Mix It Up Friday - December

from Tracey G

Here it is again! Another Mix It Up Friday! One of my favorite things we do - because while it's always fun (usually, lol) to bake from scratch, there's something equally fun about a mix as well! I love trying them and seeing if they can pass for homemade, even if it's not my intention, that is always my underlying ulterior motive, lol. I may not even do it consciously, but that's always something I'm looking for regardless. So far, King Arthur Flour has yet to disappoint!

Every mix I have tried would pass the homemade test, and this one this week is no exception. The Essential Goodness Cinnamon Sugar Puff Muffin Mix is wonderful! It really does remind me of a cinnamon sugar doughnut! I think there is just the right combination of nutmeg (once again they are putting one of my favorite spices to use!) and cinnamon in the muffin that combines wonderfully with the cinnamon sugar topping.

The extra ingredients you bring to the party for the muffins are eggs, butter or vegetable oil and milk. The only additional ingredient needed for the coating of cinnamon sugar is melted butter. Since I am watching my cholesterol intake these days, I used the vegetable oil option in the muffin mix instead of the butter, and they were still yummy as can be. I imagine the butter would add an extra layer of flavor (or just that little something you can't quite put your finger on), I do hope to try that variation one of these days, lol. And the other thing I did, was only dip the tops of the muffins in the cinnamon sugar mix. That is because I used foil liners for the muffins, and didn't feel like peeling them all off for the coating, lol.

 So, bottom line is this is another winner in the Essential Goodness line of mixes from  King Arthur Flour. And don't forget, that for every Essential Goodness mix purchased,  King Arthur Flour will donate the cost of a meal to Feeding America! And that's something you can feel good about!

If you're like me and have limited places to shop, you can purchase any of the Essential Goodness mixes right from King Arthur Flour's website. Here's a link right to the purchase page: Cinnamon Sugar Puff Muffin Mix


from Kris B

My taste buds and the scale say that I have had enough sweets lately.  I was surprised to discover that King Arthur Flour carries soup mixes.  The Indiana Harvest Sausage and Lentil Soup Mix is manufactured by Frontier Soups and sold by King Arthur Flour as well as on the company's own website.

As Tracey said, most of the time we are committed to cooking from scratch. but every now and then it is handy to have a "mix" on hand.  The Indiana Harvest Sausage and Lentil Soup is described as a hearty meal and has a made from scratch flavor.  The "mix" contains the lentils and a spice packet.  So really, the convenience is in not having to forage through the spice rack and measure everything out.  The package instructions call for you to brown and add a pound of Italian sausage,  broth, three diced zucchini, and a couple of cans of petite diced tomatoes.  Since this was my first time to try this mix, I made it exactly as was instructed, but now having done that and eaten it, I can see the potential for lots of variations.

Though the name is sausage and lentil soup, I think that the Italian sausage could be omitted and vegetable broth substituted for the beef broth without compromising the overall flavor of the soup.  And, as is the case with almost any soup homemade or otherwise, whatever vegetables that you happen to have on hand could be added.  The next time I make this, I am going to try adding some spinach and or kale.

I do have a warning...this recipe makes A LOT of soup!!!  The package says 8-10 servings.  I'm not sure what they consider a serving size, but Weber and I had a dinner and two lunches with generous portions, plus I froze several containers for lunches once I go back to school.  It's a good thing we liked it! lol!

And what goes with soup?  Of course...a nice loaf of hot out of the oven bread!  I made the Everyday Whole-Grain Bread from the King Arthur October Bakealong Challenge.

I have not seen this soup mix in any of my local grocery stores, but as I said above, it is available on their King Arthur Flour website.  It is the prefect meal for these cold winter days ahead!

*****

On a completely different note,  we want to let you know that this will be our last post to Pixels, Plates, and Lols.  No, we did not have a falling out over crumbs and drips or no crumbs and drips in our food photos, or over Times verses Arial (We both have that argument with Blogger!), or PS over LR.  All is good with us!  With a new year comes  new things.  Watch for new things from us with the dawning of 2017  We love all of you who have followed us from the beginning or who just stop by occasionally.  

Please don't go away!  we will be right back!  

Until then, drink lots of coffee, take lots of photos, and laugh, laugh, laugh!

We wish all of you and those you love a happy and healthy new year!

XOXOX Tracey and Kris

Food Friday - Breakfast On the Go

from Kris B.

Tracey and I do our best to share recipes on Food Fridays that we both enjoy making and eating and our hope is that you will find a few that you like as well.  There is no question that we both enjoy the cooking, photographing, and then eating whatever it is that we share in these posts as well.  But honestly, often the “behind the scenes” conversations that we have about what we are doing is the most fun of it all!  I am going to share a bit of this week’s text messaging about our progress toward getting this week’s post done.  You guys will either lose complete respect for us (assuming you ever had any, LOL!); or, you will wish you were part of our circus!

One of my favorite things to think about is text messages that are sent that if were read and of context are either hilarious, frightening, or grounds for a stay in a mental health facility.  Here is one such exchange between us this week.

Me: I need to go shoot muffins.

Tracey: “And what did you do on Saturday?  I shot some muffins!”

Me: It is hunting season, right?

Tracey: Small game I think, so that would be mini muffins…

Me: Uh oh!  I am shooting jumbo muffins…without a license!

Tracey: I won’t tell the DNR!

I am so glad that I have a friend who has my back!  Oh, and this whole conversation was going on amidst another conversation about cup sizes…and not measuring cups!!!  You are going to have to wait for Tracey to share that one with you!!!  Trust me.  You won’t want to miss it!

Now for this week’s recipe, which I believe originally came from Taste of Home…

I have been trying to get up early enough on school mornings to have a nice, calm slow breakfast that involves multiple cups of coffee.  (Nope! Not coffee cup sizes either.)  This works fairly well on the days when my first class is a 9am.  Tuesdays and Thursdays when class starts at 7:30, it’s a once cup morning, with that cup being a travel mug, and sometimes a grab and go breakfast.  These Apple Cinnamon Oatmeal Muffins are a great compromise when my taste buds want oatmeal and my schedule say, “Not today, sweetheart!”

INGREDIENTS

1 1/2 Cups quick cooking oats

 1 1/4 Cups all-purpose flour

1/2 Cup packed brown sugar

1 tsp baking powder

3/4 tsp  baking soda

3/4 tsp ground cinnamon

1/2 tsp salt

1 Cup unsweetened applesauce

1/2 Cup milk )I used almond milk)

3 TBS canola oil

1 egg white

For the topping:

1/4 Cup quick cooking oats

1 TBS brown sugar

1/8 tsp ground cinnamon (I probably used closer to 1/4 tsp)

1 TBS melted butter

Mix together all of the dry ingredients in a large bowl, excluding those used for the topping.  In a second bowl, combine all of the wet ingredients.  Add the wet ingredients to the dry ingredients, stirring just until incorporated.  *Fill greased muffin cups 3/4 of the way full.  

Mix all of the topping ingredients together and sprinkle evenly on the tops of the muffins.

Bake at 400 degrees for 16-18 minutes.

This recipe yields 10 regular muffins, 6 jumbo muffins, or 20-24 mini muffins.  Choose responsibly depending on whether or not it is muffin hunting season in your area!  

And, using muffin liners negates the need for greasing the tins. :-)

One more thing...There is great debate in food photography as to whether drips and crumbs should be left in photos.  I am a realist.  I think they should.  And, I can't get muffins in the tins without dripping somewhere. So, I left the burnt on drip.  That is me!  If you are a perfectionist and secretly, or not so secretly, want to be Martha Stewart, clean your pans carefully before you bake and photograph.  Or, become a Photoshop whiz!  I have neither the real skills of Martha nor the PS skills to make me look like a fake Martha. Therefore, drips it is.  

Enjoy!

from Tracey G

Ok, I'll admit it - after reading through my friend's post first, before I sat down to write mine, I realized I am a drip-wiper-upper before I bake! LOL! There's never really been any thought to it, it's just something I do, whether I am photographing it or not! Now I wonder if it's not some other manifestation of my tendency toward the perfectionist regime...something to think about for sure as to my motives to do so! Ha!

My post has been quite the project for me this week - not the making of or photographing of, but the getting-it-done-and-all-put-together done kind of thing. I've had a nasty cold and other another illness, involving needing antibiotic, that's been making me feel yucky as well. Geesh, when it rains it pours! So, my attention span has been really shallow, due to feeling tired and just plain blah and icky. It's hard to think when you just want to vegetate and sleep! So, I apologize now for it being later than usual!! Unfortunately, it now seems to have morphed again into a sore throat thing, which is not pleasant at all to deal with and making me rather annoyed, I just want to be back to normal healthy! LOL And here I thought I was starting to feel better....silly me! I should have known better!

I am still in my mode to find things that can be convenient to eat and convenient to store - preferably in the freezer until they're needed and can then be heated and eaten. No muss, no fuss. I found a few recipes for breakfast items that can be an individual serving right out of the oven or the freezer. This one is my own version of a few breakfast-in-a-muffin-cup kind of things. I adjusted ingredients and amounts to suit  my tastes, so that should tell you that you too can do the same thing. Adjust it, add to it - make it yours. Among the variations in my research, things like chopped onion or chopped green pepper can be added to change it up. I am thinking I am going to try a "Greek Version" using feta and spinach, and possibly chopped tomato in the egg mixture. I've lots of ideas for this one, and decided that if the child didn't like them, it didn't matter because I did - and this is something that can help me be on the healthier eating straight and narrow. It's quick and easy to make, and to reheat to eat later - especially if it's one of those times I'm rushed and would be tempted to turn to something either processed or not-so-healthy! And they even are good for brunch/lunch, not just for breakfast, I tested that out as well, lol.

So, here we go, here's the super simple recipe that could potentially have quite a few variations! Let me say here though, that I had a heck of a time getting them out of them out of the muffin cups, even though I sprayed them well. I am thinking that next time I make them, I may use the foil cupcake liners. I'd just have to make sure to remove the foil liner BEFORE I reheated in the microwave!

Egg and Sausage Muffins

Makes 12

1/2 lb bulk pork sausage

12 eggs

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp onion powder

1/4 tsp pepper

1/2 c shredded cheddar cheese (or more to taste! Or even a different cheese if you prefer!)

1) Preheat oven to 350°F. In a skillet, cook sausage, breaking into crumbles, until no longer pink; drain.

2) In a large bowl, beat eggs. Add garlic powder, salt, onion powder and pepper. Stir in sausage and cheese.

3) Prepare muffin tin by spraying with cooking spray. Spoon egg mixture into muffin cups, about 1/3 cup in each. Bake for about 20-25 min, or until a knife inserted near center comes out clean.

Freeze Option: Cool baked muffins completely. Place on wax paper lined cookie sheets and freeze until firm. Transfer to a resealable plastic freezer bag (or another tightly covered freezer container) and store in the freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a 350°F oven until heated through. Or microwave each muffin on high 30-60 seconds or until heated through.

Nutritional Information (approximate), per muffin: 160 calories, 12g fat, (5g saturated) 207mg cholesterol, 346mg sodium, 137mg potassium, 1g carbohydrate, 11g protein

Food Friday - Eggstravaganza

from Kris B.

When me girls were little and we had all of those dyed hard-boiled Easter eggs, I remember being so happy when I had eaten the final deviled egg and egg salad sandwich!  Those were the only things that I knew to do with the eggs once they had been hunted and were no longer  of interest to the kids and I didn’t want them to go to waste.  I wish that I had discovered Scotch eggs back then!  They would have provided me with another alternative and my non-vegetarian child would have enjoyed them.

What I’m sharing with you is more of a process than a specific recipe.  The process involves cooking eggs somewhere between soft and hard boiled, covering them in sausage seasoned somehow, then coating them in some crispy carbohydrate, and then cooking them somehow.  I’ll tell you how I did them, but know that there are variations that you may want to try.

INGREDIENTS

5 eggs

1 pound bulk sausage

1/2 finely diced yellow onion

3/4 tsp salt

1/4 cup all-purpose flour

1/2 cup fine bread, cracker, or corn flake crumbs

1/2 panko

Preheat oven to 400 degrees.

Hard boil four of the eggs.

Finely dice the onion and in a medium combine with the sausage.  Add salt and pepper to taste.  Divide into 4 equal parts and flatten into patties.

Carefully peel the cooked eggs.  Pat them dry with a paper towel.  Dredge the eggs in the flour, then place each one on a sausage patty.  Wrap the sausage around the eggs, completely closing the seams.  

Whisk the fifth egg.   Dip each sausage covered egg in the beaten egg and then dredge them in the bread crumbs covering completely.  Then again dip them in the egg and this time coat them in the panko.

Place the eggs on a baking sheet and bake for 35-40 minutes, until the sausage is cooked through and contains no pink.  Turn the eggs over two or three times during the cooking process to achieve crisping on all sides.  Traditional Scotch eggs are deep fried.  I’m not a fan of deep fat frying anything so I baked mine.  This is one of the reasons that I double dipped the coating.  I wanted them to be as crispy as if they had been fried.

Serve immediately.  Or, let the eggs cool to room temperature and then freeze them in a plastic freezer bag.  To reheat, place on a baking sheet in a 375 degree oven or toaster oven for 25 minutes.  I would not advise reheating in the microwave.  

Scotch eggs are delicious served with your favorite mustard or mustard mixed with a bit of mayonnaise.

You may wish to season your sausage with a little thyme or rosemary.  You can also use this same recipe and deep fry your Scotch eggs if you wish.

from Tracey G

I love breakfast/brunch casseroles. I love the idea of preparing something the night before, throwing it into the fridge to sit overnight and it comes out ready to be baked the next morning. Talk about making a morning easy with just a small amount of effort the night before! So, these things are always popular with me for holidays. Especially the big ones, Easter, Thanksgiving and Christmas. Those are the mornings when there is so much going on, it's a nice convenience to be able to just throw breakfast (or brunch) in the oven and let it cook while you attend to other things, be it hunting Easter Eggs, prepping turkeys for the oven or opening Christmas presents. These kinds of things help take one more thing off your to-do list!

I have run across a lot of recipes through the years, and I'm always willing to try a new one, generally the combination of ingredients are ones you know you can't go wrong with. I found the original recipe for this at Taste Of Home, which can be found here: Farmer's Strata, and used it as a basic guide for my own twists.

Some of my tweaks were for convenience - as in I had a certain ingredient I wanted to use up AND it was already prepped, then some were for my tastes and preferences - for example I don't like soggy bacon, so instead of adding to cook in the strata, I decided to use it as a topping. It worked wonderfully, and kept it's integrity! But I was really pleased with what I ended up with by the time I got to eat it! There was only one thing I'd do differently, add more potatoes, I used 2 cups, but they could easily have been increased to 3 or 4!

Breakfast Strata

1 lb sliced bacon, cut into 1/2-inch pieces

1 c chopped fully cooked ham (I used Smithfield brand fully cooked ham cubes for convenience)

1 small onion, chopped

1 clove of garlic, finely minced

10 slices white bread, cubed

2 c cubed frozen hashbrown potatoes, thawed

3 c (12 ounces) shredded cheddar cheese

8 large eggs

3 c milk

1 1/2 tbsp Worcestershire sauce

1 1/2 tsp ground mustard

dash of salt and pepper

1) In a large skillet, cook bacon until crisp. Remove from pan and set aside. Add onions, ham and garlic, and cook until onions are tender. Remove from pan and set aside. Add hashbrown potatoes and cook until tender, set aside.

2) In a greased 13x9-inch baking dish, layer half of the bread cubes, potatoes and cheese. Top with all of the ham/onion/garlic mixture. Repeat layers of bread, potatoes and cheese.

3) In a large bowl, beat the eggs; add milk, Worcestershire sauce, ground mustard, salt and pepper. Pour over all. Cover the pan and chill it and the cooked bacon overnight.

4) Remove from the refrigerator about 30 minutes before baking. Preheat oven to 350°F. Bake uncovered for about 65-70 minutes or until a knife inserted near center comes out clean. About the last 10 minutes of cooking, top with the reserved cooked bacon to reheat and re-crisp.

Food Friday - Rice Is Nice!

At 104 degrees, it is now too hot to be outside cooking on the grill so I am back inside, but trying not to generate too much heat in the kitchen.  Salads and one pot meals are the name of the game at house these days.  And eating out, probably too often.

This week's recipe is an old favorite of mine from Southern Living.  Shortly after I was married the first time in 1983, my mom gave me a subscription to Southern Living magazine as a Christmas gift. She continued to renew it every year until her death in 2006 at which point I became responsible for my own annual subscription.  Though I am a confessed magazine junkie, over the past few years I have started taking fewer and fewer magazines, mostly because I just don't have time to read them all.    And the ones for which I have maintained a subscription, I now receive digitally...except Southern Living.  It still comes in the mail.  I guess there is a little bit of nostalgia going on.  Even though I now pay for the magazine myself, it still seems like a gift from my mom.  And I look forward to every new issue.

The Brown Rice and Sausage Skillet recipe is one that I copied by hand into a spiral cookbook of my favorite recipes.  I credited Southern Living,  but not the exact issue, and I am too lazy to go back through the annual cookbooks and look for it.  Sorry!  I have made a few adaptations to this over the years, which I will also share.

INGREDIENTS

16 oz. smoked sausage
1 medium sized green bell pepper, chopped
1 small onion, chopped
1 clove garlic, minced
1 Cup chicken broth
2 Cups quick cooking brown rice
1/2 tsp salt
1/4 tsp black pepper
Chopped fresh parsley for garnish

With the exception of the sausage, most of these ingredients are kitchen staples or have an easy substitute that is.  As far as I am concerned, you can add onion, bell pepper, and garlic to just about any other combination of ingredients and create a decent meal, so I always have these on hand.

The first step is to saute the sausage in a large skillet over medium heat.  In the past, I have used smoked pork kielbasa,  but recently, I have been using the non-cured smoked turkey kielbasa.  Taste-wise it works great, but because of its lower fat content, it requires the addition of a little fat for sautéing.

Because the intent is to lightly brown the sausage, I use just a little bit of butter to aid in the browning.  The original recipe says then to drain the sausage on a paper towel and reserve a tablespoon of drippings in which to saute the veggies.  Again, when using turkey sausage there are no drippings so it is necessary to use a little olive oil for this.

Chop the onion and green pepper and mince the garlic.

Combine and saute until tender, about 5 minutes.

Add the broth to the veggies and bring to a boil.  I often use vegetable broth because that is what I regularly have on hand.  Any kind of broth will do, as will water and a little extra seasoning in a pinch.  Once the mixture comes to a boil, add the rice, salt, pepper, and sausage.  I use Minute brand brown rice because I keep that on hand to feed our )spoiled) dog.  Really, you can use any kind of rice, quick cooking or not, just adjust your liquid amount and cooking time accordingly.

Reduce the heat to medium-low, cover, and cook for about five minutes or until the rice is tender.

Serve with a garnish of fresh parsley if desired.

This dish does double duty in that it is just as good as leftovers so works for dinner one night and then a lunch box lunch the next day.

If you have to cook on these hot summer days, this one pot meal is quick and doesn't generate too much heat in the kitchen.  Serve with a fresh salad for a cool and healthy side dish.




by Tracey G,

I didn't like Spanish Rice growing up, all the recipes seemed to involve green pepper etc and I just never cared for it, not sure why, there was just a taste I didn't like. Then one day, I ran across this recipe in Taste of Home (I think, it's been so long!) and it sounded a bit different. So, after a few modifications, I made it and fell in love with it! LOL And it was easy, so it got even better. ;-) I discovered I could throw this together quickly - once or twice it was a last minute addition to my meal and it was done right on time with everything else. Usually I make it on "Taco Night", lol, it goes really well as a side dish, and it's been known to be used as a condiment on top of beef nachos, lol.

The ingredient list is super simple, once again it's usually stuff I have on hand. One thing though, it's supposed to use canned diced tomatoes with chilies, but that was a bit much for Harry, so I switched to just a regular can of diced tomatoes, well, I should say I usually use the "petite" diced. ;-) Anyway, on with the ingredients, starting in the center and going clockwise - instant rice, diced garlic, olive oil, chopped oil, beef broth, canned diced tomatoes, salt, cumin, sugar, chili powder and oregano.

To start, you sauté the onion and garlic in the olive oil until tender. I start the onions first so they have plenty of time to get clear and soft - then I add the garlic and give it one to two minutes.  

Next step is to add the instant rice to the pan, it gets sautéed for a couple minutes.

Now you add everything else - the broth, tomatoes and the dry seasonings. 

Stir to combine everything well. At this point I take a taste, to make sure it's seasoned the way I want it to be - if I feel it needs some extra of whatever I add it until I get it to the flavor I'm looking for. :-) Bring it to a boil, cover and simmer 5 minutes. Turn off the heat and let stand, covered another 5 minutes. Stir before you serve and that's it.

Here's the recipe:

Quick Spanish Rice

serves 4-6

1/2 c chopped onion

2-3 cloves garlic minced

1 tbsp olive oil

2 c uncooked instant rice

1 14.5 oz can diced tomatoes with chilies, undrained

1 14 oz can beef broth

1/2 tsp chili powder

1/4 tsp salt

1/4 tsp sugar

1/4 tsp ground cumin

1/4 tsp dried oregano

In a large saucepan saute onion and garlic in olive oil 2-3 minutes until tender. Add rice, cook and stir for 1-2 minutes.

Stir in tomatoes, broth, chili powder, salt, sugar, cumin and oregano. Bring to a boil, cover and simmer for 5 minutes. Remove from the heat, let stand 5 minutes.