream, goat cheese(crumble or spoon in), smoked salmon, scallions, dill, salt, and pepper and combine. 

Pour the mixture over the onions, potato and garlic mixture; place the skillet in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.

sauteed chicken with artichoke hearts and lemon

This recipe is a "go to" meal for me, when I have unexpected company or just need a quick dinner meal.  We all love it and it satisfies all tasted preferences.

Sautéed Chicken with Artichoke Hearts and Lemon Cream Sauce

Ingredients:

4 skinless, boneless chicken breasts

½ cup garbanzo bean flour (or whole wheat flour)

2 tsp salt

1 tsp cracked pepper

2 tbsp olive oil

2 cloves garlic

¾ cup chicken stock

1 tbsp fresh lemon juice

½ cup white wine

1 can quarter artichoke hearts, drained

1 tbsp heavy whipping cream

1 tbsp butter

S&P to taste

Trim chicken breast of fat

Place in plastic bag and pound until flat and about ½ inch thick

 Mix the garbanzo bean flour, salt and pepper together and place in shallow bowl

Dredge chicken and lightly dust off excess flour

Heat olive oil in large non-stick skillet and place chicken, loosely in pan, don’t crowd

Peel and crush garlic and place on top of each chicken breast.

Sauté for about 5 minutes on medium heat, until golden in color.  Flip chicken over and place garlic on top of each breast, if the garlic is left in the pan it will get bitter.  Sauté until both sides golden and chicken cooked through. 

Remove chicken to plate and let rest.

Turn heat to medium under pan and deglaze using the chicken stock.  Stir and loosen all pan dripping from the bottom and continue to cook until volume is reduced to about ½.

Add the lemon juice, white wine and artichoke hearts and continue over heat until reduced to about ½.

Place chicken breast back into the sauce and coat both sides.

Place one breast on each plate and top with the artichoke hearts and sauce.  Serve with Fire Roasted Sweet Bell Peppers, recipe to follow.

Fire Roasted Sweet Bell Peppers with Goat Cheese, Olive Oil and Balsamic vinegar.

Ingredients:

3 sweet bell peppers, one each red, yellow and orange

1 tbsp olive oil

1 tbsp balsamic vinegar

¼ cup toasted pine nuts

¼ cup chopped basil

4 ounces crumbled goat cheese

S&P to taste

Split each pepper and clear of seeds and membranes.

Place skin side up on foil lined broiler pan and place under broiler until skin is charred and puffing up. 

Remove peppers from oven and place in a paper bag and let steam for 10 minutes.

Remove from bag and peel off the skin.

Cut into ½ inch strips

Place on dish and top with goat cheese

Drizzle with olive oil and balsamic vinegar

Sprinkle pine nuts and basil on top

S&P to taste