In Sock Monkey Slippers is a family food blog celebrating fresh whole foods and bringing the family together around the dinner table. You'll find step-by-step recipes for everyone in the family, product reviews, and a peek into the sometimes comical life of Meredith Steele in her sock monkey slippers.
Be on the look out! ISMS is getting a face-lift in May.
Is there anything better than a fresh warm popover? Popovers are so insanely easy I don’t know why I don’t make them more often. Oh wait, yes I do. Because there is not one ounce of willpower in me to resist eating the entire batch.
Quick and easy, these Goat Cheese and Rosemary Mini Popovers are light and airy with a deep flavor that is sinfully good.
Goat Cheese and Rosemary Mini Popoversmakes 20
3 eggs, room temperature*
1 cup whole milk
6 oz. goat cheese
2 tsp fresh rosemary, finely chopped
1 tsp sea salt
1/4 tsp fresh ground black pepper
3/4 cup all purpose flour
*cooks tips: If you forget to let the eggs sit at room temperature like I always do, just place the eggs in a bowl of warm water for a couple of minutes.
1. Preheat oven to 400°F.
2. In a blender, combine eggs, milk, cheese, rosemary, salt and pepper. Blend on medium until combined.
3. Add flour and pulse until combined, about 10 to 20 seconds. Be careful not to over blend or the popovers will be tough. You just want to make sure that all of the flour is incorporated.
4. Grease a mini muffin tin with cooking spray or softened butter. Pour the batter into the mini muffin cups, filling each cup 3/4 the way full.5. Place in the oven and bake until puffy and slightly golden, about 20 to 23 minutes.6. Remove from the tin and allow to cool on a wire rack. Devour immediately.
So incredibly good and I have witnessed my child try to sneak them out of the kitchen.
Goat Cheese and Rosemary Mini Popoversmakes 20
3 eggs, room temperature*
1 cup whole milk
6 oz. goat cheese
2 tsp fresh rosemary, finely chopped
1 tsp sea salt
1/4 tsp fresh ground black pepper
3/4 cup all purpose flour
*cooks tips: If you forget to let the eggs sit at room temperature like I always do, just place the eggs in a bowl of warm water for a couple of minutes.
1. Preheat oven to 400°F.
2. In a blender, combine eggs, milk, cheese, rosemary, salt and pepper. Blend on medium until combined.
3. Add flour and pulse until combined, about 10 to 20 seconds. Be careful not to over blend or the popovers will be tough. You just want to make sure that all of the flour is incorporated.
4. Grease a mini muffin tin with cooking spray or softened butter. Pour the batter into the mini muffin cups, filling each cup 3/4 the way full.
5. Place in the oven and bake until puffy and slightly golden, about 20 to 23 minutes.
6. Remove from the tin and allow to cool on a wire rack. Devour immediately.
This is one of our family favorites. Roasting green beans is my favorite way to eat them. Nothing beats the texture of a roasted green bean and when you add mushrooms to the mix, hold tight! Even Mia loves it and eats the mushrooms by the boatload when they are roasted. This very simple yet super savory recipe can be made quickly with no fuss and is a great complement to chicken, beef, pork, or if you live in this house venison.
Roasted Garlic Green Beans and Shiitake Mushrooms serves 4
1 pound green beans
4 oz (weight) shiitake mushrooms, substitute with cremini if necessary
2 cloves garlic, peeled
1 Tbs extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
Preheat oven to 400°F.
Wash, dry, trim the ends of the green beans and place in a large bowl.
Using a damp towel, brush any dirt off the mushrooms. With a knife, slice the mushrooms in large bite sized pieces. Place in the same bowl as the green beans.
Finely, chop the garlic cloves and place in the bowl.
Add olive oil, salt and pepper and toss.
Pour on a baking sheet (I line mine with foil for easy clean up) and place in the oven. Roast for 20 minutes or until the green beans are tender.
Serve and devour. Seriously good!
Roasted Garlic Green Beans and Shiitake Mushrooms serves 4
1 pound green beans
4 oz (weight) shiitake mushrooms, cremini mushrooms can be used as a substitute
2 cloves garlic, peeled
1 Tbs extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
Preheat oven to 400°F.
Wash, dry, trim the ends of the green beans and place in a large bowl.
Using a damp towel, brush any dirt off the mushrooms. With a knife, slice the mushrooms in large bite sized pieces. Place in the same bowl as the green beans.
Finely, chop the garlic cloves and place in the bowl.
Add olive oil, salt and pepper and toss.
Pour on a baking sheet and place in the oven. Roast for 20 minutes or until the green beans are tender.
