Greek yogurt

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Lemon Poppy Seed Muffins

Published March 19, 2014 by jenmatteson

A few days ago, I got a wax and facial from my girlfriend who is an esthetician.  It was awesome.  Even better, we drank wine, before, during (mostly me during) and after.  She offered me some snacks after, one being a lemon poppy seed scone.  I’m not typically a pastry person – and it’s definitely not because I don’t like them, but because they are sooo sooo not very good for you.  I like to use up my calories in wine 😛  Anyway, I did have one, and it made me really want to make them.

Lemon Poppy Seed Muffins

Clearly, you can see I didn’t make scones, rather muffins.  I thought this would be a slightly healthier option, with a little less butter.   I also substituted apple sauce and extra baking powder for eggs. But, you really can’t hide that full stick of butter in the batter.  Oh well, we must indulge every now and then.  I think I’ll try out the lemon poppy seed scones next time.  My pumpkin scones turned out so well, it’d be too hard not too.

Lemon Poppy Seed Muffins

The lemon zest and juice keep these light and fluffy muffins tasting bright and fresh.  Nate has taken one to work most days for breakfast; I think they are perfect for on the go, snacks or breakfasts!

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Source: Adapted from Two Peas and Their Pod
Servings: Makes 12 large muffins

Ingredients:

2/3 cup sugar
grated zest of one lemon
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
juice of one lemon
3/4 cup plain Greek yogurt (sour cream will work here)
2 large eggs
1 tsp vanilla extract
1 stick unsalted butter, melted and cooled
2 tbsp. poppy seeds

Directions:

1. Preheat oven to 400 degrees.  Spray muffin tin with oil or place paper muffin cups in molds.

2. In a large bowl, rub sugar and lemon zest together with fingertips until fragrant and sugar is moist.  Whisk in flour, baking powder, baking soda and salt.  In another large bowl, whisk together lemon juice, Greek yogurt, eggs, vanilla and butter until well blended.

3. Pour liquid ingredients into dry ingredients and gently stir to blend, careful not to over-mix.  Fold in poppy seeds.  Divide batter evenly into muffin tins (I made smaller muffins, not in a mini muffin tin, so they were more reasonably portioned, so it ended up making 18 medium muffins instead of 12 large). *If you like them just a bit sweeter, sprinkle some coarse sugar over the top of the divided batter.

4. Bake for 18-20 minutes, or until tops are golden and a toothpick inserted into the center of a muffin comes out clean.  Remove from oven and let cool on wire rack before removing from pan.

Greek Turkey Burgers

Published June 29, 2012 by jenmatteson

This is the first official recipe swap I’ve participated in, and I am so super excited.  Even better is the fact that I got an awesome recipe to make that is directly up Nate and my’s flavor lane.  The swap was a burger/sandwich recipe swap, and I submitted my cream cheese and jalapeno stuffed turkey burgers.  I was confident that this was the best burger I’ve made.  That is until I made Kate’s Greek turkey burgers.

Not only do Nate and I love turkey burgers, but we love Greek flavors, too!  I couldn’t have been more stoked to make this burger, plus I already had every.single.ingredient on hand.  Also, I made it the Monday following the Friday I received the recipe.  Friday was date night, Saturday my bestie had us over for grilling, and Sunday we went out for Father’s Day.  So, this was quite literally the first opportunity I had to make this burger, and I’m sure glad I did.

Of course I made my burger sans feta, but Nate’s was packed with it.  He must not have had any in his first few bites, but once he bit into the feta, he said, “wow!” (in a good way, of course).  This tzatziki recipe was much better than the one I used previously, so if you make it, go with this one.  I think it’s the shredded cucumbers, rather than just dicing them.  Love.

Greek Turkey Burgers

Source: Kate’s Recipe Box
Servings: 4

Ingredients:

For the tzatziki Sauce:
3/4 cup plain non-fat Greek yogurt
1/3 cup cucumber, shredded
1/4 cup red onion, chopped
1 tbsp fresh dill, chopped
3 tsp lemon juice
3 cloves garlic
1/4 tsp salt
4 buns, pitas, or sandwich thins

16 spinach leaves, washed and dried
16 thin slices of cucumber
4-8 slices of tomato

For the burgers:
1 lb ground turkey (I use extra lean)
1/4 cup plain non-fat Greek yogurt
1 cup feta, crumbled
1/3 cup red onion, chopped
1 tbsp fresh dill, chopped
3 cloves garlic, minced
salt and pepper

Directions:

1. In a small bowl, mix tzatziki ingredients together.  Refrigerate until burgers are ready to serve.

2.  Heat grill to medium heat.  In a large bowl, mix turkey, feta, onion, dill, garlic, salt and pepper lightly until just combined.  Separate mixture into quadrants and make into 4 patties, about 1/2-inch thick.  Cook patties over medium heat until cooked through, about 8-10 minutes on each side.

3. Serve patties on bun, pita, or sandwich thin (this is what I used).  Garnish with spinach leaves, cucumbers, and tomatoes.  Top with tzatziki sauce and serve.

Cilantro-Dill Vegetable Dip

Published June 4, 2012 by jenmatteson

While at the grocery store, veggie dip was on my list for my upcoming wine exchange.  As I browsed my options, usually opting for something light (not fat-free because those don’t have a lot of flavor) and on sale.  Unfortunately, neither of those options were available to me.  So I decided to make my own dip so I can have complete control over what goes in it, plus this way, I’ll actually recognize the ingredient list.

This dip packs a lot of punch, but for little fat.  Using Greek yogurt instead of sour cream gives the dip even more of a tangy zip.  Try making it for your next party; you probably have most things already in your kitchen, and it seriously takes less than 5 minutes.  Because it just means so much more when you make it from scratch 🙂

Cilantro-Dill Vegetable Dip

Source: Adapted from Delicious Obsessions

Ingredients:

1 cup plain non-fat Greek yogurt
2 tbsp low-fat mayonnaise
1/4 cup buttermilk
2 tsp fresh squeezed lemon juice
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
2 tbsp fresh chopped chives
1 tsp fresh dill
1/4 cup cilantro
salt and pepper to taste

Directions:

1. Add all ingredients to food processer.  Process until smooth.

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