Ham and Egg Cups

Ever have one of those mornings where everyone in your house wants something different for breakfast? I know I sure do!

My daughter who is now 7, has always enjoyed eggs. My son who is now 10, just began to let them into his life! It's funny when you tell your kid different things you think they would like and they want noooo part of it...then one day they are like "OMGosh! THIS is a-mazing!!" Meanwhile...you are standing there like "yeeeeaaah...uh-huh I have been telling you for 2 years that XX is something I think you would like!!" Sheesh where do these kids come from?? Lol!

So...on mornings where I decide its eggs for breakfast, I now have to contend with 4 different egg tastes.

On my other website, I did a post a while back on "MYOF" - Which means Make Your Own Fritattas - I let the kids go at adding what in they like...which they enjoy both the crating of and the eating of. I find it a fun way to kick off a day. Or, if I have visitors for breakfast, I find it an easy way to please a crowd. Take a look here



Another fun way is to make Ham and Egg Cups. Same idea as MYOF. You can personalize the egg(s) to each of your family member's liking (and its a great way to use up leftovers). Get creative and enjoy!!

Up top I have a picture of one plain egg cup loaded with black pepper, one sprinkled with shredded Parmesan cheese (you could melt it too), one with a dollop of salsa and one for my husband with some leftover chili. You can take this anywhere you wish, that what fun about it. I first heard of making these years ago from a friend who was on Weight Watchers - it was one of the recipe suggestions she began enjoying.

Ham and Egg Cups

Preheat your oven to 375 degrees. Spray or oil a cupcake pan. Line with a slice of ham (circular cut ham works best). If your ham is thin or if you just love it feel free to line with 2 slices. Crack an egg into each ham cup and bake for 12-20 minutes - it all depends on ho you like your egg cooked.

I like my yolks runny, the kids want theirs cooked through and my husband is in the middle of us.

Top with what you wish either at the beginning, middle or end - it all depends what your topping them with. Once you are happy with how an egg(s) is cooked, gently remove the cups and plate. I like using a small spatula to help lift the cups out intact - a butter knife or a cheese spreader knife will work nicely as well.

Enjoy!!

Endive with Clams Casino

I am so excited about this one!

My husband and I LOVE Clams Casino, love them as in we could run away with them and forever be happy...love them as in we could go out to dinner and if we found Clams Casino...just the way we like them, we could giggle and order only them for apps, entree and dessert and be very, very happy...lol!

Anyway, last week I was daydreaming about Clams Casino when all of a sudden, endive joined the dream. I thought why not serve "clams casino" ON endive???

It would GREATLY reduce the work (no cleaning or cooking clams) and would reduce the cost as well (clams can get pricey).

I was so excited about the idea...so I ran to the store, picked up what I needed and ta-da! It worked!

I was afraid the parchment paper would burst into flames...but it didn't!


I wasn't sure how it would be using canned clams but it was wonderful! My husband was like "Oh...Oh this is GREAT!" I ran to the computer to Google and see if anyone had done this and I didn't see it anywhere which is always exciting (I know I am a dork...but sometimes you think you came up with something "new" only to later find that nope...you didn't! lol)

This a fun, easy, economical way to have a pretty app for a special dinner or party, plus, I just love the bite of endive! One more way to enjoy those perfect leaves!!


Endive with Clams Casino

2 heads of endive
1 10 oz can whole or chopped clams, drained
2 TBS butter
4 TBS red or green pepper, chopped small
3 TBS Vidalia onion
2 TBS white wine
12 slices bacon, cooked and chopped up or crumbled (I also add in drizzle of the bacon fat)
1/4 cup Panko (Japanese breadcrumbs)

Combine everything but the endive in a mixing bowl and mix well. Refrigerate mixture for at least 1 hour or overnight (you want it to firm up).

When ready to make it line a baking sheet with a piece of parchment paper (I have large pre-cut pieces so I fold it one in half...double yours up) Spread your mixture onto the parchment paper in a circle/oval and bake at 350 for 15 minutes. (While your clams are baking, separate your endive leaves.) Then put your broiler on low and broil until the tops bets a little crispy (feel free to dust with a little bit of additional Panko if you like it crispy) Your parchment paper may brown a bit but that's ok, just watch it. Remove from the oven, let it rest for a minute then use a small thin metal spatula (or even a butter knife) to lift some o your mixture into each endive leaf (just at the tips or loaded as I did...your call). Serve immediately.

Enjoy!!

Hot Caramel

THIS is decadent!

I mean it is over-the-top!

For a couple of years now I have been making a Hot Caramel for the kids with purchased caramel candy...but a couple of months ago I began using some of my homemade caramel instead.

What the heck was I thinking in waiting so long to do this?



Well, I know what I was thinking but I have changed my thought process around that. I am the gal who thinks of something then walks in my kitchen and whips it up - doesn't matter if its simple or complicated...I have always been like that. For whatever reason, whenever I have made caramel...I kinda hoard it. I guess I was thinking...well it takes time to make, it's not like I make huge batches for use at any time, etc. But I was wrong. Caramel really is easy to make. As long as you have some heavy cream on hand you can make some any time you like. So a few months ago, I began doing just that - I keep it on hand for whatever i feel like adding caramel to or even better when I get a sweet craving...I just grab a spoonful of caramel and am completely satisfied. And yes...I do share it with my family!Well, most of the time lol!

I also like to put caramel on my Banana Bread Muffins sometimes!



The difference in using your own caramel is a-mazing - as you sip your cup you it just tastes so good...the warm milk, the sweet taste, and the richness...the richness is amazing. It is like a velvet coated drink! Even my husband who is normally like, no thank you to a cup of this (opting always for hot chocolate) is now like WOW, can you make me a cup of that caramel stuff?

Kids who have been over playing, taste this and their eyes light up - they found a new "thing"! They they look at me with big eyes and always ask for more :)

Try it!

Hot Caramel

2 cups of milk
3 TBS of caramel

Heat milk and caramel in a small saucepan, stirring until fully incorporated. Heat until just shy of a boil. Pour in mugs, sit back and enjoy the creamy goodness!!

For a wonderful and easy caramel sauce, I use Ina Garten's recipe here. I add a bit extra vanilla since this household is crazy for it! You can store extra caramel in your fridge. For desserts, just heat it up a bit to easily drizzle and for additional hot caramel use as is.

Enjoy!!

Black Bean and Bacon Soup

For me, the best part of a cold and rainy day is when the craving for soup strikes.

I'm not sure which satisfies me more...the making of the soup or the eating of the soup - I just know I love it!

Last weekend, while at the farmers market, I spied some Turtle beans and they just screamed at me to be made into a delicious soup! I love a good, spicy, black bean soup...don't you? Funny how I don't think I ever thought about putting THAT into my mouth until I was about 30. Boy was I wrong!

Now you know...the thing with making a good black bean soup is buying dried beans and allowing them to soak overnight - so this isn't one of those soups you can instantly whip up. BUT on a Friday night or a Saturday - throwing the beans in a pot of water that needs no attention and letting them soak all night long, sets you up for soup success the following day :) Plus, getting a super dose of protein, fiber and iron never hurts!

Turtle beans are just like regular black beans...just a little smaller. Feel free to use either in your soup.

I love the bacony, beany, taste of this! I use beef broth instead of the traditional chicken broth for a deeper flavor, enjoy!

Black Bean and Bacon Soup

2 1/2 cups dried Turtle Beans (or 2 cups dried black beans)
3 TBS olive oil
12 ounces bacon, chopped
1 cup chopped onion
4 cloves garlic
8-10 cups of beef stock
5 bay leaves
Kosher sale and pepper to taste
1 1/2 tsp sugar
1 tsp dry mustard
1 TSP grated lime zest
1 TBS fresh lime juice
Tabasco (I like it spicy, so I use a lot - start with 1 tsp and go from there)
2 teaspoons of Sherry
Optional: A heaping spoonful of Chili with Garlic Sauce for a nice flavorful kick)
Serve with sour cream, sliced scallion tops, chips, etc

Rinse your beans in a colander, place them in a large pot and cover with water plus an additional 2-3 inches of water. Set on your cool stove or counter and allow them to soak overnight or for at least 8-10 hours.

Drain your beans and set aside. In your large pot, saute your bacon until almost crisp. Add in your onion and garlic and saute for about 10-12 minutes, scraping up any brown bits as you do.

Add in your beans, 8 cups of beef broth and bay leaves and bring to a boil. Reduce to a simmer, uncovered for about 1 1/2 to 2 hours, stirring every so often (beans will be tender). Be sure beans are not sticking, if so add another cup of stock.

Choose how thick you want the soup by the stock you add. Some of the beans will break apart and thicken the soup which is how I happen to like it.

Pull out the Bay leaves and add in your s&p, sugar, dry mustard, lime zest, lime juice, Tabasco, sherry and chili sauce if using. I allow this to sit for an hour uncovered and off the heat allowing the flavors to deepen. I reheat and serve. This is wonderful the next 2 days!

Enjoy!!

Pub Tenders

My husband and just about every man I know are semi obsessed with chicken wings. Hot wings, sweet and spicy wings, Cajun wings...you name it, they want it. I on the other hand don't want anything to do with them. They kinda freak me out. The thing is though, the smell is intoxicating and the taste of the sauce is a party in my mouth! I just don't want any part of the dark meat, the squiggly stuff or the bone. So what's a gal to do?

I opt for chicken tenders in wing sauce...or better yet in a pub sauce.

Yummy, yum, yum!

THIS I can get into! All it is is a standard hot wing sauce mixed with either blue cheese dressing or ranch dressing. I personally like it with ranch dressing.

So if you ever have a night where you are in the mood to hit the local pub with friends but find yourself without a sitter or you are just in the mood for bar food...here you go! These would be great as well if you are hosting a Super Bowl Party. I would just halve them and make them bites instead of strips before cooking.

As I am typing this...very early in the morning...my mouth is watering lol! I just love this sauce!

Pub Tenders for Two

3-4 Boneless chicken breasts, trimmed and cut into strips
Salt and Pepper
1/2 cup of flour
1 tsp Paprika
1 cup Buffalo Wing Sauce (your own or purchased)
1/2 cup of Ranch or Blue cheese dressing (your own or purchased)
Oil for frying

Season your chicken strips with a little S&P. Set aside. On a plate combine of flour and 1 tsp of Paprika. Dredge your chicken in the flour mixture and set aside.

In a small bowl, combine your wing sauce and your Ranch or Blue Cheese dressing, mix well and play around with it until you get the flavor you like. I like about a 60% wing sauce / 40% Ranch combo.

Heat enough oil in a large skillet to cover your pan completely as well as come up about 1/4 of an inch of the side of your pan. Add in your chicken strips and fry for a 4-6 minutes, being sure to get all sides crispy. Drain and blot on a paper towel lines plate. Cooking time really varies depending on the size and thickness of your chicken strips.

I usually preheat my oven to 350 and as I pull off pieces I feel are done, I pop them in the oven for a few minutes more...just to be sure :)

When ready to serve, drop your strips into your sauce and coat well. Pull them out and plate them.

The recipe ingredient quantities really depend on how much you want to make.

Also you could make the coating much more "chunky" if you like it that way by dredging the chicken in a mixture of egg and milk first, before the flour - your call.


Enjoy!

5 Ingredient Hot Vidalia Onion Dip

One of the appetizers I have been making a lot lately is this incredible, easy, and oh so addictive Hot Onion Dip.

Sometimes the simpler the dish and the fewer ingredients it takes to make it yields incredible flavors!

This is GOOD! Like "get outta my way....move my seat next to the dish....forget about the other apps kinda good"!

Now I have a problem - my husband who was too busy eating all the other offerings around all the other times I made this was immune to its power - however NOW that I made it just to toke a photo of it to share with you all - the jig is up....he went crazy for this. I need to think of a good strategy for the next time I make this if he is around...so I can get my fair share! Lol

The trick is to keep it cooking - you want the top nice and brown - of course all the other times I made this it was really brown on top however this time, I was out of time in order to get a picture, so I pulled it out a little early. I had to get the kids to CCD on time - lol! See the brown patches below you want more of those - over about 75% of the dish.



This comes from the White on Rice Couple - who I have to say make the most AMAZING videos - they know how to touch your heart and they have a gift for pairing the perfect music to each video they do!

Hot Sweet Onion Dip
-White on Rice Couple

1 8oz package of cream cheese, softened (as a gal from Philly, I adore the one and only Philly Cream Cheese)
1 cup mayo
1 cup shredded Parmesan cheese
1 cup of diced Vidalia onion
1 tsp pepper

Serve with slices of crusty bread or some Stoned Wheat Crackers

Combine all the above (make sure your cream cheese is soft and mixes well).
Scrape into a baking dish. Let the flavors mingle while you heat the oven to 350 degrees. Bake for about 45 minutes or until the top is nice and brown - the browner it gets the more flavorful it will be. OH and invite me over!!!! Yum!!!

Enjoy!!

Death By Chocolate

My girlfriend Susie is known for her chocolate desserts (as well as her chocolate addiction and her Jon Bon Jovi addiction...separately, however I am quite sure she wouldn't object if her 2 favorite things collided...LOL)! It's not possible to go to her house and not see remnants of the latest dessert she may have whipped up or smell chocolatey goodness floating out of her oven in the form of brownies or a chocolate cake.

And...I kid you not - she has chocolate candles...who knew! Ever wonder who buys those gigantic 5 pound Hershey Bars?? I won't mention any names!! However, I do have it on a good authority that a few Christmases ago Susie's Gran devoured all 5 pounds of the 5 pound bar a certain granddaughter bought her...all-by-herself!

I can see where her addiction comes from!

My husband goes crazy for her Dirt and her Death By Chocolate. Seeing as how I am not a huge chocolate lover (give me lemon, give me creme brulee, give me cooked fruit), he knows he can get his chocolate fix at her house.

A couple of months ago I ran a big fundraiser for a very sick young girl and Susie helped me out with the dessert table - it was covered with 250 desert shooter cups half of which were these chocolate delights and folks were loving them, I hope you will too!

This is a fun dessert to put out for a party. Kids love it, adults love it and it goes down easy! Plus you can make it a day ahead and it is perfect!

I am not sure where this recipe comes from, I did a few searches to find out but didn't come across one like this. All Recipes is the most similar I could find - many of the recipes I came across call for cake, toffee etc. I know my kids love the Twix Bars in Susie's version. I have to say that I am not a fan of Cool Whip (I always make my own whip cream) - however for this dessert it really is what you need to use. Enjoy!

Death By Chocolate Shooters
-My good friend Susie

1 box of brownies, made according to package directions
2 boxes of instant chocolate mousse, made to package directions
5 full sized Twix bars, chopped into small bites
1 large tub of cool whip (16 oz)
Chocolate bar for curls

Choose shooter cups a large bowl...begin by layering the bottom of your dish with pieces of brownie, top with 1/2 of the mousse, 1/2 your Twix bites, then 1/2 the whipped cream. Repeat. Shave some chocolate on top, chill then serve. You can make this a full day ahead - it stays perfect.

Enjoy

Candy Cane Cocoa

Got Candy Canes??


I hope your holidays are going great and that you are having fun & tasty times!!

How about a cup of this warm chocolate minty goodness? It's just perfect for a family game night, movie night, after a snowy outdoors adventure or as a welcome home from school...treat!

At my home, we make a batch of this the day we take down the Christmas tree and all of the decorations (sniff, sniff) it gives us something to look forward to once the job is done!!

Candy Cane Cocoa
-Picture Me Cooking

3 candy canes, crushed
4 cups of milk
2 ounces of chocolate chips or chocolate
Whipped Cream (optional but ooooh soooo good!)

Click here for how to make homemade whipped cream...you will never go back to the other stuff!

Crush your candy canes in your food processor or place them in a plastic bag (one that seals is best) and pound with a rolling pin or mallet. You can even throw them in your blender and hit crush. Once you have them finely crushed, set them aside. Heat your milk in a saucepan over low to medium heat, Allow the milk to get hot but do not boil. Remove the milk from the heat and carefully stir in your chocolate chips, stir until they melt and the milk is chocolaty. Once smooth, add in the crushed candy canes and stir until dissolved. Pour into mugs, garnish with whipped cream and some additional crushed candy canes or use a a candy cane as a stirrer.

Enjoy!

Grape & Goat Cheese Bruschetta

I had a get-together recently and as I was planning what apps I wanted to make, I immediately thought of one of my very favorite apps - Honey Goat Cheese Stuffed Grapes. Knowing I didn't have much time that day, I thought - how can I get a similar flavor but save time?

I ended up sauteing grapes and putting them over goat cheese - bruschetta style. I also put some over a goat cheese log the next day, I drizzled it with some balsamic reduction and mmmmm!. This were both great bites plus it was different, simple and easy!



One reason it was a hit was I used one of my favorite spices EVER Chicago Old Town Premium Sugar from The Spice House.

My friends...THIS is worth EVERY penny it is amazing and you will find uses for it everywhere from toast to, breakfast to desserts! It's the addition of Cardamom that makes it incredible I think!! In January I will be having a fun giveaway of some of my favorite things and THIS sugar will be one of the giveaways and you will thank me!!! Love, love love it!

Now I hope I didn't make you feel bad if you don't have this sugar - don't worry you can still make these apps :) Just combine some sugar, vanilla and cinnamon (and if you have it Cardamom) and your good to go!

Grape & Goat Cheese Bruschetta

1 loaf French bread, sliced thin
About 40 seedless red grapes, halved
1 tsp olive oil
1 tsp Chicago Sugar (or make your own version by combining 3/4 tsp sugar, a dash of vanilla, a few shakes of cinnamon, a dash of red pepper and if you have it a couple shakes of cardamom)
6 to 8 ounces of goat cheese, room temperature
1/4 cup sugared nuts
Honey for drizzle

Saute grapes in a bit of olive oil over med-high heat for about 3-4 minutes. Remove from heat and sprinkle in flavored sugar, tossing well until grapes are evenly coated. Set aside. Combine goat cheese and honey in a small bowl and mix until incorporated. Spread your bread slices with goat cheese mixture, top with grapes and a little bit of sugared nuts. Drizzle with a bit of honey if you like and serve.

* I actually made the grapes about an hour prior to when I planned on serving them. Left them in the pan and reheated them and they were perfect :)

To make quick sugared nuts Combine 1/4 cup of chopped pecans or walnuts with 2 1/2 TBS of white sugar, a dash of red pepper & a dash of cinnamon in a frying pan. Over medium heat, stir gently until the sugar melts and becomes syrup-like. Remove from heat, stir well and turn out on a piece of parchment or waxed paper. Let cool, break apart and store in an air tight container. I love these over a salad as well.

Enjoy!

A Perfect Appetizer for the Holidays

Are you ready for the almost-upon-us holidays?

I am (insert cheer here). We just need to wrap and grocery shop. It feels GOOD to not have to rush around for once!

I LOVE this time of year, the planning, the parties, the food, the fun, the traditions and you know what I think I like the frenzy too...just a little bit!

My kids are SO excited for the holidays, the little one (7) announces how many days are left till Christmas - oh, I don't know...like 27 times a day!! My son (10) is trying to play it cool...however, I see him counting down when he looks at the calendar - he is totally stoked as well. To ME...all of this, their wide eyed excitement and joy at everything leading up to the "big day" is my gift and you know what...it's priceless and I will cherish all of these memories - forever!

Well, when you are busy baking, planning, shopping yet have parties to attend or host - here is a jewel of a recipe. It is SO easy - 4 (or 5 ingredients) and I bet most folks will go nuts over it. Oh and did I say it's EASY? Plus, as a friend pointed out to me recently - it's perfect for Christmas - just look at the colors!!

Greek Feta Dip
-Clover Lane

1 1/2 pints of grape tomatoes, diced
1 bunch of scallions, sliced (just about the whole thing)
1 block plain feta cheese (about 8-10 ounces)
Either 1/4 cup (of my FAVORITE salad dressing) Gazebo Room OR 1/4 cup olive oil mixes with 1 teaspoon of Greek seasoning which can be found in your spice section - do not use the salt free variety)

In a large bowl combine your tomatoes and scallions. Break apart the block of feta cheese and sprinkle it over the tomatoes and scallions. Pour in the dressing or the olive oil and spice mixture. Toss gently. Turn it out on a big plate or platter and serve. This can be made an hour ahead. It holds up well and just keeps getting better tasting :) The more folks keep digging in with crackers or a spoon - the better it gets!

Don't lump it in a bowl or on a too small plate - you want to spread it out in a thin layer. Also don't use the pre-crumbled feta...it's to soft.

Serve with Stoned Wheat Thins or your favorite simple tasting crackers or French bread slices.

Hope you love this as much as I do!

Happy Holidays!!