Ham and Cheese Corn Muffins Plus MVK’s *Like* of the Week

I love homemade muffins. Such an easy recipe, but I find I don’t make them very often. But when I do, I wonder why not?! They are a perfect mid-morning snack and because it’s homemade, I know what is going into it, rather than a mystery extra-large muffin you’d pick up at a coffee shop.

I recently got the urge to make a batch and decided to go with a savory favorite as opposed to sweet. With a hint of cheese, hot pepper, flavorful ham, and a little crunch of corn, I’ve been making these delicious muffins for years. And with good reason, they’re really delicious!

For changes, I used cayenne pepper and two eggs instead of egg substitute. When the muffins finished cooling, I wrapped each one individually in plastic wrap and placed in a freezer bag, so in the morning when I’m putting my lunch together, I’ll pull one out of the freezer and it will defrosted by mid-morning. I’ll warm it for 20 seconds and enjoy it with a cup of tea. These would be a fabulous addition to a chili dinner, too!

Happy cooking!

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This looks like a huge muffin, but it’s really not!


Ham and Cheese Corn Muffins

This recipe first appeared in the September 2009 issue of Cooking Light magazine.

Makes 12 muffins

7 1/2 ounces all-purpose flour (about 1 2/3 cups)
1 cup yellow cornmeal
1 tablespoon sugar
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 1/4 cups low-fat buttermilk
1/2 cup egg substitute
3 tablespoons canola oil
3/4 cup (3 ounces) reduced-fat shredded sharp cheddar cheese
1/2 cup finely chopped green onions (about 1 bunch)
1/2 cup frozen whole-kernel corn, thawed
1/3 cup (2 ounces) diced extra lean ham
Cooking spray

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine buttermilk, egg substitute, and oil; add to flour mixture, stirring just until moist. Fold in cheese, green onions, corn, and diced ham.

3. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan; place on a wire rack.

COOKED_VERTICAL_KEYART_USMVK’s *Like* of the Week: New Netflix Series, “Cooked”
The quote “Eat Food, Not Too Much, Mostly Plants” that you see on my home page is a quote from author Michael Pollan. Famous for his books, The Omnivore’s Dilemma and In Defense of Food, Pollan is an evangelist for healthy eating and cooking and now has a new project on Netflix called “Cooked.”

The four-part docuseries, which is taken from his book of the same name, focuses on the four parts of cooking: fire, water, air, and earth. In his latest project, Pollan gives a nudge to viewers to get in the kitchen and start cooking.

I can only hope as many people who watched “Making a Murderer” view this documentary, so we have a kitchen cooking revolution on our hands in this country!

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Valentine’s Day Chocolate Pudding Plus MVK’s *Like* of the Week

When I was growing up, my parents never went out to celebrate Valentine’s Day on their own, we always celebrated together as a family. And one of our special desserts was homemade chocolate pudding. I grew up never knowing what it was like to eat pudding from a box, so I didn’t know how spoiled I was by eating this dark, rich dessert topped with just a little bit of cream until I became an adult and had to make my own–from a box!

When I began thinking of this year’s Valentine’s Day, I decided I should bring back that tradition and make chocolate pudding for my Valentine. I found this recipe from Cooking Light, but knew my first switch was going to use whole milk instead of skim. Skim milk contains lots of natural sugar, so I didn’t want this dessert any sweeter than it needed to be. I bought a 4 ounce bar of Ghirardelli semi-sweet chocolate, but then noticed I needed one additional ounce; luckily I had a square of Baker’s in the cupboard. I topped it with a few frozen raspberries, since I love that combination. You could take the remaining egg whites and whip them into meringue or top with whipped cream. The end result will be an incredibly rich, smooth, dark chocolate pudding.

While adding milk to a mix is simple, taking a little bit of effort to make something homemade is so much better! Plus, you know what the ingredients are and that they’re healthy and good for you. I’m a sucker for any kind of pudding, but this is extra special, especially if you’re sharing it with the one you love!

Happy Valentine’s Day and Happy Cooking!

pudding3Chocolate Pudding

This recipe first appeared in the August 2006 issue of Cooking Light magazine

2 ½ cups fat-free (or whole) milk, divided
1/3 cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
2 large egg yolks
2 teaspoons butter
1 teaspoon vanilla extract
5 ounces semisweet chocolate, chopped

Place 2 cups milk in a medium, heavy saucepan; bring to a boil. Combine sugar, cornstarch, and salt in a large bowl, stirring well with a whisk. Combine remaining ½ cup milk and egg yolks, stirring well with a whisk. Add egg yolk mixture to sugar mixture, stirring well. Gradually add half of hot milk to egg yolk mixture, stirring constantly with a whisk. Return milk mixture to pan; bring to a boil. Reduce heat and simmer 1 minute or until thick, stirring constantly. Remove from heat. Add butter, vanilla, and chocolate, stirring until melted.

Spoon pudding into a bowl. Place bowl in a large ice-filled bowl for 15 minutes or until pudding is cool, stirring occasionally. Cover surface of pudding with plastic wrap; chill.

vday2MVK’s *Like* of the Week: Valentine’s Day Menus

With Valentine’s Day on a Sunday this year, that gives you a little extra time if you were planning on making a meal at home as opposed to eating out. Two years ago I combed the MVK archives to find some special recipes for the day. You can see that post here.

Looking for more chocolate inspiration instead? Check out these double chocolate cookies from last year!

Super Bowl Snacks Plus MVK’s *Like* of the Week

In nearly five years of writing, I have never written an article on snacks for football Sunday! Which, when I think about it, isn’t that odd since I don’t really watch football, except when a game goes into overtime and I’m waiting for “60 Minutes” to come on, although I do usually watch the Super Bowl. But I’m only there for the snacks and the half-time show! And in my opinion, forget chicken wings and everything else, nothing is better than chips and dip.

These days, clam dip is non-existent on the fridge shelves at the supermarket and I’m not sure why. But when I came across this simple dip in the New York Times a few years back, I now make my own. Homemade is always best for most everything, because it’s healthier, you’re controlling the ingredient list, and there is no added fake ingredients! It takes five minutes to put together, an hour (or longer if you want to make it the day before) to sit in the fridge, and lots of veggies and chips on the side, you will be the star of the game! And if you don’t like football, the dip will also go well with Episode 6 of “Downton Abbey!”

I’ve made this with either two cans of chopped clams or three cans of minced. I don’t think you can go wrong with too many clams, and I up the Worcestershire to 1 teaspoon. I’m not shy with the cayenne and lemon juice, and like Sifton says, I taste and adjust the seasonings to my palate. I sprinkle a little bit of Hungarian paprika, for yet another kick of hot.

Not into clam dip? Here are some other suggestions healthy and delicious snack idea for game day!

Nachos: The direct opposite of loaded nachos you might find at a bar, my take is simple and delicious. Distribute a layer of tortilla chips on a cookie sheet. Add some grated sharp cheddar cheese and chopped jalapeno. Add another layer of chips, more cheese and peppers. Bake at 350 degrees until the cheese is bubbly, top with chopped scallions and serve with salsa and sour cream.

Black Bean Hummus: Healthy and oh so yummy!

Baked Artichoke Dip: For two years in a row, this has been the most popular recipe on myvermontkitchen.com! If you take this to a party, you will be the most popular cook in the room!

Guacamole: This recipe is for two, but just double (or triple) it if you have a crowd!

Deviled Eggs: In my house, these don’t last very long and are always a hit!

Mediterranean Kebabs: No cooking involved!

Homemade Salsa: Like I say, homemade is always best!

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Clam Dip
This recipe by Sam Sifton originally appeared in the January 27, 2014 issue of The New York Times.

1 pint sour cream

1 cup cooked and cooled chopped clams, from approximately 2 dozen littleneck clams, or 2 small cans of chopped clams, with three tablespoons of their liquor

1 ½ tablespoons fresh lemon juice, or to taste

½ teaspoon Worcestershire sauce, or to taste

½ teaspoon cayenne pepper, or to taste

½ teaspoon kosher salt, or to taste

¼ teaspoon ground white pepper, or to taste

Spears of red bell pepper, celery and endive, or salted potato chips, for serving

1. In a small bowl, combine the sour cream and clams and mix well.

2. Add the lemon juice, Worcestershire, cayenne pepper, salt and white pepper. Adjust seasonings to taste. Cover and refrigerate until chilled, at least an hour.

3. To serve, place a bowl of dip on a platter with spears of red bell pepper, celery and endive, or with salted potato chips.

theholiday

The kitchen from “The Holiday,” one of my favorite movies!

MVK’s *Like* of the Week: 13 of the Best Movie Set Kitchens of All Time
With movie award season upon us, I found this article highlighting the best kitchens in movies a lot of fun. I counted and I’ve seen ten of the 13 movies and am having a hard time selecting my favorite kitchen, but it’s a toss-up between “The Holiday” and “Julie and Julia.” But I love the kitchen in “You’ve Got Mail” too! Which is your favorite? You can see all the movies by clicking here.