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Monday, November 30, 2009

Herb Cheese Muffins

One of my favorite recipes for winter menus are these herbed cheese muffins..great to accompany dishes or serve as an appetizer or alongside cheese or a salad for a light meal.
This weekend was spent shopping at some of the local farmers stylish shopping bags were great..I could be stylish and help the environment at the same time. Get $25 off any purchase use coupon code :maria2509 when shopping/ minimum purchase required
Herb Cheese Muffins

2 cups whole wheat flour

½ scallion

4 ounces of fontina cheese (can substitute provolone or asiago cheese also)

tsp of fresh thyme

tsp of freshly chopped parsley

2 tblsps of grated parmigiano-reggiano cheese

4 ounces unsalted butter

1 tsp of baking soda

½ tsp baking powder

3 eggs

dash of white pepper

dash of slat

Chop parsley and thyme together. Chop finely. Chop scallion finely and add to the herbs.

In a bowl place in flour, baking powder, soda, grated parmigiano cheese, white pepper ,salt. Mix with wooden spoon. Set aside.

In another bowl, whisk the eggs with a wire whisk. Add to that melted butter, milk. Add in chopped herbs and blend with wooden spoon. Add in the fontina cheese cut into small cubes. Blend with wooden spoon.

Pour flour mixture into egg mixture and blend lightly with wooden spoon. Butter muffin cups and place 2-3 tblsps of muffin mix in muffin cups. Cook for 25 minutes at a preheated oven of 400 degrees.

Friday, November 27, 2009

Happy National Leftover Day & Recipes

If you are wondering how to use those Thanksgiving leftovers, here are some ideas:
Make soup with those leftovers and use a homemade Bouquet garni for flavor
Use those leftovers to make great Italian dishes


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