Tag: Easy

Cloud Eggs

 

IMG_3034

Whipped egg whites coddling a yolk. A different approach to traditional bacon and egg breakfast.

Ingredients

Eggs

Directions

Heat oven to 350º F    Foil cover baking sheet

In small bowl separate white from yolk. Place yolk in small bowl. I used the hand method of separating the two.

Whip the egg white until firm peaks form. Butter the foil. Place whipped whites on baking sheet and tease hole in middle to hold the egg yolk. Bake the white for 5-10 minutes, Add yolk carefully not to break it and cook about 5 minutes. Serve.

Note: 

Changes I would make: add herbs or other seasoning to white while whipping.

I opt out of cloud eggs for a traditional recipe. I would not try this again. Pretty presentation though.

 

Lime Sorbet

 

An easy to make refreshing frozen dessert that is tart yet sweet. It pairs well with fresh fruit.The younger set love crisp cookie sorbet sandwiches.

Ingredients

2 C water

2 C sugar

16-20  limes

1 T lime zest

Directions

Products and Tools needed

Sugar,water,limes, a juicer, microplane, and ice cream/yogurt maker*

Simple Sugar

In small pan add 2 cups of sugar and 2 cups of water. Do not stir. Bring water to boil. Then simmer for 5-7 minutes. Remove from heat and cool. This maybe made days ahead of time and refrigerated.

IMG_2944

Making Sorbet

Place Cuianart Yogurt bowl in freezer 24 hours before making sorbet.

Zest limes using microplane. After zesting, juice limes and add juice and zest to the simple sugar. Mix and then place in freezer 2-3 hours.

 

Place yogurt/ice cream bowl onto  ice cream maker and add sorbet mixture. Place paddle into bowl and add lid and turn on. Churn for 20 – 30 minutes.*

Remove frozen sorbet from maker and serve or place in covered container in freezer for further snacking.

Serve with favorite fruit or perhaps an ice cream sandwich. We served on Cinco de Mayo spritz cookies.

Happy eating!

Notes

*Sorbets can be made without a ice cream maker. Place sorbet in shallow container. Freeze then remove and fork smash. Continue this step until desired consistency is achieved,

*Length of time on machine depends on how cold the sorbet/sherbert mixture is before placing in freezer bowl. I have had sorbets that were done in 7 minutes and some that took 40 minutes.

White Bean Chili with Rotisserie Chicken and Orzo

IMG_2799

Ingredients

A delcious comfort food with a good balance of spice and especially acidity. This is a great food with a piece of olive bread or corn bread on a drizzly cold day.

4 tomatillos quartered*

2 shallots chopped

1 jalapeno diced

1 rotisserie chicken breat chopped*

4-5 C chicken broth

1 C orzo

2 14.5 ounce cans of white beans drained and washed

1 can of green chilis

1/2 t cayenne

1/2 t Mexican oregano*

1 T cumin

1/4 C chopped cilantro

1/4 C Mexican crema or creme frasiche

Directions

In medium pot add tomatillos, shallots, diced jalapeño, chicken, and broth. Cook about 30 minutes until tomatillos are soft and chicken can be shredded. Shred chicken and smash tomatillos.

Add orzo and cook for about 9 minutes additional broth if needed . Add beans, chilis, and seasoning.

Serve with chopped cilantro, crema, and generous slices of artisan bread and a green salad.

Notes:

* The tomatiilos add a nice acidity to the soup. Canned tomatillos and very green tomatoes with juice of half lime can be used as a substitute for the  fresh tomatillos.

*We use left over roasted chicken as we eat alot of chicken and have leftovers. Fresh chicken breast can add an hour plus to cooking time

*Dried marjoram is substitute for Mexican oregano.

Roast Chicken with Crispy Skin and Juicy Meat Is Possible

Roasting
Resting

Beer can or vertically roasted chicken never fails in delivering crispy skin and juicy meat with a hint of herbs and garlic.  You can eat your beer and drink it too.

Ingredients (Preparing the chicken)

1 roaster/fryer chicken

2 t chopped rosemary

2 garlic cloves minced

3 T melted butter

Salt and pepper

Vertical roaster ingredients*

Half can of beer

Half of lemon

4 rosemary sprigs

4 garlic cloves halved

Brine ingredients

1/2 C kosher salt

1/2 C sugar

2 star anise

10 juniper berries

8 pepper corns

2 sprigs oregano

4 sprigs thyme

1/2 head garlic

1/2 lime

Directions

Oven temperature 375º F

1. Brine the chicken.

Add salt and sugar into 2-3 cups on water in sauce pan and bring to boil. Place boiled mixture into large container and fill with three quarts of cold water. Add in remaining ingredients and stir. If present, remove fat and giblets from chicken and rinse in cold water.

Place chicken in brine solution and refrigerate for three to four hours. I use a large Zip Lock bag.  I place the bad in a large bowl since a bag may leak.  Brining can also be done in a bowl or other large container with a lid.

2. Roast the chicken

Assemble the vertical roaster.  Add wine or beer to half-filled level in vertical roaster tube or beer can.  Then add garlic, rosemary, and lemon into the liquid. Place in a 8 inch by 8 inch pan with edges since the chicken releases juices while cooking.

Remove chicken from brine solution and dry.  Place chicken on a clean surface.  Season inside of chicken with salt and pepper. Place on vertical holder or can.  A beer can may be a tight fit.

Finish preparing the chicken by applying a seasoning rub under the skin and butter on the outside of the chicken.  Mix chopped rosemary, minced garlic, 1 T butter and 1/2 t salt to create the rub. Gently lift skin of chicken and rub the mixture on the breast and thighs–this is under the chicken skin. Rub remaining 2 T of butter on top of the chicken skin. Sprinkle with salt and pepper.  This treatment is important for flavoring the skin as it cooks.

Place in oven, Roast to 165º F. Remove from assembly and let rest for 10 minutes on a cutting board. Slice and serve.

Contents in vertical tube or beer can are disposed.

Notes:

*Beer or soda cans can be used in place of vertical roaster.  For a wide beer can, use a bigger chicken For smaller chickens or birds, use a smaller can.

I use a vertical roaster and a glass baking dish.  The vertical roaster is stainless steel and has a built-in tube.  Both go in the dishwasher for easy clean-up.

The front and back of the chicken is always a beautiful golden color so when carved everyone gets some crispy skin and juicy flavorful meat.

Roquefort Grape Spiced Walnut Salad

IMG_2591

Roquefort with sweet grapes, salty bacon, and spicy nuts in a green salad provide the pallet with a balance of flavors and textures

Ingredients

1 head baby romaine

1 head of butter lettuce

30 – 36  red seedless globe grapes halved

4 slices of bacon crumbled(optional)*

2/3 – 1 C Roquefort crumbled(Point Reyes Bay Blue)

2/3 C spiced walnuts*

Lemon garlic vinegarette

Directions

Serve 6

In large salad bowl rip romaine and butter lettuce into large pices. Add grapes, Roquefort, bacon, and walnuts.

Dress with lemon garlic vinegarette and serve.

Served with potato leek soup and olive bread.

Notes

*We used turkey bacon for less fat content

*Spiced walnuts or spiced pecans

Grapes went well with this Roquefort as it is creamy with a very mild blue cheese taste.

 

 

 

Lamb Sandwich with Tzatziki Sauce

Lamb
Tzaziki
Tzaziki on Wheat Bread
Open-face Sandwich

A mouthful of flavors with thin-sliced lamb chop served on rosemary-herb butter toast with a Tzatziki Sauce Recipe spread.

Ingredients

Leftover lamb

4 T tzatziki sauce plus 2 T

4 slices wheat bread

2 T rosemary compound butter

4 lettuce leaves

Avacado slices(optional)

Sunflower or pumkin seeds(optional)

Compound Butter Recipe

1/4 pound butter diced and cold

3 T herbs

Chop herb leaves and place in food processor. Pulse 2 to 4 times. Add butter and pulse until combined. Ready to use. Left over butter can be wrapped in plastic wrap and refrigerated for other recipes.

Directions

Serves 2

Thin slice lamb and set aside. I had 4 leftover lamb chops.

Spread compound butter on one side of bread. Heat skillet over medium high heat and cook two slices of bread until golden. Remove and cook next two slices and remove.Spread Tzatziki sauce on bread

IMG_2753 (1)

Add lamb to skillet toss and place on prepared bread.

IMG_2754

Add avacado, additional sauce, lettuce, and seeds. Serve open faced or close sandwich, slice and serve.

Chicken Marsala

Ingredients 

An easy to make chicken dish. Quickly sautée lightly floured chicken and then finish in a rich marsala reduction sauce with mushrooms. So yummy served with fresh pasta.

4 half skinless, boneless chicken breasts

3/4 C flour

2 t salt

1 t pepper

2 t Herbs de Provence

4 T butter

4 T olive oil

1 large shallot fine chopped

2 t minced garlic

1 pound Porcini mushrooms sliced

1/2 C Marsala wine*

1/2 C chicken broth

2 T sour cream

Salt and pepper

Directions

Heat oven to 170º Serves 4

Place 2 half chicken breasts between 2 sheets of plastic wrap and pound to about 1/4 inch thick. Repeat with remaining breasts.

Add  seasonings to flour in large flat bowl( I use my Pyrex® Pie dish) and mix. Melt  2T butter and olive oil in large skillet. Dip 2 chicken breasts in flour and transfer to skillet.  Cook about 5 minutes per side on medium high heat.  Transfer to plate and place in oven. Add remaining butter and olive oil melt. Dredge remaining breast and cook. Transfer to plate in oven.

Add shallots to skillet cook over medium heat about a minute then add mushrooms and garlic. Cook mushrooms until juices are released. 

Add  Marsala and scrape bits from around the skillet. Add chicken broth and cook few minutes to reduce sauce. Add sour cream and combine. Place chicken breasts and juices to mixture and simmer for couple minutes. Season to taste with salt and pepper

Serve chicken over papperdelle or fettucine and pour remaking sauce over the chicken.As sides broccoli and green salad.

 

 Note

* I buy my Marsala from the local wine store.

White Bean Rosemary Pasta Soup

A delicious,healthy, easy to make soup with lots of beans and pasta with a delightful rosemary garlic broth. P.S. The conchiglie pasta captures the beans.

 Ingredients

1 medium sweet onion chopped

1 cup fine diced carrots

1 cup fine diced celery or 3 stalks

3 T olive oil

2 cans cannellini beans drained and washed

1 can garbanzo beans drained and washed

5 cups vegetable broth* or chicken broth

1/3 cup crushed tomatoes – Pomi Crushed if available

6 rosemary stems tied*

1/4 t crushed red pepper

1 1/2 cup Conchiglie* shells or large shell pasta.

Salt and pepper

Directions

In medium sauce pan sauté onions, carrots, and celery in olive oil for about 5 minutes.

Add 2 cups of broth, beans, rosemary, and crushed red pepper. Cook over medium high heat for 15 minutes. Season with salt and pepper.

Add 3 cups of broth and pasta. Bring to boil and simmer for 12-15 minutes.

Remove rosemary stems.

Serve with toasted rosemary bread or sourdough for dipping and a green salad.

Notes

* We use Swanson’s ® vegetable broth when we are having a vegetarian meal. It does not have a heavy carrot influence.

* I love Rosemary. Most people would use 1 or 2 stems.

* Conchiglie shells are usually hard to find in our grocery stores but are preferred in this soup. The on-line stores have them or use large shells.

 

 

E’s Couscous Salad

Ingredients

1 box Near East® Original Couscous

2 cups vegetable broth

1 T olive oil

1 cucumber diced

1 package green onions chopped

1 tomato diced

1 can black olives diced

1/2 cup red pepper diced

1 cup feta crumbled*

2 T olive oil

Paul Newman® Italian Dressing

Salt and pepper

Pine nuts toasted

Directions

Serves 6-8

Bring broth and oil to boil. Add couscous then cover and remove from heat. Let stand for 5 minutes then remove cover and fluff. Concurrently add all vegetables, Feta, and black olives to salad bowl and toss with Italian dressing and set them aside to marinate.  Add couscous to vegetables . Add olive oil and mix. Add additional Italian dressing to sufficiently coat and season salad. I add a few tablespoons at a time so ingredients are coated but not drowning. Salt and pepper to taste. Serve with pine nuts sprinkled on the top.

Note:

We serve this with grilled salmon, corn salsa,and a huge green salad. For dessert frozen raspberry jam with vanilla ice cream.

*President® Feta and Greek fetas are recommended. Drier with a nice crumble for salads. Danish types are creamier

 

Chunky Refried Beans for Burritos, Tacos, or a Side

Ingredients

1/2 Serrano chili minced

1 garlic clove minced

1 T olive oil

1 can refried beans

1 can black beans washed and drained

6 T salsa verde chunky style, medium or high heat

3/4 cup Mexican cheese

6 T sour cream

1 t Mexican Seasoning- Morton and Bassett®

1/2 t garlic salt

Cayenne pepper

Directions

Heat olive oil in medium sauce pan over medium high heat. Add garlic and chili and cook for 1-2 minutes until fragrant. Add black beans, refried beans, salsa verde and combine. Add sour cream, Mexican seasoning, garlic salt stirring occasionally until it begins to bubble. Lower heat to medium low and add cheese. Stir until combined. Turn on low for 10-15 minutes for flavors to meld stirring occasionally. Taste. If more heat or salt is desired add a pinch of cayenne and salt.

Serve with burritos or tacos.

We make left over cooked pork loin burritos with these beans which is a favorite. The pork loin is sliced very thin and warmed up in a salsa verde chunky with medium or high heat for 5-7 minutes. The pork picks up the tang of the salsa.

Note: These beans are great the next day as a side.