BLOGHUNGRY

Butternut Squash and Quinoa Frittata

I got this recipe is from Dani spies. She's a health counselor and fitness trainer who is into healthy fresh fare. Personally, healthy food is not my thing, but the textures and flavors of this really took frittatas to a new place for me. Still, I think it would be even better with some bacon or sausage on the side and maybe some fresh tomato.

Butternut Squash and Quinoa Frittata

1 tbsp olive oil
1 medium onion, thinly sliced
3 cups of cubed butternut squash
1 tsp fresh chopped rosemary
A pinch of nutmeg
A splash of water
1 cup of cooked Quinoa
3 eggs
4 egg whites
1⁄2 cup of skim milk
1⁄2 cup of blue cheese crumbles
Salt and pepper

Serves 4.
Directions
Preheat oven to 400.

Heat olive oil in a 10-inch skillet over medium heat.  Add in onions and allow to cook for about 8 minutes or so…you want them to be translucent and on they’re way to sweet.

In the meantime combine eggs, egg whites, milk, salt and pepper in a medium bowl. 

Once the onions are ready, stir in squash, rosemary, and nutmeg.  Add a splash of water and pop a lid on for about ten minutes or until just tender.  Remove lid and stir in quinoa.

Once everything is well combined, turn the heat off and pour in egg mixture.  Top with crumbled blue cheese and pop everything in the oven for about 20 minutes.

Savory Sun Dried Tomato and Cheese Muffins

Savory muffins are the future. Ever since my trip to some Seattle bakeries last year, I have been hooked on them. I made this amazing recipe from Food and Fun this weekend and it was a big crowd pleaser.

Savory Sun Dried Tomato and Cheese Muffins

2 cup all-purpose flour
1 1/4th cup whole milk
1 cup cottage cheese
1/2 cup mozzarella and parmesan - shredded (optional)
1 1/2 cup sun-dried tomatoes (oiled ones, finely chopped)
1/2 cup spring onions - chopped (white and greens separate)
8-10 cloves of garlic - minced
2 tbsp olive oil
2 eggs - beaten
2 tsp baking powder
1 tsp baking soda
salt and black pepper - to taste
4 tbsp basil flakes
2 tbsp crushed red pepper flakes

Sift the flour, baking powder and baking soda through a sieve. Add the salt, black pepper, herbs, and red pepper flakes. In a pan, add the olive oil, then saute the white prt of the onions and garlic till it starts giving out an aroma. Allow to cool a bit.

In another bowl, beat the eggs to make them fluffy, then add to the sauteed onions/garlic mixture. Combine this with the flour mixture. Slowly add the cottage cheese, mozzarella or parmesan, green onion parts, and tomatoes. Continue mixing/folding gently as you add milk little by little. Do not overbeat, just mix to combine the ingredients.

Grease 12-muffin pans with non-stick spray. Preheat oven to 350 deg F, then fill the mixture in the muffin pans upto the brim. Bake for 20-25 mins, and not more. Insert a tooth-pick in the center to make sure they are cooked. If the muffin tops look white, turn to broil setting and bake for about 15 seconds or until .browned

Once done, allow them to cool on the wire rack. Gently remove from the pan and serve immediately.

Blueberry Cupcakes w/ Blueberry Cream Cheese Frosting

As soon as I heard this song in 2003, a margarine spread commercial started playing in my mind. I pictured Kid Rock and Sheryl Crow sitting and buttering muffins from a tub of butter substitute and singing to each other. In honor of them and buttered muffins everywhere here is another muffin turned dessert recipe by Bloghungry. For the fans of my stellar video scripts, I am posting the outline for the video that I pictured at the time. 

"Pictures" Script Outline fo Sheryl Crow/Kid Rock

Enter on Kid Rock rolling out of bed in a trashed hotel suite. Surrounded by empty bottles, he stumbles out of bed and to a glass door with the drapes closed. He picks up a broken framed picture of Sheryl lying on the floor.

Cut to Sheryl seated on a patio table singing and sipping coffee. She is surrounded by a backdrop of grassy vineyards or wheat fields and is painted in the golden light of a sunrise.

Cut to Kid pulling back the hotel room drapes, opening the sliding glass door, and walking out to a balcony sunrise. He clutches the picture and sits at a table on the balcony.

Cut to Sheryl and pull back to reveal that she has been sitting next to a giant wall of blueberry muffins. She pulls a muffin from the wall and butters it with a knife from her tub of margarine.

Cut to Kid to reveal that he is sitting on the other side of the giant wall of blueberry muffins. He pulls a muffin from the wall opening a hole to reveal that Sheryl is sitting on the other side.

Cut to Sheryl realizing that Kid is present and accessible on the other side of the giant muffin wall. Wide shot to reveal the two feverishly pulling muffins from the wall, buttering, and eating them. With each bite they become more intoxicated with love. The muffin wall collapses and they fall into each other's arms surrounded by muffin carnage.

Blueberry Cupcakes w/ Blueberry Cream Cheese Frosting

6 premade blueberry muffins
1/4 cup butter @ room temperature
6 oz cream cheese @ room temperature
1/8 cup sour cream
1/2 cup blueberries
1 teaspoon vanilla
1 16oz pkg powdered sugar

Beat the butter, cream cheese, and sour cream together in a large bowl until light. Add the blueberries, vanilla, and sugar, mixing well until fluffy. Spread over premade blueberry muffins and keep refrigerated until serving time.

4 Minute Banana Cupcakes with Banana Cream Cheese Frosting

Recently in a late night dessert panic, Bloghungry baked and iced a 2 layer chocolate ricotta cake with homemade vanilla buttercream from pantry to plate in about 30 minutes. In honor of the new Madonna/Justin Timberlake song 4 Minutes. I attempted to throw together a banana cupcake with banana cream cheese frosting in just 4 minutes. It took a little longer than 4 minutes, but only because I used a pastry bag.

Also, Bloghungry has a hobby of scripting out music videos for songs while sitting in L.A. traffic. I've done it for years and I fully believe that if Brittney would have just called me for her last few videos, her career and life would be in a better place right now. Here is an outline of my thoughts for the Madonna/J.T. song.

Bloghungry's "4 Minutes" Video Outline:

Enter on Madonna (lip-syncing) being wheeled down a hospital hallway on a gurney as she extends in Top Modelesque poses. A 4 minute digital countdown clock begins in the corner of the screen.

Cut to J.T. (lip-syncing) in GQ doctor fashions walking in a hurried runway walk down a hospital corridor. He busts through some double doors.

Cut to Madonna (lip-syncing) sprawled out on an operating table in heroine chic awkwardness as her clothes are cut off her by sexy mod nurses to reveal bathing suit-like unitard. Sexy mod nurses circle around in a medical dance panic.

Cut to J.T. (lip-syncing) scrubbing his hands, putting on gloves, etc. and bursting into the operating room with Madonna. He rushes to her side and they both lipsync as he is operating on her general midsection in no specific way. Sweat drips from his brow with great intensity as sexy mod nurses dance around and are sprayed with Technicolor blood and medical fluids originating from Madonna's general midsection. The nurses turn into an orgy on the dance floor as the surgery becomes more heated. The clock in the corner of the screen counts down to zero and Madonna's monitor flatlines. J.T. hangs his head as Madonna and the sexy mod nurse orgy lie lifeless.

4 Minute Banana Cupcakes with Banana Cream Cheese Frosting

6 premade banana muffins
1/4 cup butter @ room temperature
6 oz cream cheese @ room temperature
1/8 cup sour cream
1 banana mashed
1 teaspoon vanilla
1 tiny dash nutmeg
1 16oz pkg powdered sugar

Beat the butter, cream cheese, and sour cream together in a large bowl until light. Add the banana, vanilla, nutmeg, and sugar, mixing well until fluffy. Spread over premade banana muffins and keep refrigerated until serving time.

Honey Almond Biscuits

I love biscuits and am always looking for the next evolution of a tasty country classic. I made this recipe a couple weekends ago in a rush to get something in my belly and get out of the house. They were quick and easy to throw together and recieved rave reviews from Popmuse.

Honey Almond Biscuits

2 cups self rising flour
or 2 cups all purpose flour and 1 tablespoon baking powder
1 stick butter
3/4 cup milk
1/2 cup toasted sliced almonds
3 tablespoons honey

Preheat oven to 450 degrees. Put flour (or flour and baking soda) in medium bowl. Using a pastry blender cut in butter until mixture is crumbly. Toast almond slivers and crumble or crush them roughtly. Combine milk, almonds and honey. Add to butter mixture, mixing just until flour is moistened. Knead dough gently; shape into a ball (if too wet sprinkle with flour until workable). Roll out or pat down dough on a lightly floured surface to 3/4  inch thickness. Using a floured 3 cutter or the rim of a wine glass, cut out the dough, rerolling as needed. Place cut biscut dough close together (about 1/2 inch) on unbuttered baking sheet. Bake 10-12 minutes or until golden. Serve warm with butter and honey.

Easy Pecan Monkey Bread

Over New Year's weekend, Popmuse and I rented a house with some friends for a 3 day food and movie marathon. We had this for breakfast one morning and was my favorite thing I ate all weekend. It was buttery, sweet, and fun to pick apart. It's also very easy to make and a big crowd pleaser. 

Easy Pecan Monkey Bread

3 (7.5 ounce) packages refrigerated biscuit dough
1/3 cup white sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans
1/2 cup butter, melted
1/2 cup brown sugar

Preheat the oven to 350. Grease Bundt pan. In a small bowl, stir together the white sugar and cinnamon. Set aside. Use scissors or a knife to cut each of the biscuits into various sizes. Each one can be cut into anywhere from 2 to 5 pieces. Sprinkle about half of the pecans amongst the 6 prepared pans. Roll pieces of biscuit in the cinnamon-sugar, and place them into the pans, distributing evenly. Sprinkle any remaining cinnamon-sugar over the dough balls. Mix together the brown sugar and melted butter. Stir in the remaining pecans. Distribute evenly over the pans of dough balls. Bake for 20 minutes in the preheated oven, or until the biscuits are toasted and cooked through. Remove from the oven, and invert pan onto serving plates while still hot.

The Goodner's Strawberry Cake

This strawberry cake recipe form the Goodner's is a twist on strawberry shortcake that is perfect for a summer dessert or a decadent breakfast/brunch. Personally, I am a huge fan of the movement to bring cake into my breakfast and still wake up dreaming of this cake.

Strawberry Cake Recipe

1 box white cake mix
1- 3 oz box strawberry jello
4 eggs
1 Cup cooking oil
1/2 Cup water
1- 10oz box frozen strawberries thawed (1/2 box for cake batter & 1/2 for frosting)

Mix 1/2 box of thawed strawberries with remaining cake ingredients until well combined. Grease and flour pans. You can use 3 cake pans to have mTore layers or use 1 sheet cake pan & slice down the center. Pour batter into pan(s). Bake for 30 minutes @ 350 degrees -

Mashed Strawberries:
remaining strawberries
1/2 tsp lemon juice
In a medium bowl, mash remaining thawed strawberries with lemon juice with masher or hand mixer.

Whipped cream icing:
2 cups heavy cream
1/2 cup confectioners' sugar
2 tsp vanilla extract

Beat the cream in stainless steel or glass bowl - never plastic and chill beaters & bowl in the freezer beforehand for about 2 minutes. Whip just the cream at the electric mixers highest speed until soft peaks form on the end of the beaters.  This is when you can can add a little granulated sugar, confectioners sugar, a smidgen of vanilla, or a bit of booze.  Whip again at high speed until the cream forms stiff peaks, but not a second longer or you will turn it to butter. (must keep dessert refrigerated)

To Assemble:
Slice fresh strawberries sprinkle with a little sugar and let them sit for awhile to absorb some of the sugar. Place fresh strawberries (not juice) between layers. Spead mashed strawberries and any remaining juice over the layer of fresh strawberries. Cover each layer of strawberries with whipped topping. Finish with whole or sliced strawberries on top - I like whole berries dipped in chocolate placed around top and a few sliced berries.

Giada's Frittata

This is an amazing frittata recipe was brought to us by Giada De Laurentiis via the Goodner family. It is incredible flavorful and can be amazing dish for breakfast lunch or dinner.

Frittata with Asparagus, Tomato, and Fontina Cheese

6 large eggs
2 Tbsp heavy cream
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp olive oil
1 Tbsp butter
12 oz asparagus, trimmed and cut into 1/2 inch pieces
1 tomato, peeled and seeded
3 oz fontina cheese, cubed

Preheat the broiler. In a medium bowl, whisk the eggs, cream, salt, and pepper to blend. Set aside. In a 9 1/2 inch diameter nonstick, ovenproof skillet, heat the oil and butter over a medium flame. Add the asparagus and sautee until crisp tender, about 2 minutes. Add the tomato and sautee about 2 minutes longer. Pour the egg mixture over the asparagus mixture, and sprinkle the cheese over. Cover and cook over medium low heat until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Let the frittata stand for 2 minutes. Using a rubber spatula, loosen the frittata  from the skillet and slide the frittata onto a plate. Cut the frittata into wedges and serve.

Home Made Buttermilk Biscuits

This is the Goodner's biscuit recipe for fluffy home made biscuits. The real secret ingredient is a brand of flour from Tennessee called White Lily flour. However it is difficult to find outside of the south and other brands of self-rising flour work too. Visit the White Lily flour  website for more great recipes.

Helpful Hints For Biscuits
Flour is measured by Spooning into a measuring cup and leveling off. Sifting is not needed.
Mixing the liquid ingredients into the dry ones can be done effectively with a fork; do not overmix.
Knead dough gently on lightly floured surface, about 10 to 12 strokes.
Cut biscuits with a sharp edged cutter. Cut straight down without twisting cutter to insure tall, straight biscuits.

Ingredients:
2 cups Self-Rising Soft Wheat Flour
1/4 cup vegetable shortening (Crisco)
2/3 to 3/4 cup milk

Instructions:
Preheat oven to 500F. Place flour in mixing bowl. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Blend in just enough milk with fork until dough leaves sides of bowl. Turn dough onto lightly floured surface. Knead gently 10 to 12 strokes. Roll out dough 1/2-inch thick. Cut with 2-inch biscuit cutter dipping cutter into flour between cuts. Press cutter straight down without twisting for straight-sided, evenly shaped biscuits. Place biscuits on ungreased baking sheet 1 inch apart for crusty biscuits or with sides almost touching for soft-sided biscuits. Bake for 8 to 10 minutes. Makes 12 biscuits.

Pumpkin Cranberry Muffins with Golden Raisins

This is a variation on the Pumpkin muffins previously posted on Bloghungry. They are quick, moist, light, and low in calories. There is no oil, water, or eggs necessary. Truly a miracle of science.

Pumpkin Cranberry Muffins with Golden Raisins

1 box white or yellow cake mix
15 oz pressed pumpkin
1/2 cup dried cranberries
1/2 cup golden raisins

Preheat oven to 350. Mix ingredients together until well combined. Spoon into muffin liners and bake for 20 minutes. 18 servings / 1 point each