Eggs Capsicana or Pepper Egg or ...

I'm really not too sure what to call this.  I found it over here and then modified it a little.

I don't think it really matters what you call it, cause it tasted good and was for me a fun way to eat a green pepper.

I had some peppers in the fridge I'd bought cause they looked good and were on sale and I thought they needed to find a new home in my freezer. 

I love having chopped up peppers in the freezer, I can use them in so many different ways.   From fillings in omelettes' to fajitas to quesadilla's, well you get the drift.

To start with, take a fresh green pepper or any other color you like, cut it in half, then clean out the seeds.

Lightly grease a pan or just hit it with some cooking spray, place the pepper cut side down in the pan and cover it, let it cook for about 4 minutes or so.

Then flip it over, place a few slices of cheese inside, like this and let them melt.

Add your egg, cover it and let it cook on low heat for a few minutes.   I did find out one thing, that the pepper has to be dead level and deep, or the egg white overflows the side, and that can not be a good thing.

 Mine took almost 10 minutes, and then I kinda overcooked it a little.   Add a little cracked black pepper and you're done.

Look at that cheese oozing out.    I just ate this bare bones, but I think it would have been great with some toast as well.  

Simple, easy and can you imagine making a whole pan full for friends and really wowing them at breakfast?  or a nice brunch. 

 

 

Did I mention that this is also Keto Friendly? 

Nutty, Chocolately, Coconut Marshmallows

As you may know by now I'm a happy member of the Secret Recipe Club, and get to participate every month, showcasing a recipe from another blog.   At the bottom of the monthly post are pictures of the other featured recipes for that reveal date.

Now that I've explained all that, I happened to look at this recipe  BLT Salad with homemade dressing and from there I ended up at this post Grandma Loy's Kitchen.

I wanted to make something fun for the weekly gathering I attend with a bunch of ladies on Friday Nights, and found a link to Grandma Loy's Kitchen.   Somehow I managed to find this recipe and I thought it would be not only fun, but perfect to take with me.  So I did.

The basic recipe or how-to is just three ingredients, but you know me, I just could not leave it alone.  I had to try some other stuff.

So I did.

Now this is actually a kid friendly recipe, so if you have any kiddo's running around and want to have fun, have them help you make these.

I believe Easter is coming up?

All you need is either milk, half and half or cream, some toasted chopped pecans and large marshmallows.

How simple is that?

I had to complicate it just a tad though.  I looked at the marshmallows and thought 'Smores', and I love toasted coconut so, I made three versions.  And I wanted these to be bite size, so I cut each marshmallow in half.  Took a couple extra minutes, but it was the right thing to do.

Get your stuff ready, remember, Mise en place.

Place your pecans on a sheet pan and toast in the oven, if you're doing coconut as well, go ahead and toast that as well.  My oven's weird, and I think I ended up having to toast the pecans and coconut about 10 minutes or so.  Check frequently, umm, if you don't, you may end up with a cloud of nasty smoke in your kitchen and the smoke alarms going.
I wouldn't know about that though.  ;)

To start with, heat up some half and half until almost boiling.  While that is heating, cut the marshmallows, chop the pecans and get the rest of it ready.  I have some skewers which I set out as well.   I also chopped up some graham crackers and some chocolate covered Craisins. 

 Dip the marshmallow into the hot milk/half and half or cream. 

Then dip or roll it into the chopped pecans, pressing the nuts into the softened marshmallow until it sticks.   Not really that hard to do.   Continuing until you're all done or you've done as many as you want to do at this time.   I stuck mine in the freezer to firm up a little before taking them over to the gathering.

I cut this in half so you could see how great they looked inside, but I had to eat the evidence.

And since I had a little cream left over, and some marshmallows  and some toasted coconut and some pecans, I thought I would throw them all together and make a kinda candy.   They tasted good, but weren't all that appetizing looking.  But I ate them anyway. 

So there you have it, another triumph in the kitchen, just kidding.  I had fun with this and I'm thinking you could have fun with this as well.

Maybe tint the coconut green for St. Patty's Day, or multi colored pastel colors for Easter, or...

Just go grab you a package of marshmallows and dip them however you want.  I still have some chopped pecans left, and a few more marshmallows, see you later.

Frikadeller with ground turkey

Being a good Dane, I love my Frikadeller, a lot.   And I make them for myself from time to time and freeze what I don't eat right away.  I love a cold Frikadeller sandwich.  Kinda like a meatloaf sandwich but better.

At least to these Danish tastebuds. 
 I made some Frikadeller for Boat Club last week, and used a trick my brother had told me about.   He uses ground turkey in his Frikadeller, says it lightens them up a little.   I decided to try it.    I had a pound of ground pork, which I knew wasn't going to be enough to feed a lot of people, even in a potluck situation.   So I added an equal amount of ground turkey to it.


One of the tricks to making Frikadeller, according to my mother was stirring the meat mixture, well, actually vigorously stirring the meat mixture for a period of time.  Unlike most of the time when making meat patties,  you do want to play with your meat, a little (a lot).

I put my frikadeller mixture into the KitchenAid stand mixer and let it do all the hard work.   And I have to say it does a better job of stirring that meat together than I do. (and my shoulder doesn't get sore either).

Dump the ingredients into the KitchenAid mixer and let it go to town.

Then I formed the meatballs into roughly oblong shapes using a couple of spoons.

Melt some butter and olive oil in the pan, then dip the spoon into the hot fat and then scoop up a little of the meat mixture and form into the ball.    The meat will slip right off of the spoon and into the pan.

Fry them til golden brown on each side and they are cooked all the way through.   I form a small frikadeller and fry it and then taste it before I continue on with the rest of the meatballs.  This way I can correct the seasoning, adding more salt and pepper if I think I need it.  I do tend to be a little conservative on the salt side, we just don't eat a lot of salt.  However, I do like some pepper and will add a little more for my taste.

Since I took them to a potluck, I didn't serve the the traditional way, but it didn't stop people from eating most of them.  I did get to take a couple home for sandwiches the next day though. 

yield: 6-8 ServingsAuthor: Sid's Sea Palm Cooking (adapted from my brother's recipe)print recipe

Frikadeller - made with Turkey and Pork

prep time: 5 MINScook time: 20 MINStotal time: 25 mins

This is my brother's recipe, it's a way of lightening up the Frikadeller by adding ground turkey and is very good. Frikadeller are usually served with new potatoes and Parsley Sauce or a pan gravy made from the drippings.

INGREDIENTS:

• 1 lb. unseasoned ground pork
• 1 lb. unseasoned ground turkey
• 1 small onion, minced or grated (tennis ball size)
• 2 eggs
• 3/4 cup flour
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1  teaspoon dried Marjoram
• 2 tablespoons butter and 2 tablespoons olive oil for frying

INSTRUCTIONS:

1. Mix meat, onion, eggs and salt, pepper and marjoram together, (use a stand mixer if possible), and add the flour, mix together and then add milk until all the milk is incorporated. Continue to mix the meat for several minutes. The mixture should not be stiff, but instead should have the consistency of a firm custard. 
2. Brown butter/olive oil in skillet over medium high heat, and form meatballs with the use of a soup-spoon against the inside of the bowl, (bowl tipped slightly and spoon dipped into the browned butter/olive oil), and form into slightly oblong balls approx. 7x5 cm (2x3 inches) (You can also use wet hands to form the meatballs) 
3. Brown on both sides, and continue cooking til done, approximately 10 minutes, turning from time to time to cook evenly. Remove to a warming dish and make gravy from the fond left in the pan.  Or just serve it with a nice Parsley Sauce. Deglaze the pan with a little of the water that the potatoes cooked in, then add a slurry of flour and water (2 tablespoons flour mixed with 1/4 cup ice water) Whisk that into the deglazed pan juice and cook until thickened. Add a little browning agent to make a nice brown gravy. You can also add a teaspoon of Red Currant Jelly to the brown gravy for an even more authentic taste. 
4. Parsley Sauce - 1 cup white sauce with 1 tablespoon finely chopped parsley added, cooked for 1 minute and served with boiled potatoes. ** To check seasonings, dip out a small spoonful of the meat mixture and fry up to taste. At this point you can add more salt and pepper if needed. ***  You can also add an extra egg, another 1/2 cup flour, with equal amounts of milk and stretch out the meat a little.   Great if you get some unexpected company.    This should serve 6-8  people or 2 adults and two teenagers.

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.

This recipe and many more Danish Recipes are in my cookbook Hygge- Danish Food and Recipes Dansk Mad og Opskrifter til et Hyggeligt Hjemme, available on Amazon. Also available as an ebook.

Created using The Recipes Generator

Boat Club for February 2014

Seems like it was just the other day we attended Boat Club, but it has been a month, already.  And this has been a busy month for me.   I've not done a lot of cooking, or baking or messing around in the kitchen this past month and I miss it.  

And quite frankly, up until about 2 pm yesterday, I had no idea just what I was making to bring to Boat Club.  I'd come up with a couple of ideas, but just did not feel up to going to town to buy the stuff for them.  

So I fell back on some tried and true.

I channeled my Danish side, and made some Frikadeller and then decided at about 5 pm that the cauliflower I had in the fridge could be cooked and brought as well.  So I did.   I did do a twist on the Frikadeller though and I'll share that in a day or so. 

I thought I would explain Boat Club a little.  Basically it's due to the generosity of a couple of people who belong to the local boat club.   They have access to this wonderful clubhouse and host a monthly gathering and everyone brings something to contribute.  And since we have some incredible cooks and bakers in this area, it's a win win situation for those who like to cook/bake and those who like to eat.  

I know I've gotten so many recipes and ideas from others here, and I have incorporated those into my own cooking and baking.  

If you can't steal, I mean, copy from others, then what's the fun in cooking?  

So without further ado or hyperbole, here are the dishes that were featured last night: 
From the top...

Sweet Potato Casserole, with yummy crunchy top. 

Lasagna, always a popular item, and it had pasta in it, so you know I had some.

 These were so good, I don't know who brought them, but little bites of asian yummy.

 Then there were Lentils, which were very good.

 And the chicken wings, always so popular and good.  I'm still trying to perfect mine, but for now I'll happily eat these. 

 I made some Frikadeller and I'll tell you about them in another post, I did a twist on the basic recipe.

 I also made some Cauliflower, and dressed them Danish style.   I'll tell you about that later.

 There were some really good meatballs, and sorry for the quality of the picture, I took several and my camera just supersaturates reds.  I need to figure out a better setting, sigh.  Or maybe just learn how to take pictures?

 Beans, I'm such a sucker for beans, sigh.

 Kathy made and brought an Edamame Salad..  Not only did it look pretty, it tasted really good.

 Chinese Salad, very nice.  I do love this kind of salad.

 Coleslaw, just something about cabbage, I like it all.

 Jambalaya Rice.  A different twist on the regular kind.  And it was good.

 Look at this salad.  So good, I never think to put all that on a salad unless I'm at a salad bar and it's right there in front of me. 

And then there were the desserts.  It is Valentine Month after all and the dishes that were brought reflected that.
Pecan Pie, well, it is the south and we love our Pecan Pie. 

Gotta have chocolate, I think there's a law about that. 

 Then there was a lovely cream puff dessert, OMG good.  I'm so stealing this idea. 

 Lemon Tarts, and another cake which I didn't try, cause gee, Lemon Tarts, so very good, can you tell I like Lemons...

 Persimmon bread, I love it when someone makes something like this and I get to taste it.  

 The famous or infamous Chocolate Oatmeal Cake cooked in a electric skillet.   I have the recipe and I will share it.  This is so moist and good. 

 

Well I guess that wraps it up for this month, and if I missed anything, I'm sorry, but I may have been too busy eating or socializing or just hanging out with some incredible people.  

Cream Cheese Grits for Secret Recipe Club

I love grits, which is a good thing considering I live in the south.   The first time I tried them, we were in Miami, heading to the Bahamas for a winter break.  We had time for breakfast before our flight and ordered our usual, Bacon and Eggs, not realizing that in the south Grits are what you get instead of hash browns, cottage fries, or home fries.   And we both liked the Grits, didn't miss the potatoes at all.

Fast forward a few years, and we are now living in the south and grits are everywhere.  I was introduced to Shrimp and Grits, a common way to serve it here, as well as Cheese Grits which are served with fried fish.  I've learned how to make Cheese Grits and even came up with my own spin on Shrimp and Grits when I made this awesome Cheesy Tomatillo Grits for Boat Club one month. 

So where am I going with this?  Well, it's time for the Secret Recipe Club reveal!!!!    I got Sarah's Kitchen  as my assignment, and started scrolling through her recipes to see what I wanted to make for my Secret Recipe Club reveal this month,  when I stopped at this one.  Cream Cheese Grits.   Honestly, she has a lot of fun recipes, but gee, when you spot 'the one', why keep going?  She also has a lot more recipes I want to try, later on.  But for now...

The Secret Recipe Club is a fun club.  We sign up for each month's "Reveal" and are assigned a blog to find and make a recipe from, and then reveal it at the same time on a set day.  We don't know who got our blog or which recipe they will pick to make and feature on our 'reveal' day.   I have fun seeing the tweaks some of my recipes have gotten, and have picked up a few tips along the way.  I've had so much fun doing this, and hope to continue it for a long time.    And I also now have such a large collection of 'must try' recipes from the different blogs that, well, I don't know how if I will ever make them all, but I can try.

I did cut down the recipe, and didn't make the Bacon Wrapped Shrimp to go with it, at least not this time.  There are only two of us, and we're trying to eat a little smarter lately.  But I gotta say, I will be making this again, and bringing it to one of the many potlucks we attend.  Or maybe I could make it for Tapas night, hmmm.   I think it will be a big hit.  For now, here is the recipe as I made it.  First though, a couple of notes about grits. I prefer the quick cooking kind, it only takes about 6 or 7 minutes.  Although the stone ground artisanal grits are great, and there is also the instant kind too, but I don't care for instant, anything. So... without further ado.

Cream Cheese Grits 

3/4 c. Grits  
1 1/2  cups whole milk
1/2 cup Half and Half (I had some that needed to be used, so I used it in this).
1 cup heavy cream
1/3 cup cream cheese. 
Salt and Pepper to taste.

Heat the milk and cream to almost boiling,  I had some heavy cream in the freezer so I used that  and it worked.    And yes, heavy cream does freeze, and quite well too. You can even make whipped cream from it.  Sorry, had to throw in a little hint there.  Now for the rest of the recipe how to's.

Whisk in the grits, turn the heat down and let simmer until cooked, stirring every minute or so. Continue to cook until the grits are done, this took me about 10 minutes.  If they start to get too stiff, add a couple tablespoons of milk, just enough to keep them from stiffening.  As soon as the grits are cooked, stir in the cream cheese, and season to taste with salt and pepper.

I thought this made a nice change from regular cheese grits,

and in fact I ate it with some turkey and green beans.

 An interesting change from mashed taters.  

And now for the rest of the recipes the Secret Recipe Club bloggers made, take a look at these: