This week in honor of National Muffin day on February 20th!! GeorgiaI always try to find something new and fun to make. This week I asked the husband what kind of muffin he would like. He didn't hesitate to say Crumb Cake muffins.. So the search was on. Click below for recipe Sour Cream Coffee Cake Muffins Nikita Isn't a muffin practically a cupcake without frosting? Well, it doesn't have to be. I made a breakfast egg muffin with potatoes, cheese, peppers, eggs, and yes... that's bacon. They were dense and filling. Matt has been out of town this week and was a little jealous when Christopher was Skyping images of the fridge with him. He believes I make all the good stuff when he is gone. 😂 Love, 99 Amy Last year I was on a quest to improve my baking skills. The jury is still out on that. I mentioned it to a co-worker who had attended culinary school. He graciously lent a baking book to me and I gave several recipes a go. One of which was a muffin recipe. I'm not a huge fan of muffins but when I read the ingredients I knew I had to make them. Incidentally, these muffins happen to be one of my baking success stories. Since this is from a culinary school book the weights and measurements are catered to kitchen scales. I apologize in advance for ounces and grams. If you've baked enough the measurements are not really necessary. I have winged it and everything came out fine. I do plan on investing in a scale at some point because more and more recipes are going metric. I also feel that this is a re how that can be adjusted according to diet and taste. It is loaded with fresh vegetables and fruits but it doesn't taste "busy". In the time since we've begun Saturday Bites this is a recipe I truly recommend to all that read Gigi's blog. Morning Glory Muffins From Mastering the Art and Craft Baking&Pastry The Culinary Institute of America Click below for recipe Morning Glory Muffins Happy Saturday, Georgia, Nikita & Amy
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Every week these amazing ladies surprise me. This week is no exception. I mean where else can you go to get yummy recipes, great bonding and lots of laughs? I am so blessed to be able to share this with each and every one. God is truly good.. Angie CNikitaWhen I read this week's challenge was Crockpot, I knew exactly what to make. For years, I've used Matt's grandmother's original orange & brown crockpot until I learned about the new programmable ones. Matt was also concerned about the old wiring and believed it to be a fire hazard. Now it lives in the cabinet above my fridge (you know, the black hole of the kitchen where gadgets go to die.) I got a new one for Mother's Day two years ago and use it every week. I found this recipe on Pintrest (surprise, surprise) and the boys love the Indian spices. I make it often and serve it over the microwavable Basmati Rice. Now I considered doing a dessert of some sort as that would be new for me but wimped out. I opted for chocolate-covered strawberries instead for V-Day. Unfortunately I forgot to take a picture of my meal, 😢😭 so enjoy the picture of the strawberries. They were delish! Click below for recipe Easy Creamy Crock-Pot Chicken Tikka Masala AmySunday's are Crock pot days in my home. My weekend starts on Sunday. Normally I toss something in the crock pot on Sunday morning and relax. This time around I wanted something simple because I knew I was going to be eating quite a bit on Monday. And so I found a very basic recipe in my Vegetarian Times cookbook. Who knew? This is inspired by the Irish dish Colcannon. So I will probably make it again for Saint Patrick's day. Along with Guinness beer... Click below for recipe Crock-Pot Potato and Cabbage Soup Georgia Crock Potting makes life so much easier.. Throw stuff in the slow cooker and let it do the rest I made BBQ pulled pork Throw whatever you favorite pulled pork flavors into your crock pot. You can add the BBQ before or after. I add flavors like liquid smoke, salt and pepper to the meat before cooking then add the BBQ sauce So much to do with a crock pot!! I've actually made apple butter in mine. Happy slow cooking.. Stay tuned to see what we cook up next week Angie C, Nikita, Amy, Georgia, auntie and Angie M The first annual Saturday Bites chili cook-off AmyTrue story. I can recall when I began to like chili. Not the exact date, but still. I was in the 11th grade. I mainly grazed at the salad bar, being a school cafeteria. One day a schoolmate encouraged me to try the chili. And why not? It was a beanless chili and it was surprisingly yummy. The next chili I fell in love with was one that Gigi made waaaay back in the 90's. It was a vegetarian chili. And I loved it. Over the years I've made several kinds of chili and loved them all. Last winter I made, for the first time, Chili Con Carne. I found the recipe for it in the New York Times cooking section. It was an all afternoon kind of fair. I loved it. I considered making it this go round but I've been preoccupied with Downton Abbey. I'm currently in the middle of season 3 so I'm almost halfway through...but I digress. As luck would have it, I possess a copy of the New York Times cookbook. This is the 1990 revised edition edited by Craig Claiborne. If you're interested. It turns out that it has two recipes for Chile Con Carne. I went with the second. It's quite simple and I can get back to Downton Abbey. I served it the way they do in Cincinnati, atop a mound of spaghetti. You can enjoy it as is or on rice or a baked potato, if you so desire. So here's the recipe: Chili Con Carne II Angie CClick below for recipe Chili by Ang GeorgiaThis morning before I left for work I set out the ingredients to make chili. Lo and behold when I get home they managed to make their way into my handy dandy crock pot. And just like that.. Chili.. Magic.. Turns out the husband got it started before he left.. So he tells me he added: Crushed tomatoes kidney beans black beans great northern ground sausage favorite chili spices (I have no idea what he added) Alls I know is.. Served over rice it made a tasty dinner. NikitaWhen there's only one bowl of chili left in the fridge of the Hays household.... Fun-times with food.. Food not only nourishes the body.. It nourishes the soul. Amy, Angie C, Georgia and Nikita NikitaSoccer season is in full swing, and we've always made Christopher a hearty breakfast an hour before the game to give him the stamina he needs. I came up with this wrap after watching Giada's food show. It's scrambled eggs, Mozzarella cheese, sautéed Spinach and tomatoes with some seasoning. I totally whipped this one out of thin air with leftover salad supplies and eggs. Later that morning, Christopher scored an insane goal for the team, and they won the game 3-1. I'd like to think it was my breakfast love behind that goal (or he's just crazy talented on the field.) Love, 99 Amy I may mentioned that Gigi has referred to me as a foodie. She was quick to add that didn't mean it as a negative. To me, the word conjures up "pretentious snob". I had thought that true foodies make everything from scratch and use all of the expensive trendy ingredients. They will fly to far off places to eat at Michelin starred restaurants with rock star chefs ( Look up photos of Marco Pierre White if you've never seen a rock star chef). I am a decent cook, my baking skills are so-so. I'm not above back of the package recipes (Toll House cookies are a comfort food to me). And I'm not ashamed to use a recipe of Rachael Ray's. In this case I found a simple recipe from her Get Together cookbook from a menu entitled Big Wrap Tailgate Party. Three wraps but I chose one. It was quite easy and I had enough to bring to work and share! So here's a non-foodie treat: Click below for recipe Thai Chicken Wrap with Spicy Peanut Sauce Angie C Wraps are so fun. This week I almost feel like I cheated. I mixed 1/2 block of softened cream cheese and tbsp of dry ranch seasoning. Set it aside. Peel and dice veggies and meat however you like it. Lay tortilla out spread some cream cheese mixture on top. Put thin layers of veggies and meat and roll. Eat and enjoy Georgia When Nikita threw down the wrap challenge my initial thought was.. making a sandwich type wrap in a tortilla.. But instead I thought,, How about a taco in a lettuce wrap.. Yeah.. That's the ticket.. Just make your normal taco fixings. instead of wrapping in a taco shell or tortilla wrap it in lettuce. Ground beef (use whatever protein you like) Taco seasoning Cooked rice (we use white because the husband doesn't like brown) Avocado Chopped tomatoes (once again the husband does not like. He's such a weirdy) You can use salsa or some other taco sauce. Ran found anew one that he likes. It's some green sauce by a company called Jardines And of course don't forget the lettuce. It doesn't matter what kind you use, but.. Try to make sure it is a lettuce with large leaves. Slap all that stuff in your lettuce and enjoy!! Happy wrapping, Nikita, Amy. Angie C and Georgia |
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