Pâté Prepared with Shallots and Brandy

Pate Made with Shallots and Brandy - My Yellow Farmhouse.com

I think pâté is one of those things people absolutely love – or they take one look and refuse to try it. Don’t be one of those people – you’ll be cheating yourself out of something truly delicious!!  (I loved this pâté so much I ate the whole bowl in two days!!)

Here is how pâté is described by Wikipedia – ” Pâté is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or brandy (often Cognac or Armagnac). Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.”

I used butter and a good amount of brandy, plus shallots and thyme, in this recipe. And don’t let the fact the recipe includes chicken livers throw you off !  This pâté is quick to prepare and you’re going to feel so proud when you tell your guests you made it yourself.

Pâté is actually better when made the day before – and – you can serve pâté either at room temperature or cold, which makes it perfect for entertaining.  If you’re hosting several people, consider purchasing some good quality cheeses, grapes and apples to go along with the pâté. Add crunchy crackers or rusks and – voila – you have a very impressive platter to serve before dinner!

Ingredients and Method

  •  2 Tbs. butter    ++ You’ll need 3 1/2 Tbs. butter total
  • 1/2 lb. (8 oz) chicken livers
  • 1 small shallot, chopped
  • 1/4 tsp. ground thyme
  • 3 Tbs. brandy
  • 1/2 cup heavy (or whipping) cream
  • 3/4 tsp. salt
  • 14 tsp. pepper
  • 1 1/2 Tbs. butter
  • 1/2 tsp. chopped fresh parsley  ++ I like to buy fresh parsley, chop it up, put it into a baggie and then place it in the freezer. That way I always have it on hand!

METHOD

Melt 2 Tbs. butter in a medium skillet over medium heat. Add the chicken livers.

Pate Made with Shallots and Brandy - My Yellow Farmhouse

Cook for 2 to 3 minutes until lightly browned but still slightly pink inside.

Pate Made with Shallots and Brandy - My Yellow Farmhouse

Transfer to a blender (or food processor) and reserve the skillet.

Lower the heat a bit. Add the chopped shallot, cooking until shallot is softened.

Sprinkle on 1/4 tsp. ground thyme and stir to combine.

Pate Made with Shallots and Brandy - My Yellow Farmhouse

Remove skillet from heat. Carefully add 3 Tbs. brandy.  Return skillet to heat and cook, stirring, until brandy is almost evaporated. (After this photo was taken, I continued to cook the brandy/ shallot mixture for about 30 more seconds.)

Pate Made with Shallots and Brandy - My Yellow Farmhouse

Add brandy/shallot mixture, 1/2 cup heavy cream, 3/4 tsp. salt and 1/4 tsp. pepper to blender.  Blend until super smooth.  (The original directions call for pressing the pate through a sieve at this point, which I did, but, if the pate is blended well enough, this step is NOT necessary.) Pour pâté into a small serving dish.

Place 1 1/2 Tbs. butter in a small microwavable bowl (cover the bowl). Warm just until butter is melted. Mix in 1/2 tsp. chopped fresh parsley. Pour melted butter over the pâté in bowl. (If you like, sprinkle a bit more parsley on top.)

Congratulations. You’ve just made a pâté that’ll ‘knock their socks off’.  Refrigerate until set, 1 – 2 hours. (That is… if you can wait that long.)   Enjoy !!

Pate Made with Shallots and Brandy - My Yellow Farmhouse

++ Original recipe courtesy of REALSIMPLE magazine – October 2014

Savory Cheese and Scallion Scones

Savory Cheddar Cheese and Scallion Scones - My Yellow Farmhouse.com

My recipe for Maple Pecan Scones was one of several featured on the blog Fig Jam & Lime Cordial’s International Scone Week 2013, which made me happy as a little kid eating an ice cream cone!! Fig Jam and Lime Cordial is written by Celia, who happens to be from Australia. Drop by her blog because it’s jam-packed with excellent recipes!

Click here to see all the wonderful scone recipes from ‘International Scone Week 2013′.

For International Scone Week 2014 I’m submitting this recipe for Savory Cheese and Scallion Scones. (Savoury – for the rest of English speaking world.) I believe you’re going to like these scones!

Oven at 375F     Bake for 20 – 23 minutes

  • 2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1 Tbs. baking powder   (Yes – a tablespoon!)
  • 6 Tbs. cold butter, cut into small pieces
  • 1 cup grated sharp cheddar cheese
  • 1/3 cup chopped scallions a.k.a. green onions   (Use both white and green parts.)
  • 2 large eggs
  • 1/3 cup milk
  • 1 tsp. Dijon mustard (You can add up to 1 Tbs. if you like.)
  • several shakes of hot sauce

Savory Cheese and Scallion Scones - My Yellow Farmhouse.comIn a medium-sized bowl mix 2 cups flour, 1/2 tsp. salt and 1 Tbs. baking powder.  Work in the cut-up 6 Tbs. of butter with your fingers until there’s an evenly crumbly mixture and you don’t see any pieces of butter.

Savory Cheese and Scallion Scones - My Yellow Farmhouse.com (3)Add 1 cup grated cheese and 1/3 cup chopped scallions.

Savory Cheese and Scallion Scones - My Yellow Farmhouse.com (4)In a small bowl whisk 2 large eggs, 1/3 cup milk, 1 tsp. Dijon mustard (You can add up to 1 Tbs. of mustard if you like.) and several shakes of hot sauce. Add the liquid to the dry mixture. Stir with a large spoon ONLY UNTIL the dough is moistened. (The dough will be very sticky…)

++ UPDATE  My friend Liz, who blogs on “My Favorite Pastime” recently posted a recipe very much like mine, and Liz recommends “Knead the dough very briefly and lightly, folding it back over itself and pressing down (about 10 seconds). It should just lose its stickiness.” THANKS LIZ !! To see Liz’s recipe for Cheese and Chive Scones, click here!

Scrape dough onto a well-floured area of the counter top. OR (and I recommend this) use either a well-floured sheet of waxed paper or parchment. (I usually use a well-floured dishtowel BUT this dough was so sticky that ended up not being a good idea…)

Flour your hands – and flour them often. Also, feel free to sprinkle on a bit of flour while working with the dough. Pat dough into a 10″ by 3″ rectangle.

Cut into five squares. (I found cutting every 2″ worked out perfectly.) Then cut each square diagonally to form 10 triangles

Savory Cheese and Scallion Scones - My Yellow Farmhouse.com (5)++ This dough can be a bit hard to work with. If you like, scoop out large dollops of dough to make 9 – 10 ‘free form’ scones. If you do choose to have triangular scones, don’t worry too much about them getting out of shape when you’re transferring the scones to the baking sheet. You can always ‘fix them up’ a bit with your hands.

Place scones on a greased baking sheet a least 1″ apart – OR – (I recommend this) place a sheet of parchment paper on the baking sheet.

Savory Cheese and Scallion Scones - My Yellow Farmhouse.com (6) Bake scones for 20 – 23 minutes, until they’re nicely browned. (I’d ‘err’ on the side of ‘less brown’ rather than ‘more brown’ because you don’t want your scones to dry out.)

Remove scones from oven and sprinkle each with a bit of shredded. Return scones to oven for 10 seconds, which is just long enough to slightly melt the sprinkled cheese!

These Cheddar Cheese and Scallion Scones are best eaten right out of the oven and slathered with lots of butter. Any leftovers should be placed in a plastic food storage bag.    Enjoy!!

Savory Cheese and Scallion Scones - My Yellow Farmhouse.comOriginal Recipe from “King Arthur Flour’ – click here to see it.

‘Not Your Grandmother’s Potato Salad’ – Roasted New Potatoes with Creamy Parsley Dressing and Avocados

Not Your Grandmother's Potato Salad - My Yellow Farmhouse.com

Our summer family tradition of ‘Swim & Feast’ continued last night and my contribution was Roasted New Potatoes with Creamy Parsley Dressing. This salad is fully-loaded with crunchy shredded carrots and celery, avocado, sliced black olives and hard-boiled eggs.  Most of us returned for second helpings – even the children!

The stars of this dish are the new potatoes which are roasted in the oven with red onion wedges and minced garlic. With the addition of chicken, salmon or ham etc. you’ve got yourself a great meal!

++  You don’t have to peel or boil the new potatoes – how’s that for easy?

++ This salad is best made the day before –  but it can also be served warm.

INGREDIENTS & METHOD     Preheat oven to 425      Total cooking time 35 – 40 minutes

  • 3 lbs. new potatoes  (I found some White Delights which have a firm texture.)
  • 1 cup red onion, sliced thick
  • 3 large cloves of garlic, minced (About 1 Tbs.)
  • 3 Tbs. olive oil
  • 1/2 cup shredded carrots
  • 1 Tbs. chopped fresh parsley
  • 1/2 cup chopped celery (One stalk.)
  • 1 can (3.8 oz.) DRAINED sliced black olives
  • 6 hard boiled eggs, cut into large slices  (1/2 the eggs are mixed into the salad – – other 1/2 are placed on top when serving.)
  • 3/4 cup mayonnaise
  • 3 Tbs. chicken stock  (I used “College Inn – Bold Stock)  ++ You can freeze the leftover stock or use it when making scrambled eggs instead of milk or in gravy etc. etc.
  • 1/2 tsp. salt – or to taste
  • 1/4 tsp. pepper
  • 3 Tbs. minced fresh parsley
  • Arrange on top before serving – 1 chopped avocado, the remaining 3 (sliced) eggs & a bit of minced fresh parsley to sprinkle on top

Rinse 3 lbs. new potatoes – no need to peel.  Cut into 1  1/2′  pieces.  Place chopped potatoes, 1 cup sliced red onion & 1 Tbs. minced garlic in a medium size bowl. Add 3 Tbs. olive oil – mix everything together. Place onto a greased 15″ x 10″ cookie sheet, spreading out potatoes etc. to form one layer.

Not Your Grandmother's Potato Salad - My Yellow Farmhouse (2)Not Your Grandmother's Potato Salad - My Yellow Farmhouse (3)

 

 

 

 

 

Roast potatoes at 425 for 20 minutes.

After 20 minutes, stir potatoes and roast for 15 – 20 minutes more – or until you can pierce potatoes easily with a knife. (You don’t want to overcook them either or they won’t hold their shape in the salad.)

Pour the potatoes back into the medium sized bowl and add 1/2 cup shredded carrots, 1 Tbs. chopped fresh parsley, 1/2 cup chopped celery, 1 can (3.8 oz.) DRAINED sliced black olives and THREE sliced eggs.

Not Your Grandmother's Potato Salad - My Yellow Farmhouse (4)

In a small bowl mix 3/4 cup mayonnaise, 3 Tbs. chicken stock,1/2 tsp. salt – or to taste, 1/4 tsp. pepper and 3 Tbs. minced fresh parsley.

Not Your Grandmother's Potato Salad - My Yellow Farmhouse

Pour sauce into bowl containing potatoes and mix well.

Not Your Grandmother's Potato Salad - My Yellow Farmhouse (6)+

Not Your Grandmother's Potato Salad - My Yellow Farmhouse (5)

You can serve the potato salad warm – or – you can let it sit in the fridge overnight, which gives the flavors time to blend. Whether you serve it hot or cold, remember to place 1 chopped avocado, the remaining 3 (sliced) eggs on top & to sprinkle on a bit of minced fresh parsley. Enjoy!

NIGHT GARDEN – Photos and a Poem

Night Garden - My Yellow Farmhouse 2014

I honestly believe I was a Native American in an earlier life because I don’t like coming inside once dusk has come and gone. It’s so quiet, peaceful and beautiful outside that I wish I could stay all night!  And there’s been more than one night (crazily,  considering the bears..) I’ve dragged a few cushions, pillows and blankets outside so I didn’t have to go inside – at all. And I’ve always slept like a baby – never waking up ’til the sun shone full in my face.

I hope to have a little bitty house built on my property just so I can sleep outside – and and it would look something like this. (Uncle Mikey – are you listening!?)

++ I had no idea writer Jane Yolen (who I had once the pleasure of meeting) wrote a poem called “The Night Garden” !!  See below for my poem “My Aunt’s Twilight Garden’.

A little house in Arkansas... so much like the one I dreamt about...!!!

Tonight, as I watched the clouds scuttling across the sky… I moved where I was sitting so the ‘Intruder Hummingbird” could have his late night snack….(The ‘Intruder’ is very wary because the Resident Hummingbird, who got used to me very fast, is always chasing away the ‘Intruder’, who’s still too nervous to feed when I’m close….. )

In any event, I decided I’d try to capture the beauty of my gardens after the sun goes down. I hope you enjoy both the photos and my poem.

Night Garden - My Yellow Farmhouse 2014

Night Garden - My Yellow Farmhouse 2014

Night Garden - My Yellow Farmhouse 2014

Night Garden - My Yellow Farmhouse 2014

 +++   My Aunt’s Twilight Garden   +++

 Crickets would chirp merrily among the Bachelor Buttons and Zinnias in my aunt’s twilight garden.  I would tiptoe out to their hiding place, and bending low, whisper goodnight.

Viewed from my childhood window, trees would rustle and sigh gently, silhouetted against the darkening sky.  The sounds of older children at play would drift along the breeze, arriving muted but gay.

God was in his heaven during those lazy summer twilights.  The world would slowly close its eyes until darkness and peace descended

Unknown and unseen, but felt deeply, something beckoned to me in the moonlight.

In adolescence I learned the world was not asleep but had only changed into its nightly coat of jet black and diamonds. And I began to realize the night sounds had somehow hushed their voices so I could no longer hear them in the moonlight?

I had arrived at the future.

The bright sun of day leaves but little time for dreams.    And yet…..

May all your twilights be full of magic and may you always hear the crickets whispering to you in the moonlight !    Cecile Hamel-Roy – –  My Yellow Farmhouse

Night Garden - Aug. 2, 2014 018

Scrumptious No-Bake Pies … Double Chocolate Pie with Pecans … & … Pistachio Pie with White Chocolate Chips and Walnuts

No Bake Chocolate Pie - My Yellow Farmhouse

No-Bake Pistachio Pie - My Yellow Farmhouse

Who wants to heat up an oven in the summer – not me!  These pies are so simple & so delicious I know you’re going to make them often.  And, believe me, these pies won’t be hanging around your fridge for very long!  (I honestly think I ate more pie than my grandchildren !!)

My grandchildren and I experimented with different fillings and crusts –  Double Chocolate Pie with Pecans  and Pistachio Pie with White Chocolate Chips & Walnuts became our favorites, so I’m posting those two recipes today.

There are so few ingredients used to prepare these pies that you might be a bit surprised  – – a box of instant pudding, 1/2 cup milk, 8 oz. of whipped topping (such as Cool Whip), 1 cup of mini-marshmallows, the chips and either vanilla or almond extract. You just mix everything together, pour into a purchased no-bake pie crust, sprinkle with nuts and drizzle with chocolate…. and there you go… an almost instant pie!

My grandchildren and I sampled our pies almost immediately – and they were delicious, but we discovered the pies were even better refrigerated for a few hours. But who wants to wait – these pies are ready to serve after about 20 minutes.

Using these simple recipes as a base, I hope you experiment and find your own favorite no-bake pies.  And don’t forget to share your ideas!

++ Pistachio Pie with White Chocolate Chips & Walnuts

Pistacho Pie - My Yellow Farmhouse

  • 1 ready-made shortbread crust   (I use Keebler)
  • one package INSTANT pistachio pudding
  • 1 (8 oz.) container whipped topping – – such as Cool Whip
  • 1/2 cup milk
  • 1/2 tsp. almond extract
  • 1/2 cup white chocolate chips
  • 1 cup mini-marshmallows
  • chocolate syrup – – such as Hershey’s
  • 1/4 cup chopped walnuts – – to sprinkle on top

In a medium bowl beat 1 box pistachio INSTANT pudding, 8 oz. Cool Whip, 1/2 cup milk and 1/2 tsp. almond extract for about 45 seconds. Stir in 1/2 cup white chocolate chips and 1 cup mini-marshmallow.

Pistachio Pie - My Yellow Farmhouse

Spoon pie filling into pre-made shortbread crust. Pour on some chocolate syrup. (I think I got carried away when pouring the chocolate syrup on both pies today!) Sprinkle on 1/2 to 3/4 cup chopped walnuts.  ++ To make it really easy, purchase chopped walnuts!!

Refrigerate pie for a short time – 20 minutes will do it, although overnight is even better. But who can wait that long – NOT ME….

Pistachio Pie - finished - USE

++ Use the cover provided with the crust if you’re transporting the pie!

Pistachio Pie - USE

++++++++   Double Chocolate Pie with Pecans +++++++++

Double Chocolate Pie

    • 1 ready-made chocolate crust   (I use Keebler)
    • one package INSTANT chocolate pudding
    • 1 (8 oz.) container whipped topping – – such as Cool Whip
    • 1/2 cup milk
    • 1/2 tsp. vanilla extract
    • 1/2 cup mini chocolate chips
    • 1 cup mini-marshmallows
    • chocolate syrup – – such as Hershey’s
    • 1/2 cups pecan halves – to sprinkle on top
    • 11 – 12 Maraschino cherries, drained on a paper towel

Package of M&Ms - for Double Chocolate No-Bake Pie++++ For Double Chocolate Mint Pie – add 1/2 cup CRUSHED Mint M&Ms instead of the 1/2 cup mini chocolate chips!

In a medium bowl beat 1 box chocolate INSTANT pudding, 8 oz. Cool Whip, 1/2 cup milk and 1/2 tsp. vanilla extract for about 45 seconds. Stir in 1/2 cup mini chocolate chips and 1 cup mini-marshmallows.

Chocolate Pie USE

Spoon pie filling into pre-made chocolate crust. Pour on some chocolate syrup. (I usually use a crisscross pattern but today I went a little wild the the chocolate syrup!) Place 1/2 cup or so  pecans on top, then 11 – 12 Maraschino cherries.

Double Chocolate Pie - My Yellow Farmhouse

++ Use the cover provided with the crust if you’re transporting the pie!

Double Chocolate Pie - My Yellow Farmhouse

Enjoy !!

Chocolate Pie - use at endNo-Bake Pistachio Pie - My Yellow Farmhouse

Quick ‘n Easy Corn Salad

My Yellow Farmhouse - Corn Salad with Green, Yellow & Red Peppers

UPDATE – My friend Betsy at Bits and Breadcrumbs.com suggested heating up the Corn Salad in a 350 oven until bubbly, then serving it with tortilla chips. I love that idea !!  I think I might add a bit of cumin to the corn, peppers & onions etc., then sprinkle some extra cheese on the top. I can’t wait to try it.  Thanks Betsy !

—–It’s been so long since I’ve posted a new recipe here on My Yellow Farmhouse….for several reasons –  but I’m planning to make up for lost time, starting right now!!

The other day I spotted a recipe on Pinterest for Corn Salad and it looked so delicious I decided to make it, with a few small changes, for a barbeque last night. Everyone really enjoyed it – including my brother-in-law, who, I was told, “Hates Corn”!

Corn Salad is quick and easy to make. The only thing that takes any time at all is chopping the red, green and yellow peppers – and onion. I was lucky – my sister-in-law did all the chopping while I swam in the pool with the children!!

It seems Corn Salad is often served with crushed “Fritos Corn Chips” mixed in. I decided not to do that, but I did put some tortilla chips in a small basket for anyone who wished to add a them. As for me, I enjoyed the Corn Salad with, and without, the tortilla chips.

++  JUST IN CASE YOU WERE WONDERING  ++

Most of the differences in bell pepper color stem from time of harvest and degree of ripening. Green peppers are bell peppers that have been harvested before being allowed to fully ripen. While green bell peppers usually turn yellow-orange and then red this is not always the case. Red, orange, and yellow bell peppers are always more ripe than green ones and therefore require more time before they can be harvested; that’s why they are more expensive. Bottom line: all of the bell peppers originate from the same species of plant, and they achieve their different colors naturally, not by any artificial means.

It’s interesting to note that in addition to their unique colors, each differently hued bell pepper has a unique array of nutritional benefits. Green peppers feature an abundance of chlorophyll. Yellow peppers have more of the lutein and zeaxanthin carotenoids. Orange peppers have more alpha-, beta-, and gamma-carotene. Red peppers have more lycopene and astaxanthin, two other important carotenoids.   (From http://www.whfoods.org)

Ingredients & Method      Serves approximately 5 – 6  – – – –  recipe is easily doubled

  • 2 cans yellow corn – DRAINED WELL
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped  ++ I recommend using the three different colors of bell pepper because each color has a different flavor. 
  • 1/2 green bell pepper, chopped
  • 1/2 medium purple onion, chopped
  • 1 cup shredded cheddar cheese  ++ I used “Sargento Cheddar Jack”.. Mild Cheddar & Monterey Jack Cheeses 
  • 3/4 to 1 cup of mayonnaise
  • “Fritos Corn Chips” or tortilla chips, optional              

My Yellow Farmhouse - Corn Salad - before mayo

+

In a medium bowl, place the 2 cans of DRAINED yellow corn, the chopped red, yellow and green bell pepper and chopped onion.  Add 1 cup shredded cheddar cheese – or a mix of mild shredded cheese.

+

Add 3/4 to 1 cup mayonnaise and mix all ingredients together well. Your Corn Salad is now ready to eat – or you can prepare it early and allow the flavors to blend.   Enjoy !!

My Yellow Farmhouse - Corn Salad with Green, Yellow & Red Peppers

 

Roasted Turkey … or Chicken …’In a Hurry’ !

Roasted Turkey, or Chicken,  In a Hurry.. My Yellow Farmhouse.com

++   A 10 lb. turkey – COOKED ‘IN A HURRY’! – takes approximately 1 1/2 hours to 1 3/4 hours.  ++   A 10 lb. turkey – cooked in the usual way – would take approximately 3 to 3 1/2 hours.

I recently visited a local ‘meat outlet’ where I purchased a 10 pound frozen turkey.  I immediately thought DINNER PARTY!  As the old adage goes (from a poem by Robert Burns) The best laid schemes o’ mice an’ men often go awry and my dinner party idea just didn’t work out.  Instead, at the last minute, I ended up preparing the turkey at one of my friend’s homes.  It was the day after a ‘Women’s Night Out’ and I’m surprised we had the energy, but between the two of us we put together a delicious turkey dinner in about two hours!!

Here’s the secret to cooking a 10 pound turkey so quickly – you simply cut out the breast bone and lay the turkey or chicken down flat!!  I used to do this all the time with whole chickens when we lived at our farm in Quebec and often fed masses of people, including neighbors, friends, family and visitors!!

++ To estimate how long it will take to roast a turkey or chicken this way, calculate how long it would usually take, then plan on cooking your bird a bit more than half the time … or so.

++ Be sure to use a meat thermometer to ascertain exactly when turkey/chicken is fully cooked.

                                   How to Roast a Turkey – or a Chicken – “In a Hurry” !

Preheat oven to 425F     ++ You will be lowering heat to 350F after 20 minutes.

  • If you bought a frozen turkey/chicken – it must be thoroughly defrosted.  Be be sure, just stick your hand inside….
  • Lay the bird – breast side up – on a large cutting board.  Using a sharp knife, cut the flesh and skin from the breastbone on both sides. Pull the breastbone forward, then cut the breastbone from the rest of the body     ++ Look for the place where the breastbone is attached to the body… there’s a joint there, so it’s easier to cut.    ++ Leave breast meat attached to the rest of the body.

++ A wooden cutting board is probably best as the bird won’t slip as easily.  Just be sure to wash it well after and include a drop of bleach in the water you’re washing it in.

  • Rub turkey/chicken skin with some olive oil.  Sprinkle with salt, pepper and thyme etc. – whatever you feel like sprinkling the meat with such as Montreal Steak Seasonings or Chili Powder.

Ready to go !!  Roasted Turkey, or Chicken, in a Hurry ... My Yellow Farmhouse.com

  • Place prepared turkey/chicken on a rack set in a low-sided pan.

++ I highly recommend a rack like the one shown which has handles for lifting the finished bird out of the oven.  They’re easy to find and aren’t expensive.  In fact, I just checked at Bed, Bath & Beyond and you can get one for under $10.00!

++ If you don’t happen to have a rack, crunch aluminum foil into a coil  & place turkey/chicken on top. Or (and this gives more flavor) place large pieces of cut up onion, apple or orange (with the skin) under the open part of the turkey/chicken.

  • Place the pan on middle rack of oven set at 425 F.
  • Set timer for for 20 minutes.
  • After 20 minutes, lower heat to 350F
  • Continue to roast bird until thermometer placed in the thickest part of the leg (close to where the thigh meets the body) reaches 180°F.   ++ The temperature is usually 170°F – but I recommend 180°F for this method.

• Lift bird onto platter, and let stand for 15 to 20 minutes before carving.

++ For gravy, you can simmer the breastbone, along with the neck and heart, in some salted water to which some chopped onion has been added.  Use this simmered liquid, instead of water, when you make your gravy. For a really easy gravy, I use two packets Durkee’s Turkey Gravy prepared with some of the simmered liquid, drippings from the pan and, if you have it, a bit of red wine.   Enjoy !  

Roasted Turkey, or Chicken,  In a Hurry.. My Yellow Farmhouse.com

Not Your Grandmother’s Banana Bread with M&Ms, Nuts & a Smidge of Peanut Butter

'Not Your Grandmother's' Banana Bread with M&Ms and Nuts - My Yellow Farmhouse.com

Pretty much everyone loves Banana Bread, especially when its just out of the oven and slathered with butter.  My ‘Not Your Grandmother’s’ Banana Bread’ gives you the extra kick of melted chocolate and nuts, not to mention just a hint of peanut butter flavor.

++  Here’s a great link with all the info. you’d ever need to know about pan sizes!  http://www.joyofbaking.com/PanSizes.html

Ingredients & Directions               Oven at 350F             Bake for 50 – 55 minutes

++ Use a 9 x 5 x 3 loaf pan, if possible !!   If using a smaller pan, you may have to increase cooking time & the banana bread might be a bit crumbly… but still delicious!!

  • 2 medium – VERY RIPE – bananas…. enough to equal 1 cup
  • 1 Tbs. lemon juice   ++ If you don’t have any lemon juice.. that’s fine.
  • 1/4 cup buttered, SOFTENED  ++Put in microwave for a few seconds.
  • 1/4 cup chunk-style peanut butter
  • 1/4 cup sugar
  • 1/4 cup brown sugar    ++ DON’T pack down the brown sugar.  If you don’t have brown sugar, use 1/2 cup regular sugar.
  • 1/4 tsp. cinnamon
  • 1 large egg
  • 1/3 cup milk
  • 1 3/4 cup flour
  • 1 1/2 tsp. baking POWDER
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. vanilla
  • 1 cup M&Ms
  • 1/4 chopped peanuts OR chopped walnuts

Put bananas in a small bowl and mash with a fork until smooth. Measure out 1 cup and place mashed banana in a large bowl. Add 1 Tbs. lemon juice, 1/4 cup softened butter, 1/4 cup chunk-style peanut butter, 1/4 cup sugar, 1/4 cup brown sugar (NOT packed), 1 large egg, 1/3 cup milk, 1 3/4 cups flour, 1 1/2 tsp. baking POWDER, 1/2 tsp. baking soda, 1/2 tsp. salt and 1/2 tsp. vanilla.

Mix with electric mixer until ‘just combined’.  Stir in 1 cup M&Ms and 1/4 cup chopped peanuts OR walnuts.

Banana-Peanut Butter Bread with M and Ms and Nuts

Pour into greased loaf pan (I suggest a 9 x 5 x 3).   ++ I like to sprinkle the top with 2 tsp. of sugar, which gives the banana bread a nice look.

Banana Peanut Butter Bread with M and Ms and Nuts - My Yellow Farmhouse.com

Bake for 50 – 55 minutes until a knife (or toothpick) comes out clean when stuck into the center of the loaf.  Cool banana bread (still in the pan) on a rack for about 10 minutes, then turn it out onto the rack to cool further.  (I bet the bread won’t last more than two minutes before someone cuts into it.)  Enjoy!

'Not Your Grandmother's' Banana Bread with M&Ms and Nuts - My Yellow Farmhouse.com

Livin’ The Life!!

I’m so sorry….I haven’t forgotten you all.  I’m on a Road Trip, kind of like Bob Hope and Bing Crosby in their old ‘Road’ movies, except I actually PAY my restaurant bills!!      Bob Hope Bing Crosby

I’ve been traveling south for two weeks (I started in Massachusetts) along the eastern seaboard. I’ve been having so much fun seeing lots of things and meeting great people.

I absolutely loved Colonial Williamsburg in Virgina! If you ever go, I highly recommend renting either a small home or a room in an old house right in Colonial Williamsburg itself. It’s just like going back in time!!

Colonial Williamsburg  - colonial-house.ashx

I spent two days visiting the fabulous Biltmore Estate in Ashville, North Carolina. The Biltmore is the largest home in the U.S., plus it boasts the most visited winery in the States.

Biltomore Estate house_garden_3_850x563__large

In Macon, Georgia I visited a museum dedicated to one of my all-time favorite bands – the Allman Brothers. My big purchases there – refrigerator magnets for my twin sons who are also fans of the Allman Brothers and one of their CDs. I’ve been blasting that CD as I drive along!!

Big House Parlor Painting

Today I start heading north, back to My Yellow Farmhouse. But my trip is far from over – I still have lots of people to visit and things to see on my way north, including Jamestown!

At this moment I’m in Fort Lauderdale, Florida after spending a few days in South Beach, Miami. Some dear friends of mine from Malta happened to be staying in Miami with a friend who lives in South Beach.  I got to spend a few precious days with them, their children and their very gracious host, who allowed me to ‘bunk in’ at his place along with the rest!!

Mojito - South Beach, Miami2

  Possibly the best Mojito EVER, enjoyed at the world-famous Cuban restaurant, Versailles, Miami.

 

 

‘Grab ‘n Go’ Crustless Quiche Squares

Grab 'n Go - Crustless Quiche Squares - My Yellow Farmhouse.com

Above Photo  Shows Yield from Second (Smaller) Version of Recipe

Grab 'n Go' Crustless Quiche Squares - My Yellow Farmhouse.com

UPDATE – – Cathy from Australia told me she prepared Crustless Quiche Squares BUT she substituted cooked bacon for the broccoli. I love that idea!  Cathy calls them Bacon and Egg Squares and said they were a big hit with her four daughters!   'Grab 'n Go' Quiche Squares - with Bacon instead of Broccoli

When my twin sons were teenagers I had a repertoire (of sorts) featuring things they could ‘Grab ‘n Eat’  –  and by ‘they’ I mean my sons and their multitudinous friends … all of whom seemed to have bottomless stomachs.

Crustless Quiche Squares are a bit more ‘solid’ than most quiches due to the addition of a bit of flour, which is why they’re so easy to ‘grab and eat’ either for breakfast (as I did today), for a packed lunch or to serve as appetizers.  And they’re equally delicious eaten right from the fridge or at room temperature.

++  Today I made a smaller version of the original recipe, which works well for someone like me who doesn’t need to feed lots of teenagers!  That recipe follows the larger yield recipe below.

       THIS VERSION  MAKES A LOT   ……   USE A GREASED 13″ X 9″ PAN   

  (++ See below for recipe which makes fewer squares ++)     

Ingredients        

++ Oven temperature changes  – –    Bake at 400F for 15 minutes, …  then lower to 350F for 30 – 35 minutes.    

  • 10 eggs
  • 1/3 cup butter
  • 2 medium Bermuda onions, sliced
  • 1 1/2 cups chopped mushrooms
  • 1 1/2 cups chopped broccoli
  • 1/2 cup flour
  • 1 tsp. baking POWDER
  • 1/3 tsp. salt
  • 1 lb. (16 oz.)  small-curd cottage cheese
  • 1 lb. (16 oz.)  Monterey Jack Cheese – grated

In a large bowl, beat 10 eggs with an electric mixer for about a minute.  Set aside.

In a large skillet, over medium heat, melt 1/3 cup butter.  Add 2 medium Bermuda onions, sliced; 1 1/2 cups chopped mushrooms and 1 1/2 cups chopped broccoli. Cook, stirring occasionally, for 15 minutes.  Set aside.

'Grab 'n Go' Crustless Quiche Squares - My Yellow Farmhouse.com

Add 1/2 cup flour, 1 tsp. baking POWDER and 1/3 tsp. salt to the previously beaten eggs until combined.

Add 1 lb. small-curd cottage cheese and 1 lb. grated Monterey Jack Cheese and beat until combined.

Add sauteed onions, mushrooms and broccoli. Again, beat until combined.

'Grab 'n Go' Crustless Quiche Squares - My Yellow Farmhouse.com

Pour into greased 13′ x 9′ pan.    ++ Bake at 400F for 15 minutes………then REDUCE HEAT to 350F for 30 – 35 minutes.

Crustless Quiche Squares should be light brown when fully cooked, and a knife stuck in the middle shouldn’t stick.  Enjoy!

                                                                         + + + +

++ Directions for Making a SMALLER Batch of  ‘Grab ‘n Go’ Crustless Quiche Squares ++

++  Use a greased 9′ x 9′ pan

++ Oven temperature changes  – –    Bake at 400F for 15 minutes, …  then lower to 350F for 23 – 25 minutes.   
   

Ingredients

  • 5 eggs
  • 1/4 cup butter
  • 1 medium Bermuda onions, sliced
  • 3/4 cup chopped mushrooms
  • 3/4 cup chopped broccoli
  • 1/4 cup flour
  • 1/2 tsp. baking POWDER
  • 1/4 tsp. salt
  • 1/2 lb. (8 oz.) small-curd cottage cheese
  • 1/2 lb. (8 oz.) Monterey Jack Cheese – grated

In a large bowl, beat 5 eggs with an electric mixer for about 30 – 40 seconds.  Set aside.

In a large skillet, over medium heat, melt 1/4 cup butter.  Add 1 medium Bermuda onions, sliced; 1/2 cup chopped mushrooms and 1/2 cup chopped broccoli. Cook, stirring occasionally, for 15 minutes.  Set aside. 'Grab 'n Go' Crustless Quiche Squares - My Yellow Farmhouse.com

Add 1/4 cup flour, 1/2 tsp. baking POWDER and 1/4 tsp. salt to the previously beaten eggs until combined.

Add 8 oz. (1/2 lb.) small-curd cottage cheese and 8 oz. (1/2 lb.) grated Monterey Jack Cheese and beat until combined.

Add sauteed onions, mushrooms and broccoli. Again, beat until combined.

'Grab 'n Go' Crustless Quiche Squares - My Yellow Farmhouse.com

Pour into greased 9” x 9′ pan.    ++ Bake at 400F for 15 minutes………then LOWER HEAT to 350F for 22 to 25 minutes.

Crustless Quiche Squares should be light brown when fully cooked, and a knife stuck in the middle shouldn’t stick.  Enjoy!

++ Recipe adapted from ‘The Frugal Gourmet’

Grab 'n Go - Crustless Quiche Squares - My Yellow Farmhouse.com