Strawberry Banana Muffins #FLStrawberry

Posted on December 27, 2016 by Cindy Kerschner

Strawberry Banana Muffins

Strawberry Banana Muffins blend two favorite flavors into one delicious muffin. Fresh Florida Strawberries are in season November through April!

If you are like me, your eyes can be bigger than your stomach. It’s that way when I buy fruit. I start out with good intentions and sometimes I panic a few days in. I’m not one to waste a great buy.  😉

Good thing we like muffins and they freeze well. That is if there are any left to freeze!

Strawberry Banana Muffins

Strawberry Banana Muffins

You can lightly spray the inside of your paper liners to help with sticking. Sprinkle the batter with maple sugar for a sweet crust. Such good flavors together!

Strawberry Banana Muffins batter

Food for Thought…How do you use up extra fruit that has reached its peak? I’d love to hear your ideas in a comment below!

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Strawberry Banana Muffins #FLStrawberry

Yield: 12 muffins

Serving Size: 1 muffin

Ingredients

  • 1 cup flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 ripe banana, mashed (about 1/2 cup)
  • 1/4 cup milk
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/2 cup strawberries
  • 2 tablespoons maple sugar

Instructions

  • Whisk together flour, sugar, baking powder and baking soda.
  • In a separate bowl, combine banana, egg, milk and vanilla. Fold into dry ingredients.
  • Fold in strawberries.
  • Divide batter into a 12 paper-lined muffin tin. Sprinkle with maple sugar.
  • Bake at 350 for approximately 12 to 15 minutes until toothpick comes out clean.
  • Cool on rack. Enjoy!

Notes

You can lightly spray the inside of the paper liners with a baking spray for easier release.

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Roasted Brussels Sprouts Soup for Christmas #BritishStyle

Posted on December 23, 2016 by Cindy Kerschner

Roasted Brussels Sprouts Soup
Roasted Brussels Sprouts Soup dishes up a British tradition as a warm, inviting soup.
Now you may or may not be a fan of the lowly Brussels Sprouts at Christmas, but I might have some tasty tidbits to change your mind.
Brussels Sprouts appear on British Christmas tables like corn does here in the states. These tiny members of the cabbage family are eaten more by Britons than anyone else in Europe.
Asda grocery stores will sell around 140 million sprouts in the two weeks before Christmas.
Brussels Sprouts contain high levels of vitamins A and C, folic acid and dietary fiber, and can help protect against colon and stomach cancer.
A 3 ounce serving of sprouts contains four times more vitamin C than an orange, and a cup of cooked Brussels sprouts contains only about 60 calories.
Roasting sprouts brings out the natural sweetness of this vegetable.
Roasted Brussels Sprouts Soup
Roasted Brussels Sprouts Soup
Roasted Brussels Sprouts Soup
I admit it took a while for me to develop a taste for these tiny little heads. My first exposure was to a plate of bitter, mushy overcooked leafy balls.
It was years before I tried them again. It wasn’t until I had them roasted with butter and bacon that I became a convert.
I started experimenting with combo and sauces that I found in cookbooks and on the net.
Soup wasn’t a choice from out there in cyberland. Cabbage in soups and stews is a hit in my house. So why not a soup with Brussels Sprouts as the star? Why not, indeed!

Food for Thought…Are Brussels Sprouts on your naughty or nice flavor list? Is there a vegetable you absolutely need to have on your Christmas table? I’d love to hear your thoughts in a comment below!

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Roasted Brussels Sprouts Soup for Christmas #BritishStyle

Yield: 4 to 6 servings

Serving Size: 1 cup

Ingredients

  • 2 cups fresh Brussels Sprouts, cut in half
  • 1 tablespoon olive oil
  • 1 large potato peeled and cut into 1 to 1 1/2-inch pieces
  • 1 medium onion, sliced
  • 1/4 cup diced red bell pepper
  • 4 cups vegetable broth
  • 1 bay leaf
  • salt and pepper to taste

Instructions

  • Place broth, potatoes, onions, peppers and bay leaf in a 2-quart or larger saucepan. Bring to a boil, reduce heat and simmer until tender.
  • While potatoes cook, roast sprouts. Pour olive oil and sprouts into a resealable bag. Toss to coat. Layer in a single layer on a baking sheet. Season with salt and pepper. Roast at 350, turning occasionally to keep from burning. Roast until golden brown.
  • Add Brussels Sprouts to the potato base. Adjust seasoning to taste. Stir and serve.
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Foodie Friends Friday Linky Party #228

Posted on December 22, 2016 by Cindy Kerschner

Welcome to another fun Foodie Friends Friday Linky Party!

Please share your recipes, crafts and DIY projects with our friends!

Before we get started let’s say, “Congratulations” to last week’s winners!
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You can find the links to our Host Favorite Picks here at Daily Dish Magazine!
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On to the Party!

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Turkey Ham Potato Broccoli Stackers #TheRecipeRedux

Posted on December 21, 2016 by Cindy Kerschner

Turkey Ham Potato Broccoli Stackers

Turkey Ham Potato Broccoli Stackers remake classic Ham and Broccoli Roll Ups. Drizzled with Spicy Sweet Buckwheat Honey glaze.

December 2016 Recipe ReDux Challenge

recipe redux
Grab a Book & Cook

We’re playing a little party game at the end of 2016: Grab your nearest cookbook and ReDux the recipe on page 201, 16, 216 – or any combination of the number ‘2016.’

I chose a recipe from my first cookbook, Better Homes and Garden Cooking for Two. I bought this cookbook to add to my hope chest when I just a teenager. Turns out I found a lot of my basic recipes here!
cookbook
For this month’s challenge, I decided to remake the cover recipe found on page 16. The original Ham-Broccoli Rolls are served with Swiss cheese and a cream sauce.
I switched it up by using lower fat turkey ham and replacing the cream sauce with a spicy-sweet buckwheat honey glaze. I kept the mustard and horseradish in the original recipe. Buckwheat honey adds a maple taste with all the benefits of honey.

Turkey Ham Potato Broccoli Stackers

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Turkey Ham Potato Broccoli Stackers #TheRecipeRedux

Yield: 6 to 8 servings

Serving Size: 1 each

Ingredients

  • 1 pound turkey ham cut into 1/4-inch slices
  • 1 pound broccoli spears, cooked
  • 1 russet potato (I used Idaho Potato) sliced 1/4-inch thick
  • 1 teaspoon dried Italian seasoning
  • 1 tablespoon olive oil
  • 1/2 teaspoon seasoned salt
    • glaze
  • 1/4 cup buckwheat honey
  • 1/2 teaspoon spicy brown mustard
  • 1/8 teaspoon horseradish (more to taste)

Instructions

  • Place oil, Italian seasoning and salt in a resealable bag. Add potato slices and toss to coat.
  • Bake slices in a single layer at 350 flipping once, until golden brown (about 15 minutes). Set aside.
  • While potatoes bake cook broccoli and make glaze.
  • Place broccoli in a pan with enough water to halfway cover it. Cook until crisp tender.
  • Whisk together honey, horseradish and mustard. Heat over low do not boil. Set aside.
  • Heat turkey ham slices.
  • Assemble stackers by layering turkey ham, potatoes and broccoli. Drizzle with warm glaze.
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More about the Recipe ReDux.

recipe redux

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (of ReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.

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