Tag Archives: sides
4/1/13

Mini Rosemary Cornbread Muffins

Mini Rosemary Cornbread Muffins

I have this theory that bite-sized treats don’t count. Take these mini cornbread muffins, for instance. This recipe is packed with chunks of corn, honey that helps caramelize the edges, and is topped with springs of rosemary for an earthy flavor. It is – dare I say it – the best cornbread muffin you will ever eat. And it doesn’t count! Because it’s mini.

Mini Rosemary Cornbread Muffins

Seriously though, my father-in-law will eat a whole tray of these – and he doesn’t even like cornbread. I think that says a lot. Try these mini cornbread treats with soup, chili or a salad. Or just on their own πŸ™‚

Mini Rosemary Cornbread Muffins
Mini Rosemary Cornbread Muffins

Write a review

Print

Ingredients
1/2 cup butter, softened
2/3 cup white sugar
1/4 cup honey
2 eggs
1/2 tsp salt
1 1/2 cup flour
3/4 cup cornmeal
1/2 tsp baking powder
1/2 cup milk
3/4 cup frozen corn kernels, thawed
2 springs of rosemary

Instructions
Preheat oven to 400 degrees F. Grease a mini muffin tray (note: lining will prevent the caramelizing). In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder. Blend thoroughly. Stir in milk and corn. Fill each muffin tray up 3/4 full with batter. Top with a few rosemary leaves. Bake for 20-25 minutes, or until a toothpick inserted into center of muffin comes out clean.

Adapted from http://allrecipes.com//Recipe/cornbread-muffins-i/Detail.aspx
Adapted from http://allrecipes.com//Recipe/cornbread-muffins-i/Detail.aspx
Margaritas in the Rain http://margaritasintherain.com/

 

11/13/12

Healthier Hawaiian-syle Mac Salad

For many of my friends, comfort food is fried chicken. Lasagna. Burgers.

Healthier Hawaiian-style Mac Salad
 
For me, it’s Hawaiian-style “plate lunch”.

There are a handful of restaurants and food carts in Portland that serve Hawaiian food, but none come close to my favorite spots back at home.

Sometimes, a girl has to take things into her own hands. And the best part about that is being able to adapt recipes. The macaroni salad traditionally served in plate lunches is literally dripping in mayonaise.It tastes soooo good. But it is soooo bad.Luckily this recipe gives me most of the satisfaction with much less guilt. It uses whole wheat pasta, a lighter dressing, and is filled with chopped veggies for extra ruffage.

Healthier Hawaiian-style Mac Salad
 
It’s not zero cal, by any means. But it’s certainly easier to enjoy a scoop.

Healthier Hawaiian-style Mac Salad

Write a review

Print

Ingredients
1/2 cup plain greek yogurt
3 T lowfat mayo
Red wine vinegar
1/2 tsp paprika
1 sweet onion
2 carrots
1 celery
1 red pepper
3 cups whole wheat macaroni noodles

Instructions
Boil noodles and let cool. In the meantime, dice vegetables and mix yogurt, mayo and paprika. Mix into cooled noodles until fully coated. Add a splash of red wine vinegar for extra flavor. Refrigerate before serving.

Margaritas in the Rain http://margaritasintherain.com/