Hellodie Hellodie and Happy Hump da Hump Day! Each post that involves my grands is especially fun for me, so come on and get happy! They may seem to be bouncing off the walls sometimes, but they’re just being children; so hold on to the magic…they grow up fast! And now, here’s a little show and tell. May your cookie jar never be empty!
4 slices cinnamon raison bread 2 Tbs butter 1 Tbs sugar 1/4 t cinnamon 4 long hors d’oeuvres picks
Cut the crust off each piece of bread, keeping it totally intact. Start at one end of each piece of bread crust and roll it up, creating 4 pinwheels. Secure each pinwheel with a pick. Melt butter, sugar, and cinnamon in skillet, stirring to combine. Add pinwheels to skillet and allow to toast about a minute per side. Remove from skillet onto plate and allow pinwheels to cool and crispen.
This house on “the Forest Hill” was packed with energy and festive events last week. I had the five year olds for Grand and GrandDad Camp, a childhood friend here from Shaker Heights, and the Queen Peggy’s 95th celebration of life! And in the midst of it all, the children managed to create a wonderful bread concoction! It’s play time, so follow the trail below…
16 oz round sourdough bread Stick of butter 2 t minced garlic 1 1/2 t Italian seasoning (or equal parts of dried basil, parsley, and oregano) 2 cups shredded mozzarella cheese 3 Tbs chopped parsley, divided
Preheat the oven to 375°. Place the bread on non stick sheet pan. Cut a grid on the bread by creating vertical cuts, stopping before you hit the bottom crust. Repeat the cuts in a horizontal manner. Place butter, garlic, seasoning, and half of parsley in small sauce pan. Heat until butter is melted. Drizzle butter into crevices of bread. Gently stuff cheese deep into crevices of bread, and sprinkle of top. Wrap bread in foil to cover. Bake 10 minutes, then uncover and bake an additional 12 minutes. Sprinkle with remaining parsley, and serve.
Happy Monday! I trust that this “Spring of Vaccinations” is bringing a freshness to you and yours…hope and recovery from 2020, and renewal, with positive refreshing energy changes. And speaking of energy, a couple of weeks back the grands and I joined forces for a bit of energetic fun in the kitchen to make these cinnamon crisps. It’s a “duck for cover” situation when you have 5 year olds mixing cinnamon and sugar free hand, but filled with smiles, love, and giggles. This house wasn’t built on gummy bears alone!
8 wonton wrappers, cut in half diagonally Nonstick cooking spray 2 Tbs sugar 1/2 t ground cinnamon 1 1/2 cups fat free vanilla yogurt 1 cup mixed berries of choice 4 t honey
Preheat oven to 400°. Mix cinnamon and sugar together in small bowl. Spray baking sheet with nonstick spray. Arrange wonton wrappers on baking sheet. Lightly spray wontons with nonstick cooking spray. Sprinkle with cinnamon mixture. Bake 3 to 4 minutes, or until lightly browned and crisp. Set aside to cool. Spoon yogurt and berries into dessert dishes. Drizzle with honey. Serve with cinnamon crisps.
Note: Cinnamon Crisps will last 3 weeks in zip top bag or sealed container.
A word from my kitchen…This is just the perfect little accompaniment for your afternoon tea or appetizer for cocktail hour. In my household, they are loved equally by both children and adults. The children like cheese on all of the twists and bagel spices on only half of the twists. The choice is yours, and it’s always right. The children and I have been making these together for years, because a good recipe never gets old!
1 sheet frozen puff pastry, thawed overnight in refrigerator 1 large egg, beaten 2 Tbs everything bagel seasoning 1/4 cup grated Assiago cheese
Preheat oven to 375 degrees. Line baking sheet with parchment paper. Roll out dough to smooth creases. Cut puff pastry sheet in half crosswise, (I like using a pizza cutter for ease!) on lightly floured surface. Then cut each half into 1″ wide strips. Brush with egg wash. Sprinkle with bagel seasoning and cheese (The children and I made half with bagel seasoning and half with just cheese). Roll with rolling pin to set the ingredients into the pastry. Twist each strip a few times. Place on baking sheet. Bake 18 minutes; rotate baking sheet; bake 4 more minutes until golden brown. Remove from oven and let cool.
I scream. You scream. Children scream for chicken tenders. Homemade that is. My three grands and another darling two year old all enjoyed these for Sunday brunch at Rock Dam (affectionate name of a fun filled home and kitchen)! Yep three generations gathered strongly; the grandparents of these lucky grands have been friends since ’round about the sixth grade. Nurturing relationships of long standing and building new ones, baby. That’s what we’re doing! Good food, good fun. (I’ll have to feature Gray’s veggie/egg strata soon!) But back to the chicken tenders…Yummy. Let’s just say that I bet you will never rarely serve your child or loved one a processed chicken product again.
Sautéing in light olive oil. You don’t even want to see an image of my very messy breading station!
1 cup flour
1 cup panko breadcrumbs
1 cup freshly grated Parmigiano-Reggiano
1/2 cup fine dried breadcrumbs
Handful flat-leaf parsley, finely chopped
2 t granulated garlic
1 t dried oregano
Olive oil or vegetable oil, for shallow frying
2 lbs boneless, skinless chicken breasts, cut into chunks (nice culinary term)
Place flour in a shallow dish; season with salt and pepper.
In another shallow dish, whisk eggs.
In a third shallow dish, mix panko, cheese, breadcrumbs, parsley, granulated garlic and oregano.
In a large, shallow skillet, heat 1/4 inch oil over medium-high.
Coat the chicken in flour, then eggs, then breadcrumb mixture.
When oil begins to ripple, add half the chicken.
Cook until deep golden and cooked through, about 2 minutes per side.
Transfer to paper towels or wire rack to drain.
Repeat with remaining chicken.
Serve with condiments of choice. I personally like mine dripping with honey!