Welcome to Jolene's Recipe Journal, where I share my favorite cooking and baking recipes.
Search This Blog
Easy Popovers
We're pretty basic when it comes to side dishes but during the holidays I try and step it up a little bit. Usually I take something that we normally like and just elevate it a touch. We do lots of bread and rolls so a step up would be these Easy Popovers.
All you need is six ingredients, eggs, milk, butter, flour, salt and shortening. You definitely want to use whole milk and you want to let your eggs come to room temperature. I like to make the batter in a 4 cup Pyrex because it makes pouring the batter out super easy.
First up, preheat the oven to 450. You want it screaming hot when you pop the pan in. Then beat the eggs. I just use my silicon whisk but you could use
a hand mixer. You could actually make the whole batter in the blender
if you like, just be sure not to over process it.
Next up, add the milk and the melted butter and whisk them well.
Add the flour and salt and whisk together. Small lumps are okay, you just don't want big clumps of unmixed dry ingredients.
I own an actual popover pan but if you don't you can always use six 6oz ramekin or custard cups placed on top of a half sheet pan. Whichever you use, make sure to take the shortening and grease the bottom and sides of the cups well.
Fill the cups up halfway with batter, trying to keep them all evenly filled. Pop them into the oven as quickly as you can so that the heat doesn't escape and bake them for 15 minutes. Drop the temperature to 350º and bake them for another 30 minutes.
They will be golden brown and puffy and you will want to quickly poke them with a skewer, cake tester or tooth pick to let the steam escape. Serve them up immediately. If your oven is going to be full on the holiday you can bake them ahead and freeze them.
On their own they're pretty plain but you can enjoy them so many ways! A nice jam or flavored butter. It's also a wonderful base for the leftover sandwich of your dreams... Just spoon in some cranberry sauce, stuffing and top with some turkey slices.
They're deliciously eggy and rich and light and crisp. As I said, this recipe makes six and after watching my guys destroy that amount in a shockingly small amount of time I'll be ordering a second pan and doubling the recipe the next time around.
Thank you so much to Heather for hosting #HolidaySideDishes Week! You can see what the other awesome bloggers are serving up by using the links down below.
Easy Popovers
Author: Jolene's Recipe Journal
Ingredients
1 tablespoon shortening
2 large eggs, room temperature
1 cup whole milk
1 tablespoon butter, melted
1 cup all-purpose flour
1/2 teaspoon salt
Instructions
Preheat oven to 450°. Using 1/2 teaspoon shortening for each cup, grease the cups of a popover pan. If using custard cups, place on a . baking pan.
In a 4 cup glass measuring cup, beat eggs; blend in milk and butter. Whisk in flour and salt until smooth (do not over beat).
Fill cups half full. Bake 15 minutes. Reduce heat to 350°; bake until very firm, about 30 minutes longer. Remove from oven and prick each popover to allow steam to escape. Serve immediately.
Notes
Don't have a popover pan? Grease the bottoms and sides of six 6-oz. custard cups and then place them on a 15x10x1-in (half sheet) pan.
Popovers are best served warm, but you can make them
ahead, freeze them and then reheat them for about 8 minutes in a
preheated 350 degree oven.
I splurged and bought a popovers pan because I LOVE them! People don't realize how easy they are to make. And that you can refreeze them! I stuff my leftovers with cheese and stick the in the waffle iron for a fun snack or appetizer.
I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try. They were delicious, but of course, I knew I could make them at home. I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing. I beat them up with some salt and pepper. Next up, the tomato and spinach. I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture. When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so. Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple. Beat up some eggs with salt and pepper. Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears). Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy. The bacon stayed crisp and there's just the perfect amount of cheese. I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size. I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec
I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious! I'd seen videos floating around TikTok and Instagram of people making stuffed waffles so I hopped over to Amazon and ordered the Elite Gourmet version. The instructions were fairly straightforward but there was no recipe so I made up a batch of Classic Waffle batter. Then I scoured the fridge for things to stuff them with. First up, some leftover taco meat from the previous night and Fiesta blend cheese, pepperoni and mozzarella cheese and lastly some strawberries and cream cheese. For the taco stuffed I added the taco meat and cheese in the middle and then set out some salsa and sour cream to top them with. Learning curve lesson 1- make sure your ingredients are all room temp before you start, they will bake much quicker. For the pepperoni pi
These make me want to run out and get a popover pan. They are gorgeous.
ReplyDeleteI am very jealous of that pan!! Your popovers are absolutely stunning.
ReplyDeleteOh I LOVE a good popover! I've got to try this recipe because they look perfect!
ReplyDeleteI am all in favor of anything that starts with a "screaming hot oven" !
ReplyDeleteI love that you can freeze them and reheat them. That's a great holiday tip!
ReplyDeleteI splurged and bought a popovers pan because I LOVE them! People don't realize how easy they are to make. And that you can refreeze them! I stuff my leftovers with cheese and stick the in the waffle iron for a fun snack or appetizer.
ReplyDeleteThese popovers look airy and light. I love easy recipes and this is the best and easy popover recipe
ReplyDelete