Cheesy Herbed Corn Muffins

Adapted from the corn muffin recipe on the Indian Head Cornmeal bag, I've turned the classic corn muffin into a cheesy, herby, savory treat that we should all eat for breakfast.

Makes 9 muffins

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon salt
3 teaspoons baking powder
1 cup milk
1/4 cup oil
1 egg, beaten
1/2 cup crumbled feta cheese
1/2 cup chopped fresh herbs (I used parsley, rosemary, and thyme)

Preheat the oven to 400° F.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, and baking powder. Add the milk, oil, and beaten egg and stir to combine. Don't overmix!

Let the batter rest for about 5 minutes. This will help the muffins dome better.

Add the cheese and herbs and stir lightly to combine.

Pour the batter into a greased muffin tin (or a tin lined with papers). Fill each one about halfway.

Bake for 15 to 20 minutes, or until lightly golden brown on the tops. Let cool for a few minutes in the pan, then transfer to a wire rack to cool completely.

3 mouvement de Jordanie pour le printemps

Maintenant que l'été a finalement roulé autour, les chances sont que vous n'allez pas avoir besoin vos vestes, écharpes et gants de sit?t. Oui, c'est short et t-shirt saison, ce qui signifie que nous allons pouvoir robe beaucoup plus que confortablement, cependant, cela signifie aussi que nous avons moins de chances d'accessoiriser et se démarquer The Beauty. Mais n'ayez crainte, un chapeau de snapback est l'accessoire idéal pour ajouter un peu la saveur à votre style pour le printemps et sessions.fr a quelque grande marque Jordan chapeaux qui vous gardera apparence fra?che pendant toute la saison.

1. la Jordanie Poster Mesh Hat Snapback

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2. Jordan Retro Jumpman Snapback Hat

Vous savez à quel point cool Jordanie retros sont, et un style rétro classique chapeau de Jordanie est l'accessoire idéal pour jumeler avec vos coups de pied. La Jordan Retro Jumpman Snapback Hat est le nec plus ultra dans un style rétro The Beauty, un deux tons noir et rouge-jeu de couleurs sur un classique snapback de six panneaux de sport. Le logo Jumpman nostalgique est indiquée au recto des couleurs chapeau et fonctionnalités qui rappelle des années 90 pour ce vrai rétro.

3. air Jordan Snapback Hat

Pour ceux d'entre vous qui ne se soucient pas trop
Jordan 1 Retro, pour le traditionnel snapback fit, Jordan Brand a une snapback doux style camp qui pourrait bien être celui pour vous. La Air Jordan Snapback Hat dispose ce design de style camp qui a été rendu populaire dans les années 80 et 90, et les caractères gras de Jordan All-Over ajoute km de style à ce chapeau.

Repeat the affectionate kiss

Deeply again on the chain ferry, gorgeous night you and I together under fireworks, do not know from when to rise, gradually getting more difficult, much to produce a heartfelt admiration. From the deep love from sleep, want to somewhere you in the heart. Whenever the merchant faced some people remember the four night, can't help remember we used to love. Life is sorrow or joy, people often listen to the passions in the twists and turns of the harbour there, sometimes listen listen to can not help but follow the passions discounted gucci handbags, the world of others have been others lead, and they can only become his life's bearing, others can never replace.

Sometimes they are in a stage of life, some ideas are always in the hearts of wandering, just like a song "hold a memorial ceremony for the memories we made it back to the original, the original" touched touched, to do their own dream of things, not repeat word for word what others say, in their own areas of development, efforts to find their own dream sky. You can't change the effort to try to adapt to, the world is too complicated, we only have their own that a peaceful on the line, someone said, when we are young, we should try hard to struggle for the rest of my life. Yes, this sentence is not wrong, wrong is our view of the world Sculptra, we are most probably it did not actually happen to think how wonderful, what does not know oneself is the world of a small grain of dust. As a grain of dust, it should be to correct their attitude to the world, so his little heart to know how to meet.

Seriously every day, because every morning to who is fair. Nestled in the half light of the morning, and enjoy this wonderful time, make life full of sunshine background. Silhouetted against the bright colors, you give yourself enough confidence, don't be afraid of how the world for you, as long as you have a glimmer of his confidence in it, don't be afraid of setbacks in life. Brave stand, challenges to and his brave, repair their own successful life.

Live in the real world, we should be realistic, not all day to complain this and that, it has no effect. Sometimes when it comes to dream of a total of not abandoned, along with the growth of the age, the young dream all along with the passage of time and disappeared, not little young things by the time this broken knife relentless buried Code 9 Neogen, gradually appeared in the year mark. His efforts have been sought, but are now then, under bright moonlight are hard to find, for once not cherish the time.

Sambal Chicken Sandwich Spread

Hot on the enthusiastic heels of my last post, I have already decided to make short work of those goals I mentioned. When it comes to that blessed event called “starting” there is no time like right now right? So that’s what we are doing for 2012 folks, we are starting. Starting, doing, moving. Starting what exactly? Oh, many things I’m sure: Starting on that list of resolutions. Starting to live a healthier life (ok, for me, that would be semi-healthier – sorry, but pork, butter, sugar, and caffeine are here to stay). Starting to attack that pile of bills on top of the printer. Starting that book you got over the holidays. It could be anything really, and I am sure as the year goes on, it will be a lot of things, but right now it doesn’t matter. What matters is holding on to that wonderful feeling of bursting possibility, that clean-slate of endless potential, and just running with it. What matters is pulling your foot up and moving it forward.

Just starting! Bold, glorious, kinetic starting tube amp!

But before moving mountains, or finally getting my files in order (which is actually very much the same thing), let’s start with leftovers. Finding ways to use leftover to be more exact…and avoiding food waste in the process (one of my goals forthis year). This is one of the things I like to do with leftover roast or baked chicken.

Sambal Chicken Sandwich Spread

2 cups very roughly shredded or chopped chicken meat (leftover from a roast or baked chicken)
1 tablespoon chopped fresh dill leaves
1/2 tablespoon chopped fresh cilantro leaves
3 tablespoons finely chopped white onion
4-5 tablespoons mayonnaise
3 teaspoons sambal asli
Freshly cracked black pepper
Sea salt, if needed

- Place the chicken, dill, cilantro, onion, mayonnaise marie france bodyline, and sambal in a bowl. Top with a generous cracking of pepper. Mix thoroughly.
- Taste and see if it needs additional salt. If your roast chicken was heavily seasoned you may not need to add any more.
- Store in a clean jar in the fridge.

title As this makes use of leftover chicken it is pretty flexible in terms of quantities, so adjust based on what you have to work with. Here are some of my notes Domestic Helpe:

The chicken – It’s best to shred the meat off the bones with your hands to get every last bit out. You can also tear it out in big chunks and then chopped them up with a knife. The beauty here is that you can shred or chop as finely or as chunkily as you like, giving the sandwich spread your preferred texture. You can use leftovers off any roast or baked chicken. The chicken I used here came from leftover rotisserie chicken that my mom had brought over one night for dinner. Cost to me = zero! Oh, and make sure to save the bones for stock – just place them in a ziplock bag in your freezer until you have enough to make a batch.
The herbs – I like to add fresh herbs as this livens up the spread and gives the leftovers new life. I've used dill and cilantro here but feel free to experiment with your own favorites, or whatever you have on hand. And please nix the cilantro if you or a family member is averse to it – I know, and totally accept, that not everyone is a cilantro-lover as I am. This is also a good way to use up the odd bits of leftover herbs that you have hanging out in your crisper. Double leftover action!
The mayonnaise – There are mayo-people and non-mayo-people. I am a mayo-person. Please adjust the amount to suit your position.
The sambal – I used this sambal asli, but depending on your sambal, and your tastes, go ahead and adjust the amount until you find the right level of heat for you.
The sandwich – for the sandwich pictured here I used multi-grain bread, thinly sliced apple, and micro arugula. I love the bite of arugula, and I really prefer sprouts over leaf lettuce in sandwiches, so I have been a happy camper since I found micro arugula in my weekend market (from these lovely folks). And the apple provides both sweetness and crunch that gets on splendidly with the spicy, creamy chicken.

I hope to do more posts on saving leftovers, as well as odd bits from the kitchen (like stems from vegetables and skin from pork – yes, it has uses aside from crackling!), this year. I’ll also try to suggest uses for the leftovers of the other dishes I do post about. All towards the end of avoiding food waste. You can click on leftovers under Categories on my sidebar for other ways in which I've used leftovers. If there is anything in particular you’d like to see here just let me know.

Now let’s get started! Wishing you all a beautiful weekend!

Our First Paella

No recipe today. Just an exuberant rejoicing that finally, finally, we have managed paella! So please pardon me while I say...yay!!!

We have been wanting to make paella for a long time now. Well, C wanted to. Too many people in my family make paella, and make it well, that I never felt I had to...or perhaps I was always too scared to try for that very same reason. But C loves paella and every time we have some, or pass a paellera in a store, or one of my uncles talks about cooking one; his enthusiasm to make our own grew. It was a foregone conclusion that C would be the skipper in our paella adventure...I always believed that cooking was about passion and C has more passion for paella than I do, truth be told. So for this dish, I was to ride sous preamp.

The road to paella wasn’t a short one. We started preparations through the most obvious route – harvesting the knowledge and collective years of paella-making experience from my mom and uncles. We badgered them with questions, and C stood by and watched while they did their magic. We once rushed from out of town to be extra early for a family lunch, so C could stand in a smoky kitchen taking mental notes while my godfather (whose paella in my humble opinion is one of the tastiest I’ve ever tried) made his paella.

Now, it must be said at this point, that none of my family have a recipe for paella – it’s all by feel. They have their techniques (the secret’s in the stock), their ratios (liquid to rice), their timing (when al dente, stop heat, cover paella, take a shower, it’ll be done when you are), which we somehow patched together to make our own roadmap. Armed with a small/medium paellera we found, that perfectly fits out biggest stove-top burner, we were finally ready custom embroidery.

Like I said, no recipe yet. As this was our first try, nothing is set in stone. And perhaps, as we learned by feel, a rough sketch (continually being tweaked by necessity or mood) is all we will ever have. This is how it went (more or less)...

We used seafood (which is the flavour we like) and chorizo (to add punch). I bought prawns, squid, fish, and clams. Cooked the clams in garlic, parsley, and wine – saved the liquid from this for the stock. Made a fish stock from some bones I had in the freezer. In the paellera we heated olive oil, cooked chorizo until the nice orange oil was rendered, set chorizo aside. Added chopped garlic, onions, parsley (including stems!) to the pan and sauté until onion is soft. Cooked seafood one by one (squid, prawns, fish) and removed from pan. Added pimenton and some paella spice mix to the onions and fried a bit. Deglazed pan with wine. Added rice and sautéed. Added stock, smoothed surface and let cook...mind that it doesn’t dry out! When it would look too dry but the rice was still raw we added a bit more stock. If it looked to be drying up too fast we would lay some foil across the top. When it was almost done we placed the seafood and chorizo back in the pan and added some roasted red pepper on top...then cooked until it was finally done!

Whew! We couldn’t believe our eyes...it looked and smelled just like paella! And as we sat down to our (late) lunch and had our first mouthful we sighed happily...it tasted like paella too! In fact it was not half bad for a first attempt if you would be so kind as to let me say so :) It did not lack for seafood flavour and the rice was cooked through well (something which I was worried about). My mom stopped by to have lunch with us so we have a witness!

Some little mishaps: If you hadn’t already noticed I used too much rice! The pan was almost in danger of overflowing...lesson learned for next time. Also, my clams were sandy so we couldn’t use all of it and I had to strain the stock a million times through paper towels (sorry Earth!) :(

This was a great way to spend a Saturday afternoon – creating something delicious with someone you care about. Enjoying your success with a wonderful meal and lots of high-fives and “go team!”. There are many milestones in a partnership. Different couples will mark different events as important on their conjugal calendar Ergonomic furniture. This paella is definitely one of those for us!


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