Sunny Morning Lemon Muffins

Sunday morning was the beginning of yet another snow storm here.  So, how did I respond to that?  Well, I made these Sunny Morning Lemon Muffins and proceeded to run headlong into my delusion that the sun was shining upon a green lawn bordered by tulips.  Hey, if I'm going to be delusional, I'm going to make it good!

Did it work?  Not so much.  They were wonderful, lemony muffins but didn't contain any magical properties that made it Springtime while we were eating them.  Pity.  I could have made a fortune.

What these muffins did do, however, was taste fabulous.  They were good fresh out of the oven, but even better when they had cooled down and the flavor been allowed to deepen.  I caught my husband, who is not a huge lemon fan, snagging them every time he walked by the container.  That's how good they are.

Here's your Cast of Characters.

1 Cup unsalted butter, softened
2 Cups sugar
3 Eggs
1 Tsp. vanilla extract
1 1/2 Cups sour cream
1/2 Cup lemon curd (which can be found in the jelly and preserve section of your grocery store)
1/4 Cup lemon juice
3 1/2 Cups all-purpose flour
1 Tsp. baking soda
1/2 Tsp. baking powder
1/2 Tsp. salt

Cream butter and sugar together, until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Add vanilla, sour cream, lemon curd and lemon juice; mixing well.

Add dry ingredients.  Start by mixing on low, scraping the sides of the bowl, and gradually increasing the speed to medium until thoroughly combined.

Spray muffin tins with nonstick cooking spray and spoon batter in.  Fill only 2/3 full ( I got carried away and they were hard to get out of the pan without the top coming off).

Bake in a 350 degree oven for 20-23 minutes, or until a toothpick inserted in the center comes out clean.  Be careful not to overcook, making them dry.  If you are making mini muffins, bake 12-15 minutes.

While they are baking, make a lemon drizzle.

Whisk together 2 cups powdered sugar, 2 Tbsp. lemon curd and 1/4 cup lemon juice.

Make sure that there are no lumps, and it's nice and smooth.

Once muffins are done, let them cool for about a minute before loosening them with a knife and taking out of the pan.

Place on wax paper and drizzle your glaze over the top.

You can eat right away, but I really preferred them cold.

Enjoy!

**Update:
I meant to say this when I originally posted, but this recipe makes a large batch.  As in 2 1/2 dozen regular size, which is good because they still don't last long enough, at least not in my house. **

Let us be thankful.......

Because I just can't wrap my brain around the events at the Boston Marathon, I can't bring myself to post a recipe tonight.  I just don't have it in me to write a flip little story when all I can think of are the victims.  My heart breaks for those who lost their lives, the survivors and the ones who witnessed the horror.  I hope that they are able to find some kind of peace in the days and weeks to follow.  I send a heartfelt thank you out to all of those who rushed to help, whether professional or bystander.  And, after all of this, I am left, both, humbled and thankful that I am able to hold my loved ones close tonight.

Let the flame of peace and remembrance burn brightly and never be extinguished.


(A regular recipe post will follow on Thursday.)

Weekend Cooking Tip

It's important to let a roast -- beef, pork, lamb or poultry -- sit a little while before carving. That allows the juices to retreat back into the meat. If you carve a roast too soon, much of its goodness will spill out onto the carving board.

Curried Chicken Salad

Just in case you weren't aware of this, it's April 11th.  Why am I mentioning that?  Well, because this is what I woke up to today:

I was out of town for a 2 day seminar, but still in North Dakota, and walked out of my hotel to this!  Mother Nature is a cruel woman with a sick sense of humor.  Did I mention that Mother Nature and I are not friends?  I do NOT love her.  (Okay, that was an inside joke.  When one of my nieces was about 3, she went through the "I hate this and I hate that" stage.  Finally, her parents told her she couldn't say the word "hate" anymore.  So, clever thing that she is, she started saying, "I do NOT love this!"

So, I am still resorting to preparing foods that make me think of Spring, in one way or another.  I'm not sure what it is about the Curried Chicken Salad that does that, but I never make it during the winter.  Maybe it's the yellow of the curry that makes me think of that big, ole beautiful sun.  Who knows, but suddenly today, I absolutely had to have this sandwich!

Here's your Cast of Characters for the dressing.

2 Cups mayo
1/4 Cup rice vinegar
2 Tbsp. curry powder
1 Tsp, each, Lawry's seasoning blend, turmeric and McCormick Perfect Pinch Asian blend (optional)
1/2 Tsp. black pepper
1/4 Tsp. cayenne pepper

Place all ingredients in a medium mixing bowl and stir well to combine.

Now, your Cast of Characters for the salad.

5 1/2 Cups shredded chicken breast (about 3 large, boneless, skinless breasts)
2 Stalks of celery, diced
1/2 Tart apple, diced (I used a Pink Lady)
1 Cup pecan pieces (or for a slightly different flavor, try chopped cashews)
1/3 Cup dried cranberries
Large croissants

In a large mixing bowl, add chicken, celery, apple, pecans and cranberries.  This picture shows you how small you need to chop the celery and apple.

Mix in dressing, making sure to stir well and get all chicken pieces covered.

Taste, and adjust seasonings, as needed.  For a little more heat, add another pinch of cayenne.

Serve on warm croissants.

Enjoy!

Creamed Leeks

Well, Spring has still not shown it's beautiful face here in my part of the world, so I am resorting to making things that remind me of Spring.  Creamed leeks just happen to be one of those things.  Something about their long, green stems atop the pearly, white bottoms make me think of sunny days and 70 degree temperatures.  Leeks are like green onions on steriods, all fat around the middle, but milder in flavor.  They make me happy, and my favorite way to serve them is creamed.  Best of all, it takes so very few ingredients and little time to make this wonderfully tasty dish.

Here's your Cast of Characters.

3 Tablespoons unsalted butter
3 Large leeks
1 Cup chicken broth
1 Cup heavy cream
1/2 Cup Pecorino Romano cheese, shredded (Parmesan can be substituted)
1 Teaspoon, each, Lawry's seasoning salt and McCormick Perfect Pinch Garlic & Herb blend
1/2 Teaspoon freshly ground pepper
1/2 Teaspoon nutmeg (preferably freshly ground)

Fill your sink half full of cool water and soak the leeks for about 5 minutes, to wash out any remaining dirt and grit.

Cut the ends off and remove the outermost leaf. 

Cut the leeks into 1/2" medallions, going up halfway into the greens.

In a large skillet, melt the butter and saute the leeks for 5 minutes, on medium heat.

Add broth, turn to medium-high heat, cover and cook for another 5 minutes.

Turn back down to medium heat.  Add cream and all seasonings except nutmeg.

Allow to simmer and cook down for another 3-5 minutes, until it starts to thicken up.

 

Add cheese and nutmeg, stirring to incorporate them.  Turn to low and let simmer for another minute or so, until cheese is melted and leeks are heated through.

 



Serve immediately while piping hot.

Enjoy!

Weekend Cooking Tip

For a twist on the traditional green bean casserole, use cream of chicken soup instead of cream of mushroom and add bacon pieces and shredded cheddar cheese.

I have to admit, this came from the wife of one of my husband's cousins, at Easter.  I have always put shredded cheddar in my casserole, but the addition of the bacon and cream of chicken puts it over the top.  It was the best green bean casserole I have ever eaten.

Enjoy!

Gruyere and Pancetta Quiche

I wish modern technology allowed you to smell the aromas that are wafting through my house right now.  Crisped pancetta and sauteed shallots, pie crust baking and ooey, gooey, cheesy goodness!  From 10 o'clock this morning, I knew what I was making for supper - quiche!  And, more specifically quiche with Gruyere cheese, which is one of my very favorite cheeses.  However, I don't use it a lot because it's a little expensive, and sometimes hard to come by here.  It's my occasional splurge, which makes it all the more special.

The problem with quiche is that it starts smelling wonderful almost immediately, but you have about 45 minutes before it's ready to eat!  I'm not going to complain, though, because it's definitely worth the wait. 

With this recipe, I love the how well the ingredients work together.  I admit, I've never paired pancetta with Gruyere before, but they compliment each other beautifully so this won't be the last time.  Both have such a rich flavor with a depth that is enhanced by the shallots and green onions.

Here's your Cast of Characters.

1 Deep dish pie crust
3 Slices pancetta, cut 1/4" thick
3 Cups shredded Gruyere cheese, divided
1 Bunch green onions
1 Large shallot
1 Cup heavy cream
6 Eggs
3/4 Tsp. Lawry's seasoning salt
1/2 Tsp freshly ground pepper
1 Tsp., each, Mrs. Dash Onion & Herb blend and McCormick Perfect Pinch Garlic & Herb blend

Preheat oven to 400 degrees.

Cut pancetta into bite-size pieces.

Swirl a saute pan with a little olive oil and heat to medium-high heat.  Add pancetta, stirring frequently.

Meanwhile, dice the shallots and add to the pancetta.  Make sure to stir often so they don't burn.

Next, chop the green onions and set aside for now.

In a medium mixing bowl, whisk eggs, cream and seasonings.

Once pancetta has crisped and shallots browned, remove from heat.

Toss green onions in and place 2/3 in bottom of pie crust.

Place 2 cups of the Gruyere evenly over the top.

Pour egg mixture evenly over the cheese.

Sprinkle remaining pancetta mixture on top.

Place on cookie sheet to prevent possible spillovers in the oven.  Bake, uncovered, for 45 minutes, or until a toothpick inserted in the center comes out clean.

The cream really helped it puff up!  Carefully arrange remaining 1 cup of cheese on top.

Broil on high for 1 - 2 minutes, or until cheese is nicely melted.

Let the quiche rest for about 5 minutes before cutting.

Enjoy!