January 2012 – Keely Marie

January 31, 2012September 26, 2012

Weekend Brunch Hootenanny ::: German “Popover” Pancakes

A few weekends ago my sister came in town to celebrate my 28th birthday. We decided to have a nice late breakfast Saturday to kick off the weekend and I wanted to experiment with these cute little popovers I saw on Pinterest.

I say experiment because halfway through baking them, I thought I created some sort of “mini monsters fluffs” that would never be allowed to grace the camera with their presence. BUT… to my surprise the second they left the heat of the oven they began shrinking up into these adorable little “cups.”

The fruit filling was delicious and is easy enough to play around with different flavors depending on your mood. Peter wants applesauce topping next time, as he wasn’t so sure what was so German about them.

I totally see why some people call them Hootenanny pancakes. Never really knew what hootenanny meant, but you can find some hilarious definitions. My favorite being “thingamajig.” These are totally thingamajig pancakes! You will see what I mean when you take them out of the oven.

“What on earth?”

“Oh wow, do you see that?”

“Are they supposed to look like that?”

“Glad we also cooked eggs and sausage.”

Were some of the things heard in my kitchen that morning…

There

wasn’t

one

left.

Print
Mini German “Popover” Pancakes

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Yield: 24 pancakes
Serving Size: 5

Ingredients
Pancakes:
1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1/4 cup butter, melted
1/4 cup powdered sugar, for serving
Berry Sauce:
2 cups frozen berries (I used a blueberry, strawberry, raspberry mix)
1/2 cup water
1/4 cup honey
1 tablespoon corn starch, dissolved in 1 tablespoon of water
Instructions
Preheat oven to 400° F.
Mix milk, eggs, flour, salt and vanilla in a mixer, blender, or by hand with a whisk. I used my new kitchen aid mixer with the whisk attachment because I find any excuse to use it now. Once clumps are gone, add in butter a little at a time, make sure it's not piping hot from melting since you have so many eggs in there. Pouring in a little at a time gradually adjusts the temperature of the mixture which is important given the eggs.
Grease muffin tins well and pour batter evenly between 24 tins. They should each look a little less than half full.
Bake for 15 minutes. They should slightly brown and puff up. Once you take them out of the oven they "deflate" and "curl" into cute little circular bowls.
While the pancakes are baking, put the frozen berries, honey, and water in a saucepan on high heat. Bring it to a boil. Add cornstarch (mixed first in a tablespoon of water) and reduce heat to medium low and simmer for about 10 minutes or until sauce thickens.
Sprinkle with powdered sugar and serve berry sauce over pancakes.
3.1
https://keelymarie.com/2012/01/31/weekend-brunch-hootenanny-german-popover-pancakes/

Adapted from Real Mom Kitchen and MakeandTakes

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::: keelymarie :::

January 10, 2012February 1, 2017

Boneless Baked Daytona Bites

This post is a bit more like a confessional.

Yes, I have been to Hooters.

And yes, I have been there enough to find out they have a secret wing sauce that is not on the menu.

Tell me I’m not alone?

Continue reading “Boneless Baked Daytona Bites”

January 5, 2012December 23, 2013

Baked Southwestern Egg Rolls ::: Party Hors d’oeuvre Series

WHAT. A . LONG. WEEK.

It’s been exciting getting back to work and diving into the new year, but I do miss waking up and only thinking about Bikram yoga on the agenda for those few days.

One more day this week though! Let’s do it.

You know what would make this grueling week-after-an-amazing-break better? If you made these egg rolls. They make me happy. And they made my New Year’s Eve party guests very happy.

::: partaaay egg rolls ::

Whenever I see southwestern egg rolls on a menu I want them, but I am always turned off by the grease from frying. Why not bake them?

Southwestern Egg Rolls. In all their glorious, spicy, flavorful, hot, gooey, and crunchy goodness. They were really a fabulous idea, until I forgot the egg roll wrappers when I was at the grocery store.

#$%$!!!!

We dealt with it and used multiple won ton wrappers instead. That was not easy. Peter got stuck wrapping them because I didn’t have the patience.

So for the New Years Eve party I decided to make them FOR REAL. {seen above}

And it was worth it.

::: the annoying little mini me’s made w/ tiny wont ton wrappers :::

Southwestern Egg Rolls yields about 10 egg rolls

2 boneless skinless breasts of chicken, chopped small
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1/4 teaspoon cayenne
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 lime, squeezed
1 can of corn, drained
1 can of black beans, drained
1 4 oz can of green chilis, squeezed to drain as much as possible
5 scallion, sliced thin
1/2 cup shredded cheddar cheese
package of egg roll wrappers
eggwash for sealing wrappers
Olive Oil cooking spray

Avocado Dipping Sauce

1 -2 avocados (depending the size), sliced
1/4 cup sour cream
salt and pepper to taste
squeeze of lemon or lime juice

Spicy Dipping Sauce

1/2 cup sour cream
2 tablespoons hot sauce
1/2 teaspoon chili powder
salt and pepper to taste

Preheat the oven to 400° F.

In a pan heat olive oil on medium heat. Cook chicken seasoned with paprika, chili powder, cumin, garlic powder, onion powder, cayenne, salt and pepper for 8 minutes or until fully cooked. Should be quick since we diced it small. When cooked, set aside to cool.

While the chicken is cooking combine corn, black beans, green chilis, scallions, and lime juice in a mixing bowl. Once chicken is room temperature add chicken and cheese to the bowl and mix.

To roll the egg rolls, place wrapper facing you like a diamond. Put about 3-4 tablespoons of mixture in the wrapper. Fold up bottom side. Fold in both left and right side and use the egg wash to glue sides to the bottom flap. Pull top side over and seal tightly using egg wash. Make sure there are no holes, seal everything well. Place on a greased baking sheet. Spray tops of egg rolls with olive oil cooking spray.

Bake for 10 minutes, flip them completely over, then bake for ten more. They should brown on all sides and crisp.

Avocado dipping sauce: combine all ingredients in a food processor and grind until smooth. Salt and pepper to taste.

Spicy dipping sauce: Mix all ingredients in a bowl. Salt and pepper to taste.

::: keelymarie :::

January 4, 2012December 23, 2013

Cocktail Meatballs ::: Party Hors d’oeuvre Series

These are great cocktail meatballs! I was on the hunt for a fantastic cocktail meatball for our News Year’s party. Criteria: one bite so you can stick with a toothpick, sweet & savory, with some sort of glaze.

Emeril came through when I found his recipe on FoodNetwork.com. To be honest, it was one of the few recipes I found quickly that sounded really appetizing. I did though, just find out that my Kitchen Aid mixer has a recipe in its recipe booklet that is similar, but calls for a cup of strong coffee in the sauce.

I tripled the below recipe since this was for a big group (yes I had 60+ meatballs) and used 1/3 ground pork for flavor. In terms of seasonings, everything from your cabinet is pretty much in here, but it’s because he wants you to use his “Emeril’s Essence.” Rather than have you make this essence (to set aside and only use 1/2 teaspoon of), I’ve just added a bit of each in my recipe. I also baked the meatballs and then put them in the crock pot with the sauce for a few hours instead of frying with oil and butter as he would.

{Adapted from Emeril Lagasse’s Cocktail Meatballs}

Cocktail Meatballs yields 24- 30 meatballs

1/2 pound ground beef
1/2 pound ground pork {You can use all beef just as easily}
1 large egg, lightly beaten
1/2 cup finely chopped yellow onion
1/4 cup fine dry bread crumbs {I used Italian because they were on hand}
1/4 cup grated Parmesan
2 tablespoons milk
2 teaspoons Creole mustard
1 1/2 teaspoons minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
a few pinches cayenne {more or less depending if you want heat}
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot red pepper sauce {hot sauce}
non-stick olive oil spray

Sauce

1 cup ketchup
1/2 cup grated yellow onion
1 teaspoon minced garlic
1/4 cup packed light brown sugar
1/4 cup red wine vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoon ground black pepper
1 teaspoon salt

Preheat the oven to 375 ° F.

In a large bowl, combine all the ingredients for the meatballs, except the non-stick spray…obviously. ; )

Mix well with your hands. Form into individual meatballs, about 1-inch in diameter. Spray a baking sheet covered in tinfoil with olive oil spray and place meatballs on the sheet. Spray the meatballs with some olive oil so they crisp up just a little (without drying out) while in the oven. Bake for 20 minutes. Put on low broil at the end if needed. {The meatballs should brown on the tops so they stay together in the crock pot.} You may have some grease to drain from the pan once they finish cooking in the oven.

Make the sauce by combining all the ingredients in a medium bowl, whisking to dissolve the sugar and combine. Adjust the seasoning, to taste. While the meatballs are baking, heat the sauce on medium-low heat in a sauce pan on the stove for at least 10 minutes. Pour the sauce over the meatballs in a crock pot on low and let cook for 2-3 hours, stirring carefully occasionally.

* Time saving method: If you don’t have time for the crock pot, pour the sauce over the meatballs on the baking sheet after the first 20 minutes. Bake for 15 more minutes until they have a nice glaze from the sauce.

Do you have a great family cocktail meatball recipe?

This is the first I’ve tried!

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January 3, 2012June 12, 2012

New Year’s Eve Balcony Bash ::: Party Menu

I’m back! And don’t worry, I have a New Year’s Resolution to blog as-often-as-possible and I am going to do everything I can to stick to it.

Since my last post I traveled to Montreal, Toronto, Vancouver, San Francisco, and San Diego for work. It’s so great to see such fantastic cities for my job, but of course it doesn’t always leave time for my own passions like photography, cooking, and blogging. On top of this Peter and I traveled to Fort Myers and Orlando for Thanksgiving and Christmas to see our families.

I finally had a week off last week and I had some time to myself to get back to this lovely blog of mine.

So how did we kiss 2011 goodbye? Jelena and I hosted a small party for New Years Eve at my house. Living in Miami means lots of options for parties on South Beach, but we didn’t want to deal with the crowds and chaos.

We had an amazing time partying out on the balcony in crisp 70 degree weather with lots of champagne and great music (play list à la Peter). It was a “finger food” type menu and of course all homemade. {The Merritt boys even made me substitute the canned chicken in the buffalo chicken dip!}

I actually had a whole crew helping me Saturday. Thanks Jelena, Jennifer, Peter + Justin! The Southwestern Egg Rolls and Champagne Cream Puffs were the biggest hits.

And yes you read that right…the cream puffs had champagne in them! I am obsessed in a sick way with champagne and sparkling wine (so much that I have kept myself up at night thinking of names for this blog including the word champagne), so this was an obvious pick when I saw it on TasteSpotting.

Click below each picture for the recipes.