Tag: cooking

Frozen Roll Cinnamon Buns

 

This is pretty easy! I do like making my cinnamon buns using a bread recipe. here is link to a recipe Jacki and I make, J & M Cinnamon Buns

This recipe is prepared the evening before you want to cook them, put in the fridge overnight & is baked in the morning  

Go get some frozen bread dough buns, a box of vanilla pudding mix & have some butter, cinnamon & brown sugar ….I always have the last 3 items on hand, but if you don’t, grab them too. Then follow the directions here, or some of the frozen buns have this recipe on the pkg…. my bag does. I thought this was just a recipe I had in my book but I guess it comes from somewhere!!!

Here it is    *** look at the notes underneath the last picture!!!!

This recipe is the Sunrise Cinnamon Raisin Buns…but I am not putting raisins in! & the recipe I have written down is the same as the one on the bag….

Ingredients

20 frozen dough rolls

1 cup brown sugar

1/c c vanilla instant pudding

2 tsp cinnamon

1/2 cup melted butter

 

Method

Spray a bundt pan.Put the frozen rolls in the bundt pan

  1. Put the frozen buns in the bundt pan
  2. Mix the brown sugar, vanilla pudding & cinnamon together
  3. Sprinkle the buns with the sugar mixture
  4. Pour the melted butter all over the buns
  5. Cover with a damp cloth & let sit on the counter at room temperature overnight
  6. In the morning, preheat your oven to 350F
  7. Bake the cinnamon buns for 25 minutes
  8. Let cool for 5 -10 minutes then turn out onto a plate

Enjoy!

 

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All done!  

**** I mixed the butter in with the sugar/cinnamon which I would not do again! have to follow the recipe haha   These are still good but the cinnamon is not all over ….I don’t think we will have a problem eating them though!

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Gefilte Fish in the Instant Pot

UPDATED FEB/23

I have been making gefilte fish from scratch for years, but only make it twice a year. Rarely do I buy the pre-made frozen logs, though I like to have one on hand in the freezer “just In case”.

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Apricot Chicken

There are variations of this recipe everywhere.  I make mine a little bit different then the other recipes I have seen ‘out there” & I think it is because when my sister Edith gave me this recipe, probably 36 years ago when I was first married, I misunderstood the directions!

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Green Bean Salad with Pickled Red Onions

Fresh green beans, cooked tender crisp & eaten cold with soft pickled onions. This is a great side dish or salad…your choice. I served this as a side dish, but I think it would be good served as part of an appetizer course for dinner. I follow a great food blog called loveandumami. The  recipe for pickled onions is from there. I made them mostly because we like onions, but not raw ones. This seemed like a perfect solution. I am not going to put the recipe here, but I think you should visit loveandumami & get the recipe! I served these onions with cold blanched green beans that I had put a vinaigrette on . I will give you the recipe for the green bean salad

You can find the recipe for the pickled onions here

https://loveandumami.com/2017/03/16/quick-pickled-onions/

Green Bean Salad with Pickled Red Onions

3oo grams of fresh green beans *** of course you can make as much as you’d like!

Pickled red onions ***get the recipe from lovenadumami

Vinaigrette:

3 tbsp olive oil

1 1/2 tbsp white wine vinegar

1/2 tsp Dijon mustard

1/2 tsp sugar

1.2 tsp salt

pepper

 

Method

  1. Trim the green beans
  2. Boil a pot of water big enough for all the green beans to go into at one time
  3. Drop the beans into the boiling water & let boil until they are a bright green colour..I boiled them for about 5 minutes
  4. While the beans are boiling, get a bowl of ice water ready that you will put the beans into to stop the cooking process
  5. When the beans are cooked to you liking, transfer them with a slotted spoon to the ice water. Let cool in there, drain well, I dried them,  then transfer the beans  to a serving dish
  6. Mix up the vinaigrette ingredients in a jar & shake well to combine.
  7. Put some of the pickled red onions on the beans *** the amount of onions you use is up to you !
  8. Pour as much vinaigrette on your beans & onions as you like…some like their food more ‘dressed’ then others & it depends on how many beans you have cooked

Enjoy!

 

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Mushroom, Leek and Fontina Frittata from Bon Appetit

 The first time I posted this was in November 2016. I think it is time to revisit it. Breakfast for supper tonight1

I find wonderful recipes from Bon Appetit. I used to subscribe to the magazine but now I follow them on Instagram so every day I see the beautiful food that they make. I also sub…

Source: Mushroom, Leek and Fontina Frittata from Bon Appetit

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Burger Bar for 2!

Homemade burgers are great! Made in a skillet…isusally I use my cast iron pan but Murray had sautéed the mushrooms with some chives in the skillet so why dirty another pan? I put in a small amount of oil, swirled it around and gently placed the patties in. I left them sizzling on the one side until I could see that they were about half way cooked through… flipped them over & then finished cooking them on side 2. Meanwhile I went into the fridge and pulled out some toppings … cut up a tomato, prepared some head lettuce..my personal favorite in a burger …mixed up a sauce … and away we went.  Oh.. and the buns.. we are trying to watch out carbs a bit ( have to make room for cookies etc!) so I scooped out the bready part of the top half of the bun ! The lettuce nestled in there quite nicely !

So this is what I did! 

Ingredients

Sliced mushrooms.***Murray bought the mushrooms so I do not know how much he bought but remember that they shrink down when cooked

Oil

Salt

A handful of chopped chives

1 lb hamburger meat , mine was lean

1 tomato, sliced thickly *** I got 4 nice slices from one tomato

From the fridge: 

Relish

Sauerkraut

Homemade sauce:

4 tbsp mayonnaise

2 tbsp BBQ sauce

1 tsp Siracha sauce
Method:

1.Slice & saute the mushrooms in about 2 tbsp oil.Sprinkle with a bit of salt.   Once the moisture is released and the mushrooms are starting to brown, throw in the chopped chives ***if you don’t have chives just the mushrooms are great. Stir the mushrooms often to make sure they are evenly cooked

2. Meanwhile, take the toppings you want to use out of the fridge so they aren’t going to be cold on your hot burger!

3. Once the mushrooms are finished cooking to your desired doneness…remove from the pan and reserve in a bowl

4. Heat the sauté pan before adding the beef.  If your pan is non-stick I don’t think you will need oil.. if you are using a stainless steel pan, add a couple of tablespoons of oil and swirl it around to coat the entire bottom of the pan.

5. Divide the ground beef into 4 & form into patties. Place carefully into the hot sauté pan

6. Let them cook undisturbed until they look halfway cooked.. you can tell by looking at the side of the patties…then flip them over & finish cooking

*** if your pan is too hot the meat will burn before cooking through, if the pan is not hot enough the meat will not sear, so watch the heat .. I have a gas cook-top & use medium high heat.

7. While the burgers are cooking, mix up the sauce by combining the mayonnaise, BBQ sauce and the siracha sauce … which adds a bit of heat to the sauce.

8. Once the burgers are cooked, you are ready to put your burgers together

10 We put the lettuce and tomato on the top half, nestled in the space we made when we scopped out the bready part,  then on the bottom half first went the sauce, then the relish and sauerkraut ( or whatever you are using) and then a bunch of the sautéed mushrooms, then the juicy burger! Topped it and added a pick to hold it all together!

Dig in and enjoy!!  Make sure you have napkins handy!

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Layered Nacho Bake- Vegetarian

Run don’t walk to the grocery store so you have time to put this together for the game..or anytime actually! This is a cheesy yummy nacho bake that you will need a fork for! Layers of nacho chips, refried beans, salsa and lots of cheese..nothing bad here!

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Quick Salmon Patties

These salmon patties are a staple in our house. I keep a couple of cans of salmon in the pantry to whip up these patties for dinner anytime. They are good as the main in a meal, on a bun as a burger or cold from the fridge.

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Peroghy…Pirogi…Pierogi anyway you spell it, they are delicious

I was fortunate enough to be invited to take part in a family pierogi making day this past weekend.Last year we were given some pierogi to eat and they were so perfect and delicious that I am really glad I got to make some with these talented ladies and some of their husbands. This family has been getting together and making pierogi for many years, The woman fill them, a couple of the guys make the dough and one boils them up. Everyone who wants to take some pierogi home brings thier own filling. I brought potato and cheddar cheese. There was a sauerkraut filling, a cheeseburger one, some with bacon, cottage, cheese and potato, blueberry  and a few more. The dough recipe comes from the Kruper family. They have given me permission to post the recipe! This year the family made 144 dozen!! (5 of those were mine)
Kruper Family Pierogi 
Ingredients
Dough
 2 cups flour
1 cup sour cream
 My Filling 
4-6 potatoes *** I used Russet
1/2 pkg grated sharp cheddar cheese
Method 
1. Boil potatoes until soft. Drain the water out completely  and mash well
2. Add the grated cheddar cheese , salt and pepper to taste and mix well until completely combined and cheese melts into the potatoes.. Best to taste lots to the delicious cheesy filling!! …To make sure it is seasoned well!  Let cool
3, Measure the flour into a bowl and add the sour cream. Mix well with your hands until well combined. Put this onto a floured board or counter and knead until a soft dough forms. Add a little bit of flour if needed but not much because then the dough will be hard.
4. Roll the dough on a lightly floured board approximately 1/8 thick,using a glass or cookie cutter cut rounds in the dough.
5. Fill the circles with a heaping tablespoon of filling. Gather the circle around the filling forming a half-moon shape. Pinch the edges together well so that they do not come apart while being boiled.  If your edges do not stay together well, put a bit of flour on your fingers then pinch again. This helps the dough stick together..
6. At this point, there are several options. You can boil them and eat them of course!! OR, boil and put onto a floured cookie sheet in a single layer and freeze, then when frozen put them into a freezer bag for storage. OR, freeze them uncooked, put into a freezer bag with space between them and freeze or do the same as the cooked ones, freeze onto a floured cookie sheet them when frozen store in freezer bags. If you freeze them cooked, when ready to use you can just put them into a frying with some oil or butter and cook until defrosted. If frozen uncooked, bring a pot of water to a boil and put your pierogi into the boiling water and cook until they pop up to the top and are done.
**** I think that the amount of filling will be the right amount for one dough recipe, although I am not exactly sure. so much depends on the size of your potatoes and how thick you roll your dough out. I could not give you an accurate number of pierogi that this makes as they just keep making dough until all the different fillings are used up!
 
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