Clafoutis is a very easy to prepare French dessert made with cherries arranged in a buttered dish and covered with a thick flan-like batter. An elegant dessert that is sure to impress your dinner guests.Continue Reading
Poulet a la Creme or chicken in cream sauce looks & sounds complicated. It’s really a delicious French dish special enough for entertaining yet easy to prepare for a weeknight dinner.Continue Reading
Unpacking, laundry, connecting with family, email, snail mail, photos from camera, iPhone photos, sorting photos, editing photos, food shopping, house cleaning, yard work, even making meals is a chore (and you know how I love to cook!)
I am slowly catching up and getting back in the swing of things as we cherish these these family moments.
1 pound Jimmy Dean® Premium Pork Sausage Roll
1-1/2 cups frozen cubed hash brown potatoes
1/4 cup diced onion
1/4 cup diced green or red pepper
4 eggs, lightly beaten
12 flour tortillas (8 inches), warmed
1/2 cup shredded cheddar cheese
Picante sauce or salsa (optional)
sour cream (optional)
In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the potatoes, onion and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set.
Spoon filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with picante sauce or salsa and sour cream, if desired.
To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use, remove foil and waxed paper. Place one burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes or until a meat thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.
Yield: 12 burritos.
2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme (rosemary is good too)
2 Turkish bay leaves or 1 California
3/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter
2 teaspoons all-purpose flour (I used 2 Tablespoons)
3/4 cup dry white wine (I used a pinot grigio)
4 cups reduced-sodium beef broth (32 fl oz)
1 1/2 cups water
1/2 teaspoon black pepper
6 (1/2-inch-thick) diagonal slices of baguette
1 (1/2-lb) piece Gruyère, Comte, or Emmental (or cheese of choice in quantity desired)
2 tablespoons finely grated Parmigiano-Reggiano
6 (8- to 10-oz) flameproof soup crocks or ramekins (Since my menu included many items, I served the soup in small ramekins)
Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.
While soup simmers, put oven rack in middle position and preheat oven to 350°F.
Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes. (I sliced baguette, drizzled with olive oil, sprinkled with salt and pepper and toasted in a toaster oven)
Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.
Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.
Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.