Frittata: The Easiest Meal Ever!

Truly, this is the easiest meal ever. It will take you about 15 minutes from start to finish.

So, what's a frittata? It's the Italian version of an omelet, but it is served open-faced. The base is eggs, but you can add whatever you like - meats, chicken, veggies, cheese.

Yes, we all love a quick, easy meal on a weeknight.  But really, there are only so many times you can pop open a can of Campbell's Chunky before your family threatens mutiny. Even though you're just whipping up an egg dish, you can tell them that they are eating an Italian specialty. Start quoting the Godfather and you'll have them convinced. However, I suggest that you avoid discussions about horse heads at the dinner table.

Preheat the broiler. Crack 8 eggs into a large bowl. Whisk well. Try to whisk in an upwards, circular motion so that you get plenty of air into the mixture. Fluffy eggs.



Good action shot, huh?

Add 3/4 cup milk and whisk again.

Slice ham, or whatever filling you choose, into thin strips. Grate about 1/2 cup of Parmesan cheese. Any cheese will do. A smoked cheese, such as Gruyere, cheddar, or mozzarella, would be lovely.


Heat an ovenproof skillet, preferably nonstick, over medium heat. Spray with cooking spray and melt about 1 tbsp of butter in the skillet. If you use cooking spray, you don't have to use so much butter. However, I can't bear to leave out the butter altogether because it adds flavour. Besides, the French have been using plenty of butter for centuries and look how skinny those ...um...sweet, lovely ladies are. Whew, almost said something undiplomatic about those Parisian beauties (all stemming from insane jealousy, of course). Serves them right...acting so smug about that "French Women Don't Get Fat" book.



Once the butter melts, add the egg mixture. As the eggs cook, pull up the sides of the frittata, letting the uncooked egg run down to the pan.  Seasoning the frittata with salt is optional.  It depends on how salty your toppings are.



Once about 3/4 of the frittata is cooked - there will be a layer of uncooked egg on top - sprinkle your toppings over the frittata.



Put the the skillet in the oven, under the broiler. Broil for about 2 minutes, or until the eggs are set and the cheese is just starting to brown.


Look at how beautiful and puffy (official culinary term) the eggs are!   Actually, it looks like one of those Rorschach test.  Look into the eggs and tell me what you see.  Matt Damon taking his shirt off and looking at me longingly...oh...are you still here?  I mean, I see a cute little puppy dog.

Gently loosen the frittata with a spatula. Lay a cutting board over the skillet and invert it so that the frittata falls out onto the board. Cut into wedges and serve, topping side up, with a salad and toast.


Clean-up tip: Despite the nonstick finish, cooking spray, and butter, I usually get some egg sticking to the bottom of the pan. Go to a cooking store and find one of these great little plastic tools to scrape off the excess. Works like a charm!

Ham & Parmesan Frittata

8 eggs

3/4 cup milk

1 tbsp butter

6 slices ham (or other meat)

1/2 cup grated Parmesan (or other cheese)

Preheat the broiler.  Crack the eggs into a large bowl and whisk.  Add the milk and whisk again.  

Heat an ovenproof, nonstick skillet over medium heat.  Spray with cooking spray and melt butter in the pan.  Add the eggs.  As the eggs cook, lift the edges of the frittata so that the uncooked egg can run down to the pan.  Once about 3/4 of the frittata is cooked, sprinkle on the toppings.  Place the pan in the oven, under the broiler, for about 2 minutes, or until the eggs are set and the cheese is just starting to brown.

Gently loosen the frittata with a spatula.  Place a cutting board over the pan and then invert the pan so that the frittata falls out onto the cutting board.  Cut into wedges and serve immediately.

Serves 4.

Printable recipe

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Title: Mini Frittata-Food Network

Mini frittatas are like an omelet you can hold in your hands. This video is part of Everyday Italian show hosted by Giada De Laurentiis . SHOW DESCRIPTION :Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. On Everyday Italian, Giada De Laurentiis shares updated versions of homey recipes from her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, dinner party or cozy date for two. Buon appetito!

Title: Easy Spaghetti Frittata

Yields: 4 servings

Ingredients:
2 cups cooked spaghetti
1 cup frozen peas, thawed
¼ cup Italian salad dressing
6 eggs
¼ cup milk
½ cup green onions, chopped
4 slices of bacon, cooked
1 cup Mozzarella cheese, shredded
1 large tomato, sliced



Preparation Directions:
~ Toss together spaghetti, peas, and Italian dressing. Place in a 9-inch pie plate that has been sprayed with cooking spray. Set aside.
~ In a large bowl whisk eggs and milk together until well blended; pour over spaghetti mixture. Sprinkle with onions, bacon, and cheese; top with tomato slices.
~ Bake at 350 degrees for 40 to 45 minutes or until center is set and top is golden brown. Let stand for 10 minutes before cutting into wedges to serve.

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OMG, More Awards!!!!!

YEA, YEA, YEA, YEA!!!!!! WHO-HOOOOOOOO!

Now I know Barby of Meh is just way too modest & doesn't want me to make a big deal of the award she recently gave me, but nonetheless, I'm going to jump up & down & get just as excited as I did when I got my very first award.

So there. ;-) My apologies to Barby for being such a spazz (& for taking so long to post this!)......

But I think it's very cool that she thinks enough of me & my blogs to nominate me for an award. Her blog, "meh" is totally hilarious; you'll definitely want to check it out if you don't already know about it! My sister, Missladybug of Ladybug & Co, was the one who originally introduced me to Barby's blog, so I must thank her as well! ;-)

So, here's the award:



...and the link back to Barby's original post.

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Title: OMG! It's Christy Carlson Romano, Betty Buckley, Tuc Watkins, Peter Scolari & Cast of WHITE'S LIES!

Highly Recommended for laughs, great comedic performances and a nostalgia seeing some of your favorite TV stars together on stage!

More info on show/tickets
http://whitesliesonstage.com/

White's Lies
New World Stages
340 W 50th Street

Thank you to Betty for arranging the interview. Thank to the cast for staying after the show and subjecting themselves to my strangeness - Thank you Betty Buckley, Tuck Watkins, Peter Scolari, Christy Romano, Andrea Grano, Rena Strober and Jimmy Ray Bennett.

Title: DJ Earworm - Like, OMG Baby (Capital FM Summertime Ball Mashup)

Mash-Up download link http://bit.ly/bJjMXs

Alexandra Burke - All Night Long
Cheryl Cole - Fight For This Love
Chipmunk feat. Esmee Denters - Until You Were Gone
Dizzee Rascal - Bonkers
Ellie Goulding - Starry Eyed
Jason Derulo - In My Head
JLS - One Shot
Justin Bieber - Baby
Ke$ha - Tik Tok
Pixie Lott - Mama Do
Rihanna - Rude Boy
Scouting For Girls - This Ain't a Love Song
Tinie Tempah - Pass Out
Usher feat. Will.I.Am - OMG
The Wanted - All Time Low

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Widmer Brewing - '10 Pitch Black IPA

When I decided to review this Pitch Black IPA from Widmer, I checked my absurdly massive archives and much to my surprise I had not reviewed any beers from this brewery despite their close proximity to my abode. Probably because most of their beer sucks donkey balls. Amnesia Brewing is right down the street from Widmer and they are WAY better (Amnesia does not currently bottle their beer, or have a website, but soon enough I will do a review on the brewery itself). Occasionally, Widmer comes out with a good limited release brew which is why I picked up this six-pack. Basically this is a nice black ale in its own right. Too bad that in a bullshit marketing move Widmer decided to slap the IPA label on it. I am sure they did this because out here anything that says "IPA" sells like hot cakes while "Black Ales" are marginalized. I don't really blame them since this marketing ploy worked on me and I did enjoy the beer but I still think that it is pretty fucked up. If you do have a chance to visit the brewery on Russell Street be sure to do it in the summer. You can sit outside in the shadow of the Fremont Bridge and drink beer from a huge ass stein (I can't remember the exact size but it is at least 40oz) while smoking fine cigars and conversing with good company. Well, in your case, talking to yourself and updating your twitter about what stupid shit your cats did today. 3.95 out of 5. Drink it.

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Title: Widmer Brothers Brewing - Damn The Man!

What started as a dream for two ordinary brothers who loved beer has become a reality for two ordinary brothers who still love beer. Kurt and Rob Widmer helped lead the Pacific Northwest craft beer movement in 1984 when, in their twenties, they dreamed of brewing American interpretations of authentic European style beers.

Widmer Brothers Brewery is based in Portland, OR.

www.widmer.com

Title: Widmer Bros Brewing #3

Kurt & Rob Widmer give Daren the full access VIP treatment in this classic episode from Year One.

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Tasty Kitchen Post: Perfect Pumpkin Cheesecake Recipe

If you have been searching for the perfect dessert to grace your Thanksgiving table, search no longer. This is my first attempt at baking a full cheesecake and, besides a few cracks in the top, this pumpkin version turned out beautifully. So beautifully, in fact, that the entire thing was devoured within two days. This recipe is from one of the Tasty Kitchen members (The Pioneer Woman's community recipe site) and it certainly lives up to its name.

Head over to the Tasty Kitchen blog to read more about my adventures with cheesecake and to see step-by-step photos for this Perfect Pumpkin Cheesecake recipe. If you are looking for more Thanksgiving recipe ideas, check out my Thanksgiving feast line-up.

Oh, and be sure not to miss Ree's (The Pioneer Woman) Thanksgiving feast throwdown against Bobby Flay, which is set to air on the Food Network on Wednesday, November 17, 9 pm (8 pm Central). If Ree's cooking and spunky personality are any indication of how that throwdown is going to go, then I think Mr. Flay will have his work cut out for him.

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Title: Betty's Seasoned Oven-Baked Fries Recipe

In this video, Betty demonstrates a tasty low-fat alternative to French fries--her Seasoned Oven-Baked Fries. Spiced with Italian spices and baked until crisp, you'll never miss the fat!

Ingredients:

1 cup Italian-seasoned breadcrumbs
28 oz. package frozen steak fries 3 eggs, well beaten
2 tablespoons butter or margarine, melted
cooking oil spray

In a medium-sized mixing bowl, beat 3 eggs, using an electric mixer. Set aside. Place 1 cup seasoned breadcrumbs in a gallon-sized zip-lock plastic bag, and set aside. Spray a 15-inch by 10-inch baking pan with cooking oil spray. Dip steak fries, a few at a time, into beaten eggs. Place the dipped fries in the bag of breadcrumbs. Close the bag and shake until the fries are coated. Place fries in a single layer on prepared baking pan. When all fried are coated, drizzle melted butter or margarine evenly over the top. Bake at 400 degrees for 18 to 20 minutes, or until crisp and golden. Remove from pan to a nice serving plate, and serve immediately. These taste as good, or even better, than regular French fries, but have so much less fat!—plus, they are *so* easy to make!

Title: Betty's Hot and Tasty Onion Rings Recipe

In this video, Betty demonstrates how to make a terrific appetizer, her Hot and Tasty Onion Rings. These are served with Betty's Surfin' Seafood Cocktail Sauce or ketchup.

NOTE: IF YOU ARE NOT COMFORTABLE WORKING WITH HOT OIL, PLEASE DO NOT TRY THIS RECIPE.

Ingredients:

1 cup self-rising flour
1 egg, well beaten
1 cup milk
1/4 cup vegetable oil
onions, washed, dried, cut into rings and separated
2 inches of cooking oil in a deep fryer or pot on the stove (I used peanut oil.)

In a large mixing bowl, combine 1 cup self-rising flour, 1 well-beaten egg, 1 cup milk, and 1/4 cup vegetable oil. Stir completely, or blend with an electric mixer. Have your raw onion rings prepared for cooking. Heat 2 inches of oil in an electric deep fryer or a pot on the stove to somewhere between 345 degrees and 375 degrees. With tongs, dip onion rings in batter, allowing excess batter to drip into bowl, and then transfer to hot oil. You may fry several onion rings at the same time. Fry until golden brown on both sides, and then remove with tongs or other utensil and place on paper toweling to drain. When all onion rings are fried and removed, pat the upper side to remove any further excess oil. Now, place the Onion Rings on a nice serving dish, and serve with Surfin' Seafood Cocktail Sauce. Enjoy!!!

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Asparagus, Tomato & Feta Cheese Puff Pastry Tart Recipe

I was honored when Jen of How To: Simplify asked me to write a guest post for her blog. Her site is filled with recipes and how-to posts that are sure to make your meal preparation easier, not to mention tastier. Considering the name of her blog, I figured now was not the time to prepare something that required three days of simmering or a list full of esoteric ingredients. When you can make something tasty and impressive within 30 minutes, why slave for days? This puff pastry tart is loaded with asparagus, tomatoes, and feta cheese. If that's not enough to peak your interest, then be sure to check out my revelations about achieving golden brown, light, and crispy puff pastry.

Here is the opening line from the post: "There are times when it is necessary to slap myself on the forehead." Now head over to How To: Simplify to read the rest of the post.

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Title: Asparagus Tomato Pizza-Food Network

Asparagus, plum tomatoes and basil pesto give this pizza its fresh flavor. This video is part of 30 Minute Meals show hosted by Rachael Ray . SHOW DESCRIPTION :Would you believe you can make impressive and delectable meals at home in less time than it takes to get takeout? Let Rachael Ray show you how easy it can be. From comfort food to sophisticated fare for entertaining, Rachael promises that her dazzling dishes will never take more than 30 minutes to make, from start to finish. Now you can put great food on the table, and still have time to enjoy your family, friends or tackle that home improvement project you've been waiting to get your hands on.

Title: Cooking with K Ep.14 Pt.2 - Tilapia with Tomato Dill Relish and Roasted Asparagus

So I've decided that every now and then, "Meatless Week" may include fish, because sometimes just beans won't do. Here's a new way to prepare Tilapia, with a great side dish. You'll notice that this meal doesn't have a lot of carbs,but when you eat it, you'll forget you noticed that!

BONUS: These two dishes can cook together and be ready in 20 minutes. ENJOY.

Ingredients...

...for the Tomato-Dill Relish:
6 roma tomatoes, chopped (or, 2 15oz. cans of diced tomatoes, drained)
2 garlic cloves, chopped
1/2 medium white onion, chopped
2 tablespoons of fresh dill, chopped
White wine vinegar to taste
Salt and pepper to taste
extra virgin olive oil
garlic infused olive oil (optional)

..for the Asparagus side dish
2 bunches of fresh asparagus, chopped
1 pint of baby bella mushrooms
1/2 medium white onion, chopped
extra virgin olive oil
salt and pepper to taste

...for the Tilapia
5 tilapia fillets, halved
kosher salt to taste
pepper to taste
extra virgin olive oil

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Recipe #218: Zesty Zaatar Chicken - Zippity, Zangity, Zing!

As promised, here's the recipe for tonight's dinner. Yeah, I know. Another zaatar recipe. :) You can put this stuff on almost anything & it'll taste good, as evidenced by the number of zaatar-based recipes on this blog. :) Can you tell I absolutely adore the stuff?! ;)

Seriously, chicken & zaatar are one of the most heavenly, lip-smackingly delicious combinations ever. The zaatar gives it just the right amount of "zip & zing." Just try it & you'll see what I mean. :)

This recipe is so quick & easy to make that you can make it under 15 minutes flat. Practically effortless. Easy and delicious. Sounds like a winning combination to me!

Zesty Zaatar Chicken

Ingredients:
1/2 lb. (8 oz.) skinless, boneless chicken breasts, rinsed, defatted, tendons removed, & patted dry

2 Tbsp. plain bread crumbs

2 Tbsp. zaatar spice mix (see recipe)

1 Tbsp. extra virgin olive oil
1 Tbsp. garlic, peeled & finely minced (about 2 large cloves)
1 fresh, large bay leaf (or dried, if unavailable)
1/4 c. dry white wine
salt, to taste
ground black pepper, to taste
2 Tbsp. fresh mint leaves, roughly torn (for garnish)

Directions: Place rinsed, defatted chicken breasts onto a clean, non-porous surface. Cover with plastic wrap & tenderize, pounding with the bumpy, textured end of a meat mallet until 1/8" thick. Cut chicken into 2" wide strips & set aside. Thoroughly combine breadcrumbs & zaatar in a medium-sized bowl. Dip each piece of chicken into the bowl, thoroughly coating both sides. Shake off excess & lay onto a plate. Repeat this process until all chicken pieces have been breaded. Set aside.

Next, sauté garlic & bay leaf in olive oil in a large (12-13") sauté pan on low heat until tender, about 5 minutes. Stir occasionally. Deglaze with white wine, reducing liquid for just a few seconds before adding chicken. Transfer breaded chicken pieces from the plate into the pan, spacing pieces far enough apart so as not to crowd the pan. Season with salt & pepper, to taste. Cook chicken for a few minutes per side, until breaded exterior turns golden brown on both sides. Watch the pan carefully as tenderized chicken doesn't take very long to cook through & brown, 2-3 minutes at most. When ready, remove from heat & discard bay leaf. Divide into equal portions. Transfer to plates, & garnish with mint leaves. Serve immediately.

Yield: 2 servings.

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Title: Macaroni and Cheese Recipe - Tom Jefferson's Mac and Cheese

People love Macaroni and Cheese. Get the full story - Visit http://foodwishes.com to get the ingredients, and watch over 200 free video recipes! Leave me a comment there. If you have questions, ask on the website. Thanks!!

Title: Easy Raw Food Recipes-Sunflower Tomato Burgers

VOTE HERE NOW! THANK YOU! http://bit.ly/gnbmDq AND http://bit.ly/fK7wlp

* LIVE CLASS in TEXAS! Tues 1/25/11 · 6-8pm · 1208 Texas Ave El Paso, TX · email pietrowski.chrissie@gmail.com for info!

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* RAW FOOD RECIPES on DVD!
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Spicy Roasted Chickpeas with Rosemary & Brown Sugar Recipe

The final full week before Christmas is upon us and I'm trying not to completely lose my mind. While our pantry is filled to the brim with Chocolate & Peppermint Bark Cookies; Pine Nut, Caramel & Shortbread Bars; and Cinnamon & Almond Meringue Star Cookies, I have yet to finish my Christmas shopping and wrapping seems like a monumental task. I'm going to need some serious protein to power through my to-do list. That's where these crunchy little morsels come into play. Once the chickpeas (also known as garbanzo beans) are roasted, they are tossed with a mixture of brown sugar, fresh rosemary, cayenne pepper, and kosher salt that lends a sweet, spicy, and salty kick to these crunchy legumes. A handful of this tasty snack before elbowing my way into ToysRUs will definitely give me the edge over those other Star Wars lego-hunting, Zhu Zhu pet-seeking desperate parents.

Preheat oven to 350 degrees F.

Drain 2 cans of chickpeas (garbanzo beans) into a strainer. Rinse and drain very well. Dry the chickpeas on a large sheet of paper towel, with another sheet laid over top. Pat gently to remove excess water.

Toss chickpeas with 2 tablespoons olive oil and 1/2 teaspoon kosher salt and arrange in a single layer on a baking sheet.



Roast for 40-50 minutes, or until chickpeas are golden brown and rattle when you shake the baking sheet.

While the chickpeas are roasting, combine 2 tablespoons (packed) brown sugar, 2 tablespoons chopped fresh rosemary, 1 teaspoon olive oil, 1/4 to 1/2 teaspoon cayenne pepper (depending on your heat tolerance), and 1/2 teaspoon kosher salt in a medium bowl.


Pour the roasted chickpeas into the bowl and toss with the brown sugar mixture. Cool completely. Serve. Store in an airtight container for up to one week.


Other roasted chickpea recipes:

Kalyn's Kitchen's Crispy Roasted Chickpeas with Moroccan Spices
Words to Eat By's Curry Roasted Chickpeas
Bitchin' Camero's Garam Masala Roasted Chickpeas

Spicy Roasted Chickpeas with Rosemary & Brown Sugar

2 (14 oz) cans chickpeas (garbanzo beans)
2 tbsp plus 1 tsp olive oil
1 tsp kosher salt, divided
2 tbsp (packed) brown sugar
2 tbsp chopped fresh rosemary
1/4 - 1/2 tsp cayenne pepper

Preheat oven to 350 degrees F.

Drain chickpeas into a strainer. Rinse and drain very well. Dry the chickpeas on a large sheet of paper towel, with another sheet laid over top. Pat gently to remove excess water.

Toss chickpeas with 2 tablespoons olive oil and 1/2 teaspoon kosher salt and arrange in a single layer on a baking sheet.

Roast for 40-50 minutes, or until chickpeas are golden brown and rattle when you shake the baking sheet.

While the chickpeas are roasting, combine brown sugar, rosemary, 1 teaspoon olive oil, cayenne pepper (the amount you use depends on your heat tolerance), and 1/2 teaspoon kosher salt in a medium bowl. Pour the roasted chickpeas into the bowl and toss with the brown sugar mixture. Cool completely. Serve. Store in an airtight container for up to one week.

Printable recipe

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Title: Spicy Black Bean and Fire Roasted Tomato Soup

In this podcast, Toni prepares a scrumptious âstick-to-your-ribsâ? soup. A recipe that will keep you warm no matter how cold it gets outside.

Title: Roasted Sweet Vegetables in Spicy Cinnamon Cider - Kosher Recipe

http://blog.kosher.com | Jamie Geller from Kosher.com shows you how to make her Roasted Sweet Vegetables in Spicy Cinnamon Cider Kosher recipe. This side dish is perfect with chicken or turkey! Simmer apple cider, white wine vinegar, olive oil, lemon juice, light brown sugar, cinnamon, nutmeg, cayenne pepper, Kosher salt and margarine in a medium pan. Pour over butternut squash, baby carrots, golden raisins, regular raisins, and sweet potatoes. Cover and bake at 375 for an hour and a half. Jamie Geller is the author of the critically-acclaimed cookbook, "Quick and Kosher: Recipes from the Bride Who Knew Nothing" (Feldheim Publishers, 2007)

For all your kosher food needs, please shop http://www.kosher.com

FIRST TIME CUSTOMERS SAVE 20% on your first order of $50 or more by using coupon code YOUTUBE at checkout!

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Summer Cherry & Crystallized Ginger Crumb Bar Recipe

My first job, at the ripe old age of nine, landed me in the middle of a cherry orchard in the fruit-laden Okanagan Valley in the interior of British Columbia. Family friends had rented a house for the summer on the shores of the Okanagan Lake and invited me to join them for several idyllic summer weeks. Their daughters and I wiled away the hours practicing circus routines for our generous audience, swimming and canoeing in the lake, and keeping ourselves entertained by spitting on fist-sized rocks and hurling them into the lake for Jeb, the enormous Newfoundland dog, to sniff out and retrieve. No matter how far we hurled our saliva-scented stones, we could never outfox that dog. He came back holding the correct rock in his soft mouth every time.

One day, when we were visiting a local orchard, the man who owned acres of fruit trees saw the slightly harassed looks on the faces of my friends' parents. That will happen after spending a couple of weeks with a couple of 9-year olds and a 7-year old. He offered to pay five cents per basket of cherries that we picked. Despite the flagrant child-labor prices, we accepted immediately. That night, we sat down to figure out how many cherries we would need to pick to save up for our favorite candies at the local store. Of course, those were the days that you could buy a bagful of gummy bears, Pop Rocks, and Fun Dips for a dollar. We tackled our task with relish for a couple of hours each day and, by the end of the week, had a hearty supply of sweets to fuel our even heartier supply of energy.

These crumb bars are based on my Spiked Blueberry Crumb Bar recipe. The rum, however, is replaced with chopped pieces of crystallized ginger, which add a zing of heat to the sweet fruit.

Preheat the oven to 375 degrees F. Spray a 9x13-inch baking pan with cooking spray.

In a large bowl, combine 5 cups of fresh, pitted cherries, 3 tablespoons fresh lemon juice, 4 ounces chopped crystallized ginger, 1/2 cup granulated sugar and 4 teaspoons cornstarch. Set aside.


In a separate medium bowl, combine 1/2 cup each of granulated sugar and brown sugar. Stir in 3 cups of flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1/2 teaspoon ground nutmeg. Cut in 1 cup (2 sticks) of cold butter with a pastry cutter or a fork until the mixture is crumbly. Whisk one egg in a small bowl and stir into the flour mixture.

Press half of the flour mixture into the bottom of the prepared pan. Spread the cherry mixture over the crust. Sprinkle the rest of the flour mixture over the cherries.


Bake in the preheated oven for 35-45 minutes, or until the top is light brown. Left the bars cool on a rack and then place the fridge to chill. This will make the bars easier to cut and remove from the pan. Cut into 32 squares and serve.


Other cherry dessert recipes:

Cookin' Canuck's Cherry Garcia Profiteroles (Cream Puffs)
Tartelette's Cherry Bakewell Tartelettes with Cherry Pit Ice Cream Milkshakes
Use Real Butter's Cherry-Almond Clafoutis
Dorie Greenspan Pierre Herme's Cherry-Pistachio Tart
Dine & Dish's Cherry Chocolate Float

Summer Cherry & Crystallized Ginger Crumb Bars

5 cups fresh, pitted cherries, cut in half
3 tbsp fresh lemon juice
4 oz. crystallized ginger, chopped
1/2 cup granulated sugar
4 tsp cornstarch

1/2 cup granulated sugar
1/2 cup brown sugar
3 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp ground nutmeg
1 cup (2 sticks) cold butter, cut into small pieces
1 egg, lightly beaten

Preheat the oven to 375 degrees F. Spray a 9x13-inch baking pan with cooking spray.

In a large bowl, combine cherries, lemon juice, crystallized ginger, 1/2 cup sugar and cornstarch. Set aside.

In a separate medium bowl, combine 1/2 cup each of granulated sugar and brown sugar. Stir in flour, baking powder, salt, and nutmeg. Cut in cold butter pieces with a pastry cutter or a fork until the mixture is crumbly. Stir the egg into the flour mixture.

Press half of the flour mixture into the bottom of the prepared pan. Spread the cherry mixture over the crust. Sprinkle the rest of the flour mixture over the cherries.

Bake in the preheated oven for 35-45 minutes, or until the top is light brown. Left the bars cool on a rack and then place the fridge to chill. This will make the bars easier to cut and remove from the pan. Cut into 32 squares and serve.

Makes 32 squares.

Printable recipe

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Title: Cherry Grove on Fire Island 1976

Nelson made this super 8 movie of the summer crowd in Cherry Grove while studying in film school. One summer, Nelson opened a hair salon on Fire Island called David/Nelson.

Title: Food Wishes Recipes - Summer Scrambled Eggs Recipe - How to Make Cherry Tomato, Basil, and Feta Scrambled Eggs

Learn how to make Cherry Tomato, Basil, and Feta Scrambled Eggs! Visit http://foodwishes.com to get more info, and watch over 400 free video recipes. Enjoy this easy Cherry Tomato, Basil, and Feta Scrambled Eggs Recipe!

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summer breakfast

fresh organic yogurt, juicy sweet unblemished peaches, tart juicy firm blueberries, toasted oats, organic roasted cashews and pistachios. i love summer. so simple. so incredible. peak experiences easily attained with little or no effort. i must say i like that equation very much.

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Title: Blue Jay, Tufted Titmouse, Mourning Dove Having a Good Summer Breakfast ' ' ) - Bird Video 5

http://evansbirds.blogspot.com

Video I finally edited to clear my SD card to make more bird videos. I like the closeness I get with this setup. All I need is a remote-controlled video camera to start and stop video and to pan and zoom, so we'll have to see about that and if I can find one at a good deal. I'm getting really into my new bird hobby and having a lot of fun figuring out new methods to get better video of the birds I feed and to get different and creative food and feeders that are inexpensive. -Ev

Keywords: Tufted Titmouse Paridae Chickadee Titmice tit Blue Jay Jays Mourning Dove songbird call cute bird birds birdie little animal animals feeder birdfeeder food America Nashville nature wildlife life outdoors fly flying birdwatching bird-watching watching Canon PowerShot SD1100 IS camera

Title: Spring-Summer Baby & Kids Fashion Show: Vancouver Children's Trunk Show - Breakfast Television

Vancouver Children's Trunk Show organizer, Jennifer Neudecker, introduces BTV viewers to Spring-Summer 2009 Baby & Kids Fashions by Canadian designers - Milk Factory Designs, Po Po's Ponchos, Redfish Kids Clothing, and Westcoast Baby.
http://www.childrenstrunkshow.com, http://www.milkfactory.com, http://www.poposponchos.com, http://www.redfishkidsclothing.com, http://www.westcoastbaby.com

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Brown Butter & Chocolate Oatmeal Bar Recipe

During the Olympics opening ceremony in Vancouver, my family started to question my mental stability. As Canadian poet Shane Koyczan stood on the stage and recited his poem, We Are More, I let the tears stream down my cheeks unimpeded. Okay, I may have openly wept and hiccuped. As he spoke of all of the things that were at the heart of my upbringing and inherent to my national pride, I was reminded of why I love my homeland to the depths of my soul. "We are more than genteel or civilized. We are an idea in the process of being realized. We are young. We are cultures strung together, then woven into a tapestry and the design is what makes us more than the sum total of our history. We are an experiment going right for a change." Well said, Shane.

With images of Vancouver and Whistler being splashed across the television screen daily, my yearning for home increases. What do I do to alleviate some of these feelings? Well - cook, of course. Whenever I visit a Starbucks' store on Vancouver Island, I indulge in an Island Oat Bar. Chewy and sweet, this bar goes down easily when chased by a cafe latté. My version relies on the nuttiness of browned butter, mixed with the richness of melted chocolate, to produce a dessert that is a decadent stand-in. Now, where's that latté?

Preheat oven to 350 degrees F, with the rack in the lower-middle position.

Line a 9- by 13-inch baking pan with a foil sling (see photo in the Reese's Peanut Butter & Chocolate Cheesecake Bars Recipe post). Spray the foil with cooking spray.

In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 2 cups old-fashioned rolled oats, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.


Place 3/4 cup (4 1/2 ounces) semi-sweet chocolate chips in a large bowl.

In a small saucepan, melt 1 cup (2 sticks) unsalted butter over medium-low heat. Cook the butter, stirring frequently, for an additional 12-15 minutes, or until the butter turns golden brown. Pour the butter over the chocolate chips and whisk until the chocolate is melted and the mixture is smooth. Whisk in 1 cup (packed) dark brown sugar.

Stir in 1 large egg and 2 teaspoons vanilla extract.

In two additions, stir in the oat mixture until just combined.

With damp fingers, gently press the batter into the prepared pan.


Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 16 to 20 minutes, rotating the pan halfway through baking. Set on a cooling rack.

In a small microwave-proof bowl, combine 2 ounces chopped white chocolate and 1/2 tablespoon shortening. Cook the chocolate in the microwave, on 50% power, until the chocolate is melted, stirring frequently. Drizzle the melted chocolate over the warm bars and let the bars cool in the pan, about 2 hours.


Using the foil sling, lift the bars out of the pan. Cut into 24 bars or 48 small squares. Serve.


Other dessert recipes with brown butter:

Cookin' Canuck's Brown Butter, Pine Nut & Rosemary Cookies Recipe
Smitten Kitchen's Hazelnut Brown Butter Cake
Dessert First's Brown Butter Vanilla Cake with Caramel Buttercream
Cooking Debauchery's Browned Butter Chocolate Chip-Cherry Cookies
Chez Pim's Brown Butter Ice Cream

Brown Butter & Chocolate Oatmeal Bars
Adapted from America's Test Kitchen

1 1/4 cups all-purpose flour
2 cups old-fashioned rolled oats
1/2 tsp baking soda
1/2 tsp salt
3/4 cup (4 1/2 oz.) semi-sweet chocolate chips
1 cup (2 sticks) unsalted butter

1 cup dark brown sugar
1 large egg
2 tsp vanilla extract
2 oz. white chocolate, chopped
1/2 tbsp vegetable shortening

Preheat oven to 350 degrees F, with the rack in the lower-middle position.

Line a 9- by 13-inch baking pan with a foil sling (see photo in the Reese's Peanut Butter & Chocolate Cheesecake Bars Recipe post). Spray the foil with cooking spray.

In a medium bowl, whisk together flour, oats, baking soda, and salt.

Place semi-sweet chocolate chips in a large bowl. In a small saucepan, melt butter over medium-low heat. Cook the butter, stirring frequently, for an additional 12-15 minutes, or until the butter turns golden brown. Pour the butter over the chocolate chips and whisk until the chocolate is melted and the mixture is smooth. Whisk in brown sugar. Stir in egg and vanilla extract. In two additions, stir in the oat mixture until just combined.

With damp fingers, gently press the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 16 to 20 minutes, rotating the pan halfway through baking. Set on a cooling rack.

In a small microwave-proof bowl, combine white chocolate and shortening. Cook the chocolate in the microwave, on 50% power, until the chocolate is melted, stirring frequently. Drizzle the melted chocolate over the warm bars and let the bars cool in the pan, about 2 hours. Using the foil sling, lift the bars out of the pan. Cut into 24 bars or 48 small squares. Serve.

Makes 24 large rectangular bars or 48 small square bars.

Printable recipe

Related Site

-Free Food Recipes Online

-Food and Drink Magazine

Related Videos :below I show related videos and not so related to this article.

Title: Recipes Using Cake Mixes: #10 Sweet Potato Cake with Browned Butter Icing

The recipe sent to me by Dianna "artofbrowneyedgirl"
Probably the last in the "cake mixes" series.

1 package yellow cake mix (2 layer size)
1/2 cup chopped pecans
1 tsp ground cinnamon (I used 2 tsp)
1/4 tsp ground nutmeg (1 used 1/2 tsp)
3 eggs
1 can (18oz) vacuum-packed sweet potatoes or 2 medium sweet potatoes, cooked and mashed ( 1 3/4 cups)

Mix all above ingredients in a large bowl, pour into a greased 9"x13" baking dish and bake at 350F 30 minutes or until toothpick inserted into the center comes out clean. Cool completely.

Browned butter icing:
1/3 cup butter
3 cups powdered sugar
1 1/2 tsp vanilla
1-2 tbsp milk

Heat butter in a saucepan over medium heat until just light brown. Watch carefully because butter can brown then burn quickly. Remove saucepan from heat.
Stir in powdered sugar, vanilla and 1 tbsp milk. Stir.
Continue adding small amounts of milk until smooth and spreadable. Immediately spread over cake.

Title: Grilled Tilapia with Browned Butter and Orange Scented Couscous

http://www.lightscameracook.com

Recipe:

COUSCOUS:
2 tablespoons butter
1 cup uncooked couscous
1 (14-ounce) can fat-free, less-sodium chicken broth
1/2 cup coarsely chopped orange sections
2T orange Zest
3 tablespoons chopped fresh parsley
1/4-teaspoon salt

TILAPIA:
1/4-teaspoon salt
1/2-teaspoon coriander seeds
1/2 teaspoon black peppercorns
Dash of ground red pepper
4 (6-ounce) Tilapia fillets

To prepare couscous, melt butter in a large stainless steel skillet over medium-high heat. When the
butter is lightly browned, add couscous; cook 1 minute, stirring constantly. Remove from heat.
Bring broth to a boil in a medium saucepan over high heat. Gradually add broth to couscous mixture in
pan; cover and let stand 5 minutes. Fluff with a fork. Stir in oranges, zest, parsley, and 1/4-teaspoon
salt.

To prepare Tilapia, place 1/4-teaspoon salt, coriander, peppercorns, and red pepper in a spice or coffee grinder, and process until finely ground. Rub spice mixture evenly over fish. Heat a grill pan over medium-high heat. Brush pan with a little olive oil. Arrange fillets in pan; cook 2 minutes. Turn fillets over; cook 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with couscous.

Wine Suggestion: Sauvignon Blanc or Pinot Grigio

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Grilled Chicken with Plum-Jalapeno Sauce

While on vacation in northern California, we drove from Santa Clara (just outside of San Francisco, in Silicon Valley) to Mammoth Lakes, which is in the eastern Sierra Mountains. This route took us straight through the San Joaquin valley.  This valley is saturated with orchards - grove upon grove of peaches, plums, olives, and almonds, to name a few.  Where there are orchards, there are farm stands.  However, in order to have prolific orchards, one also must have persistent heat.  I'm not talking about the kind of warm summer day that urges you to take a walk to the park or have a picnic in the backyard.  Nope.  I'm talking about scorching, floating-down-the River Hades kind of heat.  It was 113 degrees F when we passed through. Anybody that knows me well knows that I wilt in heat over 90 degrees F.  I was always the kid that came back from gym class with bright red cheeks that didn't subside for at least an hour. However, my love of fresh fruits and veggies trumped the heat and I actually agreed to get out of the car to visit the farm stands.We picked up a bag of the sweetest summer corn, along with a bushel of large, juicy plums, and an incredible cherry pie.  It was well worth the sacrifice!

This recipe is based on a recipe in Food & Wine Magazine. The original recipe called for sweet or spicy red pepper jelly.  However, Mammoth Lakes' grocery store, while relatively well-stocked, was lacking in red pepper jellies.  So, I improvised by adding some mango fruit spread and chopped jalapeno pepper.  I was pretty darn pleased with the results.

Preheat the grill to medium heat.

Place 12 chicken drumsticks on a baking sheet and coat the chicken with 2 tbsp olive oil.

Season well with kosher salt and freshly ground black pepper.


Place the chicken on the grill and cook for about 20 minutes, turning occasionally, until the chicken is browned and cooked through.

While the chicken is grilling, prepare the plum sauce.

Melt 2 tbsp butter in a medium saucepan over moderately low heat. Seed and mince half of a jalapeno pepper. Add the pepper and 1/4 cup minced red onion to the saucepan and cook until the onion and pepper are soft, about 5 minutes.



Cut 2 medium-sized plums (about 4 oz) each into 1/2-inch pieces and add it to the onion mixture.


Cook until the plums are soft and broken down. Add 1/4 cup mango fruit spread and 1 tsp Dijon mustard.


Cook on high heat until the mango spread melts.

Carefully pour the mixture into a food processor or blender.


Puree until the mixture is smooth.


Baste the chicken drumsticks with the plum puree.


Cook until the sauce is caramelized, about 5 minutes. Serve the chicken with the extra sauce.

Other recipes using plums:

Simply Recipes' Plum Sorbet

Smitten Kitchen's Dimply Plum Cake

101 Cookbooks' Plum & Peach Crisp

Grilled Chicken with Plum-Jalapeno Sauce

12 chicken drumsticks

2 tbsp olive oil

Kosher salt and freshly ground black pepper

2 tbsp unsalted butter

1/4 cup minced red onion

1/2 small jalapeno pepper, seeded and minced

2 plums (4 oz each), cut into 1/2-inch pieces

1/4 cup mango fruit spread

1 tsp Dijon mustard

Preheat the grill to medium heat.

Place the chicken drumsticks on a baking sheet and coat the chicken with the olive oil.  Season well with kosher salt and freshly ground black pepper.  Place the chicken on the grill and cook for about 20 minutes, turning occasionally, until the chicken is browned and cooked through.

While the chicken is grilling, prepare the plum sauce.

Melt 2 tbsp butter in a medium saucepan over moderately low heat. Add the jalapeno pepper and minced red onion to the saucepan and cook until the onion and pepper are soft, about 5 minutes.  Add the chopped plums to the onion mixture.  Cook until the plums are soft and broken down. Add the mango fruit spread and Dijon mustard.  Cook on high heat until the mango spread melts.  Carefully pour the mixture into a food processor or blender and puree until smooth.

Baste the chicken drumsticks with the plum puree.  Cook until the sauce is caramelized, about 5 minutes. Serve the chicken with the extra sauce.

Makes 12 chicken drumsticks, plus extra sauce for serving.

Printable recipe

Related Site

-Free Food Recipes Online

-Food and Drink Magazine

Related Videos :below I show related videos and not so related to this article.

Title: Barbecue Chicken Legs recipe by the BBQ Pit Boys

These grilled Chicken Legs, hot or sweet, are the way we like to eat 'em. With these few BBQ Pit Boys tips, you can quickly and easily serve them up moist and tender every time.

Title: BBQ Chicken Recipe

Chef Jason Hill of http://www.CookingSessions.com shows you make a delicious and easy BBQ chicken recipe in this episode of "Chef Tips."

After visiting the North Shore's roadside huli huli chicken stands, Jason heads home to the chicken to share his version of Hawaiian BBQ chicken.

First, prepare your BBQ chicken marinade the day before you plan to grill.

Though you can prepare this as a BBQ rotisserie chicken, the results are more flavorful when you cut chicken into pieces.

This recipe for BBQ chicken uses a flavorful marinade that includes brown sugar, honey, pineapple juice, sesame oil, fresh grated ginger and crushed garlic.

When cooking BBQ chicken, consider using a smoker box. For authentic Hawaiian BBQ, use kiawe wood (known in America as mesquite chips).

Once the honey BBQ chicken sauce has soaked into the meat overnight, remove from the refrigerator and cook over high heat, skin side down, turning a couple times. Then, move to the low burner and shut the lid, where it will slowly cook and smoke for about 30 minutes, or until the internal temperature reaches 165 F. The smaller pieces will cook more quickly than the larger breast pieces.

Serve this with your favorite mac salad, cole slaw and white rice.

Go to http://www.CookingSessions.com for the full printed recipe.

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