Sour Cream-Blueberry Muffins

Hi everyone!...this may be my last post for a while, as far as uploading photos from my computer; which is a total disaster!

I made these muffins a couple months ago, and had no intention of posting it because these are just so ordinary, cute little yummy muffins that really do not require to POST, or BOAST about...but now, I'm desperate for another post from my own files.

Not only did I end up buying a new Canon camera, but I I have the same 'communication error' blinking on this one as well, when I try to upload my new photos. After all this complication, I strongly believe that it's my computer that has the problem. the USB port plug-in is not connecting to the camera...so tomorrow, I will have to disconnect everything from my PC and physically take the computer to the 'Geek Squad' at our local BEST BUY to have them check it it and hopefully correct the problem!

Oh, and my old camera...which is just barely over one year old...well, that one is totally broken down now from all the stress of trying to fix the problem; but I still insisted on Canon again, since I've used Canon 35mm in the past over for over several years and that one is still working, but who wants to bother with getting film developed, when it's so convenient to just pop out the little memory card when it's filled and you can decide if you want to develop photos and choose how many you want.

Also, now I removed my old picture file from my previous camera which also was able to correct the photos the way you want them...now, I downloaded the Windows Live program which also has the photo gallery. Not sure if I like it.I have been trying to be this 'self-taught' computer technician...finding new and improved things, but cannot fix the actual problem. So bare with me and enjoy this simple muffin filled with fresh ripe blueberries,  topped with a comforting sugar topping...or streusel if you prefer. The recipe is so simple, I even found my old recipe online from Food and Wine.

Ingredients

U.S.

Metric

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• 1/2 cup(s) light brown sugar
• 1/3 cup(s) all-purpose flour
• 2 tablespoon(s) unsalted butter, softened
• 1 teaspoon(s) cinnamon
• 1 1/2 cup(s) all-purpose flour
• 1 tablespoon(s) all-purpose flour
• 2 teaspoon(s) baking powder
• 1/4 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1 large egg
• 3/4 cup(s) sugar
  
• 1 tablespoon(s) unsalted butter, melted
• 1 cup(s) (rounded) sour cream
• you can substitute Greek yoghurt  
• 1 teaspoon(s) pure vanilla extract
• 3/4 teaspoon(s) finely grated lemon zest
• 1 cup(s) (rounded) frozen blueberries 

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Directions:
• Make the topping: Preheat the oven to 375°. In a medium bowl, combine the brown sugar, flour, butter, and cinnamon. Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.
• Make the muffins: Butter a 12-cup muffin pan. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder, baking soda, and salt. In a large bowl, using a handheld mixer, beat the egg at medium speed until frothy. Add the sugar and melted butter and beat until pale yellow, 1 minute. Beat in the sour cream, vanilla, and lemon zest until blended. Add the dry ingredients and beat at low speed until almost blended. In a bowl, toss the blueberries with the remaining 1 tablespoon of flour. Using a rubber spatula, fold the blueberries into the batter.
• Fill the muffin cups three-fourths full of batter and sprinkle with the topping. Bake for 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the pan and let cool on a rack. Yields: 1 dozen

“If your eyes are blinded with your worries, you cannot see the beauty of the sunset.” ~Jiddu Krishnamurti

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Paula Deen's Old Fashioned Baked Ham

Like I said...I don't have any way of uploading photos now, until I resolve this issue with my camera; which happens to take awesome pictures...just do not have the capability any longer to upload the photos to my file. I have to rely on my daughter to use my memory card to insert into her camera to upload...and she does not have the time, to bother with my photos...as you can see, I'm just catching up with some Easter food photos. Well, not so bad, a little behind...by this summer I will have caught up with all.

Old-Fashioned Holiday Glazed Ham

Cook Time: 30 minutes

Ingredients

1 spiral-sliced half ham (Paula prefers Smithfield)
(I used a whole regular ham, about 10 lbs.)
1 20-ounce can pineapple slices, juice reserved
15 to 20 whole cloves (optional)
1 small jar maraschino cherries
3/4 cup packed light brown sugar
2 tablespoons yellow mustard
Directions

Preheat the oven as directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time.

Decoratively arrange the pineapple slices on top of the ham, securing them with whole cloves, if using, or toothpicks. Place a cherry in the center of each pineapple ring and secure with a clove or toothpick.

In a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze. Spoon the glaze over the ham and bake for the remaining 30 minutes. Remove the ham from the oven, transfer to a cutting board and carve.


By next Easter, I will be way ahead of the game, and will include these photos and recipes for the Easter Menu Suggestions. These Deviled eggs are so, utterly simple...just wish I could have piped the filling with my @home basic piping bag and decorating tube, but unfortunately for this type of thicker filling a professional piping bag would be more suitable, which is on my list of things I need.

New Potato Salad With Dill

TOTAL TIME

2 hours (including cooling)

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Ingredients

• 2 pounds new potatoes of uniform size, scrubbed
• Salt and freshly ground black pepper
• 1/3 cup white wine vinegar
• 2/3 cup extra-virgin olive oil
• 1/2 tablespoon Dijon mustard
• 1/4 cup finely chopped scallions
• 2 tablespoons minced fresh dill

Preparation

1.

Place the potatoes in a saucepan, cover with cold water, bring to a boil, cover and reduce the heat to low. Cook until the potatoes are just tender, about 20 minutes. Drain and quarter the potatoes, taking care to keep the skins on.

2.

Place the potatoes in a bowl, season lightly with salt and pepper and gently toss with two tablespoons of the vinegar and one tablespoon of the oil. Set aside until cool.

3.

Mix the remaining vinegar with the mustard until well blended. Beat in the oil. Pour over the cooled potatoes and gently mix. Add the scallions and dill, season to taste with salt and pepper and serve.

YIELD

4 to 6 servings 

source: NEW YORK TIMES

I would like to share with you both recipes, the simple Deviled Eggs, and the Potato Salad, which does not use mayo, but a light vinaigrette with the yellow new potatoes.

Deviled Eggs Recipe 

• Cook time: 30 minutes

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Ingredients

• 1 dozen eggs
• 2 teaspoons dijon mustard
• 1/3 cup mayonnaise
• 1 Tbsp minced onion or shallot
• 1/4 teaspoon tabasco
• Salt and pepper
• Paprika

Method

1 First hard boil the eggs. (See how to make hard boiled eggs.) Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
2 Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

3 Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.

Yield: Makes 2 dozen deviled eggs
source: Simply Recipes

On my last post, I shared with you the beautiful sunrise...this post I will share with you the most awesome sunset, which is on the Intracoastal Waterway side, facing west. A beautiful water view, and a picturesque side-walk...not in photo, just across my condo apartment. Both sunrise, and sunset photos are on the water...my place is literally on the island of Palm Beach, divided by two bodies of waters, the Intracoastal Waterway, and the Atlantic Ocean.

You have to be ready to catch the sunset at the perfect time...otherwise you are going to miss out on the magical moment, just as it is setting!
Have a wonderful  weekend, my dear friends! xoxo

Irish Soda Bread

St. Patrick's Day, and Easter has already came and went, and I'm still trying to catch up with posts that have been waiting in my draft file. As I mentioned, Lora made this same exact bread, and she has my recipe for it from a 1994 Gourmet magazine, which I found at Goodwill for 49cents, just recently. I do miss Gourmet so much...it has been around for at least 40yrs and now, I just treasure each and every recipe, issue and of course books as well.

Click here for the recipe: Irish Soda Bread
 
I am unable to upload photos to my picture gallery, as I have mentioned before. I ordered a new cable adapter, and also a battery charger, but it is not helping, so obviously it's a problem with my camera. It take awesome photos, but cannot upload them to the computer. Not an easy choice to have to take the memory card out of the camera to have to upload photos from another camera, so now I'm stuck for a while until I get another camera. Oh, well...such as life!

I must admit that this is the BEST Irish soda bread recipe that I have tried, and will keep on making it, and not just on St. Patrick's Day. Even with the raisins...especially with the raisins, we love this easy bread so much.

I do hope you all had a wonderful Easter holiday! Thank you for all your kind and sweet comments and will try to catch up with all the replies and good wishes. xo

In the meantime...I was able to catch the sunrise at 7:15 AM in its glorious, and luminous beauty the other day, just by taking a quick look outside my terrace. An hour later, I decided to take a short walk on the beach with a brisk 58 degrees F. temperature. Just perfect for S. Florida at this time of the year, when everywhere else is still freezing.
Take care, and have a beautiful Sunday!

Easter Menu Suggestions...Husvéti Menü Ajánlat

Today is Yesterday was... St. Patrick's Day...celebrated mostly in Ireland, but here in the United States as well...and all over the world. You don't have to be Irish to celebrate this special day, just have the love of 'green' as I do...have the 'luck of the Irish'...and mostly love of the traditional Irish food, bread...as in Soda Bread, which I also made, just not posting it today since my daughter Lora, @ Cake Duchess, made the same exact recipe and posted hers, for today.

I spend way too much time on Pinterest, and not enough time on my blog these last few months. I cannot download photos from my camera for the last couple weeks...and of course, to upload. I ordered the needed accessories to replace the old ones for my Canon Power Shot SX130, from Amazon; (cable cord, and adapter)...and if that doesn't work, then I will upgrade to a Canon Rebel camera!

 

"Green is the color of nature, fertility, life. Grass green is the most restful color. Green symbolizes self-respect and well being. Green is the color of balance. It also means learning, growth and harmony. Green is a safe color, if you don't know what color to use anywhere use green.

Green is favored by well balanced people. Green symbolizes the master healer and the life force. It often symbolizes money. It was believed green was healing for the eyes. Egyptians wore green eyeliner. Green eye shades are still used. You should eat raw green foods for good health. Friday is the day of green. Green jade is a sacred stone of Asia." 

HAPPY(belated) ST. PATRICK'S DAY!

                                             Vegan Avocado-Tomato Toasts for #greenslove
Moving on to the next project:

I have been graciously invited once again...this year by a special Hungarian food blogger friend, from Katalin @Konyhája to participate in this Easter Menu Suggestion...Husvéti Ajánlat Játék originally initiated by Éva, from Takarékos Konyha...literally meaning, Éva's Thrifty Kitchen, in English. What a coincidence. My blog is Food and Thrift, in Hungarian...Étel és Takarékosság, very similar. 

Katalin, köszönöm szépen a kedves meghivást...Éva, köszönöm a kedves Husvéti Játékot!

This year, I will be featuring light, and Springtime suggestions...Easter is coming rather early this year, so is Passover, which always coincides with Easter...not a coincidence! For this year, I am featuring some International dishes...will be staying...have been staying away from heavy, and fatty meats, and red meats, although I do crave an occasional nice portion of steak, or homemade hamburger, grilled outdoors, with all the fixings!...never mind that, just lets concentrate on light, colorful, and tasty dishes that I have prepared in the past for spring, and summer, and stay with that!

Thanking Katalin, and Éva, and I will be paying forward the invite to 2 other food bloggers, as requested!
Köszönöm Katalin, és Köszönöm Éva...már is tovább adom a meghivót...Kriszti, az Illéskrisz Konyhája...  extending the invitation to Zsuzsa, from Zsuzsa is in the Kitchen
 Just click on the link for the original post, and recipe!

                                                              Vietnamese Chicken Noodle Soup

                                                               Wild Mushroom Risotto

                                          Fabrizio's Easter Lamb Shanks ...served over basic risotto, but can be served over Wild Mushroom risotto, as well! ...and I also recommend a nice spring pasta dish which you can pair with fresh salmon, if you wish not to eat lamb. (this year I'm omitting heavy meats)

                           Farfalle with Salmon, and Peas...in a light cream sauce

                                         Flourless Chocolate Mousse Cake

                                                Coconut Macaroons

                                             Perfect 'brownie pan' Brownies

                                                               

Eggplant Caviar

Continuing with my usual blogging has not been the easiest and smoothest thing on my list of things to do...just like my daily tasks these days, but I'm trying my best to catch up. I know I owe you, my dear friends comments, and replies on your blogs. It's not enough to be replying back on  my comment section, it should be done directly by visiting your blogs.

So, I will try harder...you've been all so sweet and kind with all your comments. I thank you for that!
I seldom make eggplant dishes, although I do love eggplant...as do all my family. So many ways of preparing it, for appetizers, side dishes, and main dishes. It is so versatile and can be prepared so deliciously, just like I made it for a wonderful appetizer.

 Eggplant Caviar is another favorite Sicilian dish which I have been making for a long time. It is quite similar to the famous Caponata, but with less ingredients, and is simplified, using only a few additions. Also, traditionally it is peeled and mashed up into a paste-like concoction which is not so attractive...so I prefer to leave the skins on which as you can see is soft and edible, and also leave most of it in chunks. All you need is some crusty bread, and enjoy!

Eggplant Caviar
recipe by; Elisabeth

1 large eggplant
1/4 cup plus 2 Tbsp. extra virgin olive oil
1 teaspoon red wine vinegar
2 cloves garlic minced fine
1/4 cup small capers
juice of 1 lemon
a handful of fresh chopped Italian parsley
sea salt, or Kosher salt to taste
fresh ground black pepper to taste
crushed red pepper flakes, about 1 teaspoon

Preheat oven to 400 degrees F. Line a baking sheet with dull side of the aluminum foil side up; spray with cooking spray. Cut eggplant in half, lengthwise then cut into thirds, and into segments as shown on photo. You can spray some more spray on the eggplant slices, or drizzle oil. (I sprayed mine with cooking spray)

Bake for about 20 minutes, and check to see if it needs liquid; just don't add any more oil...add about 1/4 to 1/2 cup of plain water to the pan...it will soak into the eggplant. Continue baking for another 25 minutes.(45 minutes total)

When eggplant has a brownish color and soft, carefully take the hot baking pan out and remove the eggplant pieces with a flat spatula onto a cutting board to cool for a few minutes then, cut into bite size pieces.

Have a medium size bowl ready to add the 1/2 cup oil, the chopped garlic, pepper flakes, capers, parsley, the vinegar, and the lemon juice. Add the salt and pepper. Carefully add the eggplant, you can mash some of them up. Stir carefully, and serve it on small plates for first course, or just appetizer. Drizzle extra oil on top, and garnish with extra parsley.  Serves 4

Easy Chicken Noodle Soup

Do you ever...or have you ever felt like there's a 'cloud' over your head and it just does not seem to want to leave?...no! I'm not talking about the Jimmy Dean breakfast sausage commercial with the actual dressed up person as a 'cloud' but a cloud that just does not seem to lift?...even if you live in S. Florida as I do.

For the last four months, one thing after another. My eye surgery, death, sciatica, the flu...and back again, feeling
'gloomy'! Not enough energy...not eating right, just plain tired, on-and-on. Valentine's Day did not help either...although I did get a beautiful bouquet of red roses from my precious and beloved children and grandchildren, so that really cheered me up. As for cooking and baking, I haven't done much...isn't it nice to have a wonderful daughter that cooks and bakes every day and shares, the 'love'?

Talk about sharing! My dear friend Marina, @Picnic at Marina offered to treat me to a nice bowl of her famous Chicken Broth, but of course she lives much too far. I did make a huge pot of almost the same identical broth, but I like to put more carrots and a sweet potato as well...it's just me. You can make such awesome recipes with your fresh broth; all you have to do is just freeze them in ice cube trays, or portion sized plastic containers and pop them out of the freezer to have it ready when you need it for a recipe that calls for chicken broth.

For the actual recipe, click on Marina's beautiful blog for the Hot Water Soup...a.k.a. Chicken Broth and you can variate this amazing broth to make Easy Chicken Noodle Soup if you would like more vegetables and noodles, or as in my case, I added leftover broken up thin spaghetti pieces right into the boiling broth.

 Never under estimate the power of a great homemade chicken soup...so many different ways of making it from just by making a huge pot of chicken broth. I actually used up half of the entire large pot of the broth to make my simple Chicken Noodle Soup with my simple favorite vegetables.

Easy Chicken Noodle Soup
inspired by Marina's Chicken Broth

2 1/2 quarts (80ozs.) (2 1/2 L.) homemade chicken broth, (for recipe click on the link at Marina's)
3 peeled sliced, or diced carrots
1/2 large onion or 1 small chopped
2 stalks celery chopped
1 large, or 2 small bay leaves
Leftover pieces of chicken from the broth
2 med. red skinned potatoes (don't peel) diced
handful of fresh parsley chopped
2 Tbsp. canola, or vegetable oil
Leftover thin spaghetti about less then 1/4 lb. broken up in bite size pieces, or use noodles of course
adjust flavor by adding spices of your choice...I added
freshly ground pepper, and hot sauce, or red pepper flakes if you like it spicy. (optional)

You can use canned broth, or water, adding bullion cube if you're not using homemade broth.

Saute onion, carrots, and celery in the canola or vegetable oil, until onion gets glossy, and wilted. Add the potatoes, the chopped parsley, bay leaves, your seasonings, and add about 2 cups of the broth. Cover, and slowly simmer until all the vegetables are almost done. Add the rest of the broth the torn up chicken pieces, let the broth come to a boil, add the broken up spaghetti pieces or small amount of noodles right into the broth and boil gently until it's cooked completely. You can cook the broken up spaghetti pieces or as much noodles as you want separately, and add as you go along. You can sprinkle extra chopped parsley on top, and adjust seasoning
 Noodles or pasta tend to get soggy in the broth so do not cook a large amount in the broth itself.
Serves an entire family of 4-6 with this generous delicious soup...fit for the GODS!

Cavolfiore con Uovo-{Cauliflower in Egg Batter}

Hi Friends,
I've been wanting to do a blog post and go around commenting for the past two weeks now. I'm feeling much better now, no sciatica pain...battled a bad flu since that time as well. Your thoughtful comments have meant so much to me to know I have you as my friends...and not just 'readers' as quite a few bloggers refer to other bloggers, and I have actually discovered the reason 'why'!

 While I was checking sources for recipes on Pinterest, I have bookmarked several sights with the most amazing photos and recipes but unfortunately these bloggers have only a few commenters for their lovely posts...and it really is sad. Maybe they're not reaching out for more viewers or have their blog in the research engines or RSS feeds. Don't know and...just wondering!

Until now, I just haven't had the strength emotionally and spiritually; even though I made two amazing appetizer dishes in the one month anniversary of Rosario's passing.These two appetizers were his all time favorites which he made throughout the years and even for this last Christmas...which we are all still wondering how in the world he made it when he was so gravely ill.

I have missed you all, SO very much! Thank you for all your loving and caring condolences, your thoughts and prayers which helped tremendously. As far as my blog, all I have been doing all these weeks lately, is pinning on Pinterest for hours at a time (guilty!) Just can't resist finding beautiful fashions, colors, and of course FOODS! Especially now, with Valentine's day in a couple days.

Today is President Abraham Lincoln's Birthday...what a GREAT man HE was!  Tomorrow is Ash Wednesday, and Thursday is VALENTINE'S DAY! Oh, and I did forget...which you all know by now, Pope Benedict resigned?!

Our world sure is changing...hopefully for the better, although not so sure about our crazy weather in the north east with the famous NEMO snow blizzard. Hope that some of you that are living in the north east have been safe and been able to climb out of all the snow piles.

I am so happy to be back after near month break and promise to stay in touch and visit...visit...visit all you sweet, dear friends! Thank you for all you caring support from me and my children, Lora and Joe! xoxo

Cauliflower is one of my all-time favorite vegetables...even more than, broccoli. Love the mild flavor all it's own. Love the crunchy flavor raw, roasted, steamed, in soups especially. Also is so good 'pickled' and dipped in egg batter and fried in fresh canola oil...just can't resist eating only one. This recipe which is totally 'handed down' for years, and will stay a 'staple' holiday, or special occasion appetizer in our family.

Cavolfiore con Uovo
Cauliflower with Egg Batter
recipe; handed down from the Pregadio family, 
(with slight adaptation)

1 large cauliflower
2 cups flour
1 cup canola oil (for frying, or more if needed)
3 eggs well beaten
salt and pepper to taste
paprika, to sprinkle on (optional)
Cut cauliflower in half, and then in large chunks.
Boil until al dente...do not overcook.

When cooked strain in colander, rinse with cold water in kitchen sink.

Cut in portion size pieces...as shown in photo.

In a large bowl, add the flower and the seasoning and add the cauliflower pieces. Incorporate the pieces real well so that they are all coated well.

With a tong, dip no more than three pieces at at time in the eggs. (if you need more eggs beat a couple more, just do not add water to the egg batter)

In a large cast iron, or heavy skillet, fry until golden...just do not crowd the pieces, or they will not fry properly.

Fry in hot oil until they're golden brown...

Drain on double folded paper towel, and assemble them unto a pretty serving platter.

You can serve them with your favorite dipping sauce, which I did not include in this recipe; there are so many amazing ones out there.

This is the most favorite appetizer of all...next to the Eggplant appetizer (sneak preview) for next post! The Eggplant appetizer is a roasted eggplant cut up in chunks and scooped pieces with fresh garlic, crushed red pepperrs, extra virgin olive oil, lemon juice, and capers. A re-created recipe by me from the original Caponata...minus the tomatoes, olives, and the celery.

As for my Pinterest mania...this is where the FUN comes in! You collect your favorite things on your pin board, and if you're lucky enough to find the source where it came from, you will also get the recipe. For Valentine's I have a special board called 'my funny Valentine' which really is a name of a song I love so much.

Have you ever seen such a gorgeous festive cake for Valentine?. Well, this tops them all!

I did not see this pinned on Pinterest...but the Valentine's wish was on Pinterest. Checked the source, and it came from; splenderosa.blogspot.com

Isn't Pinterest the greatest? You can get so hooked on it, and get lost for hours at a time! Hugs,