EGGS IN CRISPY PROSCIUTTO CUPS AND GIVEAWAY

Giveaway is at the bottom this post...

Eggs In Crispy Prosciutto Cups... what a scrumptious, easy and impressive breakfast!

This great breakfast recipe has become a quick favorite at StoneGable. Great for brunch and dinner too! 

I served this for company a couple of weeks ago and it was a huge hit!

Eggs In Crispy Prosciutto Cups

Makes 8 cups~ 4 servings

8 baguette rounds, toasted and lightly buttered

16 prosciutto rounds

8 large eggs

cracked pepper

1 cup extra sharp shredded cheese

roasted vegetables, chopped OR topping of choice

snipped chives for garnish

Preheat oven to 400 degrees. 

Line regular muffin tin with 2 slices of prosciutto, making a cup.

Bake for 8 minutes.

Remove pan from oven and crack one raw egg into each cup. 

Pepper liberally.

Bake for 10 minutes, NO LONGER, until the white of the egg is firm  (egg will continue to cook when removed from the oven).

Top with 2 TBS cheese and let the egg rest for a 2 minutes.

Meanwhile put two toasted and buttered baguettes on each plate.

Run a knife around the inside of the muffin cup and gently lift out the prosciutto cup with a fork. Put a  prosciutto cup on each baguette.

I had leftover grilled vegetables from the dinner the night before, so I chopped them up and topped my eggs with them. A great sauce like hollandaise can be used as well. Get creative!

Garnish with snipped chives.

Eat at once!

Printable Recipe

STONEGABLE'S SOUTHERN STYLE HOME DECOR GIVEAWAY

One very lucky StoneGable reader will be the winner of...

 4 Borrego placemats and matching napkins 

from Southern Style Home Decor just like the one's I used in the above post! Click  HERE to see post.

These beautiful placemats and napkins are reversible and so well made. I give them my highest recommendation!

I hope you will visit Southern Style Home Decor. There are so many gorgeous, chic, and unique items to grace your home or to give as that perfect gift (think Christmas and Holidays)! You will be so happy to find this on-line store!!!!!  

To Enter...

 I love options, so here are 6 ways to enter to win...

1- leave a comment about the giveaway on this post.

2- visit Southern Style Home Decor and tell me about something that catches your eye~ there are hundreds of beautiful things for your home and for you!!!!!

3- follow StoneGable or let me know you are already a follower

4- help spread the word~ post about this giveaway on your blog.

5 and 6- spread the word via facebook or twitter

Giveaway will end Sunday October 10th at midnight EST.

The winner will be selected using random number generator and will be announce Monday October 11, 2011.

I am participating in...

~FOODIE FRIDAY Designs By Gollumn

SOUTHERN STYLE HOME DECOR GIVEAWAY~ BLACK AND WHITE AND A TOUCH OF FALL TABLESCAPE

October is pumpkin time for me... but this year my fancy has turned to pumpkins of a different color! No orange pumpkins for this table!  And not just white pumpkins either... but white ones with some beautiful green and orange natural stripes. They are so interesting, the paintbrush of nature has made them quite a work of art.

These pumpkins are truly spectacular, but they are not the inspiration for today's tablescape.

The beautiful reversible Borrego placemats and napkins were the true inspiration for this Autumn table. Let's turn up the Autumn drama dial !

It was a  fun twist to set an Autumn tablescape using black, whites and greens with a touch of traditional fall color.   

Because the placemats are reversible I used alternating patterns around the table. 

There is something about a scalloped edge... swoon!

Because of the well coordinated  black and white pattern of the placemats and the limited color palate of this table, I got little wild mixing the plate patterns (HomeGoods and Pier1) ! Again, so much fun!!!!

The stack of dishes are topped off with a green leaf bowl (HomeGoods) holding a Lil Pumk Ke Mon pumpkin and some Fall flourishes! The addition of sticks and twigs add soft filler detail!

Simple green flatware (HomeGoods) gives a sassy splash of color to the table. Don't you love black and white with green? One of my favorite combos!

I was  happily surprised by the quality and hand of these lovely reversible napkins! So beautiful!!! 

Reversible napkins are one of the little luxuries I so appreciate!  Because they are reversible I was able to alternate the pattern around the table.. opposite of the placemat pattern. This is a great design trick. It give the table a rich look!

I paired them up with an apple green napkin for a nice contrast!

The napkins were pulled  through 2 napkin rings... one, a wide apple green straw rin (HomeGoods) and the other a very whimsical silver beaded ring (Pier 1).  Doubling the napkin rings is a new table trick I learned. It makes such a great statement... a real WOW factor! 

A black tiered wrought iron basket become the centerpiece. Filled with assorted pumpkins and green apples, it displays the finery of Fall! 

 The last hold-outs of my summer planters give a big burst of color to this arrangement.

Green frosted mercury glass lanterns with wire handles hold small candles for a little sparkle on the table.

This table has a different point of Autumn view... a little classy... a little sassy...and so much drama and fun!

The Menu ~ A Girl's Autumn Luncheon

Pumpkin Carrot Soup

Harvest Salad

(upcoming post)

Pork Tenderloin With Apple Brandy Glaze

Roasted Autumn Root Vegetables

(click HERE, see Tuesday's menu)

Pumpkin Acorn Mini Cakes With Cream Cheese Filling In A Caramel Cream Sauce

(upcoming post)

I am participating in...

 TABLESCAPE THURSDAY AT BETWEEN NAPS ON THE PORCH

OPEN HOUSE at No Minimalist Here

CENTSATIONAL GIRL'S HOLIDAY TABLESCAPE PARTY

ON THE MENU MONDAY~Week Of October 3, 2011

The cooler Autumn weather has finally arrived at StoneGable... and my menu this week reflects the change. I LOVE Fall!!!! It is my very favorite time of the year. Maybe because my area does Fall so well... lot's of changing colors and landscapes! Lots of great harvest bounty too! My slice of the country dresses up for Autumn! Such natural finery! Fields of pumpkins and brown rustling corn stalks and rolling countryside dotted with hay bales bid everyone to embrace Fall... for the heart of Fall lives in Lancaster County! This IS the best time to see my community.

So while there is a nip in the air I am soaking in everything wonderful about this season! Planting mums, making new wreaths for StoneGable, setting out pumpkins, cooking hearty meals... being a part of the love affair with Fall!  

Keep checking back as I post Autumn celebrations at StoneGable! I hope you celebrate too...

Now here's what's ON THE MENU...

MONDAY

Nani's Cabbage Soup
Chewy Rye Bread

Recipe: Nani's Cabbage Soup
This is a wonderful, NOT Weight Watcher's soup! Hearty and full of meat,Cabbage soup makes a hearty and economical meal. This recipe makes a HUGE pot! It freezes well, so I am pulling a container out of the freezer... easy dinner! Click HERE for this great seasonal soup.

TUESDAY
Roasted Vegetable Strudel
Garlic Roasted Pork Loin

photo credit

Recipe: Roasted Vegetable Strudel
My friend Mona from Providence Ltd, has the most gorgeous blog!!!! I go over and am overwhelmed with everything lovely! This is a blog to follow! She posted this wonderful Strudel from a new-to-me blog called Proud Italian Cook. What a treat! Just look at the photography!!! And this beautiful Roasted Vegetable Strudel is just an example what you are in store for when you visit Proud Italian Cook! To get this delicious recipe, click HERE and visit Mona, click HERE.

WEDNESDAY
Pasta Carbonara
Ceasar Salad

Recipe: Pasta Carbonara
This recipe is pasta love at first sight! Easy and incredibly scrumptious! The eggs in this dish give it a creamy feel and taste without using heavy cream.  I could eat the whole thing, but I'll try to show some restraint. This is a great "what do I cook for dinner" recipe, as most of us have the ingredients on hand (or should). Great leftover too!
1 box spaghetti, cooked according to directions, drained reserving 1/2-1 cup pasta water
2 TBS good olive oil
4 ounces pancetta or  bacon, cut into small chunks
4 garlic cloves, finely chopped or pressed
2 large eggs
1 cup Parmesan, grated
pepper
handful of fresh parsley, chopped

While the spaghetti is cooking, heat oil in a large skillet over medium heat. Add pancetta (my vote) or bacon. Cook until crisp. Add garlic and  cook for 1 minute. Add drained pasta to the pan and stir to mix, about 2 minutes while still on the heat. Remove from heat.

Beat eggs in a bowl and add Parmesan cheese. Beat to incorporate. Add egg mixture to the spaghetti and vigorously mix to gently cook the egg mixture without scrambling the eggs. Add hot past water until the consistency is creamy. Serve with additional Parmesan cheese.
Printable Recipe


THURSDAY
Potato, Walla Walla Onion And Gruyere Galette
Arugula, Shaved Parmesan, Pine Nuts With a Lemon Vinaigrette

photo credit

Recipe: Potato, Walla Walla Onion And Gruyere Galette

Are you drooling yet? I sure am! I found this beautiful recipe on Pinterest (wrong credit given on pinterest~ but with the help of a dear friend, found the rightful owner of the image) and knew I was going to make it.  I am so excited to try this great dish!!!!!  My friend Cathy from Wives With Knives made this wonderful tart and took this mouth watering image. It is her gorgeous image that has me drooling! To get her recipe and see more pictures, click HERE.  This is a blog you will want to follow! Such consistently fabulous recipes and gorgeous food photography!

Recipe: Arugula, Shaved Parmesan, Pine Nuts With A Lemon Vinaigrette

When I want a fresh and yummy salad, this is the recipe I turn to! It is FABULOUS!

1 bag of FREST baby arugula
1/4 cup shaved good parmesan
3-4 TBS toasted pine nuts
1/4 cup good olive oil
juice of 1 juicy lemon
1/4 tsp dijon mustard
good dash of kosher salt

Put the bagged arugula in a large salad bowl.

In a small jar add oil, lemon juice, mustard and salt. Put lid on jar and shake to emulsify. Pour just enough dressing over arugula to coat. Refrigerate the rest.

Add parmesan and pine nuts. Mix. Serve immediately!

Printable Recipe

FRIDAY~ Family Dinner
Eye Roast With Pan Gravy
German Spaetzle
Roasted Carrots

photo credit

Recipe: German Spaetzle
I have always wanted to makes these yummy little fresh noodle dumplings, and when Rita, from Rita's Recipes, posted a great tutorial for this fun German pasta I knew it would be ON THE MENU. I am such a regular on Rita's great blog. So much culinary inspiration and a very sweet blogger! For this great tutorial, click HERE.

Recipe: Roasted Carrots
This is the 3rd week that roasted carrots have been ON THE MENU.  I just love their sweet concentrated flavor! These are a must try!!!!
1 bag of baby carrots
drizzle of olive oil
salt and pepper

Preheat oven to 400 degrees.
Put carrots onto a large rimmed baking sheet. Drizzle with olive oil. Salt and pepper. Toss to coat.
Bake for 20-30 minutes until the carrots are slightly browned, deflated and soft. YUMMY!
Printable Recipe

SATURDAY
Lyon Style Chicken With Vinegar Sauce
Mashed Potatoes
Sauteed Spinach In Garlic Oil

Recipe: Lyon Style Chicken With Vinegar Sauce
This is a beautiful recipe filled with the most succulent flavors and so company worthy! Coming from Our Southern Table, a new blog to me, this recipe will please everyone at my table!!!! Please go Our Southern Table for this dressy classy recipe by clicking HERE.

SUNDAY~ Slow Cooker Soup Day
Slow Cooker Broccoli Cheese Soup
Crusty Homemade Bread

Recipe: Slow Cooker Broccoli Cheese Soup
Talk about luscious and  a no-brainer! This soup is a no fuss meal. I put everything in the slow cooker before church and finish it when I get home... so nice when you have company over after church!!!! To get this recipe and see one of my very first posts, click HERE.

OTHER TREATS ON THE MENU...

Oatmeal Pies

Cats and Casseroles

I am joining...

~Menu Plan Monday at Organizing Junkie

What's On YOUR menu...

I can't wait to see all of your delicious dishes. Thank you for joining ON THE MENU MONDAY! 

~Please link your post using your permalink.

~Make sure you have a link back to ON THE MENU MONDAY on your post.

~ Please visit at least 2 other OTMM participants.

SUNDAY SCRIPTURE~ October 2, 2011

Area of John the Baptist's birth

The very next day John saw Jesus coming towards him and yelled out,"Here He is, God's Passover Lamb"! He forgives the sins of the world!
John 2:1, The Message

NANI'S CABBAGE SOUP

Cabbage is in season...and my Hungarian roots are showing! 

My Nani knew her way around cabbages! She made Halupki's (stuffed cabbage), Halushki (cabbbage and noodles) and Cabbage Soup! I learned from my grandmother. I remember how wonderful her kitchen smelled!

If you like Halupki's you will love cabbage soup. Even if you think cabbage soup sounds suspect, you should give it a try! It is delicious! Just perfect for this time of year!

Simple ingredients and easy to make, this tasty soup can stand on it's own as a meal! Of course I'll add a chewy Jewish seeded rye bread.

The measurements in Nani's Cabbage Soup are broad and liberal. I learned by watching, not measuring. This recipe is what I call "Peasant Food"...nothing too precise... people used what they had. These are my very favorite recipes! Adjust it as you see fit.

SG TIDBIT: This is NOT Weight Watcher's Cabbage Soup! It has lots of meat and a rich rich flavor.

Nani's Cabbage Soup
This makes a big pot!

1 large head of green cabbage, or 2 medium 

1-2 large yellow onion

4-6 TBS vegetable oil

4-6 thick bone-in pork chops and country ribs (I use 3-4 large bone-in pork chops and a pound of country bone-in ribs)

10 cups water
3 potatoes, peeled and diced

1 can tomato soup
1 can crushed stewed tomatoes
2 TBS butter

1/4 cup flour
salt and pepper

In a large stock pot, add oil over medium heat. Salt and pepper the pork chops. Add pork chops and brown on both sides, about 5 minutes each side.

SG TIP:  Make sure to use enough meat. You are making a rich base for your soup~ watery tasting soup is a big culinary faux pas!

Remove pork chops and reserve.  Add onions and a little more olive oil if needed. Cook onions until translucent.

Return pork chops and any juices to the pot, add water and bring to a boil. Simmer for 1 hour, uncovered. Skim scum from the top of soup if needed.

Rough chop cabbage and put into the soup pot.

Add tomato soup and crushed stewed tomatoes. Simmer for 1 hour, uncovered. Add potatoes the last 15 minutes of cooking time. Salt and pepper.

Remove pork chops from soup and let cool. .

Make a roux ~ melt butter in a large skillet. Add flour and combine. Cook for 3-4 minutes until lightly blond. Add 1 cup of soup broth and make a roux. Whisk until the flour is incorporated and no lumps. Add an additional 1/2~1 cup of soup broth and mix. Cook until thickened. Add the thickened roux to the soup.

Simmer soup for 10 minutes until soup thickens a little.

Meanwhile, shred or chop pork and return the meat to the soup pot.

Serve hot with a dollop of sour cream!

Printable Recipe







I am participating in...

FOODIE FRIDAY