Cathy Burnham Martin's Blog, page 64

November Is National Pepper Month

 

We are blessed to have luscious peppers available to us throughout the year. We often may think of sautéing peppers and onions to add to a sandwich… or stuffing whole peppers as an entrée.

 

 

But I made a fun twist on the stuffed pepper thinking as part of our Brunch Bites menu on Thanksgiving. Some fresh berries and chunks of fresh pineapple and a sweet roll twist on the side, made this quite a nice treat. Plus, land one or two of these beauties inside a toasty bagel or a favorite baguette or roll with your choice of spread, and you’ve got one gem of a breakfast sandwich. (Well, I’d be adding cheese and a couple slices of bacon, most assuredly.) Anyway, here’s my full recipe, which started by stuffing tomatoes, but I did the sweet bell pepper version for Turkey Day.
Skillet Stuffed Egg Rings
These are Super Simple and “eggseptionally” yummy!

1 large tomato, cut crosswise into ½“-thick slices
2 lg or x-lg eggs
1 T chopped parsley
¼ tsp salt & pepper
½ c diced ham, bacon bits, or cooked sausage crumbles
1 T flour
2 T olive oil

Use a glass, biscuit cutter or knife to cut out the insides of the tomatoes, leaving a ½ “ outer rim. Then dice the tomato insides. In small bowl, whisk eggs; stir in chopped tomatoes, herbs, seasonings, meat and flour. Heat oil in large skillet over med heat. Place tomato rings in pan and fill with egg mixture. Cook 1 min; turn over with spatula & cook another 30-60 seconds. Serve hot, sprinkled with additional herbs, if desired. Makes 4 slices.
KISS Variations: Enjoy Italian Skillet Stuffed Egg Rings by replacing parsley with oregano or mixed Italian herbs; replace meat options with diced pancetta, and sprinkle with ½ c shredded Mozzarella cheese (divided among all 4) after turning rings over to cook final side. Garnish with extra chopped Italian herbs or parsley. Try South of the Border Stuffed Egg Rings by replacing parsley with cilantro or a favorite taco seasoning; add ¼ c diced avocado; replace meat with diced chorizo sausage; add ½ c shredded Monterey Jack or Pepperjack cheese either to the eggs or sprinkled on top after turning in the skillet. For Super Simple Omelet Stuffed Pepper Rings, cut 2 large sweet peppers (any color) into ½“thick rings, removing any attached seeds. Season 1 lb ground meat (beef, sausage, lamb, poultry, or combo) as above to suit any “theme” or desired flavor; mix in 1 lightly beaten egg and 1 c shredded Jack, Mozzarella, or other melty cheese or your choice. Press the stuffing into each ring, pressing down firmly and filling the pepper rings completely, remembering that meat will shrink when cooking). These rings also make great tapas servings, with some chunky salsa, warmed marinara, a sweet Thai chili, or other sauce on the side.

Why Grow Up?

“Youth is not entirely a time of life; it is a state of mind.  Nobody grows old by merely living a number of years.  People grow old by deserting their ideals.  You are as young as your faith, as old as your doubts; as young as your self-confidence, as old as your fear; as young as your hope, as old as your despair.”

— Douglas MacArthur (1880-1964)
United States General of the Army

Celebrate National French Toast Day

 

Breakfast, lunch, or dinner? National French Toast Day is today. Celebrate it sweet or savory.

 

 

Savory, you say? Sure. Sauté up some sweet onions and sliced mushrooms. (A combo of oyster, shiitake, & cremini makes mushroom mahhhvelousness.) Season with thyme, salt, pepper, and garlic powder. Serve over your French Toast (no nutmeg or cinnamon, please, in a savory version).

 

 

Typically, I am a traditionalist, preferring my French toast served with 100% pure maple syrup. (For those who do not enjoy maple flavor, go for a homemade blueberry sauce!)

 

 

 

 

French toast is also good with strawberries and whipped cream, too. (Then again, what isn’t!?!)  Plus, here’s a fun variation I concocted 20 years ago. It’s a great dish to serve for brunch as you prepare it the night before.

Apple Sausage Baked French Toast

1 lb. bulk pork sausage (mild or sage)
3 large Cortland apples, peeled, cored & cut into ½” slices
6 x-large eggs
1½ c half-and-half or milk
1 c whipping cream
½ c 100% pure maple syrup
1 tsp ground cinnamon
½ tsp ground nutmeg
12 slices wide French bread (sliced ¼ – ½” thick) or favorite rye or other bread
Additional 100% pure maple syrup, for serving

Cook sausage over med heat in a large skillet, breaking up into small pieces; remove and set aside. Add apples to skillet; cover and cook quickly 2 min just to quickly brown in the remaining pork drippings, stirring occasionally. In a bowl, beat eggs, dairy, maple syrup and spices together. Arrange half the bread slices in a single layer in a well-buttered 13x9x2” baking dish. Distribute the sausage, then apples over the top. Arrange remaining 6 bread slices on top and pour the egg mixture over it all. Cover with plastic wrap and refrigerate overnight (at least 8 hours). Remove from refrigerator 30-60 minutes before placing in oven. Uncover and bake 45-50 minutes at 350°F till eggs are set. Serve with warmed maple syrup on the side. Makes 6 double-slice servings.

KISS Tip: For the holidays, go ahead and include some cranberries in with your apples!

Believe!

“The worst loneliness is not to be comfortable with yourself.”

— Mark Twain (1835-1910)
(Pen name for Samuel Langhorne Clemens)
19th Century American author and humorist

Celebrate National Cake Day

 

“A party without cake is just a meeting.”

— Julia Child (1912 – 2004)
American cooking expert, author & TV personality

 

’nuff Said

Many Thanks!

Some shop today… okay, millions shop today. Millions also say, “Thank you” again.

Thanksgiving was a most delightful day, filled with fine food and fabulous friends. Thanks to all for making Café Martin sparkle with blessings and Life’s love!!!

Thank You!

“Gratitude is riches. Complaint is poverty.”

— Doris Day (1922 – 2019)
American actress & singer

Today reminds me of the importance of living with an attitude of gratitude. Today and everyday I thank God for the richness with which I have been blessed. I am grateful for a healthy, loving family… especially for my vibrant 93-year-old Mother and my devoted husband who has been rebounding gallantly from a stroke on October 2. I am grateful for the countless opportunities and experiences that have come my way and helped shape my life. I am grateful for the abundance of the good Earth and the Lord who provides and guides. I am grateful for you for being among my enormous blessing of friends.

Believe!

“Seeing is not believing; believing is seeing!  You see things, not as they are, but as you are.”

— Eric Butterworth (1916 – 2003)
Canadian-American metaphysical author and Unity minister

National Stuffing Day

This is a great time to do early preps for your turkey’s stuffing. I get all my onions and celery finely diced, sauteed, and seasoned ahead of time. (I even freeze them earlier in the month.) Then it’s Super Simple to toss them with the diced bread and chicken bone broth. I prep bread from the heels of fabulous loaves of bread all the time so it’s always ready for items like stuffing or meatloaf. The crumbs freeze fabulously and thaw quickly. But since today is also National Cranberry Day, why not plan to prep some fruity stuffing, too! Simply toss in some fresh (or frozen) cranberries and a chopped (peeled & cored) apple. Yummy!