Thursday, August 30, 2012

Yummy Blueberry Muffins

2 cups flour

1 tbsp. baking powder

1/2 tsp. salt

1 large egg

1 cup sugar

4 tbsp. melted butter (cooled)

1 1/4 cups sour cream

1 1/2 cups frozen blueberries


4 tbsp. melted butter

1/2 cup sugar

1/2 tsp. cinnamon

Preheat oven to 350.
Mix flour, baking powder, and salt in a small bowl. Add frozen berries to these dry ingredients
In a medium bowl, whisk egg and sugar together. Add melted butter a little at a time. Add sour cream to combine.
Add sour cream mixture to dry ingredients. Mix for 25 to 30 seconds. The batter will be really thick.
Use a big scoop and cooking sprayed muffin tin. Cook until light brown. (20-25 mins) 
Let cool for 5 minutes and dip in butter then dry topping.

Tuesday, August 21, 2012

postpartum meals anyone?

I'm always trying to think of the perfect meal to take to a friend who has just had a baby or whatever.  (yep, lots of babies born in my ward)

What is your go-to meal for this???

Lately I've been doing creamy chicken taquitos, green salad with creamy cilantro dressing, and black beans from a can.

Sunday, August 12, 2012

Mexican-style corn on the cob

This is a great recipe for having corn on the cob as a meal.

Step by step instructions:

1. Spread a thin layer of mayo on cooked corn.

2. Roll mayo covered corn in cotija cheese (or Kelli, you could use queso fresco but cotija is saltier, or Mary - parm). I used to just spoon it on the corn, but rolling it in it covers it better. I just crumble the cheese onto a plate for rolling.

3. Squeeze some fresh lime juice on the corn.

4. Sprinkle with cayenne pepper (or hot sauce).

 And devour.

Andy ate this every day on his mission. Took me a few years to believe that it was good. And it's delicious! On our honeymoon, the corn street vendor guy just rubbed a sliced of lime on the corn as the first step. I used to do this, but the lime juice would make it hard for the mayo to stick, so I just squeeze it on later.

Tuesday, August 7, 2012

creamy lime cilantro dressing

Here is a dressing that is much easier and faster than the recipe I have for Cafe Rio dressing. It doesn't taste quite as much like Cafe Rio, but easier than messing with fresh tomatillos and stuff. I made it for a salad to have with these beef tacos the other day, and quickly learned that I could put the meat, tortilla, salad, and dressing together to have a complete Cafe Rio style salad. It was yummy. (btw, that meat is good for lots of meals ... tacos, salads, nachos, etc)

Creamy Lime-Cilantro Ranch Dressing
Recipe by Our Best Bites

1 pack (1oz) Hidden Valley Ranch Dressing Mix
ignore directions on the packet
1C mayo
1/2 C milk
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa
hot sauce

This is tough folks. Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend ‘er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.