Happy Superbowl Sunday! Since the Bears are out of the Superbowl, I really don’t care who wins this game. I’m busy in the kitchen today and the husband and I are going to a friends house tonight for the game. Personally, I enjoy the Puppy Bowl more than the game. Shhh don’t tell my husband!
I have some great recipes coming this week for you guys! In the meantime, enjoy your gluttony today!
Cheesy Rosemary Popovers
Source: Great Eats with Petes
2 large eggs (or sub 4 egg whites)
3/4 cup skim milk
1/4 cup water
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon fresh rosemary, chopped
1/4 cup grated Parmesan cheese
Directions:
1. Preheat oven to 350 degrees F.
2. Spray muffin tin with non-stick spray.
3. In a large bowl whisk together eggs, milk, and water.
4. Whisk in flour and salt until combined (it is ok if it is a little lumpy – I won’t tell). Then add in your rosemary and grated cheese.
5. Pour batter into muffin tins about 3/4 the way up and bake for about 45 minutes.
6. Be sure to serve warm!
Nutrition Notes: Numerous health benefits have been associated with rosemary. Traditionally, it was always believed to stimulate and enhance memory. It is used for digestive problems, circulatory problems, pain, neuralgia, spasms, wounds, eczema, rheumatism, and depression. Also rosemary is used in combination with St. John’s Wort and ginkgo biloba, to improve disorders associated with brain inflammation (Source).
Taste Test: These are very dense but have a wonderful taste, especially if you love rosemary as much as I do. The egg to flour ratio makes the texture almost seem like a soufflé. The husband LOVED these and ate 3 for dinner. I served them with shrimp and they were perfect for sopping up the delicious sauce. I think these would also be excellent with eggs as well!
