Ingredients:
6 eggs, beaten
grated cheese
1/2 t black pepper
pinch salt
1 t butter
1/2 c chopped spinach
4 strips bacon
1 t parsley
Directions:
Preheat oven to 350
Spray pan with oil
Cook bacon, roughly chop
Wilt spinach in bacon grease
Mix eggs, salt, pepper, and cheese
Layer bacon and spinach on bottom of pan
Pour egg mixture on top
Bake for 10-12 minutes, until set
Monday, February 17, 2014
Saturday, February 15, 2014
Baked Chicken Cheese Enchiladas
Baked Chicken Cheese Enchiladas
4oz cream cheese softened
1/4 cup sour cream
1 can diced green chillies
2 cups prepared salsa
2cups grated cheddar or monetary jack cheese
2 cups shredded cooked chicken
1 cup corn
1 can black beans
1/2 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon cayenne
Salt and pepper
12 to 14 round tortillas
Preheat oven to 325 degrees
Cream together cream cheese, sour cream, and chillies.
Stir in 1/2 cup salsa and stir in 1 cup of the grated cheese. In a separate
bowl toss together the chicken, corn, cumin, cayenne, salt and pepper. Add
chicken mixture to the cheese mixture and stir to combine. In a baking dish, spread 1/2 cup of salsa
over the bottom. Place about 1/3 cup of
filling on a tortilla, roll up and transfer to baking dish with the seam side
down. Repeat process for the remaining the tortillas. Pour remaining salsa over enchiladas, spreading
evenly to coat all of them. Sprinkle remaining cheese over the top. Enchiladas may be prepared to this point 12
hours in advance. Transfer to preheated oven and bake for 20 to 25 minutes
until hot and bubbly.
Saturday, March 23, 2013
Lentil Soup
Ingredients
2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
Directions
Place the olive oil into a large 6-quart Dutch oven and set over medium heat.
Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.
Add the lentils, tomatoes, broth, coriander, and cumin and stir to combine.
Increase the heat to high and bring just to a boil.
Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.
Serve immediately.
2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
Directions
Place the olive oil into a large 6-quart Dutch oven and set over medium heat.
Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.
Add the lentils, tomatoes, broth, coriander, and cumin and stir to combine.
Increase the heat to high and bring just to a boil.
Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.
Serve immediately.
Saturday, February 23, 2013
Cream of Chicken Soup
Ingredients
1/2 cup unsalted butter
1 medium Spanish onion, chopped
2 stalks celery (with leaves), chopped
3 medium carrots, chopped
1/2 cup plus 1 tablespoon flour
7 cups chicken broth, homemade or low-sodium canned
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
2 3/4 cups cooked, diced chicken
1/2 cup heavy cream
2 1/2 teaspoons dry sherry
1 tablespoon kosher salt
Freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley
Directions
Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
Stir in the chicken and bring to a boil. Remove from the heat.
Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.
1/2 cup unsalted butter
1 medium Spanish onion, chopped
2 stalks celery (with leaves), chopped
3 medium carrots, chopped
1/2 cup plus 1 tablespoon flour
7 cups chicken broth, homemade or low-sodium canned
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
2 3/4 cups cooked, diced chicken
1/2 cup heavy cream
2 1/2 teaspoons dry sherry
1 tablespoon kosher salt
Freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley
Directions
Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
Stir in the chicken and bring to a boil. Remove from the heat.
Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.
Double Chocolate Banana Muffins
Ingredients
1 ½ C flour
1 C sugar
¼ C cocoa
1 tsp baking soda
½ tsp salt
¼ tsp baking powder
1 1/3 C mashed
bananas (3)
1/3 C oil
1 egg
1 C mini chocolate
chips
Directions
In a large bowl
combine the first 6 ingredients. In a
small bowl combine bananas, oil and egg; stir into dry ingredients just until
moistened. Fold in chocolate chips. Fill greased or paper lined muffin cups three
fourths full.
Bake at 350 degrees
for 18-25 min or until muffin test done.
Makes 18
Pork with Mustard-Caper Sauce
Ingredients
1 tablespoon extra-virgin olive oil
Four 9-ounce pork loin chops (1 1/4 inches thick)
Salt and freshly ground pepper
1 1/2 cups chicken stock or canned low-sodium broth
1/3 cup drained capers
1/2 teaspoon finely chopped rosemary
2 tablespoons Dijon mustard
2 tablespoons unsalted butter
1 cup uncooked rice
Directions
1. Cook rice as directed.
2. In a large skillet, heat the olive oil until shimmering.
3. Season the pork chops with salt and pepper, add them to the skillet and cook over moderately high heat until well browned, about 5 minutes per side.
4. Transfer the pork chops to a large plate and cover loosely with foil.
5. Add the stock, capers and chopped rosemary to the skillet and boil until reduced to 3/4 cup, about 5 minutes.
6. Return the pork chops to the pan and simmer until cooked through, about 3 minutes.
7. Transfer the pork chops to 4 plates.
8. Whisk the mustard and butter into the sauce and season with salt and pepper.
9. Pour the mustard-caper sauce over the chops and serve over rice.
1 tablespoon extra-virgin olive oil
Four 9-ounce pork loin chops (1 1/4 inches thick)
Salt and freshly ground pepper
1 1/2 cups chicken stock or canned low-sodium broth
1/3 cup drained capers
1/2 teaspoon finely chopped rosemary
2 tablespoons Dijon mustard
2 tablespoons unsalted butter
1 cup uncooked rice
Directions
1. Cook rice as directed.
2. In a large skillet, heat the olive oil until shimmering.
3. Season the pork chops with salt and pepper, add them to the skillet and cook over moderately high heat until well browned, about 5 minutes per side.
4. Transfer the pork chops to a large plate and cover loosely with foil.
5. Add the stock, capers and chopped rosemary to the skillet and boil until reduced to 3/4 cup, about 5 minutes.
6. Return the pork chops to the pan and simmer until cooked through, about 3 minutes.
7. Transfer the pork chops to 4 plates.
8. Whisk the mustard and butter into the sauce and season with salt and pepper.
9. Pour the mustard-caper sauce over the chops and serve over rice.
Cabbage Rolls
Ingredients
1 head Savoy cabbage
1 pound ground beef
1 small to medium onion, chopped small
2 tablespoons olive oil
1 carrot, shredded
1 celery stalk, thinly sliced
1 parsnip, shredded
1/2 cup uncooked rice
1 to 2 tablespoons tomato paste
3 to 4 cups of your favorite simple tomato sauce, tomato juice or V8 [tomato soup, vegetable broth, and water]
Directions
1. Cut the core out of the cabbage but leave it whole. Place it, with the empty core area facing up, in a large bowl.
2. Boil a small pot of water and pour the water over the cabbage and let it sit for ten minutes.
3. Heat the oil in a saute pan. (I like to use the large one I will cook the final dish in — a deep 12-inch saute pan — to save dishes.)
4. Cook the onions until they are soft, add the carrot, celery and parsnip and saute them for a couple extra minutes — until they are also soft.
5. Season the mixture with salt and pepper, transfer it to a bowl and let it cool a bit.
6. Mix in the meat, rice and tomato paste and season again with salt and pepper.
7. Drain the head of cabbage. Pull off large leaves, cut out the large vein — if the leaf is very large, you can make two rolls from each, if it is smaller, you can cut the vein out partially and pull the sides to overlap before you roll it into one roll. Pat the leaves dry with towels.
8. Roll about 1/4 to 1/3 cup of filling in each leaf (depending on the size of your leaf) and arrange in a large, wide pot.
9. Pour in enough juice or sauce to cover the rolls.
10. Bring to a boil and reduce the heat, letting them simmer covered on the stove on low for about 45 minutes. 11. Serve immediately. If sauce has thinned a bit, you can heat up any additional sauce you didn’t use and pour it over as you serve the rolls.
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