A Little About Me

New York, New York
As a newly married woman, it has become my mission in life to learn how to cook. Gone are the days of picking up sushi and ordering curries. In order to jump-start my education, I enrolled in the Institute of Culinary Education's Fine Cooking I course where I learned the basics, from roasting to boiling to mousse-making (ok, maybe not that basic)! I've attempted to replicate some recipes - somewhat successfully- and create a few of my own. This blog is for friends and foodies and is intended to document my cooking adventures (and occasional fiascoes). Enjoy the pictures and bon appetite!

Sunday, November 6, 2011

Stuffin' Muffins

I can't believe the holiday season is upon us again! I really love the holidays... lots of time spent with family and lots of good food! Thanksgiving is one of my favorite holidays and I usually end up stuffing my face until I can't stuff it anymore. Last year I flew down to Puerto Rico to feast and have fun with my family, but this year we'll spend Thanksgiving in New York at my aunt's house. I, of course, offered to make a couple dishes, so look for some Turkey Day recipes to appear between now and then! This recipe is for some muffins made out of stuffing. They were really yummy and something different to do with your traditional stuffing!

2 tbsp olive oil
1 stick butter (or equivalent of earth balance for dairy free alternative)
1 bay leaf
4 celery ribs and leaves, chopped
1 large yellow onion, chopped
salt and pepper
3 apples, chopped
2 tbsp poultry seasoning
8 cups cubed stuffing mix
2 to 3 cups vegetable broth
1/4 cup chopped fresh parsley leaves

Start by preheating the oven to 375 degrees. In a pan, heat the olive oil and butter over medium heat and toss in the bay leaf, celery, onions and apples. Sprinkle with salt, pepper and poultry seasoning.

Cook 5 minutes to soften then add parsley and stuffing cubes.Moisten with the broth until the stuffing is moist, not wet.

Butter 12 muffin tins and scoop the stuffing mix into each. Be sure to remove the bay leaf before doing so or one of your diners won't be too happy! Bake for about 15 minutes, or until muffins set and crisp on top. Remove and serve hot or at room temp for best results!


  1. Really looking forward the "Stuffing Muffings"- BRILLIANT IDEA ! Not only a beautiful Chef- a smart one too!

  2. YUMMMMMMMMMMMMMMMMMM....I could eat that right now....