SMS - (Savory) Bosc Pear, Blue Cheese, and Walnut Muffins


Hosted by: Andrea of Nummy Kitchen (recipe found here)
Recipe: Bosc Pear, Blue Cheese, and Walnut Muffins


Hello! Today is Sweet Melissa Sundays day to shine and share. Usually we bake something sugary sweet but this time we changed gears. Andrea chose savory muffins and what cute little muffins these are.


The muffins are quite moist just out of the oven with creamy Bosc pear chunks, toasted pecans (what I had on hand), and lots of crumbled blue cheese. I was worried about the flavor being overpowered by the blue cheese, but instead, hardly tasted the pungent cheese. Interesting.

I also wished I had added chives or green onions for color.


The recipe made 18 muffins instead of 12 and I found the muffins to be done at 20 minutes. In fact, my muffins were almost too done.



I had a complete mental block as to what I was serving my muffins with so dinner it is. I made smoky rib-eye steaks with loaded mashed potatoes and my garden vegetables, roasted with a red pepper dipping sauce.

The recipe came from a Fine Cooking magazine and takes about 30 minutes to cook and serve.

(All the ingredients in a loaded baked potato—bacon, scallions, cheese, and sour cream—are added to mashed potatoes.)

Smoky Rib-Eye Steaks with Loaded Mashed Potatoes

Ingredients:

2 lb. Yukon Gold potatoes, scrubbed and cut into 1-inch chunks

4 slices thick-cut bacon

2 boneless beef rib-eye steaks (about 2 lb. total)

1-1/2 tsp. sweet smoked paprika

Kosher salt and freshly ground black pepper

1/2 cup whole milk

2 Tbs. unsalted butter

3 oz. grated sharp Cheddar (3/4 cup)

1/2 cup sour cream

2 medium scallions, thinly sliced

(My first crop of Yukon Potatoes and Green Beans out of my Garden)

Directions:

Arrange a steamer basket in a large pot with 1 inch of water in the bottom. Spread the potatoes in the basket in an even layer, cover, and bring to a boil. Reduce the heat to medium low and steam until the potatoes are tender, about 15 minutes.

Meanwhile, cook the bacon in a large cast-iron skillet over medium heat, turning once, until crisp, 7 to 8 minutes total. Transfer the bacon to a paper-towel-lined plate; discard all but 1 Tbs. of the fat from the skillet.

Season the steaks all over with the paprika, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Heat the skillet with the reserved bacon fat over medium-high heat. Arrange the steaks in the skillet in a single layer. Cook, flipping once, until deep golden-brown outside and medium rare inside, 10 to 12 minutes total. Transfer the steaks to a cutting board and let rest for 5 minutes.

Meanwhile, transfer the hot potatoes to a large bowl. Stir in the milk and butter and mash with a potato masher until just combined. Stir in the cheese, sour cream, scallions, and salt and pepper to taste.

Slice the steaks across the grain and transfer to dinner plates. Serve the potatoes on the side with the bacon crumbled on top.

(My first try at green beans. It is funny how proud I feel, even though I do not have beans like my Grandpa used to grow.)
Andrea, thank you for hosting this week and choosing a simple, easy recipe with a new flavor twist for us. My family enjoyed these with dinner and I have some in the freezer for later. Check out the rest of our baker's muffins to see how imagination can change one recipe into so many directions! Happy baking everyone and see you again soon, Shandy.

Comments

Vicki said…
Interesting recipe! Sound delicious.
Flourchild said…
Hey Shandy! I love your new blog pictures..What a neat idea! Above the growing you should put those potatoes:)!!I love all the personal photos too, especially the o ne of your wedding! Very nice!
I went with a sweeter version this time.I loved them!! Your muffins look fabulous, and the dinner looks so good! My hubby woul dlove that ribeye!
PS..Don't forget to leave your link!
Love ya!!!
Anonymous said…
Hi Shandy, Thanks for your visit. Hope your family likes the cake! Have a great Sunday. Kirsten
Great muffin variation. Can't go wrong with that combo. I love it in salads, too.
Your muffins look great. I love the idea of savory.

Your dinner with the muffin to the side is a winning meal....and I wasn't invited. Sigh.

I leave your blog, hungry, every time.
It is so exciting to have produce from your own garden! Fresh green beans are the best! I have never grown potatoes ~ very nice!

The muffins looks delicious too!
Julie said…
Your muffins look beautiful, such a nice color. Love that you grew your own potatoes. I wish I could but not enough room in the "garden".
Eliana said…
The entire meal, muffins included, looks super delicious.
Your muffins look like the perfect accompaniment to your tasty dinner! I wasn't in love with my muffins...but I think my brain couldn't wrap around the savory muffin concept. Nice job on growing green beans! I love growing vegetables, but haven't tried beans yet. My grandpa was my inspiration in growing my own produce. :)
Tessa said…
The muffins look like a great side for the steak! They definitely seemed like more of a side (maybe to soup) to me than a breakfast item.

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