lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

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 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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1 comment:

joliya joni said...

This is so fun! What a great idea. Also I love how authentic you seem to be. Your style and passion for blogging is contagious. Thank you for sharing your life!

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