Tag: Coleens

Coleen’s Recipes: JELLIED CRANBERRY-APPLE SAUCE by Gordon Ramsay

Coleen's Recipes: JELLIED CRANBERRY-APPLE SAUCE


CRANBERRY-APPLE SAUCE

This is a recipe for those jellied cranberry sauce purists out there. It has only four ingredients, PLUS it couldn’t be easier to make. My picky-picky husband loves 100% jellied cranberry sauce, but it is a little too tart for me.

With the addition of a couple of medium sized Gala apples…..that “pucker-tart” cranberry taste is mellowed just enough…it is perfect…..and picky-picky husband likes it too!! 


Whether you make half a recipe or a double a recipe, this is quick and easy. Did you know you can freeze jellied cranberry sauce?  I just put the leftover sauce in the freezer. No need to defrost a big old container of it since it never really freezes hard, you can just take a scoop out and leave the rest in the freezer (GREAT tip for us empty nesters!!)

Simple Ingredients:
12 ounces (3 cups) fresh cranberries (frozen is OK)

2 medium size Gala apples (cored but NOT peeled)

1 1/4 cups granulated sugar
1 cup water


Wash and sort the berries, throwing away any light pink or mushy ones. If I’m using frozen cranberries, I don’t even thaw them.

Core (but don’t peel) 2 medium sized Gala apples. Chop fine in the food processor.

Put the cranberries, chopped apples, sugar and water in a heavy pot and bring to a boil(cover cooking cranberries with a splatter screen to reduce any mess). After it boils for a minute or so, turn the heat WAY DOWN to just a MILD simmer and cook for 20 minutes (stirring occasionally). 

After 20 minutes, remove from heat and use something like the back of a spoon to PRESS the berries through a strainer and into a bowl. It takes a few minutes, but just keep pressing until all you have left, in the strainer, is skins and seeds (throw that part away). 

Stir, the strained cranberry sauce,then chill in the fridge; sauce will thicken as it cools.


ENJOY !!! 

 

Coleen’s Recipes: INDIVIDUAL POTATOES AU GRATIN by Gordon Ramsay

Coleen's Recipes: INDIVIDUAL POTATOES AU GRATIN


Whether you are “empty nesters”, newly weds or single, this scaled down recipe for individual potatoes au gratin is easy, tasty and reheats well too!! This recipe makes 6. 

2 large russet potatoes
1/2 cup grated Colby Jack cheese
1/2 tsp. salt
1/4 tsp. pepper
2 tablespoons heavy cream PER PORTION
1/2 cup finely chopped ham or crisp bacon

Peel the potatoes and put them in the food processor along with the ham (or bacon). Pulse the potatoes and ham just until you get pieces about the same size as medium hashbrown chunks. Remove from the food processor and stir in the cheese and salt and pepper.



Spray your cupcake pan with cooking spray and fill each “well” to the top (patting down VERY lightly). 

Pour 2 full tablespoons heavy cream over EACH portion. Cover with foil and bake at 375° for 40 minutes (take the foil off the last two or three minutes and put them under the broiler to get some color).

Remove from oven and let them sit for about 5 minutes before lifting them out of the pan with a large spoon.


These are deliciously creamy, cheesy and “ham-y”; they will go with almost anything. Recipe makes six portions. One portion is perfect for children, but adults can easily eat two portions…. well, WE can anyway 😉

IMPORTANT:  I like to use a Texas size muffin pan, but a standard muffin pan will work too. If you are using a standard cupcake pan, put a baking sheet under the pan because the cream tends to bubble up a little during cooking.

ENJOY !!!

Coleen’s Recipes: EASY BAKED MINI-OMELETS by Gordon Ramsay

Coleen's Recipes: EASY BAKED MINI-OMELETS


Picky-picky husband loves these little omelets with diced ham and cheese in them, but I like them with chopped mushrooms, broccoli and bacon. Either way, two mini-omelets make a very filling (and fun) breakfast. 

 Another reason I like this recipe is that it can easily be doubled for a crowd with no standing over the omelet pan while your company is waiting for you!!


  


EASY BAKED MINI-OMELETS        (makes 12)

1 pound of breakfast meat cooked and drained (ham, bacon or sausage)
1 cup favorite veggies, sauteed (optional)
8 large eggs
1/4 cup milk (or cream if you’re feeling self-indulgent)
1/2 teaspoon vegetable oil
1/2 teaspoon baking powder
1/4 teaspoon salt (depending on how salty your meat is)
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese 

Preheat oven to 375° and spray cupcake pan with vegetable spray.

Whisk the eggs, milk, oil, baking powder and salt and pepper together until smooth.

Divide meat and vegetables evenly between the 12 greased cupcake wells; top with a little cheese.  Pour enough egg mixture in each well to come very close to the top.

Bake in preheated oven for 15-20 minutes (my electric oven takes 22 minutes exactly). During this time, they will really DOME UP like a cupcake, but after you take them out of the oven, they will slowly flatten back down as they cool.

Remove from oven and garnish with another pinch of cheese (I use a little sharp cheddar). Let the mini-omelets rest in the pan for 5 minutes before you take them out (they will easily lift out of the pan after 5 minutes).

NOTE: Use your imagination regarding veggies you want to use in this recipe, just remember the veggies have to be pre-cooked.

NOTE: These little muffins stay warm for quite a while and they reheat VERY well in the microwave. They would be a fantastic addition to any brunch table because they are still tasty at room temperature.

EMPTY NESTERS TIP: When I make these for just the two of us, I cut the recipe in half, which gives us 2 mini-omelets each and a couple to snack on later.

ENJOY !!!

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