Where Would You Love to Cook Today

 

http://www.stonegableblog.com

 

I just love the Kitchen over at Stonegable.

I really love the island, it has a tone of room for preparing meals and doing great holiday displays.

Her blog is a great one to visit often. It is a very inspiring blog.

 

Well let get to what to make:

 

As I have been blogging around I came across a great blog with wonderful recipes, but the one that really caught my eye was:

Banana Bundtlets with Maple & White Chocolate Icing

from http://www.somewhatsimple.com

 

Don't these look wonderful!

I think this is what I will be giving to all of my neighbors for Christmas this year.

 

Ingredients:

• 5 well-ripened bananas
• 4 eggs
• 1/4 cup shortening
• 3/4 cup applesauce
• 2 cups sugar
• 1 tsp baking soda
• 2 tsp salt
• 4 cups flour

For the Icing:

• 1 cup brown sugar
• 5 Tbsp butter
• 1/3 cup whole milk
• 1/2 tsp maple flavor (up to 1 tsp for stronger flavor)
• 1 cup white chocolate chips

Directions:

1. Preheat oven to 350 degrees. Prepare pans with non-stick spray.
2. In mixer bowl, add eggs and beat well. Add bananas and beat until bananas are mashed and mixture is smooth. Add shortening, applesauce and sugar and combine. Add baking soda, salt and flour and mix well.
3. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
4. Let cool in the pan for 5 minutes, then remove to a wire rack to finish cooling.
5. While banana bread is baking, prepare the icing by adding the sugar, butter and milk to a medium saucepan over medium-high heat. Stir constantly as it comes to a boil, 3-4 minutes. Continue stirring as the mixture boils for 1 minute. Remove from heat.
6. Add the white chocolate chips and maple flavor and stir until the chips are melted and the icing is smooth.
7. Pour slowly over the top of the bundt cakes, allowing it to drizzle down the sides. Cool and enjoy!

 

 

Breakfast Casserole

To make you will need:

1 pkg Hash browns with peppers and onions 

8 eggs

12 0z of breakfast sausage (not Links)

2 cups shredded cheese

2 1/2 cups milk

salt and pepper to taste

9 X 13 baking pan

Preheat oven to 375 degrees

I make this the night before and refrigerate over night.

* Cook the hash browns as per cooking directions on package.

* Brown the sausage and crumble.

* Grease 9 X 13 baking pan.

* Lay cooked hash browns on the bottom of the baking pan.

* Cover hash browns with 1/2 of the sausage.

* Cover sausage with 1/2 of the cheese.

* Combine the 8 eggs and 2 1/2 cups milk. whisk and pour evenly over the cheese.

* Add remaining sausage evenly.

* Cover with remaining cheese. 

* Salt and pepper.

* At this point you can cover and put in fridge until morning. The in morning preheat over and just put into oven.

* Bake at 375 degrees for 40 minutes.

When done the top will be slightly brown and inside will feel firm when you poke it.

I top it with more cheese, salsa and sour cream. And I serve it with fruit.

Facebook 7-up Biscuits

These have been all over facebook and pnterest several times and I even got the recipe from my realtor. I finally tried them and they are so good!

INGREDIENTS:
4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

DIRECTIONS:
Mix Bisquick, sour cream and 7 up.

Dough will be very soft - don't worry

Knead and fold dough until coated with your baking mix.

Pat dough out and cut biscuits using a round biscuit / cookie cutter.

Melt butter in bottom of cookie sheet pan or 9x13 casserole dish.

Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown.

I found the picture on the internet at https://www.evernote.com

Where Would You Love to Cook Today?

Today I want to cook in my own kitchen. Maybe thats because its so clean....LOL.

My kitchen is where everyone gathers. And its so much fun when we are all together.

My Daughter is a very good cook as well as a blogger too!

She loves Geo Cacheing and her and her main squeeze write the blog

http://livelovecache.blogspot.com/

I love my Daughter Darcey's posole" and so I thought that would be the best recipe to make:

Darcey's Delicious Posole' 

Easy delicious authentic Latino dish. I learned to make this in New Mexico from my extended family when my Grandfather passed away. Over the years I have changed the recipe to make it my own version. Warning: If you start making this, you will be asked to make it all of the time! Picture is without diced tomatoes, once they are added the broth turns a reddish color, tomatoes optional, I prefer it with them. 

 Ingredients:

• 3 cups cooked pork, Make Pork roast first cook roast in 1/4 cupsoy sauce in crock pot, do not drain, once cooked, the meat will shred on own by pushing with a fork, once shredded in the crock pot then add the following:
• 2 tablespoons El Guapo Menudo Mix (It comes in 3/4 oz packages on the Mexican food Isle, is a seasoning packet usually around .80 cents to a dollar)
• 3 Chicken Bouillion cubes (Knorr brand, Caldo Con Sabor De Pollo comes in 8 cube package also on Mexican food isle, usually .69 cents to a dollar)
• 1 large onion, chopped
• 2 teaspoons of minced diced garlic, peeled and diced
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 2 (4 ounce) cans diced green chili peppers (or 2 fresh green chili’s seeded and diced)
• 1 (23 or 24 ounce) can white hominy, drained and rinsed
• 1can 14.5 oz of diced stewed tomatoes with chilies (optional)
• After you add all ingredients add enough water to cover the hominy
• salt to own taste

Garnishes:

All garnishes are optional after soup is cooked you can add any of the following to top of soup to add great flavor and variety.

• 1/2 cup chopped cilantro (garnish)
• lime wedges (garnish)
• 1 Bag of shredded cabbage or a head of cabbage cut into shreds
• 1/2 cup chopped onions
• 1/2 cup chopped radishes
• 1 cup of shredded cheese (Mexican blend or cheddar)
• Salsa
• Flour Tortillas to dip in soup while eating

Directions:

After preparing the pork roast in the crock pot* *(2-3 lb pork roast placed in crock pot with 1/4 cup soy sauce on low for 4-6 hours, you will be able to determine when the roast is done by pushing on it with a fork. When it falls apart it is done, shred with fork inside the crock pot so it absorbs the juices) After shredded add all of the ingredients. Stir well. Once everything is added make sure you add enough water to cover the hominy. Slow cook for 4-6 hours. You will be able to tell when it is ready when the hominy is soft. After it is cooked serve in bowls and add optional garnishes. I am attaching some pictures to help you see what seasonings you need and what the finished product should look like. Put the roast in crock pot night before on low when you wake up, shred the meat and add the rest of the ingredients. Turn crock pot to low and head out for a day of caching. When you return your house will smell so good and you will have a delicious warm dish to feed your hunger. 

Where Would You Love to Cook Today?

Don't you just love this kitchen! 

Makes you want to pull up a chair and stay a while!

The Blog is the same way. 

you will enjoy reading every post.

http://fountainavenuekitchen.com/

So what to eat....

I think want pancakes !

and I was over at:

http://fountainavenuekitchen.com/

And found this recipe!

Cottage Pancakes

• 6 eggs
• 1 1/2 cups cottage cheese
• 1/2 teaspoon kosher or sea salt
• 1/2 cup flour (see comments above regarding gluten-free options)
• 1/4 teaspoon baking soda

1. Beat eggs until light. Mash cottage cheese (Kathleen uses a food processor, I used my mini chopper to really get it smooth). Add to eggs along with the remaining ingredients. Drop by tablespoonfuls onto a lightly-greased griddle (I like to use my cast iron skillet) and cook over medium heat until browned on both sides and cooked through. Top with maple syrup or fresh fruit, as desired.
2. Makes about 2 dozen small pancakes. I made mine a bit bigger and got 17 or 18.

Notes

For a healthy and aromatic option, try using coconut oil to cook your pancakes.

Where Would You Love to Cook Today?

Is you kitchen ready for Christmas?

Doesn't this one look pretty?

I love the wreath over the sink.

I found this over at:

http://houseofdecorke.blogspot.com/

So many christmas recipes to choose....

but

I think we will make Dutch Babies from:

http://tatertotsandjello.com/

And they are doing and amazing giveaway so make sure you stop by.

One of my favorite traditions is our Christmas morning breakfast. We make Finnan Haddie from my Danish ancestors and we also make Dutch Babies from my husband’s side of the family. If you aren’t familiar with Dutch Babies, they are also called German Pancakes and are a mix between crepes and pancakes — light and fluffy and delicious.

We love to serve them with wedges of lemon, fresh berries, warm syrup and powdered sugar.  (My mom gave me a handmade recipe book with all of our family recipes when I was first married and it’s where all of my family recipes are kept. It’s still one of my most treasured possessions.)

They are Heavenly!!

Of course we make them at other times of the year too, but they really remind me of Christmas morning.

Here’s the simple recipe:

Ingredients: 

1 1/4 cup milk

1 1/4 cup flour

5 eggs

pinch of salt (optional)

pinch of cinnamon (optional)

3 Tablespoons of butter

Directions: 

• Mix all ingredients in a blender
• Put butter in 2 9×12 oven-proof pans or skillets, put in oven and heat to 375 degrees
• When butter is melted, take the pans out and tilt them so butter covers the entire bottom
• Pour batter evenly onto the pans
• Bake in 375-degree oven for 15-20 minutes, until edges are puffed and browned
• Cut into serving-sized pieces and serve hot with powdered sugar, syrup, lemon wedges, preserves or anything else desired

Where Would You LOVE to Cook Today!

When I was surfing around to find where I wanted to cook today 

I found this so cute child's kitchen set.

Oh my gosh I would have loved this set as a little girl....

I think I would spent hours playing in here...

The pink is such a pretty pink and all the extras 

really make this special.

I found this over at:

http://charlieton.blogspot.com/2010/07/play-kitchens.html

SO cute I can''t stand it...

I would need my Easy Bake Oven and some

Girl friends....and of course

we would all wear aprons.

In this Kitchen I think I would make:

Cake in A Mug

(Any kid can do this recipe)

• 1 large coffee mug
• 4 tablespoons plain flour (do not use self-rising)
• 4 tablespoons sugar
• 2 tablespoons baking cocoa
• 1/4 teaspoon baking powder
• 1 egg
• 3 tablespoons milk
• 3 tablespoons oil
• 3 tablespoons chocolate chips (optional)
• Small splash of vanilla
• chocolate syrup (optional)
• whipped topping (optional)
• Cherries (optional)

How to make it

• Add dry ingredients to mug, & mix well .
• Add egg & mix thoroughly.
• Pour in the milk and oil and mix well.
• Add chocolate chips (if using), vanilla, mix again.
• Set mug in the microwave & cook for 2½ to 3 min at 1,000 watts.
• Cake will rise over the top of the mug, but don't be alarmed!
• Some report that 2½ minutes works best. It depends upon your microwave. So, watch carefully to not over do it!
• Remove from microwave.
• Allow cake to cool a little, then tip out onto a plate, if desired.
• Drizzle with chocolate syrup and top with whipped topping and cherries, if desired!
• This can serve 2 if you care to share!
• I got this recipe over at:
• http://www.grouprecipes.com
• This is a fun site so you should stop by ....
• Beware you will want to cook!
• If you have a great recipe or a wonderful kitchen I would be happy to post a 
• Where Would You LOVE to Cook Today! Using your recipe or kitchen just email me!
• 

Where Would You Love to Cook Today?

Doesn't this look so inviting!

I love the rafters and the cupboards on the bottom only,

the hard wood floors, the darling hutch by the door.

Oh and the blue stove....I want one....

And the table cloth....this is such a warm kitchen

I am sure I will enjoy my day cooking in here.

It really gets me into the Christmas mood.

The garlands and all the greenery look so pretty.

I found this kitchen at:

http://www.gapinteriors.com

I love the internet!

Lets see what to cook...

I know...

Paula Deen's

Chicken Pot Pie

If you even go to Savannah you have to stop by Paula's

restaurant and have this....so good...

but since we are just staying at home...

in someone Else's kitchen...hehehe..

Lets make this!

 Ingredients

4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
Paula Deen Seasoned Salt
pepper
2 tablespoon cooking oil
1/3 cup melted butter
2/3 cup flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup cooked carrots, chopped
Pinch fresh grated nutmeg (optional)

Directions

Crust:
Cut each sheet of frozen puff pastry into 1 strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Beat egg and brush onto each lattice square. Bake at 350 degrees for 5 minutes. Dough will rise and turn light golden brown. Set aside until ready to assemble pies.

Filling:
Season chicken breasts with seasoned salt and pepper. In about 2 tablespoons oil, Saute chicken breasts until cooked, cut into chunks and set aside (you may use precooked chicken breasts). In a large saucepan melt butter and slowly add flour stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic and onion and stir until thickened. Add peas, carrots and chicken. Remove from heat. In 4 oven- proof bowls, fill with sauce and top each with one of your pre-cooked lattice squares. Bake at 350 degrees for 5 minutes until bubbly. Any remaining pie filling may be frozen.

My family loves this recipe. You can never go wrong with one 

of Paula's recipes but this one is really good.

 You can get the recipe for her seasoning salt in one of her books or online.

I add Italian season to it.

This recipe can be found at:
http://www.pauladeen.com/recipes/view2/lady_and_sons_chicken_pot_pie/

and also at:
http://www.foodnetwork.com

Where Would You LOVE to Cook Today?



I love the red or rosy red...I just love it with the white cupboards.

And that cute sink.

I never thought of putting a different chair let alone

a different color chair at the island but look how cute it looks.

I always think everything needs to match but it really doesn't.

Look at how many kitchen tables you see on line with different chairs.

This kitchen is another one of Beverly Ellsley's kitchens...

Her is a little about her:

Beverly Ellsley, of Westport, CT, designs houses

 from the ground up and everything in them .

With great attention to detail, most projects feature fine

woodworking produced in her own cabinet shop. S

he is best known for her unusual kitchens.

She is a licensed Interior Designer in the state of CT.

 Her clientele includes movie stars, corporate CEOs,

and many people within the design industry itself.

If you want to know more about her you can stop at her website at:

http://www.beverlyellsley.com/

When I am famous I think I will defiantly need her to do my house.

Maybe if I butter her up with a yummy meal in her kitchen...

Let see how about...

Recipe for Easy Roasted Tomatoes and Shrimp with Feta, Oregano, and Fennel

 From over at :

http://www.kalynskitchen.com/

(Makes about 4 servings, depending on what you're serving it with; recipe adapted from Roasted Tomatoes with Shrimp and Feta from Real Simple.)

Ingredients:

5-6 medium-sized fresh red tomatoes, cut into pieces

3 T olive oil

2 T minced garlic (or more)

1 tsp. dried oregano (preferably dried Greek oregano)

1/2 - 1 tsp. ground fennel seed

fresh ground black pepper to taste

1 pound medium-sized raw shrimp, peeled, deveined, and tails pulled off (I used 1-40 size shrimp)

2 T fresh-squeeze lemon juice

3/4 cup crumbled Feta cheese (or more)

2 T chopped fresh parsley for garnish (optional)

Instructions:

Thaw shrimp overnight in the refrigerator if frozen. Preheat oven to 350F/180C.

Dice tomatoes into pieces about an inch square and put them in the bottom of a heavy casserole dish, large enough to fit the tomatoes in one layer. Drizzle olive oil over the tomatoes, then sprinkle with minced garlic, dried oregano, ground fennel seed, and fresh ground black pepper. Put tomatoes in the oven and roast for 30 minutes.

While tomatoes are cooking, crumble the Feta cheese, squeeze lemon juice, and clean shrimp as needed. (I used frozen shrimp which came already peeled and deveined, but we did pull the tails off and clean a few of them a little better.) Chop parsley if using.

When tomatoes have cooked 30 minutes, arrange the shrimp over the tomatoes, sprinkle over the lemon juice and feta, and put the dish back in the oven to cook the shrimp for 8-10 minutes. Watch them carefully so the shrimp doesn't overcook. They're done as soon as the shrimp turn pink and are barely firm.

Sprinkle the dish with chopped fresh parsley if using. I ate this plain for phase one, but it would be delicious served over rice, angel hair pasta, or just with some 100% White Whole Wheat Bread with Olive Oil to mop up the delicious juice.

I know I have sent you over to Kalyn's before

but she really does some great recipes so you

won't be sorry.



Where Would You LOVE to Cook Today?

Such an inviting Kitchen!

It look so clean and fresh

and I really want to see the rest of this house.

Doesn't it look like a fun place to cook.

I found this picture over at:

http://www.elledecor.com/

Fun blog to just sit and read.

But make sure you have a cup of tea because you

be clicking "older posts" for a few minutes...LOL

maybe longer.

So in my "blogging around" I found the perfect

 thing to cook in this kitchen over at:

http://www.kalynskitchen.com/

I love her blog!

You have got to stop by and say Hi!

Her blog is so addicting and you will want to

cook everythingon her blog.

And since I want to see the whole

house I better got for breakfast cooking.

This recipe looked perfect:

Pop-Eye Eggs with Cheese and Salsa
 

(Ingredients given are for two servings, recipe adapted by Kalyn with memories of Pop-Eye Eggs made by her mother.)
Ingredients:
1 tsp+ 1 tsp olive oil
2 pieces whole wheat bread (I use Jack Spratt Bread sprouted wheat bread.)
2 large eggs
salt and fresh ground black pepper to taste
1/4 cup low-fat grated cheese (I use Four Cheese Mexican Blend)
salsa for serving, optional but good
Instructions:
Have all ingredients ready on counter. Use a small juice glass to cut a hole directly in the center of each piece of bread. (I use a glass that's 2 1/4 inches across, and save the holes from the bread to make whole wheat bread crumbs. You can also toast the holes and dip them in the egg.)
Use a heavy frying pan large enough to hold both pieces of bread. Heat the pan for about 30 seconds over medium heat, brushing the pan with 1 tsp. olive oil. Add the pieces of bread and cook until one side is browned and toasted, about 2-3 minutes. Turn pieces of bread over.
Drizzle 1/2 tsp. of oil into the center of each piece of bread and immediately break an egg into the hole, being careful not to break the egg. Season eggs with salt and fresh ground black pepper to taste, then sprinkle each piece of bread with about 2 tablespoons of grated cheese. Cover pan and cook until cheese is melted, egg white is firm, and yolks are as done as you'd like them, about 3-4 minutes. (I cook mine for about 3 minutes in a cast iron pan for a slightly runny yolk.)
Serve hot, with salsa drizzled over if desired.

Where Would You LOVE to Cook Today!

Oh my Gosh doesn't this look like a storybook kitchen!!

I love the window over the sink looking into another room.

I have seen something similar before and I always 

wonder if its to help block out the noise. I can see lots of

people in this kitchen laughing and making a lot of noise

cooking. I would love to see the rest of this house. This was

a picture I found on the Internet so not sure who's kitchen it is.

I think I am on a lemon and chicken kick this week.....

 So here's what I want to cook in this kitchen.

Salmon with Lemon Couscous

1 lemon

1 Tbsp. olive oil

1 onion, chopped

1 cup frozen baby peas

1-3/4 cups water

1-1/4 cups plain couscous

1 lb. salmon fillets

1 Tbsp. olive oil

1/2 tsp. salt

1/8 tsp. black pepper

1 tsp. dried dill weed

Preheat oven to broil. Squeeze lemon juice from lemons and grate 1 tsp. zest; set aside. In heavy skillet, sauté onion in olive oil until tender. Stir in peas, lemon juice and water and bring to a boil. Stir in couscous, cover, remove pan from heat, and let stand for 5 minutes.

Brush salmon fillets with 1 Tbsp. olive oil and place, skin side down, on broiler pan. Sprinkle with salt, pepper, and dill. Broil for 8-10 minutes per inch of thickness, 6" from heat source. (Or, if using frozen prepared salmon fillets, bake or broil as directed on package.)

Serve salmon on couscous; sprinkle with lemon zest. Serves 3-4

Yum...Wouldn't you want to eat this in this kitchen.

I got this recipe from:

http://busycooks.about.com

This site is always a good fall back on. There is always something there I want to try.

Well it’s time to put my shoes on and go home......I do have left over’s for lunch tomorrow !

Where Would You LOVE to Cook Today!

Isn't this the cutest stove and kitchen.

I love the floor too.

Makes me want to make some comfort food.

This one is fun but I think I might get dizzy in it.

I just googled these so no fun site to go to...

So back to the top one...

Lets see what comfort food sounds good.

How about 

Cheesy Bread

8 oz shredded Mozzarella cheese

1 lb shredded sharp cheddar cheese

1/2 to 1 cup chopped green onion (to taste)

1/2 cup mayonnaise

2 Tbsp sour cream (optional)

3-4 cloves garlic, minced

1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted

1 to 2 loaves of French or Italian bread (I used Ciabatta), depending on the size of the loaves

Directions

1 In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.

2 Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.

3 Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.

Makes 30 to 40 slices

This recipe came from :

http://simplyrecipes.com

I love to surf this site because I can always find something 

on those night you don't want to spend a ton of time figuring out

 "Whats for Dinner".

So stop by and take a look

Where Would You LOVE to Cook Today!

  

Don't you just love that red stove!

This is where I would LOVE to cool today.

Doesn't it look like the best place for two 

girls sit and gossip.

Hummm what will I make 

for lunch.......

Baked Cod Casserole

• 2 tablespoons  extra-virgin olive oil, divided
• 2   medium onions, very thinly sliced
• 1 cup  dry white wine
• 1 1/4 pounds  cod, cut into 4 pieces
• 2 teaspoons  chopped fresh thyme
• 1/2 teaspoon  kosher salt
• 1/2 teaspoon  black pepper
• 1 1/2 cups  finely chopped whole-wheat country bread, (about 2 slices)
• 1/2 teaspoon  paprika
• 1/2 teaspoon  garlic powder
• 1 cup  finely shredded Gruyere, or Swiss cheese

1Preheat oven to 400 degrees F.

Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add onions and cook, stirring often, until just starting to soften, 5 to 7 minutes. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2 to 4 minutes.

Place cod on the onions and sprinkle with thyme, salt and pepper. Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes.

Toss bread with the remaining 1 tablespoon oil, paprika and garlic powder in a medium bowl. Spread the bread mixture over the fish and top with cheese. Bake, uncovered, until the fish is opaque in the center, about 10 minutes more.

I got this recipe over at: //www.recipe.com

 I really find some great recipes there. Surfing finds the best recipes. I think its one of my favorite things to  do when I can't decide what to make. The internet is the best cookbook ever!