Fresh Strawberry Muffins...An In Season Recipe From Sweet Basil

Strawberry Muffins…A Fresh, In Season Recipe From Sweet Basil

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Scrumptious Strawberry muffin recipe! Great way to use fresh strawberries!

It’s strawberry season, and that means our fridge is constantly overflowing with fresh strawberries. Somehow I began to grow tired of a simple bowl of sliced strawberries to follow dinner, and began a quest for the perfect strawberry dessert. Ice cream, short cake, and pie all had their selling points, but I finally settled on this recipe. Why? First and foremost, they’re beyond delicious. Secondly, they’re great any time of day (not just dessert)! And thirdly, they’re a perfect combination of breakfast (my favorite meal) and dessert (my second favorite meal). They are simultaneously soft and crunchy, moist on the inside and crumbly on the top… I could go on, but instead I’ll just supply you with the recipe, from Cooking Fresh with The Old Farmer’s Almanac.

Topping:

½ cup brown sugar

¼ cup all-purpose flour

½ cup chopped pecans

¼ cup oatmeal

3 tablespoons unsalted butter, melted

Muffins:

¾ cup all-purpose flour

¾ cup whole-wheat flour

½ cup sugar

2 teaspoons baking powder

¼ teaspoon salt

1 teaspoon cinnamon

1 egg, lightly beaten

½ cup (1 stick) unsalted butter, melted

1 teaspoon vanilla extract

½ cup milk

1 cup sliced strawberries

1 teaspoon lemon zest

For topping:

• Combine all of the topping ingredients in one bowl and mix well. Set aside.

Topping: So simple. So essential. So perfect (if I do say so myself).

For muffins:

• Preheat the oven to 350° F. Grease a standard 12-cup muffin pan or line with paper baking cups.
• Sift the flours, sugar, baking powder, salt, and cinnamon into a mixing bowl.
• In a separate bowl, mix the beaten egg, melted butter, vanilla, and milk. Add the wet ingredients to the dry all at once and stir until just combined. Quickly stir in the strawberries and lemon zest.
• Pour into the prepared muffin cups, filling them two-thirds full. Sprinkle the topping evenly over the muffins. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Makes 12 muffins.

T-minus 25 minutes till I can eat these!

Finally (25 minutes later): the finished product, in all its glory.

For more deliciousness, check out Cooking Fresh with The Old Farmer’s Almanac.

Follow us, like us, share us. We are Sweet Basil Farm & Gardens on Facebook. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840’s general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193). We are six miles west, located in Barnesville, Lamar County, Georgia.

Recipe shared by Tisha Johnson Matthews of Sweet Basil Farms. Original recipe posted on cooking fresh with the Old Farmer’s Almanac, http://www.almanac.com/blog/cooking-blog/strawberry-muffins. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.

Today's Harvest at Sweet Basil...

 Tomatoes; Jalapeno, Hot Banana, and Bell Peppers; Cucumbers; Yellow Squash; Okra; Red, Russet and Sweet Potatoes; Peaches; Yellow and White Corn; Zucchini; Blackberries; Strawberries; Blueberries; Raspberries; Broccoli.....

Basils, Thymes, Mints, Rosemary and more! 

ROASTED PEACH NAPOLEON SWEET TREAT FROM SWEET BASIL

ROASTED PEACH NAPOLEON 

INGREDIENTS

This recipe is a little more time consuming than most I share...but it is so worth it! It's Peach time!!!

ROASTED PEACH NAPOLEON 

For the pastry cream:

2 cups whole milk
2/3 cup granulated sugar
Pinch of salt
5 large egg yolks
1/3 cup cornstarch
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
For the peaches:
4 peaches, cut into thin wedges
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
For the puff pastry:
Cooking spray
2 sheets frozen puff pastry (one 17-ounce package), thawed
All-purpose flour, for dusting
Confectioners' sugar, for dusting

DIRECTIONS

Make the pastry cream: Whisk 1/2 cup milk, 1/3 cup granulated sugar, the salt, egg yolks and cornstarch in a medium bowl. Combine the remaining 1 1/2 cups milk and 1/3 cup granulated sugar with the vanilla seeds and pod in a medium saucepan; bring to a low simmer over medium heat. Slowly pour the hot milk mixture into the bowl with the yolk mixture, whisking constantly. Return to the pan and bring to a simmer, whisking; cook, whisking, until thickened, 1 more minute. Transfer to a bowl and remove the vanilla pod. Lay plastic wrap directly on the surface and refrigerate until cold, about 1 hour, 30 minutes.

Meanwhile, roast the peaches: Preheat the oven to 400 degrees F. Combine the peaches, granulated sugar, lemon juice, and vanilla seeds and pod in a medium bowl; toss gently to coat. Transfer to a rimmed baking sheet and spread in a single layer. Roast, tossing once, until tender and glossy, about 30 minutes. Let cool.

Cook the puff pastry: Coat a baking sheet with cooking spray. Unroll the puff pastry sheets on a generously floured surface and arrange them so they overlap by about 2 inches to make 1 large piece of pastry. Lightly flour a rolling pin and roll out the dough into a 17-by-12-inch rectangle. Carefully transfer the dough to the prepared baking sheet and prick all over with a fork. Bake, pricking it again halfway through, until golden and crisp, 25 to 35 minutes. Let cool completely on the baking sheet, then transfer to a cutting board and cut crosswise into 3 equal pieces.

Assemble the napoleon: Lay 1 piece of puff pastry on a platter. Spread with half of the pastry cream, then top with half of the roasted peaches. Repeat with another piece of puff pastry and the remaining pastry cream and peaches, reserving a few peach slices for topping. Top with the remaining piece of puff pastry and dust with confectioners' sugar. Top with the reserved peaches. Slice with a serrated knife. 

Enjoy!

We are Sweet Basil Farm & Gardens on Facebook. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.

 

Special thanks to foodnetwork.com for the fantastic recipe and the photo, and to J. David Matthews, of Barnesville, Ga. for contributions in testing this recipe.

 

Slow Cooker Italian Beef Sandwiches Recipe From Sweet Basil

Slow Cooker Italian Beef Sandwiches

Ingredients

1 teaspoon crushed red pepper

1 (2 1/2-pound) rump roast, trimmed $

1 (14-ounce) can fat-free, less-sodium beef broth

1 garlic clove, minced

2 teaspoons olive oil

1 cup coarsely chopped green bell pepper (about 1 medium) $

8 (2-ounce) Italian rolls

Giardiniera (pickled vegetables), chopped (optional)

  

Directions

1. Combine first 5 ingredients in a large zip-top bag, and marinate in the refrigerator overnight.

2. Place beef and marinade in an electric slow cooker; cook on LOW 8 hours or until beef is tender. Place beef on a cutting board (reserve cooking liquid); let stand 10 minutes. Thinly slice beef; place in a shallow dish. Pour cooking liquid over beef.

3. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 5 minutes or until tender. Slice rolls lengthwise, cutting to, but not through, other side. Hollow out top and bottom halves of rolls, leaving a 3/4-inch-thick shell; reserve the torn bread for another use. Arrange about 3 ounces beef and 2 tablespoons bell peppers on each roll. Drizzle 1 tablespoon cooking liquid over beef and peppers; top with giardiniera, if desired. Serve with remaining 2 1/2 cups cooking liquid for dipping.

Enjoy! 

We are Sweet Basil Farm & Gardens on Facebook. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.

Special thanks to myrecipes.com for the fantastic recipe, and to J. David Matthews, of Barnesville, Ga. for contributions in testing this recipe.

Sweet Treat Peanut Butter Espresso Brownies From Sweet Basil

These sound yummy, and the recipe looks easy! If you have to have homemade, substitute a plain brownie recipe for the boxed mix. Y'all let me know how they are!!!  




PEANUT BUTTER ESPRESSO BROWNIES 










Ingredients

Nonstick vegetable oil spray
1/3 cup vegetable oil
1 large egg
2 tablespoons espresso powder
One 17.6-ounce box brownie mix, such as Duncan Hines
3/4 cup peanut butter chips
1/4 teaspoon coarse flake salt

Directions

Preheat the oven to 350 degrees F.

Spray an 8-by-8-inch baking pan with nonstick spray. In a large bowl, whisk together 1/3 cup water and the oil, egg and espresso powder. Add the brownie mix and stir until well blended. Stir in the peanut butter chips. Transfer the batter to the prepared baking pan. Sprinkle the salt evenly over the top. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, 35 to 40 minutes. Cool completely before cutting into squares. Arrange the brownies on a platter and serve.
Enjoy! 

We are Sweet Basil Farm & Gardens on Facebook. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.

Special thanks to Giada De Laurentiis for this wonderful recipe, as well as contributions from J. David Matthews, of Barnesville, Georgia in preparation of testing this recipe. Photo credit: 

Party Chicken Salad Recipe from Sweet Basil

The juice from the peaches adds a sweet note to this summer favorite. Serve on a bed of baby lettuces tossed with blackberries or grapes, for a special touch.

Ingredients

1 cup chopped pecans, walnuts or almonds

1/2 cup Miracle Whip or Mayo (using Miracle whip will make it a bit tangy)

1/4 cup minced sweet onion 

2 tablespoons chopped fresh basil

1 tablespoon chopped rosemary  

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

4 cups chopped cooked chicken breast (If pressed for time, use 2 Rotisserie chickens)  

4 small fresh, firm, ripe peaches, peeled and diced 

Garnishes: fresh basil sprigs, fresh blackberries or grapes  

Directions

1. Preheat oven to 350°. Bake nuts in a single layer on a baking sheet 5 to 7 minutes or until lightly toasted and fragrant. Cool completely in pan on a wire rack (about 15 minutes).

2. Stir together mayonnaise and next 4 ingredients in a large bowl. Fold in pecans, chicken, and peaches; cover and chill 2 hours. Garnish, if desired.

Enjoy! 

We are Sweet Basil Farm & Gardens on Facebook. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.

Special thanks to http://www.myrecipes.com for the fabulous recipe inspiration, as well as contributions from J. David Matthews, of Barnesville, Georgia in preparation of testing this recipe. Photo credit: Jennifer Davick

Meet The Welsummer Breed of Chicken

HISTORY

The Welsummer was developed, in the Netherlands, and was named after the village of Welsum in Holland. The breed was created with the Partridge Cochin, Partridge Wyandotte, Partridge Leghorn, later in the 20th Century, the Barnevelder and Rhode Island Red were added.  The American Poultry Association admitted the Welsummer into the American Standard of Excellence, in 1991.

QUALITIES and ATTRIBUTES 

Although the American Poultry Association only recognizes one variety, with a partridge pattern, breeders are working on creating other colors. Welsummers are a medium size bird, hens should be 6 pounds, and roosters 7 pounds. The beautiful, rich brown-red hued feathers and upright single comb make the Welsummer a striking chicken. Another interesting characteristic of the Welsummers, is the male/female feather color at hatching. This makes them (what is considered to be) an autosexing breed, although not as easily discernible as a Sex Link cross.

The most famous of all (make believe!) Welsummers is the Kellogg's rooster. 

Welsummers will adapt well to any environment, although they thrive with the ability to forage, with a   very friendly demeanor. They lay approximately 200 large brown eggs a year, of a dark brown color, some even lay a speckled egg. They do not go broody, so they make a good choice for back yard egg layers. Overall, the Welsummer makes an excellent choice for a backyard chicken, or a small egg farming operation. 

If you enjoyed this article, want to know more about this or other related interesting topics, please like and share this article. Be sure to like us, so you don’t miss anything, we are Sweet Basil Farm & Gardens, on Facebook, Google+, Twitter and other social media. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, putting great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. Fresh garden vegetables, fruit nuts, eggs and flowers straight from the garden to you. We pick during the week, YOU pick available on Friday and Saturday. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.

Special thanks to the American Standard of Perfection by the American Poultry Association, The Chicken Encyclopedia by Gail Damerow, Storey’s Illustrated Guide to Poultry Breeds by Carol Ekarius, Hobby Farms Guide to Chicken Breeds, Poultry World, the magazine for helpful information, as well as contributions from J. David Matthews, of Barnesville, Georgia in preparation of this article. Photo credits to imgkid.com, Pinterest, and Kellogg's. 

Easy Spicy Honey-Glazed Chicken Breasts Recipe from Sweet Basil

This sweet and spicy chicken recipe tastes like a gourmet recipe, but can be done in the same amount of time of preparing Hamburger Helper. You can use farm fresh products for most of the ingredient list. 

ingredients

• 1/4 cup extra-virgin olive oil

• 1 small onion, finely chopped

• 1 clove garlic, finely chopped

• 1/2 cup honey

• 2 teaspoons hot pepper sauce

• 1/2 teaspoon chili powder

• 1 teaspoon lemon juice

• 8 skinless, boneless chicken breasts (about 4 pounds)

• Salt

• 1 pineapple peeled, cored and cut into 8 thick rings

directions

1. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic and cook, stirring, until translucent and beginning to brown, 6 to 8 minutes. Add the honey, hot pepper sauce and chili powder and simmer for 1 minute. Remove from the heat, stir in the lemon juice and set aside.
2. Preheat a grill or large grill pan to medium-high. Rub the chicken with the remaining 3 tablespoons olive oil and season with salt. Grill until well marked, about 7 minutes. Flip and cook until the bottoms are well marked and the chicken is cooked through, another 2 minutes. Transfer to a plate and brush with the reserved honey glaze. Cover with foil and let rest for 5 minutes.
3. Meanwhile, grill the pineapple until well marked on one side, about 4 minutes, then flip and cook for another 2 minutes. Serve with the chicken.

Enjoy! 

We are Sweet Basil Farm & Gardens on Facebook. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.

Special thanks to Rachel Ray for the fabulous recipe, as well as contributions from J. David Matthews, of Barnesville, Georgia in preparation of testing this recipe.

Fresh In Season Grilled Ratatouille Boats Recipe From Sweet Basil

I am excited to say that zucchini season is upon us...this is a favorite side dish for using fresh zucchini, tomatoes, parsley and garlic! This dish is not only quick and easy, but healthy, too!! You could also substitute eggplant for the boats, but make sure to increase the ingredients in the recipe by at least 1/4, depending on the size of your eggplant. This would compliment and complete a meal with  Spicy Honey-Glazed chicken.

Ingredients

• 2 zucchini, halved lengthwise

• 3 tablespoons EVOO

• 1 onion, chopped

• 2 cloves garlic, grated

• 1 eggplant, cubed

• 2 tomatoes, chopped

• 1/4 cup chopped parsley

• Salt and pepper

• 1/3 cup shredded mozzarella cheese

directions 

1. Scoop balls of flesh from the center of the zucchini to create boats (see tip for help); reserve the flesh balls. Preheat a grill to medium-high.
2. Heat 1 tbsp. EVOO in a large skillet over medium heat; add the onion and cook for 5 minutes. Stir in the garlic and cook for 1 minute. Add the remaining 2 tbsp. EVOO, the eggplant and zucchini balls; cover and cook for 8 minutes. Add the tomatoes and cook, stirring, until the mixture is thick, about 5 minutes. Stir in the parsley; season with salt and pepper.
3. Fill the zucchini shells with the ratatouille, sprinkle with the cheese and grill, covered, over medium-high until the cheese is melted and the shells are slightly softened.

Enjoy! 

We are Sweet Basil Farm & Gardens on Facebook. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.

Special thanks to Rachel Ray for the fabulous recipe, as well as contributions from J. David Matthews, of Barnesville, Georgia in preparation of testing this recipe.

Bourbon Chocolate Cake: A Sweet Treat Recipe from Sweet Basil

INGREDIENTS

• 11 oz. semisweet chocolate, chopped
• 6 oz. (12 Tbs.) unsalted butter
• 6 large eggs, separated, at room temperature
• 3/4 cup packed light brown sugar
• 1 oz. (1/4 cup) all-purpose flour
• 1/4 cup bourbon
• 1 tsp. pure vanilla extract
• 1/2 tsp. kosher salt
• 1 cup heavy cream
• 1 to 2 Tbs. granulated sugar
• Confectioners’ sugar for dusting

DIRECTIONS 

Position an oven rack on the middle rung and heat the oven to 350°F.

Butter a 9x3-inch round cake pan. Line the bottom of the pan with a round of parchment and butter the parchment. Set the cake pan in a roasting pan large enough to accommodate it.

Melt the chocolate and butter over a double boiler. Remove from the heat and let cool slightly.

With an electric mixer (a stand mixer with the whip attachment or a hand mixer), beat the egg yolks with the brown sugar on medium speed until very pale, thick, and fluffy, about 3 minutes. Reduce the speed, add the chocolate mixture, and mix just to combine. Add the flour, mixing just to combine and scraping the bowl as needed. Blend in the bourbon and vanilla. Transfer to a large mixing bowl and set aside.

In a clean mixing bowl with clean beaters, beat the egg whites with the salt on high speed until they hold soft peaks, 1 to 2 minutes. With a rubber spatula, fold one-third of the egg whites into the chocolate mixture to lighten it, and then gently fold in the remaining whites. Scrape the batter into the prepared cake pan.

Set the roasting pan on the oven rack and add enough warm tap water to come halfway up the sides of the cake pan. Bake until the top feels set, 40 to 45 minutes. Remove the cake pan from the water bath and run a paring knife around the inside of the pan (or the inside of the parchment collar) to loosen the cake and then let the cake cool completely in the cake pan on a rack. When the cake is completely cool, loosen the sides once more with a paring knife. Cover the cake with a serving plate and invert the cake onto the plate. The bottom of the cake is now the top. Peel off the parchment. (Don’t worry if the surface looks a little ragged; you’ll be dusting with confectioners’ sugar).

To serve: In a chilled bowl with chilled beaters, beat the cream and sugar to medium-soft peaks. Dust the top of the cake generously with confectioners’ sugar, slice, and serve each slice with the whipped cream.

Enjoy! 

If you enjoyed this recipe, want to know more about this or other related interesting topics, please like and share this recipe. Be sure to like us, so you don’t miss anything, we are Sweet Basil Farm & Gardens, on Facebook and other social media. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, putting great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market.Fresh garden vegetables, fruit nuts, eggs and flowers straight from the garden to you. We pick during the week, YOU pick available on Friday and Saturday. Conveniently located off of Interstate 75 near the Johnstonville Rd. exit, in Lamar County. 

Special thanks to the finecooking.com for a great recipe, as well as contributions from J. David Matthews, of Barnesville, Georgia in preparation of this article. Photo credits to  SCOTT PHILLIPS.