Crest Cottage Creations

Food, Family, and Fun in our little cottage…


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Garden Pizza Friday

John planted some garlic a while back, and he pulled one out early to check it out.  Look how little and cute it is!
For Pizza Friday, he incorporated it into the dough, along with fresh parsley.
I coated the dough with lemon olive oil, sea salt, and cheddar cheese.
While it baked, I chopped up some tomatoes, more garlic, more parsley, and some scallions.  I really need to remember to use a different color bowl when I photograph tomatoes.
Once the dough was cooked, I took it out.  Obviously.
I cut it up with kitchen shears and topped it with the tomato mix.
 The perfect finishing touch was shaved Parmesan cheese…. MMmmmm!
What would the perfect beverage for this pizza be?  Limoncello and seltzer, of course!


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Jackie McMuffins

When I was a kid, my dad used to make me Jackie McMuffins.  I hope we don’t get in trouble for calling them that, but it is what we named them. I was feeling sentimental and my parents gave us some English muffins, so I made them again.
First, I lightly cooked up 2 eggs.  I tried to make them perfect circles using mason jar rings, but it didn’t work.
While they cooked, I buttered up the muffins and toasted them.
When the eggs were done, I placed them on the muffins and topped them with some raw cheddar.  
They were a perfect start to the day!

This post was shared on the Hearth and Soul Hop and Scratch Cookin’ Tuesday!


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Pizza Friday!

This week’s Pizza Friday comes to you courtesy of my dad (and his gift of Lemon Olive Oil)!
I really wanted Salad Pizza again, and we were out of regular olive oil.  I remembered that we had this one that we were saving for something special.  I brushed it onto my pizza dough and sprinkled it with sea salt and pepper.
I baked it in the oven, and when it was done, I topped it with a salad, complete with shaved Parmesan Cheese!


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Scalloped Asparagus and Potatoes

I’m all about the scalloped recipes lately.  I think it is because it is cheesey and comforting.  We have been getting a lot of asparagus in our CSA and this was a great recipe to use it in. 
I took some tasty potatoes, sliced, and steamed them.
Then, I took the asparagus, sliced it, and lightly boiled it.
Once that was all done I got to work on the scallions.  I sauteed them in olive oil until they were soft and smelled delicious.
Then, I added in the flour, milk, and cheese!
I let it cook down until it was coating the spoon.
At that point, I added in the spices and seasonings.  
Once I mixed in the potatoes and asparagus, I poured it into a buttered dish, topped it with more cheese, and sprinkled it with scallions.
Once it was baked up, WOW!  Delish!
This post was shared on Fat Tuesday!


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Macaroni Monday- Comfort Food

This might be the easiest Macaroni Monday recipe ever, so I will spice it up with a few pics of John cooking fresh sardines.  
First, the macaroni!!  We are going super quick, easy, and comforting with Pastina!
While it cooked, I put frozen peas in the steamer basket. 
Topped with lots of butter and Parmesan Cheese?  Perfect!
To go with it, John made sardines.  
He fillets them and removes the head.
Then, he bakes them at 350* until they are done!
Does anyone know if I can use the head and bones in stock?  I thought I could, then, I thought I couldn’t because they are too oily… Now I have no idea!  Thoughts?
This post was shared on Fat Tuesday!


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Black Bean, Chicken, and Cilantro Soup

While summer has officially started, the weather here has been weird.  We had a few scorchers (when the frozen yogurt pops came in handy!) followed by crazy thunderstorms.  Some of them were warm, but there were some unseasonably cool days, too.  I had cilantro from our produce delivery and wasn’t quite sure what to make with it.  When I stumbled upon this recipe, it seemed perfect.  Of course, i was missing some of the ingredients, so I improvised.
I used dry beans to make this soup, so I started the prep well in advance.  I make a whole bag when I cook beans and freeze the rest for later.   Once the beans were cooked, I started on the soup itself.  After browning  onions in oil and butter, I seasoned them with cumin, garlic powder, celery salt, and red pepper flakes.  Then, I added in a pint of leftover crushed tomatoes, a pint of concentrated chicken stock and some water.
It cooked down for quite a while.  Once it was pretty thick, I added in 3 cups of black beans and 2 cups of leftover crockpot roasted chicken.
I let that cook for a little while, and then added lots of cilantro on top.
Once it was cooked up, I served it with a copious amount of shredded cheese on top.  That was my favorite part!
This post was shared with Make Your Own Monday and The Hearth and Soul Hop!