Tuesday, June 12, 2018

My Best Blueberry Muffins

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I call these my best blueberry muffins because these really are the best blueberry muffins I have ever made and eaten.  They are light.. fluffy.. moist and well.. pretty perfect.  I have made several blueberry muffin recipes in the past and I think I got the right formula with these ones.  My entire family commented how light and moist these turned out and even my son (not the biggest blueberry fan) gobbled a few up saying how good they were between bites.  I can't wait to play with this recipe and try other berries now. 

Ingredients:

Dry Ingredients: 
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Wet ingredients:
1 cup white sugar
2 eggs
1/2 cup yogurt (whole fat, plain)
1/2 cup milk whole milk
1 stick butter (8 Tbs or 1/4 cup) melted and cooled
1 tsp vanilla
 2 cups whole fresh blueberries

Optional glaze
3Tbs powdered sugar
1/2 Tbs water or up to 1 Tbs


 Directions:
Sift dry ingredients into  bowl.  Whisk wet ingredients together  except blueberries.  Add dry ingredients and fully incorporate without over mixing.  Add blueberries. 
Fill into a well greased or sprayed muffin tin (I did not use liners) Bake at 375 degrees for 17-22 minutes or until toothpick comes out clean.  Serve hot or at room temperature. Keep in airtight container.  Enjoy.

Note: You can make the optional sugar glaze  by mixing the powdered sugar and water then top the muffins when they have cooled down.


 


Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Thursday, May 17, 2018

Mini Fruit Tarts

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It's a little bit of cookie, a little bit of cream and a little bit of fruit.  These Mini Fruit Tarts may have a little bit of everything, but they give you a whole lot of yummy satisfaction.   My kids and I made these totally adorable mini tarts with a store-bought sugar cookie dough (but you can always use your own sugar cookie recipe here).   You will require the use of a mini muffin pan to get the perfect size for the mini tart here.  Of course if you want them to be bigger, just use a regular muffin pan.  What I love best is once they are filled and topped with fruit they make such a fabulous display all arranged on a tray for any an party. Your guest will think you went to so much trouble (they don't need to know how easy it really was). 



 Ingredients:
Store bought Sugar Cookie roll
8 oz cream cheese (at room temperature)
1/4 cup powdered sugar (or splenda for low-sugar option)
1 tub of Whipped Topping (I used Cool Whip)
1/2 cup each -fruit of choice chopped into a small dice (strawberries, blueberries and kiwi works great)

Directions: 

Spray the mini muffin baking sheet with some cooking spray (or butter it).  Then take sugar cookie dough and put about 1 Tbs worth into each muffin well.

 Press cookie dough to fill the well by using your thumb or fingers (put a little cooking oil on your fingers so they don't stick to the dough.

 
Bake in a 350 degree oven until baked and golden around the edges. (about 12-15 minutes).

Allow cookies to cool for a few minutes then remove from baking tray and line up.


Mix the softened cream cheese with the sugar until smooth. Then fold in the whipped cream. 


Put filling into a pastry bag or tube and fill all the cookie tarts with some cream cheese filling.  Then top with chopped fruit.  Serve immediately or chill until you serve.  Best results when served in the same day.  Enjoy.

Makes about 24 tarts




Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Saturday, May 5, 2018

Lemon and Chive Warm Potato Salad

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 We are certainly having a strange spring.  Warm, hot, cool, cold... sometimes we don't know what the next day will bring us. I am not ready for your typical picnic chilled potato salad yet so I decided to try a warm potato salad instead since it was a bit chilly today. This potato salad was fantastic paired with some burgers and sausages.  The warmness of this salad was very appealing too. The trick is to get the potatoes strained and then put them back into the same hot pot you boiled them in so any residual water evaporates. Then add the prepared dressing to the hot potatoes so they soak up the dressing.  You will end up with some very delicious and flavorful potatoes.  This is one potato salad that is good anytime of year.

Ingredients:
2lbs potatoes (I like thin skinned potatoes that you don't have to peel)
2Tbs finely diced red onion
2Tbs mince chives
1 stalk celery finely diced
1 Tbs capers (optional)
1 Tbs finely chopped fresh parsley
salt and black pepper to taste

Dressing:
2 Tbs lemon juice (fresh)
1 Tbs canola oil
2 Tbs mayonnaise
1 tsp honey
1 Tbs Dijon mustard
salt and black pepper to taste

Directions:
Wash potatoes and cut into half or quarter into large cubes.  Boil in salted water until fork tender. Drain well and put potatoes back into the hot pot.  Add onion, celery and capers.  Blend dressing well and add to potatoes. Toss well and serve salad warm.  Enjoy.




Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, April 23, 2018

Roasted Brussels Sprouts with Bacon

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 Are you a bacon fan?  Everyone in my family loves bacon so if I want the kids to eat brussels sprouts... just add a little bacon and they will disappear.  This recipe is so simple and easy, but you get a big bang of flavor.  


Ingredient:
3lbs washed and halved brussels sprouts ( I also cut the end off and pulled off any discolored leaves)
4-6 slices of bacon (reserve 2Tbs bacon grease)
salt and black pepper to taste
red chili flakes to taste 


Directions:
Wash brussels sprouts. Then cut off the end and cut into half.  Allow to air dry on a baking sheet until needed.  Meanwhile, cut bacon slices into small pieces and fry until crispy.  Drain bacon pieces on a paper towel and reserve 2 Tbs of the bacon grease.
Toss cut brussels sprouts with salt, black pepper, red chili flakes and hot bacon grease.    Place onto a baking sheet and bake in a 400 degree oven for 35-40 minutes until cooked and caramelized.  Place on a platter and top with browned bacon pieces.  Serve hot or warm.  Enjoy.



Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Tuesday, April 17, 2018

Avocado BLT Sandwich

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April is National BLT Month... 
I am celebrating with this juicy and creamy Avocado BLT Sandwich!  YUM!
 


Avocado BLT Sandwich

Ingredients:
2-3 slices of baked bacon per sandwich
3-4 slices of tomatoes
Sliced ripe avocado
lettuce
Toasted bread

Directions:
The easiest way to make bacon is to bake it in the oven.  You will get perfectly crispy bacon every time.  Preheat your oven to 400 degrees.  You will need a baking tray and some cooling racks placed on top of it or you can use your broiler pan that is slotted
Yummy BACON!!
with a drip pan.  Lay your bacon across the cooling racks.  Place them in the oven for 15 minutes or until the bacon is fully cooked and ready to crumble.  The bacon will be crispy, perfectly straight and all the oil will have dripped to the lower tray.  I love this method. 


Then slice tomatoes and season them with a little salt and pepper.  Slice avocado and squeeze some lime juice on them to keep them from browning.  Toast bread.  Assemble with lettuce on the bottom, then tomato slices, bacon and finally the avocado.  Enjoy.









Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, April 2, 2018

Starbucks DIY Pink Drink

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Three store bought ingredients is all you need to make Starbucks "Pink Drink" quickly, easily and affordably at home!

My tween daughter and I became curious about Starbucks "Pink Drink" after watching a YouTuber mention it on her channel.  I had to admit the drink looked delicious, pinkalicious and lovely!  So, my daughter and I set out to go to Starbucks and try out the Pink Drink that looked so refreshing.  After just once sip... we were hooked!   Of course, I am frugal and going to Starbucks for a $5 drink was not something I would ever do on a regular basis.  So, I had to find out how to make this drink at home.  

I set out to research it out on the internet....and trust me when I tell you that we had some "less than tasty" Pink Drink fails! Urgh!  Then finally we came across a few recipes that used these simple ingredients... Eureka!  My daughter was thrilled and she has had a Pink Drink every day since I made this recipe for her.  I don't mind making it for her since it costs about 75cents for this at home version.   Now, that is something this frugal Momma can get behind.




Starbucks DIY Pink Drink 

Ingredients: 
1 cup water 
1 Packet Pink Lemonade Drink Mix ** see note
1/2 cup White Grape Juice
1- 1 1/2 cups Unsweetened Coconut Milk ** see note
1 cup ice  
Sliced fresh strawberries as desired

Notes: 
1. I used the pink lemonade drink mix packets recommended for individual water bottles that Walmart carries (Great Value brand). You can also use the packets made by "Crystal Lite" for their on the go packets that they recommend for water bottles. 

2.  This recipe is for one large (venti) size cup from Starbucks 

3.  Only use coconut milk for this recipe.  Do not use regular milk or almond milk because they will curdle. We tried almond milk and it did not mix well, it curdled then separated after sitting for a few minutes. The coconut milk mixed perfectly.

Directions:
Step 1:  Dissolve pink lemonade drink mix with water.  
Step 2:  Add white grape juice and mix well.
Step 3:  Add coconut milk as desired to taste. We added to the top of the "Venti" cup after placing the ice and the lemonade/white grape mixture. 
Step 4:  Add sliced strawberries and stir well.  Serve immediately.  Enjoy. 




Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Sunday, March 25, 2018

Easter Celebration Recipe Round Up 2018

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 Wishing everyone a very Happy Easter!!

Easter Peep S'mores (Microwave Version)

Easter Peep and Bunny Cupcakes

Spring Chocolate Chocolate Rice Krispies Trea






Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, March 19, 2018

Asparagus and Mushroom Curry

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Spring is my favorite season.  I simply love seeing all the trees flowering and the spring blossoms... and of course the mild and sunny weather.  Since I am a "foodie",  I also love when fresh asparagus comes into season.  
 
Right now asparagus is everywhere in the grocery stores.  I bought several bunches of asparagus and decided to pair it with some mushrooms for a fantastic curry. We ate this with my Basic Lentil Curry, rice and a few other curries.   I can't wait to buy more asparagus to play with and make this dish again.



Ingredients:
1lb of fresh asparagus sliced
1/2 lb (8oz) sliced mushrooms
12-15 curry leaves
1 medium onion chopped
2 green chilies sliced (seeded for less heat)
1 cinnamon stick
1tsp of fennugreek seeds
1 tsp of mustard seeds
1 tsp of cumin seeds
1/2 tsp of sugar
1/2 tsp of turmeric powder
Red chili powder (to taste)
1Tbs of curry powder
salt to taste
1tsp of vinegar (optional)
1cup of coconut milk (or cow's milk if you prefer)
1/4 cup of water

Note:  When working with asparagus remember to cut the bottom portion that is to tough to eat.

Directions:

Heat 1 Tbs of canola oil in a large frying pan on medium-high heat.  Once heated, add the onions, chilies, curry leaves, cinnamon stick and fenugreek seeds.   Fry for a few minutes until onions become tender.  Then add your cumin and mustard seeds.  Fry for another few minutes.

Then add the sliced mushrooms. and saute for 3-4 minutes. Next add the cut asparagus and salt to taste then saute for another 2 minutes.
Finally add the red chili powder, turmeric, curry powder, sugar, vinegar and water then cook for 10 minutes.  Finish off with the coconut milk and cook for another 5-7 minutes.  Taste for salt and seasoning. Serve as part of a rice and curry meal. Enjoy.





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.