This is a savory breakfast and a nice change fromthe usual sweet fare.
- 4 large croissants, cut 3/4 through, lengthwise
- 4 tbsp. butter
- 8 large eggs
- 1/2 – 3/4 cups cream
- 1 tbsp. minced fresh dill
- 1/2 cup finely chopped button mushrooms
- 1/3 cup finely chopped salmon
- 3/4 cup shredded Gruyere cheese
Preheat oven to 225 degrees and warm the croissants for about 5 minutes. Melt the butter in a skillet. In a bowl beat the eggs and cream together. Add the dill, mushrooms and salmon.
Pour into the skillet and scramble until almost dry. Fill the croissants with the egg mixture and sprinkle the cheese over the top. Broil the croissants open-faced until the cheese is bubbly.
Serve immediately with a slice or two of fresh fruit and a fresh, hot cup of coffee and the world looks all anew.
Fresh Ginger, Shrimp and Mushroom Soup
After all the heavy foods consumed over the holidays, this might be a welcome choice. It is light, tasty and very satisfying.
- 2 cups sliced white button mushrooms
- 1 inch piece of fresh ginger, peeled and thinly sliced
- 2 tbsp. white vinegar
- 2 tsp. soy sauce
- 2 tsp. white granulated sugar
- 1/2 tsp. hot chili sauce
- 3/4 lb. uncooked shrimp, peeled and deveined
- 1 tsp. dark sesame oil
- 1 small tin of sliced water chestnuts, drained
Add a little oil to the frypan and cook the mushrooms until they start to turn a light brown. Add the chicken broth, ginger, vinegar, sugar and chili sauce. Bring to a boil and continue boiling for about 3-4 minutes.
Add the shrimp and water chestnuts and cook for about 2 more minutes until the shrimp turn pink. Remove from heat and add the sesame oil.
If you are making ahead and freezing, omit the step of adding the shrimp. Defrost first and reheat the soup before adding the shrimp at that time.
Yummy!
Easy Morning Wake-Up
Okay…here is the scenario. You are the first one up and all is quiet. You slip into the kitchen and turn the coffee pot on (You did set it up the night before, didn’t you?). Now, you can hear stirrings throughout the house.
Get ready to put out a totally scrumptuous breakfast..
- 10 eggs beaten
- 1/3 cup flour
- 3/4 tsp. baking powder
- 1 lb. bacon, fried crisp and crumbled
- 1 lb. Monterey Jack Cheese (one of my favourites)
- 1 cup cottage cheese
- 1/2 cup cream cheese, cut into small squares
- 1 cup fresh mushrooms, sliced and fried
Preheat oven to 375 degrees.
Beat the eggs, flour and baking powder really well. Oh, ask one of the bodies that just entered the kitchen to pour the orange juice and set the table for you, please.
Add the crumbled bacon, cheeses and mushroom to the mixture and beat well to combine.
Pour into a 13 x 9 inch baking dish that has been sprayed with Pam. Bake for about 35-40 minutes.
Get everyone around the table, plate the baked eggs and add fresh hot, buttered toast, fresh coffee and it is all done. How happy are we now??
Did I hear you say “Damn, I actually did this?” Aww go ahead, it’s is okay.
Turkey and Mushroom Tasty Croustades
With the holidays around the corner and New Year’s Eve on the rise, this is a good way to use up some of the left-overs. Entertain with abandon and make these up ahead of time. You show off you!
- 20 slices of white sandwich bread (Cobbs Bakery is good)
- melted butter
Preheat oven to 350 degrees. Remove the crust and brush both sides of each bread slice with melted butter. Press the slices gently into muffins tins and bake until golden (approximately 15-18 minutes).
- 1/4 cup butter
- 1 cup finely chopped fresh button mushrooms
- 1/2 small onion, chopped fine
- 6 1/2 ounces chopped turkey
- 3 tbsp. flour
- 1 cup half and half cream
- 1 tsp. lemon juice
- pinch of salt
- pinch of Cayenne
- chopped fresh parsley
In a saucepan, melt the butter and saute the onionand mushrooms until the onion is transparent. Add the turkey meat and stir to combine. Sprinkle the flour over the mixture and blend well. Slowly add the cream and the rest of the ingredients (except the parsley, lemon juice, salt and cayenne) and bring to a boil and thickens. Remove from the heat and add the lemon juice, salt and cayenne. Fill the croustades and place on a cookie sheet and heat up in the oven, When hot, sprinkle parsley on top.
The empty shells can be made ahead and frozen. Do not fill.
**in a super pinch or you ate all the turkey, use (ugh) canned turkey flakes.
Mushroom Risotto #1
Risotto is my most favorite “rice” dish ever and this one is absolutely the best.
You will need:
- 6-8 cups chicken stock
- 1/4 oz. dried mushrooms
- 8 oz. fresh mixed mushrooms
- 7 tbsp. extra virgin olive oil
- 1/2 cup finely chopped shallots
- 1/2 cup white wine (chardonnay)
- 1 cup Arborio rice
- 4-6 tbsp. unsalted butter,
- 1/4 cup Parmesan cheese, plus more for grating
- Salt and pepper to taste
Preparation:
Heat stock in a large pot over medium heat. Add dried mushrooms and cook until tender (about 5 minutes) and remove with a slotted spoon. Keep stock at a simmer.
Remove stems from fresh mushrooms and chop fine. Slice caps 1/4 inch thick. Heat 1 tbsp. oil in heavy bottom pot over medium heat. Add caps stirring occasionally until golden in colour and soft, about three minutes. Transfer to a bowl.
Add remaining oil, shallots and stems. Cook until translucent. Add rice, stirring until rice sounds like glass balls (about three minutes.) Now add the wine cooking until wine is absorbed. Add the stock, one quarter cup at a time, stirring until all the liquid is absorbed.
Remove from heat, add the cheese, mixing well to melt. When serving, add a small amount of grated cheese on top.
This recipe takes exactly 20 minutes to make ( Don says not 19 and not 21….20.) Do not take any shortcuts or it won’t turn out.
This is amazing.
Lucille’s Meatballs
This recipe is my sister-in-law’s. Try it , it is sooooo good!
- 1 egg slightly beaten
- 1/2 cup milk
- 3/4 cup cracker crumbs.
Mix together and let sit until milk is absorbed.
Add: 1 1/2 lbs hamburger, salt and pepper to tastes and fresh chopped parsley. Mix into 1†balls and brown in a large fry pan. When cooked, place in a casserole.
Now, you need:
- 1 medium onion, chopped
- 1 tin of mushrooms (not bits and pieces)reserve liquid
- Saute this in same fry pan until the onions are transparent, then add:
- 1 tin of water
- 1 tin of consomme OR 2 tins beef broth
- reserved mushroom liquid
Cook this until it thickens. Pour over meatballs and bake for 1 hour in a 350 degree oven.
This dish is heavenly when served with garlic mashed potatoes and fresh asparagus.
Taste rating: 9