Professing Our Love for The Great British Bake Off

Professing Our Love for The Great British Bake Off

posted in: British, Entertainment, Television | 0 | This post may contain referral links. See privacy policy for more.

The Great British Bake Off (or as it is known in the US, the Great British Baking Show) is an amazing television show. If you are unfamiliar, you might have guessed it is all about baking. In the US, it is shown on PBS and depending on where you live, you may have already seen series 6, are currently watch series 6, or your local PBS station hasn’t shown it yet. Our station just started showing it last week.

We started watching the show in 2013 after hearing about it in an interview with Tom Mison who was getting ready to star in Sleepy Hollow (another of our favorite shows). Immediately, we fell in love with GBBO as we increased our tea consumption and learned many new words not frequently used in the US such as courgette, sultanas, Stilton, and caster sugar.

the-great-british-bake-off-review

The Basics

Each series, or season as we call it in the US, has 10-13 contestants from all over the United Kingdom who are home bakers. Each episode consists of a Signature Challenge, Technical Challenge and Showstopper Challenge. The contestants know what the Signature Challenge and Showstopper Challenge will be prior to the weekend that they congregate in the tent. Contestants can practice and perfect it by baking it several times during the week, while the Technical Challenge is an unknown recipe chosen by one of the judges.

What Makes It Special

The Great British Bake Off is unlike any American competitive cooking show. The typical formula for an American competitive cooking show involves one part drama, one part backstabbing and one part acting. In this amazing show, the only drama comes from you sitting at home, crossing your fingers hoping the bakes come out just right. There is no backstabbing or acting, though there was a little thing called #bingate back in 2014. (We should also mention that there was an attempt at an American equivalent called The American Baking Competition, hosted by Jeff Foxworthy, which only lasted one season in 2013. It was not as good.)

Paul Hollywood is the dark and mysterious judge. You can’t tell what he is thinking behind the steel blue eyes; this makes the contestants cringe and makes us laugh. Mary Berry is the other judge that is like an eclectic grandma; you aren’t entirely sure what she is going to say and likes to drop some innuendos every once and awhile.

The hosts, Mel Giedroyc and Sue Perkins, are hilarious. We discovered, after some internet research, that they met while going to Cambridge and have been working together for over 20 years. This long time partnership is evident when they play off each other. They are also very punny, which is totally our kind of humor.

The Future?

Yesterday, we saw that the BBC lost the rights to air the series after the current series 7. This news struck fear into our hearts but Love Productions, the company that makes the show, has apparently signed a three year deal with Channel 4. Phew! This article also says that the first show on the new channel will be a celebrity edition, which sounds intriguing. We just hope that PBS will continue to air our beloved GBBO!

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Perfect Plump Peach Muffins with Crumb Topping: GIFT #3

Perfect Plump Peach Muffins with Crumb Topping: GIFT #3

posted in: Desserts, Food, Grandma Inspired Fantastic Treats (GIFTs) | 0 | This post may contain referral links. See privacy policy for more.

Every time we see peaches we think about our Grandma. Our grandparents had lots of different jobs during their lifetimes but the one that they most talked about was when they had a farm and ran a roadside fruit stand.

It was hard work but Grandma was a people person and the fruit stand let her chat up the customers. On this particular stretch of road, there were a couple of rival fruit stands, run by other families.

Grandma took great pride in her wares and took the time to set out her fruit carefully so the fruit were not bruised. She also believed that her customers should treat the fruit with respect and care. So when customers stopped by to pick out peaches, they thought the best way to tell if they were ripe was to squeeze them. This was unacceptable to Grandma and she scolded the customers for doing this.


Since it was a small town, she knew everyone and everyone knew her. Eventually, word spread that Grandma wouldn’t let customers squeeze her peaches and a rival fruit stand put up a sign that said, “YES, you can squeeze my peaches.” Grandma thought this was hilarious. She loved to tell us this story and we loved seeing her face light up with delight.

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How to Make Perfect Plump Peach Muffins

So for today’s Grandma Inspired Fantastic Treat, we made some delicious Peach Muffins. Peach season is in full swing. According to Reference.com, peaches are in season May through September, peaking in July.

peach, peach chunks

Peeling and dicing up the peaches can take awhile to accomplish, we usually allot 30-45 minutes to do this. You can blanch them for easy peeling, but we usually just use a knife.

crumble, muffin crumble

The yummy crumb topping, a mix of brown sugar, quick oats, flour and butter.

brown sugar, flour, spices

The dry ingredients, looking sweet and spicy.

brown sugar, flour, spices

The dry ingredients are now prepped, awaiting the wet ingredients.

eggs, milk

Milk, eggs and vegetable oil all whisked and foamy.

batter

Tempted to eat some of this batter.

batter with fruit, peach

Now gently folding in the peeled and diced peaches.

batter with fruit, peach, cupcake pan, cupcake liner

We use an ice cream scooper to portion out the batter into prepared muffin tins.

batter with fruit, peach, cupcake pan, cupcake liner, crumb topping

The crumble topping finishes off these muffins and they are ready to go into the oven at 350°F.

finished peach muffins, muffin top, crumb topping

Lovely, golden brown peach muffins. Let cool and store in refrigerator.

Perfect Plump Peach Muffins with Crumb Topping

Perfect Plump Peach Muffins with Crumb Topping

Ingredients

  • For Crumb Topping
  • 2/3 c brown sugar
  • 1/2 c flour
  • 1/2 c quick cooking oats
  • 1/3 c butter, melted
  • For Muffins
  • 4 1/2 c flour
  • 2 c brown sugar
  • 1 t salt
  • 4 1/2 t baking powder
  • 1/2 t ground allspice
  • 1/2 t ground nutmeg
  • 1 t ground cinnamon
  • 2 large eggs
  • 1 t vanilla
  • 3/4 c vegetable oil
  • 1 1/4 c milk
  • 5 peaches, peeled and diced

Instructions

  1. Preheat oven to 350°F.
  2. Line 24 muffin cups.
  3. Combine ingredients for crumb topping: brown sugar, flour, quick cooking oats and melted butter. Mix to combine and set aside.
  4. Combine dry ingredients: flour, brown sugar, salt, baking powder, allspice, nutmeg and cinnamon.
  5. Whisk together eggs, vanilla, oil and milk. Stir into dry ingredients.
  6. Fold in peaches.
  7. Scoop batter into prepared cups. Cups will be be full.
  8. Sprinkle prepared crumb topping on top of each muffin
  9. Bake 20-25 minutes.
  10. Let cool. Store in fridge.
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Of GIFTs and Woof Treks: Two New Series for Our Blog

Of GIFTs and Woof Treks: Two New Series for Our Blog

posted in: Food, Grandma Inspired Fantastic Treats (GIFTs), Woof Trekking | 1 | This post may contain referral links. See privacy policy for more.

In the coming days, we are going to debut two new series of blog posts.

The first series will be about our travels with our pets, aka Woof Trekking. The second series will be recipes inspired by our grandma, aka Grandma-Inspired Fantastic Treats (GIFTs).

It may not seem like it, but these two series are deeply connected.

Four years ago, both of our grandparents passed away on the same day (as we previously blogged about in Nana the Brave!). Our grandpa’s passing was expected, while our grandma’s was not. She passed away six hours before he did, even though she was in near perfect health for an 86-year-old. They always said they wanted to pass away together and walk up to heaven holding hands. In the end, they did.

Their passing induced two major changes in our lives. The first was adopting Nana. The second was our Commemorative Road Trip along the West Coast.

We travelled up the Pacific Coast Highway, through San Francisco, and up to Oregon, where our Grandma was born. The featured image of this post is “The Torii Gate” located outside the Portland Expo Center. It features “3,500 identification tags… to represent the same number of Japanese‐Americans housed at the Portland Assembly Center located at Expo during World War II.” (Source: http://www.expocenter.org/sites/default/files/pdf/expohistory_rev_2011.pdf)

of gifts and woof treks

From there, we travelled to Minidoka, Idaho (see our previous blog post about Minidoka here) where she was interned during World War II and then down to Brigham City, Utah where she met our grandpa. This trip turned out to be our very first Woof Trek, and paved the way for many more excursions with our pets across the United States.

In the Woof Trekking series, we will talk about locations we have Woof Trekked to and show you that it is possible to take your pets on the road with you.

When we returned home from the Commemorative Road Trip, we had to sift through all of our grandparents belongings. During this process, we discovered several cookbooks and cooking magazines in which our grandma had made a ton of little notes and corrections to recipes.

In the Grandma-Inspired Fantastic Treats (GIFT) series, we will make these recipes and share them with you, our readers! We will also be making dishes that remind us of stories about our grandparents (like our post about Chicken Souvlaki.) Grandma loved sweets, so many of the recipes will be baked goods, but every once and awhile we will also post a savory dish she liked.

We hope that you come back and read our two new blog post series. Tomorrow we will have an exciting announcement. Please stay tuned!

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Buttery, Grilled Corn on the Cob

Buttery, Grilled Corn on the Cob

posted in: Food, Side Dishes | 0 | This post may contain referral links. See privacy policy for more.

Since it is officially summer, it is also officially grilled corn season. Corn can be found at just about every grocery store now.

Our local Walmart just got renovated with a large grocery section and we found the best deal on corn there. 10 cents an ear! What an awesome find!

corn on the cob 1

We have found that the best way to pick the perfect ear is to peel down the leaves and silk to look at the top of the corn. You want to see that the kernels are mostly developed to the end of the cob and it hasn’t started to rot.

corn on the cob 2

corn on the cob 3

When you get the corn home, it’s time to get your hands dirty. Shucking corn isn’t really a dirty process, it just takes some strength to pull the leaves and silk off.

Once the corn are clean, give them a quick wash to remove any leftover silk, then you are ready to prep them for the grill. Tear off about 12 inches of aluminum foil to wrap the corn in.

corn on the cob 4

Slather them up with butter, season generously with salt and pepper and wrap tightly.

corn on the cob 5

An alternate name for this recipe could be Butter with a Side of Corn. Yum!

corn on the cob 6

I prefer a folding method on the ends instead of twisting. Folding decreases the leakage of butter while cooking.

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This is the end result! Plump, juicy corn!

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You can eat it straight off the cob, like Mac prefers it, or cut off the cob, like Al prefers it.

 

Buttery, Grilled Corn on the Cob

Buttery, Grilled Corn on the Cob

Ingredients

  • Ears of corn
  • Softened butter
  • Salt
  • Pepper
  • Sheets of aluminum foil

Instructions

  1. Soften butter to room temperature.
  2. Preheat grill about 350-400°F.
  3. Place corn on aluminum foil.
  4. Generously spread butter all over the corn.
  5. Sprinkle with salt and pepper.
  6. Fold and seal the aluminum foil.
  7. Place on grill, set timer for four minutes.
  8. Turn a quarter turn and re-set timer for four minutes.
  9. Continue until you have turned the corn four times.
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Perfect Steak and Egg Breakfast Sandwich

Perfect Steak and Egg Breakfast Sandwich

posted in: Breakfast, Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

We came up with the recipe for this sandwich after a burning desire for a breakfast sandwich, like the kind from McDonald’s with a round puck egg. The only problem being, how do I make a round puck egg at home without any sort of ring mold? This was quite the conundrum until the lightning bolt hit. You could use a ring made of onion and a quick search of the interwebs revealed that lots of people do this.

This method works great if you have large onions on hand. If you do not, a bell pepper could also be used as your egg mold.

steak and egg breakfast sandwich 1

Slice your onion so that you end up with a ring about 3/4 of an inch wide. It needs to be fairly wide to hold all of the egg, however the thickness of the ring will be determined by how big your onion is. I would guess-timate my onion was about 3.5 inches in diameter at it’s widest point. steak and egg breakfast sandwich 2

Eggs, cracked and ready for action!steak and egg breakfast sandwich 3

Once you pour your egg into the onion ring, patience is a virtue. At this point, you may want to load your English muffins into the toaster and begin toasting.steak and egg breakfast sandwich 4

You have to play a waiting game so as not to overcook the bottom but not have the top be too runny prior to flipping. You don’t want to end up with a rubbery egg puck. Once the top looks to be mostly set, give the eggs a quick flip. steak and egg breakfast sandwich 5

As you can see it wasn’t a perfectly, clean flip but the end product still had a slightly runny center and was not rubbery at all. steak and egg breakfast sandwich 6

Slice up your steak.steak and egg breakfast sandwich 7

Place steak on the bottom section of toasted English muffin.
steak and egg breakfast sandwich 8

Top with egg. (You could remove the onion ring if you don’t like onion that much. We are onion fans, so we ate them!)steak and egg breakfast sandwich 9

We melted some cheese to the top English muffin half, which was a great touch. We used pepper jack, but cheddar would also be a solid choice and swiss could also be quite tasty.

 

Steak and Egg Breakfast Sandwich

Steak and Egg Breakfast Sandwich

Ingredients

  • Large Onion
  • Steak
  • Eggs
  • English muffins
  • Sliced cheese
  • Salt and pepper
  • Oil for your pan

Instructions

  1. Slice onion to form 3/4 inch rings
  2. Grill steak to your liking and let rest
  3. Toast english muffins
  4. Warm frying pan to medium heat and add some oil so the eggs don’t stick
  5. Place onion rings into pan to cook slightly
  6. Crack an egg into a small bowl and then pour the egg into the onion ring
  7. While waiting for the egg white to cook, add salt and pepper
  8. Flip and wait for the egg to completely cook
  9. Assemble the sandwich by placing slices of steak on the toasted english muffin
  10. Add cooked egg with onion ring and slice of cheese
  11. Finish off with other half of the english muffin
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Banana Chocolate Chip Scones

Banana Chocolate Chip Scones

posted in: Breakfast, Desserts, Food | 0 | This post may contain referral links. See privacy policy for more.

I love the flavor of bananas. It has been a lifelong obsession. Banana Runts are my favorite. I also love banana Laffy Taffy. I even love the banana flavored Circus Peanuts despite their kind of squishy texture. Bananas and chocolate are yet another perfect pair, which brings us to our recipe today.

Scones have always been a weird baking conundrum for me. No matter what I did, they ended up being dry and never sweet enough. The other day, it dawned on me that substituting brown sugar for granulated sugar would help. This, in combination with the mashed bananas, would make the scones more moist and sweeter. My finishing touches included some warm spices (cinnamon and nutmeg) and mini chocolate chips.

Enjoy!

banana, chocolate chip, baking, breakfast, dessert

Start by mixing all the dry ingredients in a large bowl: flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, salt.

banana, chocolate chip, baking, breakfast, dessert

Add butter and use fingers to blend butter into the dry ingredients.

banana, chocolate chip, baking, breakfast, dessert

Mix vanilla into the mashed bananas.

banana, chocolate chip, baking, breakfast, dessert

Make a well in the dry ingredients and add the banana mixture and heavy cream.

banana, chocolate chip, baking, breakfast, dessert

Mix until all the ingredients are incorporated, the batter will be very wet.

banana, chocolate chip, baking, breakfast, dessert

The batter is quite moist and a little hard to work with, however the end product is also very moist and tasty.

banana, chocolate chip, baking, breakfast, dessert

Flour a cutting board and scoop out half the dough. Form into a disk and cut into 8 scones. Place scones onto cookie sheets, repeat with second half.

banana, chocolate chip, baking, breakfast, dessert

Bake at 425°F for 12-15 minutes.  

Banana Chocolate Chip Scones

Banana Chocolate Chip Scones

Ingredients

  • 3 1/2 c flour
  • 1/3 cup packed brown sugar
  • 2 1/2 t baking powder
  • 1/2 t baking soda
  • 1 1/2 t cinnamon
  • 1/2 t nutmeg
  • 1/2 t salt
  • 3/4 c butter, cut into pieces
  • 1 c heavy cream
  • 2 t vanilla extract
  • 2 ripe bananas, mashed
  • 1/2 c mini chocolate chips

Instructions

  1. Preheat oven to 425°F.
  2. Line cookie sheet with parchment paper.
  3. In a large bowl mix first seven ingredients until well combined.
  4. Add butter and use fingers to blend butter into the dry ingredients. You can use a pastry cutter for this process if you have one.
  5. Mix vanilla into the mashed bananas.
  6. Make a well in the dry ingredients and add the banana mixture and heavy cream. Mix until all the ingredients are incorporated, the batter will be very wet.
  7. Add chocolate chips.
  8. Flour a cutting board and scoop out half the dough.
  9. Form into a disk and cut (alternatively you could use a scoop to portion out).
  10. Place pieces onto cookie sheets, repeat with second half.
  11. Bake 12-15 minutes.
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High Carb, High Fat Breakfast of Champions: A Simple Pleasure

High Carb, High Fat Breakfast of Champions: A Simple Pleasure

posted in: Breakfast, Food | 0 | This post may contain referral links. See privacy policy for more.

In the low fat, low carb world we live in today, sometimes a girl just wants some carbs and some fat. I’ve had some buttered toast in my day, and to date this recipe is tops in my book. It starts with Sara Lee Artesano Style Bread.

butteredtoast1

The next ingredient is President butter. (Apparently France’s #1 Butter! I can certainly see why. Such salty, smooth goodness.)

butteredtoast5

The bread and butter cost $2.99 each at Safeway, bringing the total cost $5.98. “That seems like a lot for something so boring,” you might say. To some this may be true, but not to me. I believe it’s worth every penny.

I’ve tried the 99 cent bread with “healthy butter” made of oils. It’s just not the same. (And no, we’re not sponsored by Sara Lee or President.)

butteredtoast2

Look how thick that bread is! It’s practically homemade! It almost looks like Texas Toast. Hmm, speaking of Texas Toast…

butteredtoast3

I actually fell in love with buttered toast in Texas. I was about ten years old and our family drove out to El Paso for a fun family weekend trip.

We only ended up staying one night in a dirty room, sleeping on lumpy beds. After a terrible “continental breakfast” of buttered toast, run-ins with unfriendly hotel staff, and a shortage of suitable sights to see, we drove around the UTEP Campus and started driving back home.

butteredtoast4

The vacation became known as the “36 Hour Trip to El Paso” in family lore. El Paso is a lot like Tucson since they are both located in the desert southwest. Therefore, it was not a very interesting trip since it was just like home.

butteredtoast6

To me, however, the vacation became known as “the dawn of buttered toast.” I have loved it ever since. My favorite restaurant to get quality B.T. is Village Inn, where it comes to your table already buttered with nearly anything you order!

Sooooo goooood. Just add some Smuckers and you’re set. The breakfast of champions indeed!

butteredtoast7

Do you enjoy buttered toast? What are your other high fat, high carb guilty pleasures?

High Carb, High Fat Breakfast of Champions

High Carb, High Fat Breakfast of Champions

Ingredients

  • 2 slices Sara Lee Artesano Bread
  • President Butter

Instructions

  1. Toast your bread
  2. Butter your bread
  3. Devour your high fat, high carb breakfast of champions!
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Coolfreshing Fish Taco Sauce

Coolfreshing Fish Taco Sauce

posted in: Food, Sauces | 0 | This post may contain referral links. See privacy policy for more.

When you get a hankering for a fish taco, you just can’t let it go. The quickest way to make a fish taco at home is to use frozen fish sticks. Pop them in the oven and 15 minutes later, you have the base of your fish taco.

We had these fish tacos for lunch yesterday, topped with pico de gallo, a tangy white sauce, shredded cheese and lettuce. We were inspired by a recent rerun of Chopped, Grandma vs. Grandma, in which one of the four Grandmas made Fish Tacos.

fish taco sauce 5

Our tacos ended up not only being big in flavor with this tasty sauce but also big in size since we only had burrito-sized tortillas on hand.

The sauce is smooth, tart and made with everyday ingredients. We’ve called it coolfreshing because when we called it cool and refreshing, it just didn’t sound as catchy. Portmanteau words are the best.

fish taco sauce 1

It begins with equal part mayonnaise and greek yogurt, mix in some spices and finish it off with some juice from the pico de gallo. If you don’t have pico de gallo then the liquid can be substituted with lemon or lime juice. You could also try sriracha.

fish taco sauce 2

Click here for our Pico de Gallo recipe.

fish taco sauce 3

Seven simple ingredients. One perfect white sauce for fish tacos. It’s quick and easy, too!
fish taco sauce 4

Super Cool, Refreshing Fish Taco Sauce

Super Cool, Refreshing Fish Taco Sauce

Ingredients

  • 1/2 c mayo
  • 1/2 c plain greek yogurt
  • 1/2 t cumin
  • 1/4 t dill
  • 1/4 t cayenne
  • 1/4 t salt
  • 2 T citrus juice

Instructions

  1. Combine all ingredients in a bowl.
  2. Add more citrus juice if you enjoy a runnier sauce.
  3. Serve on fish tacos with salsa, lettuce, and cheese.
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Delicious Grilled Chicken Souvlaki, Grandparents, and Utah

Delicious Grilled Chicken Souvlaki, Grandparents, and Utah

posted in: Food, Main Dishes | 1 | This post may contain referral links. See privacy policy for more.

Today we will be making Grilled Chicken Souvlaki, one of our favorite recipes for chicken. We made this batch of chicken for our retired school counselor neighbor who is recovering from hip replacement surgery.greek chicken 1

She is one of our favorite neighbors and reminds us a lot of our grandma, who passed away four years ago on this day.

greek chicken 2

Our grandparents spent the majority of their long lives in Utah, where they had a farm and a fruit stand. Earlier this week, we talked about Japanese Internment Camps during World War II. Well, our grandparents met after our grandma left Minidoka and took a job 200 miles southeast in our grandpa’s hometown in Utah.

greek chicken 3

Our grandparents loved Greek food and you may ask: how did a pair of Japanese Americans who lived in Utah, before the foodie revolution, even know about good Greek food?

greek chicken 4The answer is that there is a large population of people of Greek descent who live in Utah. During the early 1900s, there was an influx of Greek immigrants to America and several ended up moving from West. Many came to Utah to work in the mines. You can read more about the Greeks in Utah here.

greek chicken 5

Last year, we went on a road trip to Utah. While we were there, we went to a couple of amazing local fast food restaurants, Greek Souvlaki and Crown Burgers. They both had their version of chicken souvlaki on their menus. We tried it at both spots and after that we were hooked. When we got home, we began experimenting with different marinades until we got it just right.
greek chicken 6

While we never made this chicken for our grandparents, it is definitely a recipe they would have loved. This chicken is tender, moist and full of flavor. We have also used this marinade with pork and is just as delicious.

Delicious Grilled Chicken Souvlaki

Delicious Grilled Chicken Souvlaki

Ingredients

  • 2 pounds of chicken, cut into 1 inch cubes
  • 1/3 to 1/2 cup lemon juice from about 3 lemons
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 T dried oregano
  • 2 t kosher salt
  • 1/2 t ground black pepper
  • 5 cloves minced, about a heaping tablespoon

Instructions

  1. Whisk all ingredients except for the chicken
  2. Place cubed chicken into a ziploc bag
  3. Pour marinade over the chicken
  4. Press all the air out of the bag
  5. Massage chicken so the marinade is between all the pieces
  6. Place bag into a bowl in case the bag leaks and refrigerate
  7. Marinate 20-24 hours, massaging the chicken twice
  8. Skewer chicken and grill until the internal temperature reaches 160°F
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Easy, Everyday Oven-Roasted Cauliflower

Easy, Everyday Oven-Roasted Cauliflower

posted in: Food, Side Dishes | 1 | This post may contain referral links. See privacy policy for more.

Our family loves cauliflower. It really is the blank canvas of vegetables. One of our most popular posts ever here at zydoyle.com is our Cauliflower Pizza Crust Recipe.

I have used today’s recipe: Easy, Everyday Oven-Roasted Cauliflower more times than I can count. It is super simple, with only six ingredients.

Roasting gives a kind of natural smoky flavor and since cauliflower is sort of bland, it takes on strong flavors really well. Roasting is a really easy technique and can be used for all kinds of vegetables. In my opinion, there are only a couple of rules to roasting.

Rule 1: Salt generously. Although that might be a general life rule.

Rule 2: Watch ’em like a hawk. Burnt vegetables taste terrible.

Easy, Everyday Oven-Roasted Cauliflower

Easy, Everyday Oven-Roasted Cauliflower

Ingredients

  • A head of cauliflower
  • 4 cloves of garlic, peeled and smashed
  • Salt and pepper
  • 1 lemon, juiced
  • Olive oil

Instructions

  1. Preheat oven to 425°F.
  2. Cover a sheet pan with heavy duty aluminum foil. This makes cleanup a snap.
  3. Cut up cauliflower into small, uniform chunks and put onto prepared pan.
  4. Drizzle olive oil over the cauliflower. You want the cauliflower to covered in oil but not swimming in it.
  5. Sprinkle salt and pepper over the cauliflower.
  6. Pour lemon juice over the cauliflower and toss.
  7. Add smashed garlic cloves to pan. Put them in different areas so the garlic flavor is all over.
  8. Roast in the oven for 13 minutes, then flip the cauliflower.
  9. You can use a flipper or a pair of tongs, just be careful not to tear the aluminum foil.
  10. Roast for another 10-15 minutes until you have reached your desired doneness.
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Mouth-Watering, Almost Healthy, Prosciutto-Wrapped Asparagus

Mouth-Watering, Almost Healthy, Prosciutto-Wrapped Asparagus

posted in: Food, Side Dishes | 0 | This post may contain referral links. See privacy policy for more.

Prosciutto-wrapped asparagus is a thing of beauty. You get the good feelings of eating healthy, green asparagus, plus you get the salty satisfaction of crunchy prosciutto.

Asparagus can be an acquired taste, but anything with a side of cured pork is yummy.

asparagus

Prosciutto can be purchased pre-sliced or you can get it sliced by your local butcher. Not all prosciutto tastes the same. Different brands taste different even if they were cured for the same amount of time. We suggest you try different brands to see which one you like the best. (We have purchased ours from Costco as well as from the deli at Safeway.)

If you aren’t a fan of prosciutto but you like bacon, you can use that instead. It is has its own merits that we will discuss in a future post.

 

Prosciutto-Wrapped Asparagus

Prosciutto-Wrapped Asparagus

Ingredients

  • 16 asparagus spears
  • 8 slices prosciutto

Instructions

  1. Cover a sheet pan with aluminum foil.
  2. Place a rack on the pan.
  3. This keeps the asparagus out of the fat drippings.
  4. Trim the asparagus to remove the tough ends.
  5. Cut prosciutto in half, long ways.
  6. Wrap prosciutto starting below the leafy top. Wrap at an angle so the whole spear is covered.
  7. Turn on broiler to high.
  8. Broil for 3 minutes.
  9. Turn and broil for 3 more minutes.

Notes

These get cool in a hurry, so cook them right before you are ready to serve.

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Banana Oatmeal Muffins

Banana Oatmeal Muffins

posted in: Breakfast, Desserts, Food, Snacks | 4 | This post may contain referral links. See privacy policy for more.

Mmmm, muffins.

Whenever we go on vacation, I eat muffins every single day from the free breakfast at the hotel. They are one of my favorite foods. I am to Muffins as Bubba Gump is to Shrimp (⇠click to see Bubba GIFs on imgur) or as Buddy the Elf is to Candy, Candy Canes, Candy Corn, and Syrup (⇠click to see Buddy the Elf GIFs on imgur).

I like bran muffins, corn muffins, poppy seed, chocolate, blueberry, cranberry orange, cinnamon crumble, pumpkin chocolate chip and… today’s special:  BANANA OATMEAL!

I made 14 muffins with this recipe, but you could make 12 with larger tops.

banana, oats, muffins, breakfast, snack

Ingredients

2 ripe bananas
¾ cup milk
1 t vanilla
1 large egg
1 cup flour
1 cup quick oats
½ t salt
¾ cup packed brown sugar
1 t baking soda
2 t baking powder
1 t cinnamon

Instructions

Preheat oven to 350°F.

Line muffin tins with paper cups.

Mash bananas in medium bowl.

banana oatmeal muffins, banana, oatmeal, muffins

Add milk, egg and vanilla to bananas.

banana oatmeal muffins, banana, oatmeal, muffins

In a large mixing bowl combine flour, oats, salt, brown sugar, baking soda, baking powder, and cinnamon. Mix to combine.

banana oatmeal muffins, banana, oatmeal, muffins

May need to use whisk to break up chunks of brown sugar.

Add liquid ingredients and mix.

banana oatmeal muffins, banana, oatmeal, muffins

 

banana oatmeal muffins, banana, oatmeal, muffins

Use ice cream scooper to put batter into prepared tin.

banana oatmeal muffins, banana, oatmeal, muffins

Bake 15-20 minutes.

banana oatmeal muffins, banana, oatmeal, muffins

Tops will be golden brown and a toothpick should come out dry.

Store leftovers. Here is a link about How to Store Muffins by Food Pyramid. They recommend covering with a towel for overnight storage, in an airtight container at room temp for a few days, and in the freezer for longer periods.

I store them in the fridge in a container (which they tell you not to do, meh) and then zap them in the microwave for a couple of seconds to reheat. I like ’em that way me-self, but just do you.

banana oatmeal muffins, banana, oatmeal, muffins

Thank you for stopping by! I hope you will try out the recipe. Happy Wednesday!

Banana Oatmeal Muffins

Yield: 12-14 Muffins

Banana Oatmeal Muffins

Ingredients

  • 2 ripe bananas
  • ¾ cup milk
  • 1 t vanilla
  • 1 large egg
  • 1 cup flour
  • 1 cup quick oats
  • ½ t salt
  • ¾ cup packed brown sugar
  • 1 t baking soda
  • 2 t baking powder
  • 1 t cinnamon

Instructions

  1. Preheat oven to 350°F.
  2. Line muffin tins with paper cups.
  3. Mash bananas in medium bowl.
  4. Add milk, egg and vanilla to bananas.
  5. In a large mixing bowl combine flour, oats salt, brown sugar, baking soda, baking powder, and cinnamon. Mix to combine.
  6. Add liquid ingredients and mix.
  7. Use ice cream scooper to put batter into prepared tin.
  8. Bake 15-20 minutes.
  9. Tops will be golden brown and a toothpick should come out dry.
  10. Store leftovers.
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Super Easy, Five-Ingredient Homemade Herb Butter

Super Easy, Five-Ingredient Homemade Herb Butter

posted in: Food, Sauces | 1 | This post may contain referral links. See privacy policy for more.

Mmm, herb butter!

Homemade butter is a little touch that can make a big difference. I’m not talking about c.y.o.b (churn your own butter), although that does seem very cool and is actually on my bucket list.

I’m talking about adding mix-ins to your butter. One of my favorite butter recipes is for Berry Butter from Pioneer Woman. Today, we will make a simple, five-ingredient herb butter. It is the perfect ingredient to spruce up a roast chicken.

Ingredients

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 stick butter, softened

1 teaspoon salt

1 teaspoon pepper

Instructions

STEP 1. Chop the rosemary and thyme into small pieces.

rosemary, thyme, kitchen, cooking

Side Note on Herbs

The fresh herbs need to be removed from the stalk. No one likes little chunks of wood in their food. Stripping rosemary is a pretty simple task. Holding the sprig by the growing end in your left fingers then with you right hand, drag your fingers down the stem. The rosemary leaves fall right off. This technique does NOT work at all with thyme. Thyme has a thinner stem that will snap if you try the same method. I delicately pulled all the thyme leaves off, which took ages. After I was finished, I found this clever tip from epicurious, which makes use of a common kitchen utensil: a fine-mesh strainer. In the future, I will use this method.

STEP 2. Soften butter in microwave in microwave safe dish or in a pan on the stove top. (Don’t want to melt, just soften.)

STEP 3. Mix herbs into the softened butter.

rosemary, thyme, kitchen, cooking,

STEP 4. Add a teaspoon of salt and pepper. Mix.

STEP 5. Use immediately or wrap in plastic wrap, form into a roll, and freeze.

In this case, I used the herb butter to top a whole chicken before roasting (pictured below). Here is the recipe for Roasted Chicken with Herb Butter.

rosemary, thyme, kitchen, cooking,

Herb Butter

Herb Butter

Ingredients

  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 stick butter, softened
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

  1. Chop the rosemary and thyme into small pieces.
  2. Soften butter in microwave in microwave safe dish or in a pan on the stove top. (Don't want to melt, just soften.)
  3. Mix herbs into the softened butter.
  4. Add a teaspoon of salt and pepper. Mix.
  5. Use immediately or wrap in plastic wrap, form into a roll, and freeze.
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10-Minute Pancakes: Quick and Healthy Breakfast (Kodiak Cakes)

10-Minute Pancakes: Quick and Healthy Breakfast (Kodiak Cakes)

posted in: Breakfast, Food | 1 | This post may contain referral links. See privacy policy for more.

Pancakes, when done right, are little fluffy clouds of joy.

Their main purpose of course is to serve as vessels for melty butter and sweet maple syrup.

pancakes, hotcake, breakfast

According to National Geographic, humans have been feasting on hotcakes at least since the ancient Greeks and Romans and maybe longer, given the discovery of Ötzi, the Iceman.

But what if I told you that you could make delicious pancakes in ten minutes, with very little effort and they would have 18 grams of protein per serving?

Enter Kodiak Cakes.

pancakes, hotcake, breakfast

You’ve probably seen the box before, maybe even raised an eyebrow at it. Kodiak Cakes are everywhere: the grocery store, Target, and even Costco.

Given their popularity, I decided to give them a whirl without expecting much.

Here is the pancake mix. (This is the “protein-packed” variety. They sell other varieties, so make sure to double check which kind you are buying.)

I began to preheat a griddle pan over medium heat here also.

Time: 8:28 AM

pancakes, hotcake, breakfast

Here, I added 1 cup of whole milk.

Time: 8:29 AM

PROTEIN GUIDE:

1 cup of Water = 14 grams protein

1 cup of Milk = 18 grams protein

1 cup of Milk + Egg = 21 grams protein

pancakes, hotcake, breakfast

Usually pancakes need to rest, in order for the baking powder to do its thing, but not with Kodiak Cakes.

They recommend to use the batter within fifteen minutes of combining the ingredients.

Time: 8:30 AM

pancakes, hotcake, breakfast

Always best not to overmix pancake batter. Here it is, still a bit lumpy.

Time: 8:31 AM

pancakes, hotcake, breakfast

Plopped down 1/4 cup of the batter for each pancake on the preheated griddle. Watched the bubbles start to rise.

Time: 8:32 AM

pancakes, hotcake, breakfast

Flip ’em and weep. It’s go time.

Note: I did not put any butter in the pan because it is a nonstick surface. I believe that putting oil or butter down on a nonstick pan will prevent the first batch from forming beautiful golden finish of the pancakes below.

Time: 8:33 AM

pancakes, hotcake, breakfast

I started this timer as soon as I got out the pancake mix from the pantry and pan from the cupboard to begin cooking and stopped the timer after plating the last of the eight pancakes.

You can see this is a very quick and easy breakfast! (Don’t forget protein-packed!)

pancakes, hotcake, breakfast

The second batch got a little darker golden finish. I turned down the heat to medium low, but it didn’t help much.

It’s just part of cooking on an electric stove rather than gas, but I still think all the pancakes are beautiful!

pancakes, hotcake, breakfast

Here I topped the pancakes with some Sweet Cinnamon Earth Balance Spread to add a kick to my pancakes.

pancakes, hotcake, breakfast

And next, some Log Cabin syrup (which isn’t really maple syrup, but still tastes ama-zing!).

pancakes, hotcake, breakfast

Look at the pancakes glisten!

pancakes, hotcake, breakfast

I hope you enjoyed this post! If you did, please tell your friends all about it on social media! Share the love <3 <3 <3

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