Inaugural Merriments Blueberry Muffins

Inaugural Merriments Blueberry

 

Muffins

 

Makes 12 muffins

 

A delicious, healthy snack that the First

 

Lady would approve of.

                                 

1 c flour

1/2 cup quick cooking oats

1/2 c. whole wheat flour

2/3 c. sugar, divided

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/4 cup OJ

1/2 cup canola oil

1 container (6 oz.) vanilla-flavor

Greek yogurt

1 egg, beaten

1 tsp. fresh orange zest 

1 cup fresh blueberries

1/4 tsp. freshly grated nutmeg

 

 

Heat oven to 400ºF.  Spray 12 cup muffin pan with nonstick cooking spray.

Mix flour, oats, whole wheat flour, ½ cup sugar, baking powder, baking soda

and salt in large bowl.

 

In separate medium bowl whisk orange juice, oil, yogurt, egg and zest.  Add to

dry ingredients with blueberries and stir just until moistened.  Spoon evenly

into prepared pan.  Combine remaining sugar with nutmeg; sprinkle evenly

over tops of muffins.

 

Bake 20 to 22 minutes or until toothpick inserted in center comes out clean.

 

 

 

Maverick Meatloaf

http://www.nytimes.com/2013/01/07/us/obama-expected-to-select-hagel-for-defense-post.html?ref=politics&_r=0

http://www.nytimes.com/2013/01/09/opinion/chuck-hagel-under-attack-in-vietnam-and-on-capitol-hill.html?pagewanted=2&_r=0

When McCain was labeled a maverick, it was a good thing.  Now, not so much.  Hagel apologized for the gay remarks and he is clearly not anti-Semitic.  The only thing he hates is WAR, because the man has had combat experience.  I think we should support his nomination.

Maverick Meatloaf
Makes 10 servings

It's gutsy making meatloaf with so much garlic, but this lean meatloaf slices beautifully and tastes just as good the next day on a toasted bun.

1-1/2 lbs. lean ground beef
1 lb. lean ground pork
2 eggs
1/2 cup breadcrumbs
1/4 cup chopped parsley
5 cloves garlic, minced
3/4 tsp. Kosher salt
1/2 tsp. freshly ground black pepper

Mix all ingredients in large bowl.  Shape into loaf in foil-lined pan.

Bake 1 hour or until done (160˚F).  Let rest 10 minutes, loosely covered with foil, before slicing.

Leftover idea:
Serve cold meatloaf, thinly sliced, on toasted Kaiser rolls with mayonnaise, lettuce, tomato and onion.

NO CONTROVERSY Slow-Cooked Chicken with Pan Gravy

http://www.sj-r.com/thedome/x1665856929/Illinois-Senate-committee-approves-bans-on-guns-clips
 
 Attention:

• people who sleep with handguns under their pillows for safety
• people who are passionate about thte 2nd amendment in case they need to overthrow a tyrannical government
• hunters

NOBODY is going to take away your pistols, handguns or rifles in Illinois.

House Bill 1263 bans the possession and sale of semi-automatic assault weapons
House Bill 815 bans the possession and sale of large-capacity ammunition magazines

NO CONTROVERSY Slow-Cooked Chicken with Pan Gravy
Makes 6 servings

The best weapon is a great dinner.

1 whole chicken (4 lb.)
1 diced peeled carrot, celery stalk and shallot
5 cloves garlic, minced
Juice of 1 lemon
2 sprigs rosemary
1 Tbsp. cornstarch
1/4 cup white wine
1 Tbsp. cold butter (optional)

Rinse chicken with cold water; pat dry.  Sprinkle chicken inside and out with Kosher salt and pepper.  Place in 4 to 6 qt. slow cooker.  Sprinkle with vegetables, garlic and lemon juice.  Tuck rosemary between wings.  Cover.  Cook on HIGH 5 hours (do not open cover or stir during cooking time).

Remove chicken and cover with foil.  Skim fat from pan drippings (see note).  Place defatted drippings in medium skillet.  Bring to a boil and reduce by half.  Stir in cornstarch that has been mixed with the wine.  Continue to cook and stir until thickened.  Stir in butter if desired; keep warm over very low heat.

Cut chicken into serving pieces.  Serve with pan gravy and your favorite starchy side dish, such as mashed potatoes, rice or egg noodles.

Note:
I love this item:  Chefs Essentials Grease Separator, $15.95.
http://www.chefscatalog.com/product/28736-chefs-grease-separator.aspx

COMPROMISE Chunky Chipotle Chicken Chili

http://www.nytimes.com/2012/12/31/us/politics/obama-accuses-republicans-of-blocking-tax-deal.html?ref=politics&_r=0

 

Hoping that our elected officials can make a deal that we all can live with.

COMPROMISE Chunky Chipotle Chicken Chili

Everyone wins with this recipe:  it’s easy to prepare, it serves a crowd, and it’s healthier than most chili recipes.

Makes 16 (1 cup) servings

1-1/2 lb. boneless skinless chicken thighs, cut into bite-size chunks

1 onion, finely chopped
1 can (28 oz.) diced tomatoes, undrained
1 can (28 oz.) tomato sauce
1 can (19 oz. each) black beans and kidney beans, rinsed and drained
1 pkg. (10 oz.) frozen whole kernel corn
4 chipotle chilies in adobo sauce, minced, plus 2 Tbsp. adobo sauce
1 tsp. ground cumin

Place all ingredients in slow cooker.  Cook on HIGH 2 hours, then reduce heat to LOW and cook 3 to 4 hours or until chicken is no longer pink.

Serve with shredded cheese, sour cream and fresh chopped cilantro.

Notes:

For milder chili, use fewer chipotle chilies.
Use reduced fat shredded cheese and sour cream for a healthier dish.  Try no-salt-added diced tomatoes and tomato sauce if you're trying to reduce sodium.

Soul-Searching Spanish Salmon Sauté

http://www.foxnews.com/politics/2012/11/09/republican-soul-searching-probably-mostly-pointless/

Is it really pointless to search your soul and figure out what's wrong with your agenda?

Soul-Searching Spanish Salmon

Sauté

If you search your soul, you know it's best to eat heart-healthy fish a few times a week.  This is a dish that is not only healthy but delicious.

Makes 4 to 6 servings

2 Tbsp. olive oil
4 cloves garlic, minced
1 can (10 oz.) mild diced tomatoes with green chilies (Ro*Tel)
1-1/2 lb. salmon fillet (3/4-inch thick), seasoned with salt and pepper
1 fresh lime, halved
2 Tbsp. chopped fresh cilantro

Heat oil in medium skillet on medium-high; add garlic.  Cook 1 minute or until garlic is fragrant.

Add tomatoes; bring to boil.  Add salmon.  Reduce heat to medium low, cover and simmer 10 minutes or until barely pink in center.  Squeeze half of lime over salmon; sprinkle with cilantro.

Serve salmon with crisp green salad and remaining lime, cut into 4 wedges.

Tip:
If you prefer a spicier dish, use hot diced tomatoes with green chilies, or add 1 jalapeno or serrano pepper, seeded and minced, with tomatoes.

MEDICARE Mai Tai Punch

http://newoldage.blogs.nytimes.com/2012/11/27/hospitals-heighten-efforts-to-avoid-readmissions/

MEDICARE Mai Tai Punch
Makes 22 servings, 8 oz. each

After a few of these, even Lawrence Welk is entertaining!

1 bottle (1500 ml) dark rum (or 2 bottles, 750 ml each)
2 cans (46 oz. each) pineapple juice
1 can (16 oz.) frozen orange juice concentrate
¾ cup each freshly squeezed lime juice and lemon juice
8 oz. grenadine

Mix all ingredients in 3-gallon punch bowl; chill.

To serve, fill glasses with ice and add punch.

Tips:

Garnish punch bowl and drinks with orange slices and maraschino cherries.

Prepare ice cubes or a ring of ice from some of the punch mixture and float on top of punch bowl to keep cool without diluting.



FISCAL CLIFFHANGER Braised Chicken Thighs with Tomatillo Salsa

http://www.washingtonpost.com/blogs/the-fix/wp/2012/11/28/stephen-colbert-on-the-fiscal-cliff-video/

FISCAL CLIFFHANGER Braised Chicken Thighs with Tomatillo Salsa

Makes 8 servings

No suspense involved...this inexpensive dinner always turns out well.

2 Tbsp. olive oil

8 chicken thighs, skin on and bone in, seasoned with salt and pepper
1 large carrot, peeled and chopped
2 stalks celery, chopped
1 white onion, chopped
6 cloves garlic, minced
1 cup Tomatillo Salsa (recipe below)
3 Tbsp. chopped cilantro leaves
1 cup reduced-sodium chicken broth or stock
2 bay leaves

Heat oil in large nonstick skillet.  Add thighs, skin-side down.  Brown both sides, 4 minutes on each side, adding carrots, celery, onion, and garlic halfway through.

Add salsa, cilantro, broth and bay leaves.  Bring to a boil, then reduce heat to medium low.  Cover and simmer until chicken is cooked through, 30 minutes.

Serve over rice or other hot cooked grain.

 

Tomatillo Salsa

Makes about 2 cups

 

10 tomatillos, papery husks removed

Juice of 1 lime

3 cloves peeled garlic

2 serrano chilies, stemmed and seeded

1/2 cup finely chopped white onion

1/3 cup chopped cilantro

1/2 tsp. salt or to taste

 

Place tomatillos in a saucepan and add enough water to cover. Bring to a boil and simmer for 5 minutes or until tender. Remove tomatillos with a slotted spoon.

 

Place tomatillos, lime juice, garlic and chilies in a blender or food processor and pulse until all ingredients are finely chopped and mixed.  Stir in onions and cilantro; season with salt.

 

Cool in refrigerator.