The Ultimate Hors d’oeuvre – Tomato Canapés

June 21, 2020August 16, 2020 enbrookshireLeave a comment

You guys!!! This is my family’s favorite Saturday, Sunday….(who am I kidding) anytime Hors d’oeuvres! These are AMAZING and I have been making them for years! They are simple, cheap, but very delicious…always a crowd pleaser. These are the type of snacks that I make for the people that I love the most. A lot of care and a lot love go into making these delicious Hors d’oeuvres.

When I first discovered this recipe I was laid up on the couch (after having my 5th knee surgery) watching a DVD (yes, a DVD) of Paula Deen in her first Food Network show. Her recipe was so yummy and simple that I knew that even though I was a novice home cook that I could make these tasty bites! Through the years, I have adapted and infused my own flavors to create my own tasty canapés. From juicy sangria tomatoes, creamy/cheesy mayo to crispy bacon…this recipe has it all!

This recipe is packed full of flavor and every bite should be savored. I like to experiment with this recipe meaning that it’s ever evolving. I like to try new spices and new techniques with each time I make this recipe. The version I am sharing with you today is MY FAVORITE! Now, I hope you enjoy this recipe as much as my family and I do!

TOMATO CANAPÉS

Ingredients:

1/2 container of sangria tomatoes, pulped and diced
Salt, a dash
Pepper, a dash
1 1/2 Tbsp balsamic vinegar
4 strips of bacon, cooked, drained and crumbled
3 Tbsp mayonnaise
1 1/3 tsp pesto
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
1 1/2 tsp balsamic glaze https://erinnskitchen.food.blog/2020/06/21/balsamic-glaze/
1 package phyllo canapé shells

Directions:

Pulp tomatoes and dice; mix with a dash of salt, pepper, and balsamic vinegar. Let sit for an hour to marinate.
Cook bacon, drain and crumble; set aside on a towel to drain.
Preheat oven to 350 degrees F. Remove phyllo shells from packaging and set on an increased pan.
In a mall bowl mix together mayonnaise, pesto, mozzarella and Parmesan cheese.
Fill each phyllo shell with drained tomato’s.
Top each shell with mayonnaise mixture (like a cupcake); add bacon on top.
Bake at 350 degrees F for 10 to 12 minutes.
Once canapés are out of oven allow to cool on baking sheet for 5 minutes then move to cooling rack.
Once cooked for 10 minutes on cooling rack; top with balsamic glaze.
Enjoy!

Balsamic Glaze

June 21, 2020August 16, 2020 enbrookshire2 Comments

I thought since today is Father’s Day and I will surely busy in the kitchen making all of my husband’s favorite foods… that I would share a super simple recipe for a delicious kitchen staple; Balsamic Glaze. Balsamic Glaze is one of my favorite staples in the kitchen partly because it’s so delicious! I use it on pizza, caprese salad, grilled peaches with chicken and lots of Italian dishes. This recipe is so simple and it only takes about 15 minutes to make!

All you need is a small sauce pan, good quality balsamic vinegar and honey. I know folks who make their balsamic glaze with brown sugar or maple syrup, but I like honey the best. This glaze is aromatic, versatile and fresh. It adds a strong and sweet flavor to draw out the most intense flavors of any dish it’s accenting.

The key to great glaze is to reduce the glaze down by half. Reducing any sauce or glaze is super easy…you just let the sauce simmer until you get the results you want. It’s important to let the sauce lead you and once you’ve made a glaze once you will see just how easy and fast it is. A test I use to make sure my sauce has reduced enough is to Take it off the heat and drag a spatula through the sauce…if the sauce doesn’t immediately run together then it’s ready (pictured above)! Another plus to this glaze is that a little goes a long way and if kept in a good container; it will keep on your countertop for up to a week. Now, I hope you enjoy this glaze as much as we do!

BALSAMIC GLAZE

Ingredients:

1/2 cup balsamic vinegar
3 Tbsp honey

Directions:

Add vinegar and honey to a small sauce pan and heat on medium heat.
Once mixture begins to simmer; reduce heat to medium/low and allow to reduce for 10 to 12 minutes, stirring occasionally.
Reduce liquid by half and do the drag through test to test for thickness.
Take off heat and allow to cool before storing in an airtight container.
Enjoy on your favorite foods!

Dinner · Recipes

Korean Beef Meatballs With A Side of Rice

June 20, 2020August 16, 2020 enbrookshireLeave a comment

One of my goals was to try new things this year and this is one of my favorite new recipes! This recipe is easy, fun, delicious and not to mention…BEAUTIFUL! This recipe has it all…it’s fresh, saucy and full of robust flavors. This recipe even passed the toddler test….that’s right, my three year old cleans her plate when this is on the menu.

This recipe cooks up pretty fast and it uses two of my handiest kitchen appliances; the instant pot and air fryer. As a working mom, these two appliances really come in handy when it’s been a long day and everyone is tired and hungry. You can pretty much guarantee that the air fryer and instant pot are being used at least two times a week in our house. For this recipe I use the instant pot as a rice cooker and the air fryer to cook the meatballs. You could just as easily make this meal without both of these appliances by using the stovetop and oven.

This recipe is perfect for those that like to try new foods and flavors. My husband always says, “you eat with your eyes first”, so I strive for perfect plating when I present meals. This is one of those meals that doesn’t take to much fuss to plate as it is always a beautiful dish! Ingredients are important here to get all of those great flavors. I have also found that most of the ingredients can be found in your kitchen without having to buy up a ton of one off ingredients. That makes it a budget friendly meal as well! Now, I hope you enjoy this recipe as much our family does and don’t forget, if you try it out let me know!

KOREAN BEEF MEATBALLS WITH RICE

Ingredients:

1/2 bag of frozen meatballs
1/4 tsp fresh ground ginger
3 cloves garlic, minced
1/2 cup soy sauce
1/2 cup water
3/4 cup light brown sugar
1 Tbsp Sriracha Sauce
1 Tbsp rice wine vinegar
1 tsp sesame oil
1 Tbsp cornstarch
1 Tbsp water
Cucumber, slices into thin rounds
Peanuts, chopped (for garnish)
Sesame seeds, lightly toasted (for garnish)
Green onion, for garnish

Directions:

Make rice in instant pot according to instant rice cooking directions.
Once instant pot is performing the natural release, add meatballs to air fryer and cook for 8 to 10 minutes at 350 degree’s F.
While meatballs are cooking, in a medium sauce pan combine ginger, garlic, soy sauce, water, brown sugar, Sriracha,vinegar and sesame oil. Bring to a simmer. Mix together cornstarch and tbsp of water and add to sauce.
Reduce heat to low and allow to simmer for 8 to 10 minutes.
Add meatballs to sauce.
To plate; add rice topped with meatballs, drizzle with sauce and top with a sprinkle of sesame seeds, green onion and peanuts.
Add thinly sliced cucumber in the side of dish.
Enjoy!

Breakfast · Recipes

The Simplest Avocado Breakfast Open Faced Sandwich

June 19, 2020August 16, 2020 enbrookshireLeave a comment

These days I’m all about keeping it simple, but delicious. That’s why this open faced sandwich is my favorite because it’s both of those things! This is another recipe that I could eat at anytime throughout the day. It’s filling, light, refreshing and by keeping it open faced you are cutting carbs if that’s your thing.

I always keep tomatoes, eggs and bacon in the house, but we aren’t big bread eaters unless we are making sandwiches like these. If you have seen some of my other posts you know that I talk a lot about good quality ingredients. It is important to go all out on a really yummy bread for this recipe since it’s the vessel that holds this masterpiece together. We usually grab some fresh bakery bread for these sandwiches and the one pictured here is from our favorite local bakery. I really like their multigrain bread because it is super sturdy and can hold up to the avocado, egg yolk and juicy tomatoes.

There are so many textures going on in this sandwich which I enjoy because it keeps things interesting. The slightly toasted bread, creamy avocado, crunchy bacon, juicy tomatoes, and silky egg yolk…see…SO MANY TEXTURES! The most important part here is the Sunny Side Up Egg…you need to cook it on the stovetop first then slide it into the oven to finish for a beautiful egg. If Sunny Side Up isn’t your favorite…you could scramble or even poach an egg and this sandwich would still be a winner. Now, I hope you enjoy this recipe and find it as satisfying as we do!

Avocado Breakfast Open Faced Sandwich

Ingredients:

Sliced sandwich bread; lightly toasted (I use good quality bakery bread, I used multigrain)
Half an avocado, smashed
3 slices of cooked bacon
1 tomato, thick sliced
1 egg, cooked Sunny Side Up
Parsley for garnish

Directions:

Top bread slice with mashed avocado.
Lay bacon on top of avocado.
Put two thick slices of tomato on top of bacon.
Carefully place egg on top of tomatoes (you don’t want the yolk to break yet!)
Top with parsley.
Enjoy!

Dinner · Recipes

A Simple & Healthy Egg Roll Bowl

June 18, 2020August 16, 2020 enbrookshireLeave a comment

This is a popular recipe at our house that is fast and easy to make in the middle of the work week. My husband is especially fond of this dish and even offers to make it most of the time. To make thing easier…this is an Instant Pot recipe! For the longest time I wanted an Instant Pot to utilize as a multi cooker. I knew I would be able to utilize its many features in various ways when I needed to make something fast. This recipe is a great way to use the Instant Pot in two ways…first as a rice cooker and second as a pressure cooker.

I typically utilize my Instant Pot when I need to make soups, rice or cook up some fast chicken breast for shredding into a recipe. This recipe also uses the sauté feature which helps to jump start everything. I think you’ll find this recipe an easy one and maybe even one that you add into your meal rotation. Now, I am happy to share how easy and fast this meal is and I know you will enjoy it!

Egg Roll Bowl

Ingredients:

1 lb ground chicken
1 cup rice (cooked in instant pot on rice cooker setting)
1 cup water
1 bag of multi colored slaw mix
1/2 cup chicken broth (I like Better Than Bullion)
1 Tbsp soy sauce
1 Tbsp garlic powder
1 Tbsp ground ginger
1/2 tsp salt
1/2 tsp pepper
1 crown of broccoli, cut into florets
La Choy noodles (soup and salad topper)

Directions:

Cook the rice first. Put rice and water in instant pot, select rice cooker function and close lid with valve in sealed position. This will auto set to 12 minutes then natural release for an additional 10 minutes. Once natural release has reached 10 minutes past cook time of 12; quick release. Once valve has lowered open lid.
Place rice in a separate bowl to cool.
Turn instant pot to sauté and wait 30 seconds. Add chicken, soy sauce, garlic powder, salt, pepper and ginger; brown meat.
When meat is done; turn instant pot off. Add stock and slaw mix; do not stir. Close lid and turn valve to sealed position for pressure cooking.
Set the instant pot to ‘0’ minutes. Once done; perform a quick release and when pressure valve has lowered; open lid.
Do not stir. Add broccoli and close lid again and set to pressure cook for ‘0’ minutes. Once done ; perform a quick release and when pressure valve has lowered; open lid.
Stir and place in serving bowls on top of rice. Top with noodle toppers and enjoy!

Dinner · Recipes

Honey Chicken with Garlic Couscous

June 17, 2020August 16, 2020 enbrookshire1 Comment

I am really excited to share this Honey Chicken with Garlic Couscous with you! Chicken is one of my favorite mainstays at any dinner setting. I can’t think of a week going by without some form of a chicken dish on our table. This particular recipe is fast, easy and delicious! It’s a little on the messy side as far as cleanup goes, but you’re supposed to get a little messy in the kitchen, right?!

Ingredients for Honey Chicken with Garlic Couscous.

This meal isn’t quite a 30 minute meal, but more like a 45 minute meal which isn’t half bad considering how delicious and packed full of flavor this meal is. Part of what gives this meal so much flavor is something I love…Better Than Bullion as my stock base…I have it almost every flavor in my pantry. If you are running low on chicken stock you could substitute veggie stock in this recipe and it wouldn’t alter the taste that much. I also use a blend of thyme, salt, pepper and garlic powder as my main seasoning to accompany the honey. The key to this dish is also getting a good sear on the chicken and you can only do that with a hot pan.

Just dropped the chicken thighs in the hot pan!

Some tips I use when cooking multiple pieces of food in a pan is to place the chicken in a clockwise motion in order to know when to flip each piece. Also laying the chicken in the pan in a motion going away from your body will ensure that you will not get splashed with grease. Each piece of chicken needs to cook the same amount of time, so timing is very important…this will ensure that each piece of chicken has been properly cooked. When I say this recipe has a crazy amount of flavor, I mean it! This chicken is not only juicy, but each bite is savory and sweet. I can now vouch that this recipe holds up to the leftover challenge…it is delicious and withstands being reheated for lunch the following day with no rubbery chicken issues. Now, I hope you enjoy this recipe as much as we did!

Honey Chicken With Garlic Couscous

Ingredients:

2 lbs boneless, skinless chicken thighs
2 Tbsp olive oil
2 Tbsp honey
1/2 tsp thyme
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
2 boxes Garlic Olive Oil Pearl Couscous
3 cups chicken stock
1 (5 oz) package of fresh spinach

Directions:

Preheat oven to 425 degrees F and preheat cast iron skillet on stove top to med-high heat.
Pat chicken down with paper towels then rub each piece with honey; sprinkle with thyme, salt, pepper and garlic powder.
Add couscous seasoning packet to chicken stock and set aside.
Add oil to pan; once oil is hot add chicken and let brown for 5 minutes each side. Remove chicken from pan and let rest of a plate.
Add couscous and spinach to pan; cook for 2 minutes or until couscous is browned and spinach has wilted.
Add stock mixture to pan and bring up to simmer. Once simmering add chicken back to pan and place in oven.
Cook in oven for 12 to 15 minutes, or until most of the liquid has been absorbed and the chicken is done.
Remove from oven and let rest for 5 minutes before serving.
Enjoy!

This recipe serves 4 with a small portion of leftovers.

Breakfast · Recipes

Rich and Delectable Brunch of BLT Frittata and Hash Brown Casserole

June 16, 2020August 16, 2020 enbrookshire1 Comment

BLT Frittata and Hash Brown Casserole for a brunch.

When I became a mom I found the loveliness in a fulfilling brunch. My girl likes to sleep in on most Saturday’s and this gives me the opportunity to sneak downstairs and make a delicious brunch that is sure to carry my family over until well into the afternoon. Before the Covid Quarantine, Saturday’s had our family on the go….whether it was going out of town to visit grandparents, running our weekly errands or traveling to the NC Zoo (our favorite place!) we were ALWAYS on the go! With all that traveling and going we need something that keeps us going! That’s why I like a filling brunch of BLT Frittata and Hash Brown Casserole.

Today I’d like to share two recipes that are always a quick, easy and fulfilling hit at my house…the BLT Frittata and Hash Brown Casserole. Now I know I said this is a great brunch, but we have enjoyed this for breakfast, brunch, lunch and even dinner….we just prefer it for brunch since it is so filling.

I really enjoy cooking for my family and if there is one thing that we all love it’s cheese! I like experimenting with different cheeses for my Hash Brown Casserole and I know my family loves the richness of a strong extra sharp white cheddar, but this is where you can get really creative by using whatever cheese your family enjoys. I also like to use my cast iron skillet to make the Frittata because it cooks up so fast and is always full of flavor.

The casserole takes the longest to cook, so that would be a good time to have a big cup of coffee and start to prep the frittata ingredients. The Frittata takes less than 10 minutes to make from start to finish, so I always start my frittata after I pull my casserole out of the oven to cool…this will ensure that your entire meal comes together perfectly and everything will be warm. Here are the recipes for both the BLT Frittata and Hash Brown Casserole. I hope you enjoy making and eating these as much as we do!

BLT Frittata

Ingredients:

8 large eggs
3 slices of bacon, cooked and chopped
1/2 tsp salt
1/2 tsp pepper
1 cup salad greens (I used herb salad mix)
2 Roma tomatoes, seeded and chopped
2 Tbsp olive oil
1 Tbsp red wine vinegar
Chives to finish

Directions:

Set oven to broil.
Heat skillet up on stove top to medium heat.
Whisk eggs together with salt and pepper, pour into skillet. Cook eggs without storing until eggs begin to set on bottom and sprinkle with chopped bacon.
Place skillet in oven and broil eggs for 3 to 4 minutes or until eggs begin to brown and are set. Carefully remove from broiler.
Combine lettuce mix, tomatoes, olive oil and vinegar into a bowl and toss to coat.
Once frittata has cooled, top with a sprinkle of chives and the greens mixture in center for a nice presentation.

Hash Brown Casserole

Ingredients:

1 (32 oz) bag of frozen hash browns, thawed
1/2 cup butter, melted
1 (10.25 oz) can of cream of chicken soup
1 (8 oz) container of sour cream
2 cups extra sharp white cheddar, shredded
1 tsp salt
1/2 tsp pepper
Parsley for finishing

Directions:

Preheat oven to 375 degrees F.
Stir all ingredients together in a large bowl until well combined.
Place mixture into a well greased 13×9 casserole dish.
Bake 45 to 55 minutes, or until top is golden brown.
Let cool for about 10 minutes before serving.
Add a sprinkle of parsley to finish.

Cookies · Recipes

Like Grandma’s Oatmeal Cookies

June 15, 2020August 16, 2020 enbrookshire4 Comments

Who doesn’t LOVE a good cookie? Cookies happen to be one of my favorite sweet treats, because they can come in so many varieties. From sweet to salty, chewy to crunchy, chocolate chips to oatmeal…so many varieties…plus they are easy to grab and go! Cookies are the best treats in my opinion. Whether I am by myself in the kitchen or with my family I always have a fun time making cookies. Cookies always take me back to past times and allows me to reflect on the old days…that’s why I want to share my Like Grandma’s Oatmeal Cookie recipe with you!

I have a special bowl that I use when I am baking for my family, because baking to me is a way to remember those who have since passed on. My Nanny’s bowl is my FAVORITE mixing bowl. I remember so many delicious meals and baked treats that she would mix together in this very bowl. I like the tradition of baking and I want to pass this one recipe on to my daughter along with this mixing bowl.

This recipe is easy and delicious…plus once you get started your house will smell amazing! This recipe makes roughly 40 cookies, so be sure to store in an airtight container after they have cooled completely. These cookies should last a week if stored properly, but we’ve never made it past a couple of days! I hope you enjoy this recipe as much as my family and I do!

Like Grandma’s Oatmeal Cookies

Ingredients:

1 cup unsalted butter, softened
1 cup white sugar
1 cup brown sugar, packed
2 large eggs, slightly beaten
1 1/2 tsp vanilla extract
2 cups all purpose flour, sifted
1 tsp salt
1 tsp baking soda
1 1/2 tsp ground cinnamon
3 cups quick cooking oats

Directions:

Preheat oven to 375 degrees F and lime baking tray with parchment paper.
In a large mixing bowl; cream butter with white and brown sugar. Add extract and eggs until well blended.
Using a sifter; sift flour, baking soda, salt and cinnamon into wet mixture and mix well.
Mix in oats.
Use a small cookie scoop and drop cookie dough about 2 inches apart on the lined baking pan.
Flatten each cookie slightly.
Bake at 375 degrees F for 7 to 8 minutes. Remove from oven and allow to cool on pan for 5 minutes then transfer to cooling rack to cool completely.
Enjoy with a tall glass of milk!
Store any leftovers in an airtight container or cookie jar.

This recipe makes roughly 40 small cookies.

Dinner · Recipes

A Classic….Sloppy Joe!

June 15, 2020August 16, 2020 enbrookshireLeave a comment

When I was a kid I didn’t really like the typical Sloppy Joe from a can. My dad, who was the family cook, always made me something else when Sloppy Joes were on the menu. I decided a few weeks ago that I wanted to bring back a “classic”, but make it how I would like it.

The key to a successful Sloppy Joe is patience! Really take your time and let the ingredients stew in a nice Dutch oven to reduce and soak up all the liquid will make all the difference in the world. I feel like with a recipe like this you can make as custom as you’d like. I’m not a fan of soggy bread, so I reduce mine down for a few hours and I also like to toast up my bread a touch to keep it from getting too soggy. As always try to invest in good ingredients for the best results. I hope you enjoy my take on this classic recipe!

Sloppy Joe

Ingredients:

1 lb ground turkey
1/2 lb ground beef
1 sweet onion, chopped
3/4 cup tomato sauce
1/2 cup chicken stock
1/2 cup ketchup
2 Tbsp apple cider vinegar (I use Bragg’s with the mother)
1 tsp salt
1 tsp sugar
1/4 cup pickles, chopped
8 oz shredded cheddar cheese
6 hamburger buns, lightly toasted

Directions:

Cook turkey and beef with onion in a Dutch oven until browned; drain well.
Stir in tomato sauce, broth, ketchup, vinegar, salt, sugar and pickles until well combined with meat mixture.
Cook on med-high heat until fully simmering, reduce heat to low and cook until sauce has been mostly absorbed into the meat. (I cooked mine for about 2 1/2 hours on low.)
Serve on toasted buns with a handful of cheese on each sandwich and enjoy!

This recipe serves 6.

Dinner · Lunch · Recipes

Let’s Get “Saucy”!

May 27, 2020August 16, 2020 enbrookshireLeave a comment

My apologies for the silly title…I’m starting to really feel the effects of the quarantine! But on a more serious note, pizza is a staple at our house and some weeks we eat homemade pizzas two if not three times a week. My husband is the one who cooks this meal for our family and he always makes the most terrific pizzas! Sometimes we make basic margarita pizzas and that’s exactly what we are making tonight. Now if you know anything about pizza (lol) then you know that you MUST have a great pizza sauce to go on a great pizza. Today, I’m going to share my pizza sauce and the best news is that is super easy along with being super tasty and you can make it ahead of time!

All the ingredients you will need to make this tasty, fun and easy sauce.

You will notice in the recipe that you will need to roast your garlic. By roasting your garlic you will get a deep flavor from those little garlic cloves. Here’s a tip that I use…I grab a small amount of tin foil and make a bowl using my hands. Then place your whole/skin-on garlic cloves in the tin foil and lightly cover with a good olive oil. Fold up the sides and make a ball out of the tin foil and wah-lah….you are all set to roast your garlic! I roast my garlic for about 20 minutes at 350 degrees F. You should just start to smell that fragrant smell of roasted garlic at the 15 minute mark; let it go for about 5 more minutes. Allow the garlic to rest in the tin foil for a few minutes to help cool down. That roasted garlic will squeeze out of its skins when it’s time to add it to the sauce. Now let’s talk about the tomatoes and the process of making the sauce!

I like using Tuttorosso Peeled Plum Italian Style Tomatoes. It’s plum tomatoes in their own juices…nothing added…just tomatoes. This allows you to build your own flavor profile with your unique sauce. You will not be cooking this sauce except when it’s on your pizza and the best part is you get to get your hands dirty by squeezing all those tomatoes and garlic, so this could be fun for kids to make as well. I use a large mixing bowl to squish all of the ingredients together, followed by straining the sauce to separate the juice from the actual sauce itself and lastly I reserve my flavorful tomato juice to have with breakfast or a delicious cocktail! Here are some pics of the process and the recipe!

I use a big bowl to get everything mixed together and incorporated. Be careful when you are squishing those tomatoes…the juice can go everywhere!

This is a snap of the sauce prior to draining off most of the juice. I use this handheld strainer to strain the bulk of the juice off. I also use a spatula to push that juice through the strainer.

Pizza Sauce

Ingredients:

1 (28 oz) can of Italian Style Peeled Plum Tomatoes
3 cloves of garlic, roasted with skin on
1 tsp of sea salt
1 tsp of sugar
1 Tbsp Italian Seasoning (optional)
Olive oil for roasting garlic

Directions:

Roast garlic in a 350 degree F oven. (Directions for this above) Allow garlic to cool.
Add tomatoes and garlic to a large mixing bowl and squish by hand until all tomatoes are broken.
Add salt, sugar and Italian seasoning and mix by hand.
Taste to make sure you have a good balance of salt and sugar.
Strain the sauce into a second large mixing bowl and reserve any left over tomato juice for drinking.
Add to pizza! Store any left overs. Leftovers will keep in the refrigerator for up to one week.
Enjoy!