Lil Frenchies....sooo good

Lil Frenchies are my version of French Breakfast Puffs.

 they taste like an old fashioned donut
rolled in butter, cinnamon sugar, oh my
 

my kids have consumed them for years
their job was to dip in butter than roll in cinnamon sugar

yes, you can make them in muffin pans
you have to admit lil balls are so cute
 

 

mix shortening, sugar and eggs

today we are using organic coconut oil

number 1 daughter does not go near shortening

 

nicely mixed

 

add a little flour, mix, then a little milk, mix 

a little flour, mix, then a little milk, mix 

until you've added all the milk and flour

 

fill muffin tins 2/3 full

or Babycakes Pop maker  to the top

 love my Babycakes Pop Maker

it gives that fried crunch without the oily mess

 

 

melt butter

 

 

roll lil frenchies while still warm

in butter then cinnamon sugar

 

 

 try to fill dish!!!!

 

 

 

French Breakfast Puffs

12   muffins or 36 balls

 Batter

1 1/2  cups flour King Arthur Gluten Free flour or regular flour

1 1/2  teaspoons baking powder

1/2  teaspoon salt

1/4  teaspoon nutmeg

1/2  cup  sugar

1/3  cup shortening

2   egg

1/2  cup milk

 

Topping

1/2  cup  sugar

1  teaspoon cinnamon

6  tablespoons  butter, melted, - more butter needed with balls

 Heat oven to 350 degrees.  Lightly grease 12 muffin cups or line with paper liners.  Stir flour, baking powder, salt and nutmeg together; set aside.  In mixer cream 1/2 cup sugar, shortening and egg.  Add flour mixture and milk alternately to creamed mixture.  Beating well after each addition.  Fill muffin cups 2/3 full.  Bake for 20-25 minutes. 

Combine 1/2 cup sugar and cinnamon.  Remove muffins from tins immediately dip in butter then cinnamon sugar mixture.  Serve warm.

 

For Babycakes Pop Maker

Balls - let batter sit 5 minutes after mixing, batter will thicken
fill bottom of pop pan,  close, wait 5 minutes open, done
pop out roll in butter than cinnamon sugar

 NOTES : Taste like donuts, great with a cup of blueberries added.
Next time we are going to dip them in chocolate and see if they taste like those store bought donuts we all hate to admit we love.

 

Here Chicky, Chicky, Chicky................

One Pot Traditional Chicken Dinner
                                          super yummy, super simple,
                                                              put together in 15 minutes walk away
                                                                                          Dutch Oven 2hrs ready to serve
                                                                                                               Crockpot  8hrs ready to serve

 

OMG Deliciousness everyone loves

 

quarter potatoes
lay in the bottom of pot
first person that complains about skin
hand them a peeler
 

 

 

add chunked up onion
 

 

baby carrots
 if you don't feel like peeling the big guys

lots of celery big 2-3" chunks

 sweet potato, squash, mushrooms, green beans

asparagus did work since they were the big fat toughies
 all extra  yum if you want extra veggies

 

put chicken on top of veggies rub with seasonings,

forget to take photo

 

 

bake in a dutch oven

or

use an oven bag in a 13x9x2 pan

 

pop in oven, wait patiently 

 

in the oven potatoes will brown so plop a few on top

yummo

 

in the summer - chicken salad sandwiches with any leftover chicken

in the winter - the drippings make an awesome chicken soup

 

 

3 - 4  lb chicken
or
5-7  lbs roasting chicken

2 cups potatoes
1 cup onion or 1 med onion
3 cups veggies
1-2 tsp poultry seasoning

Preheat oven to 350°F.  In Dutch Oven or opened Cooking Bag placed in 13x9-inch baking pan place chicken, rub seasoning over chicken, add vegetables, I like to place some vegetables under chicken.  Bake in lower half of oven 1 ½-2 hours, depending on chicken size. Remove from oven. Let stand 5 minutes. Cut open bag. Serve chicken and vegetables with pan juices.

3 - 4  lb about 1 ½ hours with veggies
5-7  lbs about 2 hours with veggies

 

Crockpot instructions:

Place vegetables in crockpot, add deskinned chicken , rub seasoning over chicken.  Cook 8 hours on low, 4 hours on high. 

Veggies don't brown I put them all under chicken.

I take the skin off I don't like the idea of my veggies swimming in chicken fat.  Leave the skin on if you don't care where your veggies have been swimming;0)

 

Variations:

Barbeque rub is great especially if you want to make chicken salad with the leftovers

1 tsp each Rosemary and garlic, salt and pepper to taste

Rotisserie Style seasoning adapted from A Year of Slowcooking

2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
1 tsp paprika
1 tsp onion powder
1/2 tsp dried thyme
1 tsp Italian seasoning
1/2 tsp cayenne pepper
1/2 tsp black pepper
pinch of chili pepper (probably not necessary)
1 tsp garlic powder

 

Lil Balls of Goodness

Lil Balls of Goodness can be made with Philly Cheese Steak, Italian Sausage, 
Pizza toppings, Western,

let your imagination run wild

 

so yummy I doubled the batch to freeze some for late night snacking

 I guess my guests didn't know that - they ate 44 balls
 

 

gluten free flour or your standard flour works great

Originally I made these with Italian Sausage Filling

today I'm trying the philly cheese steak inspired by Rachel Ray

mini muffin tins work but the baby pop balls are so cute

 

 

I love the baby cakes pop maker  I've never made a cake in it!!!

you are tricked into believing you are eating fried foods - but your not!!

clamcakes,  donut holes, corn dogs omg goodness

 

 

Mom's checking the recipe

that's how I know she doesn't like what she sees me doing in the kitchen

and she did correct me good thing someone is paying attention

 

 

dice your peppers and onions really fine

big junks will be hard to place in tins

 

 

scramble Hamburg you want it to be small

cooking through till no longer pink

 

add Worcestershire sauce, onions, peppers

cook until translucent - just the way you like them on a Philly Cheese Steak

set aside to cool

 

 

mix the flour, baking powder, onion powder

 make sure baby pops maker warming up

 

 

add eggs and milk

 

 

mix till it looks pretty

then add cheese and meat filling

now it may not look so pretty

give that ugly duckling a moment 

 

 

OMG Lil Balls of Goodness 

 

 

these would be great in kids lunches even sneak veggies into the mix

 

 

dip in spicy mustard for extra pow!!

 

Mini Muffin Philly Cheesesteak Bites

Filling:
2 lbs ground beef  1 small yellow onion, finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1/4 cup Worcestershire sauce

Biscuit:
2 1/2 c.  flour, I’ve been using King Arthur  Gluten Free Blend
2 tsp baking powder
1 1/2 cups cups milk
2 eggs
1 tsp onion powder
1 ½ cups shredded provolone cheese, Salt and pepper 

Directions

Prepare the filling, In a medium skillet over medium-high heat, brown the meat. Once brown, add the onion, peppers and Worcestershire, and cook for 1-2 minutes  just how you like them in a philly cheese steak. Remove from heat ,let cool.

In a medium bowl, mix the flour, baking powder, egg, milk, and onion powder, mix lightly.    Add cooled meat mixture and 1 1/2 cups of cheese.  Season with salt and pepper.

Plug in my favorite BabyCakes Pops Maker preheat.  using a tablespoon fill each pop just over half full, don’t worry Mom will remind you,  takes 5 minutes to cook and be a pretty golden brown.

If you don’t want to make cute balls use mini muffin pans and

Bake at 375 for 15 minutes or until golden on top.

Makes 48 balls 

freezes well really well I managed to freeze four before they all disappeared just to test it out

Other Fillings in place of Philly Pepper Steak

Italian Sausage Filling
2 lb sweet or hot Italian bulk sausage,  2 peppers, 1 1/2 cups onion, 1 tsp Italian seasoning, 1 ½ cups pizza cheese, pizza sauce for dipping.  scramble the sausage sautéing until brown, add the onion, peppers  and cook for 1-2 minutes, cool.  mix cooled mixture, cheese, Italian seasoning into biscuit batter.  

I use a chicken sausage so it isn't greasy

Ham and Cheese
1 lb ham diced, 1 cup swiss cheese diced, 1 small onion diced,  mix into biscuit

Pizza Filling
1 c Mozzarella cheese, grated , 2 cups Pepperoni, 1 tsp italian seasoning, finely chopped Pizza Sauce, warmed

Western Filling:1 ½ cups provolone, 1lb ham, cut into fine squares, I want to try American cheese but am afraid it will ooze! 1 green pepper, minced,  1cup  onion, minced

Spinach Artichoke from Rachel Ray – can’t wait to try it!!
1 10-ounce box frozen spinach, thawed squeeze excess liquid, 4 ounces cream cheese, diced small,  2 14-ounce cans artichokes, drained and chopped, 1 cup parmesan cheese

Chicken-Broccoli Mixture
1 lb cooked chicken diced, 1/2 cup onion, diced, 2 cups cooked chopped broccoli, if frozen thaw & squeeze the liquid out or you'll have soggy bites, 1 1/2 cup shredded Cheddar cheese, diced, ½ tsp basil,   if I have carrot I add it, it looks pretty
I like my onion a little soft I soften for 30 seconds in microwave.

Spinach Ricotta  - still working on this one a girl can only make so many balls in a day

 

CheeseBurger – this one just needs to be tested
ground beef, cheddar cheese, chopped pickles, onion powder, dipped in ketchup

 

hmmmmm wonder how I could do a barbeque.....................

 

 

Let your imagination go wild!!!!!

 

Just Perfection Beet Salad

We're going to take the toasted almonds you didn't burn, the roasted beets

and make an amazing Beet Salad!!

 

 

 

 

you did a great job on the almonds and beets

 

when your ready the salad will take minutes to put together 

It all depends who your sharing with on how you want to plate a salad

 

 

Arugula has a nice zing that balances with the sweet beets & balsamic dressing

 

 

this is the main dish instead of a side I plated BIG

goat cheese isn't as salty as feta - go ahead give it a try

you'll never go back

 

Beet Salad just isn't the same without toasted almonds

 

drizzle dressing over salad

mine glopped no chance for a redo

time to dig in

 

 

Beet Salad

 



8 cups arugula (10oz package)

1/3 cup roasted almonds, toasted
4 ounces soft goat cheese, crumbled
Maple Balsamic Dressing or your favorite Balsamic Dressing
 

Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with Maple Balsamic Dressing, if desired, sprinkle with salt and pepper, serve warm or at room temperature.  If you like a lot of dressing toss arugula with some dressing.

Toasted Almonds

 

Maple Balsamic Dressing

Roasted Beets

Baby Spinach works well or half arugula half baby spinach
 

 

Toasting Almonds

Toasted Almonds
 

yummy toasted almonds make any dish better

toss on salad, add to chicken salad, seafood stuffing

sprinkle over green beans, broccoli

add to brownies, sprinkle over ice cream

 



 

start with sliced roasted almonds

 

why? because the raw don't have as much flavor

and toasting gives more flavor than the roasting

 

trust me I've tried - just toast the roasted almonds

 

 

In a large sauté pan toss a thin layer of almonds

over medium heat, watching closely

stirring often 

one distraction they'll burn

 

 

overcrowding will result in brown patches with uncooked almonds

my pan is definitely overcrowded

what can I say I give good advice I just don't take it

 

 

hmmmm....they smell so yummy

don't burn your fingers sneaking some out of the pan

 

 

ENJOY!!

 

 

Toasted Almonds

 

2 cups of sliced roasted almonds

 

When the pan is preheated, spread only enough almonds to cover the pan in an even thin layer.

 

Stir  frequently (about once every 30 seconds) to prevent the nuts from burning.

 

The stove top method is quick and easy, the almond slices tend to roast a little unevenly, so it's important to keep the almonds moving.

Remove the almonds from the pan when they are done toasting.

 

The almonds should take between 3 and 5 minutes to toast on the stove top.

Remove the almonds from the heat just before they begin to develop browned edges  otherwise they will start to burn.

Immediately pour the toasted almond slices into another dish to cool.  Store in glass jar after they are cooled.

You can toast in the oven but I always burn them it's that distraction thing

you look away things start smoking!!

 

Simply Done Roasted Beets

 

Love my Roasted Beets

 so simple to make

so yummy to eat

 

 

enjoy them warm, with a little butter if you must

chill them for a salad

sneak them when no one is looking

yes I love beets

 

 

greens cut off and saved

little squiggly things trimmed

 

usually I wrap each beet in tin foil

bake on a cookie sheet no clean up needed

 

why I decided it was good plan to have to clean purple gizzz out of the pan?

 

 

 

 

Roasted Beets

Wrap the beets individually in aluminum foil and place them on a sheet pan.

Roast them for 50 minutes to 1 hour, depending on their size, until they are tender, test with a small sharp knife.

Or you can stick them in a covered casserole and have a mess to clean up.

 

Unwrap each beet and set aside for 10 minutes, until cool enough to handle.

Peel the beets with a small, sharp knife skin should peel of easily. 

I wear rubber gloves or rub the skin off with a paper towel to keep my hands from turning purple.  Slice or chunk , enjoy warm with a little butter or on a beet salad

Maple Balsamic Salad Dressing

Maple Balsamic Salad Dressing

Photos are forthcoming

really

I'm  serious

 

in the meantime dogs are out of the kitchen

 

Maple Balsamic Dressing

1/2 cup olive oil

1/4 cup balsamic vinegar
1/2 cup maple syrup, don't cheat use the good stuff
2 teaspoons country-style Dijon mustard
2 teaspoon finely chopped fresh garlic
1 teaspoon salt

Combine all salad dressing ingredients in small bowl; beat with wire whisk until well mixed.
I recycle jars, lots of jars, put all the ingredients in a jar, put the lid on tight, shake, so much easier
Refrigerate until serving time.

add crumbled bacon omg so freakin good
your tastebuds will demand more

you can cut the recipe in half but then you'll just find yourself making more

Great on Beet Salad

Italian Meatballs my Nonna would be proud

 

All I remember of my Nonna is good food, real good food

Nonna's cooking oozed love

Mom had to take notes when Nonna cooked so we have some recipes

 

 

I think Nonna would be proud of my Meatballs

 

 

first put dog outside of the kitchen

ignore sad brown eyes

 

 

 if you don't have a good ground beef you won't have good meatballs

 

don't over mix ground beef rumor has it makes the meat tough

 

 

I took photos the best photos ever

of the ground beef with crumbs, cheese, seasonings

misplaced them I know how does that happen on a digital camera

?

 

 

30 yrs I've been making meatballs

my aunts would always asked why I stand over a hot stove frying the meatballs

just put them in the oven they said

it's quicker, it's easier, just do it

 

look Aunties - I put them in the oven

you are very wise women

 

 

place cooked meatballs into the my spaghetti sauce

simmer, at least 1/2 hour

put in the crock on low for 4 or more hours

 

 

serve with pasta or in a nice subroll

we use the gluten free sour cream biscuits for subrolls

Three Bakers makes an awesome Gluten Free Sub

ENJOY!!

 

 

 Italian Meatballs

 

1 1/2  pounds   hamburger

2      large   eggs, beaten

3/4  cup  bread crumbs,   4c Gluten Free Italian is great or crumb 2 slices gluten free bread

1/3  cup parmesan cheese, grated

1/2  teaspoon      salt

1/4  teaspoon      pepper

1 clove  garlic, minced

1   small  onion, minced

  

Place all ingredients in bowl, mix thoroughly without over mixing into mush.  Roll into balls about 2".  Cook in fry pan over low heat 15 minutes each side.  Place cooked meatballs in sauce, simmer 1 hour.  No longer.

Instead of frying bake at 425 degrees for 10-15 minutes because it makes the Aunts happy

 NOTES : If using unseasoned bread crumbs add 1 tsp Italian seasoning

 

Basic Tomato Sauce

 

1 med onion, minced

2 oz olive oil

2 cloves garlic, minced

1-12oz can tomato paste

1- 16 oz can sauce

1- 28 oz can crushed tomato

1 tsp sugar

1 tsp sweet basil

oregano

s&p

 

Over low heat, sauté garlic & onion in oil in a large stock pan.  When onion is translucent add paste and a little water, stir.  When hot add the crushed tomatoes and sauce, sugar, seasonings.  Simmer at least 2 hours.

I sprinkle 1/2 tsp baking soda and stir until it stops frothing to cut the acidity of the tomatoes.

Still looking for my original notes to see where I learned this.