Ma Whats For Dinner?» eggs

Pumpkin Pancakes

Alex aka Ma, What's For Dinner — Wed, 12 Oct 2011 11:00:51 +0000

As you know…

We’re kind of obsessed with pancakes around here.

We make them pretty much all.the.time.

But this glorious time of year reminds me to switch things up a bit.

Check out these bad boys.

WHAT YOU NEED:

1 ¾ c All Purpose Flour

3 1/2 t Baking Powder

¾ t Kosher salt

3/4 t cinnamon

1/2 t all spice

1/2 t ground nutmeg

3 T Granulated sugar

1 1/2 c Milk

1 large Egg

1 t Real Vanilla Extract

3/4 can real pumpkin puree

WHAT TO DO:

In a medium size bowl combine the dry ingredients. Make a well in the center and add in the egg, milk, and vanilla extract. Mix until smooth.

Fold in pumpkin puree being sure not to overmix, this will toughen the pancakes. Let your batter rest for 15 minutes before you cook them.

Preheat your frying pan to medium heat. You’ll know it’s hot enough when a drop of water skips along the surface. Melt a bit of butter on the pan.

Using a ladle drop about 1/3 cup batter onto your buttered pan for each pancake. When you see bubbles all over the top of the pancake, it’s time to flip. Flip only once and don’t press down on your pancake or they won’t be light and fluffy!

When the second side is browned pull them off and keep them warm under some tinfoil on a plate.

Top with butter and syrup or sprinkle with powdered sugar.

Sangie Week – Egg Salad Sangies

Alex aka Ma, What's For Dinner — Wed, 14 Sep 2011 11:00:22 +0000

As the kids are back to school I figured it’d be a great time to break out…

Sangie Week!!!!

We’re making a lot of lunches around here!

You know how much we love the sandwiches to put in those lunches.

And many of you have heard the tale of how it became known as…

The Sangie!

It’s my ode to T. Anthony’s Restaurant in Beantown

A fantastic little pizza joint that I spent a whole lot of time at during college.

And now I get to take my kids there and they get so experience the best pizza in Boston!

This is where the Sangie was born…

But anyhoo…

Back to the boys’ sangies for school.

Today is one of my favorites.

It’s easy…

It’s delicious…

It’s packed with protein.

Egg Salad anyone?

WHAT YOU NEED:

onion rolls, sliced

2 slices cooked bacon

handfull of watercress

8 hard boiled farm fresh eggs

1/4 cup low fat mayonnaise (I’m a Hellman’s/Best Foods gal)

2 scallions, chopped

2-3 drops chili oil

S&P

WHAT TO DO:

Use and egg slicer and slice your eggs to your liking. I slice then chop them up finer.

Drop the eggs into a large bowl.

Toss gently with mayo, scallions and chili oil.

Season with S&P.

Add egg salad in a large mound on onion bread.

Top with bacon and watercress.

I like to add hot chili peppers to mine.

Devour!

Tasty Tidbit – Scrambled Eggs

Alex aka Ma, What's For Dinner — Tue, 12 Jul 2011 11:00:56 +0000

You know what?

We like eggs.

You know that right?

Farm fresh eggs…

From our local farm

We start almost every day…

EVERY.

SINGLE.

DAY.

With scrambled eggs.

And what’s not to like?

Packed with protein…

Delicious…

Versatile…

It’s a complete package.

Want to know a secret?

Something that will make your scrambled eggs sing?

Something that will take your eggs over the top?

To decadent…

glorious…

rich and deliciousville?

Toss a little sour cream in those suckers…

Oh yeah!

Trust me.

Welcome to Deliciousville!

Kids Fun Food Week – Meatloaf Cupcakes

Alex aka Ma, What's For Dinner — Mon, 09 May 2011 11:00:43 +0000

Want to get your kids to eat?

Grab them and get in the kitchen and make these fun recipes together!

Back by popular demand…

Here is the recipe that started it all!

I couldn’t get the boys to eat meatloaf and mashed potatoes!

So foolish considering that they like everything in that dish.

But they wouldn’t actually put it in their mouth sooooo….

We came up with a fun way to make them together.

Meatloaf Cupcakes were born!

Here’s a lighter turkey meatloaf version…we’re slimming down for summer!

WHAT YOU NEED:

1 ½ lbs ground turkey

1 egg, beaten

1 clove garlic, chopped

½ c bread crumbs

2 T Worcestershire sauce

¾ c chili sauce (you can use ketchup too)

½ c onions, finely chopped

½ c carrots, finely chopped

½ c mushrooms, finely chopped

½ c red pepper, finely chopped

½ c canned fried onion strips

S&P

1 lb russet potatoes peeled and cubed

½ c milk

3 T sour cream

2 T butter

S&P

WHAT TO DO:

Preheat your oven to 375 degrees. Place your peeled cubed potatoes in large pot of cold water over high heat. Bring to a boil and cook until fork tender (about 8-10 minutes after water boils depending on the size of your cubes).

In a large bowl combine ground turkey, egg, bread crumbs, garlic, Worcestershire sauce, chili sauce, onions, carrots, mushrooms, red pepper, fried onions and S&P. Mix together with your hands until combined. Spray a muffin pan with cooking spray. Mold your meatloaf mixture into cupcake sized balls and place in muffin pan. You’ll get about 8-10 cupcakes. Place in oven and cook at 375 for about 25-30 minutes.

Drain your potatoes and return to pan. Pour in your milk, sour cream and butter, and season with S&P. Using a hand mixer whip your potatoes until smooth and set aside to cool a bit. Take a large plastic Ziploc bag (or a pastry bag if you have one) and cut a small hole in the bottom corner. Spoon your mashed potatoes into the bag then pipe out the potato on top of the meatloaves to look like frosting on a cupcake. Serve ‘em up hot, who doesn’t love cupcakes? Especially for dinner!

Meaty Morsel: Decorate the tops of your cupcakes with BBQ sauce, ketchup, mustard, cheese, shredded lettuce, chopped tomato, anything you or your kids can think of. Let them have fun with this, they’ll have more fun eating it!

Tasty Tidbits – Incredible…Edible….

Alex aka Ma, What's For Dinner — Mon, 07 Mar 2011 12:53:54 +0000

Egg!

Or Eggies and they are affectionately referred to around here.

You know all know how we love our eggs.

Breakfast…

Lunch…

Dinner…

Any ol’ time.

Well here are a couple little tips to help you make sure your eggs turn out

PERFECT.

Hard boiling?

Add a pinch of salt to the water.

It keeps them from cracking.

Poaching?

Pour in a tablespoon of white vinegar.

Helps keep them from running all over the pan.

My perfect hard boiled egg?

Start your eggs in cold water.

Bring to a boil.

Cover.

Allow to sit for 15 minutes.

Drain.

Cool with cool water.

Crack and peel.

Voila…

The Perfect

Hard boiled

Incredible

Edible

Egg.

Perfect to keep in the fridge and have on hand for the kids on busy school mornings!

Baked Eggs

Alex aka Ma, What's For Dinner — Fri, 18 Feb 2011 11:00:07 +0000

Sometimes you just have to throw logic out the window.

Today is one of those days.

It’s a breakfast for dinner kind of day.

This is a great and delicious recipe for breakfast or dinner.

The kids like to crack the eggs into little ramekins to make their own.

And they love to dip the bread!

Serves 4 Prep Time: 5 minutes Cook Time: 10 minutes

WHAT YOU NEED:

½ t minced fresh garlic

½ t minced fresh thyme leaves

½ t minced fresh rosemary leaves

½ t minced fresh oregano leaves

2 T minced fresh parsley

2 T freshly grated Parmesan

8 extra-large eggs

4 T heavy cream

2 T unsalted butter

S&P

Whole Wheat Toast for dipping

WHAT TO DO:

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, oregano, parsley and Parmesan and set aside. Carefully crack 2 eggs into each of 4 small bowls or teacups without breaking the yolks. You aren’t going to bake them in these, you just want to have them ready to go.

Place 4 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 2 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to cool a bit and serve hot with toasted bread.

Noteworthy Nugget: I leave off the herbs for my pickiest eater. I give him extra cheese. You could make this with cheddar cheese too or any other kind of cheese your kids really like!

These are an ode to a recipe I made with my mom when I was a kid out of my favorite kids cookbook. Walt Disney’s Mickey Mouse Cookbook. These were sort of like Smee’s Baked Eggs. I think I made everything in that book when I was a kid. Wish I could find it!

It’s been a rough week around here for us. I promise to be back on schedule next week. Be sure to enter our Disney Princess – Ariel contest by midnight tonight. Winners of this and the Cinderella contest announced next week!

Tasty Tidbit – Eggs

Alex aka Ma, What's For Dinner — Tue, 18 Jan 2011 11:00:57 +0000

Eggs have gotten a bad rap over the years.

Too much cholesterol…

Salmonella…

Yadda Yadda Yadda…

It’s crazy!

I love eggs!

Nothing gets me feeling satisfied in the morning like eggs.

Did you know that a carton of eggs can keep in the fridge for up to 5 weeks?

Yup!

How can you tell if your raw egg is fresh?

Put it in a pot of water.

If it floats it’s either hard boiled or waaaaaay past it’s prime.

If it sinks and lays on it’s side it’s fresh fresh fresh.

If it sinks and stands on an end, it’s about 2 weeks old.

If it slightly tilts, it’s only a few days to a week…

Go ahead, try it, you know you want to!

Red White and Blueberry Breakfast

Alex aka Ma, What's For Dinner — Tue, 06 Jul 2010 11:00:43 +0000

In honor of America’s birthday we decided to get a little cheeky with breakfast this weekend. Yes of course we made chocolate chip pancakes, it would hardly be a Fitzpatrick weekend without them…but we also whipped up some dutch babies dressed up 4th of July style with a our red white and blue topping.

Serves: 6 Prep Time: 10 minutes Cook Time: 30 minutes

4 T butter

4 eggs

1 c. milk

1 c. flour

¼ sugar

1 t. vanilla

Preheat oven to 375 degrees. Combine eggs, milk, flour, sugar and vanilla in a large bowl and whisk well.

Melt butter in a skillet over medium heat. When butter has melted pour batter into skillet and transfer into oven.

Bake for 25-30 minutes. Sides will be golden brown and puffy. Remove from oven and serve immediately. Top with our red white and blue topping…

Red White and Blueberry Topping

1 T butter

1 fuji apple cored and sliced

1/2 t salt

1 T sugar

1/2 t cinnamon

1 handful blueberries

1 T powdered sugar

While your dutch baby is cooking in the oven heat a small skillet over medium high heat. Add the butter and allow it to melt. Toss in your apples, regular sugar, salt and cinnamon and toss to coat. Turn heat down to medium and allow to simmer and get all soft and yummy. After about 10-15 minutes add in your blueberries and turn down to low. Let it continue to cook while you wait for your dutch babies to finish.

Pour into the center of your dutch babies just before serving and sprinkle with powdered sugar.

Manly Man Quiche

Alex aka Ma, What's For Dinner — Mon, 01 Mar 2010 18:00:48 +0000

Serves: 6 Prep time: 20 minutes Cook time: 1 hr 5 minutes

1 package (about 3 cups) shredded hash browns

1 T extra virgin olive oil

3 T butter

4 eggs, beaten

1 cup half-and-half

1 lb bulk italian sausage crumbled

½ cup onions, diced

3/4 cup diced asparagus

1 cup shredded cheddar

½ t paprika

S&P

Preheat oven to 450 degrees F. Heat a large skillet over medium high heat. Add in your sausage and cook until browned, about 8-10 minutes. Remove sausage with a slotted spoon and place allow to cool on a plate. In the same pan add in the olive oil and butter. Once the butter has melted, add in your hash brows. Toss to coat well with butter mixture and season with paprika and S&P.

Grab a 9 inch pie plate and pour in the potato mixture Press them into the bottom and up the sides to form a crust. Bake until golden brown and just starting to crisp, about 25 mintues.

Meanwhile, in a large mixing bowl, combine the eggs, half & half, sausage, onions, asparagus, cheese, and season with salt and pepper. When your hash brown crust is ready ladle the egg mixture over the crust and return it to the oven. Drop the temperature to 350 degrees and bake for 40-45 minutes until golden and puffy.

Hash Brown Quiche

Alex aka Ma, What's For Dinner — Mon, 15 Feb 2010 18:00:27 +0000

Serves: 6 Prep time: 20 minutes Cook time: 1 hr 5 minutes

1 package (about 3 cups) shredded hash browns

1 T extra virgin olive oil

3 T butter

4 eggs, beaten

1 cup half-and-half

½ polska kielbasa link sliced

½ cup scallions, diced

½ cup sliced mushrooms

1 cup shredded cheddar

½ t paprika

S&P

Preheat oven to 450 degrees F. Heat a large skillet over medium high heat. Add in your sliced kielbasa and cook until browned, about 5 minutes. Remove kielbasa with a slotted spoon and place allow to cool on a plate. In the same pan add in the olive oil and butter. Once the butter has melted, add in your hash brows. Toss to coat well with butter mixture and season with paprika and salt & pepper.

Grab a 9 inch pie plate and pour in the potato mixture Press them into the bottom and up the sides to form a crust. Bake until golden brown and just starting to crisp, about 25 mintues.

Meanwhile, in a large mixing bowl, combine the eggs, half & half, kielbasa, scallions, mushrooms, cheese, and season with salt and pepper. When your hash brown crust is ready ladle the egg mixture over the crust and return it to the oven. Drop the temperature to 350 degrees and bake for 40-45 minutes until golden and puffy.

Tasty Tidbit: Feel free to add lots of yummy veggie mixins to this one. Try chopped broccoli or even spinach. Delicious!