Mini Blackberry Bread Pudding Cups ~ Blackberries! I don’t really realize how much I miss these little balls of poppin’ goodness until they just one day appear back at the farmers markets. Last week, there they were all stacked-up in their little green baskets. My heart feels like it almost skips a beat at times like this and I think, what a great surprise to my day and jump with a tiny yippee –– they are back! This means, of course, that I will be stocking up my freezer collection as well as my day-to-day eating repertoire. They are a bit tart in the beginning of the season so, to me, that means I should mix them into something slightly sweet. As the season progresses they start to sweeten up a bit more with the sunshine, but for now I made these Mini Blackberry Bread Pudding Cups (I know tough, right?). I don’t about you, but when something is made in a “mini” form it just makes me feel better about eating it. Who can resist warm bread oozing with slightly tangy and sweet blackberries encompassed with a creamy eggy coating then finished with some fresh whipped cream? Not me, pass the spoon. I must confess these were so delicious we even ate them for breakfast the following day, is that terrible? Nah, just some gosh dang goodness on a plate.
Preheat oven to 350 degrees. Use one Tablespoon of butter to coat the sides of a six holder jumbo muffin tin and set aside. In a large bowl, add eggs, milk, sugar, vanilla, nutmeg, salt and the remaining butter and whisk together well. Once combined set aside.
Next place 4-5 blackberries into each muffin tin followed by a 1/4 cup of bread cubes. Then add 4-5 more black berries into the tins, followed by a few more bread cubes pushing down gently if necessary. Then slowly pour in the egg mixture into each tin dividing it up evenly (about a 1/4 cup per tin) Filling only half way with the liquid mixture. Gently push down again and add a few more black berries to each tin followed by a sprinkle of sugar over the tops. Place into the oven and bake for 20-25 minutes or until golden brown and just cooked through. Remove from the oven, scoop out each tin and serve with a dollop of fresh whipped cream.
Country-Style Mushroom + Thyme Chicken ~I adore brunch. It’s the one time that you can really go out and enjoy ordering both sweet and savory dishes and not feel weird about it, or that you are getting strange looks from across the restaurant for doing so. AND let’s face it, I like to order a LOT of variety when I go out to eat to try as many things as possible. One of my favorite times to go out for brunch is Mother’s Day. I am not one of those that wants breakfast served in bed, I’d much rather go out, let someone else cook, and do the dishes. This past Mom’s day the boys took me out to Jack Allen’s Kitchen for their brunch buffet. While silver dollar-sized pancakes were delivered to the table along with some of their delicious biscuits and gravy –– everything else was served family-style on the buffet. The table was spattered with a lot of southern and tex-mex influence but one of my favorite things was the Mama’s Country Chicken. Hot and tender chicken smothered in a rich and creamy mushroom and thyme sauce was perfect. The sauce itself wasn’t overly thick and easily sopped up with a piece of bread or a biscuit — delish. This dish spoke to me and made me think of a relaxed family Sunday supper around the table so of course I had to make my version. I lightened it up a bit to keep it on the healthier side of things but it was still a hit with a flavor-packed bread soppin’ sauce and all.
A few simple ingredients make this dish super flavorful and easy to put on the table for your family meal.
Place a heavy duty pan over medium low heat. Combine butter and flour and stir until butter is melted and a paste begins to form -- about 1 minute. Next add in the milk, garlic, and onion and whisk together until well combined and lumps are removed from the flour mixture about another minute. Next add in the chicken, mushrooms, thyme, bay leaves, salt and pepper and reduce temperature to low.
Cover the mixture with a lid and allow to continue cooking for another 25-30 minutes. Or until chicken is tender and cooked all the way through. Remove from heat. Remove bay leaves from the pan and serve in a bowl with your favorite crusty bread.
Tzatziki Orzo Salad ~ Eventually all of this rain will stop and the sun will return. With the suns return comes the heat and ready or not … summer. We need to start thinking about cooler fare and things that we can bring to the poolside. This week I made this fresh and bright salad: Tzatziki Orzo Salad. Swimming with cool cucumbers and fresh herbs this little number can be served straight-up or topped with any of your favorite grilled meats. You can watch me make this along with a couple of other summer cool down recipes in the link below. Grab those sunglasses and sunscreen, and get ready for summer.
Loaded with lots of green goodies keeps this salad fresh and bright ~ cucumbers, mint, dill, cilantro, and jalapeño.
Enjoy this poolside as a snack, side dish, or main meal.
Watch me make this salad and a couple of other fun poolside goodies on KXAN Studio 512 with host Amanda Tatom.
Try these (easy!) sweet and salty poolside snacks or appetizers ~ Watermelon Feta Bites.
And be sure to stay hydrated with some of these no-sugar flavored waters.
Cook orzo according to directions and set aside to cool completely.
In a large bowl combine yogurt, lemon juice, garlic and salt and pepper well. Next add in the cooked orzo pasta, cucumbers, dill, mint, cilantro, jalapeño, and green onion and stir together gently until well combined. Finally stir in feta cheese and serve.
Watermelon Mojito Popsicles ~ Omgoodness, I am so excited. Yesterday, while headed home I saw my first roadside peach stand of the season ~ woo hoo! Summer produce is on it’s way in the fine state of Texas and that means fun new recipes and a little summer fever is creepin’ in. I admit when seeing that roadside stand I got hit with a little summer fever and began to count down the number of days left in the school year. Am I ready for summer? Well … that’s another question all unto itself because, really, I am no where near ready to have the kiddos home ALL day AND have fun activities planned out for the upcoming hot weather days. What am I ready for? Summer produce and most importantly these Watermelon Mojito Popsicles. Thirst quenching watermelon frozen on a stick with fresh mint and a hint of rum –– at least I will have one of my summer activities lined up. I made these last summer for a friend of mine to help her celebrate the birth of her son and realized that I never fully shared them here with you. Alas, here we are with summer on the horizon and waves of fresh summer produce rolling into the markets bringing sweet and juicy watermelons on the way soon.
Place all of the ingredients into a blender or food processor and mix together well for 30-45 seconds. Place a large pitcher or bowl with a sieve or cheese cloth over it. Pour the watermelon mixture through to drain off the juice and remove most of the pulp.
Next, pour the mixture evenly into your popsicle holders leaving about a 1/4” at the top for expansion. Place into the freezer for 6 or more hours until completely hardened then serve.
Turkey, Kale + Cheddar Sliders with Mango Sriracha Sauce ~ If you follow along with me over on Instagram you might have noticed the large number of tacos that I have enjoyed over this past week. No judgement, just an observation, of course. As you know I am a big fan of those rolled up […]
Creamy Radish Bites ~ What a whirlwind of a weekend ~ whew! The weekend before last was the forth annual Food + Wine Festival here in Austin, Texas, and I think I am just now coming up for air after it all. The main festivities this year were held at Auditorium Shores with several parties hosted […]
Honey Balsamic Strawberry Ricotta Toasts ~ There is just something about a good piece of toast –– the crunch, the softness, and the satisfaction –– and a lot of people seem to agree with me on this idea. It seems that almost every day someone is posting a new way to serve up that crusty slice […]
Cheddar Scramble, White Bean, Radish + Mango Tacos ~ Tacos are a big deal around here. Ever since we landed in the good ole state Texas they have become a HUGE part of our eating repertoire. Sure we ate them casually before but I feel as though we’ve taken our relationship with tacos to the […]
Tempura Cauliflower with Creamy Radish Dip ~ Anyone else having a bit of a crazy April? It seems that almost everyone that I know is going through some crazy stuff right now. Is it the new moon? The change of the season? The stars out of whack? I am not sure what is going on […]
Carrot Slaw Lentil Salad ~ The great thing about this time of year, among many other wonderful things of course, is the food. It’s the time when dishes are transforming into lighter more swimsuit season (gah!) fare –– get ready it’s coming whether you’d like it or not. So, you need more salads and vegetable forward […]