You can't have too many recipes for blueberries or a good chicken dish. That's what recipe researcher Sheila Kern is offering up this week. Plus, a pasta recipe that includes the bell pepper on sale for $1 a pound at Safeway.
Blueberry Coffee Cake Muffins
Copyright, 2002, Barefoot Contessa Family Style
From: Barefoot Contessa Episode: Good Home Cooking
Yield 16 muffins
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
Chicken Cacciatore & Pasta
Chicken stock is the secret to creating a simmering tomato sauce that seasons the chicken, vegetables and pasta shells in this skillet supper.
1 tbsp. vegetable oil
4 skinless, boneless chicken breasts halves OR 8 skinless, boneless chicken thighs
1 3/4 cups Swanson's Chicken Stock
1 tsp. dried oregano leaves, crushed
1 tsp. garlic powder
1 can (14.5 ounces) diced tomatoes
1 small green pepper, cut into 2-inch-long strips (about 1 cup)
1 medium onion, cut into wedges
1/4 tsp. ground black pepper
2 1/2 cups uncooked medium shell-shaped pasta
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.
Stir the stock, oregano, garlic powder, tomatoes, green pepper, onion and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to low. Cover and cook for 15 minutes or until the pasta is tender.
Bell Pepper Pasta
1 tbsp. olive oil
1 each green, red and yellow bell peppers, cut into 1-inch dice
1 onion, diced
3 cloves garlic, sliced
One 14 oz. can plum tomatoes, drained
2 tsp. spicy paprika
Salt and pepper
1/4 cup chopped parsley
1 pound penne or other short pasta, cooked
1/2 cup goat cheese or mozzarella, in small dice
In a large nonstick skillet, heat the oil and add the peppers, onion and garlic. Cook about 5 minutes, until the vegetables are soft. Add the drained tomatoes, paprika, salt, pepper and 2 tbsp. parsley. Cook for 5 minutes more, stirring occasionally.
Add the cooked pasta to the sauce. Mix in the cheese and remaining parsley and serve before the cheese melts completely. Makes 4 to 6 servings.