Breakfast

XL Zucchini go-to’s – lemon zucchini tea cake and zucchini bread

 

I am curious how many people that took up gardening last year because of Covid are still gardening this year? I do know that my local gardening store was a little more prepared for it this year; unlike last year when they were out of just about everything. We have had some sort of a garden for well over 30 years now and it seems to continually keep growing; no pun intended. Though this was the first time in; so long I can’t remember when that I wasn’t able to get any garlic in the ground last year for this Spring’s harvest but we are dealing with it fine.

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This year we had more summer squash and zucchini so I didn’t make as many baked goods with the super large zucchini that sometimes just appear in the garden. There are a couple of recipes that are my go-to for those super large what the hell do I do with this monster. 

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The first thing I make is zucchini bread. This is a crowd pleaser and I love that I can make so many small loaves for the freezer. Personally for just the three of us we do not leave a full size loaf of anything. We are usually all set with eating the same thing over and over again by day 2; but feel obligated to eat the whole thing before it goes bad or dries out. 

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I am going to share a couple of recipes with you today so if you are gardening or lucky enough to come across some super large “what to do with me” zucchinis you can start with one of these or both. I think you will be very happy either way.

 

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Lemon Zucchini Tea Cake

dclarkabal
a little sweet, a little tart, a little dense a lot delicious

Equipment

  • 9 inch cake pan

Ingredients
  

cake

  • ¾ cup oil can you use applesauce or coconut oil
  • cup shredded zucchini drained
  • cup all-purpose flour
  • 2 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3 x-large eggs
  • cups sugar
  • 2 teaspoon finely grated lemon zest from 1 lemon
  • ¼ cup freshly squeezed lemon juice use the same lemon you zested
  • 1 teaspoon vanilla extract
  • handful of fresh blueberries

cream cheese frosting

  • 1 8 ounce box cream cheese softened
  • ¼ cup butter softened
  • 1 teaspoon good vanilla extract
  • 1 16 ounce box confectioners sugar roughly 4 cups - I buy mine in a large bag

Instructions
 

cake

  • In a stand mixer or use your hand mixer; combine the eggs and sugar on medium-high speed until light in color 1-2 minutes. Add the applesauce, lemon zest, lemon juice and vanilla beat until well combined another 1-2 minutes. Add the zucchini, beat till combined; another minute. Sift the flour, soda, powder and salt. Add this mixture to create the batter and beat till combined; do not over mix.
  • Grease or spray your pan and add the batter, place in the oven for about 40-45 minutes. Bake until your wooden toothpick comes out clean. Let the cake cool, loosen the edges and invert the cake onto a wire rack to completely cool. Once cool, spread cream cheese frosting and top with some blueberries

cream cheese frosting

  • In a stand mixer, cream together the room temperature cream cheese and butter. add the vanilla and confectioners sugar blend until smooth and creamy
  • spread the frosting all over the top of the cooled cake and cover with blueberries. Slice and enjoy!

Zucchini Bread

great recipe to make different size loaves and freeze.
Course bread
Servings 6 people

Ingredients
  

  • 2 Eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 2 teaspoon vanilla extract
  • 2 teaspoon cinnamon
  • 1 package vanilla pudding
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 cups AP-flour
  • 2 cups zucchini grated and drained

Instructions
 

  • preheat oven to 350'F grease baking dish
  • in a mixing bowl add the eggs, oil, sugar, vanilla and cinnamon and mix well
  • in another small bowl add the vanilla pudding, baking soda and powder, plus the flour and stir or whisk to combine.
  • add the dry ingredients to the wet ingredients in the mixing bowl and mix till combined.
  • Add the shredded zucchini and stir till everything is mixed together.
  • fill baking dishes 3/4 full and bake for 45-55 minutes. adjust timing for which ever size dishes you are using
Keyword baking, zucchini, zucchini bread

 

Loco Moco

I am sure by the name of this dish you all know this one comes from my daughter Abbi and one of her cookbook recipes from Aloha Kitchen.  According to the cookbook this is a Hawaii dish and on the main island there is a dispute to who invented it. I am sure a dish; albeit a recipe HAS to start somewhere.

I personally had never heard of it; she had no only heard of it but has had it several times hmmmmm. Technically I have only ever lived in one town my entire life; don’t judge; I have traveled all over the East Coast of the US the Caribbean and been to Greece, Paris and Italy. My daughter has lived a few different places. She spent a semester abroad in the Netherlands and traveled all over Europe while there. And she lived 2 years in Japan. She was in Japan when she had this dish; go figure but this dish is known there as hambāgu. Which I will point out they say this is a great hangover food – just saying!

She made this a week or so ago and it is crazy good and very easy to make. By adding a fried  egg on top this would be a great meal anytime of the day and yes if you need a little pick-me-up from a little too much indulgence the night before no judgements here!

Loco Moco

dclarkabal
a simple dish for any meal anytime of day
Servings 4 people

Ingredients
  

  • 1 pound ground beef 80/20 or similar
  • 3 teaspoon Worcestershire sauce
  • 1 medium yellow onion 1/4 of it chopped, 3/4 sliced into 1/2 inch wedges
  • 2 garlic cloves peeled and finely grated
  • 2 1/2 tablespoons canola oil
  • 8 ounces cremini mushrooms or white button, Portobello, shitake
  • 2 cups beef broth
  • 2 teaspoons soy sauce
  • 1 tablespoon cornstarch
  • 4 cups white rice steamed, cook the rice your way
  • 4 large eggs fried sunny-side up or over easy
  • 2 green onions chopped, green part only. for garnish
  • kosher salt and fresh cracked black pepper season to taste as you go

Instructions
 

  • in a bowl combine the ground beef 1 teaspoon kosher salt, 1/2 teaspoon pepper, 1½ teaspoons of the Worcestershire sauce, onion and garlic. Gently mix with your hands or a wooden spoon just till combined, do not over mix it. Form into four equal-sized patties about 1/2 inch thick; ours were more like an inch. Set aside on a plate, wrap in plastic and place in the fridge for 20 minutes to rest.
  • In a large skillet add 1 tablespoon of oil and set over medium heat. When the oil is hot (shiny and shimmering), add the onion wedges and saute until translucent, 5-7 minutes. Turn the heat to low and continue cooking for 10 more minutes, stirring often. Cook until they are soft and caramelized. Transfer to a bowl and set aside.
  • In the same pan add 1 tablespoon of oil and set it over medium heat. When the oil is hot, swirl the oil around the pan to make sure the surface is covered. Gently place place the patties in the pan, leaving room around each one. Cook until browned, around 4 minutes each side. Using a spatula place the patties on a plate and set aside to rest.
  • add the remaining ½ tablespoon oil to the pan over medium heat until hot. Add the mushrooms and saute until tender, about 10 minutes. Season the mushrooms with salt and pepper, then add the reserved caramelized onions. Add the beef broth, soy sauce and the remaining Worcestershire sauce and bring it to a simmer. Turn the heat to medium-low, scoop out a tablespoon of the broth from the skillet, and whisk it with the cornstarch in a small bowl until smooth. Whisk the cornstarch slurry into the skillet and simmer until the sauce has thickened, 5-7 minutes.
  • place 1 cup of steamed rice on each plate and top, in order. 1 beef patty, some gravy, 1 fried egg, and chopped green onions before serving.

 

Ham, Broccoli and the Cheesiest Quiche


Last night I was watching the last season of The Great British Baking show and the task was to make 2 different flavor profile quiche. I know this might come as a shock but I have never made quiche before; I know what is my damage. Honestly I haven’t really had any that blew my skirt up; if you get my drift. They have been just just meh so I didn’t feel compelled to even try. Then of course I have always felt that frittatas were so much easier and faster to make.

I only ended up using the shredded cheese in the bowl, the chunk ended up back in the fridge.

I love cooking and baking but I the thought of making a pie crust for breakfast just doesn’t appeal to me. However after watching last night I was determined to make a quiche this morning for breakfast. I didn’t have a frozen pie crust in the freezer so I was going to have to make my own;  if you do have one by all means use it. OR you can do as I did this morning and made what I think is the easiest crust ever and the very first one I ever made; it was such a long time ago I can’t even remember. I know I used to make it when I was a kid so this might be a great Mother’s Day breakfast for the kiddo’s to make their Mom next weekend.

I should have rolled out the dough before placing it in the pan. I did not, I pressed it into place, I also should have pressed it up higher into the sides. live and learn!

Ok so I have a dough plan and now the filling. I would call this; my first quiche; a clean out the fridge kind of quiche. I used up the last of the broccoli, ham, shredded cheese and half and half. Then I made my grocery shopping list; see how that works! It definitely had more cheese than anything else. My daughter described it as broccoli cheddar soup if it was turned into a pie. I’ll take it! My husband said it was great but was concerned how the crust would be after cooling down and being re-heated. We kind of laughed because it is still on the counter and we all keep taking another sliver from it, it will not make it to the fridge nor need to be reheated. Update we brought that last two pieces over to my In-Laws.

Ham Broccoli and the Cheesiest Quiche

dclarkabal
an easy and flavorful quiche on the table in about 45 minutes
Course Breakfast, Brunch, dinner

Equipment

  • Tart pan 9 inch

Ingredients
  

Dough

  • 1 cup all-purpose flour
  • 1/4 cup extra virgin olive oil or use canola oil
  • 1/4 cup cold water iced or from the fridge
  • 1/2 teaspoon salt

Filling

  • 3 large eggs
  • 1 small head of broccoli
  • 1 cup cubed ham
  • 1 small onion diced
  • 1 cup cheese shredded. I used extra sharp cheddar and an Italian mixture.
  • 1/2 cup half and half
  • 3/4 cup milk
  • 1/4 cup chives

Instructions
 

Pre-heat oven to 375'F

    dough

    • in small bowl add the flour, salt, oil and cold water. mix with a fork until combined. Set it aside while you prepare the filling.

    filling

    • sauté the onion in a little olive oil until soft remove, do the same with the ham and broccoli. You are not cooking them just heating them up. this isn't a necessary step but I won't put raw onions into anything I make, I only like them sautéed.
    • Lightly spray your tart pan, add the rolled out crust, pressing up the sides of the pan.
    • Sprinkle the ham, onions and broccoli all over the crust. then cover it with cheese. In a small bowl beat the eggs and add the half and half plus the milk and the chives. Pour this all over the cheese in the tart pan. Place your tart pan onto a sheet pan and into the oven for 35-40 minutes until golden brown.
    • remove sheet pan and tart from the oven, Place a coffee cup or small bowl under to remove the pan from the tart, using a spatula remove the bottom piece of the tart pan; slice and enjoy!

     

    Bloody Mary Eggs

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    The last couple of weeks my daughter has been perusing her cook books, which is saying something she has a lot of them. She seems to gravitate towards one of the ones I got her for Christmas a couple of years ago. Bringing it Home by Gail Simmons.  She has made several things from it and I have blogged about most of them.

    I enjoy a good Bloody Mary on occasion; friends of mine opened a breakfast and lunch place just down the road and they have a few signature Bloody Mary cocktails which are a quite nice way to start off a weekend. I should tell them about this recipe and maybe they might check it out? The funny part is I knew what we were having but my husband didn’t. After a few bites we asked him if he thought it tasted like a Bloody Mary. He nodded, took another bite and said it tastes exactly like a Bloody Mary.

    Gail came up with this recipe in a head to head challenge with Marcus Samuelson in 2014 and won. Marcus liked it so much he put it on his brunch menu at one of his restaurants. I think you should give it a try. Plus adding a poached egg to almost anything makes it that much better in my opinion.

    The recipe makes extra sauce which lasts a few days in the fridge or do as we did and freeze it for another day!

    Bloody Mary Eggs

    A great morning after a late night out
    Course Brunch

    Ingredients
      

    • 2 28 ounce cans whole tomatoes, drained well San Marzano are the best
    • 2 tablespoons extra virgin olive oil plus more for serving
    • 1 medium yellow onion finely chopped
    • 2 ribs celery thinly sliced, plus celery leaves for garnish
    • 1 clove garlic finely chopped
    • celery or kosher salt
    • 1/4 cup vodka plus 2 tablespoons
    • 2 teaspoons Worcestershire sauce
    • 1 teaspoon hot sauce Tabasco, Cholula or Sriracha
    • black pepper
    • 3 tablespoons prepared horseradish plus 1 teaspoon
    • 1/2 cup pimento stuffed green olives
    • 2 teaspoon distilled white vinegar
    • 8 large eggs
    • 4 slices white bread toasted and drizzled with EVOO hearty or rustic works best

    Instructions
     

    • Drain the tomatoes really well, using your clean hands break up the whole tomatoes into small pieces. Heat the oil in a medium sauce pan over medium heat. Add the onions, celery ribs and garlic. cook stirring occasionally, until softened about 6-7 minutes. Stir in 1/4 teaspoon salt and them add the vodka. Cook until the liquid is evaporated by half. about 7-8 minutes. Add the tomatoes, Worcestershire, hot sauce and a good size pinch of black pepper. and 3 tablespoons horseradish. Gently simmer, stirring occasionally, until the sauce is slightly thickened, 20-25 minutes. Stir in the olives and remaining horseradish, remove from the heat Adjust the seasoning and hot sauce to your liking.
    • Fill a large wide saucepan halfway with water and add the vinegar. Bring to a gentle simmer over medium heat. One at a time crack 4 eggs into a small bowl and carefully add each to simmering water. Poach for 3-4 minutes until the whites are set but the yolk is still runny,
      using a slotted spoon remove eggs from the water to a plate lined with paper towels and season with a little salt. If you have celery salt use it, if not kosher is great too.
      repeat with the 4 remaining eggs.
    • Divide the tomato sauce into four shallow bowl. Place a piece of toast in the center of each bowl, top with 2 poached eggs. Garnish with celery leaves and a drizzle of olive oil before serving.

    homemade cinnamon rolls warm from the oven in under an hour

    Sitting here enjoying a cup of tea with the Tree lit trying to figure out what I want to share with you. Firstly have a wonderful holiday however you choose or have to celebrate it. Hopefully next year will be how you want to celebrate it!

    The timing for this post I would normally share how I make my prime rib roast for Christmas but I have shared that a few times now so I here is a link to how I do mine Christmas Garlic Herb Ribeye Roast I thought I would look through some of my older posts and share some of the rolls I have made over the years but I seem to have not posted any of them. I know I think that’s odd too. I don’t always make fresh rolls for holidays but I make them more then I buy them so I wonder why I haven’t posted about any of them. The only thing I can come up with is it would be hard to take pictures while my hands have flour water and yeast all over them. So if I make any this week I will be sure to have my daughter take the photos so I can share. 


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    In our house Christmas breakfast is just as important as Christmas dinner. It might even be more important to some of us. I always make some egg dish, usually a strata since I assemble it the night before and just throw it in the oven and it cooks while we open presents. There is always something sweet like these cinnamon rolls or monkey bread. And the last several years fresh out of the oven croissants. I totally take the easy route on those and order them from Williams Sonoma. They sit out all night thawing and rising on the counter and in the morning we pop them into the hot oven and are never disappointed. 


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    This recipe is so easy and quick; if you are a cinnamon roll lover there is no reason not to try making them. I can tell you honestly I will be making them as soon as I finish writing this blog.
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    homemade cinnamon rolls warm from the oven in under an hour

    dclarkabal
    Easy Fast Homemade cinnamon rolls
    Course Breakfast

    Ingredients
      

    • 2 3/4 cup all-purpose flour
    • 3 tablespoons sugar
    • 1 teaspoon salt
    • 2 1/4 teaspoon yeast or 1 packet
    • 1/2 cup water
    • 1/4 cup milk
    • 2 tablespoon unsalted butter
    • 1 large egg
    • 1/2 teaspoon vanilla extract

    filing

    • 1/2 stick unsalted butter softened/room temperature
    • 2 tablespoon cinnamon
    • 1/4 cup brown sugar

    Glaze

    • 1 cup powdered sugar
    • 1/2 teaspoon vanilla extract
    • 2-3 tablespoons milk

    Instructions
     

    Dough

    • Pre-heat your oven to 200’ and just before you place the rolls in the oven; turn it off.
    • in a large bowl add the flour, sugar, salt and yeast; mix well. In a microwave safe bowl heat the milk, water and butter till the butter melts 30-40 seconds. Once melted stir into the flour mixture and the egg and knead until the the dough is no longer sticky roughly 3-4 minutes. Place dough in a lightly greased bowl to rest for 5 or 6 minutes.

    Filling

    • Mix together the cinnamon and sugar for the filing. Roll out the dough after it is done resting; into a 15"x 9" rectangle. Spread the softened butter on top and then sprinkle the sugar cinnamon mixture over the butter. Roll the dough on the 15” side tightly and cut into 9 large even pieces
    • Place them in a 9"x 9" slightly greased pan. (I place parchment in the pan so I can remove them easier) Cover with plastic wrap and place in the; turned off oven for 20 minutes. After 20 minutes remove the plastic wrap and turn the oven up to 375’F. Bake for 15-20 minutes until they are lightly browned.

    Glaze

    • Make the glaze while the rolls are in the oven. Mix the powdered sugar, vanilla and use enough milk to make the glaze light enough for you to drizzle over the hot rolls when they come out of the oven.
    • Best served right out of the oven. They are OK re-heated but they do lose a little of their deliciousness. But I have never had any re-heated cinnamon roll that I truly loved

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    recipe adapted from: the recipe critic

    Corned Beef Hash

    I am pretty sure the title of this blog with garner some sort of a response. People are funny when it comes to food, I know this because I used to be one and am in some respects. I am not a fan of mushrooms, raw red or really any onion is on my no thank you list. And I am pretty sure I don’t need snails in my life; though the garlic and butter part of how snails are prepared in restaurants is pretty outstanding.

    I think it is funny that just the name “corned beef” turns people off. Here is a little history from the Smithsonian Magazine to why it is called Corned Beef. The British invented the term “corned beef” in the 17th century to describe the size of the salt crystals used to cure the meat, the size of corn kernels. After the Cattle Acts, salt was the main reason Ireland became the hub for corned beef. Ireland’s salt tax was almost 1/10 that of England’s and could import the highest quality at an inexpensive price. I didn’t even know this but was pretty interesting.

    The old saying it takes a village well the potatoes and cabbage were picked from the garden by my husband,  my daughter cooked the corned beef while I was out, the huge cast iron pan came from my mother, the eggs were from my friends chickens and my sister-in-law is here for a few days and she washed the dishes.  We had New England boiled dinner last night and all the leftovers we made into this delicious breakfast.

    corned beef hash

    great way to use up boiled dinner leftovers

    Ingredients
      

    boiled dinner

    • 1-2 packages corned beef
    • 2-3 potatoes
    • 3-4 carrots
    • 1 small turnip
    • 1 head cabbage quartered and cored

    Corned beef hash

    • 1 leftover corned beef diced and cubed
    • leftover potato, carrot and turnip chopped
    • leftover cabbage chopped
    • 1 medium onion diced
    • 1 teaspoon dried thyme
    • 1-2 egg per person optional

    Instructions
     

    boiled dinner

    • place the corned beef in a large pot and cover it with water, add a bay leaf or two and some pepper corns. Bring to a boil and then cover and lower to a slow rolled boil. Let it boil for 2-3 hours take a look and add more water if needed.
    • Peel and chop the carrots, turnip and potatoes and add them to the pot. let it boil for about 35-45 minutes until the turnip is tender add the cabbage and cover. Cook for another 10 minutes or so just so the cabbage is cooked through but not mushy.

    corned beef hash

    • prep the meat and veggies by dicing and chopping everything so it is all similar is size.
    • dice the onion and add some oil or butter to you pan, add the meat and the onion and cook until the onions are soft and the meat get a little color.
    • Add the cabbage and cook for another 3-4 minutes. Add the rest of the veggies. cook through and allow the pan to give everything a little crust. you don't need to stir too much, if you do things tend to breakdown even smaller
    • Add an egg of your choice, my favorite is poached.

     

    Crispy Risotto cake for breakfast – yes please!

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    I hope you all had a wonderful Holiday weekend. My husband and I are getting out of dodge for a little while. We are heading South for some sun, fun and relaxation! We are probably some of the small few at the airport not “technically” traveling for the actual holiday.
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    I am writing this post a week early knowing I will not be making much on vacation even though we are renting a house with a kitchen. I am pretty sure I won’t be making anything new to share but I will be taking lots of pictures of most of my meals and will share with you what’s happening out on the Island of Anguilla in my next blog.

    Risotto

    Donna Clark - Cooking at Clark Towers
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins

    Ingredients
      

    • Cup Arborio Rice
    • 1 Quart Chicken Stock
    • ½ Cup White Wine
    • 1 medium shallot or small onion chopped finely
    • 3 Tbs unsalted butter
    • 1 Tbs Olive Oil
    • ¼ cup grated Parmesan Reggiano
    • 1 Tbs chopped Parsley
    • Kosher Salt to taste

    Instructions
     

    • Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
    • In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2-3 minutes or until it is slightly translucent.
    • Add the rice and stir briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so; until there is a slightly nutty aroma. Don’t let the rice turn brown.
    • Add the wine and cooking while stirring, until the liquid is fully absorbed. Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
    • Note: It’s important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.
    • The rice will take on a creamy consistency as it begins to release its natural starches. Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn’t done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it’s absorbed

    Notes

    A few notes to remember!
    always add hot liquid never cold
    stir often
    taste to make sure it has cooked thoroughly
    wait a day or two before making your rice cake. Freeze each cake and then fry in a hot pan

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    I was craving risotto and it isn’t too often I will order it out. It is not something that gets better with time nor does it like to sit and wait for someone to order it.  Not saying that you shouldn’t order it you do you;  I just make a mean risotto at home so I am kinda spoiled! I made some the other night for dinner and of course I always make too mucha and have some left over. As I mentioned it doesn’t get better so I usually make Risotto balls aka arancini or rice cakes. I already have some arancini in the freezer so I had been thinking about what I could do with it differently. I wondered how it would be as a crispy rice cake with a poached egg on top and It was exactly as I thought it would be. It was so good I will be making this again soon!!! I also fried up some sausage to go along side. 
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    It is best to wait until the next day for the risotto to dry out a bit; shape about a 1/2 cup of risotto into a cake and place on a sheet pan or something that will fit into your freezer. You’ll want to freeze the cakes for at least 30 minutes it helps them stay together while frying. Preheat either a non stick or cast iron pan. add a little oil and fry on both sides till browned. 

    What would I do differently?  I would maybe add fried sausage to the risotto before making it into a patty instead of putting it on the side or maybe use a sausage patty and stack everything up. The sausage patty was my husband’s idea, I figured I could add the cooked sausage to the rice cake and my daughter thought maybe make it into an eggs benedict which sounds delish too. I am sure I will be playing around with this!

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    Cheesy Mashed Potato Casserole

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    Here is another thing to do with leftover mashed or smashed potatoes. I know like that’s a thing it usually is in my house only because I tend to make way too many; pretty much all the time. The great thing about this is you don’t actually to have to wait for leftovers. You can buy mashed potatoes already made from the store, which I will confess they are actually really good or make a batch just for this, Here is what I did.  I had some leftover smashed potatoes, some shredded cheese that needed to be used and literally 4 eggs left in the carton. Which is how it all came together.
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    I am not complaining at all but I buy waaaayyy too much food, my fridge and freezers are generally full at all times. I actually get a lot of satisfaction by using up what I have on hand, I try to plan meals around what’s in there and I am trying to have my daughter do the same. She likes to go through cookbooks and make something that catches her eye; which is great but not always what we have on hand.  She is trying more we have a TON of cucumbers so her lunches have been using quite a few of them.

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    Sauteing or sweating my onions

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    Draining my bacon

    OK back to this easy but delicious casserole dish that we had for dinner on Thursday night. I can see this for Sunday brunch for a crowd, who am I kidding I would eat this any day of the week.

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    who wouldn’t love this?

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    More eggs would fit but I didn’t have anymore!

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    OK the site to my recipe isn’t working grrrrrrr.

    Ingredients
    leftover mashed or smashed potatoes
    2 cups shredded cheese
    4-6 eggs
    1 small onion diced
    butter
    milk
    4 slices bacon
    scallions or chives

    Directions
    If your potatoes need a little more love to make them creamy add some butter and milk while re-heating them.
    in a saute pan that can go in your oven heat up a tablespoon of butter and the diced onion; just till translucent
    add the creamy potatoes and mix till combined
    cover with 3/4 of the cheese
    make 4-6 wells with the back of a spoon; one for each egg
    crack the eggs into the wells. sprinkle with a little salt and pepper to your liking
    cover with the remaining cheese
    bake for 12-14 minutes, you want the whites cooked and the yolks a little runny
    while in the oven cook your bacon till crisp. I diced mine before cooking so the pieces were more uniformed
    once out of the oven sprinkle with bacon and scallions or chives and serve.

     

     

    lemon zucchini blueberry tea cake

    My initial intent was to post about the asparagus that I cut from the garden Friday after work I had pork chops out and a plan. But it was so nice out and we haven’t been able to use the patio or the porch yet this year; it has been too cold and too rainy. Friday afternoon was beautiful out so instead of cooking we made a plate of cheese and crackers and had our first Happy Hour out on the porch. I will admit our Happy “Hour” usually turns into Happy till the sun goes down or the bugs force inside.

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    Since my asparagus is still in the fridge and we are going out to dinner with some friends tonight (Saturday) I still won’t have time to cook the dinner I planned on making last night. Welcome to nice weather and the changing of plans. Happens to me all the time!
    My daughter and I got the porch, patio and the flower garden ready this morning plus did some raking and got my in-laws patio ready for them and I made my shopping list but it is way to nice out to go to the store, so that will have to wait for another day. I am currently sitting out on the patio writing this while my husband is lounging over there reading. Life is good!!!

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    If you have never had lemon and blueberries in a muffin, tart or cake or something you really need to try some sort of baked good using both of them, they are like the perfect compliment a little sweet, a little tart. the flavors are terrific together though I am very partial to lemons so maybe I am a little biased but they are worth checking out.

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    This is my first one using their suggested amount of blueberries – we all felt every bite benefited from having a blueberry with it.

    Lemon Zucchini Tea Cake preheat oven to 350 degrees

    ¾ cup applesauce – or if you want coconut oil
    1 ¾ cups shredded zucchini – drained
    1 ¾ cups all-purpose flour
    2 tsp baking soda
    ¼ tsp baking powder
    1 tsp kosher salt
    3 eggs
    1 ¼ cups sugar
    2 tsp finely grated lemon zest
    ¼ cup fresh squeezed lemon juice
    1 tsp vanilla
    Handful of fresh blueberries

    In a stand mixer or use your hand mixer; combine the eggs and sugar on medium-high speed until light in color 1-2 minutes. Add the applesauce, lemon zest, lemon juice and vanilla beat until well combined another 1-2 minutes. Add the zucchini, beat till combined; another minute. Sift the flour, soda, powder and salt. Add this mixture to create the batter and beat till combined; do not over mix.

    Grease or spray your pan and add the batter, place in the oven for about 40-45 minutes. Bake until your wooden toothpick comes out clean. Let the cake cool, loosen the edges and invert the cake onto a wire rack to completely cool. Once cool, spread cream cheese frosting and top with some blueberries

    I used 2-8” cake pans but could be made in one larger cake pan; it doesn’t rise like you would think as it is a denser kind of cake.

    Cream cheese frosting
    1 8-ounce package of cream cheese, softened
    ¼ cup butter, softened
    1 tsp vanilla
    1 16-ounce bag of powdered sugar (roughly 4 cups – I buy mine in bulk)

    Cinnamon Rolls for Mothers Day

    Happy Mothers Day!

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    You really should make these this morning – my mouth is watering

    I will be going out to breakfast this morning without my children. My husband and I are away for the weekend for a wedding in Rhode Island. For those of you that are home and plan on making breakfast for your mother, wife, grandmother or just for yourself. These are worth making today, or any day really.  They are so easy to put together and crazy fast that you can make them in under an hour – seriously!

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    Do I have your attention yet?

    I’ve made them a few times and it still surprises me how good they are and how quickly I can make them and with so few ingredients that I always have on hand; I bet you do too. Make a frittata or strata or just scrambled eggs and a fruit plate and you will have a very tasty very satisfying breakfast or brunch fit for a Queen!

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    The dough comes together very easily!

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    Add as much or as little cinnamon as you like

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    after baking

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    before baking / after rising

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    Cinnamon Rolls

    Donna Clark - Cooking at Clark Towers
    Easy, fast, light and fluffy Cinnamon Roll with great flavor
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Servings 9

    Ingredients
      

    • 2 3/4 cup all purpose flour
    • 3 tablespoons sugar
    • 1 teaspoon salt
    • 2 1/4 teaspoon instant yeast = 1 packet
    • 1/2 cup water
    • 1/4 cup milk
    • 2 tablespoons unsalted butter
    • 1 large egg
    • 1/2 teaspoon vanilla

    for the Filling

    • 1/2 stick butter softened room temperature
    • 2 tablespoons cinnamon
    • 1/4 cup brown sugar

    for the Glaze

    • 1 cup powdered sugar
    • 1/2 teaspoon vanilla
    • 2-3 tablespoons milk

    Instructions
     

    • pre-heat your oven to 200’ and just before you place the rolls in the oven; turn it off.
    • in a large bowl add the flour, sugar, salt and yeast; mix well
    • In a microwave safe bowl heat the milk, water and butter till the butter melts 30-40 seconds.
    • Once melted stir into the flour mixture and the egg and knead until the the dough is no longer sticky roughly 3-4 minutes.
    • Place dough in a lightly greased bowl to rest for 5 or 6 minutes.
    • Mix together the cinnamon and brown sugar for the filing
    • Roll out the dough after it is done resting; into a 15″x 9″ rectangle.
    • Spread the softened butter on top and then sprinkle the sugar cinnamon mixture over the butter.
    • Roll the dough on the 15” side tightly and cut into 9 large even pieces.
    • Place them in a 9″x 9″ slightly greased pan. Cover with plastic wrap and place in the; turned off oven for 20 minutes.
    • After 20 minutes remove the plastic wrap and turn the oven up to 375’F. Bake for 15-20 minutes until they are lightly browned.
    • Make the glaze while the rolls are in the oven. Mix the powdered sugar, vanilla and use enough milk to make the glaze light enough for you to drizzle over the hot rolls when they come out of the oven.

    Notes

    Adapted from from the recipe critic