Italian Orange-Almond Muffins

Italian Orange-Almond Crunch Oat Muffins 

I’m starting off the week with some shameless self-promotion. Check out Quaker Oats and my recipe, which recently netted me 2K! I made them today and added an embellishment of orange marmalade glaze.
These are very popular with my kids, too.
Italian Orange-Almond Crunch Oat Muffins
Makes 12 muffins 

1 cup oats, quick or old-fashioned
1/2 cup low-fat buttermilk
1/2 cup orange juice
2 teaspoons grated fresh orange zest
1 1/2 cups packaged baking mix (I use Bisquick “Heart Smart”)
1/3 cup granulated sugar
1/3 cup crushed amaretti cookies (about 6 small cookies)
3 tablespoons melted butter
1 egg, lightly beaten
1/2 teaspoon almond extract
1/3 cup orange marmalade
1 tablespoon amaretto liqueur
Heat your oven to 375 degrees. Line 12 muffin cups with paper liners or spray the pan lightly with non-stick cooking spray.

In a large bowl, stir together the oats, buttermilk, orange juice and zest. Let stand 10 minutes.
Combine the baking mix, sugar and cookies in a medium bowl.
Add butter, egg and extract to oats and mix well. Add the dry ingredients, mix just until moistened.

Fill the muffins cups about 3/4 full. Bake 20 minutes, or until tops are light golden brown. Cool in pan on a rack for 10 minutes. Remove from pan and place muffins on the rack over a sheet of wax paper.

Melt the marmalade and liqueur in a small saucepan. Drizzle over the muffins. Serve warm.

Passing the Meme

Lydia of The Perfect Pantry tagged me for this meme: Five Things Most People Don’t Know About Me, so here goes:1. I’m devoted to entering cooking contests.It started out as an innocent way to indulge my creative side in the kitchen, and became kind of addicting.

2. I can put my leg behind my head in this bizarre-looking yoga posture.

3. Lilacs are my favorite flowers.

4. I always arrive five minutes late for everything.

5. I cannot tolerate cooked green bell peppers. Blech!

And now I’m passing this along to:
Anna of Cookie Madness
Nupur of One Hot Stove
Kristen of Dine and Dish
Bruno of Zinfully Delicious
Janelle of Talk of Tomatoes

 

Copyright (c) 2007 FamilyStyle Food

Friday Night Home Date – Spatchcock!

Butterflied Bird with Lemon and Rosemary

Now before you start thinking that I’m going all medieval on my poultry, let me clarify what “spatchcock” means, and that is simply: a whole chicken with the backbone removed and laid out flat, or butterflied. If you need to know more or are etymologically inclined, check this out.

This is such a great way to roast a whole bird since you can season it well, and it cooks faster and more evenly than it would in its usual form. All you need is a whole chicken and good pair of kitchen shears. Or, even better, ask the professional person behind the meat counter to do the dirty work for you.

We often eat a simply roasted chicken on Friday evenings. It’s tasty, comforting and sometimes there are even leftovers for a weekend lunch.

While the oven is on, I usually throw in a pan of whatever root vegetables I have on hand, cut up and tossed with some olive oil, to cook alongside the bird.

Simple Spatchcocked Chicken with Lemon and Rosemary

1 3-4 pound whole chicken, backbone removed
1 tablespoon kosher salt
Freshly ground black pepper
2 tablespoons chopped fresh rosemary
1 tablespoon olive oil
Grated zest and juice of 1 lemon

Heat your oven to 425 degrees.

Mix together the salt, pepper, rosemary, olive oil, lemon zest and juice in a small bowl. Smear the mixture all over the chicken, front and back.

Place a large ovenproof skillet (I use cast iron) over medium-high heat until just smoking, and coat the pan with a little oil. Put the chicken in the pan skin side down and place another heavy skillet on top of the chicken to weigh it down. If you don’t have another pan, just use a small baking sheet with and a brick or large can of tomatoes placed on top. Cook about ten minutes, until the skin starts to turn a nice golden shade of brown.

Remove the weight, turn the chicken over with tongs – gently, so you don’t tear into the delicious, crisp skin – and transfer to the oven to finish cooking, about 12-15 more minutes depending on the size of the chicken.

Copyright (c) 2007 FamilyStyle Food