Cinnamon Blueberry Crumble Muffins

It's Sunday and I feel like cooking a sweet treat before the football game!

Theses Cinnamon Blueberry Crumble Muffins (say that three times) will be a hit with your football crowd!!

INGREDIENTS:

• 2 (17.5 ounce) Pillsbury Grands cinnamon rolls (5 rolls each)
• 21 ounce blueberry pie filling
For the Crumble:
• 1/4 cup butter, cold
• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar
• 1 cup pecans, chopped
For the Icing Drizzle:
• the can of icing with the cinnamon rolls

DIRECTIONS:

For the Cinnamon Rolls:
1. Preheat oven to 350 degrees.
2. Generously spray a jumbo muffin tin with non stick cooking spray and set aside.
3. As gently as possible separate cinnamon rolls.
4. Using a serrated knife, cut each roll horizontally in half.
5. Place the bottom half of each roll into the prepared muffin tin.
6. Add 2 tablespoons of the pie filling.
7. Top with 1 tablespoon of crumble.
8. Place the top of the cinnamon roll on top of the pie filling and crumble, press top down.
9. Add another tablespoon of crumble.
10. Bake 25 minutes or until the top is golden brown.
11. Cool in the pan 10 minutes, run a knife or off set spatula around the edges to release the sides and continue cooling an additional 20 minutes.
12. Cool completely on wire rack.
13. Take the lid off the icing and microwave 5 to 7 seconds.
14. Drizzle on cooled rolls.
For the Crumble:
15. In a small bowl add the butter, flour, sugar and pecans.
16. Using your fingers blend the crumble together until well combined.

Notes:

This recipe is from Lady behind The Curtain

 Enjoy this and root for your team....In my case...I'm from Philadelphia so....GO EAGLES!

Eat and snack well my friends!

Vegatable Friatta

Howwwwwwwwwwww about something totally different for a Saturday Morning...The last Saturday of summer 2014?  How about a vegatable Friatta?

Detective Carlotta Rodriguez-Wallace, my charactor from my fiction and poetry blog, ESCAPADES (shameless plug for my other blog) swears by it....

Here is her recipe :

INGREDIENTS:

•   tablespoon 

  margarine or butter
• 1/4  cup 

  sliced fresh mushrooms
• 1   

  whole tiny new potato, thinly sliced
• 1   

  green onion, sliced
• 2   

  eggs, beaten
• 2   tablespoons 

  milk
• 1/4  teaspoon 

  dried basil, crushed
• 1/8  teaspoon 

  salt
• Dash pepper
• 1/4  cup 

  shredded herb-flavored cheese or Swiss cheese
• 2   

  cherry tomatoes, quartered

DIRECTIONS:

.

1.In a 6-inch skillet melt margarine or butter. Add mushrooms, potatoes, and green onion. Cook over medium heat until potato is tender, turning occasionally.

2.

Meanwhile, in a small bowl combine eggs, milk, basil, salt, and pepper. Pour egg mixture into skillet. Cook about 2 minutes or until egg mixture is set, running a spatula around edge of skillet and lifting mixture to allow uncooked portion to run underneath. Remove from heat. Top with cheese and tomatoes. Makes 1 serving.

Piece of cake right?

Try this.....It is a piece of heaven....

Enjoy and Eat well my friends !   (Thank you Carlotta!)

Provençal Pork Sandwich

It's Football season again...and there are non-traditional sandwiches that can be enjoyed both at home and at the game....(Provided you can sneak this one in...I doubt they are selling this at any stadium!) The Provencal Pork Sandwich...

Simply stated... While your favorite players are enduring an on-field pounding in pursuit of a win, you can be enjoying a much more pain-free victory in the comfort of your home in front of your flat screen TV or at a friends house with some friends...

This simple, delicious sandwich can be prepared ,I'm told in just 30 minutes.

INGREDIENTS: 

• 1/4 cup(s) all-purpose flour
• 1 large egg
• 1 cup(s) panko breadcrumbs
• 1/2 cup(s) Grana Padano or Parmesan cheese, grated
• 1 pound(s) thin pork cutlets
• 1/4 cup(s) pure olive oil
• 1/3 cup(s) light mayonnaise
• 2 tablespoon(s) pesto sauce
• 1 loaf(s) French bread, halved lengthwise
• 4 cup(s) frisée or mesclun salad greens
• 2 tablespoon(s) red wine vinaigrette dressing
• 1 jar(s) (12-ounce) roasted red and yellow bell peppers, drained, cut into wide strips
• mixed olives, for garnish

DIRECTIONS:

1. Place flour on a sheet of waxed paper. Beat egg with a fork in a small, shallow bowl and place bowl next to flour. Mix panko and grated cheese on another sheet of waxed paper and place on other side of beaten egg. Working with 1 cutlet at a time, dredge cutlet in flour, patting off excess flour, then dip into beaten egg, then into the panko mixture to coat. Repeat with remaining cutlets.
2. Heat olive oil in a large skillet, preferably cast iron, over medium heat, until oil is shimmering. Fry cutlets in 2 batches, 2 minutes per side, or until golden and crisp. Drain cutlets on paper towels.
3. Mix mayonnaise and pesto and spread on cut sides of French bread. Toss frisée with vinaigrette and line bottom half of bread. Top with cutlets, then peppers and the remaining dressed frisée. Replace top of bread and cut into four portions. Serve with olives, if desired.

Celery,Apple and Fennel Slaw

Heyy folks...I'm back!  On this Blog at least.....Here is something you can fix that is good and doesn't cause you to have to turn an oven on during these last lazy crazy and hot days of summer...It's called Celery,Apple and Fennel slaw...

This update of the Waldorf salad has so much crunch, we skipped the walnuts. Serve with grilled pork, fish, or chicken  even beef!

INGREDIENTS:


3 tablespoons extra-virgin olive oil

2 1/2 tablespoons apple cider vinegar

1 1/2 tablespoons coarsely chopped fresh tarragon

2 teaspoons fresh lemon juice

1/4 teaspoon sugar

3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves

2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds

1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned

Kosher salt and freshly ground black pepper.


DIRECTIONS: 

Whisk first 5 ingredients in a medium bowl.

Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat.

Season to taste with salt and pepper.

And that's it...

Simple huh?

Enjoy!  Eat well my friends!