How to poach the perfect egg

One of my favorite meals to cook myself is eggs.  If I don’t want a heavy meal, but I want something that will fill me up I will make scrambled eggs, whole wheat toast and a few strips of bacon.  For breakfast I like poached eggs.  Mr. Bee likes his eggs runny.  I prefer them to be soft boiled.  Here’s how I do it…

Boil your water in a small saucepan.  We buy our brown eggs at Costco.

Before you put the eggs in the water, prick the end with an ice pick.  You can see the bubbles coming up and a little bit of egg white escaped in the water. This helps to prevent the egg shell from cracking during cooking and makes it easier to peel when you’re ready to eat them.  Boil for 6 minutes then take off the burner.  Run the egg under cold water while you peel it.
If you want a runnier egg, then cook it a minute less.  I like mine soft, but not runny.  Add a little salt and pepper, a crispy English muffin, bacon and fruit and you have a really balanced meal for anytime of the day.

The good muffin top

I pinch myself all the time, but in a good way, that I have been blessed with a job that allows me to blend my talents with my interest in throwing a good party.  I have been an event planner since I was a toddler.  And one of the fun aspects of my job is researching recipes for menus.  Pinterest came to the rescue with this winning recipe originally posted from Sweet Little Blue Bird for Snickerdoodle Donut Muffins.  Girl, these are the good kind of muffin tops! 

They have just the right amount of sweetness.  Give them a whirl and do a few extra sit ups afterward!

Mrs. Creel’s Monkey Around Bread

I love my church lady friends, because they can cook anything from casseroles to monkey bread and it’s amaze balls (this is my new favorite word for 2014).  I went to an ornament exchange and my friend Mrs. Creel brought this.  I ate three-fourths of it and I wasn’t embarrassed in the least.  I realize that today, being the first day of the year when most people have “EAT NO MORE SUGAR” at the top of their resolute list, it’s not the best time to give you a recipe for monkey bread, but I don’t care.  It’s delish, so deal.

Mrs. Creel’s Monkey Around Bread

1/2 cup sugar
1 tsp. cinnamon
2 cans of Pillsbury Grand Cinnamon Rolls with Cream Cheese Icing
1/2 cup chopped pecans (if you’re not a nut person, you can omit)
1 cup firmly packed light brown sugar
3/4 cup butter

Preheat oven to 350.  Grease a Bundt pan. In a large ziplock bag mix the cinnamon and sugar.  Separate the rolls and cut each roll into 4 pieces.  Place the pieces in the bag and shake so they are covered evenly with the sugar mixture.  Take the pieces out of the bag and set aside on a plate.

Melt the butter and brown sugar and bring to a low boil.  Add the remaining cinnamon sugar mixture, reduce heat and stir till well combined.

Place a third of the dough pieces in the Bundt pan.  Pour a third of the syrup mixture over the dough.  Repeat twice more.  Press lightly the rolls into the pan.

Bake 30-32 minutes till golden brown and no longer doughy in the middle.  Cool on  wire rack for about 10 minutes.  Invert on a rimmed plate (because the syrup may run).  Spread the icing from the cinnamon roll cans on top.  Or if you prefer, use none of the icing.

Then proceed to eat three fourths of it throughout the day because it is yummy.

After you make this recipe, then you can start with the “Get Fit” resolution.

Happy New Year’s Day!

Dress Up Your Muffins

I am on a roll with the blogging.  Having a snow storm ice you in for five days makes for a well-rested Queen getting caught up on cleaning, organizing, decorating and baking.

This morning Mr. Bee helped me make Orange Cranberry muffins.  I picked up a bag of Oceanspray cranberries in the produce section recently and decided to make them since cranberries are so holiday-ish.  I made the recipe on the bag and I used new muffin papers I found at Kroger of all places.  Dressing up your muffins with these little papers makes them look like you’re a gourmet chef!

Mr. Bee helped me chop the cranberries.  Most of the ingredients you will have in your pantry…nothing fancy here.

Just before putting them in the oven I topped them off with some Turbinado sugar.  I got turned onto this when I made my first trip to England with Mr. Bee.  The English use this in their hot tea.

Here are the muffins right out the oven.  The papers pulled away from the bread perfectly.  Mr. Bee professed they were the best cranberry muffins he’s ever eaten.  Miss Bee, who is in teen-style mode right now, said nothing.

Here’s hoping you are having a motivational Monday.

Sleepover Biscuits

biscuitsMiss Bee loves biscuits and rolls.  She could live on them.  Last night she asked if a few friends could spend the night and if I could make a pan of biscuits for dinner.  Earnie made homemade vegetable soup.  It was nice to see the girls dive into big bowls of warm, healthy soup and biscuits dripping with butter and honey.

She always asks me to “make that man’s biscuits.”  That man is David Venable.  He’s a host on QVC.  I have to say his newest cookbook is pretty awesome.

biscuit recipeThe book is full of recipes first made by his mother.  I am not sure that his recipe for buttermilk biscuits is any different than other recipes, but I know they come out perfect and flaky every time.

How do you eat your biscuit?  Like a sandwich or in two parts?

A Perfect Fall Brunch Recipe

I coordinated a breakfast for a large group at work today and had the caterer make this Pillsbury recipe for Bacon Quiche Biscuit Cups.  They were delish.  This is an easy recipe for your next brunch.  I think kids would like them and the recipe is flexible enough that you could change up the cheese or meat.   We served them with pumpkin muffins, mixed berries, juice and hazelnut coffee.

The florist made this autumnal centerpiece for us…

Did you notice what the vase is made out of?  I tree trunk!

I can’t wait to deconstruct it to see how he made it.  Have a fab Friday.

One-Eyed Pirates

Before I left for vacation I made a huge loaf of bread in the bread machine to make sandwiches for the road and to have the left over bread for toast.  Toward the end of our stay, we had several things left in the refrigerator I needed to use up.  So, I whipped up one of Mr. Bee’s childhood favorites — One-Eyed Pirates.

These are super simple to make.  Butter each slice of bread then cut a hole in the center of each piece of bread using a steak knife.  If you want to be precise you could use a cookie cutter.  Take the center out of each slice and put all the pieces of bread in the skillet, butter side down to toast.

After the slices of bread are brown and crispy (I’m in the mountains so everything cooks slower), crack an egg into each center.  Cook the eggs until they are done to your liking. I needed to use up some cheese we had in the refrigerator, so I added sliced white cheddar cheese on top of each egg, but you can leave the cheese off if you want.  Sprinkle some cracked, black pepper.

While the eggs were cooking I tossed in pre-cooked bacon to warm and crisp up.  I also broiled some sliced tomatoes sprinkled with Parmesan cheese.

Everything came out looking like this.

Breakfast:  It’s What’s for Dinner

Cinnamon Roll Saturday

This past Saturday, I took Miss Bee to Ginger Brown’s diner in Lake Worth.  It was a cold, rainy day and the perfect conditions for comfort food.  Each meal comes with their famous homemade cinnamon rolls.  The chatty older couple next to us shared their cinnamon rolls with us (you see, she has diabetes and can’t eat them).  Plus, while we were waiting to be seated we did their “text us and we’ll give you a coupon for a free cinnamon roll” incentive.  So, we left with six of these bad boys…

We missed the “cinnamon roll happy hour”.  During non-peak times of the day, if you purchase nine cinnamon rolls you get nine free.  Perfect for a sleepover!

Are you like me and savor the center of the cinnamon roll for last?