blueberry corn muffins

Everyone in my family loves cornbread...and blueberries.  Cornbread and blueberries.  Hmmm.... 

There is no question that we absolutely LOVE these muffins.  The only question is...are they for breakfast, lunch, dinner, or dessert?

Blueberry Corn Muffins
from Taste of Home's Light and Tasty 2002

•  1/4 cup butter, softened
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 1 egg
• 1 cup flour
• 1/2 cup cornmeal
• 2 t. baking powder
• 1/4 t. salt
• 1/4 t. ground nutmeg
• 1/2 cup milk
• 1 cup blueberries

 In a mixing bowl, cream butter and sugars.  Add egg; mix well. Combine the flour, cornmeal, baking powder, salt, and nutmeg; add to creamed mixture alternately with milk just until moistened.  Fold in blueberries.  Fill muffin liners two-thirds full with batter. Bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan.  Makes 1 dozen.

braised pork chops

Every time I thought about writing up this post, I started drooling.  Seriously, these pork chops are that good.

Most of the pork chops I've ever eaten in my life have been dry and tough.  I enjoyed pork chops for the most part, especially when my mom cooked them (she did a pretty good job), but I would have never considered making them for company.

Not until this recipe, that is.

This recipe transformed my definition of pork chop.  These are tender, juicy, bursting with flavor, and absolutely delicious.  This, my friends, is what a pork chop should be!

Braised Pork Chops
Adapted from Taste of Home Light & Tasty 2003

• 1 t. rubbed sage
• 1 t. crushed rosemary
• 1 t. minced garlic
• 1/2 t. salt
• 1/8 t. pepper
• 4 boneless pork chops
• 1 T. butter
• 1 T. olive oil
• 3/4 cup dry white wine, divided

Combine the sage, rosemary, garlic, salt, and pepper; rub over both sides of the pork chops.  In a large nonstick skillet, brown both sides of pork chops in butter and oil.  Remove and keep warm.

Add 1/2 cup wine to the skillet; bring to a boil.  Return the pork chops to the pan, reduce heat, and cover and simmer for 8-10 minutes, basting occasionally.  Once pork chops are cooked through, remove them to a serving platter and keep warm.

Add remaining wine to the skillet.  Bring to a boil and loosen any browned bits on the bottom of the skillet.  Cook, uncovered, until the liquid is reduced to about 1/2 cup.  Pour over pork chops and serve immediately.  Serves 4.

Nutrition: 232 cal, 11g fat, 4g sat fat, 79mg cholesterol, 383mg sodium, 1g carb, 0g fiber, 24g protein.

vegetable couscous

When I held a dinner party, one of my guests found out ahead of time that I was serving couscous and was just sure the dinner was going to be a disaster.  Apparently, his mother served couscous topped with spaghetti sauce...it all mixed together in a most unpleasant way and resulted in many bad memories of family dinners.

Well, my friends, that is not the way to serve couscous!  It's too delightful to douse in sauce...it must be fluffed, mixed with veggies and herbs, and enjoyed for the wonderful dish it is.

At least that's my opinion.  Anybody out there agree?

I can remember when I first discovered couscous.  I was at Disney World on my honeymoon, and my husband and I ate at a restaurant in Morocco at Epcot.  Our waitress was from Fez, and she highly recommended the couscous - "it's the national dish!" she said.  I was a bit wary until she told me it tastes just like little bits of pasta...so I ordered.  I'm a sucker for pasta.

Once I got home as a new bride, I quickly searched my own cookbooks for some couscous recipes and landed on this one.  I love it.  It's got amazing flavor, it's fast (25 minutes, max), it's loaded with veggies, and it's light.  It's the perfect side dish!

 All in all, the recipe only takes about 25 minutes.  It is flavorful enough to serve with plain grilled chicken, but I love it alongside braised pork chops (recipe coming soon)!


Vegetable Couscous
Adapted from Taste of Home's Light and Tasty 2002

• 2 medium carrots, sliced
• 1/2 cup diced celery
• 1 medium onion, diced
• 1 bell pepper, julienned
• 1 T. olive oil
• 1 medium zucchini, diced
• 4 t. dried basil
• 1/4 t. garlic salt
• 1/8 t. pepper
• Dash Tabasco
• 1 cup uncooked couscous
• 1 1/2 cups chicken broth

In a large skillet, saute the carrots, celery, onion, and peppers in oil for 5-6 minutes or until crisp-tender.  Add the next five ingredients; mix well.  Stir in the couscous.  Add broth; bring to a boil.  Cover and remove from the heat; let stand 5-8 minutes.  Fluff with a fork and serve immediately.  Serves 4 (1 1/2 cup servings).


Nutrition: 272 cal, 8g fat, 1g sat fat, 0mg cholesterol, 513mg sodium, 43g carbs, 4g fiber, 8g protein.

german chocolate muffins

I love a good muffin...especially a good chocolate muffin!  These German chocolate muffins are deliciously light and moist.  They are also full of surprises - they only have five ingredients, are chock full of vitamin A, and are really not all that bad for you.  The majority of the fat is the good stuff that comes from the added coconut and nuts, not from eggs, oils, or butter...you can't beat that!  

German Chocolate Muffins

• 18.25 oz. German chocolate cake mix
• 2 cups pumpkin puree
• 1/2 cup milk chocolate chips (optional)
• 1/2 cup chopped pecans (optional)
• 1/2 cup coconut flakes (optional)

Combine all ingredients and spoon into muffin tins.  Bake at 400 degrees for 20 minutes, or until a toothpick comes out clean.  Makes 18.

Nutrition per muffin (calculated with Betty Crocker's Super Moist German chocolate cake mix): 173 calories, 5g fat, 2g saturated fat, 0g trans fat, 1mg cholesterol, 245mg sodium, 30g carbs, 2g fiber, 16g sugar, 2g protein, 85% vit. A, 2% vit. C, 4% calcium, 7% iron.

Made without the chocolate chips, chopped pecans, or coconut flakes (and assuming it only makes 12 muffins without the added ingredients), the nutritional information amounts to 174 calories, 2g fat, 1g saturated fat, 0g trans fat, 0g cholesterol, 352mg sodium, 38g carbs, 2g fiber, 19g sugar, 2g protein, 127% vit. A, 3% vit. C, 5% calcium, 9% iron.

chocolate hummus

This is my kids' FAVORITE treat.  It's full of fiber, protein, and healthy fats, and they call it dessert.  Can someone say major win?

I am fully aware that hummus is not generally considered kid's food.  Even so, kids just love this (as long as you don't tell them about the chickpeas, that is).  My taste buds aren't that different from a six-year-old's, and I can't get enough of it.  It reminds me of pudding...so much so, in fact, that I was considering substituting it for pudding in a dirt cup, just to make the "dirt" a bit more healthy.

So...the moral of this story...try this on your kids.  Don't tell them it has fiber...or antioxidants...or heart-healthy fats.  Don't tell them about the chickpeas or the olive oil.  Just tell them that it's chocolate pudding for them to dip their cinnamon-sugar Teddy Grahams in.  Or even better, sandwich it between two graham crackers to make a cookie.  I'm sure they'll love it.

Chocolate Hummus
from Tasty Kitchen
3 T. olive oil
1/2 cup cocoa
15 oz. chick peas
1/2 cup sugar
1 t. vanilla
1/2 t. salt
1-3 T. warm water

Make a paste with the olive oil and cocoa.  Place all ingredients (including paste) in a food processor and blend until smooth.  Serves 12.

Nutrition: 113 calories, 4g fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 202mg sodium, 18g carbs, 3g fiber, 8g sugars, 2g protein, 0% vit. A, 2% vit. C, 2% calcium, 6% iron.

spiced okra

I think okra is one of the best vegetables in the world...maybe the best.  (You can tell I grew up in Oklahoma, huh.)  But, as much as I love okra, I'm hesitant to cook it without frying it.  I'm sure you can imagine why.  If you know anything about okra, you know it can get disgustingly slimy when cooked the wrong way - even if it tastes good, just looking at it will turn your stomach.

I have been determined to figure out more ways to cook okra without frying it - ways that won't end up slimy.  As of today, I've come up with at least one solution...and my husband LOVED it!  I've cooked it two ways - the way I'm presenting below and also by adding meat and making it a main dish.  Both ways were great.

This okra is healthy and really spicy.  And it's remarkably free of slime.

Spiced Okra

• 2 cups frozen okra
• 2 1/2 t. paprika
• 1 t. onion powder
• 1 t. minced garlic
• 1/2 t. cayenne pepper (optional)
• 1/4 t. dried oregano
• 1/4 t. dried basil
• 1/4 t. white pepper
• 1 T. oil

Put okra and oil in nonstick skillet on medium heat.  Add spices and stir.  Add 1/4 cup water and cook until liquid is dissolved.  Check okra; if it's not tender enough, add another 1/4 cup water and cook until liquid is dissolved.  Continue until okra is tender.  Serves 4

Nutrition: 58 cal, 4g fat, 0g sat fat, 0mg cholesterol, 3mg sodium, 6g carbs, 2g fiber, 2g sugar, 1g protein, 20% vit. A, 16% vit. C, 6% calcium, 4% iron.

mom's pot roast

 There are lots of recipes out there for pot roast.  I've tried many of them.  And yet...I keep coming back to this one.  For one, it's my mother's recipe.  But there's other appeals as well - it's got only 5 ingredients, takes less than five minutes to prepare, goes in a slow cooker, and tastes so amazing that my husband put the barbecue sauce back in the refrigerator without ever having to use it.  For him to choose no barbecue sauce...well, let me just tell you, it had better be good meat.

Mom's Pot Roast

• Lean cut of beef (anything that has "loin" in its name)
• 1/4 cup water
• 1 envelope onion soup mix
• 1 onion, cut in large chunks
• 1 can cream of mushroom soup

Spray crock pot with cooking spray.  Make a cut in the thickest part of the meat and place it in the crock pot.  Add the rest of the ingredients in the order listed.  Cook on high for one hour.  Cook on low for an additional seven hours.