Take a Megabite

Spinach and Cheese Muffins

I always want to put an “e” at the end of spinach. I don’t know why.
I’ve never made savory muffins before. I don’t know why.

But I do know why I love these guys. Spinach + cheese = win win.

I made these to go with delicious Broccoli + Arugula Soup,  that Joy the Baker posted a couple days ago. They were both delicious and went together like total BFFs.

Spinach and Cheese Muffins
Recipe from the hummingbird bakery cookbook

Ingredients:

• 2 T butter
• 1/2 small red onion, finely chopped
• 2 3/4 cups all-purpose flour
• 2 1/2 t baking powder
• 1 t cayenne pepper
• 2 cups grated cheddar cheese
• 1 cup milk
• 1 egg
• 4 oz. baby spinach, roughly chopped

Directions:

1. Preheat oven to 325°F. Meanwhile melt butter in a saucepan over medium heat and fry the onion until cooked. Set aside.
2. In a large bowl stir together flour, baking powder, cayenne and cheese. In a separate bowl, whisk the milk and egg together, then slowly pour into the flour mixture and beat with a hand mixer until too thick to mix.
3. Stir in the onion and spinach with a wooden spoon until evenly dispersed. (It will be hard to stir because this batter is much more like biscuit dough, but just do the best you can.)
4. Spoon batter into muffin tins lined with paper liners. Fill about two thirds full. (Mine made about 18.) Bake in preheated oven for 30-35 minutes, or until golden and a toothpick inserted in the center comes out clean. Place the muffins on a wire rack to cool

Spicy Mac & Cheese

Yesterday I spent $7 on cara cara oranges to kick the sniffles that I got Friday out of my system. The rest of the day consisted of eating those oranges, watching the Law & Order man-athon and making this mac and  cheese. I’d say it was a pretty good day. I accomplished things.

But really though, how was your weekend? Are you the kind of person who gets excited about the super bowl or the puppy bowl? Tell me everything.

This recipe has simple microwave preparation that promises to yield homey yet sassy results.

If you are feeling super nervous about the spice factor, simply exclude the peppers and you’ll have a delicious classic macaroni and cheese. I won’t judge you for that either. I appreciate mac and cheese whether it has attitude or not.

Spicy Mac & Cheese
Recipe adapted from the LA Times & my mom’s recipe

Ingredients:

• 1 pound pasta (I used medium shells)
• 2 T butter
• 3 T flour
• 1 cup milk
• salt and pepper
• 1-2 T puréed canned chipotle peppers in adobo sauce
  (purée in food processor or blender)
• 1 t dry mustard
• 8 oz (2 cups) monterey jack cheese, grated
• 8 oz (2 cups) extra sharp cheddar cheese, grated
• 1/2 cup panko bread crumbs
• 1 1/2 t olive oil

Directions:

1. Bring a large pot of water to a boil. Preheat the oven to 375°F.
2. Make the roux. In a medium microwave safe bowl, melt butter. When it’s melted, add flour and stir until it resembles a paste (like the first picture below). Add milk and stir. The mixture will be lumpy. Microwave for 3 minutes stirring after every minute, or until the mixture is puffy and light. Add salt, pepper, puréed peppers and dry mustard (added to the puffy mixture in the second picture below). Stir until combined. Add cheese and stir into the mixture. Microwave for 2-3 minutes stirring after each minute until the cheese is melted and incorporated.
   
3. Cook the pasta according to the directions on the packaging. For medium shells it’s about 10 minutes. Drain and place in a large bowl. Stir the cheese mixture into the noodles.
4. Spray a large baking dish with cooking spray. Place the macaroni and cheese in the prepared baking dish.
5. In a small bowl mix together the bread crumbs and olive oil and mix until the bread crumbs are coated. Sprinkle over the macaroni and cheese. Bake for 20-25 minutes or until the cheese is bubbling and the top is golden. Remove from heat and cool slightly before serving.