Tomato Mozzarella Appetizers

This is a great Appetizer.


Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan lined with Parchment Paper.
A Ziplock Freezer Bag for Piping

250 grams of Cannelloni Pasta (you'll need 6  full sized pieces of Cannelloni Pasta to be cut in half after cooking) The recipe makes 1 dozen Appetizers.
2 Cloves of Garlic, minced.
1 1/4 C Diced Tomatoes
24 Mini Mozzarella Balls
1 C Flour, additional if needed. Place in a Bowl for dipping.
4 Eggs, beaten. Place in a Bowl for dipping.
1/4 C Italian Herbed Breadcrumbs, additional if needed.
1/4 C Finely Chopped Fresh Parsley.

Cook Pasta in Boiling water for 3 Minutes. Remove and Drain well.
Cut each one in half so they'll stand up. (see photo above with the Mozzarella Ball)

In a Skillet on Medium Heat:
Tomatoes, Garlic
Parsley
Stir to combine well.
Cool for 5 - 10 minutes.
Remove from heat and cool completely. (when cooled, transfer to the ziplock bag and seal tight.

On the Sheet Pan:
Arrange half of the Cheese Balls on the Pan.
Top each one with a piece of Pasta, standing up.

Cut a small hole in 1 corner of the Ziplock Bag and Pipe filling into each piece of Pasta. leaving just enough room to add another Ball on the top.

Prepare Three Bowls in the following order:
 1 for Flour
1 for Eggs
1 for Breadcrumbs

Dip each piece of Pasta in the order listed above. (Flour, Egg and then Breadcrumbs)
Arrange them on the Sheet Pan lying down like a Log.

Bake for 15 minutes, until Golden Brown.

Enjoy!
Peace in the Kitchen!

Asparagus and Fresh Spinach Frittata topped with Fresh Shaved Parmesan Cheese

I love Omelettes and Frittatas.
Here's a delicious Asparagus and Spinach Frittata.

Here's what you'll need:

Preheat the oven to 350 degrees
A 10" Cast Iron Skillet


2 TBS Vegetable Oil
4 Green Onions, use the entire Onion, sliced.
1 Garlic Clove, minced.
6 oz. - 10 oz. Bag of Fresh Spinach, roughly chopped.
3/4 lb. Asparagus, cut into 1" pieces.
3/4 tsp Salt
9 Eggs, whisked.
1/4 tsp Pepper
Fresh Shaved Parmesan Cheese for Garnish.

In the Skillet on Medium Heat:
Onion
Garlic
Sauté just until tender, about 1 Minute.
Stirring constantly.

Add:
Spinach
Cook until tender, about 2 minutes.
Stirring occasionally.

Add:
Asparagus
Salt
Cook until tender, about 3 minutes.
Stirring occasionally.

Add:
Eggs
Pepper
Mix to combine well.
Cook until Eggs begin to set, about 2 minutes, without mixing again.

Place the Skillet in the Oven.
Bake for 25 minutes.
Remove and sprinkle evenly with Cheese.

Serve Hot.

Enjoy!
Peace in the Kitchen!

Apple Tart in a 9" X 13" Glass Casserole Pan

Apple Pie is such an iconic American dessert. This is a Tart version of Apple Pie.

It's baked without a top crust in a 9" X 13" Glass Casserole Pan

It could also be made in a Straight Edged Quiche Pan, a Non-Fluted Pie Pan or a 9" X 13" Springform Pan.
If you use a Springform Pan, the Tart can be removed for a nice presentation when served.
It can be made with a Homemade Pie Crust, a Purchased Pie Crust or a Purchased Puff Pastry Crust.
I adapted this from a French Recipe.

We made this one in a Quiche Pan.

We had enough filling to make a smaller one in a
6" X 8" Pan.

Honey Crisp Apples

Puff Pastry or Homemade Pie Crust

Homemade Pie Crust

Turbinado Sugar

Preheat the Oven to 350 degrees.
A 9"X13" Glass Casserole Pan, a 9"x13" Ceramic Casserole Pan, a Straight Edged Quiche Pan, A Non Fluted Pie Pan or a 9"X13" Springform Pan.

6 Honey Crisp Apples
Peeled, Cut in Half, Cored, sliced into about 8 slices and kept in tact.

4 Large Eggs
10 oz. Half and Half
3/4 C Flour
1/2 C Granulated Sugar
1/4 C of Melted Butter
Turbinado Sugar

Line the Pan with Pastry on the bottom and up the sides (any of the Pans you choose)
Trim the top edge with a Paring Knife.

Place the Apple Halves, (in tact) on top of the Crust.
Pace them in alternating positions.

In a Large Mixing Bowl:
Eggs
Half and Half
Flour
Sugar
Butter
Whisk Well.

Spoon the Mixture over the Apples.
Sprinkle evenly with Turbinado Sugar.

Bake for 50 - 60  minutes. The Top should be Golden Brown. (check on it in 5 minute increments toward the end)

Serve Warm with Homemade Whipped Cream (recipe to follow) or Vanilla Ice Cream.



This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.

Enjoy!
Peace in the Kitchen!

Breakfast Omelette Toast?

Here's a very cool breakfast recipe. Recipe? Not really.

It's pretty self explanatory but I'll take you through the steps.

It's basically Omelette ingredients in the middle of a piece of Bread, fried in a Skillet. The bread that's been cut out is on the bottom and fried.

Of course I made mine with a Vegetarian Bacon that I cooked in the Microwave until it was crispy and then I crumbled it.

A Denver Omelette would be delicious too.

Make your favorite filling. 

I would recommend a thicker slice of Bread so you can use more filling.

Here are photographs with captions:

This is the final dish.

The ingredients I chose.
Cut out the center of the bread and save it.

I put crumbled bacon on the bottom and topped it with 2 Eggs that were whisked.
This is where you add your favorite Omelette ingredients.

Butter the center piece of bread, flip the Omelette filled Bread.
Top it with the buttered slice and flip it to continue frying.

Both side have been fried.

I topped it with Maple Syrup.

Enjoy!

Peace in the Kitchen!

Individual Baked Huevos Rancheros

We love Huevos Rancheros in Texas

Here's what you'll need:
Preheat the oven to 400 degrees.
A Saucepan
4 individual gratin baking dishes
A Sheet Pan

These are the ones I have. They're Martha Stewart Enamel Cast Iron.

1/4 C Olive Oil
1 Onion, diced
1 Green Bell Pepper, seeded and diced
1 Jalapeño, seeded and minced
1 Clove of Garlic, minced
1/2 tsp Dried Oregano
Salt and Pepper to taste
1 - 15 oz. Can of Tomato Sauce
1/4 C Water
Tortilla Chips
8 Eggs
1 C Shredded Mozzarella Cheese

In a Saucepan on Medium High Heat:
Oil, until Hot
Add:
Onion
Bell Pepper
Jalapeño
Garlic
Oregano
Salt and Pepper
Stir well.
Cook 5 minutes.

Add:
Tomato Sauce
Water
Stir Well
Reduce Heat to Low
Simmer 5 minutes

Spoon evenly among the Baking Dishes.
Arrange Tortilla Chips around the sides of each Dish.
Add:
2 Eggs to each Dish
Sprinkle evenly with Cheese.

Place Dishes on a Sheet Pan.
Bake for 15 - 20 minutes.

Serve Hot.

Enjoy!
Peace in the Kitchen!

Sweet Potato Soup

I want to talk about the benefits of Sweet Potatoes. I've been a Vegetarian for 25 years and I try not to eat Complex Carbohydrates and Simple Sugar. In my research I've discovered the benefits of Sweet Potatoes so I want to start with that.

The Benefits of Sweet Potatoes:

They're considered one of the Super Foods, low in fat, packed with nutrients and a versatile, healthy vegetable.
They rank low on the glycemic index and have less of an effect on blood glucose levels.
If you're dieting by cutting calories, Sweet Potatoes help you get the maximum amount of nutrition.
Their carbohydrates and high fiber will help you to feel full for a longer period of time, which helps promote weight loss.
They offer a variety of antioxidants.
They protect your body from free radical damage and promote a healthy gut and brain.
They're rich in Beta Carotene which converts to Vitamin A and is used to form light detecting receptors in your eyes.

Here are some of the various ways to enjoy them:
Thin Sliced Baked Chips
Fries made in an Air Fryer
Mashed with Milk, Herbs and Seasonings.
Baked Whole
Hash: Peeled, diced and cooked with diced Onions
Soup

Here are some additional healthy Root Vegetables:
Onions
Turnips
Rutabaga
Ginger
Beets
Garlic
Radishes
Fennel
Carrots
Celery Root
Turmeric


Sweet Potato Soup.

Here's what you'll need:
An Immersion Blender


A Large Soup Pot:

1 C diced Celery
1 C diced Onion
1 Pound of Sweet Potatoes, peeled and cubed.
3 C Vegetable Broth
1 TBS fresh chopped Basil
1/8 tsp. Salt
1/8 tsp. Pepper

In a Large Soup Pot on Medium Heat:
Oil, until Hot.
Add:
Onion
Sauté until tender.

Add:
Potatoes
Broth
Basil
Salt
Pepper
Bring to a Boil.
Reduce Heat to Simmer.
Cook for 3 minutes.
Remove from Heat.
Purée with an Immersion Blender until Creamy Smooth.

Serve Hot.

Enjoy!
Peace in the Kitchen!

Pappy's Christmas Cookies

Pappy's Christmas Cookies:

I discovered this Vintage Recipe from Aunt Faye's Collection.
This was the name of her Cookies in her Recipe File.
She was a Personal Chef in Metamora, Michigan.
These were the Cookies  she made at Christmas and left on a plate for Santa when we visited her on the farm. It was at her house that my sister and I first heard Santa on the roof. (really, we did)
My mother continued the tradition and I have too.

My Son in Law named me Pappy when our first Grandchild was born.
When I discovered this recipe in Faye's collection, I knew I had to post it.
I've taken liberty to adapt part of this Vintage Recipe to update it, not changing the integrity of the original one.

I just entered this recipe in a nationwide Barnes and Noble Cookie Contest.
#mycookiestory

2 C Granulated Sugar
16 TBS Butter, softened
3 Eggs
Mix Well, in a Stand Mixer with a Paddle Attachment, just until incorporated.

Add:
1 C Buttermilk
1 tsp Baking Soda
Mix until just incorporated

Add:
Zest and Juice of 2  Navel Oranges
Mix until just incorporated.

Gradually Add:
4 1/4 C sifted Flour
1 tsp Baking Powder

Refrigerate Dough for 30 minutes

Using a 1 1/2" Cookie Scoop (I used a 1 3/4") drop the Cookies 2" apart on a Parchment Paper lined Sheet Pan.

Bake at 375 degrees 8 - 10 minutes.
The edges should be Golden Brown.

I wanted to add a NOTE here. This is the first time I've made them in our new Double Ovens. We have a Convection on Top and a Regular Lower Oven. I started in the Convection and Baked them for 8 mins. It wasn't enough. I increased the time to 9 minutes and that wasn't enough. I ended up Baking them in the Lower Oven for 10 minutes and they're perfect. After removing the Pan from the Oven, I let the Pan rest on a Rack for Ten Minutes and I was able to easily peel the Parchment Paper away from the Cookies to transfer them to the Rack to cool completely. They're perfect.

It made 50 Cookies.

Icing:
In a Small Mixing Bowl:
1 Pound of Confectioner's sugar
2 tsp Butter, melted
Zest and Juice of 1 Navel Orange
Mix well with a Blending Fork until Creamy Smooth.
Frost them with an Offset Spatula.

Enjoy!
Peace in the Kitchen!