No need for the smokin’ hot pan with oil in the oven to put the batter into. Read on….
- 3 large eggs, well beaten
- 1/4 cup + 2 tbsp. whole milk
- 1/4 + 2 tbsp. water
- pinch of salt and white pepper
- 3/4 cup flour
- Pam baking spray
Preheat oven to 450 degrees and oil a 6 muffin tin really well with Pam spray (or like)
Whisk the milk, water, salt and pepper in the beaten eggs. When well blended, whisk in the flour until combined.
Pour in the batter in equal portions and bake for 10-11 minutes, then reduce the temperature to 325 degrees and bake for about 35-37 minutes until appears almost dry in the center and very puffy and golden in colour.
Cool for a few moments then CAREFULLY remove from pan and place on a baking sheet. Serve warm with the roast, potatoes and lots of gravy in the center of the Yorkshire puddings. So delicious.
Most Awesome Meatloaf
I am sure everyone grew up with meatloaf recipes being made often, especially in the colder months. Don made this recipe and it was so darned great, we had meatloaf sandwiches Day 1 and ….you have to read on for Day 2.
- 1/2 cup beef stock, divided
- 3 slices white bread, ripped small
- 6 oz. Cremini mushrooms, stems removed, chopped
- 1 onion
- 1 medium carrot, chopped
- 1 celery stick, threads removed
- 3 garlic cloves
- 2 large eggs, beaten
- 1 1/4 lbs. ground beef
- 3/4 lb. ground pork
- 2 tbsp. Worchestershire sauce
- 1 tsp. salt
- tsp. pepper, divided
GLAZE
- 1/2 cup ketchup
- 2 tbsp. tomato paste
- 2 tbsp. brown sugar
Place the mushrooms, onion, carrot, celery and garlic in a food processor until finely chopped.
Put the bread in a large bowl and add the vegetable mixture, eggs, beef, pork, Worchestershire sauce, 1 tsp. salt and 3/4 tsp. pepper and mix lightly and thoroughly. Now here it gets a little different.
Use an oval loaf pan (10 x 12). Place the meat mixture on an 18 x 12 piece of HEAVY DUTY tin foil. Carefully place in the oval pan, pressing the meat up the sides and smooth the top of the meat.
Mix the glaze together and spread over the entire loaf. Place the pan on a parchment lined tray (in case it flows over ) ours didn’t but it saves cleaning up a mess.
Bake in a 325 degree oven for 3 hours or until the temperature in the middle is 160 degrees.
Now….we bought previously, cheese hamburger buns from Save on Foods. Place them in the oven (sliced) for a few minutes until they are warm in the oven and the top is crispy to the touch. Bring them out, add your mayo, mustard and a generous slice of the meatloaf. OMG! These are wonderful. End of Day 1.
Wrap the pan in tin foil and place in the fridge for overnight.
Day 2, Slice the meatloaf so it can be fried to get a bit of a sear, serve with a green salad, corn on the cob (halved) and a green salad. Now, you should have a glass of wine/beer and this is to die for.
The flavours in this meatloaf will have you actually trying to lick your plate.
Scrumptuous Breakfast On The Fly
This is a wonderful weekend breakfast when you have more than 5 minutes to eat and run.( Not a spelling error above, just being silly to see if you even notice.)
- 2 tbsp. Crisco Oil
- 1 tbsp. butter
- 4 yellow gold potatoes, peeled and cut in 1/2 inch cubes
- Sprinkle of Joe’s Stuff Seasoning (generous)
- pinch of salt
- 4 eggs
- hot buttered toast OR
- toasted bagels
Mix the first 5 ingredients together and cook, stirring until all are golden brown and cooked through. Place in the oven, set on warm, to go to next step.
This is the easier of the two steps. In the same fry pan, crack 4 eggs and add a few drops of water in the pan and cover. Cook for about 1 – 1 1/2 minutes, until the whites are no longer runny.
On 4 plates, divide the potatoes equally and top with an egg. Add the toast or bagel and pour a cup of freshly brewed coffee and a glass of fresh juice.
Oh yes…..what a way to start the day.
Beautiful White Wine Cookies
This is a cookie that will make your family and guests (should they last that long) want more.
- 1/2 tsp. anise seeds
- 1/2 cup Pinot Grigio white wine
- 1 tsp. vanilla
- 2 cups flour
- 1 tsp. baking powder
- 1 pinch salt
- 1/2 cup granulated sugar, plus extra for garnish
- 1/3 cup Crisco oil
Preheat oven to 350 degrees. Line 2 baking trays with parchment and set aside.
Use a mortar and pestle to lightly crush the anise seeds. Put in a small bowl and add the wine and vanilla. Let this all steep for about 15 minutes.
In a large bowl, whisk the flour, baking powder, salt and sugar together. Make a well in the center, add the oil and, using a strainer, add the wine mixture, discarding the anise seeds. With a wooden spoon, stir until the dough comes together. Turn out on a surface and knead a couple of times.
Divide the dough into walnut size pieces and, one at a time, roll out to a 3-3 1/2 inch rope. Pinch the two ends together to form a ring and place on the prepared baking sheets. Sprinkle each cookie with sugar and bake for about 20-25 minutes until a lovely golden brown. Transfer to a rack to completely cool. These may be stored up to 4 days. I will bet you they don’t last 2 days.
Yum….serve with a special dessert like a Crème Brulee or a Sabayon.
Chicken Club Burgers
Still trying to keep it “lighter” for the upcoming celebrations. This would work as well as tasting great.
- 16 oz. boneless, skinless chicken thighs
- 7 strips of maple bacon (approx. 7 oz.)
- sea salt
- 3 oz. Provolone cheese, thinly sliced
- 4 English Muffins,
- 4 slices of tomato
- 8 slices cucumber
- slices of avocado, shredded lettuce and mayonnaise
Cut both meats into small pieces and pot through the large holes of the meat grinder. Mix these together in a bowl and now re-insert through the small holes of the grinder.
Divide into 4 equal portions and turn on the grill to high. Season the patties with a pinch of coarse salt and black pepper, cooking until the internal temperature reaches 168 degrees. This should be about 5 minutes each side.
In the last minute of cooking time place the cheese on top of the meat and toasting the muffins about 30 seconds.
Put together the sandwich, adding your toppings and enjoy.
I hope you noticed the lack of big calories?
Chicken Skewers With Lemon Yogurt Sauce
This spiced chicken is served with a the velvety sauce and is spectacular. Don’t miss out. Make it and everyone will be looking for more.
- 2 tbsp. coconut oil
- 1 tsp. grated lemon zest
- 1 tsp. paprika
- 1 tbsp. chopped fresh Italian parsley
- 2 cloves garlic, minced
- pinch of cayenne pepper (2 if you are braver)
- 12 oz. chicken breasts, boneless and skinless
- pinch of salt
In a bowl, whisk together the oil, lemon zest, paprika, parsley, garlic and cayenne.
Cut the chicken crosswise into 1/2 inch strips and add to the oil mixture and toss to coat completely. Thread onto wooden skewers (ones you have soaked in water for an hour).
Place on an greased foiled lined baking sheet. Broil 6 inches from the broiler until no longer pink inside (it should take about 5 minutes). Season with salt and serve with the delicious Lemon Sauce below.
Lemon Yogurt Sauce
1 cup Greek yogurt
1 tbsp. chopped parsley
1/2 tsp. grated lemon zest
1 tsp. lemon juice
pinch each of salt and pepper
Line a sieve with cheesecloth set over a bowl. Spoon in the yogurt and let drain in the refrigerator for an hour.
In a bowl, whisk together the yogurt, parsley, lemon zest and juice, salt and pepper.
Serve with the chicken skewers and people will be licking the Lemon Yogurt bowl clean. Simply a great Appetizer to set out.
Praline Semifreddo With Fresh Peaches
Peaches are coming….so be prepared. This is a wonderful dessert for company. My sister-in-law loves this and has asked me to make when she would come to visit.
Crust
- 1 1/4 cups Italian macaroons, finely ground in food processor (amaretto)
- 1 stick unsalted butter, melted
Preheat oven to 350 degrees. Place rack in the middle. Invert bottom of springform pan (2 inches deep) to make it easier to slide the semifreddo out. Lock in and oil pan.
Stir together the cookie crumbs and butter in a bowl and press into the bottom and up the sides of the pan. Bake until firm and a shade darker. (10 minutes). Cool completely on a rack for about half an hour. Be sure to leave the oven on.
Praline
- 1/4 cup coarsely chopped pecans
- 1/4 cup sugar
Spread out in a baking sheet and stirring one or twice, until fragrant and golden (8-9 minutes). Transfer to a bowl. Lightly oil the same baking pan. Set aside.
Semifreddo
- 1 1/4 lb. firm, ripe peaches
- 1 Vitamin C tablet, crushed finely*
- 1/2 cup sugar, plus 2 tbsp. – divided
- 6 large egg yolks
- 3/8 tsp. pure almond extract
- 1 cup heavy whipping cream
Peel, pit and chop peaches, then puree in a food processor along with the crushed Vitamin C tablet, 1/2 cup sugar, pinch of salt. Force through a sieve set over a large bowl and discard the solids.
Stir in the egg yolks, then place bowl over the pan of barely simmering water and beat until thick and pale in colour and a thermometer has reached 140 degrees. Now, beat 3 minutes more.
Remove bowl and set in a bowl of ice water. Add the almond extract and continue beating for about 6 more minutes (until cold).
Beat cream with the remaining 2 tbsp. sugar in another bowl with clean beaters (of course) until they form soft peaks.
Fold one third of the cream into the peach mixture, fold in the praline mixture and remaining cream gently but thoroughly. Pour into a cooled crust, cover with plastic wrap and freeze for no less than 4 hours. Let stand in the refrigerator for 1 hour before serving.
Topping For Semifreddo
- 1 lb. ripe, firm peaches
- 1 Vitamin C tablet, crushed finely*
- 1/4-1/3 cup sugar
Cut an X in the bottom of each peach and blanch in a saucepan of boiling water for 10 seconds. With a slotted spoon, transfer to a bowl of ice water so it will stop cooking. Peel peaches and slice in 1/2 inch wedges.
Toss the peaches with the crushed pill and sugar and let stand, stirring once in a while until the sugar has completely dissolved (10-15 minutes). Spoon peaches over the sliced semifreddo just before serving and listen to the oohs and aahs!
*reason for the Vitamin C is to prevent the peaches from turning brown. Now you know!