Cheddar Ale Eggs

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ale, breakfast, brunch, cheddar, eggs, entree, food, foodie, recipe, sauce

Our family’s version of Welsh Rarebit is one of our favorite breakfast dishes. Hubster and Pumpkin enjoy theirs with fried eggs, but I prefer mine with ale poached eggs.

Cheddar Ale Sauce
Ingredients: 1 c. of ale, 2 c. shredded cheddar cheese, 1 Tbsp. prepared brown mustard, 1 tsp. garlic powder, fresh ground sea salt, fresh cracked black pepper

Directions:
Add ale to small sauce pan and bring to a boil. Reduce heat to low and add remaining ingredients. Whisk together until cheese is melted and sauce is smooth.

Cheddar Ale Eggs:
Ingredients: ale poached eggs or fried eggs, English muffins, cheddar ale sauce, turkey ham, smoked paprika

Directions:
Slice turkey ham and pan fry until warm. Prepare eggs to your preference. Toast English muffins. Layer the ingredients and top with the warm cheddar ale sauce. Garnish with smoked paprika.

*Serve with ale breakfast potatoes.

XOXO,
Young Wifey

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Dipping Sauce for Dumplings

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appetizer, dipping sauce, food, foodie, pot stickers, recipe, rice vinegar, sauce, snack, soy sauce

Pumpkin and I love steamed vegetable and chicken dumplings (or pot stickers) . Hubster isn’t a fan, but oh well… more for us! One of our favorite Chinese restaurants even has the word dumpling in their name…

I don’t like to dip mine in plain soy sauce (Pumpkin likes to pour the sauce over his), so this is what I quickly whisk together.

Dipping Sauce for Dumplings

Ingredients:
2 Tbsp. light soy sauce, 2 Tbsp. rice vinegar, 1 tsp. minced garlic, 1/2 tsp. fresh grated ginger, 1/2 crushed red pepper flakes

Directions:
Mix ingredients together and keep at room temperature until ready to serve.

Young Wifey’s Yummy Dipping Sauce

XOXO,
Young Wifey

Nanny Florida’s Barbecue Sauce

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barbecue, BBQ, condiments, grilling, marinade, sauce

Last week, I pulled out Nanny Florida’s Barbecue Sauce recipe card. Since it’s been too hot to cook inside, I kept this recipe on the back burner. Today cooled off a bit, (crazy that 84°F is cooler!) and I decided to give this one a try. We used it for our grilled chicken and it was delicious! Thanks Nanny Florida! ❤

Nanny Florida’s Barbecue Sauce

Ingredients:
4 Tbsp. cider vinegar, 3 Tbsp. brown sugar, 1 c. ketchup, 2 c. water, 1/4 c. Worcestershire sauce, 1 tsp. prepared mustard, 1 tsp. paprika, 1 c. chopped celery, few drops of tabasco sauce, 1 tsp. salt, 1 Tbsp. minced onion

Directions:
Mix ingredients in saucepan, simmer half hour on top of stove.

A Jar of Nanny Florida’s Barbecue Sauce

Her serving suggestions:
*Pour over spare ribs, complete cooking for another 1/2 hour, uncovered.
*Place spare ribs, pork chops, or chicken in roaster, covered. Bake at 350°F for about 1 hour.
*Bake potato or rice, pour the sauce over top.

My serving suggestions:
*Use as barbecue sauce when making pulled chicken BBQ.
*Use to marinate and baste chicken when grilling.

This would be perfect for Father’s Day!

What was on your dinner plate?

Amaretto Cherry Chicken

Tags

amaretto, amaretto sauce, cherry, cherry sauce, chicken, cream sauce, dinner, food, foodie, postaday2011, recipe, sauce

After a stressful day at work yesterday, I came home and saw a bottle of Disaronno siting on the counter. Immediately I had the answer to my loooong day! No! I didn’t drink the entire bottle, I used it to make a sauce for my chicken. Mmm…  and it’s like the plate good.

Amaretto Cherry Chicken

Ingredients:
4 boneless skinless chicken breasts, olive oil, milk, flour, 1/3 c. amaretto liquor, 1/3 c. heavy cream, 1/4 c. dried cherries, chopped almonds

Directions:
Rinse chicken and pat dry. Cut chicken into tenderloin strips (optional). Dip chicken in milk and coat with flour. Over medium heat, warm olive oil in frying pan. Cook all chicken breasts in pan oven medium heat, until no longer pink. Adding more oil if necessary. Set chicken aside. Reduce heat to low (so amaretto doesn’t burn) and add butter to pan. Once cooled, add amaretto, cream and cherries to pan, stirring constantly to loosen browned bits. Pour sauce over chicken and sprinkle with almonds.

*If desired, purée sauce before pouring over chicken!

Served with roasted potatoes and sugar snap peas.

What are you having for dinner today?

Spinach Mushroom Gouda Crêpes

Tags

brunch, cheese sauce, chicken, crêpes, food, foodie, gouda, mushrooms, postaday2011, recipe, sauce, spinach, vegetarian

Saturday morning Pumpkin mentioned that he read an article grape in school, he then began telling me how much he likes my thin pancakes… wait a minute, did he mean crêpes? It seems he inherited Hubster’s crêpe/grape confusion. So saturday afternoon I prepped a batch of my savory crêpe batter and a batch of the sweet crêpe batter.

Hubster and I aren’t a fan of mushrooms, it’s a taste and texture thing. Pumpkin loves them, raw, on pizza, marinated, anyway you can get them… I indulged Pumpkin by making him his own special crêpe… and he loved them! Hubster and I had similar crêpes, swapping in chicken for the mushrooms.

Spinach Mushroom Gouda Crêpes

Ingredients:
savory crêpes, gouda, milk, flour, fresh ground sea salt, fresh cracked black pepper, button mushrooms, shallot, baby spinach, butter, sparkling wine, paprika

Directions:
Grate gouda and set aside. Slice mushrooms and mince shallot. In a saucepan over low heat, melt butter and brown shallots. Add mushrooms and sparkling wine, allow to simmer for a few minutes. Mix flour into milk and add to pan. Stir in salt, pepper and paprika and allow sauce to thicken. Add spinach and stir until wilted. Add gouda and stir until melted. Pour filling into warm crêpes, fold over and drizzle with remaining sauce. Sprinkle with paprika and serve hot.

What vegetable do you detest?

Chicken Crêpes with Tarragon Champagne Sauce

Tags

brunch, chicken, crêpes, cuisine, dinner, easy recipe, food, foodie, French, gourmet, lunch, postaday2011, quick & easy, quick recipe, recipe, sauce, tarragon

Crêpes are a versatile food. They can be hearty enough for dinner, light enough for lunch, sweet enough for dessert and delicious enough for brunch. Crêpes are also a great way to use up leftover chicken or veggies in your fridge. I make a large stack of crêpes one day and freeze them for the month…  Last night I made these tasty Chicken & Tarragon Crêpes.

Chicken Crêpes with Tarragon Champagne Sauce

Ingredients:
4 crêpes, 2 cooked chicken breasts (Mine are leftover from another meal where I marinated and grilled them), 1 c. heavy cream, 1 c. champagne, 2 Tbsp. butter, 1 shallot (minced), 1 Tbsp. tarragon, 2 tsp. Dijon mustard (optional), fresh cracked black pepper, fresh ground sea salt

Directions:
Cut chicken into pieces and set aside. Brown shallots in butter, add chicken to pan and warm. Remove chicken. Pour champagne, Dijon and tarragon to pan, allow to simmer. Add cream, salt and pepper and simmer. Slowly add flour, whisking constantly. Allow sauce to thicken. Add chicken back to sauce. Warm crêpes in oven for a few minutes. Divide chicken mixture between crêpes and top with remaining sauce. Serve hot!

I loved how this sauce turned out, I was picturing it drizzled over pasta or salmon, Hubster was envisioning it over a burger…

What is your favorite herb to use when cooking?

Chicken & Asparagus Crêpes with Crème Fraîche, Lemon & Dill Sauce

Tags

asparagus, chicken, crème fraîche, crêpes, dill, food, foodie, gourmet, lemon, postaday2011, recipe, sauce

For Christmas I asked Hubster to get me a new crêpe pan, he went to the store and asked for a “grapes pan”. Luckily, the sales woman knew what I wanted… Now, with my new crêpe pan on the stove, I can begin to play. I’m not sure of the accuracy of my technique, but the taste and texture was great. When I originally planned this recipe, I wanted to use tarragon. However, I can’t buy any fresh or dried locally. A friend suggested a company that she orders her herbs & spices  through, and I’m checking them out. Maybe next time I make these, I’ll have tarragon on my rack.

The idea of crêpes are still a little foreign to Hubster. By using cheddar in the dish, I’ve “Hubsterized” it. I also didn’t measure my ingredients for the Crème Fraîche, Lemon & Dill Sauce, so these are approximations.

Chicken & Asparagus Crêpes with Crème Fraîche, Lemon & Dill Sauce

Chicken & Asparagus Crêpe Ingredients:
4-6 crêpes, 3 chicken breasts, bunch of asparagus, cheddar cheese, extra virgin olive oil

Chicken & Asparagus Crêpe Directions:
Preheat oven to 350°F. Heat pan over medium heat. Snap off hard ends of asparagus, lightly steam spears. Add EVOO to pan and sauté chicken until no longer pink. Cut chicken into smaller strips. Place crêpes in a glass casserole dish, layer with chicken, asparagus and cheddar. Close crêpe and use toothpick to hold closed, continue with remaining crêpes. Bake for 10 minutes. Remove from oven and plate. Drizzle with Crème Fraîche, Lemon & Dill Sauce.

Crème Fraîche, Lemon & Dill Sauce Ingredients:
2 c. crème fraîche, 1/2 c. white wine, 1 Tbs. lemon peel, fresh ground sea salt, 1 Tbs. dill weed

Crème Fraîche, Lemon & Dill Sauce Directions:
Mix together crème fraîche and lemon peel and set aside. Pour wine into chicken pan to deglaze. Add crème fraîche, stirring constantly and continue to heat on low. Remove from heat and stir in dill weed. Drizzle over crêpes immediately after removing them from oven.

Enjoy!

What’s on your dinner plate tonight?