Snow Day and Pumpkin Chocolate Chip Muffins

It's a snow day!

Look at all that snow!

We are getting pummeled with snow right now.  There is at least a foot outside my house right now and it is still snowing like crazy.  It is a great day to snuggle up with a cup of coffee and a good book.  I will certainly be doing that later.  Anybody reading anything good right now?  I need some recommendations.

I actually have a list of books that I want to read and I keep it in my purse so when I hit the library, I have some idea of what to look for.  Sometimes it's nice to just go into the library and browse for a while.  I love the library.  And bookstores.  But I get in trouble at bookstores.  I want to buy everything.  I really just love books.

Anywho, it's a snow day and I want to be lazy, so there.  I should do some homework but I don't wanna.  And that's my whining for the day.

Let's get to the pumpkin muffins.  I picked up a couple of cans of pumpkin around Thanksgiving when they are on sale and in huge supply.  I opened my cabinet a couple of weeks ago and there they were reminding me that they were waiting to be used in something delicious.  I searched one of my favorite blogs and found this recipe. It was very delicious.

The muffins were moist and not too spicy.  I don't always like nutmeg and ginger but these had just the right amount. They are great with a big cup of coffee on a snow day.  I wish I had one right now.


Pumpkin Chocolate Chip Muffins
From Sugar Plum

2 cups flour
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 cup butter, melted
2 large eggs
1 cup canned pumpkin puree
1 cup milk
1 cup packed brown sugar
1 cup milk chocolate chips

Preheat oven to 350.  Line muffin tins with liners - about 18.

In a medium bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.

In another bowl, mix together the melted butter, eggs, pumpkin, milk and brown sugar until combined.  Whisk the dry ingredients into the wet until combined and then add the chocolate chips.  Whisk to combine.

Divide the batter into the muffin cups.  Bake for about 25 minutes or until a toothpick inserted into the center of the muffin comes out clean. 

Spinach and Feta Stuffed Chicken

Happy New Year!  I know it's a week late but the sincerity is there.  Hope everyone had a good one.

This past week, most of the blogs I read have listed out their resolutions or their goals for the upcoming year.  I have never been one to make New Year's resolutions.  My thinking is, if you aren't (or can't) do these things any other time during the year, you're probably not going to at the beginning of the year either.  If you want to do something, just do it.  I don't think we need a specific time of year to put a fire under our butts.

That being said, I do think it is good to have goals throughout the year.  We have dreams and hopes and each new year can bring new things (as could each day, week, month but I digress).  There are many things that I am hoping for this year that didn't happen last year and I will do my best to make them happen.  However, I am not going to list them out because some are private but I do think if you make your goals known to others, you have a better chance of achieving them.  Your friends and family can hold you accountable and encourage you along the way so this is a good reason to put them in writing.  You don't want to let anyone down, do you?

I hope to post more on this blog.  That is one of my goals this year but you know, I've said that before and did it happen?  No.  So, I am not going to put any pressure on myself.  I'm doing plenty of that with other things I want and need.

I've said it before; I love Rachael Ray.  I know a lot of people may not but I do.  She's fun, she's not serious, and she has some insanely good recipes.  The latest issue of Every Day with Rachael Ray was loaded with recipes that we wanted to try and last week, we had a dinner from this issue every night.  They were all delicious but this one was the most delicious.

I think I have decided that feta is my favorite cheese so whenever there's feta, I'm there.  I'm telling you, this dish was super awesome and I think the stuffing could also be used over a white fish such as haddock or used in pork or veal.  It would also be great as a dip if you added some cream and baked it in the oven.  Ok, I have to stop.  My mouth is watering.

Spinach and Feta Stuffed Chicken
Adapted from Every Day with Rachael Ray, February 2011

2 tbsp extra virgin olive oil
1/2 medium onion, diced
3 garlic cloves, minced
One 10oz box frozen chopped spinach, thawed and squeezed dry
salt and pepper
3 tbsp butter
1 cup panko breadcrumbs
1 tsp dried oregano
4 skinless chicken breasts
1/2 cup crumbled feta cheese

Preheat oven to 425.

Heat 1 tbsp olive oil in a small skillet over medium heat.  Add the onion and 2 of the minced garlic cloves and cook until softened.  Transfer to a bowl and let cool.  Once cooled, add the spinach and season with salt and pepper.

Melt the butter in the same skillet you cooked the onions and garlic in.  Turn off the heat and add the panko breadcrumbs, oregano and the remaining garlic.  Toss to combine.

Drizzle a baking dish with the remaining tbsp olive oil.  Butterfly each chicken breast (do not cut all the way through).  Stuff the chicken with the spinach mixture and the feta cheese.  Fold over the top of the chicken.  Place the chicken in a baking dish and top with the panko bread crumbs.  Bake until the chicken is cooked through, about 25-minutes.