Tag Archives: maple recipes

Toasted Steel Cut Oatmeal with Maple Soaked Raisins

Oatmeal, we all know it’s heart healthy and a great breakfast to start your day. It wasn’t until I tried steel cut oats that I went from liking oatmeal to loving it. Oats are grass and the grain is called a groat. Steel Cut oats are made from the inner portion of the oat kernel. The grain is run through steel blades and cut into tiny pellets. It’s the least processed of the oat cereals and the results when cooked is a nuttier taste with more texture. This is a  much more chewy, hearty and tasty oatmeal. Cooking with steel cut oats takes longer to make but it’s well worth the results. This oatmeal stands alone well, but it you are looking to pump up the flavor top your oatmeal with maple soaked raisins for a real breakfast treat!
From by the bay wishing you some tasty maple soaked food memories!
Maryann
 

 blog oatmeal

 
Toasted Steel Cut Oatmeal
Serves 4

Ingredients
1 tablespoon unsalted butter
1 cup steel cut oats
3 cups boling water
1 cup whole milk
2 tablespoons brown sugar
1/4 teaspoon fine sea salt

Directions
In a large sauce pan, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes without stirring or until liquid is almost gone. Add the milk and simmer for 10 minutes, Add brown sugar and salt to the oatmeal stirring gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl.

Maple Soaked Raisins

Ingredients
1/4 cup raisins
1/2 cup maple syrup

Directions
In small sauce pan add the raisins and maple syrup and gently simmer for 5 minutes. Set aside and let cool and let the raisins continue to soak in the syrup. Rewarm to serve on top of hot oatmeal or any other breakfast favorite such as pancakes , waffles or french toast.

BLOG OATS

 

One Pan Roast Chicken and Vegetables

I love the holiday season, but with that we are all rushing to get so much done. The days are already filled with work, family and friends. When the holiday season arrives there are the extra activities of shopping for gifts, decorating the house and extra entertaining. So with that I love when I have a recipe that is easy, simple and delicious. This one pan roast chicken and vegetables is just so easy to assemble and it looks and tastes just amazing. My recipe suggests certain vegetables to surround the chicken, but you can easy use other vegetables if you like such as carrots, asparugus, scallions, cauliflower or sliced peppers and onions. If  any of the vegetables seemed to have cooked too quickly, just take them of the pan , cover with foil and put the pan back into the oven to finish roasting. The dish is not only easy to make, it’s all a quick clean up. Especially, if you use a nice non stick pan such as scan pan, it’s about a 1 minute to clean up. So find yourself some extra time for the holiday acitivities with this quick dish.From by the bay wishing you speedy food memories!
Maryann
blog one pan chick
One Pan Roast Chicken and Vegetables
Serves 4 
 
Ingredients
1 organic chicken – 3 to 4 pounds
2 thick slices of bread, such as sourdough
2 heads garlic, sliced across the middle
2 bay leaves
6 – 8 shallots peeled
4 ounces brussel sprouts
1 medium sweet potato, peeled and sliced
4 small purple potatoes, sliced
5 strips of thick bacon
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon maple syrup
salt and pepper
Directions
Preheat oven to 400 degrees F . Drizzle the bottom of the baking pan with olive oil. Place two slices of bread in pan. Bring chicken to room temperature and season with salt and pepper inside the cavity and outside. Place chicken on top of the bread in the baking pan. Wrap the chicken with bacon, drizzle with maple syrup and top with butter. Add the remaining vegetables around the chicken. Drizzle with remaining olive oil and season with salt  and pepper. Place in the oven and roast chicken until the bacon is crisp and the chicken is 175 degrees F and the juices run clear, approximately 1 1/2 hours. If the vegetables look dry add a little water or white wine. Let chicken rest for at least 15 minutes before carving. Serve with the roasted vegetables and bread from the pan.
blog one pan chick 2

Maple Bacon Scones

Waking up to a beautiful fall morning, I decided to capture the flavor of fall at breakfast with this delicious maple bacon scone. These scones are light and tender as well as slightly sweet and savory. They are perfect eaten just as they are or with little butter on the side. This is definitely a recipe to be tried, especially for a nice leisurely weekend morning when it’s slightly cool out of doors. Enjoy!
From by the bay wishing you maple bacon food memories!
Maryann
blog maple bacon scones

Maple Bacon Scones

Makes 12

Ingredients:

2 cups all-purpose flour (9 ounces), plus 1/4 cup

2 tablespoon granulated sugar or maple sugar, plus extra for sprinkling

1 tablespoon baking powder

1/2 teaspoon fine sea salt

8 tablespoons chilled unsalted butter, cut into small pieces ( 1 stick)

6 strips thick cut bacon cooked and cooled and diced

1/2 cup heavy cream, plus 1 tablespoon for wash

2 large eggs

1/3 cup grade B maple syrup

Directions:

Preheat your oven to 425 degrees. Line baking tray  with parchment paper and set aside. In the bowl of an electric mixer fitted with a paddle attachment mix 2 cups flour, 2 tablespoons sugar, baking powder and salt . Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs with the heavy cream and at to the flour and butter mixture at a low speed.  Add the maple syrup next still at a how speed  and then the bacon. Mix until just blended. Dump the dough on to a well floured work surface.  Using a fork, whisk together half and half and egg white in liquid measuring cup. Then add half and half mixture and maple syrup to your flour. Flour your hands and pat dough into a 6-inch square about 1 1/4 inches thick. Flour a 2 1/2 inch cutter and make 12 rounds.  cut into four 3-inch squares. Transfer to prepared baking sheet. Place baking sheet into refrigerator for 30 minutes. Remove from refrigerator and use a pastry brush to wash the tops of the scones with the cream and then sprinkle with sugar. Bake at 425 degrees for 18 to 20 minutes, or until the tops are golden. Transfer to w wire baking rack to cool. The scones are best eaten as soon as possible.