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Showing posts from February, 2014

Breakfast w/ Potatoes, Mushrooms and Onions…

I love breakfast ~ early morning ~ the aroma of that first cup of coffee...  It’s my favorite meal of the day, that I would gladly eat, any meal of the day!



It’s about crispy bacon, fried eggs over-easy, home fries, whole-wheat toast with cherry preserves, and a cup of strong steaming black coffee. But then, I’ve been known to eat a slice of apple pie for breakfast also…


This morning, I had fresh mushrooms and leftover baked potatoes on hand --- diced the potatoes with the skin on, tossed them into the skillet, added a chopped onion, and fried it all to a crispy-deep-golden-brown.  I used to fry them in bacon grease, but those days are gone, using as little oil as possible now.


It’s a delicious savory side dish for breakfast ~ it’s heaven to me!




I always have to have breakfast before I can leave the house…


How about you, are you a breakfast lover? 








Home fries with Mushrooms and Onions


Ingredients:


1 pound mushrooms, sliced
3 baked potatoes, diced with skin on

Burgundy Chicken with Mushrooms

This is a great chicken dish that’s good enough for company!






The chicken is smothered in mushrooms, garlic and onions with a splash of burgundy.  We were pleasantly surprised how juicy delicious it turned out, thanks to this recipe from the American Heart Association Cookbook.



The National Chicken Council states Americans eat around 80 pounds of chicken per year.  That’s a lot of chicken, and there must be a ton of recipes for it, so shake things up a bit and try this good one!




Burgundy Chicken with Mushrooms
Adapted


Ingredients:


4 boneless chicken breast halves
8 ounces button mushrooms, sliced
¼ cup finely chopped onions
4 garlic cloves, minced
4 tablespoons burgundy wine
½ cup chicken broth, low sodium

Savory Chicken Meatballs over Spaghetti

Often, the simplest foods are the best! In other words, comfort food ~ that’s just what we need now with this cold, windy (45 mph gusts last night and today), snowy weather!




These meatballs are healthier, with chicken instead of beef, and egg beaters substituting for eggs.  The sauce is a basic tomato sauce.


It’s a comforting delicious dish, requiring little explanation!




Savory Chicken Meatballs over Spaghetti


For the meatballs:


1 pound ground chicken
4 cloves garlic, minced
½ cup egg beaters
6 saltine crackers, crushed
3 teaspoons Worcestershire sauce
1 teaspoon Hungarian paprika
½ cup onion, finely chopped
¼ teaspoon salt
½ teaspoon pepper


Method:


Heat oven to 400 degrees.
In a large bowl, mix all ingredients well.
Form into 1½” meatballs (about 20) and place on a baking sheet.

Skillet Pork Chops with Roasted Apples

Here’s a hearty dish with the meat and side all-in-one!  Well, actually, you would've been able to see it plated, if only I had remembered to take a photo, instead of eat it!!!



All it takes is a quick sear for the chops; just be sure to brown them well, then follow up with oven roasting, rendering them juicy and tender.


Finish by topping the pork chops with sweet savory apples and a creamy sauce including mustard, and the “secret” ingredient ~ a splash of bourbon ~ for one of the best possible tastes. 

Pork and apples go together like “rock and roll.”  If that’s a new combo for you, you must try this ~ it’s a homey dish that I bet you’ll love as much as we do!


Ring the dinner bell!




Skillet Pork Chops with Roasted Apples


Ingredients:


4 bone-in pork chops
½ teaspoon salt
½ teaspoon seasoned pepper
2 tablespoons canola oil
1/3 cup vegetable broth
1 cup evaporated low-fat milk
3 tablespoons Dijon mustard
2 tablespoons bourbon
3 Honeycrisp apples, cut into large wedges




Method:


Preheat oven to 37…

Heart-of-My-Heart Cookies for Valentine’s Day

No doubt about it, I love Valentine’s Day!


Maybe because it’s a fun diversion in mid-winter, or maybe because of goodies like these cookies!



I’ve tried countless sugar cookie recipes and this one, from Betty Crocker, is about the best I’ve made. It’s a simple recipe, I will be using again, for a great crunchy cookie.


The dough is easy to work with after being refrigerated a couple of hours.  If you refrigerate it over-nite like I do, let it set at room temperature an hour to warm up before shaping into hearts.



The best part of the cookie is the great flavor  ~~~  
I just wish I had the patience and the knack of decorating them that my MIL had!


You know the saying:  “Betcha can’t eat just one!”


Red Velvet Muffins w/Cream Cheese Swirls for Your Honey

First of all:  my blog was shut down for a few days because Google detected malware on it.  I finally determined that it was connected to the “archives” page, which I then deleted.  I have no idea what happened ~ I’m just happy to be up and running ~ and, may it never, ever happen again!!!

Now for the muffins:
I love the deep red color of red velvet baked goods; the color is awesome and needs little in the way of decoration.  So, I was happy and surprised to find a flyer with this red velvet muffin recipe in the mail the other day. Red velvet cupcake recipes are a dime a dozen, but I don’t believe I’ve ever seen one for muffins…



The muffins turned out perfectly.  They have a more dense texture than a cupcake ~ they’re savory, not too sweet ~ not “cupcakey,” with 3-inches of buttercream frosting, and thanks to the swirling cream cheese, these muffins went over the edge, being moist and delicious!
They have just the right amount of sweetness for me; you add more sugar, if you like them swee…










“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”


~ D.H. Lawrence, Sons and Lovers







ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

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