Eagle Home Inspections Blog

Did you know that wintertime is also prime time for mold growth? Click the photo for Eagle’s several simple Do’s and Don’ts for minimizing mold in your home as well as a tasty cream soup recipe you can make from edible fungi!

Love mushrooms and cream?? This soup is lick the bowl scrumptious!

Mary Ellen’s Cream of Mushroom Soup

Serves 6

Ingredients:

4 T butter

1 T olive oil

2 medium onions, diced

4 cloves garlic, minced

1 ½ lbs fresh white or brown mushrooms, sliced

2 tsp fresh chopped thyme

1 T fresh chopped parsley

½ cup Marsala wine (I prefer Cribari)

6 T all-purpose flour

4 cups low sodium chicken stock

1-2 tsp salt, adjust to taste

½-1 tsp black cracked pepper, adjust to taste

2 beef bouillon cubes, crumbled (I prefer Herb-ox)

1 cup half and half

1 bay leaf

Extra fresh parsley for garnish

Instructions:

Heat butter and oil in large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Add garlic and cook until fragrant, about 1 minute.

Add mushrooms with thyme and parsley. Cook for 5 minutes. Pour in wine and cook for 3 minutes.

Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat. Add salt, pepper, bay leaf and crumbled bouillon cubes.

Partially cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.

Reduce heat to low, stir in half and half. Allow to gently simmer – do NOT boil. If needed, adjust salt and pepper to your taste.

Serve warm garnished with a little fresh parsley.

Don’t let the glitz and glamor fool you. This is going to be the “real” decade! Click the disco ball for some New Year’s resolutions you can really live by.

Eagle Home Inspections wants to share a special holiday memory with you! Check out this wonderful musical animated holiday feature and sing along!!

Make an impression this holiday season with Eagle’s simple Thumbprint Cookies. Get the link to our recipe and a great Rolling Stones song by clicking above!

Eagle’s Thumbprint Cookies

Makes about 3 dozen cookies

Ingredients:
½ cup softened butter. If using unsalted, add optional salt – see below.
¼ cup light brown sugar, packed
1 egg, separated
½ tsp vanilla
1 cup flour. Sift first, then measure.
¼ tsp salt (optional)
¾ cup finely chopped walnuts
Seedless raspberry jelly or jam for filling. Apricot is also nice! Use good quality fruit jam or jelly.

Heat oven to 350 degrees. Thoroughly blend butter, sugar, egg yolk and vanilla. Blend flour (and salt, if using) and add gradually to butter mixture. Roll dough into 1 tsp size balls. Beat egg white slightly with fork in a small shallow bowl. Put chopped walnuts into another shallow bowl. Dip balls into egg white and then roll in nuts. Place 1 inch apart on a baking sheet covered with parchment paper. Press thumb gently into center of each cookie. Jelly/jam can be put in before or after baking.

Bake 10-12 minutes or until set.
If filling after baking, cool before filling with jam or jelly.

We could all use a little more kindness. Click the blue button for Eagle’s 8 Great Tips on how to grow a better business through kindness!

Celebrate the holiday with Eagle with our yummy Thanksgiving breakfast recipe! Click above and enjoy!!

Sour Cream Pumpkin Muffins

Makes 10 standard or 6 extra-large muffins

Ingredients:

¾ cup all-purpose flour

¼ cup whole wheat flour

½ tsp baking powder

½ tsp baking soda

½ tsp cinnamon

¼ tsp ginger

1/8 tsp nutmeg

¼ tsp fine sea salt

¼ cup unsalted butter, melted

1/3 cup plus 4 T light brown sugar

1 tsp pure vanilla extract

¾ cup pure pumpkin purée

½ cup sour cream

1 large egg

2 T pepitas

A little extra brown sugar for sprinkling, set aside

Preheat oven to 350 degrees. Grease muffin tin.

In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.

In a second bowl, whisk together the melted butter and measured brown sugar until well combined. Stir in the vanilla extract, pumpkin purée and sour cream. Stir in egg until incorporated into mixture.

Add the flour mixture to the wet ingredients and stir until just combined. Don’t over-mix or your muffins will be too dense.

The batter will be very thick. Spoon in the prepared muffin tin filling each a little more than 2/3 full. Sprinkle some pepitas and a little brown sugar on top of each.

Bake standard muffins for 20 minutes or until a cake tester or toothpick comes out clean when inserted into center. Large muffins will need to bake about 25 minutes.

Let muffins cool slightly. We love serving these warm with some cream cheese or soft butter!

We all love our holiday lights and gadgets. Keep risk to a minimum by following these simple tips. Click above for what you need to know!