Tuna Melt

 

https://www.delish.com/cooking/recipe-ideas/a26146096/tuna-melt-recipe/

Chicken Piccata Meatballs

 Chicken Piccata Meatballs this year? 👀 Tap the link in @allrecipes bio to get the full recipe or keep reading:

Ingredients:
2 shallots, finely minced
1/4 cup freshly grated Parmesan cheese
1/4 cup half and half
1 cup seasoned bread crumbs, divided
2 tablespoons finely minced parsley, divided
1 large egg
2 tablespoons capers, divided
1 pound ground chicken
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
3 tablespoons olive oil, plus more as needed
1/4 cup white wine
1 1/4 cups chicken stock
1 1/2 tablespoons fresh lemon juice
3 tablespoons cold butter, cut into cubes

Directions
• Add half of shallots to a large bowl. Stir in Parmesan cheese, half and half, 1/3 cup bread crumbs, 1 tablespoon parsley, and egg. Roughly chop 1 tablespoon capers and add to the bowl; add ground chicken. Season with salt, pepper, and garlic powder. Mix gently together until everything is well incorporated.
• Add remaining bread crumbs to a work surface or shallow dish. Form chicken mixture into 12 meatballs, rolling each one lightly in bread crumbs to coat and to help shape the meatballs.
• Heat oil in a large deep skillet over medium-high heat. Add meatballs to skillet and cook, turning occasionally, until browned on all sides, about 5 minutes, adding more oil if necessary. Remove meatballs from skillet and set aside.
• Add remaining shallot and capers to the skillet and cook stirring constantly, for 1 minute. Pour in wine and stock and bring to a boil. Return meatballs to the skillet, reduce heat, and simmer until liquid is reduced by half, stirring occasionally, to coat meatballs in the sauce, 6 to 7 minutes.
• Once sauce is reduced, move meatballs to one side of the skillet and turn the heat to very low. Whisk in lemon juice and cold butter, stirring constantly, until well incorporated and slightly thickened. Stir in parsley and remove from heat. Toss meatballs well with sauce and serve immediately.

 Bread Dipping Oil

This is from Chef Stuart O'Keefe 

Bread Dipping oil Ingredients:

• 1/2 cup extra virgin olive oil
• 1/4 cup finely chopped black olives
• 2 cloves garlic, minced 
• 1 tablespoon Greek Seasoning - ChefStuart.com
• 1 teaspoon crushed red pepper flakes
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon balsamic vinegar
• 2 tablespoons Grated Parmesan

Instructions:

On a plate, combine the olive oil, chopped olives, minced garlic, seasoning, red pepper flakes, and black pepper.

Add the balsamic vinegar, parmesan and mix everything well.

Let the mixture sit for at least 10-15 minutes to allow the flavors to meld together.

Serve with warm, crusty bread and enjoy!

Aperitif Ideas

The Art of the Aperitif

Lillet Rose ideas

Easy: Lillet Rose & Bubbles. I LIKE THIS ONE.

Why wouldn’t you pair grape-based Lillet Rose with Champagne? This cocktail takes two seconds and is guaranteed to impress at your next brunch or afternoon garden party.

Instructions: In a coupe, combine 1 1/2 ounces of Lillet Rose and 3 ounces of Champagne. Give a quick stir and garnish with a lemon peel, twisting over the surface of the glass to spray its citrus oils; then discard that peel and garnish with an orange half-moon.

7 Lillet Rose Cocktails

https://www.lillet.com/en-us/cocktails/lillet-rose-spritz/

Best Ever Pumpkin Roll Recipe

 Recipe via Marci Fritz

https://sweetpeaskitchen.com/best-ever-pumpkin-roll-recipe/?fbclid=IwY2xjawGyzC1leHRuA2FlbQIxMAABHSjPYEV0xeCzpRgzFCl6SX-mE_wxfUUGKgnbKN_fUVjC_rnq76gJaXe0sA_aem_WUhyoLHCLqykkzLYj_SYaQ

 Bacon and Spinach Breakfast Quiche with a Potato Crust

I love quiche recipes.  This is a new one for me to try.
I found this one on Facebook from Bobby Parrish 

Ingredients:

1.5 lb small potatoes

Salt & Pepper

6 strips bacon

1 small onion, diced

3 cloves garlic, finely chopped

8-10 oz frozen spinach (thawed and liquid squeezed out)

6 eggs 

1/2 cup whole milk

Parmesan, grated finely

Directions:

Preheat oven to 350F. 

Add the potatoes to a pot of boiling water and add a generous pinch of salt. Let it cook for 10-12 minutes. Then take a spring form pan, line the bottom with parchment paper, and drizzle some olive oil on the bottom then spread that around. Take the potatoes and dump them into the pan. Then take a small cup and gently press down on the potatoes to smash them. Creating one even layer of potatoes all around the bottom and about 1-1.5 inches up the side forming a ‘crust’. 

Drizzle some olive oil over top, add some salt and pepper, then put it in the oven to crisp up for 15 minutes. 

Next chop the bacon and add it to a lightly oiled ceramic pan on medium heat. Slow cook it until it’s cooked through, then remove it from the pan, saving about 2 tablespoons of the bacon fat in the pan. 

Dice the onion and finely chop the garlic cloves, then add that to the ceramic pan with the bacon grease, add a pinch of salt and cook it for about 6 minutes. When it has a nice golden color, add the thawed and drained spinach then add another pinch of salt and cook it for another 2 minutes or until the spinach is warmed through. Remove from heat and set aside. 

In a medium bowl, crack in the eggs, add the milk, and grate over some Parmesan (as much as you like), whisk to combine, then add in the bacon, onions, garlic, and spinach and give it another whisk up. 

Pour the egg mixture into the potato crust, and bake it in the oven for about 30 minutes or until the center is set and not jiggly. 

Let it cool for about 5 minutes before you run a knife around the edge and release the spring form. 

Slice in to cut your perfect piece and enjoy!

Break Cake

 Break Cake

My mom made this. It was delicious. Below is a picture of the recipe in her hand. I made it today, November 3rd in her honor. I have added a few more details.

Step 1: Activate the yeast. Scald 2 cups of milk with 1/2 cup butter. Then let the milk cool to between 100 - 110 degrees F. I pour it into another bowl.

Step 2: While the milk is cooling, assemble the other ingredients.

• Measure 5 cups of flour in a large bowl. Add 1/2 cup granulated sugar and 1 t. salt and mix together.
• Combine the sugar, cinnamon and nut mixture.
• Chop 1 cup nuts
• Add 1/2 cup granulated sugar
• Add 1 t. cinnamon
• Beat the eggs
• 5 whole eggs
• 3 egg whites
• Grease the bundt or angel food cake pan.

Step 3: Once the milk has cooled, add 2 T granulated sugar and 2 packages of yeast. Mix this together and let sit for 10 - 15 minutes. The mixture will rise to the top.

Step 4: Add the eggs, flour, sugar and salt mixture and mix well together. You may need to add more flour if the mixture is too soupy.

Step 5: Let rise for 1 - 2 hours. Cover with a towel and place in a warm area. The dough will double in size.

Step 6: Take the dough out of the bowl and place on a floured surface.  It will be rather sticky. Cut into strips and then small squares. Melt a stick of butter and roll the squared in butter. Place the dough squares in a greased bundt pan. Sprinkle each layer with the cinnamon, sugar and nut mixture.  I like to also add shredded apple, I used 2 apples. Continue layering until the pan is 2/3 full. The dough will continue to rise when baking.

Bake at 375 degrees F. for 45 - 60 minutes