Irish Soda Bread Muffins

Pin It

As much as I love a slice of my Brown Soda Bread to accompany a soup, like Quick Beef and Barley, or a hearty stew, I think I might love these muffins more. They are quick, easy, portable, and delightful. 

Like traditional soda bread, these muffins are made with buttermilk or sour cream and baking soda. The chemical reaction between the soda and acid is the leavening agent, so yeast is not required, making these ever so easy to whip up. Freshly baked muffins in about 30 minutes? Sign me up! Currants are also on the traditional list, but they can be substituted for cranberries, chocolate chips, or other dried fruits. Just don't ask me about raisins. Raisins are an inherent dislike in my family. Caraway seeds are also a common ingredient. Sometimes I use them, sometimes I don't. It depends on when and what I serve them with. A slice of good Irish cheddar pairs nicely with the muffins when caraway seeds are added.

Non-traditionally, these muffins are made with white all-purpose flour instead of a combo of whole wheat and white flour. They are also sweeter than soda bread, which makes them perfect for breakfast, brunch, snack, or anytime of the day.

Only two bowls are needed to make the batter. One for the wet and one for the dry. When folding the wet ingredients into the batter, work quickly and gently. Overworked batter results in tough muffins. The batter will be thick, almost like a biscuit dough, and will mound in the paper muffin liners. Sprinkle a bit more sugar on top and bake until golden. Serve warm, while the tops are crunchy and the middle is tender, with butter, jam, or as I already said, a slice of good cheddar.

These muffins are best enjoyed the day they are made, but they can be frozen for up to three months. It's always nice to have a little baked good in the freezer when a craving strikes!

Papaya Pomegranate Guacamole

Pin It

Have you ever heard a cook say, "One can never have too many _______ recipes"? Well, I think guacamole would fill in that blank rather well. That green goodness of the fruit world can be simply made  a very traditional way with just onion, garlic and lime, but it can also be married with a multitude of other fruits and vegetables to be transformed from an ordinary to extraordinary guacamole. How about Guacamole with Pico de Gallo or Mango Guacamole or Tomatillo and Poblano Guacamole? I have even shared Avocado Dressed Shrimp a la Mexicana which is pretty much guacamole with shrimp?And those are just the ones that I have shared thus far!

This particular guacamole is especially nice this time of year when tomatoes are not at their peak, but citrus and tropical fruits are looking good.  Papaya are wonderfully sweet and tender fruits that pair nicely with the richness of avocado. I like to use the smaller Hawaiian variety instead of the Mexican kind (it is just my preference). As for the pomegranate seeds or arils, you can seed a pomegranate yourself using my kitchen tip HERE or most stores this time of year carry arils already packaged. I think some type of chile is a must in guacamole because it balances the richness of the avocado and sweetness from other fruits and veggies.  I do indicate that you can use serrano or jalapeño peppers.  Serranos are typical hotter than jalapeños, but to be honest, you really never know what the heat level from either will be until you take a taste test.

Muffuletta Deviled Eggs

Pin It

Deviled Egg, I have someone I would like you to meet-- The Muffuletta.  I'm sure most of you are familiar with deviled eggs.  But for those of you unfamiliar with a Muffuletta, it is a sub-style sandwich that originated from Italian immigrants in New Orleans.  It consists of layers of various meats and cheeses like mortadella, salami, provolone, and mozzarella.  These delicious components are placed on Sicilian-style bread that has been spread with a generous helping of olive salad.  That's a good sammich.  

What is olive salad, you ask?  It's a combination of pickled vegetables, chopped olives, Italian seasoning, and olive oil.  It's not something I use quite a lot (ok, very seldom and only for Muffuletas and now these deviled eggs), so I purchase a small jar from the market.   

To keep the egg filling from being overly greasy, I rinse the olive salad and drain it well.  I incorporate the usual deviled egg suspect-- mayo, but I kick up the Muffuletta flavors with grated sharp Provolone and a generous garnish of chopped hard salami.  To brighten the flavors, I added a little red wine vinegar and a flat-leaf parsley (that adds a little color as well).

Bewitched Breadsticks

Pin It

Halloween is this week and with three children, I am always looking for something fun to put in their lunch boxes or to have as an after school snack to get them in the mood for ghouls and goblins.  I made these last week and when my youngest came home she said, "Ooh, FINGERS! Can I have one now?" She then proceeded to munch on one with great delight.  They are crispy and crunchy with a nutty end.  Eat them as they are or serve them with a favorite dip.

I use the no-knead dough for the country bread.  For eight breadsticks, you will only need 8-ounces of dough.  That is approximately 1/6 of the entire batch of dough.  If you are making them for a party, you could certainly make more.  I made just eight and saved the rest of the dough in the refrigerator for a smaller loaf of country bread for our Sunday spaghetti dinner.  The dough is easiest to work with when it is cold, so once it has risen overnight, place it in the refrigerator. (You do not need to punch down or degas the dough at all).  When ready to use, just pull or cut an 8-ounce portion from the batch and continue making the breadsticks.

Game Day Appetizers/Snacks

Pin It It was very difficult for me to narrow down the field for inclusion in the appetizer/snacks post, so I took the easy way out and broke them down into categories so I could include more of my favorites.  I know that it is a long list, but please keep scrolling.  You will find a recipe worthy of your attention, I promise you.

Cold Dips/Spreads

Bacon and Tomato Dip with Black Pepper Potato Chips

Black-Eyed Pea Salad

Creamy Gouda-Horseradish Spread

Guinness and Cheddar Cheese Spread

Homemade Light "Boursin" Garlic and Herb Cheese

Obatzda (German Cheese Spread)

Parmesan-Cream Cheese Ball

Pimento Cheese

Roasted Red Pepper and Gorgonzola Dip/Spread

Sweet Onion Cheddar Spread

Swiss Cheese Relish

Hot Dips/Spreads

Chile con Queso

Hot Artichoke-Crabmeat Spread

Hot Onion and Cheese Soufflé Dip

Fried Goodies

Beer Battered Corn Fritters

Fried Cheese Balls with Chili Mayonnaise

Popcorn Shrimp

Sweet Potato Chips with Lime Salt

Guacamoles/Salsa

Guacamole with Pico de Gallo

Mango Guacamole

Pico de Gallo

Tomatillo and Poblano Guacamole

Fire-Roasted Tomato Salsa

Shrimp Delights

Garlic Roasted Shrimp Cocktail

Pickled Shrimp

Shrimp and Sherry Cheese Spread

Shrimp and Spanish Chorizo Bites

Shrimp with a Chipotle Dipping Sauce

Deviled Eggs

Deviled Eggs

Pimento Cheese Stuffed Deviled Eggs

Shrimp Stuffed Deviled Eggs

Smoked Salmon Deviled Eggs

Others not to be forgotten...

Pepperoni and Asiago Pinwheels

Pomegranate Glazed Sausage Bits

Three-Cheese Mini Macs

Calamari Fritti with Pepperoncini Aioli

Pin It

How many of you have ordered fried calamari at a restaurant and then been kinda disappointed that you did?   You know what I mean-- those tough and rubbery rings that are either completely lacking in taste or smell like they were hanging out in the fishery a little too long?  While I hold out hope for getting really good calamari at a restaurant at some point, I decided that it was time to try making it myself and see if I could squeeze a little something more from the squid.

The squid is first soaked and chilled in a milk mixture.  This tenderizes the meat, making it a perfect texture once fried.  The rings are tossed in a lightly seasoned flour mixture before heading to the fryer.  Once fried and drained, serve them immediately with lemon wedges and a knockout Pepperoncini Aioli that'll have you coming back for more.

Baked Pumpkin Cake Doughnuts

Pin It

Normally I don't go for recipes that require a special tool or baking pan, but when I saw this recipe on my Facebook like page, I was headed to the store for a new pan.  As you can probably tell, it is a doughnut pan.  They are inexpensive and easy to find.  I found mine at the craft store and with a 40% off coupon, I got a good deal.  However, you still can make this recipe without a doughnut pan.  Just use a standard muffin pan and increase the baking time.  After all, one can never have too many pumpkin muffin recipes in their repertoire.

These are delightfully moist and cakey treats with a beautiful orange color. They are served best warm from the oven and rolled in cinnamon sugar, but they will keep for several days.  This is a delicious recipe that I will go back to again and again.  In fact, I might even experiment a bit and substitute half of the oil with mashed banana to give it that pumpkin-banana bread flavor that we also enjoy.

Chile con Queso

Pin It

When your college football team wears orange and blue and has Illinois on the side of its helmets, there is not much joy to be found on Saturday afternoons this fall.  Much of that lack of enjoyment (or outright discomfort-- wow they are bad!) can be made up with a bowl of this chile con queso.  One chip turns into twenty and pretty soon the sting of football agony is coated with a soothing layer of deeply delicious cheesy happiness. And if your team is good, the dip adds to the good times.  It's kind of like beer in that way.  Moving on....

The original recipe called for Monterey Jack and Colby cheeses, but I prefer the taste and melting properties of Chihuahua and American.  You could use one can of Ro-Tel, but I like my queso chunky with lots of veggies, so I use a whole can of tomatoes, a whole can of green chiles, and fresh jalapenos for more kick.  The addition of the smoky chipotle chiles makes for a trifecta of chile goodness that will have you going back for more.

Double Chocolate Zucchini Muffins

Pin It

Wednesday was the first day back at school for my kids and I wanted to have a special after school treat to share with them while talking about all the activities of the day.  It just so happened that I had an overgrown zucchini from the garden that would be more suited for baking than for using in an evening meal.  Zucchini bread was the obvious choice, but I wanted something different.  Trying to get children to eat a veggie like zucchini can sometimes be a challenge, so I took into consideration that Mabelle, my youngest daughter, firmly believes that chocolate is a food group. (That's my girl☺.)  With a quick internet search, I landed on a recipe that I knew I could work with.  Not only did the end result bake up beautifully with a high dome (don't be afraid to fill your muffin wells to the top), but the taste and texture are outstanding.

The bulk of the taste and texture comes from melted dark chocolate and zucchini.  Both contain antioxidants and vitamins.  Healthy, right??  Well, I even took it a step further and substituted half of the oil called for in the original recipe with 0% fat Greek yogurt.  Even healthier!  I used just a touch of cinnamon for a subtle spice and added espresso powder for a deeper chocolate flavor.  And for the double chocolate... I folded a good cupful of chocolate chips into the batter.  Now we're talking.

The recipe makes for an odd number of muffins (15 standard) but trust me, you will want those few extra muffins to nibble on. You can even bake the extra batter in small ramekins or a mini loaf pan.  

When Mabelle came home from school that day, her eyes widened with excitement when she saw the counter full of chocolate muffins.  "Ooh are those chocolate muffins for me?"  I sat her at the counter and poured her a glass of milk.  First bite-- "Mmm, chocolate."  Second bite-- "Oh, yummy."  Third bite and right after this picture was taken-- "Um, Mommy?  What's this green thing?!"  I couldn't lie. I let her in on the secret ingredient.  Her response-- "That's o.k. because these are really good chocolate muffins!"  Kid tested... mother approved☺.

Lemon-Poppy Seed Muffins

Pin It

Generally I associate citrus fruits with the winter months, but when it comes to lemons, I embrace them during the Spring and Summer months as well.  They pair so well with the seasonal fruits like rhubarb, berries, and melon. They help make a refreshing cold beverage.  And don't forget about that lemon curd.  But since it is still early Spring and the rhubarb in my garden is not quite ready and the berries and melon in the market are not at their peaks, I hoard most of them for baked goods recipes.

Prior to last week, I had a go-to lemon-poppy seed muffin recipe that I loved.   When I came across this one, however, I knew it was time for a change.  It is similar to the recipe that I had used before, but it uses yogurt in place of sour cream.  Instead of adding the lemon juice to the batter, the lemon juice is reserved to make a syrup to brush on the muffins while they are still warm from the oven.  This keeps the already perfect crumb moist and tender.  I added a little vanilla because I rarely bake something sweet without it.  Like the corn bread, I let the batter rest a few minutes before filling the muffin tins.  This allows for a perfect bakery-style muffin crown.  And if that wasn't enough, I drizzle the top with a lemon sugar glaze making it a perfect balance of sweet and tang.  I now...introduce to you...the ultimate lemon-poppy seed muffin!