Roasted spaghetti squash with mushrooms + sausage

Well, time flies by and I have some posts up my sleeve. More Paleo (-ish) friendly dishes that will satisfy your soul, coming soon. For now, I have spaghetti squash.

Spaghetti squash is kind of bizarre. There is something so strange about cutting open a pumpkin-like thing to find a plethora of stringy, spaghetti-like vegetable substance. Zack and I had never had it before, but since we've been attempting to eat low-carb, low-sugar (or a somewhat loose Paleo diet), we thought there was no time like the present.

I don't know if I would go for it plain, but mixed in with some mushrooms and sausage, your mind just might be tricked into thinking your eating some sort of pasta. And that's not a bad thing.

Roasted spaghetti squash with mushrooms

As adapted from Bliss.

Serves 4-6.

Ingredients:

1 spaghetti squash

2-3 tablespoons extra-virgin olive oil, divided

3-4 branches of fresh sage leaves

Kosher salt and fresh ground black pepper

1 garlic clove, minced

8 ounces fresh cremini mushrooms, stems removed and caps sliced

1/4 cup sliced scallions

1/4 cup freshly grated parmesan

Shaved parmesan for garnish, optional

Chicken or turkey sausage of your choice, sliced on the diagonal (I used a combination of Trader Joe's Spicy Italian Chicken Sausage and Garlic Herb Chicken Sausage)

Preheat oven to 400 degrees F. Slice spaghetti squash in half lengthwise. Scoop out seeds, drizzle with 1-2 tablespoons olive oil, lay sage leaves on top, season with salt and pepper, then place squash, cut side down, on a baking sheet lined with parchment paper. Bake squash for 45 minutes, or until squash flesh separates and strands easily with a fork. In a skillet over medium heat, saute garlic and mushrooms, until mushrooms are brown and tender. (I sauteed the chicken sausage in a separate skillet over medium-high heat at this point to heat through and brown slightly.) Add the squash, combining until heated through. Remove from heat and toss with scallions and parmesan. Serve squash with sausage and parmesan shavings on top.

Spaghetti squash, minus the chicken sausage.

Well, to be honest, I wasn't quite sure about the spaghetti squash when I first got started. First of all, it was hard to slice in half. My little arms were like quivering by the end. I was seriously thinking, "Am I going to be able to cut this thing in half, or will I have to wait for Zack to get home?" Ha. Then I just had this weird is-this-really-coming-out-of-a-squash moment, as I pulled out the strands. And I was worried it was going to be too bland. However, with the combination of mushrooms and sausage, this meal was overall, very pleasing and satisfying. And when Zack and I took our leftovers to eat at a local coffee shop for lunch the next day, one of the girls working there just couldn't seem to believe how good it looked and smelled when she brought over our lattes. She was amazed. And then I thought, "Either she is seriously starving or maybe this doesn't look too weird/bad after all."

That's my spaghetti squash story. And this is my conclusion: spaghetti squash makes a nice pasta replacement given that you've got some other strong herbs/flavors or a nice sauce to pair it with. It's worth trying if you haven't. Cheers.

Bacon-wrapped smoky chicken thighs + shredded brussels sprouts salad

Zack and I have been eating paleo-style for three weeks now. And it just keeps getting better. We are reaping the benefits. Honestly, I didn't think it would last more than a whopping two seconds, but it's actually turning out to be a well-worthy endeavor. I mean, really. Wouldn't you like some bacon-wrapped goodness for your dinner tonight?

Bacon-wrapped smoky chicken thighs

As adapted from Balanced Bites.

Serves 4.

Ingredients:

4-5 (depending on size) bone-less, skin-less chicken thighs (I got mine at Trader Joe's)

4-5 slices of Trader Joe's apple smoked bacon

Ingredients for smoky spice blend:

Approx. 1 teaspoon chili powder

Approx. 3/4 teaspoon smoked paprika

Approx. 1/4 teaspoon paprika

Pinch of ground cinnamon

Kosher salt and freshly ground black pepper

Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil, place a rack on top, and grease rack with cooking spray. Combine spices for smoky spice blend in a small bowl. Rub chicken thighs with half of the spice blend. Wrap each thigh in a piece of bacon, rub with remaining spice, then place on baking sheet rack. Bake for 40 minutes, or until cooked through. Easy as that. Enjoy. 

Shredded brussels sprouts salad

As adapted from Power Foods.

Serves 4.

Ingredients for salad dressing:

1 tablespoon stone-ground mustard
3 tablespoons fresh lemon juice (from 1-2 lemons)
Kosher salt
1 tablespoon plus 1 teaspoon pure maple syrup
2 tablespoons extra-virgin olive oil

Ingredients for salad:

8 ounces brussels sprouts, very thinly sliced (about 3 cups, I used pre-sliced brussels from Trader Joe's)
3 cups of spinach, Swiss chard, and kale (or a combination, thinly sliced if desired)
1/3 cup raw hulled sunflower seeds, toasted if desired

Stir together mustard, lemon juice, 3/4 teaspoon salt, and maple syrup; whisk in oil until emulsified. In a salad bowl, toss together brussels sprouts and greens. Add salad dressing and sunflower seeds; toss to coat and serve.

Spinach, Swiss chard, and kale mixture (buy this "power greens" mix at Trader Joe's)

First of all, this chicken might be one of the most wonderful things I've ever eaten. Why I don't buy chicken thighs more often is beyond me. Seriously, consider trying chicken thighs in place of your usual chicken breast sometime; they are so incredibly flavorful. And I didn't even use bone-in thighs, as the original recipe recommended. Not to mention how tender they are. Now, I know the bacon and spices added a little something special, but I am now convinced that chicken thighs are the way to go. You will not be disappointed with these.

And this salad is great too. It's so simple, but definitely a salad that I would take to friends' houses for dinner, or even for a holiday meal (don't brussels just scream holidays...?). I know many of you may be questioning raw brussels sprouts, but don't question it; they add great crunch, similar to that of broccoli or cabbage, and they blend in beautifully when thinly sliced. Lastly, this salad dressing is delicious - a great, versatile dressing that could be used on many salads.

Well. There are more great paleo-friendly meals coming your way. Whether you're full blown into it, or not, prepare for some delicious and healthy recipes coming soon, here. Cheers.

It's getting a little paleo around here + Asian meatballs with "zoodles"

Zack and I thought we ate healthy before. But since we jumped on this low-carb, low-sugar bandwagon a couple weeks ago, my viewpoint has completely changed. We're getting down to pretty bare bones, meat and vegetables. You know you're eating paleo when you have shredded vegetables in place of pasta. You may find, however, that it's surprisingly delicious and satisfying.

Asian meatballs

As adapted from Nom Nom Paleo.

Makes 36 meatballs.

Ingredients for meatballs:

8-10 fresh shiitake mushrooms, minced

2 small (or 1 medium) shallot, minced

3/4 cup minced sweet potato

2 heaping tablespoons minced fresh cilantro

2 lbs. ground beef

1 1/2 tablespoons tamari soy sauce

2 tablespoons tomato paste

Kosher salt

Freshly ground black pepper

2 tablespoons coconut oil, melted

Line a rimmed baking sheet with foil, brush with melted coconut oil, and preheat oven to 375 degrees F. Toss minced vegetables and herbs in a large bowl to combine. Add ground beef, soy sauce, tomato paste, and season with salt and pepper. Thoroughly combine ingredients, being sure to not overwork the meat. Roll out 3 dozen meatballs and place on foil-lined baking sheet. Each meatball should be about 1 1/2 inches in diameter. Bake for about 20 minutes, until cooked through and browned, rotating baking sheet about halfway through. (If you want, you can reserve half of the raw meatballs, freeze on a baking sheet, toss them in a freezer bag, and save to pull out, thaw, and bake laker.) Serve with "zoodles" or on a bed of cabbage slaw, etc. and drizzle with sriracha.

For "zoodles:"

Wash zucchini, slicing off ends. Use a mandolin to julienne zucchini. Heat coconut oil or bacon fat (oh my) in a sauté pan over medium heat. Briefly sauté zucchini until crisp-tender, tossing frequently, about 4 minutes. Serve with meatballs.

Meatballs, minus the sriracha.

As I noted above, you can freeze half of the meatball batch, which is what I did, and Zack and I have gotten 4 meals (each) out of this recipe! Talk about good use of your time; it's so easy. Plus, these meatballs are pretty darn delicious. 

I love that they are packed with vegetables, but the meaty flavor is great. They hold well, and they have great texture. Plus, you can get a really good kick by drizzling with sriracha. This is a great recipe that I will definitely make again. They're wonderfully satisfying as a main, but they would be awesome appetizers as well. Well, I guess this is one not meatless Monday, but I'm so okay with it. Cheers!

Baked sweet potatoes with chili beans

Everybody likes a good ol' baked potato. Garnish it how you will; you love it. Warm, comforting, but let's face it - not the healthiest. Sprouted Kitchen just happens to have a spin-off version that just might be better than the original. You be the judge. I'm already hooked.

Baked sweet potatoes with chili beans

As adapted from The Sprouted Kitchen.

Serves 4.

Ingredients:

4-6 small sweet potatoes
1 15-oz. can of pinto beans, drained and rinsed
1 15-oz. can of black beans, drained and rinsed
2 teaspoons extra-virgin olive oil
1 yellow onion, thinly sliced
2 garlic cloves, chopped
1 heaping tablespoon chili powder
1 heaping teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon smoked paprika
1 teaspoon kosher salt
1 28-oz. can San Marzano tomatoes (whole or crushed)

Toppings/garnishes:

Plain greek yogurt
Fresh cilantro
Sprouts
Red onion, diced
Avocado, diced
Freshly shredded Tillamook cheddar cheese
A few slices of freshly cooked bacon, broken up into little bits

Preheat oven to 400 degrees F. Pierce holes in sweet potatoes with a fork, wrap each one lightly in foil, place on middle rack in oven, and bake for 45-55 minutes, or until tender. Warm olive oil in a heavy-bottomed pot over medium heat. Cook onions and garlic until softened. Add spices and San Marzano tomatoes. If tomatoes are crushed, great, if whole, crush them to puree. Bring to a simmer and reduce for about 20 minutes. Add beans and cook another 5-10 minutes. Taste and season with additional salt and spices, if needed. Split open baked sweet potatoes, creating a cavern down the middle. Fill the cavern with chili beans and garnish with toppings, as desired. You've had chili before, I'm sure; you know the drill.

These baked potatoes are so good. The chili, in itself, is delicious. Then top it with so many wonderful colors, textures, and flavors, and it's just great. And the potatoes and chili save and reheat well also. This seems like it would be a wonderful meal for a loved one who is feeling low, or for an easy make-ahead, warm lunch. Okay, they're probably just good any time. Try them. Cheers!

A potential paleo confession + the soup that heals

You may have seen it coming. I mean, I'm very passionate about healthy and wholesome cooking. It started with strange produce from our former fruit and vegetable delivery. Then it was whole-wheat this, quinoa that. Barley, lentils, beans. Now, I don't know what to think. All I know is that I can't get "paleo" and "wheat belly" off my mind.

Don't freak out - I'm not a convert yet. But Zack and I are headed in that direction; at least for now. You may be seeing a lot of low carb, low sugar recipes coming your way. And to my surprise, Zack is very on board...could this be because there will be more meat involved, I wonder? I'm no expert when it comes down to the nitty-gritty eat this, not that, but we'll see where this goes.

For now, I bring you "the soup that heals." Man. If you need a way to awaken your senses and cleanse your soul, this is the soup for you. The wholesomeness, the spice - it just feels good. It dinner doesn't get much healthier than a homemade broth overflowing with fresh veggies.

A magic healing soup

As adapted from The First Mess.

Serves 2.

Note: whatever vegetables you decide to use, be sure they are sliced or peeled rather finely. The cooking/tenderizing of the vegetables is dependent upon the hot broth alone, so you don't want your veggies to be too chunky. Also, the ingredient portions listed here will serve 2; I doubled the recipe when I made it, saving the broth and fresh-cut veggies in separate containers, re-heated the broth the next day and submerged the veggies in it.

Ingredients for broth:

1 whole lemon, halved

2 celery stalks, cut up into a few pieces

1 onion, quartered

5 shiitake mushroom stems (reserve caps for soup)

1 red chili pepper, halved

1 3-inch piece of fresh ginger

1 clove of garlic, smashed

5 twigs of fresh thyme

Handful of fresh cilantro stems (reserve cilantro leaves for soup)

Heaping 1/4 cup tamari soy sauce

5 cups water

To serve:

1.5 cups finely sliced vegetables per serving (I used carrots, snow peas, shiitake mushroom caps, and whole leaves of baby spinach)

Garnish:

Fresh cilantro leaves

Sliced green onions

Sprouts (I used micro-greens from Trader Joe's)

Sesame oil

Sriracha

Lime wedges

Make the broth: combine all broth ingredients in a medium-large saucepan over medium heat. Pour 5 cups of water over the top and bring to boil. Reduce heat to simmer, cooking for 30-45 minutes (longer if you want a more concentrated broth). Strain the broth and return to pot, keeping hot.

You can slice up vegetables and garnishes while broth is simmering. Arrange vegetables in serving bowls, then ladle/pour hot broth over top. Stir around a bit so vegetables are completely submerged to tenderize. Garnish as desired and serve.

This soup was very delicious. It is light on the appetite though, so we supplemented with a little beef and asparagus Japanese take-out. And it was spicy. We love heat over here, but be sure to not overdue it with the chili pepper if heat is not your thing (don't throw in all the seeds as I did, perhaps). Furthermore, may test taste at 30 minutes; I let it simmer for a good 45 minutes, so it was concentrated. Come to think of it, if you're not into heat, this may not be the soup for you. I think it might be too simple without it. This is a great recipe though.

Well, here's to all the healthy and belly-friendly dishes coming your way. Stay tuned!

Back from a little break + lentil and coconut curry stew

We've been staying busy lately! Despite that, I've still been cooking, so do not fret, dear readers. I have some recipes up my sleeve and will be posting a few here very soon, including this great curry soup.

I got a chance to go on a solo trip down to Oregon to visit my family a little over a week ago, which was great. Great quality time. Then it was back to work, fun with friends, ultimate frisbee, tried a couple new restaurants, some "Goodwill hunting" (as Zack calls it) for some neat dishes (which the blog will definitely benefit from), and some great exploring around the Mukilteo area. Spring is coming, and life is good. And curry is always good. Which leads me to this wonderful recipe...

Lentil and coconut curry stew

As adapted from The Little Red House, who adapted their recipe from Scaling Back.

Serves 4-6, depending on serving size.

Ingredients:

1-2 tablespoons coconut oil 

2 cups lentils (I used a mixture of brown and red)

1 onion, finely chopped

1 red bell pepper, diced

2 large carrots, sliced

1 fresh jalapeño, seeded and diced

2 tablespoons fresh ginger, minced

1 heaping tablespoon red curry paste

1 teaspoon garam masala

1/4 teaspoon ground cinnamon

1/3 cup tomato paste

7 cups water

1 15-oz. can coconut milk

1 15-oz. can chickpeas, drained and rinsed

2 teaspoons kosher salt

Fresh ground black pepper

Juice of two limes

Fresh cilantro and lime wedges for serving (optional)

Heat coconut oil in a large soup pot or Dutch oven over medium heat. Add onions, bell pepper, carrot, and jalapeño. Cook until veggies are almost tender. Add garlic, ginger, curry, spices, salt, and tomato paste; continue to cook for 2-3 more minutes. Add water, coconut milk, lentils, and chickpeas; bring to low boil and cook, uncovered, for about 25 minutes, until lentils are tender. Stir in lime juice, and season with salt and fresh ground black pepper to taste. Serve with cilantro, lime wedges, and fresh, warm naan, if desired.

This soup was very delicious and comforting. I'm not sure if I got the curry paste and spice ratio completely right (the color of my soup was a little different from the pictures of The Little Red House's version). Furthermore, the recipe did not indicate how many ounces of coconut milk to use (they just said "one can," and we all know there are different sizes of cans out there), but I figured 15-oz. was probably standard? That being said, the curry stew was great, all the same. I'm betting that this would be lovely over some warm rice, although we skipped that and had some whole-wheat naan from Trader Joe's instead. 

This lentil and coconut curry has a little kick, a beautiful, complex flavor, and the lentils add such satisfying texture. It's a keeper, just may need to make some minor adjustments when it comes to ingredient amounts. If you're into curry, it's definitely worth a try. Enjoy.

Mushroom + stout pot pies with sweet potato crusts

My mom got us some adorable, red Le Creuset ramekins with lids for Christmas. I've been just waiting to stumble across a recipe that I could use them for. Thanks to First Mess, I found the perfect recipe to "break" them in - pot pies - but a very creative and different spin on pot pies, to say the least. I mean, really. Was this a dream? Sweet potato crusts? Stout? And another chance to continue my mushroom explorations? Perfect.

Mushroom + stout pot pies with sweet potato crusts

As adapted from The First Mess.

Serves 4-6.

Ingredients:

3 tablespoons grapeseed oil + additional for greasing ramekins, divided

2 shallots, finely diced

1 leek (white part only), chopped

5 sprigs of thyme, leaves removed + additional for garnish

2 cloves garlic, minced

1 tablespoon tomato paste

2 lbs. mixed mushrooms (such as cremini, portobello, shiitake), trimmed and sliced into 1-inch pieces

3 tablespoons spelt flour

1 cup stout, or other heavy, dark beer

1 tablespoon balsamic vinegar

1 tablespoon tamari soy sauce

1/3-1/2 cup olives (of your choice), drained and rinsed, chopped

1-2 small sweet potatoes, washed and thinly sliced (I used a mandolin to slice nice and thin/even)

Kosher salt and freshly ground black pepper

Preheat oven to 375 degrees F. Grease ramekins and set on a rimmed baking sheet. Heat 2 tablespoons of oil in large pot or Dutch oven over medium heat. Add shallots and sauté until translucent, about 3-4 minutes. Add leaks and all but a 1/2 teaspoon of thyme, sautéing for 2 minutes. Add garlic and tomato paste; saute until fragrant, about 1 minute. 

Add mushrooms all at once, cooking until tender and glistening, about 8-10 minutes, stirring often. Sprinkle flour over mushrooms, stir to combine, and cook out for about 1 minute. 

Pour stout into pot, stirring up any brown bits that have formed on the bottom of the pot. Add vinegar and soy sauce. Bring to boil, then lower heat to a simmer, cooking until liquid is slightly reduced, about 5 minutes. Remove from heat. Stir in olives and season with salt and pepper to taste. 

Divide mushroom mixture among 4 (or 6) ramekins. Place 1 1/2 to 2 layers of sweet potato slices over the top of the mushroom mixture, overlapping so slices are layered in a circular direction. Brush tops of pot pies with oil, season with salt and pepper, remaining 1/2 teaspoon thyme, and garnish with thyme twigs as desired. Bake until mushroom mixture is bubbling and sweet potatoes are just beginning to brown on edges, about 30-35 minutes. Serve hot, with a salad if you like, and enjoy!

These pot pies are kind of a gem. They're so beautiful and intricate looking, yet they will keep a man happy. These pies are hearty and bold when it comes to taste. I'm sure you could play around with different stouts to find the perfect flavor, one that you prefer. The filling is so dark and rich, and the mix of mushrooms keeps it interesting. Not to mention the sweet potato crust. What an incredible idea. Plus, I had some extra slices, so I saved them in the fridge and baked them like potato chips the next day (tossed in a tiny bit of flour, followed by extra-virgin olive oil, cayenne, salt, and pepper); they baked beautifully and ended up with a great, crisp texture. Loved this innovative recipe. And loved using my new red ramekins, thanks to my mom.

Pot pies prior to baking.

Heading to Oregon today to visit the family; hope you all have a happy weekend! Cheers.

Walnut and rosemary oven-baked chicken + house salad

So I kind of have a crush on Sara Forte, author of The Sprouted Kitchen - A Tastier Take on Whole Foods. My mom gave me her cookbook for Christmas, and she thought it was perfect because Sara's husband is a photographer and, naturally, does the photos for her cookbook and blog. And they cook together, and it's just so wonderful - basically, Zack and I are just like them. (Ha ha.)

Anyways. Her 'house salad' is on the cover of the cookbook and I just had to make it. It's funny because as healthy as Zack and I eat, we rarely have salads during the week. I'm big on soups and meals that can be contained in one bowl or mass, for lack of a better word. I mean, we eat a lot of veggies, but it's not very often that I am whipping up a homemade salad dressing. That's all changing. Prepare to see more salads and salad dressings. Because you really don't need to buy store-bought salad dressings. They don't taste nearly as fresh, and who know what's in them. It's never too late to switch! That's the end of my rant (and I'm a new convert too).

And along with the salad, I made a great baked chicken recipe that I've been holding onto for awhile, for a time like this. You may remember my walnut and pecan-crusted chicken breasts from awhile back, but I think this new recipe takes the cake. Or the chicken...you know. The addition of rosemary and Dijon mustard makes for great flavor, and I felt that this recipe held together a little better. Check it out.

Walnut and rosemary oven-baked chicken

As adapted from the November 2012 issue of Cooking Light.

Serves 4.

Ingredients for chicken:

1/4 cup low-fat buttermilk

2 tablespoons whole-grain Dijon mustard

4 (6 oz.) organic chicken breast cutlets 

Heaping 1/3 cup panko (Japanese breadcrumbs)

Heaping 1/3 cup finely chopped walnuts

2 tablespoons grated fresh parmesan cheese

3/4 teaspoon minced fresh rosemary

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Cooking spray

Rosemary leaves (optional, for garnish)

Preheat oven to 425 degrees F. Whisk together buttermilk and mustard in a shallow dish. Add chicken to buttermilk mixture, turning to coat. Toast panko in a pan over medium heat until golden, about 3 minutes, stirring frequently. Combine toasted panko, nuts, and next 4 ingredients (through pepper) in another shallow dish. Remove chicken from buttermilk mixture, discarding buttermilk, and dredge through panko mixture, turning to coat. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken cutlets on rack and bake for 13-15 minutes until chicken is cooked through. Garnish with rosemary leaves, if desired, and serve.

The house salad

As adapted from Sprouted Kitchen - A Tastier Take on Whole Foods.

Serves 4.

Ingredients for salad:

1 large head (or two small heads) butter lettuce (I used one green and one red/purple)

1 small jicama, peeled and cut into 1/4-inch matchsticks (roughly, 1/2-3/4 cup)

1/3 cup pomegranate seeds

1 cup large shavings Parmesan, Romano, and Asiago cheese (I got mine from Trader Joe's)

Ingredients for house dressing:

2 1/2 tablespoons creme fraiche

2 tablespoons extra-virgin olive oil

1 teaspoon honey

1 scallion, white part only, finely chopped

2 tablespoons good apple cider vinegar

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

To make dressing, whisk together creme fraiche, olive oil, and honey. Add scallion, vinegar, salt, and pepper; whisk to combine. Taste and add salt and pepper as needed.

Gently pull lettuce leaves from the head, making sure they are dry. Gently toss the leaves and jicama with the dressing (if saving two servings for lunch the next day, only toss half of the salad with dressing). Assemble leaves in a stack for each serving, largest leaves on bottom to create a base. Garnish each salad with a quarter of the pomegranate seeds and cheese shavings. Serve immediately.

First of all, this chicken is great. Like I said before, the rosemary and Dijon add such great flavor, and the combination of nuts and panko make for great crunch. Furthermore, the crumb coating holds together really well. A great alternative to your usual chicken breast.

Secondly, I've never really used butter lettuce before, but it has such a smooth texture while maintaining a good crunch. You could also use bibb lettuce. And given that your lettuce leaves are clean and dry, the house dressing clings on beautifully. This dressing is like a vinaigrette, but the creme fraiche brings the thinnest amount of creaminess. It is really good, and very different. Plus, I had never had jicama before; it is mild, but adds a wonderful crunch to the salad. And come on - we all love pomegranate seeds. They're a juicy explosion of flavor. Right?

Check back here soon for some pot pie action. Cheers. 

Perfect blueberry muffins

Oh, what to do with an abundance of big, beautiful blueberries in the freezer? Search for the perfect blueberry muffin recipe, that is.

I've made a couple blueberry muffin recipes, no too mention a plethora of other varieties. Muffins are just the perfect few bites in my book. And they're great for packing all sorts of creative ingredients into. You can do healthy, wholesome breakfast muffins, or you can do more of an indulgent dessert muffin (which may lead to a cupcake, naturally).

Long story short, Zack and I were craving some blueberry goodness (and looking for a way to use up some frozen blueberries), so I began my search for the perfect recipe. I love Ina Garten's blueberry coffee cake muffins, but I just wanted something a little different. Something not so cake-like. I stumbled upon one of my favorite new blogs, Smitten Kitchen, and lone behold they have a recipe titled, "perfect blueberry muffins." I was sold. They looked so golden. And they use lemon zest, which I love in a muffin.

Perfect blueberry muffins

As adapted from Smitten Kitchen, who adapted their recipe from Cook's Illustrated.

Makes 9-10 standard muffins.

5 tablespoons unsalted butter, softened

1/2 cup granulated sugar

1 large egg

3/4 cup plain non-fat Greek yogurt

1/2 teaspoon grated lemon zest

1 1/2 cups all-purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

Heaping 3/4 cup blueberries, fresh or frozen (don't bother defrosting, if frozen)

Preheat oven to 375 degrees F. Grease muffin tins. Beat butter and sugar with electric mixer until light and fluffy. Add egg and beat well, then add yogurt and zest. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Mix in half of dry ingredients until combined, then mix in the remaining dry ingredients just until the flour disappears. Gently fold in blueberries. Dough will be thick (especially if you use full-fat Greek yogurt). Use a cookie dough or ice cream scoop to fill muffin tins about 3/4 full. Bake for 25-30 minutes, until tops are golden and a toothpick inserted into the center of muffins comes out clean. Transfer muffins to a wire rack to cool, and enjoy (warm is best).

The recipe is pretty straightforward. And I like that this recipe doesn't make two dozen, so you don't have to worry about holding back from eating too many at once - which could be a problem because they are kind of dangerously good. Let's just say, this will now be my go-to blueberry muffin recipe that I will make again and again.

The hint of lemon is just heavenly, and I added more blueberries than called for, just because we love them. Furthermore, the texture if perfect. They are just dense enough that they keep shape well (no crumbling all over the place, here), but they're also very moist. I baked them until they were pretty golden, and I'm glad I did. They're beautiful. Beautiful to look at, beautiful to eat...they will make your life more beautiful. You must try. We did and we are again today. Enjoy.