Hot cross buns! Hot cross buns! One ha’ penny, two ha’ penny, Hot cross buns! If you have no daughters, Give them to your sons…
I love, love, love me some hot cross buns. Waking up on Easter morning, running into the kitchen to see Hot Cross Buns in the oven was life altering. Something so simple and easy yet so irresistibly good – how could they not change lives?!
Of course we always had them on Good Friday, but us kids didn’t really understand what that was. But boy, when we got tucked in and told we were having Hot Cross Buns in the morning it was like Christmas Eve.
You remember that anticipation that kept you from closing your eyes for more than a few minutes at a time.
I love that my son gets to embrace this tradition today, and I imagine he’ll share it with his children too. Or at least marry someone who will. Everyone has their own way of making hot cross buns, and I’ve added a little twist to mine. My mom used to use raisins her mom used currants, I use white chocolate chips. Don’t judge me, they’re soo good!
I make my Hot Cross Buns pretty big, but we like ’em big. Truth be told, they would probably bake better if they were smaller. We’ve never had enough leftovers to need to freeze them, but I imagine they would keep for a couple days at least. What do you think?
Frittata’s are so versatile. You can enjoy them for breakfast, brunch, lunch or even dinner. What I love most about them is I can make them for dinner and serve the leftover’s for breakfast. It saves me a ton of time and puts a smile on everyone’s face. This frittata is packed with flavor and is so simple. Serve it with the butternut squash hash browns and you have everything you need to make a complete meal.
This Frittata has amazing layers of flavor. The sharp cheddar cheese, sweet gala apples and the bacon take turns dancing on your pallet. And like I said before, it’s great reheated in the morning so you stretch your food and your time!
The Butternut Squash Hash Browns are the perfect replacement for the starchy counterpart. While not comparable to potatoes, the crispness of the squash delivers what is wanted from a popular morning offering. The hint of garlic powder gives these a delicious flavor that takes away the awkwardness for some that eating squash brings.
You know how every now and then (not very often around here) you need something lighter than what you’ve been eating? Especially when it comes to carbohydrates! Carbs make up a big part of our meals and after a while we feel it. You know, that sluggish “ugh, I’m not getting out of bed this week” feeling. I’m feeling that way this week so I’m trying to lighten up our meals for at least a few nights. Tonight I did this by replacing our traditional mashed taters with some savory mashed cauliflower.
It took me a long – and I do mean long – time to work up the courage to bring cauliflower into my home. I was tortured with them as a little girl; that happens when you have 3 brothers (at least that’s what my therapist told me!) Anyway – they used to chase me around the house with these telling me they were brains and that when I ate them I would turn into whoever “wore” the brains last. I had such horrible nightmares and went to bed hungry any time they were on the table.
Tonight I broke down and made the savory mashed cauliflower and I’m so glad I did! This whips up so fast it’s crazy and is truly a savory side dish. If you need to lighten up your meals this is a great choice and very easy to make. Using a mixer would make these more creamy but I like my taters with some texture, so that’s how I made this mashed cauliflower.
Most families have traditional meals and their own spin on the fixings. My family is no different. Every holiday meal we have a preset menu. John’s absolute favorite thing is my grandmothers Oyster & Sausage Stuffing. Even if we’re not having poultry this stuffing is present.
He was craving Granny’s Oyster & Sausage Stuffing last night so I headed to the store to get most of the ingredients. I was bummed they didn’t have fresh rosemary and I had to resort to using dried rosemary leaves, but if you can find it fresh definitely use that. I was also feeling lazy so I went with pre-shucked oysters from the seafood market Hey, my mom is the master shucker when it comes to oysters, I always end up with cuts all over my hand!
This is a heavy and rich stuffing, a little goes a long way!
Growing up on the Eastern Shore it’s hard not to incorporate fresh seafood in your traditional meals. It’s readily available and gives a touch of home to anything you eat. The oysters in the stuffing give off a distinct flavor, but the sausage plays it down so it’s not overwhelming. It’s one of those things you have to taste to believe.
My step dad used to always brag about being The Real McCoy. I guess technically it was true since his last name was McCoy but he took it a bit far. He was always proud of his Irish heritage and incorporated Irish tradition into any occasion possible. You can only imagine how St. Patrick’s Day went down around our house. Irish Soda Bread was always a staple on St. Patrick’s Day as was Irish Coffee on New Years. He was the only father I knew so I try to continue these traditions with my family.
I was going through one of his old recipe boxes last week trying to plan out our St. Patrick’s Day celebrations and happened upon his Irish soda Bread recipe. He always took so much pride in making this traditional Irish bread so I wanted to do the same. I wanted to make something that would match his Irish Soda Bread in flavor but still be mine.
When my step dad made the Soda Bread he used a traditional recipe with only 4 ingredients. His recipe makes an amazing bread but I like a little more depth to mine. I added in a few tablespoons of sugar and some raisins to make a bread my entire family will enjoy. The sugar and raisins can be easily omitted for a more traditional Irish Soda Bread.
If you’re looking for something easy and tasty for your St. Patrick’s Day celebration this Irish Soda Bread is for you. Give it a try and let me know what you think.