Need a quick snack or party canape?

One of my Charming Chick friends , Susan brought these to a recent get together. They were delicious and so easy to prepare. She told me the ingredients and off I went to the store to recreate them.  To make them simply heavily spray a baking sheet with Pam or another spray oil like olive, or canola..place pasta wrappers or wonton squares I used the small square preformed ones found in the produce dept from Safeway. Spray the tops of the squares again and sprinkle shaved parmesan cheese over each square and place ina preheated  350 oven for about 8 minutes or until golden brown.. Remove and let cool... You could sprinkle sesame seeds or poppy seeds  instead of parmesan . A crisp&  tastey treat to accompany a nice glass of wine ....

What a great idea for the Grandkids & Kids

Magic...Nested Egg Muffins..

I have not tried these but plan to closer to Easter... The eggs magically cook in the shells... WOW! Go Ahead try it too....



18 Servings Prep: 20 min. Bake: 20 min.

Ingredients
2 cups whole wheat flour
2 cups old-fashioned oats
1/2 cup sugar
2 tablespoons baking powder
1-1/2 teaspoons salt
2 eggs, lightly beaten
1-1/2 cups milk
1 cup raisins
3/4 cup vegetable oil
18 whole uncooked eggs, rinsed

Directions

In a large bowl, combine flour, oats, sugar, baking powder and salt; set aside. Combine eggs, milk raisins and oil; mix well. Stir into dry ingredients just until moistened. Fill 18 greased or paper-lined muffin cups half full. Place one whole egg (with shell) on top of each muffin. Bake at 400° for 18-20 minutes. Cut an egg open to test for desired doneness. Serve warm. Yield: 1-1/2 dozen.

Editor's Note: Uncooked eggs may be dyed with food coloring before being placed in the muffins.

Nutrition Facts: 1 serving (1 each) equals 299 calories, 16 g fat (3 g saturated fat), 239 mg cholesterol, 412 mg sodium, 29 g carbohydrate, 3 g fiber, 11 g protein.

Nestled Egg Muffins published in Cookin' Up Country Breakfasts Cookbook , p91

Homemade soup kinda day

This morning a friend said she was making soup today and as I thought about soup , my mouth started watering and screaming for bean & ham soup. It was a bit overcast outside and spitting abit of rain, a real Homemade soup kinda day...So out came the ingredients and my good soup pot. But, since I had not soaked the beans overnight as I usually do,  I washed them &  quick soaked them by pouring 6 cups of hot water over them in the pot & boiled them for about 2 minues. Set aside for one hour and drained & rinsed them thoroughly and put them back in the pot with 6 cups of water, about 1 1/2 cups of cubed turkey ham,  2 tablespoon of bacon grease( yes, I said grease).I save it from breakfast frying in my refrigerator.. for more flavor....  then added a medium  chopped yellow onion, two ribs of celery chopped, a few carrots chopped  a few sprigs of parsley chopped fine, salt & pepper, garlic powder & thyme. (I never measured those just eyeballed & tasted as I tossed in required taste). I turned the heat to a medium/low temp and left them to get happy... After about 2 hours  stirred the pot, did another taste test and added a bit more garlic powder and black pepper. Left again to finish cooking 1 1/2 hours. As the aromas floated in the kitchen I knew it was getting to be Souptime.

A beautiful simple and delicious and healthy meal coming to plating with a nice piece of sourdough bread. Yummy! I kid you not... This is a winner again, and there are leftovers for the freezer..if I don't eat more tomorrow for lunch.

Indegestion? Try Pineapple

Information from "Prevention Health books" reveal that Pineapples are really good for you.  Improves digestion and high in Vitamin C and Maganese to help with building strong healthy bones.  Primarily affects postmenopausal women. Here's how to get to the "heart of gold"  And a few tips We learned when we visited a pineapple plantation in Costa Rica...who  are   now the #1 growing country of pineapples, beating out Hawaii.

 Buy it firm and plump. Avoid those that are bruised or have soft spots. Surprising shell color is not always a reliable indicator of ripeness. The stem end should have a sweet aromatic fragrance and not smell fermented. The leaves should be crisp and deep green, without yellowed or brown tips. Don't bother tugging on a leaf from the crown Contrary to popular wisdom, a leaf that comes off easily does not indicate ripeness.

When you get it home refrigerate it at 40 degrees or cut off the top and bottom ends. You can use one of these great corer tools or place it on its side  in a shallow dish to catch the jucies as you slice it. This tool slices it as you twist it down through the center and the core will be easily pulled from the cylinder whenyou get to the end.  Or you can use a sharp knife to cut it into 1/2 inch slices and trim away the rind.  Enjoy a slice or two as a garnish along with your favorite meal, or make that pineapple upside down cake.... ( you can purchase the corer tool in any kitchen,  houseware or produce department of a upscale grocery store.) I think of it as a bit of sunshine on my plate!

Back in my own kitchen

 Can you imagine how life  would be? " Give me the Luxuries of Life, and I will willingly do withou the necessities" -Frank Lloyd Wright

I guess we can all define Luxuries to our own taste and making those things pleasurable.  I personally think that there is no better way to relax decompress and regroup than by taking pleasure in the simple things.... like comfort cooking.
I do miss my own kitchen when I am out of town visiting family, although I often insist on taking control of  their kitchen.

My husband can cook and does a great job when I am away and can create a few great dishes on his own. He is the "master griller"...and the BBQ grill is ready all year long.

This Grilled Citrus Chicken recipe was very good. It is low fat and only 173 calories per serving. We are really trying to watch our consumption of healthy food and this I found delicious.  Wine?  I would pair this dish with a pinot grissio or a good chardenay. Guaranteed to get a WOW!

Grilled Citrus Chicken


6 boneless chicken breasts (1 ½ lbs) or whole thighs
½ cup packed brown sugar
¼ cup cider vinegar
3 Tablespoons lemon juice
3 Tablespoons lime juice
3Tablespoons Dijon mustard
¾ teaspoon garlic powder
¼ teaspoon black pepper

Place the chicken in a shallow glass dish. Combine all ingredients and pour over the chicken. Cover and refrigerate 4 hours or over night. Drain. Discard the marinade. Grill chicken over medium-hot coals, turning once until juices run clear, about 15-18 minutes. Yield 6 servings Bon Appetite!