Tag Archives: sour cream

Wicked Easy Fruit Muffins

11 Nov

Friday night used to be about heading out after working and having (at least one too many) drinks with friends, getting home sleepy and happy and then sleeping til 10am the next day. Now Friday night is about getting foodNURDling fed and to bed, making something for myself and, if I’m not too gassed, making muffins for our Saturday morning breakfast at 8am.  I’ve made a number of variations on the maple oatmeal muffins and wanted to test out something a little different…also, I was out of oatmeal. I did, however, have fruit and sour cream. I can make something of this, I figured! Since I had already planned to make cinnamon apple oatmeal in the slow cooker, I tossed blueberries into the muffin batter and the results were delish. You could use any fruit your little muffin-baking heart desires: apple, peach, raspberry, strawberry, etc. The results are fluffy and springy muffins on the inside with crisp tops that will be snarfled up by everyone who gets their paws on them.

Makes 12

Ingredients

2 c all-purpose flour
3 ts baking powder
1/2 ts baking soda
1/2 ts salt
1 ts cinnamon
1 c sugar
2 eggs
1 c sour cream
1/4 c butter, melted
1 c fruit (berries, peeled & chopped apples/peaches, etc.)

Directions

1. Preheat the oven to 400F and line your muffin tins with cups or butter.
2. In a large bowl, combine the dry ingredients (flour – cinnamon). In a smaller bowl, combine the wet ingredients (sugar – butter).
3. Make a well in the centre of the dry ingredients and pour in the contents of the second bowl. You may find that the batter is a bit dry. If so, feel free to add a little milk or more sour cream. When everything is almost combined, add in your fruit and finish.
4. Spoon out the batter into the muffin tins and bake for 20 minutes.
5. Allow to cool 10 minutes and then dig in!

Photo: The aforementioned blueberry muffins. I may just have to have one before bed...

Advertisements

Crispy Chicken w/ Lime & Poblano Sour Cream

4 Apr

Many thanks to a girlfriend who sent this recipe along! (Check out her blog here!) The roasted chiles provide a smoky background in the smooth sour cream while the lime brightens it. This recipe could also be modified to make it healthier with low-fat sour cream and skinless chicken breasts instead of thighs. If you’re going to use breasts, I’d recommend roasting them as opposed to using the broiler!

Serves 4.

Ingredients

4 poblano/cubanelle peppers
1 lime
1/2 c sour cream
2 tb cilantro, chopped
2 ts Kosher salt
1 tb ground coriander
1 ts cumin
1/2 ts ground black pepper
8 chicken thighs, bone-in, skin-on, trimmed of fat
3 tb extra virgin olive oil

Directions

1. Position oven rack 5″-6″ below the broiler.  Line a baking sheet with foil and place chiles on top.  Broil 12-15 minutes, turning several times, until the skin of the chiles has charred.
2.  Remove the chiles, put them in a bowl and place a plate on top. Allow to rest of 5 minutes.
3. In a bowl, add the juice of half a lime, the cilantro and sour cream.
4.  Once the peppers have cooled, remove the skins, stem and seeds. Chop them into a 1/2″ dice and add them to the sour cream mixture. Season with salt to taste. (You could also add in a little hot sauce if you need more heat!)
5. In a small bowl, combine the salt, coriander, cumin and pepper. Coat the chicken with the olive oil and then with the seasoning.
6. Place the thighs skin-side down on a foil-lined sheet and broil for 7-10 minutes. Turn the chicken and broil another 7-10 or until a meat thermometer reads 180F. If the chicken looks like it might burn, lower the oven rack.
7. Plate the chicken with the sour cream sauce on the side. Garnish with a few cilantro sprigs and lime wedges from the other half of the lime et voila!

%d bloggers like this: