Posts Tagged ‘recipe’

postheadericon Scottish or Scotch Eggs Recipe – A Family Favorite

One of our ultimate favorite recipes around here is for Scottish or Scotch Eggs. Although I’ve always loved hard boiled eggs, I never knew about this lovely treat until I met the hubby. He was a big fan and taught me how to make them. I’ve tweaked the original recipe he used, mostly in order to make it a bit healthier, but the taste is still amazing.  We like to make them ahead and take them on picnics or trips as they keep and travel well. Plus they are quite filling. I’m sure they will become a favorite in your household as well.

 

Scottish or Scotch Eggs at Red Barn Blue Skies

 

Scotch Eggs

12 hardboiled eggs

2# ground sausage

1 cup finely chopped onion

1/2 cup flour

4 eggs, beaten

1 1/2 cups breadcrumbs

 

Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

Peel the hard boiled eggs and set aside.

Mix the sausage and onions together well. Divide into twelve equal portions.

Roll each egg in the flour and then wrap with sausage mixture.

Dip the wrapped eggs into the beaten eggs and then roll in bread crumbs.

Place each egg on the baking sheet and place in oven.

Bake for 20-30 minutes until the breadcrumbs are browned and the sausage is cooked thoroughly.

 

The traditional method of cooking these is to fry them. I decided to bake them in order to cut down on the grease as the sausage provides enough on its own. You can also further spice them up with sage, garlic or other add-ins to make it your own. Enjoy!

 

Scottish or Scotch eggs at Red Barn Blue Skies

postheadericon Extra Eggs Recipes – Chile Rellano Casserole

Today’s offering for my Extra Eggs Recipes feature is a new favorite – Chile Rellano Casserole.
As many of you know, I have chickens. LOTS of chickens. One of the bonuses and sometimes headaches, that goes along with this is LOTS and LOTS of eggs! I have been developing quite the collection of egg-heavy recipes to help use up these lovely little presents I’m gifted with daily. This is one of my (and Mr MoonCat’s) favorites. We pretty much eat this once a week when the girls are laying in abundance. Enjoy.
Chile Rellano Casserole at Red Barn Blue Skies
Chile
Rellano Casserole
1/2
pound hamburger
1/2
pound ground sausage
1
cup chopped onion
3
cloves garlic, minced
2
cans (40z) whole green chiles, drained, seeded and divided
3
cups shredded cheddar cheese
6-8 large eggs
1/4
cup all-purpose flour
1
cup milk
½
tsp Salt
½
tsp Pepper
½
tsp Cumin
Preheat
oven to 350 degrees.
In a large skillet cook the sausage &
hamburger together. Once browned, add the onion and garlic in with
the meat. Once onion is soft, drain the fat from the skillet and mix
in salt, pepper and cumin.
Line a deep 13″x9″ baking dish with
chilies split in half, save the remaining chiles for later; top with
2 cups cheese. Layer in the meat and top with remaining chiles,
chopped up; set aside.
Beat eggs with flour until smooth. Blend in
milk. Pour mixture over meat in the casserole dish.
Bake uncovered
for about 45 minutes until center is done. Sprinkle remaining 1 cup
cheese on top.
Let stand 10 minutes before serving. Makes
6-8 servings.
A side note about the Chile Rellano Casserole – it freezes very well. I now make two at a time so I have some to use for freezer dinners.

postheadericon Guacamole – It’s What’s For Dinner

This time of year Mr. Mooncat and I don’t really like to eat a heavy dinner. (This also translates to “I” don’t like to spend a lot of time in the kitchen when we’re dealing with temperatures in the high 90s, low 100s!) We tend to either snack or just have an appetizer instead of an actual main course. This makes healthy avocados turned into guacamole the perfect fit.

Guacamole at Red Barn Blue Skies

My favorite guacamole recipe is a bit of a hodgepodge of several I’ve come across over the years. I play around with it quite a bit, but this one seems to be the hubby’s favorite, so we stick to it – the fact that it’s easy helps.

 

Knorr guacamole at Red Barn Blue Skies
image courtesy of Knorr, Inc. 
Makes 4-6 servings.
4 Large Avocados
3 Roma Tomatoes, diced
1 Red Onion, medium – diced
1 Fresh Lime, juiced (lemon can be substituted if desired)
2 TBsp chopped Cilantro, fresh preferred
2-3 large cloves finely chopped fresh garlic
1 pinch sea salt (optional)
1 pinch coarse black pepper (optional)
1 tsp extra virgin olive oil (optional)
In a large bowl, mash avocados and lime juice (& optional salt). Add in the tomatoes, onion, garlic and cilantro. Finally stir in the pepper and (optional olive oil.)


I like to cover the guacamole and let it chill in the refrigerator for 2-3 hours before serving. But it can be served right away if desired. I think the flavors tend to be better blended if you wait though.

postheadericon Recipe – Basil Beer Bread

While I do grow most of my basil from seed, I sometimes can’t help myself and MUST buy a beautiful plant when I see it.  I recently snagged two gorgeous basil plants while out shopping.  I was pleasantly surprised when one of them had the following recipe included on the plant marker.  Because I had all of the ingredients on hand and just reading the recipe made my mouth water, I tried it.  And I loved it….So here it is…

Basil Beer Bread

3 cups self-rising flour
3 tbsp granulated sugar
12 oz warm beer
1/2 cup chopped basil

In large bowl, mix all ingredients together.  Pour mixture into a well-greased loaf pan or dish.  Put loaf pan into an unheated oven.  Turn the oven on and set at 350 degrees.  Bake for 50 minutes or until lightly browned on top.  Remove from pan and place on a wire rack to cool.

***I think I would leave it in the oven for a few minutes longer and just keep a close eye on it.  This first loaf didn’t get quite as brown as I would have liked.

The basil smell alone was enough to get the hubby wandering into the kitchen to find out what I was up to.  I  sliced it up while still warm and used some of this overly delicious herbal butter that I had made up the day before.  I followed the recipe I found at my idol Nancy aka The Lemon Verbena Lady‘s blog.  (Be sure to visit her site for great recipes and herbal wisdom.)

It was a huge success as we skipped dessert and opted for another piece of bread instead.  Needless to say, this will be a recipe that we’ll use quite a bit in the coming months.  Many thanks to the lovely Nancy for the awesome herb butter recipe 🙂

postheadericon Saturday Sweetness – Crummy Fruit Crumble

I haven’t posted a recipe in just about forever.  So I thought I’d share a super-yummy one that I made last week for the hubby and Dad.  It got rave reviews and I apologize for no photos, they ate it rather quickly!

This is based loosely upon a recipe I found in a book I’m reviewing this week over at One Book Shy.

 

The book is a cozy mystery by Anne Canadeo called “A Stitch Before Dying“.

It’s a part of her Black Sheep Knitting Mystery series.  Since many of you are avid knitters and readers, you may be familiar with it ~ if not, check it out.  (I’m not getting anything by telling you about this, I just enjoyed the book.)  Like I’m hoping you’ll enjoy this:

Crummy Fruit Crumble

Ingredients

  • 6 cups thinly sliced apples (I used Fuji, Macintosh, and Delicious varieties)
  • 2 TBsp lemon juice
  • 1 TBsp orange juice
  • 2 TBsp lemon zest
  • 1 TBsp orange zest
  • 2/3 cup white sugar
  • 1/2 cup brown sugar
  • 3 sticks unsalted butter, cut into tiny pieces – keep cold
  • 1 cup flour
  • 1/2 cup uncooked oatmeal
  • 1/4 cup granola
  • 1/4 cup chopped walnuts
  • 3 TBsp cinnamon
  • 2 tsp nutmeg

Preheat oven to 350 degrees.

In a mixing bowl toss the sliced apples with the lemon & orange juices and zests.  Add 3 TBsp white sugar, 5 TBsp brown sugar, 2 TBsp flour, 2 TBsp cinnamon and 1 tsp nutmeg.  If the mixture is still too juicy, add a bit more flour.  Set this bowl aside.

Lightly butter the inside of a 9×12 baking dish or pan.  Be sure it’s deep enough to hold the mixture or you can go with a slightly larger size.  Pour the apples into the pan.

In a large mixing bowl put the chopped up butter, the rest of the flour and both sugars, plus the oatmeal, granola, walnuts.  Add 1 TBsp cinnamon and 1 tsp nutmeg.

I then used my clean, damp hands to knead this mixture until it was completely combined and had started to form into crumbles.  (Since my beloved sister-in-law Cindy gifted me with a stand mixer for Christmas – I can now use that with the paddle attachment instead of my hands!) Sprinkle over the top of the apples and then bake for about 30 minutes.  The crumbs should crisp up and the apple mixture will start to bubble.

It is wonderful served warm with vanilla ice cream or whip cream.  YUMMMMMMM – I’m making myself hungry 🙂

*You can substitute other fruits for the apples – I’m thinking raspberries or peaches – or maybe combined!!  yummmm again..

Let me know if you try this and tell me what you think!

postheadericon Saturday Sweetness – Rum Balls

Yummy treat for the upcoming holidays..

This is a recipe from the ultra-amazing Emeril Lagasse for Food Network.  I’ve had it for several years and it is always a big hit.  Check it out..

Ingredients

  • 1 1/2 cups confectioners’ sugar
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon ground allspice
  • 1/2 cup dark rum
  • 2 tablespoons light corn syrup
  • 2 1/2 cups finely crushed vanilla wafers
  • 1 cup finely chopped, toasted walnuts

Directions

In large bowl, sift 1 cup of the confectioners’ sugar, cocoa powder and allspice. Stir in rum and corn syrup. Stir in vanilla wafers and walnuts, mix well. Place in refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.)

Place remaining 1/2 cup confectioners’ sugar in a shallow bowl.

Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners’ sugar, coating evenly.

Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.

postheadericon Saturday Sweetness – Hot Pepper Jelly

Many people have never even heard of pepper jellies!  I discovered them many moons ago when I was a night manager for a local Hickory Farms.  Pepper jelly is one of my ultimate favorites and I made my own for the first time this year.  Yummmm, a little dab of jelly on top of a cracker with cream cheese is fantabulous.

Hot Pepper Wine Jelly
  • 1/2 cup red bell pepper, minced & seeded
  • 2 tbsp jalapeno pepper, minced & seeded
  • 3 hot chili peppers, dried & chopped
  • 1 1/2 cup sweet white wine (I used Moscato)
  • 3 tbsp lemon juice
  • 3 1/2 cups sugar
  • 3 oz liquid pectin (1 pouch)

Have canner, jars and lids clean and prepared.  In a large stainless steel pan, mix peppers, wine and lemon juice.  Add sugar.  Bring to a full boil over high heat.  When the boil can’t be stirred down, add the pectin.  Boil hard again, constantly for 2 minutes.  Remove from heat and skim off foam if necessary. 

Quickly pour the hot jelly into the hot jars allowing for about 1/4″ headspace.  Be sure to wipe any residue off the rims before placing the lids on the jar.  Adjust the band until finger tight.

Place jars in the canner, be sure they’re covered completely by water.  Process at a boil for 10 minutes.  Turn off heat and allow to sit for 5 minutes with the lid off of the canner.  Remove and allow jars to cool.

Makes about 7 4-oz jars of jelly.

Enjoy!!!

postheadericon Friday the 13th Woes and A Recipe

Friday the 13th has not usually been a day of bad happenings for me.  Or if it was, I  just didn’t put my troubles and the date together..

This one was completely different.  I was in the middle of my shower, head full of shampoo..when the water quit.  As in, there was no more.  AT ALL!  I was so ticked.  I was already running late to get Dad to a doctor’s appointment but I managed to get most of the suds out of my hair, not all.  The Scottish-Irish temper overflowed in a hurry that morning..To make an extremely long story short, we had no water ALL DAY as the pump company had to come out to drop the pump another 100 feet.  Lovely!

Since I had been dealing all week with the fact that the well WENT DRY at the ranch last week, I was not in the mood to mess with it here as well.  Mr MoonCat dealt with them quite nicely so we did have water by Friday night. 

~~They’re starting to drill a new well at the ranch tomorrow to the tune of about $10,000 that we don’t have laying around BTW!  Thank goodness for wonderful neighbors and friends.  My dad’s closest neighbor Adolph had his well go out about 6 years ago.  Dad had him hook up to our well until they could get his new well drilled (took them 2 months due to the rainy season).  So when Adolph found out what happened, he immediately grabbed Dad and told him he WOULD be hooking up to his well until it was taken care of.  We are so grateful to him.  If he hadn’t have stepped up, we have been hauling water in several times a day for all of the horses and cattle, etc.  Good neighbors are more precious than gold!

The absolute worst part of Friday was that when hubby went out that afternoon to help the pump guys, he found one of our little Barred Rock babies dead.  She was laying outside of the chicken run area near the garden.  We never have figured out how she got out as the entire area is fenced and covered.  Personally, I think she may have squeezed through the ONE section that has chain link with no chicken wire and couldn’t find her way back in.  We are remedying that now, but I was so sad and upset.  I have grown way too attached to the little feathered fiends.

About the only good thing we DID have on Friday was this for dinner:

Can we all say YUMMMM?
This was so easy and quick. Did I also say DELICIOUS??? I pigged out. The tomatoes, basil, and chives are from my garden. It took me about 5 minutes to prepare (the cheese was already sliced). I don’t recall what it is called as I had it scribbled down on an old receipt. But here goes:

  • 1 lb fresh mozzarella cheese
  • 4 large ripe tomatoes
  • 2 cups fresh basil leaves
  • 2 tbsp fresh chopped chives
  • Sea salt to taste
  • White pepper to taste
  • 1/2 cup virgin olive oil
Slice the mozzarella and tomatoes into 1/4″ slices. Alternate the cheese, tomato, and basil in a circular pattern around the side of a serving platter (or a quiche dish works very well!). Sprinkle the chives, salt and pepper over the top. Just before you are ready to serve, drizzle the olive oil over the top of the dish. Serves 8.
While not required, I served this with fresh French bread – still warm. It was outstanding. Try it!
Don’t forget the CSN Stores $50 GC drawing ends today!

postheadericon Saturday Sweetness – Strawberry Soup

photo by Krassy/Flickr

I know, you’re going into shock – I’ve gone from posting sporadically to TWO in ONE day!  What is the world coming to.  Well, there’s a story here.  After getting my Anjan review on the way to blogworld, I decided to clean out my files.  I found my long-lost recipe for this luscious, yummy dish – Strawberry Soup.  I haven’t made it in a loooooong time because after trying and experimenting on several different variations of this wonderful treat before hitting on THE ONE, I misplaced/filed it away for safe-keeping 🙂  None of the others I’ve come across really did it for me so I’ve pined until today for this little gem. (I’m practicing being dramatic.) 

Anyhoo, since Father’s Day is tomorrow and it IS strawberry season, I thought you might want a little extra something special to prepare for Dad or hubby or yourself/ME.  This is a dish best prepared the day before serving so without further ado….the not-so-secret recipe:

Strawberry Soup

5 1/2 cups ripe strawberries
2 cups water
1 cup sugar
1 cup sour cream
1/2 cup Port wine
1/2 tsp vanilla
1/4 tsp cardamom
Strawberries and/or mint for garnishing
(dollop of sour cream for garnish if desired as well)

Puree strawberries, sour cream, and sugar together.  Mix wine and water in a saucepan, add pureed mixture.  Heat on low and allow to simmer for 1 or 2 minutes.  Remove from heat and add the cardamom and vanilla.  It’s not crucial, but it is best if you allow it to chill overnight so all of the flavors can mingle and set.  When ready to serve, pour into individual bowls and garnish with the extra strawberries, mint, and/or a dollop of sour cream.  Yummy.

So I hope you all enjoy Father’s Day with your loved ones and let me know what you think if you get a chance to try this recipe.

photo by Snapzdc/Flickr

postheadericon Saturday Sweetness – Scottish Shortbread

We’ve been on a bit of a Scottish kick lately (and I’m sure you can tell that I’ve been going through our wedding photos again). Hubby is wanting some haggis (ugh, not my thing thank you very much). My thing is Scottish Shortbread.
Shortbread is pretty much the sweetened version of a Scottish medieval biscuit or bread roll. When we went to the Scottish Games a few weeks ago I snagged some toffee shortbread that was quite tasty! It was good, but I still prefer the basic recipe and I use the one below often, with some variations depending upon what I feel like. I have added walnuts, chocolate chips, dried cranberries, etc. It’s pretty much up to your imagination.

Scottish Shortbread Cookies1/4 cup powdered sugar1/4 cup granulated sugar1 1/4 cup BUTTER (don’t use margarine – 100% butter is the key to the taste) 2 1/2 cups flourHeat oven to 275 degrees F. (I use a food processor to speed this next part up.) Combine the two sugars and process until they are very fine. Cut butter up into about 10 pieces and add to the sugars, pulsing until the sugar granules disappear. Add flour and pulse until the entire mixture is moist and crumbly.Place entire mixture in a plastic bag and press it together to form a dough (mixture will be sticky). Knead lightly until dough holds together well. Remove from bag and shape the dough into little balls, about 1″ in diameter. Place on ungreased cookie sheets about 1 1/2 – 2″ apart. Use a fork or glass bottom to flatten each ball. Bake from 45 minutes to an hour or until the cookies are a pale golden color. When you remove them from the oven, take the cookies off the sheets and place them on wire racks to cool. Will make about 50 cookies.