Lemon Poppyseed Muffins

Mel's Kitchen Cafe

3 C all purpose flour
1 C granulated sugar
2 TBS poppyseeds
1 TBS baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 C plain Greek yogurt (or buttermilk)
2 TBS lemon juice
1 1/2 TBS freshly grated lemon zest
2 large eggs
1 stick butter, melted and cooled until no longer hot

Glaze
1/4 C granulated sugar
1/4 C fresh lemon juice
Coarse sugar

Preheat oven to 375. Lightly grease two 12 cup muffin tins or line with muffin liners. If you only have one pan, you can easily bake in separate batches. 

In a large bowl, whisk together the flour, sugar, poppy seeds, baking power, baking soda, and salt.

In another bowl or large liquid measuring cup, whisk together the yogurt/buttermilk, lemon juice, lemon zest, and eggs.

Add the wet ingredients to the dry ingredients and fold together once or twice to start combining (stop stirring before it's fully combined; it's okay if there are dry streaks remaining). Add the melted butter and gently fold/stir until just combined. Don't overmix or the muffins might be dry and tough!

Fill the muffin cups about 2/3 of the way full.

Bake for 17-20 minutes until the top springs back lightly to the touch.

For the glaze, while the muffins bake, simmer the sugar and lemon juice together in a small pan on the stove, for about 5 minutes until the mixture is thickened into a light syrup. Remove from the heat.

Pretty quickly after the muffins come out of the oven (within 2-3 minutes), keeping the muffins in the tin, brush the top of the muffins equally with the lemon syrup. Sprinkle with coarse sugar.

Let the muffins cool another minute or two in the muffin tin before removing the wire rack to cool completely. 

Quick Homemade Spaghetti Sauce

Mels Kitchen Cafe

1 lb ground beef, turkey, or ground pork
1/2 C chopped onion
2 cloves garlic
2 TBS tomato paste
1 tsp dried basil
1 tsp dried oregano
1/4 tsp dried thyme
1/2 tsp coarse, kosher salt
1/4 tsp black pepper
8 oz can tomato sauce 
1-2 teaspoons brown sugar
28 oz can crushed tomatoes
1 TBS soy sauce
Noodles
Freshly grated Parmesan

In a large 12 inch nonstick skillet over medium high heat, cook the ground meat, onion, garlic and a pinch of salt and pepper, breaking the meat into small pieces as it cooks, until the meat is no longer pink.

Drain any excess grease.

Stir in tomato paste, basil, oregano, thyme, salt, and pepper. Cook over medium-high, stirring constantly, for about a minute, until the mixture smells fragrant. 

Add the crushed tomatoes, tomato sauce, brown sugar, and soy sauce. Stir to combine.

Bring the sauce to a simmer and cook for 5-10 minutes (or as long as you like/need.)

Serve over hot, cooked noodles.

Blueberry Compote

2 C blueberries
3 TBS water
1/4 C sugar
2 tsp lemon juice

Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. 

Serve warm.

Garlic Mozzarella Margherita Pasta

INGREDIENTS

• 1 lb spaghetti or pasta of choice
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/4 onion, chopped
• 6 Roma tomatoes, chopped divided
• 4-6 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 1/2 cups low sodium chicken broth
• 1 1/2 cups milk
• 2 teaspoons chicken bouillon
• 1 teaspoon dried parsley
• 1/2 tsp EACH dried oregano, dried basil, salt
• 1/4 tsp EACH pepper, red pepper flakes
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 oz. cream cheese, softetned (I use 1/3 less fat)
• 1/4 cup loosely packed basil, chopped

Garnish

• freshly grated Parmesan cheese
• fresh basil, chiffonade

1. Cook pasta al dente according to package directions in generously salted water. Remove 1 cup pasta water before draining.
2. Melt butter in olive oil over medium-low heat in a large skillet. Increase heat to medium and add onions and HALF of the tomatoes and sauté for 5 minutes. Add garlic and cook an additional 30 seconds. Sprinkle in flour and cook while stirring for 2 minutes (it will be thick).
3. Turn heat to low then slowly whisk in chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Stir in chicken bouillon, spices and continue to simmer until slightly thickened, stirring occasionally.
4. Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted, followed by cream cheese until melted.
5. Stir in remaining tomatoes and fresh basil. Stir in pasta until well coated, adding additional reserved pasta water a little at a time if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
6. Garnish with freshly grated Parmesan Cheese and additional basil if desired.

Baked Sweet and Sour Chicken

INGREDIENTS

CHICKEN:

•  3-4 boneless, skinless chicken breasts (about 2 pounds)
•  Salt and pepper
•  1 cup cornstarch
•  2 large eggs, beaten
•  1/4 cup canola, vegetable or coconut oil

SAUCE:

•  1/2 to 3/4 cup granulated sugar (depending on how sweet you want the sauce)
•  4 tablespoons ketchup
•  1/2 cup apple cider vinegar (see note for substitutions)
•  1 tablespoon soy sauce
•  1 teaspoon garlic salt

INSTRUCTIONS

1. Preheat the oven to 325 degrees F.
2. Cut the chicken breasts into 1-inch or slightly larger pieces. Season lightly with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
3. Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
4. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it's really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
5. Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

NOTES

See the recipe post for a ton of FAQ's about this recipe (substitutions, etc).

If you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.

Often I'll sub in rice vinegar for the apple cider vinegar for a milder/slightly sweeter flavor.

Mac and Cheese

Ingredients

• 1 lb elbow macaroni
• salt salt water for cooking pasta
• 2 tbsp unsalted butter
• 2 tbsp all purpose flour
• 2 cups 2% milk
• 10 oz extra sharp cheddar cheese block, it melts smoother
• 8 oz Monterrey Jack cheese block, it melts smoother
• 3 oz cream cheese
• 1/2 tsp smoked paprika
• salt
• fresh cracked black pepper

US Customary - Metric

Instructions

1. Bring a large pot of water to boil and season with salt. Cook pasta according to the box instructions. Drain completely once pasta is cooked.
2. While pasta is cooking, grate cheese and prepare the cheese sauce. 
3. Melt butter in a large pot over medium heat. 
4. Whisk in flour and once it's combined, start pouring in milk while constantly stirring. Keep whisking until all incorporated. 
5. Cut cream cheese into small pieces and add it to the pot. Stir and let cream cheese mix into the sauce.
6. Add cheeses a handful at a time while slowly stirring. 
7. Season with paprika, salt, and pepper. 
8. Once all cheese is melted and smooth, add pasta. Stir until all completely combined. Let it cook on medium-low for a few minutes and serve.

Rigatoni Pasta

Ingredients

1 lb rigatoni pasta

1 lb Italian sausage

1 onion, minced

2 Tablespoons garlic

1 Tablespoon Italian Seasoning

1 teaspoon red chili flakes, optional

15 oz tomato sauce

6 oz tomato paste

15 oz Italian diced tomatoes

1 Tablespoon sugar

3/4 cup heavy cream

instructions

Bring a pot of water to boil and cook the rigatoni pasta according to the directions on the back.

Then in a skillet brown the Italian sausage. Then add the diced onion and garlic and sauté for a few more minutes. Then add the remaining ingredients (except the heavy cream) and let simmer for 15 minutes.

Then add the heavy cream and simmer for 5 more minutes. Then serve on top of the rigatoni pasta.