recipe

Archive for the ‘Food’ Category

Page 6 of 69« First...«45678»102030...Last »
Jul
24
2012

Best Ever Brunch Potatoes from Gooseberry Patch’s 101 Breakfast and Brunch Recipes

bestever

So here you have my fourth recipe review from the new 101 Breakfast and Brunch Recipes from Gooseberry Patch.   You are going to LOVE these.  They are so delicious!  And honestly, they would be good ANY time of day or night.

Best Brunch Potatoes

  • 2 1/2 lbs redskin potatoes, diced
  • 3 T olive oil
  • 8 eggs, beaten
  • 1 t salt
  • 1/2 t pepper
  • 8 slices bacon, crisply cooked and crumbled
  • 3/4 c French onion dip
  • 3/4 c shredded sharp Cheddar cheese
  • 1/2 c green onion, chopped

In a skillet over medium head, fry potatoes in oil until tender.  In a separate lightly greased skillet, scramble eggs until fluffy; season with salt and pepper.  Fold bacon, dip and cheese into potatoes; stir in scrambled eggs. Sprinkle green onions over top. Serves 6-8.

And of course as always, you can win a copy of this new cookbook.

To enter this Early Bird Review and Giveaway:  All you have to do is leave a comment at the end of each post pertaining to this giveaway and Early Bird Review and consider yourself entered.  I will be posting amazing recipes from this book over the next two weeks and then on Monday the 30th of July,  I will draw a name from the trusty mason jar and announce the winner. You have a few chances to get your name in the drawing.  And of course it would be nice of you to tell your friends if you have facebook or a blog of your  own.

gooseberry

Find even MORE from Gooseberry Patch online!

www.gooseberrypatch.typepad.com

www.facebook.com/gooseberrypatch

www.twitter.com/gooseberrypatch

www.youtube.com/gooseberrypatchcom

www.scribd.com/gooseberrypatch

And if you like what you find here at my blog you can check out the right hand column and subscribe to my feed and follow me on twitter and facebook.

So here you have my third recipe review from the new 101 Breakfast and Brunch Recipes from Gooseberry Patch.  Try these turnoverse, you will love them!

And of course as always, you can win a copy of this new cookbook.

To enter this Early Bird Review and Giveaway:  All you have to do is leave a comment at the end of each post pertaining to this giveaway and Early Bird Review and consider yourself entered.  I will be posting amazing recipes from this book over the next two weeks and then on Monday the 30th of July,  I will draw a name from the trusty mason jar and announce the winner. You have a few chances to get your name in the drawing.  And of course it would be nice of you to tell your friends if you have facebook or a blog of your  own.

Find even MORE from Gooseberry Patch online!

www.gooseberrypatch.typepad.com

www.facebook.com/gooseberrypatch

www.twitter.com/gooseberrypatch

www.youtube.com/gooseberrypatchcom

www.scribd.com/gooseberrypatch

And if you like what you find here at my blog you can check out the right hand column and subscribe to my feed and follow me on twitter and facebook.


Apr
30
2012

Great NEW Book from Gooseberry Patch! The Harvest Table and NEW Bakeware from Chinet!

foryourposts

I think every time I open a package from Gooseberry Patch that the book I pull out is my favorite.  I think “OH this one is the best so far.”  They just keep doing it right peeps.  I love EVERYTHING about this book from front to back.

harvesttable

Adorbs cover don’t you think? So imagine my delight when I got TWO great packages this week.  Chinet, you know Chinet, THE brand to go to for all your disposable tableware,  well they are taking a BIG old step.  They are launching a line of  disposable bakeware! And I was asked to try this new product and put my two cents in.  I will be testing several sizes, in my new apron that was in the box 🙂 You know I love aprons!  I was VERY happy to see that the new line of disposible bakeware is made from 90% recycled material.  Here’s a little blurb from their website:

The first disposable baking dishes that let you take your food from oven to table to freezer to microwave, all in one attractive, non-stick pan. And because it’s from the Chinet brand, strength and stability are built in. Bakeware is designed to be sturdy and dependable no matter what you’ve got cooked up. And not only does it look good, but you can leave it behind without worrying about losing your favorite permanent pan.

Yep, that’s how they roll.  Convenient, sturdy, all in one, lovely celery green outside and non stick on the inside.  And like the website said,  no worries about losing a pan!

Check back in tomorrow when I hit you with not only a terrific recipe for Gobble-Good Turkey Bake but I will tell you all about my experience with this NEW Chinet  bakeware.  AND how you can enter to win not only a copy of Gooseberry Patch’s new book The Harvest Table, but some lucky ducky will get to try the NEW Chinet bakeware because they will be mailing some to try! Very cool, don’t you think?  Oh and you can check out their website for more product info.

And I don’t know about you but the first warm weather (hot really) I start planning for Autumn all the wonderful things that go along with it.  And I am going to help you out with some recipes courtesy of Gooseberry Patch!  See you tomorrow!

NOTE: I am required by the FTC to disclose to you all that I received the Chinet Bakeware products free of charge.

Sep
08
2011

I’m getting there! Warning: LONG post Ü

To a state of organization that is.  Slowly, VERY slowly.

cubbies

These are my new cubbies in my studio. I call it my studio because it makes is sound like I do something in there 🙂  And take a gander at my birthday present from my children!  ADORABLE!

fairyhouses

A fairy village!  I wanted it so much!  I had seen it first on pinterest and then in HearthSong catalog.  So precious!  And of course what studio would be complete with out this:

Angus9-7-11

We had a big celebration over the weekend ~ my birthday, Hannah’s birthday, Jessica’s birthday and our 34th wedding anniversary.  Jerry whipped up an amazing meat roll to put on the grill. And we ate the last of it last night in a very delicious stew he made from the leftover. meatroll

I made a Persian Love Cake –

299564_2307179329783_1558315783_2470513_5051662_n

I was bound and determined to conquer this cake and after some tweaking and substituting it was quite delicious. My notes are at the end of the recipe.

The original recipe was not gluten free but I adapted it. And it called for candied rose petals for garnish but I had seen a similar recipe with pistachios and used them instead. I didn’t do the rose petals because I knew I nor my people wouldn’t like them. BUT if you want to do them, here is the recipe for them.

Candied rose petals

  • 2 large egg whites
  • 1/2 cup sugar
  • Petals from 2 organic roses

Whisk egg whites in small bowl until foamy. Using pastry brush, brush rose petals on both sides with egg whites; sprinkle on both sides with sugar. Dry on nonstick rack at least 6 hours or overnight.

Cake

  • 1 cup gluten free all purpose flour (or regular all purpose if you aren’t gluten free)
  • 14 tablespoons baker’s sugar or superfine sugar, divided
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon coarse kosher salt
  • 3 large eggs, separated
  • 6 tablespoons water
  • 1/4 cup canola oil
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon cardamom ground

For cake: Preheat oven to 325°F.  Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with parchment paper; butter parchment.

Sift flour, 7 tablespoons baker’s sugar, baking powder, and salt into large bowl. Whisk yolks and next 4 ingredients in small bowl until smooth.

Add yolk mixture to dry ingredients; whisk until smooth. Beat egg whites in medium bowl until soft peaks form. Gradually add 7 tablespoons powdered sugar; beat until whites resemble thick marshmallow fluff.

Fold whites into batter in 3 additions. Divide batter between prepared pans. Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes. Cool in pans on racks 15 minutes. Turn out onto racks, peel off parchment, and cool completely. (Can be prepared 1 day ahead. Wrap and store at room temperature.)

Frosting:

  • 2 1/2 cups chilled heavy whipping cream, divided
  • Pinch of saffron threads
  • 2/3 cup powdered sugar
  • 1 teaspoon rose water

For frosting: Combine 1/2 cup cream and saffron in small saucepan. Bring to simmer. Remove from heat; let steep 20 minutes.

Chill until cold. Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream. Beat until peaks form. Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Chill at least 1 hour and up to 6 hours. Garnish cake with rose petals

NOTES: I made a few changes.  My cake fell a bit when I removed it from the oven.  I am not sure if it was my flour blend or if I beat the egg whites too long.  But for whatever reason, it was a little on the sad side. I had a box of Betty Crocker gluten free yellow cake mix that I whipped up quickly and added a tsp of vanilla bean paste to the batter.  When it was baked per box instructions and cooled I layered it between the layers of the original cake and made the frosting which I quickly found out I was not a fan of SOOOO…I dumped that expensive batch 🙁 and whipped up a batch of Buttercream with a pinch of saffron and a little of the saffron infused cream I had left from the first frosting recipe and a teaspoon of vanilla bean paste. And I garnished it with chopped pistachios.   It was wonderful.  Everyone really liked it.  I think had I stuck right to the recipe the reception would have been less than favorable.  So all’s well that ends well.

It was a very very good weekend!  And now tell me, how is it Thursday already?  Jerry will leave for Malaysia on Monday and when he comes back home we will head for Vermont for our belated anniversary trip.  SOOO excited.  Even with the floods.  I am not about to cancel my trip unless something much worse happens between now and then. And I realize that is always possible. Either on that end or this one. But our plans are to go and dine and sight-see and spend our money just as if we weren’t butt deep in water 🙂 I think its very important to let the folks know someone who witnessed Katrina and made it thru Rita knows how it feels to a point and knows how important it is to trudge forth. It is devastating to a community when something like this happens and you have to “just get back on your horse and ride again”.   Besides its a little over 5 weeks and I have all the confidence in the world that most roads will be at least partially open, even if they are pig trails. I reserved an all wheel drive vehicle for our time there. I am sure there will be places I won’t get to take Jerry that I had hoped to, but we will still enjoy ourselves. Autumn in Vermont.  Squeeeeee!

Autumn country side in Vermont

Page 6 of 69« First...«45678»102030...Last »