Caramelized Onion and Apple Frittata #Brunchweek 2016

So hard to believe that it is already Friday and Brunch Week is nearly over.  Have you remembered to enter the spectacular giveaway?  No?  Well, you better run right over to my very first post of the event and do that right this minute before you miss out on all the great gifts from our very generous sponsors!  Look what the sponsors featured in my recipe are giving away.

Go enter right now.....I will wait......

All done?  Cool.  I really hope that some of my readers are the lucky winners.  It is so much fun receiving packages in the mail. I want to say thank you to our #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge.

These companies also provided the bloggers with samples and product to use for #BrunchWeek. I am featuring 3 of them in my recipe today. This delicious frittata is chock full of sweet onions fro Vidalia Onion Company, Breeze Apples from Sage Fruits and Alpine Cheddar from Cabot Creamery.  All opinions are my own and as always, 100% truthful.

The nice thing about a frittata, besides the fact that it is an easy, peasy and delicious dish, is that it can be made ahead of time and then be reheated or served at room temperature.  The basics for making a frittata are the same, regardless of the fillings you decide to use.  I would have never thought to add fruit to a frittata prior to this challenge but let me assure you that it works.  I was very pleasantly surprised with the results and I'm very excited to share it with you today.  Try it.....You'll like it!!

Once the frittata starts to pull away from the sides of the pan it is ready to go into the oven.  It needs to bake at moderate heat for 5-10 minutes.  Just until it is set.  Don't cook it until it starts to brown on top or it will be over done.  You needn't worry about the browning because when you flip it onto your plate.........

You will find it beautifully browned on the bottom.  This recipe feeds 4 people with each getting a quarter wedge of the frittata.  

It is perfect for breakfast, brunch or brinner.  You can cut it into smaller pieces and serve it as an appetizer or as part of a buffet.  The sweetness of the onions and apples melded perfectly with the sharpness of the cheese.  I sprinkled mine with a little parsley that I had in the refrigerator but chives would have been perfect as a garnish.

Don't forget to scroll past my recipe so that you can see what the others cooked up for you today.  See you tomorrow.

Caramelized Onion and Apple Frittata

2 T. olive oil

1/2 c. sweet onion, chopped (I used Vidalia)

1 apple, peeled, cored and chopped (I used Breeze)

6 eggs

1/4 c. whole milk or light cream

salt and pepper to taste

4 oz. shredded Cheddar cheese (I used Cabot, Alpine Cheddar)

Heat olive oil in an oven safe skillet (I use cast iron) over med heat.  Add onions, season with salt and pepper and cook slowly, stirring frequently, until golden brown and caramelized.  Add apples, seasoning again with salt and pepper and cook until warmed through but still holding their shape. Combine eggs, milk, salt and pepper in a bowl and whisk just until the whites and yolk are incorporated.  Pour over the onions and apples, stirring gently but not scrambling until bottom starts to set.  Sprinkle with cheese and continue to cook on the stovetop until the eggs begin to pull away from the sides of the pan allowing you to run a knife easily around the edge.  Place in a preheated 350* oven for 10-15 minutes, until top is just set.  Remove from oven and flip onto a plate to serve. Print Recipe

Let's celebrate with the others

BrunchWeek Beverages:

• Breakfast Margarita by Forking Up.
• Brunch Sangria Mimosas by The Crumby Cupcake.

BrunchWeek Breads, Grains and Pastries:

• Apple Onion Fritters by Cindy's Recipes and Writings.
• Breakfast Pizza by Big Bear's Wife.
• Caramelized Apple & Onion Kolaches by The Spiffy Cookie.
• Cheddar Scones by My Catholic Kitchen.
• Cinnamon Pancetta Waffles by The Texan New Yorker.
• Citrus Rolls by Feeding Big and More.
• Orange Poppy Seed Pancakes by From Gate to Plate.
• Raspberry Lemon Sticky Buns with Lemon Glaze by Sweet Beginnings.
• White Cheddar Cheese Muffin Biscuits by Family Around the Table.

BrunchWeek Fruits, Vegetables and Sides:

• Caramelized Onion and Apple Frittata by A Day in the Life on the Farm.
• Cheesy Potato Hash by Gluten Free Crumbley.
• Kale and Apple Slaw by Palatable Pastime.
• Key Lime Parfait by The Redhead Baker.
• Lemon Blueberry Parfait by Tara's Multicultural Table.

BrunchWeek Egg Dishes:

• Baked Egg Boats by Pink Cake Plate.
• Breakfast Enchilada Bake by Making Miracles.
• Cheddar & Sausage Frittata by The Chef Next Door.
• Baked Toad in a Hole Breakfast Sandwiches by Sarcastic Cooking.
• Southern Eggs Benedict by The Barbee Housewife.
• Tomato Basil Cheddar Eggs by {i love} my disorganized life.

BrunchWeek Main Dishes:

• Cheddar Cheese Board with Onion Jam by Love & Confections.

BrunchWeek Desserts:

• Lavender-Lemon Madeleines by Culinary Adventures with Camilla.
• Apple Fritter Rings by The Healthy Fit Foodie.
• Individual Fresh Strawberries and Cream Pies by Rants From My Crazy Kitchen.
• Lemon Mascarpone Crepe Cake by The Suburban Soapbox.
• Sugar Cookie Strawberry Shortcake by Jane's Adventures in Dinner.

Felize Cinco de Mayo

Happy Cinco de Mayo everyone.  Are you celebrating today?  We love Mexican food, I make it here at home and we often go Mexican when we are eating out.  But you would not find me setting foot in a Mexican Restaurant today.  I have visions of mile long lines and even longer waits.  Of course, we can always sip Margaritas while we wait but I'm afraid it would be a 2 or 3 Margarita wait time and then I would be to trashed to enjoy the food.  So we will enjoy Cinco de Mayo at home.  Frank makes the best Margaritas anyway.

We celebrated Frank's birthday yesterday and I'm feeling lazy today so I am going to share with you two three of the easiest recipes in the history of Mexican food.  I'm not sure how authentic these recipes are.  In fact, I'm sure they are not authentic at all but they are delicious and easy peasy....Yep, the perfect recipes.  Enjoy!!

I changed two to three up there because I thought you might want to know how I prepare our refried beans.  Open a can of beans, stir in a  1/2 cup of your favorite salsa and heat through.

Easy Enchiladas

adapted from Allrecipes.com

1 lb boneless, skinless chicken breast, diced

1 small sweet onion, diced

1 T. olive oil

8 (8") flour tortillas, softened in the microwave

1 (8oz) pkg shredded Mexican blend cheese

1/4 c. butter

1/4 c. flour

1 c. milk

1/4 c. sour cream

1 c. chicken broth

1 (4 oz) can diced green chiles

Saute chicken and onions in olive oil over med high heat until onions are softened and chicken is cooked through.  Divide this mixture among the tortilla and place seam side down in a 9x13" baking pan that has been treated with cooking spray.  In the same pan used to cook the chicken, melt the butter over med heat, stir in the flour and cook until brown and nutty smelling.  Whisk in the milk, sour cream and chicken broth.  Cook and stir until mixture comes to a boil and thickens. Stir int the chiles and half of the cheese.  Pour over the enchiladas.  Sprinkle with remaining cheese and bake in a preheated 350* oven until browned and bubbly, about 30 minutes.  Print Recipe

Rice Steamer Mexican Rice

adapted from Hamilton Beach

2 c. rice

2 c. water

1 (15 oz) can tomatoes with green chiles

1 (15 oz) can corn, drained

1/2 t. chili powder

1/4 t. cumin

Place all ingredients in a rice steamer and cook per manufacturers specifications for steamed rice. Print Recipe

Crab Souffle for #Brunchweek

Could you hear my screams of delight the other night?  Did you wonder what all the excitement was about?  Here.....Let me show you.....

This, my friends, is my very first attempt at a souffle.  I have always been way too intimidated to try making a souffle in the past...and look....it is perfect!!!  I was thrilled and I was surprised at how easy peasy it was.  I don't know what I thought the process of making a souffle was but I certainly didn't think it was going to be so simple.  What the heck is all the hullabaloo about?  Why do they make it sound so touchy and tough?

Well, let me show you just how easy, peasy it is......

First you flake up your crabmeat and make sure to leave no pieces of shell or cartilage.  Actually, I failed this part and got a piece of shell in my souffle, so I might have gotten chopped.  My husband was quick to point out that I would only have gotten chopped if I was unlucky enough for one of the judges to get that tiny piece of shell because otherwise it was perfect.

You make a roux, using butter, flour and a little Dijon mustard.  The recipe called for dry mustard but I wanted the flavoring from the Dijon. I used these nifty tools when making this souffle.  Collapsible Measuring cup from Vidalia Onions and Nesting Measuring spoon from Kitchen IQ.  

Whisk in the milk and sherry.  Cook and stir until it comes to a boil and thickens.  Off heat, you stir in the crab, parsley, and cheese. Set this aside to cool a bit.

While the crab mixture is cooling, butter your souffle dish well and sprinkle with dried bread crumbs. The original recipe did not give an amount, it simply said to grease the dish.  I chose to use butter and a good amount as you can see...probably about 1 1/2 tablespoons.

Beat the egg whites until they are stiff and add the egg yolks to the crab mixture.

Gently fold the egg whites into the crab mixture, being careful to not over mix.  You want to see some of the egg whites streaking through.

Transfer to the Souffle dish, place it into a preheated oven and pray for 35-40 minutes.  I don't know if the praying part is necessary but I wasn't taking any chances!

Pull it out of the oven.  Snap photos before it falls and then do a happy dance all over your kitchen while your husband looks at you like you have lost your mind.

That's it....that is all there is to this souffle making stuff.  I see lots of souffles in my future.  One thing I will do differently is make individual souffles instead of one large because while it looked very impressive when it came out of the oven and brought to the table.......

It didn't plate beautifully.  However, you can see how light and fluffy it is and it tasted.....sublime. I am so proud of myself and so grateful to Brunch Week 2016 for giving me the nudge I needed to take this first step.

Speaking of Brunch Week we have a great giveaway sponsored by a lot of great companies including those that I featured in this post.

Here are prize packages that they have put together just for you.  You can enter to win these and many other great prize packages by going to my first #Brunchweek post of the week. 

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Crab Souffle
adapted from Good Housekeeping

1 lb. lump crabmeat, picked over and flaked
4 T. butter
1/4 c, flour
1/2 t. Dijon mustard
1 c. milk
1 T. dry sherry
2 oz. Gruyere cheese, shredded
2 T. parsley leaves, coarsely chopped
1 1/2 T. butter, room temperature
1 T. dried bread crumbs
4 large eggs, separated + 1 large egg white
1/2 t. cream of tartar

In a large saucepan, melt the butter over med high heat.  Stir in the flour and mustard and cook until brown and nutty smelling.  Gradually whisk in the milk and sherry.  Cook, stirring constantly, until the mixture comes to a boil and thickens.  Remove from heat.  Stir in the crabmeat, cheese and parsley.  Allow to cool slightly and then stir in egg yolks.

Grease a souffle dish with the butter and sprinkle with the bread crumbs.

In the large bowl of a stand mixer, fitted with the whisk attachment, beat the egg whites and cream of tarter until stiff. Gently fold the egg whites, 1/3 at a time, into the crab mixture.  Transfer to the treated souffle dish and place in a preheated 350* oven for 35-40 minutes or until golden brown and puffed high.  Remove from oven and serve immediately.  Print Recipe

Now that we have all the paperwork out of the way....Let's see what the others are offering.

BrunchWeek Beverages:

• Aperol Cocktails by Jane's Adventures in Dinner
• Grapefruit Rosemary Mocktails by Sweet Beginnings
• Teh Tarik (Malaysian Pulled Tea) by Tara's Multicultural Table

BrunchWeek Breads, Grains and Pastries:

• Homemade Crumpets by A Kitchen Hoor's Adventures
• Apple Cinnamon Scones with Salted Caramel Drizzle by Family Around the Table
• Cannoli French Toast by Cooking In Stilettos
• Cinnamon Cobblestone Bread by My Catholic Kitchen
• Orange Popvers by The Chef Next Door
• Pretzel Bagels with Roasted Jalapeno Cream Cheese by The Texan New Yorker
• Strawberries and Cream Sweet Rolls by The Redhead Baker

BrunchWeek Fruits, Vegetables and Sides:

• Apple Fritters by The Suburban Soapbox
• Blueberry Salad with Green Onion-Poppy Seed Dressing by Love & Confections

BrunchWeek Egg Dishes:

• Caramelized onion, Bacon, and Cheddar Egg Tart by Hezzi-D's Books and Cooks
• Breakfast Quesadillas with Bacon and Cheesy Eggs by Casa de Crews
• Chorizo Egg Breakfast Skillet by Brunch-n-Bites
• Crab Souffle by A Day in the LIfe on the Farm
• Picante Omlette Pie by Feeding Big and more
• Slow Cooker Ham, Cheese, and Veggie Breakfast Casserole by Rants From My Crazy Kitchen

BrunchWeek Main Dishes:

• Curried Fish Tacos by Nik Snacks
• Ham and Mushroom Strata by That Skinny Chick Can Bake
• Mini Croque Monsieurs by Making Miracles
• Roman Breakfast Sandwich by Palatable Pastime
• Strawberry Chicken Salad by The Barbee Housewife
• Spiced Marinated Lamb Lollipops by Culinary Adventures with Camilla

BrunchWeek Desserts:

• Gluten Free Citrus Pastries by Gluten Free Crumbley

Mixed Berry Shortcake for Foodie Extravaganza

We are celebrating Buttermilk Biscuits today for Foodie Extravaganza.  This theme was chosen by Kathleen of Fearlessly Creative Mammas who went onto The Nibble and learned that May 14th is National Buttermilk Biscuit day....yes, that is really a thing.

I went onto The Nibble and learned that May is also National Strawberry Month.  May 6th is National No Diet day and May 11th is National Eat What You Want day.  So I decided to make this wonderful Mixed Berry Shortcake using Buttermilk Biscuits and Strawberries and other berries and topped with whipped cream.  So choose a day in May and enjoy this wonderful dish.

I started out with a easy rustic buttermilk biscuit.

I made 4 very large biscuits and none of us were able to finish our entire dessert.

I would suggest making 6 or 8 smaller biscuits unless you are feeding very hungry folks.

Thanks Kathleen for hosting this month.  I LOVE this club. We take turns hosting and choosing the theme.  Those that want to join in let the host know and then we post on the first Wednesday of each month. Interested in joining us?  If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

The biscuits are sweetened with a little sugar.

The berries are macerated in honey.

I did not sweeten the whipped cream at all but feel free to add a little powdered sugar if you want.

Mixed Berry Shortcakes

3 oz. blueberries

3 oz. raspberries

3 oz. black berries

8 oz. strawberries, hulled and quartered

1 T. honey

2 c. flour

1 T. sugar

2 t. baking powder

pinch of salt

10 T.  cold butter, cut into dice

3/4 c. buttermilk

1/2 pint heavy cream

Mix berries with honey in a large bowl.  Let sit at room temperature for a couple of hours to release liquid and soften.

Whisk together flour, baking powder, sugar and salt in a large bowl.  Add butter and cut in with a pastry blender until it looks like coarse meal with small peas.  Stir in the buttermilk until large chunks form.  Shape dough into a ball working in the remaining flour mixture.  When a coarse ball is formed cut it in half and each half in half again to make 4 quarters.  Shape into 4 balls and then press onto a parchment or silpat lined baking sheet to approximate 3" rounds.  No need to be exact as these are meant to be very rustic looking.  Bake in a preheated 350* oven for 20 minutes.  The biscuits will be pale but you should be able to have a skewer inserted removes cleanly.  Remove from oven and let cool.

When ready to serve, split the biscuits in half using a bread knife.  Ladle almost 1/4 of the berry mixture and it's juices onto the bottom of the biscuit.  Place the top of the biscuit over the berries and add one more spoonful of berries and juices over the top. Repeat until all biscuits and berries are used.

Whip the cream until light and fluffy.  Place a dollop upon each shortbread.  Print Recipe

Take a peek at these great Buttermilk Biscuit Creations

• Cacio e Pepe Biscuits by Laura at Baking in Pajamas 
• Buttermilk Biscuit Mixed Berry Shortcake by Wendy at A Day in the Life on the Farm 
• Savory Buttermilk Butter Biscuits by Kathleen at Fearlessly Creative Mammas 
• Tarragon Sweet Potato Biscuits by Caroline at Caroline's Cooking 
• Maple and Bacon Cheddar Buttermilk Biscuits by Rebekah at Making Miracles 
• Cinnamon Buttermilk Biscuits by Lauren at From Gate to Plate 
• Bacon Honey Mustard Biscuits by Stacy from Food Lust People Love 
• Buttermilk Lemon Biscuits by Kathya from Basic N Delicious 
• Southern Buttermilk Biscuits by Georgina from G'Gina's Kitchenette 
• Biscuit Cinnamon Rolls with Chopped Pecans by Elaine from Cookin and Craftin 
• Biscuit French Toast by Teri from The Freshman Cook 
• Southern Buttermilk Biscuits by Sneha from Sneha's Recipes

Welsh Rarebit with Kielbasa for #Brunchweek 2016

Welcome to Day 2 of our Brunch Week Celebration.  We kicked things off yesterday with a wonderful giveaway for our readers.  If you weren't here yesterday or you forgot to enter just go back to the introduction post and enter right now.  You don't want to miss the great gifts being raffled off. These gifts were provided by the #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset.  I want to shout out a big THANK YOU to them for providing the prizes free of charge.

Prize package being given away by Cabot Creamery.

Enter here.

These companies also provided the bloggers with samples and product to use for #BrunchWeek. Today I am featuring the cheeses of Cabot Creamery.  I love these cheeses and purchase them often so I was excited to receive a great assortment for this event.  The opinions posted on this blog are 100% my own and are 100% honest about products that I use.

I grated up 3 different kinds of Cheddar for this dish.  2 oz. of Tomato and Basil Cheddar, 2 oz. of White Oak Cheddar and 4 oz. of Alpine Cheddar.  Have you ever had Welsh Rarebit?  I had not until I made it for this event.  I found the recipe in one of my old Cuisine at Home issues and thought it would be a perfect way to showcase Cabot cheeses.  The article said that Classic Rarebit is made with Cheddar and I had a ton of Cheddar to use.  They also said that the Welsh often serve it with Tomato Soup so I did using this recipe that I have shared with you before.

Welsh Rarebit is an open faced cheese sandwich using this creamy, delicious cheese sauce containing a roux, beer, Dijon mustard, Worcestershire sauce and, of course, cheese.  You pour this goodness over toast and then stick it under the broiler to brown.  I topped our sandwiches with sliced kielbasa because I had already given Frank a meatless meal with the Frittata I shared yesterday and I didn't want him getting cranky.

This is a perfect meal to serve at a brunch.  It is rich and luxurious.  It will impress your guests who, if they are like me, have heard of Welsh Rarebit but have never tried it and think it is exotic and hard to make.  Little will they know that it is easy and can be put together quickly in less than a half hour. The Welsh know what they are doing because the tomato soup was a great accompaniment for the sandwich. They are like a fondue sandwich so feel free to add anything onto your sandwich that you would serve with fondue.  I will leave the kielbasa off next time..... the sandwich is very rich and the kielbasa makes it richer yet.  If you do want meat, I would go with chicken or perhaps ham would be good too.  It wasn't bad with the sausage and Frank liked it so it would just be personal preference.

Welsh Rarebit with Kielbasa

slightly adapted from Cuisine at Home, Issue # 92

2 T. butter

3 T. flour

3/4 c. beer (I used Guinness)

1/2 c. heavy cream

1 T. Dijon mustard

1 T. Worcestershire sauce

8 oz. shredded Cheddar cheese (I used a variety)

1 dash hot sauce

black pepper to taste

4 slices bread, toasted

1 link fully cooked smoked Kielbasa, sliced and heated

Heat butter in a saucepan over med heat.  Add flour and cook until smooth and nutty smelling. Whisk in the beer, cream, mustard and Worcestershire until smooth.  Add the cheese, a handful at a time, whisking after each until melted and smooth. Add the hot sauce and season with the pepper.

Place toast onto a foil lined baking sheet and divided the sauce, covering each of the toasts.  Place under the broiler until bubbly and brown in spots.  Top with the Kielbasa and serve.  Print Recipe

More Great Brunch Dishes

BrunchWeek Beverages:

• Bluberry Mint Julep by The Suburban Soapbox

BrunchWeek Breads, Grains and Pastries:

• Lemon-Glazed Banana and Candied Ginger Scones by The Texan New Yorker
• Apple Cinnamon Muffins by Feeding Big and more
• Baked Apple Cinnamon Doughnuts by The Chef Next Door
• Braided Pepperoni Pizza Bread by Hezzi-D's Books and Cooks
• French Toast with Apple Compote and Caramel Syrup by The Redhead Baker
• Lemon Sticky Buns by The Barbee Housewife
• Same Day Mock Liege Waffles by A Kitchen Hoor's Adventures

BrunchWeek Fruits, Vegetables and Sides:

• Apple and Caramelized Onion Tart by Tara's Multicultural Table
• Tropical Smoothie by Gluten Free Crumbley

BrunchWeek Egg Dishes:

• Breakfast Burger by Cooking In Stilettos
• Fiddlehead, Sun-Dried Tomato and Basil Quiche by Palatable Pastime
• Poached Eggs on Asparagus Bundled with Prosciutto on Cheesy Polenta by Culinary Adventures with Camilla

BrunchWeek Main Dishes:

• Baked Seafood Stuffed Avocados by Rants From My Crazy Kitchen
• Fried Chicken Biscuits and Gravy Sandwich by From Gate to Plate
• Kielbasa Welsh Rarebit by A Day in the Life on the Farm
• Pulled Pork Pancakes by Brunch-n-Bites
• Sausage and Fried Apples by Making Miracles

BrunchWeek Desserts:

• Brie and Raspberry Tarts by Jane's Adventures in Dinner
• Lemon Meringue Angel Food Cake by Love & Confections
• Lemon Zucchini Bread by Sweet Beginnings
• Orange Cheesecake With Caramel Rum Sauce by Wholistic Woman

Welcome to #Brunchweek 2016: the Home of Great Recipes and Fun Giveaways

Welcome to the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother's Day. 37 Bloggers from around the country will showcase their best brunch dishes, from cocktails to cakes, breakfast breads, tarts, and quiche - there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

I am so excited to be joining in the fun again this year.  Our sponsors outdid themselves as you will see as we showcase all of their amazing products.  Speaking of Sponsors I would like to send out a big thank you to the following #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. You will be able to enter to win these prizes by entering into the raffle at the bottom of this post.

To celebrate the first day of Brunch Week, I made these amazing Italian Sweet Rolls that I got from Emily of Life on Food.  I made the recipe as Emily had posted with very slight variations.  The first variation was that I added some orange extract that I had gotten from the wonderful folks at Nielsen- Massey.  I also added an Orange Glaze using the powdered sugar generously provided by Dixie Crystals and the excellent zester and measuring spoons provided by Kitchen IQ.

I used the Platinum yeast provided by Red Star and was extremely pleased with the results.  I can't believe the type of yeast could make such a difference!  Dixie Crystals also provided us with granulated sugar that was used in the making of this recipe.

While I received wonderful products for this blogging event, for which I am very grateful, I did not receive any monetary compensation. As always, I only post my honest and humble opinions regarding the products that I use in my recipes.

Just look at that lovely rise on these rolls!

Aren't they gorgeous?

If you want to serve the with dinner instead of a brunch just omit the orange extract and icing.

But just keep in mind that they were scrumpdillyicious with the orange flavors.

These tender sweet rolls were perfect for Brunch.  

Serve these amazing rolls  along side ham and eggs or a quiche. Add a fruit salad,  pour the mimosas and have  the perfect treat for Mom on Mother's Day.  She deserves it.....How I wish I could share this with my Mom or Mother in Law this year.  This will be our first year without them....I wonder if it will ever get easier....

Orange Scented Italian Sweet Rolls

adapted from Life on Food

1 1/4 c. milk

1/3 c. unsalted butter

1 pkg instant yeast ( I used Red Star Platinum)

pinch of salt

2 eggs, slightly beaten

1/4 t. orange extract (I used Nielsen-Massey)

1/2 c. sugar (I used Dixie Crystals)

4 c. bread flour

1 egg beaten with 1 t. water for egg wash

1 recipe Orange Glaze (my recipe)

Combine milk and butter in a small pan and warm over med low heat until butter is melted.  Let cool until 105-110*.

Combine the yeast, salt,eggs, sugar and extract in the large bowl of a stand mixer fitted with the dough hook.  Add the warm milk and half of the flour.  Turn mixer on low speed and knead until combined.  Gradually add remaining flour until the dough starts to pull away from the sides of the bowl.  Knead on med low speed for 3-5 minutes or until the dough is smooth and elastic.

Place the dough into a greased bowl, turning once to coat the whole ball.  Cover with a warm damp kitchen towel and allow to rise in a warm, draft free area for 1 hour or until doubled in size.

Punch down the dough and turn onto a lightly floured surface. Pat dough to a rough oblong of even thickness.  Cut into 18 even pieces.  Form each piece into a ball and place seam side down into a 9x13" baking pan.  Cover with a warm, damp towel and allow to rise for another hour or until doubled in size.

Brush rolls with egg wash and bake in a preheated 350* oven for 15-20 minutes or until golden brown and fragrant.  Let cool before frosting with the orange glaze.   Print Recipe

Let's take a look at what the others cooked up for us today.....

BrunchWeek Beverages:

• Green Tea Mojito by Love & Confections.

BrunchWeek Breads, Grains and Pastries:

• Apple Bacon Cheddar Flatbread by Wholistic Woman.
• Apple Cheddar Scones by Hezzi-D's Books and Cooks.
• Apple Pie Pastry Braid by {i love} my disorganized life.
• Bacon, Cheddar & Chive Scones by Books n' Cooks.
• Caramelized Onion Apple Galette by Forking Up.
• Chocolate Covered Strawberry Sweet Rolls by From Gate to Plate.
• Chocolate Zucchini Donuts by My Catholic Kitchen.
• Cinnamon Swirl Bread by Making Miracles.
• Cornmeal Biscuits with Chorizo Gravy and Scallions by Sweet Beginnings.
• {Gluten-Free} Galette Perougienne avec Chamomile by Culinary Adventures with Camilla.
• Gluten Free Orange Rolls by Gluten Free Crumbley.
• Italian Sweet Rolls by A Day in the Life on the Farm.
• Mini Brioche by The Redhead Baker.
• Orange Creamsicle Donuts by The Crumby Cupcake.
• Peach Cobbler Cinnamon Rolls by The Suburban Soapbox.
• Saffron Bread by Jane's Adventures in Dinner.
• Savory Ham & Cheese Waffles by The Chef Next Door.
• White Cheddar & Black Pepper Gougéres by The Barbee Housewife.

BrunchWeek Fruits, Vegetables and Sides:

• Breakfast Potatoes by Big Bear's Wife
• Cheesy Hash Browns by Cindy's Recipes and Writings.
• Slow Cooker Apple Butter by Casa de Crews.

BrunchWeek Egg Dishes:

• Akuri Scrambled Eggs by Palatable Pastime.
• Bubble Up Denver Breakfast Bake by A Kitchen Hoor's Adventures.
• Carnitas Eggs Benedict with Chipotle Crema in Avocado Halves by Sarcastic Cooking.
• Cheesy Breakfast Nachos by Rants From My Crazy Kitchen.
• Croque Madame Bread Pudding by Cooking In Stilettos.
• Macaroni and Cheese Soufflé by Tara's Multicultural Table.

BrunchWeek Main Dishes:

• Apple Cornbread & Ham Roll-Ups by Nik Snacks.
• Breakfast Mac & Cheese by The Spiffy Cookie.
• Italian Sausage Strata by Feeding Big and more.
• Pizza Loaf by The Healthy Fit Foodie.
• Shrimp and Andouille Cheddar Grits with Hot Pepper Cream Sauce by The Texan New Yorker.

BrunchWeek Desserts:

• Chocolate-dipped Orange Cookies by Family Around the Table.
• Jelly Donut Cake by Pink Cake Plate
• Raspberry Coffeecake by That Skinny Chick Can Bake.
• Strawberry French Toast Cupcakes by Brunch-n-Bites.

Look at the great prize packages you can win!!!

Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. 

Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes a mixing bowl, dough whisk, bamboo spatula, rubber spatula, instant-read thermometer, measuring cup, pizza cutter, tea towel, oven mitt, bench scraper, ‘Knead to be Loaved’ apron, 6 strips of Red Star Yeast, National Festival of Breads cookbook, and The New Artisan Bread in Five Minutes a Day hardcover cookbook For more than a century, home bakers have trusted the high quality and consist performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.

Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, Dixie Crystal’s My First Cookbook, and Dixie Crystals red ruffle apron. About Dixie Crystals: Since 1917, Dixie Crystals® has been the South's choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

 Prize #3 Cabot Cheese is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board Cabot Creamery Cooperative is a 1,200 farm family dairy cooperative with members in New England & upstate New York making all natural, award-winning cheeses & the "World's Best Cheddar.”

Prize #4 Vidalia Onion Committee is giving one winner a Martha Stewart Knife Set, cast iron fry pan, cutting board, and fresh Vidalia Onions About Vidalia Onions: Vidalia onions are unique to a very small region. In fact, they only grow within 20 counties in Georgia (which is also why they are the official state vegetable of Georgia)! Vidalia onions were discovered back in 1930’s, and just like back then, they are still planted, transplanted and harvested entirely all by hand! Vidalia onions are grown during the winter months, and are only available in stores between April and September, making them a true seasonal specialty. In order to grow great tasting Vidalias, and to give them their characteristic sweetness, they must be grown in a sandy soil mixture that is low in sulfur (sulfur in soil is what gives onions their hotness). Because of this sweet flavor, Vidalia onions are incredibly versatile and can be used in any sort of dish; grilling, baking, appetizers, sandwiches, casseroles, and yes, even sweet desserts. Each year, approximately 5-million 40-pound boxes are shipped out around the entire country - now that’s a lot of onions! Prize #5 Sage Fruits is giving one winner a Ninja® Mega Kitchen System® with Slicing/Shredding Sage Fruit Company is a premier grower/shipper of apples, pears and cherries. Not only are they focused on healthy products, but also on helping kids get excited about healthy eating through their free Kids in Force program that helps kids eat more nutrition and get more physical activity.

Prize #6 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water. Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Prize #7 KitchenIQ is giving one winner a Lid & Mitt, Edge Grip Quick Prep Knife Sharpener & Pairing Knife Combo, IQ Smart Wireless Nutri Scale, Edge Bug Scissor Sharpener, and Prep & Measure Tool KitchenIQ, the new houseware branch of Smith’s Consumer Products, Inc., embraces Smith’s long-standing reputation for innovation and quality. KitchenIQ is committed to producing smarter products for the kitchen.

Prize #8 Le Creuset is giving one winner one Egg Carton in Caribbean, a Heritage 4 Qt Rectangular Baking Dish in Caribbean and a Revolution Spatula Spoon in Caribbean. Le Creuset is focused on inspiring and empowering people everywhere to make joy through cooking. From our original enameled cast iron cookware to stoneware, stainless, silicone and more, Le Creuset has grown to offer products across a range of materials and categories that guarantees the right tool for the right job.

The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

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Fried Smelt-Memories brought forth from Cook the Books for #SundaySupper

Today, at Sunday Supper, we are celebrating our Moms.  Perhaps we are sharing what we will be serving Mom next Sunday or Mom's favorite dish.  Perhaps, as I am, we are sharing a memory.  That is all I have this year.....Mom passed away in January and Mom Klik passed away in February. This is my first Mother's Day without them. This post is very difficult for me and I almost didn't participate. But then, I heard my Mom ask me if I were not going to honor her on this day just because she is no longer physically with us and I knew that her memories are stronger than my loss.

So I would like to thank Christy of A Kitchen Hoor's Adventures and Wendy of Wholistic Woman for hosting this month and choosing this theme.  It made me stop and think about the times I spent with Mom in the kitchen first with her teaching me and handing me beaters and later when I was the one cooking and handing Mom, who was suffering dementia, the beaters.  It also made me remember all the good times and good laughs I had with Mom Klik as she taught me many of her Polish recipes.

This photo of both Moms was taken a mere 2 years ago.

This knowledge was reinforced when I read our Cook the Book selection this month, chosen by Deb of Kahakai Kitchen, Burnt Toast Makes You Sing Good.  This funny and poignant memoir takes place in my home state of Michigan during the same era in which I was raised so many of our memories are similar if not exact.  I loved this selection and I am anxious to read the author, Kathleen Flynn's other works.  There is still plenty of time for you to join us this period.  Here is the announcement post.

One of Kathleen's memories that I also shared was of smelt dipping. Each spring my Pops would go smelt fishing and bring home bucket loads of the tiny little fish.  My Mom and I would pour them into the sink, grab her scissors and start cleaning. There isn't much to cleaning smelt, cut off their heads, snip across their belly and rinse.  No removing scales, no cutting into fillets, no deboning...heck you don't even remove the tails.  You simply dredge the entire thing in seasoned flour and fry them to a crisp.  Soooooooooooo delicious and even more special this year because they remind me of spending time with a wonderful lady.  A lot of talking goes on when you work together in the kitchen and I thank God I had those moments with Mom.

Here is my recipe for Fried Smelt.  It is easy peasy and delicious. You can set these out as an appetizer or you can add some french fries and coleslaw and make it a meal.  I am sharing amounts for 1 lb of Smelt but you can easily adapt this to fit as many Smelt as you are lucky enough to catch.

Fried Smelt

1 lb. cleaned Smelt
1/2 c. flour
salt, pepper and paprika to taste
1 c. Crisco Shortening

Place flour and seasoning in a large plastic bag.  Add Smelt and shake until coated, inside and out. Melt Crisco over med high heat in a deep skillet until hot.  Add the fish in batches and fry until crisp and golden, about 3-4 minutes, flipping if necessary to brown both sides.  Print Recipe

Here are the other Moms favorites that are being shared today

Starters (Appetizers, Beverages, Breakfast):

• Banana Bread Baked Oatmeal by Cooking With Carlee
• Frozen Pina Colada by The Redhead Baker
• Goats Cheese Rolls with Honey and Thyme by Manu’s Menu
• Mom’s Banana Bread by Family Around the Table
• Mom’s Famous Poppy Seed Bread With A Citrus Glaze by And She Cooks
• Mom’s Wine Spritzer by Momma’s Meals

Salads, Side Dishes, and Sauces:

• Asiago Bruschetta Roasted Asparagus by Flavor Mosaic
• Italian Country Salad by Cupcakes & Kale Chips
• Mom’s Cucumbers in Vinegar by Simple And Savory
• Mom’s Homemade Perogies by A Kitchen Hoor’s Adventures
• Mom’s Potato Salad by Palatable Pastime
• Polish Haluski (Pan Fried Noodles & Sauerkraut) by The Crumby Cupcake
• Spinach Salad with Simple Vinaigrette by Cooking Chat
• Zippy Barbecue Sauce by Amee’s Savory Dish

Main Dishes:

• Chicken and Egg Salad Sandwich by The Freshman Cook
• Grilled Chicken with Poblano Cream Sauce by Casa de Crews
• Fried Smelt by A Day in the Life on the Farm
• Granny Smith’s Meatloaf by Get the Good Stuff!
• Jean’s Best Vegetable Soup by Food Lust People Love
• Lemon & Garlic Herbed Roasted Chicken by Cosmopolitan Cornbread
• Mama’s Favorite Southern Fried Chicken by The Chef Next Door
• Mom’s Cheese & Onion Enchiladas by The TipToe Fairy
• Mom’s Lentil Toastadas by Grumpy’s Honeybunch
• Mom’s Moussaka by My Life Cookbook
• Shirley's Potato Soup by Our Good Life
• Mom’s Spare Ribs To Go by An Italian in my Kitchen
• Mom’s Sukiyaki: Japanese Beef and Vegetables Hot Pot by Asian In America
• Myra’s Super Supper by Tramplingrose
• Pizza Meatloaf by A Mind Full Mom
• Slow Cooker Cabbage Rolls by Cookin’ Mimi

Desserts:

• Apple Bread Pudding with Butterscotch Sauce by Hezzi-D’s Books and Cooks
• Apple Crisp by Cindy’s Recipes and Writings
• Baklava by That Skinny Chick Can Bake
• Brown Sugar Pudding by Un Assaggio of Food, Wine & Marriage
• Butter Balls by Feeding and More
• Carrot Cream Cheese Coffee Cake by Pies and Plots
• Chocolate Cherry Truffle Cheesecake by What Smells So Good?
• Crustless Pecan Pie Rice Pudding by Desserts Required
• Double Layer Chocolate Cake with Red Wine Chocolate Buttercream by Fantastical Sharing of Recipes
• Easy Classic Date Squares by She Loves Biscotti
• Gluten Free Strawberry Rhubarb Cake by What The Fork Food Blog
• Homemade Chocolate Cherry Candies by Gluten Free Crumbley
• Hungarian Crepes: Palacsinta by My Gourmet Connection
• Lemon Cookies with White Chocolate and Mint by The Finer Cookie
• Lemon Pound Cake with Lemon Glaze and Roasted Strawberries by Turnips 2 Tangerines
• Mom’s Apple Pie by Wholistic Woman
• Mom’s Famous White Icing by Monica’s Table
• Moms Mayonnaise Cake by My World Simplified
• Pavlova with Raspberries and Cream by Caroline’s Cooking
• Rocky Road Brownie Sundae for Mom by The Weekend Gourmet
• Rose Shortbread Cookies by Baking Sense
• Sour Cream Cheesecake by Magnolia Days

Plus What Mom Really Wants for Mother’s Day plus Mom’s Favorite from Sunday Supper Movement


Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement. Reply To: 5-01-16 Mom's Favorite Recipes – Preview HTML

I am also sharing this post over at Foodies Read 2016 hosted by Heather of Based on a True Story