Moist Muffins

October 25, 2009

I am going to file this under the “a tip that some people might already know but I didn’t, so I’ll share it,” category.  Sadly, the recollection of information received was much later than when I actually discovered this little nugget of info.  I read it in a magazine what seems like forever ago and it was one of those things, you know, where you get the info and you think “hmm, interesting…” and then one day you’re in your kitchen and for whatever reason, it pops into your head and you decide today is the day to try it.  Well, today was that day for me and the tip actually worked!

Because it was so long ago, I cannot recall which magazine I was reading, sadly and I am not going to try and pinpoint it.  Between my subscriptions (I am a magazine person, not green but I must have them!), the mags in our office lounge and the obscure skimming that takes place in physician waiting rooms and the grocery store line, I have no idea where it came from.

So the piece was centered how to achieve a moist muffin and there were all sorts of tips in the article but the one I had not heard and that I successfully attempted today was to fill all but one of your muffin cups in the pan.  Instead of a liner and batter, fill that last one 1/3 the way up with tap water.  As the muffins bake, the moisture from the water evaporating goes straight to your muffins.  It’s almost as if they are being steamed as they bake.  And it totally worked on my blueberry muffins this morning.  Nothing fancy, just a recipe I found from the blueberry experts.  It was by far the most moist batch of muffins I’ve made yet.  I am betting the same trick would work with cupcakes.  Nice, right?

Non-Recipe, Recipe

October 22, 2009

I am a recipe person.  That is just all there is to it.  There is something about following the recipe and the assurance that by following it, the dish will work out.  Of course, we all know that is not always the case (especially when baking, I find).  But still, I take solace in recipes.  I oftentimes wonder as I am watching programs like Iron Chef or Top Chef how they can possibly just come up with fantastic sauces or marinades or foams all on the fly with no recipe.  I am in awe of it.  Knowing that I find it comforting to follow a recipe doesn’t bother me.  I am not a chef, so there is nothing wrong with letting someone else think up the idea and my carrying it out.  But on Monday evening I was presented with a personal challenge of sorts.

I got a call from the hubby to discuss the usual, “here’s what happened at work, who is going to pick up the little guy and oh, what should we do for dinner…”  When he says he is craving some Chicken Parmesan.  To which I reply that we’ll go to our favorite Italian place and grab some and he says he’d rather stay in.  I had already left the office and wasn’t about to go home to look up a recipe and then trek back out to the grocery where the rest of the neighborhood is at 5:30pm on a Monday.  So I challenged myself.  I cannot even count the number of times I’ve eaten Chicken Parmesan and come on, it’s a totally un-complicated thing to make.  Perfect for my first try at a non-recipe dinner!  As confident as possible, I ventured through the grocery before the craziness hit and went home to give it a whirl.  I actually was able to pull off a pretty mean Chicken Parmesan without even a cheating glimpse at a recipe. I measured nothing and let me tell you, it was pretty liberating.  My head kept focusing on the laptop perched on our dining room table begging me to do a little research but I stayed the course and got it done.

The “Guidelines:”
Because it is a non-recipe, recipe, there is no recipe for me to provide.  More like guidelines. 

First, I took about 2 pounds of boneless, skinless chicken breasts and butterflied them because they were massive.  I then pounded them out a little and seasoned them. 

Next, I put around 1 cup of flour onto a shallow plate and mixed in some dried oregano, garlic powder and some kosher salt and pepper. 

In a saute pan, I heated a few tablespoons of extra virgin olive oil (and no, I will not use EVOO…ever!) along with a couple of tablespoons of unsalted butter over high heat.  Once it was nice and hot, I dredged the chicken into the flour, shaking off excess and threw it into the hot oil/butter goodness. 

While those were going, I sliced some red onion pretty thin and minced 2 cloves of garlic. 

After about 3 min., I turned the chicken and after about 2 min., I pulled it out and placed it on a rimmed baking sheet that I had lined with foil. 

I then added the onions to the hot pan and after about 3-4 minutes, added the garlic as well.  Sidenote: I totally sprung for the store-bought marinara because I am not a woman who spends Sundays creating homemade marinara to freeze until needed and I’m not sure I’ll ever be, so yeah, I bought the jarred stuff.  Shoot me. 

I poured the jarred marinara over the onions, garlic, oil and butter and quickly reduced the heat.  Once it was heated through I moved the chicken off of the baking sheet long enough to put about 1/2 cup of the sauce underneath it so it wouldn’t stick. 

I then placed the chicken on top of the sauce and topped each one with more sauce.  I covered the pan with foil and let it bake for 8 minutes.  I then pulled the pan out, took the foil off, topped each breast with fresh mozzarella (makes up for the jarred sauce, I think) and put it under the broiler. 

Get some nice whole wheat/whole grain pasta – they seriously have such a great selection of good for you pastas now! I am certain my mother is bitter about all of those spaghetti meals she served us back in the day. 

Anyway, place your chicken on top of your pasta, add some more sauce, get a glass of your favorite wine, maybe some crusty bread and viola!  A non-recipe, recipe!  Should have taken a picture but by the time I thought of it, the end-product had been devoured.  Next time, though.  I definitely feel that I am less intimidated by a non-recipe meal.