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Mint cupcakes, just in time for St. Patricks Day. I figured since I devoted the month of February to chocolate, why not devote March to green. That leaves it to Mint and avocado in my opinion. The only green food that looks appetizing is mint and there is only so much you can do with mint that is not redundant and that is mostly in dessert format and well, avocado, a lot more variety, just not as much for breakfast, but I will try to sneak in both.
This one is so darn pretty though that I couldn’t wait to share it with you. Now, I think box devils food cake is great, so if you are short on time, do the box. If you like to put in a little extra effort, use this recipe. I have tried many but really like this one and if you don’t care for mint, try a chocolate buttercream with these little darlings. Scrumptious too.
2 C sugar, 2 C flour, 1 1/2 tsp. baking soda, dash of salt, 3/4 C hot chocolate powder, 2 sticks butter, 3/4 C Kahlua, 2 eggs, 2/3 C sour cream, and 1 TB vanilla
Mint Filling- 1/2 C chocolate chips, 4 TB heavy cream, 2 Tsp. mint extract. and 1/2 C powdered sugar.
Melt chocolate chips and heavy cream together in the microwave. Stir in mint extract and then powdered sugar. Fill insides of cupcake with filling.
Mint Buttercream – 8 oz. cream cheese, 6 TB butter (softened), 4+ Cups powdered sugar, 1 TB heavy cream, 1 tsp. mint extract and green food coloring.
Preheat oven to 325 degrees. Line a regular size muffin tin with cupcake liners and fill about 2/3 full of batter.
In a large bowl whisk together sugar, flour, baking soda and salt. Set aside.
In a saucepan, melt butter. Stir in Kahlua and simmer. Remove from heat and whisk in hot chocolate until smooth. Let cool slightly. Once cool, beat in eggs and sour cream. Pour into muffin liners and bake for about 15 minutes. Let cupcakes cool completely.
Once cupcakes are cooled, scoop out the middle with a baby spoon and fill with mint filling.
For buttercream, beat cream cheese and butter until light and fluffy. Add powdered sugar, heavy cream and mint extract. Add a couple drops of green food coloring and stir. Pipe butter cream over cupcakes. Drizzle with any mint filling you had left and top with and Andes mint.
Chocolate chip bread. The last of the chocolate recipes for February, but defiantly not the last that you will ever see, not even soon. Two recipes for you two choose from this week. The first recipe is just an adaption from a past recipe. Remember the Crusty Bread recipe I shared with you last year? Its one that I use all the time for a lot of our wine and cheese socials. I am always playing around with different ingredients and this time I threw in some chocolate chips and a little extra sugar in it. Last week, I cubed up the bread and used a mascarpone cheese spread with it. Delicious! You can grab the recipe by clicking on the crusty bread link above. The next recipe is a bit different. I got it from my Taste of Home cookbook that I have had for years. Its a little sweeter and does not have the crunchy outer shell. I would say this is more of a dessert bread. It would be fun to hear which you prefer. I know my favorite.
Crusty Chocolate Chip bread.- Cut into cubes and serve with honey butter, cinnamon butter or mascarpone.
Chocolate Chip Egg Bread – 2 loaves
3 1/2 C flour, 1/4 C sugar, plus 1 TB divided, 3/4 tsp. salt, 1/2 TB yeast, 3/4 warm water, 3 TB oil, 2 eggs, and 4-5 oz. semi sweet chocolate chips.
Egg wash – 1 egg and 1 tsp. water
Whisk flour, sugar and salt in a stand mixer. In another bowl whisk 1/2 TB sugar, yeast and water together. Set aside for 5 minutes until foamy. Whisk in oil and eggs. Add the wet ingredients to the dry ingredients. Beat first until blended. Then use your dough hook and knead until incorporated. Knead in chocolate chips by hand.
Divide dough in half and place in two separate greased bowls, turning dough to coat. Cover and allow to rise about 90 minutes until doubled in size.
After 90 minutes, roll each each a smooth round loaf. Place both loaves on a parchment lined baking sheet. Cover an let rise until doubled or proof in the oven until happy with the size.
Beat egg and water. Brush over loaves. Sprinkle remaining sugar over the top of each loaf. Bake at 375 degrees for 10 minutes. Cover with foil and bake and additional 15 minutes until golden. Cool before cutting.
Can you guess what this gadget is? This week, no recipe, but a gadget that helps me in the kitchen. I will give you a few hints.
1. It is used a lot at breakfast at our inn.
2. You can buy one of these yourself very inexpensively.
3. This tool makes eating this breakfast item much easier
4. This tool makes preparing this breakfast item much easier.
5. People that did not know this tool existed always ask me how I am able to prepare this one item so perfectly. Then they find out how and are amazed at this little gadget. I think Williams and Sonoma should send me a thank you card for the sale of this item.
To find the answer, you will have to go back to this previous post in our Blog. If you don’t get it by looking at the picture, email me. It will be fun to see how many will know.
My friend, who is a chef in Napa Valley, is incredible when it comes to his homemade pasta dishes and tiramisu recipes. I was shocked when he called me the other day and asked for for a traditional brownie recipe. The first thing I told him is that I am sure that whatever he came up with would be amazing. I am sure he knows that as well, but he insisted I share with him whatever I had since my sister raved about them. I have not made traditional brownies in some time. If you have followed my blog you will know that I have posted all sorts of brownies such as Blondies, Lemon Brownies, Dark Chocolate Salted Caramel Peanut Brownies, Fudgey Chocolate Cherry Cake Brownies, and Black & White Brownies but never traditional brownies. Traditional brownies, though scrumptious as they are, are a lot like scrambled eggs. When I have guest that asks if I can do just scrambled eggs, I say of course, but we always do so much more than just scrambled eggs for breakfast. If that is what a guest wants, then that is what we will do, so I present to you the traditional brownie. I like to think of these as a refrigerator brownies. Even though it is hard not to dig into them as soon as you pull them from the oven, they are so much better once they are chilled. Dense and fudgey. Try them for yourself. Let me know what you think.
Chocolate Fudge Brownies - 1/4 C flour, 1 tsp. baking powder, 1/2 tsp. salt, 1/2 C butter, 3 oz. unsweetened chocolate, 1/2 C light brown sugar, 1/3 C sugar, 2 large eggs, 1 large egg yolk, 1 tsp. of espresso powder and 1/2 C dark chocolate chips.
Frosting- 1 C dark chocolate chips, 4 TB butter, 1 tsp. vanilla extract, pinch of salt, 1/2 powdered sugar and 1-2 TB milk.
Preheat oven to 350 degrees. Spray an 8×8 pan.
Whisk together flour, baking powder and salt. Set aside.
In a double boiler, add a couple of inches of water. To the top pan add butter, unsweetened chocolate. Melt chocolate and butter. Once melted remove top pot from bottom and whisk in brown sugar and granulated sugar. Whisk in egg, yolk and vanilla. Add flour mixture and fold in chocolate chips. Pour in 8×8 pan. Bake 30 minutes. Cool completely before frosting.
For frosting, melt chocolate chips and butter. Stir in vanilla and salt. Stir in powdered sugar and then add milk a little at a time until smooth, creamy and shiny. Spread on brownies and refrigerate. Serve when firm.
Starting the new year usually means the start a new diet which might mean giving up gluten, dairy or in this case carbs. These tomato caprese baked eggs are especially good since they give you plenty of protein to start your carb free diet out right in the morning.
Tomato Caprese Baked Eggs – Serves 1
1 egg, a handful of grape tomatoes, halved, 1 oz. of marinated fresh mozzarella, 3 fresh basil leaves, 1/2 tsp. of cream, and salt and pepper.
Preheat oven to 350 degrees. Spray a 6oz. ramekin with non stick spray. Add a few pieces of halved tomatoes, cheese and basil cut in half. Crack one egg into each ramekin and season with salt and pepper. Add cream to keep the egg from drying out. Add a few more tomatoes, cheese and basil on top of egg. Bake for 5 minutes and then turn on broiler to low and bake for another 5 minutes. Watch carefully so your basil does not burn. Serve with peppered bacon (recipe to follow at a later time) and fruit or muffin if you have already given up on the carb free diet.
I debated whether or not to post another pumpkin recipe, especially since this is pretty common. However, its one of my favorites and its also one that I just cannot stop eating just one either. Enjoy this Thanksgiving or anytime.
1 2/3 C Sugar, 4 eggs, 1 C vegetable oil, 15oz. can of pumpkin, 2 C flour, 2 tsp. baking powder, 2 tsp. cinnamon, 1 tsp. salt, 1 tsp. baking soda, 2 tsp. pumpkin pie spice and nuts (optional). I choose not to use.
Preheat oven to 350 degrees.
Stir together flour, baking powder, cinnamon, salt and baking soda and nuts if using. Combine until smooth. Spread in a 13×10 pan.
Bake 30 minutes. Let cool completely before frosting.
8 oz. cream cheese (softened), 1/2 c butter (softened), 2 C powdered sugar and 1 tsp. vanilla.
Combine cream cheese and butter until smooth. Add sugar and mix until combined. Stir in vanilla and mix again. Spread on cooled bars.
I always think of lemon as a summer treat, but I needed a break from making pumpkin and apple recipes. I was cleaning the inn the other day and as usual I had the food network on. I really enjoy Ina Garten so I was half paying attention to what she was doing and doing what I was actually supposed to be doing. This lemon pound cake sounded so refreshing and looked so moist that I thought it would make a good side of bread for breakfast. So, soon after I was done cleaning I headed to the kitchen to try out Ina’s recipe. It was just as good and moist as her looked. She did add a glaze over the top but I was in such a hurry to try it, I forgot. It really doesn’t need it, but I will try to remember the next time.
1 1/2 C flour, 2 tsp. baking powder, 1/2 tsp. salt, 1 C sour cream ( I used Greek yogurt), 1 1/3 C sugar, divided, 3 eggs, 2 tsp. grated lemon zest or 2 tsp. lemon extract ( 1 used one of each), 1/2 tsp. vanilla, 1/2 C vegetable oil, 1/3 C freshly squeezed lemon juice.
Glaze - 1 C Powdered sugar and 2 TB lemon juice.
Preheat oven to 350 degrees. Grease a regular size loaf pan and line with parchment paper. Butter the paper as well for easy release. Mix together the flour, baking powder, and salt in a medium bowl. In a large bowl, whisk together yogurt, 1 C sugar, eggs, lemon zest and/extract and vanilla. Slowly add the dry ingredients into the large bowl, whisking to combine. I did this in a few steps to make it easier to combine. Fold in the vegetable oil until fully mixed. Pour into the loaf pan and bake for about 50 minutes and until center is done. While the cake is baking, combine the remaining lemon juice and sugar in a small saucepan over medium heat and cook until the sugar is dissolved. Set aside. When the cake is done, allow it to cool in the pan for about 10 minutes before removing it. Place on a baking rack over a sheet pan. With a wooden skewer or something you can use to poke holes in the cake, carefully pierce holes through the cake, not going through the bottom. While the cake is still warm, pour the lemon sugar mixture over the cake getting it to seep through the holes you created. Cool completely.
Glaze is optional. In a small bowl, combine powdered sugar and lemon juice, whisking to form a smooth glaze. Pour over cake after it has been cooled.
This recipe I pulled off of Pinterest the other day because the title intrigued me. It is kind of a cross between a peach streusel pie and a coffee cake which I served for breakfast. I think you could get away with either one. Serve for dessert and if there are any leftovers, have it with your coffee, tea or juice in the morning. I think I will be serving this coffee cake this year for the morning of Thanksgiving.
Peach Cobbler Coffee Cake – Serves 8
1 C butter, softened, 1 C sugar, 2 eggs, 3 tsp. vanilla, 3 C flour, 1 tsp. baking powder, 1 tsp. baking soda, 1/2 tsp. salt, 1 1/4 C sour cream, and 1 Can peach pie filling.
Topping- 1 C brown sugar, 1 c flour, 1/2 C quick oats, 1/4 tsp. cinnamon, and 1/2 C cold butter, cubed
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, followed by vanilla. Combine flour, baking powder, baking soda and salt. Add to cream mixture alternately with sour cream. Beat until combined.
Pour half of the batter into a greased pie pan. Spread Pie filling over batter and then add more batter over peaches.
Bake 350 degrees for 70 minutes. Cool completely.
I served this with Oshkosh’s local Becks fresh bacon and breakfast lasagna ( guest favorite) that was a posted in a previous recipe.
This is one of my favorite recipes that I make every October. I have been anxiously waiting to share it with you. I thought that being Halloween this would be the perfect time for any Halloween treats this evening or this weekend when you are hosting a party. Sometimes these tiny little pumpkins known as “sugar pumpkins” or “pie pumpkins” are very hard to come across. I was fortunate to be to pick up 4 this year at our Oshkosh Saturday Farmers Market so I could make this recipe each weekend for our guests. I hope you like it as much as I do.
Pumpkin Queso Fondue
1- 2-3# sugar pumpkin, 8 oz. chorizo, diced, 1 jalapeño pepper, chopped without seeds, 4oz. chopped green chilies, 1/2 tsp. cumin, 1/4 tsp. black pepper, 3 TB flour, 1 1/2 C chicken broth, 2 C shredded mozzarella cheese, 1 C monterey jack cheese, tortilla chips and parsley or cilantro for garnish.
Preheat oven to degrees. Slice off the top 1.5″ of the pumpkin and toss. Scoop out the seeds and pulp and set pumpkin aside.
Heat the chorizo in a medium saucepan over med.-high heat about 5 minutes. Add the jalapeño, green chilies, cumin and black pepper and cook, stirring until the japapeno softens about a couple of minutes. Stir in the flour and cook, stirring until it is slight light brown about 2 more minutes. Add the chicken broth and bring to a boil. Reduce heat to medium and stir in cheeses. Cook, stirring occasionally until the all the cheese melts and is creamy, about 3 more minutes.
Place the pumpkin in an 8×8 baking dish with a 1/2 inch of water in dish. Pour cheese mixture into pumpkin. cover loosely with foil and bake until the pumpkin is tender but not soft for about 1 hour and 15 minutes. Remove foil and continue baking until the cheese is golden and bubbly about 15-20 more minutes. Let cool about 5 minutes and sprinkle with parsley or cilantro and serve with tortilla chips. YUMMMMMM!
I have said this before, but I LOVE tiramisu. I also love pumpkin though this time of year. Why not combine the two. A friend and chef from California gave me a tiramisu recipe that I make in cups. I really enjoy this version since it is so much easier to eat and looks just as pretty when served.
1 bar of dark chocolate (3.5oz), 1 C hot coffee, 5 TB bourbon, 1 1/2 C mascarpone, 1 C powdered sugar, 2/3 C heavy cream, 1 1/2 tsp. vanilla, 1/4 tsp. cinnamon, 1 C canned pumpkin and 1 package ladyfingers.
Coarsely chop half the chocolate and add to a small bowl. Add coffee and whisk until the chocolate is melted. Whisk in 2 TB bourbon.
In a large bowl, combine the mascarpone, powdered sugar, cream, vanilla, cinnamon and remaining 3 TB bourbon. Beat until fluffy. Add pumpkin and mix until combined.
Take 1/3 of the ladyfingers and dip, one at a time, into the coffee mixture. Don’t leave in too long since they will get soggy. Arrange them in a single layer in the bottom of an 8 oz. glass. I had to break my cookies to get them to fit. Divide one third of hte pumpkin mixture among the glasses, spooning it on top of hte cookies and spreading to cover. Grate more chocolate over the pumpkin.
Repeat the layers 1 or 2 more times, depending how much room you have left in your glasses. The last layer should be the pumpkin mixture.
Cover and refrigerate for at least 4 hours or overnight. When ready to serve, sliver more chocolate shavings over pumpkin and enjoy cold.
I just realized I posted this recipe last year, but without any pictures. So instead of just adding a picture to last years post, I decided to post it again since it is not only easy, but really good!
My apple and pear trees are bursting with apples this year. They are too firm to eat, but perfect for baking. I have made two batches of apple crisp, caramel apple cupcakes and two batches of applesauce already. I have a long list of other recipes I would love to make and share with you, but whenever I can share a canning recipe that is so darn easy and something you can enjoy all winter long, I want to get it out as soon as the season hits, even if it is more than once. Come back and visit the next few weeks for more great apple, pumpkin and possibly pear recipes. We will see how much time I can grab before the season is over.
Peel, core and slice apples. Fill our crock pot full of apples. Add 1 cup of water, 1 cup of sugar, I TB cinnamon and I TB lemon juice. Stir a and turn your crock pot on low for 5-7 hours or high for 3-4 hours. Stir when through. I like a chunky apple sauce so I go ahead and jar them up (after I have washed my jars and lids). If you like a smooth applesauce, you can cook a little longer and stir until it’s the consistency you like or puree your applesauce in a food processor. Enjoy right away or can for later.
I added as many apples as I could fit into my crock pot. Add the water, sugar, cinnamon and lemon juice. Gave it good stir, put the lid on and set it on low for for about 6 hours.
I like my applesauce a little chunky, so after 6 hours I stirred it and immediately poured it into my hot glass jars and within 5 minutes they were sealed. I got about 6 – 12oz. jars and 2 – 6 oz jars of applesauce out of 1 batch.
This is one of my all time favorite muffins recipes. Raisin Bran might sound a little to healthy and full of fiber for you, but the cream cheese really sets this regular, boring, old bran muffin apart from the rest. In fact when I went to go tell a guest that they could find it in my blog, they couldn’t. I couldn’t believe I had never posted this one before. Filled muffins are always a tough one to photograph. I want to show the ooey gooey filling in the middle, but then it just looks like someone dove into it. If I just take a picture of the muffin itself, it looks a little boring. So, until I can get a good photo, you are just going to have to settle for my favorite muffin recipe.
Raisin Bran Muffins with Cream Cheese Filling – Serves 15 jumbo muffins
Filling – 8 oz. cream cheese, softened, 1/3 c sugar, 2 TB flour, 1 tsp. vanilla.
Batter – 2 1/2 C flour, 2 C sugar, 2 1/2 tsp. baking soda, 1 tsp. salt, 1 1/5 TB cinnamon, 1/2 tsp. nutmeg, 3 1/2 C raisin bran cereal, 2 large eggs, slightly beaten, 2 C buttermilk, shaken, and 1/2 canola oil.
Preheat oven to 400 degrees.
Grease muffin tins or use paper liners. In a small bowl combine filling ingredients. Set aside.
For batter stir together flour, sugar, baking soda, salt, cinnamon and nutmeg in a large bowl. Add dry cereal and stir. Add egg, buttermilk and oil. Spook 1 heaping spoonful of batter into each muffin cup. Add a dollop of cream cheese filling over batter and then add more batter over filling. Sprinkle with sugar and bake muffins for 20-25 minutes.
Don’t over bake, otherwise filling will dry up.
This is a very light summery french toast recipe that you can prepare the night before. I have noticed though that only woman are the ones that choose this option. I am not sure if men typically like the savory choices like my husband or they are just unsure if this will satisfy. Served with bacon though, I think they would be pleasantly surprised.
5 eggs, 3/4 C milk, 1/4 tsp. baking powder, 1 TB vanilla, 1 loaf french bread, cut into thick slices, 1 ( 20oz ) bag of frozen strawberries. I also used fresh in combination though too, 4 sliced bananas, 1 C sugar, 1 TB apple pie spice, and 2 TB cinnamon sugar.
Mix eggs, milk, baking powder and vanilla. Lay sliced french bread slices in a 8×10 pan. Pour milk mixture over bread and let soak overnight.
In the morning preheat oven to 450 degrees. Combine strawberries, bananas slices, sugar and apple pie spice. Put in a greased 8×10 baking dish and top with prepared bread slices from the evening before. Sprinkle with cinnamon sugar. Bake 20-25 minutes. Spoon strawberries and bananas over bread. Drizzle maple syrup over the top and sprinkle with powdered sugar. Served with bacon and cheesy hashbrowns would make the perfect combination.
You know when you have guests that return once every 3 months that you are bound to be friends. So much so, that when I know they are coming, I will save them a room, but it will always be a surprise to them when they show up, since it will be whatever room is left over. Also, time for breakfast? That also gets thrown out the window. They usually like to eat with others, unless its too early, so I usually just tell them what time they are eating. I still ask them what they would like to have for breakfast, unless they have a request from a previous time. That is except for last weekend. We had some guest that told me at the last minute that they could not have pork, so I whipped up this tomato basil quiche. I wasn’t sure how it would turn out, but I was pleasantly surprised. This will now be on my vegetarian menu for others in the future.
Tomato Basil Quiche – Serves 6
1 unbaked pie shell, 1/2 plus 2 C shredded mozzarella or Havarti cheese ( I used both), 5 tomatoes, 1 C loosely packed fresh basil leaves or 1/2 C dried basil, 4 garlic cloves, 2 C mayo, 1/3 C grated Parmesan 1/4 tsp. pepper and 1/8 C chives
Preheat oven to 450 degrees. Place pie crust into a 9″ quiche dish or deep pie pan. Line entire crust with foil and bake 8 minutes. Remove foil and bake another 4-5 minutes. Remove from oven and reduce heat to 375 degrees. Sprinkle with 1/2 C mozzarella cheese. Cut tomatoes into wedges and lay on top of cheese. Combine basil and garlic in a food processor. Sprinkle over the tomatoes.
In a mixing bowl combine 2 C mozzarella cheese, mayo, Parmesan and pepper. Spoon mixture over basil mixture and spread to cover. Sprinkle with chive and bake approx 35 minutes until lightly browned on top.
What do you do when you have an abundance of peaches? You come up with goodies for your friends, family and in my case, guests. So out of all the peach jam, custards, cobblers and kringles, I really like this cinnamon peach bread the best.
3 C flour, 1 1/2 C sugar, 1/2 C brown sugar, 1 1/2 tsp. cinnamon, 1 tsp. baking soda, 1/2 tsp. nutmeg, 1 tsp. salt, 2 peaches, peeled and chopped, 4 eggs and 1 C vegetable oil.
Preheat oven to 350 degrees. Grease two loaf pans and line with parchment paper since they will be very moist.
In a large bowl, combine flour, sugars, cinnamon, nutmeg, baking soda an salt.
In another bowl, beat eggs and oil until blended. Add peaches and gently stir.
Add peach mixture to flour mixture and stir until well blended. Spoon batter in to pans. Bake 50-60 minutes. Cool in pans at least 10 minutes before removing to cool.
1 16 oz loaf of Hawaiian Bread, 4 eggs, 1/2 C heavy cream, 2 1/2 tsp. cinnamon, divided, 1/4 C sugar and 3 C apples
Preheat oven to 350 degrees
Spray an 8×8 pan and set aside.
Mix eggs, cream and 1/2 tsp cinnamon. Break bread into med. size pieces and add to the egg mixture. Toss to coat well.
In a small bowl mix remaining cinnamon and sugar.
Peel, core and slice apples into thin slices. Add 1 1/2 C apples to bottom of dish. Sprinkle with cinnamon sugar. Cover with 1/2 of the soaked bread pieces. Layer with half of the remaining apples and more cinnamon sugar. Repeat.
Bake 50-60 minutes. Drizzle maple syrup over the top and garnish with whipped cream.
I wasn’t going to post this recipe for a couple of reason. The picture doesn’t represent well. I should have pictured it in the frying pan. Also, it is really just a combination of what I had left over in the refrigerator. However, the flavor is really good and you can take out or add whatever you have laying around. The apple cider syrup recipe comes from my candy apple french toast recipe originally posted May, 2011. Since I had some left over from a previous breakfast, I thought I would try drizzling it over my eggs. Great combination!
Apple Cider Syrup – 1/2C sugar, 1 1/2 tsp, bisquit mix, 1/2 tsp. cinnamon, 1 C apple cider, 1 TB lemon juice and 2 TB butter.
Mix all ingredients except butter in a saucepan. Cook stirring constantly until thick. Boil 1 min. Remove from heat and stir in butter. Leftover syrup with last a few weeks in the refrigerator. Set aside until sausage scramble is done.
Sausage Scramble – 2 TB plus 2tsp. olive oil, 2 large potatoes peeled and cubed, 1 small onion, diced, 2 Lg apples, peeled and cubed (granny smith works well), 1 bag of sausage crumbles or 6 sausage links sliced, 1/2 red pepper, diced, 1/4 C shredded cheese, 5 eggs, salt and pepper to taste parsley for garnish.
Heat 1 TB oil in skillet over med. heat. Saute potatoes about 7 minutes. Add 1 more TB oil to skillet and saute onions and peppers with potatoes another 5 minutes until golden. Remove potato mixture and set aside.
Heat 1 TB oil in the same skillet over med. heat and cook sausages. Scramble eggs and pour in the same pan as sausages. (Drain grease before hand if any). scramble eggs with sausages until just slightly under done. Salt and pepper and add to potato mixture when done.
Add remaining 2 tsp. oil to skillet. Saute apples over med. heat about 5 minutes. stirring to prevent burning. Add your potato mixture to apples and stir to mix together. Add shredded cheddar and stir gently. Saute everything together about 5 minutes.
Serve. Drizzle apple cider syrup over potato mixture and sprinkle with parsley.
I have overindulged this past week with EAA. I tend to try everything I make, just to make sure that before it goes out for others to enjoy, that it tastes like I think it should. This is not a problem usually, but this week, I had several left overs. I tended to make more than what I should in fear that there would not be enough. Therefore, I had several of my own breakfasts and desserts. Therefore, this week is the a good week to try to get back on track. Hummus is a great way to do that. I like to throw everything in the blender so it gets nice and creamy without too many lumps. You can literally throw whatever ingredients in the blender you like from french onion dip, hot sauce, buffalo wing sauce, etc. just depending what you mood is. Listed below is one of my favorites since it really is the beginning to all great hummus recipes. Go ahead and mix in other things after these or delete them all together. Your call.
Roasted Red Pepper and Horseradish Hummus-
2 cans garbanzo beans, drained, ½ cup tahini, ½ cup extra virgin olive oil, 2 TB lemon juice, ½ bunch cilantro ½ cucumber, peeled and cubed, 1 red pepper, chopped, 1/2 jalapeño pepper, seeded, 1 TB granulated garlic, 1 TB horseradish and salt and pepper to taste.
Throw all ingredients in a blender. Blend well and serve with pita chips or whatever you like.
Okay, I admit it, my garden looks like a weed bed. Some things are growing but nothing I could eat. That is until I found a cucumber the size of a football. I wasn’t sure if it would be woody tasting, but it wasn’t too bad. Then my friend Gretchen gave us some from her garden since my daughter can’t get enough of them right now. It was so much sweeter and jucier. I hope she has more. Wink wink! I decided to throw together some cucumber salsa. Yummmm! Very refreshing. I didn’t have any tortilla chips so I nibbled on some wheat thins with them. I actually like it that way better. Oh, by the way because it has Greek yogurt in the mix and not sour cream- very good for you too. Eat as much as you like.
2 C cucumber, peeled and chopped, 3/4 C tomato, chopped, 1/4 C red onion, 2 TB parsley, chopped, 1 jalapeno pepper, seeded and chopped, 4 1/2 tsp. cilantro, chopped, 2 tsp. minced garlic, 1/4 C non fat Greek yogurt, 1 1/2 tsp. lemon juice, 1 1/2 tsp. lime juice, 1/4 tsp. cumin seed, and 1/4 tsp season salt.
In a med bowl combine the first seven ingredients. In another small bowl combine the Greek yogurt, lemon juice, lime juice, cumin seed and season salt. Pour over cucumber mixture and stir together. Don’t worry if it seems a little dry. After it sits for a bit the juice blend nicely together. Serve immediately, or let chill.
I am finally getting some tomatoes in my garden, but they are all still green. However, the the farmers market where I have been getting my share have been wonderful!
I have to do a little bragging. I think I make the best bruschetta topping. If you don’t believe me, try this recipe of mine and tell me what you think. I took this recipe and put it in some Tostidos scoops. The only problem with this though is sometimes the tortilla cups get a little soggy if you go overboard on the balsamic (which I do sometimes, since It is soooo good). You can leave the bruschetta topping though on the side for your guests to add to their cups or on toasted baguettes.
1 C grape tomatoes, 2 TB virgin olive oil, 2 TB shredded parm cheese, 1 TB Balsamic vinegar, 1 TB fresh basil, 3/4 tsp. salt, 1/2 tsp. pepper and 1 garlic clove.
Place all ingredients except garlic in a food processor. Chop coarsely. Transfer to a small bowl and add garlic. Stir. Seve on toasted french bread or a pepper cheese bread, scoops.
You will also see tomato skewers around the outside of the platter here. I skewered halved cherry tomatoes, and fresh mozzarella pearls and then drizzled a reduced balsamic vinegar over the top and sprinkled fresh, roasted basil.