Tuesday, March 21, 2017

Bread Machine Challah

This Bread Machine Challah was a big hit at Sunday dinner and something I will be making again! It's a hearty loaf with a pretty light yellow color. Challah has always been my favorite bread for Easter dinner, it's nice to know there's a good bread machine recipe for it:@)

Leftovers made great French Toast too.

I used all purpose flour and added 1 1/2 tsp Vital Wheat Gluten since I had it in the freezer.
I was tickled by the way the top of the loaf looked:@)
Next time I'm going to try a tip from Bread Machine Magic HERE and add poppy seeds to the top.

Bread Machine Challah-adapted to a smaller loaf from All Recipes
*This recipe is for a 1 lb loaf
1/2 C milk
1 egg plus 1 yolk
2 Tblsp butter
2 1/4 C A/P flour-use bread flour if you have it
1 1/2 tsp vital wheat gluten-if you have it and using A/P flour, I added it to the measuring cup before the A/P flour
2 1/2 Tblsp honey
1 tsp salt
1 tsp yeast
~Add everything to bread machine, choose light setting, let 'er fly!

Eat well and have a happy day:@)

Friday, March 17, 2017

Happy St. Patrick's Day!

May your corned beef be hot,
your beer be cold.
Your friends be a lot,
good times never grow old!
Happy St. Patty's Day everyone, enjoy the weekend:@)

Saturday, March 11, 2017

Oven Roasted Frozen Broccoli with Coconut Oil, Montreal Steak Seasoning and Lime

I had a bag of frozen broccoli and wondered if I could do something other than steam it... This Oven Roasted Frozen Broccoli with Coconut Oil, Montreal Steak Seasoning and Lime was really, really nice! Don't hesitate to fire up the oven and give this $1-ish side dish a try folks.

Oven Roasted Frozen Broccoli with Coconut Oil, Montreal Steak Seasoning and Lime
  1. Place baking sheet in oven and preheat to 450 degrees.
  2. Per 12 oz bag frozen broccoli-microwave 1 tsp Montreal Steak Seasoning with 1 Tblsp coconut oil until oil melts.
  3. In bowl, drizzle oil over frozen broccoli, mix well.
  4.  Pour frozen broccoli onto hot baking sheet. 
  5. Roast at 450 degrees for 20 minutes, remove from oven, stir and roast for 5-10 minutes more or until veggies are cooked and caramelized to your liking.
  6. Remove from oven, squeeze juice of 1/2 lime over broccoli and serve immediately.
Eat well and have a happy day:@)

Thursday, March 9, 2017

St. Patrick's Day Tree 2017

I used the 28" feather tree for St. Patrick's Day this year. I love how all of the open branches really let you see the ornaments. There are two new things for 2017, the topper, this fun blingy tinsel hat from Dollar Tree...

And I made myself a couple beaded ornaments. (Which will just happen to work with the Halloween tree too:@)

I've been adding more and more orange to the St. Pat's tree and really like the pop of color.

There are a few beaded snowflakes on the tree, no two alike.
Yes, they're still calling for snow here north of Philly... ugh.

I hope it's warm and sunny where you are and that you're all ready for the St. Patty's Day festivities:@)

Tuesday, March 7, 2017

Curry-Lime Popcorn

It's been a while since I've tried a new flavor and this Curry-Lime Popcorn was fun! Not to mention a very pretty color. And it was nice to use curry for something more than just egg salad... I loved the lime zest and might even add more the next time, and oh yes-there will be a next time:@)
I made a half batch in a 2 quart pot, but think this would be fine using air popped corn too.

And speaking of air popped corn...
Looking for a quick and healthy treat/gift for St. Patrick's Day? It's coming up fast folks:
Click for Dyed Green and Gold Popcorn

Curry-Lime Popcorn-from Rachel Ray Every Day, March 2017
  1. Heat 3 Tblp vegetable oil in medium size pot over medium heat.
  2. Add 3 popcorn kernels, when they pop add 1/2 C popcorn. Cover and shake pot until popping subsides, about 3 minutes.
  3. Pour into large bowl. 
  4. Melt 2 Tblsp butter in small pan.
  5. Add 2 tsp curry power to butter and heat for 2 minutes. Pour over popcorn (I used a spatula and dripped the butter on, tossed the popcorn, then dripped more until I used all of the butter).
  6. Sprinkle with the zest of one lime.
  7. Add salt to taste, toss popcorn to mix.
Eat well and have a happy day:@)

Saturday, March 4, 2017

St. Patrick's Day Decorated Tiered Tray Centerpiece

I've added a touch o' green to the tired tray centerpiece for St. Patty's Day. I was ~lucky to catch~ the little leprechaun at the thrift store, he's cute and in perfect condition. Some twirled orange and gold tinsel pipe cleaners add a little sparkle to the floral pick from Michaels, purchased many years ago.

I decided to try to change out the snowmen on the candle spinner and used some old foam glittered shamrocks attached by ornament hooks. They are light enough that the heat from the candle still makes them spin around! ~I'm tickled and apparently the leprechaun enjoys watching them too:@)

Also added the leftover garland from the tree skirt I made, and the perennial large clover ornament.
I expect to be able to cut a few daffodils soon and look forward to adding them to the tray too!

Wishing you a happy day:@)

Friday, March 3, 2017

Insalata Russa (Potato Salad with Cooked Carrots and Peas)-Stove Top or Instant Pot Pressure Cooker

I loved the large pieces of carrot and peas in this Insalata Russa! They helped turn potato salad into a more rounded vegetable side dish. This is a hearty salad with egg but then to take it one step further, I added some diced ham and called it lunch... And of course a little bacon sounds good too:@) I could taste the olive oil and vinegar, and this was really nice after it chilled for a few hours.
One note though, I do like onion and celery in potato salad... So before I left for work I chopped up a stalk of celery and added a quick dusting of onion powder. I think you'll like this colorful salad if you try it folks,with or without my additions.

Pressure Cooker Tip from Pressure Cooking Today: Add 1 1/2 C water to PC. Cut potatoes into approx 1/2-3/4" dice, carrots into 1/2" dice, place on steamer basket and add the eggs on top. Set PC for 4 minutes and use automatic release. As soon as you take the lid off toss the frozen peas, which have been sitting out at room temp, on top of the hot veggies as they cool. Place egg in ice water. Wa-la, everything cooked at one time in one pot-gotta love it:@)
I made half of the recipe.

Insalata Russa-from Food Network Magazine, March 2017
  1. Peel and cube 2 russet potatoes and 2 carrots, boil in salted water until tender, approx 8 minutes (Or use pressure cooker option above). Add frozen peas the last minute. Drain and cool.
  2. Toss with 2 chopped hard boiled eggs, 1/4 C mayonnaise, 1 Tblsp olive oil, 1 Tblsp white wine vinegar (I used red), 1 tsp Dijon mustard and S&P to taste.
Eat well and have a happy day:@)