Tag Archives: muffin

Spinach & Pepper Jack Cheese Muffins

16 Apr

IMG_2632We live in a world filled with uncertainty and reoccurring horrific events that are so complicated to fathom. The news coverage of these recent tragic recent events – Boston and Baghdad bombings, fatal earthquake in Iran and the continuing Syrian Civil War send shivers down my spine.  The images depicting carnage of innocent citizens and widespread annihilation of their towns and cities reiterate the fragility of human lives and the world we live in. They are reminders that everyday is a gift and one must constantly cherish and love our family and friends.

The very ethos of this blog is to express your love and nurture by cooking for the special people in your life. Now more than ever, I must reiterate “Cook for someone you love”.  While we think and pray for all the families stricken by these ghastly events let’s also remember to articulate our love for the important people in our lives.  Continue reading

Bacon, Apple and Onion Stuffing Muffins

5 Dec

Bacon, Apple and Onion sTUFFINMy last recipe post – Chili-Cheese Wontons was a simple and elegant Hors d’oeuvre for holiday entertaining or a cocktail party. Life would be way too simple if the only entertaining during the holidays were cocktail parties. Unfortunately, it’s just not that simple! There are sumptuous and comforting dinners to be served, brunches and lunches to be cooked, and finally guests who stay a few days and need to be fed around the clock.

This is when you need a crowd-pleasing recipe that can easily be doubled, tripled or quadrupled up to be served as an appetizer or a side dish at dinner or a brunch. That is exactly what I thought when I came across Rachael Ray’s Apple Onion and Stuffin’ Muffin’s recipe. Bread, apples, onions and celery are elements that can be consumed at all mealtimes. Combining them creates a luscious dish that can be savored at various meal occasions. Plus making muffins out of this stuffing nudges it from being just a dinner side to a brunch side or even a heavy appetizer. Holiday Muffins

I made various changes to the original recipe to personalize it. Specifically, I added bacon and introduced a tart apple to add multiple layers of flavor. The smoky and savory flavor profile of the bacon marries harmoniously with the tart granny smith apple as well as the sweet McIntosh apples. There is nothing to not love about these muffins – they are delectable and unique and best of all can be served at any time of the day!

Bacon, Apple and Onion Stuffing Muffins
Recipe adapted from Rachael Ray’s Apple and Onion Stuffin’ Muffins
Yields: 12 regular size muffins
Time: Active: 20 minutes; Inactive (Baking) 12-15 minutes

Ingredients
Butter favored cooking spray (Recommended: PAM)
2 tablespoons extra-virgin olive oil,
1 tablespoon butter, at room temperature
1/3 cup chopped bacon (I used center-cut thick bacon)
1 fresh bay leaf (use a dried one if you cannot find fresh bay leaves)
4 ribs celery and greens, from the heart, chopped
1 medium to large yellow onion, peeled and chopped
1 Granny Smith Apple, peeled, cored, quartered and chopped
1 ½ McIntosh apples, peeled, cored, quartered and chopped
2 tablespoons poultry seasoning
Salt and pepper to taste
1/4 cup chopped fresh parsley leaves
7 cups cubed stuffing mix (Recommended: Pepperidge Farm Herbed Stuffing – Cubed)
2 to 3 cups chicken stock, store-bought from the soup aisle

Note:

  • To make these vegetarian eliminate the bacon. Increase the butter by another 1.5 tablespoons. Substitute the chicken stock with vegetable broth/stock.

Method:
1) Pre-heat oven to 375 degrees F. Spray a regular muffin tin (12 muffins), liberally with butter-flavored cooking spray and set aside.
2) Preheat a large skillet (12 inch) over medium high heat. Add extra-virgin olive oil to skillet and 1 tablespoon of butter. When the butter melts, cook the bacon.
3) Add the bay leaf followed by celery, onions and then apples. Sprinkle the vegetables and apples with poultry seasoning, salt and pepper. Cook 5 to 6 minutes or until the vegetables and apples begin to soften.
4) Add the parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet. (This was about 2.5 cups of stock for me) Do not over-wet the mixture as this will make it harder for the muffins to stay together. Taste the mixture and adjust salt and pepper as needed.
5) Remove the bay leaf. Use an ice cream scoop to fill and mound up the stuffing in muffin tins.
6) Bake until set and crisp on top, about 12 to 15 minutes. Remove stuffing muffins from the muffin tray and serve hot or room temperature.

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