American Classics

Crabmeat Grilled Cheese

June 27, 2015

I don’t know one person who doesn’t love a delicious grilled cheese sandwich. Make it even better by adding crabmeat to the mix. This delightful treat is perfect for weekend lunches or anytime for that matter. You can also cut it into bit-size pieces and serve it as an appetizer if you’re hosting a July 4th party.

New England Crab Boil

June 5, 2015

A big pot of spiced boiled crabs, a New England tradition, is a delicious but messy affair. Cover the table with newspaper and have lots of big napkins on hand. Serve with coleslaw and rolls. P.S. You don’t need to live in New England to make a crab boil, but hopefully you live somewhere that you have access to live crabs.

Black Friday Turkey Pot Pie

November 28, 2014

You cooked all day yesterday and have tons of leftovers and if you’re wondering what to do with leftover turkey you just might want to make this delicious Turkey Pot Pie. Sharp cheddar cheese gives this easy to make turkey pot pie its appeal.

Serrano Chile & Bacon Corn Bread

September 22, 2014

This Corn Bread is perfect with just enough chile zing and just the right amount of bacon. The cheddar cheese gives it a bit of a boost as well. I served this Corn Bread with my Weekend Chili, but you can serve it with nearly anything that you’re making for lunch or dinner.  

Picnic Fried Chicken

July 3, 2014

I love fried chicken and make it quite often. I’ve been known to make fried chicken for road trips even. Make my Picnic Fried Chicken ahead of time for a summer picnic or eat it at home. Serve it hot, cold or room temperature.  

Poached Eggs With Asiago Cheese Sauce

June 10, 2014

 

Fathers need pampering too and this dish would make a good main course for a Father’s Day breakfast.

 

© Victoria Hart Glavin

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Caramel Corn

May 30, 2014

Caramel Corn

Caramel Corn

It’s Friday and you’ve been good all week. Ok, well maybe not all week, but hey it’s the weekend. Make some caramel corn and watch an old movie. It’s not difficult to make and you’ll love this weekend treat. You can hit the gym on Monday!

INGREDIENTS

1 Cup Butter

2 Cups Brown Sugar

1/2 Cup White Corn Syrup

1 Teaspoon Baking Soda

1 Teaspoon Vanilla Extract

2 Gallons Popped Popcorn

Preheat oven to 250 degrees. In a heavy 3 quart pan, bring butter, brown sugar, and corn syrup to a boil. Boil for 5 minutes. Stir often. Remove from heat. Add baking soda and vanilla extract. Stir well. Mixture will foam up to top of pan so don’t freak out. Place popcorn in very large bowl. Pour mixture over popcorn and mix well. Place popcorn in a shallow layer on 2 or 3 greased baking sheets. Place in oven and bake for 1 hour. Remove from oven and cool. Makes about 20 cups. It’s up to you how many it serves!

© Victoria Hart Glavin

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Fried Pickles With Parmesan

April 30, 2014

Fried Pickles

Fried Pickles With Parmesan

Talk about a guilty pleasure! Pretty naughty, but worth it! Finish off with Parmesan cheese and you’ve got a perfect treat.

INGREDIENTS

50 to 60 Bread & Butter Pickles or Sour Dill Pickles

1 Cup Unbleached Flour

1 Large Beaten Egg

1 Cup Fine, Dry Plain Breadcrumbs

Canola Oil

1/3 Cup Finely Grated Parmesan Cheese

Using paper towels, pat pickles dry. In a small-size bowl add flour. In another small-size bowl add beaten egg. In a third small-size bowl add breadcrumbs. In a 10 to 12 inch skillet heat 1/2 inch oil over a medium heat. Test by putting in a pinch of breadcrumbs and if they sizzle your pan is ready. Dredge pickles in flour and shake off excess. Next dredge in egg, and then breadcrumbs to coat completely. Fry in batches for 2 to 4 minutes turning with tongs. Remove from skillet and drain on paper towels. Sprinkle with Parmesan cheese and serve. Serves 4 to 6.

© Victoria Hart Glavin

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Super Easy Coconut Cupcakes

April 21, 2014

Super Easy Coconut Cupcakes

Super Easy Coconut Cupcakes

These cupcakes are so easy to make. They get their coconut flavor from coconut milk.

INGREDIENTS

10 Tablespoons Softened Unsalted Butter

1 Cup Sugar

1/2 Teaspoon Kosher Salt

2 Large Eggs (Room Temperature)

2/3 Cup Plus 2 Tablespoons Coconut Milk (Divided)

1/2 Teaspoon Coconut Extract

1 Cup Shredded Sweetened Coconut

1 1/4 Cups Cake Flour

1 1/2 Teaspoons Baking Powder

1 1/4 Cups Powdered Sugar

Preheat your oven to 350 degrees. Line 12 cup muffin pan with cupcake liners. In large-size bowl whisk butter, sugar, and kosher salt until light and creamy. Whisk in eggs, one at a time, until combined. Whisk in 2/3 cup coconut milk, coconut extract, and 1/2 cup coconut. Add flour and baking powder to bowl and whisk until combined. Spoon batter into liner cups. Place in oven and bake for 20 minutes. Remember that each oven heats differently. Remove from oven and let cool in pan for 5 minutes. Remove and transfer to wire rack to cool completely before icing.

To make icing: Stir powdered sugar and remaining 2 tablespoons coconut milk in bowl until smooth. Adjust with more sugar or coconut milk to achieve a thick glaze consistency. Add a drop of vanilla or coconut extract if desired. 

Spoon glaze over cupcakes and sprinkle with remaining shredded coconut.  Transfer to serving platter. Serves 12

© Victoria Hart Glavin

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Christmas Morning Frosted Cinnamon Rolls

December 5, 2013

 

Frosted Cinnamon Rolls

Christmas Morning Frosted Cinnamon Rolls

I believe in planning ahead.  Heck, I start my Christmas shopping in July for goodness sake!  Most of us focus on Christmas dinner, but what about breakfast?  I always liked to have a warm batch of frosted cinnamon rolls ready for all to eat after opening presents. 

INGREDIENTS

Dough

2 Room Temperature Eggs

3/4 Cup Warm Water (Not Hot Water)

1 Package Active Dry Yeast

3 1/2 Cups Sifted Unbleached Flour

1 Teaspoon Kosher Salt

3 Tablespoons Sugar

1/2 Cup Unsalted Butter

Filling

1/4 Cup Melted Butter

1/3 Cup Brown Sugar

2 Tablespoons Ground Cinnamon

1/4 Cup Raisins

1/4 Cup Chopped Pecans

Extra Sugar For Sprinkling

Frosting

3/4 Cup Powdered Sugar

3 Teaspoons Milk

In a medium-size bowl beat eggs for 1 minute.  Add warm water and yeast.  Stir to dissolve yeast.  Place in fridge for 10 minutes. In a large-size bowl combine flour, kosher salt, and sugar. With two forks or a pastry blender, blend in butter.  It should look like coarse crumbs.  Make a well in center and pour in yeast mixture. Gradually blend mixtures together. It should look loose and sticky. Gather dough onto floured surface and knead for 2 minutes until smooth.  Form dough into ball and put into lightly greased bowl. Place in fridge and chill for at least 3 hours or overnight. When you’re ready to bake, roll dough into an oblong shape on a floured surface.  The dough should be about 1/4 inch thick. For filling: In a medium-size bowl combine brown sugar, cinnamon, raisins and pecans. Brush dough with melted butter and sprinkle with brown sugar mixture. Leave a 1-inch boarder. Roll dough to form what looks like a jellyroll. With serrated bread knife cut roll into 1-inch slices. Place onto greased baking sheet 2 inches apart and allow to rise, in a warm place, for 30 to 40 minutes. Sprinkle generously with sugar. Place into 350 degree preheated oven. Bake for 24 minutes. Remove from oven and allow to cool for 5 to 10 minutes on wire racks. You may want to drape cooling racks with waxed paper. To make frosting: In a medium-size bowl mix together powdered sugar and milk together until nice and smooth. Drizzle frosting over rolls and serve.  Makes 1 dozen rolls. 

 

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