Mini Muffin Snackers

When I started this blog over a year ago for our son's off-campus living adventure, I featured one of his favorite snacks as my second post. Not surprisingly, it went unnoticed! The format, layout and timing was all wrong for this great little, quick-fix appetizer!

So, I had to do it justice and re-post it properly. These little bites are tangy, cheesy, salty, and way-too-easy on the taste buds! You gotta try these!

(Recipe proportioned for approx 12 muffin halves.)

Tips:

1. Wolferman's Mini English Muffins are the best vehicle and size for this recipe, but if not available, you may need to use a biscuit cutter or go with a regular size muffin.

2.Make cheese mixture ahead of time and assemble as needed!

Mini Muffin Snackers

Equipment:

Toaster oven (or regular oven with baking sheets)

Mixing bowl

Biscuit cutter

Ingredients:

Mini English Muffins (if available), lightly toasted

3/4-1 cup sharp cheddar, grated

1/3-1/2 cup mayonnaise

1-2 Tbls capers, drained & mashed

4 green onions, sliced

Salt & pepper to taste

Instructions:

1. Wash your hands.

2. Lightly toast the muffin halves.

3. Prep your green onions.

4. Prep the capers.

5. Combine cheese, mayo, onions, and capers in a mixing bowl.

6. Season to taste with S & P

7. Top each muffin half with 1 teaspoon of cheese mixture.

8. Bake in toaster oven at 300F degree x 4-5 minutes.

9. Broil x 1-2 until golden brown. 

10. Enjoy after a long day of classes.

That 70s Recipe

Today is supposed to be the first day of Spring.  I missed it. Cold, damp, overcast in Chicago. Nothing about the weather makes me want to venture outside the house--so looking in the pantry I came across a great standby for anyone when you are low on groceries, time and money--tuna fish!

I'm not real fond of some of the 70's classic food items, but there's just something about a great tuna fish sandwich on plain ol' toasted white bread.  I have since grown up a bit and like a more complex version with lettuce or arugula, sweet onion, and tomato thrown on top.

Whichever way you like it, this recipe is from Betty Crocker and comes as close to my mom's version as it gets!  Some folks like it with Miracle Whip (ugh!), sweet pickles or sweet relish.  Me…not so much, but you are welcome to adjust to your liking.

Easy, cheap, protein-laden, filling when nothin' is in the cupboards.

That 70's Recipe:  Tuna Fish Sandwich

Equipment:

Mixing bowl

Ingredients:

2 (6oz) pouches of white tuna fish

1/3 - 1/2 cup mayo

1 medium celery stalk, finely chopped

1 small onion, finely chopped

1 tsp lemon juice

1/8 tsp salt (plus more to taste if need)

1/4 tsp pepper

Optional:

Use Miracle Whip in place of mayo

Add 1-2 tsp sweet relish 

Add splash of red wine vinegar

Instructions:

1. Wash your hands.

2. Prep your veggies.

3. Combine tuna, mayo, celery, onion, salt, pepper, and juice in mixing bowl.

4. Toast your bread--white or crusty!

5. Begin assembly--simple or complex!

6. I added tomato, arugula, sweet onion.

7. Sit back for March Madness, even if you don't stand a chance to win the Buffett Billion!
8. Either way…take a bite!

Easy As Pie

Jon pretty much devours all baked goods in our house, especially if they are related to pie, fresh out of the oven, and homemade--really…any kind of pie-like dessert will get his attention. This recipe is the perfect solution to have pie all-year round!

If you are on the run and looking to make a simple dessert on the fly, look no further--using frozen pie dough and whatever fruit is in season, makes this virtually available anytime--apples, peaches, pears, cherries, strawberries--just think about the combo of jam you use and how it pairs with the chosen fruit! If you like nuts, sprinkle a few in at the end.

Run with it! Endless options! Make your own variation!

Equipment; 

Baking sheet, preferably rimmed

Parchment paper

Large mixing bowl

Apple corer, or not

Ingredients:

Frozen pie dough, thawed 

2-3 apples, cored, peeled and thinly sliced

1/2 cup sugar

1 tsp cinnamon

1/2 lemon juice

2 Tbls butter, melted

1/2 cup of apricot preserves

2 Tbls butter, cubed

6 caramels, cubed and finely diced

Instructions:

1. Wash your hands.

2. Preheat oven to 400F degrees. 

3. Core, peel, and slice apples thinly. 

4. Toss apples with sugar, cinnamon and lemon.

5. Thaw pie dough enough to unfold onto parchment paper-covered baking sheet.

6. Pour melted butter into center.

7. Spread apricot preserve leaving a 1.5 inch border.

8. Layer apple slices towards the center. 

9. Use diced butter and caramels to top the apples.

10. Gently fold the edges towards middle. 

11. Brush edges with milk or egg wash. (This gives it a shiny crust) 
12. Sprinkle with coarse sugar. 

13. Bake for 20 minutes, then reduce heat to 350F degrees for another 15-20 minutes until golden brown. 

14. Sprinkle with powdered sugar, whipping cream or ice cream.

Creamy Cucumber Salad

Sides and salads can be challenging in the sense of keeping them fresh, new, and interesting. We get stuck in what is quick and familiar. But I'd encourage you to begin this year with a resolution to not only cook more, but also, branch out and try new flavors, new cuisines and new recipes with new ingredients!

Check out this Creamy Cucumber-Dill Salad and add it to tonight's dinner like The Chicken Souvlaki Skewers or Asian Flank Steak or plain ol' hamburgers! This is a great addition and tasty alternative to same old salad!

(Adapted from Cook's Illustrated The Science of Good Cooking)

Equipment:
Mixing Bowl
Knife
Peeler
Cutting Board
Collander

Ingredients:
3 cucumbers, peeled, halved, and seeded
1 small red onion, sliced very thin
1 Tbls salt
1 cup sour cream
3 Tbls Apple Cider Vinegar
2 tsp sugar
1/8-1/4 cup fresh minced dill

Instructions:
1. Wash your hands.
2. Peel your cucumbers and slice lengthwise in half.

3. Use a spoon-tip to remove the seeds.
4. Slice the cucumber into 1/4" slices

5. Add the cucumber slices and thinly sliced onion to a colander.

6. Sprinkle with salt and let sit for at least 1hr, max 3 hrs. Rinse with cold water and pat dry.

7. Combine sour cream, vinegar, sugar, and dill in medium mixing bowl.

8. Add the cucumber / red onion mixture. Stir until combined.

9. That's it! Get a fork.
10. Easily made ahead a chilled in the fridge while you make the rest of dinner.