My Gourmet Lunch Today!

I'm finding off the top of my head is the most simple creative combinations such as my lunch today!

Check out my special goat with herbs and cheddar grilled cheese sandwich made with my white bread recipe and my coleslaw! And in fact I didn't even realize until I sat down to eat it it was all homemade!

And you can do the same! Just look in your fridge and you can almost combine anything you have!

Too many exclamation marks? It is because as I have said in the past, cooking is a creation it is also an art! Don't be too cautious about mixing most things. Sometimes you may bomb like I have many times. But that's okay because it's all about trial and error. And I find the trials outweigh the errors...outweigh...get it? :D

Feeling a little silly today and I'm going to blame it on this beautiful November sunny warm weather day we're having in my part of the world.

Don't forget that you can find all the homemade recipes on my blog! Have a beautiful day!!!

#gourmetgrilledcheese #homemadecoleslaw #homecooking

Coleslaw Dressing

"A creamy coleslaw dressing that can be made with ingredients you already have! You can pour it immediately over coleslaw or refrigerate until needed."

Prep 10 m

Ready In 10 m

Ingredients

1/2 cup mayonnaise

2 tablespoons white sugar

1 1/2 tablespoons lemon juice

1 tablespoon vinegar

1/2 teaspoon ground black pepper

1/4 teaspoon salt

Directions

Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.

#creamycoleslaw #coleslaw

GarlicQueen

White Sandwich Bread

This delicious easy recipe is absolutely awesome, but it needs to proof three times! So worth it, so good! This recipes makes two loafs but I make one and six buns. Trust me on this one, try it :)

Total Time: 4 hr 20 min
Prep: 30 min
Inactive: 3 hr 15
Cook: 35 min
Yield: 2 loaves

Ingredients
2 1/4 teaspoons active dry yeast
4 tablespoons (1/2 stick) butter, melted, plus more for buttering the bowl and loaf pans
1 tablespoon sugar
2 teaspoons kosher salt
5 1/4 cups all-purpose flour, plus more for flouring the board

Directions
Combine the yeast and 2 cups warm water in a mixing bowl and stir to dissolve. Add the butter, sugar and salt. Use a wooden spoon to stir in one-third of the flour until smooth. Add another third of the flour and stir, then turn it out onto a floured board to knead. Knead it over 15 minutes, adding the rest of the flour as you knead. Don't let it get dry too fast; it should stay sticky. Put the dough in buttered bowl and cover with plastic wrap. Let it rise for 1 hour.
Knead the dough another 5 minutes, place it back in the bowl and let it rise another hour.
Butter 2 loaf pans. Shape the dough into 2 loaves and transfer them to the prepared pans. Cover and let rise for 45 minutes.

Preheat the oven to 400 degrees F.
Bake the loaves until golden brown on top and cooked through, 30 to 35 minutes. Remove to a rack to cool.

Ree Drummond

Foodie Fran's Note: I mix, knead and let rise in the mixing bowl of my KitchenAid mixer. The only time I actually need to touch the dough is when I shape the bread.

#homemadebread #bestwhitebread #easywhitebread

Classic Tomato Soup

Yuuummmy! Is all I have to say! You can either serve this as the first course of your dinner party or the way I like it...in a mug sipping it hot along side of a grilled cheese sandwich!

Classic Tomato Soup

* 2 Tbs. extra-virgin olive oil
* 1 Tbs. unsalted butter
* 1 large white onion, finely chopped
* 1 large clove garlic, smashed and peeled
* 2 Tbs. all-purpose flour
* 3 cups lower-salt chicken broth
* 28-oz. can whole peeled plum tomatoes, puréed (include the juice)
* 1-1/2 tsp. sugar
* 1 sprig fresh thyme
* Kosher salt and freshly ground black pepper
* 3 Tbs. thinly sliced fresh basil, chives, or dill, or a mixture of all three    (omit if using one of the garnishes below)

TIP:
Be sure to purée in small batches and crack the blender lid slightly (or remove the center cap from the lid). Steam can build up once you start blending, and if the lid is on tight or the blender is overfilled, it will spray hot soup all over you and your kitchen. For protection, cover the top with a dishtowel while puréeing.

In a 5- to 6-quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts.
Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.
Add the broth, tomatoes, sugar, thyme, and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.
Discard the thyme sprig. Let cool briefly and then purée in two or three batches in a blender or food processor. Rinse the pot and return the soup to the pot. Season to taste with salt and pepper. Reheat if necessary. Serve warm but not hot, garnished with the herbs or dolloped with one of the garnishes below.

Make Ahead Tips
This soup stores beautifully and tastes better the second day. You can keep it in the refrigerator as long as you bring it to a boil every two days. Or you can stash it in the freezer for up to three months.

Serving Suggestions
To add a creamy touch, try one of these garnishes:
Sour cream, goat cheese & Parmesan garnish: In a small bowl, combine 1/2 cup sour cream with 1/4 cup crumbled goat cheese. Add 1 Tbs. freshly grated Parmigiano-Reggiano, 1 Tbs. thinly sliced chives, and 1 Tbs. extra-virgin olive oil. Mix thoroughly and season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.
Crème fraîche, herb & horseradish garnish: In a small bowl, combine 1/2 cup crème fraîche with 1Tbs. minced fresh dill and 1 Tbs. minced scallion. Add 1/2 Tbs. well-drained prepared white horseradish and mix well. Season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.

#tomatosoup #comfortfood #eatinghealthy #homecooking
Fine Cooking

 

Hearty Pasta Fagioli Soup

I'll make this one over and over again! Especially with the fall upon us. Easy, quick and delicious (my M.O.). Keep this recipe handy!

Ingredients
2 tbsp olive oil

1 medium white onion, coarsely chopped

2 large carrots, peeled and coarsely chopped

1 large garlic clove, minced

6 cups chicken broth
1 (28oz) tin diced tomatoes

¾ cup dry pasta (small shape, such as mini shells macaroni)

1½ cups canned white kidney (cannellini) beans, rinsed and drained

1½ cups canned chickpeas, rinsed and drained

¼ cup freshly grated Parmesan cheese

2 tbsp finely chopped fresh basil

½ tsp kosher salt

¼ tsp freshly ground black pepper

Directions
1) In a large soup pot, heat olive oil over medium heat. Add onions and carrots, cook 5 minutes to  soften, stirring occasionally. Add garlic, stirring for 1 minute. Add chicken broth and tin of diced tomatoes with their juices. Bring to a boil over high heat. Reduce heat to low and simmer, partially
covered, for 20 minutes.
2) Meanwhile, in a small saucepan, cook pasta according to package directions. Drain and set aside.
3) After soup has cooked for 20 minutes, add white kidney beans and chickpeas, simmering partially covered for 10 minutes.
4) Remove 2 cups of bean soup and place in food processor. Puree, return to soup pot and bring to a boil over high heat. Add cooked pasta, Parmesan, basil, salt and pepper, simmering 5 minutes.
Serve with additional Parmesan cheese.
Serves 6

#pastaandfagioli #falltimesoup #heartcooking

bitememore.com

Eggplant or Zucchini alla Poverella

If you are a fan of these two veggies, then this a great side or with other foods! To be honest, I've only made this dish with eggplant because I've had an abundance. Besides, I favour the eggplant :).
The recipe states to fry the eggplant which I did the first time, the second time I roasted them and preferred them that way. Sprinkle wth salt, add some olive oil and bake 450 degrees for about 1/2 hour. Eat it as a side or add to sandwiches or on cooked pizza! Sooooo good!

Ingredients
6 Medium Zucchini
3 Cloves garlic, chopped finely
1 tbs Chopped fresh mint
3 tbs Red wine vinegar
Salt
3 tbs EV Olive oil
Olive oil for frying

Directions/Steps
1. Wash the Zucchini and slice them in rounds a little less than 1/4" thick.
2. Add a little olive oil in a saute` pan and saute` all the sliced zucchine on both sides until they are       golden brown. Place on paper towels and set aside.
3. Move the fried zucchini on a serving platter.
4. In a small bowl mix the vinegar, EV olive oil, garlic and fresh mint. Add salt as desired.
5. Pour mixture over the zucchini, cover and let them rest for a few hours.
6. Serve

Recipe from the website Cooking with Nonna

Broccoli Cheddar Quiche

Well this was so good that I had to post right away! Always good to have frozen pie shells in the freezer for a quick morning meal or make a few pies to feed a small crowd. With or without the crust, tastes delish! Instead of cream, I used milk. Both is suitable.

Broccoli-Cheddar Quiche

INGREDIENTS
* All-purpose flour, for rolling
* 1 homemade or store-bought single-crust pie dough
* 1 tablespoon unsalted butter
* 2 cups medium diced yellow onion (from 1 large onion)
* Coarse salt and ground pepper
* 6 large eggs
* 3/4 cup heavy cream
* 3/4 pound broccoli florets, steamed until crisp-tender
* 1 cup grated sharp cheddar (4 ounces)

DIRECTIONS
1. Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights. 

2. Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, broccoli florets, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon  pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

#broccolicheddarquiche #breakfastquiche #brunchquiche

Martha Stewart

Eggplant and Country Bread Lasagna

Okay, now don't panic! Yes there are a lot of steps to this dish but so worth it! And as usual, very easy. If you like eggplant, tomato sauce and bread in general, you will love this dish. It has easily become one of faves :)  Foodie Fran says, "just try it!"

Eggplant and Country Bread Lasagna - 400 degrees

serves: 8 to 12 as a side dish although this is so good, I'll take it as a main!!

Ingredients
3½ pounds medium eggplant
2 cups flour, for dredging
½ cup canola oil, for frying, or more if necessary
½ teaspoon salt, or more if necessary
2 tablespoons soft butter, for the baking pan

12 slices day-old country bread, from a 1 1/2-pound loaf
6 cups Tomato sauce

2 cups Grana Padano, or Parmigiano-Reggiano, grated

Directions
Trim the stem and bottom end of the eggplant. Peel off all the skin, if it is tough or, with tender eggplant, remove ribbons of peel, in a striped pattern.

With a sharp chef’s knife, cut all the eggplant lengthwise into slices, about 1/3-inch thick. Toss a few slices at a time in the flour (in a large bowl or on a tray) to coat completely on both sides; shake off the excess and pile in another bowl or tray. Pour 2 or 3 tablespoons of the canola oil into the skillet and tilt it so the entire bottom is coated with a thin film of oil. Set the pan over medium-high heat for a couple of minutes. Lay a batch of eggplant slices into the pan with plenty of space between them. You want to brown the pieces quickly, with minimal oil, so keep the heat up but don’t let the oil smoke or the vegetables burn. Fry the slices for about 2 minutes until lightly coloured on the underside, then flip them over and fry 2 minutes on the second side. Drain the slices on sheets of paper towel and sprinkle with a couple pinches of salt while hot. Brown the remaining floured eggplant in batches, adding oil to the pan as needed. Remove to paper towels and salt them right away, using about 1/2 teaspoon for all the slices.

Assembling the Lasagna: Arrange a rack in the centre of the oven and preheat to 400°. Cut the crusts off the bread slices. If they are soft and fresh, you can dry them briefly in the oven but don’t let them get crisp or brown.

Butter the bottom and sides of the baking pan generously. Spread a cup of the tomato sauce in a thin layer in the bottom of the pan. Cover the bottom with a single layer of bread slices. Trim the slices and cut them in pieces so they fit close together and lie flat (but you don’t have to fill every small crack or hole). Spoon about 2 cups of sauce onto the bread and spread it evenly. 

Make a layer of zucchini (or sauteed eggplant), using half the slices. You can lay them crosswise or lengthwise in which ever way fits best. Overlap the slices as necessary to make an even layer that completely covers the sauce. Press down gently to condense the lasagna and make more room in the pan, then sprinkle 1 cup of grated cheese evenly over the top.

Now repeat the layering: Arrange another layer of bread slices and trimmed pieces. Cover the bread with 2 more cups of sauce, spread evenly. Lay out the rest of the zucchini (or eggplant) slices in an overlapping layer. Spread the remaining tomato sauce, about a cup, in a thin layer. Sprinkle another  cup of cheese (or more!) in a generous layer over the top of the lasagna.

Cut a sheet of aluminum foil about 2 feet long, preferably from a wide roll of heavy duty foil. Press the foil so it hugs the sides of the pan and bend it to make a “tent” over the lasagna that doesn’t touch the surface anywhere. Bake the lasagna covered for about 45 minutes, giving the zucchini plenty of time to cook. Remove the pan from the oven and carefully unfold the foil from the sides of the pan and lift it off completely.

Don’t get burned by the pan or the steam that is released, keep your face and hands out of the way.

And don’t let the foil mess up the cheesy topping! (In a glass casserole, you should be able to see the sauce bubbling up around the sides of the pan.) Return the lasagna to the oven and bake for another 15 to 20 minutes, or until the top is deep golden-brown. Let the casserole settle for a few minutes  before serving (it will stay hot for some time). Cut in squares or rectangles of whatever size you like and lift out individual pieces with an angled spatula.

#eggplant #eggplantlasagna #whattodowitheggplants #eggplantcasserole

Lidiasitaly.com

Hamburger Helper

Had to try this for old times sake! As a child I loved the boxed version. But this is better...why you ask? Because it's homemade!! Use any kind of ground meat. Try serving it over mashed potatoes!

Hamburger Helper
Prep time:  2 mins
Cook time:  15 mins
Total time:  20 mins
Serves: 4-6

Ingredients
* 1 lb ground beef
* cooking spray
* 2½ cups milk
* 1½ cups hot water
* 2 cups elbow macaroni
* 1 tablespoon cornstarch
* 1 tsp Italian seasoning
* 1 tablespoon chili powder
* 1 tablespoon tomato paste
* 2 teaspoons onion powder
* 2 teaspoons garlic powder
* 1 teaspoon sugar
* 1 teaspoon salt
* ¾ teaspoon paprika
* ¼ teaspoon cayenne pepper
* 1 pinch red pepper flakes (or more, if you like it spicy!)
* 2 cups shredded cheddar cheese

Instructions
1. Heat a large skillet over medium-high heat.
2. Spray with cooking spray and add the ground beef.
3. Cook over medium high heat until beef is browned. Discard any fat.
4. Add the pasta, milk, tomato paste, water and spices and stir to combine.
5. Bring to a boil and reduce to medium low and cover with a lid.
6. Cook for 10-12 minutes, or until the pasta is al dente.
7. Add the cheese and stir to combine. Serve immediately!

#hamburgerhelper #beefskilletdinner #quickdinners #kidsdinner #beeffavourites

All Food Recipies

Cabbage & Noodles with Bacon

Some of my favourites mish mashed into one dish! Why not! Made this and will make it again! Great side dish!

Cabbage & Noodles with Bacon

Ingredients
1 head of cabbage, chopped
1 pound of bacon
1 large onion, chopped
2-3 large handfuls of egg noodles
Black pepper

Directions
In a large skillet over medium-high heat, cook the bacon until crisp. Remove from the pan and drain on paper towels, then break into bite-sized pieces.

Meanwhile, bring a large pot of salted water to boil for the egg noodles. Add the noodles and cook until done. Drain the noodles and set aside.

Drain some of the bacon fat from the pan, reserving enough to cook the onions. Add the chopped onion to the pan and cook for about 1-2 minutes, or until the onions begin to soften. Add the cabbage to the skillet and cook until tender, stirring occasionally. When the cabbage is tender, add the egg noodles and bacon, mixing thoroughly. Season with pepper. Serve immediately.

Foodie Fran note - For extra flavour, I added chicken broth when adding the cabbage and just before serving, I added 1/2 cup grated Parmesan cheese.

#cabbagenoodlesbacon #cabbage #sidedish

Carrie Lorentz

Strawberry Rhubarb Pie

Oh my my! Strawberry Rhubarb Pie! My favourite of all! Once again my MO...so easy and delicious! This is a must try, you'll never store buy again!!

Strawberry Rhubarb Pie

Ingredients
9 inch pie crust
3 cups strawberries cut in half
3 cups rhubarb cut in 1/2 inch pieces
2 cups sugar
1/3 cup melted butter
1/3 cup flour
1/8 tsp salt
1 tbsp lemon juice

Directions
Line pie pan with your favourite crust (reserve enough for a top crust).
Place cut strawberries and rhubarb in pie crust.
Mix sugar, flour and salt.  Sprinkle over the fruit. Add lemon juice and melted butter over the fruit. Cover with top crust and press edges together. Brush milk on top of crust. Leave vent holes for steam.
Bake 50 minutes at 425 degrees. Serve with strawberry ice cream.

Cooks.com

#strawberryrhubarbpie #strawberry #rhubarb

Basic Marinara Sauce

Basic Marinara Sauce
4 cups of sauce, enough to dress a pound of pasta (or a bit more)
This recipe is great for anytime you need tomato sauce, but it is a must for pizza!

Ingredients
4 cups (35 oz can) Italian plum tomatoes with juices
1/3 cup extra virgin olive oil
1/4 cup sliced garlic
1/4 tsp hot pepper flakes, or more to taste
1 tsp salt
1 stalk of fresh basil (or 1 tbsp fresh frozen)
Nice splash of hot tap water from rinsed from tomato can

Directions
Pour the tomatoes and juice into a big mixing bowl. Using both hands, crush the tomatoes and break them up into small pieces.

Pour the oil into a big skillet, scatter in the garlic slices in the oil and set over medium-high heat. Cook for 1-1/2 minutes or so until the slices are sizzling, add and toast the hot pepper flakes for another half minute.

Shake and stir the pan until the garlic slices are light gold and starting to darken. Immediately pour in the crushed tomatoes and stir in with the garlic. Rinse out the tomato can and bowl with water, and dump it into the skillet too.

Raise the heat; sprinkle in the salt and stir. Add basil into the sauce until completely covering it. When the sauce is boiling, cover the pan, reduce the heat slightly and cook for 15 minutes at an actively bubbling simmer.

Uncover the pan and cook another 5 minutes or so. The sauce should be only slightly reduced from the original volume; still loose and juicy. Remove the basil stalk or sprigs from the skillet and discard. Keep at a low simmer until the pasta is ready.

To dress pasta with Marinara sauce, toss and cook them together. Remove the skillet from the heat and toss in the cheese just before serving, or use for pizza sauce.

Dandelion (Cicoria) And Egg Breakfast

Dandelion (Cicoria) And Egg Breakfast

"Back to basics" and back to nature is my Moto! Dandelion known as Cicoria in Italian is part of the Chicory family, and is considered a staple in the culture. As a child I couldn't understand why the adults enjoying what I referred to as wild grass, but boy oh boy was I was missing out! You can use it in any recipe as you would with any other greens. Although it can be bought in the grocery store, I simply pick them on my three acre lot. So take the kiddies and go find yourself a field and teach them to eat from the earth! :)

Ingredients
Bunch of Dandelion (large handful)
1 tsp olive oil
1 clove of garlic sliced
Salt & pepper
1 egg

Directions
Wash the dandelions extremely well removing any blade of grass. Soak them for a few minutes. In the meantime, in a skillet pan boil water. Add some salt and blanch the dandelions. Strain and empty the water from the skillet retuning it to the stove top. On medium heat add the olive oil followed by the garlic and cook till golden. Add the dandelions stirring them for about 30 seconds.

At this point you can add the egg whole or scrambled. (I choose whole because I love to dip!) Add some salt and pepper on the egg and I like to add just a bit of water covering the skillet steaming the egg until completely white.

And that's it! For added flavour, when the dish is done add some salsa on top of the egg. Pair it with a slice of toast or as in my case, a slice of my leftover homemade marinara and cheese pizza! Buon appetito!

**Foodie Fran Note: sauté extra dandelions and keep in fridge for other uses ie. Pasta, beans, chopped in soup etc.

Slow Cooker Red Beans and Rice

Slow Cooker Red Beans and Rice

Yield: 8 servings
Prep Time: 1 hour
Cooking Time: 9 hours

This recipe includes a ham hock, yes a ham hock! Not an everyday ingredient, but I'll try anything once. My husband has been talking about this dish since I first made it some years ago. So I thought to surprise him and make it. Forgot how delicious this is! And the best part? After prepped, forget about it for 9 hours!

Ingredients
4 cups hot cooked rice
1 pound dried, small red chilli beans
3 celery stalks chopped
1 green bell pepper chopped
2 garlic clove minced
2 2/3 cups condensed beef broth
1 ham hock scored in diamonds
2 tbsp oil
1 onion chopped
3 green onion chopped
3 1/3 cups water
1/2 tsp hot pepper flakes
1 tsp salt

Directions
In a large pot, combine the bean with enough cold water to cover by 2 inches. Bring to a boil over high heat and boil for 2 minutes. Remove from heat, cover the pot and let stand for 1 hour. Drain well. (Beans can also soaked overnight.)

In a large skillet heat the oil over medium-high heat. Add the celery, onion, bell pepper, green onions and garlic. Cook stirring often until the onions are softened, about 6 minutes.

Transfer to slow cooker. Stir in the drain beans, water, beef broth and the hot pepper flakes. Bury the ham hock in the bean mixture. Cover and slow cook until the beans are very tender, 9 to 10 hours on low.

Remove the ham hock and separate the meat, discard the rest. Return the meat to the pot and stir in salt. Serve beans in bowls spooned over hot cooked rice. Sprinkle with extra green onions.

**Foodie Fran's Note: Any small bean will work. To make this dish tastier, I added 1 cup of pasta sauce and black pepper when the beans were added. Just before serving, I added some Parmesan cheese because....wherever there is pasta sauce, there has to be Parmesan cheese! :)

Italian Ricotta Cheese Cookies

This soft sweet cookie is delectably delicious! And yes, made with ricotta cheese! Who would have known? A must try...simply made :)

Italian Ricotta Cheese Cookies-Makes 72 Cookies

Ingredients
* 2 cups sugar
* 1 cup margarine or butter, softened
* 1 container (15 ounce size) ricotta cheese (2 cups)
* 2 teaspoons vanilla extract
* 2 large eggs
* 4 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1 1/2 cup confectioners' sugar
* 3 tablespoons milk
* red and green sugar crystals (If making for holidays)

Directions/Steps
1. Preheat oven to 350 degrees F. In large bowl, with mixer at low speed, beat sugar and margarine or butter until blended.
2. Increase speed to high; beat until light and fluffy, about 5 minutes. At medium speed, beat in ricotta, vanilla, and eggs until well combined.
3. Reduce speed to low. Add flour, baking powder, and salt; beat until dough forms.
4. Drop dough by level tablespoons, about 2 inches apart, onto ungreased large cookie sheet. Bake about 15 minutes or until cookies are very lightly golden (cookies will be soft). With pancake turner, remove cookies to wire rack to cool. Repeat with remaining dough.
5. When cookies are cool, prepare icing: In small bowl, stir confectioners\' sugar and milk until smooth. With small metal spatula or knife, spread icing on cookies; sprinkle with red or green sugar crystals. Set cookies aside to allow icing to dry completely, about 1 hour.

Recipe from the website Cooking with Nonna

Pineapple Upside Down Cake

Pineapple Upside Down Cake

Ingredients
3/4 cup butter
1 1/2 cups brown sugar
20 ounces pineapple rings in juice, sliced in half or tidbits
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
5 eggs - separated
1 1/2 cups sugar
8 tbsp pineapple juice
Optional - 1 cup walnuts or pecans - chopped coarse

Directions
Preheat oven to 375 degrees.

Melt butter and brown sugar in a 13x9x3" baking pan (1/4 sheet) .
Arrange pineapple slices (or tidbits) in any pattern in pan and cover with walnuts (if using) and set aside.

Using an electric mixer, whip the eggs whites with 3/4 cups sugar to form a soft peak. Set aside.
Beat the egg yolks with 3/4 cup sugar until light and creamy. Add the pineapple juice and mix slightly. Add the flour, baking powder and salt.
Now fold the whipped eggs whites into the flour mixture and pour onto the pineapple (walnut) covered baking pan.

Bake for 40-45 minutes. Cool 5 minutes and invert onto serving platter. Cool completely.

Notes:
Use two 9" pans instead of a 1/4 sheet pan.
Melt butter in microwave and add brown sugar.
Add cherries to pineapple pattern for additional colour.
Foodie Fran's Note: Turns out great in a bundt pan too!

Pastry

5-INGREDIENT CHEESY BACON DIP

In a pinch to bring an appetizer? I found this to be quick, easy, delicious and best of all they are ingredients you would normally have in your home...as usual, these are my favourites type of recipes and reason for my blog.

Serves 6
Ingredients
* 1 (8 oz.) package cream cheese, room temperature
* 2 cups sour cream
* 1 1/2 cups cheddar cheese, grated
* 1 cup bacon (6-8 slices), crumbled
* 1/3 cup green onions, chopped


Directions
1. Preheat oven to 375º F.
2. In a large bowl, combine cream cheese, sour cream, cheddar cheese, bacon and green onions and mix until they’re totally combined.
3. Transfer mixture to a round baking dish and place in oven.
4. Bake for 30-35 minutes, or until cheese is totally melted and dip is bubbly.
5. Remove from oven and serve with chips or toasted bread.

Kitchen Meets Girl

French Onion Soup

I like all kinds of soups, but this one is my all time favourite! This recipe I found quite delicious maybe because of the white wine?? Making the broth is a bit time consuming, but once made you can make the finished soup in a jiffy!

Yield:
4 to 6 servings

INGREDIENTS
* 1/2 cup (1 stick) unsalted butter
* 2 pounds yellow onions (about 6 medium), halved and thinly sliced lengthwise
* 8 to 10 sprigs fresh thyme
* 1 teaspoon kosher salt, plus more for seasoning
* 1 teaspoon freshly ground black pepper, plus more as necessary
* 1 tablespoon flour
* 1 cup dry white wine
* 4 cups beef stock or low-sodium beef broth
* 2 cups chicken stock or low-sodium chicken broth
* 1 1/2 cups cubed ciabatta bread
* 3 cups grated Gruyere cheese

DIRECTIONS
In a large heavy-bottom pot, melt the butter over low heat. Add the sliced onions, thyme, salt, and pepper and continue to cook, stirring occasionally until the onions become a deep golden brown and very soft, about 30 minutes. 

Add the flour and cook for 1 to 2 minutes. Add the white wine and scrape up any dry bits on the bottom of the pan, increasing the heat to a boil for 2 to 3 minutes. Add the beef stock, and the chicken stock, and allow the soup to simmer for an additional 30 minutes as the flavors develop. Season the soup generously with salt, and pepper, to taste. 

Preheat the oven to broil, or turn on the broiler. Arrange the ciabatta cubes on a baking sheet and toast until crispy, about 3 to 5 minutes. 

Remove the thyme sprigs and pour the soup into 4 to 6 oven-safe crocks or bowls. Top with the toasted ciabatta cubes and a generous amount of grated Gruyere. 

Place the crocks or bowls under the broiler for 3 to 5 minutes, or until the cheese is melted and begins to brown.

 Kelsey Nixon

Carnitas Steamed Buns

So I thought I'd try my hand at this. Only had it once and I loved it! It is a little time consuming but cooked in the crockpot and worth it. You wind up with extra meat which you can serve over rice. Next time I will make a double batch of buns because they make excellent leftovers! Just pop them in the microwave to warm up and it's an instant sandwich! Great for kids after school snacks!

Carnitas Steamed Buns

Rub mixture:
1 tbsp chilli powder
2 tsp cumin
2 tsp oregano
2 tsp salt
1 tsp pepper

3 lb. pork shoulder
1 medium onion quartered
2 sliced jalapeño
1/4 cup lime juice
1/2 cups orange juice
5 whole cloves garlic

To make buns:
1 tsp instant yeast
2 tbsp sugar
1 cup warm water
3 cups flour
1 tsp salt
1 tsp baking powder
1 tsp cooking oil

Rub mixture over the pork shoulder. To a crock pot add the onions, jalapeños, pork shoulder, lime juice, orange juice and garlic. Cook 8 hours low/4 hours high.

Mix yeast, sugar and warm water. Proof for 5 minutes. Sift flour, baking powder and and salt. Add yeast mixture to flour mixture. Mix well. Add oil to bottom of bowl, add dough and cover with tea towel and proof for 1 hour.
Punch dough down roll out to form a tube and cut 10 pieces and shape each into buns. On a floured surface, cover and let rest 5 minutes.

In the crock pot with 2 forks, break apart the pork shoulder and spoon out the meat saving the juices for dipping.

Place meat into centre of each bun and cover with dough. Place each bun on a piece of parchment paper. In a large pot place, 2 tin cans and add enough water but not to cover cans. Place a dish over the cans. Add 3 buns with the parchment paper on dish and cover. Steam for 15 minutes. Break in half and dip!

Tasty