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Showing posts from March, 2014

Apple Nut Oatmeal Muffins

So several people have asked me since I began the Modern Southern Cook for a muffin recipe that reduces the oil and fat without bananas. Of course. the reasonable substitute is apple sauce. This recipe uses apple sauce both as a substitute for oil as well as a flavoring ingredient. The addition of oats also adds a great texture to the muffin. For an added benefit, while these tender, delicious muffins are in the oven, your house will smell of apple pie, which is never a bad thing! Give these muffins a try; they are absolutely so moist that you would never guess they are a lighter version of something so hearty.

1 1/2 Cups All Purpose Flour 1/2 Cup Oats 2 teaspoons Baking Powder 1 teaspoon Cinnamon 1/2 teaspoon Ginger 1/2 Cup Light Brown Sugar 1 pinch Salt 1/2 Cup Milk 1 Cup Cinnamon Apple Sauce 1 Egg 1 teaspoon Vanilla FOR THE TOPPING 1/4 Cup Chopped Pecans 2 Tablespoons Light Brown Sugar Yield: 6 Jumbo Muffins
1. Preheat the oven to 350 degrees. Coat the muffin pan with non-stick coo…

Oatmeal Muffins

When trying to decide what to make for breakfast this week, I wanted to experiment with a new muffin recipe. By replacing some of the flour with oats, the fiber content of these muffins is bumped up. Additionally, the oil is replaced by a mashed bananas, adding a little sweetness, creaminess, and additional nutrients. This oatmeal muffin has all of the flavor profile of a traditional banana nut without all the guilt....if you feel guilty about things such as that. More than anything, this recipe gives you an extra muffin recipe to add to your archives. Plus, you will have an easy and portable oatmeal breakfast for those rushed weekday mornings!
1 Cup Oats 1/2 Cup All Purpose Flour 1/2 Cup Light Brown Sugar, Packed 1/4 Cup Finely Chopped Pecans 2 teaspoons Baking Powder 1 teaspoon Cinnamon 1/2 teaspoon Ginger 1 pinch Salt 1 Banana, mashed 1/2 Cup Milk 1 Egg, lightly beaten 1 teaspoon Vanilla FOR THE TOPPING 1 Tablespoon Light Brown Sugar 1. Place the oats into a food processor fitted w…

Grasshopper Lunar Cookies

A few weeks back, I began experimenting to recreate one of my husband's favorite childhood treats. He loves the classic Southern sandwich cookie known as the "Moon Pie." These cookies have a crisp, almost graham cracker like shortbread cookie layered with marshmallow cream and covered in chocolate. After much research and an afternoon in the kitchen, I had developed a pretty good recipe. This recipe is a modification of the original recipe. In honor of Saint Patrick's Day, I added the green food coloring to the marshmallow cream. The mint flavor makes the sandwich cookies reminiscent of another one of my husband's favorite childhood treats, the Andes mint. If you are willing to be patient and try something new, you will love these cookies.

FOR THE COOKIES 1 Cup Margarine or Unsalted Butter, Softened 3/4 Cup Light Brown Sugar, Lightly Packed 1 Egg 1 teaspoon Vanilla  2 1/4 Cups All Purpose Flour 1/2 teaspoon Salt FOR THE MARSHMALLOW CREAM 2 Egg Whites 1/8 teaspoon…

Smokehouse Brussel Sprouts

My husband loves brussel sprouts. This vegetable is actually one that he had to convince me to eat when we first began dating. I had always heard horror stories about the food and refused to even give them a try. However, what I have found is that I really do love the vegetable. The trick is all in the preparation. This recipe uses fresh brussel sprouts and combines them with one of my husband's other favorited foods, mushrooms. I call these Smokehouse Brussel Sprouts because they are a quick but elegant side dish for your favorite cut of meat. Yet, they are also hearty enough for the vegetarian in your life.

2 Tablespoon Unsalted Butter, Divided 1 Tablespoon Olive Oil 1 Clove Garlic, Minced 1/2 teaspoon Salt 1/4 teaspoon Fresh Cracked Black Pepper 1 Pinch Red Pepper Flakes 1/2 Pound Fresh Brussel Sprouts, Halved 4 Ounces Button Mushrooms, Halved 1. Heat 1 Tablespoon of butter over medium heat with olive oil. Allow the garlic, salt, and peppers to infuse the oil for 1 minute.
2. …

Sunrise BLT

As I was coming home from work one day this week, all I could think about was what I was going to eat when I got home. I was starving and craving something unusual. During my long commute, several possibilities flooded through my mind, but nothing really said, "Yeah, that's it!" That is until this sandwich came to mind.
A good BLT sandwich is a favorite of mine. I love the crispy, thick bacon piled high on a bed of tomato and lettuce, complimented by the crunchy toast and creamy mayonnaise. However, on this particular day, all I wanted to do was put a fried egg inside. Why? I have no idea, but I am glad that I did. The resulting sandwich was perfection. The still soft yolk combined with the sandwich in a harmonious symphony of texture and flavors.  So why is it called the Sunrise BLT? Well, as I looked at the sandwich, I thought the perfectly cooked egg looked like a beautiful sunrise on the bed of deliciousness. Whether you are wanting something unique for breakfast, l…

Quick Crispy Chicken

Sometimes you just want some delicious comfort food for a Sunday night dinner. However, when the thoughts of making a large batch of Southern Fried Chicken come to mind, I dread the process, not to mention that I am not the biggest fan of traditional fried chicken anyways. This recipe takes the stereotypical boneless, skinless chicken breast to a whole new level by marinading it in a milk bath, reminiscent of buttermilk, which will allow the meat to become very tender. If you have buttermilk on hand, simply replace the milk and leave the vinegar out. I very rarely keep buttermilk on hand because of this easy and quick replacement. By allowing the chicken to pan fry, you still get the crispy crust but the oven allows the excess oil to drip away while cooking the center of the chicken. I will be keeping this recipe on hand for quick meals as well as sandwiches and chicken biscuits!
4 Boneless, Skinless Chicken Breasts Oil, For Frying FOR THE MARINADE 2 Cups Fat Free Milk 2 Tablespoons W…