Category Archives: Recipes

I have been decluttering and cleaning out for months! In cleaning out my pantry I had several jars of applesauce, which I had canned, and what better way to use it up than to make some Applesauce Muffins? These delicious applesauce muffins make a double batch and use two cups of applesauce which was perfect for my goal of working on cleaning out the pantry!home canning, prudent living, applesauce

 

These muffins are delicious with a cup of tea in the afternoon, to enjoy with your breakfast or to pack in your child’s lunch. Applesauce muffins travel well and they also freeze well. Plus it’s a great way to use up applesauce! The recipe makes a double batch of muffins so you will definitely have some leftover to stick in your freezer!Applesauce Muffins

 

Applesauce MuffinsApplesauce Muffins

 

Ingredients:

 

1 cup butter, softened

2 cups sugar

2 eggs

1 tsp homemade vanilla

2 cups applesauce

4 cups flour

1 tsp baking soda

1 tsp cinnamon

1 tsp allspice

¼ tsp ground cloves

1 cup chopped walnuts (optional)

Cinnamon-sugar (optional)

 

Directions:

 

In a large bowl cream together the butter and sugar. Add the eggs and vanilla and mix well. Stir in the applesauce. Combine the flour, baking soda and spices; stir into the creamed mixture and fold in the nuts.

 

Fill paper-lined muffin cups three-fourths full. Bake the muffins at 350 for 20-25 minutes or until a toothpick comes out clean. Cool the muffins for five minutes before removing from the pans to wire racks.Applesauce Muffins If you like you can sprinkle with cinnamon-sugar. Muffins sprinkled with cinnamon-sugar sounds like a wonderful idea but I’ve yet to remember to sprinkle them with the sugar and they are perfectly delicious without it! Makes about two dozen muffins.Applesauce Muffins

Let the muffins cool before packaging them up to put in your freezer. I freeze them in groups of four which is then perfect for my husband and I. Of course I’ve now used up the applesauce I had, but my freezer is now filled with muffins! Luckily we have company coming next week and these will be perfect to serve with our breakfast or of snacking on with a cup of tea in the afternoon!

If you’ve never tried curry, this dish is a delectable imitation. When purchasing your curry powder be sure to read the labels as there are numerous types that pack varying degrees of heat. I recently  changed brands of curry powder without checking the labels and was quite surprised how much stronger my new curry powder was! This Curried Chicken is a perfect mid-week dinner. It takes very little time to prepare this curried chicken and it comes together quickly. If you have leftovers you can spoon the cold chicken mixture onto crisp lettuce leaves for a cool and tasty curried chicken salad lunch.Curried Chicken

 

Curried Chicken with Apples and Mango Chutney

 

Ingredients:Curried Chicken

 

2 tsp oil

1 ½ pounds boneless chicken breasts cut into 2 inch pieces

½ tsp salt

¼ tsp pepper

1 Granny Smith apple, unpeeled, cored and chopped

1 onion, chopped

1 tsp minced fresh ginger

1 garlic clove, minced

1 Tbsp curry powder

½ cup mango chutney

¼ cup currants

¼ cup chicken broth

¼ cup half and half

1 Tbsp chopped parsley

2 Tbsp slivered almonds

3 cups cooked rice

 

Directions:

 

Heat the oil in a large nonstick pan. Add the chicken and sprinkle with the salt and pepper. Sauté until browned, about 6 minutes. Transfer to a plate.

 

In the same pan add the apple, onion, ginger and garlic. Cook until the apple and onion are tender, about 6 minutes. Stir in the curry powder; cook for another few minutes.Curried Chicken Add the chicken, chutney, currants, broth, half and half and parsley. Bring to a boil then simmer uncovered until the flavors are blended and the sauce thickens slightly, about three minutes. Curried ChickenSprinkle with the almonds and serve over rice.Curried Chicken

 

Next time you’re short on time plan to make this delicious chicken curry, you’ll be glad you did. The added bonus is that if you have leftovers you’ll have a lunch to enjoy the next day!

Muffin Monday: Scrambled Egg MuffinsScrambled Egg Muffins

 

Technically scrambled egg muffins these are really muffins in the traditional sense but you do cook these scrambled egg muffins in a muffin tin so I am sharing them on Muffin Monday! The original recipe is from one of my favorite Beachbody cookbooks, the Fixate cookbook. I shared a few recipes from this cookbook before including the Beef Stew with Sweet Potatoes.Fixate Cookbook

 

Scrambled Egg Muffins are very flexible and you can add whatever ingredients you’d like. If you’re not a fan of mushrooms and red peppers substitute chopped broccoli florets and shredded carrots. Or if you don’t like peppers add spinach and chopped mushrooms. You could even add a little chopped ham if you wanted a little more protein. They are also good with a little cheese added. The variations are endless! Top each egg muffin with a little salsa for an extra kick.

 

Scrambled Egg Muffins

 

Scrambled Egg MuffinsIngredients:

 

12 large eggs

Salt and Pepper

1 cup chopped mushrooms

1 medium red pepper, finely chopped

2 scallions thinly sliced.

 

Directions:

 

Heat your oven to 375 dress F. Lightly coat a twelve cup muffin tin with cooking spray. Place the eggs in a large bowl and whisk to blend. Season with salt and pepper if desired.

 

Add in your mushrooms, pepper and scallions and mix well. Evenly pour the egg mixture into the muffin cups.Scrambled Egg Muffins Bake for 15-20 minutes or until a toothpick inserted into the center of the cup comes out clean.Scrambled Egg Muffins Serve warm with a tablespoon of salsa.Scrambled Egg Muffins

 

I have frozen these egg muffins with good result. Take them out of the freezer and pop in the microwave for a quick breakfast or snack. Have you made egg muffins before? What is your favorite combination?Scrambled Egg Muffins

 

Note: This post does contain affiliate links as I am a Beachbody coach. Thanks for checking the links out!

I have an ongoing goal to eat healthier and make good food choices. It’s not always easy but my goal is to eat right 80% of the time! I have a wonderful cookbook called Eating Well in Season – the Farmers’ Market Cookbook. The recipes are divided into seasons of the year and focus on what food is fresh during each season. If you are looking for a hearty winter soup, this pork, bean and kale soup is perfect. It’s delicious and nutritious and uses foods you can find in your farmer’s market this time of year.Hearty Winter Soup

 

Pork Bean and Kale Soup

 

hearty winter soup, kale, tomatoes, beans, onions, porkIngredients:

 

1 tsp olive oil

1 pound pork tenderloin, cut into one inch pieces

¾ tsp salt

1 medium onion, chopped

4 cloves garlic, chopped

2 tsp paprika

¼ tsp crushed red pepper

1 cup white wine

4 plum tomatoes, chopped

4 cups chicken broth (reduced sodium)

1 bunch kale, ribs removed and chopped (about 8 cups)

1-15oz can cannellini beans rinsed

 

Directions:

 

Heat oil in a heavy Dutch oven. Add pork, sprinkle with salt and cook until no longer pink on the outside, about 2 minutes. Transfer to a plate with tongs, leaving juices in the pot.hearty winter soup

 

Add onion to the pot and cook, stirring often until just beginning to brown, 2-3 minutes. Add garlic and crushed red pepper, stirring constantly until fragrant, about 30 seconds. Add wine and tomatoes increase heat to high and stir to scrape up any browned bits. Add broth and bring to a boil.

Add kale and stir until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally until the kale is just tender, about 4 minutes. Stir in beans, the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, about 2 minutes.hearty winter soup

 

This hearty winter soup makes about 6 servings.

 

I have to start this post with the fact that if you are not a fan of Brussels sprouts you probably won’t like this recipe. However, creamy Brussels sprouts and eggs may seem like a surprising combination, and in this version they make a perfect pair. Plus the addition of bacon makes everything yummy! We have enjoyed this recipe for both breakfast and dinner. We love enjoying breakfast for dinner so I have to say that’s my favorite time for this delicious recipe. If you are enjoying this meal for breakfast it’s a good way to get a vegetable in!Poached Eggs with Creamy Brussels Sprouts

 

Poached Eggs with Creamy Brussels Sprouts

 

 

Ingredients

 

8 slices of bacon

Homemade Pita Chips

2 Tbsp butter

1 large shallot, diced

1/3 cup water

4 cups medium Brussels sprouts, trimmed and sliced thinly

2/3 cup heavy cream

Salt and pepper to taste

8 large eggs

Parmesan cheese as a garnish

 

Directions

 

Cook the bacon either in the oven or on the stove. Let drain and set aside.

 

While the bacon is cooking melt the butter in a large saucepan. Add the shallot and cook until softened, about 2 minutes. Add the water, cream and Brussels sprouts and cook, stirring occasionally, until the Brussels sprouts are just tender, 5-7 minutes. Don’t overcook. Set aside until your eggs are poached, but keep warm.Poached Eggs with Creamy Brussels Sprouts

 

As the Brussels sprouts are cooking poach your eggs. We have a wonderful egg poacher which I use all the time. You can also poach your eggs in simmering water to which 1 tsp of vinegar has been added. Break the eggs gently into a small bowl first being careful not to break the yolk. Then gently slide each egg into the simmering vinegar water. Poach until the whites are completely opaque but the yolks are still soft, about 3-4 minutes. Use a slotted spoon to remove the eggs from the water.

 

When the eggs and Brussels sprouts are done place a spoonful of the Brussels sprouts on your plate and top with the poached eggs. Place the homemade Pita chips and bacon around the edge and garnish with the Parmesan cheese. Enjoy!Poached Eggs with Creamy Brussels Sprouts

If you are a fan of Brussel sprouts you will love this wonderful combination!Poached Eggs with Creamy Brussels Sprouts

Monday Muffins: Cranberry Vanilla Muffins

 

Friday I shared my recipe for Cranberry Orange Scones and today I share a different recipe for Cranberry Vanilla Muffins! What better way to celebrate Valentine’s Day than with a delicious muffin? In this recipe half a vanilla bean is ground right into the sugar to dominate the flavor of the muffin. Use those frozen cranberries in the freezer or try dried cranberries to whip up a batch of these delicious Cranberry Vanilla Muffins.Cranberry Vanilla Muffins

 

Cranberry Vanilla Muffins

 

Ingredients:

 

Batter:

 

½ vanilla bean, cut into small pieces

1 cup sugar

½ cup butter

2 large eggs,

2 cups of flour

2 tsp baking powder

¼ tsp salt

½ cup milk

2 ½ cups fresh cranberries coarsely chopped

 

Topping:

 

2 Tbsp sugar

½ tsp nutmeg

 

Directions:

 

Preheat oven to 375. Line 12-14 muffin cups with paper linters.

Prepare the batter. Place the vanilla bean and sugar in a blender or food processor and process until the vanilla bean is ground into tiny flecks.

Using an electric mixer, cream the vanilla sugar with the butter in a small mixing bowl until smooth. Add the eggs, one at a time, beating well after each addition.

Mix together the flour, baking powder and salt. Add the dry ingredients to the creamed mixture alternately with the milk, mixing until smooth and fluffy. Fold in the cranberries.

Divide the batter between the muffin cups, filling each one almost full. Mix together the sugar and the nutmeg for the topping and sprinkle generously over the muffins.Cranberry Vanilla Muffins Bake until puffed, light golden brown and a toothpick inserted in the center of each muffin comes out clean, about 25 minutes.Cranberry Vanilla Muffins Serve the muffins warm or at room temperature.Cranberry Vanilla Muffins Makes about 12-14 muffins.Cranberry Vanilla Muffins

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