Summer Bean Salad

Ingredients:

• 1 can black beans (drained & rinsed)
• 1 can corn (drained & rinsed)
• 1 can black eyed peas (drained & rinsed)
• 1 tomato, chopped
• 1/4 red onion, diced
• 1 avocado, chopped
• 1 Tablespoon fresh cilantro 
• Juice of 1 lime
• Salt &pepper, to taste

Directions:

1. combine all ingredients
2. Stir to combine well
3. Serve 

It will stay fresh in the refrigerator for a few hours. If making ahead more then a few hours, add avocado and lime just before serving.

~Recipe adapted from my amazing sister-in-law

Chicken with Balsamic Fig Sauce

Ingredients:

• 1 lb thin chicken
• 2 shallots
• 2 sprigs rosemary or 2 tsp (remove needles & bundle needles together and chop across)
• 1 Tablespoon Balsamic Vinegar
• 2 Shallots
• 1 Tablespoon butter
• 1 Tablespoon Chicken stock concentrate
• 1 oz Fig Jam
• Drizzle Olive Oil
• Salt & Pepper, to taste

For side dishes:

• 1/2 lb potatoes
• 3 cups snap peas
• drizzle olive oil
• Salt & Pepper to taste

Directions:

1. Heat a drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with a paper towel ans season all over with salt and pepper. Cook in pan until no longer pink in center 5-7 minutes per side. Remove from pan and set aside to rest.
2. Lower heat under pan to medium. Add Shallot, chopped rosemary, and a drizzle of olive oil. Cook, tossing, until softened, 2-3 minutes. Stir in balsamic vinegar and fig jam. Simmer until syrupy, about 1 minute. Stir in 1/2 cup water and stock concentrate. Let reduce until saucy, about 3 minutes. Remove from heat. Stir in 1 TBSP butter. Season with salt & pepper.
3. Thinly slice chicken. Drizzle chicken with sauce. 

I served mine with roasted potatoes & snap peas.

1. Preheat oven to 425°F
2. Cut potatoes in 1/2 inch cubes, toss potatoes and snap peas in olive oil, and a dash of salt & pepper. Toss on baking sheet and cook in oven until tender and browned, 20-25 minutes.

*Leave butter out if you'd like the dish to be dairy free.

* You can sub sweet potatoes for regular potatoes & sub green beans for the snap peas.

Soft Sugar Cookies

Yields: 24 cookies
Cook Time: 15-18 minutes

Ingredients:

• 2 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup (2 sticks) Salted butter, softened
• 1 1/4 cup granulated sugar
• 3 egg yolks
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar, for rolling

Directions:

1. Preheat oven to 350°F degrees. Line two large baking sheets with parchment paper or silicone baking mats. set aside.
2. Whisk together the flour, baking soda, and baking powder in a medium size bowl. Set aside.
3. In a large bowl, using an electric or stand mixer, cream together the butter, and granulated sugar until combined.
4. Add egg yolks and vanilla extract.
5. Add flour mixture and mix until just combined. DO NOT OVERMIX!
6. Using a cookie scoop or ice cream scoop, scoop dough into balls about 2 Tablespoons each roll in sugar and place onto prepared baking sheet.
7. Bake for 15-18 minutes or until tops of cookies start to crack. Let cool for 5 minutes on baking sheet before moving them to a wire rack. Let cool completely on wire rack.

Note:

Storing: Cookies will stay fresh for up to 7 days in an airtight container, stored at room temperature.

Freezing: Roll the dough into balls and place them in an airtight container. You can freeze the cookie dough for up to 2 months. To bake, place frozen cookie dough balls onto prepared baking sheet and bake 16-18 minutes.

~Recipe from Deliciously Sprinkled

Double Chocolate Biscotti

Ingredients:

• 6 tablespoons butter, softened
• 1 cup sugar
• 2 eggs
• 1/4 teaspoon vanilla extract
• 2 cups all purpose flour
• 1/2 cup dark cocoa
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup semi-sweet Chocolate chips

Directions:

1. Preheat oven to 350 degrees Fehreinheit
2. Cream butter and sugar together, add in eggs, one at a time, beating well after each addition. Add in vanilla.
3. In a seperate bowl, stir together flour, cocoa, baking soda and salt. Add flour mixture to butter mixture in thirds, making sure all dry ingredients are incorporated before adding more. Fold in chocolate chips.
4. Shape dough into a 12 x 4 inch log and place on a well greased baking pan (or use parchment paper or silicon mat) Bake for 30 minutes.
5. Remove from oven and let rest for 5 minutes. Cut loaf into 3/4 inch slices and place back on baking sheet, cut side down. Bake again for 8 minutes then turn cookies over and bake for an additional 5 minutes.
6. Completely cool cookies on a rack then store in an airtight container.

~Recipe adapted from chocolatechocolateandmore.com

Pork Tenderloin with Mushrooms and Couscous

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 large pork tenderloin (about 1 1/4 pounds), trimmed
• Kosher salt and freshly ground pepper
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 8 ounces cremini mushrooms, sliced
• 1/4 cup dry white wine
• 1 1/2 cups low-sodium chicken broth
• 2 sprigs fresh rosemary
• 1 tablespoon plus 1 teaspoon unsalted butter
• 1/2 cup chopped fresh parsley
• 1 cup Israeli couscous

Directions:

1. Heat the olive oil in a large pot or Dutch oven medium-high heat. Season the pork with salt and pepper and cook, turning, until browned on all sides, about 7 minutes. Remove to a plate, reserving the drippings in the pot. Add the celery, onion and mushrooms to the pot. Cook, stirring occasionally, until the vegetables are lightly browned and tender, about 5 minutes. Add the wine, scraping up any browned bits, and cook until reduced, about 1 minute.
2. Add the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and add the pork and rosemary. Cover and gently simmer until a thermometer inserted into the center of the pork registers 145°, 10 to 12 minutes. Remove the pork to a cutting board and let rest 5 minutes. Discard the rosemary. Add 1 tablespoon butter to the pot and stir until melted; season with salt and pepper. Stir in the parsley.
3. Meanwhile, bring a medium pot of salted water to a boil. Add the couscous and cook until tender, about 5 minutes. Drain and stir in the remaining 1 teaspoon butter; season with salt and pepper. Thickly slice the pork and serve with the couscous; top with the mushroom sauce.

~Recipe from Food Network Magazine (October 2016)

Sweet and Sour Sauce

Ingredients:

• 1 cup pineapple juice
• 1/3 cup water
• 3 Tablespoons vinegar
• 1 Tablespoon soy sauce
• 1/2 cup packed brown sugar
• 3 Tablespoons cornstarch

Directions:

1. Combine all ingredients in a sauce pan.
2. Cook over medium heat until thick. stirring often.
3. Pour over chicken, meatballs, smoked sausage, veggies, etc.

~Recipe adapted from food.com

Chicken Pot Pie Ragu

Prep: 15 min
Cook: 35 min

Ingredients:

• 3 tbsp butter, divided
• 1/4 cup panko
• 2 small carrots, quartered lengthwise and sliced
• 2 leeks, white and light-green parts only, thinly sliced
• 2 cloves garlic, finely chopped
• 1 tsp flour
• 1 cup heavy cream
• 3/4 cup chicken stock
• 1 lb. boneless, skinless chicken thighs, cut into 1/2-inch cubes
• 1/2 cup frozen peas
• 1 1/2 tsp. chopped fresh tarragon
• 12 oz. extra-wide egg noodles

Directions:

1. In a large skillet, melt 1 tbsp. butter over medium. Add the panko, season with salt and pepper and cook, stirring occasionally, until browned, about 3 minutes; transfer to a small bowl.
2. In the same skillet, melt the remaining 2 tbsp. butter over medium. Add the carrots, leeks and garlic; season. Cook over medium, stirring occasionally, until the vegetables start to soften., about 3 minutes. Add flour and stir until vegetables are coated, 2 minutes. Add the cream and stock and bring to a boil. Cook over medium heat, stirring occasionally, until the liquid is reduced by half, about 8 minutes.
3. Add the chicken, peas and 3/4 tsp tarragon. Cook the ragu over medium-low heat, stirring occasionally until the chicken is cooked through, about 8 minutes; season.
4. Meanwhile, in a large pot of boiling, salted water, cook the noodles to al delte; drain. Return to the pot and toss with the ragu; season. Divide the pasta among bowls and top with the toasted panko and remaining 3/4 tsp tarragon.

*I used a smaller amount of whole milk instead of heavy cream. 

*I also used a smaller amount of dried tarragon instead of fresh. When using dried herbs the flavor is stronger, so you'll want to use less. 

~Recipe adapted from Everyday with Rachael Ray; November 2016

Avocado & Banana Muffins

Ingredients:

• 1 ripe avocado
• 1 large rip banana
• 2 cups of flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1 pinch of salt
• 1/2 cup reduced fat milk
• 2 eggs

Ingredients:

1. Pre-heat oven to 375
2. Grease a muffin tray with nonstick spray
3. In a large mixing bowl, mash your banana, and avocado
4. Mix in the eggs and milk
5. Add the sugar, baking soda, salt and flour; mix well, but do not over mix or puree the batter
6. Fill muffin cups half way full
7. Bake for 15-20 minutes. 

~Adapted from savvysavingcouples.net

Korean Style Pork Chops

 

Prep time: 3 minutes
Cook time: 20 minutes

Ingredients:

• 4 pork chops
• 1 Tbsp olive oil
• 1/4 cup soy sauce, low sodium
• 2 Tbsp honey
• 4 cloves garlic, minced
• 1 tsp sesame oil
• 1 teaspoon ginger, minced
• 2 tsp sriracha sauce
• black pepper to taste

Instructions:

1. In a gallon Ziplock bag add the soy sauce, honey, garlic, ginger, sesame oil and sriracha sauce and message bag until combined. Place pork chops in bag and marinade for about 20 minutes.
2. Heat the oilive oil in a large skillet for medium high heat. Add pork chops, without marinade, and cook for about 5 minutes for the first side, or until it gets a nice brownish color. Flip the pork chops and pour the remaining marinade over them. Cook until cooked through or you can finish it off in a 400 degree oven for 10 minutes.

~Recipe adapted from jocooks.com

Coconut Shrimp Curry

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Ingredients:

• For Shrimp Marinade:
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/7 teaspoon cayenne pepper
• 2 Tablespoons lemon juice
• 1 lb extra-large shrimp, peeled and deveined
• For the sauce:
• 1 Tablespoon vegetable oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 Tablespoon minced fresh ginger
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon salt or to taste
• 1/2 teaspoon turmeric
• 2 teaspoons ground coriander
• 1 teaspoon curry powder
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 can (5.5 oz) coconut milk
• fresh cilantro or parsley for garnish
• cooked rice for serving

Directions:

1. In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 15 minutes.
2. While the shrimp is marinating, heat the oil in a medium size pot. To it add the onion, and cook for 2 or 3 minutes. Stir in the ginger, garlic, pepper, salt, coriander, turmeric and curry powder.
3. Continue to cook over medium heat until the onion is translucent, another 2 minutes. Add the tomatoes with juices and all, stir well and cook for about a minute after which add the coconut milk, stir and bring to a boil. Cook for 5 minutes. Add shrimp with the accumulated juices from the marinade and cook for another 5 minutes or until the shrimp is pink and cooked through.
4. Serve over hot rice and garnish with cilantro or parsley.

~recipe from jocooks.com

Moist Cornbread

Ingredients:

• 1 1/2 cups finely ground yellow cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon fine salt
• 1 1/2 cups whole milk
• 2 large eggs
• 6 tablespoons unsalted butter (2/4 stick), melted, plus more for coating the baking dish

Directions:

1. Heat the oven to 425°F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter; set aside.
2. Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and whisk to combine.
3. Place the milk and eggs in a medium bowl and whisk until eggs are broken up. Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, stir until just incorporated (Do no overmix.) Stir in the melted butter until just incorporated and no streaks of butter remain.
4. Pour the mixture into the prepared dish. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Remove the dish to a wire rack and let cool for at least 15 minutes before serving.

~Recipe from chow.com

Smothered Chicken with Mushroom Gravy

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 Tablespoon olive oil
• 3 Tablespoons butter
• 1 shallot, minced (or 1/4 cup finely minced yellow or white onion)
• 8 ounces white button or baby bella mushrooms, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1 clove garlic, finely minced
• 3 Tablespoons flour
• 1 1/2 cups low-sodium chicken or beef broth
• 1/2 cup milk, half-and-half or cream
• salt and pepper, to taste

Directions:

1. Season both sides of the chicken with salt and pepper. Heat the olive oil in a 12-inch nonstick skillet over medium heat until rippling and hot. Add the chicken and cook for about 4 minutes on each side, until golden and cooked through. Don't overcook or you'll have dry chicken (if you have a thermometer, cook until 165 degrees F). Remove to plate and cover to keep warm.
2. Add the butter to the pan and melt over medium heat. Stir in the shallot, mushrooms, salt, thyme and garlic. Cook, stirring often, until the mushrooms are tender and golden and the liquid has released and most of it has evaporated, 8-10 minutes.
3. Sprinkle the flour over the mushroom/onion mixture and stir while the mixture cooks for 1-2 minutes. Slowly whisk in the broth, adding just a bit at a time and whisking until thick then adding a bit more (this will help the flour to absorb into liquid and not clump on the mushrooms). Once all the broth has been added and the sauce is smooth, stir in the milk, and simmer the mixture for 5-7 minutes until it is thick and bubbly. Add salt and pepper to taste. Serve immediately over the reserved chicken (this is also amazing on mashed potatoes).

~Recipe from melskitchencafe.com

Spinach Muffins

Ingredients:

• 1/2 cup unsweetened applesauce (about one single serving cup)
• 1 large egg
• 2 teaspoons vanilla
• 1 cup fresh spinach, packed
• 1/3 cup sugar
• 2 tablespoons vegetable or canola oil
• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Directions:

1. Preheat oven to 350°F.
2. Processes wet ingredients in a blender: applesauce, egg, vanilla, spinach, sugar and oil.
3. Combine the dry ingredients in a bowl: flour baking powder, baking soda and salt.
4. Add the wet spinach mixture to the dry ingredients.
5. Slowly mix the dry ingredients into the wet until combined. You can use a spoon or spatula. The mixture will be very dense! On occasion, if it seems too dense, I'll add a splash of milk to loosen it up, but the mixture should resemble a thick cookie dough. It won't pour easily.
6. Scoop the batter into greased muffin tins. This recipe will make 8-9 large muffins or 24 mini-muffins.
7. Bake for 12 minutes for mini-muffins or 17 minutes for regular-sized muffins.
8. Let them cool on a rack and enjoy! 

~Recipe adapted from mamasaywhat.com

Sauteed Veggie Burritos

  

Ingredients:

• 1 Tablespoon Olive oil
• 2 cups long grain rice
• 4 cups low sodium chicken broth
• 2 whole limes, juiced and zested
• 1/4 cup chopped cilantro
• 2 whole zucchini, chopped
• 1 whole yellow squash, chopped
• 1 can corn
• 1 bell pepper, diced
• 1 small onion, chopped
• salt to sprinkle
• 1 can seasoned black beans (I used non seasoned and still had great flavor)
• 6 whole burrito-sized flour tortillas
• 2 Roma tomatoes, diced
• 1 cup grated cheese (ex. Monterey Jack or Cheddar)
• Optional toppings: salsa, sour cream, guacamole, extra cilantro, hot sauce

Directions:

1. Heat olive oil in a large saucepan over medium heat. Add rice and stir around for 2 minutes. Pour in chicken broth and juice and zest of 1 lime. Bring to boil, then reduce to a simmer, cover, and cook for 20-25 minutes until all the liquid is absorbed. Stir in the juice and zest from the remaining lime, then stir in the cilantro. Set aside.
2. Heat olive oil in a large skillet over medium heat. Saute onions and bell peppers for 3 minutes. Add in squash and saute for additional 3 minutes. Add corn and black beans and saute until heated through. Add salt and pepper to taste.
3. Warm the tortillas in the microwave for 30 seconds. *I find it helps to add a damp paper towel on the top of the tortillas while warming in microwave.
4. To assemble the burrito, lay out each tortilla on your work surface. Spoon on rice, then sprinkle on sauteed veggies. Top with chopped tomato, cheese, and any other topping you'd like. Tuck in the sides, then roll the burrito up as tightly as you can. Cut in half and chow down!

*If you substitute the chicken broth in the rice with vegetable broth it will be vegetarian!

~Recipe adapted from thepioneerwoman.com

Mushroom Florentine Pasta

Ingredients:

• 8 ounces linguine pasta, uncooked
• 3 Tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 Tablespoons olive oil
• 8 ounces sliced mushrooms
• 2 garlic cloves, minced
• 3 ounces Gruyere cheese (or Gouda), shredded
• 2 cups fresh baby spinach leaves

Directions:

1. Begin cooking pasta according to package instructions.
2. Whisk together flour, chicken broth, milk, salt, and pepper. Set aside.
3. While pasta cooks, in a large skillet heat olive oil over medium-high heat. When oil begins to ripple add sliced mushrooms, saute for 6 minutes. Add minced garlic, saute for 2 minutes until garlic just begins to brown.
4. Whisk flour, chicken broth, milk, salt and pepper mixture into mushrooms and garlic, bring to a simmer and cook, stirring occasionally until thickened, about 3-4 minutes.
5. Add shredded cheese, stir until cheese has melted.
6. Mix in spinach, allow to wilt.
7. Add drained pasta to skillet, toss to coat.

~Recipe from shewearsmanyhats.com

One-Pan Chicken Burrito Bowls

Ingredients:

• 1 pound boneless, skinless chicken breasts, diced into bite sized pieces
• 3 Tablespoons of olive oil
• 1/4 cup of uncooked extra-long grain rice
• 1 (14.5 ounce) can of diced tomatoes, drained
• 1 (15 ounce) can of black beans, drained and rinsed
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of chili powder
• 1 teaspoon of cumin
• 2 1/2 cups of low-sodium chicken broth
• 2 cups of colby jack, monterey jack or cheddar cheese
• kosher salt and pepper
• Optional:
• freshly diced tomatoes
• diced onions
• sour cream 
• guacamole

Directions:

1. Start by sauteing onions in 2 tablespoon of olive oil until start to soften.
2. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
3. Add chicken to pan and cook over medium high heat until chicken has started to brown.
4. Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and saute uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
5. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.
6. Bring to a simmer, cover and reduce heat to low.
7. Cook about 20 minutes or until rice is tender.
8. Season with additional salt and pepper as needed.
9. Sprinkle with cheese, recover and let set 2-3 minutes off heat to melt cheese.
10. Garnish with fresh tomatoes, green onions, sour cream and guacamole.

~Recipe adapted from number-2-pencil.com

Denver Omelet Casserole

Ingredients:

• 1 carton (4.2 ounces) Hungry Jack Premium Hashbrown Potatoes
• No-Stick cooking spray
• 1 Tablespoon butter
• 1 chopped onion, about 1 1/2 cups
• 1 diced green bell pepper, about 1 cup
• 8 eggs
• 1/2 cup milk (whole or 2 percent)
• 1 teaspoon salt
• 2 cups shredded sharp cheddar cheese
• 1 cup diced cooked ham

Directions:

1. Preheat oven to 450°F. Spray 9-by13-inch pan with non-stick cooking spray. Fill hashbrown carton to fill line with hot water. Let stand 12 minutes. Drain any excess water.
2. Heat skillet over medium heat and add butter. After butter melts, add onion and bell peper, and cook for 5 minutes.
3. Whisk together eggs and milk in large mixing bowl. Add salt, potatoes, cheese, ham and vegetables; mix to combine.
4. Transfer mixture to prepared baking pan. Bake for 20 minutes, or until cooked through and starting to brown.

~Recipe from stlcooks.com

Chocolate Truffle Cookies with Sea Salt

Ingredients:

• 1/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups Ghirardelli 60% Cacao Baking Chips, for melting into the cookie dough
• 2 Tablespoons unsalted butter
• 2 eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/3 cup Ghirardelli 60% Cacao Baking Chips, for mixing into the prepared cookie dough
• 2 Tablespoons coarse sea salt, or as needed

Directions:

1. In a heatproof bowl over a double boiler, melt chocolate and butter until smooth. Turn off the stove and let chocolate sit over warm water.
2. Combine flour, baking powder and salt and mix to combine. In another bowl, mix together sugar and eggs, combine throughly with whisk and slowly add the warm chocolate mixture. Stir to combine. Add vanilla extract and mox. Stir in flour mixture. Cool for a few minutes (if batter is warm, chocolate chips will melt). Stir in chocolate chips. Chill for 10-15 minutes.
3. Pre-heat oven to 350°F. Scoop rounded tablespoons of batter and place on baking tray. Sprinkle each cookie lightly with a pinch of sea salt. Baking at 350°F for approximately 7-8 minutes until the outside looks slightly cracked. Be very careful not to over bake cookies because they will continue to bake as they cool once removed from the oven. Cookies should be soft and gooey in the center.

~recipe from allrecipes.com

Bacon Wrapped Chicken

Ingredients:

• 1 pounds boneless, skinless chicken breasts (thighs also work)
• 1/4 teaspoon sea salt
• 1/8 teaspoon ground pepper
• 1/8 teaspoon garlic powder
• 1 packages regular cut bacon
• 1/3 cup honey
• 1/2 cup mustard (I used honey mustard)
• 3 Tablespoons apple cider vinegar
• dash cayenne (optional)

Directions:

1. Preheat oven to 400°F, making sure the oven rack is about 1/3 away from the oven top. Sprinkle, chicken breasts lightly with sea salt, ground pepper and garlic powder.
2. Line a baking pan with a baking sheet or foil (to collect drippings)and cooking rack. Slice chicken strips to about 1 1/2 inches thick and wrap in a slice of bacon. Place each on a wire rack set over the baking pan.
3. Mix the honey, mustard vinegar and cayenne (optional) in a small mixing bowl until combined.
4. Baste the top of the bacon wrapped chicken strips with honey mustard mixture and place in the oven for about 12-15 minutes or until lightly browned on top. Remove the pan from the oven and flip over chicken strips with a pair of kitchen tongs. Baste the other side of the strips with mixture and return to the oven for another 12-15 minutes or until bacon is crispy.
5. Remove from oven and serve.

~Recipe adapted from paleocupboard.com

Zucchini Cheddar Corn Muffins

Yield: 18 muffins
Prep: 15 min.
Cook time: 15 min.

Ingredients:

• 1 cup all-purpose flour
• 1 cup course ground yellow cornmeal
• 4 Tablespoons granulated sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoons salt
• 1 cup buttermilk
• 3 Tablespoons unsalted butter, melted and cooled
• 3 Tablespoons canola oil
• 2 large eggs
• 1/2 cup shredded zucchini, squeezed and drained on paper towels
• 1/2 cup sweet corn kernels (you can use frozen corn)
• 1 cup shredded Cheddar cheese

Directions:

1. Preheat the oven to 400°F. Fill a regular-size muffin pan with paper muffin cups or spray with cooking spray. Set aside.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
3. In a medium bowl, whisk the buttermilk, melted butter, canola oil, and eggs until well blended. Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. The batter will be lumpy. Fold in the zucchini, corn, and shredded cheese. Divide the batter evenly among the muffin cups.
4. Bake for 15 minutes, or until the tops are golden and a toothpick inserted into the center of the muffin comes out clean. Transfer the pan to a rack and cool for 5 minutes. Remove muffins from pan and serve.

~Recipe adapted from twopeasandtheirpod.com