I know, my morning humour is not so great. Bear with me because this is a great breakfast to serve when looking for something different.
- 1 shallot, peeled and finely chopped
- 1/2 cup red pepper, chopped
- 1/2 cup thinly sliced mushrooms
- 1/3 cup slivered almonds
- 1/4 cup butter
- 2 1/2 cups cooked chicken, skinless and boneless
- pinch of salt
- dash of pepper
- 6 beaten eggs
- 1/2 cup grated Asiago cheese
In a frying pan cook the shallot, peppers, mushrooms and almonds in the butter until the peppers and mushrooms are cooked and the shallots are softened. Do not brown.
Add the salt, pepper and chicken and cook until the chicken is heated through completely (about 3-4 minutes).
Combine the eggs and the cheese and pour over the chicken. Cook and stir gently until the eggs are cooked. This could take about 10 minutes.
This will serve 6.
Serve with fresh, just-out-of-the-oven muffins, butter, juice and coffee and OMG this is one yummy breakfast. If you do not care for the mushrooms, omit them.
Potato Mushroom Bake Ahead
This recipe will serve 8 and could be made the day before the dinner.
- 4 tbsp extra virgin olive oil, divided
- 3 lbs Yukon gold potatoes, peeled, cut lengthwise into 1/8†slices
- 1 tsp salt plus a pinch for the mushrooms
- 1 1/2 cups whipping cream, divided (plus more if needed)
- 1 cup fresh grated parmesan cheese, divided
- 3 garlic cloves, sliced very thin
- 1 lb white button mushrooms
Preheat oven to 350 degrees
Brush a 13 x 9 inch baking dish with olive oil. Arrange one third of the potatoes in the dish, slightly overlapping. Sprinkle with a little of the salt. Pour about one third of the whipping cream over the top and about one quarter of the cheese. Repeat layering as above three more times. Bake uncovered for about forty to forty-five minutes. Adding more cream, if necessary, to keep moist.
Slice mushrooms and toss with remaining oil and layer over the top of the potatoes, around the edges. Drizzle one quarter cup of cream over top of the mushrooms and one-quarter cup of cheese.
Continue to bake another twenty minutes until potato edges are golden.
To make ahead: Make as above. Cool one hour, then cover and place in fridge. Before serving, cut into serving portions, place on a cookie sheet, cover with foil and heat in a 350 degree oven for about fifteen to twenty minutes. For a fancier presentation, use large cookie cutters in any “cut” you want.
This is yummy, yummy, yummy.
Chicken Rollups With Apricots and Cranberries
How many chicken recipes do you know? How many do you use? I’ll bet it is probably the same 5 all the time. Am I right? Well, here is one more to at least try and I will bet it becomes in the top 3 that you make.
- 1 1/3 cups dried apricots, chopped
- 1/2 cup dried cranberries
- 3 tbsp. honey
- 1 1/2 tsp. ground ginger
- 2/3 cup panko crumbs or more if needed for coating
- 2 tbsp. fresh parsley, chopped fine
- 1 tbsp. flour
- 2 tbsp. shredded Manchego cheese
- 1 tsp. Spanish paprika
- generous pinch of: sugar, salt and crushed dried oregano
- 1/4 tsp. each of garlic powder and onion powder
- 1 tbsp. Crisco oil
- 2 large eggs, beaten
- 6 skinless, boneless chicken breasts, halved
Preheat oven to 350 degrees. Coat a 3 quart rectangular baking dish with Pam spray.
Stir together the apricots, cranberries, honey and ginger and set aside.
Stir together the panko crumbs, parsley, flour, cheese, paprika, sugar, salt, oregano, garlic and onion powders. Add the Crisco oil and mix together.
With the chicken breasts between two pieces of plastic wrap, use a meat mallet and pound out to about 1/4 inch thick. Use 1/4 cup of the fruit mixture and place in the middle of each breast. Roll up and fold in both ends. Secure these with toothpicks.
Now, carefully dip into the egg mixture and roll in the panko crumbs. Set in the prepared pan. Sprinkle the snipped parsley over the top and bake for about 40 minutes, until thoroughly cooked through. Remove the toothpicks before plating and serve with buttered egg noodles or just a simple salad.
Gourmet looking dinner, easy on the diet and quick to make.
Beef, Mushroom and Pepper Tart/Pizza
Who says you can’ t have both? Tart or pizza? Combine the two and it is, no matter how you word it……fabulous and super tasty.
Busy schedule during the week or just a TGIF day, this one’s the real lifesaver.
- 1 lb. lean ground beef
- 8 oz. fresh, sliced mushrooms
- 1/2 green pepper, cut into strips and then cut into small pieces
- 3 shallots, sliced
- pinch of salt
- pinch of pepper
- 1 package of puff pastry, thawed
- 3-4 oz. Manchego cheese
- fresh oregano or basil
Preheat your oven to 425 degrees. In a skillet, cook the beef and shallots until starting to turn brown and add the mushrooms and green pepper. Stirring occasionally, add the salt and pepper and drain off the excess fat.
Grease a large baking sheet or line with parchment paper. Unroll the puff pastry and roll it out to about 15 x 12 inches. Top the dough with all the filling, keeping it about an inch off the sides.
Placethe pastry edges up over the mixture, folding as necessary. Do not cover completely, hence the tart feel.
Bake for about 15-20 minutes or until the pastry is golden brown and cooked through. Remove from the oven and sprinkle the cheese over the top and drop some fresh oregano or basil on top. Slice, plate and enjoy.
If staying in, pour a glass of wine for the over 19’s and soda or chocolate milk for the younger set. Mini party in no time.
Swiss, Spinach, Ham Brioche Lunch
This is a GREAT lunch idea! Baby spinach makes it.
- 16 slices of Brioche
- 1 tbsp. mustard
- 16 slices of swiss cheese
- 8 thin slices of black forest ham
- 3 oz. fresh baby spinach leaves
- melted butter for brushing
Spread 8 of the brioche slices with mustard. Next put the ham, cheese and spinach leaves. Top with remaining brioche slices.
Brush both sides of the sandwiches with the melted butter. Using a panni pan or frypan, toast each side until a beautiful golden brown.
If not going to work or driving, a glass of chilled wine is delightful. This would make a great weekend luncheon. Enjoy!
Christmas Baking List 2012
Here we go again….time to start thinking about what to bake for this year. Some of my favourites are always on the list and a couple of new ones. One thing for sure, it WILL change from time to time as we go through the day(s) around November 11th and something new will crop up.
Here we go…..
- Italian cookies
- Chocolate Flowers
- Raspberry Meringues
- Victoria cookies
- Cheese Shortbread (for company coming)
- Whipped Shortbread
- Lemon Shortbread
- Pecan Shortbread
- Christmas Gumdrop Cake
- Lemon Bars
- Custard Tarts
- Maple Pecan Tarts
- Cranberry/Pistachio bark
- Spiced Nuts
- Candied Nuts
- Nuts and Bolts
- Truffles
What can I say? Bring it on. This is the time we have sooooo much fun. Don makes his Tortiere the same time. We go like stink in the kitchen all day and then drop in the easy chair with a huge sigh!
Faux Cauliflower Souffle
This is yet another recipe for a tasty vegetable to serve even the most critical foodie. I know………
- 1 medium cauliflower, cut into small pieces
- 3 tbsp. butter
- 2 tbsp. flour
- 1 1/2 cups cream
- 2 1/2 cups shredded Swiss cheese
- dash of dry mustard and Worchestershire sauce
- 2 eggs, well beaten
Grease a 10 x 6 inch dish and set aside. In a saucepan, cook the cauliflower for about 12 minutes or until tender and drain well. Set aside.
In a small saucepan, melt the butter and gradually whisk in the cream. Cook, stirring constantly until it thickens and begins to boil.
Immediately remove from the heat.
Stir in the mustard and Worchestershire sauce. Add the cauliflower and beaten eggs. Pour into the prepared dish.
Bake in a 325 degree oven for about 30 minutes or until the centre is firm to the touch. Serve immediately with your favourite meat and potatoes or noodles or rice.
This is yummy.
Crab Toasts
It is always a treat to eat crab…you can even use canned crab if fresh is unavailable.
- 12 oz. of cooked king crab meat
- 3/4 cup finely chopped celery
- 1/2 green or red pepper, seeded and chopped fine
- 1/2 cup mayonnaise
- 3 English muffins, halved
- 6 slices of cheddar cheese
- lightly salt and pepper
Preheat your oven to 350 degrees. Mix the crab, celery, peppers and mayonnaise. Set this aside.
Lightly toast the muffin halves. Spread the crab mixture evenly on the halves and top with a slice of cheese. Place these on a parchment covered tray and toast in the oven for about 12 minutes.
I tell you, you will think the Angels are circling…just add a crisp salad and, of course, a glass of crisp, cold white wine.
Broccoli Casserole
This is definitely a different way to serve broccoli and might be super good for children to eat their vegetables.
- 1 1/2 lbs. chopped broccoli
- 1 slice of bread, torn into pieces
- 3/4 cup milk
- 1 cup cubed cheese
- 2 tbsp. flour
- pinch of salt
- 1/8 tsp dry mustard
- pinch of pepper
- 2 hard cooked eggs, chopped coarsely
- 2 tbsp butter, melted
Steam broccoli until tender, and drain well. Set aside
Place bread in a blender and blend until coarse crumbs and set aside. In the blender now combine the milk, cheese, flour, mustard and pepper. Blend until smooth.
Combine this with the broccoli and hard cooked eggs. Turn this into a greased casserole dish. Combine the reserved bread crumbs with the melted butter and sprinkle over the casserole.
Bake for 35-40 minutes in a 350 degree oven. Tastes pretty good when served with ham.
Sausage Bake
We always are looking for something new to serve guests and always fall for the same old thing. If you are looking for something new to try, here it is. This recipe is 20 plus years old, given to me by a neighbor when we first moved to B.C.
- 2 lbs. cooked and drained pork sausage meat (Italian, if you choose)
- 12 well beaten eggs
- 2 cups milk
- 1 cup cream
- 4 or more slices of cubed bread
- 2 cups shredded cheese ( your choice) Monteray Jack is really good, if fresh
- 3/4 tsp. dry mustard
Combine the meat, eggs, milk/cream, bread, cheese and mustard. Add a pinch of salt and pepper and pour into a buttered 9 x 13 inch baking dish. If you wish, add more cheese on top.
Cover and refrigerate overnight and in the morning, remove from the regrigerator and let sit for about 30 minutes before baking in a 350 degree oven for 45 minutes or until set. Let sit for a couple of minutes before serving.
Cut and serve with slices of fresh fruit, juice and coffee. Voila! You did it again. Damn!
Puffed Cauliflower with Cheese
I posted this quite a while ago, but thought it deserved a second look.
Serves 4-6
- 1 medium cauliflower
- 1/4 cup butter
- 1 tbsp. flour
- 2 tbsp. butter for brushing dish
- 1 cup light cream
- pinch of salt and pepper
- 1/2 cup fine bread crumbs
- 3 eggs, separated
- 1 1/2 cups grated cheddar cheese
Preheat oven to 400 degrees. Cut cauliflower into florets, cook until tender and drain. Heat butter in a saucepan, add flour, stir over heat for 2 minutes and remove from heat. Add cream gradually, stirring with a whisk until smooth. Add salt and pepper and 2/3 of the crumbs. Stir in beat egg yolks, grated cheese and lastly, the cauliflower, being careful not to break up the florets.
Beat egg whites until stiff and carefully fold into the mixture. Pour into a greased dish and sprinkle the remaining crumbs over the top, baking for about 30 minutes until risen and golden in colour.
Yummy!
Puffiest Cheese Omelet EVER
This is one impressive omelet to serve guests, family or….just you!
You will need:
- 2 large eggs, separated
- Pinch of fresh ground nutmeg
- salt and pepper to taste
- 1/2 cup sour cream
- 1 tbsp. butter
- 3/4 cup Pepper Jack cheese OR Balderson’s aged cheddar
Preheat oven to 350 degrees.
In a medium bowl, beat egg whites until stiff, moist peaks form. In another bowl, beat yolks with the salt, pepper and nutmeg until thick and lemon coloured. Whisk in the sour cream. Pour yolk mixture over beaten egg whites and GENTLY fold together.
Melt butter in a 10″ oven-proof frying pan over medium heat. Tilt to cover the bottom of the pan and then pour in the egg mixture.
Do not stir but cook until omelet is puffy and lightly golden on the bottom. This will take 2-3 minutes. Transfer pan to the oven and bake until top is a pale golden brown (takes 6-9 minutes) and a knife, when inserted, comes out clean. Sprinkle with cheese. Using a spatula, fold half the omelet over the other half. Slide omelet onto a warm plate and serve immediately.
This can be cut in two as it is quite a generous serving.
To take it up a notch, add pre-steamed asparagus, red peppers or mushrooms before folding over the top edge.
This recipe is from my published cook book ‘”The B & B Cook Book”.