Sunday Supper

Creamy Chicken with Veggies and Bacon Topped With Puff Pastry 

Cook's Notes: Elevate your standard chicken pot pie filling with this creamy, decadent filling served over Pepperidge Farm Puff Pastry Shells. The addition of bacon adds a savory note to the filling. It is definitely company-worthy. Look for steam-in-the-bag fresh English peas, as they add a lovely sweetness to the dish.  I used 1/2 of the bag and froze the rest of the peas for another time. The recipe serves six and was adapted from Southern Living in March 2017.

On a personal note, when I was growing up, this was one of my Mom's favorite chicken pot pie meals to prepare for her bridge group. Not sure what her exact recipe was, but this one of mine comes close in taste.
Ingredients:

• 1 box Puff Pastry Shells

• 3 cups cooked chicken (I used a roasted chicken in a bag from the deli) 
• 2 tablespoons butter
• 1 cup each of celery, sweet onions, carrots, thinly sliced
• 1 cup spring or frozen sweet peas
• 2-1/2-3 cups chicken stock
• 5 bacon slices
• 1/4 cup flour
• 1/2 cup heavy cream
• 1 teaspoon parsley flakes 
• 1/2 teaspoon herbes de Provence 
• Dash of red pepper flakes 
• 2 tablespoons dry white wine 
• 1/2-1 cup fontina or Parmesan cheese, shredded

Directions:

• Cook or grill the chicken the day before as a time-saver.
• Fry the bacon, chop it, and set it aside.
• Dice onions, celery, and carrots.
• In a large frying pan, melt the butter and sauté the onion, carrots, and celery for about 6-8 minutes, until tender-crisp. Cover after 4 minutes.
• Add in flour and cook, stirring constantly, for about 1 minute. 
• Add the chicken stock, stir in the cream, and whisk to combine. Add in cooked chicken, bacon bits, spices, and peas. Cook on low, uncovered, until the mixture has thickened.  Add in cheese and wine, mix well. Cook until mixture is thoroughly heated, about 10 minutes. Remove the pan to another burner. Cover the filling and set aside. 
• Preheat oven to 425 degrees and follow the directions on the box for cooking shells. Place on a parchment-lined baking sheet to bake.  
• To serve, divide the warm filling among the shells. In the photo above, I used the filling sparingly so that the shells would show up clearly. Ordinarily, I put more filling over the shells.

The chicken meal was paired with  Asparagus, Snap Peas, and Radish Salad with Balsamic Vinaigrette. 

Cook's notes: 
The recipe is adapted from eatingwell.com and serves 4. Broccoli can be substituted for asparagus.
Salad Ingredients:

• 1/2 bunch of asparagus, cut off the asparagus spears from the bottom about 4 inches up
• 2 cups sugar snap peas
• 1-cup of radishes, thinly sliced
• 3 tablespoons finely chopped scallions
• 1 cup cherry tomatoes, halved
• 1/3 cup dried cranberries
• 1/3 cup Herb Mediterranean Feta Crumbles or mozzarella balls halved from the deli section 
• 1/2 cup toasted walnuts or almonds

Balsamic Vinaigrette Dressing
Ingredients:

• 4 tablespoons good quality dark balsamic vinegar or Chocolate Balsamic Vinegar
  1 teaspoon Dijon mustard
  3-4 teaspoons pure maple syrup
  1/2 teaspoon sea salt with a few grinds of black pepper 
  4 tablespoons Extra Virgin Olive Oil

Salad Directions:

• Fill a medium bowl with ice water and place it in the sink. Bring water to a boil in a large pot.
• Place asparagus and snap peas in boiling water. Lower the heat to medium-high and boil until al dente, about 1-2 minutes. Drain snap peas and asparagus using a colander. Place veggies in ice-cold water for 1 minute. Drain again.
• In a bowl, combine the cooked asparagus, snap peas, sliced radishes, and tomatoes. Drizzle with dressing and top the salad with crumbled feta cheese, toasted almonds or walnuts, and dried cranberries to serve.

Vinaigrette Dressing Directions:

• Mix all balsamic dressing ingredients in a blender. Taste test to balance ingredients. Transfer to a screw type jar until serving. Reshake the jar and refrigerate any leftovers.

Egg and Ham Muffin Cups

 

TODAY

AND 

ENJOY EGG AND HAM MUFFIN CUPS  

Cook's Notes: These muffin cups are such a simple concept that can be prepared in 15 minutes. It looks fancy and elevates your standard egg and ham meal to a new level. You can make as many or as few as needed. I made two in a standard 6-cup muffin tin. These muffin cups would be perfect for brunch. 

Recipe from BHG Brunch and Breakfast 2021 Publication 

Ingredients: 

• Thin deli ham( I used  Black Forest)
• Large eggs
• Grated cheddar cheese
• Chopped (drained) tomatoes and/or bits of broccoli
• Salt and Pepper to taste
• Sprinkle of parsley flakes 
• Optional pesto

 Directions: 

• Preheat the oven to 350 degrees and grease the muffin tin wells for the number of muffin cups you are making. If only making a few, spread them out in the muffin tin. 
• Gently press a ham slice into each prepared muffin cup, carefully ruffling the edges of the ham as you place it inside. 
• Divide the grated cheese among the ham-lined muffin cups. Inside, ham is sprinkled with cheese, tomato, and broccoli if using, and a very small dollop of pesto. 
• Break an egg into each ham-lined muffin cup. Sprinkle with salt, pepper, and parsley flakes.   

• Bake for 18 minutes, or until the whites are completely set and the yolks are thickened.
• Let the muffin cups stand for 3 minutes, then remove each cup carefully. 

Calories per cup-145 

Baked Egg Tortilla

Baked Egg Tortilla 

Cook's Notes: This is my FIRST TikTok recipe to try. I have seen this recipe demonstrated online, and it did not disappoint. The dish checks all the boxes, and oh my, the possibilities are endless, making it customizable. This recipe is delicious and will elevate your breakfast or lunch to a whole new level. I used a spinach tortilla for a base, but any flour tortilla will work. The tortilla was cut into four pieces.   To reheat, place the tortilla on a cookie sheet at 425°F for 3 minutes. The crust gets soggy if you use the microwave. 

• Healthy
• Easy to prepare
• Uses leftovers, including ham
• It's packed with 41 grams of protein 
• It can be a vegetarian dish, omitting meat.

Baked Egg Tortilla 

• 1 large tortilla-9 -10 inches
• 3 large eggs
• 1/3 cup small curd cottage cheese
• 1/4 cup diced mini red peppers 
• A handful of spinach leaves, finely chopped
• 1/3 cup grated cheddar cheese
• 1/4 teaspoon cumin or Elote seasoning
• 3 tablespoons chopped ham
•  2 tablespoons chopped red onion 
• Salt to taste
• Ground black pepper to taste

Directions: 

• Preheat oven to 425 degrees and place tortilla in a 9 inch pie dish or any small baking dish where the edges curl up to form a cup.
• In a bowl, whisk the eggs. Then add cottage cheese, salt, pepper, and seasoning mix. Mix well and fold in peppers and onions, chopped bits of meat, spinach, and cheese. 

• Bake for 16 minutes, or until the center is set and the edges are golden brown.

• Remove the dish from the oven and carefully slide it onto a cutting board. Using a glass pan helps to maneuver the tortilla out of the pan. Cut with a serrated knife or pizza cutter and enjoy.
  
  
  

Ham Rerun

 HAM RERUN

Seeking inspiration for your leftover ham?

Try Ham and Swiss Cheese Stromboli with Roasted Red Peppers and Spinach 

The best thing about a stromboli is the endless possibilities. A traditional Stromboli is usually made up of a mixture of Italian cheeses, cold cuts, Italian meats, and vegetables. This can also be served as an appetizer. It can be healthy and packed with veggies for a vegetarian meal. Some filling possibilities include:15 filling ideas https://www.tasteofhome.com/collection/stromboli-recipes/

Calzones are very similar to strombolis, but they are two different dishes. A Stromboli is made with pizza dough and then topped with toppings, rolled into a log, and baked. A calzone uses pizza dough that is filled and folded in half and baked.
Cook's Notes: A great, easy party dish or family meal. Add roasted red peppers to enhance the flavor of the stromboli.
Ingredients:

• 1 Tube Thin Refrigerated Pizza Crust (I used a Pillsbury brand)
• 3 tablespoons Dijon mustard
• 5 slices of ham
• 5 slices of Swiss cheese
• 6 green onions, minced
• Handful of spinach leaves, stems removed
• 1/2 of jarred roasted red peppers that have been drained and patted dry. 
• Optional: 6 pieces of bacon, cooked and crumbled
• Sesame seeds
• 1 large egg, beaten
• ¼ cup grated Parmesan cheese or garlic bread seasoning mixture.

Directions:

• Preheat oven to 400 degrees. Roll out the refrigerated pizza dough on a parchment paper-lined baking sheet. Spread Dijon mustard evenly on top to one inch along all the sides.
• Add sliced ham and cheese as shown in the photo. Tear one piece of ham and one piece of cheese to fill out the sides.
  
  
  
• Drain and mince 1/2 of a 12-oz. jar of roasted red peppers, about one cup. Pat the peppers really dry on paper towels before adding to the Stromboli crust.
• Place peppers down the middle of the pizza crust. Top with green onions, spinach leaves, and bacon if using.
  

  

  
  
  
  
• Roll the pizza dough up (long side) to the center and repeat on the other long side to the center.
• Flip the roll over so the seam is down on the baking sheet.
  
• Whisk one egg with 1/2 teaspoon of water. Brush top and sides with egg wash. Sprinkle the top with Parmesan cheese, garlic bread seasoning and sesame seeds, ot bagel seasoning.
  
• Bake for 15-20 minutes or until the top is golden and the bottom is browned.
• Cool for 5-8 minutes before cutting. Use a serrated knife. Makes 10 servings.

Easter Brunch Recap

BRUNCH RECAP

 Easter, a time to pause and reflect on life's blessings. With gratitude, we were able to share part of the day with four other couples. We began with a toast to all of us as we enjoyed adult beverages provided by Ingrid and Terry. The day was picture-perfect for sitting outside and enjoying the nice spring weather. No pun intended, we were "ready" for guests.

Thanks to Bob for being our official photographer.

There was no shortage of food for 10 people. It was a feast! The food contributions for this brunch were beyond amazing. The spiral ham from Costco took center stage. 

We enjoyed a fruit bowl with Yogurt dressing to the right of the ham platter, cheesy potatoes, a salad, Caprese Watermelon Green Beans,  a bacon cheese quiche, and rolls.

  

Of course, stuffed as we were, there was still room for dessert.

Best Ever Carrot Cake and Mini Lemon Tartlets 

Carrot Cake 

Cook's Notes: The best Carrot Cake recipe that's extra moist from buttermilk and crushed pineapple, with a hefty coating of dreamy cream cheese frosting. Note it does not need a holiday to be served and enjoyed. I soaked the raisins in 2 tablespoons of bourbon for 8 minutes.

The recipe was adapted from tastesbetterfromscratch.com

Ingredients:

• 1-1/2 cups granulated sugar 
• 2/3 cup brown sugar, firmly packed
• 1 cup vegetable or canola oil (I used canola because the taste is a little more neutral)
• 1/2 cup buttermilk
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract 
• Optional 1/2 cup crushed pineapple 
• 2 1/4 cups all-purpose flour 
• 1- 1/2 teaspoons baking powder
• 1 teaspoon baking soda 
• 2 teaspoons ground cinnamon or 1 tablespoon Saigon cinnamon 
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt 
• 1/4 teaspoon ground nutmeg 
• 2 1/4 cups carrots, finely grated, about 3-4 large carrots 
• 1 cup chopped pecans  or walnuts
• 1 cup golden or dark raisins 

Cream Cheese Frosting Ingredients: 

• 1 8-oz package of regular cream cheese, softened 
• 1/2 cup butter, softened
• 2  teaspoons vanilla extract 
• 4-5 cups powdered sugar 
• Half and half

Cake Directions: 

• Preheat the oven to 350 degrees. Prepare two 8-inch cake pans* by lightly coating with cooking spray, then lining with parchment paper or one 13 x 9 pan.
• Wet ingredients: Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
• Dry ingredients: In another bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg. Use a whisk for this step.
• Combine: Add the dry ingredients to the wet ingredients, then mix until incorporated. Fold in the carrots, pecans or walnuts, and raisins just until evenly distributed throughout the batter.
• Bake: Pour the batter into prepared pans. Bake on center rack until a toothpick inserted comes out clean, about 25 minutes for a 13 x 9 pan, 22 minutes for a round cake pan. 
• Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.

Cream Cheese Frosting: 

• Beat cream cheese and butter together until smooth. Mix in vanilla. Add powdered sugar, one cup at a time, until the frosting reaches the consistency you want, ading in half and half by tablespoons. Beat for several minutes until smooth and fluffy.
• Assemble: Place the bottom layer on a cardboard round or serving plate. Spoon about ½ cup cream cheese frosting onto the bottom cake layer, spreading evenly over the surface and out to the edge of the cake. Repeat with the remaining cake layers. Spread frosting around the sides of the cake, adding more as needed, until it's covered. Use the palm of your hand to cup chopped nuts around the edge of the cake, if desired. If using a 13 x 9 pan, frost the cake in the pan and sprinkle with finely chopped nuts.  
• Chill the cake for at least 30 minutes before serving.
• 
  
  

Mini Lemon Mousse Tarts
The recipe makes about 24 mini tarts.
Ingredients:

• 1-1/4 cups heavy cream, liquid
• 1/2 cup powdered sugar
• 2 oz. softened light or regular cream cheese
• 1/2 tsp. vanilla
• 5 tablespoons prepared jarred Lemon Curd (found in the jelly aisle)
• 2-3 tablespoons lemon zest
• Garnish, raspberries
• 1/3 cup each toasted coconut and almonds
• 2 boxes Mini Phyllo Pastry Shells (prebake unfilled for 3 minutes and set aside) 

Directions:

• In a small bowl, beat the softened cream cheese, vanilla, powdered sugar, lemon zest, and lemon curd until smooth.
• Whip the cream until it is well blended into the cream cheese mixture.
• Refrigerate until serving.
• Mix coconut and almonds together and toast at 350 degrees for 4 minutes. 
• Fill mini pastry shells that have been pre-baked with lemon mousse filling, sprinkle with a toasted coconut and almond mixture, and top with a raspberry. Serve immediately.

EASTER AND SPRING GREETINGS

 

Easter Weekend Reflections

It’s Easter Weekend, and right on cue, the dogwoods are blooming across the South. It’s a natural symbol of rebirth and renewal. There is a beautiful story about the Dogwood Tree being the wood used for the crucifixion of Jesus Christ.

The story, typically told at Easter when the dogwoods bloom, adds that Christ caused the dogwood flowers to serve as a reminder of the cross on which He died. He allegedly did this by giving the flower two long and two short petals, and having what appear to be nail prints on the petals to remind us that Christ suffered on the cross with nails through His hands. The story is remarkable, but unfortunately, the legend is not true. There is no biblical basis for it, but it's a lovely poem and suitable for Easter reflections.

"In Jesus' time, the dogwood grew
To a stately size and a lovely hue.
'Twas strong and firm, its branches interwoven.
For the cross of Christ, its timbers were chosen.
Seeing the distress at this use of their wood
Christ made a promise which still holds good:
"Never again shall the dogwood grow
Large enough to be used so.
Slender and twisted, it shall be
With blossoms like the cross for all to see.
As blood stains the petals marked in brown,
The blossom's center wears a thorny crown.
All who see it will remember Me
Crucified on a cross from the dogwood tree.
Cherished and protected, this tree shall be
A reminder to all of my agony."

These dogwood photos were taken in Kentucky several years ago.

Have you heard of Resurrection Rolls? 

A kid-friendly treat to try this weekend 

You will need  these supplies 

and the recipe can be found at  https://mixandmatchmama.com/2016/03/resurrection-rolls/