Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts

Monday, April 4, 2016

Breakfast Bake

Hello Everyone! I haven't meant to be gone so long. I haven't been cooking much. Since I have blogged last, a lot has happened. My oldest daughter came to visit. Also, we went to Maine for a visit. My Dad wasn't feeling the best and was admitted to the hospital. We visited him often. I took my Mom to New Hampshire to visit family. My husband has been diagnosed with diabetes. I have been trying to change our eating habits. I will admit that I have made this dish several times. The family love it. My husband told me that he is going to make it. I'm not saying this dish is the best dish to make for a diabetic. I did double the vegetables. I reduced the potatoes. Also, I used the Jiffy baking mix since it had lower carbohydrates than Bisquick. I figure even if I blog a recipe a week until I get back into cooking more than I can share what I have made and liked.
Breakfast Bake
2 packages (12 oz.) breakfast sausage
2 medium bell pepper, chopped
2 medium onions, chopped
2 cups frozen hash brown potatoes
2 cups Cheddar cheese, shredded
1 cup Bisquick baking mix
2 cups milk
1/4 tsp pepper
4 eggs

  1. Preheat the oven to 400 degrees F.
  2. Spray a baking dish with nonstick baking spray.
  3. In a large skillet, cook the sausage, bell peppers, and onions until the sausage is fully cooked. 
  4. Stir in the hash browns and 1 1/2 cups of the cheese.
  5. Spread the mixture into the baking dish.
  6. In a medium bowl, combine the baking mix, milk, black pepper, and eggs until well blended.  
  7. Pour the baking mixture into the baking dish.
  8. Bake the mixture uncovered for 40 minutes or until a knife inserted in center comes out clean.
  9. Sprinkle the remaining cheese on top.
  10. Bake for a couple of minutes longer until the cheese is melted.
  11. Allow to cool for 5 minutes before serving. 
Recipe adapted from Betty Crocker.

One year ago............................I made Easter Cake.
Two years ago..........................I made Egg Cupcakes
Three years ago........................I made Chocolate Chocolate Chip Cookies.
Four years ago..........................I made Chocolate and PB Ribbon Dessert.
Did you already know.................
-Type 1 Diabetes: the body has lack of insulin production.
-Type 2 Diabetes: the body ineffectively use of insulin properly. 
-90% of people with diabetes have Type 2 Diabetes.

Friday, January 16, 2015

Quiche Lorraine

Since I can't eat healthy all the time, I handed my son a cookbook and asked him to pick a dessert recipe. My son picked the only savory dish in the whole cookbook filled with desserts. I will admit this dish is my favorite dish I've made this year so far. My son even helped make it. He has been helping in the kitchen more which I love. I know this isn't a healthy meal. I know it is full of cheese and bacon but it is great. Since making this dish, my son has asked for me to make it again. Yes, it is that good.
Quiche Lorraine
1 unbaked pie crust
6 slices of bacon, chopped
1 1/2 cups (6 oz.) Swiss Cheese, shredded
1 can (12 oz.) evaporated milk
3 large eggs, well beaten
1/4 tsp salt
1/4 tsp ground black pepper
 1/4 cup green onions, chopped
toppings: crumbled bacon and chopped green onions

  1. Preheat oven to 350 degrees F.
  2. Line the bottom of a deep dish pie pan with the pie crust. Set aside. 
  3. In a large skillet, cook the bacon over medium heat. 
  4. Sprinkle half of the cheese onto the bottom of the pie crust. 
  5. In a small bowl, mix the evaporated milk, eggs, salt, pepper, green onions, bacon, and the remaining cheese. 
  6. Pour the mixture into the pie crust. 
  7. Bake the pie for 35 minutes or until the quiche is cooked through and the crust is cooked.
  8. Allow the quiche to cool for 5 minutes. 
  9. Garnish with additional bacon and green onions. 
Recipe adapted from Very Best Baking cookbook.

One year ago....................................I made Cookies and Cream Cookies.
Two years ago..................................I made Italian Ranch Dip.
Three years ago................................I made Creme Brulee.
Did you already know..............
-Quiche Lorraine is quiche with cheese.
-In Lorraine, France, the typical quiche doesn't contain cheese.
-Quiche Alsacienne is quiche with onions.

Monday, December 15, 2014

Country French Omelet

I showed my son this recipe and he agreed we should make it. Now, I hate cooking bacon. If I use the stove, it splatters. I even bought a splash guard but I still have to lift it up to flip them. I also tend to burn a couple of pieces. If I cook bacon in the oven, I think they tend to be very crumbly. So, I try to cook bacon for two recipes and save some pieces for the next day. My oldest daughter use to cook the bacon for me since I think she wanted to sample a few pieces. This recipe is easy. The potatoes are crispy. This was one filling breakfast. It could easily be a quick dinner meal too.
Country French Omelet
1 Tbsp olive oil
1 cup unpeeled Yukon Gold potatoes
3 large eggs
3 egg whites
3 Tbsp milk
1 Tbsp salted butter
 2 slices of bacon, cut into pieces
1 Tbsp chives, chopped

  1. Preheat oven to 350 degrees F.
  2. In a large oven safe skillet, heat the olive oil over medium heat on the stove.
  3. Add the potatoes. Season with salt and pepper. 
  4. Cook for 8 minutes. Toss occasionally to brown evenly.
  5. Remove the potatoes with a slotted spoon onto a paper towel lined plate.
  6. In a medium bowl, add the eggs, egg whites, and milk. Whisk to combine.
  7. Add the butter to the skillet and allow to melt over low heat. 
  8. Pour the eggs into the skillet. 
  9. Sprinkle the bacon, potatoes, and chives evenly over the top of the eggs.
  10. Place the skillet into the oven for 8 minutes. 
  11. Season with salt and pepper.
  12. Serve hot.
Recipe adapted from Back to Basics cookbook by Barefoot Contessa.

Three years ago............................Enchilada Pie.
Did you already know.............
-Omelet is French and means thin plate.
-There is a legend about Napoleon being served an omelet by an innkeeper. 
-Napoleon was so impressed by the omelet that he had the townspeople prepare a huge omelet for his army the next day.

Wednesday, February 12, 2014

Pirozhki Meat Pies

If you had told me that I would like a cabbage egg filled pastry, I would not have believed you. I would rather eat beets over cabbages and hard boiled eggs. Pirozhok (plural for Pirozhki) remind me of hot pockets. They take awhile to make but they make a lot. I'm going to freeze any leftovers so we can just reheat them for a quick supper one night. I also made a hamburger filling but the cabbage egg filling was more popular in my house. Sometimes I read a recipe and wonder how well my family will like me tonight if I make it. I'm glad I decided to do it. If you aren't brave enough to try the filling, the dough is delicious.
2 cups milk, warm
1 Tbsp sugar
1 (1/4 oz) package of active yeast
2 Tbsp melted butter
1 egg
1 tsp salt
6 cups flour
1 Tbsp butter
1/2 medium onion, finely chopped
1/2 medium cabbage, finely chopped
6 hard boiled eggs
salt and pepper to taste
1 egg yolk, whisked

  1. Line a baking sheet with parchment paper. Set aside. 
  2. In a small bowl, combine the warm milk, sugar, and yeast. Set aside for 10 minutes.
  3. In a large bowl, combine the melted butter, egg, salt, and 1 cup flour.
  4. Stir in the yeast mixture.
  5. Add one cup of flour to the milk mixture until the ball of dough forms.
  6. Cover and allow to rise for 1 hour.
  7. In a large skillet, melt the butter.
  8. Add the onion and saute for 5 minutes.
  9. Add the cabbage and saute for 5 minutes.
  10. Season with salt and pepper to taste.
  11. Remove the skillet from heat.
  12. Chop up the 6 hard boiled eggs.
  13. Add the boiled eggs to the skillet and combine until incorporated. Set aside.
  14. On a floured surface, roll out the dough about 5 inch diameter.
  15. Add the filling in the middle and fold over. Pinch the edges to close.
  16. Preheat the oven to 400 degrees F.
  17. Place the filled dough onto the baking sheet about 3 inches apart.
  18. Brush the top of the dough with the egg yolk.
  19. Bake the Pirozhok for 20 minutes or until golden brown.
Recipe adapted from Allrecipes.

One year ago.....................................I made Chicken and Sausage Gumbo.
Two years ago..................................I made Mushroom Soup.
Heart Shape for Valentine's Day!
Did you already know......................
-Pirozhki is a pastry filled like a pirogi, turnover, and dumpling.
-Pirozhki can have savory or sweet fillings.
-Historically, pirozhki were filled with duck, goose, and rabbit meat.

Friday, December 13, 2013

Bacon and Cheddar Quiche

Recently, I attended a baby shower. At the shower, they served quiche. While I was enjoying my quiche, I realized I had never made one. Why? I don't know since my children love eggs. I also had pie crust in the freezer. So, I figured it would be a nice meal to make for breakfast. The kids loved it. Now, I figured I was going to put everything I like in my omelet in the quiche. I love easy meals especially ones the kids love. I will be making this again.
Bacon and Cheddar Quiche
1 pie crust
1 Tbsp butter
6 mushrooms, sliced
1 cup kale, chopped
1/2 large onion
4 large eggs
1 1/2 cups half and half
12 slices crispy bacon, crumbled
1/4 tsp salt
1/8 tsp pepper
1 cup sharp Cheddar cheese, shredded

  1. Preheat oven to 375 degrees F.
  2. Roll out the pie crust to fit the desired baking pan/ pie pan.
  3. Place the dough into the baking pan. Prick the bottom of the pie dough with a fork.
  4. Place dry beans or pie beads onto the pie dough.
  5. Bake the pie dough for 15 minutes. Remove and allow to cool.
  6. In a small skillet, melt the butter,
  7. Add the mushrooms, kale, and onion.
  8. Cook for about 5 minutes. Remove from heat and set aside to cool.
  9. In a medium bowl, whisk the eggs.
  10. Add the bacon, salt, pepper, and 1/2 cup of cheese to the eggs. Mix well.
  11. Add the mushroom mixture to the eggs and mix.
  12. Carefully, pour the egg mixture into the cooled pie crust. (Do not over fill and leave 1/2 inch from the top space. Any left over, make scrambled eggs.)
  13. Top the egg mixture with the remaining cheese.
  14. Bake the quiche for 30 minutes or until the quiche is set and golden brown. 
Recipe adapted from Southern Food.
One year ago............................I made PB Candy Bar Brownies.
Two years ago..........................I made Allie's Cookie Bars.
Did you already know...............
-Quiche originates from Germany.
-Quiche is known as French cuisine. 
-Quiche can be served hot or cold.

Friday, August 2, 2013

Italian Omelet

Are you a stick by your menu household? Do you even make a menu? What to have for supper is sometimes a challenging question at my house? Since I know things come up, I try to keep my menu planning simple for the weekdays. I already plan a day with leftovers since I know there will be an extra flexible day to catch up on the menu when we didn't eat according to the menu. Every week, I take a poll of what to have for supper. A lot of times I receive the standard answer I don't care. Well, the night we are to have spaghetti then all of a sudden someone cares and wants something else. Well, I didn't have omelets on our menu.  I will admit my youngest daughter has been asking for omelets so I figured why not. The kids loved it. They added onions to their omelets. If you have picky people in your house, this is the perfect meal to adapt. I really like the flavors plus it's a quick meal.
Italian Omelets per one serving
3 cherry tomatoes, chopped
3 mushrooms chopped
10 spinach leaves, sliced
1 clove garlic, minced
1/4 cup mozzarella cheese, shredded plus a little more for the topping
2 eggs 
1 egg white
1 tsp milk
1/8 tsp oregano
1 tsp vegetable oil
1 tsp butter

  1. In a small skillet, heat 1/2 tsp oil and 1/2 tsp butter over medium heat. 
  2. Saute the vegetables over medium heat for 2-3 minutes. Remove from the heat and set aside.
  3. In a large skillet, heat the remaining oil and butter over medium-low heat. Add more oil and butter if needed.
  4. In a small bowl, whisk together the eggs, egg white, and milk.
  5. Add the whisked egg mixture to the large skillet.
  6. Very gently, push up a corner of the egg and tilt the pan slight so the raw egg run into the corner of the pan.
  7. Once the majority of the egg has set, add the vegetables down the middle of the omelet.
  8. Sprinkle the 
  9. Gently, fold up one side of the omelet into the middle. Tilting the pan slightly. 
  10. Fold the other side of the omelet into the middle. Tilting the pan again will help.
  11. Carefully, tilt the pan and slide the omelet to the bottom of the pan.
  12. Gently turn the omelet over into the middle of the pan so it is flipped over.
  13. Allow to cook for one more minute before carefully sliding the omelet onto a plate.
  14. Sprinkle with additional cheese and the oregano.
Recipe by Jen of Sweet Morris.

One year ago.....................I made Shortbread Cookies.
Did you already know.......
-In Ancient Greek, oregano means Joy of the Mountain.
-Oregano belongs to the genus of the mint family.
-Mexican oregano is stronger in flavor than Mediterranean oregano.
(Oregano is my favorite herb.)

Friday, May 3, 2013

Migas in a Taco Bowl

My family love eggs. I love them since they are a cheap, fast breakfast, brunch, or supper. When I added tortilla chips to the eggs, the kids thought this was the best thing ever. I thought they would even think it was more cool if they were served in Taco Bowls. I made my Taco Bowls from corn tortillas since they tied with the corn tortilla chips. They are really easy to make. I used these directions but there are even YouTube vidoes.
Migas in a Taco Bowl
4 large eggs
2 egg whites
2 Tbsp skim milk
1 Tbsp vegetable oil
1/2 medium onion, chopped
1/2 red bell pepper, chopped
1 jalapeno pepper, chopped
1 tsp butter

1 cup tortilla chips, crushed (I used blue corn tortilla chips)
1 cup Monterey Jack with Jalapeno Cheese
4 Taco Bowls
Optional garnish toppings:  guacamole, sour cream, cheese, salsa, salt and pepper

  1. In a medium bowl, whisk together the eggs, egg whites, and skim milk. Set aside.
  2. In a medium skillet, heat the oil over medium heat.
  3. Add the onion, red bell pepper, and jalapeno pepper. Cook for about 5 minutes while stirring occasionally.
  4. Add the whisked egg mixture to the skillet. Stir well. Turn the heat to medium low. 
  5. Add the butter and cook until the eggs are fluffy. 
  6. Add the crushed tortilla chips and fold in the cheese.
  7. Serve the egg mixture into the center of the taco bowls.
  8. Top with desired garnish.
Recipe by Jen of Sweet Morris.

One year ago..........................I made Chicken Salad Roll Ups.
Did you already know............
-The Spanish word Migas translates into crumbs.
-Migas ordered in Spain or Portugal is a dish made with stale bread, olive oil, sausage, or pork.
-The Tex Mex version is just scrambled eggs with tortilla chips.

Sunday, March 31, 2013

Candy Eggs

Happy Easter!
Since Easter is so early this year, I thought it would be great to make a fake egg. I thought it would be a fitting April Fools Joke in connection with Easter. My oldest daughter helped me make the white part of the egg. My younger children saw us making these eggs. After I assembled them, I placed them on the plate. My husband walked in the kitchen and saw them. He didn't realize they were fake. My younger children were fooled too. I made two different "yolks" since I wasn't sure how it would turn out. I think both ways were great. The original recipe calls for lemon curd but I wanted something else. I liked the results. 
Candy Eggs
2 cups of white candy melts
12 yellow gummy bears
12 yellow Starburst candy
4 orange Starburst candy

  1. Melt the white candy melt in the microwave. Stir often.
  2. Pour the melted candy melts into plastic Easter eggs. Be generous.
  3. Refrigerate the Easter eggs until the candy melts harden.
  4. Carefully, remove the candy melts from the Easter eggs by gently squeezing the sides of the eggs. Some will break but it will just add to the appearance of the eggs.
  1. To make the lighter yolk, melt the yellow gummy bears in the microwave for about 10 seconds at a time. (I only used 2 bears at a time.) Once pliable, carefully place the hot bears on top of the candy melts making a ball to look like yolk. Allow to harden.
  1. To make the darker yolk, melt 3 yellow Starburst with 1 orange Starburst at a time. 
  2. Mix the Starburst together until the colors have been incorporated. 
  3. Carefully add the Starburst candy on top of the candy melt forming a ball. 
Serve to unexpecting people.Recipe adapted from What's New Cupcake? by Karen Tack and Alan Richardson. 

One year ago.........................I made Spaghetti and Meatball cupcakes.
Did you already know...........
-Eggs and birds have been around longer than humans.
-In 1400 B.C., records view birds have been domesticated by the Egyptian and Chinese. 
-In 1493, Christopher Columbus brought chickens to America.

I wish you luck tomorrow on spotting hoaxes. Have fun!

Friday, April 20, 2012

Breakfast Bruschetta

Do you love brunches? I really do since I get to combine two meals in one. The best part is less dishes-most of the time. If we don't go out for Sunday breakfast, we will make breakfast. Sunday is the only day I will cook a big breakfast. On occasion, I can even talk my husband into cooking and dishes. It is the best way to start the day.
I think this would make the perfect special breakfast for someone. If some fruit is added with the perfect breakfast beverage, I think it would be pretty fancy and easy. It is a great way to use up some left over french bread.
Breakfast Bruschetta
3 eggs
2 egg whites
1 tsp milk
1 tsp butter
12 slices of french bread
1 tsp olive oil 
1/2 tsp oregano
1/2 tsp parsley
1/4 tsp rosemary
1/8 tsp garlic powder
1/8 tsp thyme

1 plum tomato, chopped
4 oz. cheddar cheese
salt and pepper for taste

  1. In a medium bowl, add the eggs, egg whites, and milk. Whisk well until combined.
  2. In a cold medium skillet,  add the butter with the egg mixture. 
  3. Turn the stove to medium and whisk eggs slowly while heating up.
  4. Continue to cook the eggs until cooked through. Set aside.
  5. In a small bowl, mix the olive oil, oregano, parsley, rosemary, thyme, salt, and pepper. 
  6. Brush each top of the sliced french bread with the olive oil. 
  7. Toast the french bread in the toaster oven, oven, or grill.
  8. Fold the tomato into the eggs until incorporated.
  9. Add the egg mixture on top of the toasted bread.
  10. Top with cheese. Season with salt and pepper.
  11. Serve immediately.
Recipe adapted from Hungry Girl.

 Did you already know... 
-Brunch began in the late 1900s in England.
-Brunch is typically served between 10 am to 2 pm.
-Certain alcohol drinks are acceptable to be served at brunch.

Monday, January 16, 2012

PPQ: Creme Brulee

I received The Pastry Queen Cookbook last month. The neat thing about finally having the cookbook is I can now participate in the Project Pastry Queen. Each week a member will pick a recipe from the cookbook for us to try.
This weeks pick is Espresso Creme Brulee. Since I already have crazy children, I decided to try the rather sweet variation and top it with bananas instead. My husband helped me make this recipe. This is an awesome recipe. If you are looking for a special dessert, this is the one to try!
Creme Brulee
1/4 cup whole milk
2 3/4 cups heavy cream
1/2 vanilla bean
7 large egg yolks
2/3 cups plus 1/2 cups sugar
1 banana, thinly sliced

  1. Preheat oven to 300 degrees.
  2. Lightly spray 6 six ounce ramekins with cooking spray.
  3.  Heat the milk with the cream in a pot over medium-high heat.
  4. While the milk is heating, scrap the vanilla bean pod in half and scrap the inside of the pod with a knife. Add the vanilla pod and scraped beans into the heating milk.
  5. Bring the milk to a boil and remove immediate from the heat.
  6. In a mixing bowl, whisk the egg yolks with the sugar until well combined.
  7. While whisking continuously, slowly add a little of the hot cream into the egg yolk mixture at a time. 
  8. After blending thoroughly, pour the custard through a fine mesh sieve to remove any vanilla pod and any overcooked egg. 
  9. Place the ramekins in a baking dish and fill the dish with hot water until it reaches 3/4 up the outside of the ramekins.
  10. Fill the ramekins half way with the custard.
  11. Carefully, place the dish into the oven without allowing any of the water bath to touch the custard.
  12. Bake the ramekins for 1 hour. The custard should just set and jiggle when shaken but not browning or bubbling.
  13. Allow the custard to cool for 30 minutes. 
  14. Top each custard with a single layer of thinly sliced banana.
  15. Top each custard with a thin even layer of sugar. 
  16. With a kitchen torch, caramelize the sugar or broil the custard in the oven 4 inches from the flame until sugar is caramelized and lightly browned.
  17. Serve immediately. 
Recipe adapted from The Pastry Queen Cookbook.  
Did you already know.................
-Creme brulee is a custard topped with a hard caramel.
-Creme brulee means burnt custard in French.
-The recipe can be found in a 1691 French cookbook by Francois Massialot.