Thursday's the Potluck Club.

Just link up your favorite pot Luck dish using the thumb nail linky. You can use the photo of the dish or your widget. That's it. We all can visit and try a new one over the weekend. Then report back to tell how you liked it. I hope you will join in on this "Thursday's The PotLuck Club".
It is something new I am excited about. Now that summer is here, who wants to stay in the kitchen? Potluck are about to start with Summer coming. Trying new dishes now to Wow the folks when those pot lucks come. They can be crock pots, oven or overnight ones. Just one dish meals to make it easy. Pull out those favorites and Link them up to share.
We have a few from last week try them out. Link up yours this week, after a few weeks of linking up ( When I know folks are interested) I well put a Link to all on the side bar or top bar, to make it easier to view the recipes.

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1. Chicken Enchiladas 2. TomatoOlive Frittata

Coffee time with Auntie E- Our Weekend Meal.

Have my coffee in hand.. yes it's my favorite brand Folgers. I tried a new creamer by Coffee-mate "Honey Vanilla cream". Did not like it in my coffee. Maybe all try it in a coffee cake. I have one I like to make. I'll let you know how is goes.
Okay, the title reads in a way one could think we only had one meal. We ate more than one meal this weekend. However only one I wanted to share with you... Auntie E's Breakfast Pizza.

I purchase a small pizza dough from Bertucci's for 3 dollars. Rolled it out on a pizza brick coated with a little olive oil. Roll thin into 10-12 inch round.
Cooked 4oz of Maple bulk Sausage and 8 slices center-cut thin sliced Bacon(1/3 for fat.). Set aside
Beat 5 eggs well, stirred in 2 tablespoon of sour-cream and 1/8 teaspoon Pepper. Scrambled in hot pan with about 1 tablespoon olive oil. On medium heat til fluffy.

to the rolled Pizza dough, layer as follows:

• 1/4 cup shredded Mozzarella cheese
• Scrambled eggs
• Sausage
• Bacon/ crumbled lightly

cook in 400F oven for 15 minutes.
Open oven, add another 1/4 cup of Shredded Mozzarella cheese to top continue to cook for 10 minutes.
cool for a few minutes (about 3 minutes), slice and serve.

This was so good! I had originally bought the dough to make calzone. However when we got home our bird died and I was just not in the mood. So, Sunday I made this Breakfast Pizza.
Did you make anything special over the weekend.. I'm listening and would love to hear about it.

Thursday's the Potluck Club.

Every Thursday I will be posting a Potluck dish. It will be an easy and healthy dish. Won't you join me? Just link your recipe to the thumbnail link. You can link the picture of your dish or your widget. I think this will be fun, finding new dishes for our busy weekends is a great thing..yes? Beside, all those pot lucks for the summers will be easier now. I will, after a few times, create a Thursday Potluck link on the side bar, making it easier to find those recipes across the Web.

Today my Thursday's PotLuck Club recipe is " Crock-Pot Italian Bison" It is a easy one.

The Rub
2 Tablespoon olive oil
1 Tablespoon fresh rosemary
1/4 tsp dried Thyme
1/8 tsp oregano
2 Tablespoon Dried Tomatoes, chopped
Mix all this together, set aside.

1/2-2 pounds Bison Chuck roast.
1/2 cup Merlot wine.

• Pat Rosemary rub over roast
• Put roast in Crock-Pot and pour wine over it,

Set Crock-Pot on Low cook for 4-6 hours.

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1. For Brunch Potlucks 2. Italian Casserole 3. Greek Chicken Pasta

Coffee time with Auntie E -Plus After UBP

Good morning, I'm up with my cup of Joe in hand. Ready to stat the day. Let's see on today's list we have; Commissary(grocery store),Laundry, I need to start a fresh batch of Artisan Bread dough, and then plan dinner.
I think I'll use the crock pot again. I have a Bison Chuck Roast. I can pick up some potatoes to go with it. My family really love meat and potatoes. I have carrots so I can roast them, they are always good done that way. I will post the recipe for the Bison and carrots on Thursday.
Oh, the Ultimate blog party is over now. But I can still visit the over 2,000 people on the UBP 2010 blog link list. So many Bloggers attend the Party. I have to admit I had so much fun visiting new bloggers. I met Cindi from Moomette's Magnificents. She's a Baby-Boomer wife, mom of 2 grown daughters, 2 grandchildren & hail from New England. Bri from Grammie diaries is another one I visited. I like her blog, she loves to take photos, isn't the camera always in the bloggers reach. Then there's Carolyn from My Backyard Eden. She began blogging in 2009 the same time as me. We love the same things. I will be visiting her a lot. I enjoyed the Twitter party as well. It was so much fun!
Did you attend the Party this year and meet a new friend? If not then tell me are you a tea or coffee person?

Weekend Kitchen Gadget-A German Affair

While in Germany we fell in love with Spaetzle, a flour and egg noodle. The noodles are small like pasta. It is so easy to make. and if you have a Spaetzle maker it is really easy. My daughter is taking German in highschool and just loves Spaetzle. We do not have it often.

This is a spaetzle maker. They cost under 10.00 at most stores. I saw them at Bed Bath and Beyond. I also found one at the kitchen fantasy.com. Mine was purchased in Germany at Waccamaw.

Now for the Recipe:

"Spaetzle"
from the Kaernter Stub'n Restaurant, Millstaetter

225 g (7oz) flour, I use Organic unbleached all-purpose flour.
1/4 teaspoon sea salt
1 large egg, beaten
3/4 cup (6oz) water

• Put flour and salt in a bowl make a well.
• In the well put in beaten egg and water
• Mix together with a wooden spoon, It will be fairly stiff.
• Let batter sit for about 30 minutes.

In the meantime bring salt water to a boil. {how to make salt water, add about 2 tablespoon salt to 6 quarts of water. stir.}

This is the easy part if you have the Spaetzle maker. It will sit right on top of the pot.

• simply put the batter into the square holder and move back and forth. As the Spaetzle cooks it will rise to the top. This does not take long. Using a strainer spoon, ladle into a heated serving dish.

Now if you do not have a Spaetzle maker:

• Put the batter on a wood board. With a knife cut into small pieces and drop into the boiling salt water. Cook as mentioned above.
  

You can serve it several different ways.
1.This is how it is served at the restaurant.

• 1/4 cup (2oz)sour cream- warmed
• 60g(2oz) butter, melted.
• Pour sour cream over Spaetzle mix well then pour butter over them.

2. Serve with Sauerbraten sauce or Jagersauce ( hunter gravy). This is how we serve it.

Grinding with Auntie E- Food and Painting

So Laane and I are grinding today. You can join in, I love this, it will be my Friday post. A look back on the week and forward to the next.

This week has been a back to normal week, I don't have to many grinding to do. However I can think of a view things the Grind about.
Being a kitchen blog I will speak from the kitchen table. As if you were here with me, feel free to chime in....
1.First off, I am getting tired of that new coffee maker we bought. It just isn't working for me. Unless I drink the coffee with in the hour it is not hot! by my second cup it is lukewarm in the carafe. Any suggestion for a new one?

2. This week I made Spaetzle with my Spaetzle maker, it was so easy. So Tomorrow I will post the Kitchen Gadget and the recipe.

3.Used the crock-pot for the Sauerbraten Pork Roast and all I did was; Mix an envelope of Sauerbraten mixture , using only 1/2 the water called for,and poured it over the roast. Cooked on auto setting for 5 hours. it was so tender.

4. Now the last thing is I really need to spring clean the kitchen. Drawers and Cabinets all need to done. Not to mention the Walls need a fresh coat of paint. It hasn't been painted in over 10 years. So, what color do you think? For those of you who are new to this blog.. the header is the border around my kitchen, the widget is my Hoosier cabinet and my appliances are all black. I have Granite counters and my table is granite as well. the wall leading into the kitchen from the hallway is the lemon color in the border. Now that you have had a look at my kitchen. What color did you say?

Auntie E's Brain Power Bars

A new Peanut butter. Much better for you. The omega fat are the healthiest. This peanut butter has 32 mg of DHA and EPA, known for creating healthier brain cells.

Peanut butter and Chocolate goes well together. I found a recipe my Mom use to make in the sixties. Thought I would share it. Re-worked to make it a little healthier of course.

Auntie E's Brain Power Bars.
1/2 cup graham crackers Crumbs.
1 cup of Omega-3 peanut Butter
1 cup dark chocolate chips
1 1/2-2 cups of Powder sugar
a little butter for the 8x8pan.

• Mix graham crackers, peanut butter and powder sugar together, till forms a ball.
• press into a 8x8 butter pan.
• Melt the chocolate chips, I used the Microwave... put chips in glass 1 cup measuring bowl and micro on high for 1 minute and then stir til completely melted. Spread on top of peanut butter mixture.
• Cover and chill for a half to one hour.
• cut into 1" squares. store in refrigerator in airtight container.

copyright 2010 by"Auntie E's Cookbook/ M Dubros"

Photo courtesy of Jif .com

Coffee time with Auntie E

Coffee time again. Today's brand Folgers Black Silk with Italian cream.
I really enjoy the Black Silk. Lately I have been drinking some other ones, but I seem to always come back the my favorite.
Haven't been cooking much lately. With vacationing we have been eating out. Next week my kitchen comes alive again. I think I will cook that Lamb roast and post the picture. A chicken dish is in store and then I think fish. We will need to start cooking out, now that the weather is nicer. Oh I so like the spring and summer. This year I will try that rotisserie on my grill. Just need to decide what kind of meat to use. Any suggestions?
What's on your menu for this week..I'm listening.

It's Party time

So today is the start of the Blog party. Over at 5 minutes for Mom's the party is underway. I will share some about me and my blogs.
My Name is Auntie E, a 50+ lady with a hubby of 32 years,a 16 year old daughter and lots of Nephews and Nieces. In 2004 Critter came into our life and changed the way I viewed myself as an Auntie. My mother passed on to the other side from Cancer in 2008, that changed the way I viewed life. Starting blogging in January 2009, it helps me get through the days and now has become a great part of my life.
I Have several Blogs all on different subjects. One on my home life and family time together(At Home with Auntie E). That one invites you to share along and become a blogger family member. Now my family has decided to go green and get healthy at the same time. So Living Healthy with Auntie E was created. Where we can go green together and in the meantime get healthy. We love reading and going to the movies. Auntie E's Reviews has all the information as I see it. Gardening and outside activities are big here. Auntie E's Yard and Garden site is a place to see all the outside sights and what's going on in my yard. My newest one is Auntie E's On the Go. It is one that I post from my phone mostly, while out and about whether on Vacations and visiting local sites.
This Kitchen one was started because Dad and family wanted my recipes. After years of trying to get them to family, blogger was born. I found it easier to post them here. Earlier this year I changed the title to Auntie E's kitchen. That way I can invite all into my Kitchen and the going-ons here. The kitchen is the life of the home. Everyone love to be in a kitchen; talking, homework, crafting, cooking and just plain visiting while enjoying that cup of Coffee. I love Gadgets, cooking and sharing as well as learning new things. Come join me in my Kitchen.

Roasted Rosemary and Garlic Lamb

Oh I thought I had the recipe in the cookbook. Well it must have gotten away . So I will post it now and post a photo later. I like to use a enamel cast iron roaster with a lid. You can brown in it and then put it in the oven.


Roasted Rosemary and Garlic Lamb.

boneless Lamb leg is the best to use.
a little flour, kosher salt and pepper
4 gloves of garlic Crushed
4 Tablespoons of Olive oil
4 Tablespoon fresh Rosemary( about 2 good size sprigs)

1. Mix the Garlic, rosemary and 2 tablespoon of olive oil together to make a paste. set aside
2. Preheat oven to 325 Fahrenheit.
3. Dust the lamb with flour, salt and pepper. Heat a heavy cast iron roasting pan on medium high heat on the stove top, add about 2 tablespoon olive oil in skillet, add lamb and brown on all sides.
4. Coat lamb top with Rosemary/ garlic paste.
5. Cover and place in the oven roast for about 2 hours or until meat registers 160 degrees F. Figure about approximately 20 to 25 minutes per pound at 325 degrees for a boneless roast and Use a meat thermometer to determine doneness .
   

• Medium rare 145 F,

• Medium 160 F

• Well done 175 F

Let stand 10 minutes. Internal temperature will rise approximately 10 degrees. Slice and serve.

Grinding with Auntie E

It's Good Friday. We are looking forward to being with my Dad. Having Easter with him is so great, enjoying every minute I can is my desire. I miss my Mom greatly and the Holidays are a rough time for Dad and Me. Mom always had a big meal and my family made our way home to be together.
Last year I cooked, a ham and Turkey with all the fixing at Dads. Had family over but this year we are going out to eat.
Now I need that cup of coffee, for the beans are smelling great.
Have a great Easter day.
Here is a recipe for you.
Auntie E's Easter Ham
Now you can Grind with Laane, stop over and see what's up with her.