Blueberry Lemon Muffins

I love blueberry muffins! They're pretty much the perfect breakfast food in my opinion.  But sometimes muffins can be such sugar bombs.  And I put enough sugar in my coffee thankyouverymuch.

I love making my own blueberry muffins because I can control everything that goes into them--twice the blueberries, Greek yogurt, whole wheat flour.  It creates a breakfast that I don't feel quite so awful about eating and has a lot more nutrition than a traditional blueberry muffin.

The Greek yogurt provides moisture and a hit of protein, blueberries throw in fruit, and whole wheat flour provides a great texture and even more protein.  I love streusel topping on muffins-crunchy, crispy with lots of lemon flavor--the streusel on these muffins bring their flavor to another level.

Blueberry muffins are great for breakfast.  They last about a week in an airtight container, but are best the sooner you eat them.

Blueberry Lemon Muffins
author: Happy Food Happy Home
makes about 12 muffins
adapted from Smitten Kitchen

5 tablespoons unsalted butter--softened

½ cup raw sugar

1 large egg

¾ cup plain yogurt (full fat or non-fat plus 1 tablespoon oil)

1 teaspoon lemon zest

1 teaspoon vanilla

¾ cup all purpose flour

¾ cup whole wheat flour

1 ½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

¾ cup blueberries + ¼ cup for topping

Streusel Topping

¼ cup brown sugar

½ teaspoon lemon zest

¼ cup all purpose flour

2 teaspoons unsalted butter

1. Preheat oven to 375 degrees.  Line a muffin tin with 11-12 paper liners. 
2. Add sugar and lemon zest to a large bowl.  Use your hands to rub the lemon zest into the sugar until it's fragrant.
3. Add 5 tablespoons butter to sugar mixture.  Using a mixer cream together the butter and sugar.  Scrape down sides.
4.  Add egg and beat well. Scrape down the sides of the bowl. 
5. Add yogurt (and oil if using) and vanilla.  Beat together.
6. In a large bowl whisk together all-purpose flour, wheat flour, baking powder, baking soda, and salt.
7. Add half of the flour mixture to the wet ingredients and mix until combined. Add the rest of the flour and mix until just combined. 
8. Gently fold in ¾ a cup of the blueberries.  The dough will be rather sticky so fold carefully.
9. Make Streusel--combine ¼ cup brown sugar and ½ teaspoon lemon zest in small bowl.  Use hands to rub zest into sugar. Add in ¼ cup flour and mix together.  Use fingers to smoosh 2 tablespoons unsalted butter into mixture to create crumbles.  You want some big and some small crumbles.
10. Scoop muffin batter into papers about ¾ of the way full.  Place the additional blueberries on top of the batter, 3 or 4 per muffin. 
11. Spoon the streusel on top of the batter.  Gently press the streusel to help it stick. 
12. Put muffins in oven and bake for 20-25 minutes.  When a toothpick comes out clean (no crumbles sticking to the toothpick) they are done.

Notes:  I make these muffins in my stand mixer--just make sure to stop mixing as soon as everything is incorporated.  You don't want tough muffins!  And mix the blueberries in by hand

I love blueberry muffins.  We just finished eating the last ones from this batch and I already want more.  What is your favorite flavor of muffin?  Maybe it will be this one! 

Twice Baked Potatoes

One of Dustin's favorite side dishes are twice baked potatoes.  I don't make them often because they do take multiple steps; definitely not a 30 minute meal.

When we made Valentine's Dinner this weekend (yes we were early, don't judge :) he asked for me to make twice baked potatoes.  These are a really delicious savory side dishes to pair with our steak.  Twice baked potatoes are also very adaptable--change up the flavors, cut some of the fat, add more herbs..the possibilities are endless!  

These twice baked potatoes are stuffed with bacon, green onions, and cheese.  The sour cream and butter add flavor and moisture.  And they were so so good paired with our steaks!  I could also see making a bunch of these and serving them as an appetizer or party food.  

Twice Baked Potatoes

4 large baking potatoes

olive oil

¼ cup sour cream

2 tablespoon butter, softened

½ teaspoon seasoned salt

½ teaspoon black pepper

Generous  ¼  cup sharp cheddar cheese plus ¼ cup for topping

2 strips bacon, crumbled

1 tablespoon chopped green onions

1. Thoroughly wash the potatoes.  Pat dry and then rub the skins with olive oil.  Poke holes in potatoes to allow steam to escape.  Bake on a cookie sheet for approximately one hour at 350 degrees until cooked through. 
2. Hold hot potatoes in a towel and cut in half length wise.  Use a spoon to gently scoop the middles out of the potatoes.  Place the middles in a large mixing bowl.  Leave about a quarter inch of potato in the skins.   
3. Place the shells skin side up back on the cookies sheet.  Use a brush to gently brush on olive oil.  Lightly sprinkle kosher salt onto the skins.  Put back in the oven for 5 minutes to crisp up the shells.
4. In the mixing bowl add sour cream, butter, seasoned salt, and pepper to the potatoes.  Mix and mash the ingredients together with a spoon.   
5. Add ¼ cup cheddar cheese, bacon, and green onions to the bowl.  Mix together until everything is equally distributed.
6. Remove shells from oven and flip over on baking sheet.  Fill each shell with potato filling mixture.  Top filled shells with remaining cheese. 
7. Place potatoes in oven for 10-15 more minutes until warmed through.  Top with more green onions, bacon, and sour cream for garnish.  

Twice baked potatoes are a great side dish for savory dishes.  And sometimes the extra time it takes to make them are totally worth it!

How to Spatchcock a Chicken

When you spatchcock a chicken you are opening it by removing its backbone.  You spatchcock a chicken to allow it to lay more flat which in turn makes the chicken cook faster and more evenly.  These pictures will walk you step-by-step through spatchcocking a chicken.

Spatchcocking a chicken seemed really weird the first time I did it.  You really do have to get very personal with the chicken.  But it's become a little more natural each time I've done it.  And spatchcocking really does produce a very juicy chicken that cooks much more evenly than a whole chicken.

Disclaimer--these photos show the inside of a raw chicken.  If you don't want to see that I recommend you skip this post!

First the supplies you need:

You need a cutting board; I recommend a sturdy one that you can put in the dishwasher.
A pair of kitchen shears; these make the job of really getting into the chicken along the backbone so much easier.  Make sure they are a pretty hefty pair.  You put a lot of force on them while cutting through the chicken's ribs.
And sometimes I use a chef's knife to help get through particularly tough sections of the chicken.  I didn't need it this time!

Step 1:  Remove chicken from any wrappings.  Take out giblets and innards included with your chicken.  If you chicken is wet pat dry with a paper towel so you will be able to hold it better. Set chicken on your cutting board.

Step 2:  Starting at the rear of your chicken use your fingers to locate the spine.  Grab your kitchen sheers and start snipping along one side the spine.  Keep close to the spine as you cut.  Cut up to the ribs-they are considerably harder to cut so you will know when to stop.  Repeat on other side.

Step 3:  Cutting the ribs. Use your non-scissor hand to hold the spine out of the way.  With your scissors take a large cut along one side of the spine.  You will need some/a lot of force to cut through the ribs.  Continue cutting along the spine through the rest of the chicken.  Repeat on other side.  Remove spine from chicken.

Step 4:  Use your hands to spread chicken apart.  This exposes the cavity and flattens the chicken.  You can then season the inside of your chicken and cook as directed.  I keep the spines from the spatchcocked chicken in a freezer bag and use them to make stock when the bag is full.  You've now successfully spatchcocked a chicken!

Have you ever spatchcocked a chicken? What is your favorite way to use a spatchcocked chicken?

Rosemary, Garlic, Lemon Roasted Chicken with Potatoes

I love the versatility of roast chicken. It's fancy and beautiful and perfect for company.  But when spatchcocked and cooked at a high temperature it gets golden brown and cooked through in a short enough time to make this perfect for a weeknight meal. 

Roasting the chicken over the lemon, garlic, and rosemary makes the chicken super flavorful and delicious.  The flavors permeate the chicken, and you can taste them in every bite.  The high temperature makes the skin golden and crispy while keeping the chicken itself really juicy.

And the potatoes!  Where they meet the cast iron skillet they get crispy and brown, and the chicken drippings bake all around them turning them into golden bites of potato-ey goodness.  

I love this roasted chicken; it has found its way into our weekly meal plan quite often.  When served with green beans, I can have an entire meal ready in less than an hour--including 30 minutes of cooking time.  

Lemon and Rosemary Roasted Chicken

2-3 medium potatoes

2 teaspoons olive oil

1 teaspoon chopped rosemary

salt and pepper to taste

1 6-inch square of aluminum foil

1 lemon-quartered

2 sprigs rosemary

4-5 garlic cloves

1 small (3-5 lbs) chicken, spatchcocked

salt and pepper

1/2 teaspoon rosemary

1. Preheat your oven to 450 degrees. 
2. Cut your potatoes into large chunks. Place them in a mixing bowl and toss with 2 teaspoons olive oil, 1 teaspoon rosemary, and salt and pepper.  Set aside.
3. Into the middle of your aluminum foil place the quartered lemon, 2 rosemary sprigs, and 4-5 cloves of peeled garlic. Gather your aluminum foil around the ingredients, bringing the sides up to create a bowl shape. 
4. Place the foil bowl in the middle of a large cast iron skillet.  Arrange the potato chunks around the foil in a single layer.  
5. Spread your chicken open so you can season the cavity of the chicken. Season with salt and pepper.  
6. Place the chicken breast side up over the foil packet, pat the skin dry with a paper towel, and season with salt and pepper. Sprinkle the remaining 1/2 teaspoon rosemary over the chicken. 
7. Put chicken in oven and bake for 30-40 minutes until a thermometer inserted in the thigh measures 160 degrees. Remove from the oven and let rest for 10 minutes before carving and serving. 
8. You can serve this chicken out of the cast iron skillet, or carve and place on a platter.  Just don't forget about the delicious juices in the pan. They taste like heaven. 

Rosemary roasted chicken is a great meal for Sunday, and it's great for a weeknight too!