Mother’s Day

Since I am the only woman in my family without kids yet, I thought I would celebrate the mom’s by making brunch.

We had donut muffins with nutella filling, fresh berries with greek yogurt, beautiful toast from Macrina Bakery and western skillet. It was a wonderful meal and so fun to celebrate my mother, sister and sister-in-law.



Nutella Donut Muffins

1 3/4 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/3 cup oil
3/4 cup sugar
1 egg
3/4 cup milk
1 tsp vanilla extract

For the coating
3-4 tbsp unsalted butter
1/3 cup granulated sugar
1 tsp cinnamon

Preheat oven to 350. Combine flour, baking powder, salt and cinnamon in a medium bowl. Combine and mix oil, sugar, egg, vanilla and milk in a large bowl. Add dry ingredients and stir only to combine till no dry flour is left.

Place a tablespoon of the mixture in each mini muffin hole. Add 1 teaspoon Nutella into the center of each and then cover with about 1 tablespoon more of batter until 3/4 full. Bake at 350 degrees for 18-22 minutes.

While muffins are baking melt the butter in a small bowl. In another small bowl combine the cinnamon and sugar.

Shake muffins out of muffin pan while still warm. Dip muffins in the melted butter and roll in the cinnamon and sugar mixture. Place on a wire rack and let sit 10-12 minutes. These are delicious warm!


Mother's Day

Western Skillet Eggs

1/2 cup half-and-half or whole milk
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 shallots, sliced
2 large green bell peppers, seeded and cut into 1/2-inch strips
1 1/2 cups cherry tomatoes, halved
1/4 pound thinly sliced ham, cut into 1-inch pieces
4 slices sourdough bread, torn into pieces (about 2 cups)
2 tablespoons chopped fresh parsley, plus more for topping
8 large eggs

Position a rack in the upper third of the oven and preheat to 350 degrees F. Whisk the half-and-half, cayenne, 1/2 teaspoon salt, and black pepper to taste in a small bowl.

Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the shallots and cook until just softened, 1 to 2 minutes. Add the bell peppers; cook until the peppers are soft and the shallots are golden, 5 to 6 more minutes. Add the tomatoes, ham, bread, parsley and 1/4 cup water and cook until most of the liquid is absorbed, about 3 minutes. Season with salt and black pepper. Remove from the heat.

Make 8 evenly spaced indentations in the bread mixture with the bottom of a ladle or small measuring cup. Crack an egg into each indentation. Slowly pour the half-and-half mixture over the eggs. Bake, rotating the skillet a few times, until the whites are set, about 15 minutes. Top with parsley.

*I added pepper jack cheese to the top for extra flavor. I also turned these into individual servings by dividing the mixture prior to adding the eggs and putting them in large ramekins, then adding eggs and baking.





Spot Shrimp

Spot shrimp season opened this weekend and we headed out to catch our limit! We were oh so lucky to hit the sunniest weather yet this spring. We caught just over two limits (180 spot prawns) so were happy with our first shrimping adventure this season.

We basically are using this website spot prawns as a guide for how to treat them after catching. So far so good.

Tonight for dinner I tried out a new recipe and hope to have many more this season! This was a delicious, light recipe with a bit of spice. The recipe called for a spicier pepper and I chose to go with the Serrano and I can’t imagine going much hotter. It was delicious!

Spot Prawns with Lime and Cilantro

1 pound spot prawns, or other large prawns, shell-on
Zest of 1 lime
2 limes, juiced
2 teaspoons fish sauce
2 teaspoons sugar
2 bird’s eye chili, thinly sliced (I used Serrano)
1 cup cilantro, roughly chopped
Salt and freshly ground pepper to taste
Olive oil

Prepare your prawns: use a pair of kitchen shears to cut through the back of the shell. Cutting through the shell lets you devein the prawn easily. In a large bowl, mix together the lime juice, fish sauce and sugar until the sugar is dissolved. Add the zest, chill and cilantro. Taste and season with salt and freshly ground pepper.

Heat up a cast iron skillet (I just used a regular large frying pan) over medium-high heat. Add a bit of olive oil to the pan. When hot, add the prawns and cook without moving for 2 minutes. Flip and continue to cook for 1-2 minutes, until pink and firm. Toss the shrimp in the dressing. Enjoy hot.