Toaster Oven Recipe White Fish with Asparagus

  This Recipe of White Fish with Asparagus is simple, but has the ability to be served elegantly. This whole meal can be cooked and ready to eat in under 20 minutes. We have Dr. Brent Ridge of The Fabulous Beekman Boys helping us to make sure we are making all the right moves in my kitchen. Read More»

Toaster Oven Recipe – Mac n Cheese With Truffle Oil

“Comfort Food with a Touch of Affordable Luxury”

 

All you need is:

 
  • a box of Elbow Macraroni
  • a can of Evaporated Milk, or
  • carton of Half n Half
  • a zip lock of shredded Cheddar Cheese
  • and as preferred Truffle Oil/cubed Ham
  • 4 to 6 ramekins
This recipe is so easy with minimal clean up, can be served to the most discerning guests (everyone needs comfort food) and kids love it, too. They can help!  After boiling the macaroni in a lightly salted pot of water, scoop a small amount of macaroni into the bottom each ramakin after from a strainer spoon. This avoids the big pasta strainer step completely.  Then pour a bit of the half n half or condensed milk over the macaroni. I use whatever I have. I use milk as well if I have too. This is where you add salt, pepper and even cubed ham if you like.  Then sprinkle some of the cheese, layer more of macaroni making a nice mound.

Add lots of cheese of top to make a nice crust to your liking,

then add a bit more   half n half or condensed milk around the macaroni and cheese to be sure it won't be dry. I like to fill till i see some liquid almost a third from the top. Put your Ramekins in the toaster oven, or your regular oven at 35o til brown on top and bubbling.

Though this is a simple and easy recipe it serves beautifully, and elegantly and warrants a nice place mat and napkin to set it off. You can use French Crockery or just plain ramekins as I have here, and  I like to top it off with truffle oil for adults.  My 10 yr old enjoys it like that  as well! Aren't we fancy?! P.S. my shirt is from the Souk in Morocco in case you follow RHONY.

Toaster Oven Recipe – Sonja’s Mom’s Cinnamon Sugar Rolls

"Great for playdates and great for Mom's dates!"
This recipe brings back fond memories of when my mom would make pies and my siblings and I would fight for the left over circle of dough she pressed the pie pan into. Then we would roll our portions out and spread them with butter, then with cinnamon with the precision that comes with experience. We would wait to see the dark color of the cinnamon as it soaked into the butter, and then fill in the blanks. Finally, we'd sprinkle the sugar while Mom held us back on the quantity. This long time favorite, that I now make with my own daughter, is so simple, yet so satisfying to the finest palates. I have served it to royalty, celebrities and family alike with tea service or just a cup of tea and they always comment on how delicious they are. Below are some pics of one of my weekend brunch tables.
It's also great for those sexy breakfast's in bed! Serve with fresh Goya peach nectar stirred into prossecco and you have Bellini cocktails! Cold bubbles to the head and hot cinnamon treats to the stomach are sure aphrodisiacs.
Easiest make your own pie crust with ingredients you have at home:
  • 1/2 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons white sugar
  • 1 teaspoon salt
Mix all ingredients in a bowl and then pat together in a ball. (p.s. if you want to make a pie, you can mix these same ingredients above in a 9 inch pie pan and pat it into the bottom and up the sides, prick with the fork, bake for 15 minutes in the a 400 degree preheated oven, and you are ready to go with your favorite pie filling!) Store bought crust once in awhile is OK but full of additives usually, so keep that in mind. I like the one's in the box in the refrigerator section vs. the frozen ones already in a pan. http://www.pillsbury.com/Products/Pie How to make Cinnamon Sugar Rolls: Preheat oven 350 degrees Roll out crust on a floured silicone rolling mat, or parchment paper. Spread lightly salted whipped butter on your crust. Whipped is much easier then pats cut off the stick. You can use a butter knife or any of the below pictured frosting spreaders. I like the one with the bend because it allows you to spread evenly across the crust. Sprinkle cinnamon until absorbed and then lightly the sugar. Cut 2 1/2 inch wide strips Then roll them into little logs 1 1/2 inch thick logs. See plated in picture above. Place in toaster oven on the middle rack and bake at 350 for approximately 10 minutes. You will know its time when you smell the cinnamon and their tops are golden brown. I even like them "burnt" in spots. So don't worry about turning them around for toaster oven temperature imbalances.
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