Husbands birthday is coming up this weekend, and it’s got me thinking about romantic breakfasts for two.
Breakfast in bed is one of those things that seems really romantic, but doesn’t actually happen all that often in real life. For starters, if you get up to make breakfast, it sort of ruins the whole “spend the morning in bed having delicious breakfast and lounging” especially if said breakfast takes an hour to make. Once you’ve been up for an hour, you’re up and that’s that, there’s no going back.
So the other day I experimented to see if I could find a quick, simple and delicious recipe that’s perfect for wanting to hop right back in the sack for a lazy morning. Here’s what I came up with…
Miniature German Pancakes
Yields 3 little guys
- 1 Tablespoon butter
- 2 eggs
- 1/3 cup milk
- 1/3 cup flour
- 1/2 teaspoon salt
Preheat the oven to 400°
Husbands, do this for your wives, it will make them want to make out with you.
We’re still having the occasional cold rainy day around here, and my absolute favorite meal to have on a cold rainy day is Chicken Stew with Biscuits. I use a slight variation of this recipe by Ina Garten.
Here’s the recipe I use (serves about 6):
For the stew:
- 4 boneless chicken breasts
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) salted butter
- 2 cups chopped yellow onions (2 onions)
- 3/4 cup flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
- 1 10-ounce package frozen peas (2 cups)
- 1/2 cup minced fresh parsley
- Kosher salt
- Freshly ground black pepper
For the biscuits:
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/4 pound (1 stick) cold unsalted butter, diced
- 3/4 cup half-and-half
- 1/2 cup chopped fresh parsley
- 1 egg mixed with 1 tablespoon water, for egg wash
Preheat the oven to 350 degrees Fahrenheit. Place the chicken breasts in a baking dish, rub with a generous amount of olive oil, and sprinkle with salt and pepper. Bake until cooked through, approximately 30 minutes. Cube or shred the chicken (whichever you prefer) and set aside.
In a small saucepan, heat the chicken stock and bouillon cubes, until dissolved. In a large saucepan, melt the butter and saute the onions until translucent – about 10-15 minutes. Turn the heat to low and add the flour, stirring constantly for 2 minutes. Add the hot chicken stock to the ingredients in the large pot, and simmer over low heat, stirring constantly until the mixture is thickened. This shouldn’t take more than a minute or two. Add 1 teaspoon salt, 1/2 teaspoon pepper, and the heavy cream. Add the chicken, carrots, peas, and parsley and mix well. Place the stew in a large baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper and bake for 15 minutes at 375 degrees Fahrenheit.
While the stew is baking, make the biscuits! Combine the flour, baking powder, salt, and sugar in an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and mix on low speed. Last but not least, mix in the parsley. Dump your dough out on a board that has been well floured, and roll out to 3/8-inch thick. Cut out circles using a circle cutter if you have one. I don’t, so I use a glass cup turned upside-down, and just flour the edges so the dough doesn’t stick.
Remove the stew from the oven and arrange the biscuits directly on top of the stew. Brush them with egg wash, and bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
Seems like a long process, and it kinda is, but the finished product is totally worth it! Give it a try and let me know what you think!
Did I mention I ate my way through Nashville? Um, yeah I did. One of the best things I ate was some crazy ice cream at Jeni’s.
It’s one of those places that has unique, special made, decadent ice cream in flavors that sometime sound kinda gross but are really delicious. Like the goat cheese fig. Sounds like one weird tastin’ ice cream but it was SO GOOD. I got the Pistachio Honey and Wildberry Lavender.
As you can see there are some amazing flavors up there. I’ll bet your town has something like Jeni’s. My town, Santa Cruz California, has the Penny Ice Creamery, which I’ve never actually been too, but you bet your figs I’m gonna go now.
Oh yeah. And last night Obama slow jammed the news with Jimmy. Ahhh Yeaahhh.
One of my favorite things to do at Christmastime is make caramel corn. It’s kind of weird, cause this caramel corn recipe is SO delicious, and for some reason that’s the only time I make it – around Christmas. Why? I have no idea. It might be that around the holidays it feels like there is a free pass to eat whatever you want, no matter how bad for you it is. And boy, do I love that free pass.
So, I wanted to share this delicious recipe with you all in the hopes that you would enjoy it just as much as husby and I do.
You will need:
- 8 Qt. Popped corn
- 3 Cups brown sugar
- 1 1/2 Cups butter
- 3/4 Cup light corn syrup
- 1 Tsp. Salt
- 1 Tsp. Baking Soda
- 1 Tsp. Vanilla
Preheat your oven to 325 degrees. In a large heavy saucepan, combine sugar, butter, corn syrup and salt.
Place the popcorn in a large pan or two (do not use a glass baking dish – it doesn’t work well)
Heat the ingredients in your saucepan over medium heat until the butter melts and the mixture comes to a boil, stirring. Once mixture has come to a boil, cook for 5 minutes without stirring.
Remove from heat and stir in baking soda and vanilla (this is my favorite part cause the caramel poufs up when you add the baking soda, and gets all angry when you add the vanilla…you’ll know what I mean when you do it)
Pour mixture over popcorn and stir to coat. Don’t worry if the mixture doesn’t coat the corn all the way….the caramel will melt and spread out as it bakes. Place the baking pan in the oven for 15 minutes, stirring every 5 minutes. Let cool in a large bowl (preferably Missoni for Target collection), and be sure to stir a couple times as it cools so it isn’t one huge blob of caramel corn. It’s tough, but wait for the caramel corn to cool all the way before you eat it, that’s when it’s at it’s best crunchy deliciousness!
Now pop “A Muppet Family Christmas” into your VHS player and enjoy!
Merry Christmas, everyone!
(Images via Dear Avocado)
I would like to introduce you to Dear Avocado – an adorable and delicious blog by my gorgeous and photo-worthy cousin, Elly. I love Elly. Elly lives in Nashville – she is fun, creative, and beautiful and I pray for her to move closer to me on a daily basis.
Head over to Dear Avocado for great style tips and delicious recipes!
…but it’s awesome to my seven year old. This is exactly what he requested for his cake – red, blue, and green stripes with white polka dots. I’m sure someone could make this look good, but I couldn’t. Remember the things that you thought looked soooooo good when you were young (like that confetti cake and frosting, or those crazy character cakes with mounds of mountain shaped frosting in all colors of the rainbow), and now as a big person all you see is piles of pure sugar and fake food coloring? Seeing things through the eyes of a child is pretty much always a good thing, so I am happy to give him this crazy cake!
Here are some great images of other sweet treats-
all images courtesy of Green Wedding Shoes