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Monday, September 1, 2014

Itty Bitty Pancake Muffins

It's time for us to share some freezer meals on Mormon Mavens in the Kitchen!  I mean, it's back-to-school season and we are all pressed for time with all the added stresses that entails.  So how about we take the next couple o' weeks and share some of our favorite freezer-friendly recipes with you?


I chose to share a breakfast freezer recipe.   Pancakes?  Well, not exactly.  These are pancakes disguised as muffins!  Make a big batch ahead of time, cool, freeze, and take them out the night before to thaw.   Serve with warmed maple syrup and you've got a great breakfast treat without having to get up early!


Itty Bitty Pancake Muffins
Ingredients:
3 cups flour
1 Tbsp. baking powder
1/4 cup sugar
3/4 tsp. salt
2 1/2 cups milk
1 Tbsp. white vinegar
2 eggs
1 Tbsp. vanilla extract
4 Tbsp. butter, melted
blueberries or chocolate chips, optional
warmed maple syrup for serving

1.  Preheat oven to 425 degrees.  Combine dry ingredients and whisk well to combine.
2.  Combine milk and vinegar and allow to sit for one minute.  Then whisk in the eggs and the vanilla.  
3.  Pour the wet mix into the dry mix and mix by hand until just combined.  Then added the melted butter adn stir to combine.  (Add more milk if batter is too thick, more flour if it is too runny.)
4.  Spray a mini-muffin tin with baking spray and fill cups only 2/3 full.  Then top with 3 blueberries or a few chocolate chips (I use maxi chips, so I only need 3 chips).
5.  Bake for 8-10 minutes.  Tops don't really brown much, but the sides do.  Let them sit in the pan for a minute or two and then take them out of the pan.  I use a plain ol' cereal spoon for this.  I run it around the edge and then the muffin scoops out easily!

To freeze, just let them cool completely and then place them into a freezer bag in one layer, flat.  Seal the bag almost all the way and then use a drinking straw to suck out as much air as you can.  Seal, date, and freeze.  Use within a few weeks to avoid freezer burn.

Source:  very slightly adapted from The Pioneer Woman

Sunday, August 31, 2014

Share Goodness






Here is a short video about using social media to flood the earth with goodness. 
I was recently contemplating deleting my FB account. Now I am considering how to better utilize my time and my influence on my FB page to #sharegoodness. 

I encourage you to watch this video and think about how you can share goodness with the world. 


Thursday, August 28, 2014

Yummy Stir-Fried Zucchini





In an effort to eat healthy-fresh more often and because zucchini is so prolific right now, I have concocted this little number.  The Mediterranean Seasoning is from the 21-day Fix Eating Plan.  Yes, she is trying yet another weight-loss plan--it's a journey.

Ingredients:
Fresh zucchini, cut into bite-size cubes (about 3 or 4 medium to large)
Mediterranean Seasoning, to taste (about a teaspoon or so)
Olive oil, about a tablespoon

Seasoning:
4 T. dried parsley, crushed
4 t. dried onion flakes
2 t. dried basil, crushed
1 t. ground oregano
1 t. ground thyme
1 t. garlic powder
1 t. sea salt
1/2 t. ground black pepper

1.  In a medium or large non-stick skillet, heat olive oil over medium-high heat.

2.  Add zucchini and stir to coat with oil.  Add desired amount of seasoning.  Stir-fry for about 3 or 4 minutes.

3.  That's it!  Enjoy!  Goes well with many things.  I have had it with grilled chicken breast, a veggie burger, or just as part of a veggie plate.  Last night we had it with sliced garden tomatoes, boiled potatoes, and I just had to have some fried green tomatoes.  I know--fried.  It's a Southern thing.

Tuesday, August 26, 2014

Roasted Broccoli and Cheddar Soup


You gotta know that roasting veggies (and nuts) makes your recipes taste SO much better!

Ingredients:

  • 1 large bunch of broccoli, cut into florets
  • 1 T. oil
  • salt and pepper to taste 
  • 1 T. oil 
  • 1 medium onion, diced
  • 2 cloves garlic, chopped
  • 1 t. thyme, chopped
  • 3 cups veggie or chicken broth
  • 1 1/2 c. aged cheddar, shredded
  • 1 cup milk or cream
  • salt and pepper to taste
  • 1 T. grainy mustard (optional)


Directions:

  1. Toss the broccoli florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
  2. Roast the broccoli in a preheated 400 degree oven until lightly golden brown, about 20-30 minutes.
  3. Heat the oil in a large sauce pan over medium heat.
  4. Add the onion and saute until tender, about 5-7 minutes.
  5. Add the garlic and thyme and saute until fragrant, about a minute.
  6. Add the broth and broccoli, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
  7. Puree the soup until it reaches your desired consistency with a stick blender.
  8. Mix in the cheese, let it melt and season with salt and pepper.
  9. Mix in the milk and remove from heat.
Source:  Closet Cooking

Wednesday, August 20, 2014

Chicken Piccata


I love this dish.  It's delicious, very easy to make, and healthy!  I usually add a side of vegetables and either rice or mashed potatoes to make it a meal.

Ingredients List:

4 boneless skinless chicken breast halves (I buy 2 chicken breasts, and cut them in half lengthwise, to make 4 halves total)
1/4 c. all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
2 T. vegetable oil
1/2 c. chicken broth
2 tsp. Worcestershire sauce
1/4 tsp. dried marjoram leaves
2 T. lemon juice (I usually just add the juice of a whole lemon)
1/4 c. chopped fresh parsley (or 1 heaping T. dried parsley)


Directions:

1. Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper.  Gently pound chicken with meat mallet until about 1/4 inch thick; remove wrap.  Repeat with remaining chicken breast halves.

2. In bowl, combine flour, salt, and pepper.  Coat chicken breast halves with mixture.

3. Heat oil in large skillet over medium-high heat until hot.  Add chicken; cook 3-5 minutes on each side until golden brown and cooked through.  Remove chicken from skillet; cover to keep warm.

4. Add broth, Worcestershire sauce, and marjoram to skillet; cook and stir 1-2 minutes.  Stir in lemon juice and parsley.  Serve sauce over chicken.

Yield: 4 servings

Source: Pillsbury Complete Cookbook

Nutrition Information, per serving: 230 Calories, 10 g. Fat, 0 g. Fiber, and 28 g. Protein

Monday, August 18, 2014

Baked Eggs in Avocado

Although I love oatmeal and have it most mornings, sometimes I grow tired of the same-old, same-old.  I thought I'd break out of my routine a bit and give this a shot.  Glad I did!

Ingredients:
1 ripe avocados
2 eggs
salt, pepper, chopped chives

1.  Preheat oven to 425 degrees.
2.  Slice avocado in half and remove the pit.  Scoop out about 2 Tbsp. worth of avocado from pit area of each avocado half.  This allows for more room for the egg.
3.  In a loaf baking pan, arrange a large sheet of foil so that you can kind of scrunch it to make an area for the avocados to rest without moving.  Place avocado halves in pan.

4.  Sprinkle each avocado half with salt and pepper  (The pic doesn't show it, but I'm suggesting it after the fact!).  Crack an egg into each half, slowly.
5.  Bake until egg whites are set.  (Original recipe said 15-20 minutes but it took my oven 25-30 minutes.)
6.  Remove from oven and sprinkle with more salt and pepper, if desired, and garnish with the chopped chives.

Source:  fitsugar.com

Friday, August 15, 2014

1/2 and 1/2 Bread


My family loves this bread!!!

6 Cups Whole Wheat Flour
6 Cups Luke Warm Water
2 Tbls. Yeast
1/2 Cup Olive Oil
1/2 Cup Brown Sugar

Mix together and let rise until doubled and bubbly then add:

2 Tbls. Salt
8-10 Cups White Flour (dough should be pulling away from the side of the mixing bowl and be a bit sticky)

Mix on medium speed for 10 min (the only mixers I know of that can handle this is a Bosch or a Kitchen Aide, but if you use a Kitchen Aide you need to cut the recipe in half).

When done mixing remove dough from mixing bowl and form it into 4 large loves on a floured surface. Place in greased bread pans.  Let rise until slightly above the lip of the pans.  Bake at 350 for 30 Min.  Remove from pans and place on cooling racks then spread butter on the tops of them to soften the crust.  Let cool before placing them in bread bags.  Enjoy!