How to Strip the Leaves of Thyme and Oregano

I saw a video of a method to Strip the Leaves from Stems of Thyme and Oregano. I'll try it with Rosemary too. I think it's a great method. I'm surprised I had never heard of it before.

Cut single stems and pull them through the holes of a Colander, from the inside out. It keeps the leaves in the Colander so you can rinse them.
I place the rinsed leaves on Paper Towels to remove the excess water.

Enjoy!
Peace in the Kitchen!

Easter Bird Nests

Spring is here, the birds are returning and Easter is next weekend. There are so many clever ideas for Easter treats and this is a favorite.

Here's what you'll need:

Sheet Pans lined with Parchment Paper. 

1 C White Chocolate Chips

1 TBS Crisco

3 C Miniature Pretzel Sticks.

Mini Chocolate Candy Eggs

In a Glass Mixing Bowl. (I used a large Stainless Steel Bowl)

Broken Pretzel Sticks

In a Microwave safe Bowl. (I opted to Melt mine in a Double Boiler)

Chocolate 

Crisco

Heat just until melted, stirring until creamy smooth.

Immediately pour over the Pretzels, gently mixing with a Silicone Spatula.

Create the Nests with a Cluster of the Pretzels on the Sheet Pans lined with Parchment Paper.
At this point I dipped the Eggs in a bit of Chocolate to secure them to the Nests.

Allow them to cool until the Chocolate is set.

Transfer them to a Serving Platter.

NOTE: I recommend using a Double Boiler to melt the Chocolate.
I also dipped the bottom of each Egg in a bit of Chocolate to secure them to the Nest.

Enjoy!

Peace in the Kitchen

Spaghetti Baked in a Springform Pan

I love recipes, sweet and savory, that are made in a Springform Pan.
This is a great way to Bake Spaghetti.

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 9" - 10" Springform Pan, coated lightly with a Vegetable Cooking Spray.

This is my Pampered Chef Springform Pan.
It has a Tempered Glass Bottom.

1 Pound of Dried Spaghetti, cooked according to package directions.
3 Large Eggs, beaten.
2 C Ricotta Cheese, divided.
1 - 8oz. package of Fresh Mozzarella Cheese Slices.
2 C of your favorite Spaghetti Sauce, divided.
1/2 C Shredded Fresh Mozzarella Cheese.
1/4 C Grated Parmesan Cheese
Salt and Pepper to taste.
Fresh Parsley as a Garnish.

In a Large Mixing Bowl:
Cooked Spaghetti, cooled.
Egg
Mix well.

In the Pan:
1/3 of the Spaghetti.
Press it in the bottom of the pan.

Add:
Slices of Mozzarella Cheese Cheese.
1 C of Ricotta Cheese
Salt and Pepper to taste.
Use an Offset Spatula to spread the Cheese evenly.
1 C of the Spaghetti Sauce, spread evenly over the top.

Repeat again, ending with the Sauce.

Sprinkle evenly with the Shredded Mozzarella and Grated Parmesan.

Bake 30 - 45 minutes.
Remove to a Rack and cool 30 minutes to allow it to settle so it's easy to release.
Release from the Pan to a Serving Platter and Slice to serve.

Just prior to serving, garnish the top with Fresh Chopped Parsley.

Enjoy!
Peace in the Kitchen!