Healthy Blueberry Muffins

I went a little crazy on a blueberry deal they had at Sprouts a little while back, so I have been working my way through some recipes using them. I came across a blueberry muffin recipe online (I can't remember which site, but probably Southernliving.com). I didn't have all the ingredients for the recipe on hand at the time, so I did a little creative work and here is the resulting recipe. Please do enjoy them!

Cinnamon Blueberry Muffins:

Topping:

• 1/4 cup regular oats
• 2 tbsp. brown sugar
• 1/2 tsp. ground cinnamon

Batter:

• 1/4 c. butter, softened
• 1 c. granulated sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 1 c. all-purpose flour
• 1 c. whole wheat flour
• 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1 1/4 c. Greek yogurt
• 1 c. blueberries (I used frozen, but you can use fresh)

Procedure:

1. Preheat oven to 350 F. Prepare muffin tin for muffins.
2. Combine all ingredients for topping in a small bowl and set aside.
3. Beat butter and sugar in a large mixing bowl until fluffy. Add eggs, one at a time, and vanilla.
4. Combine dry ingredients in another bowl. Add 1/3 dry ingredients to butter mixture and stir until just combined. Add 1/2 Greek yogurt and combine. Repeat, alternating, dry ingredients with yogurt, ending with flour.
5. Fold in blueberries. Add batter to the muffin tin, filling 2/3 full. Sprinkle each muffin with the topping. Bake for 20 to 25 minutes.
6. Allow the muffins to cool for 5 minutes before attempting to remove the muffins from the tins. Then, place on a cooling rack to cool completely.

Enjoy!

Beef Empanadas

Since we have a BUNCH of brisket (is that how one indicates a large quantity of brisket?), I got a little creative to use it all up!  So here is my official recipe for Beef Brisket Empanadas (with estimated measurements because I just eyeball it):

The mixture - looks good!

Beef Empanadas: 
Leftover Beef Brisket (probably about 8-10 ounces)
Cream Cheese (small amount about 2 ounces, softened)
Shredded Mexican Cheese Blend (a good handfull)
Green onions (chopped, a good handful)
Serrano pepper (half a seeded one, finely chopped)
Cilantro (small handfull, chopped)
Prepared Pie Crusts (help from the store -box of 2) - ready to use according to package directions

The results.

Preheat oven to 425F.  Mix together all ingredients except the Pie Crusts.  Cut rounds of dough out ouf the pie crusts with a round instrument (a cup, a cookie cutter, whatever you have on hand that is round).  Place a rounded spoonful of the brisket mixture on top of one round of pie dough.  Top with another round of pie dough and press edges with a fork (or pinch with your fingers).  Place on a prepared cookie sheet and bake in oven for 15 minutes or until light golden brown.

Makes 8, serves 4. 

We served this with some southwest seasoned steamed zucchini.

Menu Plan Monday

This week's food preparation goals are somewhat daunting. We have a whole bunch of food on hand and I have to figure out a way to run it through the kitchen and either into our bodies or into our freezer before it goes bad. This is due in part to my husband's first foray into cooking in our "new to us" upright smoker. He is not exactly pleased with the results, but I told him he has years to perfect the recipes. The results are not bad, but I have over 3 pounds of pork shoulder and almost 10 lbs. (yes!) of brisket to work into the menu! We also have some leftover items from a party this weekend and I need to get those processed as well. Here's what's on my mind for this week:
Breakfasts:

Cereal

Oatmeal

Eggs w/cheese and sausage

Waffles/Eggs

Yogurt

Lunches:
Nachos
Pork tacos with salsa
Muffeletta on a stick
Pimiento Cheese with Bacon Sandwiches
Chicken Pesto Wraps
 Dinners:
Beef Empanadas with Zucchini
Shredded Beef and Chile Enchiladas with dressed up refried beans and corn on the cob
Mexican Cobb Salad
Indian Food Date Night
Jumbo Shrimp with Chive butter
Lake McQueenie's (a family recipe, so simple it is embarrassing!)

So, I would also like to make some pesto, blueberry muffins, dry out some tomatoes, and a batch of waffles. As always, here's hoping!

Note: this is linked to OrgJunkie's menu plan Monday meme.  Go check out other menu plans for more inspiration of what to cook this week.

Nesting

So, I have been noticeably absent for quite some time from the blogosphere.  Without rehearsing the reasons for my absence, I would like to say that I have resolved to work a little harder on getting all these homemaking ideas out of my head. 

We are expecting our second child in October (I can't believe our babies will be so close in age).   Many things are starkly different this time around.  In addition to Dr. mandated bed rest for 6 weeks (ahhh!!!), I have begun what the pregnant mom world refers to as nesting.  Apparently, my body did not get the memo during Grace's pregnancy because she was a week late and I never nested.  However, it seems this baby would like to enter this world and go home to a clutter-free zone of organization.  I have to say, I think I agree! 

So, some of the things that have been going on around here in just the last two weeks:

• A MAJOR clean out of all kitchen cabinets, drawers, and the space above the cabinets where I have all the extra decorative items. 
• Cooking dinner every night with absolutely no obligation to write about or take pictures of it. 
• An inspired substitution for the usual cabbage on fish tacos (more on that later)!
• The creation of what I am calling an entertainment pantry (hopefully, pictures to follow)! 
• Grace's first pancake breakfast (oh, I think we took pictures somewhere) which I hope becomes a family tradition for Saturday mornings.
• The beginnings of what I hope to be one major, major garage sale.

Nesting, indeed!

I am also almost done with teaching Bible study until September, so I am hoping to devote a little bit more time to taking pictures of and writing about all the things homemaker-y going on around here.  So, stick around, we might learn something together!