That said, we're coming home for Christmas! I cannot explain to you how rare it is to be able to take a week off during Christmas in the basketball world. So many of our teammates who have been playing overseas for 6+ years have only gone home once and some never have. So we are incredibly lucky and grateful that the team is letting us go home.
We have had both my parents and Levi's parents visit us in the last month. It was so wonderful to have both of them here. We always love having company and being able to share our crazy life with people. It also gives us an excuse to do touristy things :)
The team has also had a bunch of games. After the first two losses, they went on to win 7 regular season games and 2 tournament games in a row. However, they just lost their last 3 games, two of which counted toward the playoffs. So we've had some serious highs and lows. Overall, we have a really good team and I see us doing really well. We just have a few kinks to work out.
On a different note, my wonderful, 88 year-old grandmother passed away just before Thanksgiving. We are so grateful to have had so many wonderful years with her and especially thankful we were able to see her this summer. We miss her so much but are so happy to know she's finally home. All these recipes have a little bit of her in them as she always made us wonderful things and always let us help.
And as I said before, the posts stopped but the cooking certainly didn't. Not with a hungry basketball player in the house. Today's recipe will be a rare one that is NOT dairy free. All the basketball wives got together while the team was on a roadtrip and so I took this as my opportunity to make something with cheese. Honestly, cheese is one of my favorite foods and when there are so many other things you can't eat, it's hard to cut something out that you can. This is a great appetizer or even a side to soup.
Garlic-Cheddar Muffins
Makes: 9 muffins
INGREDIENTS:
- 1-1/2 cups almond flour (I used hazelnut flour since that's what they have here)
- 1/4 tsp salt
- 1/2 tsp baking soda
- 2 large eggs
- 2 tbsp olive oil
- 2 cups shredded cheddar cheese, firmly packed
- 2 cloves garlic
- 1/2 cup green onion, thinly sliced
METHOD:
- Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius. Line muffin tin with baking liners.
- In a large bowl, combine almond flour, salt, and baking soda.
- In a medium bowl, whisk together eggs and olive oil.
- Add the wet ingredients to the dry and mix well with a spoon.
- Stir in cheddar cheese, garlic, and onions.
- Scoop 1/4 cup of batter into each muffin cup. The batter will be really thick and you will have to press it down into the liners. It will be more like cookie batter than muffin batter but I promise it works out.
- Bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
- Serve warm
Hopefully you enjoy these as much as I did. It might have something to do with the fact that I haven't had cheese in so long :)
Maura
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