Eggs, a breakfast foundation!

I love eggs, I keep a carton of hard boiled and raw eggs in the fridge all the time, ready to go. I use them for breakfast, lunch, snacks, sandwiches, they are incredibly diverse, packed with protein, and an easy item to learn to cook. Eggs were probably one of the first things that I ever learned to cook. It’s really remarkable how many different ways eggs can be prepared. So lets  look at some of the most popular breakfast preparations of eggs. Starting with scrambled eggs of course!

So many truly great, award winning, and celebrity chefs claim to have the perfect scrambled egg recipe. Buzz feed recently did a comparison of top chef scrambled egg recipes, and compared the various techniques and recipes. I believe that scarambled eggs are prepared based on personal tastes. I don’t like “wet” eggs, when it comes to a scrambled egg in my world I want them cooked through, but not tough and over done. It’s a delicate balance, and a technique that requires your full attention.

scrambled eggs

Here is what you need.

2 Large eggs

2-3 Tbsp milk or half and half

salt and pepper to taste

1 Tbsp butter

In a bowl combine eggs, milk, salt and pepper. Preheat a medium pan on med-high heat. Add butter tot he hot pan when melted add the egg mixture. Allow to cook for a few moments, using a spatula push the eggs from one side of the pan to the other turning over slightly to cook through. Once cooked through, remove from the heat and place in serving bowl or plate up. Serve hot!

Another popular technique for cooking eggs is to fry them. There are a lot of different levels of done-ness with this technique that is again according to ones personal tastes, or the application of the eggs once done. These may include sunny side up, over easy, over medium, or over hard. When I was younger I struggled to know what to call the eggs that I actually wanted. I was in my 20’s before realizing I wanted an over medium egg, but was always ordering an over easy egg because all I knew was that I didn’t want a sunny side up egg! So what is the difference. A sunny side up egg is cooked on one side the egg is cracked into the pan and cooked until the white  is opaque and the edge of the yolk begins to lighten up slightly. It is then removed from the pan and served as is, the top demonstrates a bright sunny yellow yolk, over easy, over medium, and over done take the fried egg technique to another level by turning the egg over in the pan, cooking both sides. over easy is cooked just until the white is opaque, with a runny yolk.  Over medium is cooked long enough to set the yolk up slightly so that it is creamy but not dry. And, you guessed it an over hard egg is cooked until the yolk is completely set up, and slightly dry. Once cooked they can be salted and peppered to taste.

fried eggs

Poaching eggs is another great breakfast application. This is a technique that for many, me included can be very intimidating.  It involves cooking the egg in water, creating a creamy egg with a warm gooey center perfect for eggs benedict or to top toast. The ingredients are as simple as it gets, eggs, salt and pepper. The key to this process is the cooking technique.  crack egg into a small bowl and set aside. Boil water add 2 Tbsp of white vinegar (this will help keep the egg white from separating) stir the water creating a swirling motion in one direction. Poor the egg into the center of the swirling water and continue to slowly stir until the egg white is opaque. remove egg with a fork, and drain on paper towel.

poached eggs

 

Time for a new Cooking Series!

I so enjoyed the Fall cooking series a little while ago and having a specific topic really got my wheels turning on new recipes, as wells as forced me into my kitchen where I was starting to reclaim my “happy place”.  I have lost a little momentum and so now have decided to challenge myself again with a new cooking series that will focus on the most important meal of the day. Breakfast!

easy-breakfast-crepe-1565637945

I love breakfast foods, there is a lot of diversity in the meals available as well as baking and cooking techniques that combine to make delicious, healthy and nutritious food for my family. I plan to discuss some basics like different ways of preparing eggs, as well as some inventive new recipes that you”re family will love, and you can use day to day as well as for guests or special occasions!

breakfast

I’d love to open up some dialog with you all about what you most enjoy for breakfast, did you have a fancy dish at a restaurant or bed and breakfast that you’d like to see replicated? What is your go to breakfast recipe for special occasions? and Do you eat breakfast at anytime of day? I can’t wait to explore all of the facets of this important meal with all of you! Follow along for more recipes and tips! Thank you for joining me!

eggs

Ham and Broccoli Quiche

We started some Easter prep tonight blowing out 16 eggs for decorating later this week. Once cleaned out we had a surplus of eggs that we thought about freezing for later (always an option if you don’t want to eat them right away) but instead decided to make dinner with them!

Instead of regular breakfast options I decided to make a savory delicious and simple quiche!

This recipe is super simple to make and it turns out so pretty.

Here is what you need:

18 eggs

1c. Heavy cream

1c. Cheddar cheese shredded

2 small heads of broccoli chopped

1/2 lb small cubed ham

2- pie crusts

Preheat oven to 400°F. Place pie crusts into pie pans and set aside. In a large bowl stir together all of the other remaining ingredients. Split filling evenly between the two pie shells.

I rolled the crust down toward the filling and placed in the oven for 25-30 or until filling is firm and top is brown.

Allow to cool for a couple minutes before cutting and serving. Enjoy!!

Pineapple infused meatloaf and roasted vegetables

It’s all about keeping things simple right now and this recipe is just that simple, and delicious. Dinner is served!

I love love love pineapple, it’s fresh, and light and super versatile for using in sweet and savory dishes. It makes food fell island inspired and let’s face it we would all love to be on a refreshing island get away right about now! Tonight I combine it with a simple pork meatloaf and some rustic spicy roasted vegetables.

Here is what you need:

1lb ground pork unseasoned not sausage

1 slice of bread

1 bunch scallions sliced separate greens and whites

1 yellow bell pepper diced

2 small sweet potatoes peeled and diced

1 small chili pepper diced from the middle to the tip discard the stem end and seeds

1 small can of pineapple wedges in juice not syrup

3 tbsp hoisin sauce or teriyaki sauce

Olive oil

Salt and pepper to taste

Preheat oven to 425°F grease a large baking sheet with olive oil and set aside.

Place bread in a large bowl. Open pineapple, reserve 2 Tbsp of pineapple juice for sauce and drain the remaining juice over the bread. Set pineapple pieces aside.

Using your hands mash the bread into a paste and add scallion whites and ground pork. Blend together with your hands add salt and pepper. Form into 3-4 small “loaves” about 1in thick, they do not need to be perfect. Place on the greased baking sheet and wash your hands.

In a small bowl combine hoisin sauce and reserved pineapple juice mix well and baste over top of the meat loaves. Reserve enough for one more coating after initial baking time. Take pineapple pieces and place on baking sheet with the meatloaf.

In a large bowl combine diced sweet potatoes, bell pepper, half of green scallions and chili pepper coat with olive oil and pepper to taste and place in a small roasting pan.

Place veggies on the middle shelf and meatloaf on the top shelf of the oven and bake for 20 min. Remove veggies from the oven check for doneness of the potatoes. Remove meatloaf and apply a new coating of sauce, remove pineapple from pan and place back in the oven for another 10min make sure meat is cooked to correct temp. Top meatloaf with toasted pineapple pieces and remaining scallion greens. Serve hot with a side of roasted veggies! Enjoy!

Creamy Chicken Spaghetti

Tonight’s dinner is filling and simple, with a homemade sauce. Creamy chicken spaghetti with roasted tomatoes and basil! Yummy!

Making a simple homemade pasta sauce is super easy and once you perfect a base you’ll find changing up the flavor is super easy! I encourage you to give it a try!

Here’s what you need for this tasty pasta dish!

1lb chicken cut into strips

Spaghetti

1 lemon zested and quartered

2 Roma tomatoes, cut into wedges

2 tbsp tuscan or southwest seasoning

3 Tbsp butter

1 Tbsp cream cheese

1/4c. Parmesan cheese

2 sprigs of fresh basil chopped

Salt and pepper

Olive oil

Preheat oven to 400°F, and bring a pot of salted water to a boil.

Zest and cut lemon and wedge the tomatoes. Place tomatoes skin side down on a baking sheet, sprinkle with salt pepper and tuscan 1 tsp tuscan seasoning. Place in preheated oven and roast until they start to soften and juices can be seen releasing around the wedges.

Rinse and drain chicken, pat dry with paper towels, add to a preheated skillet with olive oil, salt, pepper, and 1tsp of the tuscan seasoning. Cook until browned and heated to temp.

Meanwhile cook spaghetti reserce 1/2 c of pasta water, drain pasta and set aside, do not rinse your pasta!

In the pot from the pasta add butter, cream cheese, reserved pasta water, lemon zest and the juice from half of the lemon. Cook on medium heat until melted and well blended. Add pasta, parmesan cheese and chicken. Stir until well blended. Add tomatoes and chopped basil. Serve hot! Enjoy!!

Garlic Parmesan Surf and Turf!

It’s been really tough to plan meals with the stores being low stocked on staple items that I use a lot of. So I’ve had to improvise.

Chicken was on short supply at my last visit to the local grocery mart. But they had tons of sirloin and this immediately made me think of surf and turf! So a quick trip to frozen foods and I was in business! Plenty of frozen uncooked shrimp in stock!

I already new I had a few essentials in my pantry. I picked up some parmesan cheese shreds, and a few fresh veggies for a sauteed side dish. The result was a delicious meal with very few ingredients that were super easy to find, or that I already had on hand!

Here’s what you need:

1lb chopped sirloin, stew meat will work too

1lb frozen medium shrimp uncooked and peeled

*unpeeled shrimp is cheaper if cost is an issue you can peel them and devein them at home if needed

3 large cloves of garlic

2 tablespoons olive oil

3 tbsp salted butter

1/2c parmesan cheese

Salt and pepper to taste

Parsley garnish if desired

Thaw shrimp under cool water.

Turn a large skillet onto medium high heat add oil, and sirloin. Cook for 2-3 minutes add garlic.

Cook until meat is almost cooked to desired doneness and add shrimp, salt and pepper, cook through and add butter and parmesan cheese. Stir until melted. Garnish with parsley.

Serve hot! You can put this over pasta or rice if you’d like, or like we did eat it on it’s own with some simple sauteed veggies! Enjoy!!

Quick and Easy Flatbread!

With all the craziness at the grocery stores lately, bread can be a tough item to sometimes find. So, today I’m sharing a quick and easy recipe for homemade flatbread! This recipe is also a fantastic way to introduce kids to simple, tasty, basic cooking techniques!

This bread is super versatile, use it to wrap up your favorite sandwhich meats and cheeses, use it to dip in hummus, or greek yogurt dip, fill it with taco or fajita fillings, make mini pizzas, or add sweetened cream cheese and fresh fruit for a healthy delicious dessert! It really doesn’t get any better than this!

Another big plus for this recipe it uses very few, simple, everyday ingredients! You probably have everything you need to make this right now!!

Here’s what you need!

2c. All purpose flour

1 Tbsp baking powder

1tsp sea salt

1Tbsp oil, butter, or shortening

11/3c. Luke warm water

Optional: seasoning mix like southwest seasoning, garlic herb seasoning etc… Add to your own tastes

In a large bowl combine flour, baking powder and salt. Stir until well blended. Add 1c. of water and oil and stir to bring ingredients together, add additional water as needed until dough is the consistency of sticky pizza dough. Knead for another minute or two until all the extra bits are gathered up out of the bowl by the dough. When you have the dough together remove from bowl, grease bowl with a little oil and replace dough turning over once to coat with the oil. When you touch your dough it will depress without bouncing back. This is perfect!

Allow dough to rest cover with a damp towel for about 15-20 minutes. This will allow the gluten to rest and make the dough easier to roll out.

Once rested cut into 6 pieces and roll into thin (tortilla thickness) irregular rounds they do not need to be perfect!

Preheat a non-stick pan or lightly greased pan on the stovetop to medium heat. Add flatbreads one at a time allow to brown slightly and turn over, remove from heat and serve warm, or allow to cool and freeze for later use!

Simple. Delicious. Versatile. Perfect! Enjoy!