This recipe appears on Pinterest as well as numerous cookbooks I own. Easy and tasty.
6 thin slices of ham
6 large eggs
grated white cheddar, mozzarella, Gouda or other cheese
salt and pepper, to taste
Preheat the oven to 375°F. Line each muffin cup with a slice of ham, letting it ruffle up the sides. Crack an egg into each, sprinkle with a bit of cheese and season with salt and pepper.
Bake for 15-20 minutes, until the white is set but the yolk is still runny. Serve immediately on a plate or set in small dishes for extra support. Serves 3-6.
You could add some chopped spinach to the bottom of the cup before putting in the egg. Or top with Hollandaise-I always make Marion Cunningham's Blender Hollandaise which is easy and perfect every time.
Saturday, January 21, 2012
Baked Eggs in Tomato Cups
Found this recipe on Pinterest-it was a really different and healthy way to serve eggs.
Servings: 2
2 large tomatoes (variety of your choice)
2 large eggs
1/2 cup white cheddar, shredded**You will probably have extra cheese
1/4 cup Parmesan cheese, finely grated
Sea salt and pepper, to taste
1 tablespoon fresh basil, shredded
1. Preheat the oven to 425 degrees.
2. Slice off the tops of each tomato, and using a sharp knife, gently cut around the inside perimeter of each tomato and scoop out the seeds.
3. Place the tomatoes in an oven-proof baking dish, with the tops. ***I shaved a slice off the bottom so it was flat
4. Depending on the size of your tomatoes, place about 1-2 tablespoons of the white cheddar in the bottom of each, making a little well with your fingers so that the eggs will lay flat.
5. Break an egg into each tomato, trying as best as you can to keep all the whites inside the tomato.
6. Bake the eggs for 10 minutes. **They will just begin to set during this time.
7, After ten minutes, remove the eggs from the oven and sprinkle with the Parmesan cheese.
8. Bake for another 7-10 minutes, until the eggs are set to your desired consistency.
9. Remove the eggs from the oven and let sit for about 2 minutes.
10. Sprinkle with salt and pepper and garnish with the fresh basil.
Servings: 2
2 large tomatoes (variety of your choice)
2 large eggs
1/2 cup white cheddar, shredded**You will probably have extra cheese
1/4 cup Parmesan cheese, finely grated
Sea salt and pepper, to taste
1 tablespoon fresh basil, shredded
1. Preheat the oven to 425 degrees.
2. Slice off the tops of each tomato, and using a sharp knife, gently cut around the inside perimeter of each tomato and scoop out the seeds.
3. Place the tomatoes in an oven-proof baking dish, with the tops. ***I shaved a slice off the bottom so it was flat
4. Depending on the size of your tomatoes, place about 1-2 tablespoons of the white cheddar in the bottom of each, making a little well with your fingers so that the eggs will lay flat.
5. Break an egg into each tomato, trying as best as you can to keep all the whites inside the tomato.
6. Bake the eggs for 10 minutes. **They will just begin to set during this time.
7, After ten minutes, remove the eggs from the oven and sprinkle with the Parmesan cheese.
8. Bake for another 7-10 minutes, until the eggs are set to your desired consistency.
9. Remove the eggs from the oven and let sit for about 2 minutes.
10. Sprinkle with salt and pepper and garnish with the fresh basil.
Black Bean, Sweet Potato, and Spinach Soup
I have no idea where I found this recipe but it is hearty and tasty.
1 tablespoon canola oil
1 yellow onion, chopped
3 sweet potatoes, peeled and cubed (about 1 3/4 pounds)
4 cups low-sodium vegetable broth
2 cups cooked or canned black beans, drained and rinsed
4 cups baby spinach leaves
1/4-1/2 cup low-fat sour cream
Salt, to taste
In a large saucepan, heat oil and sauté onion for 3 minutes until soft. Add sweet potatoes and stir to coat. Add broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, until sweet potatoes are tender.
With a slotted spoon, scoop out 2 cups of sweet potato cubes; set aside. Puree remaining soup until smooth-I use an immersion blender. Return soup to pot, add remaining sweet potatoes and black beans, and cook for 5 minutes longer.
Stir in spinach and cook for 1 minute, until just wilted. Stir in sour cream and salt to taste. Serve hot. If you will not be serving all of it, Add a dollop of sour cream to individual bowls and not the entire pot.
1 tablespoon canola oil
1 yellow onion, chopped
3 sweet potatoes, peeled and cubed (about 1 3/4 pounds)
4 cups low-sodium vegetable broth
2 cups cooked or canned black beans, drained and rinsed
4 cups baby spinach leaves
1/4-1/2 cup low-fat sour cream
Salt, to taste
In a large saucepan, heat oil and sauté onion for 3 minutes until soft. Add sweet potatoes and stir to coat. Add broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, until sweet potatoes are tender.
With a slotted spoon, scoop out 2 cups of sweet potato cubes; set aside. Puree remaining soup until smooth-I use an immersion blender. Return soup to pot, add remaining sweet potatoes and black beans, and cook for 5 minutes longer.
Stir in spinach and cook for 1 minute, until just wilted. Stir in sour cream and salt to taste. Serve hot. If you will not be serving all of it, Add a dollop of sour cream to individual bowls and not the entire pot.
Saturday, January 14, 2012
Creamy Macaroni and Cheese
You can bake this a bit before serving or leave it extra creamy and serve without baking! If you want to be creative, add bacon, crab, lobster...
• 2 cups uncooked elbow macaroni
• 1/2 stuck butter, cut into pieces
• 3 cups grated sharp Cheddar cheese
• 1/2 cup sour cream
• 1 (10 3/4-ounce) can condensed Cheddar cheese soup
• 1/2 teaspoon salt
• 3/4 cup whole milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. Combine cheese/butter mixture and add the sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Bake for 10-20 minutes until bubbly.
• 2 cups uncooked elbow macaroni
• 1/2 stuck butter, cut into pieces
• 3 cups grated sharp Cheddar cheese
• 1/2 cup sour cream
• 1 (10 3/4-ounce) can condensed Cheddar cheese soup
• 1/2 teaspoon salt
• 3/4 cup whole milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. Combine cheese/butter mixture and add the sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Bake for 10-20 minutes until bubbly.
Italian Wedding Soup
Made this a couple of weeks ago-very different, the dill adds a nice surprising flavor.
Meatballs:
3/4 pound ground turkey
1/2 pound turkey sausage, casings removed
2/3 cup fresh white bread crumbs
2 tsp. minced garlic (about 2 medium cloves)
1/4 cup chopped fresh Italian parsley
1/2 cup freshly grated Parmesan cheese
3 Tbsp. milk
1 large egg, lightly beaten
kosher salt & freshly ground black pepper
Soup:
2 Tbsp. olive oil
1 cup minced yellow onion
1 cup diced carrots (about 3 medium)
1 cup diced celery (about 2 large stalks)
10 cups chicken broth
1/2 cup dry white wine
1 cup small pasta (I used mini bow-tie pasta)
1/4 cup minced fresh dill
8 ounces fresh baby spinach- trimmed, washed & patted dry
extra Parmesan cheese, for serving
1. Preheat oven to 350 degrees F.
2. Prepare meatballs: Place ground meats, bread crumbs, garlic, parsley, Parmesan, milk, egg, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1-inch meatballs onto a sheet pan lined with parchment paper (you'll make somewhere around 40 meatballs). Bake for 30 minutes, until cooked through and lightly browned. Set aside.
3. Prepare soup: Heat olive oil over medium-low heat in a large stock pot. Add onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken broth and wine and bring to a boil. Add pasta to the simmering broth and cook an additional 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in spinach and cook for 1 minute, until spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.
Meatballs:
3/4 pound ground turkey
1/2 pound turkey sausage, casings removed
2/3 cup fresh white bread crumbs
2 tsp. minced garlic (about 2 medium cloves)
1/4 cup chopped fresh Italian parsley
1/2 cup freshly grated Parmesan cheese
3 Tbsp. milk
1 large egg, lightly beaten
kosher salt & freshly ground black pepper
Soup:
2 Tbsp. olive oil
1 cup minced yellow onion
1 cup diced carrots (about 3 medium)
1 cup diced celery (about 2 large stalks)
10 cups chicken broth
1/2 cup dry white wine
1 cup small pasta (I used mini bow-tie pasta)
1/4 cup minced fresh dill
8 ounces fresh baby spinach- trimmed, washed & patted dry
extra Parmesan cheese, for serving
1. Preheat oven to 350 degrees F.
2. Prepare meatballs: Place ground meats, bread crumbs, garlic, parsley, Parmesan, milk, egg, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1-inch meatballs onto a sheet pan lined with parchment paper (you'll make somewhere around 40 meatballs). Bake for 30 minutes, until cooked through and lightly browned. Set aside.
3. Prepare soup: Heat olive oil over medium-low heat in a large stock pot. Add onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken broth and wine and bring to a boil. Add pasta to the simmering broth and cook an additional 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in spinach and cook for 1 minute, until spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.
Roasted Duck Breast with Sweet Potato Gnocchi, Dried Cherry Jus and Caramelized Red Onion and Spinach Compote
I can't tell you where I got this recipe but I knew it would be a winner. Made it last weekend and it is one of the best meals I have ever had. All the recipe parts are included. You can halve the recipe for 2 people. Fabulous and worth the effort!
Duck Breast:
6 cleaned duck breasts (make several slices in the skin), see note
1/4 cup olive oil
Pinch salt, pepper, cinnamon, clove and nutmeg
Marinate duck in oil and Chinese Five-Spice seasoning and set aside. Preheat oven to 350 degrees.
Dried Cherry Jus:
4 cups duck stock or chicken stock
4 cups veal or beef stock
2 cups diced carrots, leeks, onions and celery
1/2 cup dried cherries soaked in 1/4 cup cognac
Simmer the 8 cups of stock with the vegetables, reducing until it yields about 3 cups of liquid. Strain out the vegetables and add rough-cut cherries. Simmer down to a total of 2 cups.
Presentation: Sear duck breasts in 1 tablespoon olive oil, skin down, until golden brown and place in 350-degree even. In another pan, heat the onion-spinach compote. When the flesh of the duck is no longer pink, pull from oven, drain any fat and add sauce and gnocchi. Turn breasts over and cook for another minute or two. Remove duck, slice and fan out on a plate with a pile of gnocchi and compote. Glaze with sauce. Serves 6.
Sweet Potato Gnocchi
2 pounds sweet potatoes
1 1/2 cups flour
2 tablespoons salt
3 eggs
Bake sweet potatoes until soft. Push through a ricer into a bowl (they can also be mashed). Add flour, eggs and salt and gently mix together into a dough. Add more flour if sticky-mine was and I added four in 1/4 cup increments until the texture was right.. Cut into small balls about the size of a dime and dust with flour. Roll on a gnocchi board or in a wicker basket (they will be oblong in shape). Boil in salted water until they float, then run under cold water. Set aside.
Caramelized Red Onion and Spinach Compote
3 medium red onions
1 pound fresh cleaned spinach (stems removed)
3 tablespoons olive oil
3 tablespoons butter
Salt and pepper, to taste
In a saucepan, melt butter and oil over medium heat. Slice onions thinly and add to saucepan. Cook onions until caramelized, then add spinach leaves. Cook until spinach is limp and incorporated.
Duck Breast:
6 cleaned duck breasts (make several slices in the skin), see note
1/4 cup olive oil
Pinch salt, pepper, cinnamon, clove and nutmeg
Marinate duck in oil and Chinese Five-Spice seasoning and set aside. Preheat oven to 350 degrees.
Dried Cherry Jus:
4 cups duck stock or chicken stock
4 cups veal or beef stock
2 cups diced carrots, leeks, onions and celery
1/2 cup dried cherries soaked in 1/4 cup cognac
Simmer the 8 cups of stock with the vegetables, reducing until it yields about 3 cups of liquid. Strain out the vegetables and add rough-cut cherries. Simmer down to a total of 2 cups.
Presentation: Sear duck breasts in 1 tablespoon olive oil, skin down, until golden brown and place in 350-degree even. In another pan, heat the onion-spinach compote. When the flesh of the duck is no longer pink, pull from oven, drain any fat and add sauce and gnocchi. Turn breasts over and cook for another minute or two. Remove duck, slice and fan out on a plate with a pile of gnocchi and compote. Glaze with sauce. Serves 6.
Sweet Potato Gnocchi
2 pounds sweet potatoes
1 1/2 cups flour
2 tablespoons salt
3 eggs
Bake sweet potatoes until soft. Push through a ricer into a bowl (they can also be mashed). Add flour, eggs and salt and gently mix together into a dough. Add more flour if sticky-mine was and I added four in 1/4 cup increments until the texture was right.. Cut into small balls about the size of a dime and dust with flour. Roll on a gnocchi board or in a wicker basket (they will be oblong in shape). Boil in salted water until they float, then run under cold water. Set aside.
Caramelized Red Onion and Spinach Compote
3 medium red onions
1 pound fresh cleaned spinach (stems removed)
3 tablespoons olive oil
3 tablespoons butter
Salt and pepper, to taste
In a saucepan, melt butter and oil over medium heat. Slice onions thinly and add to saucepan. Cook onions until caramelized, then add spinach leaves. Cook until spinach is limp and incorporated.
Saturday, January 7, 2012
Buttermilk Biscuits
2 c. self-rising flour
2 tsp. baking powder
1/4 c. shortening
3/4 c. buttermilk
Preheat the oven to 450 degrees. Place flour and baking powder in mixing bowl;add shortening and cut in until mixture looks like small nuggets. Make a well in the center and add buttermilk. Stir with a fork until the mixture is fairly unified into a ball. Do not overmix.
Turn dough out onto a floured surface and knead 10-12 times. Roll the dough to about 3/4 inch thickness. Cut with a biscuit cutter and place on a baking sheet that has been sprayed with cooking spray. Lightly spray the tops of the biscuits.
Bake in the oven 6-8 minutes. Makes 8-9 biscuits.
2 tsp. baking powder
1/4 c. shortening
3/4 c. buttermilk
Preheat the oven to 450 degrees. Place flour and baking powder in mixing bowl;add shortening and cut in until mixture looks like small nuggets. Make a well in the center and add buttermilk. Stir with a fork until the mixture is fairly unified into a ball. Do not overmix.
Turn dough out onto a floured surface and knead 10-12 times. Roll the dough to about 3/4 inch thickness. Cut with a biscuit cutter and place on a baking sheet that has been sprayed with cooking spray. Lightly spray the tops of the biscuits.
Bake in the oven 6-8 minutes. Makes 8-9 biscuits.
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