Mini Naan Flatbread Three Ways

I'd love to fix one of these Mini Naan Flatbreads for you! 

Eggs A La Goldenrod

Please sit with me by my cozy fire on this frigid day! 

Mini Omelet Muffins

We celebrated my son Tim's recent birthday with another brunch with his family.  He requested eggs and German pancakes.

Baked Egg Pepper Cups

I had prepared this post awhile ago, and didn't know if I would be able to share it.

Sundried Tomato, Spinach and Feta Frittata

I had some leftover frittata that I made for a brunch for my youngest son's birthday.  Frittata is such an easy dish and can be served hot or room temperature.  I'm using one of my net coverings again as protection from those pesky flies.

Quick and Easy Egg Salad from the Instant Pot

 How're you all doing during our Shelter in Place?  I've been in my kitchen a lot these days.  Would you like to join me for a cup of tea and some egg salad? 

 You can use my pretty Johnson Brothers Rose Chintz teacup, if you'd like.

 My Mr. and Mrs. Bunny are happy that you've stopped by.  I made this bunny couple probably  over 30 years ago, but updated their outfits several years  ago.

 I tried this new way of cooking eggs in the Instant Pot, whereby you crack them into a bowl.

 You place them inside the IP on the trivet, with water below.

 Voila!  Hard cooked eggs without having to peel!

 The eggs slide right out onto a cutting mat.

 You then chop them up and you're ready for egg salad!  I used a pizza cutter for quick chopping.  What do you use in your egg salad?  Mine is pretty basic.  

 

Stay well and stay safe, while we keep the Faith, Hope and Trust!

Yield: I used 5 eggs, but you can use whatever amount

Author: Made in Kitty's Kitchen

Egg Salad from the Instant Pot

Even though making hard cooked eggs in the shell is super easy in the Instant Pot, cracking them first into a bowl makes it even easier!

Ingredients:

• 5 eggs (but use however many you like)
• chopped celery
• finely minced green onion
• salt and pepper
• sometimes I squeeze a slice of lemon for some bright flavor
• Mayonnaise

Instructions:

How to cook Egg Salad from the Instant Pot

1. Spray a glass bowl that is safe to use in the Instant Pot.
2. Crack your eggs into the bowl.  I always crack the eggs into a small bowl, one by one first just in case of getting a bad egg.
3. Put 1 cup of water into the bottom of your Instant Pot, then place your trivet inside , making sure that the handles are up along the sides.
4. Place the bowl with the eggs into the Instant Pot, on top of the trivet.  There's no need to cover the eggs with any plastic wrap.
5. Secure the lid of the Instant Pot and make sure that the steam release handle is in the "sealed" position.
6. Select "pressure cook" and set it for 10 minutes.  After the time is up, let the pressure release naturally for 5-7 minutes, and then do a quick release, if needed.
7. Open up the Instant Pot and using mitts, lift the bowl out of the Instant Pot.
8. Slide the eggs onto a cutting mat.  You may need to blot the top of the eggs with a paper towel, and them chop up the hard cooked eggs.
9. I add some chopped celery, minced green onion, mayo and salt and pepper. 

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Meal Plan Monday

Crustless Quiche

A dear, sweet friend surprised me with this tea set, this past week, and it came on what would've been my late beloved's 70th birthday.  Earlier that day,  I attended a Mass in honor  of my late husband, that my dear friend, Linda requested.  I'm having my favorite crustless quiche, berries, and my bread that I've been making for the past 18 years, which is made from a starter that is from the Civil War. 

On the lid of the teapot and the back of the teacup it says, "Delight yourself in the Lord".  The tea set actually has an additional teacup with it. I'm thinking that the flowers are violets, which are my birth month flower. 

Yield: 24

Author: Kitty, but adapted from a recipe of Paula Deen

Crustless Quiche

This is my favorite quiche, which is loaded with protein. I make it in a 9 x 13" baking dish and cut it into 24 pieces when cool. I freeze the pieces on parchment paper, and then place them into a freezer-proof container to have for several weeks.

ingredients:

• 1/2 pound of sausage (or use chopped ham)
• chopped green pepper (however much you like)
• chopped onion (however much you like)
• 8 eggs
• 2 cup sour cream (or plain Greek yogurt)
• 2 cups small curd cottage cheese
• 1 cup grated Parmesan cheese
• 1/2 cup all-purpose flour
• 1 teaspoon salt (I omit)
• 1/2 teaspoon freshly ground black pepper
• 4 cups grated cheddar cheese (I use a Mexican Blend)

instructions:

1. Spray a 9 x 13"  baking dish with cooking spray.
2. Into a skillet, cook the sausage and the green pepper and onion, until the sausage is browned. Drain any fat, and put aside.
3. Combine the eggs, sour cream, cottage cheese, Parmesan, flour, salt and pepper, in a large bowl, and stir well to blend. Add the  sausage mixture, and the cheddar and blend with a spoon until well mixed.  Pour mixture into the  prepared baking dish. 
4. Bake at 325 degrees,  until set, about 45 minutes. Remove the baking dish from the oven. It will be puffed up, but will fall slightly as it cools. Allow it to cool, then, refrigerate. Cut it into squares and serve.

NOTES:

You can add whatever seasonings that you like, such as Italian seasoning, any fresh herbs, like chives, rosemary, basil, etc. I also cook a whole pound of sausage, and then freeze half of it for the next time.

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Crustless Quiche

 Yea!  Fall has arrived and it's a wonderful time of the year to enjoy the outdoors and all the scents and flavors of the season.  I happily bought a bouquet of flowers at Trader Joe's and after reading Michael Lee's inspirational post on oregano, which can be found here , I decided to whip up a recipe, using this flavorful herb.  My pot of oregano has been a wonderful, fragrant, prolific perennial for several years now.

 This pretty teacup which has a robin, acorns and fall leaves, was given to me by my friend Rosie, from her late Mother's collection.  I've been saving it for my Fall teas. The pattern is Woodland Series, Robin, by Royal Albert.

 Please excuse the glare, but don't you just love the pretty saucer, and also the sprig of fall leaves that are inside the cup?

This crustless quiche recipe was given to me from my friend,  Bea, who got the recipe from our friend, Claudia.   It makes a large amount and would be perfect for a brunch.  What I do is, after it cools, I cut it into about 20 pieces and freeze the pieces on a parchment lined cookie sheet.  When frozen, I transfer them to freezer proof bags.  I will take out a few to use during the week and I then heat the individual piece in the microwave for 40 seconds and have it for breakfast.  This sure saves me time in the mornings and gives me my protein!

 

Crustless Quiche

1 stick butter

1/2 cup flour

6 large eggs

1 cup milk

4 cups grated cheese (such as Monterey Jack, Mexican Blend, etc.)

1 (3 oz.) pkg. cream cheese, softened (I think sour cream or plain Greek yogurt would be a good substitution)

2 cups small curd cottage cheese

1 teaspoon baking powder

1 teaspoon salt

about 1/2 lb. of cooked sausage, crumbled (my addition)

(I added some chopped fresh oregano to the mixture)

Melt butter in small saucepan, add flour and cook until smooth.  

Beat eggs, add milk, cheeses, baking powder, salt, butter-flour mixture and fresh or dried herbs, if using.

Grease a  9x13x2" baking dish.  Add the cooked, crumbled sausage to the bottom of the dish.  Pour the egg mixture on top  and bake uncovered at 350 degrees for 45 minutes.  

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Farm Fresh Eggs and Home Smoked Bacon

 How about joining me for some eggs and bacon on toast with some melted cheese?  My youngest son and DIL live in Dallas and they have a chicken coop, and they recently shared some of their eggs with me. 

 I'm using my Old Britain Castle plate and teacup for Memorial Day.  

 Aren't these eggs so pretty?  They're even prettier in person.  The egg yolks are much brighter than store-bought eggs. 

 My son cures and smokes his own bacon, and slices it with an electric meat slicer.  This particular bacon was espresso and maple flavored.  Oh my, was it ever fabulous and the best bacon that I've ever tasted!  My son likes to use hickory wood for smoking the bacon.  I love using my cast iron skillet that I bought at a garage sale over forty years ago. 

I toasted some of my sourdough bread that I've kept going for 12 years now.  The starter was given to me from someone that said it had originated in the Civil War.  I put lots of grains, bulgur wheat, whole wheat and unbleached flour in it.  This was truly a delicious meal! 

 Happy Memorial Day and thank you to all of those who serve our country and those who have served!

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Artichoke Frittata

 

 Breakfast is served out on the patio today.  I'm having an artichoke frittata, fresh berries, and a pot of tea.  The purple oxalis (shamrock) plant does so well in my giant teacup planter. 

 My Mom gave me the teapot and I received the teacup from the very first teacup exchange that I participated in.

I first tasted this frittata years ago when a friend made it for dinner.  It's a nice recipe to have for breakfast, brunch, lunch or dinner.  I found the recipe on www.allrecipes.com, but adapted it slightly.  Since I eat an egg every morning, I thought this  would be nice to reheat during the week.  The original recipe called for a pound of cheese and I thought that was a little excessive. One half pound (2 cups grated) seemed perfect to me.  

2 (12 oz.) jars marinated artichoke hearts, reserving 3 T. of the marinade

1 bunch green onions, chopped

9 eggs, beaten

2 cups grated cheese (I used a Mexican blend, but sharp cheddar would be good)

10 saltine crackers, crumbled

1 T. dried parsley flakes

2 cloves garlic, minced

1-2 dashes of hot sauce (I used Sriracha because my son loves it and he'll probably add more!)

salt and pepper to taste

Directions

1. Preheat oven to 325 degree.
2. Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes, add the garlic and cook about 30 seconds.
3. Stir the cooked green onions/garlic, eggs,  cheese, saltine crackers, parsley, hot sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch  greased baking dish.
4. Bake in the preheated oven until center is puffy and no longer moist, about 30-35 minutes; cool slightly before cutting into squares.

NOTE:  The next time I make this, I'll bake it in a pie dish. 

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 Thank you for your visit!  xo

Egg Salad

 

For today's tea on my coffee table,  I've made some egg salad and I'm having Blueberry Herbal tea, which is delicious!   I'd love to share some with you.

 My Mom gave me this beautiful Bavaria china teacup, which I believe belonged to my late Great Aunt Kitty.  The cup is signed "A. Marshall" on the side, behind the handle,  and I'm wondering if my Aunt's china painting teacher painted this design on a plain Bavaria tea cup??  It's a mystery to me!  The bottom of the cup reads, PT Bavaria Tirschenreuth Germany. 

 My Mom also gave me this unmarked plate, which looks like white violets painted on.

This egg salad recipe is adapted from Cook's Illustrated. I cut some homemade bread into pretty shapes and toasted them.  The bread recipe comes from a starter that someone gave me about 11 years ago.  The starter is supposedly from the Civil War and I have been making it faithfully since I received it.  I add oats and ground flax seed for an additional nutritional boast when I make it.

6 eggs, large
1/4 cup mayonnaise
2 tablespoons red onions, minced
1 tablespoon fresh parsley leaves, minced
1 stalk celery, chopped fine
2 teaspoons Dijon mustard

2 teaspoons lemon juice
1/4 teaspoon table salt
ground black pepper

Directions:

Place eggs in a medium saucepan and cover with 1 inch of water. Bring to a boil over high heat.

Remove pan from high heat. Cover and let sit for 10 minutes.(This cooks the eggs perfectly without the ugly green ring around the edges.)

Fill a medium bowl with 1 quart water and 1 tray of ice cubes.

Transfer eggs to ice water bath with slotted spoon and let sit 5 minutes. (I like to roll the eggs first to crack the shells).

Peel eggs and dice medium.  (I use a pastry blender to quickly chop the eggs.)

Mix all ingredients together in a medium bowl, including pepper to taste. Serve or refrigerate overnight.

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Seasonal Sundays

Gentleman's Casserole for Father's Day

 

For Father's Day, I made a super- easy,  no-sew table runner out of some leftover chalk cloth.  It fits perfectly on my kitchen island.  I scalloped the edges by using a glass, marking the design and cutting it out.  Snack plates (Trade Days) are used, with the rooster mugs (Ross) and striped napkins bought years ago, on clearance,  at Sur la Table.  The heart basket was made back in 1985, when I lived in Michigan,  before moving to Texas. 

 

Of course my hubby is a Dad worth crowing about!  This runner would be great for a buffet in labeling food, cheese, and special messages for  family and friends.  The fabric can be ordered at www.fabric.com .  I marked one short side and long side, folded it in half, marked the opposite sides, and cut it out.  Make sure you rub the chalk cloth all over with chalk to season it, wipe it off and then it's ready for writing.

 

This recipe is aptly named and perfect for Father's Day, although, I must say,  women like it, too!! It's really a misnomer because it's actually NOT a casserole at all.  The recipe comes from my Southern Living Cooking for Christmas 2012. The cheese sauce is truly delicious!  You can bake the pastry shells the day before and then just reheat on a baking sheet at 350 for 5 minutes.  You could instead, hard cook the eggs, chop them up and add them to the sauce, which would be really easy.  Here's how it's made:

For 2 servings:  (You can easily double this recipe)

1 package of frozen puff pastry shells
1 T. butter
1/3 cup chopped cooked ham
1 T. chopped green onions
4 eggs

Cheddar Cheese Sauce (recipe follows)

1/4 cup grated cheddar cheese (see NOTE)
Dash of paprika
Chopped green onion, for garnish

Bake 4 of the pastry shells and reserve the remainder for another use.

Melt butter in a nonstick skillet. Add ham and green onions. Sauté 2 minutes or until green onions are tender. Add eggs and cook gently, without stirring for 1-2 minutes or until they begin to set on the bottom. Draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 1-2 minutes, or until eggs are thickened and are moist. Gently stir in cheddar cheese sauce.

Spoon egg mixture into prepared pastry shells. Sprinkle with cheese and paprika. Garnish with green onions.

Cheddar Cheese Sauce

3/4 cup milk
1 T. butter
1T. flour
1/2 cup extra sharp white cheddar cheese (see NOTE)
1/4 t. salt
1/8 t. pepper

Microwave milk for 1 minute in a 2-cup microwave- safe glass measuring cup.

Melt butter in a small, heavy saucepan over medium heat. Whisk in flour. Cook for 1 minute, whisking constantly. Gradually whisk in warm milk, whisking constantly for 3-5 minutes or until thickened and bubbly. Remove from heat, whisk in cheese, salt and pepper.

NOTE:  Gruyere cheese can be substituted. 

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              Thank you for  your visit!  xo

1 Minute Eggs

 

 

Since I eat an egg every morning, sometimes I like a really quick version, without having to get out a skillet.  This one is made in a ramekin or a custard up and popped in the microwave,  which makes clean up a breeze!!  My hubby and I actually have breakfast in bed every morning.  Since Mr. Kozy was gone for the weekend, one of my granddaughters spent the night.  She enjoyed breakfast in bed, too.

Friendly village plate and mug

1 slice Canadian bacon
1 egg
shredded cheese
salt and pepper
any additional garnish, such as chives or other herbs

Place Canadian bacon in the bottom of the buttered ramekin. 
Crack the egg into a small bowl.  Add about a Tablespoon of water and whisk or mix with a fork.
Add the egg on top of the Canadian bacon.
Put into the microwave for 30 seconds.  Stir and return to the microwave for 15-30 seconds.
Top with shredded cheese and salt and pepper and any other garnish.

Happy girl having tea with Nana and breakfast in bed!

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Baked Eggs in Mini Pie Maker

Perfectly shaped eggs that look like poached!

I wanted one of those cute mini pie makers and finally broke down and bought one at Target.  I am a such a sucker for kitchen toys!!  Mine is a Sunbeam product and it was on sale for $19.99.  How could I pass it up??  It does make great pies, but here's another use for it....baked eggs!  They turn out so perfect, just like little poached eggs.  Plus you don't have to use any bottom crust to make these. 

To make the baked eggs:

Another use besides making pies!

  
1.  Grease the openings, both top and bottom in the pie  maker.

2.  Plug in the pie maker to heat it up.

3.  Crack your eggs and add to the bottom opening.
 
4.  Shut the lid and let the eggs cook.  These will not require the full amount of time.  Check in a few     minutes to see if they're done.  I don't like runny whites, but my hubby does.

5.  Sprinkle with cheese, herbs, and salt and pepper, if you like. 

6.  Enjoy a new way to fix eggs!

To clean the mini pie maker, I put a couple of tablespoons of boiling water in it, shut the lid and let it steam for a few minutes, unplug and let it sit.  I then sponge up the water, wipe clean with a clean cloth and  dry.

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