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| A few drops of rain... |
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| ...the rhododendron... |
...and the lilacs...
...and Chicken Scallopini with Mushrooms and Artichokes simmering on the stove..... the day ended up perfectly.....
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Showing posts with label spring. Show all posts
Showing posts with label spring. Show all posts
May 16, 2016
Making the Most of a Rainy Day
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May 11, 2016
Italian Spring Frittata
According to the calendar, spring has officially arrived here in the Northeast although you wouldn't know it with the cold and rainy weather. I decided to bring some spring bright colors into my kitchen tonight with an simple egg dish that was just perfect!
Ingredients:
4 slices bacon, cup into small pieces
1/2 cup chopped asparagus
1/2 cup red pepper (or a combination of red and yellow)
small onion, chopped
1/2 cup cherry tomatoes, cut in half
6 eggs
1/4 cup milk
1/2 cup fresh mozzarella cheese, thinly sliced
Directions:
Preheat oven to 400 degrees.
In a ovenproof skillet, saute the bacon over medium low heat.
Add asparagus and onions.
Add the peppers, and cook until the asparagus is tender ~ about 10 minutes. Add tomatoes.
In a medium bowl, whisk the eggs, parsley, and milk. Add salt and pepper to taste.
Stir the egg mixture into the vegetables.
Top with cheese.
Bake for approximately 20 minutes or until the cheese is melted and the eggs are no longer runny.
I served mine with a light salad and rosemary rolls.
Enjoy!
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Ingredients:
4 slices bacon, cup into small pieces
1/2 cup chopped asparagus
1/2 cup red pepper (or a combination of red and yellow)
small onion, chopped
1/2 cup cherry tomatoes, cut in half
6 eggs
1/4 cup milk
1/2 cup fresh mozzarella cheese, thinly sliced
Directions:
Preheat oven to 400 degrees.
In a ovenproof skillet, saute the bacon over medium low heat.
Add asparagus and onions.
Add the peppers, and cook until the asparagus is tender ~ about 10 minutes. Add tomatoes.
In a medium bowl, whisk the eggs, parsley, and milk. Add salt and pepper to taste.
Top with cheese.
Bake for approximately 20 minutes or until the cheese is melted and the eggs are no longer runny.
I served mine with a light salad and rosemary rolls.
Enjoy!
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| Print recipe |
March 5, 2015
Bunnies ~ Garland and Pillow
Although the snow is falling outside, I decided to keep SPRING front and center today!
When I saw the sweet little bunny paper garland in Kendra's Etsy shop, I decided it was time for new collaborative project. Our last one was based on Paper Dolls.
These 8 adorable bunnies available at Layla Lou Studio were created out of white paper. On each one's dress is a small hand cut and water-colored heart in pinky red.
I decided to use the bunny chain to create a coordinating pillow. Using Kendra's idea of bunnies in a row, I appliqued 5 pink polka dotted bunnies on gray fabric.
Pink striped cording and my sweet granddaughter Hadley's name completed the project.
I think that together they could make the perfect addition to an Easter basket!
Hope you enjoy! ♥
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When I saw the sweet little bunny paper garland in Kendra's Etsy shop, I decided it was time for new collaborative project. Our last one was based on Paper Dolls.
These 8 adorable bunnies available at Layla Lou Studio were created out of white paper. On each one's dress is a small hand cut and water-colored heart in pinky red.
I decided to use the bunny chain to create a coordinating pillow. Using Kendra's idea of bunnies in a row, I appliqued 5 pink polka dotted bunnies on gray fabric.
Pink striped cording and my sweet granddaughter Hadley's name completed the project.
Hope you enjoy! ♥
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April 24, 2013
March 25, 2013
Ham and Asparagus Crepes with Dijon Mustard Sauce
Wow, it is snowing here on the East coast today ~ where is spring??
It may not look it outside, but I wanted to bring a little of the season into my kitchen. Ever since I pictured the crepe cake on my Wednesday Wishlist, crepes have been on my mind.
My solution ~ make some crepes, add a little ham, some spring asparagus, cover it all with a Dijon sauce, and a perfect meal is created.
Basic crepe recipe:
In a blender combine 1/4 cup flour, 1 tablespoon vegetable or canola oil, 1 egg, 1/2 teaspoon baking powder, and 1/2 cup of milk. Process until smooth. Refrigerate for one hour.
Melt 1/2 teaspoon butter in an 8-inch skillet. Pour 2 tablespoons of the batter into the center. Tilt the pan to evenly coat the bottom. Cook until the top is dry, flip, and the cook the bottom for about 10 seconds. Repeat with remaining batter adding more butter as needed.
Bring about 1/2 cup of water to a boil in a large sauce pan. Add the asparagus. Cover and allow to seam for 3-4 minutes. Remove immediately and immerse in ice water. Drain and dry with a paper towel.
Top each crepe with a slice of ham and two asparagus spears. Carefully roll the crepe and place into a greased baking dish with the seam side down. Add the Dijon mustard sauce.
Dijon Mustard Sauce
I used Tyler Florence's Hollandaise Sauce recipe and added 1 teaspoon Dijon Mustard and approximately 3/4 cup of shredded cheddar cheese.
Bake for 30 minutes in a 350 degree oven.
Enjoy!
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It may not look it outside, but I wanted to bring a little of the season into my kitchen. Ever since I pictured the crepe cake on my Wednesday Wishlist, crepes have been on my mind.
My solution ~ make some crepes, add a little ham, some spring asparagus, cover it all with a Dijon sauce, and a perfect meal is created.
Basic crepe recipe:
In a blender combine 1/4 cup flour, 1 tablespoon vegetable or canola oil, 1 egg, 1/2 teaspoon baking powder, and 1/2 cup of milk. Process until smooth. Refrigerate for one hour.
Melt 1/2 teaspoon butter in an 8-inch skillet. Pour 2 tablespoons of the batter into the center. Tilt the pan to evenly coat the bottom. Cook until the top is dry, flip, and the cook the bottom for about 10 seconds. Repeat with remaining batter adding more butter as needed.
Bring about 1/2 cup of water to a boil in a large sauce pan. Add the asparagus. Cover and allow to seam for 3-4 minutes. Remove immediately and immerse in ice water. Drain and dry with a paper towel.
Top each crepe with a slice of ham and two asparagus spears. Carefully roll the crepe and place into a greased baking dish with the seam side down. Add the Dijon mustard sauce.
Dijon Mustard Sauce
I used Tyler Florence's Hollandaise Sauce recipe and added 1 teaspoon Dijon Mustard and approximately 3/4 cup of shredded cheddar cheese.
Bake for 30 minutes in a 350 degree oven.
Enjoy!
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