Wednesday, November 25, 2015

Roasted Onion Brie Muffins

I know! Tomorrow is Thanksgiving!!! But if you haven't fully figured out what you're making...might I suggest these muffins as a unique alternative to rolls? Because you guys...they're awesome. You and your friends/family will loooove them!
Savory muffins should be a more commonplace thing! They're so much easier to make than rolls and they're just as full of carb-y goodness and you can do so many different flavor combinations! Like.....seriously.....sweet roasted onions and buttery brie paired with just a hint of rosemary all in a slightly tangy buttermilk muffin....I WOULD HAVE NEVER THOUGHT OF IT but I am so glad that I tried it because...whoa. Delish. Addictive. Unique. And baking them makes your house smell amazing.
I definitely suggest you make these if you're having a get-together (or if your family can eat 12 muffins) because these are really best the day that they're baked! And seriously...look at that muffin--look at the delicious roasted onions all up in there. And the melted brie on top. Om nom nom nom noooommm! Commence the eating!

Roasted Onion Brie Muffins

Makes 12 muffins.
  • 2 springs fresh rosemary, minced (+ more to garnish) or a couple pinches of dried rosemary
  • 1 cup or 125g roasted onions (I used this recipe but you can use your preferred method), cooled a bit and then roughly chopped
  • 2 and 1/2 cups all purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 tsp. salt
  • 7 oz (or 200g) Brie
  • 1/3 cup canola oil
  • 1 cup buttermilk (or buttermilk substitute)
  • 2 eggs
  • Preheat oven to 350F degrees and coat a 12 cup muffin tin with nonstick cooking spray or oil (or you can use silicone liners).
  • In a large bowl whisk together flour, baking powder, baking soda, salt, and rosemary.
  • If the Brie has rind on the sides, cut it off (you can leave the top and bottom rind). Cut into small cubes. 
  • Reserve 12 cubes of Brie to top the muffins with and add the rest to the bowl. Crumble the cheese into the flour mixture until coated and crumbly.
  • Stir in the chopped roasted onions until incorporated and fully coated in the flour.
  • In a smaller bowl (or large measuring cup) whisk together the oil, buttermilk, and eggs. Pour into the dry ingredients and stir until just combined.
  • Divide the batter evenly amongst the prepared muffin cups. Top with reserved Brie cubes and a couple little pieces of fresh or dried rosemary.
  • Bake 20-25 minutes, until golden and a toothpick inserted into the center comes out clean.
  • Let cool in tin for a few minutes and then transfer to a wire rack to finish cooling.
  • Serve! Best eaten the day they are baked.
Happy almost Thanksgiving! 

Monday, November 23, 2015

One Pot Mexican Rice Casserole

Yepp. Another one-pot recipe. I'm serious about not doing dishes and feeding my hubby (seriously...if I don't feed him he gets all whiny and it's no fun. Ask anyone with an Italian husband lol.) Anyway, one of the beautiful things about this Mexican Rice Casserole recipe is you can definitely customize it based on your preferences! You can add in onions, peppers, corn, or any other veggies you fancy! You can also add in some cooked meat (so me making chicken and adding it sort of increased the dishes I needed to wash post this recipe but...that's ok! Plus you could just buy pre-prepared chicken or sausage or whatever and throw it in there to maintain the one-pot'dness.) And, although it's pretty healthy to begin with, you can make this dish even better for you by using brown rice (which I did!)
Regardless of any customization you decide to do, the base of the recipe is this: rice, veggies, spices, tomatoes, and cheeeese! It makes an awesome side dish or entree and is full of flavors! It's also colorful...which is pretty important for Michael and his food. He likes for food to be about more than just taste, he gets really into the textures and colors too. It's pretty hilarious, except when he's griping about how I make too many brown "bland" foods---but that's why I make recipes like this one! To keep me sane and make him happy! And so I can share the happiness and sanity-savingness with all of you. This "casserole" is a perfect weeknight meal and I hope you enjoy it as much as we did!

Saturday, November 21, 2015

Something Saturdays (11/21/15)

I had a great birthday weekend! I only wish I could've spent more time with my Michael-but we're planning on doing a just-the-two-of-us dinner soon for belated celebrations.

This week I just got things done and now I'm in the midst of a 7 day in a row work jag, that isn't over until Thanksgiving. Soooo that's what I'm doing this weekend, and trying to get other stuff done/spend time with my Michael :)

My Multi-Nut Butter was featured in this delicious round up of Nut Butter Recipes on Booya Fitness! AND my Coffee Ice Cream was featured in this round up on Fitness Magazine!

I've listened to a lot of "Hello" covers and the only one that even comes close to being as good as Adele is Demi Lovato! Speaking of...I was just waiting for a girl to do a smooth version of Hotline Bling and so I was super not surprised when Amy from The Voice did just that.

ANNNND you guys---I'm giving away a canvas print! Go and enter if you haven't already!

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