If you love fair-style corn dogs but want something easier to make at home then look no further!  These oven-baked corn dog nuggets deliver the same sweet-and-savory comfort in a smaller, less messy bite. This baked corn dog nuggets recipe uses simple pantry ingredients, sliced hot dogs, and a crisp cornmeal dough that browns beautifully in the oven.  Especially with my trick to get them super crispy on the outside and tender on the inside.

What Is a Corn Dog, and Who Invented It?

A corn dog is a hot dog or sausage coated in a thick cornmeal batter and cooked until the outside turns golden and crisp. The modern American corn dog is deep-fried and served on a stick, but its exact origin is debated. A 1929 patent from Stanley S. Jenkins described battered foods cooked on sticks. 

The fair-food version most people recognize is closely tied to the State Fair of Texas, where Neil and Carl Fletcher began selling Fletcher’s Corny Dogs in 1942. Earlier Pronto Pup claims trace a similar battered hot dog on a stick to George and Versa Boyington in Oregon.  So the owner of the original corndog is still up in the air.  Either way, I’m glad saomone invented them!

Why Are Corn Dogs Typically Found at Fairs?

Corn dogs make perfect fair food because they are portable, affordable, filling, and easy to eat while walking. The stick turns a hot dog into handheld street food, and the cornmeal crust holds up well in busy concession settings. Their nostalgic flavor also fits the fair experience: salty sausage, lightly sweet batter, and a crisp exterior that feels like a once-a-year treat.  Sort of like funnel cake.

What Are Arepas and Pupusas?

I’m sure you’re wondering how these are related to an American icon fair food.  Well, after a trip to Bogota where I learned about arepas, I connected the dots.  Why not wrap a hot dog in arepas dough and over bake them?  They would be much healthier than the fried version and would taste SO GOOD!    

So, what are arepas? Arepas are thick, round corn cakes popular in Colombian and Venezuelan cooking. Cooks make them with masarepa, a pre-cooked corn flour mixed with water and salt, then shape the dough into patties and cook them on a griddle, in the oven, or in a skillet. You can serve arepas plain with butter or cheese, or split them open and fill them with meats, beans, eggs, avocado, or other savory ingredients.

Although arepas and pupusas may look similar and both use corn flour, they are not the same. Pupusas come from El Salvador and start with masa harina or fresh corn masa. Cooks fill the dough before it hits the griddle, usually with cheese, refried beans, pork, or loroco, then flatten each pupusa and cook it until tender with lightly browned spots. Traditionally, people serve pupusas with curtido, a tangy cabbage slaw, and salsa roja.

How Do You Make Arepas Dough?

To make basic arepas dough, stir warm water and salt together, then gradually mix in masarepa, the pre-cooked corn flour used for arepas. Let the dough rest briefly so the flour can hydrate, then shape it into smooth patties. The finished dough should feel soft, moist, and easy to mold—not runny, crumbly, or sticky.

It takes some patience to make.  I know how excited you are to eat these delicious baked corndog bites, but don’t rush the dough.  If it’s too wet or too dry it will not wrap around the hot dog very well.  Trust me, I speak from experience on this one.  I rushed a few of them and then just let the dough rest to rehydrate.

Why Oven-Baked Corn Dog Nuggets Are the Smart Comfort-Food Upgrade

Oven-baked corn dog nuggets give you the flavor of mini corn dogs without managing a pot of hot oil. Baking makes the process cleaner, easier, and easier to make.  It might not seem like that at first, but the mess of dipping a hot dog into a glass filled with batter and then dropping it into hot oil is pretty messy.  I speak from experience on that.  I preferred the ease of wrapping the hot dogs in arepas dough, pan frying to get a brown crust, and then baking until tender and delicious.  They’re easy to make ahead of time for game-day snacks, party trays, and quick family dinners.  Wrap the hot dogs and store them in the fridge until you’re ready to bake and eat.

The Basic Tools and Low-Cost Ingredients That Get the Job Done

You do not need specialty equipment for homemade corn dog nuggets. A mixing bowl, whisk, knife, skillet, baking sheet, parchment paper, and spatula are enough. For ingredients, keep it simple: hot dogs, masarepa, garlic salt and onion powder for flavor, and a small amount of oil for browning.  Oh, and some hot dogs and hot sticks.  I opted for some fat free hotdogs, but you can use whatever kind you want to serve your friends and family.

Ingredients

• 1 1/4 – 1 1/2 cups warm water
• 1 cup masarepa meal like Goya, found in international foods or Latin American food aisles
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 11 ounce package fat free hot dogs (or any hot dog of your choice)
• 21 – 25 oven safe cookie sticks such as these Wilton sticks
• 4 teaspoons canola oil, divided
• 1 cup spicy Dijon mustard like this Tapatío spicy mustard
• 1/4 cup local honey

Step-by-Step: Shaping, Coating, and Baking for Even, Golden Nuggets

The best baked corn dog dough is wet enough to cling to the hot dog pieces but not so dry that crumbles when you try to pan fry them.  Combine 1 1/4 cups of the water with the masarepa. Using your hands, mix thoroughly. Add the spices and mix again.  Allow the dough to set at least 30 minutes. Test the texture of the dough. It shouldn’t get too wet but will hold its shape well when formed into a ball. If it is still too grainy, add the rest of the water and mix thoroughly with your hands. Form the dough into a round and chill for 30 minutes.

Remove the dough and place on floured surface. Roll to 1/4 inch thickness.  Using your hot dog bites as a guide, cut a rectangular piece of dough. Wrap the hot dog with the dough. Place the wrapped hot dogs on a baking sheet covered with aluminum foil coated with cooking spray, or a silpat baking mat. 

Browning the Bites in the Skillet Before Baking for Better Color

For deeper browning, heat a thin layer of oil in a nonstick or cast-iron skillet over medium heat. Add the wrapped nuggets in batches and cook for 30 to 60 seconds per side, just until the coating begins to turn golden. Transfer them to the baking sheet and finish baking in the oven. This quick skillet step gives the nuggets a more classic corn dog color without deep-frying.  Bake the corndogs for 30 to 40 minutes or until the dough is cooked through and the hot dogs are hot in the center.

What do these Baked Corndog Nuggets Taste Like?

These arepas-wrapped baked corndog nuggets taste like fair-food comfort. But they have the surprise of a Latin-inspired twist.  They are crisp and lightly golden on the outside and soft and tender inside.  They have a savory hot dog tucked into a warm corn dough that feels hearty without being heavy. Each bite is salty, slightly sweet, and perfect for dipping, especially with spicy mustard and honey on the side.

These oven-baked corn dog nuggets prove you don’t need special equipment to get a crispy coating, juicy centers, and crowd-pleasing flavor on a budget. Gather your pantry staples, try the method once, and make this no-fuss recipe part of your regular comfort-food rotation.

Yield: 12

Baked Corndog Nuggets

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Arepas dough is used to cover hot dog bites in this tasty and healthier version of the traditional corndog! These Baked Corndog Nuggets are super crispy and extra tasty for your tailgate party.

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Ingredients

• 1 1/4 - 1 1/2 cups warm water
• 1 cup masarepa meal like Goya, found in international foods or Latin American food aisles
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 11 ounce package fat free hot dogs (or any hot dog of your choice)
• 21 - 25 oven safe cookies sticks such as Wilton
• 4 teaspoons canola oil, divided
• 1 cup El Diablo Chipotle Mustard
• 1/4 cup local honey

Instructions

1. Combine 1 1/4 cups of the water with the masarepa. Using your hands, mix thoroughly. Add the spices and mix again.
2. Allow the dough to set at least 30 minutes then test the texture of the dough. It shouldn't get too wet, but will hold its shape well when formed into a dough. If it is still too grainy, add the rest of the water; mixing thoroughly with your hands. Form the dough into a round and chill 30 minutes.
3. Preheat oven to 350.
4. Cut each hot dog into 3 even pieces and insert one stick in the center.
5. Remove the dough and place on floured surface. Roll to 1/4 inch thickeness.
6. Using your hot dog bites as a guide, cut a rectangular piece of dough to wrap the hot dog with. Place the wrapped hot dogs on a baking sheet covered with aluminum foil coated with cooking spray, or a silpat baking mat.
7. Once all of your bites are covered, heat a large skillet coated with cooking spray. Add 2 teaspoons canola oil and cook the hot dog bites until light golden brown. Return to the baking sheet and repeat with the remaining oil and hot dog bites.
8. Once all the bites are browned, stand the bites up and carefully bake in the oven 30 to 40 minutes or until the dough is cooked through and the hot dogs are hot in the center.
9. While the bites are cooking, combine the El Diablo Chipotle Mustard
10. with the honey and set aside.
11. Once the bites are cooked, remove from heat and allow to cool 5 minutes before serving with the El Diablo chipotle honey mustard.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 433Total Fat 24gSaturated Fat 8gUnsaturated Fat 16gCholesterol 16mgSodium 747mgCarbohydrates 48gFiber 2gSugar 22gProtein 8g

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The post Baked Corndog Nuggets with Chipotle Honey Mustard appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

When it comes to planning a memorable brunch, few dishes are as satisfying and crowd-pleasing as a ham and cheese strata. This savory, make-ahead casserole layers tender bread, flavorful ham, and rich cheddar cheese for a comforting meal that’s perfect for sharing. Alongside a cheesy grits soufflé or a hearty overnight breakfast casserole, ham and cheese strata rounds out a brunch spread that’s both delicious and stress-free, making it easy to enjoy time with family and friends.

What is a Strata?

If you’ve ever wondered what exactly a strata is, you’re not alone. A strata is a savory, layered casserole that typically combines bread, eggs, milk, cheese, and various fillings for a comforting meal.  While bread pudding originated around the 11th to 13th centuries, strata’s history starts in the early 20th century.  Home cooks sought creative ways to turn leftover bread into something new.

Over time, the dish evolved to include all sorts of flavors, from traditional breakfast meats to vegetables and cheeses, making it a staple in American kitchens.  The magic happens when the ingredients soak overnight, creating a rich, custardy texture with a crispy topping.

While a strata shares similarities with bread pudding and French toast, there are a few key differences. Both dishes use cubes or slices of bread soaked in an egg and milk mixture.  However, bread pudding is typically sweet and flavored with sugar and spices.  In contrast to that, a strata is savory and features ingredients like ham, cheese, and vegetables. All these dishes rely on the same custardy texture, but stratas stand out for its hearty, savory flavors that make it perfect for brunch or lunch rather than dessert.

This strata features a classic combination of ham and cheddar.  I’m not entirely sure how ham and cheddar became such an iconic combination.  In the 1800’s, ham quickly became a staple in American taverns.  It fed workers in the late 1800’s pretty frugally. 

Towards the end of the 1800’s New York baseball parks served up a ham and cheese sandwich. It eventually was replaced by the hot dog in later years.  However it came to be, the combination of saltiness of the ham pairs well with the flavor of cheddar creating a perfectly balance flavor combination.

Frugal Way to Repurpose Stale Bread

One of the best things about strata is its practicality. Instead of tossing stale or leftover bread, you can transform it. Turn it into a satisfying meal, minimizing food waste and stretching your grocery budget. This sustainable approach not only feels good but tastes even better when paired with your favorite ingredients. 

But this is not the only way to use up stale bread.  Some of my favorite way to use the bread is to make homemade croutons.  I can flavor them however I want for my salads.  Breadcrumbs are the same way; you add whatever herbs and spices you want for your coating.  Thinly slice and toast to make crostini for bruschetta or pan con tomate.  Top with some cheese and garlic butter for a homemade garlic bread.

Stale bread is great for panzanella salad.  The bread soaks up the flavorful dressing making it super delicious.  You can use it as a thickener for soup like ribolita or pappa al pomodoro.  Finally, I love turning it into homemade dressing for a roast chicken dinner.

Versatility that Caters to All Tastes

Strata is an endlessly customizable dish.  You can swap ingredients to suit any taste or dietary need. Try using different breads like sourdough for a  slight tang or baguette for a bit more chew.  Or try croissant for something flaky and flavorful. 

Swap out the ham with bacon or sausage for a breakfast strata.  Or try some turkey, rotisserie chicken, kielbasa or Italian sausage.  You can even try vegetarian options such as sautéed mushrooms, leeks, caramelized onions, or spinach. By using gluten-free breads or plant-based vegan cheeses, you can make this dish accessible for everyone.

Benefit of Make-Ahead Brunch Casseroles

One of the top perks of a strata is the ability to prepare it in advance. Just assemble the casserole the night before, let it soak, and bake it in the morning. This time-saving approach means less stress and more fun on brunch day, letting you enjoy your guests and the meal.

Preparing a strata ahead of time offers several key benefits. The resting period gives the bread a chance to fully absorb the egg mixture.  This results in a richer flavor and a more cohesive texture once baked.  You can make it as little as a 2 hours up to 24 hours ahead of time.

This make-ahead approach also simplifies meal preparation, ensuring a convenient and delicious breakfast or brunch with minimal morning effort.  Additionally, baking the strata after it has rested helps the top layer achieve a beautiful crispiness, creating an appealing contrast to the tender interior. 

Finally, assembling everything ahead of time makes this a convenient and stress-free recipe.  Just pop it in the oven when you’re ready. It frees up your schedule and keeps you relaxed.  This gives you plenty of time to focus on making memories with your family and friends.

Delicious Combination of Flavors for a Memorable Meal

The flavor profile of a ham and cheese strata is truly an American classic. You get layers of savory ham, melted cheddar, and egg-soaked bread, all baked to golden perfection. Every bite is hearty, comforting, and bursting with satisfying taste, making it a brunch favorite.

But you don’t have to stick with this ham and cheddar version.  Personalizing your strata is half the fun. Add veggies like bell peppers, spinach, or tomatoes for extra freshness and color. You can sprinkle in herbs or spices, such as chives or parsley.  Add a pinch of paprika or try smoked paprika.  If you like a little heat, toss in some diced jalapeños, pinch of cayenne, or dash of hot sauce.

Serving Your Strata for Brunch

When it comes time to serve, slice the strata into squares and arrange them on a platter. Pair with a fresh fruit salad, roasted potatoes, or a simple green salad. For extra flair, offer toppings like salsa, sour cream, or a sprinkle of fresh herbs to brighten up the plate.

I made my strata with leftover garlic knots from our favorite pizza delivery restaurant.  Which is basically pizza dough brushed with garlic butter.  For those that eat leftover pizza, you know the crust can be pretty dry.  I knew my strata would need to soak overnight.  I made it the night before to have for breakfast the next day.  That egg custard soaked through those garlic knots making them tender and delicious. 

It was hearty and tasty with all that ham and cheddar flavor.  This ham and cheddar strata had a hint of garlic throughout making it even more scrumptious.  I took a piece to work for lunch, too.  So you know it reheats well.  Just make sure you lower the power of the microwave so the cheese doesn’t get all weird.  If you reheat it on high power, the oil separates from the protein which is not pleasant.  Just lower the temperature and set the power to 50% and add a dash of milk or cream to keep the cheese from separating.

Ham and Cheese Strata

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour 45 minutes

Say goodbye to boring breakfasts and hello to flavor heaven with this Ham and Cheese Strata. Perfect for feeding a crowd or meal prepping for the week ahead. Give it a try!

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Ingredients

• 6 cups day old bread, cubed (I used garlic knots from the pizza parlor and some old Italian bread)
• 2 cups diced ham
• 1 cup shredded, cheddar cheese
• 6 large eggs
• 1/2 cup heavy cream
• 1 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried thyme

Instructions

1. Place the bread in a casserole dish coated with cooking spray. Sprinkle the ham and cheese over the bread and set aside.
2. Combine the eggs with the remaining ingredients. Stir with a whisk to combine.
3. Pour the egg mixture over the bread mixture. Press down on the bread to make sure that it’s submerged in the egg mixture. Cover with plastic wrap and refrigerate at least one hour; overnight is best.
4. Preheat oven to 350.
5. Remove the strata from the refrigerator and allow to sit at room temperature for 30 minutes. Bake at 350 for 45 minutes to an hour or until the eggs are set in the center. Cool slightly before slicing and serving.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 652Total Fat 23gSaturated Fat 10gUnsaturated Fat 13gCholesterol 184mgSodium 1599mgCarbohydrates 78gFiber 4gSugar 10gProtein 34g

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Please leave a comment on the blog or share a photo on Instagram

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Looking for a show-stopping addition to your Mother’s Day brunch menu? Beer cheese scones are the perfect way to surprise and delight Mom, blending Southern hospitality with a touch of culinary creativity. These scones are a delicious, savory twist on classic brunch fare, promising to impress everyone at your table.

History of Kentucky Beer Cheese

Kentucky beer cheese has a storied tradition rooted in the Bluegrass State. Originally served in local taverns, beer cheese is a creamy, tangy dip made with sharp cheddar cheese, beer, and a blend of spices. It quickly became a regional specialty, and its unique flavor profile has inspired countless recipes, including the irresistible beer cheese scones.

While beer cheese is famous for its bold, earthy flavors and creamy texture, Deacon’s cheese offers a milder, softer alternative. Beer cheese typically uses sharp cheddar and includes a hint of heat from spices like cayenne or mustard, whereas Deacon’s cheese tends to be less robust and more spreadable. For scones, beer cheese gives a savory depth that elevates the dish.

Making Homemade Beer Cheese

Crafting homemade beer cheese is simple and rewarding. Combine grated sharp cheddar cheese, a softer cheese like Colby, onion and garlic for flavor, a splash of your favorite beer, and a dash of cayenne. Blend until smooth and creamy, adjusting seasonings to taste. This homemade beer cheese not only forms the star ingredient in your scones but also doubles as a crowd-pleasing spread for the scones or dip for veggies.

Choosing the Right Beer

The beer you select will shape the flavor of your scones. A lighter lager lends a subtle, crisp finish, while a pale ale adds a richer, hoppy note. I like to use a classic American beer like Bud Light.  I really like the flavor it gives to the beer cheese.  For a Kentucky-inspired recipe, consider a local craft beer or a classic American-style lager. Just be sure to avoid overly bitter brews, which can overpower the cheese.

Selecting the Perfect Cheese

Sharp cheddar is the traditional choice for beer cheese, bringing tang and depth to the scones. I combine my cheddar with a milder cheddar or Colby to make it creamier and a little more mellow in flavor.  For a more nuanced flavor, mix in a touch of smoked gouda or pepper jack. Aim for a cheese that melts smoothly and delivers bold taste.  This is what gives your scones their irresistible savory character.

The Difference Between Scones and Biscuits

British scones are typically lightly sweet and tender.  They serve their scones with warm with clotted cream and jam.  The crumb is closer to a simple tea cake than a pastry. American scones, by contrast, are usually larger, richer, and drier   Some recipes call for eggs, they have more butter, and add-ins like fruit or chocolate are folded in.  American scones are often glazed.

Southern-style American biscuits are different from both.  They’re savory and noticeably flakier.  They’re based on cold fat and gentle folding to create layers.  These biscuits are meant for butter, gravy, or sandwiches rather than tea-time toppings.

Tips for Making Flaky Scones

First, make sure to use cold butter and cheese for the best texture.  Butter and cheese contain water.  When that water hits the heat of the oven it creates steam which then pushes the dough apart creating flaky layers.  Warm butter blends completely in with the flour making scones dense.  There’s no water to expand in the oven.

Try not to overwork the dough.  I always start mine in the food processor.  Pulsing the flour and butter in the processor makes scones much easier than blending with a pastry blender or by hand.  Chilling the dough before you shape and bake them also helps with not over working the dough.  Chill the shaped scones before baking for extra flakiness.  Similar to using cold butter, chilling helps to create the steam that makes for flaky layers.  Finally, brushing with an egg wash gives your scones a golden and glossy finish.

Other Ways to Serve Homemade Beer Cheese

If you make homemade beer cheese you will have quite a bit leftover.  My family beer cheese recipe makes at least 2 cups.  So, I have plenty leftover.  I like to use the leftovers as a dip for pretzels or fresh vegetables.  It’s great spread on toast or used as a sandwich spread for your favorite roast beef or ham sandwiches. 

You can swirl it into your mashed potatoes, macaroni and cheese, or macaroni salad like I did with my pimento cheese macaroni salad.  Finally, it’s really good spread on burgers.  I made a total homage to my home state in a Kentucky burger.

Beer Cheese Scones Recipe

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 2/3 cup milk
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup homemade beer cheese
• 1/2 cup sliced green onions

Instructions for This Cheese Scone Recipe

Preheat oven to 400°F. Line a baking sheet with parchment paper or a silpat liner.

In the bowl of a food process, combine the flour with the baking powder and salt.  Cut the butter into cubes. Dot the flour with the cubed butter.  Pulse the process until it resembles a coarse meal.  Pour the flour mixture into a large mixing bowl and make a well in the center.

In a separate bowl, combine beer cheese with the milk, green onions, and shredded cheddar cheese. Make a well in the center of the flour mixture and add the milk mixture.  Stir just until a shaggy dough forms.

Turn dough onto a floured surface and gently pat or roll into a 1 1/2 inch thick round. Cut with a 2-inch biscuit cutter.  Or cut into wedges. Bake for 15/20 minutes or until they turn golden brown and flaky. Serve warm, garnished with chives or extra beer cheese.

What do Beer Cheese Scones taste like?

They are so rich and full of cheese flavor.  The bold flavors of cheddar cheese and beer cheese are complemented by the fresh green onions. Their texture is tender and flaky, with a rich cheese flavor and just a hint of beer that adds depth without overpowering.   

Perfect for brunch or as a snack, these scones are deliciously satisfying and memorable, offering a unique twist on traditional scones.  They are perfect spread with beer cheese or butter.  And if you cut them a little larger, they’re great for an egg sandwich.

Whether you’re celebrating Mother’s Day or hosting a brunch any time of year, beer cheese scones are sure to become a new favorite. Their savory flavor, tender crumb, and Kentucky-inspired flair make them a unique and memorable addition to your brunch spread.

Beer Cheese Scones

Looking to freshen up your brunch menu? Beer Cheese Scones blend the heartiness of beer with the creaminess of cheese for a satisfying bite every time.

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Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 2/3 cup milk
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup homemade beer cheese
• 1/2 cup sliced green onions

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper or a silpat liner.
2. In the bowl of a food process, combine the flour with the baking powder and salt. Cut the butter into cubes and dot the flour with the cubed butter. Pulse the process until it resembles a coarse meal. Pour the flour mixture into a large mixing bowl and make a well in the center.
3. In a separate bowl, combine beer cheese with the milk, green onions, and shredded cheddar cheese. Make a well in the center of the flour mixture and add the milk mixture. Stir just until a shaggy dough forms.
4. Turn dough onto a floured surface and gently pat or roll into a 1 1/2 inch thick round. Cut with a 2-inch biscuit cutter. Or cut into wedges. Bake for 15/20 minutes or until they turn golden brown and flaky. Serve warm, garnished with chives or extra beer cheese.
   

Nutrition Information

Yield

14

Serving Size

1
Amount Per Serving Calories 309Total Fat 11gSaturated Fat 6gUnsaturated Fat 5gCholesterol 28mgSodium 229mgCarbohydrates 43gFiber 2gSugar 0gProtein 10g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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If you’re searching for a show-stopping treat to serve this Easter, look no further than strawberry crumble bars. These irresistible bars combine a buttery crust, a luscious layer of homemade strawberry jam, and a golden crumb topping.  They’re the perfect balance of sweet and tangy. Whether you’re hosting a family gathering or simply craving a springtime dessert, strawberry crumble bars are sure to delight guests of all ages.

What Are Fruit Crumble Bars?

Fruit crumble bars are a delightful dessert. They feature layers of fruit filling sandwiched between a buttery crust and a crumbly topping. The crust provides structure and richness, the fruit brings a burst of fresh or jammy sweetness, and the crumble adds irresistible texture. Think of it as a crumb topped pie, but in slab a pie form with less filling.  While these bars come in many flavors, strawberry is a classic choice for its vibrant color and sweet-tart taste.

How Are They Different Than Brownies, Blondies, and Sheet Pan Cookies?

Brownies are chocolatey and dense.  Blondies are chewy and rich with brown sugar and vanilla.  Sheet pan cookies are typically softer and flatter.  They’re designed for easy cutting and sharing. Crumble bars stand out for their layers: a crisp crust, a juicy fruit filling, and a crumbly, buttery topping.  Combined these layers are satisfying and delicious.

History of Jam

Jam is a versatile fruit spread made by simmering chopped or crushed fruit with sugar, resulting in a thick, flavorful preserve.  It has a storied history, dating back centuries as a way to preserve fruit. Early jams were made by cooking fruit with honey or sugar, helping extend the harvest and provide sweetness year-round. Its sweet, tangy taste and chunky texture make it a favorite in kitchens around the world.  Today, jam is not only a spread for bread but also an essential ingredient in many desserts, including crumble bars!

The Difference Between Jam, Jelly, and Preserves

Jam, jelly, and preserves may seem similar, but each has its own character.

• Jam is made by cooking fruit and sugar until thick, resulting in a spread with bits of fruit throughout.
• Jelly is created from fruit juice, sugar, and pectin, yielding a smooth, clear consistency.
• Preserves contain larger chunks or whole pieces of fruit, offering a chunkier texture. Each brings unique flavor and texture to recipes, but jam is often favored for crumble bars for its spreadable consistency and concentrated fruit taste.
• Butter is made by cooking fruit until it’s very smooth and concentrated. It has a silky texture unlike jam which has chunks of fruit in there.

I’ve made hot pepper jelly, apple jelly, grape jelly, peach jam, berry jam, and four berry jam.  I’ve made countless butters including apple, pear, plum, and peach.  This is my first adventure into preserves though.

Whipping Up Your Homemade Strawberry Jam

Making your own strawberry jam is easier than you might think!

• Wash and hull about 2 cups of fresh strawberries.
• Chop the berries and place them in a saucepan with 1 cup sugar and 1 tablespoon lemon juice.
• Cook over medium heat, stirring often, until the mixture thickens (about 20–25 minutes).
• The jam will continue to set as it cools. Use it for your crumble bars or as a spread on toast!

Ingredients for the Perfect Crumble

For irresistible strawberry crumble bars, you’ll need:

• 1/2 pint Florida strawberry preserves
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/3 cup brown sugar
• 1 1/2 teaspoons vanilla
• 2/3 cup flour
• 1/3 cup almond meal
• 1 cup old fashioned oats

Each ingredient plays a role: the flour and butter build the crust, sugars sweeten and caramelize, oats add texture, and lemon juice intensifies the strawberry flavor.

Creating the Butteriest Crust

Use a pastry blender or two knives, combine the softened butter with the 1/2 cup sugar, brown sugar, vanilla, flour, and almond meal until it resembles a coarse meal.  Stir in the oats.  Remove one cup of the mixture and set aside.  Place the rest of the mixture in the bottom of an 8 x 8 baking dish.  Press the mixture to the bottom of the pan until evenly coated.

Layering and Baking for the Ultimate Texture

Spread the Florida strawberry preserves over the crust and top with the remaining crumble mixture.  Bake at 350 for 30 to 35 minutes or until the preserves bubble and the crumble mixture is a light brown color.  Cool slightly before slicing and serving.

Serving and Enjoying Your Strawberry Crumble Bars

These bars are delicious warm or chilled. Serve them with a dollop of whipped cream, a scoop of vanilla ice cream, or just as they are with a cup of coffee.  They’re perfect for picnics, parties, or a cozy night in.  These crumble bars are sure to brighten any table and bring smiles to those who taste them!

These bars are healthy-ish.  They’re made with fresh fruit preserves.  But that’s not all!  There’s hearty oats and almond meal in the buttery crust.  These strawberry crumble bars are the perfect balance of sweet, tart, nutty, and buttery all in one simple bar. 

Do you have to make homemade preserves?

Absolutely not.  If you want to skip that part, then make sure you buy quality strawberry preserves.  Check the ingredients and if there’s something on there you don’t recognize, look for another jar.  You want high-quality preserves with real fruit and minimal added sugar to ensure your crumble bars are both flavorful and wholesome.

And you don’t have to make strawberry crumble bars, either.  There’s a slew of other fruit preserves out there you can purchase.  If you want to stick with berries, there’s raspberry, blueberry, and blackberry out there.  For stone fruit you can probably find cherry and maybe apricot or peach.  Each fruit offers its own unique sweetness and tang to these buttery delicious bars.

Yield: 12 servings

Strawberry Crumble Bars

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Bite into layers of real strawberries and a tender, crumbly topping, all packed into our Strawberry Crumble Bars. Refreshingly sweet and baked to perfection for any occasion.

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Ingredients

For the preserves:

Toggle ingredient group

• 3 pints Florida strawberries, stemmed, cored and roughly chopped (about 5 cups)
• 2 cups sugar
• 1 tablespoon lemon juice
• 4 half pint jars

For the bars:

Toggle ingredient group

• 1/2 pint Florida strawberry preserves
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/3 cup brown sugar
• 1 1/2 teaspoons vanilla
• 2/3 cup flour
• 1/3 cup almond meal
• 1 cup old fashioned oats

Instructions

For the preserves:

1. Place the strawberries and lemon juice in a large saucepan. Simmer on medium for 15 to 20 minutes or until the berries start to release their juices.
2. Pour the sugar over the berries and bring to a full, rolling boil for 1 minute. Reduce heat and simmer until the preserves reach your desired consistency. I like mine on the thick side, so I simmered mine, stirring occasionally, for about 30 minutes.
3. While the berries are simmering, bring your jars, lids, and rims to a boil in a large saucepan. Remove the jars from the pot with canning tongs (or carefully use your silicone tipped tongs). I leave them upside down to dry on a clean towel.
4. Once the strawberry preserves are ready, carefully ladle the preserves into the prepared jars using a funnel. If you don’t have a funnel, simply wipe the rims well before placing the lids and rings on the jars. Do not turn the rings too tightly; only hand tight. Turn the jars upside down for five minutes then turn upright and allow to cool completely before serving.
5. Refrigerate for up to 3 weeks or you can process the jars in boiling water for 10 minutes and store in your pantry for a few months.

For the bars:

1. Preheat oven to 350.
2. Use a pastry blender or two knives, combine the softened butter with the 1/2 cup sugar, brown sugar, vanilla, flour, and almond meal until it resembles a coarse meal. Stir in the oats.
3. Remove one cup of the mixture and set aside. Place the rest of the mixture in the bottom of an 8 x 8 baking dish. Press the mixture to the bottom of the pan until evenly coated. Spread the Florida strawberry preserves over the crust and top with the remaining crumble mixture.
4. Bake at 350 for 30 to 35 minutes or until the preserves are bubbly and the crumble mixture is lightly browned.
5. Cool before slicing and serving.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 483Total Fat 13gSaturated Fat 6gUnsaturated Fat 7gCholesterol 22mgSodium 71mgCarbohydrates 88gFiber 4gSugar 61gProtein 6g

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Easter Treats

Easter Treats

Carrot Jamun

Photo Credit: magical-ingredients.com

Soft and melt in the mouth carrot jamun infused with carrots and soaked in a cardamom-cinnamon syrup is a delicghtful twist on the calssic gulab jamun. Serve these for any occassion, for your upcoming Easter celebreations too.

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Chocolate and Peanut Butter Birds Nest

Photo Credit: jenaroundtheworld.com

Kayla has been making these chocolate and peanut butter birds nest since she was in Kindergarten. I cannot believe she will be 18 next month!

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Peeps Birds Nest Cupcakes

Photo Credit: creativecynchronicity.com

A few simple additions and you can turn plain cupcakes into these adorable Peeps Birds Nest Cupcakes perfect for Easter.

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Strawberry Creme Brulee

Photo Credit: artofnaturalliving.com

Strawberry Creme Brulee is silky smooth custard, lightly flavored with strawberry and topped with a crunchy caramelized sugar topping.

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We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Make Strawberry Crumble Bars at Home appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I have been working on a recreation recipe from that wing joint.  The one with like 20 different sauces?  Yeah, that one.  Then it hit me. This recipe needs a ton of garlic to make these wings super delicious!!  So, I changed my recipe and added a head and a half of pressed garlic to the wings. 

I also combined Peri-Peri sauce and butter to make a rich and spicy power sauce duo.  Then I added garlic and herb Old Bay to the party.  All this combined with the head and a half of garlic makes for the most delicious baked wings.  And you can easily air fry these, too.

What is Peri-Peri Sauce?

Peri-peri sauce is a fiery, aromatic condiment with origins in Portuguese and African cuisine. It’s also known as piri-piri or pili-pili.  This sauce is traditionally made from African bird’s eye chilies, garlic, lemon, vinegar, oil, and a medley of spices.  It is renowned for its tangy, spicy kick.

The sauce’s vibrant heat is balanced by citrusy brightness and earthy undertones.  These flavors make it a beloved addition to grilled meats, seafood, and chicken wings. Its global popularity has soared thanks to restaurants like Nando’s.  You can easily incorporate peri-peri into your own cooking with ready-made bottles found in most supermarkets.

What is Old Bay Seasoning?

Old Bay seasoning is a classic American spice blend originating from Baltimore, Maryland. Since 1939, Old Bay has been a kitchen staple for fans of seafood.  It’s delicious in crab cakes but also delicious on poultry, fries, and more. The blend is a secret recipe.  But you can taste hints of celery salt, paprika, black pepper, red pepper flakes, and other aromatic spices create its unmistakable flavor profile.

It’s zesty, savory, and just a touch peppery.  This provides depth and complexity without overwhelming your wings. When paired with peri-peri, the garlic & herb Old Bay brings a unique Chesapeake twist to these garlic peri-peri baked wings.

Save Money with Whole Wings

Let’s face it pre-cut chicken wings are convenient.  However, you pay for that convenience.  If you want to save money while feeding a hungry crowd, purchase whole chicken wings. They’re typically priced lower per pound. 

My grocery sells whole wings for about $2.50 a pound.  The separated wings are almost double that.  Purchasing whole wings in bulk is especially cost-effective when planning for game day gatherings or family parties.

Whole wings are usually fresher, and they allow you to control the prep process for superior results. Plus, buying whole wings means you end up with the wing tips.  These are the perfect addition for making rich, homemade chicken stock. There’s a certain satisfaction in working with whole wings.  It gives you a sense of connection to the cooking process that’s lost with pre-cut pieces.

How to Separate Whole Wings for Game Day Wings

If you’ve never broken down a chicken wing before, don’t worry because it’s easier than you might expect.  With a sharp knife, you’ll have a pile of party-ready wings in minutes. First you must locate the joints.  Lay the wing flat and stretch it out. You’ll see two joints.  The first is the drumette-to-flat and the second is the flat-to-tip. 

Next, find the sweet spot.  Use your fingers and bend the wing to feel where each joint naturally separates.  For me, I usually make a V with the wing.  Then I take a sharp chef’s knife and cut down the center of V which cuts through the joints.  If the knife doesn’t go through easily, then move it a little to the left or right to find the joint.

You now have drumettes and flats (or wingettes) exactly like you find in restaurants.  Save the tips in the freezer until you’re ready to make stock.  I just keep tossing them into the same bag until it’s full.  That’s when I know it’s time to make some delicious chicken stock.  Prepping your own wings not only stretches your budget but also ensures fresher, juicier results.

Prepping these Garlic Peri-Peri Baked Wings

This recipe is all about maximizing flavor with minimal fuss. This recipe has five ingredients.  There’s chicken wings, garlic, peri-peri sauce, garlic & herb Old Bay seasoning, and butter.  And prep is super simple.  Combine the garlic with some of the peri-peri sauce and some of the Old Bay.  Toss the wings to coat them in the mixture and marinate them overnight. 

Baking the Chicken Wings

Deep frying may be the traditional way to cook up chicken wings.  But oven-baked wings are just as crispy and flavorful.  They’re also less messy to make than deep fried wings.  First, preheat your oven to 425 F.  This ensures a hot and even bake along with gloriously crispy skin.

Take the wings out 30 minutes before cooking.  Place the wings on a rack over a sheet pan.  Make sure to space them out, too, so air can circulate around the wings.  The rack also allows air to completely circulate the entire wing.  This makes the wings crispy and delicious.  Bake the wings for 15 minutes, turn them over, and then bake an additional 20 minutes. 

If you want the skin even crispier, you can broil them for 2 to 3 minutes on each side.  Make sure to keep an eye on them.  Broiling can go from golden brown the burned in the blink of a eye.  The high heat can also render more fat making the skin crispier.

Combine the rest of the peri-peri sauce with the butter and Old Bay in a heatproof bowl.  When the wings are cooked, immediately toss them in the garlic sauce.  Let them rest in the sauce for a few minutes to cool slightly before serving with a garlic ranch, peri-peri sauce, or blue cheese dressing.

You can air fry these wings, too!

I also air fry my wings.  I put them in the air fryer at 350 F for 15 minutes, then I turn up the heat to 400, flip the wings over, and cook for an additional 20 minutes.  This makes them crispy, too.  The air fryer is great for smaller batches.  But to feel a large crowd, oven baked is best.

Now, the hubs isn’t a fan of Old Bay.  I love the stuff and think that the garlic and herb flavor isn’t as powerful as he thinks it is.  But then again, I’ve pretty much grown up with it on almost all seafood that I can’t get enough of it.  So, if you’re not a fan of Old Bay like I am, you can omit it or swap out some garlic powder for the Old Bay.

Yup.  I’m drooling!  Aren’t you drooling??  Just imagine that garlicky, spicy sauce coating those crispy, baked wings.  There’s flecks of the Old Bay seasoning and some pieces of the delicious garlic.  I just need a cold brew and I’m all set!!  Who needs to go to a wing joint for delicious wings?  Just make these!

Yield: 4

Garlic Peri-Peri Baked Wings

Cook Time: 35 minutes

Total Time: 35 minutes

With just a kick of spice and a LOT of garlic, these Garlic Peri-Peri Baked Wings taste like garlic wings from my favorite wing joint only healthier!

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Ingredients

• 1 1/2 heads of garlic (yield approximately 3 tablespoons of pressed garlic)
• 1/2 cup Peri-Peri sauce
• 1/3 cup melted butter
• 3 teaspoons Garlic & Herb Old Bay seasoning
• 1 1/2 pounds chicken wingettes

Instructions

1. Using the Garject garlic press, process one head of the garlic into a medium mixing bowl. Add 1/3 cup of Peri-Peri sauce and 2 teaspoons Old Bay seasoning.
2. Add the chicken wings and toss to coat. Place the wings in a zip top pastic bag and marinate overnight.
3. Preheat oven to 425.
4. Place the chicken wings on a baking rack placed on top of a baking sheet and bake at 425 for 15 minutes. Turn the wings over and bake for an additional 20 minutes.
5. While the wings are baking combine the remaining ingredients in a heatproof mixing bowl.
6. Remove the wings from the oven and immediately toss in the garlic sauce. Allow to cool slight in the sauce before serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 568Total Fat 40gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 20gCholesterol 206mgSodium 453mgCarbohydrates 8gFiber 1gSugar 2gProtein 43g

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Favorite Chicken Wing Recipes

• Air Fryer Teriyaki Chicken Wings from Creative Cynchronicity
• Baked Marinated Chicken Wings from Art of Natural Living
• Blackstone Griddle Chicken Wings from Jen Around the World
• Garlic Peri-Peri Baked Wings from A Kitchen Hoor’s Adventures
• Sriracha Honey Chicken Wings from Karen’s Kitchen Stories

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The post Garlic Peri-Peri Baked Wings appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I’ve never been to New Orleans, had a authentic beignet, had Cafe du Monde ANYTHING, eaten King Cake, or eaten an actual muffaletta.  Now, I HAVE made gumbo, jambalaya, blackened shrimp and eaten Bananas Foster.  So, to make these beignets I did A LOT of research.  A LOT!  Since I’ve never had one, I wanted to make sure I got them right.  And I think I nailed it!  At least flavor-wise.  These beauties are golden delicious goodness in an easy to make dough made healthier by baking them instead of frying them.

But, I didn’t want them to be plain beignets.  I wanted to “kick it up a notch” so to speak.  I’m not sure how I stumbled on it, but someone was talking about a cooking challenge on their blog.  One where you have to use an ingredient you’ve never used before.  This person chose saffron.  Light bulb!  I LOVE saffron!  I think it’s under-used because it’s so expensive.  However, a little really does go a long way!!

What are beignets?

The word “beignet” itself is derived from the French word for “fritter” which is either meat, vegetables, or fruit that is bettered and fried.  However, beignets are just deep-fried pastry dough that is light and airy on the inside and crispy outside.  They are typically made with choux pastry but can also be made with rice flour or a yeasted dough. 

Beignets originated in France but travelled with the French colonists to New Orleans and that’s how they became an icon in New Orleans.  New Orleans style beignets are synonymous with the city’s culinary identity thanks to the influence of French culture on the local cuisine.  New Orleans is known for its unique blend of French, African, Spanish, and Creole influences.  These have all contributed to the vibrant and diverse food in the city.

The iconic Café du Monde in the French Quarter has played a significant role in popularizing beignets, too.  They are a must-try treat for anyone visiting the city.  Of course, you must try gumbo, jambalaya, a muffuletta, and a hurricane while you’re there.

What is saffron?

Saffron is a precious spice derived from the Crocus sativus flower.  They’re known for their vibrant red threads.  The reason it is so expensive if because the threads are carefully handpicked and dried. It is often described as having a warm, earthy flavor with hints of sweetness and a subtle floral aroma. Its taste is complex and can vary depending on the quality and origin of the saffron threads used.  It’s one of many ingredients in the infamous paella recipe.

In these saffron baked beignets, it adds a delicate yet distinct flavor that complements the richness of the pastry dough. The result is a harmonious blend of flavors that make these beignets truly irresistible. Not to mention the gorgeous golden color these beignets have from the saffron making them stand out.

Ingredients to make these saffron baked beignets

Outside of the saffron the rest of the ingredients should be pantry staples.

Refrigerator – milk, egg, butter

Pantry – saffron, sugar, yeast, pastry flour, all purpose flour, salt, powdered sugar

Preparing the saffron infused beignet dough

First, you infuse the milk with the saffron.  Place the threads in a saucepan with the milk.  When the milk scalds (bubbles form around the edges of the pan) remove from the heat and let the milk cool enough to combine with your yeast and 1 tablespoon of sugar in the bowl of stand mixer.  Let the yeast bloom before whisking in the egg.

Combine the two flours with the remaining sugar and the salt in a mixing bowl.  Cut in the butter with a pastry blender or two knives.  When it resembles a coarse meal, add it to the bowl of the mixer.  Using the dough hook stir on medium speed until the dough comes together.  Then continue to knead for 5 to 10 minutes adding additional flour as needed to keep it from sticking.

Turn the dough out and knead lightly before letting the dough rest 15 minutes.  Roll the dough out to 1/4 inch thick and cut the dough into 8 rectangles.  Place the beignets on a silpat lined baking sheet.  Cover them with a towel and let them rise 45 minutes.  While the beignets are rising, preheat the oven to 400 degrees.  Bake them for 10 to 12 minutes or until lightly golden brown on the outside.  Let them cool to room temperature and then sprinkle with powdered sugar.

See how beautifully yellow it made this beignet dough?  And I didn’t bother with straining the milk.  I figure the action of kneading the dough in the mixer would break the saffron threads up enough.  If there’s some larger pieces, so be it.  They’re just so pretty!!  

These saffron baked beignets have just the right amount of sweetness in this light and airy dough.  It’s almost like a brioche the way they come out.  Fluffy in the middle, nice and crisp on the outside.  Just fabulous!  I don’t impress myself all that often, but I have done just that with these tasty beignets.  A light dusting of powdered sugar and that’s all they need.  No dipping sauce, no glaze, no drizzle.  They’re perfectly tasty just like they are.

Yield: 12 servings

Saffron Baked Beignets

Prep Time: 45 minutes

Cook Time: 12 minutes

Total Time: 57 minutes

Upgrade your brunch game with these Saffron Baked Beignets. They’re a delicious twist on a classic treat!

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5.0 Stars (1 Review)

Ingredients

• 2/3 cup milk
• 1/8 teaspoon saffron
• 1 tablespoon sugar
• 1 1/4 teaspoon active dry yeast
• 1/2 cup whole wheat pastry flour
• 2 cups unbleached, all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 large egg, lightly beaten
• 3 tablespoons butter, diced
• Powdered sugar

Instructions

1. Scald milk with the saffron. Allow to cool to between 100 to 105.
2. Add the yeast and 1 tablespoon sugar in the bowl of a stand mixer. Add cooled milk and allow to sit 5 minutes or until bubbly. Add the egg and stir with a whisk until combined.
3. Combine the 1/2 cup whole wheat pastry flour, 1 1/2 cups unbleached all-purpose flour, remaining sugar, and salt in a mixing bowl. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse meal.
4. Add the flour mixture to the yeast mixture. Using the dough hook, stir on medium-low speed until the dough starts to come together. Beat at medium speed, add additional flour as needed, until a soft dough forms into a ball. Knead an additional 5 to 6 minutes.
5. Turn dough out onto a lightly flour surface and knead a few times. Let rest 15 minutes.
6. Roll the dough out to 1/4 inch thickness and cut into eight 3 x 4 inch rectangles. Place on a baking sheet covered with parchment or a silpat baking mat. Cover with a towel and allow to rise 45 minutes.
7. Preheat oven to 400 and bake 10 to 12 minutes, or until the tops are golden brown.
8. Sprinkle with powder sugar and serve.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 383Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 42mgSodium 223mgCarbohydrates 69gFiber 3gSugar 22gProtein 9g

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The post Savor the Flavor of Saffron Baked Beignets appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I don’t think there’s a country in this world that does not eat eggs. Honestly, it would have to be a totally vegan country, and I just don’t think that exists. There are countries with large populations of vegans due to religious and other cultural reasons, but none that are totally vegan.

A long time ago I started on the path of trying to make an egg recipe from every country. Yes, it’s a massive mission to attempt. There’s 195 countries in the world. To find a unique egg recipe from each of them is a pretty daunting and ambitious task to say the least. But I am dedicated to trying to celebrate this simple ingredient we all share in cooking.

What are baked eggs?

Shirred eggs, or baked eggs, originated in France and are name for the dish they’re cooked in. It’s a flat-bottomed dish like a small casserole or gratin dish. They gained popularity in Victorian times but slowly died off. That was until Julia Child re-introduced them to the world stating that “An egg is your best friend” which is so true.

They’re different than eggs baked in a cocotte which are baked in a water bath similar to a custard. The eggs bake until the whites are set, and the yolks are either runny or custard-like in consistency. They’re simply baked in butter or with a little cream and cheese. As opposed to coddled eggs which are cooked no the stove and can include meats, veggies, and cheese.

How do you bake eggs?

Baking eggs is a simple yet delicious cooking method that brings out the natural flavors of the eggs. They create a creamy texture that pairs perfectly with ingredients like mushrooms and cheddar. To bake eggs, you can crack them into individual ramekins or a shallow baking dish.

In this recipe, I crack the eggs over the mushrooms and cheese, but you could flip the recipe and top the eggs with the veggies and cheese. Season the eggs with salt, pepper, and other spices like a little paprika or a pinch of cayenne, and then pop them into the oven to bake. How long depends on how you want the yolks. For me, I like them jammy so I cook mine longer than the hubs who likes his a little more runny.

What mushrooms and cheese can you use in this recipe?

For this mushroom cheddar baked eggs recipe, you have a variety of mushrooms to choose from to add a depth of flavor and earthy richness. Some great options include cremini mushrooms, shiitake mushrooms, portobello mushrooms. You could even use wild mushrooms like chanterelles or morels. There’s a slew of mushrooms at my international grocery like the king trumpet or the lion’s mane. Each type of mushroom will bring a unique taste and texture to the dish, so feel free to mix and match your favorite varieties for a delicious twist on this classic breakfast dish.

For cheese variations you can use a strong cheese or a mild cheese depending on your mushrooms. Experimenting with different types of cheese can change the flavor of this dish greatly. Try a Gruyere or Swiss for a delicious tang to go with the mushrooms. I like a good extra sharp cheddar which I used in this recipe. There’s pungent cheeses like Parmesan and Asiago that would pair well with portobello or porcini mushrooms. Pair a queso fresco with a matsutake, which is found in Mexico even though it’s a Japanese name. They also have a wild morel that looks amazing.

Ingredients for this recipe

There are simple ingredients in this recipe. I didn’t want to make it too difficult to make because brunch needs to be able simple yet elevated recipes that are easy to make. And just ask easy to scale up or down and make ahead!

There are:
Eggs – extra large eggs
Veggies – Shallots, mushrooms, diced tomatoes, garlic
Dairy – cheese, butter
Seasonings – thyme, rosemary, salt, pepper
Bread to serve with the eggs

Instructions to make Mushroom Cheddar Baked Eggs

Preheat your oven to 350 F and then start sautéing the veggies. Sauté the shallots until they’re tender then add in the mushrooms. Cook those until they release their juices and begin to brown. Preheat your ramekin or casserole dish by dotting them with some butter and putting them in the oven for 2 to 3 minutes.

Spoon the vegetable mixture into each of your dishes evenly. Top with the diced tomatoes and the cheddar cheese. Use a spoon to make wells into the veggies for the eggs and then carefully crack the eggs into a custard cup and then pour into the well. Put the casserole dishes back into the oven and bake for 15 to 25 minutes based on your yolk preference.

Toast the bread while the eggs are baking. Gently rub the toasted bread with the clove of garlic cut in half to give it a bruschetta quality and add some garlic flavor. Remove the eggs from the oven when the yolk is cooked to your liking and cool slightly before serving with the bread.

Tips for perfectly baked eggs

To achieve perfectly baked eggs for your Mushroom Cheddar Baked Eggs dish, there are a few key tips to keep in mind. Make sure to use fresh eggs because they have firmer whites which makes them less likely to spread out in the baking dish. Make sure your cheese and veggies are fresh. And freshly shred your cheese. The pre-shredded cheese has anti-caking additives that can alter the results.

Keep an eye on your eggs. I would start checking them around 7 minutes if you want them to be runnier and around 10 if you want them jammier. Give the pan a shake and see how they wiggle. Remember about carry over cooking time, though. So take them out before you think they’re done. They will continue to cook until you bust into the yolks with the delicious bread.

I like my eggs jammy so I cooked mine longer than my husband’s eggs. For timing, I put mine into the oven before I put his in so they were cooked at the same time. That’s one reason why this recipe is great for brunch! You can have the veggies and ramekins ready to go and people can cook them to their liking. You can have an array of veggies, cheese, and toppings and let your guests make their own.

Yield: 4 servings

Mushroom Cheddar Baked Eggs

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Indulge in the ultimate comfort breakfast with our Mushroom Cheddar Baked Eggs. With creamy mushrooms and gooey cheddar cheese, it's the perfect start to any day

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Ingredients

• 1 cup shallots
• 3 cups mushrooms
• 2 tablespoons butter
• 1 cup diced tomatoes
• 1 cup cheddar cheese
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 8 large eggs
• 8 slices French bread
• 2 cloves garlic, cut in half

Instructions

1. Preheat oven to 350.
2. Heat a large skillet coated with cooking spray. Sauté the shallots until they begin to brown lightly. Stir in the mushrooms and continue to sauté until they release their juices and begin to brown. Set aside.
3. Place half a tablespoon of butter in each of four individual baking dishes, place on a baking sheet, and heat in the oven 2 to 3 minutes or until the butter begins to melt. Using a basting or pastry brush, spread the melted butter around the inside of each baking dish.
4. Divide the mushroom mixture evenly between the four baking dishes. Top with 1/4 cup diced tomatoes and 1/4 cup cheddar cheese then sprinkle the herbs over the tomatoes.
5. Using the back of a spoon, make two indents in each ramekin and carefully crack one egg into each indent. Bake at 350 for 15 to 22 minutes or until the yolks are set to your liking.
6. While the eggs are baking, lightly toast the bread. Gently rub the toast with the cut side of the garlic until the bread is fragrant.
7. Remove the eggs from the oven and allow to cool slightly before serving with the garlic toast.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 886Total Fat 31gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 13gCholesterol 418mgSodium 1557mgCarbohydrates 112gFiber 9gSugar 16gProtein 43g

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We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Surprise Your Brunch Guests with Mushroom Cheddar Baked Eggs appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I’ve lived in this area a long time. So, how in the world I never knew about this store that sold delicious pasties is beyond me. It was a long-time family friend that introduced me to this little gem in the middle of this small city here. She took me and Mom there when Mom was visiting the friend after surgery.

We each ordered different pasties so we could cut them in thirds and share them all. I ordered a sausage and a beef, Mom chose a veggie and a chicken, and I can’t remember what the friend ordered. It was a while ago and my memory isn’t the best. Never has been. I just know that they were all absolutely tender, flaky, and totally delicious.

What is a pasty?

A pasty is traditionally a British baked pastry that consists of a meat and veggie filling inside a short crust pastry that is crimped around the edges. The word pasty is from French and refers to a pie filled with venison, fish, or other meat, vegetables or cheese baked without a dish.

The popularity of this type of pastry rose during the 17th and 18th centuries in the towns of Cornwall and West Devon. The tin miners would take these pastries to work. The theory being that the thick, crimped edge was the “handle” and would be discarded when the rest of the pastry was eaten. This prevent the dirt from their hands from contaminating the rest of the pastry.

What is the difference between a pastry, a pasty, an empanada, and a Cornish pasty?

A pastry is a broad term that encompasses a variety of baked goods made from dough, such as pies, tarts, and quiches. A pasty is a baked pastry. Pasties can come in various shapes and sizes, but they are commonly known for their half-moon shape with savory ingredients and crimped edges. Sometimes they’re also called hand pies. Empandas are very similar to a pasty but they can be both baked and fried. That’s the main difference.

The Cornish pasty, originating from Cornwall, England, is a specific type of pasty that has protected geographical indication status in the European Union. Traditionally filled with beef, potatoes, onions, and swede (aka rutabaga), the Cornish pasty is known for its distinctive crimped edge mentioned above. There are specific ratios of beef, potato, onions, and rutabaga in the Cornish pasty. You cannot have any other ingredients in a Cornish pasty. The Cornish Pasty Association says that there must be 12.5% of beef and 25% vegetables in the pasty. 

Is a pumpkin a fruit or a vegetable?

Pumpkin, often mistaken for a vegetable due to its savory applications in dishes like pasties, is actually a fruit by botanical definition. Fruits are a seed bearing part of a flowering plant. So, those seeds we love to roast in the oven after carving into a pumpkin means it’s a fruit. Yes, that means a tomato is a fruit, too. And zucchini. It has nothing to do with it being a mainly sweet ingredient in pies and cakes.

What ingredients do you need for this beef and pumpkin pasty?

To create this delicious beef and pumpkin pasty, you’ll need a few key ingredients to ensure the perfect balance of flavors and textures. Alongside the rich and savory beef and the slightly sweet pumpkin, you’ll also need some potato and onion. For the pastry you’ll need flour, butter, shortening, and water.

What are some tips for making this beef pasty?

To ensure that your beef and pumpkin pasties turn out perfect every time, there are a few tips to keep in mind during the preparation process. Make sure that your filling is perfectly seasoned and cooked to perfection. Don’t let it simmer too long and get dry. Also, don’t let the potatoes and pumpkin cook too long that they turn to mush.

Treat the pastry dough with care. I like to make mine in the food processor to allow the butter to blend better with the flour. And it keeps this part of the process mostly hands off which keeps the butter cold making the pastry flaky.

Don’t roll the pastry dough too thick. This can make the whole pasty to filling ratio too lopsided and can make sealing the edges difficult. And you need to make sure the edges are sealed securely to prevent any filling from leaking out during baking. By following these tips, you’ll be well on your way to creating mouthwatering beef and pumpkin pasties that are sure to be a hit at any gathering.

How do you fold the edges of the pasty?

When it comes to folding the edges of your beef and pumpkin pasties, there are a few different techniques you can use to achieve a perfectly sealed pastry. One common method is to crimp the edges by gently pinching the dough together with your fingers or using a fork to create a decorative pattern.

Neither of these methods produce that classic crimped edge pasties are popular for. To make this edge you fold the small sections of the dough over onto themselves and press down to seal. Be sure to press firmly to ensure that no filling escapes during baking. Whichever method you choose, be sure to press firmly to create a tight seal and prevent any leakage.

By mastering the art of folding the edges of your pasties, you’ll be able to create a beautiful and delicious final product that is sure to impress your friends and family. So don’t be afraid to get creative with your folding technique and experiment to find the method that works best for you.  Or you can purchase a press that makes them for you.  I have several sizes and it makes them easy to seal when you’re too frustrated to experiment.  Just sayin.

How do you serve your beef and pumpkin pasty?

You can serve these straight from the oven after cooling for a little bit, of course. You don’t want to bite into them straight from the oven because the filling will be piping hot and could burn your mouth. These can also be served at room temperature. This makes them a deliciously portable snack for work or for a family picnic. They are good on their own or served with a side salad or small bowl of soup.

If you can make a pie crust, then you can make a pasty. They’re simple to make and you can fill them with anything you want! Try a traditional Cornish pasty with beef, potatoes, rutabaga and onions or try a Michigan pasty which adds carrots. Or try a curried chicken tikka pasty.

Yield: 8

Beef and Pumpkin Pasties

Try these Beef and Pumpkin Pasties, filled with juicy beef and creamy pumpkin. Your taste buds will thank you.

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Ingredients

• 2 cups flour
• 1 teaspoon salt
• 1/2 cup cold butter
• 1/4 cup cold shortening
• 1/2 cup cold water
• 2 tablespoons butter
• 1 cup diced potato
• 1 pound bite-sized sirloin
• 1 cup diced pumpkin
• 1/2 cup diced onion
• 1 lightly beaten egg

Instructions

!For the pastry dough:

1. Place the flour and salt in the bowl of a food processor. Dice the butter and shortening and spread them out on top of the flour mixture. Pulse the food processor until a coarse meal forms. With the food processor running, slowly pour enough of the cold water into the flour mixture to form a ball.
2. Turn the dough out onto a work surface sprinkled with flour and lightly knead to ensure all the flour is incorporated into the dough. Press the dough into a circle, wrap with plastic wrap, and refrigerate until the filling is ready.

!For the filling:

1. Melt the butter in a skillet and add the potatoes and pumpkin and sauté until they’re almost cooked through. Add the beef and onion and cook for 3 to 5 minutes or until the beef is browned on all sides.

!To make the pasties:

1. Preheat the oven to 375 F.
2. Roll the dough out to 1/4-inch thickness and cut into 4 to 5 inch circles depending on how big you want your pasties to be. I used a small plate to make sure mine were all the same size. Place 1/3 to a 1/2 cup of the beef mixture on one side of the pasty.
3. You can either fold the pasty dough over the filling and use a fork to seal the edges or you can crimp and fold the edges making sure to press firmly to seal the filling inside the pasty. Brush with the beaten egg and place on a baking sheet lined with a silpat. Repeat with the remaining dough and filling. Yes, I re-rolled the dough out to use all the dough and filling.
4. Bake the pasties at 375 for 45 to 50 minutes or until they are golden brown. Cool 5 to 10 minutes before serving. Store the rest in an air tight container for up to one week.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 477Total Fat 30gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 12gCholesterol 117mgSodium 423mgCarbohydrates 31gFiber 2gSugar 2gProtein 20g

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The post Beef and Pumpkin Pasties have a Delicious Flavor Twist appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

It’s the most wonderful time of the year. But I think it’s also the busiest time of the year. Family coming to visit, shopping for presents, planning holiday parties and dinners. Sometimes you just want to sit down to a simple dinner that’s easy to prepare and tastes delicious. And that’s exactly what this Chicken Parm Pasta Bake is.

What is chicken Parmesan?

It’s thin pieces of chicken breaded and fried topped with red sauce and either Mozzarella, Parmesan, or Provolone cheese. Yes, they call it Chicken Parmesan or Chicken Parmigiana but it doesn’t necessary have Parmesan cheese in it.

Then why is it called Chicken Parmesan? Because it’s a mock version of the original dish called melanzane alla Parmigiana. That’s eggplant Parmigiana which is the original dish. The poor soil in Southern Italy made it difficult to raise livestock. But it was great for crops like eggplant. Since eggplant was so hardy there, people living there used the ingredients they had available. They created a layered dish of fried eggplant, layers of sauce, and cheese baked in a casserole. And that’s melanzane alla Parmigaian.

Fast forward like 100 years and many Italians emigrated to United States. Of course, they brought with them all the pasta and sauce skills they could to keep the status quo in the kitchen. However, when they arrived, they noticed that the expensive and rare proteins of their homeland were easy to find and pretty inexpensive.

They replaced the eggplant with chicken. That’s how chicken Parmesan was invented. So, it’s not that eggplant Parmesan is the veggie version of chicken Parm but the other way around. Chicken Parm is the non-veggie version of melanzane alla Parmigiana or eggplant Parmesan. But that doesn’t explain the Parmesan part of the name and there’s not actually being Parmesan as the main cheese in the recipe.

Why is it called chicken Parmesan if it’s not made with Parmesan cheese?

Parma is in the northern part of Italy. The style of eggplant and chicken Parmesan are not typical of that region. And melanzane alla Parmigiana was not eaten that far north, too. So why is it called chicken Parmesan? There are a few theories about this. One being a misinterpretation of the word damigiana which is the name for the wicker sleeves for wine bottles. Or the word palmigiana which means shutters. Both refer to the way the eggplant or chicken is layered in the casserole dish. Some seem to think it’s the misinterpretation of the Persian word for eggplant which is petronciana. But that’s seems like a bit of a stretch.

What’s in Chicken Parm Pasta Bake?

Five simple ingredients. There’s chicken, pasta, pasta sauce, Mozzarella, and Parmesan cheese. No, I didn’t pound and bread the chicken. That wouldn’t be simple. I used refrigerator chicken strips. Perdue makes delicious chicken strips in the refrigerator section of the grocery store. If you can’t find them, then feel free to use a frozen chicken strip or even a popcorn chicken.

I used a whole wheat penne pasta and jarred sauce. A good basil and garlic marinara sauce brings delicious flavor to this simple chicken Parm pasta bake. I didn’t add any other herbs and spices. I thought about it but didn’t because I was busy and needed to get this dinner in the oven.  But learned how to roast garlic in olive oil, I would have added some of that to the sauce.

Finally, there’s Mozzarella and Parmesan cheese in this recipe. I think the more cheese the merrier in a pasta casserole. Provolone would be a good addition, too. It’s a rich and delicious cheese I love to put on pizza and in casseroles. Heck, even an Italian blend would be good. It usually has all three plus Romano or Asiago in there.  I considered adding some cream of chicken soup to make this creamier like this chicken spaghetti recipe.  It looks so creamy delicious and also super simple!

How do you make Chicken Parm Pasta Bake?

The longest part, for me at least, was heating up the oven and boiling the water. So, I started those first. I pulled the chicken strips out of the fridge and pulled the sauce from the pantry. While the water was coming to a boil and the oven was heating up, I heated the chicken strips. I popped them into the air fryer for about 6 to 7 minutes a side at 400.

I wanted the strips to be nice and crispy on the outside so they weren’t super soggy when I combined them with the sauce and pasta. And these chicken strips get super crispy. Which is one of the reasons why I love using them in recipes and snacking on them. I used them for my chicken Parm grilled cheese. And I have another recipe I plan on sharing with them in the near future, hopefully.

When the strips were crispy, I chopped them into bite-sized pieces. Then I tossed the chicken, pasta, and sauce in a bowl with some cheese. I poured it all into a casserole dish, covered it, and put it in the oven at 350 F for 40 minutes. After that, I topped it with more Mozzarella and Parmesan and baked it an additional 15 to 20 minutes or until the cheese was melted and bubbly.

As much as I wanted to dive right in after it came out of the oven I waited. At least 10 minutes before I scooped a huge spoonful into my bowl. That allows everything to sort of chill a little and blend together a little more. Sometimes I dive into a casserole, and it just isn’t cohesive. Like, it’s too wet and falls apart. If I’d just waited a little longer it would have been a perfect casserole.

This recipe is also mostly hands off. Pasta doesn’t really need babysitting as it cooks. You just stir it every now and then, so it doesn’t stick to itself or the bottom of the pot. And since I used penne, I stirred it a little less than a longer noodle. 

The chicken strips cook in the air-fryer. That’s all hands off, too. The only thing you need to do is to combine all the ingredients in a bowl and then pour it into a casserole. Then it’s hands off in the oven baking until it’s time to put the cheese on top. It will be hard to keep your hands off once it’s out of the oven. 

How does Chicken Parm Pasta Bake taste?

Comfort in a bowl. The pasta and sauce with the cheese is comforting enough as it is. But then you add in the chicken strips for the chicken Parm part of the pasta bake. That takes it over the top comforting and delicious. It truly is Chicken Parmesan in a bowl.

And it’s super cheesy with the cheese inside with the pasta and on top as an ooey gooey topping. I don’t know about you, but for me cheese is all comfort!! Use whatever cheese(s) you want. Mozzarella, Parmesan, Provolone, Asiago, and Romano are all delicious cheese for this dish. Just make sure to pair a hard cheese with a soft cheese. Meaning, always have at least Mozzarella or Provolone in there for the creamy and cheesy in the casserole.

Yield: 6

Chicken Parm Pasta Bake

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 15 minutes

Chicken Parm Pasta Bake is a simple recipe with only five ingredients. But the chicken Parm flavors are all there in this easy and delicious casserole.

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Ingredients

• 12 ounces chicken breast strips
• 2 cups uncooked penne pasta
• 28 ounces basil and garlic marinara sauce
• 1 1/2 cups Mozzarella cheese
• 1 cup Parmesan cheese

Instructions

1. Preheat oven to 350 F.
2. Cook the pasta according to package directions.
3. Heat the chicken strips in the air-fryer. I have a Ninja Foodie and cooked mine for 7 minutes per side at 400 F.
4. Drain the pasta and put the pasta in a large mixing bowl.
5. Cut the chicken strips into bite-sized pieces and add to the bowl.
6. Stir in the pasta sauce, 1 cup of Mozzarella cheese, and 1/2 cup Parmesan cheese.
7. Pour the mixture into a 1 1/2 quart casserole dish, cover, and bake at 350 F for 40 minutes.
8. Uncover the casserole and top with the remaining cheese.
9. Bake an additional 10 to 15 minutes or until the cheese is bubbly and begins to brown.
10. Allow to rest 10 minutes before serving.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 354Total Fat 15gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 85mgSodium 620mgCarbohydrates 21gFiber 3gSugar 2gProtein 35g

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Easy Casserole Recipes

• Broccoli Cheddar Chicken Casserole from Palatable Pastime
• Butternut Mac n Cheese with Bacon from Art of Natural Living
• Chicken Enchilada Casserole from That Recipe
• Chicken Parm Pasta Bake from A Kitchen Hoor’s Adventures
• Kiftah bi Seniyeh – Palestinian Baked Meatballs from Pandemonium Noshery
• Make-Ahead Breakfast Casserole from Karen’s Kitchen Stories

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The post Chicken Parm Pasta Bake has only five ingredients appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Mushroom and wild rice casserole is a hearty, comforting dish.  It combines earthy mushrooms with the nutty flavor of wild rice.  You bake it all baked together in a creamy sauce. For quicker and more convenient preparation, you can make Instant Pot wild rice.  This reduces the cooking time while preserving its chewy texture and robust taste. This casserole is perfect for family dinners or potlucks, offering a delicious vegetarian option that’s both satisfying and easy to make.

For some reason I have really had to test these recipes this week. I don’t know why. Usually they’re pretty good right out of the gate, but not these three. This one in particular tripped me up the second time I made it. Of course, this one falls under the “there’s not enough natural light at dinner” like the others do. Even with daylight savings coming up there’s still not enough natural light. And pulling out the studio light is always less than ideal.

I have a BFA in applied photography. You would think I knew how to do this, but I learned with a full studio of both flood and strobe lights. And all the room in the world in the studio. Here? I have one light and one umbrella. Oh and about a 3 x 6 foot area to work with. I do the best I can.

Who invented rice pilaf?

Rice pilaf is document first in Persian texts. A scholar wrote some texts on cooking ingredients which included a version of rice pilaf. Of course, this method spread throughout landing in Spain with paella, Asian pilau, and Indian biryani.

While most countries use basmati rice, some countries like Armenia use a bulger to make pilaf. Some form of rice pilaf can be found from Afghanistan to Uzbekistan. Basically, from Eastern and Western Europe through to the Asian Pacific. That spans a large part of the globe. Crazy!

How do you make rice pilaf?

Okay. When I was growing up we didn’t buy most of the convenience, prepackaged mixes. Macaroni and cheese. From scratch. Parmesan noodles. From scratch. Rice pilaf. From scratch. Of course it tastes better from scratch. But we rarely had wild rice with our pilaf.

For me, the basic recipe is oil, garlic, onion, rice, wine, broth, and aromatics. I saute the onions and garlic. Then I add in the rice and cook it until it turns opaque. I add the wine, if using. If not I’ll add a little chicken stock to deglaze the pan. Then the rest of the broth goes in with the herbs and spices. Cover and simmer 20 or so minutes until done. Simple.

How to you keep the rice fluffy and not sticky?

There are a few tricks you can use to keep your rice fluffy and not sticky. The first thing I do is to rinse my rice. I put the rice in a bowl and cover it with cold water. Then I stick my hand in there and squeeze the rice through my fingers making sure to rub as much of the starch off the rice as I can.

You can toast your rice before putting it in the water. This will not only add extra flavor to your rice, but it also coats the grains with oil preventing them from sticking. If you go this route make sure to add hot water to the rice so it doesn’t slow down the cooking and possibly make your rice gummy.

I know it’s difficult, but once the timer goes off you have to let the rice sit. It needs to steam to become fluffy and delicious. And once it’s steamed, I take a fork and fluff the rice. This separates the grains and makes the rice airy and delicious. I usually add in some butter and garlic salt when I fluff rice. You should always flavor your rice after cooking.

How do you make Mushroom and Wild Rice Casserole?

I totally planned on using rice and wild rice in this recipe. But I didn’t want to purchase a large container of wild rice. That’s kind of expensive. My usual grocery store didn’t have smaller packages. So, I thought, “Why not use a wild rice mix?” It has rice and wild rice. They would cook at the same time. And they have seasoning in the package. Besides that, it’s one of my favorite rice mixes.

For those that haven’t cooked wild rice, it takes FOREVER! It cooks longer than brown rice, which takes longer than white rice. And sometimes you must drain it when it’s finished cooking because it might not soak up all the liquid. When I tried to cook wild rice, it sort of exploded on me. Kind of like popcorn. So, I’m not ashamed to say I used a box mix for this recipe.

I heated the pan up a little too hot when I made this the final time. So, I started with the mushrooms. I don’t know about you, but I like my mushrooms to have a little caramelization on them. I want them to be brown and have flavor. That’s why I was fine with starting them in the hot pan. When they released their juices and started to brown, I added the onions. When they start to turn translucent then I add the garlic.

Yes, I know most start with onions and garlic, but I don’t want either to burn. And if I start with the onions and garlic, the garlic gets too browned and turns bitter. That’s never a good flavor in any recipe. That’s why I started with the mushroom.

Why do you toast the rice?

Toasting the rice serves a purpose. And I always toast my rice in the pan when I’m making any kind of pilaf. Including package pilafs. Toasting the rice adds flavor. For thar flavor to really develop, toast the rice longer than you think. Make sure the grains of rice are at least white and not the semi-translucent white of the raw kernels. Sometimes I toast it a light brown for a more nutty flavor.

The oil in the pan also coats the rice preventing it from sticking together. Box mix or from scratch, toasting the rice prevents clumping. This is a great time to use a flavored oil to add more flavor to your pilaf. I have 4 different infused olive oils on the counter. We use the garlic oil ALL THE TIME! But I also have a rosemary, basil, and harissa blend. I think there’s a mushroom and sage oil there, too. Don’t quote me on that one.

When the rice is toasted everything goes into the pan minus the Parmesan. That’s saved for later. Yes, there’s cream of mushroom in there. If you don’t want to use it, then add an additional cup of cream. I like the additional mushroom flavor it adds to the recipe. But I understand how some might not want to use canned soup.

Cover your pan and put it in the oven. I was so thrilled when I realized I could BAKE the boxed rice mixes. This is a like a mind blown situation. Yes, I know they’re quick to cook on the stove, but sometimes I want to just kick things up and try something new. And knowing that I can bake rice give me so many ideas! Stay tuned.

When the rice is just about done, pull the dish and sprinkle the Parmesan cheese on top. Let it bake until the cheese is melted. Then let it rest for at least 5 minutes before serving. You want all the flavors to meld and just chill in the pan. And this recipe is so deliciously creamy and full of mushroom flavor. You’ll want to double it for leftovers. It’s THAT good.

Yield: 12

Mushroom and Wild Rice Casserole

Cook Time: 40 minutes

Total Time: 40 minutes

Mushroom and Wild Rice Casserole is packed with mushrooms and cheese. It’s a quick recipe using boxed rice pilaf mix and cream of mushroom soup. But there’s no denying it tastes totally homemade.

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Ingredients

• 3 tablespoons butter
• 1 cup diced onion
• 3 cups sliced mushrooms
• 1 tablespoon minced garlic
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground sage
• 2 wild rice pilaf packages
• 10.5 ounces cream of mushroom soup
• 1 cup chicken broth
• 1/2 cup cream
• 2 cups Gruyere
• 1/2 cup Parmesan

Instructions

1. Preheat oven to 350 F.
2. Melt the butter in a large skillet over medium-high heat.
3. Sauté the onions until they begin to soften.
4. Add the mushrooms and sauté until they release their juices; about 5 to 7 minutes.
5. Stir in the thyme, sage, and rice from the packages.
6. Cook the rice until it starts to turn white.
7. Combine the cream of mushrooms soup with the chicken broth and cream.
8. Stir in the seasoning package before adding the cream mixture and the Gruyere cheese.
9. Bring to a boil.
10. Cover and bake at 350 F for 20 to 25 minutes or until the rice is cooked through.
11. Remove the cover, sprinkle with the Parmesan cheese, and cook until the cheese is browned and bubbly.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 242Total Fat 17gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 6gCholesterol 48mgSodium 516mgCarbohydrates 14gFiber 1gSugar 3gProtein 10g

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