Savory Herb Corn Muffins


Savory Herb Corn Muffins

Savory Herb Corn Muffins

I got this recipe from the “Eating Well magazine.  Why don’t you give this Savory Herb Corn Muffins a try?

Savory Herb Corn Muffins Recipe 

Savory Herb Corn Muffins

Cooking spray

½ Tbsp. olive oil

½ cup finely diced onion

½ cup finely diced mushrooms

½ cup finely diced red pepper

1 cup chopped fresh spinach

1 (14 to 17 oz.) box corn muffin mix

6 oz. Cabot Seriously Sharp Cheddar or Cabot Sharp Light Cheddar, grated (about 1 ½ cups)

1 Tbsp. dried thyme leaves

1 tsp. dried rosemary leaves, crumbled

2/3 cup Cabot 2% Plain Greek Style Yogurt

2 large eggs

Preheat oven to 400 F.  Coat insides of 12 hole muffin tin with cooking spray.

Heat oil in large skillet over medium-high heat.  Add onions, mushrooms and red peppers and cook, stirring often, until tender, about 5 minutes.  Add spinach and cook until spinach wilts, 1 to 2 minutes longer; set aside.

In large bowl, stir together muffin mix, cheese, thyme and rosemary; stir in yogurt, eggs and reserved vegetables until no dry mixture remains.  Fill each muffin cup about two thirds full.

Bake for 15 to 20 minutes or golden brown on top and toothpick inserted in center comes out clean.


(Recipe for Savory Herb Corn Muffins came from Eating Well Magazine, October 2013)


Hunter’s Chicken

Hunter's Chicken

Hunter’s Chicken

This recipe for Hunter’s Chicken is good because it has a mixture of ingredients in it. What’s great about it…it’s cooked in ONE SKILLET.

Hunter’s Chicken Recipe

Hunter’s Chicken

1 cup orzo pasta

1 Tbsp. olive oil

10 oz. mushrooms, sliced

1 can (28 oz.) crushed tomatoes

1 red pepper, thinly sliced

1 medium onion, sliced

1 Tbsp. minced garlic

1 tsp. dried basil

1 tsp. oregano

1 tsp. salt

4 skinless, boneless chicken thighs (about 1 ¼ lbs.) fat trimmed, cut in half crosswise

Chopped fresh parsley

Grated Parmesan cheese

Cook orzo according to package directions; drain and reserve.

In a large nonstick skillet, over high heat, heat oil.  Add mushrooms; cook 3-4 minutes, until lightly golden; remove from pan and set aside.

In same skillet, combine tomatoes, bell pepper, onion, garlic, basil, oregano and salt.  Add chicken thighs; bring to a boil.  Reduce heat, cover and simmer 5 minutes.  Stir in orzo, cover and cook 6 minutes, until chicken is cooked through.  Stir in mushrooms; sprinkle with parsley and cheese.

4 servings

(Recipe for Hunter’s Chicken was in Eating Light magazine, March 19, 2002)