Glazed Poppyseed Bread

This is one of my ALL time favorite sweet bread recipes. I love to make it when company is coming over, or to give as a little thank you to a friend or my little man's teachers. You can get some adorable (and functional) mini loaf pans from Micahel's that are perfect for this type of gift giving!

May your weekends be sweet, y'all! : ) Enjoy!

Ingredients for the bread
3 cups all-purpose flour
½ tsp salt
1 ½ tsp baking powder
3 eggs
2 cups granulated sugar
1 tbsp butter, at room temperature
½ cup canola oil
1 ½ cups milk
1 ½ tsp vanilla
1 ½ tsp orange juice
1 tbsp poppy seeds

Ingredients for the glaze
¼ cup powdered sugar
3 tsp orange juice

Preheat oven to 350°

Step One
Mix first three (dry) ingredients in a large bowl, set aside.

Step Two
In a stand mixer (or using a hand mixer), beat together eggs, sugar and butter. Then blend in oil, milk, vanilla, and orange juice.

Step Three
Slowly add dry ingredients into wet ingredients until blended, then add in poppy seeds and mix for 30 more seconds. Pour bread mixture into two (greased) loaf pans and bake for 50-60 minutes, or until a toothpick inserted comes out clean.

Step Four
While bread is cooling (for approx 5 minutes), in a small bowl stir together orange juice and powdered sugar for the glaze. Poke each loaf of bread with a toothpick and pour glaze over the top. Let sit at least 10 minutes before serving.

Chicken & Black Bean Tamale Pie

Tamale pie. Creamy cornbread, flavorful Mexican spices, bubbling cheese, and fresh cilantro. This is comfort. It's also pretty simple to throw together... AND if you happened to have turkey for your holiday celebration you could easily swap it out for the chicken below and cut back on a step (I love re-purposing leftovers into a new, fun dish).

Ingredients
1 box corn muffin mix (such as Jiffy)1/3 cup milk
1 egg
1 can cream-style corn
1 (4oz) can of green chilies
2 tbsp chili powder, divided
2 tsp cumin, divided
2 tsp garlic powder, divided
1 tsp each, salt & pepper, divided
1/4 tsp red pepper flakes
1 can black beans, rinsed & drained
1 1/2 cups shredded chicken (you can use leftovers or a rotisserie chicken)
2 tbsp cream cheese, softened (optional)
1/4 cup red or green onion, diced
1/2 cup cheddar cheese
1 can red enchilada sauce (or use this homemade version found here).
chopped cilantro for garnish

Preheat oven to 400°.

Step One
In a medium size mixing bowl, stir together first four ingredients. Add in 1 tbsp of the chili powder and 1 tsp each of the cumin & garlic powder, and 1/2 tsp each of the salt and pepper. Pour mixture into a round pie dish (coated with spray). 

Bake for 25-30 minutes, or until lightly golden and cooked through.

Step Two
While corn mixture is cooking, stir together black beans, chicken, cream cheese, remaining spices + red pepper flakes, and onion.

Step Three
Pull out corn mixture and pierce with fork (the texture will be a little mushy like a tamale). Pour enchilada sauce over the mixture, layer the bean & chicken mixture over the top, sprinkle with cheese.

Bake for about 15 minutes or until cheese melts. Remove from oven and let sit for 10 minutes. Garnish with fresh cilantro and cut into 8 pieces. Serve with a side salad and some tortilla chips. Yum!

Enjoy, y'all!

Banana-Coconut Muffins

Merry (almost) Christmas, y'all! We have visitors in town for the holidays, so I always try to have some fresh muffins or {sweet} bread on hand when anyone is coming through town. These muffins are one of my go-tos, and are great with a cup of fresh coffee!

Ingredients
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 stick butter, softened
1/2 cup brown sugar
1/2 c granulated sugar
2 eggs, room temperature
1/2 tsp vanilla
3 (ripe) bananas, mashed
3/4 cup sweetened shredded coconut, plus some extra for topping (up to your liking)

Preheat oven to 350°

Step One
Mix flour, baking soda & salt in a separate bowl and set aside

Step Two
In the bowl of a stand mixer, beat together butter & sugars until fluffy. Add in eggs, vanilla and bananas and mix until smooth. Fold in the coconut until blended.

Step Three
Pour into muffin cups (filling about 3/4 of the way full), sprinkle some of the remaining coconut on top and bake for 25-30 minutes (or until cooked through).


Enjoy, y'all!

Fresh Blueberry Bread

Blueberries are one of my toddler's favorite things to snack on...he also loves to help me in the kitchen so I try and include him as often as I can. So, when you have an excess of blueberries from the Farmer's Market or blueberry patch, tyou invite that cutie in to help make fresh blueberry bread (and hope he doesn't eat all of the main ingredient before you get it finished)! Watching him help in the kitchen and "sneak" bites of the ingredients is seriously one of the cutest things I've ever seen, though. I know, I am biased. : )

If you are a blueberry fan and enjoy the smell (and taste) of fresh baked bread, give this recipe a try... and include your munchkin if he/she is interested in helping out. It is a simple recipe and they will be so proud to measure, pour and stir!

What You Will Need
½ stick butter, melted & slightly cooled
1 egg
½ cup milk
2 cups unbleached, all-purpose flour
¾ cup sugar + 1 tsp, divided
2 tsp baking powder
½ tsp salt
2 cups fresh blueberries

Preheat oven to 350°.

Directions
Step One
Whisk butter, egg and milk in a mixing bowl.

Step Two
In a separate bowl, mix dry ingredients together (except the 1 tsp sugar). Slowly pour into wet ingredients and mix until all combined.

Step Three
Stir in blueberries, being careful not to break them. Pour into greased loaf pan and sprinkle remaining tsp of sugar on top. Cook for 50-60 minutes, or until toothpick inserted comes out clean and top is golden brown.

Enjoy, y'all!

Whole Grain Vegetable Pasta Salad

Pasta salad is a summer side dish go-to! In an effort to up my intake of whole grains and veggies but not cut back on flavor I made this Whole Grain Vegetable Pasta Salad. The summer veggies were just what I had on hand from the farmer's market so no worries if you don't have this exact ingredient list...the idea is to use what you have and in the amounts you like...I promise you can't go wrong!


Ingredients for pasta
½ box whole grain penne pasta
1 medium summer squash, thinly sliced
1 medium hothouse cucumber, thinly sliced
½ cup red onion, thinly sliced
½ pint cherry tomatoes, halved
1 green pepper, thinly sliced

Ingredients for vinaigrette
2 small garlic cloves, minced
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
Juice from half a lemon
1 tbsp Dijon mustard
1 tsp each dried oregano & parsley
½ tsp each salt & pepper
Dash of red pepper flakes


Step One
Cook pasta according to package. Rinse, drain and set aside.

Step Two
While pasta is cooling, mix vinaigrette ingredients in a mason jar and shake up (you can also mix in bowl and stir but I enjoy the shake method).

Step Three
Mix pasta, veggies & vinaigrette together in a large mixing bowl. Let set in refrigerator for at least an hour before eating (the longer the better it tastes), stir once more and pour into a serving bowl.

Enjoy, y'all!



Vinaigrette recipe adapted from Budget Bytes.


 

Sweet Corn & Black Bean Salad

This salad is one of my go-tos in the summertime. It's light, fresh, flavorful and healthy. It's also the perfect side dish for a cookout because it goes with anything (and is olive oil based so it's safe to sit outside for a bit longer than your usual mayonnaise based side dishes). It's delicious on top of fish, in tacos, with grilled chicken or steak, scooped up with some tortilla chips, or just by itself.

Ingredients
2 ears sweet corn (I prefer Silverqueen), shucked, rinsed & cut off the cob
1 large fresh tomato, chopped
2 green onions, diced
1 avocado, chopped
2 tbsp fresh cilantro, diced
1 can black beans, rinsed & drained
1 tbsp extra virgin olive oil
1 tsp red wine vinegar
Juice from 1 lime
½ tsp salt
½ tsp pepper

Step One
Pour all the veggies & cilantro in a large bowl.

Step Two
In a seperate dish, mix together the olive oil, vinegar, lime juice, salt & pepper. Pour over veggie mixture and stir to combine. Cover and refrigerate for at least 1 hour before serving.

This salad is even better the next day so be sure to save some leftovers. Enjoy, y'all!

Father's Day Breakfast Ideas

Put a smile on Dad's face by surprising him with a yummy breakfast in bed (or at the table if you are a neat freak like me). : ) Here is a compilation of some of my favorite breakfast recipes, including a little something for every Dad's taste!

The "Classic" Dad
For the Dad who likes the basics...scramble up some eggs, cook some sausage and simmer some delicious Creamy Grits to go alongside. This breakfast won't disappoint!

The "Foodie" Dad
For the Dad who appreciates the details of a meal, try this Tomato, Scallion & Ham Quiche.

The "Go For It" Dad
For the Dad who loves something hearty, buttery and cheesy...this Everything Breakfast Bake is the way to go.

The "Trying to Cut Back" Dad
For the Dad who still wants to indulge but cut a few (calorie) corners along the way, try this cheese-less & crust-less Spinach & Bacon Frittata.

The "Sweet Tooth" Dad
For the Dad who likes a little sweetness to start the day...slice up some fresh, warm Banana Bread and spread a little butter on top. Yum!

Happy Father's Day to all the special men in your lives! Enjoy, y'all!