The earth is the LORD'S, and all it contains, The world, and those who dwell in it. -Psalm 24:1
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The Preacher celebrated 39 years earlier this month. We started his morning off with a breakfast he says he’ll never forget: Dutch baby with bacon maple syrup and cheesy eggs with roasted green chile! A dutch baby is sometimes called a german pancake. It’s crisp on the edges and crepe-like on the inside. It’s so simple to make…but tastes at least twice the effort. The boys have decided that every Saturday morning should be a birthday breakfast. :) Dutch Baby with Bacon Maple Syrup (adapted from a recipe found in a recent William Sonoma catalogue) 1 cup heavy cream 1/4 cup powdered sugar, plus extra for dusting 3 eggs 3/4 cup flour 3/4 cup milk 1/4 tsp. vanilla 4 Tbs. butter 4 slices of bacon, diced 1 cup maple syrup Put a 10 or 11″ stainless steel (or any ovenproof saute pan) in a cold oven. Preheat oven to 475F. Make whipped […]
I’ve always wanted to make homemade granola bars…and I finally did. I’m not sure if I’ll ever go back to store-bought. There are so many variations, but this is what we came up with for our family. I loved using the coconut oil, but you can also substitute with canola. The result was chewy, healthy, delicious granola bars the entire family loved! Let me know if you try them! 4 cups oats 1 1/2 cups crisp rice cereal 2 T. wheat bran 2 T. flax meal 1 cup brown sugar 1/4 tsp. salt 3/4 cup coconut oil 3/4 cup honey 1 cup shredded sweetened coconut 3/4 cup dried cranberries 1 cup semi-sweet chocolate chips 1 cup sliced almonds Mix until everything is moistened and fully incorporated. Press into a parchment lined 9×9 square baking pan. Bake at 350F for 30 minutes, or until top is lightly golden brown. Let cool […]
It’s Friday. Make grilled Nutella and banana sandwiches for breakfast, lunch, and or dinner. No one (under 10 years of age) will complain! Have a blessed weekend, friends! There is much sweetness to savor in life…
Have you ever had the Moroccan Chicken Salad at California Pizza Kitchen? It is to die for. It is the perfect Fall salad with it’s roasted butternut squash, beets, and dates. It’s an odd combination of flavors at first sight, but oh.my.word. is it good! I put my own spin on it recently, with ingredients I had available (which did not include lettuce!), and thought it might be worth sharing here. And, yes…it may appear an unconventional (and annoyingly loose recipe), but…you guessed it–it’s worth a try! Lightly blanched green beans (I used frozen) Roasted beets, diced Roasted diced butternut squash Roasted diced granny smith apples Diced fresh granny smith apples Pecans or sliced almonds Diced dried dates Champagne vinaigrette Blanch, drain and chill green beans; set aside. Roast beets: Lightly coat in oil, wrap in foil, and roast in over at 375F for 45-60 min., or until tender. Cool, […]
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When we think about hospitality, we often forget breakfast as an opportune time for hosting family and friends. Whether you plan to wake up to a houseful of 6 or 16, doing the work the night before is always my preferred mode of operation. A make-ahead quiche, a pan or two of baked french toast, and a big bowl of fresh fruit, and you’ve got a lovely breakfast fit for the finest guests. Exactly the kind of folks I had over this weekend. Baked French Toast 1 loaf French bread, cut in 1 inch slices 8 eggs 2 1/4 cups milk 1 cup half-and-half cream 2 teaspoons vanilla extract 1/2 teaspoon ground cinnamon 3/4 cup butter 1 1/3 cups brown sugar 3 tablespoons light corn syrup Butter a 9×13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, and […]
It’s pretty much impossible to go wrong with tart apple and creamy caramel. Throw in some cream cheese and the turning of leaves, and you’ve got Fall bliss. Double batch of my caramel sauce 1 lb. Cream Cheese, softened 1/2 cup sugar 2 eggs 1 extra serving graham pie crust (or 1 regular graham cracker pie crust plus six mini graham cracker crusts for extra filling) 1 granny smith apple: peeled, cored, and chopped 1 tablespoon flour 1 teaspoon cinnamon pecans for garnish Heat oven to 325°F. Make caramel sauce. Set aside to cool. Toss chopped apple with flour and cinnamon. Set aside. Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs; beat just until blended. Fold in apple mixture. Pour a thin layer of caramel at the bottom of each crust. Pour cream cheese mixture on top of the caramel and fill crust, leaving 1/4 inch crust […]
Many think of homemade mac and cheese as comfort food. I admit that I am not one of them. Spicy, nood-ly, soupy, fishy are some of the words that I’d use to describe foods I’d consider comforting. So when the boys were inspired to make baked mac and cheese with me, I decided to make one batch with leftover ham and freshly roasted green chile. I was converted. Green chile makes anything comfort food. I know most of you do not live in states where the aroma of roasted green chile lingers in the air this time of year. Check the frozen aisles of your grocery store for Bueno Roasted Hatch Green Chile, and if all else fails, buy the stuff in the can buy a plane ticket and come visit for the Balloon Fiesta coming next week! Baked Green Chile Mac and Cheese Adapted from recipe by Alton Brown 1/2 […]
There’s not much introduction needed here. If you saw yesterday’s post about the baby shower I threw over the weekend, and if your mouth was watering, then you are a Fall-flavors kindred spirit. Butternut squash is quintessential Fall. You’ve seen it in that amazing quinoa pie recipe, and now you can have this hearty gourd as a main course soup…Fall is here…savor it! Butternut Squash Soup with Ravioli 2-3 lbs butternut squash, peeled, seeded and cut into quarters 5 cups chicken broth 1/4 tsp cayenne pepper, or to taste 3 tablespoons butter pinch ginger pinch cumin pinch nutmeg 1 1/2 cup heavy whipping cream 1 package frozen cheese ravioli (2-4 ravioli per person/serving) salt and pepper to taste molasses for serving (optional) In a large pot, cook quartered squash, broth, and cayenne pepper, covered over medium high heat for 20-30 minutes, or until squash is very tender. Carefully ladle small […]
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