This is a fast, easy breakfast item that I make for Trent before he leaves for work sometimes.
I guess you could call it a homemade Egg McMuffin of sorts?? I can't remember where I learned this trick, but microwaving an egg in the bottom of a coffee mug makes it set where it is easy to put on toast or whatever. Anyway, it's so easy I've never had a recipe, so I hope my instructions make sense.
Ingredients:
1 egg
a little milk
salt/pepper
1 piece bread (or bagel or english muffin)
cheese-sliced or shredded
tabasco sauce or hot sauce--optional
Steps:
1. crack an egg open into a coffee mug--add in a splash of milk (not too much or the egg will be runny)
2. use a fork or a small whisk and stir it up
3. add a little salt/pepper
4. microwave the egg in the mug for approximately 2 min. (may vary)--I always microwave it on level 5--not on full power; this keeps the egg from splattering
5. while microwaving the egg, toast the bread, bagel or Eng. muffin
6. When it looks like the egg has been set, dump it out on top of the toast, add a little cheese or hot sauce, etc.
Thursday, June 26, 2008
Easy Blackberry Cobbler
I got my Southern Living magazine (July 2008) and this cobbler was on the cover. Blackberries were on sale at the Farmer's Market, so we ate this yummy and EASY dessert last night after supper!
Preheat oven to 375.
Place 4 cups fresh blackberries in a lightly greased 8 inch square baking pan. Drizzle with 1 Tablespoon lemon juice.
Stir together 1 large egg, 1 cup sugar, 1 cup flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit.
Drizzle 6 Tablespoons melted butter over topping.
Bake at 375 for 35-40 minutes or until lightly browned on top and bubbly. Let stand 10 minutes.
Serve warm with whipped cream or ice cream.
** Another option: Bake for the same amount of time in 6 (8 oz) ramekins on an aluminium foil-lined baking sheet.
Preheat oven to 375.
Place 4 cups fresh blackberries in a lightly greased 8 inch square baking pan. Drizzle with 1 Tablespoon lemon juice.
Stir together 1 large egg, 1 cup sugar, 1 cup flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit.
Drizzle 6 Tablespoons melted butter over topping.
Bake at 375 for 35-40 minutes or until lightly browned on top and bubbly. Let stand 10 minutes.
Serve warm with whipped cream or ice cream.
** Another option: Bake for the same amount of time in 6 (8 oz) ramekins on an aluminium foil-lined baking sheet.
Monday, June 16, 2008
Dole Pineapple Whip
For all you Disneyworld lovers out there...
This is a favorite treat of ours at the Magic Kingdom. Kevin found the recipe on the internet for me (we are already wanting to go back) and I made it for us last night as a Father's Day dessert. It was yummy and tasted just like the real ones in Adventureland! Enjoy!
Ingredients:
2 cans (20 oz. each) DOLE Crushed Pineapple
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1-1/2 cups heavy whipping cream, whipped
Instructions:
Drain pineapple; reserve 2 tablespoons juice. Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container. Cover; blend until smooth.
Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze 1-1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended, in large bowl.
Return to freezer until completely frozen, about 1 hour and serve.
This is a favorite treat of ours at the Magic Kingdom. Kevin found the recipe on the internet for me (we are already wanting to go back) and I made it for us last night as a Father's Day dessert. It was yummy and tasted just like the real ones in Adventureland! Enjoy!
Ingredients:
2 cans (20 oz. each) DOLE Crushed Pineapple
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1-1/2 cups heavy whipping cream, whipped
Instructions:
Drain pineapple; reserve 2 tablespoons juice. Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container. Cover; blend until smooth.
Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze 1-1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended, in large bowl.
Return to freezer until completely frozen, about 1 hour and serve.
Monday, June 9, 2008
Dutch Baby
I got this recipe from a college friend of mine and it has become a new weekend breakfast favorite at our house. I almost always have the ingredients on hand too.
We fell in love with eating Dutch Babies back when we were newlyweds living in a Dallas apartment complex that was close to The Original Pancake House restaurant.
I have added a picture of a finished "baby" so you wouldn't be freaking out about how it looked when it was done...it is supposed to look like a fallen souffle! It is also a good thing to fix for houseguests...it looks like it is a lot of work, but is really so easy!
Dutch Baby
Preheat oven to 450 F
Melt 1/3 c. butter in a 13×9 pan
Mix for 60 seconds in a 5 cup blender:
6 eggs
1 1/2 cups milk
1 1/2 cups flour
3/4 teaspoons salt
3 Tablespoons sugar
1 1/2 teaspoons vanilla
1 teaspoon cinnamon
Pour mixture into hot buttered pan.
Bake 20-25 minutes
After it comes out of the oven, sift powdered sugar on top and squeeze some lemons on top after that.
Tuesday, May 27, 2008
Crock Pot Fajitas
3-4 boneless roast, coated with chili powder
1 chopped onion
2 1/2 c uncooked dry pinto beans
2 cans rotel
1 can of cream of mushroom soup
1 4 oz can chopped green chiles
1/2 t oregano
salt to taste
1 c water
Layer in the order in the crock pot. Cook on low for 12-18 hours. Stir when done and just before serving. Serve in tortillas with all the desired fajita fixings!
** This can also be done with chicken breast
1 chopped onion
2 1/2 c uncooked dry pinto beans
2 cans rotel
1 can of cream of mushroom soup
1 4 oz can chopped green chiles
1/2 t oregano
salt to taste
1 c water
Layer in the order in the crock pot. Cook on low for 12-18 hours. Stir when done and just before serving. Serve in tortillas with all the desired fajita fixings!
** This can also be done with chicken breast
Toffee Dip
Some of you have asked me for the toffee dip that I brought to Whitney's Shower... so here it is :)
6 oz of toffee bits (make sure it is the plain bits- they also sell them covered in chocolate)
1/2 c brown sugar
1/4 c granulated sugar
8 oz cream cheese
Mix the above ingredients in a Pryex dish; heat in the microwave on high for 30 seconds. Stir and repeat the process until the dip is thoroughly mixed. Heat again immediately before serving. Serve with apples that have been soaked in pineapple juice. (keeps them from turning- and adds a different taste)
6 oz of toffee bits (make sure it is the plain bits- they also sell them covered in chocolate)
1/2 c brown sugar
1/4 c granulated sugar
8 oz cream cheese
Mix the above ingredients in a Pryex dish; heat in the microwave on high for 30 seconds. Stir and repeat the process until the dip is thoroughly mixed. Heat again immediately before serving. Serve with apples that have been soaked in pineapple juice. (keeps them from turning- and adds a different taste)
Monday, May 26, 2008
Outpost Mushroom Chicken
I normally like to use a recipe when I cook anything, but this one is so easy I've never had a recipe card for it. This was one of my favorite things to order when I ate at the Outpost and it's now one of my favorite things to fix--especially when we have company over. It looks fancy, but doesn't take a ton of prep.
Ingredients:
boneless skinless chicken breasts (I use about 4 of them)
sliced mushrooms (fresh, not canned)
colby jack shredded cheese
teriyaki sauce
Wild Rice (Rice-a-Roni or whatever you prefer)
Steps:
1. Marinate the chicken breasts in teriyaki sauce for about 2-3 hours; I do this in a ziploc bag, making sure they're fully covered in the sauce.
2. Prepare the wild rice--keep warm
3. Saute the mushrooms in butter, garlic salt, & salt/pepper to taste
4. Grill the marinated chicken breasts
5. Place the grilled chicken on a cookie sheet, layer the mushrooms over the top of them and then sprinkle a generous amount of cheese on top of the mushrooms.
6. After you've done this place the cookie sheet in the oven on broil for just a minute or two to let the cheese melt down over the mushrooms & chicken.
7. Serve it up with the wild rice (green beans is another good side to go with this).
8. The Outpost also had these amazing honey butter rolls that complemented this meal very nicely--I've tried to recreate my own in the past when I fix this--I buy rolls and then make up a honey/butter mix to brush over the tops.
Enjoy!
Ingredients:
boneless skinless chicken breasts (I use about 4 of them)
sliced mushrooms (fresh, not canned)
colby jack shredded cheese
teriyaki sauce
Wild Rice (Rice-a-Roni or whatever you prefer)
Steps:
1. Marinate the chicken breasts in teriyaki sauce for about 2-3 hours; I do this in a ziploc bag, making sure they're fully covered in the sauce.
2. Prepare the wild rice--keep warm
3. Saute the mushrooms in butter, garlic salt, & salt/pepper to taste
4. Grill the marinated chicken breasts
5. Place the grilled chicken on a cookie sheet, layer the mushrooms over the top of them and then sprinkle a generous amount of cheese on top of the mushrooms.
6. After you've done this place the cookie sheet in the oven on broil for just a minute or two to let the cheese melt down over the mushrooms & chicken.
7. Serve it up with the wild rice (green beans is another good side to go with this).
8. The Outpost also had these amazing honey butter rolls that complemented this meal very nicely--I've tried to recreate my own in the past when I fix this--I buy rolls and then make up a honey/butter mix to brush over the tops.
Enjoy!
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