Tag Archives: kitchen tip

feta, cheddar, and spinach muffins

Standard

feta, cheddar, and spinach muffins  I  frozen pizza, again?

 
I am not a fan of muffins because they are typically sweet. (I have the opposite of a sweet tooth; I have a salty tooth.) But I found these non-sweet muffins quite tasty, probably because they are more like biscuits than muffins.

I was a little nervous about trying this recipe because it is written in metric units (and I’m terrible at math), but the conversion part was solved for me when I remembered that the digital kitchen scale Russell got me for my birthday has both ounces and grams.

 
feta, cheddar, and spinach muffins  I  frozen pizza, again?

 
Feta, Cheddar, and Spinach Muffins
From the Kitchen of: I Like Ginger Biscuits

Prep Time: 1 hour
Servings: 12 muffins
Difficulty: Easy

{Ingredients}
2 ¼ cups/ 300 grams all-purpose flour (a slightly rounded cup is okay)
2 ½ tsp baking powder
1 tsp cayenne pepper
1 egg
1 cup/ 220 ml milk (I used 2%)
2 Tbsp/ 30 grams butter
half a red onion, chopped (I think you could substitute any onion)
2 ¾ well-packed cups/ 130 grams fresh baby spinach after stems have been removed
1 ⅓ cups/ 100 grams shredded cheddar cheese
1 cup/ 150 grams crumbled or chopped feta cheese

{Instructions}
Preheat oven to 325°F/ 170°C/ gas mark 3. Spray a muffin pan with non-stick baking spray. Set aside.

Melt butter in a sauté pan; add chopped onion and cook until soft and browned.

While onion is sautéing mix together flour, baking powder, and cayenne pepper in a large bowl. In a separate small bowl whisk together egg and milk. Add egg mixture to dry ingredients; stir to combine.

Chop the spinach into small pieces. Add both cheeses, spinach, and onion to ingredients in the large bowl and stir to incorporate. You may need to add a couple splashes of milk if the batter is too dry or won’t mix well.

Kitchen Tip: An easy way to chop spinach – stack several leaves on top of each other. Cut into strips, then rotate 90 degrees and slice again. Run knife through pieces a few more times until you achieve desired size of pieces.

Scoop into muffin pan using an ice cream scoop (this gives them a nice rounded shape). The muffin cups should be at least ¾ full.

Bake for 30-35 minutes or until a toothpick comes out mostly clean. (There may be a few crumbs or melted cheese on the toothpick, but the crumbs will look done. If the crumbs come out translucent and underdone stick the muffins back in the oven for few minutes at a time until cooked all the way through.)

{Notes}

  • The batter will be very dense, more like biscuit dough, and the muffins will not rise much in the oven.
  • Though cayenne is usually a spicy ingredient, in these muffins it just kicks up the flavor (but without the heat).
  • The amount of chopped spinach called for is 2 ½ cups, but I only used 1 ½ cups of chopped spinach because I didn’t think an extra cup would actually mix into the batter.
  • I do not recommend using muffin cups for this recipe because the muffins will stick to the paper.


-♥-
Katy

 

 
 
If you liked this recipe, you might also be interested in:

impossible ham n swiss pie  I  frozen pizza, again? sausage cheese crescent squares  I  frozen pizza, again? cheddar bay biscuits  I  frozen pizza, again?
Impossible Ham ‘N Swiss Pie // Sausage Cheese Crescent Squares // Cheddar Bay Biscuits

Advertisements

kitchen tip: perfectly shredded chicken in a snap

Standard

This tip comes from the kitchen of Simply Healthy Family.
kitchen tip: perfectly shredded chicken  I  frozen pizza, again?

 
 
Attach paddle/flat beater to KitchenAid stand mixer. Place WARM/HOT chicken in mixer bowl. (Refrigerated chicken is harder and may harm your mixer.)
kitchen tip: perfectly shredded chicken  I  frozen pizza, again?

Look at that steam!

 
Turn to speed 4-6, and in 20 seconds you will have perfectly shredded chicken!
kitchen tip: perfectly shredded chicken  I  frozen pizza, again?

 
 
{Note}
The last time I shredded chicken this way I put in 4 small-medium breasts (shown in photo above) at speed 4, and my mixer started to shake a bit and make an odd noise. I had to lower it to speed 2 to finish shredding the chicken. I have tried this trick before and had no problems, though I can’t remember how many pieces of chicken I put in the bowl, so I’d recommend sticking with three medium-sized pieces at a time.

 
Now you can use this tip when you make Lime Chicken Taco Bowls, White Chicken Enchiladas, or any other recipe requiring shredded chicken!
 


-♥-
Katy

 

 
 
If you liked this kitchen tip, you might also be interested in:

burned dessert top  I  frozen pizza, again? honey tip  I  frozen pizza, again? hummus broccoli  I  frozen pizza, again?
How Not to Ruin Dessert // How to Easily Measure Out Honey // The Best Way to Cook Broccoli

cheesy italian quick bread

Standard

cheesy italian quick bread  I frozen pizza, again?

 
This bread is the reason that I requested a pastry blender for Christmas this past year. I had no idea that pastry blenders existed until I saw that this recipe required one. The first time I made the recipe I tried using the 2 forks/knives method to cut in the butter, but it was just time-consuming and frustrating. I briefly researched pastry blenders and discovered that they are a very useful kitchen tool and fairly inexpensive – under $20! I have used the pastry blender a few times since I received it, and it just makes baking bread so much easier!

 
cheesy italian quick bread  I frozen pizza, again?

 
Cheesy Italian Quick Bread
From the Kitchen of: Sweet Tooth, Sweet Life

Prep Time: 30 – 40 minutes
Servings: 8+ (depends on how generous your slices are!)
Difficulty: Easy

{Ingredients}
2 cups all-purpose flour
1 cup reduced-fat mozzarella cheese, shredded and divided
1 Tbsp sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp garlic powder
½ tsp Italian seasoning
½ tsp basil
½ tsp oregano
3 Tbsp cold butter
1 egg
½ cup plain Greek yogurt (I used a 5.3 oz individual serving)
½ cup milk
spray butter, an extra Tbsp butter, or garlic spray (optional)

{Instructions}
Preheat oven to 400° F. Spray a 9-inch round baking pan with non-stick cooking spray; set aside.

In a large bowl, combine the first 10 ingredients – flour through oregano – and mix well. Cut in cold butter with a pastry blender (or two knives/forks) until mixture looks like fine crumbs.

Kitchen Tip: If you are new to bread baking like I am and have no idea how to cut in butter, here are some handy videos showing three different ways to cut butter into flour: pastry blender method, 2 knives method, 2 forks method.

Also, you may be wondering “how will I know when the butter is completely cut-in?” Like the instructions say, the mixture is done when it looks like fine crumbs. I tried to take a picture of my crumbs, but they wouldn’t photograph well. Just trust me that it will make sense when you make the bread; the mixture really will look like fine crumbs.

In a small bowl, whisk together egg, Greek yogurt, and milk. Stir into dry ingredients until just moistened – do not over mix! If your dough is still a little dry, add a splash of milk. (NOTE: Dough will be thick and soft – similar to Bisquick drop biscuit dough.)

Spoon into prepared baking pan and spread dough to edges of pan. Top with remaining
¼ cup cheese and extra butter, if desired. Bake for 20-25 minutes or until light golden brown. Cool slightly before serving. Enjoy!

{Notes}

  • Sometimes I like to double the seasonings (garlic, Italian, basil, and oregano) to pump up the flavor of the bread.
  • If you use extra butter on top of bread, the cheese will crisp up and add a nice contrast to the soft bread.

 


-♥-
Katy

 

beef with snow peas

Standard

beef with snow peas  I  frozen pizza, again?

 
I think this is one of the very first things I pinned after joining Pinterest over a year ago. Like many new people to Pinterest I pinned anything that looked remotely interesting so now my boards are littered with no-longer-interesting things. I recently decided to start at the bottom of my food board and work my way up, deleting recipes that no longer appeal to me and actually trying ones that do.

I knew I had this recipe on my board but just kept skipping over it when making my meal plan for the week. Well, last week I finally decided to make it for dinner, and I am so glad that I did. It is delicious! I am seriously thinking about making it again this week because it was that good!

 
beef with snow peas  I  frozen pizza, again?

 
Beef with Snow Peas
From the Kitchen of: The Pioneer Woman

Prep Time: 30 – 45 mins
Servings: 6 – 8
Difficulty: Easy

{Ingredients}
1 ½ lbs flank steak
½ cup low-sodium soy sauce (I used regular soy sauce)
3 Tbsp sherry or cooking sherry
2 Tbsp brown sugar
2 Tbsp cornstarch
1 Tbsp minced fresh ginger (I used ⅛ tsp ginger powder)
8 weight oz fresh snow peas, ends trimmed
5 whole scallions or green onions, cut into half-inch pieces on the diagonal
salt, as needed (use sparingly)
3 Tbsp peanut or olive oil
crushed red pepper, for sprinkling (optional)
jasmine or long grain rice

{Instructions}
Cook rice according to package directions.

Trim fat from flank steak, then slice very thin against the grain. Cut the meat slightly on a diagonal rather than a ninety degree angle to the grain. (I forgot to cut on a diagonal but my meat turned out just fine.)

Mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl of liquid and toss with hands. Set aside. (If you prefer, pour half the marinade into a separate bowl before adding the meat; it will be used in the stir fry later.)

Heat oil in a large, heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside. (Don’t crowd the pan; cook in 2 or 3 batches if necessary.)

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat in a single layer as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount of time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate. (Again, don’t crowd the pan; cook in several batches if necessary.)

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the rest of the cooked meat, the rest of the marinade, and the snow peas. Stir it around over high heat until it bubbles up and boils, about 30 seconds, then turn off the heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits. (Note: It does not bother me to boil the same liquid that was used for the meat, but if you poured off half the liquid before soaking the meat, just pour the extra liquid in here.)

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

{Notes}
This is a really simple stir fry recipe that can be adapted in any number of ways: use chicken instead of beef, change up the vegetables, etc. Just make sure you let the pan get very hot before adding the ingredients!

{Fun Fact} / {Kitchen Tip}
I was curious why this recipe (and others I have seen) called for a heavy pan. Here’s what I found:

Heavy-bottomed pots and pans are thicker at the base, meaning they tend to absorb and distribute heat from a stovetop burner more evenly than a thin pot or pan. Thin pots and pans are more prone to “hot spots” — areas that heat more quickly than others; hot spots, if not watched carefully, can cause your food to burn. A heavy-bottomed pot or pan will heat and cook your ingredients more evenly. […] It’s a good idea to use a thick, heavy-bottomed piece of equipment when cooking or heating any items that can burn or break easily. – LA Times

 


-♥-
Katy

 

kitchen tip: how to easily measure out honey

Standard

I discovered this tip a few months ago. I probably found it on Pinterest or a blog I read, but I can’t remember which one. It’s super simple and one of those “*smack your forehead* why didn’t I think of that?” ideas.

 

Here’s what you need:

honey tip  I  frozen pizza, again?appropriate-sized measuring cup, honey, and non-stick cooking spray

 
Simply spray the inside of your measuring cup first then measure out the right amount of honey. Pour the honey into your recipe and now most of it should pour out of the cup without needing to be scraped. (This would also work for other sticky ingredients, such as molasses, peanut butter, or syrup, or even non-sticky substances, such as ketchup.)

 

This is all that was left in my measuring cup after I poured out the honey. And this little bit was super easy to scrape out because of the non-stick spray.

honey tip  I  frozen pizza, again?honey tip  I  frozen pizza, again?

 
Now you can use this tip when you make the Parmesan Pork Roast recipe I posted.

 


-♥-
Katy