Friday, May 27, 2011

Friday Foodday

Oh hey! Happy Friday! I hope you all have a fabulous long weekend! TCB will be off on Monday, but fear not, I'll be back on Tuesday!


Lemon Poppy Seed Muffins
c/o Stephanie Cooks
Ingredients
2 cups all-purpose flour
2 tbsp. poppy seeds
1¼ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 cup sugar
2 large eggs
Zest of 1 lemon
1 tsp. vanilla extract
1 cup yogurt (plain or vanilla)

Directions
1- Preheat the oven to 350˚ F.  Line a muffin pan with paper liners.  Combine the flour, poppy seeds, baking powder, baking soda and salt in a medium bowl.  
2- Stir briefly to combine.  In a mixing bowl, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  
3- Beat in the eggs one at a time, blending well after each addition.  Mix in the lemon zest and the vanilla extract.  With the mixer on low speed, mix in the dry ingredients in two additions alternating with the yogurt, beating each addition just until incorporated.
4- Divide the batter between the prepared liners, filling each about two-thirds full. 
5- Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.  
6- Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.



Chicken with White Bean Enchiladas with Creamy Salsa Verde
c/o Skinny Taste
Ingredients
Chicken and White Bean Filling:
  • 1 tsp olive oil
  • 1/4 cup minced white onion
  • 2 cloves garlic, minced
  • 1 can (4.5 oz) chopped green chiles
  • 15.5 oz can Navy beans (or Cannellini beans)
  • 8 oz cooked shredded chicken breast
  • 1/3 can water
  • 1 chicken bullion
  • 1 tsp cumin
Green Chile Enchilada Sauce:
  • 1 tsp butter
  • 1/2 cup chopped white onion
  • 2 tbsp flour
  • 1 cup fat free chicken broth
  • 7 oz can chopped green chile
  • 2 jalapeños, chopped (I used jarred)
  • salt
  • 1/2 cup light sour cream
  • 3/4 cup reduced fat Mexican cheese
  • 8 medium low carb tortillas
  • chopped fresh cilantro or scallions (or both!)
Directions
Preheat oven to 375°.

For the Filling:
In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion, and cumin. Mix well and cover.Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

Green Chile Enchilada Sauce:
In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream.

Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish.Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.

Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.

Sugar Donut Muffins
Ingredients
3/4 cup sugar
1 large egg
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 cup sugar, for topping

Directions
Preheat oven to 350 degrees.  Lightly grease a muffin tin with cooking spray (I used a mini-muffin tin).  In a large bowl, beat together the sugar and egg until light in color.  In a small bowl, whisk together flour, baking powder and salt.  Pour into egg mixture and stir to combine.  Pour in vegetable oil, milk and vanilla extract.  Divide batter evenly into the muffin cups (I used a small ice cream scoop), filling each about 3/4 full.  Bake for 12-14 minutes (15-18 minutes if using large muffin tins).  When muffins are done, lightly brush the tops with the melted butter and dip into a bowl of sugar.  Cool on a wire rack.

5 comments:

  1. oh my!! i kept scrolling down your page and everything kept sounding yummier and yummier!! thanks for sharing :)

    http://simplicityisultimatesophistication.wordpress.com/

    ReplyDelete
  2. I cannot wait to try the lemon poppy seed muffins! They look like perfection : )

    ReplyDelete
  3. these all look so delish! those enchiladas are 100% going to happen at some point this summer.
    have a great holiday!

    ReplyDelete

Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.