Tag Archives: baked

Blueberry Lemon Muffins

IMG_5866This has become one of my go-to recipes in blueberry season. You can’t add enough lemon in my opinion.

“When blueberries are in season, these muffins make a glorious start to the day. But, even when berries are out of season, they’re still pretty sensational. For fresh berries, substitute the kind that are individually quick-frozen and let them thaw slightly before folding them into the batter. (Never use frozen berries packed in syrup.) These muffins are just as delicious when made with wild black raspberries. Adding cornmeal to the batter gives a slight coarseness to the texture, which I particularly like.” — Sheila Lukins Continue reading…

Zucchini Fries

I am not a huge fan of zucchini. Generally, when faced with a harvest of varying sizes of the things, I turn them into something else entirely, like zucchini bread. But my husband loves squash in any form, so I tried to find something that would make us both happy. This came from allrecipes.com. I liked the flavors and the low carb idea here.Chicken Header

My two biggest hints are: 1) drain, drain, drain the zucchini. I drained mine for about 2 hours and hit it with the kosher salt twice. 2) rinse the dickens out of it before you coat them. All that salt will ruin the flavor if you don’t get most of it off. Continue reading…