Saturday, December 11, 2010

Cranberry Muffins

 This is a Farmers Wife Original.

Ok, so I lied... haha! I came up with another Leftover recipe at the last minute that was SO yummy I had to share them with you right away! Now I don't know about you, but when I see fresh cranberries for sale, I buy them by the bushel (ok not really but it's funny!), and then stick them in the freezer so I have cranberries all year long, or for last minute holiday cooking. Well I happened to have some leftover cranberries in the fridge from the Pineapple Mango Punch I made for Thanksgiving that I decided needed to be used up. Now I love breakfast foods, it's the ultimate comfort food to me, a nice yummy muffin, some cheesy eggs and a big cup of coffee... *sigh* what could be better?!? I wish I'd had some orange zest to add to this, but even without it, they were delicious and best of all Farming Tot approved!! I certainly hope you will make these soon, for breakfast, a snack or even dinner (my preference)!

1 3/4 cups Flour
1/2 cup Sugar
2 teaspoons Baking Powder
1/4 teaspoon Salt
1/8 teaspoon Cinnamon
1 beaten Egg
3/4 cup Milk
1/4 cup Oil
1 cup Coarsely Chopped Cranberries

Streusal Topping:
3 Tablespoons Flour
3 Tablespoons Brown Sugar
1/4 teaspoon Cinnamon
2 Tablespoons Butter

Grease 12 muffin cups, or line with a paper bake cup, set aside. In a large bowl combine flour, sugar, baking powder, cinnamon and salt. Make a well in the center of the flour mixture, and set aside. In a medium bowl, combine egg, milk and oil. Add egg mixture to the flour mixture and stir until just moistened. Chop the cranberries and fold into the mixture. Using an ice cream scoop with a release butter, scoop one scoop full into each muffin cup, should fill it about 2/3 full. To make the streusal topping, combine flour, sugar, cinnamon and butter in a bowl with a pastry blender, or a fork until it resembles coarse crumbs. Sprinkle the muffins with the streusal mixture and bake at 400 degrees for 18-20 minutes, or until golden, and firm. Cool in the muffin cups for 5 minutes, remove and serve warm.

These were seriously delicious. A nice combo of sweet and tart, and a wonderful way to use up those leftover cranberries we all have from the holidays. The streusal topping adds a little crunch and an extra sweetness that is delightful. I was surprised the the Farming Tot gobbled up a whole muffin himself, but he loved it! 4.5 Stars.

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Orange Chicken with Fried Rice

 This is a Farmers Wife Original.

The last recipe of Leftover week! I can't believe it, I actually had more I wanted to share with you all, but unfortunately this week hasn't gone quite as I'd hoped and we had some internet troubles again as well. A couple of days after Thanksgiving, we had some leftover fried rice from some chinese takeout. That was all that was left, and I really didn't want to waste it, and by now was seriously tired of Turkey, so I decided to come up with a quick(ish) idea for a dinner to use up this rice. I threw some Chicken Thigh Strips in the crock pot, poured some store bought sauce (I mentioned that I felt incredibly lazy this particular day right?), cooked it up and served it on the heated rice. And honestly, it was so yummy I was so glad there was another servings worth of this left for lunch the next day. You could make this with just plain rice no problem, but if you're like me and when you get take out you eat the noodles, and whatever main meat dish you order as fast as possible, and the fried rice they give you just pales in comparison to the other options. I have had so much fun this week sharing some of my favorite Leftover meals, and who knows, maybe we'll do this again! I can't wait for next week though, to share my cookie recipes with you, I hope you'll enjoy them, and come check out Cookie Palooza week on Monday!

1 Container Fried Rice (about 2-3 cups worth of rice)
1 - 1 1/2 lbs. Skinless Boneless Chicken Thigh Tenders (I would not recommend using chicken breasts for this as they will likely be dry, you can use any type of thigh meat you like)
1/2 bottle of Panda Express Orange Sauce (I found this at Walmart)

Spray your slow cooker with non-stick cooking spray. Pour in the chicken, and the sauce (can add more sauce if you want) and stir til mixed. Cook on High for 1 hour, and on Low for 2-3 hours, until chicken is cooked through. Pour the leftover rice into a bowl, and add 1 Tablespoon of the sauce from the chicken and mix. Microwave for 1 minute intervals, stirring after each minute til warm through, and moist (can add more liquid if you want, this is a great tip for re-heating any rice, add a small amount of liquid to it and it will bring it back to life). Serve with Chicken on top.

This dish is slightly spicy, definitely has the kick to it that Panda Express's Orange Chicken has, but it really was a delight and so easy. The Farming Tot did not eat this, as it was too spicy for him, but the Farming Hubby and I really enjoyed this. Next time I have leftover rice around, I will totally be making this again! 3.5 Stars.

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