CREPES

Hey all! We experimented with crepes this morning because we’re getting bored with scrambled eggs. It was easy and pretty quick to throw together. I paired it with a fresh mixed berry compote and all was well at the breakfast table again ๐Ÿ˜‚๐Ÿ˜‹๐Ÿ˜‹

INGREDIENTS

1 cup flour

1 1/2 tbsps sugar

1/4 tsp coarse salt

3 tbsps butter (melted)

4 eggs

1 1/2 cups milk

DIRECTIONS

1. Put all ingredients in a blender for about 30 secs until smooth and bubbles appear on top

2. Let the batter sit for about 15 mins, then warm a 12″ pan over medium/low heat. 

3. Add a little butter to the pan and pour about 1/3 cup of batter into the pan and swirl till it reaches the edges

4. Cook for 2-3 mins then gently flip and cook for another minute.

5. Roll the crepe onto a plate and serve with your favorite toppings.

We had a lot of berries so we made a mixed berry compote.

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MIXED BERRY COMPOTE

Here’s a simple recipe that can be made with fresh or frozen berries. I like to use it over crepes, cheesecake, sweet breads etc ๐Ÿ˜‹๐Ÿ˜‹

INGREDIENTS

3 cups berries ( I like raspberries, blueberries, blackberries)

2 tbsps lemon juice

1/4 cup brown sugar

3 tbsps butter

DIRECTIONS

1. Put skillet over medium/low heat and melt butter.

2. Add sugar and lemon juice and stir until dissolved.

3. Add berries and stir gently until the juices spring.

4. If you like a thicker sauce you can mix some cornstarch with cold water and add to the compote and cook for a couple more minutes until thickened. 

Serve warm over crepes, or on cheesecake, sweetbreads, muffins, a hamburger ๐Ÿ˜‚ ok maybe not a hamburger. 

PUMPKIN AND CREAM CHEESE MUFFINS

My mini chef and I experimented with pumpkin muffins today and it was quick and super easy! They are moist and yummy, can’t wait to have another for breakfast!

Filling Ingredients

8-ounces cream cheese, softened
1/4 cup granulated sugar
1/8 teaspoon vanilla

Muffin Ingredients

1 package spice cake mix
15-ounces canned pumpkin

Optional: confectioners sugar to sprinkle on top 

Directions

1. Preheat oven to 350 degrees. Put muffin liners into pan.

2. Beat filling ingredients together until combined.

3. Beat muffin ingredients together until combined. (only use the mix and the pumpkin, nothing else) Batter will be thick.

4. Drop about 1 tablespoon of the batter into each muffin cup, spreading it to cover the bottom.


5. Drop in a level tablespoon of filling.

6. Cover with enough batter to fill the muffin cups full.

7. Bake at 350 degrees for 20-25 minutes

Makes 12 muffins

THE BEST CINNAMON ROLLS EVER!!

So today was the first day of my diet….. and I made cinnamon rolls ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚ The universe was trying to tell me something because this recipe fromย twopeasandtheirpodย kept appearing on my news feed! You must try this recipe! It’s so delicious!

yield:ย 30 CINNAMON ROLLS

cook time:ย 17 MINUTES

INGREDIENTS:

FOR THE CINNAMON ROLLS:

  • 2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
  • 6 tablespoons shortening (Crisco)
  • 1 cup granulated sugar
  • 8 cups unbleached all-purpose flour (you might need more if the dough is sticky, up to 9-10 cups)
  • 2 cups hot water
  • 2 eggs, beaten
  • 1 tablespoon salt
  • Softened butter
  • Brown sugar
  • Raisins
  • Cinnamon

FOR THE FROSTING:

  • 4 tablespoons unsalted butter, softened
  • 2 cups powdered sugar
  • 4 tablespoons milk
  • 1 teaspoon vanilla extract

    DIRECTIONS:


    1. 1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.
      2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
      3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
    2. IMG_20171004_182733130.jpg

4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with softened butter. Sprinkle dough with brown sugar, raisins, and cinnamon. Make sure you use LOTS of brown sugarโ€ฆyou can omit the raisins, but my family loves them, and sprinkle on loads of cinnamon.

 


5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.

 

6. Let the rolls rise until double in bulk. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes. Remove from the oven and let the rolls cool to room temperature.

7. While the rolls are cooling, make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!




LEMON AND HERB COMPOUND BUTTER

This is my favorite topping for a baked potato or steak! So fresh and herby, definitely a must try!

INGREDIENTS

1/2 cup butter slightly softened
2 tbsp lemon juice
1/4 cup parsley finely chopped
2 tbsp chives finely chopped
2 tsp minced garlic
1 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper

DIRECTIONS

1. Puree all ingredients in a food processor until smooth

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2. Scoop mixture into plastic wrap and roll into a log, refrigerate until firm.

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Use this yummy compound butter on steaks, shrimp, steamed veggies, baked potatoes or in soups and stews. The possibilities are endless!

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SUPER QUICK CHOCOLATE CAKE IN THE MICROWAVE! YES!

SOOOO… no dessert?! what to do? Chocolate cake in the microwave in less than five minutes and minimal clean up?!? What?!? YES PLEASE PASS IT OVER HERE!

I stumbled across this recipe fromย A Table for Twoย and I just had to try it as the chocolate cravings were stabbing me in head! You have to try this! Mix it up, add more stuff, Iย used chocolate and peanut butter chips!

INGREDIENTS

  • 1/4 cup AP flour
  • 2 tbsp unsweetened cocoa powder
  • 1/4 tsp baking powder
  • 2 tbsp white sugar (Iย added an extra tsp)
  • 1/8 tsp salt
  • 1/4 cup + 1 tbsp milk
  • 2 tbsp vegetable oil
  • 1 tbsp hazelnut chocolate spread

DIRECTIONS

  1. Mix dry ingredients together in a bowl
  2. Mix in oil and milk until batter is smooth with no lumps
  3. Pour into a microwave safe mug with enough space for the cake to rise without pouring over
  4. Drop chocolate spread or chips or whatever floats your boat in the middle, no need to push it down.
  5. Put a paper towel in the microwave and place mug on top of paper. Microwave on high for 70 seconds.

And that’s it folks! Warm, moist chocolate cake in under 5 mins! Your tummy will thank you! ๐Ÿ˜€

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ย ย IMG_20150716_201945160IMG_20150716_202310124ย ย IMG_20150716_202407719

AU GRATIN POTATOES

Au gratin potatoes is an easy dish that goes with almost anything! The ingredients are cheap and you probably already have them in your pantry or fridge! This is a slightly lightened version *so I can eat a little more of it yay me!*. Give this a try if you’re bored of the same old mashed potato as a side every week. *I still love you mashed potatoes, you complete me!* ๐Ÿ’•

We had this yummy cheesy potato dish with cajun grilled salmon and roasted garlic asparagus! ย Here’s my salmon stealing superhero Hailey โค ๐Ÿ˜€DSC_6107

INGREDIENTS

    • 1 tablespoon butter
    • 1 medium onion, thinly sliced
    • 1 -2 tablespoon flour
    • 2 cupsย low fat milk
    • 2 lbs potatoes, thinly sliced
    • 2 cups shredded low-fat cheese ( I use extra sharp cheddar and mozzarella)
    • 1 teaspoon salt
    • 1โ„4ย teaspoon black pepper
  1. DIRECTIONS
  2. Heat oven to 375 degrees.
  3. Thinly slice potatoes (I used my food processor, I love that thing)906709_10155507786105431_3595937942901911516_o
  4. Coat a 2-quart baking dish with cooking spray.
  5. Melt butter in a large frypan over medium heat; add in onion and cook stirring occasionally until onion begins to brown (about 5 minutes).11206619_10155507786060431_8762224442090326059_o
  6. Stir in flour, then slowly add in milk.
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  8. Add in potatoes; stir to mix; bring to a boil.
  9. Stir in 1 cup cheese, salt and black pepper.11148832_10155507786470431_6750918319184762305_o
  10. Pour mixture into prepared baking dish then spread out.
  11. Bake for 1 hour uncovered.
  12. After 1 hour cooking time cover with foil and continue to bake another 20 minutes more.
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  14. Change oven to broil heat.
  15. Sprinkle the remaining cheese over potatoes and broil 6-inches from heat until the cheese is golden (about 1-2 minutes).10854295_10155507786915431_1677532549819606027_o
  16. Cool 5 minutes before serving
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MEXICAN RICE

This here is my absolute favorite Mexican Rice recipe, it turns out perfect every time and I always make extra to freeze for later meals. The rice smells amazing while its being cooked but at the end when you throw in the fresh cilantro and jalapenos and a squeeze of lime juice, the flavor goes over the top! A must try! I’m sure you will also add this recipe to your regular rotation!

I usually make this rice with black beans, pico de gallo, guacamole and carne asada!

ย 10931639_10155095922915431_9103119380237797008_o

INGREDIENTS

  • ย 12 ozsย tomatoes, very ripe and cored
  • 1 medium white onion
  • 3 medium jalapenos
  • 2 cups long grain white rice (I used brown)
  • 1โ„3ย cup canola oil
  • 4ย minced garlic cloves
  • 2 cups chicken broth
  • 1 tablespoon tomato paste (may omit if using canned tomatoes)
  • 1 tsp tomato and chicken bouillon (optional)
  • 1 1โ„2ย teaspoons salt
  • 1โ„2ย cup fresh cilantro, minced
  • 1ย lime
ย DIRECTIONS
  1. Adjust rack to middle position and preheat oven to 350.
  2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.11255535_10155538307265431_2976728615470210383_o
  3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
  4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
  5. Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight-fitting lid over low-medium heat about 2 minutes.( I just used a regular frying pan and transferred to a glass dish covered tightly with foil).ย Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn’t get too hot too fast or the oil will splatter.10845871_10155095921315431_5041143329489425294_o
  6. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
  7. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
  8. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes. ( I didn’t have an oven safe pan so i transferred rice mixture to a baking dish tightly covered in foil)1269366_10155538307680431_3718644683125039388_o
  9. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
  10. Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through

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CHOCOLATE RICE KRISPY TREATS

I’ve realised that inviting people over and telling me 20 minutes before they arrive is a genetic trait of my husband and it’s now presenting itself in my son *slaps forehead* *mutters curses*

Yesterday I had to come up with a very quick dinner and a treat for his little friends. Baking a cake or cookies would take too long, jello takes forever to set and pie takes even longer than forever. As I stood there staring into my pantry I noticed a box of rice krispies in the corner! EUREKA! Rice krispy treats! Quick, easy and done in less than 10 minutes, perfect!

I fancied it up a little with some left over Reese’s Pieces from Easter * Ok ok I keep a secret stash in my underwear draw because that’s the only place none of my kids or the hubs would look in ๐Ÿ˜€ You can try adding sprinkles, m&m’s, or whatever you have on hand….well….maybe not sardines.

Here’s my quick recipe!

  • 4 tbsp butter
  • 16 oz mini marshmellows
  • 1 tsp vanilla
  • 6 cups rice krispies ( rice cereal)
  • chocolate chips
  • reese’s pieces or m&m’s or chocolate chips for toppings

DIRECTIONS

  1. Melt butter over medium heat.
  2. Add marshmellows and stir frequently until melted.11157480_10155462625375431_3922704741067483146_o11201009_10155462625360431_6835278920603296914_o
  3. Add vanilla and stir.
  4. Pour in rice krispies and a handful of chocolate chips and stir well.11181220_10155462626335431_1979718894280703942_o11121884_10155462626060431_8963093986027091071_o
  5. Remove from heat and pour into a pan and let cool a little.11201000_10155462626510431_1233270786509801748_o
  6. Spray hands with cooking spray or a little oil (this keeps it from sticking to your skin) and press until flat and smooth.11163111_10155462627320431_3282940358116024881_o
  7. Add more toppings on top and press in! Easy peasy!11145124_10155462628365431_9081881690324473289_o

ย I’m bringing this treat to fiesta Friday with the dynamite duo of J & J! That’s Justine @ย Eclectic odds n sodsย andJhuls @ The Not So Creative Cook.ย 

JAMAICAN RICE AND PEAS

Let me start off by confusing you! This dish isn’t actually made with peas, it’s made with beans, red beans, also called kidney beans! Are you still there? *crickets chirping* PERFECT! I love Jamaican rice and peas, with jerk pork or jerk chicken or escovitched fish and fried plantains with a side of festivals *a sweet fried dough*.

I’ve had a lot of exposure to Jamaican foods. I worked at JAMWEST Caribbean foods for a while and the best part was getting to eat all the delicious food everyday and listening to Jamaican Patois that I could barely understand, and listening to stories from Chef Patrick while he cooked corn meal porridge :). It was truly amazing watching the giant pots of rice and barrels of jerked meats being cooked, and that rum cake from Miss Verona was so divine. Oh and how could I forget about the patties, and fresh juices and hiding in the walk in fridge to ‘sample’ dishes and getting locked inside hehehehe. Good times!

Here’s a much smaller recipe for rice and peas
  • 8 ounces small dried red beans or 8 ounces red kidney beans
  • 1 quart water
  • 16 ounces chicken broth or 16 ounces chicken stock or 16 ounces water
  • 1โ„2ย cup coconut milk
  • 2 teaspoons fresh thyme leaves
  • 1โ„2ย teaspoon ground allspice
  • 2ย scallions, finely chopped
  • 1โ„2ย cup white onion, chopped
  • 2ย minced garlic cloves
  • 1/2 ย teaspoon black pepper
  • 1 1โ„2ย teaspoons kosher salt
  • 1ย scotch bonnet pepper (left whole) or you can slice it if you want lots of heat!
  • 1 teaspoon brown sugar
  • 2 1โ„4ย cups uncooked long grain rice

DIRECTIONS

  1. Rinse and sort beans and place in a stockpot.
  2. Cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour.
  3. Drain and rinse beans.
  4. Bring to a boil with chicken stock, water, and coconut milk.
  5. Cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender and creamy.
  6. Add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt and pepper.
  7. Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover).
  8. Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender.
  9. Serve hot as a side dish.
  10. For vegetarian,use water not the chicken broth or stock.

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I served the rice and peas, along side jerk pork, which is cooked pretty much the same way as jerk chicken and a tropical salsa! Put some calypso music on in the background and I felt like I was back at home ๐Ÿ™‚11064670_10155442019540431_2611953002881183454_o