Tag Archives: fun with food

Bakin’ With The King for Christmas!

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Welcome To My Holiday Kitchen!

Oh yes………..holidays just automatically mean GOOD COOKIN’ don’t they. People share recipes – ideas for snacks – if it was a normal year people would be preparing ideas to feed groups of friends and family. Instead we are keeping things small this year. Just to stay on the safe side. Even here at the Castle, we are having no big “do” – just a nice Christmas dinner for the holiday. Oh – and some other little goodies along the way.

That’s what today is all about………..an idea to put in your “idea box” for thinking about when it comes to feeding YOURSELVES during the holiday.    We are fans of scalloped potatoes here – Mom loves them and so does Dad but the same old/same old recipe loses its’ charm after a while.    This really jazzes things up signicantly and will be one of the side dishes Mom makes to have with the ROYAL HAM CHRISTMAS DINNER this year.    Check it out – you probably won’t be able to resist trying it – if not for Christmas – maybe New Year’s Eve?????

Granny’s Apple Scalloped Potatoes

 

Ingredients

  • 1 medium Granny Smith apple, peeled and thinly sliced
  • 1 teaspoon sugar
  • 1 teaspoon lemon juice
  • 2 tablespoons butter
  • 1/2 cup sliced sweet onion
  • 4 medium red potatoes, thinly sliced (about 1 pound)
  • 3/4 cup plus 2 tablespoons shredded Parmesan cheese, divided
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme  (I used dry)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 bacon strips, cooked and crumbled
  • Chopped fresh parsley, optional  (yes it’s green and holiday-ish but I didn’t have any so left this out!)

Directions

  • Preheat oven to 350°. In a small bowl, combine apple slices, sugar and lemon juice; toss to coat. Set aside. In an 8- or 9-in. cast-iron or other ovenproof skillet, heat butter over medium heat. Add onion; cook and stir until crisp-tender, about 3 minutes. Remove from the heat.
  • Alternately arrange potato and apple slices in a single layer in same skillet. Combine 3/4 cup Parmesan cheese, cream, thyme, salt and pepper; pour over top.
  • Bake, uncovered, 50 minutes. Top with bacon and remaining 2 tablespoons Parmesan cheese. Bake until potatoes are tender and top is lightly browned, 5-10 minutes longer. Let stand 10 minutes before serving. If desired, sprinkle with parsley.

Oh boy – not only is this going to be super extra tasty but it’s also beautiful just to look at!    All those potatoes and apples arranged slice by slice……YUMMMMM.

Now – time to say to all of you how much I’ve enjoyed being your Chef in the Castle – having taken over from Angel Sammy who used to run this kitchen as King of Bacon before me.    So much fun and so many delicious recipes!    We hope the new year will be just as much fun – no reason to think it won’t be – and we hope you continue to enjoy picking up a tip or two for some new dish to try.    EATING IS FUN.   

Maybe leave him a small dish of scalloped apples and potatoes instead of cookies this year???  They have bacon on top you know!

 

Love and Holiday Hugs, Teddy

Bakin’ With The King and Turkey Leftovers!

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Turkey Leftovers?  Yeah – why not?  

 

What to do with all that turkey? Well here’s a really NICE (and different) way to use some of it!   I found this recipe and we tried it here in the Castle and it had a FIVE out of FIVE STAR RATING!   I think if WE liked it, maybe YOU would too??????    Nice and cool and refreshing and a great combination of the tastes some of us experienced with our Thanksgiving dinners but in a whole different way than the usual casserole most of us come up with.

 

Apple Cranberry Turkey Salad

INGREDIENTS:

  • 3 cups cooked shredded turkey
  • 3/4 cup chopped pecans
  • 2 celery stalks, diced
  • 1 cup dried cranberries
  • 1 cup diced apple chunks
  • 1/2 cup plain greek yogurt
  • 1/2 cup mayonnaise
     
  • 1/2 cup fresh finely diced parsley
  • salt and pepper to taste
  • Dinner rolls

****I know this recipe has no bacon in it – but quite honestly – it just might be an interesting little ZIP to crumble up a few slices of cooked bacon in the mix!

DIRECTIONS:

  1. Combine everything together in a large bowl. Stir until mixed thoroughly.
  2. Refrigerate for a few hours so the flavors have time to blend.
  3. Serve the salad on the dinner rolls. Keep refrigerated.

No doubt about it!

In the coming weeks as we approach Christmas – I’ll be sharing some Christmas recipes most of which will have bacon in them – after all, the King of Bacon should try and feature bacon – am I right?

See you next week Loyal Subjects!   

Your King

In Purrrrsuit of Flavours

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Greetings food lovers!     As you probably know by now, our friends the Canadian Cats and Easy Weimaraner blogs are united in presenting once a month a delicious recipe – each month something DIFFERENT………………..this month we are celebrating SALADS!!   You know – that stuff we go outside to munch on once in a while?   I am a fan of nice green grass but my Mom likes a salad with more interesting ingredients.   So I’m sharing HER recipe today……………Her MOST FAVORITE salad!

Endive Salad

INGREDIENTS

Salad

  • 4 heads Belgian endive
  • 1/4 cup cranberries, dried
  • 1/2 cup California walnuts, coarsely chopped
  • 4 ounces Roquefort cheese, crumbled
  • 1/2 cup Roquefort dressing,  (OR bleu cheese dressing – both delish on this salad!)

DIRECTIONS:

  1. Trim the base of the endive then separate the leaves.
  2. Toss the cranberries, nuts and Roquefort together in a bowl, being careful not to break up the Roquefort too much.
  3. Spoon the mixture into the endive leaves.

This recipe was CHEF-APPROVED by Teddy

IF you’d like to join this wonderful HOP – just click the photo at the top of this page to go to Canadian Cats and link up to share your salad recipe!    I  wonder what Da Phenny and Shoko and Tyebe will have us make for NEXT month’s HOP???????

 

Hugs, Teddy

In Purrrsuit of Flavours Hop

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Click the badge above to join the Hop at Canadian Cats!

It’ FIRST WEDNESDAY of the month and oh boy oh boy oh boy it’s time to share a recipe IN PURRRSUIT OF FLAVOURS with Da Phenny and Chef Shoko!    This month’s theme is DOUGH.   So many yummy things come from a good dough project.    I guess that would make ME a “dough boy” since I’m going to be sharing the recipe right??????    Although since NEXT Saturday the 16th is Armed Forces Day, I’ll show you a photo of a monument in honor of a REAL Dough Boy from World War I !

Now – where was I – oh yes.   About to share a recipe.   My recipe involving making a dough is really my Mom’s famous recipe for Biscotti…………she makes the BESTEST biscotti although she hasn’t made it in a while………flour is in short supply around here thanks to “THE VIRUS” but here’s her recipe anyway.    Hope you try it.    Take it away Mom!

Pam’s Biscotti Recipe

INGREDIENTS:

3 cups flour

3/4-1 cup sugar

1 tablespoon baking powder

1 teasp. vanilla extract (note:  If I am making almond biscotti – just adding some almonds to the mix – I use almond extract instead of vanilla extract)

5 oz. package dried fruit (can be more or less as you like – our FAVORITE is cranberries)

3 large eggs

1 stick butter – melted

DIRECTIONS:

PREHEAT oven to 350 degrees……….use large cookie sheet (ungreased).   Mom lines her cookie sheet with parchment but that’s not necessary.

In large mixing bowl, combine sugar and melted butter……..then with hand mixer add one egg at a time and beat well.   Add the vanilla extract to that mix and set aside.    In second mixing bowl, combine three cups flour and one tablespoon baking powder.  Mix well.    Put the butter mixture into the flour/baking powder and mix well.    Batter will be STIFF.    Add fruit or nuts (you can add more or less than I’ve shown in the recipe – it’s totally to your taste…..sometimes I add a LOT more fruit or nuts than one 5 oz. package!).     Mix well.

On floured surface, divide the dough into three equal portions.    Shape each portion into round “loaf” about 9-10 inches long.   Transfer each loaf onto cookie sheet and flatten with your hand until each loaf is about three inches wide and about 3/4 inch thick.    Separate each flattened loaf by at least an inch on the cookie sheet – more if your cookie sheet is large enough!

Bake in oven for 18-20 minutes until light golden color………remove and cool for ten minutes on cookie sheet.    After cooling, transfer loaves to large cutting board and using very sharp knife, cut the loaves on a diagonal into pieces about an inch wide.   Cutting on the diagonal will give you “longer” biscotti.   Note:  Try to make one, swift cut for each piece because the cookies are pretty delicate at this point – don’t use a “sawing” motion or they will break up.    Put cut pieces back on the cookie sheet cut side down.  They can be crowded on the cookie sheet – no need to leave space between.    There will be room for all three loaves of cut biscotti on one cookie sheet!     Put back in hot oven for 10 minutes, remove from oven and carefully turn pieces over to expose other side – then back in the oven they go for another 10 minutes.   Keep an eye on them –  you don’t want them to burn but you want them to be browned up a bit.    Almost every time I make these I either have to add a minute or less (don’t ask me why – maybe my oven?!).

Let finished biscotti cool on the cookie sheet.    They are delicious warm AND if you want to, you can easily make a chocolate sauce (melted chocolate) to dip one end of each piece into and allow them to dry if you like your biscotti like that.

 

Thanks Mom!  I hope some of the Hop participants try making this – it’s just so darn yummy and Dad loves dunking it in his coffee in the morning.   So Phenny and Shoko that wraps it up for Teddy and Mom’s contribution to your monthly HOP!    Thanks for having it – everyone is going to wind up with lots of new recipes to try.   No matter WHAT kind of Chef you might be!!

 

Hugs, Teddy