Mother’s Day Brunch

Posted on May 12, 2013 by admin

Happy Mother’s Day!

If you are a mom, I hope your Mother’s Day was relaxing and what you ordered.

Brian’s mom just had hip replacement surgery a few weeks ago, so three of her four children were able to meet at her apartment with food and spend a few hours together. We all had our food assignments – mine and Brian’s was a breakfast egg bake that we had made for the family Easter Brunch and was very much liked – so a repeat was in order.

LaValliere Breakfast Puffs

LaValliere Breakfast Puffs

LaValliere Breakfast Puffs

Brian’s sister Jenny has been working at doing more gluten free for her son and wanted to convert a family favorite, “French Breakfast Puffs”, to gluten free for the brunch. I counseled her on how I would make a few changes, xanthan gum, spices, etc. I had never had these before, so I did not have anything to compare them to – I thought they were FABULOUS! They actually reminded me of a donut that my mom used to make – but those were deep fried and these delightful treats are baked!

I changed the name of them and am including the recipe as well – I do hope you have a chance to try these!

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The BEST Corn Bread

Posted on April 21, 2013 by admin

Just a quick share tonight – I made a Taste of Home Recipe “Spicy Beans with Turkey Sausage” a few nights ago and wanted to make corn bread to go with it. The recipe I wanted to try called for a can of corn in it and I did not have one – so I decided to wait on having the leftovers until I could make this corn bread to go with it. Wow – am I glad I did! This is by far the best corn bread I have ever eaten! I’m so excited about it, I just had to share it right away!

I do have to share one ‘oops’ I had while mixing the batter up. I try to make it a practice

The BEST Corn Bread

The BEST Corn Bread

to move my ingredients as I add them to the bowl they are being mixed in. As I was measuring the dry ingredients, I was not being consistent with keeping track of what I had measured and added and what had not been measured. All of a sudden I could not remember if I had added the xanthan gum! Yeah, that is kind of a REALLY important ingredient in gluten-free baking! Oh well, so I decided to toss what I had measured and start over – live and learn!

The good news is, this turned out sooo wonderful! Brian commented that he likes corn bread, but doesn’t go out of his way to make it and this was absolutely the best corn bread he has ever had as well – he would go out of his way to have this!

The BEST Corn Bread

Hope you have had a great weekend and spring is happening where you are!

P.S. If you click on the “Spicy Beans with Turkey Sausage” link – it will take you to the Taste of Home recipe. :)

 

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Really Tasty Chicken Nuggets

Posted on April 19, 2013 by admin
Parmesan Chicken Nuggets

Parmesan Chicken Nuggets

A couple nights ago, I wanted a quick meal with chicken. I had printed off a recipe for chicken nuggets that sounded good. Even though that was not on the ‘menu’ – I made an executive decision, deviated from the original plan and made these. In hindsight, I’m very glad I did. This would be a great addition to any one’s meal rotation – especially if you have kids!

I served them with a rather spicy home fried potato. The spices on the home fries were simply paprika, garlic powder, salt and pepper. I melted butter and garlic infused olive oil in a large skillet, tossed the cubed red potatoes in the spice mixture and cooked, covered for 10-15 minutes – until they were tender. I turned them every 5 minutes or so. That was a great combination with the nuggets!

Parmesan Chicken Nuggets

Of course I wanted to have something ‘green’ on the plate as well. My fail safe is green beans cooked in chicken broth until crisp tender – this time I simply added a little salt and pepper. Quite the yummy, quick meal!

Add this quick delight to your menu que and enjoy the happy faces at the table! :)

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Coconut Chocolate Gems

Posted on April 14, 2013 by admin

What a fun day in the kitchen yesterday! I had hoped to do some sewing as well, but that didn’t happen.

Started off with trying a new pancake recipe – Banana Oat Pancakes – see yesterday’s post – then off to the grocery store because Brian had his mouth set for an Oriental salad wrap made with his famous chicken satay and we needed a few ingredients to make that happen. I have wanted to try another new cookie recipe that uses sweetened condensed milk – that is what drew my attention to it (and that there is coconut in them). Interesting, I thought. As I was pulling all the ingredients together, I realized that the sweetened condensed milk is the only sweetener in these cookies and there are no eggs in these – now my curiosity is really piqued!

Brian also had his mouth set for some ham spread so once we were back from the grocery store, he began working on making up this spread from some left over ham and I got ready to start the cookies. Then he moves on to making the marinade for the chicken and I am on the other side of the counter making cookie dough – what fun! :D

On to the cookies! I really was wondering how well these would turn out not having eggs in

Coconut Chocolate Gems

Coconut Chocolate Gems

them – to my surprise, they are quite the keeper! The original recipe calls for vanilla chips and milk chocolate chips. Well, vanilla or white chocolate is the sweetest of all the chocolates and I think to have milk chocolate chips along with white chips would be just a bit over the top sweet, so I used semi-sweet instead. Use which ever you like or have on hand – just sharing my opinion here, for whatever it is worth!

Have some fun making cookies soon!

Coconut Chocolate Gems

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What’s Your ‘Food Mood’?

Posted on April 13, 2013 by admin
Ready to eat bananas!

Ready to eat bananas!

Do you ever get ‘in the mood’ for certain foods? I’ve been told this is a sign that your body is craving certain nutrients. Well lately, I have been craving bananas – peanut butter and banana on toast; banana, strawberry and pineapple smoothies and today – banana oat pancakes! (I guess I need more potassium!) When I have peanut butter and banana on toast for breakfast, I do not get hungry until lunch time! (Maybe I ought to eat that more often!) :)

I came across the original recipe for these Banana Oat Pancakes last June and it has beenpatiently waiting in my que. This morning was THE morning to do it and I’m so glad I did!

Banana Oat Pancakes 

Banana Oat Pancakes

Banana Oat Pancakes

For the last two days, I have been nursing a nasty headache, so when I warmed up my griddle, I only turned it up to 300°. The first ‘browning’ of the pancakes was nice and light – almost too light, so I turned the temperature up to where it is suppose to be, which requires my closer attention as the pancakes brown really fast.

Hopefully I will be writing a post about my favorite kitchen gadgets soon, but until then, as I use some of them, I will be commenting about them.

 

Banana Masher

Banana Masher

One of my favorites is this little banana masher! He was a gift from my baking assistant from my bakery days, Amy Wilson. She gave me this little guy and a small whisk – we used the little whisky so much that he died….a very sad day. Ever since I have had this little guy to use, mashing bananas has been so much easier! If (when) he dies, I will definitely be replacing him.
Alright friends, time to get moving with my day! Make it a tasty one!!

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Cheesy Beef ‘n Pasta

Posted on April 11, 2013 by admin

I came across a version of this recipe four years ago. It sat in my file for a very long time.

Cheesy Beef 'n Pasta

Cheesy Beef ‘n Pasta

The first time I made it was when we had just moved down to North Carolina and we were sharing a house with my daughter and son-in-law who LOVE pasta dishes. I always date and comment on the recipe especially if it is one I may want to try again. Since 3 out of 4 of us really liked this one, it stayed! I came across it again last weekend as I was planning out the meal menu for the next two weeks. Brian loves tomatoey, pasta, cheesy dishes and had had a really tough day at work, so I wanted to make something that would really hit the spot and bring comfort as well. This dish was a grand slam, home run – out of the park kind of meal! So I thought I would share it with you as well.

Cheesy Beef ‘n Pasta

Gonna keep this short and sweet today – have a great rest of your week and if you are in the north where all the snow and ice is – I’m sorry….so am I (in the north). Warmer days just HAVE to be coming soon!

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Crispy Edges or Soft Chewy Center?

Posted on April 7, 2013 by admin
The BEST Deep Dish Brownies

The BEST Deep Dish Brownies

This afternoon has been a great time in the kitchen. I was out of sandwich bread, so that was first on the agenda. I wanted to make brownies last night – but never got to it, so that was 2nd on the list. A couple weeks ago I came across a recipe for a lemon coconut sweet bread, so decided to make that as well. The day will finish up with making home made pizza again – love, love, love my pizza!

Yesterday I perusing some of my favorite recipe websites and came across several pie recipes. Maybe because the weather is (hopefully) beginning to become more “spring-like”, I feel like I want some pie, now – well, actually, I want anything sweet right now!

One of the recipes that was featured was a peanut butter cream pie – oh my friends – I have the most WONDERFUL recipe for Peanut Butter Cream Pie! I have been making it for years. If you have ever made it, you know how wonderfully rich it is – but oh so worth it! I have lightened up the original recipe by using light cream cheese instead of the regular. If you don’t tell anyone you have changed out the cream cheese – they will never know. Now that I am thinking about this recipe, the original calls for Cool Whip – well, I don’t use that anymore, I only use heavy whipping cream and whip it myself. I don’t think I have made this pie since I quit using Cool Whip – hmmmm, sounds like an experiment is in order!

This pie calls for a graham cracker crust. I have found really good gluten-free graham cracker crumbs to make the crust. If you have a store locally that sells them, please purchase locally, if not, they are available on Amazon – here is the link.

If this pie comes out like I remember it, I will share the recipe with you!

It smells so good in here right now – can’t wait to dig into those brownies!

Me enjoying my tasty goods!

Me enjoying my tasty goods!

Here is the recipe for the brownies. The BEST Deep Dish Brownies

If your area is experiencing nice “spring” weather, get out and enjoy it!! Have a great weekend everyone!

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Bonnie’s Granola

Posted on April 2, 2013 by admin

Today is my “work-out, sew, bake, teach” day – in other words – I am not at my regular 8-4 ‘day’ job. There is always so much I want to accomplish on these days – but the hours just seem to disappear like grains of sand between your fingers!

I decided to try something new today and attended my first ever yoga class. Brian’s sister teaches it – so I thought I would give it a try. I am soooooo NOT flexible and I know the stretching will be good for me. It was a very good class and I am reaffirmed that I am sooooo NOT flexible. I guess as long as I keep trying, it is all good.

Bonnie's Excellent Granola

Bonnie’s Excellent Granola

Once I was home again, I needed to bake either bread or make granola – well, the granola won, so that is the recipe I am sharing with you today. This recipe originally comes from Brian’s mom, Bonnie. It has evolved through the years and feel free to make it what you want it to be. I personally like to eat it mixed in with maple yogurt….mmmmm, tasty!

I have posted a few personal comments on the recipe so make sure you read clear to the end of it for my 2 cents!

Bonnies_granola

The granola has just finished baking, so now off to my sewing room to work on some pants to wear to work. Then off to teach little minds something about music! (At least I will try!)

Have a great day! :)

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Making Bread Crumbs

Posted on March 29, 2013 by admin

Until just the last few years, I always purchased my bread crumbs. When I realized how outrageously expensive the gluten-free version is, I decided I had to figure out how to make them myself. After doing a little digging on line, I got up the courage and tried my own batch. Oh my word – so easy!!! What took me soooo long???

I never have any bread go to waste because it can always be made into bread crumbs! When I was experimenting with new ovens in my bakery, I had numerous loaves of bread that were not “sellable” – as a loaf of bread, anyway. More often than not, they would not be baked clear through – leaving a ‘doughy’ center. I just sliced that baby real thin and began the process of making of bread crumbs.

Bread for Bread Crumbs

Bread for Bread Crumbs

My first step (when I have a loaf that is fine for making sandwiches out of) is to save the “heels” or end crusts. I will collect and freeze them until I have enough to warrant heating the oven for several hours.

Lay the slices out on a cookie sheet and bake at 200° for at

Oven Temperature

Oven Temperature

least 2 hours. The time will be determined on how thick the slices of bread are. You want to bake them until they become ‘cracker’ crispy. If the baking time is going to be longer than 2 hours, turn the slices over, sometimes the top will get crispy, but not the side lying on the baking sheet.

Food Processor with Dough Blade

Food Processor with Dough Blade

Once the bread slices become ‘cracker’ crispy, let them cool. Then break them up into chunks and place in food processor, using

Bread chunks ready to be processed.

Bread chunks ready to be processed.

the metal dough blade. Pulse the processor until the pieces become fine.

Pour crumbs into a freezer zip-lock type storage bag (or freezer appropriate storage container of your choice) and freeze. When I have a recipe that calls for “seasoned” bread crumbs, I just

After bread chunks have processed.

After bread chunks have processed.

add some Italian seasoning to them and now they are seasoned!

So there you have it – your very own bread crumbs!!

Bread crumbs ready for the freezer.

Bread crumbs ready for the freezer.

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Surprise Meatballs

Posted on March 27, 2013 by admin

I am not crazy about meals made with ground beef, so when I find one pleasing to my palette, I like to share it!

Surprise Meatballs

Surprise Meatballs

Anything with cheese in it, around it or on it, I’m all over it! These little stuffed meatballs are great with pasta or as a meatball sandwich (on your gluten-free bread of course). I have made them with bottled spaghetti sauce and home made sauce. I introduced Brian to them last night. He made his wonderful marinara sauce (made with tomatoes canned from our garden) and I made the meatballs. We had them with Tinkyada’s tri-colored spiral pasta – quite tasty.

You can easily double this recipe and freeze the meatballs before adding any sauce to them – or freeze with the sauce. I have done it both ways and they are always yummy!

This recipe calls for bread crumbs. Gluten-free bread crumbs are available, but so very expensive. I make my own bread crumbs and will share how to do that later this week. They are so easy to make and save so much money! Most meatballs call for some sort of ‘filler’ and since I always have bread crumbs available (in my freezer), I use what I have.

Surprise Meatballs

I hope this recipe gives you another tasty option for a great meal!

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