I want to introduce you to my new favorite grain - the Wheat Berry.  According to Wikipedia, a "wheat berry or wheatberry is an entire wheat kernel (except for the hull), composed of the bran, germ, and endosperm."

I first discovered Wheat Berries when I was browsing through my Cooking Light magazine that featured several Wheat Berry Salad recipes.  The one that really caught my attention was Wheat Berry, Spinach and Strawberry Salad. 

I had a little trouble finding wheat berries in my local grocery stores so I ended up at Whole Foods in search of the unique grain.  It was worth the extra effort to track down these Wheat Berries though.  I really like the chewy texture of the nutty Wheat Berry. 

Wheat Berry, Spinach and Strawberry Salad with Grilled Chicken
1 Tablespoon butter
1/3 cup almonds, sliced
3/4 cups wheat berry
1 1/2 ounces shaved Parmesan cheese
2 Tablespoon olive oil
1 Tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
6 cups baby spinach
1/2 cup fresh basil, chopped
2 grilled chicken breasts, sliced
1/4 cup sliced strawberries

Divide spinach mixture among 4 plates.  Top with wheat berry mixture, Parmesan cheese and fresh strawberries.

Top with sliced grilled chicken.

Need more reasons to try this yummy recipe?

Here are the nutritional facts about 1/4 cup of wheat berries:
Calories: 139 calories
Fiber: 5 grams
Protein: 4 1/2 grams
Fat: Less than 1 gram
Magnesium: 53 milligrams
Potassium:  164 milligrams

Now that I know I'm a fan, I'm on the lookout for more Wheat Berry recipes.  Have a good one?  Send it to me and I'll give it a try. 

Ciao!

This may be the last official weekend of summer but I've been in full blown Fall mode since the middle of August.  Today I made a batch of Apple Cider cupcakes followed by a batch of Pumpkin Chocolate Chip Cupcakes and then I had a cup of Pumpkin Spice Tea and potted 3 mums on my front porch.  I've got it bad - full blown Fall Fever. 

Stir in chocolate chunks.

Scoop batter into cupcake pans and bake 22 minutes at 350.

Frost with dark chocolate buttercream and decorate with mini chocolate chips.

Now take those beautiful cupcakes and put them in front of your Fall decorations and snap some pictures to post on Instagram. 

Fresh corn on the cob has been the topic of some very heated discussions in the Davis house recently.  It's not the taste of the corn or the type of corn or even preferred cooking methods that spark the debates - it's all about eating style. 

It seems that there are 2 different types of corn eaters in this house.  Those of us who eat their corn (the normal way) in rows going across the cob- (typewriter style) and those who prefer to eat their corn in circles AROUND the cob. (Like crazy people.)  In case you didn't pick up on my subtlety, let me make it clear that I am definitely partial to the across method of corn eating and I seem to be in the minority in my house.  I just can't seem to convince my family that eating corn in rows is a much for organized and systematic way of going about corn consumption and therefore much more enjoyable. 

Surely, I'm not the only person on team "Across" when it comes to corn.  I would like to get some feedback from my blog followers because it's possible that there are more of you crazy circle corn eaters that I realize.  Leave me a comment and let me know how you eat your corn - rows or circles. 

Now that I've said all that about corn, I am posting a recipe that has nothing to do with the corn in the picture.  The recipe that I want to share with you is for Glazed Chicken Skewers.  They are really delicious and coincidentally, they pair wonderfully with fresh corn on the cob. 

Glazed Chicken Skewers
3/4 cup port wine
1/2 cup balsamic vinegar
2 Tablespoons honey
1 thyme sprig
2 boneless, skinless chicken breasts

Combine wine, vinegar, honey and thyme in a saucepan.  Bring to a boil.  Reduce heat and simmer until thickened and reduced to 1/2 cup.  (Sorry - I forgot the picture.)

To round out my batch of glazed chicken skewers, I made a batch of jasmine rice and cooked some fresh corn on the cob.

These chicken skewers are a super simple way to change up an ordinary chicken dinner.  Sometimes all you need is a skewer to make your dinner more exciting. 

Ciao!

Do you want to know the reason that I've had to walk an extra lap around the block every morning?  I can give you a very simple three word answer: LEMON BLUEBERRY CUPCAKES.

It probably goes without saying that these cupcakes are the close cousin to my very popular lemon cupcakes.  Until I started baking cupcakes professionally,I had no idea how many people LOVED lemon cupcakes.  It is not a flavor that I ever dreamed would be at the top of my leader board in sales.  I literally sell dozens of lemon cupcakes every month - so many, in fact that I get tired of baking them.

In my attempt to break out of the lemon cupcake routine, I've experimented with some new flavor additions to my traditional lemon cupcake.  I've made a lemon cupcake with a sweet raspberry filling, a lemon and strawberry swirled cupcake and most recently, a blueberry filled lemon cupcake.  Turns out - all of these lemon varieties are big sellers.  Who knew that Southerners were such big lemon fans?

These cupcakes are extraordinarily beautiful and they are equally delicious.  Don't be intimidated by the two tone swirled buttercream - it's easier than you think. 

Lemon Blueberry Cupcakes                                        Cream Cheese Frosting
1 1/4 cups sifted all purpose flour                                                    16 ounces cream cheese
1 1/2 cups sifted cake flour                                                              1 cup butter
1/2 teaspoon baking soda                                                                 4 cups powdered sugar
1 1/2 tsp baking powder                                                                   1/8 teaspoon salt
1 teaspoon salt                                                                                 1/2 teaspoon vanilla
1 1/2 cups sugar                                                                               2 Tablespoons heavy cream
2/3 cup vegetable oil                                                                       1/2 teaspoon lemon extract
1/3 cup vegetable shortening, room temperature                             1/4 cup frozen blueberries
1 tsp good quality vanilla extract                                                      2 Tablespoons sugar
2 tsp pure lemon extract                                                                  1 teaspoon cornstarch
3 large eggs
1 1/2 cups buttermilk
zest of 1 lemon
1/2 cup frozen blueberries

Beat in eggs, one at a time and lemon zest.

Add dry ingredient to mixture, alternating with buttermilk.

Fold in blueberries.

Scoop batter into paper lined muffin cups.

Bake 24 minutes at 350.

For frosting: Combine cream cheese, butter, powdered sugar, vanilla cream and salt in bowl of mixer.  Beat with paddle attachment until smooth and creamy.

Add lemon extract and a drop of yellow food coloring to the other half of the cream cheese frosting.

Swirl cream cheese onto cupcakes.

Whether you prefer plain lemon, strawberry lemon, raspberry lemon or blueberry lemon - you just can't go wrong with these cupcakes.

Ciao!

This was a full weekend of soccer for the Davis family.  We kicked off our weekend by cheering on the UGA soccer team in Athens on Friday night.  Courtney played in her travel soccer season on Saturday afternoon then turned around and played another game on Sunday afternoon.  (Like I said earlier - a FULL weekend of soccer.)

After years of cheering for Courtney on the field, Ben and I have become much more educated soccer fans.  It's so much fun to watch her play the sport that she loves. 

In preparation for the beginning of soccer season, we carbo-loaded on Friday night.  (Yes, Ben and I carbo loaded with her.  Fans burn calories too, you know.)  I tried a new recipe from my Cooks Illustrated magazine for Sausage Meatballs and Spaghetti.  (One of Courtney's favorites.) 

This homemade spaghetti and meatball dinner was super quick and easy to make.  As usual, I had way too many things on my Friday afternoon "to-do" list than I would ever have the time to accomplish so I didn't even get started on this dinner until 4:00.  Within an hour of starting dinner - we were sitting at the table, enjoying this delicious meal. 

Sausage Meatballs with Spaghetti
Meatballs
1/2 teaspoon salt
1/4 teaspoon baking soda
4 teaspoons water
12 ounces ground pork
2 slices white bread
1/3 cup heavy cream
1/3 cup Parmesan cheese
2 egg yolks
2 garlic cloves, minced
1 teaspoon fennel seeds
1 teaspoon oregano
1 teaspoon pepper
1/2 teaspoon red pepper flakes
12 ounces sweet Italian sausage, casings removed

Tomato Sauce
2 Tablespoons olive oil
1 clove garlic, minced
28 ounce can crushed tomatoes
15 ounces tomato sauce
salt
1 Tablespoon minced fresh basil

1 pound spaghetti

Bake 15 minutes.

Add meatballs to sauce and simmer 10 minutes.  Add basil and salt to taste. 

Can we just take a moment to take in the beauty of these meatballs?

Add meatballs and serve to your favorite soccer players - AND fans.

As for the weekend games, I'll spare you the complete collection of pictures and just post a few of my favorites from the games. 

This girl makes us proud. 

Ciao!