So, crab cake muffins. If you have been reading Framed Cooks for any amount of time you are used to the fact that I will muffin-ize pretty much anything. French toast. Meatloaf. CINNAMON ROLLS. I have a recipe for cheeseburger muffins lurking in my pile of things I need to tell you about. So I guess it was only a matter of time before I took one of the Southern husband’s Very Favorite Things and cooked it up for him in muffin form. Tender on the inside, crispy on the outside crab cake muffins. Let’s make them!
I love chicken. I love blueberries. I love any recipe that takes about 5 minutes to prep and then spreads the aroma of roasting chicken through the house. Which is why this recipe for blueberry chicken is my current chicken recipe crush, because it is all those things and more…the more being tender roast chicken with a crispy crust and a sweet tangy taste that comes from being slathered with blueberry jam and lemon juice and oh my my. This is roast chicken with PERSONALITY, and that is exactly how I like things. Can you say winner, winner, blueberry chicken dinner? Let’s make it!
This chicken with white wine gravy recipe was born of the fact that if there are two things I always have in my house, they are chicken and wine. And the fact that during the week I don’t want to spend a ton of time in the kitchen, but I also don’t want to give up a little elegance in my dinner even if it IS Wednesday. So if you want to have your cake and eat it too, elegant but super easy dinner-wise, break out your own chicken and a bottle of white wine, and let’s make chicken with white wine gravy!
I am such an easy mark for anything with the word “hash” in the title. And usually that means corned beef hash, but after our recent apple picking episode wherein the Southern husband and I picked close to our combined weight in apples, I was basically adding apples to everything I cooked. We are talking apples snuck into breakfast, lunch and dinner, my friends, so it was kind of inevitable that I figured out that apples could, yes, go into hash. A hash that is an easy, crispy conglomeration of chopped apples and potatoes sauteed with some onions and olive oil and butter and thyme until they were the perfect amount of tender and crunchy. It was a delicious plate full of fall flavors, just begging to be topped with a poached or fried egg.
This recipe for feta artichoke pizza came about once again from my “no ingredient left behind” rule, which stipulates that if I buy something for a recipe and don’t use all of it up, I need to figure out another recipe that uses up the rest of whatever it was. In this case, I had a lovely hunk of feta cheese in the fridge, and a bowl of cheery, sweet cherry tomatoes on my counter. And so my mind goes where it frequently does in “no ingredient left behind” situations, and that is directly towards pizza. Visions of pizza topped with feta cheese and pan-roasted cherry tomatoes began dancing in my head, and in the vision it was topped with marinated artichoke hearts and fresh chopped thyme and drizzled with olive oil. THE VISION HAD TO HAPPEN.
I am always up for pancakes for dinner (or breakfast, or lunch) and I am always up for anything involving fresh corn. And as the fresh corn season we are in slowly moves towards fall, I am using it before I lose in in everything from salsa to salad to plain old corn on the cob. But one of my favorite ways to use corn is in good old-fashioned johnnycakes, made with corn puree and cornmeal and topped with fresh corn and did I mention that I love corn?