My first known taste of piccata sauce was from The Table a restaurant located in Athens Ga. The menu item is a macadamia and coconut crusted fish with picatta sauce – the dish and sauce is amazing. So, I had to learn to make this sauce. My recipe is an adaptation of several recipes based on my own tastes

• 3 tablespoons – Butter
• 3 Cloves – of garlic (minced)
• 1 tablespoon – E.V. Olive Oil
• 3 tablespoons – All Purpose white flour (I make them heaping tablespoons – that way I can always thin the sauce with extra chicken stock our white wine if I need to.)
• 1 cup + a little extra if you want a thinner sauce – Chicken stock (low sodium and at room temperature or slightly warmer)
• 1/2 cup – white wine (room temperature)
• 1-2 tablespoons lemon juice
• 2-3 tablespoons of caper (a little of the juice won’t matter).

Over low heat sauté the garlic in the butter using a medium sauce pan or skillet. After sautéing for 2 or 3 minutes add the olive oil and flour – whisk the flour so it will cook evenly for 3 or 4 minutes. Flour will give off a slight nutty smell when it is cooked – at this point slowly add the chicken stock, then the white wine and lemon juice – finally add the capers and simmer and whisk for about 10 minutes. Serve immediately or save in the refrigerator in an air tight container for a week.

Piccata sauce can be made a day or ahead and refrigerated until needed. If I’m going to make it ahead of time I sometimes, leave out a little of the wine and chicken which will make the sauce a little thicker. Then when I’m ready to use it I will deglaze the poultry or fish pan with a little white wine or chicken stock before adding the premade piccata sauce. The poultry or fish drippings add some flavor to the sauce.

These carrot muffins are a perfect breakfast choice – not too sweet and packed with healthy ingredients. And if you’re solo these carrot muffins freeze very well. I individually wrap them in small plastic sandwich bags then place them in a larger 1 gallon freezer bag. When I’m in a hurry, I can easily grab one and go.

• 1/4 cup butter, softened
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 cup sour cream
• 1-1/2 cups grated carrots
• 1/2 cup sweetened shredded coconut
• 1/2 cups raisins
• 1 cup all-purpose flour
• 1/2 cup whole wheat white flour
• 1 Tablespoon wheat germ
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/2 cup chopped nuts

In a medium bowl, cream the butter and brown sugar. Add the sour cream then add the eggs one at a time beat well but don’t over beat. Stir in the carrots, coconut and raisins.

In a small bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg and allspice. Then combine with the creamed mixture just until moist. Fold in the nuts.

Fill greased or paper lined muffin cups three-fourths full. Make at 375 for 20-25 minutes or until a tooth pick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.