Flag Day Special

Appetizer Mini Hamburger with Waffle Fries 

Cooks's Notes: Think of this recipe as a mini hamburger with fries and no bun. A fun twist turning it into an appetizer as a Flag Day Special. Food Network's newest issue does not disappoint with a wealth of fun summer food ideas.  

Cook's Notes: This appetizer/slider caught my attention for its creativity. There wasn't  exactly a recipe to follow just a photo and some wording underneath. But I found it easy to figure out. The only thing I did not anticipate was in one bag of frozen waffle fries there were many pieces not a lot of whole ones to use for top and bottom of the appetizer. My recommendation would be use two bags pick out the whole pieces and then combine small pieces in a zip loc bag and refreeze for another meal. I found 1/2 lb. hamburger made 7 appetizers using my muffin tin appetizer size.  

Ingredients: 

• 2 bags of frozen waffle fries (each 22 oz.) 
• Ground beef
• Cubes of cheese-one per hamburger 
• Chopped sweet onions
• Bread and Butter Pickles, drained on a paper towel
• Lettuce
• Grape tomatoes
• Paper flags from Michaels 

Directions: 

• Preheat oven to 450 degrees. 
• Figure out how many top and bottom waffle fries you need to make these appetizers and place on a baking sheet. 
• Bake 10 minutes and then turn over using spatula and cook 10 minutes more. Set aside.  
• In a bowl add hamburger and onions. Mix well. Shape each hamburger molding it to fit a cube of cheese. 
• Place hamburger in muffin tins. Sprinkle with salt and pepper.

• Reduce heat to 350 degrees and bake hamburgers uncovered 25 minutes. Remove each one and drain on a paper towel. 
• To assemble-one waffle fry, hamburger, pickle and top with another waffle fry. 

Top with a flag.

Another alternative, add lettuce and a tomato. Serve with condiments.

Do check out the magazine for other cool, creative food ideas to make summer just a little more fun. 

Muffin Pan Magic: Part Three

HAVE YOU HEARD? Muffin tin lunches are a creative option for hosting a social gathering. 

So easy just have each guest bring their own muffin tin and a food item to share. Arrange the food on the table buffet style. Each guest uses their  own tin instead of a plate putting their food choices in each well. My neighbor recently attended one of these lunches and felt a 12 cup muffin tin was better to use than a 6 one. Certainly a fun way to host a lunch.  

And don't overlook the kids. They'd love this dining concept.  
Puff Pastry Mini Quiche with Ham

 Cook's Notes: Recipe makes 18 and was adapted from Taste of Home.
Ingredients:

• 1 package (17.3 ounces) frozen puff pastry, thawed
• 4 large eggs, divided use
• 1 cup plus 2 tablespoons half-and-half cream, divided
• 3/4 teaspoon each parsley, dry mustard and herbes de Provence 
• 1/4 teaspoon each salt and pepper
• Dash nutmeg
• 1-1/2 cups shredded Gruyere cheese, white cheddar or Swiss cheese
• 1-1/2 cups chopped fresh spinach, stems removed
• 1 cup diced mini sweet bell peppers, red, yellow and orange
• 8 bacon strips, cooked and crumbled or 1 cup diced cooked ham 

Directions:

• Preheat oven to 400 degrees. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. square; cut each into nine squares. Place in ungreased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up.
• In a small bowl or blender on low whisk 3 eggs, 1 cup cream, and seasonings. In another bowl, combine cheese, spinach, peppers red pepper and ham or bacon. Divide among pastry cups. Pour egg mixture over cheese mixture.
• In a small bowl, whisk remaining egg with remaining cream; brush over pastry edges. Bake 15-18 minutes or until golden brown. Remove to wire racks. Serve warm.
• Freeze option: Cover and freeze baked pastries on greased baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, reheat frozen pastries on ungreased baking sheets in a preheated 375 degrees 17 minutes or until heated through.

The World According to Bella

A First
I've heard Mr. C and Mrs. S wonder what I would do if I saw a bear. Well this week they found out. I was outside in my hole guarding Mrs. S's plants and flowers as usual. All of a sudden this animal ran into my yard. My very, very  loud barking caught Mr C's attention who was inside. 

By the time he got outside I had chased this small, black, furry animal up a tree. 

Mr. C quickly dragged me inside though I did not feel a rescue was needed. All I was trying to do is bark the intruder out of our yard. We heard later the bear was at our neighbor's house, knocked over their trash can and ate a HUGE amount of garbage. So now we need to be on high alert taking our walks. I am not sure what's going to happen while we are in the cities. Maybe Mr.C's security camera will show us what we're missing.  

I am really getting a workout in the city. Mrs. S got us a good room but its on the 4th floor. I have used their  stairmaster multiple times because I am petrified of the elevator. No amount of coaxing  would get me inside because the floor moves. In 24 hours I have been in and out of the hotel via the stairmaster at least 8 times (I have lost track), been to our old neighborhood for a visit, grocery store, dentist office (I sat in the car) and met Lulu. She  looks just like Mulligan but a lot smaller. She has so much energy I was exhausted watching her run around the yard. In fact, Lulu is so fast Mrs. S could hardly get a good photo. Lulu kept following me around the yard wanting to play ball but I was too tired after all the steps I've  been up and down all day. 

Tomorrow is day three of our city visit. I've been promised a run at my old dog park and a play date with Max before I go home. I am a little worried who has been in our yard and if Mrs. S has any flowers left. Will let you know. 

Love,

Bella  

Muffin Pan Magic-Part Two

"Happiness is like a butterfly which, when pursued, is always beyond our grasp, but, if you will sit down quietly, may alight upon you."

Nathaniel Hawthorne

Berry Orange Coffeecakes

Cook's Notes: Delicious recipe with cranberries and orange, the perfect balance of flavors. 
Cooking Tip: It's easier to halve cranberries if frozen. Add 1 tsp of flour to the cranberries to prevent them from sinking into  the batter during baking.  
Coffeecakes Ingredients: 

• 2 cups all-purpose flour
• 1 ½ teaspoons Saigon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ⅓ cup butter, softened
• ¼ teaspoon salt
• ½ cup packed brown sugar
• ½ cup granulated sugar
• 1 cup whole-milk ricotta cheese
• 1 egg
• 1-1/2 tablespoons finely shredded orange peel
• 1 tablespoon orange juice
• ½ teaspoon vanilla
• 1 ½ cups fresh cranberries, coarsely chopped
• 1 tablespoon finely chopped crystallized ginger

Orange Glaze Ingredients:

• 1 cup powdered sugar
• 1 tablespoon orange juice
• ½ teaspoon vanilla
• 2 tablespoons butter, melted
• Milk as needed to get correct frosting consistency   
• ½ teaspoon finely shredded orange peel
• ½ cup walnuts, toasted and chopped

Directions:

• Preheat oven to 350 degrees.  Grease fifteen 2 1/2-inch muffin cups or use cupcake liners. In a bowl combine flour, cinnamon, baking soda, baking powder, and salt. In a large bowl beat butter and sugars with an electric mixer on medium speed until fluffy. Add ricotta, egg, orange peel and juice, and vanilla. Add flour mixture. Stir just until combined. Fold in cranberries and ginger.
• Fill muffin cups 2/3 full. Bake 16 minutes or until toothpick inserted near center comes out clean. Cool in pans 5 minutes. Remove; cool slightly. Spoon on glaze. Sprinkle with nuts and additional orange peel, if desired. Makes 15 cakes.
  

Muffin Pan Meals: Part One

The muffin tin, a kitchen utensil that's versatile with lots of creative options. Think outside the tin beyond  cupcakes and muffins with some savory meals. It can be portion controlled.  

Skinny Lasagna Cups 

14 Meals in a Muffin Tin 

http://gethealthyu.com/14-meals-in-a-muffin-tin/

26 Mini Snacks to make in a muffin tin. Be creative. 
http://www.popsugar.com/moms/Kid-Friendly-Muffin-Tin-Recipes-30533313#photo-30533313
Previously posted Muffin Tin Recipes from Ever Ready

Puff Pastry Egg Brunch Cups

https://sockfairies.blogspot.com/2018/03/easter-brunch.html

Tex-Mex Brunch Cups
http://sockfairies.blogspot.com/2017/06/weekend-round-up-part-one_25.html

Blackberry Brie Tartlets
https://sockfairies.blogspot.com/2015/06/i-spy-blackberries.html

Sausage Breakfast Cups

https://sockfairies.blogspot.com/2017/08/weekend-round-up_20.html

Spinach Puffs

https://sockfairies.blogspot.com/2013/02/and-winner-is.html

Spinach and Peppers Scrambled Egg Muffin Cups

https://sockfairies.blogspot.com/2019/03/avocado-toast-with-hummus-and-radishes.html


Part Two: Recipes

Ham and Cheese Quiche Cups 

Cranberry and Orange Coffee Cake 

Sunday Night Dinner

True wisdom lies in gathering the precious things out of each day as it goes by.
E.S. Bouton

LET SUMMER  BEGIN

One Pan Chicken Sausage with Roasted Potatoes

Cook's Notes: This product gets my highest recommendation. Not only is the chicken sausage quite flavorful but it has no artificial ingredients or preservatives, no fillers, no animal by products and no chemical nitrates are added. 

Recipe serves 4 but can easily be doubled. Low in calories, the dish is per serving 420.
Cooking Tip:If using broccoli florets add them in the last 15 minutes of baking time as they don't need as much cooking time as potatoes. 
Ingredients: 

• Herb potato seasoning- 1 tsp. each rosemary, thyme, parsley 
• 2 TB. olive oil 
• 3 cups diced red potatoes with skin on
• 1 cup grated Parmesan cheese, divided
• 4 chicken sausages, diced at an angle
• 1 cup red onion cut in strips
• 1 cup red, yellow and orange mini sweet peppers
• 3 minced garlic cloves
• Salt and pepper to taste
• 1 large apple, diced in large chunks 
• Options 2 cups Brussels sprouts or broccoli florets

Directions:

• Preheat oven to 425 degrees. 
• Mix potato seasoning mixture in a small bowl and set aside. 
• In a large bowl mix cubed potatoes with 2 TB. olive oil, half of the seasoning mixture and 1/2 cup Parmesan cheese. Add in onions,peppers, cubed apple and Brussels sprouts or broccoli florets if using. 
• Line a baking sheet with parchment paper or a silicone pad. 
• Spread mixture on baking sheet except sausages and minced garlic. Arrange minced garlic among the potatoes cubes. Bake uncovered for 30 minutes. Move potato mixture around and add in diced sausages. Sprinkle potatoes with salt and pepper and more of the herb potato seasoning if needed and rest of Parmesan cheese. 

• Bake 15 minutes or until potatoes are crunchy.   

Hello June

Make dinners easy with foil packets. Cooking an entire dinner in a simple foil packet is every cook’s dream. There’s no reason to wait to break out the camp fire because foil dinners are so incredibly easy to make heated in the oven or over a grill. And there's minimal clean-up. Be creative as you customize your packet. Each recipe serves 4.

Prepare a stack of foil sheets 12 x 12. Pre-cut parchment paper for cookie baking sheets works well as liners for the foil packets. Cut each parchment sheet into 4ths. Place one of these cut sheets in the center of a foil piece which keeps the food from sticking to it. When planning your foil dinner keep in mind the following:

Find Your Fat-You must have a fat so the raw ingredients don’t stick to the foil as it cooks. Oil in most any form (plain or flavored,), butter and bacon fat are all likely contenders.
Add ins include: protein, veggies and seasonings.

Chicken Fajitas

Cook's Notes: Seasoned chicken, peppers, onions served with your favorite rice rolled in a flour or corn tortilla. Recipe adapted from tastesbetterfromscratch.com
Ingredients:

• 1 TB. olive oil
• 3 large boneless, skinless chicken breasts cut into strips
• 2 cups mini sweet red, yellow and orange peppers,
• 1 cup red onions, diced
• 1-1/2 cups grape tomatoes, diced
• ½ packet dry fajita seasoning
• Flour or corn tortilla
• Rice
• Favorite toppings e.g. avocado slices, salsa, sour cream 

Directions:

• In a bowl add in oil, chicken, pepper, onions, tomatoes and seasoning mix. Toss together.
• Place ingredients in center of foil piece lined with parchment.
  
• Fold foil (long sides) over foods so edges meet. Seal edges, making tight 1/2-inch fold; fold again on short sides allowing space on sides for heat circulation.
• Place packets on gas grill over heat 400 degrees for 20 minutes or in oven 400 degrees for 20 minutes. Rotate packets 1/2 turn after 10 minutes.
  
• Serve with warmed tortillas, rice and toppings.
  
  

Grilled Caesar Salmon

Cook's Notes: Elevate your salmon to a new level with creamy Caesar dressing and artichoke hearts. A splash of lemon brightens the dish. Recipe adapted from cookierookie.com
Ingredients:

• 4 salmon fillets, rinsed and patted dry
• 1 TB. olive oil
• 2 large tomatoes cut into wedges
• 1 cup sweet peppers
• 1 small jar marinated artichoke hearts, drained and patted dry with a paper towel
• 1 TB. fresh lemon juice
• 3 TB. prepared creamy Caesar dressing
• 4 lemon slices
• Optional crushed almonds

Directions:

• Place each salmon piece in center of foil. Place veggies around the salmon. Brush each fillet with Caesar dressing. Squeeze lemon juice on each salmon piece and drizzle with olive oil.
  
• Place a lemon slice on each fillet.
  
• Fold foil (long sides) over foods so edges meet. Seal edges, making tight 1/2-inch fold; fold again on short sides allowing space on sides for heat circulation.
• Place packets on gas grill over heat 400 degrees for 20 minutes or in oven 400 degrees for 20 minutes. Rotate packets 1/2 turn after 10 minutes.