Yes, it is the most wonderful time of the year again! Which means we are in baking season. Swedish Twists (or sometimes known as "Sour cream twists") are a family favorite for the Holmberg's! This recipe is perfect for parties, or just something to have around the house to snack on. It also makes a lot of twists! It has the perfect amount of sweetness, without being too overbearing.
You will need:
3 1/2 c. all purpose flour
1 teaspoon salt
1 cup margarine (softened)
3/4 cup sour cream
1 package dry yeast
1 egg and 2 egg yolks
1 teaspoon vanilla
Stir flour and salt, and cut in margarine. Dissolve yeast in 1/4 cup of warm water (will start to bubble if activated). To the flour mixture, add yeast, sour cream, eggs and vanilla. Mix well; cover with a damp cloth and refrigerate for two hours.
Roll half of dough on sugared board (1 cup). Make an oblong 8" x 16". Fold ends toward center, ends overlapping. Sprinkle with sugar, roll again. Repeat a third time. Roll 1/4 inch thick. Cut into strips (1"x 4"). Twist ends in opposite direction, stretching slightly. Place on ungreased cookie sheet, pressing ends to keep shape. Repeat with rest of dough, which had been kept chilled. Bake 15 minutes at 375 degrees. Remove from pan immediately. Makes about five dozen twists.
I'll be posting more cookie and family recipes, perfect for your holiday season!
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Wednesday, November 18, 2015
Tuesday, November 10, 2015
Bacon Wrapped Pork
Hi all!
I have been INCREDIBLY bad about keeping up with my blog this year. That IS going to change for next year, I promise! It has been almost an entire year since my last post, and that is unacceptable.
With that being said, a lot has happened this past year! The man of my dreams asked me to be his wife, and I said yes! We were married up in Keystone, Colorado at the ski resort on March 28. It was an absolutely perfect day in every way.
Also, we have recently moved from Colorado back to Dan's hometown in Iowa! It is definitely a transition, but both of us have been adjusting well. The quiet life in Iowa has been much needed. It's been great to have a place to call home, and a MUCH bigger kitchen!
With that being said, here's one of my favorite fall recipes. I found this one online, and modified it a little bit. It's low-carb, and very tasty!
You will need:
Hickory Smoked Bacon
1 Pork Tenderloin
6 Garlic cloves, minced
Fresh Rosemary, picked
Fresh Thyme, chopped
Fresh Sage, chopped
Salt and Pepper
Crushed Red Pepper
Extra Virgin Olive Oil (EVOO)
Aluminum foil
Preheat oven to 350 degrees. In a small bowl, mix the garlic, rosemary, thyme, and sage. Put off to the side. Spread EVOO over pork tenderloin. Sprinkle salt, pepper, and crushed red pepper evenly over tenderloin.
On the aluminum foil, line up bacon side by side (about ten pieces, or length of tenderloin). Place tenderloin on top of bacon. Evenly spread garlic, rosemary, thyme, and sage mixture. Wrap bacon around tenderloin (you can use toothpicks to hold the bacon in place if it's not staying), and wrap in tin foil.
Cook pork in oven about 20-30 minutes, or until slightly pink in the middle. Cut right off the sides of bacon. I personally served this with roasted potatoes and a side salad, but for a healthier option, you can use sweet potatoes or steamed vegetables.
To cook on the airplane:
I personally used my own glass container to heat food up on the airplane. If I don't have a lot of liquid, tin foil works just fine. I cook on low for about 25 minutes.
Microwave:
Cook on high for about 1 minute. Flip pork, and cook again for about 1 minute.
Freezing:
This recipe will last in the freezer for about 3 months.
So there you have it! I'll be back for some more fun and yummy recipes. Oh, and Happy Fall!
Brittney Grace <3
Galley Delights Facebook
Galley Delights Instagram
I have been INCREDIBLY bad about keeping up with my blog this year. That IS going to change for next year, I promise! It has been almost an entire year since my last post, and that is unacceptable.
With that being said, a lot has happened this past year! The man of my dreams asked me to be his wife, and I said yes! We were married up in Keystone, Colorado at the ski resort on March 28. It was an absolutely perfect day in every way.
Also, we have recently moved from Colorado back to Dan's hometown in Iowa! It is definitely a transition, but both of us have been adjusting well. The quiet life in Iowa has been much needed. It's been great to have a place to call home, and a MUCH bigger kitchen!
With that being said, here's one of my favorite fall recipes. I found this one online, and modified it a little bit. It's low-carb, and very tasty!
You will need:
Hickory Smoked Bacon
1 Pork Tenderloin
6 Garlic cloves, minced
Fresh Rosemary, picked
Fresh Thyme, chopped
Fresh Sage, chopped
Salt and Pepper
Crushed Red Pepper
Extra Virgin Olive Oil (EVOO)
Aluminum foil
Preheat oven to 350 degrees. In a small bowl, mix the garlic, rosemary, thyme, and sage. Put off to the side. Spread EVOO over pork tenderloin. Sprinkle salt, pepper, and crushed red pepper evenly over tenderloin.
On the aluminum foil, line up bacon side by side (about ten pieces, or length of tenderloin). Place tenderloin on top of bacon. Evenly spread garlic, rosemary, thyme, and sage mixture. Wrap bacon around tenderloin (you can use toothpicks to hold the bacon in place if it's not staying), and wrap in tin foil.
Cook pork in oven about 20-30 minutes, or until slightly pink in the middle. Cut right off the sides of bacon. I personally served this with roasted potatoes and a side salad, but for a healthier option, you can use sweet potatoes or steamed vegetables.
To cook on the airplane:
I personally used my own glass container to heat food up on the airplane. If I don't have a lot of liquid, tin foil works just fine. I cook on low for about 25 minutes.
Microwave:
Cook on high for about 1 minute. Flip pork, and cook again for about 1 minute.
Freezing:
This recipe will last in the freezer for about 3 months.
So there you have it! I'll be back for some more fun and yummy recipes. Oh, and Happy Fall!
Brittney Grace <3
Galley Delights Facebook
Galley Delights Instagram
Monday, November 3, 2014
Cheesy Chowder... a Holmberg family classic!
It's FINALLY fall!
The Holiday season has always been a very big cooking time at the Holmberg household. Mom cooked family dinners almost every night I can remember growing up. It was almost always a sit down dinner, where we as a family would pray together, and share our stories of the day over a home cooked meal. Summer was for grilling out with friends, and fall and winter was for home cooked meals with the family.
Cheesy Chowder was a favorite of mine. It's perfect when the weather is getting cold, and has a lot of bold flavors. It was originally named "Midwest Chowder", but I'm assuming one of my clever brothers changed the name accidentally to "Cheesy Chowder".
It's perfect for a cold evening at home. We typically have some sort of bread roll with it.
2 c. diced potatoes
1/2 c. sliced carrots
1/2 c. sliced celery
1/4 c. chopped onion
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. boiling water
1/4 butter or margarine
1/4 c. flour
2 c. milk
1 10 oz. stick shredded Cracker Barrel sharp natural cheddar cheese
1 lb. can of cream-style corn
Combine potatoes, carrots, celery, onion, salt and pepper; add boiling water. Cover and simmer for 10 minutes. Do not drain. Melt butter and make a white sauce with butter, flour and milk. Add cheese; stir until melted. Add corn and undrained vegatables. Heat through; do no boil. Yields 6-8 servings.
Whenever I bring soups, I typically put them in a travel size Thermos :)
Brittney Grace <3
Like Galley Delights on Facebook:
www.facebook.com/galleydelights
The Holiday season has always been a very big cooking time at the Holmberg household. Mom cooked family dinners almost every night I can remember growing up. It was almost always a sit down dinner, where we as a family would pray together, and share our stories of the day over a home cooked meal. Summer was for grilling out with friends, and fall and winter was for home cooked meals with the family.
Cheesy Chowder was a favorite of mine. It's perfect when the weather is getting cold, and has a lot of bold flavors. It was originally named "Midwest Chowder", but I'm assuming one of my clever brothers changed the name accidentally to "Cheesy Chowder".
It's perfect for a cold evening at home. We typically have some sort of bread roll with it.
2 c. diced potatoes
1/2 c. sliced carrots
1/2 c. sliced celery
1/4 c. chopped onion
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. boiling water
1/4 butter or margarine
1/4 c. flour
2 c. milk
1 10 oz. stick shredded Cracker Barrel sharp natural cheddar cheese
1 lb. can of cream-style corn
Combine potatoes, carrots, celery, onion, salt and pepper; add boiling water. Cover and simmer for 10 minutes. Do not drain. Melt butter and make a white sauce with butter, flour and milk. Add cheese; stir until melted. Add corn and undrained vegatables. Heat through; do no boil. Yields 6-8 servings.
Whenever I bring soups, I typically put them in a travel size Thermos :)
Brittney Grace <3
Like Galley Delights on Facebook:
www.facebook.com/galleydelights
Eating on the Road... or in the Air!
Hi there!
If you're reading this blog, it probably means you love to eat, love to travel, and love to cook.. Nice to meet you, I'm Brittney!
I have been in the airline industry for about three years now. I started as a regional flight attendant for Republic Airways. I have also worked on the ramp for SkyWest Airlines, and currently work for Delta Air Lines as a flight attendant.
I've always been interested in cooking, as well as finding new recipes to make. One of the most rewarding things is when I've mastered a new recipe, whether it be one from my family, or one found online. Food is something that my family knows, and knows well.
When I started in the airline industry, it was incredibly difficult to find a way to not eat out every day, even on my days off. I would tell myself, "what's the point of getting food to cook, if I'm only going to be home for three days?". I was gaining weight, getting lazier by the minute, and overall just not feeling my best. My uniform started to fit a little more snug, and my face looked like a pepperoni pizza.I knew that I needed to find a way to start cooking again.
I noticed that many other flight attendants would carry lunch boxes, and started paying attention to things they would bring. Many had things like sandwiches, soups, salads, etc. Snacking was anywhere from tuna cans to chips and salsa. I thought that it was very interesting. However, if you're like me, eating the same thing all day every day just isn't possible.
I bought a lunch box, and started trying to figure out ways to bring food without it going bad. I got a little too ambitious, and ended up wasting more money then I'd planned. It took a lot of trial and error. Other hurdles to jump through ranged from hotel refrigerators freezing my food, and many times hotels not having refrigerators at all.
Although I'm not a professional chef, nor do things always work out perfectly, I think I've found several ways to get around these complications that are so often thrown at us while working in aviation. This blog is to share my stories as a flight attendant, recipes, as well as to gain feedback for what has worked for other flight attendants!
Please like my Facebook link for detailed recipes and packing tips as well:
www.facebook.com/galleydelights
Brittney Grace <3
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