What’s for Breakfast?

This past week just zipped by. Each day was full of activities, so every evening before dinnertime I would open my freezer door to locate a previously prepared dinner. It was great finding labeled and dated Ziploc containers of previously prepared food that could be defrosted/reheated in my microwave. But that can only happen for so long. This morning’s breakfast needed some attention, because a visit to the grocery store was really necessary.

Well, two overripe Bananas were sitting in the fruit bowl, but you know my thoughts about eating Bananas first thing in the morn. That is, unless the Bananas are totally combined with other ingredients like in hot cereal. Today is Sunday – so no hot cereal today.

Looking on my counter and in the fridge, a partial loaf of Soft Oatmeal Bread, Soy Milk and Eggs were available. That could only mean one thing – soft tasty French Toast. By adding a little Cinnamon and a little Nutmeg to the Egg and Milk mixture Breakfast tasted yummy!

I was quickly able to take a photo – before my hubby devoured his. Almost missed that opportunity! :)

A trip to the grocery store came later in the day! Soy Milk, Eggs and Bread were on the list, too!
Now, the Bananas … I did use them while baking today. That is the next post. Stay tuned…

French Toast

Ingredients:
2 Whole Eggs
3 Egg Whites
1 Cup Milk (Soy or 1% Milk)
¼ tsp. Cinnamon + ¼ tsp. Nutmeg – as desired
Sliced Bread – whatever is available :)

Method:
1. Place Whole Eggs and Egg Whites in a rectangular container and beat with a fork. (I use a 1 & ½ Qt. CorningWare container.)
2. While beating mixture add in Milk and continue beating to combine.
3. Add Cinnamon + Nutmeg and beat with fork.
4. Heat non-stick griddle or skillet on medium heat.
5. Dunk each bread slice in mixture coating both sides and then place on the griddle/skillet. (Two or three browning at once.)
6. The underside will be golden brown when it is time to turn the bread slice over with a spatula.
7. Turn over and brown other side.
8. Enjoy with Maple Syrup!

Yummy!

Yes! Oaties in the Freezer!

The flowering trees in my neighborhood look so pretty! Today the outdoor temperature reads 88°F. No, this is not a day to bake. Somewhere in my freezer there must be one remaining Ziploc Freezer Bag containing cookies.

Tucked away in the back on the bottom shelf I located a dated and labelled Ziploc Freezer Bag containing Craisin Raisin Oaties. I remember baking them about a month ago. Today on this very warm day it is quite the find!

Whenever I bake a double batch of these chewy, colorful, delicious cookies, I package a dozen or two in Ziploc Freezer Bags after they have cooled. Into the freezer they go. These cookies taste so good after they have been defrosted. (Oh yes, a warm cookie also tastes really good about five minutes after the cookie sheet has been removed from my oven!) On a busy or a very warm day it’s a welcome find to locate a package to defrost. Sure, I know that my local Big Y sells “Gourmet Cookies” in plastic containers. However, locating homemade Craisin Raisin Oaties in my freezer can make my day.

Below is the recipe for one batch. Usually, I bake a double batch.

I now use 1 Whole Egg + 2 Egg Whites, rather than 2 Whole Eggs when preparing the batter. I also omit the Salt. Slowly add Flour into batter. :)

Craisin Raisin Oaties

Oven: 350°F Yield: About 3 Dozen Cookies

Ingredients:
1 Cup (2 sticks) Margarine/Butter, softened (I use Promise.)
1 Cup Brownulated Sugar
½ Cup Granulated Sugar
2 Eggs ( OR 1 Whole Egg + 2 Egg Whites)
1 tsp. Vanilla
1 + ½ Cups all purpose Flour
1 tsp. Baking Soda
1 tsp. Cinnamon
½ tsp. Salt (optional)
3 Cups Quaker Oats (Old Fashioned, uncooked)
½ Cup Dried Craisins
½ Cup Raisins

Method:
1. Preheat oven to 350°F.
2. Beat Sugars and Margarine/Butter together until creamy.
3. Add Eggs, (Whites) & Vanilla. Beat well.
4. Add Baking Soda, Cinnamon & Flour. (& Optional Salt, if desired) Mix well.
5. With large spoon or spatula stir in Oats.
6. Add Craisins & Raisins and stir well.
7. Place 12 rounded Tablespoons of batter onto ungreased cookie sheet.
8. Bake 10 – 12 Minutes, until golden brown.
9. Remove from pan onto wire rack.
10. Cool & Enjoy!
11. Place some in freezer to enjoy at a later date! ;-)

Craisins and Raisins make for one very tasty Oatmeal Cookie! Do you bake a double batch of cookies, and place some in your freezer?

Enjoy!
Yummy!

Happy Easter!

The sun is shining brightly through our bay window. Spring and April have arrived and it is Easter weekend!

Yesterday, my oven was working overtime. The Irish Soda Bread is double wrapped and sitting on the kitchen counter for Breakfast tomorrow morning. My mom’s recipe for Polish Cheesecake was used, so our Easter Dinner dessert is in the fridge.

Mustard Coated Roasted Leg of Lamb, Garlic Mashed Potatoes and Butternut Squash are on our menu for Easter Dinner. Will you also be celebrating this holiday at home?

Happy Easter to you and your family!

JG

Cheesy Veggie Chicken

There were a few extra pieces of cooked Chicken remaining after dinner on Saturday. After a quick look I realized that I would be able to cut the remaining Chicken into chunks and get about about ¾ cup. Now, that is enough of cooked Chicken to make Cheesy Veggie Chicken.

This tasty meal has few ingredients. If I have any cooked Rice in our fridge, I add it, also. Sometimes, chopped Parsley is added into the mix. Prepare this meal and place it in a Microwave safe Bake and Serve dish. My Pyrex comes in handy! Then, into the Microwave it goes. So easy and oh so good! Did I mention quick to prepare?

Cheesy Veggie Chicken

Ingredients:
Leftover pieces of cooked Chicken (about ¾ cup of chunks)
(1) 16 oz. bag of Frozen Broccoli & Cauliflower
(1) Can Campbell’s Healthy Request Cream of Mushroom (condensed) Soup
1/3 cup of Milk (can be Soy)
(1) Cup shredded Taco Cheese
PAM

Directions:

1. Microwave (1) bag of Frozen Mixed Broccoli & Cauliflower four minutes less than directions on bag.
2. Spray a Microwave safe Bake and Serve dish (about 5” x 10”) with PAM. Place vegetables mixed with bite sized Chicken Chunks in dish.
3. Mix (1) can Healthy Request Cream of Mushroom (condensed) Soup with 1/3 cup milk in a bowl.
4. Spoon Soup Mixture over Chicken & Vegetables.
5. Sprinkle 1- cup Shredded Taco cheese over top.
6. Cover with plastic wrap, leaving open at one corner to vent.
7. Microwave about 8 minutes & 30 seconds, or until hot and bubbly.
8. Remove plastic wrap carefully when done.
9. Enjoy!

After attending a great lecture at the Museum of Springfield History on Sunday, this meal was so easy to prepare after returning home. The 16 oz. bag of Frozen Vegetables that I used also contained Water Chestnuts and Carrots.

Dinner was yummy!
We did enjoy it!

Sassy Raisin Sauce!

Warm beams of sunlight shined through our front bow window. The outdoor thermometer reading was in the 70’s° F. Now, who could resist taking a walk, sitting on the deck reading a book or using the outdoor grill? I couldn’t. For 4 – 5 days last week that was the picture here in the Pioneer Valley. Ah, Spring arrived! Yes! Then a day of rain, clouds and light jackets replaced the eagerly awaited warm sunny days. We could adjust, because we know that more warm sunny days will return.

With the arrival of Spring, Easter is just around the corner. That prompts the planning of Easter Dinner. If you will be preparing this special dinner at home and will be serving Baked Ham, Sassy Raisin Sauce is a great addition served over slices of Baked Ham. This sauce is so yummy and full of Raisins! Preparation is very easy! Now, that is a winning combination.

Two years ago when I started blogging, I posted Sassy Raisin Sauce. In addition to pairing it with slices of Baked Ham, we also enjoy it served over Butternut Squash Ravioli. The recipe below is for about 2 ½ Cups and also for 2 Servings.

Sassy Raisin Sauce

Ingredients:
Cornstarch
Apple Juice
Butter/Margarine
Raisins

For about 2 ½ Cups:

1. Measure 3 TBS. Cornstarch into a small saucepan.
2. Slowly, stir in 2 Cups Apple Juice. I stir in by ½ cups to dissolve Cornstarch.
3. Add 2 TBS. Butter/Margarine.
4. Add 1 Cup Raisins.
5. Stir constantly while cooking over Medium heat. The sauce will thicken and boil.
6. Boil and stir for 1 Minute.
7. Serve over desired food. Yummy!

For 2 Servings - Follow Directions listed above and use:

1 TBS. Cornstarch
2/3 Cup Apple Juice
About 1 TBS. Butter/Margarine
1 Handful Raisins

Enjoy!
Yummy!

Happy St. Patrick’s Day!

It was a few days before St. Patrick’s Day a couple of years ago and I decided to bake an Irish Soda Bread. Buttermilk is one ingredient in that delicious raisin filled bread. Whenever I opened the door to our fridge I saw a partial container of fat free Buttermilk sitting on the top shelf. That container kept reminding me that St. Patrick’s Day was approaching. Yes, I did have recipes for Irish Soda Bread, also called Spotted Dog, but my recipes required either eggs or more than 1 stick of Butter/Margarine. I did not want to use any eggs in the bread, so I was on a Mission. That Mission was to find a new recipe.

Google is a wonderful place to learn new info. With a click here and a click there after entering key words I quickly found a recipe for an eggless Irish Soda Bread that also contained lots of Raisins. My family really likes Raisins. Carol (from Charli and Me) very graciously shared this recipe and she continues to share it again this year as St. Patrick’s Day approached.

Yesterday afternoon the Irish Soda Bread was baked. After it cooled I wrapped it in GladWrap and then in foil. Today, the absolutely scrumptious bread was cut into slices and boy is it good!

I have a gas oven and I’ve learned to bake the bread an additional 15 minutes at 375°F. It is longer than the original recipe states. Yesterday in my great haste, I melted the butter/margarine and cooled it like usual when baking. However, this recipe does not call for cooled melted butter. Well, I used it anyway. Much to my great happiness I had a dough that was much easier to handle and not so sticky. The bread is very moisty. This Irish Soda Bread is chuck full of Raisins. Yummy!

Below is the recipe that my friend Carol continues to share. Click here to visit her at Charli and Me. Thank you Carol! This is a very yummy bread!

Irish Soda Bread - Also called (spotted Dog) - from Carol
This recipe comes from Will O'Glenn Irish Bed and Breakfast
Glenn, Michigan - The recipe was shared by Mrs. Biddy Gahan (her mom) from Cahir, Co. Tipperary, Ireland

Ingredients:
2 1/2 cups all purpose flour
1 1/2 cups raisins
1 tsp baking soda
1 tsp double acting baking powder
5 Tbsp sugar
1/2 cup butter
1 cup buttermilk

Directions:
In small bowl, pour boiling water over raisins, let stand 5 minutes. In large bowl, sift flour, soda, baking powder, and sugar. Cut in butter until the mixture looks like course crumbs. Drain raisins, stir into flour mixture. Add buttermilk all at once. Stir vigorously with a fork.

Shape into ball and flatten ever so slightly. (It should look like a ball) Place on a greased 8 inch pie plate. Bake 15 minutes at 400 degrees, lower heat to 375 degrees, and bake 10-15 more minutes, or until knife comes out clean.

Remove from pie plate. Cool one hour. Cut into wedges. Makes 10 servings.
The bread will have a scone like consistency......
♥ Now this is the most important part of making any Irish bread recipe. When you get the bread into your pan, just prior to baking, take a knife and gently carve a Cross across the top to bless it. Then poke four holes in the bread to let the faeries out. Your bread will turn out perfect every time.

Enjoy!
Yummy!

Heat Up the Grill!

For the past four days it has been great to take a glance at our outdoor thermometer in the afternoon. A reading of 58°F is mighty fine! The warm weather brought out the crocuses and the use of our grill. Dinner was quick! Yes! Grilled Haddock in March!

Grilled Haddock is easy to prepare and tastes so yummy. A microwaved “baked” potato and a fruit salad rounded out dinner. So good!

Grilled Haddock

1. On a large dish pour about 2 TBS. Olive Oil.
2. Sprinkle a little Paprika (& Thyme, optional) on top.
3. After rinsing a Haddock Fillet in running cold water, place Fillet on the Olive Oil/Paprika (Thyme).
4. Turn the Fish over to coat the other side.
5. Place Fish in a grilling container/basket that has been sprayed with PAM.
6. Grill the Fish.
7. A 1 lb. piece requires 5 – 7 minutes on each side, depending on grill and thickness of Fillet.
8. Turn Fillet over one time during the grilling process.
9. Enjoy!

A grilling container/basket is needed, because the Haddock Fillet will break apart while grilling.

We will be enjoying grilled seafood again this week! Another trip to our Big Y Seafood Dept. Have you used your grill?

We enjoyed our Grilled Haddock dinner!
Yummy!