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easy penne alla vodka, broccoli
crockpot chicken enchilada soup
garlic sizzling shrimp, snap peas herbed cheese buttermilk biscuits
flat iron steak with red wine sauce, baked potatoes, green beans
bbq chicken thighs, skillet corn
pulled pork tacos with sweet chili slaw, black beans
Jap Chae

Monday, December 7, 2015

Parmesan Pepper Popovers


These popovers were such a hit, that I made them twice in one week. C has started expecting some sort of homemade bread every meal. Miss F has also really turned into a carb lover. Apparently, six popovers aren't enough for one dinner. I know I only ate one. The second night I made these, I doubled the recipe and was able to enjoy a few leftover.  The puff up so beautifully,  they are the perfect side for a warm bowl of soup in the winter.  We had them with soup, salad and butter.  Lots of butter.  I believe we went through nearly a whole stick of butter in just a couple days.  It's the holiday season...so treat yourself!
Parmesan Pepper Popovers

1 cup milk
2 eggs
1 cup flour
½ teaspoon salt
¼ teaspoon fresh ground black pepper
2 tablespoons Parmesan cheese

Preheat the oven to 450 degrees. Grease a 6 cup popover pan and place in the oven while it preheats. In a large bowl, whisk together the milk and eggs until well blended. Add the flour, salt, pepper and Parmesan; stirring well to combine. Remove the pan from the oven and carefully fill the cups with the batter. Bake for 20 minutes, then lower the temperature to 350 degrees and bake for 15 to 20 minutes more, until golden brown.
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