Easy Recipe : Chocolate Chip Muffin

Easy recipe for Chocolate Chip Muffin, a simple recipe for breakfast, afternoon snack, or even meal before bedtime. Most suitable when we need a minute breakfast. This recipe contain good energy, both from egg and banana.

Muffin is different with cupcakes, texture and taste make those two types differ. For those who love crispier must be like muffin, while those who love sweet must be choose cupcake. Muffins itself usually divide into two general origin, Americans muffin and English muffin based on its shape.

Ingredients :

• 1 teaspoon melted and cooled coconut oil
• 2 tablespoon mashed ripe banana
• 1 tablespoon beaten egg
• ½  teaspoon vanilla
• 2 ½  tablespoon whole wheat pastry flour
• ¼  teaspoon baking soda
• dash of salt
• 2-3 tablespoon chocolate chips

Directions :

• In a small/medium ramekin add oil. Then add in banana, egg, and vanilla and stir together until combined. Next add in the dry ingredients
• Mix together until combined, then stir in chocolate chips:
• Microwave it for 60 seconds.
• Top with banana ice cream (frozen banana blended), peanut butter, milk, more choclolate chips, etc.
• Serve for 1 portion

That’s all folks, I hope this easy recipe useful…. Happy cooking J

Sources :

http://thediva-dish.com/uncategorized/60-second-chocolate-chip-muffin/

http://en.wikipedia.org/wiki/Muffin

Easy Recipe : Apricot Chicken

This easy recipe is about apricot chicken. Cook chicken with apricot sauce and also combined with rosemary, tabasco, and cinnamon, give us delicious alternative. We could served it along with rice, fried potatoes, or boiled potatoes. Consider to decorate the serve with some vegetables, it would look pretty and teasing.

Ingredients :

• 1 ½ pounds apricots, roughly chopped, pits removed and discarded
• ¼ cup sugar
• 2 Tablespoon cider vinegar
• 2 pounds skinless chicken breasts, cut into 1 to 2-inch pieces
• Salt
• 1 Tablespoon unsalted butter (can sub olive oil)
• 3 Tablespoon olive oil
• 1 chopped onion
• 2 cups chicken stock or broth (use gluten-free stock if you are cooking gluten-free)
• 1 Tablespoon chopped fresh rosemary
• 1 Teaspoon cinnamon
• 2 Teaspoons Tabasco or other hot sauce (you can add more if you like)
• Black pepper

Directions :

1. Place the chopped apricots in a large bowl. Stir in the sugar and the vinegar. Let sit while you brown the chicken in the next step.
2. In a large pan, heat 1 tablespoon of the butter and 1 tablespoon of olive oil over medium-high heat. Working in batches, place chicken pieces in the pan, without crowding the pan, and brown them on each side. As the chicken cooks, sprinkle salt over it. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside.
3. Add the remaining oil to the pan and sauté the onion until it begins to brown. As the onion cooks and releases moisture, use a flat edged spatula or wooden spoon to scrape off the browned bits from the chicken (called fond) from the bottom of the pan.
4. Once the onions have browned a bit, add the chicken stock and lower the heat to medium.
5. Put about 2/3 of the apricots, along with any juice they have given up, into a blender and blend into a purée. Pour the purée into the pan with the chicken stock and onions.
6. Add the cinnamon, rosemary and Tabasco and taste. You may need to add some salt. Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes.
7. When you are ready to serve, put the chicken and the remaining apricot pieces into the pan and simmer gently for 5 minutes.
8. Serve hot with rice for 6 portions.

That’s all folks, I hope this easy recipe useful…. Happy cooking J

Sources :

http://www.simplyrecipes.com/recipes/apricot_chicken/