Blueberry Muffins

I have been in the mood for blueberry muffins lately, but have been too sick for the last week to get up the energy to make some.  Since I am finally starting to get my energy back, I got me some frozen blueberries and went on a search for the perfect recipe.  I have never made blueberry muffins before, but they are probably my favorite kind of muffin.  I love how the blueberries pop in your mouth and fill it with juiciness!  Well, this recipe which I found on allrecipes.com turned out well.  I made them as directed, but in the future will make two minor modifications...

1. Add at least 1/2 cup more blueberries (I love blueberries!)

2. Half the crumb topping.  It made way too much.  I don't like the top completely piled with the topping, just a light sprinkling is good for me.  

Try these out.  They are delicious!  Little B enjoyed helping with the making and eating of these.

BLUEBERRY MUFFINS

ENJOY!

Chicken Fried Rice with Vegetables

Seriously, who doesn't like chicken fried rice?  This was the perfect recipe.  The chicken marinated in soy sauce and sesame oil made it taste for moist and flavorful.  For the frozen vegetables, I used a bag of my home-frozen carrots and some corn, definitely more than 5 oz though.  Next time I might add some peas or broccoli.  I got the recipe off of myrecipes.com here.

CHICKEN FRIED RICE WITH VEGETABLES

ENJOY!

Salmon Chowder

This was such a good recipe and it is perfect for cold winter days (like we've been having a lot of lately).  It made plenty for our family and was good as leftovers the next day.  I found it here on allrecipes.com.  It reminded us a little of clam chowder, but I think I liked the salmon better than I would clams.  Try it and i hope you like it!

SALMON CHOWDER

Ingredients:

 

3 tablespoons butter

3/4 cup chopped onion

1/2 cup chopped celery

1 teaspoon garlic powder

2 cups diced potatoes

2 carrots, diced (I had a bunch of carrots in my freezer that I had chopped and put in bags from the garden last Fall, and I thawed a sandwich bag full and they worked just fine)

2 cups chicken broth

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon dried dill weed (I accidentally doubled this and it tasted really good)

2 (16 ounce) cans salmon

1 (12 fluid ounce) can evaporated milk

1 (15 ounce) can creamed corn

1/2 pound Cheddar cheese, shredded

Directions:

Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.

Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

ENJOY! 

Black Bean Tortilla Bake

This was a pretty good recipe.  Next time I make it, I'll probably top it with a little guacamole and sour cream.  This is packed full of goodness and Ben even ate it pretty well.  The recipe is from Food.com and I followed the recipe really closely, so I won't bother putting it below.  Just click on the link and it will take you to it.

BLACK BEAN TORTILLA BAKE