Wednesday, August 4, 2010

Open Faced Omelet

I love eggs. They are so versatile. This recipe, however, is just a twist on a classic omelet. And for the record, Robert said, "This goes on 'the list'." Which means, you are allowed to make this again and again :-)

Ingredients for ONE omelet

1 1/2 Johnsonville Andouille Sausages
1/4 c. torn Spinach leaves (not frozen)
3 eggs
1/8-1/4 c. Feta Cheese
1 1/2 - 2 Roma Tomatoes diced (optional)
Ground Black pepper

Beat eggs in a separate container. Add pepper to taste (1/8-1/4 tsp.) Dice tomato(es) and set aside. In a NON-STICK skillet, heat the sausage on med. high heat (7) for 3 minutes. Reduce heat to medium (4). Add spinach and cook for 1-2 minutes. Pour egg over sausage and spinach. Add Feta on top of egg. Let cook until there is no sign of uncooked egg. Slide onto a plate and sprinkle tomato on top.

From My Kitchen to Yours, Good Eats!

Thursday, July 15, 2010

Pie for which to die... YUM!

I found a recipe for a pie not long ago that I wanted to try. I've baked maybe 3 real pies in my life. Most of them are from the box to the 'fridge. The problem is, the pie I wanted to make had a layer of cheesecake in it and that is a big no-no for Robert. So, I did what any good wife does - I found a way around it. That's how badly I wanted to try this recipe. However, I decided it needed a little more pizazz. This is how it went.

1 box Pillsbury refrigerated pie crusts, softened as directed on box
1 box of Ghiradelli Ultimate Fudge Brownie mix (toss the fudge packet - bleh!)
1/4 cup oil
2 tablespoons water
1 egg
1 pint of strawberries
2 tbsp sugar
1 jar Smuckers Hot Fudge
1 small container of Cool Whip

Preheat the oven to 350. Place pie crust in 9-inch glass pie pan as directed on package for one-crust filled pie. Wash and slice the strawberries. Take half of the strawberry slices and place in a container with the 2 tablespoons of sugar. Ignoring the directions on the box of brownie mix, combine the mix, oil, water and egg in a large bowl; beat 60 strokes with spoon. Spread in bottom of crust-lined pan. Bake for 20 minutes and then check to see if the crust edges are getting to dark. If they are, cover edge of crust with strips of foil. Then bake for 15* more minutes. When the brownie is finished baking, use a fork to poke holes in it. Melt 2 tablespoons of hot fudge and drizzle it on top. Then, take the half of the strawberries that are sitting in the sugar and place them on top of the hot fudge. Then pour the sugar syrup over the strawberries. Let this assembly cool completely and the top with Cool Whip and the remaining strawberry slices.

I wish I had poked more holes in order to get more of the strawberry flavor into more of the brownie. It didn't matter, though. It was fabulous!

From My Kitchen to Yours, Good Eats!

*If you are not a fan of less cooked brownie, add 5 minutes to this time.

Wednesday, March 10, 2010

Planning it Out

It's been a crazy 10 months! Cooking dinner has been one of those relaxing luxuries that has become quite the chore. So, after being a mommy for 3 months, I have come up with a plan. So far, so good. I made a menu and headed for the grocery store. Luckily, Winn Dixie was having a sale on meat that I wanted. Boneless chicken breasts were B1G1, Pork Tenderloin was B1G1 and NY Strip Steaks were $7.99/lb. My menu consisted of Steak, Cubed Potatoes and broccoli - Hamburgers - Chicken, corn on the cob, salad - Salad w/ Chicken - Baked potatoes with a choice of steak, pork or chicken on them.

It's a lot of prep work, but this is how it worked out: On Monday, I marinated the pork in a store bought marinade (it was not good but more to that later), chicken and steak. I cooked the hamburgers in the skillet because it was raining and that meant the grill was out of the question. While I was making the burgers, I put the pork in the oven to cook. As the burgers "fried," I chopped lettuce and tomato. I kept out 2 slices of tomato because I made 4 burgers (Robert doesn't eat tomatoes). The rest of the tomato went into the refrigerator for later use in a salad or two. We had the hamburgers (nothing fancy) Monday night for dinner.

Tuesday, we made loaded baked potatoes with pork. Most of the marinade scraped off so we added our own bbq sauce. That was YUMMY. Tonight we had steak, potatoes and broccoli. The steak sat in garlic salt and pepper (both sides, liberally) for 24 hours. Cubing 4 medium potatoes, I tossed the potatoes in oil and a mixture of garlic, salt, red pepper flakes and dill. In a 400 degree oven for 25 minutes, the potatoes cooked until they were tender. I go the easy route and use the Steamfresh broccoli so about 20 minutes into the potatoes cooking, I put the broccoli in and waited. When the potatoes came out and since it was STILL raining, I had to opt for the broiler to cook the steaks. With the broiler set on HIGH, the steaks went in for 2 minutes on each side. Both steaks came out a pretty medium rare. 3 minutes on each side would have gotten them to medium and 4 minutes would have taken it to medium-well. This was the best meal so far and I expect it to be my favorite of the week :-)

Tomorrow, if it isn't raining I hope to get the marinating chicken on the grill. It's marinating in a spice blend from our favorite BBQ restaurant in Memphis, Corky's. It's Paprika based. I have no doubt it will be tasty! If the grill is out of the question again I'll just settle for baking it. Won't be my favorite but it will be easy enough. 350 for about an hour will do the trick if need be. To make it even easier, I'll throw some corn on the cob in a pot to boil and pull out the lettuce and tomato that I chopped on Monday to make a salad.

Friday will be leftovers of whatever is in the refrigerator. Chicken, Pork, Salad, Potatoes, Broccoli. There were only 2 steaks so that won't be an option :-) and that's too bad! It's been quite the task trying to get back into the kitchen. While I was pregnant, I ate a lot of cereal and pop tarts for dinner because not much sounded desirable. That means I was out of the kitchen for a while so I got out of practice. It's been interesting trying to get back into some semblance of a routine. Maybe I'll get to post more about my adventures. If there's another 10 month break, assume the worst :-)

From My Kitchen to Yours, Good Eats!