Asparagus Omelet

 

4 eggs, slightly beaten with 2 tbsp. water

4 oz. can mushrooms, drained (I would have used ½ cup sliced fresh but I didn't have any)

6 oz. can white crabmeat, drained

*½ cup premade hollandaise sauce 

½ bunch fresh asparagus, cook crisp tender (steamed for 2-3 minutes)

1 slice Colby Jack cheese

Cut asparagus into 1-inch pieces and set aside.  

In medium skillet, spray with cooking oil and cook eggs over medium heat just until set.  Meanwhile combine crabmeat, mushrooms and hollandaise sauce and stir  to combine.  Add to one side of the eggs after they have set.  Cover and cook 2 minutes.  Carefully fold egg minute in half.  Top with slice of cheese and let stand 5 minutes before cutting in half.

Serve with toast and fresh fruit.  

Serves 2

*You can make your own hollandaise sauce that is even more healthy than the premade.

¼ cup plain low fat yogurt

1 tbsp. mayonnaise
½ tsp lemon juice

1 tsp. dry mustard

Combine all ingredients in small bowl and mix well.

This is part of the A-Z blogging challenge.  Visit Crackerberries.

Enjoy ♥

O'Harbie's Milseog

 

O'Harbie's Milseog

CRUST

1 cup all-purpose flour

¼ cup brown sugar

½ cup toasted chopped walnuts

1 stick butter

Combine ingredients in small bowl and cut in butter until crumbly.  Press into a greased baking 8x11" or 9x13" baking dish.  Bake in pre-heated 350º oven 15-20 minutes, until golden brown.

Cool on wire rack and prepare filling.

FILLING

1 20 oz. can crushed pineapple, drained (reserve liquid)

1 3 oz. pkg. lime gelatin

1 3 oz. pkg. island pineapple gelatin

1½ cup mini marshmallows

4 medium bananas chopped/sliced

1 cup boiling water

2 cups cold water

Dissolve gelatin in 1 cup boiling water, stir in cold water.  Place in freezer to chill about 30 minutes. Once it's thickened, fold in 1 cup marshmallows, bananas and crushed pineapple.  Spoon over cooled crust.  Refrigerated until firm, about 1 hour. 

TOPPING

½ cup sugar

2 Tbsp. flour

2 eggs, slightly beaten

1 cup Cool Whip

1 cup coconut flakes

Food Coloring (if desired)

Combine reserved pineapple juice in small sauce pan with sugar and flour.  Cook and stir over medium heat until thicken and bubbly.  Reduce heat and cook for 2 minutes.  Remove from heat and pour a small amount of sauce into beaten eggs, stirring the eggs constantly. Add egg mixture to pan and bring to a gently boil, cooking for another 2 minutes.

Let cool completely and then fold in Cool Whip.  Spread over gelatin layer and let chill.  Right before serving top with toasted coconut flakes and tinted mini-marshmallows.

***I was going to save this recipe for the blogging challenge but I got thinking this would make a really cool recipe for EASTER... those little green marshmallow could be tinted pink and orange and look like little EASTER eggs.  So I decided to share it today.  It is St. Patrick's Day after all.

Cheers,

Spirit Feeding • Flesh Starving † Theme Reveal

 

 

This year’s blog came way too fast. As every year I had all intentions of having my posts done and ready to go so that I have more time to visit other people’s blogs. OMG I’m such a procrastinator.

This is my tenth year participating in the A2Z Challenge. It’s so much fun. Hooking up with fellow bloggers is like a family reunion. I started this post on Valentine’s Day. I figured if I started then and wrote one post a day I’d have all of my posts completed by the time Theme Reveal came out and I could just enjoy reading others posts. Well, the road to hell is paved with good intentions. Which brings me to my theme.

Similar to last year I will be in tandem with Crackerberries posting a blurb there and a recipe here.  When I first went to Culinary Arts back in the 80’s I learned to cook for institutions.  BIG! When I got married and had children and we always had a ton of family around so the cooking continued to be BIG!

Like the theme for the A-Z team, this year, Crackeberries Kitchen will be blogging about hope and positivity by starving the flesh. (Learning to cook for two instead of an army!)  

Tall Cool ☺ne and I have walked thousands of miles over the last 18 years.  I’ve shared some posts about it in the past on Joe & Ella’s blog.  We all need that encouragement to be better stewards of our bodies.  We committed to calorie counting again at the beginning of the year.  Unlike anyone else, starting a resolution is easy, sticking to it, not so much. The struggle is real, my friend, the struggle is real.

My friend, Beck asked me if I had any suggestions on how to cook for one or two. I never really gave it a thought until now.  So here's the challenge! Cooking for two and trust me when I say it's going to be a challenge.  Hope you’ll join me in the A2Z blogging challenge.

Cheers,

It's coming

Oh boy! Oh boy! Oh boy!  My favorite time of year is coming up. Stay tuned next week for the awesome THEME REVEAL. Can you wait? I know I can't!

The team's theme for this site for April 2024 will be hope, positivity, and living your best life blogging your best blog. Victorious Blogging.

I kind of have my theme mapped out, but I still have a little tweaking to do.

Who's with me for the challenge?   Who's with me to just follow along with my posts?  I really hope you'll play along.  You won't be disappointed.  Money back guaranteed!☺

Cheers,

 

Savory Pork Loin with Garlic Honey Glaze

 

Savory Pork Loin Roast

Ingredients:

 

3 lb. Pork Loin Roast

1 lb. Brussels sprouts, halved

2 sweet potatoes, peeled and cut into 1 inch chunks

2-3 tbsp. olive oil

Spice Rub

1 tsp. paprika

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. Italian seasoning

1 tsp. crushed rosemary

Honey Glaze

4 cloves garlic, minced

¼ cup honey

3 tbsp. soy sauce

1 tbsp. Dijon mustard

1 tbsp. olive oil

 

Directions: 

• Preheat oven to 375˚F. Line a rimmed baking sheet with aluminum foil or parchment paper and set aside. Pat dry pork loin with paper towels.
• In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
• Rub pork with a little olive oil and then rub the spice mix all over the pork.
• Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side. Transfer pork loin to baking sheet, fat-layer side up; set aside.
• In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. Reserve 2 tablespoons of the sauce to use for the vegetables.
• Brush remaining honey mixture over the pork loin. Roast for 25 minutes.
• Toss the vegetables with a tablespoon of olive oil and the reserved honey mixture. Pull pork roast out of the oven and add the vegetables all around it in one layer.
• Tent a piece of foil over the pork so the top doesn't get too crispy. Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Toss vegetables half way through cooking.
• Remove baking sheet from oven and let rest 10 minutes. Cut the pork in slices and serve with veggies.

SIDE NOTE:  make extra honey garlic glaze to add to meat when serving.

 

 

 

© Crackerberries 2024

Sourdough Pie Crust (with Turkey Pot Pie)

So I've been using this sourdough starter that my friend Kathy gave me for over a year now.  I've been able to keep it alive too. ☺ As always, I'm willing to try new things with the dough.  Kathy sent this to me and said "What do you think?"  Well, I've gotta tell ya, pie will never be the same again once you try it with sourdough pie crust.  It is so easy and easy to work with too.  

2 cups all purpose flour

1 tbsp. sugar

1 tsp. salt

4 oz. butter, cut into cubes

4 oz. Crisco (or other lard)

1 cup sourdough starter (I was just a little bit short so added a little more water)

2 tbsp. ice water

Cut the butter and Crisco into the flour, sugar, and salt mixture until it resemble small peas.  Add sourdough and mix to combine.  Add water if necessary.  

Kathy's recipe said to wrap in plastic and refrigerate several hours until chilled.  I just used mine at the time I made it and it was fine.  It can be kept in fridge for several days or freeze for future use.  

Yield:  2 crusts (with enough leftover for amazing pinwheels).

©Crackerberries Kitchen 2023

 

Sourdough Dinner Rolls

 

1½ cup sourdough starter

½ cup warm water

2 tbsp. butter

1 egg

¼ cup sugar

3½ cups all-purpose flour

2 tsp. yeast

Combine the sourdough starter with the warm water and mix to combine.  (If you don’t have 1½ cups of starter, just add enough water to equal 2 cups of liquid).  Place ingredients in the bread machine in the following order: butter, starter mixture, egg, sugar, flour, salt, (optional herbs or spices) and finally the yeast. 

Select dough setting.  Once the bread machine has stopped, remove dough and let rest about 5 minutes.  Cut into 12-16 equal portions and roll in balls.  Place on parchment paper line cookie sheet and press to flatten just slightly.  Cover with towel to rise for about 45-60 minutes.  Preheat oven to 375º.  If desired, brush tops of rolls with beaten egg or milk and cut little crosses in the tops.  Bake 12-15 minutes.  Remove, cool, serve.

Other options.

Herb Garlic Rolls: add ½ tsp. thyme, ½ tsp. garlic powder, ½ tsp. basil, and ½ tsp. oregano.

Sweet Spice Rolls: increase sugar to ½ cup and add ½ tsp. cinnamon, ½ tsp. allspice, ½ tsp. nutmeg. 

 © Crackerberries 2023

PS if you want to read more about Christmas and newsletters check out the post over on Crackerberries writings.