Pound Cake

16 Tbsp (2 sticks) unsalted butter
3 large egg yolks
3 large eggs
2 tsp vanilla extract
1 3/4 cups cake flour
1/2 tsp salt
1 1/4 cups sugar

Cut butter into 1-tablespoon pieces and place in bowl of standing mixer; let stand at room temperature 20 to 30 minutes to soften slightly (butter should reach no more than 60 degrees). Using dinner fork, beat eggs, egg yolks, and vanilla in liquid measuring cup until combined. Let egg mixture stand at room temperature until ready to use.

Adjust oven rack to middle position and heat oven to 325˚. Generously butter 9 by 5-inch loaf pan; dust pan liberally with flour and knock out excess.

In standing mixer fitted with flat beater, beat butter and salt at medium-high speed until shiny, smooth, and creamy, 2 to 3 minutes, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to medium; with mixer running, gradually pour in sugar (this should take about 60 seconds). Once all sugar is added, increase speed to medium-high and beat until mixture is fluffy and almost white in color, 5 to 8 minutes, scraping bottom and sides of bowl once. With mixer running at medium speed, gradually add egg mixture in slow, steady stream; this should take 60 to 90 seconds. Scrape bottom and sides of bowl; beat mixture at medium-high speed until light and fluffy, 3 to 4 minutes (mixture may look slightly broken). Remove bowl from mixer; scrape bottom and sides.

In 3 additions, sift flour over butter/egg mixture; after each addition, fold gently with rubber spatula until combined. Scrape along bottom of bowl to ensure that batter is homogenous.

Transfer batter to prepared loaf pan and smooth surface with rubber spatula. Bake until golden brown and wooden skewer inserted into center of cake comes out clean, about 70 to 80 minutes. Cool cake in pan on wire rack for 15 minutes; invert cake onto wire rack, then turn cake right side up. Cool cake on rack to room temperature, about 2 hours. Slice and serve.


from America's Test Kitchen

Classic Iced Tea

5 tea bags
1 quart water
1-6 Tbsp granulated sugar (depending on desired sweetness)
1 quart ice cubes

Heat tea bags and water in medium nonreactive saucepan over medium heat until dark colored, very steamy, and small bubbles form on bottom and sides of pan (an instant-read thermometer will register about 190 degrees), 10 to 15 minutes. Off heat, steep for 3 minutes (no longer or tea may become bitter). Remove and discard tea bags ; pour tea into pitcher. Stir in sugar, if using, until dissolved; stir in ice until melted. Serve in ice-filled glasses.


from America's Test Kitchen

Southern Cornbread

4 tsp bacon drippings, or 1 Tbsp melted butter and 1 tsp vegetable oil
1 cup yellow cornmeal
2 tsp granulated sugar
½ tsp table salt
½ tsp baking powder
¼ tsp baking soda
1/3 cup water, rapidly boiling
¾ cup buttermilk
1 large egg, lightly beaten

Adjust oven rack to lower middle position and heat oven to 450 degrees. Set 8-inch cast-iron skillet with bacon fat (or vegetable oil) in heating oven.

Measure 1/3 cup cornmeal into medium bowl. Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl; set aside.

Pour boiling water all at once into the 1/3 cup cornmeal; stir to make a stiff mush. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg. When oven is preheated and skillet very hot, stir dry ingredients into mush mixture until just moistened.

Carefully remove skillet from oven. Pour hot bacon fat (or melted butter) from the skillet into the batter and stir to incorporate, then quickly pour batter into heated skillet. Bake until golden brown, about 20 minutes. Remove from oven and instantly turn cornbread onto wire rack; cool for 5 minutes, then serve immediately.


from America's Test Kitchen

Lentil Soup

2 Tbsp vegetable oil
4 slices (about 4 oz) bacon, diced
2 medium-large onions, chopped fine
2 medium carrots, peeled and chopped medium
3 medium garlic cloves, minced
1 bay leaf
1 tsp fresh thyme leaves, minced
1 (14.5 oz) can diced tomatoes, drained and liquid reserved
1 cup lentils (7 oz), rinsed and picked through
1 tsp kosher salt
Ground black pepper
¾ cup dry white wine
4 cups chicken stock
1 cup water
1Tbsp balsamic vinegar

Fry bacon in large stockpot or Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and bacon is crisp, 3 to 4 minutes. Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds. Stir in lentils, salt, and pepper to taste; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes. Uncover, increase heat to high, add wine, and bring to simmer. Add chicken broth and water; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf.

Puree 3 cups soup in blender until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes.


from America's Test Kitchen

BLT Pasta

16 ounces rigatoni or penne
12 slices bacon
7 ounces spinach
1 pint grape tomatoes, halved
¾ tsp kosher salt
¼ tsp black pepper

Cook the pasta according to the package directions. Drain and rinse under cold water. Transfer to a large bowl.

Meanwhile, fry the bacon over medium heat in a large skillet. Transfer to a paper towel-lined plate. Spoon all but 1 Tbsp of the bacon drippings into a small bowl; set aside.

Return skillet to medium heat. Add the spinach and stir until it wilts, 30 to 60 seconds. Transfer the spinach to the pasta.

Return skillet to medium heat, add the tomatoes and 1/2 Tbsp of the reserved drippings, and cook for 2 minutes. Transfer the tomatoes to the pasta and arugula and toss. If the pasta seems dry, add up to 1 ½ more Tbsp of the reserved drippings. Crumble the bacon over the top, season with the salt and pepper, and toss again.


from Real Simple

Shannon’s Whole Wheat Pancakes

2 cups whole wheat flour
2 ½ tsp baking powder
½ tsp nutmeg
½ tsp cinnamon
¼ tsp salt
1 ½ cups buttermilk
5 Tbsp sucanat (may be substituted for brown sugar)
1 egg
1 egg white
2 Tbsp unsalted butter, melted and cooled slightly
½ - 1 cup milk (enough to reach desired consistency)

In a large bowl, mix all dry ingredients. Form a well in the middle.

In another bowl, mix wet ingredients well. Add to dry ingredients and mix until just combined. Stir in enough milk to reach desired consistency.

Let batter sit for a minute as you prepare griddle or pan. Heat over medium high heat, lightly grease pan and cook pancakes as usual.


from Shannon Howard

Emily’s Pizza Sauce

1 tsp olive oil
½ cup minced onion
1 clove garlic, minced
2 cups tomato sauce
1 can (5.5 oz) tomato paste
1 Tbsp dried oregano
1 Tbsp red wine vinegar
1 tsp sugar
¼ cup roughly chopped basil (optional but strongly recommended)

Heat olive oil in small saucepan over medium heat until shimmering. Add onions. Cook and stir for 2-3 minutes, or until onions have softened. Add garlic and cook an additional 30 seconds, or until fragrant.

Add all remaining ingredients. Bring to a boil. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. Remove from heat and stir in basil.

Cool before using. Store in an airtight container for up to 1 week.


from Emily Streeter

Curried Red Lentil Soup

Serve this soup with naan; the bread is just wonderful when dipped in the soup!

3 Tbsp unsalted butter
2 medium-large onions, chopped fine
3 medium cloves garlic, minced
1 Tbsp minced fresh ginger
1 tsp ground coriander
1 tsp brown sugar
½ tsp turmeric
¼ tsp cayenne pepper
¼ tsp cinnamon
1 cup split red lentils, rinsed and picked through
1 tsp salt
4 cups chicken stock
½ cup plain yogurt for serving
2 Tbsp chopped fresh cilantro for serving

Heat the butter in a large stockpot or Dutch oven over medium heat. When the butter melts, add the onions and cook until they soften, about 4 minutes. Add the garlic, ginger, cumin, coriander, brown sugar, turmeric, cayenne, and cinnamon and cook, stirring constantly, until fragrant, about 1 minute.

Stir in lentils and salt. Add the stock and 1 ½ cups water and bring to a boil over high heat. Reduce heat to low, partially cover, and simmer until lentils are very soft and falling apart, about 35 minutes. Serve immediately, garnishing each bowl with a spoonful of yogurt and some cilantro.


from America's Test Kitchen

Sweet & Spicy Pineapple Pork Chops

3 Tbsp extra virgin olive oil
4 1 ½-inch thick boneless center cut pork chops
Salt and pepper
1 large red onion
2 cloves garlic, chopped
1 red bell pepper, cored, seeded and diced
1 jalepeño pepper, seeds removed, finely chopped
1 (8 oz) can pineapple chunks in juice
½ cup low-sodium chicken stock
¼ cup fresh flat leaf parsley leaves

Preheat oven to 375º.

Heat a large skillet over medium-high heat with 2 Tbsp olive oil. Season the chops with salt and pepper; place in skillet and sear for 2 minutes on each side to caramelize. Transfer the chops to a rimmed cookie sheet and place in oven to finish cooking, 8 to 10 minutes. Remove from oven and let rest covered in foil.

While chops are in the oven, return skillet to medium-high heat and add remaining 1 Tbsp oil. Add onions, garlic, bell pepper, jalepeño, salt, and pepper. Cook 3 to 4 minutes or until the vegetables begin to wilt. Add the pineapple and its juice and the chicken stock. Continue to cook the sauce for 3 to 4 minutes. Add the parsley and stir to combine, then pour sauce over the chops.


from Rachael Ray

Lime Meltaways

Great for spring and summer! Try substituting another type of citrus in place of the lime if you like.


¾ cup (1 ½ sticks) unsalted butter, room temperature
1 cup confectioners' sugar, divided
Finely grated zest of 2 limes
2 Tbsp fresh lime juice
1 Tbsp vanilla extract
1 ¾ cups plus 2 Tbsp all-purpose flour
2 Tbsp cornstarch
¼ tsp coarse salt

Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest, juice and vanilla, and mix until fluffy.

Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.

Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 ¼-inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.

Preheat oven to 350˚. Remove parchment from logs; cut into ¼-inch thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

from Martha Stewart

Moroccan Chicken Couscous

8 bone-in, skinless chicken thighs (about 2 ½ lbs)
3 carrots, cut into 1 ½-inch chunks
3 onions, thinly sliced
1 (14.5 oz) can whole tomatoes, drained
1 (15.5 oz) can chickpeas, drained and rinsed
1 ¾ cup reduced-sodium chicken broth
½ tsp ground ginger
¼ tsp ground turmeric
¼ tsp ground cinnamon
1/8 tsp chili powder
Coarse salt and fresh ground pepper
2 zucchini (about 1 lb), halved crosswise and quartered lengthwise
Cooked couscous for serving

In a Dutch oven, combine the chicken, carrots, onions, tomatoes, chickpeas, stock, ¾ cup water, ginger, turmeric, cinnamon, chili powder, 1 tsp salt, and 1/8 tsp pepper. Break up the tomatoes with a spoon.

Bring to a simmer over medium heat. Cover, and cook for 15 minutes. Add the zucchini, and cook until the chicken is cooked through, yet still tender, about 15 minutes more.

Divide the couscous evenly among 4 bowls. Spoon the chicken, vegetables, and broth on top; serve immediately.

Tandoori Chicken

1 tsp turmeric
1 Tbsp sweet paprika
2 tsp ground cumin
½ tsp ground cinnamon
½ tsp ground coriander
1/8 tsp cayenne
1 cup plain yogurt
Juice of ½ lemon
1 Tbsp grated fresh ginger
1 ¼ tsp coarse salt
¼ tsp freshly ground black pepper
2 lbs skinless chicken thighs, scored (or chicken breasts)
2 Tbsp olive oil
2 yellow onions, sliced crosswise ¼-inch thick
Lemon wedges, for serving
Sprigs fresh cilantro, for garnish

Place turmeric, paprika, cumin, cinnamon, coriander, and cayenne in a small skillet over medium-low heat. Toast, stirring occasionally, until fragrant, 1 to 2 minutes.

Transfer toasted spices to a large bowl along with yogurt, lemon juice, ginger, salt, and pepper; stir to combine. Add chicken and turn to coat. Cover with plastic wrap and transfer to refrigerator. Let chill for at least 6 hours and up to overnight.
Preheat oven to 500˚. Heat olive oil in a large ovenproof skillet over medium heat. Add onions and cook, stirring, until just beginning to soften, 2 to 3 minutes. Remove chicken from marinade and place on top of onions. Transfer skillet to oven and roast until chicken is slightly charred and juices run clear when meat is pierced, about 40 minutes.

Serve immediately with lemon wedges and raita; garnish with cilantro.


from Martha Stewart

Raita

1 ¼ cups plain yogurt
½ English cucumber, peeled and seeded
½ tsp coarse salt
1/8 tsp ground cumin
2 Tbsp fresh mint, coarsely chopped, plus sprigs for garnish

Place yogurt in a medium bowl. On the large holes of a box grater, grate cucumber directly into the bowl. Season with salt, cumin, and mint; stir to combine. Transfer to refrigerator until slightly chilled. Garnish with mint and serve.


from Martha Stewart

Creamy Buttermilk Coleslaw

8 cups cabbage, shredded
1 medium carrot, shredded
1/3 cup sugar
½ tsp salt
1/8 tsp pepper
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
1 ½ Tbsp white vinegar
2 ½ Tbsp lemon juice

Toss shredded cabbage and 1 tsp salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl.

Combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice and beat until smooth. Add the cabbage and carrots; mix well.

Cover and refrigerate for at least 2 hours before serving.

Erica's Baked Beans

2 cans pork & beans
1 can baby butter beans, drained
1 can dark red kidney beans
¾ cup brown sugar
1 Tbsp ground mustard
1/3 cup white vinegar
1 large onion, chopped
½ lb Bacon, diced
2 cloves garlic, minced
Tabasco to taste

Heat oven to 350º.

Cook bacon until crispy and all the fat is rendered. Reserve 1-2 tbsp. bacon grease and discard remainder. Sauté onion and garlic until soft.

Combine all ingredients in a large casserole dish.

Cook 1 – 1 ½ hours.

Graham Crackers

½ cup all-purpose flour
1 ¾ cups whole-wheat flour
½ cup sugar
1 teaspoon baking powder
½ tsp baking soda
½ tsp salt
¼ tsp ground cinnamon
½ cup cold butter, cut into ½-inch cubes
2 Tbsp honey
2 Tbsp molasses
¼ cup cold water
1 tsp vanilla extract

In a food processor, mix together the flours, sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter and process until the mixture resembles coarse meal, about 30 seconds or so. Add the honey, molasses, water, and vanilla. Mix until the dough starts to come together in a ball, another 30 seconds. Scrape dough out of the mixer.

Between 2 sheets of waxed or parchment paper, roll the dough 1/8-inch thick. Chill for at least 1 hour, until firm.
Preheat oven to 350F. Retrieve dough; with a sharp knife or pizza cutter, cut into 2-inch squares (or other desired shape.) Arrange the crackers on parchment lined baking sheets. With a toothpick or fork, prick several holes in each cracker.

Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool on the pan.

Dark Chocolate Peppermint Pattie Cake

Tastes like an extreme thin mint!


Cake:

14 oz semisweet chocolate, chopped
16 tablespoons (8 oz) butter
¼ cup plus 2 Tbsp heavy cream
6 eggs, separated
1 cup sugar
1 cup flour
½ tsp kosher salt
2 tsp vanilla1 cup (6 oz) small-diced peppermint pattie candies

Ganache Topping:

1 cup cream
8 oz semisweet chocolate, finely chopped

To make the cake: Preheat oven to 350 degrees F.

Butter a 9 1/2 to 10-inch springform pan, line the bottom with parchment paper, butter the paper, and flour the pan, tapping out the excess flour.

Melt the chocolate with the butter and cream in the top of a double boiler. Reserve.

In the bowl of a mixer with a whip, beat the egg yolks with the sugar until very thick and light (about 5 minutes). Add the melted chocolate mixture to the egg yolks and mix until just blended. Add the flour, salt, and vanilla and mix until combined, scraping the bowl once or twice. Transfer the batter to a large mixing bowl and stir in the Peppermint Pattie pieces. The mixture will be quite thick.

In a clean mixing bowl, with a clean whip, beat the egg whites to medium soft peaks. Lighten the batter by stirring in about one-third of the egg whites. Fold in the remaining whites and the place batter in the prepared pan. Bake at 350 degrees F for approximately 45 to 50 minutes. The top of the cake will feel set and very fine hairline cracks will just start to form around the edges. Remove and cool in the pan on a rack.

To make the ganache topping: Heat the cream in a heavy bottomed saucepan to just under a boil. Add the chopped chocolate and, over very low heat, constantly stirring, cook the mixture until it is completely smooth. Strain through a fine sieve into a bowl and cool, stirring occasionally, until thickened and spreadable. This can take several hours. You can make the topping up to 3 days ahead, refrigerate it, and allow it to come to room temperature for several hours before using. You can also hasten the cooling process by placing the melted ganache over an ice bath and gently stirring it until thickened; however, the resulting texture may not be quite as smooth and creamy.

Place the cooled cake upside down on a cardboard cake circle or a service plate. Remove the sides and bottom of the springform pan. Remove the parchment liner. Using an offset spatula, decoratively spread the ganache over what is now the top of the cake, drawing the ganache all the way out to the edges of the cake.

from Gale Gand

S’more Brownies

Make sure you leave plenty of extra parchment around the edges - these can be difficult to de-pan!




Crust

6 Tbsp unsalted butter, melted
1 ½ cups graham cracker crumbs
2 Tbsp granulated sugar
Pinch of salt

Brownie

8 Tbsp (1 stick) unsalted butter
4 oz unsweetened chocolate, chopped
1 cup packed light brown sugar
¾ cup granulated sugar
1 ½ tsp pure vanilla extract
1 ½ tsp salt
4 large cold eggs
1 cup all-purpose flour

Topping

4 cups large marshmallows


Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with parchment papper so it hangs over the edges by about 1 inch.

FOR THE CRUST: Lightly butter the parchment with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

FOR THE BROWNIE: Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and granulated sugars, vanilla, and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the parchment flaps. Carefully separate any marshmallow from the parchment and fold away. Cut into 12 (2-inch) squares.

Mexican Rice

2 medium tomatoes (about 12 oz), cored and quartered
1 medium onion, preferably white, peeled, trimmed of ends, and quartered
3 medium jalepeño peppers
2 cups long grain white rice
1/3 cup canola oil
2 cups low-sodium chicken broth
1 Tbsp tomato paste
3 tsp kosher salt
½ cup minced cilantro leaves

Adjust oven rack to middle position and heat oven to 350 degrees. Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups). Remove ribs and seeds from 2 jalapeños and discard; mince flesh and set aside. Mince remaining jalapeño, including ribs and seeds; set aside.

Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 ½ minutes. Shake rice vigorously in strainer to remove all excess water.

Heat oil in heavy-bottomed ovensafe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and seeded minced jalapeños; cook, stirring constantly, until fragrant, about 1 ½ minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.

Stir in cilantro and reserved minced jalapeño with seeds to taste. Serve immediately, passing lime wedges separately.


from Cook's Illustrated

Honey-Cinnamon Frosting

1 ¼ cup confectioners' sugar
½ cup unsalted butter, room temperature
1 Tbsp honey
1/8 tsp ground cinnamon

In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.

Banana Cupcakes

Top these with Honey-Cinnamon Frosting.


1 ½ cups all-purpose flour (7.5 oz)
¾ cup sugar
1 tsp baking powder
½ tsp baking soda
¼ teaspoon salt
½ cup (1 stick) unsalted butter, melted
1 ½ cups mashed bananas (about 4 ripe bananas)
2 large eggs
½ tsp vanilla extract


Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.

Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

Blueberry Muffins

2 cups all purpose flour (10 ounces)
1 Tbsp baking powder
½ tsp salt
1 large egg
1 cup granulated sugar
4 Tbsp butter, melted and cooled slightly
1 ¼ cups sour cream
1 ½ cups frozen blueberries, preferably wild

Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.

Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine.

Add frozen berries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.

Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.

VARIATION: While muffins are cooling, mix ½ cup granulated sugar and ½ tsp ground cinnamon in small bowl and melt 4 Tbsp butter in small saucepan. After baked muffins have cooled five minutes, working one at a time, dip tops of muffins in melted butter and then cinnamon-sugar. Set muffins upright on wire rack; serve.

Quinoa Muffins

Instead of 2 cups of all-purpose flour, I used 1 cup of whole wheat and 1 cup of all-purpose.

1 cup quinoa, rinsed
¼ cup vegetable oil, such as safflower, plus more for pan
2 cups all-purpose flour, plus more for pan
¾ cup packed dark-brown sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ cup raisins
¾ cup whole milk
1 large egg
1 teaspoon pure vanilla extract


Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.

Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.

In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.

Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely. Store in an airtight container up to 5 days.


from Martha Stewart

Pork Tenderloin with Mustard Sauce

1 Tbsp olive oil
2 pork tenderloins (1 lb each)
Coarse salt and fresh ground pepper
¼ cup whole-grain mustard
2 Tbsp Dijon mustard
2 Tbsp reduced fat sour cream

Heat the oil in a large straight-sided skillet over high heat. Season the pork with salt and pepper. Cook until browned on all sides, 5-6 minutes.

Reduce heat to medium-low. Cover; cook, turning the pork occasionally, until an instant-read thermometer inserted into the centers registers 150˚, 20-25 minutes. Transfer the pork to a plate (reserve the skillet with juices); cover with foil. Let rest 10 minutes.

To the skillet, add mustards, the sour cream, and any accumulated pork juices from the plate; whisk over medium heat until heated through (do not boil). Add water if the sauce is too thick. Slice the pork; serve with the pan sauce.

Martha’s Tomato Soup

6 tablespoons unsalted butter
2 medium yellow onions, chopped
2 cloves garlic, chopped
1 (28 oz) can whole tomatoes, undrained
3 cups chicken stock
2 teaspoons coarse salt
¼ teaspoon freshly ground black pepper

Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.

Add tomatoes, chicken stock, salt, and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes.

Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Serve immediately.

Lemon Bundt Cake

I love, love, love this cake. I never thought that I liked lemon cake until I made one from scratch. The glaze is both sweet and tart and really makes the cake.


Cake

3 lemons, zest grated then juiced for 3 Tbsp juice
3 cups all-purpose flour (15 oz)
1 tsp baking powder
½ tsp baking soda
1 tsp table salt
1 tsp vanilla extract
¾ cup low-fat buttermilk (preferably)
3 large eggs, at room temperature
1 large egg yolk, at room temperature
18 Tbsp unsalted butter (2 ¼ sticks), at room temperature
2 cups sugar (14 oz)

Glaze

2-3 Tbsp fresh lemon juice
1 Tbsp buttermilk
2 cups confectioners’ sugar (8 oz)

FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 12-cup Bundt pan with nonstick baking spray with flour (alternatively, brush pan with mixture of 1 tablespoon flour and 1 tablespoon melted butter). Mince lemon zest to fine paste (you should have about 2 tablespoons). Combine zest and lemon juice in small bowl; set aside to soften, 10 to 15 minutes.

Whisk flour, baking powder, baking soda, and salt in large bowl. Combine lemon juice mixture, vanilla, and buttermilk in medium bowl. In small bowl, gently whisk eggs and yolk to combine. In standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until pale and fluffy, about 3 minutes; scrape down sides of bowl with rubber spatula. Reduce to medium speed and add half of eggs, mixing until incorporated, about 15 seconds. Repeat with remaining eggs; scrape down bowl again. Reduce to low speed; add about one-third of flour mixture, followed by half of buttermilk mixture, mixing until just incorporated after each addition (about 5 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture. Scrape bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Scrape into prepared pan.

Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45 to 50 minutes.

FOR THE GLAZE: While cake is baking, whisk 2 tablespoons lemon juice, buttermilk, and confectioners' sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable (mixture should leave faint trail across bottom of mixing bowl when drizzled from whisk). Cool cake in pan on wire rack set over baking sheet for 10 minutes, then invert cake directly onto rack. Pour half of glaze over warm cake and let cool for 1 hour; pour remaining glaze evenly over top of cake and continue to cool to room temperature, at least 2 hours. Cut into slices and serve.

Slow Cooker Pork Chops & Gravy

This recipe couldn't be any simpler. It's so easy to have all the ingredients on hand. Serve with rice, or (my favorite) roasted garlic mashed potatoes. I use 3 thick pork chops instead of 6 thinner pork chops. The gravy doesn't need to be exact, so use whatever you like.

1 Tbsp canola oil, divided
6 (6-ounce) bone-in center-cut loin pork chops, trimmed
1 (14 oz) can fat-free low-sodium chicken broth
1 ½ tsp dry mustard
¼ tsp salt
½ tsp garlic powder
½ cup all-purpose flour
Pepper

Heat 1 ½ tsp oil in a large skillet over medium-high heat. Add 3 chops, cook 2 minutes on each side or until browned. Place chops in slow cooker. Repeat with remaining chops.

Combine broth, mustard, salt, and garlic powder in slow cooker. Cover and cook on low 6 hours or until chops are tender. Remove from slow cooker, reserving cooking liquid. Keep chops warm. Increase heat to high.

Combine flour and 1 cup of cooking liquid, stirring with a whisk until well blended. Stir flour mixture into cooking liquid in slow cooker. Cook, uncovered, 10 minutes, or until thick, stirring occasionally. Sprinkle with pepper.


from Cooking Light

Sesame Green Beans

1 lb green beans, trimmed
2 tsp rice wine vinegar
½ tsp toasted sesame oil
Coarse salt
Pepper
1 tsp sesame seeds

Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add green beans to basket; reduce heat to a simmer. Cover, and cook until crisp-tender, 5 to 7 minutes.

Meanwhile, in a medium bowl, whisk together vinegar and oil; season with salt and pepper. Add green beans and sesame seeds; season with salt and pepper, and toss.

Soy-Glazed Salmon

1 Tbsp soy sauce
1 Tbsp honey
1 tsp grated ginger
Salt
Pepper
4 (6 oz) salmon steaks

Heat broiler with rack set 4 inches from heat. In a small bowl, whisk together the soy sauce, honey, and ginger.

Spray a rimmed baking sheet with non-stick cooking spray. Arrange salmon and sprinkle with salt and pepper; brush with soy mixture. Broil until browned and opaque throughout, 5-6 minutes.

Cumin Roasted Potatoes

These potatoes come out almost like french fries - they're crispy on the outside and really creamy on the inside. They go really well with Chicken with Lime Sauce. In fact, you can put the potatoes in the oven, start the chicken, and have the both done at the exact same time.

2 large baking potatoes, unpeeled and cut into ½ inch slices
1 tbsp. olive oil
1 tsp. ground cumin
1 clove garlic, minced
½ tsp. salt
¼ tsp pepper

Preheat oven to 500º.

Combine olive oil, cumin, garlic, salt and pepper in small bowl. Arrange potatoes on a baking sheet coated with cooking spray. Spoon mixture over potatoes and toss to coat. Bake for 20 minutes or until done.

Chicken with Lime Sauce

Lime sauce sounded a little strange to me when I first tried this recipe, but it works, and it's really quick! Serve with Cumin Roasted Potatoes.

4 boneless, skinless chicken breasts
¼ tsp salt
¼ tsp pepper
2 tsp olive oil
¾ cup low-sodium chicken broth
1 Tbsp brown sugar
3 Tbsp lime juice, divided
2 tsp Dijon mustard
2 Tbsp water
1 tsp cornstarch
1 Tbsp butter

Place each chicken breast between plastic wrap and pound to ¼-inch thickness. Sprinkle with salt and pepper.

Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side until browned. Remove from pan; keep warm.

Add chicken broth, sugar, 2 Tbsp lime juice, and mustard to pan; cook over medium heat, scraping pan to loosen fond.

Combine water and cornstarch in small bowl. Add cornstarch mixture to pan; stir well with whisk. Bring to a boil over medium-high heat; cook 1 minute or until sauce thickens slightly. Whisk in remaining 1 Tbsp lime juice and butter, stirring until butter melts. Return chicken to pan; simmer 2 minutes or until chicken is heated through.