Sunday, January 20, 2019

Breakfast Omelette Toast?

Here's a very cool breakfast recipe. Recipe? Not really.
It's pretty self explanatory but I'll take you through the steps.
It's basically Omelette ingredients in the middle of a piece of Bread, fried in a Skillet. The bread that's been cut out is on the bottom and fried.

Of course I made mine with a Vegetarian Bacon that I cooked in the Microwave until it was crispy and then I crumbled it.
A Denver Omelette would be delicious too.

Make your favorite filling. 
I would recommend a thicker slice of Bread so you can use more filling.

Here are photographs with captions:

This is the final dish.
The ingredients I chose.
Cut out the center of the bread and save it.



I put crumbled bacon on the bottom and topped it with 2 Eggs that were whisked.
This is where you add your favorite Omelette ingredients.


Butter the center piece of bread, flip the Omelette filled Bread.
Top it with the buttered slice and flip it to continue frying.


Both side have been fried.

I topped it with Maple Syrup.

Enjoy!
Peace in the Kitchen!

Sunday, January 13, 2019

Individual Baked Huevos Rancheros

We love Huevos Rancheros in Texas

Here's what you'll need:
Preheat the oven to 400 degrees.
A Saucepan
4 individual gratin baking dishes
A Sheet Pan

These are the ones I have. They're Martha Stewart Enamel Cast Iron.

1/4 C Olive Oil
1 Onion, diced
1 Green Bell Pepper, seeded and diced
1 Jalapeño, seeded and minced
1 Clove of Garlic, minced
1/2 tsp Dried Oregano
Salt and Pepper to taste
1 - 15 oz. Can of Tomato Sauce
1/4 C Water
Tortilla Chips
8 Eggs
1 C Shredded Mozzarella Cheese

In a Saucepan on Medium High Heat:
Oil, until Hot
Add:
Onion
Bell Pepper
Jalapeño
Garlic
Oregano
Salt and Pepper
Stir well.
Cook 5 minutes.

Add:
Tomato Sauce
Water
Stir Well
Reduce Heat to Low
Simmer 5 minutes

Spoon evenly among the Baking Dishes.
Arrange Tortilla Chips around the sides of each Dish.
Add:
2 Eggs to each Dish
Sprinkle evenly with Cheese.

Place Dishes on a Sheet Pan.
Bake for 15 - 20 minutes.

Serve Hot.

Enjoy!
Peace in the Kitchen!



Saturday, January 12, 2019

Tex - Mex Slaw

I'm trying not to eat Mayonnaise so I've been researching recipes with alternative ingredients that still provide a delicious dish.

Here's my first one:
I love Cole Slaw but it's traditionally made with Mayonnaise.
This recipe doesn't have any and it's a great Slaw.





I want to point out that you're not using a Chili Powder rather, Chile.
There are a variety of Chile Powder's to choose from.
I like the Chile Powder from Chimayo, New Mexico.


Tex-Mex Slaw

1 Head of Cabbage, shredded
6 Roma Tomatoes, seeded and diced
1 Red Onion, diced
1/2 C  of Diced, Pickled Jalapeño Slices, + 2 TBS of the Juice (Dice them before measuring 1/2 C.)
1/2 C fresh Lime Juice
1/4 C Red Wine Vinegar
1/4 tsp. Chile Powder (Not Chili) There's a distinct difference.

In a Large Mixing Bowl:
Cabbage
Tomatoes
Onion
Jalapeños
Jalapeño Juice
Lime Juice
Vinegar
Chile Powder

Mix Well.
Refrigerate at least 1 Hour.
Keep refrigerated until ready to serve.
Mix well when serving.

Enjoy!
Peace in the Kitchen!



Sweet Potato Soup

I want to talk about the benefits of Sweet Potatoes. I've been a Vegetarian for 25 years and I try not to eat Complex Carbohydrates and Simple Sugar. In my research I've discovered the benefits of Sweet Potatoes so I want to start with that.



The Benefits of Sweet Potatoes:

They're considered one of the Super Foods, low in fat, packed with nutrients and a versatile, healthy vegetable.
They rank low on the glycemic index and have less of an effect on blood glucose levels.
If you're dieting by cutting calories, Sweet Potatoes help you get the maximum amount of nutrition.
Their carbohydrates and high fiber will help you to feel full for a longer period of time, which helps promote weight loss.
They offer a variety of antioxidants.
They protect your body from free radical damage and promote a healthy gut and brain.
They're rich in Beta Carotene which converts to Vitamin A and is used to form light detecting receptors in your eyes.

Here are some of the various ways to enjoy them:
Thin Sliced Baked Chips
Fries made in an Air Fryer
Mashed with Milk, Herbs and Seasonings.
Baked Whole
Hash: Peeled, diced and cooked with diced Onions
Soup

Here are some additional healthy Root Vegetables:
Onions
Turnips
Rutabaga
Ginger
Beets
Garlic
Radishes
Fennel
Carrots
Celery Root
Turmeric


Sweet Potato Soup.

Here's what you'll need:
An Immersion Blender


A Large Soup Pot:

1 C diced Celery
1 C diced Onion
1 Pound of Sweet Potatoes, peeled and cubed.
3 C Vegetable Broth
1 TBS fresh chopped Basil
1/8 tsp. Salt
1/8 tsp. Pepper

In a Large Soup Pot on Medium Heat:
Oil, until Hot.
Add:
Onion
Sauté until tender.

Add:
Potatoes
Broth
Basil
Salt
Pepper
Bring to a Boil.
Reduce Heat to Simmer.
Cook for 3 minutes.
Remove from Heat.
Purée with an Immersion Blender until Creamy Smooth.

Serve Hot.

Enjoy!
Peace in the Kitchen!


Saturday, December 22, 2018

Pappy's Christmas Cookies

Pappy's Christmas Cookies:

I discovered this Vintage Recipe from Aunt Faye's Collection.
She was a Personal Chef in Metamora, Michigan.
These were the Cookies  she made at Christmas and left on a plate for Santa when we visited her on the farm. It was at her house that my sister and I first heard Santa on the roof. (really, we did)
My mother continued the tradition and I have too.

My Son in Law named me Pappy when our first Grandchild was born.
When I discovered this recipe in Faye's collection, I knew I had to post it.
I've taken liberty to adapt part of this Vintage Recipe to update it, not changing the integrity of the original one.

I just entered this recipe in a nationwide Barnes and Noble Cookie Contest.
#mycookiestory




2 C Granulated Sugar
16 TBS Butter, softened
3 Eggs
Mix Well, in a Stand Mixer with a Paddle Attachment, just until incorporated.

Add:
1 C Buttermilk
1 tsp Baking Soda
Mix until just incorporated

Add:
Zest and Juice of 2  Navel Oranges
Mix until just incorporated.

Gradually Add:
4 1/4 C sifted Flour
1 tsp Baking Powder

Refrigerate Dough for 30 minutes

Using a 1 1/2" Cookie Scoop (I used a 1 3/4") drop the Cookies 2" apart on a Parchment Paper lined Sheet Pan.

Bake at 375 degrees 8 - 10 minutes.
The edges should be Golden Brown.

I wanted to add a NOTE here. This is the first time I've made them in our new Double Ovens. We have a Convection on Top and a Regular Lower Oven. I started in the Convection and Baked them for 8 mins. It wasn't enough. I increased the time to 9 minutes and that wasn't enough. I ended up Baking them in the Lower Oven for 10 minutes and they're perfect. After removing the Pan from the Oven, I let the Pan rest on a Rack for Ten Minutes and I was able to easily peel the Parchment Paper away from the Cookies to transfer them to the Rack to cool completely. They're perfect.

It made 50 Cookies.

Icing:
In a Small Mixing Bowl:
1 Pound of Confectioner's sugar
2 tsp Butter, melted
Zest and Juice of 1 Navel Orange
Mix well with a Blending Fork until Creamy Smooth.
Frost them with an Offset Spatula.

Enjoy!
Peace in the Kitchen!

Wednesday, December 19, 2018

Crock Pot Chocolate and Peanut Clusters

This is not a new recipe, it's been around for many years and it has many names.
It's quite simply Peanuts and several different flavors of Chocolate placed in a Crock Pot and heated for 3 hours (based on the size and Wattage of your Crock Pot, mine only took 2 Hours)

This recipe made 113.














I sprinkled some of them with French Sea Salt.


Here's what you'll need:
1 Large Crock Pot
Mini Muffin Pans (we have one with 48 Wells + smaller ones.
Mini Muffin Paper Liners (we use Christmas Liners because we generally make these at Christmas)
1 - 1 1/2" Cookie Scoop (we have 2 so we could both fill them)


2 Pounds of Peanuts. I used 1 Salted and 1 Unsalted.
1 C Semi Sweet Chocolate Chips
1 C Dark Chocolate Chips
1 Box (4 oz.) Baker's German's Sweet Chocolate
2  - 1. 8oz Packages of Vanilla flavored Almond Bark. (I break it into Squares)

Layer the Crock Pot in the following order:
Peanuts
Semi Sweet Chocolate
German Chocolate
Dark Chocolate
Vanilla Flavored Bark

Place the lid on and Cook on Low Heat for 3 Hours. (Mine only took 2 hours) Check after 2 and stir it to see if everything has melted)

When it's finished, stir gently with a Wooden Spoon until completely incorporated.
Use the Cookie Scoop and Drop the mixture in the Paper Liners.
Allow the Pan to sit at room temperature until the Chocolate has Set completely.

Enjoy!
Peace in the Kitchen!