Hey hey foodies! I know that it has been awhile again, but you should know the deal by now if you are just coming in: I have health issues and such, sometimes I’ll be gone for months. I have some exciting news in any case in that my husband just went through the gastric sleeve surgery, and I am making efforts to stick to healthier grub for the most part. As you know, my blog is not about dieting, although I will put a special diet recipe up every now and then so as not to leave people out. I will still post, but only when the mood strikes me.
Today I have for you some Scotch eggs, super easy meal to make and so very yummy. I am doing the baked version, the traditional is deep fried.
So what are Scotch eggs?
They are boiled eggs wrapped in sausage and dredged in breadcrumbs, then deep fried (or in this case, baked). They were made somewhere in England, not Scotland, around the mid 19th century and was an easy way to carry your lunch around when working. They are now a widely popular street food and pub grub in Great Britain, and in pubs about the world.
My first encounter with these puppies was when one of my best friends showed me how her dad makes his, and it is a delicious end result you get because of the ketchup and the saltine crackers he uses in the meat. I have since learned the more traditional route of making them and I shift between two different recipes.
They are actually easier than they look and have only a few ingredients. I am going to give you my version of them in a baked state. These are hardly considered diet food but if you can get away without deep frying them, I think it'll be just fine.
That flour doesn't act as a glue, and there may or may not be cracks in the exterior when one is done baking their delicious Scotch Eggs, but that flour turns the juices into a little bit of a gravy instead, which adds to the creaminess of the egg yolk. I am just going to assume that the yolk turns out a bit runnier in the deep fried version, but I never tried making that. I absolutely recommend that you give this dish a dry, even someone else's recipe, because you are missing out if you don't!
What is really cool about just one egg is that you get meal of convenience and it's also pretty dang filling.
A little bit about Shawna
Shawna and I go way back. We met in high school and chummed it ever since. We were such good friends that we drew pictures together, we drank lots of coffee at the awesome Fourth Coast Cafe, and we love each other as sisters. She and I have been through thick and thin, along with our other friends, Lacey, Inga, Kittie, Dawn, and a few other people.
She is our resident Snow White... You know, opens the shutters and sings to the birds and into wells?
Anyways, I guess I owe Miss Pegasus for some of the recipes I have learned over the years, including the eggs. I hope my rendition brings you as much joy as hers did.
Every time I mention the name "Slumgulean," people give me that puzzled look wondering what in the world I am talking about, and there is a story behind it and how it has been a part of my family for a long time. The answer to the question is that Slumgulean is a struggle meal; a poor man's breakfast/dinner that my grandma used to throw together in order to feed four boys and use up some ingredients that she had readily available.
Back in the day, my grandfather worked for Ekrich, delivering their product as a truck driver, and my grandparents would end up with a butt ton of sausage and balogna to eat throughout those years. One of the ways my grandma would fix smoked sausage would be to throw it into her Slumgulean and it would be stretched out with other ingredients that were inexpensive but nice and filling.
She would slice the sausage up and fry it along with the taters, add some other ingredients and round it off with some eggs, and boom! My father always spoke fondly of it and how he could never quite get it to taste just like hers... Hell, I can't ever get anything to taste just like my mom's, but that is because it differs from individual to individual, even if you think you added the exact measurement of each ingredient within the recipe.
I have had so many variations of this dish and have two or three favorite combinations of what is essentially a "garbage hash." It is not as unique as some might think, really, but it is special enough to me that I decided to write this blog post to honor my dad's original post on the old site, and to honor my grandma because she cooked with love. In fact, my dad had written his blog post right before the final crash of Foodie-zoo, and it would not sit well with me if I didn't say something about it.
It is true that my dad had a limited bank of recipes that he cooked and tasted awesome... He made the BEST home made bread, his biscuits were like fluffy little clouds, his beef stew and his chili were to die for, and his breakfasts were awesome. It was one way that him and I bonded, as I had bonded with mom over the stove too. When it came to the hash, he always brought grandma up and how hers was the best.
I don't remember the first time that he made it for me... I had always assumed he put his nasty, canned corned beef hash into it... You know, the stuff that looks like canned dog food and smells like it too? Yeah, so you can probably imagine that I wasn't even interested in trying it for the longest time. In fact, I refused to even look at it when I was a kid because of how my mind associated it with the stuff in the can.
I believe I was a teenager when I actually began to pay attention to some of the things that he cooked. The first things were his breakfasts, of course, and how he taught me that you do not need milk to make the perfect, soft scrambled egg that was still fluffy and tasty. I watched him throw various things into a pan, and I actually gave myself a chance to smell it and enjoy the aroma. When I tried it, I was in for a pleasant surprise... It was good... I mean, REALLY good.
Him and I would talk from over the counter since the kitchen at my mom's house is not that big, and he would tell me stories about grandma or grandpa, adventures in truck driving and such. There was a hilarious story about how grandpa would truck drive and smoke in his sleep, shifting gears with one hand and puffing on an invisible cigarette with the other. My dad would take a clothes pin and stick it between the forefinger and middle finger, and sure enough, Grandpa would "puff" on the clothes pin... We're talking about the round ones, not the ones with springs. I am sure if dad had done that one, there would have been hell to pay.
As it was, my grandpa would wake up with the clothes pin between his fingers and he would get mad and cuss.
My dad also told stories about my grandma and how she would knock people upside the head with a fireplace poker for cussing in her house. I guess that she was a spitfire while she was alive and she had all the respect in the world for it and for the fact that she was also the sweetest person alive when she wasn't provoked into being irate. I don't remember anything about her, I don't remember ever seeing her or cuddling her, but my dad explained to me that she loved my older sister and me to the moon and back, we were the apples of her eye because she had wanted granddaughters so badly after raising four boys. I wish I had gotten to be around her longer than three years because she had a wealth of things I could have learned from her, like quilting and knitting. I am happy to say that I at least have the legacy of her hash browns, even as insignificant as it may seem to others. It means the world to me to be able to connect with my grandma.
So if you are up in heaven listening to my thoughts as I type this blog post out, grandma, know that I am so glad to have a recipe to share with the world because you made one up.
Ingredients per two people:
2 TBSP Canola or Vegetable oil
1 TBSP Butter
6 oz of whatever meat you want (optional, I usually choose bacon if I have it, or breakfast sausage. I have seen dad use ham and smoked sausage before.)
1 potato of any size, shredded, sliced, or diced
1/8 cup of sliced or diced onion
1/8 cup bell pepper (Optional)
1 slice of whole wheat or white bread, torn into small pieces
Salt, pepper, red pepper flakes, garlic, rosemary, and paprika all to taste
1 egg. beaten
1 handful (About 1/2 cup) of cheese of choice (Optional)
I hope that this recipe makes you as happy as it has for three generations of my family. Maybe you will find yourself telling stories while cooking it in the future. It is a small bit of comfort in these days where we are uncertain as to whether we can safely feed our families and be able to put some nutrition in, even if it isn't what a fitness guru would call "healthy eats." The point is to line your belly when you are hungry, and this stuff is super filling and very delicious.
Have a good day, my friends and...
This post has a very special place in my heart. When I was a little girl, our family situation wasn’t the best; food was always provided even if it wasn’t ideal, and my dad wasn’t an easy man to live with. The good thing about memories is that, though there are plenty of bad ones to be had, there are always good ones… special ones.
It’s been established that dad didn’t do very well with some of his cooking, and I say that in the most endearing sense. Not all of his food was bad. He was really great at making an American breakfast (Pancakes, bacon and/or sausage, and eggs), he could also make a mean campfire chili or beef stew, and he made what our family calls Slumgolean Hash (which I can do a recipe for at another time.) But this blog post is not about any of those things.
This is about a beautiful memory that takes me back to one of the happier times we shared with dad. He made monkey bread from scratch and put a lot of love into it. It was like eating a cloud that was laced with just the right amount of sugar and cinnamon, the right amount of sticky glaze that was too yummy to use a napkin on. My dad made the best monkey bread I have ever had the pleasure of tasting.
I remember how proud he was of the bread and how he laughed with his joy at how his children were delighted in this pastry. It was something we gathered around just one time that I can remember, but it did define part of my childhood with a good and beautiful memory.
I have had other monkey bread throughout the years; GOOD monkey bread, at that, but nothing that has ever taken me back to that memory. It took hearing the sound of my niece, Al’s daughter, to call out, “Monkey bread” to spark that memory full on, though Al is the one who made it.
As soon as the idea popped into my head, I opened up my cook books and began to look for the perfect base recipe to work off of. I needed an idea on what ingredients were involved and how much to put in. It happened to be in my Better Homes and Gardens cook book (if you do not have that one, you should get one as it is a legacy). It wasn’t even a monkey bread recipe, but rather, a cinnamon roll recipe.
My brain went into excitement mode for the things I could take out and replace, or add to it to make it better. I want to be taken back to that first bite, to hearing my father laugh the way he used to, because it was to him who I owe my cooking passion.
Fair warning, this is a time consuming recipe but totally worth the effort. This is also not diet food, though you can use sweeteners to lower the amount of sugar you use. Just follow the conversions as needed, usually the sweetener bags will have them. They are also widely available on the web.
Variation #1 with an adult twist
Variation #2, Blood Orange Cranberry
1/3 cup granulated sugar
1 Tablespoon or so Blood Orange zest
1 teaspoon fresh (grated with micro plane) or ground ginger
¼ cup softened, unsalted butter
½ cup blood orange juice soaked dried cranberries
2 cups confectioner’s sugar
A dash of ground ginger
1-2 Tablespoons Blood Orange Juice
(You can use any orange if you are not fond of blood oranges)
Serving this bread warm is the best way to eat it, and you don’t need a knife and fork to do so. You can pick at the nuggets like a monkey would pick.
I chose to make the adultified version, and just so you know? The rum icing is A-Okay! I don’t think I added enough salt to the dough itself, but that is my error, not the recipe. It was still fluffy but dense like raisin bread, as opposed to your traditional cinnamon bun.
I adore monkey bread and the memories it brings. Share this bread with your children (or at least the rumless variety) and watch their faces light up with joy. Maybe you could even have your little ones help you out with making the bread so you can create memories of your own. If you don’t have kids, you can still make it and have fun in the process. The point is, you should do it because you want to and to experience the joy that it can bring.
For me, I will forever cherish the stolen moments that are branded into my memory that can come flying back into my head at the sound of its name, or the flavor of the dish. I hope that I do justice to one of my dad’s very favorite things to make! And with that I say...
Mothers Day was yesterday; my sisters and I wanted to do some things that were special for my mom, given that it's been a rough time since dad left us. We put together a brunch and my older sister asked me to make something to bring, and one of mom's favorite things that I make is an easy chocolate mousse, or what other people would call a whipped dessert since it isn't traditional mousse.
I was going to make a strawberry sauce for it and maybe some other fruit, but my strawberries were freezer burnt and my plans had to change. I remembered the bananas I had sitting around, all ripe and brown looking in their overly sweet glory. I remembered that my mom liked banana pudding, so the bell went off in my head: I would make banana mousse and I could put the chocolate in as chunks, which would make it appropriate for a brunch dessert after all.
Before I get into the recipe, though, I want to talk about my mom. My dad was not the only person who contributed to this passion of mine, it was my mom that taught me a few basics like boiling water and making boxed foods like mac n cheese, or spaghetti. The story she told me about her own cooking was that she wasn't a very good cook when she was first married to my dad, but she never really said that was why she was teaching me some things.
She did the best she could at the time, but it was hard for her when dad had gotten sick from driving truck and could no longer work. She'd work rough hours at a nearby nursing home during second and third shift, thus leaving my dad to do the cooking while she did everything she could to keep food on the table. I remember how she would buy a lot of pork chops because those were some of the cheapest, and a lot of ground beef for the same reason, but she didn't get to eat them with us.
Mom told us later that it was really hard for her to keep the hours she did because she missed her babies. By the time she got home, she was asleep, she couldn't see us off to school, and she didn't g et to see us much at all during her second shift job. Finally, she decided to go to school to better her life as well as ours, was able to get a better job with better hours and we were able to eat better food.
Needless to say, I appreciate my mom's role in encouraging my knowledge of cooking and being supportive of me when I decided to go to culinary school. Mom, I hope that you read this because writing out my feelings tends to be much more eloquent than my sometimes stumbling words.
More about the dessert
This dessert is so very easy and delicious that you might be surprised. The secret to making this non traditional mousse is cream cheese or Neufchatel instead of gelatin, which not only gives it the thickness it needs, but it adds depth to the flavor of the dessert.
The end result is something wonderful... If you are a fan of bananas, anyways. I absolutely loved the texture it had after it chilled overnight. You can, in fact, freeze this one and make a lovely ice cream of sorts, it is that velvety. The flavor of the bananas is subtle after only an hour, and stronger overnight. The dark chocolate balances out the sweetness (No added sugar, by the way!) to the dessert and makes for a rich flavor combination. Fair warning, it's not quite diet food either, but a little bit does go a long way.
Speaking of Bananas!
I am pleased as punch to update you on QDFoodie's cute kitchen food. The kick starter campaign is now in full swing, and they could use some help from friends all over to make their dream into reality. For as little as a $2 donation and simply spreading the word through social media, you will be a big help.
You could end up with a gratitude gift of one of my favorites out of this collection, the banana measuring spoons that are both metric and standard, as well as in braille. These wonderful tools are for a good cause, helping kids of all sorts to develop a love for cooking as well as adults who happen to like cuteness such as these.
I am looking forward to testing these babies out, and you will help make that happen.
Be sure to check them out at their Kickstarter Campaign!
As you may know from my previous blog post, I lost my father on March 21 of this year, so my inspiration has not been present very much as my family and I try to heal from this major loss. I decided to invite my mother over for Easter, which happened to be the Sunday after the funeral as well as April Fool's day. April Fool's Day is o high significance for me because of the practical joke war that my dad and I had going for years, at least until I surpassed everything he ever taught me and made him proud.
I spent the day trying to go at a relaxed pace. I chose to have a later dinner than we would normally do for a holiday (my family usually eats celebration suppers either at noon if we are at his step parents' house, or 3 pm if at my mother's house), but damned if things didn't go the way of a certain fellow's law that shall not be named; but we all know and loathe him.
I melted down over missing croutons. Yeah. That was me.
Even with all of the chaos going on in my head that day, as well as things throughout my house, I was able to pull dinner off and even got dessert going with time to spare. Despite the melt down, I was okay by dinner time and happy to have my mom at my table.
My mom does gluten free, so I had to figure out what to do for dessert, Lucky for me, she had her baking mix already handy and handed it over to me the day prior when my hubby and I spent time over at my sister's house. Since I already had frozen peaches, I used those and what mom handed me, and I threw together the cobbler.
The cobbler is super easy, really!
Gluten Free Peach Cobbler
Preheat Oven to 350
Sift baking Mix into a bowl, add melted butter and mix with fork until pea sized clumps form.
Add your milk, vanilla, and your sugar and cut into the mixture until you form a loose dough or paste.
Grease your cast iron skillet with butter for best result, oil or spray will do as well.
Toss the peaches with both wet and dry ingredients and spread over biscuit dough
Bake for 45 to 60 minutes until peaches caramelize, top of biscuit will be pale but the bottom will be brown
Serve and enjoy!
Mom was happy to eat it right after it came out of the oven and had a chance to cool only slightly. She loved it. Unfortunately, I fell asleep before I could eat some, but it was fantastic when it was cold as well.
If you want to do this with regular ingredients, just add the three TBSP of sugar and the vanilla to this recipe when you add the milk to this recipe!
I hope you have enjoyed this post and I hope you give it a try! It was delicious, I am telling you.
Sometimes the joy of food blogging is more than just about getting to try new things... It is also about getting to interact with my readers, offering to take requests for recipes because sometimes it's good to learn about foods you didn't necessarily know about before. For instance, I had no idea that I would get to make this kind of thing and never even heard about Frittelle before this experience. My friend didn't directly request this particular recipe, but a recipe from Italy, or more specifically, from Venice, as she is big into Venetian and Italian culture. I went looking for the perfect recipe that I could hopefully afford, and I saw Frittelle.
This was a new experience for me in general... Not just the fact that I get to make Italian donuts, but the fact that I had never fried a donut in my life. I worked in a department store bakery where the donuts were frozen and had to go into the ovens at night to get packaged for mornings so people could grab their breakfast and go... Furthermore, rum soaked raisins? I had never gotten to make those before either and I will tell you how to do that too. My grandmother actually gave me an entire, unopened fifth of rum to play with, but otherwise, the booze is the only expensive part and it's optional to put the raisins in anyways. I suggest you do it just for the experience, however, as the flavors somehow work.
I had so much fun playing when it came to this food. The rum soaked raisins are so easy that there is no need for a recipe... You just take a container (I used a plastic jar), put as many raisins as you are going to use and pour in enough rum to cover the top of them. That's it. Once you are done with the raisins, don't get rid of that rum -- You can put more raisins in or use it in another recipe (like rum balls). Let the raisins soak for at least 24 hours, though the longer you let them pickle, the better they will be.
The making of the donut pastry itself was easy peasy and didn't take much ingredients at all. The best thing about it was the smell of the lemon zest, which definitely added a certain amount of freshness to the experience. I initially thought that the rum raisins would be weird in there after tasting one, but it actually worked really well with that citrus. All in all, I was glad to have been able to have this experience and I think I will definitely be making these again!
This tastes so fresh and has a light crisp as opposed to that heavy feel you might get with some donuts. I suggest a light dusting with the powdered sugar as opposed to completely coating it so that you can show off the pastry (that and it doesn't really need a heavy hand with the sugar). As I said, I had SO much fun with these and I showed restraint by only making three at a time (and I gave some of the dough away). They were so yummy that it was hard not to want to eat a bunch!
If you have a request recipe, please do let me know! I had a blast! I hope you enjoy this as much as I did.
Happy Eating, foodie friends!
Back when I was a little snot, my mom used to make cheesy potatoes, which, of course, was a hit. That is... unless she called them "au gratin," which would cause my sisters and I to recoil with horror and yell out, "ALL ROTTEN POTATOES! EEEEEWWW!!" Seriously, we thought our mom was talking about rotten potatoes, so she started calling them Cheesy Potatoes, which other people call them too. Later in life, she told me the story of how we used to react and I still find it amusing to this day. In fact, yesterday when I took my taters to potluck, I had to laugh because my brother in law teased me and called them "Potato's All Rotten," and I explained that was what I used to call them. Apparently, it has been a nickname through many generations where kids would call them "All Rotten" and such, at least in our family!
Now, I don't make these very often because peeling almost a whole, 3 lb bag of potatoes for this can be tedious... Add to that, there is a lot of love you need to put in the dish. The dish is totally worth all the work, so every now and then I will get a bug up my butt to do it. This time, it just happened to be that I had an invitation to a potluck, pretty much last minute due to certain circumstances, and I didn't have money or time to plan something out. I had planned to make these potatoes for my birthday because I have been craving them, but I can do something else to go with that particular dinner.
We've all been there, last minute invitations or unexpected company coming over and you need to whip up something awesome but don't have cash or time to think. Potatoes are a pantry staple, and cheese... Well, I always have cheese, but I don't know about the rest of you. I told my husband that whatever cheese we had left (block and shredded) would be for this, and then the potluck came up.
I spent an hour on prepping and another hour at home just to bake, a half hour to set, lastly, another bit of time to heat back up (although, they would have tasted okay cold, just sayin'.) So I spent 3 hours making them, and they were nearly gone in fifteen minutes. I guess when taters are good, they are good!
Before I get to the recipe, let me warn you that although my recipe is reduced fat, it is still not diet food and you should proceed with full disclosure. Normally, they are made with heavy cream and butter, and my recipe does not use either, yet they are still pretty fantastic and rich enough without them that I am sure you wouldn't miss those things.
It's such a comfort food to eat, and it is one of those things that you know everyone will eat unless they can't do dairy. This dish is great to serve with pretty much any protein, and could even become a main dish when you add a protein. I would suggest bacon or ham, though roast beef would work lovely as would roast chicken. Broccoli would be awesome as a veggie to go in there (or cauliflower)... I am sure that peas would be pretty good too. It is up to you, really! With the richness of the cheese, you definitely won't miss the heavy cream and the butter if you are looking to cut at least a little bit of fat out. The great thing about potatoes is that they are better for diabetics to eat than bread and rice, though you still want to eat in moderation because of all that cheese.
I had a lot of fun serving this to my family last night and was delighted at how quickly it was eaten. I hope you enjoy this recipe too!
Happy Eating, my Foodies,
The Eccentric Foodie
Cooking bacon in the oven is the easiest way.
These are various recipes that either I created, or I found and adjusted to what I thought would be awesome or even healthier.