Blueberry Muffins

1/2 c maple syrup
1/2 c oil
1 egg
1 c yogurt or milk
1 t vanilla
2 c flour
1 t baking soda
2 t baking powder
1/2 t salt
pinch nutmeg
1 cup blueberries

Mix together first five ingredients (wet). Combine remaining dry ingredients except blueberries, add to wet mixture. Fold in blueberries. Use 1/3 c measure to scoop batter into muffin tin. Bake at 400 degrees for 18 minutes, or until no longer gooey.

Homemade Ketchup

4 whole cloves
1/4 t whole allspice
1/4 t celery seed
1/4 t chile flakes
1 cinnamon stick (3-inches long)
One 28-ounce can whole, peeled tomatoes with their juice
1 large onion, chopped
1 garlic clove, peeled and smashed
1/2 jalapeno, seeded and chopped (optional)
1 1/2 t kosher salt
1/2 c apple cider vinegar
1/4 c maple syrup

Tie the cloves, allspice, celery seed, chile flakes, and cinnamon stick together in a medium square of doubled-up cheesecloth. In a large, heavy pot, add the tomatoes, onion, garlic, optional jalapeno, salt, vinegar, and syrup. Cook over medium heat, stirring occasionally, until the onions and peppers are very soft, about 1 hour. Remove and discard the secret spice bundle. Let the mixture cool slightly, then puree in batches in a blender or food processor. Once cool, store in a 16 oz. jar in the fridge.

Inspired by Brooklyn Farmhouse

Sloppy Joes

2 pounds ground beef
1 onion, diced
3 cloves garlic, diced
1 can tomato paste
1 tomato paste can of water
1 t salt
1/4 t black pepper
3 T extra virgin olive oil
3 T maple syrup
1/2 cup homemade ketchup
mustard to taste

Brown ground beef and onion. Add remaining ingredients, and simmer covered, stirring occasionally, for at least an hour.
Serve on buns.

Inspired by Wardeh at

Chicken Legs

5 lb. chicken drumsticks
1 T parmesan cheese
1 t salt
1 T paprika
1/2 t pepper
1/2 t garlic powder
2 T oil

Rinse drumsticks and dry thoroughly on paper towels. In a bowl or gallon bag, toss chicken in spices to coat. Add oil, toss again to coat. Bake at 475 degrees for 40 minutes.

Taken from Chaos In The Kitchen

Carrot-Oatmeal Muffins

4 eggs
1 c maple syrup
1 c grated carrot
3/4 c oil
2 1/2 c flour
1/2 c oats
1 T baking powder
1 t salt
1 t cinnamon
dash nutmeg

Grease muffin tin. Combine wet ingredients. Mix dry ingredients and add to wet. Bake at 400 degrees for 20 minutes. Let cool completely; remove from muffin tin.

Salmon Patties

1 egg
1/4 cup mayonnaise
1/4 cup Italian breadcrumbs (mixed into the patty mixture)
2 teaspoons Dijon mustard
1 lemon, zested
1 (14-ounce) can wild salmon, checked for large bones
1 baked or boiled russet potato, peeled, and fluffed with a fork
1/4 cup Italian bread crumbs
2 tablespoons grated Parmesan
Freshly ground black pepper

Mix the egg, mayonnaise, mustard, and lemon zest in a bowl. Add the salmon, potato, and first 1/4 cup Italian breadcrumbs, mixing gently after each addition. Form the mixture into 12 small patties using an ice cream scoop for even patties. In a shallow dish, combine the remaining 1/4 cup bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Fry the salmon cakes in batches in a pan or on a griddle until golden, about 3 to 4 minutes per side.

From The Motherload by Amy Clark

Pioneer Woman’s Beef and Bean Burritos

2 pounds Ground Beef
½ whole Medium Onion
1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce
Salt And Pepper, to taste
Cumin, Oregano, Chili Powder, Garlic To Taste
1 can (28 Ounce) Refried Beans
¾ cups Grated Cheddar Cheese
12 whole Burrito-sized Flour Tortillas
Extra Grated Cheese, For Sprinkling
Extra Sauce, For Drizzling
Cilantro Leaves, Optional
Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo
Brown ground beef and onion. Stir in tomato sauce and add salt, pepper, cumin, oregano, chili powder, and garlic to taste. In another pan, warm refried beans. Add shredded cheese, stirring to melt. Assemble burritos, spooning beans into tortillas, then meat. Roll up and place in serving dish. Sprinkle more cheese over top of burritos. Heat burritos long enough to melt cheese, then sprinkle with cilantro. Serve with fresh salsa or a mixture of diced tomato, onion and garlic.
Inspired by Pioneer Woman

Baked Oatmeal

1/3 c butter, softened
2 eggs
1/2 c maple syrup
1 t vanilla
1 c milk
1 1/2 t baking powder
1/2 t cinnamon
pinch nutmeg
1/4 t salt
3 c oats
Mix wet ingredients. Combine dry ingredients and add to the wet. Pour into 2 quart casserole dish. Refrigerate overnight. In the morning, bake at 350 degrees for 35-40 minutes. Serve in bowls with milk poured on top.

Teriyaki Chicken and Brown Rice

For sauce:
1/2 c soy sauce
1/3 c maple syrup
2 T sherry
2 t grated fresh ginger
1 garlic clove, minced
1/8 t red pepper flakes
2 scallions, sliced thin

boneless chicken, cut into bitesize pieces
onions, carrots, peppers, baby corn, or broccoli”, julienned or cut in chunks

In a large skillet, fry chicken in a little oil until cooked through. Meanwhile, mix all ingredients for teriyaki sauce in a bowl. Pour over cooked chicken in skillet, bringing sauce to a boil. Mix a teaspoon of cornstarch with a tablespoon of cold water until lumps disappear, then whisk into sauce and chicken. Let simmer for a few minutes.
Empty skillet into serving dish. In a little more oil, saute vegetables of choice until tender but still crunchy. Add to serving dish of chicken, or serve separately.

For Rice:

1 1/2 cups brown rice, medium or short grain
2 1/2 cups chicken broth
1 tablespoon unsalted butter

Preheat the oven to 375 degrees F. Place the rice into an 8-inch square glass baking dish. Bring the chicken broth and butter just to a boil in a kettle or covered saucepan. Once the broth boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour. After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

Inspirations: Teriyaki Sauce by Cooks Illustrated, rice by Alton Brown

Oatmeal Rhubarb Cookies

One of the first local farmers’ markets opened last Saturday, and the faithful few vendors were there: my bread maker, Loraine, an Amish family selling doughnuts and cakes, and a sweet old man sitting with a dozen brown eggs and a pile of rhubarb. Slim pickin’s, to be sure. I didn’t need a single thing (we pick up our weekly bread from Loraine on Fridays, and dear Aunt Charley keeps us happily supplied with eggs), but I couldn’t leave the market, or that kind man, without showing my support for local food. So, I bought some rhubarb. Here is my hands-down favorite way to eat it.

Oatmeal Rhubarb Cookies
1 cup shortening or softened butter
1/2 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups quick oats
big handful rhubarb, diced fine

1. Cream butter and sugars in a large bowl. Add eggs and vanilla, stirring until smooth.
2. In a medium-sized mixing bowl, combine flour, soda, salt, and oats. Add to creamed mixture and stir to make a thick cookie dough. Add rhubarb.
3. Spoon dough onto greased cookie sheets. Press to flatten tops. Bake at 375 degrees for 10-15 minutes, until cookies are browned and cooked to your liking.