Boil the potatoes until fork tender. Drain and set aside to cool. When completely cooled, peel and cut the potatoes into bite-size cubes. Add the celery, onion, pickles, herbs and salt and pepper. Lightly toss together. Mix together the mayonnaise, mustard and pickle juice in a small bowl. Add to the potato mixture and toss to completely coat. More mayo/mustard can be added if you prefer a heavier coating. Chill and serve.
A delicious and nutritious alternative for carb friendly breakfasts or just an anytime healthy snack
This recipe has a lot of wiggle room. The quantity of eggs used can be reduced and the ingredients can be changed. I chose scallions and peppers, but other ingredients could be substituted such as fresh spinach, chopped bacon or sausage. I would shy away from mushrooms as they add moisture which could affect the consistency of the eggs while cooking. I used a large size muffin pan but I would suggest a regular size and always one with a non-stick finish.
Preheat the oven to 350F. Prepare non-stick muffin pan by spraying liberally with cooking spray.
12 eggs
1/2 bell pepper finely chopped
3 scallions finely chopped including the greens
1 Tbsp. chopped fresh parseley
1/4 cup grated cheddar cheese
1/4 tsp. salt
Pepper as desired
In a large bowl, beat the eggs until completely blended. Add in the chopped vegetables, cheese and seasonings. Blend well. Pour the batter into the prepared muffin tin to about 1/2 full.
After they have cooled down and are ready to remove from the pan
The eggs puffed up right out of the oven
Place into preheated oven and bake for approx. 20-30 minutes. Eggs will puff up while baking. Do not overbake. Remove from the oven, the eggs will shrink while cooling. When they have shrunk down, carefully run a sharp knife around the egg bites and remove to a platter and serve.
Note – if the eggs are not removing easily, use a small spatula to slowly scoop under the egg bites to loosen from the pan. Also the egg bites can be frozen and reheated for use at another time. Simply thaw and reheat in the microwave for approx. 40 seconds.
This is a delicious recipe from “Sally’s Baking Addiction”
Ingredients
1/3 cupall-purpose flour or whole wheat flour (spoon & leveled
1/2 teaspoonsalt
1/2 teaspoon ground black pepper
2 large eggs, beaten
3/4 cupPanko bread crumbs
1 cup sweetened shredded coconut
1 pound raw large shrimp, peeled and deveined with tails attached
3–4 Tablespoons vegetable oil or coconut oil*
optional for topping: 1 Tablespoon finely chopped cilantro
Serving Sauce (Optional)
3 TablespoonsThai chili sauce
6 Tablespoonsorange, peach, or apricot jam or preserves
Instructions
Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches such as 7-8 shrimp at a time– do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. We prefer ours a little darker, so I fry each side for about 2:30-3 minutes.
Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Sprinkle with finely chopped cilantro. Mix dipping sauce ingredients together and serve with shrimp.
If you like your chocolate chip cookies thick and still somewhat soft, this is the perfect recipe. Use the mega size chips for that extra chocololate-y-ness
2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tbsp. vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips (extra large chips or chocolate chunks)
Preheat oven to 325F degrees. Grease cookie sheets or line with parchment paper. Sift together the flour, baking soda and salt and set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mis in the sifted ingredients until just blended. Stir in the chocolate chips by hand. Drop cookie dough 1/4 cup at a time onto the cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 – 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
This is more of a how-to rather than a recipe. The idea for this cake when was spurred I saw a similar image in a magazine. It can be done using your favorite recipe for gingerbread cake, or you can simply purchase a pre-made vanilla cake with white frosting. I was short on time, so that’s exactly what I did here. I made the little gingerbread houses by cutting them freehand from gingerbread cookie dough and baked them. Then, I adhered them by pushing gently into the frosting on the cake to go completely around. I put a few on top then garnished with rosemary sprigs and cranberries. You could sugar the rosemary and cranberries as well. That is it! I would recommend that the cake you make or buy should be taller rather than a typical 9″ two layer cake. If you are baking your own, I would recommend using 8″ or even 6″ pans and make three layers.
Melt the butter in a heavy large saucepan over medium heat. Add the carrots and onions. Cover and cook until vegetables begin to soften, stirring occasionally. Mix in ginger and coriander. Add 2 cups stock. Reduce heat to medium-low. Cover and simmer soup until carrots are very tender, about 30 minutes. Puree soup in small batches in processor or blender. Add remaining 3 cups stock and half and half to soup. Season with salt and pepper. Cook over medium heat until warmed through. Ladle into bowls and sprinkle with small amount of parseley.
This is a recipe handed down from my Dutch Oma. A delicious treat that is very common in Holland
1 approx. 2 lb. chuck roast
1 medium onion, finely diced
2 tbsp. chopped fresh parsley
1 tsp. salt
2 tsp. lemon juice
1/2 tsp. each of paprika and nutmeg
1/4. tsp ground black pepper
For the roux –
6 tbsp. unsalted butter
1/2 cup flour
1 cup reserved meat broth
2/3 cup milk
For deep frying –
vegetable oil
bread crumbs, about 2-3 cups
3-4 eggs
Place the chuck roast into a large pot and cover with water. Low boil until meat is easily pierced with a fork, usually over an hour or so. (This can be done a day in advance and placed in the refrigerator with the liquid until ready to continue with the recipe). Remove the meat to a cutting board. Discard any large pieces of fat and/or grizzle. Reserve one cup of the broth and discard the rest. Finely cut and chop the meat until it somewhat resembles ground meat, see photo below.
Place in a large bowl. Add the chopped onion and the parsley, lemon juice, salt and seasonings. Mix all together thoroughly into the meat mixture and set aside. Make the roux – melt butter in a medium saucepan over medium heat. Stir in flour, when mixtures begins to thicken, stir in the broth. Continue cooking and stirring. When this begins to thicken, add the milk and continue to stir. Roux will slowly thicken to almost a paste-like consistency. Remove from heat. Mix the roux into the meat mixture and combine completely. Place the meat mixture in the refrigerator until chilled and firm, 2-3 hours.
Place eggs in a medium bowl and whisk. Place bread crumbs in another medium bowl. Remove meat from the refrigerator and using your hands, shape about 1/2 cupful amounts into a cylindrical shape or ball, followed by dipping in the egg wash and then roll in the bread crumbs to coat completely, repeat with one more egg wash and bread crumbs. Place on a baking sheet.
Heat the oil in a medium pan over medium to medium high heat. Enough oil to submerge one or two croquettes. Carefully lower one croquette at a time into the hot oil and allow to cook until the croquette is a golden brown color. Remove to a paper towel lined platter. The croquettes can be kept warm in a low oven.
Serve warm with a sharp mustard and some crusty bread. Enjoy!
Moist and flavorful this recipe is a winner. Adapted from Sally’s Baking Addiction
1 3/4 cups flour
1 tsp. baking soda
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
3/4 tsp. salt
2 large eggs
1/2 cup granulated sugar
3/4 cup packed brown sugar
1 1/2 cups pumpkin puree
1/2 cup vegetable oil
1/4 cup apple cider
2/3 cup semi-sweet chocolate chips (optional)
Preheat oven to 350F. Prepare a loaf pan using cooking spray. If you are using a formed pan such as the one I baked above, be certain to coat the designs well and dust lightly with flour, shaking our the excess.
In a large bowl, combine the flour, baking soda, spices and salt. In a medium bowl, whisk the eggs, granulated sugar and brown sugar together until combined. Mix in the pumpkin, oil and cider. Pour the wet ingredients into the dry and gently mix together with a spatula or spoon, there will be a few lumps, do not overmix. Fold in the chocolate chips, if using.
Pour batter into prepared pan. Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean with only a few small moist crumbs.
Allow the bread to cool slightly on a wire rack. Remove from pan and allow to cool completely on wire rack.
One premade store-bought pastry crust for a 9″ pie, single crust
3 Granny Smith, apples, cored and peeled and thinly sliced*
1 tablespoon fresh lemon juice
1 teaspoon cinnamon
2 tablespoons granulated sugar
3 tablespoons apricot preserves (other jam such as strawberry may also be used)
Preheat the oven to 350F. Unroll the pastry dough and gently fit it to a 9″ tart pan, gently press to fit and trim off the excess dough by pressing on the fluted rim. Place on a baking sheet and set aside.
Place the cored and sliced apples in a large bowl and toss with the lemon juice, the cinnamon and sugar to coat. Arrange the apple slices in circles as shown above starting on the outside and working towards the center and allow them to overlap slightly.
Warm the preserves in a small dish in the microwave. Brush the preserves over the apple slices. Bake until the edges are golden and the apples have cooked down a bit, about 1 hour. Cool completely before removing the tart pan ring. More preserves may be brushed over the tart at this point if a glossier look is desired.
* Cortland, Macintosh or any other firm type of apple may be used as well. An easy way to get the uniform slices such as the picture above is to use an apple slicer. I have a few on my shop The Hive Shop. The link is on this page.
This is a recipe handed down from my mother in law. The measurements were a little ‘liberal’, as it was written down on an old index card. However, it is almost foolproof.
1 market basket of green tomatoes (I have no idea how much that is, but I have used about 10 or more medium to large green tomatoes)
10 green peppers
10 red peppers
2 hot peppers
15 medium onions
Put all the above ingredients through a food processor to a fine dice, not pureed. You will have to do this in batches. Combine them all in a large bowl and sprinkle with 1/2 cup salt and let stand for 2 hours refrigerated.
SAUCE –
1 quart apple cider vinegar
3 cups sugar
3 tbsp. cornstarch
12 oz. yellow mustard
Combine all the ingredients in a large saucepot. Drain the vegetables in a large colander to remove the excess moisture. Add the vegetables to the sauce and bring to a boil. Low boil for approx. 20 minutes stirring frequently. Fill sterilized jars and water bath process for 10 minutes.
Hello, my name is Bernadette. I believe in living each day fully and enjoying what each season has to offer to all facets of life. I am a wife and mother to four beautiful children. I’d like to share with you my ideas and tips for creating your best life, for you and those you love. Welcome.
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