Raspberry Streusel Muffins

For Muffins
½ cup butter, softened
½ cup sugar
1 large egg
2 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
½ cup milk
½ cup sour cream
1 teaspoon vanilla
1 cup fresh raspberries

For Streusel Topping:
½ cup flour
½ cup oatmeal
1/3 cup sugar
½ teaspoon ground cinnamon
6 tablespoons butter, softened

Use a pastry cutter or a fork to mix streusel topping ingredients to a crumbly consistency and set aside. Grease a muffin pan that holds twelve muffins. Heat oven to 400 degrees.

In a large bowl, with electric mixer, beat together butter and sugar until light and fluffy. Add egg and beat until well blended.

In medium bowl, combine flour, baking powder, baking soda, cinnamon and salt. In small bowl, combine milk, sour cream and vanilla. Add flour mixture to butter mixture alternately with milk mixture, beating until just combined. Gently fold in raspberries.

Spoon batter into prepared muffin pan, filling each one about 2/3 full. Sprinkle tops of muffins generously with Streusel topping.

Bake muffins 20 – 25 minutes or until toothpick comes out clean when inserted in the middle. Cool muffins on wire rack. Makes 12 muffins

Pasta with Shrimp and Basil Vinaigrette

We just served this to my college roommates who visited and everyone enjoyed it.


5 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1/3 cup plus 2 tablespoons olive oil
2 ½ ounce fresh basil leaves, chopped
1 ½ pounds uncooked medium shrimp, peeled and deveined
1 pound Orecchiette pasta
4 zucchini, halved lengthwise
Olive Oil

Freshly grated parmesan cheese

Prepare grill (medium high heat). Combine 4 tablespoons lemon juice and Dijon mustard in a small bowl. Gradually mix in 1/3 cup olive oil. Mix in chopped basil. Place shrimp in medium bowl. Drizzle with remaining 1 tablespoon fresh lemon juice and 2 tablespoons olive oil. Toss to coat and sprinkle with salt and pepper.

Cook pasta in large pot of boiling salted water until just tender but still firm.

Meanwhile, brush zucchini on both sides with oil. Season with salt and pepper. Grill until charred, about 2 minutes per side. Transfer to plate. Add shrimp to grill and cook until just cooked through, about 2 minutes per side. Transfer to large bowl. Cut zucchini crosswise into one inch pieces and add to shrimp.

Drain pasta well. Add to bowl with shrimp. Add basil vinaigrette and toss to coat. Top with grated parmesan. Season to taste with salt and pepper.
Serves 4

Chicken with Lemon Leek Linguine

This is a fresh and light pasta dish that we really enjoy especially with the unique flavor that comes from the leeks.

6 ounces uncooked linguine
4 skinless, boneless chicken breast
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons butter, divided
3 garlic cloves, thinly sliced
1 leek, trimmed, cut in half lengthwise and thinly sliced
1/2 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley

Cook pasta according to package directions. Drain, keep warm.

Place chicken between two sheets of heavy plastic wrap; pound to an even thickness using meat mallet or small heavy skillet. Sprinkle chicken with a 1/4 teaspoon of salt & pepper. Place flour in a shallow dish; dredge chicken in flour shaking to remove excess.

Heat 1 tablespoon butter in a large skillet over medium-high heat. Add chicken; cook 3 minutes per side or until done. Remove chicken from pan and keep warm.

Melt 1 tablespoon butter in skillet on medium high heat. Add garlic, leek and remaining salt; saute for 4 minutes. Add broth and lemon juice and cook for 2 minutes or until reduced in half. Remove from heat and add remaining 1 tablespoon butter. Add pasta to leek mixture; toss well to combine. Serve chicken over pasta, sprinkle with fresh parsley.

Makes 4 servings.

Spinach Turkey Meatloaf

My husband recently asked me to make this dish which I had forgotten about. I am glad he remembered it because it is very tasty and nice and light.

1 1/2 lb ground turkey
1/2 cup finely chopped onion
1 cup marinara sauce (recipe posted on 2/21/14)
2 slices bread, crumbled
2 eggs, slightly beaten
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
9 oz package of frozen, chopped spinach
2 ounces (1/2 cup) shredded mozerella

Heat oven to 350 degrees. Combine turkey, onion, 1/4 cup of tomato sauce (reserve remaining sauce for topping), bread crumbs, eggs, mustard, oregano, garlic powder and salt and mix thoroughly. On sheet of foil pat mixture to a 12 x 18 inch rectangle.

Spread spinach over meat mixture; sprinkle with cheese. Starting with 8 inch side, roll up (lift foil to help the rolling process). Place roll seam side down on foil in ungreased 15 x 10 inch jelly roll pan or cookie sheet. Bake at 350 degrees for 55 - 65 minutes. Let stand 10 minutes before serving. Heat remaining tomato sauce and serve with turkey roll.

Makes 6 - 8 servings.

Triple Chocolate Cinnamon Cookies

These cookies do not have a lot of flour in them which makes them very light and crispy!




¼ cup flour
¼ cup unsweetened cocoa
1 ½ teaspoons cinnamon
¼ teaspoon baking powder
6 tablespoons unsalted butter at room temperature
7 tablespoons sugar
2 large eggs
8 ounces semi sweet chocolate, chopped, melted and cooled
1 cup milk chocolate chips
1 cup chopped walnuts

Walnut halves
Melted semi sweet chocolate

Preheat oven to 350 degrees, grease large heavy cookie sheets. Combine flour, cocoa powder, cinnamon, baking powder and salt. Using electric mixer beat butter, sugar and eggs in another bowl until smooth. Stir in 8 ounces melted chocolate. Stir in dry ingredients. Add milk chocolate chips and chopped walnuts.

Drop dough by tablespoons full onto prepared sheets, spacing 1 inch apart. Press walnut half onto each cookie. Bake until cookies look dry but feel soft when lightly pressed about 11 minutes. Let cookies stand on sheets for 5 minutes transfer to rack and cool completely.

Drizzle melted chocolate on top of cookies and let strand until chocolate sets.
Makes about 34 cookies

Cannellini Soup with Parmesan

This is a hearty and delicious soup that I am sure you will enjoy.

3 tablespoons extra-virgin olive oil
1 large onion, finely chopped (about 2 cups)
1 large carrot, finely chopped (about 1 cup)
1 large celery stalk, finely chopped (about 2/3 cup)
3 15-ounce cans Cannellini (white kidney beans), drained
6 cups chicken broth
2 teaspoons minced fresh sage
1/4 cup grated Parmesan Cheese
3 ounces thinly sliced prosciutto, chopped

Heat 3 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, and celery and sauté until vegetables are soft, about 10 minutes. Add beans, broth, sage, Parmesan, and prosciutto; simmer over medium-low heat, stirring occasionally, until flavors blend and soup thickens slightly, about 40 minutes.

Puree about 5 cups soup in processor and return to pot. Season with salt and pepper. (Soup can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm before serving.) Ladle soup into bowls and serve.