Blueberry Crumb Muffins

Who doesn't love blueberry muffins?  These muffins were so great! I adapted them from Baking a Moment.


Muffins:
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup unsalted butter (melted)
1 cup granulated sugar
1/2 cup milk
1/2 cup plain greek yogurt
1/2 cup sour cream
1 large egg
1 tsp vanilla extract
1 1/2 cups blueberries

Crumb Topping:

3 tbsp unsalted butter (melted)

3/4 cups flour 

1/4 cup sugar

1/4 tsp salt

Heat oven to 425. In a mixing bowl combine the flour, baking powder and salt. In a separate bowl combine the greek yogurt, sour cream, sugar, egg and vanilla extract.  Stir into the flour mixture then add the milk. Carefully fold in the blueberries to the batter then fill muffin liners 3/4 of the way full.  In a small bowl make the crumb topping by combining the melted unsalted butter, flour, sugar and salt.  Top the muffins evenly.  Bake for 5 minutes then turn the heat down to 350 and bake for 15 more minutes or until the muffins are baked through.  Remove and cool for 5 minutes before removing from muffin tin. 

Crock Pot Lemon Garlic Chicken Gyros

These gyros were so easy to put together! They were a great meal for when we needed a quick dinner. This recipe is adapted from What's Cooking in the Burbs.

1 lb boneless skinless chicken breasts
2 tbsp lemon herb seasoning
1/2 cup fresh lemon juice 
1 clove minced garlic
4 pita breads
sliced cucumber
diced tomatos
tzatziki sauce 

Place the chicken in the bottom of the crock pot.  Whisk together lemon herb seasoning, lemon juice and garlic and pour over chicken.  Cook on low for 6 to 8 hours.  Shred and let chicken soak in the juice for 30 minutes before serving.  Place the chicken in pita bread and top with cucumbers, tomatoes and tzatziki sauce. 

Pepperoni Pizza Meatball Subs

We love meatball sandwiches so I knew this would be a hit in out house! Meatballs plus pepperoni! Sold! This recipe is adapted from Lauren's Latest!

2 tbsp olive oil
1/4 cup finely diced onion
2 cloves minced garlic
salt & pepper to taste
1/4 tsp dried basil
1 pound ground beef
2 cups pizza sauce
1/2 cup water
1 1/2 cup grated mozzarella cheese
20 slices pepperoni
4 sub rolls

In a mixing bowl combine the ground beef, diced onion, garlic, basil, salt and pepper.  Form into meatballs.  Heat oil over medium heat and saute meatballs for 2 minutes on each side. Add the pizza sauce and turn down heat so the sauce is simmering.  Stir in the water, cover and cook for 15 minutes or until the meatballs are done.  Slice the sub rolls and place meatballs inside. Top with mozzarella and pepperoni and place under the broiler on high until the the cheese is melted.

Roasted Broccoli Cheddar Casserole

I love broccoli casserole.  When I saw this recipe I was totally intrigued by this version from Neighborfood.  I adapted it slightly to our taste.  It was so cheesy and delicious.

4 cups broccoli florets
2 tbsp olive oil
salt and pepper
3 tbsp butter
3 tbsp flour
1 1/4 cup milk
1 1/2 cups shredded cheddar cheese
1 sleeve ritz crackers (crushed)
2 tbsp butter

Toss the broccoli in olive oil, salt and pepper.  Spread out on a pan and roast for 15-20 minutes at 400 degrees.  While the broccoli is roasting melt the better in a medium sauce plan. Whisk in the flour and let cook for 2 minutes.  Whisk in the milk and bring to a simmer.  When the mixture begins to thicken remove from heat and stir in cheddar. Place the broccoli in the bottom of a casserole dish.  Pour the cheddar sauce over the broccoli.  Sprinkle with the crackers then thinly slice the butter and layer on top of the crackers. Bake in the oven for 15 minutes. 

Loaded Black Bean Burritos

Burritos are a big request in our house.  They are one of my son's favorites and so I make these often.

2 cups brown rice
3 cans black beans
1 tbsp chili powder
3 tsp cumin
1/2 tsp pepper
2 garlic cloves (minced)
1/4 cup onion (finely chopped)
6 10inch tortillas
cheese
sour cream
guacamole
lettuce
tomato
olives

In a pot add all three cans of black beans. Bring to a simmer and stir in chili powder, cumin, pepper, garlic and onion.  Let cook for 10 to 15 minutes on a low simmer, stirring often.  Cook rice according to directions.  Wet two paper towels and place the tortillas one at a time in between them and microwave for 15 seconds each. Layer the tortilla with brown rice, black beans and desired toppings. Roll up and serve. 

Chicken Tetrazzini

I grew up on Chicken Tetrazzini but hadn't made it in ages!  I came across the recipe on Six Sisters Stuff and adapted it a bit to fit our taste!  This is such a great meal!

16oz linguine noodles
6 tbsp butter
6 tbsp flour
1/2 tsp salt
1/2 tsp pepper
3 1/2 cups chicken broth
1/2 cup cream
1/2 cup milk
3 chicken breast (cooked and shredded)
1 cup sliced mushrooms
1/4 cup diced pimentos
1 tbsp parsley
1/2 cup grated parmesan cheese
1/2 cup mozzarella cheese

Heat oven to 350. Boil the noodles according to directions.  Melt butter in a pan and whisk in flour over medium low heat.  Season with salt and pepper and let cook for 2 minutes.  Whisk in the chicken broth and bring to a simmer, when it begins to thicken up stir in cream and milk then remove from heat.  Combine the noodles, chicken, mushrooms, pimento, parsley and sauce.  Pour into a greased 9x13 baking dish and top with parmesan and mozzarella. Bake for 30 minutes. Remove from oven and serve. 

Honey Orange Glazed Pork Tenderloin

It's been a while since we've had pork tenderloin.  I came across this recipe recently and it sounded delicious so I decided I just had to make it.  Slightly adapted from The Way To His Heart.

1 pork tenderloin
1/3 cup orange marmalade
3 tbsp apple cider vinegar
3 tbsp soy sauce
3 garlic cloves (minced)
2 tsp honey
3 tbsp canola oil
 salt and pepper

Heat oven to 350. In a mixing bowl whisk together the orange marmalade, apple cider vinegar, soy sauce, garlic and honey.  Season the pork tenderloin with salt and pepper. In a skillet heat the oil over medium high heat and brown the pork tenderloin for 3 to 4 minutes on each side. Remove from skillet and place in baking dish.  Brush with the marmalade mixture and bake for 10 to 12 minutes.  Flip the pork tenderloin and pour over the remaining marmalade mixture.  Cook for an additional 10 to 12 minutes. Remove from oven and let rest for 10 minutes before slicing. 

Spinach Ricotta Stuffed Shells

These stuffed shells are great!  I had been eyeing this recipe for a while and I wish I had made them sooner!  Recipe slightly adapted from Baked by Rachel.

12 jumbo pasta shells
15oz ricotta cheese
10oz frozen spinach (thawed and drained)
1/3 cup parmesan cheese
1 1/3 cup mozzarella cheese
1 egg
1/2 tsp salt
1/2 tsp black pepper
26oz tomato basil pasta sauce

Heat oven to 350.  Cook the pasta shells according to directions.  In a bowl mix together the ricotta cheese, spinach, parmesan, 1/3 cup mozzarella, egg, salt and pepper.  Place 1 cup of sauce in the bottom of a 9x13 baking dish. Stuff the shells with the spinach ricotta mixture and place in the baking dish. Top with the remaining sauce and mozzarella cheese. Bake for 30 minutes. Remove from oven and serve.

Deep Dish Oatmeal Fudge Bars

I made these several weeks ago for our small group and they were to die for!  Everyone loved them. I found this recipe over at High Heels and Grills.

1 cup butter
2 cups light brown sugar
2 large eggs
2 tsp vanilla extract
1/3 cup milk
2 1/2 cups flour
3 cups old-fashioned oats
1 tsp baking soda
1 tsp salt

14oz can sweetened condensed milk
12oz bag milk chocolate chips
1/3 cup butter
1 tsp vanilla extract

Heat oven to 350. Grease a 9x13 pan.  In a medium size mixing bowl using your hand mixer combine the butter, light brown sugar and eggs and mix well.  Add in the vanilla extract and milk. In a separate mixing bowl combine the flour, old-fashioned oats, baking soda and salt. Mix the dry ingredients into the wet ingredients and combine well.  Press 2/3 of the dough into the bottom of the pan and save the remaining dough.  In a sauce pot over medium low heat combine the sweetened condensed milk, chocolate chips, butter and vanilla extract.  Stir until it is all melted and smooth. Pour over the dough.  Crumble the remaining dough over the fudge layer. Bake for 25 minutes.  If the top begins to brown quick cover with foil.  Remove from oven and let cool before cutting. 

Crockpot Shredded Mexican Chicken

I had intended to make another recipe this night but was out of it and I couldn't find it in the store.  But dinner had to go on and so this recipe was born!  It was so easy and we made quesadillas out of it but it would be great in tacos, burritos or nachos as well!

4 boneless skinless chicken breasts
1 jar of medium salsa
1 package of taco seasoning

Place the chicken breast in the crock pot. Pour over the salsa then sprinkle with taco seasoning.  Cook on low for 6 to 8 hours then shred and use as you like.