Browned Butter Pecan Muffins #MuffinMonday

One whole cup of chopped pecans in the batter makes sure that each bite of these browned butter muffins is a delicious mouthful of nuts. Are there extra pecans in the brown sugar topping?  But, of course!

I was reading recipes the other day, as you do, and the words “butter pecan” were mentioned. As in ice cream. Well, I don’t make ice cream since I don’t have an ice cream machine, but I do make muffins. Doesn’t butter pecan sound like a great idea? Sometime last fall, I discovered browned butter and I went a little crazy putting it in no less than three different muffin recipes. Because it SO GOOD. And some of those even had pecans too.  But I have yet to make a simple browned butter pecan muffin. Isn’t it time to rectify that?

Ingredients
For the muffins:
2 cups or 250g flour
1/2 cup or 100g dark brown sugar
1 tablespoon baking powder
1 cup or 120g chopped pecans
1 egg
1/4 cup or 60g browned butter, cooled – use these directions here.  (Let me encourage you to make extra and keep it indefinitely in a clean jar in your refrigerator. It's soooo good.)
1 teaspoon vanilla
3/4 cup or 180ml milk

For the topping:
1/4 cup or 30g chopped pecans
1/4 cup or 50g brown sugar
2 tablespoons flour
2 tablespoons butter, melted and cooled

Method
Preheat your oven to 350°F or 180°C and prepare your large 12-cup muffin pan by greasing lightly or lining with muffin papers.

Make your topping by combining all the ingredients in a small bowl and using a fork to mix lightly so you have large crumble. Set aside.

In a large mixing bowl, whisk together your flour, sugar, salt, baking powder and chopped pecans.

In a smaller mixing bowl, whisk the egg, cooled browned butter, vanilla and milk. The butter may try to harden up on you if your milk is cold, but just keep whisking. Even if it separates out a little bit, it will be mixed enough to allow you to pour the mixture into the dry ingredients.

Pour your wet ingredients into your dry ones and stir till just combined.

Divide the batter between the muffin cups.

Top with a generous share of the topping.

Bake in your preheated oven for about 20-25 minutes or until the muffins are golden and a toothpick inserted comes out clean.

Allow the muffins to cool for a few minutes in the pan then remove them to a wire rack to cool completely.

Enjoy!

Spicy Roasted Corn Shrimp Dip

This spicy, extra cheesy baked corn dip with shrimp will become a party favorite. For a vegetarian version, substitute chopped black olives for the shrimp. 

Today is the biggest game day of the season for those who follow American football. It’s the championship they call the Super Bowl and it’s a pretty big deal even for folks who don’t have a team they normally support in the game. Over the years, we’ve woken up at some pretty bizarre times to watch the Super Bowl, because live television was the only way to catch the action. Now, with one-click record at the ready, we can watch at our leisure the next day, at a decent time and eat things like chips and dip.  (Nobody but me feels like chips and dip at 3 a.m., which is such a shame.) Anyhoo, I’m just here to tell you that I will be scarce on social media on Sunday evening and Monday, until we can watch the recording, because folks do persist in giving blow-by-blow accounts of the game as it is played and I don’t want to find out like that! Sort of ruins the fun, I’m sure you will agree.

What I wouldn’t mind a blow-by-blow of, on the other hand, is what you are serving so feel free to share those leading up to the game! The best part of Super Bowl watching parties is always the food and drink. If you are still dithering over what to make, the Sunday Supper group has got you covered with 50 great recipes for any game day!  I can highly recommend this cheesy corn dip with shrimp.  I brought it out sailing yesterday and even at room temperature, it got rave reviews.

Ingredients
12 oz or 340g shrimp or prawns, already peeled and cleaned
Olive oil
4 cups or 625g frozen corn, thawed (and drained, if necessary)
1 onion
Small bunch green onions (Mine weighed about 1 2/3 oz or 45g.)
1 large red chili pepper
1 jalapeño
12 oz or 340g extra sharp cheddar
1/2 cup or 110g mayonnaise
2 1/2 oz or 70g cream cheese, at room temperature
Freshly ground black pepper

For serving: Tortilla chips for dipping

Method
If you have a pan that can go from stovetop to oven, use it.  Otherwise, we’ll do the first steps in a skillet and then transfer everything to an ovenproof dish for baking.

In your pan of choice, cook the shrimp with a drizzle of olive oil until they are just cooked through.

 Remove them from the pan and chop roughly.  Set aside.

In the same pan over high heat, add another drizzle of oil and fry the corn until it gets a little browned or even charred, stirring every once in a while to keep it from sticking.

My lighting is poor but it really does have browndy bits.

Meanwhile, preheat your oven to 350°F or 180°C.

Mince your onion, green onions, red chili and jalapeño and grate your cheddar cheese.

When the corn has some nice browned bits on it, remove it from the pan and set aside to cool a little.

Add yet another drizzle of olive oil to that same pan and, over a medium heat, sauté the chopped onions and peppers until everything is soft and the onions are translucent.  This will take about 10 minutes.  Stir regularly to avoid the onions scorching.

Remove the pan from the heat and add in the corn, chopped shrimp, cream cheese, mayonnaise and about two-thirds of the grated cheddar.  Give the whole thing a good couple of grinds of fresh black pepper.  Stir well to combine.

If your pan is ovenproof, spread the mixture out evenly and top with the remaining cheddar cheese.  Otherwise, transfer to a baking dish and do the same.

Bake for about 15-20 minutes in your preheated oven or until the dip is melted and the cheese on top is bubbling.  Don’t bake it too long or the oil starts to separate out of the cheese.

Serve with tortilla chips for scooping up big bites of the dip.

Enjoy!

Check out all the delicious party food we’ve got for you this week. Appetizers, main courses and sweet treats – there’s something for everyone here. Many thanks to this week’s Sunday Supper host, Heather from Hezzi D’s Books and Cooks! And may your own favorite team win!

Game Day Appetizers:

• Honey Mustard Pretzel Crunch from Shockingly Delicious
• Salt and Vinegar Wings  from Casa de Crews
• Saucy Wings and Thighs from Hot Momma's Kitchen Chaos
• Macaroni and Cheese Spring Rolls from Jane's Adventures in Dinner
• Steak Rolls from Cravings of a Lunatic
• Alpine Sliders from Manu's Menu 
• Hellfire Wings from Yours and Mine Are Ours 
• Easy Nacho Bar from Momma's Meals
• Jalapeño Popper Taquitos from Curious Cuisiniere 
• Skinny Game Day Guacamole Potato Skins from Daily Dish Recipes 
• Buffalo Chicken Lasagna Cups from Alida's Kitchen 
• Spinach-Stuffed Jalapeño Poppers from La Cocina de Leslie 
• BBQ Veggie Mini Burgers from Happy Baking Days 
• Spicy Roasted Corn Shrimp Dip from Food Lust People Love 
• Honey-Sriracha Pigs in a Blanket from Hip Foodie Mom 
• Beer Cheese Fondue from Melanie Makes 
• Cheesy Artichoke and Garlic Bread from La Bella Vita Cucina 
• Whole Wheat Pepperoni Pizza Bites from Meal Planning Magic 
• Personal Chili Pots from MealDiva 
• Italian Spring Rolls from Noshing with The Nolands 
• Mexican Meatballs with Queso Blanco from Cooking on the Ranch 
• Parmigiano Crisps from The Not So Cheesy Kitchen 
• Buffalo Chicken Potstickers from Peanut Butter and Peppers 
• Mediterranean Nachos from The Little Ferraro Kitchen 
• Chinese Barbecue Wings from girlichef 
• Mini Veggie Quesadillas from Cindy's Recipes and Writings 
• Roasted Tomato Hummus from The Wimpy Vegetarian 
• Cashew Baba Ghanoush : Roasted Eggplant Dip from Sue's Nutrition Buzz 
• Buffalo Chicken Wing Dip Potato Skins from Family Foodie
• Lemon Bay Pan Roasted Shrimp from A Kitchen Hoor's Adventure
• Honey Sesame Seed Crackers from Kudos Kitchen By Renee

Game Day Entrees:

• Super Sloppy Joes from The Foodie Army Wife  
• Buffalo Chicken Chili from Hezzi-D's Books and Cooks 
• Mini Meatball and Mozzarella Sandwiches from Cookin' Mimi 
• Super Bowl Bento from Ninja Baking 
• Vegetarian "Chorizo" and Black Bean Chili from Foxes Love Lemons 
• Twice Baked Chili Cheese Potatoes from Neighborfood 
• Barbecue Chicken Sloppy Sandwiches from Cupcakes & Kale Chips 
• Easy Vegetarian Chili from Delaware Girl Eats 
• Game Day Chili from Bobbi's Kozy Kitchen 
• Dr. Pepper Turkey Chili from The Texan New Yorker

Game Day Desserts:

• Heavenly Hash Cookies from The Foodie Patootie 
• Cookie Dough Billionaire Bars from That Skinny Chick Can Bake 
• Chocolate Streusel Bars from Magnolia Days 
• Coffee Chocolate Swirl Cheesecake Squares from Desserts Required 
• Microwave Caramel Popcorn from Pies and Plots 
• Mini Coconut Cups from Basic N Delicious 
• Triple Chocolate S'mores Brownies from Take A Bite Out of Boca
• Cracker Jack Candy from What Smells So Good?

Crock Pot French Onion Soup #FeaturedFriday with Momma's Meals

Hours of simmering make this delicious crock pot French onion soup the perfect bowl of rich stock and silky onions. Topped with melty cheese toast, it will warm your heart as well as your belly.

 

Today I am doing something a little bit different around here. I was invited by the adorable Tammi from Momma’s Meals to do a blogger exchange she calls Featured Friday. She chooses a dish from my site and I choose one from hers and we post the results together. It sounded like a lot of fun!  

I’ve been reading Tammi’s blog for a while now and her friendly, casual writing style makes every recipe approachable. I especially love the letters she writes to her two sweet children. She’s honest about the challenges of motherhood while still clearly head over heels in love with them both. 

I chose to make her French onion soup because it’s still a little bit chilly in Dubai, and this soup is one of my favorites. I was almost tempted by her Baked Parmesan Pork Chops and her Honey-Roasted Carrots with Walnuts.  Such lovely dishes.  But I love a good crock pot recipe, so soup it was! I can't wait to see what she has chosen to make of mine!

Ingredients for four or five good bowls
1 purple onion
1 white onion
1 yellow onion
1 large shallot – total weight of oniony things: 1 lb 9 3/4 oz or 730g
5 cloves garlic
2 tablespoons butter
2 tablespoons or 30ml balsamic vinegar
1 tablespoon brown sugar
3 tablespoons flour
1 can (11.1oz or 330ml or your nearest equivalent size) medium to dark beer  (I only had lager so my soup ended up lighter but still tasty.)
6 1/3 cups or 1.5 liters beef stock
Leaves from 2 sprigs fresh thyme (plus some extra for garnish)
1/2 teaspoon sea salt
Few good grinds of fresh black pepper
Bread – one slice per bowl.  I used slices of baguette but any will do nicely.
Cheese to cover each bread slice. (Pick your favorite, semi-hard to hard) I used a Tomme made from sheep’s milk.

Method
Peel then slice your onions and shallot very thinly. Mince the garlic.

Turn the crock pot to high. Add onions, garlic, sugar, butter and balsamic vinegar.

Cover, and let cook for at least one hour, stirring midway through.

After that hour or so, sprinkle on the flour and give the whole thing a good stir.

Add in the beer, stock, thyme and salt and pepper. Reduce heat to low and cook for eight hours.

Prior to serving, put the broiler or grill on in your oven. Toast your bread slices in the toaster then top with slices of your chosen cheese.

Put the toast on a piece of foil on a baking pan and pop it in the oven. Cook until the cheese is all bubbly and melted. When it’s almost ready, serve your portions out into bowls.

When the cheese toast is ready, lift the pieces off the foil, making sure to scrape up any cheese that melted over the side, and gently lay one on top of each bowl of soup. Garnish with more fresh thyme.

Enjoy!

Thanks again for choosing me for this week's Featured Friday, Tammi! It was such fun!