Our poor neighbor got a call this morning and told to come over for a tasting. Don and I are getting ready for our cooking class in April, so we are trying things similar to my cookbook, but not the same things exactly. If I did that, who would buy my cookbook? That is my thinking anyway.
This is what we ‘tasted’ two different ways.
- 4 slices of bacon, cut in thirds
- 5 eggs, divided
- 1 cup flour
- 1/2 cup cornmeal (yellow)
- 2 tbsp. sugar
- 2 1/2 tsp. baking powder
- 1 cup milk
- 1/4 cup melted butter, not margarine
- 1/2 cup cheddar cheese, grated
- maple syrup
- Bacon Jam (recipe for this is on my site)
Preheat oven to 400 degrees.
In frypan, cook bacon until ALMOST crisp. Drain and reserve bacon drippings.
Return 2 tsp. bacon drippings back into the skillet.
To make the scrambled eggs, whisk three eggs, 2 tbsp. water and a dash of salt and pepper. Cook the eggs until they start to set. Tip your pan up and lift up one end to allow the uncooked eggs to flow underneath and cook. Transfer to a bowl and set aside. Don’t cook until completely dry.
First spray 2 1/2 inch muffin tins with pam and then brush in some of the bacon drippings.
In a bowl mix together the flour, cornmeal, baking powder, sugar and pinch of salt. Combine the milk, melted butter and remaining two eggs and whisk to blend well.
Make a hole in the center of the flour mixture and pour in the milk mixture. Gently stir together to combine. Fold in the scrambled eggs and cheese and place a generous spoonful in the muffin cups. (should be full)
Add a piece of the bacon on top of some of them or all (depends on what you want to have.) Bake in the oven for about 15-17 minutes. Just check with a toothpick to ensure cooked through.
If you used bacon on top, drizzle a tiny bit of maple syrup over the top. OMG! Are these tasty or what….
If using bacon jam, put a dollop on top of each muffin and wait for the ooohs and ahhhs. These are delicious and easy to prepare.
This is a win-win breakfast muffin for family or on a platter for a buffet at Easter, Mother’s Day, deck in the summer….you get the idea.
Sliders For The Party
Be it a football party or entertaining for the holiday season, these are great little “bites” to serve. Make the meatballs with a gentle touch and don’t make them packed too hard. These are cooked right in the sauce. YUMMY !
- 2 slices white bread, cut into 1 inch pieces,
- 1/2 cup whole milk
- 8 oz. lean ground beef
- 8 oz. ground pork
- 4 oz. ground veal
- 1/2 cup finely grated Romano or Parmesan cheese (1 oz.)
- 3 tbsp. coarsely chopped flat leaf parsley
- 1 garlic clove, minced
- 1 large egg
- pinch of pepper
- 6 cups Marinara Sauce (homemade or bottled)
- 2 dozen Brioche buns, split
- 1 1/2 cups grated mozzarella cheese
- 1/2 cup-finely grated Romano cheese
- Small basil leaves (or larger ones, torn)
Soak the bread in the milk for about 5 minutes, now mix together the bread, meat, cheese, parsley, egg and pinch of salt. Cover and refrigerate for 30 minutes.
Pour a coffee, tidy the work-space…whatever…then roll out 24 x 1 oz. meatballs. They should look like golf balls.
Pour the marinara sauce in a large pot and when at a simmer, add the meatballs and cook on for 20-25 minutes.
When ready to serve, heat the oven to 400 degrees, arrange the buns, cut side up on the cookie sheet lined with parchment paper. Place 1 meatball, 1 tbsp. of the sauce and 1 tbsp of the mozzarella cheese, along with a 1 tsp of the romano cheese on the bottom half.
Bake for about 3 minutes until the cheese melts. Remove from the oven, add a basil leaf on top and place the bun top on. Put on a tray and, with a handful of plates and napkins placed on the table, present this.
Ohhhs and ahhhs for sure. The smells, looks and tastes will make you the hit for the day. Yeah, you deserve that glass of wine (or beer).
Onion Soup With Mussels (Moules) And Beer
While on vacation with Don’s daughter, Carole in Antwerp, Don had a feast of Moules et Frites and thought I should share a recipe similar to what he had. His mouth still waters at the thought of it.
- 5 tbsp. butter
- 3 onions, sliced thinly
- pinch of salt
- 3 cups vegetable stock
- 1 garlic clove, finely chopped
- 1 cup good strong beer
- 2 lbs. mussels, cleaned and rinsed
- 1/2 baguette, sliced
- 1 1/2 cups grated mozzarella cheese
- 1/2 cup asiago cheese, grated
In a large frypan, melt the 4 tbsp. butter and cook the onions down for about 20 minutes, stirring often until softened and beginning to brown. (wipe the tears if you have to). Season with salt, reduce temperature to low and continue cooking a further 10 minutes again, stirring often. Deglaze with the vegetable stock and set aside.
While the onions are cooking, heat the remaining butter in a large pot on high heat. Saute the garlic for 30 seconds and add the beer and cook for 1 minute. Add the mussels, cover and cook for 4 minutes, shaking the pan occasionally until the mussels have opened. Discard any that are broken or have not opened. Set aside 12 mussels in their shell and when the rest are cool enough to handle, remove them from their shells, reserving them separately.
Add the onions and stock to the cooking liquid, bring to a boil and cook 5 minutes.
Preheat the broiler. Place the bread slices on a parchment lined baking sheet, cover with the mozzarella cheese and broil for 1 minute until melted and browning.
Reheat the shelled mussels in the soup. Ladle the soup into 4 bowls, place 3 mussels in the shell in each bowl, and top with a mound of the grated Parmesan cheese and set a slice of the cheese toast on the side of the bowl.
If you like mussels, you are going to LOVE this soup.
Pizza Burgers
In the dog days of summer, the barbecue is still king. Try these out for size. Young and old alike will definitely enjoy these, wanting more.
- 2 medium size tomatoes
- 1 yellow or green pepper
- Vegetable oil
- 4 homemade burgers (frozen in a pinch)
- 1 tsp. mixture of dried basil and organo
- grated mozzarella cheese
Lightly oil grill and heat the barbecue to a medium temperature. Slice the tomatoes in half and squeeze out the seeds and juice and discard.
Core and seed the pepper and cut into quarters. If using onions (purple), cut into thick rounds. Lightly brush the vegetables with oil and place on the grill. Sprinkle with salt and pepper.
Place the burgers on the grill. Barbecue with the lid down until the veggies are becoming lightly charred. The peppers and onion will take twice as long (up to 7 minutes) as the tomatoes.
Cook the beef for 6-8 minutes on EACH side. As soon as they are removed from the grill, sprinkle each burger with lots of cheese . Chop the veggies coarsely and place in a bowl. Add the seasonings and mix together. Spoon some on each burger.
These will be best and taste best if served on grilled squares of focaccia bread. Now, who wants a glass of wine?
Later…
Mushroom Quesadillas
I love mushrooms so this is a favourite to use. Give it a try – I think you will be surprised just how delicious they are.
- 1 tbsp. butter
- 1 clove minced garlic
- 8 oz. sliced mushrooms
- 8 oz. portobello mushrooms, chopped
- fresh basil and fresh parsley
- pinch of salt and pepper
- 8 7-inch tortillas
- Grated Parmesan cheese (depends on how much you like cheese)
In a non-stick skillet, melt the butter and add the garlic and all the mushrooms. Cook until the liquid is gone, stirring often. Add seasonings.
Spread the mixture over each half of the tortillas, fold over and press to seal. Place in a hot frypan with a bit of butter and drill for about 2 minutes each side, until the cheese melts.
Transfer to a cutting board and let stand for a moment. Cut into wedges, big enough to hold but not so big they look like dinner. After all, this is only an appetizer.
Oh, I forgot, add some sour cream and a glass of wine. There, I’m done!
Herbed Cheeses In Golden Bread Cases
Here is a different Hors d’Oeuvres to serve with a glass of wine, when your company arrives. You don’t want to fill up on them or no one will want dinner. If it is a wine and cheese evening or a card night, this is a good one.
- 1 loaf of unsliced white bread
- 3 tbsp. melted butter
- 1/4 cup grated Gouda cheese
Remove the crusts from the bread and cut into 2 inch cubes, scooping out the centers. Brush the rim edges with butter. Bake in a 350 degree oven for about 12 minutes or until lightly browned.
Spoon the following filling into the cases and top with grated cheese. Just before serving, heat in the oven for 10 minutes until the cheese melts.
Filling
- 2 tbsp. butter
- 2 1/2 tbsp. white flour
- 1 1/2 cups milk
- 1 large egg yolk
- 2/3 cup grated Gouda cheese
- 2/3 cup grated Asiago cheese
- 1 tsp. each of fresh: chives, basil and oregano
Make a roux with the flour and butter, cooking until bubbly. Remove from the heat and slowly add the milk, whisking as you pour. Return to the heat and cook until the mixture reaches a boil and becomes t hicker.
Remove from the heat and add the yolk and cheeses. Return to the burner, stirring over a low heat until smooth. Add the herbs at the last.
Now, you are again “the hostess with the mostess”. Have they asked when they can move in yet? They will. Enjoy!
Bacon Fig Wrapped Brie
Everyone has done this, one way or another. The latest and bestest addition, we think, is the bacon fig jam that is sold in winery stores or high end foodie stores.
- 1 sheet of puff pastry, thawed
- 1 8 oz. round Brie or Camembert cheese
- 1 egg
- 2-3 tbsp bacon fig jam
Heat oven to 400 degrees. On a floured surface, unfold the pastry sheet.
Place the cheese round in the center, add the jam on top and carefully fold the pastry over, cutting off the excess. Brush the seam with egg wash to seal.
You can make additional decoration to place on top from the scraps.
Place on a parchment lined cookie sheet, turn it over (seam down) and brush with the beaten egg. Bake in the oven for approximately 20-25 minutes until a golden brown. Let stand for about 15 minutes.
Put on a pretty plate with a variety of crackers. Have the wine chilled and sparkling glasses at the ready. Invite a few of your best friends over and the conversation will be lively.
Chicken And Broccoli Pie
You won’t believe your eyes. This is an ‘impossible pie’. With all the cheese, it is pretty awesome. Can be used for a luncheon…small chilled, green salad or for even a brunch on a holiday weekend.
- 1 300 g pkg. frozen chopped broccoli
- 3 cups grated Cheddar cheese, divided
- 1 1/2 cups cooked (leftover) chicken, skin removed
- 1/3 cup finely chopped onion
- 1 cup milk
- 1/3 cup whipping cream
- 3 eggs
- 3/4 Bisquick baking mix
- pinch each of salt and freshly ground pepper
Heat oven to 400 degrees. Butter a 10 inch pie plate.
Rinse broccoli under cold water to thaw and then drain completely. Mix the broccoli, 2 cups of the cheese, chicken, and onion together. Set aside.
Beat the milk, eggs, Bisquick, salt and pepper until smooth (20 seconds in the blender or 60 seconds with a hand beater).
Stir the broccoli mixture into the milk mixture and then pour into pie plate.
Bake until a knife inserted in the middle comes out clean (35-40 minutes).
Top with the remaining cup of cheese and bake another 2-3 minutes until; melted. Cool at least 5 minutes before cutting into slices and serving.
It comes out with a ‘pastry’ bottom and you won’t believe it. Impossible? Nah!
Tomato Cheese Casserole
This is a great dish to serve on a hot summer day, with the barbecue going, appetizers served and of course, cold beer or wine waiting on the sidelines.
- 3 cups thinly sliced onions
- 4 medium size tomatoes, peeled and sliced (about 2 lbs)
- 1/2 tsp. salt
- pinch of pepper
- 1/2 tsp. dried basil leaves
- 6 slices processed American cheese (yeah, I know), cut in half
- 1/2 cup Panko crumbs
- 3 tbsp. melted butter
Preheat oven to 350 degrees
. Butter a 1 1/2 quart casserole. In 1 inch of boiling water cook the onion, covered, for 10 minutes; drain.
Layer, in order, half of the tomatoes and onion. Sprinkle with half the salt, pepper and basil. Top with one half of the cheese. Repeat the layers.
Mix the Panko crumbs with the melted butter and sprinkle over the top of the dish.
Bake for 30-35 minutes, until the tomatoes are tender.
Serve with warm roasted garlic bread. Well, if you insist, along with the hamburgers, corn on the cob would be fantastic.
I love summers.
Italian Sausage And Three Pepper Hero Sandwiches
What a delightful treat for everyone out cleaning up the yard at home or opening up the cabin after the long winter. These will give you the energy required to keep moving.
- 3 tbsp. olive oil
- 1 onion, halved lengthwise and thinly sliced crosswise
- 3 assorted bell peppers: red, green orange or yellow seeded and cut into thin strips (do not leave out the green pepper for sure – cuts sweetness of other peppers.
- 3 garlic cloves, thinly sliced
- pinch of salt and pepper
- 1/2 lb. hot Italian sausage links
- 1/2 lb. sweet Italian sausage links
- 4 slices of Monteray Jack Cheese
- 1 Italian loaf, cut crosswwise into 4, then halved lengthwise
Heat the oil in a skillet over medium heat and cook the onion, peppers, salt and pepper until the onion is golden, about 15 minutes.
While the peppers are cooking, preheat the broiler and prick the sausages all over with a fork, and now broil the sausages, turning once, until golden and completely cooked through (about 10 minutes).
Transfer sausages to a cutting board and let stand for about 5 minutes, then cut in half lengthwise.
Fill the buns with the peppers and sausages. Add a slice of Monteray Jack cheese and let it melt over the hot mixture. Yummmmmmm. Add a cold drink and potato salad and you have a meal fit for a king.
Chicken Salad Sandwich
Here is a lighter version of the chicken salad sandwich. There is no heavy mayo to cloud the arteries and even children will love it.
- 1 tbsp. olive oil
- 14 oz. chicken tenders
- 2 cups seedless red grapes, halved
- 6 cups of baby spinach, stems removed
- 2 tbsp. fig balsamic vinegar
- 1 french baguette
- 4 oz. thinly sliced provolone cheese
Preheat broiler. Line a cookie sheet with foil and brush with some of the olive oil. Place the chicken in a single layer and drizzle the remaining oil; lightly sprinkle some salt and pepper.
Broil; for about 8-10 minutes until cooked through and beginning to brown.
In a large bowl, toss the spinach, grapes, chicken tenders and the balsamic vinegar.
Cut the baguette in 4 portions, but do no cut right through. Put on the cookie sheet and top with the cheese, allowing to melt. Layer the salad on top in equal portions.
Yummy!!!!
Grilled Pizza On The Barbecue
I told you I was getting everything ready for the Spring and Summer season that is just around the corner. You can, indeed, make pizza on the barbecue. In fact, we did this years ago and I think they are better than anything you put in the oven.
- 2 lbs. fresh pizza dough (store bought is good)
- Olive Oil for drizzle and brushing
- 2 tbsp. cornmeal
- 1 1/2 cups shredded mozzarella cheese
- 6-7 slices of proscuitto
- 2 fresh peaches, peeled and sliced into eighths
- 1/2 – 3/4 cup toasted pecans
- 3-4 cups baby spinach, washed and stemmed
- Balsamic/fig vinegar
- pinch of salt and pepper
Start the barbecue and heat for about 10 minutes getting the temperature up to 400 degrees. Clean and oil the grill.
Place the dough in a large bowl (oiled so the dough won’t stick) and cover with a damp towel. Let stand for about 1 hour to rise.
Brush the peaches with oil and grill for a few minutes. Set aside.
Sprinkle a cookie sheet with cornmeal and roll out the dough and set on the cornmeal. Drizzle with a little olive oil and place in the center of the barbecue. Close the lid and grill for approximately 5-6 minutes until the bottom is a golden brown.
Using tongs, turn the dough over and arrange the peaches and grill for approximately 8-10 minutes. Arrange half the cheese on the dough, add the proscuitto and pecans on top and then top with the remaining cheese. Close the lid and grill for a further 10 minutes and the cheese is melted and bubbly.
Remove and drizzle with the balsamic/fig vinegar.
Remove from the barbecue and add the baby spinach.
Now gather the family and/or friends, pour a glass of wine and enjoy! As I said yummy.