I posted a popovers recipe in 2010… can’t believe it’s been a decade! This version is slightly modified with cooking temperature, ingredients and method, but yields much better results. You can make them in a traditional popover pan or muffin pan; you can even make mini popovers. I’ll provide some basic guidelines for all three, but as always, ovens vary, so I suggest keeping an eye on them. And remember, do NOT open the oven door at all while they’re cooking.
- 4 large eggs, warmed in a cup of hot water for 10 minutes before cracking
- 1 1/2 cups milk (skim, low-fat, or whole), lukewarm
- 3/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 3 tbsp. melted butter, plus more for greasing the pan
- Preheat oven to 450 F. Position an oven rack on the bottom shelf, with plenty of room for them to rise.
- Grease the pan you’re using thoroughly (I use butter), covering the area between the cups as well as the cups themselves. Make sure the oven is preheated before you begin to make the popover batter.
- Using a wire whisk, beat together the eggs, milk, and salt. Whisk the egg and milk until well combined, with no streaks of yolk showing.
- Add the flour all at once, and beat with a wire whisk until frothy; there shouldn’t be any large lumps in the batter, but smaller lumps are fine.
- Stir in the melted butter, combining quickly.
- Pour the batter into the muffin cups, filling them about 2/3 to 3/4 full.
- For standard muffin pans, bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 to 15 minutes, until they’re a deep, golden brown. If you’re using a popover pan, increase time by 5 minutes. For mini muffin pans, decrease cooking time by 10 minutes. Reminder: keep the door closed.
- If you plan on serving the popovers immediately, remove them from the oven, and stick the tip of a knife into the top of each, to release steam and help prevent sogginess. Slip them out of the pan, and serve.
- If you want the popovers to hold their shape longer without deflating and settling quite as much, bake them for an additional 5 minutes (for a total of 40 minutes) IF you can do so without them becoming too dark. This will make them a bit sturdier, and able to hold their “popped” shape a bit longer.
To reheat popovers, preheat your oven to 350-400F and bake them for 5-10 minutes on a cookie sheet.
You can also freeze popovers in an airtight bag or container for up to three months.
Recipe adapted from King Arthur Flour
SERVING SIZE: 1 medium (64g)
Amount Per Serving:
* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.
I hope you all are enjoying the holiday season, and have an incredible new year!
I know it’s been YEARS since I’ve posted… so many life changes, priorities, etc. My job moved me from Los Angeles to Dallas, where I took a promotional position with another division of our company. I moved into an apartment for a short term, one of my beloved dogs passed away, I bought a house (with a pool!), spent most of my free time decorating/fixing up my home, had a flood in my home, bad hail damage from a big storm, started doing fluid art, rescued a cat from Costa Rica, had skin cancer, adopted a dog, started an Etsy shop for my art, another one of my dogs passed away suddenly, and I just got a new puppy (Maverick). Whew! There was a lot more that transpired, but that’s the short version of why I haven’t made any new posts. It’s interesting… when I started this blog in 2010 while living in Redondo Beach, my house was a very small beach cottage, and the kitchen was not suitable for all of the cooking/baking I did – it didn’t even have a dishwasher. Nonetheless, I loved it there, but my house now boasts a HUGE kitchen, with an island, which is part of the great room, so an incredible space for culinary adventures… and yet, I haven’t fully utilized it for that purpose. At least, not yet. I will be posting a new popover (yorkshire pudding) recipe I just made last night. If you love popovers, and have had trouble making them to come out light, airy and poofy, which I’ve experienced, that recipe will yield perfect popovers.
In the meantime, here’s a glimpse of my kitchen/great room space in my casa in Dallas.
And the newest addition to the Smith family ♥
If you’d like to check out my art: Traces of Color
Happy New Year!!!
I hope everyone had a happy and safe Fourth of July celebration with lots of delicious food. 🇺🇸 It’s been a while since I posted a new recipe (I’ve taken a little hiatus in the kitchen), and thought I’d share this one I made yesterday. It can be a nice main or side dish, and is yummy both warm or chilled. I kept this pretty simple which made it quick and easy, but you can add your favorite vegetables, and/or chicken or tofu… lots of possibilities. I used tricolor rotini, but feel to go with whatever pasta you’d like (bowtie, penne, small shells, etc.).
The sun-dried tomatoes are used to make a “pesto”, which I decided to do without the use of a food processor. It was a little more work, but I wanted chunkier bits incorporated into the salad and I think it was perfect.
This serves 3-4, so double the ingredients if needed.
- 6 oz. (about half a box) of tri-color rotini
- 1/2 cup sun-dried tomatoes, finely chopped
- 2 tbsp. Parmesan cheese, grated
- 2 tsp. balsamic vinegar
- 1 clove garlic, minced
- 1/4 cup olive oil
- 2 oz. goat cheese
- 6-8 cherry tomatoes, halved or quartered
- Salt & pepper, to taste
- Basil, for garnish
- Combine your finely chopped sun-dried tomatoes, cheese, garlic, olive oil and balsamic in a bowl and stir very well.
- Cook pasta according to package directions.
- Drain pasta and reserve some of the cooking liquid.
- Toss the pasta with the tomato pesto, and season with salt & pepper, to taste.
- Fold in 1 1/2 oz. goat cheese, until melted and well incorporated, and add the cherry tomatoes.
- Crumble the remaining goat cheese and sprinkle on top.
- Garnish with fresh basil.
Posted in Main Courses / Dinner, Recipes, Side Dishes, Vegetarian
Tagged balsamic vinegar, BBQ, goat cheese, parmesan cheese, pasta, potluck, rotini, salad, side dishes, summer, sundried tomatoes
I came across a great recipe for lower-guilt chicken wings back some months ago, and have been making them this way ever since. The fact that these come out crispy, are baked instead of fried, and are super easy to throw together, makes me love ’em even more. I do switch up the sauce at times, using one of my favorites from a wing place back home in Rochester, New York (Country Sweet Chicken and Ribs), and also just regular barbecue sauce and honey. Whether you use the sauce in this recipe, or your favorite, I think you’ll love this cooking method and how great these wings turn out.
- 2 pounds chicken wings (I used wings & drumettes)
- 1 cup peach jam
- 2-3 tbsp. chili paste
- 1 tbsp. lime juice
- Preheat the oven to 450° and line a baking sheet (with sides) with parchment paper. Set aside.
- Trim off any extra fat from the chicken wings.
- Bring a large pot of water to a boil, adding 1-2 tablespoons of salt to the water.
- Place the chicken wings in the boiling water, and boil for 8-10 minutes, stirring occasionally.
- Remove the wings from the water to a wire cooling rack placed over a baking pan. Let the wings dry for a few minutes before patting them dry with paper towels (the drier the chicken wings are before you begin to bake them, the crispier they will become).
- Place the chicken wings on the baking sheet in a single layer.
- Bake in the preheated oven for 30 minutes. Flip the wings over, and bake an additional 10 minutes.
- In a large bowl, stir together the peach jam, chili paste and lime juice. Reserve half of the mixture in a separate bowl to be used as dipping sauce when you serve the wings.
- Place the hot chicken wings in the large bowl with the remaining sauce. Stir and toss to coat the wings completely with the sauce.
- Transfer the wings to a plate and serve with the reserved dipping sauce, blue cheese or ranch and some celery sticks, if desired.
Posted in Appetizers, Chicken, Recipes, Snacks
Tagged appetizers, baked, boiled, chicken, chicken wings, easy, parties, party food, quick, snacks, Super Bowl, wings
I hope everyone had a wonderful holiday season, and Happy 2015!! As I’ve mentioned in some previous posts, I receive a ton of recipes emailed to me on a regular basis from various online sources, and saw one I wanted to try, especially since the big “Game Day” is approaching and I know people are always looking for new dishes to serve up at Super Bowl parties. The great thing about this recipe (by Pillsbury) is there are only five ingredients; well, really four… one is an optional garnish. The one thing I did differently from the original is heating up the dip. I tried it both cold and hot, and in my personal opinion, it’s much better when warmed. You can also add some shredded chicken, if desired.
- 1 package (8 oz) cream cheese, softened
- 4-5 oz. crumbled blue cheese
- 1 cup Yoplait® Greek 100 plain yogurt
- 3/4 cup Buffalo wing sauce
- 1/4 cup sliced green onions (optional)
- In large bowl, beat cream cheese and all but 2 tablespoons of the blue cheese with electric mixer on medium speed about 30 seconds or until combined.
- Add yogurt and wing sauce; beat 30 seconds longer.
- Transfer to serving bowl. Top with 2 tablespoons reserved blue cheese and green onions. Drizzle with additional wing sauce, if desired.
- For the heated version, follow steps 1 & 2, transfer to a greased casserole dish, and cook in a preheated 350° oven for approximately 35 minutes or until hot. Stir, then top with the reserved blue cheese and green onions.
- Serve with celery sticks, carrot sticks, cauliflower, broccoli, tortilla chips, or chicken strips.
Yields 16 servings
Posted in Appetizers, Recipes, Snacks, Vegetarian
Tagged appetizers, blue cheese, buffalo sauce, cream cheese, dip, greek yogurt, party food, Super Bowl
I realize it’s been two whole months since I posted a recipe so am way overdue. I made this delicious meal last month, and it’s super easy to put together. I cooked the chicken on top of the stove, but you can definitely use the grill if that’s your preference.
- 2 skinless, boneless chicken breasts
- 3 tbsp. balsamic vinegar
- 3 tbsp. low-sodium soy sauce
- 3 tbsp. honey
- 2 tsp. chile paste (like Sambal Oelek)
- Preheat burner to high.
- Using 2 tbsp. olive oil, cook chicken for 4-5 minutes without moving them, then turn over and finish cooking on the other side.
- Transfer chicken to a small plate or bowl and set aside.
- Combine vinegar, soy sauce, honey and chile paste in small saucepan. Stirring with a whisk, bring to a boil, and continue cooking for four minutes or until reduced to 1/3 cup.
- Pour sauce over chicken, as much or little as desired.
Sweet and Spicy Broccoli
- 12 oz. package of broccoli
- 2 tbsp. low-sodium soy sauce
- 2 tbsp. rice vinegar
- 1 tbsp. dark sesame oil
- 2 tsp. sugar
- 1/4 tsp. crushed red pepper
- Cook broccoli using your favorite method. (I prefer to steam)
- Combine all ingredients (except broccoli) in a small bowl, stir well and drizzle over broccoli.
Posted in Chicken, Main Courses / Dinner, Recipes, Side Dishes
Tagged balsamic vinegar, broccoli, chicken, crushed red pepper, dinner, easy, fast, five ingredients, honey, main course, rice vinegar, sesame oil, soy sauce
I hope everyone had a wonderful 4th of July with your family and/or friends, and you got to indulge in some really good eats! I came across this recipe yesterday, and it looked so good, I just had to make it. I tweaked it just slightly to suit my taste, and it came out incredibly delicious!
- 1/2 cup water
- 1 tsp. ground cumin
- 4 garlic cloves, thinly sliced
- 1 lb. skinless, boneless chicken breasts
- 1 (7-oz.) can chipotle chiles in adobo sauce
- 1 tbsp. extra virgin olive oil
- 1 tbsp. minced garlic
- 1 tsp. ground cumin
- 1/2 cup canned tomato puree*
- 1/4 cup cider vinegar
- 3 tbsp. honey
- 1 tbsp. Worcestershire sauce
- 1/4 teaspoon salt
- 4 sandwich rolls
- 1-2 slices Swiss cheese (or you favorite kind)
- Combine water, 1 tsp. cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices; keep warm.
- Remove 1 tbsp. adobo sauce from can; set aside. Remove 1 chipotle chile from can; remove seeds, finely chop and set aside. Reserve remaining chiles and adobo sauce for another use. (If you want more heat, remove 2 tbsp. adobo sauce and use 2 chiles.)
- Heat oil in a large nonstick skillet over medium-high heat. Add 1 tbsp. minced garlic; sauté 3 minutes or until just beginning to brown. Add 1 tsp. cumin; sauté 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a paste-like consistency, stirring constantly. Stir in reserved 1 tbsp. adobo sauce, 1 chopped chipotle chile, vinegar, honey, Worcestershire, and 1/8 tsp. salt. Add sliced chicken to sauce; simmer for 3 minutes or until thoroughly heated.
- Preheat broiler.
- Split rolls in half; arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly among bottom halves of rolls, and top chicken mixture evenly with cheese. Broil chicken-topped rolls 2 minutes or until cheese melts. Remove from oven, top with roll halves and serve immediately.
* A substitution for tomato puree is to use 2 tbsp. of tomato paste mixed with 1/2 cup water.
Posted in Chicken, Main Courses / Dinner, Recipes
Tagged 4thofJuly, adobo sauce, BBQ, chicken, chipolte, dinner, holiday, honey, sandwich
Last weekend, I stopped at my neighborhood Smart & Final for just a few things, and decided to pick up some frozen Cod. I typically prefer my fish to be fresh, but when in a pinch (or I’m being lazy), I’ll grab some frozen. I wanted something light, but flavorful so perused a bunch of recipes for both fish and different types of sauces. I like this Cod dish as it has some crunch on the top while remaining healthy since it’s seared quickly then baked. As for the yogurt sauce, I find it be a nice complement to the fish in terms of flavor points and adding some additional protein. I suggest making the sauce first (directions further down) so it’s ready when the fish is done.
- 2 (6-ounce) cod fillets
- Panko bread crumbs
- 1 egg, for egg wash
- Kosher salt and freshly cracked black pepper
- 2 tbsp. grapeseed oil
- 1/4 lemon, juiced
- 1 tbsp. butter
- 1 sprig fresh thyme (or 1/8 tsp. dried thyme)
- Preheat oven to 400° F. Place the fillets on a sheet tray or rack so the fish can release its natural juices.
- Place the bread crumbs into a shallow dish.
- In a separate shallow dish, add 1 beaten egg. Season both sides of the fillet with salt and pepper. Once seasoned, brush the belly side of the cod with the egg. Dip the egg side into the panko bread crumbs.
- In a cast iron skillet, add grapeseed oil. Before placing fish into pan, make sure the skillet is very hot. Sear only 1 side of the fish (the side with the bread crumbs). Once the 1 side is seared, place the skillet in the oven for about 4-6 minutes until cooked. *If you don’t have a cast iron skillet, use a regular skillet, then transfer to a greased baking dish, and increase the time to about 10-12 minutes.
- Once the fish is cooked, flip it over and add the lemon juice, butter and sprig of thyme. Let melt and baste the fish with the juice.
- Remove from pan, place onto plate and top with sauce.
Chive Basil Yogurt Sauce
- 1/8-1/4 tsp. garlic powder, depending on your garlic preference
- A pinch of kosher salt
- 1 tsp. Dijon mustard
- The finely grated zest and juice of a 1/2 small lemon
- 4 tsp. of dried parsley
- A small fistful (about 3 tbsp.) of fresh basil, stems removed, chopped
- A thumb-thick bundle of fresh chives, chopped (or approx. 1 tbsp. dried)
- 1/2 cup thick natural yogurt; use full-fat Greek yogurt if calories aren’t an issue
- 1 tbsp. good-quality light mayonnaise, such as Hellman’s (optional)
- Salt and milled black pepper
- Stir mustard, garlic, salt, lemon zest and lemon juice in a small mixing bowl, mix/mush well.
- Add parsley, then very finely chop the basil and chives, and add them to the bowl.
- Stir in the yogurt and mayonnaise (if using), and season to taste with salt and black pepper.
Posted in Fish / Shellfish, Main Courses / Dinner, Recipes, Sauces, Condiments, & Marinades
Tagged baked, basil, chives, cod, dinner, fish, greek yogurt, healthy, main course, panko, Sauce, seared
A couple of weeks ago, a coworker friend of mine brought me in some of his homemade lasagna and it was incredibly delicious. It took me a few meals to finish it as I like to eat pasta sparingly; however, when it was gone, it left me yearning for more, so I decided to make some and improvise with the ingredients I had on hand, which included pennette pasta. If you’re not familiar with pennette, they’re simply a shorter and thinner version of penne pasta, and have ends that are cut at an angle. I threw this together without doing a lot of measuring (and made a small serving), but am providing my best guesstimate on the amounts I used. To be honest, I was a little nervous how it would turn out, but much to my delight, it was truly scrumptious.
- 3/4 container (around 11 oz.) of ricotta cheese
- 1 egg
- 1/2 cup 2% mozzarella, shredded
- 1 tsp. fresh basil, finely chopped
- 1/2 tsp. dried oregano
- 1/8 tsp. garlic
- 1/8 tsp. kosher salt
- 1/4 – 1/2 tsp. red pepper flakes
- 2 cups pennette pasta
- 2-3 cups prepared marinara or pasta sauce
- 1/4 cup shredded parmesan
- 1/4 cup Mexican Style Four Cheese Blend
- Preheat oven to 375°F.
- Bring a large pot of salted water to a boil and add pasta, cook for 8 minutes (they won’t be completely done but they finish cooking in the oven).
- Drain and set aside.
- Mix together ricotta and egg, then add mozzarella, parmesan, basil, oregano, garlic and salt.
- Spray a small baking dish with Pam (I used a small 5″ x 7″).
- Put a layer of marinara in the bottom of your pan, sprinkle some red pepper flakes and then 1/3 of the noodles (lay them flat), spread the ricotta cheese mixture on top of the noodles, put a layer of sauce on top of the cheese, add pepper flakes, top with 1/2 of noodles, repeat process again, and finish with remaining sauce and the Mexican 4 Cheese (there should be 3 layers).
- Cover with foil and bake for 45 minutes. Uncover for the last 5 minutes of cooking.
- Let it sit for 5-10 minutes before cutting and serving.
Posted in Main Courses / Dinner, Recipes, Vegetarian
Tagged basil, dinner, lasagna, marinara, pasta, penne, pennette, ricotta, vegetarian