Flashback Friday - Peaches and Cream Muffins

For flashback Friday I chose my previous recipe for Peaches and Cream Muffins.These muffins are 'wonderfully moist'. You can use half whole wheat flour to make them healthier. This time I chose to leave them plain. Sometimes I add a streusel topping.

• 2 eggs
• 3/4 cups sugar
• 2/3 cup oil
• 1 teaspoon vanilla
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 cup peaches, chopped, canned or fresh

1. Beat eggs, add sugar gradually. Continue beating while adding oil. Stir in vanilla.
2. In separate bowl mix together flour, baking soda, and salt.
3. Stir dry ingredients into egg mixture alternately with sour cream only until dry ingredients are moistened.
4. Fold in chopped peaches.
5. Spoon into greased muffin tins.
6. Bake in a 400º for 20 minutes.
7. Yield: 18 medium or 12 large.

Streusel Topping..(optional)

• 1/2 cup sugar
• 2 tbsp flour
• 1 tsp cinnamon
• 2 tbsp soft butter

1. Mix till crumbly and sprinkle on muffins before baking.

Breakfast Skillet

This hearty and spicy dish can be baked in the oven or on your outdoor grill.

Makes one 8"cast iron skillet, serves 2-3

• 3 russet potatoes, washed and cubed
• 3-4  medium sized tomatoes, diced
• 3 tablespoons butter
• 2 tablespoons water
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red peppers flakes
• 1 tablespoon vegetable oil
• 2 Hot Italian sausages, chopped
• 1/3 cup onion, diced
• 1 clove garlic, minced
• 3-4 eggs
• 1/3 cup feta cheese

1. Wash and cube potatoes. Boil until just tender. Drain and set aside.
2. In a skillet, melt butter and add diced tomatoes and water. Cook until tomatoes begin to get soft. Add in spices. Pour hot cooked tomatoes into the pot with the cooked potatoes.
3. Place skillet back over heat source and add vegetable oil. Add chopped Hot Italian sausage pieces, onions and garlic. Saute until sausage gets brown and is cooked through. 
4. Add potato and tomato mixture to sausage mixture and allow to cook for about 15 minutes until mixture is hot and bubbly.
5. Dig a little well in the mixture for each egg and crack eggs into well. They will cook in the hot bubbly mixture. When eggs are half way cooked to your liking, top with crumbled feta cheese.

A great camping breakfast. 

Hobo Dinner with Farmer Sausage

Our family has camped for years at the same campgrounds, known as Manning Park.  I keep saying they were almost all born there.  Some of the traditions that had begun 30 years ago are still some of their favorites.  They have all looked forward to the traditional 'hobo dinner' a dinner without plates or dishes.  This year I decided to change things up and instead of wrapping them in tin foil, I used aluminum pie plates and covered them with tin foil.

Ingredients ~ serving for 8 people

• 3 pounds smoked farmer sausage (1 1/2 rings)
• a medley of garden vegetables: potatoes, carrots, beans, onions, and garlic
• 8 medium potatoes, 
• 8 carrots, 
• 4 cups beans
• 2 large onions
• 8 cloves garlic
• 1/2 cup olive oil
• salt & pepper.
• sprigs of summer savory 
• 8 aluminum foil plates/tin foil

Single serving: 1 medium potato, 1 carrot, 1/2 cup beans, 1/4 cup chopped onion, 1 clove chopped garlic and a 3"piece of sausage, 1 aluminum plate

Instructions

1. Cut up vegetables into bite-size pieces approximately 1 inch.
2. Pre-boil potatoes for about 5 minutes to start the cooking process.
3. Cut up the farmer sausage into bite-size pieces.
4. Drain potatoes
5. Combine all vegetables, sausage, and potatoes in one large bowl.
6. Add olive oil to mixture and season to taste.
7. Prepare your aluminum plates and grease generously with olive oil.  Also, grease the tin foil used for the cover.
8. Dish out vegetable mixture into foil plates. ( used 2 cups for child size portion and added 3 cups mixture for adult portions.)
9. Sprinkle onions, garlic, and a sprig of summer savory on top of each tin foil dish.
10. Cover tightly with aluminum foil.
11. Grill at 350 degrees for 30 minutes or wait till briquettes are hot and then spread out the coals and place tin plates over heated BBQ.  Remember the meat and potatoes have been cooked so it really needs to let the other vegetable juices cook and become nice and hot.

Tip:   The hobo dinners can be prepared ahead of time and stored in the fridge.  Because the potatoes have been cooked they do not discolor and therefore preparing them in advance alleviates all the chopping on a crowded camping table. Secondly, you don't need any extra dishes. And they are easy to customize. These hobo dinners were an exceptional hit this past week.  There are a few weekends left for camping...what are your favorite camping traditions?

Cabbage and Sausage Foil Pack Dinner

Foil packet dinners are easy to prepare and clean-up, and are not just for camping; they can be baked in the oven year-round.  Cabbage and sausage were meant to be paired, and here is a simple and tasty way to serve them up for dinner tonight.

• 1/2 small head cabbage, cut into 3/4" or 1" wedges
• 1 pound farmer sausage, sliced (or your favorite smoked sausage)
• 20 nugget potatoes, cut in half 
• 1 small onion, sliced
• garlic butter
• salt and pepper

1. Preheat oven to 375°F.
2. Prepare 4 pieces (12" x 18") of heavy-duty foil.
3. Divide cabbage wedges, potatoes and sausage slices evenly on the four pieces of foil.
4. Top each mound with a dollop of garlic butter and season with salt and pepper.
5. Seal each packet well.
6. Bake for 1 hour, or until veggies are tender. 

Serves 4

Camping Fajitas

I thought it might be fun for you to see my other kitchen.

We leave our farm and take the travel trailer out several times a year.

I love cooking in this little kitchen.  I leave it packed with staples and with a quick walk around the perimeter of the  grocery store to get produce, dairy and meat...

we're set to go.

One thing I try to do is to make one meal stretch to two meals.

For this dinner we used leftover steak to make fajitas. 

Make it in your next getaway kitchen or make it at home...it's a summer winner.

• 2 tablespoons oil
• 1 pound grilled tenderloin steak, chilled and sliced
• 1 large onion, sliced
• 1 large green pepper, sliced
• 1 jalapeño pepper, seeded and finely minced
• 1 clove garlic, finely minced
• 1/2 teaspoon chili powder (add more according to taste)
• 1/2 teaspoon cumin
• mexican blend cheese
• salsa
• tortilla shells
• sour cream and guacamole (optional)

1. In a large fry pan, heat the oil over medium high heat and then  saute the onion, pepper, jalapeño pepper and garlic until onion begins to caramelize.
2. Add the sliced steak and seasonings and a few tablespoons of water and stir to combine.
3. Continue to stir just a minute over medium high heat until heated through.
4. Wrap tortilla shells in foil and warm on the grill or in the oven.  
5. Spoon fajita mixture over shells and top with cheese, sour cream and guacamole.

Serves 4

Bread for the Journey

"We have an anchor that keeps the soul,
steadfast and sure while the billows roll.
Fastened to the rock which cannot move,
Grounded firm and deep in the Saviour's love".
(words from a hymn penned in 1882 by Pricilla James Owen)

This hymn was inspired by the verses in Hebrews 6:19-20.

"This hope we have as an anchor of the soul, both sure and steadfast, and which enters the Presence behind the veil, where the forerunner has entered for us, even Jesus, having become High Priest forever..."

Italian Bake

My son was coming home for supper and I thought he would like this dish. He loved it although he requested a tomato soup gravy to go with it. Add a salad and you have a wonderful meal.
This reminds me of shepherd's pie pizza style but with a puffy golden dough topping instead of mashed potatoes.

Dough:

• 1 1/2 cups flour
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 1 tablespoon yeast
• 2 tablespoons olive oil
• 3/4 cup warm water

1. Pulse dry ingredients in a food processor. With motor running add water and oil just until mixture forms a ball.
2. Place dough on a lightly floured surface and knead until smooth, 10 turns.
3. Place in an oiled bowl, cover and let rest for 15 minutes.

Filling:

• 1 1/2 pounds ground beef, lean
• 1 garlic clove, minced
• 1 tablespoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup green peppers, chopped, I used red, green, and orange for color
• 1/2 cup of mushrooms, sliced
• 1 1/2 cups zesty spaghetti sauce or use your favorite tomato based sauce
• 2 tablespoons cornstarch
• 2/3 cups pepperoni, chopped
• 1/4 cup olives
• 3 cups of shredded cheese, divided
• 8 to 10 pepperoni slices for the top
• Sprinkle of Italian Seasoning
• Your choice of fresh chopped herbs

1. Crumble ground beef into a frying pan, add garlic and seasonings. Stir until beef is browned.
2. Add peppers, mushrooms and sauce.
3. Stir in cornstarch, chopped pepperoni, olives, and 2 cups of cheese and cook for a few more minutes, until bubbly.
4. Pour beef mixture into an 11" x 7" baking dish. (approximate size)
5. Roll out dough to fit over the meat mixture.
6. Bake in a 400º oven for 20 minutes.
7. Then sprinkle remaining cup of cheese on top and arrange pepperoni slices over the cheese. Sprinkle a little Italian seasoning over all and bake for another 10 minutes until cheese is melted and pepperoni slices turn up at the edges.
8. If you desire sprinkle fresh chopped herbs on top it does make the dish look pretty.
9. Place dish on cooling rack and allow to sit for a few minutes before serving.
10. Yield: 8 servings

Flashback Friday - Wonderful-any-time-muffins

I have been craving these muffins.  I hadn't made them in awhile and thought Flashback Friday was a good excuse to bring them to your remembrance as well.

I have posted  just my version of the recipe here with a flour change...  you can find the original post here .. 

• 1/2 cup ground almonds (or almond meal)
• 1/3 cup ground sunflower seeds
• 1/4 cup ground flax seeds
• 1 1/4 cups of Julie's Flour mix - or your own favorite all-purpose gluten-free flour
• 1/2 teaspoon xanthan gum (if not in your mix) 
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1/2 cup sweetened dried cranberries
• 1/2 cup grated carrots
• 3 tablespoons oil
• 1/2 cup whole milk
• 2 large eggs
• 2 small or one med/large banana

1. Blend well together almond flour, ground sunflower sees, ground flax seeds, brown rice flour, white corn flour, millet flour, salt, baking powder, baking soda, spices , sugars
2. In blender put ripe bananas, oil, milk and eggs, and mix until smooth.
3. Pour liquid into mixer bowl and then add the dry ingredients ... Mix on low until well blended
4. Add sweetened dried cranberries and grated carrots.
5. Divide batter between 12 sprayed muffin cups
6. Bake at 400 degrees F for about 20-25 minutes until nicely browned.

Roasted Grape Tomato and Mushroom Pasta

Cherry tomatoes will soon be ripe on the vine and in the meantime, I have been buying the little cartons of grape tomatoes in the produce section.  Pairing them with mini Bella mushrooms makes a delicious beginning to a quick pasta dish.  You could do this completely vegetarian but I like to fry some boneless chicken breasts in the pan first to add flavor to the sauce.

• 3 cups sliced mini Bella or button  mushrooms
• 3 cups grape or cherry tomatoes, sliced in half
• 4 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 3 cloves of minced garlic
• 1 teaspoon freshly ground salt and pepper
• 1/2 teaspoon crushed red pepper (more or less to your liking)
• 4 boneless chicken breasts
• 3 tablespoons oil
• 1/3 cup heavy cream
• a handful of fresh basil and parsley mix chopped
• 5 cups baby spinach . .more or less ...if you like more wilted greens. .add more
• 1/2 cup freshly grated Parmesan cheese
• Spaghetti noodles for four

1. Preheat oven to 400 F
2. Line a cookie sheet with foil. I don't use parchment paper here because I don't' want to waste any of the juices that eventually seep through the paper. ..but not the foil.
3. Slice the tomatoes and put them in a medium-sized bowl and add the mushrooms and garlic
4. Toss together with the balsamic vinegar and olive oil.
5. Spread the veggies in a single layer over the cookies sheet and sprinkle with the salt, pepper and crushed red pepper.
6. Roast about 40 minutes or until the juices have been released and the veggies are beginning to caramelize.
7. While the veggies are roasting. . . preheat a large skillet on medium-high heat and add the oil and the chicken. 
8. Brown on both sides and then cover leaving the lid tilted over the pan so that you don't steam the chicken but still keep the heat in. 
9. Heat the water for your pasta and cook it while you finish your sauce.  Reserve one cup of pasta water.
10. Turn the heat to medium and cook the breasts through.  Remove to a plate and keep warm in the oven.
11. Add the cream to the pan to deglaze it. Stir for a minute to scrape the bits off.
12. Add the veggies and the juices from the cookie sheet into the large skillet.
13. Add the reserved pasta water to the skillet.
14. When the pasta is al dente. .drain it.
15. Add the spinach and the herbs  to the pan and stir one minute until it wilts. 
16. Serve the veggies and chicken over the pasta and grate fresh Parmesan cheese over the dish.

Pretzel Dessert

This pretzel based dessert with an orange filling is delicious and simple to make. After the first bite my g'daughter said 'this is so good'.

Crust:

• 1 cup pretzels, crushed, I used my food processor
• 1/3 cup plus 2 tablespoons melted butter
• 3 tablespoons sugar

1. Crush pretzels in the food processor, add sugar, and melted butter and pulse till combined. If you don't have a food processor crush pretzels with a rolling pin, then add sugar and melted butter and stir till combined.
2. Pat crust into an 8" baking pan and bake in a 400º oven for 10 minutes.
3. Cool on wire rack.

Filling:

• 1 egg yolk
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 2/3 cup orange juice
• 3/4 cup milk
• 1 cup sour cream

1. Combine the filling ingredients (minus sour cream) in a large microwave safe bowl and whisk until smooth.
2. Microwave on high till it thickens, stirring frequently. Takes approximately 7 minutes. Cover with plastic wrap and refrigerate until cool.
3. Once cool fold in sour cream and pour filling into crust. Cover and chill for at least 4 hours before serving.
4. To serve top with whipped cream and decorate as you wish. Sprinkled with a little grated orange peel adds a nice tangy flavor.