Breakfast Pot Pie

This was something I invented spur-of-the-moment because my husband and I had decided we wanted breakfast for dinner. Casey gave it the name.

Breakfast Pot Pie

1 can Roast Beef Hash
1/2 small onion, minced
2 T. butter
1 c. cheddar cheese, sliced
4 eggs
2 c. Bisquick
1/3 c. milk
1/4 c. sour cream
salt & pepper

1. Heat oven to 375˚.
   
2. Melt butter in an oven-proof pan on top of the stove (for example, you can use your cast-iron skillet, if you have one). Cook chopped onion until opaque, then add canned hash and break it up, stirring to mix.
3. Flatten a layer of the hash on the bottom of the pan; you're going to allow this to cook and brown a little over medium heat. Top with cheese; do NOT stir. Turn down heat to low.
4. Meanwhile, in a small mixing bowl, combine the Bisquick, milk and sour cream to form a dough.
5. Drop biscuit dough on top.
   
6. NOTE: at this point, I had added the eggs into the pan, but I think they got too done, even though my husband liked them just fine. It's your call on when you want to add the eggs.
7. Bake at 375˚ for 10 minutes.
   
8. NOTE: this is when you'd add the eggs and bake for an additional 5 minutes, if you want your eggs with a slightly runny yolk. Be sure to season eggs with salt and pepper to taste.
   

It looked yummy and it made the house smell fantastic:


Here are tasty little crusty meat bits on the bottom of the pan:


On the plate:




what I used...
Roast Beef Hash:






P.S.
Yes, Bob, I know it does need some bacon in there somewhere, doesn't it?!! LOL!

Sally Lunn Bread

This is a type of early American bread that was popular in colonial times. It contains eggs, has a soft texture, and a little bit of sweetness.

Sally Lunn

2 large eggs
2 egg yolks
1/2 c. warm milk
1/4 c. warm water
1 pkt. quick active dry yeast
2 T. sugar
4 T. butter, softened (no substitutes)
4 1/2 c. flour
1 1/2 t. salt

In bread machine:
Pour warm milk and water into bread pan.
Add yeast packet and slosh it around a little.
Next add the sugar and butter.
Add 2 cups of the flour, then the eggs and yolks, then the remainder of the flour.
Add the salt last.
Set machine to Basic/White cycle and press "start."

Mixing by hand:

1. In a large mixing bowl, mix the yeast packet and warm milk with 1 cup of flour, allow it to rest.
2. In a separate bowl, blend the eggs, yolks, sugar, salt and butter.
3. Measure out the other 3 1/2 cups of flour into another bowl (so you don't lose count).
4. Blend the egg mixture into the large mixing bowl with the yeast mixture, then slowly add the flour in to form a dough.
5. Gather dough and turn out onto a floured surface. Knead the dough for about 10 minutes.
6. Allow it to rise, covered, in a warm place for about 60 minutes.
7. Punch down dough and shape in preferred loaf pan. Cover and let rise again for 30 to 45 minutes, or until doubled in size.
8. Bake at 350˚ for 25-35 minutes, until crust reaches desired color.
   

NOTE:
I added a pinch of cardamom and a tiny fleck of nutmeg. My original intention was using this bread to make French toast, but…..it's gone! LOL!

random amusements

OMG! I want one!!!!

Isn't that a cute idea? Great for gift-giving this holiday season.

Found at the King Arthur Flour website:
Women's "bake" Tee Small — Blue

Mustard Focaccia

This is another recipe from my Betty Crocker's Best Bread Machine Cookbook. I had actually made it the same day as the Cheeseburger Soup, and they went together very well.

Mustard Focaccia

2/3 c. water
1 T. olive oil
2 T. spicy mustard (I used 1 T. yellow, and 1 T. Grey Poupon)
2 1/4 c. flour
1 T. brown sugar
1 t. salt
1 pkt. quick active dry yeast
Topping: 3 T. olive oil, sprinkle of coarse salt

Add ingredients to your bread machine* in the order the manufacturer suggests. Set to "Dough" cycle, and let it do all the work! YAY!

Remove the dough from the pan, and knead 5 minutes on a floured surface. Cover and let rest 10 minutes.

Grease a large cookie sheet or baking pan of your choice, flop dough onto pan, and pat into a 12-inch circle. Cover with waxed paper and a kitchen towel, and allow to rise again for about 10-15 minutes.

Heat oven to 400˚.

Prick dough with a fork—or poke it with your fingertips to make little depressions—and brush with the 3 T of olive oil. This is important because I don't think I used enough oil on top.

Bake for 15 to 18 minutes or until browned to your liking. Serve warm.



*NOTE: Alternatively, you could mix this by hand: In a large mixing bowl, mix the yeast and water with 1 c. of flour, allow it to set while you blend the wet ingredients in one bowl and the dry ingredients in another bowl. Add the wet ingredients into the large mixing bowl; stir well. Add in the dry ingredients to form a dough. Allow it to rise, covered, in a warm place for about 45 minutes. Punch down and follow shaping and baking instructions.

Oysters Rockefeller Appetizer

Oysters Rockefeller Appetizer Bites

1 can (22 oz.) oysters, drained
1 egg, beaten
1 c. fresh spinach, chopped
1/3 c. Parmesan
2 T. feta cheese
1/4 c. bread crumbs
dash of garlic powder

Set oysters aside, mix all other ingredients well.

Spoon into wells of mini muffin pan.

Place an oyster on top of each filled muffin cup. (NOTE: there should be about 20-22 oysters in the can. If you run out of them before you run out of the spinach-cheese filling, you can cut some in half.)

Bake at 350˚ for 15 minutes.

random amusements

You will often see a cat snoozing in a sunbeam,
laying down by a heater, curled up on your lap,
or cuddling on your face when you're in bed -
especially when the ambient temperature is cool.
Face it, cats like heat. But why so much?

A: From the time they are born, kittens have a keen sense of temperature from receptors on their faces. This helps them find their mother before their eyes have opened. As they grow into adulthood, these temperature receptors become even more sensitive.



Thumper in the sunlight.



RESOURCES: Hills's Pet - Cat Care
Winter Tips For Your Cat
Positive Reinforcement For Your Cat
Separation Anxiety & Your Cat
Litterbox Issues



Top image credit: Drs. Foster & Smith catalog

Cappuccino Pie

Expecting company for dinner recently, I decided to put a new twist on my Mocha Custard Pie, and leave out the cocoa. This is basically a coffee custard pie. It was FANTASTIC!

Cappuccino Pie

2 pkgs. Jell-O Cook & Serve pudding (I use sugar free)
3 1/2 c. milk
2 t. instant coffee granules (I use Maxwell House)
1 t. vanilla
2 egg yolks, whisked
1 prepared graham cracker crust

1. In medium saucepan, combine milk with pudding mix, milk, coffee, vanilla, and egg yolks.
2. Cook over medium heat, stirring constantly with a whisk. As the pudding heats, it will eventually begin to thicken, so keep stirring it or else it'll stick to the pan and clump up or burn on the bottom.
3. Continue to cook until you actually see it boil. Stop stirring for a second or two and watch for bubbles. Once you see a "bloop" bubble up, that's enough. It will get fairly thick before this happens, but hang in there and don't shut the heat off too soon or else your pie will be soupy.
4. Immediately pour into pie crust. Allow to cool slightly on a wire rack. Place in fridge to set completely—about 2 hours.
5. Serve topped with whipped cream.

Cheeseburger Soup

This recipe concept came from watching Guy Fieri's "Diners, Drive-ins and Dives". I didn't believe it when I saw the episode, so we set the TiVo to capture the action in a replay later in the week. I watched the episode once more and took notes. This is what resulted from my effort to recreate it. I think I'm pretty spot-on with the flavor. It honestly does taste just like a cheeseburger! Amazing!

Cheeseburger Soup

2 T. butter
1 medium sweet onion, chopped
1 to 1.5 lbs. ground beef
1 can (14.4 oz.) beef broth
1 c. half & half
slurry: 1/2 c. water + 3 T. flour; blended
10 to 12 oz. Velveeta +/-
1 c. lettuce, chopped
1 tomato, diced

1. Brown your meat. I used real ground beef, not ground turkey this time.


2. In a separate pot, cook your onions in the 2 T. butter:


Open your can of beef broth; pour it in with the meat...

...along with the cup of half & half, and the "slurry".

Let it simmer a little, then add the onions:


Chop up the cheese into chunks; there are four slabs there, and I ended up adding two more, so I think it was about 10-12 ounces of cheese.

Drop it in; stir well...


Make sure the cheese is all melted and incorporated, then add your 'maters:


Give it a good stir, then add the lettuce:


Mix well...I let it simmer for about 5 or 10 minutes, then I couldn't wait anymore!


At the table, I tried some garnishes of shredded cheddar and diced dill pickles:


Not pictured, but we both tried it with a blob of ketchup on a spoonful, but we decided it didn't need it.

I'll warn you: this is a VERY filling meal! It is fantastic "comfort food" though.




REFERNCES:
Guy's "Diners, Drive-ins and Dives" on Food Network
(Dives Worth a Drive, Episode DV0710; recipe credit to: Grovers Bar & Grill, East Amherst, NY)

Pan-seared Salmon

The cole slaw on the plate was from Carriage Court. The driver had forgotten it when he delivered our order one night. A few days later, we were out running errands and stopped in because it was along our way home. They apologized, gave us a little styrofoam container, and we happily went home...where we opened the container to find pasta salad!!! We called, laughed, and the driver was actually sent out to our house to deliver TWO containers of cole slaw! How's that for customer service?!

Anyways, back to my...

Pan-seared Salmon

2 salmon fillets (about 4 oz. each)
2 T. Parmesan
1 t. parsley flakes
dash of: salt, pepper, paprika
1 T. butter
2 T. olive oil

1. Mix Parmesan, parsley, and seasonings in a shallow dish.
2. Pat salmon fillets dry. Dredge and press salmon into Parmesan mixture to coat each fillet.
3. NOTE: after coating each fillet, set it aside on a plate. You want to put all the fish into the pan at approximately the same time!!! This is important if you want them to be equally done cooking.
   
4. Heat a frying pan with olive oil and butter in it. Allow it to warm up pretty good. Test it by dripping a TINY drop of water in the pan; it should skitter across the surface like crazy.
5. CAREFULLY lay the fillets into the pan. (always lay away from yourself; meaning, if there is a splash of oil, you want it going opposite of where you are standing. make sense? yah? good!)
6. Do not scoot the fish around the pan. Just let it sear where it is at. Cook for 3 minutes, flip to other side, give it 2-3 minutes more.
   
7. Serve immediately!

p.s.
I don't think there's any parsley flakes on the salmon above, now that I'm looking at the photo more closely. But I did make dinner for some friends recently, and that was when I added the parsley flakes.

random amusements

How cute is THAT?!!!

Is NordicWare trying to bankrupt me or what?! LOL!

I just love cake pans. Ask anyone. Or, better yet, look in the cabinet above my fridge...maybe I should take a picture of it....hmmmm....(thinking to myself)

They really should be put to use more often. I think I'll make a resolution right now to make some different cakes for the holidays. Give the cakes away, if I have to. Just to make use of those pans.

I need to get Claire's pound cake recipe, too. She's an awesome little chef!


LINKY:
NordicWare Igloo Cake Pan

Cheese Scones

Another last minute improvisation of mine. I used a Jiffy brand pizza crust mix to make some cheesey scone-like biscuits. I think I put Italian seasoning or oregano in them...

Easy Cheesey Scones

1 pkg. Jiffy pizza crust mix
1/2 c. shredded cheese
1/2 c. warm water
dash of Italian seasoning
flour for rolling out dough

Mix all ingredients together to form a dough. Allow to stand 5 minutes.
Turn dough out onto floured surface and knead it around a little.
Flatten dough ball into a circle, about 2 inches thick.
Using a long sharp knife, cut the dough into 6 wedges. (think of a pie, and how you'd slice it into pieces.)
Move the wedges to a buttered cookie sheet and bake at 400˚ for 15-18 minutes, or until they are nicely browned.

Cream of Mushroom Soup

I made this spur of the moment, so I just kinda improvised as I went along, and didn't write anything down at the time. This is the best of my recollection as to how I made it! LOL!

Cream of Mushroom Soup

Saute 1lb. fresh mushrooms, sliced & chopped. (I used both cuts to provide some variety.) Remove them from the pan and set aside in a bowl.

Then put about 2 or 3 tablespoons of butter in the pan, allow to melt.

Stir in 3 tablespoons of flour; cook a minute or two, stirring constantly.

Things moved fast from here, and I'm sorry I didn't get to the camera for the next steps, but you slowly pour in 3 cups of milk. Allow it to thicken before you continue adding more milk, or else it'll just be watery. Whisk it, if you start seeing clumps. Add the mushrooms back in. Season with salt, onion powder, and a dash of red wine if you have some handy (I didn't have any).

Let this simmer for about 15 minutes on VERY LOW heat; give it a stir once in a while to make sure it's not getting gooey on the bottom or burning. I said "very low heat" didn't I? Yeah, keep an eye on it, and taste it to see how the flavor is coming along.

The longer you allow it to blend with the milk, the richer your soup will be, but don't burn it! Oh, you can also add half & half for a portion of the milk, but not too much or else it will turn into gravy.

This was a fantastic soup that we had for lunch one day last week. Sorry I'm late in posting it, but we've been busy.

Enjoy!

Burnt Cheese Puddle

This is a favorite snack of ours. It's very simple. Maybe "burnt cheese puddle" does not sound appetizing to you, but that's basically what it is. :)

Burnt Cheese Puddle

Take a string cheese stick out of its package and tear it in half. (You can cut it, if you're that picky, but I don't care, so I just tear it.)

Put the pieces side-by-side in a small fry pan, and turn up the heat to medium or medium-high. Let the cheese brown on the bottom, then flip it over and brown the other side.

It's wonderful. It tastes like the crispy-gooey cheese edge of a pizza. Makes a perfect low-carb snack, too!

Tomato Herb Bread

Wow....you guys, I really hit it out of the park with this one. Amazing bread, I'm telling you. If you ever wanted to make a bread recipe, this would be the one to try. Hands down the best loaf of bread I have ever made!

Tomato Herb Bread

1 c. water (warm)
1 T. olive oil
2 T. tomato paste
1 T. brown sugar
2 t. minced dried onion
1/2 t. Greek oregano, crushed
3 c. flour
1 t. salt
1 pkt. bread machine yeast (or quick dry active)
Optional: 1/2 c. chopped Greek olives

Put all ingredients into bread maker, in order listed above, and set to "dough only". Let your bread machine do all the work to mix and knead the dough! If you'd like, you can also add 1/2 a cup of chopped Greek olives to the dough as it is mixing—let the main dough form before you add them in.

After dough has risen in machine, dump it out onto a well-floured surface, and knead it around for 5-10 minutes. Shape into a loaf, place in buttered baking pan, slather top of loaf with butter, cover with waxed paper and a towel; allow to sit in a warm place for about 30 minutes to rise a second time.

Heat oven to 350˚. Bake bread for 27-32 minutes, until top is browned lightly, and the loaf sounds hollow when tapped with a knife.



MY NOTES:
This bread was an improvisation based upon a recipe called "Greek Olive Bread" which is in the Betty Crocker's Best Bread Machine Cookbook. I wanted to make olive bread for my friends, and I was considering what else I could add to enhance the flavor.

As usual, a peek into the pantry turned up some brilliant inspiration in the form of a little can of tomato paste. Unsure how much to add to the recipe…..I guessed! Two tablespoons gives the bread a nice tangy tomato flavor without being overwhelming.

Casey and I were standing over the loaf, nomming on warm buttered slices of it, proposing other uses of the dough, such as: pizza crust, bread sticks, dinner rolls, etc.

I also am now noticing that a couple of pages further in the book, there is a baguette recipe which calls for pesto and sun-dried tomatoes…but I like my bread concept better!





p.s. Amy, you have to try this recipe!

random amusements

This struck me as being mostly true and extremely hilarious...
Advice from an Old Farmer:

* Do not corner something that you know is meaner than you.
* Remember that silence is sometimes the best answer.
* Good judgment comes from experience, and a lotta that comes from bad judgment.
* Don't interfere with somethin' that ain't bothering you none.
* Live a good, honorable life. Then when you get older and think back, you'll enjoy it a second time.
* Don't judge folks by their relatives.
* It don't take a very big person to carry a grudge.


* You cannot unsay a cruel word.
* Meanness don't jes' happen overnight. 


* Forgive your enemies. It messes up their heads.
* Your fences need to be horse-high, pig-tight and bull-strong.


* Keep skunks and bankers at a distance. 


* Life is simpler when you plow around the stump.


* A bumble bee is considerably faster than a John Deere tractor.


* Words that soak into your ears are whispered...not yelled.
* The best sermons are lived, not preached.


* Every path has a few puddles. 


* When you wallow with pigs, expect to get dirty.


* Most of the stuff people worry about ain't never gonna happen anyway. 


* Timing has a lot to do with the outcome of a Rain Dance. 


* If you find yourself in a hole, the first thing to do is stop diggin'. 


* Sometimes you get, and sometimes you get got. 


* The biggest troublemaker you'll probably ever have to deal with, watches you from the mirror every mornin'. 


* Always drink upstream from the herd. 


* Lettin' the cat outta the bag is a whole lot easier than puttin' it back in. 


* If you get to thinkin' you're a person of some influence, try orderin' somebody else's dog around.


* Live simply. Love generously. Care deeply. Speak kindly. Leave the rest to God.
* Don't pick a fight with an old man. If he is too old to fight, he'll just kill you.


~author unknown; infinitely forwarded email message

Portobello Pizzas

Portobello Pizzas

4 large Portobello mushroom caps
1 jar/can pizza sauce
2 c. mozzarella cheese
garlic powder
salt

1. Heat oven to 375˚.
   
2. Rinse mushroom caps, and remove dark gills from underside. I scrape them out with a spoon—if left in, these can make the mushrooms taste bitter.
3. Salt mushroom caps lightly and bake at 375˚ for 10 minutes. Remove from oven. You may need to dab some of the juice out of the cap after baking.
4. Add sauce....
5. Add toppings and cheese...
6. Bake an additional 10 to 15 minutes, or until cheese browns to your liking. Serve immediately.

NOTE: These make a nice appetizer if you use smaller mushroom caps, but I served them on this night at a main course. They were amazingly tasty! In varying combinations, I used some deli ham, chopped breakfast sausages, mozzarella, Swiss, and a dash of Parmesan.
When I asked Casey what toppings he wanted on his, he asked me, "can I have mushrooms on my portobello pizza...?" LOL!