Kitchen Challenge: Jalepeño Cheddar Muffins – Jan 24

EEEEEEEEEEEEEEEEEEEEE!!! Can you feel the excitement I have for this week’s Kitchen Challenge? If not, EEEEEEEEEEEEEEEEEEEEEEEEEEEEE. 🙂

With the majority of the vote – 40% – GREEK YOGURT WON!! Thanks to all who voted. You made my week! How? Well, because you picked an ingredient that I was dying to re-try again and the recipe I’d been eyeing, hoping and praying for all week!! SO THANK YOU!!

The recipe is: Jalapeño Cheddar Muffins. Are you drooling yet? I haven’t stopped! They are so delectable and TASTY!! I actually found this recipe from Yvonne Luu – Trials in Food who commented on my last Kitchen Challenge entry. I checked out her blog, signed up for a subscription, and BAM an email came in for these tasty treats. I cannot recommend highly enough how much I enjoyed these. Oh ya, it was a winner for Mr. P too!!

I didn’t change this recipe much, just added in some “healthier” ingredients, which I’ve mentioned. 🙂


  • 1 cup of flour (I used whole wheat!)
  • 1/2 TBSP baking powder
  • 1/4 TSP baking soda (TSSSSSSSSSPPPP!!)
  • 1/2 TBSP white sugar
  • 1/4 TSP salt (TSSSSSSSSSPPPP!!)
  • 1 cup grated cheddar cheese (I used 2 and a quarter cups of sharp cheddar!)
  • 1/2 TBSP finely mined onions (I used my onion powder/garlic powder mix)
  • 1/2 cup yogurt or 1/2 cup sour cream (Here’s where I added the vote – GREEK YOGURT!)
  • 1/8 cup melted butter
  • 1 egg
  • 3 TBSP finely chopped jalapeño peppers (I used 1 fresh six inch jalepeno pepper and go seedless if you don’t want it too spicy!)
  • ADDED: 2 splashes of organic fat-free milk


1. In a large bowl, mix flour, baking powder, baking soda, sugar and salt.

IMG_0057 Here’s a picture of the whole wheat flour I use. I LOVE THIS STUFF!! I found it at Wal-Mart. Yes, I did say the W word. Our local Wal-Mart competes against our local Whole Foods, so we can find a lot of great, wholesome ingredients, for CHEAP!! 🙂 This flour is the best!! Not only is it heart healthy (hi cute heart!), but not processed, and its got more of the great nutrients your body needs. Oh ya, your body can process it better!

And no, I didn’t sift any of the dry ingredients together.

2. Add cheese and onion, then mix with a fork.

IMG_0060 As mentioned above, I used 2 and a quarter cups of this sharp cheddar. It made it moist, cheesy – without it being overdone, and mouth watering.

3. Add greek yogurt, melted butter, eggs, and jalapeño to the dry mix and whisk. HAND stir until evenly moistened. Add your splashes of milk as needed. I used two. 🙂


This is where your pick came into play. Doesn’t it look so good next to those other fresh ingredients – without all of the fat of regular sour cream. Bonus -extra protein!!

If you do not have a standard whisk, like this:

image Use one of your whisks from your standing mixer. Like this:


JUST ONE and whisk away. It worked brilliantly for me. Just don’t use the power portion. It will make them too liquid-y

4.   Bake in lined muffin cups at 400 F for 15 minutes.


As you can see I used my cupcake muffin tin, got 10 muffins and thought they were the perfect serving size and stayed moist! If you do not use/have lined muffin cups – be sure to grease the ‘cups’. I used spray organic olive oil.



5. Eat on its own or with cream cheese.



These muffins compliment soup or a salad. I’ve done both and again, I highly recommend it. 🙂

Now, after reviewing this recipe, I realized their weren’t many ingredients to choose from for the remix; so, I did a second recipe. I got the next recipe idea from a recent pin from Pinterest and it led back to a blog called A Turtle’s Life for Me.

The recipe….Avocado Grilled Cheese Sandwiches. GENIUS!! SUPER SIMPLE.  Instead of just a plain, old, boring grilled cheese sandwich, add whatever you want in the middle! I added avocado and mushrooms with mozzarella.

Now, I’m a visual learner, so I took pictures as I went along. Plus, I had a lot of fun with my iPhone camera. 🙂


  1. Spread some butter on a slice of bread and put it butter-side down on a skillet over medium heat.
  2. Next sprinkle fresh mozzarella (slices and any type of cheese work too!)
  3. Then add thick slices of avocado (and anything else inside!) to cover the whole sandwich and then another slice of buttered-bread.
  4. When you’re ready, flip it! Be careful…avocado can be slippery!


QUICK, FAST, and WHOLESOME!! My kind of meal when I’m 2 weeks past my Remicade Day. I recommend it if you’re in a pinch and have no idea what to cook. Do you have go-to recipes you visit when you’re in pain, flaring, or just damn lazy?

Have questions? Honestly…if you need help or have questions or want to ask me whatever, please do. You can email me at and I will try to help you in any way I can!

Now, your turn! Pick for my remix!


Which recipe did you like? Have you ever remixed a grilled cheese sandwich? Ever try a muffin that wasn’t sweet, but more spicy and savory?  Let me know! 🙂

Much Love,

If you’re a newbie here, welcome!


Kitchen Challenge: Homemade Spring Rolls – Jan 17

This recipe was inspired from a fellow co-worker. We had a Thursday Tapas party during the Holiday Season (since there so few of us) and she made these delectable yummies – Spring Rolls! Since I returned the day the party was happening, I didn’t bring anything. However, she asked if I would partake in assembly and I thought they were going to be SO complicated. However, I WAS SO WRONG!!


They were the easiest things, and the yummiest. So, I decided to try it at home. However, our ingredients were not of typical Spring Roll nature. I used soup. I think this recipe is a great way to go through all of those leftovers. So, soup it is. AND, it’s Mr. P’s soup he made last week made soup for me. 🙂 YAY! Go Mr. P.


Now, why did he make homemade soup? Well, I have a really hard time finding soups I can actually eat thanks to my intolerance of tomatoes, potatoes, eggplant, and peppers. You got that right – my arthritis FLARES whenever I have nightshade vegetables. I don’t know why, but they do. So, trying to find soup that doesn’t include tomato in it, to where potato is a substitute, you’ve got to be kidding me. And ever since the 60 minutes episode titled The Flavorist was aired in November, we’ve been avoiding the use of highly processed, refined foods, and any natural and artificial flavors. Not that we ate that much, but we are truly cutting it all out! Its truly satisfying knowing EXACTLY what goes into each item of food you consume. A perfect compliment in this Kitchen Challenge.

So, here it goes, my take on Spring Rolls, using Mr. P’s soup:


  • 1 package of Spring Rolls Skin – I found mine at my local King Sooper grocery store, in the Asian Isle, on the very bottom shelf!
  • 1 package of Annie’ Chun’s Rice Noodles – or any rice noodles
  • A variety of spices – shown in the picture below!
  • Fresh Veggies – my friend used carrot, fresh cilantro, etc. I used Mr. P’s leftover soup.


You know my style, so we’ll just jump right in!

Cook your rice noodles according to the package. Rinse and let cool.


Gather your ingredients and spices and do so in an assembly line. Here are the spices I used:


And the container that isn’t labeled is Onion Powder and Garlic Powder Mix. We’re obsessed!

Next, grab a large bowl – big enough to where your spring roll skin will be completely submerged in water. Heat your water hot enough to touch. Then, submerge your skin entirely in the water. Like so (note to self – paint your nails, eee!):

kitchenchallenge_week2_pic3 Let it soak in the water for about a minute to two minutes. Until it comes out and is bendable/fold-able/workable. Lay it flat on a plate, spread it out as much as possible, similar to the shape it came in the package. Don’t worry if it tears, that’s okay!

Next, add your ingredients to the side closest to you. Here’s what it looks like:

kitchenchallenge_week2_pic4 And another picture:


Not sure if you can see it, but I put my rice noodles down first (just a fork full), then Mr. P’s soup, then layered it with a sprinkle of each spice. Once you’ve added all your favorite ingredients, wrap like a burrito. First tuck in the side with all of the innards, then roll forward, bringing in the sides.

Eventually, you will have a plateful!


That’s about it! Once you get savvy, drop in your next spring roll skin to soak while your assembling the innards. This is why having an assembly line of all your innards would be crucial. Otherwise, you can do it at your own pace. AND, I didn’t use all of my spring roll skins. I still have oodles and oodles leftover. A great price!! And yes, you can add in whatever meats you want – like chicken, beef, pork. However, please, please cook it first. Oh ya, and I think this would be a super fun activity to do with your kids!!



Have questions? Honestly…if you need help or have questions or want to ask me whatever, please do. You can email me at and I will try to help you in any way I can!

So, I thought I would try something new. I was inspired by one of my favorite fashion blogs: Stylish Year with her Monday Mix. Well, since I’m trying to accomplish a weekly kitchen challenge, I thought I would do a Kitchen Challenge Mix. Her explanation is the best, so I re-tweaked it to fit a recipe, instead of an outfit!

Every Kitchen Challenge, I will create a new recipe, inspired by you! You get to select the piece I will remix into a recipe next week. I will remix each piece as many times as YOU select! And with that, I open up the challenge (and I included a few ingredients from last week!):

What do you guys think?? A recipe worth trying?? What do you think of the Kitchen Challenge Mix??

Much Love,

If you’re a newbie here, welcome!