Broccoli and Cheese Potato Skins

I have really had cravings for broccoli lately.  Broccoli and cheese to be exact. I’ve thought of soups, and I have made casseroles, and I just was not completely satisfied. I wanted more. As you may or may not be aware, I created a new site called Baked Potato Skins and it is my playground for all things potato skins. Everything from the classic potato skin to what I call the Hangover can be found there. The thought of broccoli and cheese soup led me to create those comforting flavors and place them inside of a baked potato skin.

Broccoli and Cheese Potato Skins Recipe

I was inspired to make these potato skins from a memory I had while back in middle school. A simple memory of being at the local mall, and inside being a small restaurant that served, I believe, broccoli and cheese twice baked potatoes. For the life of my wife and I, we both recall them, we cannot figure out what that chain restaurant was named. If you remember, please let me know.

Ingredients:

  • 5 whole Russet potatoes
  • 4 tbsp unsalted butter
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 cloves of garlic, minced
  • 1/4 cup of red onion, minced
  • 2 cups of broccoli florets, steamed and patted dry
  • 2 cups of cheddar jack cheese, shredded

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.

Continue this cutting process with the rest of the potatoes. You should then have 10 skins. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.

Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

How to make broccoli and cheese potatoes

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.

Remove them from the oven, and fill each one with a bit of red onion and garlic. Place back in the oven and cook another couple of minutes.

Remove them once again, and fill them up with chopped broccoli and load them up with the cheese.

Again, place them back in the oven and cook until the cheese is nice and melted.

Remove them from the oven, sprinkle with a bit of salt, and plate them up.

Now I got my broccoli fix. Healthy? Probably not the healthiest with the cheese and butter, but that thought is taken away when you bite into the potato skin that is loaded with broccoli. These are darn delicious and a perfect game time snack. I hope you enjoy.

Broccoli and Cheese Potato Skins
Author: 
Recipe type: Appetizers
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 5 whole Russet potatoes
  • 4 tbsp unsalted butter
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 cloves of garlic, minced
  • ¼ cup of red onion, minced
  • 2 cups of broccoli florets, steamed and patted dry
  • 2 cups of cheddar jack cheese, shredded
Instructions
  1. Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.
  2. Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.
  3. Continue this cutting process with the rest of the potatoes. You should then have 10 skins. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.
  4. Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.
  5. Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.
  6. Remove them from the oven, and fill each one with a bit of red onion and garlic. Place back in the oven and cook another couple of minutes.
  7. Remove them once again, and fill them up with chopped broccoli and load them up with the cheese.
  8. Again, place them back in the oven and cook until the cheese is nice and melted.
  9. Remove them from the oven, sprinkle with a bit of salt, and plate them up.

 

Nacho Style Mac and Cheese

It’s football season and that means a few things in my house. Typically lazy Sundays and great comfort food. The question always arises and they all know it’s coming, ‘what do you guys want for the game?’. Typically the kids don’t really care, nor do they fully partake in the appetizers, or chili, or other comforting food. So this past game day, I decided to make one of our favorites, queso. Queso means cheese, so let’s get that out of the way.

Nacho Mac and Cheese Recipe

Queso in my house means Velveeta cheese, a bit of cooked ground beef, and a can of Rotel. When all of these are combined, it is nothing short of addictive awesomeness. As my wife and I devoured the queso, we had to remove it from our table as again, it was becoming way too addictive. I looked at the bowl of queso everytime I opened the refrigerator, and I did not want it to go to waste. Instead, I decided to make a Nacho style mac and cheese recipe, and whoa, was it ever great.

Let’s get started.

Ingredients:

  • 1/2 lb of Fussilini pasta, cooked al dente
  • 1 cup crumbled tortilla chips
  • For the Queso:
  • 32 oz Velveeta cheese
  • 1/2 lb ground beef, cooked and drained
  • 10 oz can of Rotel diced tomatoes and green chiles
  • 1/4 cup of red onion, diced
  • 1 green onion, sliced
  • 1 tbsp butter

 

Make the queso by adding the Velveeta, ground beef, and Rotel into  a medium-sized, microwaveable safe bowl. Cover with plastic wrap, and cook in the microwave for about 5 minutes, or until the cheese is completely melted.

Preheat your oven to 350 degrees.

Nacho Mac and Cheese Recipe

Butter a large casserole dish.

Place the cooked pasta inside a large mixing bowl. Add the queso, and stir to incorporate all of the cheese.

Pour into your casserole dish and top with the tortilla chips.

Place in the preheated oven, uncovered for 25-30 minutes.

When you are ready to serve, garnish with some red and green onion and dig in.

This is not only a great way to use up your leftovers, including the tortilla chips that your kids decide not to finish, but it is truly a great new take on a classic mac and cheese. Hope you enjoy.

 

Homemade Chex Mix

Chex Mix is a staple in my household. It is one of those snacks that everyone enjoys during the week. With that said, whenever I see the Chex Mix opened, I watch as everyone eats the mixture. As the bag gets tossed around, yes, forget the bowl here, my daughter picks out only the pretzels, my son picks out only the rice chex, my wife picks out the rice and corn chex and whatever nuts she can find, and well, my handful is left with wheat chex and bagel chips. I don’t complain about it, but at the end of the day it would be nice to get a handful of rice and corn chex, maybe a pretzel, and some nuts.

Chex Mix Recipe

So I decided to make my own. My mom use to make batches of this stuff when I was growing up and I recall it being better than any bagged chex mix. Plus I would use whatever leftover rice or corn cereal mix there was, dump a bunch of sugar on it with a bit of milk, and it it for breakfast. Not sure what was better at the time, the garlicky chex mix or the cereal loaded with sugar! So after I thought about my mom’s flavors, I decided to come up with my own.

Let’s get started.

Ingredients: [Print this Recipe]

  • 10 tbsp unsalted butter
  • 3 tbsp Worcestershire sauce
  • 1/2 tbsp garlic salt
  • 1/2 tbsp seasoned salt
  • 1 tsp cracked black pepper
  • 1/4 tsp cayenne pepper
  • 1/2 tsp dry mustard powder
  • 1/2 tbsp old bay seasoning
  • 1/2 tsp dried rosemary
  • 4 cups of Corn Chex® cereal
  • 4 cups of Rice Chex® cereal
  • 2 cups of pretzel sticks
  • 3/4 cup lightly salted almonds
  • large roasting pan

Start by preheating your oven to 250 degrees. Next mix all of your seasonings into a bowl and set it to the side. Add the butter to a roasting pan and place it in the oven until melted. Once melted, remove it from the oven, add in the Worcestershire sauce and seasoning blend and give it a good stir.

How to make chex mix recipe

Next add in the rice and corn Chex mix, pretzels, and nuts. Give that a really good stir, being careful not to crush all of the Chex, and once mixed, place back in the oven.

You are going to cook this for about one hour, and remove it from the oven every 20 minutes to give it a good stir. Once stirred, place back in the oven, and repeat 2 more times until the hour is up.

Your house will begin to smell really, really good. Almost too good that you might want to take it out after 20 minutes and begin snacking on it. Just wait, and be patient. It will pay off.

When the hour is up, remove it from the oven, and turn off the heat. If you have a large baking sheet, pour the mixture onto it to help with the cooling. Now you can start eating it.

Once cooled, store in an airtight container for up to 2 weeks. Who am I kidding? This chex mix will only last a week, if that. This is a perfect snack that won the hearts of everyone in my family. My daughter was able to easily snack on all the pretzels, my kids on their handfuls of Chex, and my wife was the real winner. Not a bagel chip in sight, nor a wheat Chex.

The flavor of this mixture is hands down better than the store bough. It does have a slight kick from the cayenne, but the old bay, garlic, and seasoned salt, as well as the class flavor of the Worcestershire sauce really sends this Chex mix recipe into a whole new category of awesomeness. So the next time you are craving Chex mix, and a really great snack, give this one a shot.

Now the big question is, what is your favorite part of the Chex mix?

Compound Butter

Butter, something most everyone loves (or tries to avoid). I remember growing up and loving the simple things of bread and butter. I see one of my kids doing that now. He is content with simple bread and butter, heck, I have even seen him try to get away with making a butter sandwich for lunch! When it comes to butter, we often think of salted or unsalted (I am a fan of unsalted), and that is about it. There is more to butter though, and that is making compound butter.

Compound Butter Recipe

Maybe you have had compound butter already, and many might have tried it in a restaurant without even knowing it. I make compound butter from time to time. Not only is it super simple to make, but it lasts a long time when stored in the freezer. During this time of year when the gardens are blooming with fresh herbs, and the grills are fired up on a nightly basis, using compound butter seems like a perfect pairing.

Let’s get started.

  • 8 tbsp unsalted butter, room temperature
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh Italian flat leaf parsley, finely chopped
  • generous pinch of salt
  • plastic wrap

How to make compound butter

Begin by adding your butter to a mixing bowl. Keep in mind that you want it to be room temperature so that you can easily work with it. Toss in the chopped herbs, salt, and pepper, and give it a good mix.

Next, lay out a large piece of plastic wrap. Place the butter to the middle of the plastic wrap, into an oblong shape if you can. Next place the plastic wrap over the butter, and begin rolling into a cylinder, trying to keep it as tight together as possible. The tighter the better as it will press the butter back together.

Once you have it in a tight cylinder shape, place it in the freezer for at least three hours. When you are ready to use, cut it into a medallion and remove any plastic wrap. Add the medallion to grilled meats or vegetables.

Compound butter not only makes a great presentation on the plate, but it is packed full of wonderful flavor. I’m a huge fan of rosemary, hence whey I used it in the is compound butter recipe, but the possibilities are endless. So the next time you are having a get together, make some compound butter and surprise your guests. Enjoy.

Cinnamon and Sugar Tortillas

For the past couple of months, I have been making these little tortilla cups (breakfast, snack), and let me just say how much I love them. They are really fun to make, and even better, more fun to eat. Whenever I am making them using flour tortillas, I am left with some scraps from the round cutter.

As I looked at them, and glared down at my daughter, I said to her ‘we should really do something with all of these tortilla scraps shouldn’t we?’. Her response, as most times, was an exciting one, and a positive answer of ‘sure!’. I knew exactly what I was going to do with these, and that was to turn them into a cinnamon and sugar snack that I knew my kids would love.

Cinnamon sugar tortillas recipe

These cinnamon and sugar tortillas are really easy to make, and are perfect to make with any kids in the kitchen. Let’s get started.

Ingredients:

  • Flour tortilla, cut into strips
  • 6 tbsp unsalted butter
  • 1/2 cup of sugar
  • 2 tbsp cinnamon powder

Start by preheating your oven to 350 degrees.

Next, dip your tortilla slice into the melted butter, then sprinkle both sides, placing it onto a baking sheet. Repeat until the tray is full.

Ingredients for making cinnamon sugar tortillas

Place the tray into the oven and cook for about 12 minutes. Keep a close on them around the 10 minute mark as they can brown pretty quickly. Your goal is to get a nice golden brown. Once you achieve that color, remove them from the oven, and place onto a serving tray.

Feel free to dig right in. I know that is what my daughter and I did. For some reason, these remind me of something in my childhood. It wasn’t the cinnamon pies that my mom used to make, and it wasn’t the chips from Taco Bell. It was something, and whatever it was, it was good. Real good. Hope you enjoy.

Baked Chicken Wings

Simple things yield true pleasures, well, at least in the world of baked chicken wings that is. Our family members, and you probably know or have them in your family as well, love chicken wings. My wife is not a fan, and we never poke fun at her because of it, but my son and the guys in the extended family, love chicken wings.

Recipe for making baked chicken wings

I’ve grilled chicken wings low and slow, I’ve smoked them in my drum, and I’ve deep fried them, and I even make a killer blue cheese sauce for them, but there is something to be said about a really good baked wing. Sure the texture might not have that crunchy exterior from the deep fry, or the smoke from the smoker or grill, but let me tell you, if you bake a wing just right, well, let’s just say the rest of them just met their match.

As we were getting ready for a party last week, I decided to make some chicken wings. Heck, why not right?

Ingredients:

  • 4o chicken wing pieces (wings and drummies), cleaned and patted dry
  • 1/2 cup of soy sauce
  • 1 cup of light brown sugar, lightly packed
  • 10 cloves of garlic, minced
  • 1 tsp cracked black pepper

You can tell by my picture that I like to leave the wing tip on. Some people chop that off, but me, I personally like that part, as do others.

Begin by mixing all ingredients, excluding the chicken, in a mixing bowl. Mix until your sugar gets as best dissolved as it can. Add the chicken into a large, sealable plastic bag. Pour the marinade into the bag, seal, and move that marinade throughout all of the chicken pieces. Place in the refrigerator for at least four hours, but preferably overnight.

Preheat your oven to 400 degrees.

Line a large baking sheet with parchment paper. Use two baking sheets if you have to. place the chicken onto the baking sheet, and place in the preheated oven for 1 hour and 30 minutes. Turn once around 60 minutes. After 1 1/2 hours, turn off the oven, and let them sit in there for another 15 minutes.

Remove from the oven, and plate.

I plated these for the party, then went back to the kitchen to finish up some shrimp egg rolls. I returned minutes later to nothing but a bowl of bones!

These chicken wings do end up with a bit of a caramelized exterior which lends itself well to a nice crunch, but shortly after, they just fall off the bone. Sweet and garlicky with a candy like texture is how I can describe them, and when they disappear within minutes, well, you know they are good. Hope you enjoy.

Preserved Lemons

I have been on a real citrus kick lately. Maybe it is the season, but I have been going through a lot of lemons and limes. For the last couple of weeks I have been juicing close to nearly 40 limes, only to pour a bit of the juice into smoothies or weekend cocktails. The same goes with lemons. As I was juicing the lemons into a smaller sized mason jar, it occurred to me that instead of juicing them, I should create some preserved lemons!

You might have never seen preserved lemons, yet, as they are typically not used on a regular basis in American cooking. Or, maybe they are and many of us just never know. The preserved lemon is commonly used in Moroccan or African cuisine, and let’s face it, many of us are not eating that cuisine in the states on a regular basis.

Recipe for Preserved Lemons

The preserved lemon is a thing of beauty, and it can be used in a lot of different dishes, not just Moroccan or African. If preserved right, and long enough, the lemons have an intense citrus smell and and taste which enhances most any dishes that require a bit of lemon.

Ingredients:

  • 7 whole lemons, rinsed and patted dry
  • Kosher salt, approximately 1 tbsp per lemon
  • 1 tbsp whole peppercorns
  • 1 tbsp fennel seed
  • Additional lemon juice
  • Wide mouth, pint sized canning jars
  • Time

Begin by cleaning your lemon by washing it in water, then pat them dry. Take your knife and take off any of the knobby end parts. Run your knife, lengthwise down the middle of the lemon, leaving about 1/2 inch at the bottom. Turn 90 degrees, and do the same. You pretty much have a quartered lemon but not cut all of the way through. Repeat with the remaining lemons.

Mix your salt, fennel seeds, and peppercorns.

Ingredients for making Preserved Lemons

Add about a tablespoon, or so, of the salt mixture to the bottom of the canning jar. Take a lemon and open it up a bit, and begin rubbing a tablespoon or so of the salt mixture all over the inside of the lemon. Take it and smash it down into the mason jar. Repeat with the second lemon. Two lemons fit into my canning jar. Depending on the size of your lemons, you might have more or less. Once smashed, roll a lemon on the counter, and apply enough pressure to extract the juices. Cut the lemon in half, and use your hand juicer, or hands and squeeze as much juice out of the lemon into the canning jar to nearly fill the top. This takes about two lemons per jar.

Repeat with a second canning jar. Add any remaining salt mixture to the top of the open canning jars, seal, and give a shake. Let these sit on your counter at room temperature for about 2 days, shaking the mixture each day.

Place in the refrigerator for 2-3 weeks before using.

When you are ready to use some of the lemons, open the can, remove the softened lemons, and rinse under cold water. You can use the pulp in sauces if you would like, or stuff it inside of a chicken before roasting, otherwise, remove the pulp and slice the lemon peel into thin slices to be used in sauces, salads, rice, or whatever you can think of that would use that wonderful lemon and salt flavor. Give it a try. It’s something new!

Taco Cups

While I was making blueberry muffins with my daughter last weekend, I began thinking of what I could make in the muffin tin. I think the only thing I have ever made with those muffin tins, are, well, muffins. Go figure. But as I look at them, and looked on top of my counter, I noticed some corn tortillas that I needed to use up, and just like that, an idea sparked.

In anticipation of Cinco de Mayo, I figured that I would use the muffin tin as a vessel to hold corn tortillas, and fill them with whatever I had in stock. In my case, I was going to make chicken taco cups, some filled with beans, and other just straight up chicken and cheese. After all, I have to please everyone when it comes to dinner, right?

Recipe for making Taco Cups

Let’s get started:

Dry Rub Ingredients for the chicken:

  • 4 large chicken breasts, boneless, skinless
  • 1 tbsp chili powder
  • 1 tsp cumin powder
  • 1 tsp garlic powder
  • 1/2 tsp cinnamon powder
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup of light brown sugar

For the Taco Cups:

  • Corn tortillas, warmed, cut into smaller rounds
  • Cooking spray
  • Refried beans, cooked
  • Head lettuce, shredded
  • Avocado, cut into small cubes
  • Shredded Colby Jack cheese

Start by marinating your chicken. Mix the dry spices together and rub it all over the chicken breasts. Let these marinate for about 30 minutes.

Spray your muffin tin with cooking spray, and preheat your oven to 375 degrees.

While the chicken marinates, warm your tortillas in microwave, or  in a skillet on medium heat until they are nice an pliable. Keep them warm in a tortilla warmer, or in a towel until you are ready to cut and place inside of your muffin tin.

Now you need to figure out how to best cut your tortillas. You can use a large cup, place over the tortilla, and use a sharp knife to cut the rounds, or you can use one of the best things I probably ever purchased, and use the round cutters, and cut into perfect rounds. Place each round inside a muffin tin. Repeat until your muffin tin is full.

Ingredients for making Taco Cups

Heat a large non-stick skillet on medium high heat. Add the chicken breasts, and cook for about 6 minutes per side. Once the second side is cooked, add about 1/2 cup of water into the skillet, cover, and remove from the heat.

Place your muffin tin inside the preheated oven and cook the tortilla cups for about 6 minutes. After 6 minutes, remove from the oven and set aside.

Remove the chicken from the skillet, and cut it into small, bite-sized cubes. Your goal will be to have small enough chicken bites to fit inside a tortilla cup.

Ok, now we are ready to assemble.

Add about a tablespoon of cooked, refried beans to the bottom of each taco cup. Add chicken to to top of the beans, and top with the shredded cheese. Pack it in there, and press gently into each cup. Add more cheese if necessary.

Place the muffin tin back into the preheated oven and cook another 6 minutes or until the cheese is completely melted.

Remove the taco cups by running a knife around the tortilla cup, and place on your serving dish. Top with shredded lettuce, and avocado cubes.

Let me just say this. My wife made me make this twice last week they were that good, and I even served them for dinner for the kids (making some without the beans), and they loved them as well.

What was great about these taco cups, were that they were bite sized, did not fall apart, and were just the perfect bite. I think taco night now will get replaced with taco cup night, they were that amazing. Oh yeah, that extra cheese crisps up around the cup while cooking, and is just an added bonus. Hope you enjoy, and happy Cinco de Mayo!

Perfect Blueberry Muffins

Let me start by saying, I love cooking with my kids. However, with that said, there are not a whole lot of times during the weekday that I can present that opportunity due to busy schedules. Furthermore, I ‘think’ the last thing that is on their mind when they get home from school is a cooking session with Dad. Weekends present a different story though. Not too different, but the pace slows down a bit. There are opportunities, such as the one my wife presented to our oldest son, whereas he loved french toast so much that she showed him everything there was to know about french toast. Now, he is making french toast every morning, by himself, for breakfast. Keep in mind this is the kid who refuses anything that has eggs in it.

Perfect Blueberry Muffin Recipe

Weekend cooking sessions tend to be more geared towards baking though, and we all know that I do not bake that often. I have made enough creations that I can be pretty dangerous in the kitchen when it comes to baking though, so I am no stranger. Things like homemade focaccia bread, some beer and cheddar bread, and even some rosemary bread that used a great starter to name a few. But when it comes to baking, I know exactly what my kids are looking for. Desserts. And we all know that I do not have much of a sweet tooth!

With all of this said, my daughter was excited to spend the day with her grandma and grandpa this past weekend. As she questioned why the four of us were going to the baseball game without her, she suddenly tuned that out with that excitement of spending that quality time with the grandparents. And then the question came to me, “Dad, should we make some blueberry pie to take over to grandma’s?”. Time was of the essence here. It was nearing twelve o’clock and we needed to be by grandma’s by at least 3:30. So my response was “well dear, as I would love to make the pie, it will take some time to make the dough and cook everything in time. How about we make blueberry muffins?”. I couldn’t let that eagerness to cook and create something she was so excited about go , could I? So as I knew everything that we needed, I only needed to head to the store to purchase some extra blueberries, and off to the store we went.

I do love baking with my kids because the best thing about that is that they can measure everything themselves, and mix everything. Pretty simple when it comes to making things like these awesome muffins, or any type of cookie for that matter. So when we returned home, we quickly got started.

Ingredients: (Makes about 9-11 muffins)

  • 1 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 3/4 cup white sugar
  • 2 tsp baking powder
  • 1/3 cup canola oil
  • 1/3 cup whole milk
  • 1 whole egg, room temperature, beaten
  • 1 1/2 cup fresh blueberries, rinsed and patted dry
  • Muffin liners

For the Crumble Topping:

  • 1/2 cup white sugar
  • 1/4 cup unsalted butter, chilled and cubed
  • 1/4 cup all-purpose flour
  • 1 1/2 tsp ground cinnamon

These blueberry muffins are not only really easy to make, but wow, are they packed with greatness.

Begin by heating the oven to 400 degrees.

Add the muffin liners to your muffin tin. This recipe will make about 9-11 muffins.  To a bowl, add the flour, sugar, salt, oil, and baking powder.  To a small bowl, add the milk and beaten egg and mix that together.  Add this to the flour mixture, and begin mixing with a wooden spoon until all lumps are out. Next, add in the blueberries, and gently fold into the mixture, being careful not to bust any of them open.

Blueberry Muffin Recipe

To another bowl, add in the crumble ingredients, and begin mixing and mashing up the butter just a bit.

Take this mixture, and begin filling the muffin liners. You will want to fill them almost to the top but not all of the way as they will rise up a bit. Divide the crumble topping onto each muffin, and feel free to be generous. Start by adding enough crumble to cover each muffin, then with any leftover, begin sprinkling over all of them.

Place these in the oven for about 25 minutes. Remove from the oven to let cool a bit.

The result. Well, nothing but a moist and perfect muffin. For someone who thinks he does not have a sweet tooth, well, I think I do. We immediately had to plate three of them for grandma’s house, and then we enjoyed one (I mean two) ourselves. As much as I got the pleasure from shopping with my daughter to mixing and baking the muffins, I think I got more pleasure out of watching her eat and talk about the muffins.

Blueberry Crumble

I have to say that my friend over at Dishing Up Delights does a fantastic job on all of her recipes, but the ones that catch my eyes are her desserts. As you can probably tell from my own postings, that I am not that big into desserts, however I should be as my kids favor desserts over things like bbq pork, carne asada, and shrimp tacos.  There are occasions however, especially during an extended weekend, where I do think of making desserts for them such as cinnamon pies, and homemade doughnuts, and this weekend was no exception.

Blueberry Crumble Recipe

Blueberries are in season right now, and they are in abundance. When I saw them at the store, I immediately thought of making a pie, but I love using my ramekins, so I immediately though of a quick and easy blueberry crumble. You know, the delicious crumble of buttery oats? Yes, that kind, and the kind that kept my daughter wanting more. This is an easy recipe, and one that my four year old daughter, I should say three year old, going on four, was able to help me with through the entire process. Let’s get started.

Ingredients:

  • 3/4 cup of all purpose flour
  • 1/2 cup of light brown sugar
  • 1 tsp cinnamon
  • 1 stick of salted butter, cubed
  • 3/4 cup of Quaker oats
  • 3 cups of fresh blueberries, washed and dried
  • Additional 2 tbsp of butter

Begin by adding the flour, sugar, and cinnamon to a large bowl. Toss in the butter, and begin mixing it into the flour with a fork. You want to keep forking the mixture until you see it build a nice crumble. Toss in your oats.

Take 1/2 of this mixture and set it aside. Take your blueberries and add them to the large bowl of oats and flour mix, and toss well.

Preheat your oven to 350 degrees. As the oven preheats, butter the insides of the ramekins, I used 8 of them.

Add the blueberry mixture about 3/4 of the way to the top to each ramekin. Top each ramekin with the remaining crumble that you set aside. Bake in the oven for about 40-45 minutes until you have a great golden brown top.

Let this sit for about 10 minutes before eating. You can serve this alone, or place a nice scoop of vanilla ice cream on top.

Happy Fourth!