Is It Time to Host a Brunch?

Published on by carol lou Category: Breakfast, Uncategorized

I think the answer is, yes!   The buds are on the trees, the days are getting longer, and it’s time to think spring and time for brunch.  The following menu is a sure fire hit – I have served them all numerous times and every time it is a success.  You can bake the Almond Puffs the day before.  The  Bacon Pops are so easy to do and I cannot tell you how many times I get asked for the recipe.  This was the recipe photo that Southern Living featured when naming me one of the top Southern Food Bloggers.  The casserole is easy to prepare the day before, bake in the morning, serve warm or at room temperature. I  recently served these three recipes with a bowl of fresh sliced fruit – it was a great combination.  Time to brew the coffee – it’s time for brunch.

 

 

almond puffs

Bacon pops 3

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Carol's Overnight Brunch Casserole

Ingredients

  • olive oil
  • 8 cubes 1-inch cubed Tuscan style bread, crusts removed
  • 4 cups sliced mushrooms - use your favorite type(s)
  • 2 cloves garlic, minced
  • 6 cups fresh baby spinach
  • 4 oz. shredded Gruyere cheese
  • 1/2 cup grated Parmesan cheese
  • 8 eggs
  • 2 1/2 cups half and half
  • salt and pepper
  • 1 teaspoon minced fresh thyme

Instructions

  1. Grease one 9 x 13 inch baking dish.  Cube the bread. Toss the cubes with 2 tablespoons of olive oil, a pinch of salt and a few grinds of pepper.  Heat a large skillet over medium-high heat, cook the bread cubes in the skillet until toasted.  This will take about 8 minutes, stir frequently.  As soon as they are golden, remove and place in a a large  bowl.  In the same skillet add 2 tablespoons of olive oil and heat skillet over medium-high heat.  Add the mushrooms in one layer and let cook until they start to brown, about 3 minutes.  Do not turn or touch the mushrooms for the first 3 minutes - you want them to get crusty brown.  After 3 minutes stir and cook an additional 2 minutes.  Add the garlic, thyme and a dash of salt and pepper.  Cook 2 minutes, then add the spinach.  Continue cooking until the spinach is wilted.  Remove from the heat.  

    In the prepared pan layer 1/2 of the bread cubes, 1/2 of the Gruyere cheese, 1/2 of the Parmesan cheese and 1/2 of the vegetable mixture.  Repeat.  Combine the eggs and half and half - add 1/2 teaspoon salt and a few grinds of black pepper.  Pour over the ingredients in the pan.  Cover and refrigerate overnight.  

    In the morning, preheat the oven to 350 degrees.  Bring the casserole out of the refrigerator while the oven is heating.  Bake the casserole uncovered for 50 - 55 minutes or until puffed and golden brown.  Cool for 15 - 20 minutes prior to serving.  Serve warm or at room temperature.

Interesting Find – Man Cave Craft Eats/Bruschetta Soup Recipe

Published on by carol lou Category: Interesting Finds, Recipes, Soups

I think I have mentioned in prior posts that I frequently receive requests to try new products that you, my readers, might be interested in.  When Man Cave Craft Eats  sent me a request, I took one look at their product line of meats/sausages and immediately was interested.  Not only did their product line look interesting, they also have a program they sponsor called Bite Back/Fight Hunger program.  For every package they sell, they provide a single meal for a needy child.  Between their product line and community support program, I sent them a note that I would love to try their products.  Not long after, a cooler arrived on my porch from Minnesota with a wonderful assortment of their products.  The entire assortment they sent me is mouthwatering. The first one I tried was their Chicken Sausage with sun-dried tomato, basil and garlic.   It took some thought as to what recipe could I create that would highlight this product.  Out came my soup pot, the rest is history  I have to admit I think this is one of the best soups I have made, with the garlic croutons on top, it was like eating bruschetta in a bowl.  From a group of food entrepreneurs who started with two folding chairs and a table at the Minneapolis Farmers Market, they have certainly won me over as a fan. 

 

 Man Cave Craft Eats is available at select retailers nationwide, including Giant, Food Lion, HyVee, Publix (coming in April), and more.

 

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Bruschetta Soup

Ingredients

  • 1 pound chicken sausage - I used Man Cave Craft Eats brand
  • 2 stalks celery, diced
  • 1 carrot, diced
  • 1 medium onion, diced
  • 2 tablespoons olive oil
  • 2 15 oz cans cannellli beans, rinsed and drained
  • 1 15 oz can diced tomatoes
  • 1/2 cup red wine
  • 32 oz. chicken broth
  • 3 cups fresh spinach
  • salt and pepper, to taste
  • garlic croutons
  • grated Parmesan cheese

Instructions

  1. In a large dutch oven over medium-high heat add olive oil, cook sausage, onion, celery and carrots for 5 - 8 minutes until soft.  Add the beans, can of tomatoes with juice, red wine, and broth.  Bring to a boil, reduce heat to low, cover and cook 40 minutes.  Stir in spinach, cook an additional 15 minutes.  Salt and pepper, to taste.  Ladle into bowls, top with garlic croutons and grated Parmesan cheese.

    Garlic Croutons

    Preheat oven to 350 degrees. Cube french bread into 1-inch cubes.  In a large frying pan, melt 2 tablespoons of butter and 1 tablespoon of olive oil.  Add 1 clove of minced garlic.  Cook over medium heat stirring constantly for 1 minute.  Remove from heat.   Toss cubes with the garlic butter, pour onto a foil-lined baking sheet and bake for 15 minutes.  Stir cubes once or twice while cooking.

    If you are using plain chicken sausage - I would add 2 tablespoons diced sun-dried tomatoes, 1 tablespoon minced fresh basil and 1 clove of garlic, minced, along with the celery and carrots.


Dried Fruit Scones

Published on by carol lou Category: Breakfast, Recipes

Ever wonder what the difference is between a biscuit and a scone?   Both are served as individual servings, however, a biscuit is light and airy and a scone does not flake.  Scones are quick to make and the perfect accompaniment to breakfast or with a cup of coffee or tea.  Perfect to pack for a picnic or quick snack.  I typically serve mine plain but scones are also delicious with jam or butter.  One the of the best scones I have ever had and remember to this day  was in a small tea room in the Cotswolds in England. It was a plain scone served with a cup of tea, strawberry jam and clotted cream.  That is when I became a true fan of scones.

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Dried Fruit Scones

Ingredients

  • 2 cups flour
  • 1/2 cup sugar
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup solid vegetable shortening
  • 1/2 cup dried cherries, raisins, currants or figs
  • 2 eggs lightly beaten
  • 1/4 cup milk

Instructions

  1. Preheat the oven to 400 degrees.  Combine the dry ingredients in a mixing bowl.  Cut in the shortening with a pastry blender until the mixture has a uniform crumb mixture.  Add remaining ingredients.  Combine with a fork until the mixture forms a ball.  Cut the dough in half.  Line a baking sheet with parchment.  Pat both halves of dough into a 1/2 inch thick circle.  Bake 15 - 20 minutes or until golden.  Cut each circle into 6 pieces.  Remove from baking sheet, cool.

Host a Pizza Party/Deep Dish Pizza

Published on by carol lou Category: Main dishes, Recipes

I am known for my last minute pop-up dinners.  Frequently, I decide one or two days prior to host a spur of the moment dinner.  This time, I decided the theme would be a pizza party.  I made the various pizzas, friends brought salad, appetizers, and wine.  Such an easy party and a great Friday night way to kick-back and look forward to the weekend.  This time, I made a large cheese stuffed pizza and a large margherita pizza.  I always make my crust from scratch, but many stores sell fresh pizza dough that you can always use.  I would shy away from any dough in the refrigerated section that is in a can with an expiration  date that says it is good for weeks – too many additives in that dough for me!   

Notice I used the cans from the tomatoes as vases for the flowers

5 from 1 vote
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Stuffed Pizza

Ingredients

  • DOUGH
  • 1 pkg dry yeast
  • 1 cup lukewarm water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 1/2 - 3 cups flour
  • MEAT SAUCE
  • 1 pound Italian sausage
  • 1/2 cuip chopped onion
  • 1 6 oz can tomato paste
  • 1 clove garlic, minced
  • 1 15 oz. can chopped tomatoes
  • 1/2 pound mushrooms, sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • CHEESE FILLING
  • 1 pound ricotta cheese
  • 1/4 pound shredded mozzarella cheese
  • 2 eggs, lightly beaten
  • 1/4 cup minced Italian parsley
  • 1/4 teaspoon salt
  • TOPPING
  • 1/2 pound shredded mozzarella cheese
  • 1/2 teaspoon dried oregano
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Dough - Dissolve yeast in the water in a large bowl.  Add sugar, salt and oil.  Mix well. Gradually add the flour to form a stiff dough.  Knead on a floured surface until smooth and elastic.  Place in a greased bowl, cover and let rise in a warm place until doubled in bulk.


    Meat Sauce - Brown sausage in a large skillet with onion and garlic.  Drain.  Add remaining ingredients and simmer for 30 minutes - cool.


    Cheese Filling - Combine all ingredients and mix well.


    Roll out half of the dough on a floured surface into a large rectangle.  Place in a greased 9 x 13 baking dish, easing dough gently to fit up the sides.  Spread the dough with the cheese filling.  Roll out the remaining dough and fit over cheese filling.  Cover with the meat sauce.  Bake at 400 degrees for 15 minutes.  Sprinkle with the Topping ingredients and bake an additional 15 minutes or until golden.

Interesting Find – Frogmore Shrimp Cleaner/Shrimp Rockefeller

Published on by carol lou Category: Interesting Finds, Main dishes, Recipes

I don’t know about you but I have an abundance of kitchen gadgets, some I use frequently and some I have never used.  So, when I received an e-mail from Toadfish Outfitters in Charleston, SC I was a bit leery of another kitchen tool.  However, when it comes to cleaning fresh shrimp, my opinion quickly changed because I find cleaning, peeling and deveining shrimp a real chore.   They graciously sent me one of their shrimp cleaners before the holidays and today was the first chance I have had to give it a try.  After checking out their video, I was ready to tackle this new tool.  Well, I must admit my first attempt looked like the shrimp had gotten caught in my lawnmower blade!  I just knew I was doing something wrong, one more check of the video and I was peeling shrimp like a pro.  I have to tell you this is probably one of the best kitchen tools I have come across in a long time.  It is very easy to use and certainly makes cleaning shrimp a breeze.  I am happy to have this new tool in my kitchen,  Watch out, now you will see many more shrimp recipes because I can clean them in a flash!

Check out their How To Video https://www.youtube.com/watch?v=8LWjoeuSZjE

Shrimp Rockefeller

This is a good Throw Back Thursday recipe.  Shrimp Rockefeller was very popular in the mid-1960’s.  It is shrimp baked on a bed of spinach and topped with a sherry cream sauce.  I like to serve on a bed of orzo but it would be equally good on rice or pasta.  As good today as it was then.

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Shrimp Rockefeller

Servings 6

Ingredients

  • 2 pounds large shrimp, peeled and deveined
  • 2 10 oz packages chopped frozen spinach, cooked and drained
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups warmed milk
  • 3/4 teaspoon salt
  • white pepper, to taste
  • 2 - 3 tablespoons dry sherry
  • 1/4 cup Parmesan cheese, plus more to topping

Instructions

  1. Preheat oven to 350 degrees.   Bring a medium pot of water to a boil, add shrimp and boil for 1 - 2 minute or just until they are pink, immediately drain and rinse under cold water, set aside.  Cook spinach according to package directions, drain well, set aside.  Melt butter, add flour and stir with a whisk for one minute.  Slowly add warmed milk and continue cooking over medium heat until the sauce is thick and creamy.  Remove from heat, add salt and pepper, dry sherry and 1/4 cup Parmesan cheese.  Spread spinach in the bottom of a shallow casserole dish.  Top with shrimp.  Cover with the sauce.  Sprinkle with additional Parmesan cheese.  Cover with foil and bake for 20 minutes.  Remove foil and broil until brown and bubbly.  Serve.   

    This dish can be made ahead, by layering the spinach and shrimp, refrigerate.  When ready to bake, top with the hot sauce and bake as directed.

Cream Puffs

Published on by carol lou Category: Desserts, Recipes

One recipe I always remember growing up was my mom’s Cream Puffs.  She was known for your jumbo cream puffs oozing with cream in the center and drizzled with chocolate.  She was always asked to make her Cream Puffs and if I was lucky, there would be one left that I could have for breakfast the next morning.  I took her recipe and made one change –   I replaced ice cream for the cream filling; you can select any flavor of ice cream and drizzle with caramel or chocolate sauce or a dusting of powdered sugar.  A special dessert to serve, perfect for your Valentine.

 

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Cream Puffs

Servings 6

Ingredients

  • 1/2 cup water
  • 1/4 cup butter
  • 1/2 cup flour
  • 2 eggs
  • ice cream, your favorite flavor
  • chocolate or caramel sauce or powdered sugar

Instructions

  1. Preheat oven to 400 degrees.  In a medium saucepan, bring water and butter to a boil.  Reduce heat to low, add flour all at once and stir vigorously until the mixture forms a ball, approx. one minute.  Remove from heat.  Add eggs all at once to the flour mixture in the saucepan, immediately with a hand mixer, beat on medium-high speed until the mixture is smooth and glossy. (My mom always used a wooden spoon to beat in the eggs by hand, but I have found the hand mixer to be much easier)  Spoon 1/4 scant cups of mixture onto parchment lined baking sheet.  This will make 6 puffs.  Bake 30 - 40 minutes until puffed and golden.  Cool completely.  Slice off top, remove any fragments of dough in the middle, fill with ice cream, drizzle with desired topping and serve immediately.

Baked Risotto with Italian Sausage and Sun-Dried Tomatoes

Published on by carol lou Category: Main dishes, Recipes

Some might call this the cheaters way to make risotto – I call it the most magnificent way to make risotto!   If you have made risotto you know that it requires one hundred percent of your attention; constantly ladling in broth and stirring.  This recipe is so quick and easy – mix, forget, stir-in and enjoy!   I cannot tell you how delicious Baked Risotto with Italian Sausage and Sun-Dried Tomatoes is –  you will think you are in one of your favorite Italian restaurants.   This is one of my go-to recipes any day of the week.  Perfect for a weeknight meal or for entertaining.  I would love to hear your comments on this recipe – I think you too will be thrilled with the final results.  

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Baked Risotto with Italian Sausage and Sun-Dried Tomatoes

Servings 4

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup arborio rice
  • 3 1/2 cups chicken broth
  • 1/2 cup grated Parmigiano-Reggiano, plus more for serving
  • 1/2 pound Italian sausage, cooked and crumbled, hot or sweet variety
  • 1/4 cup heavy cream
  • 1/3 cup diced sun-dried tomatoes in oil
  • 3 cups fresh spinach (optional)
  • salt and pepper

Instructions

  1. Preheat oven to 400 degrees.  In an dutch oven heat the olive oil.  Add the garlic and rice and cook over moderate heat, stirring until very fragrant, approx 2 minutes.  Stir in the broth and bring to a boil.  Cover and bake for about 20 - 30 minutes, until the rice is tender and liquid absorbed.  Stir in the 1/2 cup of cheese, Italian sausage, tomatoes, heavy cream and spinach.  Stir until the spinach begins to wilt, cover and bake an additional 2 - 3 minutes.  Season with salt and pepper, to taste, stir until well combined.  To serve, drizzle with olive oil and top with additional cheese.

 

 

 

 

 

Super Bowl Snacks 101

Published on by carol lou Category: Recipes

Looking for the perfect Super Bowl snacks?

         Below are a few top recipes that will surely be a hit at any party.

 

soft pretzels

http://apassionforentertaining.com/soft-pretzels/

 

http://apassionforentertaining.com/overnight-marinated-shrimp-avocados/

 

http://apassionforentertaining.com/chipotle-grilled-wings/

 

 

Bacon pops 3

http://apassionforentertaining.com/bacon-pops/

 

creamy crab dip 2

http://apassionforentertaining.com/creamy-crab-dip/

 

 

Quick Skillet Raspberry Pork Chops

Published on by carol lou Category: Main dishes, Recipes

Looking for a quick weeknight meal?  Quick Skillet Raspberry Pork Chops are one of my go-to recipes.  Ready in under 30 minutes and I can guarantee you there will be no leftovers  Last time I served these, I served them with cornbread and roasted vegetables – a winning combination.

 

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Quick Skillet Raspberry Pork Chops

Ingredients

  • 1 tablespoon butter
  • 4 - 6 boneless pork chops
  • 1/2 cup raspberry preserves
  • 3 tablespoons dijon mustard
  • 1 tablespoon white vinegar
  • salt and pepper

Instructions

  1. Salt and pepper chops on both sides.  Heat butter in a large skillet over medium high heat, brown chops on both sides.  Combine raspberry preserves, mustard and vinegar in a small bowl.  After the chops have browned on both sides, add raspberry mixture to the skillet.  Turn chops so both sides are coated.  Cover the skillet, reduce heat and simmer for 5 minutes.  Serve accompanied with the sauce. 

Whisky and Coke Bites/Host a Cocktail Smackdown!

Published on by carol lou Category: Desserts, Events

You just never know what recipe I will find in my stash!  Our very good friends host a Cocktail Smackdown each year and I thought it was the prefect venue to bring along Whisky and Coke Bites.  These are made with Bourbon Whisky, Coke and chocolate, a decadent combination.  My mom liked to serve small bites after dinner and I have to agree.  One delicious bite after a wonderful meal – my kind of dessert!

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Whisky and Coke Bites

Ingredients

  • 1 1/2 cups butter, softened
  • 2 1/2 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup coca-cola
  • 3/4 cup buttermilk
  • 1/2 cup bourbon whisky
  • 3 cups flour
  • 1/2 cup unsweetened cocoa
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • glaze
  • 1/4 cup butter, softened
  • 2 1/2 teaspoons unsweetened cocoa
  • 3 tablespoons coca cola
  • 1-4 tablesoons bourbon whisky
  • 2 - 2 1/2 cups powdered sugar

Instructions

  1. Preheat oven to 350 degrees.  Grease mini bundt pans, tiny muffin pans or  brownie bite pans.  In a mixing bowl combine butter and sugar, beat at medium speed until light and fluffy.  Add eggs, one at a time, add vanilla, beat until well combined.   Mix flour, cocoa, baking soda and salt and set aside.  Combine cola, buttermilk and whisky and set aside.   Alternately add flour and liquid mixture to the butter mixture on low speed, end with dry mixture.  Scrape down sides of bowl frequently.   Spoon batter into prepared pans, bake  10 - 12 minutes.  Cool in pans 5 minutes, remove and cool on wire rack.  Depending on pans you are using, this will make 4 - 6 dozen bites.

    For the glaze, combine butter, Coke, 1 tablespoons whisky and cocoa with an electric mixer on low speed.  Slowly add powdered sugar.  Add additional whisky one tablespoon at a time until the glaze is of a consistency to drizzle over cakes.  Drizzle glaze over cakes. 

 

Now, more on the Smackdown.  If you are looking for a unique entertaining idea, I highly recommend hosting a Cocktail Smackdown.  It is a very creative idea and one I wish I had thought of!  Our great friends JJ and Eleanor get the credit for this amazing party.  Here is the premise, each couple brings a creative cocktail to share, a heavy appetizer, and a great story to go along with the cocktail.   This year we had color changing cocktails with a great story with roots back to a Hawaiian rum maker, spiced infused maple syrup and ginger beer in a bourbon cocktail called the Crabby Pilot with airplane ice cubes, Bloody Mary’s with pickle infused vodka, homemade pickled okra, and bacon salt-rimmed glasses, Painkillers with the story direct from the Virgin Islands and Grasshoppers a throwback cocktail as delicious today and they were then.  Below are a few photos that captured the evening.  What a great entertaining idea that is very interactive and a great night of stories.