I saw this in My Prairie Cookbook (from "The Little House on the Prairie" TV shows), and wanted to share it with you:
(serves 6)
5 T. unsalted Kerrygold* butter
1&1/2 cups all-purpose flour
6 large eggs
1&1/2 cups milk
Warm maple syrup, for serving
Chopped fresh fruit, for serving
Preheat the oven to 400. Put the butter in a 9x13" glass baking dish, and place it in the oven for a few mins. to let the butter melt. Carefully tilt the dish so that the bottom and sides are coated with the butter. Whisk together the flour, eggs, and milk in a large bowl. Pour the batter into the dish. Bake for 20 mins., or until golden and puffy. Serve with the syrup and fruit.
"If you tell the truth, you don't have to remember anything." ~ Mark Twain
Have FUN today!!
Love,
MM
Saturday, March 7, 2015
Friday, March 6, 2015
Egg Baskets Benedict
These couldn't be simpler, and they are the perfect size for A.M. grazing!!
(makes 1 dozen with 1 cup of sauce)
1 sheet frozen puff pastry, thawed
Flour, for dusting
12 eggs
6 slices Canadian bacon, finely chopped
Aunt Penny's Hollandaise Sauce* (in a small can), 1 envelope hollandaise sauce mix, or make
your own*
Preheat oven to 400. On a lightly floured surface, unfold puff pastry. Roll into a 16x12" rectangle; cut into 12 4" squares. Place in greased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up. Break and slip and egg into center of each pastry cup; sprinkle with Canadian bacon. Bake 10-12 mins. or until pastry is golden brown, egg whites are completely set, and yolks begin to thicken but are not hard. Meanwhile, prepare the hollandaise sauce. Remove pastry cups to wire racks. Serve warm with the sauce, and cold red seedless grapes*.
"What a difference we'll make if, when we look at others, we say, "Love starts with me."
Happy Friday!!!!!
Love,
MM
(makes 1 dozen with 1 cup of sauce)
1 sheet frozen puff pastry, thawed
Flour, for dusting
12 eggs
6 slices Canadian bacon, finely chopped
Aunt Penny's Hollandaise Sauce* (in a small can), 1 envelope hollandaise sauce mix, or make
your own*
Preheat oven to 400. On a lightly floured surface, unfold puff pastry. Roll into a 16x12" rectangle; cut into 12 4" squares. Place in greased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up. Break and slip and egg into center of each pastry cup; sprinkle with Canadian bacon. Bake 10-12 mins. or until pastry is golden brown, egg whites are completely set, and yolks begin to thicken but are not hard. Meanwhile, prepare the hollandaise sauce. Remove pastry cups to wire racks. Serve warm with the sauce, and cold red seedless grapes*.
"What a difference we'll make if, when we look at others, we say, "Love starts with me."
Happy Friday!!!!!
Love,
MM
Thursday, March 5, 2015
Pork Chops with Horseradish Cabbage and Cucumber Slaw
This one only takes 20 mins., and if you have any leftovers, slice the pork, pile it on bread along with the slaw, and top with baby arugula or spinach for lunch the next day!!
(serves 4)
1 T. EVOO
4 bone-in pork chops, about 1" thick and about 2 lbs. total
Kosher salt and freshly* ground pepper
1/3 cup sour cream or plain Greek yogurt*
2 T. white wine vinegar
1 T. prepared horseradish, squeezed of excess liquid
1/3 cup fresh dill, roughly chopped, plus more for serving
1/4 small sweet onion, thinly sliced
1/4 head savoy cabbage (about 8 oz.), cored and thinly sliced (about 4 cups)
1 small bulb fennel, thinly sliced
1/2 seedless cucumber, halved lengthwise and thinly sliced on a diagonal
Boiled small Yukon gold potatoes (for serving)
Heat oven to 425. Heat the oil in a large oven-safe skillet over med.-high heat. Season the pork chops with 1/2 t. each of S&P, and cook until golden brown, 2-3 mins. per side. Transfer the skillet to the oven and roast until the pork is just cooked through, 5-6 mins. Meanwhile, in a large bowl, whisk together sour cream, vinegar, horseradish, and 1/4 t. each S&P. Stir in the dill and onion. Add the cabbage and fennel and toss to combine; fold in the cucumber. Serve the chops with the slaw and potatoes, and sprinkle with dill.
"There can be no wisdom without understanding."
Have FUN our there, and make someone laugh along with you!!
Love,
MM
(serves 4)
1 T. EVOO
4 bone-in pork chops, about 1" thick and about 2 lbs. total
Kosher salt and freshly* ground pepper
1/3 cup sour cream or plain Greek yogurt*
2 T. white wine vinegar
1 T. prepared horseradish, squeezed of excess liquid
1/3 cup fresh dill, roughly chopped, plus more for serving
1/4 small sweet onion, thinly sliced
1/4 head savoy cabbage (about 8 oz.), cored and thinly sliced (about 4 cups)
1 small bulb fennel, thinly sliced
1/2 seedless cucumber, halved lengthwise and thinly sliced on a diagonal
Boiled small Yukon gold potatoes (for serving)
Heat oven to 425. Heat the oil in a large oven-safe skillet over med.-high heat. Season the pork chops with 1/2 t. each of S&P, and cook until golden brown, 2-3 mins. per side. Transfer the skillet to the oven and roast until the pork is just cooked through, 5-6 mins. Meanwhile, in a large bowl, whisk together sour cream, vinegar, horseradish, and 1/4 t. each S&P. Stir in the dill and onion. Add the cabbage and fennel and toss to combine; fold in the cucumber. Serve the chops with the slaw and potatoes, and sprinkle with dill.
"There can be no wisdom without understanding."
Have FUN our there, and make someone laugh along with you!!
Love,
MM
Wednesday, March 4, 2015
Mediterranean Chicken Galette
This one's a snap to get on the table for your hungry crew. Pretty, too!
(serves 4)
1/2 med. sweet* onion, thinly sliced
1/2 bunch Swiss chard or spinach*, stems removed and leaves torn into pieces (about 6 cups)
Rotisserie chicken breasts from a 2&1/2-3 lb. bird, skin discarded, and meat shredded
4 jarred sweet red cherry peppers (such as Peppadew), sliced
2 T. EVOO
2 t. fresh thyme or 1/2 dried
Kosher salt and freshly* ground pepper
3 oz. feta, crumbled (2/3 cup)
1 refrigerated rolled pie crust
1 large egg, beaten
Parchment paper
Heat oven to 400. In a large bowl, toss together the onion, chard, chicken, peppers, oil, thyme, and 1/2 t. each S&P. Fold in the feta. Working on a piece of parchment paper, roll the pie crust into a 14" circle. Slide the paper and crust onto a baking sheet. Spoon the chicken mixture onto the pie crust, leaving a 2&1/2" border. Fold the border of the crust over the chicken mixture. Brush the crust with the egg and bake until the crust is golden brown and the veggies are tender, 25-30 mins. Cover with foil if the filling is getting dark or dry. Serve with a wedge salad.
"No matter how you feel - Get up, Dress up, Show up, and Never Give Up!"
Have FUN today!!!
Love,
MM
(serves 4)
1/2 med. sweet* onion, thinly sliced
1/2 bunch Swiss chard or spinach*, stems removed and leaves torn into pieces (about 6 cups)
Rotisserie chicken breasts from a 2&1/2-3 lb. bird, skin discarded, and meat shredded
4 jarred sweet red cherry peppers (such as Peppadew), sliced
2 T. EVOO
2 t. fresh thyme or 1/2 dried
Kosher salt and freshly* ground pepper
3 oz. feta, crumbled (2/3 cup)
1 refrigerated rolled pie crust
1 large egg, beaten
Parchment paper
Heat oven to 400. In a large bowl, toss together the onion, chard, chicken, peppers, oil, thyme, and 1/2 t. each S&P. Fold in the feta. Working on a piece of parchment paper, roll the pie crust into a 14" circle. Slide the paper and crust onto a baking sheet. Spoon the chicken mixture onto the pie crust, leaving a 2&1/2" border. Fold the border of the crust over the chicken mixture. Brush the crust with the egg and bake until the crust is golden brown and the veggies are tender, 25-30 mins. Cover with foil if the filling is getting dark or dry. Serve with a wedge salad.
"No matter how you feel - Get up, Dress up, Show up, and Never Give Up!"
Have FUN today!!!
Love,
MM
Tuesday, March 3, 2015
Slow Cooker Braised Beef Short Ribs in Cabernet Sauce
I made these yesterday (and they were YUMOLA!!). I added 5 ingredients not on the recipe that are indicated by an asterisk*. Served them over buttered mashed potatoes, and sprinkled chopped green onions on top. Steamed "pencil thin" asparagus in a lemon butter sauce is wonderful accompiament!!
3&1/2 lbs. beef chuck short ribs
2 whole shallots, minced
3 stalks of celery, diced
2 T. veg. oil
2&1/2 cups good dry red wine
1 cup low sodium* beef broth (not an addition, but I always use low sodium broths)
3 T. brown sugar
2 T. tomato paste
1&1/2 T. all-purpose flour
1&1/2 t. sea salt
1 t. freshly ground pepper
2 cloves minced garlic*
5 crimini mushrooms*, sliced
6 small cippolline onions*, tops and bottoms cut off and, "paper skin" removed, whole
3 fresh thyme sprigs* (from my farm)
Sliced green onions* (for garnish)
Heat the oil in a large skillet over high heat. When hot, add the short ribs. Sprinkle with S&P, and brown on all sides, about 3-4 mins. per side. You want them very nice and caramelized. Remove them carefully and set them at the bottom of your slow cooker. Take the pan off the heat briefly to cool down, then return to med. heat, and add the minced shallots and celery. Saute for about 5 mins. until tender, then add the tomato paste. Mash the tomato paste into the veggies using a rubber spatula and continue to sauté on med. heat for another 4 mins. Pour the wine and the beef broth into the skillet and stir. Add the brown sugar, a t. of salt, 1/2 t. pepper, and the flour. Stir well to get rid of any flour clumps. Bring sauce to a boil, then to a simmer. Pour sauce right over ribs in the slow cooker. Sprinkle with S&P. Here's where I added the garlic, mushrooms, cippolline onions, and thyme sprigs. I cooked it on high for the first hour, then reduced it to low for 8. You want the meat to be literally falling off the bones. I put a small amt. of mashed potatoes on my plate, topped it with the ribs, mushrooms, onions, and sauce, and sprinkled all with the green onions. Leftovers for my lunch today. YAY!!
"Sometimes you have to burn a few bridges to keep the crazies from following you!" Wha wha wha.
Have FUN in the SUN today!!!!
Love,
MM
3&1/2 lbs. beef chuck short ribs
2 whole shallots, minced
3 stalks of celery, diced
2 T. veg. oil
2&1/2 cups good dry red wine
1 cup low sodium* beef broth (not an addition, but I always use low sodium broths)
3 T. brown sugar
2 T. tomato paste
1&1/2 T. all-purpose flour
1&1/2 t. sea salt
1 t. freshly ground pepper
2 cloves minced garlic*
5 crimini mushrooms*, sliced
6 small cippolline onions*, tops and bottoms cut off and, "paper skin" removed, whole
3 fresh thyme sprigs* (from my farm)
Sliced green onions* (for garnish)
Heat the oil in a large skillet over high heat. When hot, add the short ribs. Sprinkle with S&P, and brown on all sides, about 3-4 mins. per side. You want them very nice and caramelized. Remove them carefully and set them at the bottom of your slow cooker. Take the pan off the heat briefly to cool down, then return to med. heat, and add the minced shallots and celery. Saute for about 5 mins. until tender, then add the tomato paste. Mash the tomato paste into the veggies using a rubber spatula and continue to sauté on med. heat for another 4 mins. Pour the wine and the beef broth into the skillet and stir. Add the brown sugar, a t. of salt, 1/2 t. pepper, and the flour. Stir well to get rid of any flour clumps. Bring sauce to a boil, then to a simmer. Pour sauce right over ribs in the slow cooker. Sprinkle with S&P. Here's where I added the garlic, mushrooms, cippolline onions, and thyme sprigs. I cooked it on high for the first hour, then reduced it to low for 8. You want the meat to be literally falling off the bones. I put a small amt. of mashed potatoes on my plate, topped it with the ribs, mushrooms, onions, and sauce, and sprinkled all with the green onions. Leftovers for my lunch today. YAY!!
"Sometimes you have to burn a few bridges to keep the crazies from following you!" Wha wha wha.
Have FUN in the SUN today!!!!
Love,
MM
Monday, March 2, 2015
Fresh Orange Tart
You can have SUN any day with this sweet citrus treat!!
(serves 10)
1/2 cup vanilla wafer crumbs
3 T. melted Kerrygold* butter
3 T. sugar
1/2 freshly squeezed* orange juice
2 t. finely grated orange peel
1/2 cup Sugar in the Raw*
5 egg yolks, beaten
1/2 cup heavy cream
A combination of 2 Cara Cara* or Sumo* oranges
1 tangerine
1 clementine
Preheat oven to 350. Combine cookie crumbs, butter, and sugar. Press into a 9" pie plate. Bake for 10 mins. In a mixing bowl, whisk together juice, peel, and Sugar in the Raw until sugar is dissolved. Whisk in egg yolks and cream. Pour into prepared pie crust and bake about 30 mins., until set. Let cool completely, then cover and refrigerate until well chilled, at least 3 hours. Peel the citrus, and cut the fruit into circles; arrange on top of tart.
"To play a wrong note is insignificant; to play without passion is inexcusable." ~ Beethoven
Have FUN today!!
Love,
MM
(serves 10)
1/2 cup vanilla wafer crumbs
3 T. melted Kerrygold* butter
3 T. sugar
1/2 freshly squeezed* orange juice
2 t. finely grated orange peel
1/2 cup Sugar in the Raw*
5 egg yolks, beaten
1/2 cup heavy cream
A combination of 2 Cara Cara* or Sumo* oranges
1 tangerine
1 clementine
Preheat oven to 350. Combine cookie crumbs, butter, and sugar. Press into a 9" pie plate. Bake for 10 mins. In a mixing bowl, whisk together juice, peel, and Sugar in the Raw until sugar is dissolved. Whisk in egg yolks and cream. Pour into prepared pie crust and bake about 30 mins., until set. Let cool completely, then cover and refrigerate until well chilled, at least 3 hours. Peel the citrus, and cut the fruit into circles; arrange on top of tart.
"To play a wrong note is insignificant; to play without passion is inexcusable." ~ Beethoven
Have FUN today!!
Love,
MM
Sunday, March 1, 2015
Coffee Kahlua Cupcakes
Bet these will be the most moist, delicious cupcakes you will ever have!! Rich perfection (even if you don't drink coffee). Great for presents, too!!
(makes 24-30 cupcakes)
2&1/4 cups all purpose flour
2 cups Sugar in the Raw*
3/4 cup unsweetened cocoa, plus 2 T. for frosting
1&1/2 t. baking soda
1 t. baking powder
1/2 t. sea* salt
1 cup veg. oil
1 cup strong brewed coffee (cooled), plus 1/4 cup (cooled) for frosting
3 large eggs
8 oz. sour cream
2 t. pure vanilla extract, divided
2 3 oz. pkgs. cream cheese, softened
1/4 cup Kahlua
8 oz. chocolate cool whip
1/2 cup Kerrygold* butter, softened
2 cups confectioners' sugar
Dark* chocolate covered espresso beans for garnish
Preheat the oven to 350. Line muffin pans with paper liners and set aside. To make the coffee cream filling: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add oil, 1 cup of coffee, and eggs. Beat at med. speed with an electric mixer until smooth. Mix in the sour cream and vanilla. Spoon the batter evenly into prepared muffin cups, filling each 2/3 full. Bake until a toothpick* inserted in the center comes out clean, for 16-18 mins. Let them cool in pans on wire racks for 5 mins. Remove for the pans and cool completely on the racks. While cupcakes are baking, make the cream filling: Add 1 pkg. of cream cheese into a large bowl. Whip at med. spread with an electric mixer until smooth. Slowly add the Kahlua, and fold in the whipped topping. Cover and chill. To make the coffee buttercream frosting: In a med. bowl, beat the butter at med. speed with an electric mixer until creamy. Gradually add the confectioners' sugar, beat until smooth, add cream cheese, vanilla, and cocoa then beat in the coffee til frosting has a sheen to it. Spoon coffee cream filling into a squeeze bottle with a long narrow tip. Insert the tip into the top of the cupcakes and squeeze about 1 T. of the filling into center of each cupcake. Spread the frosting evenly over the cupcakes and garnish with the espresso beans.
"Those that always help a friend will always have a friend."
Love,
MM
(makes 24-30 cupcakes)
2&1/4 cups all purpose flour
2 cups Sugar in the Raw*
3/4 cup unsweetened cocoa, plus 2 T. for frosting
1&1/2 t. baking soda
1 t. baking powder
1/2 t. sea* salt
1 cup veg. oil
1 cup strong brewed coffee (cooled), plus 1/4 cup (cooled) for frosting
3 large eggs
8 oz. sour cream
2 t. pure vanilla extract, divided
2 3 oz. pkgs. cream cheese, softened
1/4 cup Kahlua
8 oz. chocolate cool whip
1/2 cup Kerrygold* butter, softened
2 cups confectioners' sugar
Dark* chocolate covered espresso beans for garnish
Preheat the oven to 350. Line muffin pans with paper liners and set aside. To make the coffee cream filling: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add oil, 1 cup of coffee, and eggs. Beat at med. speed with an electric mixer until smooth. Mix in the sour cream and vanilla. Spoon the batter evenly into prepared muffin cups, filling each 2/3 full. Bake until a toothpick* inserted in the center comes out clean, for 16-18 mins. Let them cool in pans on wire racks for 5 mins. Remove for the pans and cool completely on the racks. While cupcakes are baking, make the cream filling: Add 1 pkg. of cream cheese into a large bowl. Whip at med. spread with an electric mixer until smooth. Slowly add the Kahlua, and fold in the whipped topping. Cover and chill. To make the coffee buttercream frosting: In a med. bowl, beat the butter at med. speed with an electric mixer until creamy. Gradually add the confectioners' sugar, beat until smooth, add cream cheese, vanilla, and cocoa then beat in the coffee til frosting has a sheen to it. Spoon coffee cream filling into a squeeze bottle with a long narrow tip. Insert the tip into the top of the cupcakes and squeeze about 1 T. of the filling into center of each cupcake. Spread the frosting evenly over the cupcakes and garnish with the espresso beans.
"Those that always help a friend will always have a friend."
Love,
MM
Subscribe to:
Posts (Atom)