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I say today, because it’s Wednesday, you should treat yourself. Treat yourself to Summer flavors and a muffin for breakfast tomorrow. Treat yourself to cute muffin tin liners that match the food their holding and also keep you from having to clean that muffin tin, because nothing is worse. Treat yourself to an extra cup of coffee with lots of milk, a piece of buttered toast, and a late breakfast. It’s Summer, and it won’t last much longer.
Are you eating lots of strawberries during these warmer months? We were gifted with the most amazing, tiny, incredibly sweet fresh berries from a roadside stand back in June, the height of strawberry season. Two pints of little ruby-like berries! While I popped them like candy, because they were just as sweet, I couldn’t get to all of them before they started to look a little bruised. Berries don’t like to be ignored.
It would be a travesty to let those beauties meet a lonely end in the back of my refrigerator, so I had to act fast. I thought about making a strawberry bread, but I still don’t have a loaf pan, even though I’ve threatened to buy one about 13 times. My other option was muffins, and while I really hate cleaning my muffin tin (did I mention that?), I do like polka dots so I compromised.
These muffins are naturally sweet and rich–roasting the strawberries brings out this wonderful jam-y-ness that not only intensifies their natural sweetness but gives them much more depth. They lightly color and perfume the muffins. It’s the perfect Summer breakfast. Or dessert. Or snack as you’re walking through your kitchen. Whatever.
Start by roasting your strawberries. Remove the stem and cut them in half if they are small, quarter them if they are larger. The more ripe your berries are, the sweeter they will be, so this is the perfect time to use up those berries that are on their last leg.
Spread them over a baking sheet lined with parchment paper and sprinkle with a little bit of sugar to help them along. Into a 400 degree oven they go for about 10-12 minutes, or until they are very tender and have released most of their juices. My roadside strawberries didn’t take very long because they were small, but if you’re using store-bought strawberries that are typically bigger, you may need to roast them longer, up to 20 minutes. Just keep an eye on them.
Once they are roasted, strain them over a measuring cup to separate the juice from the berries. Place the strained berries in a bowl and set aside. Measure the strawberry juice–you want about 1/4 cup–and if you are short a little, add some milk until you measure 1/4 cup. Mine gave up the perfect amount of juice so I didn’t need to add milk.
Reduce your oven temperature to 350, line a muffin tin with muffin liners, and get to work on your dry ingredients. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl mix your wet ingredients. Combine strawberry juice, sour cream (or Greek yogurt), 2 eggs, vanilla extract and melted butter. Whisk until smooth then add directly to the dry ingredients, all at once.
Mix until just combined, then add your roasted strawberries. Fold them in gently.
Scoop your muffin batter into your muffin tin about 3/4 the way to the top. This recipe makes about 14-16 muffins so you’ll have to work in batches most likely.
Sprinkle the tops with coarse sugar. Remember that adorable pink coarse sugar from my Sparkly Pink m&m Cookies? I used that!
Bake them at 350 degrees for 18-20 minutes, or until a toothpick comes out clean from the center of a couple of muffins. Turn them out onto a cooling rack or your counter top and let them cool.
Store them in an airtight container or zippered bag. They’ll keep for a couple of days and are perfect for breakfast or for a little sweet bite after dinner!
The muffins are tender and slightly sweet without being too much like cake. They’re studded with intensely flavored roasted strawberries that make for a wonderful surprise when you bite into one.
The course sugar gives these a nice crunch, but I think a nice streusel on top would be amazing addition. Regardless, they’re the perfect sized treat for these Summer months. Make some tonight and treat yourself tomorrow morning! And those roasted strawberries? Don’t even talk to me about putting them on vanilla ice cream. Holy.
Summer and strawberry season are slipping away, after all.
Here’s the recipe.
Roasted Strawberry Muffins
1 pound strawberries, hulled and halved or quartered, depending on their size
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spread strawberries evenly around. Sprinkle with about a teaspoon of sugar and toss to combine. Roast the strawberries for 10-12 minutes, or up to 20 minutes, until they are very tender and have given up most their juice. When done, strain the strawberries over a measuring cup and place the strained roasted strawberries in a bowl. Set aside. *Measure the juice that they rendered and if it does not quite make it to 1/4 cup, add fat free milk until it measures 1/4 cup. Set aside.
Lower the oven temperature to 350 degrees. Line a muffin tin with paper liners. Set aside.
Mix your dry ingredients. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
Mix your wet ingredients. In another medium bowl, whisk together strawberry juice, sour cream, eggs, vanilla extract, and melted butter. Add directly to the dry ingredients all at once and mix gently until just combined. Add roasted strawberries and fold them gently into the batter.
Scoop the muffin batter into the prepared muffin tin until they are about 3/4 full. Bake for 18-20 minutes or until a toothpick inserted into the middle of a couple of muffins comes out clean. Let cool before serving.
During this time of year, grilling is the name of the game. Who doesn’t love an outdoor cookout, surrounded by friends, drink in hand, soaking up the last bit of sunshine on a beautiful Saturday evening? No one.
So I always feel a little left out this time of year, living in a studio apartment in the middle of a city. Outdoor space is hard to come by, and in my case is limited to my stoop and sidewalk, neither of which are really conducive to a grill and party.
This is why, when I was contacted by the American Lamb Board to participate in yet another lamb recipe contest, this time focusing on grilling, I enthusiastically accepted. I took matters into my own hands and promptly purchased a two-burner grill pan, perfect for indoor grilling. I would not be left out any longer. This Summer, we grill!
I set to develop a recipe, and considering the contest would coincide perfectly with July 4th, thought I’d celebrate America with burgers, homemade Orange-Bourbon Barbecue sauce, and American Lamb. They’re mini because small food makes you look good. Trust me.
First, let’s make Barbecue Sauce.
Onion is diced and garlic is minced, then added to a sauce pan with olive oil over medium heat.
Next, it’s just measure and pour.
We’ve got (from left) oranges and orange zest, apple cider vinegar, Worcestershire sauce, molasses, bourbon, cumin, ketchup, and not pictured, brown sugar, honey, and cayenne pepper. It’s a flavor party! They all get added to the pot and brought to a boil, then the heat is lowered and the sauce simmers for about an hour.
I wanted the sauce for the sliders to be smooth so I got out my trusty immersion blender and pureed it until I got the desired consistency.
Next, The Sliders.
I was given a boneless leg of lamb and used my stand mixer’s meat grinding attachment to grind it. If you would like to do the same, follow the instructions below. If not, you can buy ground lamb at your grocery store. You may have to ask the butcher to grind some for you, but that’s no biggie. I actually think it’s fun to talk to the butcher; I always learn something. Anyway!
To grind the meat, first, cut the leg of lamb into about 1-inch pieces, trimming some of the fat as you go.
Once the lamb is cut and trimmed, place the grinder attachments and the lamb in the freezer for at least 30 minutes. You’ll get a much cleaner grind if you do this and it will make your life easier, I promise.
Once the lamb has been chilled, follow the directions for your meat grinder and grind it up!
That’s a lot of ground lamb. I only used about half of that to make 8 sliders, and will use the rest for a lamb ragu or a lamb kebab situation. I’ll let you know!
Now that the lamb is ground, we can season and form our sliders. Separate enough meat to make about 8 sliders, or however much you might need, accounting for 2-3 sliders per person.
Since these are barbecue lamb sliders, we want a slightly smoky flavor, so I add ground cumin, ground chili powder, salt, pepper, and a splash of Worcestershire sauce.
Mix that gently and form the sliders. I used about 1/4 cup of meat to form 8 small patties.
Next, I heat your grill pan or outdoor grill and grease it with some vegetable oil.
Once it is sizzling-hot, add the patties and let them cook for about 4 minutes, long enough to get a nice sear and beautiful grill marks.
Then flip them over and cook them for about 4 minutes on the other side.
At this point, if I were grilling outdoors, I would baste them with the Bourbon-Orange barbecue sauce, top them with cheese, then close the lid of the grill, and let them cook through. However, I obviously don’t have a cover for this grill, so I finished my burgers in the oven, which was set to 400 degrees for the oven fries.
I put the patties on a foil-lined baking sheet, basted them with barbecue sauce, then put them in the oven for about 10 minutes, just to cook through. This is where the cheese would go, too, but I forgot and added it later. You wouldn’t forget though. I know you.
While those are in the oven, you can fix your sides. Mine included oven baked french fries and grilled corn with a lime-cilantro compound butter.
Now it’s time for assembly! Split the slider rolls, which I made using the dough from this cinnamon roll recipe, and top with a lamb slider, cheddar cheese, greens, and crispy fried onions. An extra drizzle of barbecue sauce doesn’t hurt, either.
The final product is a smoky, tangy, crunchy medley of flavors and textures. The lamb sliders are juicy and flavorful, and the toppings serve as perfect compliments to the lamb.
The barbecue sauce has such a deep and nuanced flavor, too. The zing from the citrus and vinegar pairs perfectly with the deep, intense flavors of the molasses and honey, but the whole thing is set off by the floral notes of the bourbon, which is subtle but definitely present. It would be delicious on chicken or ribs in addition to these lamb sliders.
Your Fourth of July cookout, or any Summer barbecue for that matter, needs these lamb sliders. They’re the perfect combination of flavors and textures, and I promise you that your guests will agree.
Finally, remember back in November when you guys all rocked at voting for me in the American Lamb Pro-Am? It’s time to do that again!
Here are the recipes!
Grilled Barbecue Lamb Sliders
1 boneless leg of lamb, coarsely ground*
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon Worcestershire sauce
Bourbon-Orange Barbecue sauce (see recipe below)
Fried onion strings, like French’s
Sharp cheddar cheese
Bourbon-Orange Barbecue Sauce
Greens (I used arugula, which I really liked, but you could use whatever greens you like)
*You can buy ground lamb at your super market. You will need about 1 pound for 8 sliders.
If grinding lamb yourself: Cut lamb into 1-inch pieces, trimming some of the fat as you go. Chill lamb and grinding attachments in the freezer for at least 30 minutes. When lamb is chilled, follow the instructions that came with your grinder and grind lamb.
Separate enough lamb for the desired about of sliders. Add seasonings and Worcestershire sauce and mix gently with hands. Gently form meat into small patties, about 2 inches in diameter. If you are grilling indoors, preheat your oven to 400 degrees.
Heat and oil a grill pan or an outdoor grill over medium-high heat. When the grill is sizzling-hot, add the sliders and let cook for about 4 minutes, or until seared and nicely marked with the grill. Flip and grill for another 4 minutes. If working indoors, move sliders to a foil-lined baking sheet and baste with sauce and place cheese on top. Place in oven for about 10 minutes, until lamb is cooked through and cheese is melted.
Assemble sliders: place slider pattie on split slider roll and top with additional barbecue sauce, greens, and crispy onions.
Bourbon-Orange Barbecue Sauce
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1/2 cup Bourbon
1/2 cup freshly squeezed orange juice (from about 2 oranges)
1/2 cup cider vinegar
1 cup ketchup
1/2 cup brown sugar
1/4 cup molasses
2 tablespoons Honey
2 tablespoons Worcestershire sauce
1 teaspoon orange zest
1 teaspoon cumin
1 teaspoon cayenne pepper (less if desired)
1 teaspoon ground black pepper
1/2 teaspoon salt
Heat olive oil in a medium sauce pan over medium heat. Add onions and garlic and cook until slightly translucent, about 4 minutes. Lower heat and add the bourbon. Let the bourbon reduce for about 4 more minutes. Increase heat to medium again and add the rest of the ingredients, stirring to combine. Let mixture come to a boil, then reduce heat to simmer. Let simmer for at least an hour, until thickened.
Once sauce has reduced and thickened, puree with an immersion blender or regular blender until smooth. Serve on Grilled Barbecue Lamb Sliders.
It was all I could do to get out of bed this morning, and since I was working mostly from home today, it was all I could do to resist getting back in bed this afternoon. It’s been drizzly, cold, and gray today and while I don’t like how this bodes for the next six months, and am seriously considering buying one of these, today it felt cozy. Wear something fuzzy, drink hot tea all day, light candles, cozy.
When it feels like it does outside, I want something warm, savory, and aromatic wafting from my kitchen inside. Bonus points if that something is mostly hands-off, like this sheet-pan dinner (collecting bonus points). Spicy sausages are roasted alongside cubed sweet potatoes, sliced fennel, and onions until the sausage crisps and everything else softens and slumps. Throw it on a pan, throw it in the oven, cuddle up on the couch with a blanket or two, and wait for dinner to essentially make itself.
This meal is simple and relies on good ingredients and clean flavors. It starts with slicing. Let’s get started!
Sweet potatoes are peeled and cubed. Fennel is sliced. Don’t be afraid of those stalks, they’re not as scary as they look, and in fact can be saved for the next time you make your own homemade stock! Onions are peeled and quartered. Sausages are taken out of their wrapping. That’s it. Arrange all of vegetables on a sheet pan.
Season with salt, pepper, and a little dried sage then drizzle olive oil over the top and toss to coat. Nestle the sausages in with the vegetables and that’s it! Dinner is prepped.
Put the whole thing into a 400 degree oven for about 20 minutes, then take the pan out, flip the sausages, toss the vegetables around a bit, and put it back in the oven for another 20 minutes.
The vegetables should be tender and smell impossibly good. The fennel and onion become sweet and mellow and the sausages their spicy counterpart. I like my sausages to be crisp on the outside, so while they were fully cooked, I lined another pan with foil (I know! I said only one pan!) and put them under the broiler for a couple of minutes.
Serve it all together. A couple of sausages with some potatoes, onions and fennel on the side is dinner. Add maybe a green salad with a bright, acidic vinaigrette to counteract all that earthy warm goodness? Man, I always think of these things after the fact. Do as I say, because by the time I say, said dinner is long gone and I’ve had time to really think about it. You think about your dinners a week later, don’t you?
The roasted vegetables’ flavor concentrates and caramelizes and acts as the perfect balance for the spicy, crisp sausage. Add a little dollop of spicy brown mustard on the side for good measure, because I’m a Haley and that means there has to be a sauce.
The point of this dinner isn’t that it’s balanced and wholesome and smells like home should smell. The point of this dinner is that it’s dreary and gray and drizzly outside and your dinner should be as cozy as you are.
Here’s the recipe:
Roasted Sausages with Sweet Potatoes, Fennel, and Onion Ingredients
1 medium onion, quartered. Leave the root in tact so the leaves of the onion stay together
1 fennel bulb, sliced, stalks discarded (or save for your next homemade stock!)
2 sweet potatoes, peeled and cubed in 1 inch pieces
Salt and Pepper
1/2 teaspoon dried sage
1 pound Spicy Italian Sausages (about 5 links). You could sub sweet sausages, brats, or chicken sausages easily enough!
Spicy brown mustard for serving
Preheat oven to 400 degrees. Line a baking sheet with foil. Arrange vegetables in an even layer and drizzle with olive oil. Season with salt and pepper and dried sage. Toss to coat. Nestle the sausages in the vegetables and place entire sheet pan in the oven.
Let cook for 20 minutes, then take pan out and flip the sausages and gently toss the vegetables. Roast for another 15-20 minutes, or until the sausages are completely cooked.*
Serve immediately with spicy brown mustard.
*If you’re like me and you like your sausages a little crispy and even a little scorched, place them on another pan lined with foil and put them under the broiler for a couple of minutes.
When I was a kid, and we were having company over, my Mom would have me clean my room “Mommy Clean.” Which meant to her standards, and very much not to mine. See, I’ve never been very adept at cleaning. This is not to say I’m a slob, or at least I hope I’m not. Or that I’m not learning, because I am. I am saying that I may or may not need someone to check my cleaning job. Like, if I spent 5-6 hours cleaning my apartment, would you call that “rigorous cleaning?” A friend wants to know.
Anyway, I spent this Mother’s Day cleaning my apartment “Mommy Clean” and I actually think I did a good job! See, I can clean, mom! Happy Mother’s Day! (Also, I love you, so much, and you’re the best Mom ever, and I have no idea how you did such a good job with us, but you did and I am the luckiest that you’re my mom!)
With my big plans to clean this weekend, I needed quick, simple meals that required minimal dishes. This is one of those. It only uses one skillet, but the amount of flavor that comes out of that one skillet is unbelievable. Simple, delicious, minimal cleaning. This is what I need in my life.
Start the clock, we’ll be done in 15 minutes. Let’s go!
Start with olive oil and garlic. How many times have I said that? Never mind.
When that is fragrant, add a whole bunch of spinach to the pan. I used bagged spinach, and used the entire bag, because spinach cooks down a lot.
Toss the spinach around a bit so it’s coated in the garlic and olive oil, and cover with a lid–an ill-fitting one if you have it! Just kidding. A fitted lid is better, but, you know, do what you can.
Let the spinach steam down, stirring occasionally, until it is completely wilted. Season with salt and pepper then squeeze half a lemon’s juice over the spinach and toss to combine. Transfer to a plate and wipe the skillet out with a paper towel.
Next, spray the pan with cooking spray and fry two eggs until the whites are set but the yolks are still runny.
When they are done, put them on top of the spinach. Squeeze a little more lemon on top of the whole thing for extra zing. Then, take a fresh baguette and tear a big piece off of the end. Everything is better with a crusty baguette.
Simple ingredients, simple preparation, incredible results. The egg yolks are broken and create a rich, luxurious sauce that mixes perfectly with the garlicky, lemony spinach.
An entire meal using only one skillet and one plate. We’re finished in under 15 minutes, and our apartments are just as clean as they started. Do you like how I pulled you into this? I do!
Happy Mother’s day to all you moms out there. You do something that is so incredible, and I’m sincerely impressed. And grateful. And to my mom, well, you’re the most incredible. And I love you more’n my luggage!
Here’s the recipe!
Garlic Spinach with Fried Eggs
1 tablespoon olive oil
Pinch red pepper flakes
1 bag of spinach
salt and pepper
Crusty bread for serving
Heat olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Add a pinch of red pepper flakes, then add spinach and toss to coat in olive oil. Cover with a lid and let steam, stirring occasionally, until wilted. Season with salt and pepper and squeeze a lemon over the spinach, then toss. Transfer to a plate and wipe out the skillet.
Spray the skillet with cooking spray and crack two eggs into the skillet. Cook until the whites are almost set, then carefully flip to finish cooking. Carefully plate on top of the spinach.
Serve with crusty french bread to soak up all the garlic, lemony, eggy goodness!