Sew Half Crazy: Sunday Dinner

Showing posts with label Sunday Dinner. Show all posts

4/06/2016

What to Eat Wednesday - The Great British Bake Off!

Dana 4/06/2016 0 Comments

I am an anglophile; I adore England. Honestly, if I wasn't married, I'd probably be living there. We don't have enough time to go into all the reasons, so I will sum up with this: the accents, my bestie, the beauty, and the food.

That last one may surprise some people because there's this crazy idea that British food is terrible.

Where does this come from?! Jammie Dodgers, mince pies, fish and chips, meat pies, and Victoria sponge cake...what's not to love?! This hideous stereotype is completely unfounded! The stereotype about how much they drink tea, though? 100% true. Seriously.

I actually didn't discover Victoria sponge cake until this last trip I took over there, last year. It is such a simple yet delectable dessert. Essentially, you've got two bits of sponge cake sandwiching strawberry jam and whipped cream, and you sprinkle powdered sugar on top. That's it! And now I can make it all on my own!

So I actually ended up making it twice using two different recipes because I wanted to do better after the first try. Therefore, this is going to be a comparison-recipe-review mash-up.

11/09/2010

How You Like It Chili

Heather 11/09/2010 2 Comments

It feels weird to have skipped a day on this blog. I know. I don't really have any excuse except to say that I was tired. We drove 20 hours over three days, and then today I drove another 3 hours to get the boys home. I am tired of our car. If I don't see the inside of that car for another week then I will be very happy, but with that being said...I've been meaning to share this recipe for a while now. It started off as a chili recipe that we got from my mom way back when, but then we started playing around with it. :) This is a highly customizable recipe, for whatever taste you want. So here goes!

How you like it Chili
Grocery Stuff
2 lbs meat, we usually do 1 lbs of ground beef and 1 lb of cubed pork shoulder
1 clove of garlic, minced
18.5 oz liquid, we usually add whatever micro brew Steve has on hand. Pumpkin Ale by Dogfish Head is really good
2 tsp oregano and sugar
1 tbsp chili powder
2 beef bouillon cubes
1 tsp cumin
2 bay leaves
12 oz mushrooms, chopped *optional
2 cans (15 oz each) beans, we use black and kidney, but you can use what you like

2 dashes paprika and hot sauce

1 small onion, chopped

1 medium pepper, chopped

8 oz tomato sauce

2 tbsp cornmeal

Cooking Stuff:
If using ground beef, brown in a skillet and then rinse and drain. Combine the ground beef and all of the ingredients except for the last two in a crock pot. Mix and then set your crockpot for whatever time you want. The chili doesn't care. :)

About a 1/2 hour before the chili finishes add the tomato sauce and corn meal. Mix and then continue cooking.

Serve and enjoy!

This is all we had left. It doesn't last in this house and its sooooooo good. :) Happy eating!
Heather

9/16/2010

Toe-Kickin' Chicken Chili

Heather 9/16/2010 2 Comments

I had no idea what to post about until I saw the linky party up over at The Girl Creative for the Creative Chick Parade.

You see I have quite a few posts lined up, but when I saw that it was recipes today over at TGC then I knew what I was going to write about.

Sunday while we were watching the Skins trounce the Cowboys (no, I'm not a Skins fan, but I do live in the area) we were chowing down on some white chicken chili. Well it was supposed to be white, but oh well, there is chicken!

I have made this recipe several times, and each time I change it because it's never been quite right. The first time we made it...it was pretty bland. The 2nd time was a little better. This time is the winner!

I don't have a lot of pictures of this, because its just cooked in the crock pot, and I'm pretty sure you guys don't want to see me chopping vegetables while trying to take a picture. The results would probably be awful. :)

Grocery Stuff:

2 lbs boneless, skinless chicken breasts, cubed
2 15-ounce cans diced tomatoes
2 15-ounce cans cannellini beans (white kidney beans), drained and rinsed
1/2 cup chicken broth
1 small onion, chopped
2 garlic cloves, minced
2 jalapeño peppers, seeds 98% removed, minced
1 14-ounce can yellow corn, drained
1-2 tablespoons peanut butter
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground cayenne pepper
1 teaspoon salt
1 cup shredded sharp cheddar cheese
marinade

cooking it up

Marinate the chicken overnight. You can use whatever you please. I prefer a tangy marinade.
Mash 1/2 cup of cannellini beans with fork.
Place all ingredients (except cheese) including mashed beans in your crock pot and stir to combine.
Cover and cook for whatever length of time you have.
Top with shredded cheddar cheese before serving.

This will feed about 8 people. Well 8 people with my kind of appetite. :) I also served it with some corn bread. It was scrumdiddleyumptious! And I have some leftovers, which I think I will be having for lunch today.

I hope you guys enjoyed and have a wonderful day!
Heather

8/06/2010

A Week of New Foods!

Heather 8/06/2010 4 Comments

WARNING: This post is so packed with food, reading it may ruin your dinner.

Oooooooooh, what a week it's been! House guests, dinner with other friends, new immersion blender, and a new meal plan for Mike and I. We start with the house guests and the new immersion blender.

Our very good friend Wes' fiancee, Hannah, is in town from Arkansas so they can work on wedding plans and she is staying in our house. Because of that, I decided to make a really nice Sunday dinner for everyone. This particular meal included Heather's sweet tea ribs, which were a total hit, rolls, and homemade Dutch Apple Sauce. The applesauce recipe can from MJ at My Busy Craft Life (thanks, MJ!). Now, you may notice that MJ's recipe uses the metric system because she lives in England {lucky!!!}. I have converted all of the measurements for anyone using the American system of measurement. I also edited the recipe ever so slightly because I don't have all the same lovely pictures as MJ

Dutch Apple Sauce

2.3 lbs apples (this came to 5 gala apples for me)
3.5 oz sugar
1 tsp cinnamon
water

Wash the apples, peel them, and remove the cores. Cut them into parts. Put the apple pieces in a pan and add some water (I did just enough to almost come to the top of the apples, but you can do less for chunkier applesauce). Cook the apple pieces for about 10 mins on a small flame until soft (I have an electric stove, so I went for medium heat). Stir well while adding the cinnamon and sugar (this is where the new toy came in handy!). The color will change a bit because of the cinnamon. Cook for a few minutes more so that the sugar dissolves well (don't forget to stir) and then let it cool down. If it is too sweet for your liking, add some lemon juice. I usually add a squirt of it; it doesn't need to be fresh juice, bottled will do fine. You can of course have more of a compote, but for real apple sauce just blend it a little bit until nice and smooth. I just love my hand blender! The apple sauce will be all smooth :) Once cooled down, put the sauce in jars and place in the fridge. It will hold for about a week (more if you add some orris root) and can be eaten warm or cold.

There's my Mike cutting up the apples. This method was a little slow, though...

So we pulled out THE DEVICE!!! Okay, I have no idea what this thing is actually called, but it peels, cores, and cuts apple meat into nice little spirals.

Here you can see the peel coming off in ribbons.

There they are, getting all soft and lovely.

Oh yeah. We're about to do some serious damage.

Bwahahahaha! Those apples didn't stand a chance.

And now for the sweet stuff. Mmmmmm...

Okay, seriously, I may never buy applesauce again. This stuff was heavenly! It's so sweet, and you know exactly what went into it! There was a little left after dinner, so I mixed it with oatmeal later on. Didn't even have to add sugar. It was that good!

Now, Mike and I have sort of started to try and change out eating habits in that we are trying to cut out some prepackaged foods. Realistically, we know we can't do this altogether. Well, we could, but we're not going to. The biggest thing we're going to try and cut out are things like Skillet Meals, Hamburger Helper, ect. simply because of all the salt in them. A big exception to this are Man-Can-Plan meals. Yes, I got Mike one of the "A Man, A Can, A Plan" books for Christmas last year. We really can't apply the new rule to these meals because, well, that's kind of the whole point of the book: Throw a bunch of canned (processed) foods together and make a meal. Mike made Cowboy Stew out of there on Monday. Now, I'm not sure if I would be breaking any copyright laws by actually posting the recipe, so I'll just tell you what's in it. A 15 oz can of Hormel turkey chili, a pound of ground beef, a 14 oz can of baked beans, and some shredded cheddar cheese for garnish. I'm sure no one will be able to crack that recipe {not}.

FYI, folks, this is where the pictures end because I'm really not that much of a shutterbug, so I have trouble remembering the visual aids.

This was a really good, really filling meal, but not a great choice for summer. When the temperature is hovering around a hundred degrees everyday, a thick, hearty chili isn't really something I'm jonesing for, so we're going to try this recipe again when it gets colder. Also, I added a little water to mine because this stuff is thick like kindergarten paste.

Okay, then came Wednesday night. Mike and our friend Jon had plans to do some cabling in our house, so Jon's wife Nova came over too, and we all had dinner together. Now, there were some dietary restrictions that had to be observed, so I went with the safest meat ever: Chicken. Ah, Taste of Home, we meet again.

Chicken Artichoke Pasta

4 Servings
Prep/Total Time: 30 min.

Ingredients

2-1/4 cups uncooked ziti or 6 ounces uncooked fettuccine
1 pound boneless skinless chicken breasts, cut into thin strips
3 teaspoons olive oil, divided
1/2 cup fresh broccoli florets
1/2 cup sliced fresh mushrooms
1/2 cup cherry tomatoes, halved
2 garlic cloves, minced
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
1/2 teaspoon salt
1/2 teaspoon dried oregano
2 teaspoons all-purpose flour
1/4 cup reduced-sodium chicken broth
1/3 cup white wine or additional reduced-sodium chicken broth
1 tablespoon minced fresh parsley
1 tablespoon shredded Parmesan cheese

Directions

Cook ziti according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons oil over medium heat until no longer pink. Remove and keep warm.
In the same skillet, cook and stir broccoli in remaining oil for 2 minutes. Stir in the mushrooms, tomatoes and garlic; cook 2 minutes longer. Add the artichokes, salt and oregano; heat through.
Combine the flour with broth and wine or additional broth until smooth; stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add parsley and reserved chicken.
Drain ziti; add to chicken mixture and toss to coat. Sprinkle with cheese. Yield: 4 servings.

Okay, I confess that I did tweak this recipe slightly to suit my own and some other people's particular tastes. I nixed the cherry tomatoes because I don't really like them. I also cooked the mushrooms (Nova's idea and it was actually Nova who cooked them) separately so that Mike wouldn't have to have any. Mike hates mushrooms like Heather hates the gifts I give her children (think drums and toys that shoot things). I also used Penne because that's what I had. Finally, I also totally forgot the parsley and Parmesan cheese, but it turned out great anyway! This is a great one-dish meal because it's healthy and has almost all the food groups in it.

After that was Thursday. Hey, I warned you this post was packed! The inspiration for this meal came from my college days at dear, old Roanoke College. See, Roanoke is a private college, so they can afford proper chefs. The freshman fifteen there is more like the freshman twenty five, except you walk it all off anyway. There were a lot of really fabulous dishes at Noke, but one of my favorites was the chicken noodle casserole. Yeah, it's exactly what it sounds like: Chicken noodle soup in a casserole. I miss that dish, so I've been trying to find something like it ever since. There was a chicken noodle casserole in one of my older, simpler cookbooks, so I gave it a whirl. Once again, I don't know if I'd be infringing on copyright laws by actually posting the recipe (Sorry! I don't know how these things work!). Maybe that's for the best, though, because this casserole was nothing compared to Chef Bob's. The celery stayed crunchy (I'm not a fan of celery), and the pimento in it wasn't great either. The search continues!

And that was my week so far. I'll be doing another new recipe tomorrow night, so I'll post about that next week. Until then, enjoy!

8/04/2010

Would anyone like some Paella?

Heather 8/04/2010 1 Comments

I love me some seafood. Who doesn't? So I've been hankering for some Paella for a while now. My mom has a recipe that is delicious, but I couldn't get her to make it for me. So I went to the next best source, my Taste of Home cookbook! Lucky for me there is a Paella recipe in there under Poultry. Wait?! Poultry?! I do not remember my mom's recipe having chicken in it, she says there was, but I do not recall this. So I move forward. I had most of the ingredients that I needed and only needed to run the store for the seafood and a pepper. I decided to 'man' up the Paella recipe though. So on to the show!

Slightly Modified, but Super Awesome Paella

yield: 10 - 12 servings
Grocery Stuff:
4 cups chicken broth
2-1/2 cups uncooked long grain rice
1 cup chopped onion
4 garlic cloves, minced, divided
1 tsp salt
1/2 tsp ground turmeric
1/4 tsp pepper
1 bay leaf
1 large green pepper, julienned
3 green onions, sliced
1 tsp minced fresh parsley
1 tsp dried thyme
1/4 tsp hot pepper sauce
2 tablespoons olive oil
1 cup sliced fresh mushrooms
2 medium tomatoes, chopped
2 cups frozen peas
1/2 pound uncooked medium shrimp, peeled and deveined
2 tbs lemon juice
1 pound boneless, skinless chicken breasts, thinly sliced

My additions/changes:
Instead of white rice, I used one-minute brown rice
Julienned a red pepper instead of a green one
Substituted 1/2 tsp of dried parsley for the fresh
Used 1 pound of shrimp in lieu of the 1/2 pound
Also included 12 oz of frozen sea scallops

What you'll do:
In a saucepan, combine the broth, rice, onion, half of the garlic, salt turmeric, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender.

Meanwhile, in a large skillet, sauté the green {red} pepper, {green} onions, parsley, thyme, hot pepper sauce and remaining garlic in oil for 2 minutes. Add mushrooms. Cook until green {red} pepper is crisp-tender. Add tomatoes and peas; heat through.

Discard the bay leaf; add rice mixture to vegetable mixture and keep warm. In a nonstick skillet, cook and stir shrimp in lemon juice for two minutes.

Add chicken; cook until chicken is no longer pink and shrimp has turned pink, about 3-5 minutes. Add to the rice mixture. If you have scallops, cook them in the pan drippings after removing the chicken and shrimp. Combine with the rice mixture.

This is a wonderful one dish meal and the leftovers have fed us for several meals. Even Dev ate it, although he picked out all the red. ;-) Steve and Evan also cooked up some mussels to go along side the deliciousness. I even tried mussels, and even though they were not as bad as I remember them being I am still perfectly ok with not liking them. :)

All in all it was a wonderful meal that did not take that long to actually prepare. The vegetable cutting, as usual, took the longest. Oh and in trying to come up with how to explain what Paella was to a friend, the best we could come up with was "Spanish gumbo."

I hope you guys have a wonderful day and enjoy yourselves!
Heather

6/15/2010

Who's up for some Armenian grub?

Heather 6/15/2010 2 Comments

So with part of my husband's heritage being Armenian, I thought it was time to introduce some Armenian dinner dishes, that would be wonderful additions to your menu repertoire. So here is one of our favorites! This delicious meal was prepared by the hubby, and Harrison was giving him mad props for it too!

Dolma

What you'll need:
active time: 15 to 20 minutes / total time: 50 to 55 minutes / serves: 4 to 6
4 large zucchini
4 green peppers
15 oz diced tomatoes
1 cup white rice
1 lb hamburger or ground lamb
2 tbs tomato sauce
2 tbs lemon juice
salt and pepper

What you'll do:
Hollow out the centers of the vegetables, leaving a wall that will support being stuffed. Save the insides of the zucchini. Rub salt and pepper, to taste around the insides of the hollowed out vegetables. Keep the caps of the vegetables, you will need these.

Put the insides of the zucchini in a bowl and combine with the rice, meat, diced tomatoes, tomato sauce, salt and pepper to taste. Stuff vegetables 3/4 full, then place the caps on top. Save some of the liquid from the diced tomatoes.

In a large pot, place the vegetables so that they all stand up. Slowly fill the pot with water until the water is close to the tops of the vegetables. Add some of the tomato juice from the diced tomatoes, the lemon juice and a dash of salt. Bring water do a boil and then lower the heat medium low. Cook for 30 minutes.

We did not cap our zucchini's.....oops.

Carefully remove the vegetables from the pot and place on a platter. Then enjoy!

A couple of notes - You can also stuff tomatoes. If you do this save the insides and substitute them for the diced tomatoes, also reserve some of the juice. If you do stuff some tomatoes then only cook them for 20 minutes. This should hopefully help with the collapsing. We also use instant brown rice instead of white rice, and used 1-1/2 cups to accommodate the extra vegetables we stuffed.

Don't forget -
Submit your favorite quote and enter for a $40 gift certificate to CSN......the winner will be announced on Friday! CLICK HERE!

Vote for your favorite DIY Club project! VOTE HERE!

I hope you all enjoyed today's yummy post!
Heather

5/24/2010

Sunday Dinner with Less!

Heather 5/24/2010 0 Comments

So it was my weekend again for the family dinner, and I had planned on having Peach Pie, Apple-Stuffed Chicken, Cabbage and Potatoes of some sort. I go to pull out the makings for the chicken and guess what?!?! I have no chicken stuffing, and its pouring. Cats.And.Dogs.Raining. Yea....there's not enough money in the world that would get me to go out in that mess. So off to the cook book I go.

I find a recipe for Glazed Cornish Hens, and I have everything for that, except the Cornish Hens, but I have a chicken, so I'll adapt it. :) I then continue on with my original plan. So here's the goods!

I only cooked my bird for 2-1/2 hours.
Parts of it had to be nuked,
because I had a time limit. We needed to be
done by Lost's Finale. :)

Glazed Chicken

active time: 30ish minutes/ total time: 3 hours 30 minutes / serves: 6 - 8

Ingredients:
6-7 pound roaster chicken
1 medium tart apple, quartered
1 medium onion, quartered
1/4 cup butter, melted
1/4 cup soy sauce

Steps:

Lightly stuff chicken with onion and apple. Place in shallow roasting pan.
Combine butter and soy sauce and brush over chicken. Use remaining liquid as basting liquid.
Bake, covered at 350 degrees for 1-1/2 hours. Basting every 30 minutes. Uncover and bake for an additional 30 to 60 minutes longer or until meat thermometer reads 180 degrees.
Remove from oven and let rest for 10-20 minutes before carving.

Steamed Cabbage

active time: 10 minutes / total time: 30 minutes / serves: 6 - 8 people

Ingredients:
Head or half a head of cabbage, depending on how many you need to serve.
*a head of cabbage will feed 6 - 8 people, whereas half a head will feed 4 - 6
1 tsp sugar
dash or two of red pepper flakes
2 tbs butter

Steps:

Rinse and remove the core of the cabbage, then roughly chop.
Place cabbage in a steamer basket over boiling water and cook for 20 minutes or until tender.
Remove cabbage from basket and place in a dish. Add butter, pepper and sugar to the cabbage and gently toss.

I didn't keep my cut-outs, but the pie
still looked nice. :)

Peach Pie

active time: 15 - 20 minutes / total time: 1 hour 10 minutes / serves: 6 to 8

Ingredients:
6 cups peaches, about 6 medium peaches, sliced. *I use frozen
2 9" pie crusts
1 cup sugar
1/4 cup corn starch
1/8 tsp almond extract
1/2 tsp nutmeg
1/2 tsp orange peel
2 tsp lemon juice
2 tbs butter, sliced
milk, optional
tapioca, optional

Steps:

Line the bottom of a pie plate with one of the pie crusts. Trim the edge of the crust even with the pie plate.
Mix the sugar, corn starch, nutmeg, orange peel, almost extract and lemon juice together. Add the peaches to the mixture and gently mix. Optional: depending on the wetness of the mixture, you may want to add some tapioca. I would not add more than a spoonful of tapioca.
Pour the peach mixture into the pie crust and top with butter.
Unroll the remaining pie crust and cut out a design. Save the cut-outs. Place the pie crust on top of the peach mixture. Seal, trim and flute the pie crust. Brush milk onto the back of the cut-outs and place on the top of the pie. Brush milk over the top of the pie.
Cover the edges with foil, and bake for 40 minutes at 400 degrees. Remove the foil and bake for additional 10-15 minutes. Let cool on a wire rack and refrigerate after serving.

If you guys are wondering about my potato dish, then I'm going to have to admit that I made up some instant garlic mashed potatoes. I ran out of gusto, but the meal was still delicious. :)

I hope you guys enjoyed the recipes today. We did.
I hope you guys have a wonderful day!

5/10/2010

Cake Balls with a Lemony Twist!

Heather 5/10/2010 2 Comments

I had wanted to show off pictures of Mom's Mother's Day Brunch, but someone {Dad....and in case Mom didn't give you the message, then Mom} has not sent me the pictures. So you will have to make do with some camera phone pictures and some funny shots from after the brunch, but given my seemingly new Sunday night tradition, I'd like to share with you a recipe.

Sandra Dee would be proud of this one. I found the idea from Bakerella, but changed it, because I'm 1) lazy, 2) overbooked my weekend and 3) slept in today (being that it was Mother's Day and all), but all those excuses aside I had intended on changing the recipe all along. Mom's culinary theme was citrus, so I thought that lemon cake dipped in white chocolate would be yummy. ;)

I will walk through my morning today. I woke up at 7, when H woke, and immediately freaked because I had wanted to get up at 6 to get the dessert done. Steve later told me I stubbornly slept through his attempts to wake me. So at 7:22 I finally make it to the kitchen and hastily mix up the cake batter and bake my lemon cake in a 13x9 pan, put it in the fridge on a wire rack after letting it sit for about 15 minutes on the counter.

I think I waited 15 minutes, long enough to attach the hanging hardware to another mirror project, before pulling out the cake and crumbling it into a bowl. Steve helped me with this part and then the ball-rolling. I added an entire can of whipped cream frosting, mixing it with my hands. We shaped the balls and placed them in 8" round cake pans (they fit nicely in my deep freeze). We ended up with 42 cake balls. I ran up to take a shower and get dressed for the brunch.

H woke up at 10, which was about 10-15 minutes after I got out of the shower. I convinced him to hold off on his bottle until Daddy was done with his shower so that he could feed him and I could candify the cake.

I had bought a pound and a half of white chocolate melting wafers, and it was not enough. 2 pounds would have been better. I melted half of my wafers in a measuring glass in the wave. I started at a minute at 40% power, then in 30 second increments, stirring between each session. I think I had a total of 2 minutes total of microwaving. When I ran out of chocolate, I repeated the above steps.

Then, in the time it took to Steve to feed Harrison, I dipped and cooled all but 8 cake balls in the chocolate. We then packed everything and everyone up and headed the 10 miles to Mom's house.

They were de.lic.ious! All of the food was scrumptious, but I only have the workings for what I provided, sorry! :)

So here are the funny pictures.

Devlin hurt himself letting Carrie out of her crate. His chore is to put her in her crate when we leave and then to let her out when we return. In order to prove that there was no mark on his cheek, Steve took a picture of his cheek and showed him. He needed the photographic proof. :)

Here I am {this is truly a spectacular angle} in my glad rags from the brunch putting up more mirror hardware. Before we carried the mirror upstairs I changed. :)

I hope you guys enjoyed this little gem, and have a wonderful day!

5/04/2010

A Frittata for Spring

Heather 5/04/2010 9 Comments

My boys are home! After a weekend of working hard on the bedroom, going to pick them up from their great-grandmother's was a welcome break. I'm not going to even attempt to tell you that I did not enjoy the break from my guys, but Monday could not come soon enough. There are some things that are not the same unless your family is all together, and dinner is one of these things. I did go over to my mom's for dinner on Sunday, but Stephen was not feeling well so he stayed home. The boys, were of course, not there. So only 4 of us graced her dinner table.

Tonight, however; I had all of my boys home and healthy, and I would like to share with you what we had for dinner. It was another new recipe from the Food Network magazine.

Spring Frittata
active time: 10 to 15 minutes / total time: 45 minutes / serves: 4 to 6 people

What you need:
8 eggs, beaten
1/2 cup milk
1/2 cup stale bread crumbs, cubed
3/4 cup ricotta cheese
1 teaspoon thyme, chopped **I used 1 tablespoon fresh thyme
1 cup shredded zucchini
Olive oil
Salt and pepper, to taste

What you'll do:

Preheat oven to 325. Combine milk and bread in a large bowl. Allow bread to soak in milk. Mix in the eggs, ricotta, thyme, salt and pepper. Mix gently.
Drizzle olive oil twice around a non-stick, oven proof pan. Saute zucchini in oil. Add egg mixture to zucchini and lightly stir. Cook until the bottom is set, then transfer to oven. Bake for 25 minutes. **I cooked the zucchini until almost all of the water had evaporated, a few minutes. I also let the egg mixture cook for about a minute before transferring to the oven.

We very much enjoyed this dish, and will be repeating it. The nice thing is that this dish would make a wonderful breakfast or brunch dish as well.

I'm linking up to these parties and a blog hop, see below! :)
I hope you guys enjoy this recipe and have a wonderful day!

Follow Us @SewHalfCrazy