Buttermilk Fried Chicken Sandwich with Slaw and Spicy Aioli for Two
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I was feeling sorry for myself because there are no Chik-Fil-A restaurants close to where I live now. When I lived in Florida I was a regular there and I was really starting to crave one, so I set out to find the best chicken sandwich recipe ever! I found it. This isn’t anything like the Chik-Fil-A sandwich though, it’s way better. I would even say that once you try this chicken sandwich you will measure every other chicken sandwich by this one! It’s a towering sandwich once all of its components are assembled on top of one another and just looking at it made me happy! 🙂
First, lets talk about the slaw. If you’ve been eating it on the side with your meal it’s time for a new rule: Slaw doesn’t go with the sandwich, it goes on the sandwich. This slaw isn’t mixed with heavy mayo either, it’s crunchy with a bright acidic kick that really balances the more fatty goodness of the meat and aioli.
Next we’ll talk about the chicken! It’s dredged in seasoned flour, then dipped in buttermilk and then back in the flour again. When you bite into this there is an audible crunch. There’s no sign of soggy breading here! The bread and butter pickles add the right sweet and tanginess to the aioli which is only slightly spicy…just enough to keep you wanting more. The bun is buttered and then grilled on a skillet to golden perfection! All of these parts add up to one unbelievably great chicken sandwich! I promise!
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- 1 garlic clove, finely grated
- 1/4 cup mayonnaise
- 1/2 to 1 tablespoon Louisiana-style hot pepper sauce
- 1/4 small red onion, thinly sliced
- 1/2 to 1 jalapeño, thinly sliced, depending on how hot you like it
- 2 cups thinly sliced cabbage
- 1/2 cup bread-and-butter pickle slices, plus 1/8 cup pickle juice
- 1 cups all-purpose flour
- 1/2 tablespoon ground black pepper, don't skimp!
- 1/4 teaspoon kosher salt plus more
- 1/2 cup buttermilk
- 2 skinless, boneless chicken breasts, if the are very thick then use just one and halve it crosswise.
- Peanut or vegetable oil (for frying)
- 2 white sandwich rolls
- 1 tablespoons unsalted butter, room temperature
- Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.
- Whisk flour, pepper, and 1/2 teaspoon salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.
- Pour oil into a large heavy skillet to a depth of 1/2". Prop deepfry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°F.
- Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt. Spread cut sides of rolls with butter. Heat another large skillet over medium heat. Cook rolls buttered side down until browned and crisp, about 1 minute.
- Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.
- If you have a deep fry thermometer use it to measure the temperature of the oil.
Pumpkin Spice Buttermilk Pancakes for Two
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Pancakes are my favorite thing to eat for breakfast! Eating them just makes me happy! I am always adding things in to take advantage of seasonal produce. Somehow I feel better about the indulgence if there is fruit inside of them! 🙂 I am on a pumpkin kick, but aren’t nearly all of us when fall rolls around? These cure my pumpkin and sweet craving all at once! The smell of the warm spices and the sweet butter and maple syrup all mingling together…yeah it’s divine! They only take a few minutes to put together, so get the coffee going and then get started on these and I promise you’ll be so glad you did!
The first thing I do is preheat the oven to 200 degrees. I can only fit 3 pancakes at a time in my skillet so you’ll want to put your first batch in the oven to stay warm. This recipe makes 6 pancakes if you use a 1/3 cup measuring cup for each pancake. Mix all of your dry ingredients together well in a medium bowl. Next, you’ll whisk all your wet ingredients together. Gently add your wet ingredients to your dry just until combined. It’s okay if you still see a few flour spots here and there. Now the hard part, let this batter rest for 10 minutes! Sometimes I fail at this but I noticed that my first batch aren’t nearly as fluffy as the second batch which sat out the full 10 minutes so go check your email or wash up the dishes you just messed up or set the table. 🙂 I like to spray my 1/3 cup measuring cup with a little cooking spray before I scoop out the batter. The batter slips out of the measuring cup so much easier if you do this. I cook them on medium-low for 4 minutes and then flip and cook for 3 minutes or until they get a little brown around the edges. Serve these with a little powdered sugar sprinkled on top and of course, butter and syrup! If you don’t have pumpkin pie spice I have a recipe on how to make it yourself here. –> Pumpkin Pie Spice.
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- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 2/3 cup buttermilk
- 2 tablespoons sour cream
- 1/3 cup pumpkin puree (I use canned pumpkin)
- 2 tablespoons unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoon vegetable oil, plus extra as needed, or spray with cooking spray
- Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet, spray with vegetable oil spray, and place in oven. This will keep the pancakes from getting soggy.
- Whisk flour, sugar, baking powder, baking soda, salt and spices together in medium bowl. Whisk buttermilk, sour cream, pumpkin, melted butter, and egg together in separate bowl until smooth. Gently fold buttermilk mixture into flour mixture with rubber spatula until just combined. (Batter will be lumpy with a few spots of dry flour; do not overmix.) Let batter rest for 10 minutes before cooking.
- Heat oil in 12-inch nonstick skillet over medium-low heat. Using wad of paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of skillet. Using 1/3-cup dry measure, portion batter into skillet in 3 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 3 to 4 minutes.
- Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 2 to 3 minutes. Transfer pancakes to prepared wire rack (don't overlap them) in warm oven. Repeat with remaining batter, using more oil as needed. Sprinkle with powdered sugar if you like.
Beef and Broccoli Stir-Fry for Two
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I have to admit…we eat Chinese take-out a lot! It’s just too easy because they are literally right down the street! I’m really not a fan of any of the beef take-out dishes though, the beef is usually tough and kinda chewy…ewww. Not my favorite! I have been on the look-out for the BEST beef and broccoli recipe and I found it! You just won’t believe you made something so good when you try this one. Take-out can’t match this, no way, no how!
When I first started thinking about posting this recipe I thought to cut it in half but if you love this as much as we do, there might not be any leftovers, so I decided to keep it as is.
You’re going to want to have everything prepped before you start this recipe because once you start it goes fast! Do yourself a favor and put your steak in the freezer for 20 minutes before slicing it, it will be much easier to slice partially frozen. Slice up the partially frozen beef in thin strips and put it in a bowl with the soy sauce and put it in the fridge for an hour, don’t forget to stir it once. In the meantime you can chop the red pepper and mince the garlic and ginger. I just put my garlic and ginger in the food processor. Put the garlic and ginger in a small bowl and add the sesame oil and set aside.
Next you’ll need to drain the beef and get your pan ready by adding 1 1/2 tsps of the peanut oil. Make sure the oil is smoking before adding half the beef, you’re doing this in two batches. Once you add the beef just quickly make sure each piece is touching the pan and not on top of other pieces and don’t touch them for one minute so they start to develop that nice browned color, then stir the meat and cook for only 30 seconds more. You might feel like the meat isn’t done but trust me…it will keep cooking after you take it off…don’t cook it longer. Put it in a bowl and do the next batch the same way, adding 1 1/2 tsp peaunt oil before adding that next batch of beef strips. Add this beef to the rest in the bowl and set this aside. Once you’ve done that add a Tbsp of peanut oil to your now empty pan and heat just until starting to smoke. Add the broccoli and cook for 30 seconds only. Add 1/3 cup of water, cover the pan and steam the broccoli for 2 minutes on medium heat. Transfer the broccoli to a paper towel lined plate. Our goal here is to keep the broccoli nice and green and still crunchy. Nothing worse than limp broccoli in your beef and broccoli! Next you’ll add the remaining 1 1/2 tsp peanut oil to the pan and then add the red peppers. Cook for 2 minutes and then add the ginger and garlic mixture to the middle of the pan and cook for 20 seconds or until fragrant, then stir into the red peppers to combine. Add the beef and broccoli back into the pan, re-whisk the sauce and add it to the pan, tossing until everything is hot. Serve this with white or brown rice and maybe some hot tea would make it especially authentic!
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- 1 pound skirt steak, slice across the grain into 1/8-inch-thick slices
- 3 tablespoons soy sauce
- 1 tablespoon dry sherry
- 2 tablespoons low-sodium chicken broth
- 5 tablespoons oyster sauce
- 1 tablespoon light brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- 6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
- 1 inch piece fresh ginger, minced (about 1 tablespoon)
- 3 tablespoons peanut oil or vegetable oil
- 1 1/4 pounds broccoli, florets cut into bite-size pieces, stems trimmed, peeled, and cut on diagonal into 1/8-inch-thick slices
- 1/3 cup water
- 1 small red bell pepper, cored, seeded, and cut into 1/4-inch pieces
- 3 medium scallions, sliced 1/2-inch thick on diagonal (optional)
- Combine beef and soy sauce in medium bowl; cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour, stirring once.
- Meanwhile, whisk sherry, chicken broth, oyster sauce, brown sugar, sesame oil, and cornstarch in bowl.
- Combine garlic, ginger, and 1 1/2 teaspoons peanut oil in a different bowl.
- Drain beef and discard liquid.
- Heat 1 1/2 teaspoons peanut oil in 12-inch nonstick skillet over high heat until smoking.
- Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges, about 30 seconds. Transfer beef to medium bowl.
- Heat 1 1/2 teaspoons peanut oil in skillet, and repeat with remaining beef.
- Add 1 tablespoon peanut oil to now-empty skillet; heat until just smoking.
- Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes; transfer to paper towel–lined plate.
- Add remaining 1 1/2 teaspoons peanut oil to skillet; increase heat to high and heat until just smoking.
- Add bell pepper and cook, stirring frequently, about 1 1/2 minutes.
- Clear center of skillet; add garlic and ginger to center and cook, mashing mixture with spoon, until fragrant, 15 to 20 seconds, then stir mixture into peppers.
- Return beef and broccoli to skillet and toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Sprinkle with scallions if you like, I only do that if I have them on hand already.
Cook-Off Chili
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I have been making this chili for awhile now and like I said in my post Cook-Off Chili for Two, everyone always asks for the recipe, my family especially! I get called or emailed several times when fall kicks in with family asking for the recipe when I’ve given it to them a dozen times! They are always just tossing the email that had the recipe or lost the paper they wrote it down on so when I said I was starting a food blog, the first thing they all said was, PLEASE put that chili recipe up so I can just go to your site and get it whenever I want! Hahaha! That makes me laugh! So…here it is! I think I might actually miss getting those email requests and phone calls now!
This recipe serves 6-8, but you can easily double it if you’re hosting a party and need to feed a crowd, just use a big pot! Chili is such an effortless way to entertain. Put everything out and let everyone help themselves and put whatever they want on top. Some topping options are shredded Cheddar cheese, sour cream, chopped onion, chopped jalapeno, sliced ripe olives. Serve it with tortilla chips or even rice or elbow macaroni noodles!
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- 2 pounds ground beef
- 1/2 tsp chili powder
- 1/4 tsp gound cumin
- 2 large onion, chopped
- 4 cloves garlic, minced
- 1 jalapeno, minced
- 2 Tbsp vegetable oil
- 2 (15 oz) can tomato sauce
- 1 (15 oz) can Mexican-style chili beans, undrained
- 1 cup of water
- 1 (6 oz) can of tomato paste
- 1/2 cup of salsa (jalapeno if you can find it)
- 3 to 4 Tbsps chili powder
- 1 (16 oz) can red kidney beans, drained
- 1 (12 oz) beer
- 1 (2 1/2 oz) can sliced ripe olives, drained
- 1/2 tsp ground cumin
- Salt and Pepper to taste
- Hot sauce to taste
- Shredded Cheddar cheese
- Sour cream
- Tortilla chips
- Cook ground beef, 1/2 tsp chili powder, and 1/4 tsp cumin in a Dutch oven until meat is browned, stirring to crumble meat. Drain and set aside.
- Saute chopped onions, garlic, and jalapeno pepper in oil until tender.
- Add ground beef mixture.
- Stir in tomato sauce, chili beans, water, tomato paste, salsa, and 3 to 4 Tbsps chili powder.
- Cover and suimmer 20 minutes.
- Add kidney beans and next 5 ingredients, stirring well. Simmer 15 minutes or until ready to serve.
- Serve chili with cheese, sour cream and tortilla chips.
- You can double this for a crowd.
Cook-Off Chili for Two
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When it’s cold out I start thinking about this chili! There is nothing better to warm you up and make you feel all cozy and comforted like a hot bowl of chili with melted cheddar cheese on top! We add sour cream to cool it down a little from the jalapeno kick. Everytime I make this for anyone they always ask for the recipe. I have a family member who made this recipe and won the chili cook-off at his church! I usually make the full recipe because there is always someone besides my husband and I that want some, but for the purposes of cooking for two I’m cutting the recipe in half so it’s more appropriate for just two people. If you want a lot of leftovers or you’re having company then head over to my entertaining page for the full recipe there, Cook-Off Chili.
This recipe comes together so quickly and doesn’t take long to cook at all. I’d say it takes me close to an hour from start to finish. I like prepping my veggies ahead of time and storing them in a ziploc bag so that I can just grab them out of the fridge when it’s time to cook!
Just start browning your ground beef and add 1/2 tsp of chili powder and 1/4 tsp of cumin in a Dutch oven. While the meat is browning I chop all my veggies if I haven’t done it ahead of time. Drain the meat and set it aside for now. You’ll take the same Dutch oven you browned your beef in and add 1 Tbsp of oil, I use canola oil. Toss in your chopped vegetables and saute until tender (about 10 minutes). Add your ground beef to the vegetables along with the tomato sauce, chili beans, water, tomato paste, salsa and 2 Tbsp chili powder. Cover and simmer for 20 minutes. Next, you add the kidney beans, beer, but only half a bottle, just drink the rest while you’re cooking, that’s the perk of cooking chili! 🙂 ripe olives and 1/4 tsp cumin, stir it well but be gentle with the beans and just simmer them gently or they’ll disentegrate. Simmer for another 15 minutes, uncovered this time, or until you’re ready to eat.
When I was adapting this recipe for two I could have done away with the kidney beans because you have chili beans in the chili already but I like the firmer texture of the kidney beans so I kept them in. I serve this with grated cheddar cheese, sour cream, hot sauce and tortilla chips! This will seriously rock your socks off! Just remember to put them back on or your feet will get cold! 😀
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- 1 pound ground beef
- 1/2 tsp chili powder
- 1/4 tsp gound cumin
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1/2 jalapeno, minced
- 1 Tbsp vegetable oil
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can Mexican-style chili beans, undrained
- 1/2 cup of water
- 1/2 of a 6 oz can of tomato paste (freeze the rest in a ziploc bag)
- 1/4 cup of salsa (jalapeno if you can find it)
- 2 Tbsp chili powder
- 1 (16 oz) can red kidney beans, drained
- 1/2 of a 12 oz beer
- 1 (2 1/2 oz) can sliced ripe olives, drained
- 1/4 tsp ground cumin
- Salt and Pepper to taste
- Hot sauce to taste
- Shredded Cheddar cheese
- Sour cream
- Tortilla chips
- Cook ground beef, 1/2 tsp chili powder, and 1/4 tsp cumin in a Dutch oven until meat is browned, stirring to crumble meat. Drain and set aside.
- Saute chopped onions, garlic, and jalapeno pepper in oil until tender.
- Add ground beef mixture.
- Stir in tomato sauce, chili beans, water, tomato paste, salsa, and 2 Tbsp chili powder.
- Cover and simmer 20 minutes.
- Add kidney beans and next 5 ingredients, stirring well. Simmer 15 minutes or until ready to serve. Serve chili with cheese, sour cream and tortilla chips.
Easy Hearty Omelette for Two
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I have to admit, I’m not very good at making omelettes! Folding one side over the other, making sure they are actually done in the center, keeping the filling INSIDE the omelette, it’s all just too much for me! This omelette is just as good as any I’ve ever eaten and SO much easier!! The best thing about this omelette (besides the ingredients) is that it’s BAKED in the oven! No folding required! It’s filled with potatoes, onion and bacony-cheesey goodness! This serves two very hearty servings so bring your appetite for this one!
The first thing you’ll do is preheat your oven to 350 degrees F. Get out your bacon and cut in 1-inch slices crosswise. (I use my kitchen shears for this) Get the bacon going in an 8-inch oven proof saute pan until nice and brown. Dice up your onions and chop the potatoes while the bacon cooks. Also go ahead and dice up the cheese and grate a little for the top for later.
Drain the bacon on paper towels and then discard the bacon fat. No need to wash the pan though, just add the butter to the pan and also go ahead and spray the pan with nonstick spray, even if it is non-stick. I find it’s much easier to get the omelette out and looking pretty if you spray it first. After the butter melts add the potato and onion. Cook over medium-low heat for about 10 minutes, stirring occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 1 minute.
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- 1/4 pound thick-cut bacon
- 1 Tbsp unsalted butter (if you use salted butter add less salt to this recipe!)
- 1 cup medium diced potato (I used red potatoes, you don't need to peel them)
- 1/2 cup chopped onion
- 1 Tbsp minced jalopeno pepper (half a pepper unless you like it extra hot)
- 6 large eggs
- 2 Tbsp half and half or milk
- 1 tsp kosher salt (if you use table salt then use only 3/4 of a tsp)
- 1/2 tsp freshly ground black pepper
- 1/4 cup chopped scallions, both white and green parts
- 4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish
- Preheat the oven to 350 degrees F.
- Cut the bacon crosswise in 1-inch slices.
- Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned.
- Drain the bacon on paper towels and discard the fat from the pan.
- Add the butter to the pan, and then add the potato and onion.
- Cook over medium-low heat for about 10 minutes, stirring occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 1 minute.
- Beat the eggs, milk, salt, and pepper together with a fork in a medium bowl.
- Stir in the scallions and diced cheddar.
- Add the bacon to the pan and pour over the egg mixture once the potato is cooked.
- Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center.
- Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot.
- If you like very little salt in your food then cut back on the salt added. Remember that the bacon and cheese bring some salty flavor to the food already.
Pumpkin Pie Spice
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I have WAY too many spices in my spice cabinet! My husband installed a really nice one too that is attached to the inside door of my pantry and it’s really large but I have it packed! The last thing I need are spice blends when I can easily make some with the spices I already have. When you are cooking for two it’s really hard to use up all of your spices before they expire although I do try! Making my own pumpkin pie spice really helps use up all those spices. I just store mine in an empty spice container from one of my used up spices! Recycling=Good! 🙂
I throw this spice blend in any recipe that has similar warm spices in the recipe and it’s really great! Put all the ground spices in your container and then give it a good shake! Find a place to cram it into your spice rack and you’re all set for fall baking! 🙂 Try out your new spice blend in these little yummy Pumpkin Spice Mini Muffins.
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- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons nutmeg
- 1 ½ teaspoons ground cloves
- 1 ½ teaspoons ground allspice
- Combine spices in a small bowl, mix well to combine. Store in a small jar or spice container.
Pumpkin Spice Mini Muffins coated with Cinnamon-Sugar
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The leaves are changing and the air is crisp and cool and it’s a lazy Saturday morning and that gives me the perfect excuse to make these soft, pillowy, perfect little mini muffins! Not that I really need an excuse to bake them! I love sweet things for breakfast and these are so perfect with a cup of coffee. They are super easy to throw together and very quick to bake so you can be eating them inside of 30 minutes or less!
When I’m baking muffins I figure while I’m at it anyway, I might as well make extra and freeze some so I can have an even lazier Saturday the next time I want these little muffins. To freeze I just line my mini muffin pan with paper liners and fill them 2/3 of the way full with the muffin batter and freeze them for about 6 hours. Once they’re frozen you can store them in ziploc bags and take them out and bake them as directed anytime you want them, adding 5 minutes to the bake time or until a toothpick inserted into the center comes out clean. Be sure to put them in the mini muffin pan before baking them. You will be so happy when all you have to do is throw these in the oven because you took a few minutes to freeze the extra batter! I love freezing food ahead anytime I can, it just makes life so much more simple!
I like to make my own pumpkin pie spice. When you’re cooking for two it takes awhile to use up those spices in the spice cabinet so instead of buying another spice to go bad in my cabinet (I hate when that happens!) I make my own. It’s super simple to make your own and here’s how I do it: Pumpkin Pie Spice.
If you want a heartier breakfast pair these muffins with this easy omelet that you bake in a pan! You have to try this delicious omelet filled with onion, potatoes, bacon and cheese! YUM! Easy Hearty Omelette for Two.
The prep for the muffins is so easy, mix the dry ingredients in one bowl and the wet in another then mix them together, gently. Once you mix them all together, get them in the prepared pan quickly as the leavening action starts happening right away. Mix up your cinnamon sugar while the muffins bake, and melt your butter separately once the muffins come out of the oven. Roll the muffins in the butter and then the cinnamon sugar and you’re done! The house smells SOOO good while these are baking! Okay enough talking, I’m going to grab my coffee and muffins and EAT!
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- 1 3/4 cup white whole wheat flour or all purpose flour.
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp nutmeg
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/2 cup light or dark brown sugar, whatever you have on hand
- 1 large egg
- 1 1/2 tsp vanilla extract
- 3/4 cup canned pumpkin, NOT pumpkin pie filling
- 1/2 cup milk
- Melted butter, anywhere from 1/4 of a stick to 1/2 depending on if you bake the whole recipe now.
- 1/2 cup white sugar
- 2 Tbsp cinnamon
- Preheat oven to 350 degrees F. Spray mini muffin pan with non-stick spray.
- Combine the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg in a large bowl.
- Whisk together the melted butter and brown sugar in a medium bowl. Add the egg and stir well. Add the vanilla, pumpkin, and milk. Add wet ingredients into the dry ingredients and stir just until combined. Don't over-stir or you'll end up with tough muffins.
- Spoon the batter into the muffin pan with a small spoon filling only 2/3 of the way.
- Bake for 11-12 minutes, or until a toothpick inserted into the center comes out clean.
- Mix the cinnamon and sugar for the coating while the muffins are baking. Once the muffins are cooling go ahead and melt your butter.
- Once the muffins have cooled some, dip into the melted butter and then into the cinnamon sugar.
- I only used 1/4 cup of sugar and 1 Tbsp of cinnamon for the coating as I only baked half the recipe and froze the remaining batter.
Orange and Red Onion Salad for Two
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This salad is so easy to put together but looks so special. There is nothing ordinary about it! I think marinating the red onions and oranges in the vinaigrette really takes this salad to the next level but the candied slivered almonds…they take it over the top! Don’t leave the almonds out! They are so very easy to do, I candied them in minutes. I could just eat them all by themselves!
Go ahead and make the vinaigrette for the salad, you can make this ahead if you like and just keep it in the fridge until you are ready to make the salad.
Peel and slice your navel orange. I have an easy way of peeling them. Cut off each end of the orange and then score your orange with a knife cutting all the way through the outer rind in one-inch intervals and then just peel the sections you scored away, so easy!
Slice your red onion super thin. I used my mandoline to get thin slices. Big bites of red onion can be overwhelming! Put both the orange slices and red onion in the vinaigrette to marinate for 10 minutes. While that’s marinating get your slivered almonds out and mix up the sugar, cayenne and salt. Once the almonds barely start to turn golden toss in the sugar mixture and stir until the almonds are browned and nicely coated with sugar. Arrange your salad mix (I just used a baby greens mix) and top with the oranges, red onions and some of the vinaigrette. Sprinkle with the candied almonds and chives. EAT! 🙂
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- 2 Tbsp red wine vinegar
- 1 Tbsp honey
- 1/2 tsp Dijon mustard
- Juice of 1/2 an orange
- 3 Tbsp olive oil
- Salt and Pepper to taste
- 1 naval orange, peeled, sliced into rounds
- 1/4 cup thinly sliced red onion
- 2 cups mesclun salad greens or baby greens
- Minced fresh chives
- 1/4 cup slivered almonds
- 1 tsp unsalted butter
- 2 tsp sugar
- Salt and cayenne pepper to taste.
- Whisk together vinegar, honey, Dijon, and orange juice in a small bowl for the vinaigrette. Drizzle in oil, whisking until emulsified. Season with salt and black pepper.
- Marinate orange and onion slices in vinaigrette in a shallow dish (such as a pie plate) for 10 minutes.
- Toast almonds in butter in a small nonstick skillet over medium heat. When barely golden, add sugar, salt, and cayenne. Continue cooking, stirring constantly until almonds are browned and coated with sugar. Transfer nuts to a plate to cool.
- To assemble, arrange greens on a platter; top with orange and onion slices, and desired amount of vinaigrette. Sprinkle with chives and candied almonds.