WILD RICE AND PEPPER FRITTATA
Skillet Meals -- PHILcookbooks.com
1T olive oil
1 large shallot, minced
1 clove garlic, minced
1C chopped mushroom caps
1 large roasted red pepper, chopped
1C cooked wild rice
3/8t salt, divided
1/4 t black pepper, divided
1/8t ground paprika
6 eggs
1/4C shredded Asiago cheese
1. Preheat broiler. Heat oil in large nonstick ovenproof skillet. Add shallot and garlic. Cook and stir over medium heat 1 minute. Add mushrooms. Cookand stir 5 minutes or until tender. Stir in red pepper, wild rice, 1/4 teaspoon salt, 1/8 teaspoon black pepper adn paprika. Cook and stir over high heat 1 minutes to heat rice and evaporate liquid.
2. Turn off heat. Coat bottom and side of skillet with nonstick cooking psray. Beat eggs in large bowl with remaining 1/8 t salt and 1/8 t pepper. Pour eggs over rice mixture. Cook over medium heat, tilting skillet to spread eggs over rice.
3. When eggs are set but still glossy, sprinkle on cheese. Place skillet about 5 inches from heat in broiler. Broil 3-4 minutes or until cheese melts and frittata edges are browned. Remove from oven. Set aside 203 minutes to firm up. Loosen edges of frittata. Cut into 6 wedges.
Makes 6 servings.
Showing posts with label Eggs. Show all posts
Showing posts with label Eggs. Show all posts
Tuesday, March 25, 2014
GOAT CHEESE AND TOMATO OMELET
GOAT CHEESE AND TOMATO OMELET
Skillet Meals -- PHILcookbooks.com
3 egg whites
2 eggs
1T water
1/8t salt
1/8t black pepper
Nonstick cooking spray
1/3 C goat cheese
1 medium plum tomato, diced (1/3 cup)
2T chopped fresh basil or parsley
1. Whisk together egg whites, eggs, water, salt and pepper in small bowl.
2. Spray medium nonstick skillet with cooking spray; place over medium heat. Add egg mixture; cook 2 minutes or until eggs begin to set on bottom. Gently lift edges of omelet to allow uncooked portion of eggs to flow to underneath. Continue cooking 3 minutes or until center is almost set.
3. Sprinkle cheese, tomato and basil over center of omelet. Fold one half of omelet over filling. Continue cooking 1-2 minutes or until cheese begins to melt and center is set. Cut omelet in half; transfer to serving plates.
Makes 2 servings
Skillet Meals -- PHILcookbooks.com
3 egg whites
2 eggs
1T water
1/8t salt
1/8t black pepper
Nonstick cooking spray
1/3 C goat cheese
1 medium plum tomato, diced (1/3 cup)
2T chopped fresh basil or parsley
1. Whisk together egg whites, eggs, water, salt and pepper in small bowl.
2. Spray medium nonstick skillet with cooking spray; place over medium heat. Add egg mixture; cook 2 minutes or until eggs begin to set on bottom. Gently lift edges of omelet to allow uncooked portion of eggs to flow to underneath. Continue cooking 3 minutes or until center is almost set.
3. Sprinkle cheese, tomato and basil over center of omelet. Fold one half of omelet over filling. Continue cooking 1-2 minutes or until cheese begins to melt and center is set. Cut omelet in half; transfer to serving plates.
Makes 2 servings
SCRAMBLED EGG AND ZUCCHINI PIE
SCRAMBLED EGG AND ZUCCHINI PIE
Skillet Meals -- PHILcookbooks.com
2t butter
1 small zucchini, chopped (about 1/4 C)
2 eggs
2T grated Parmesan or Cheddar cheese
1/4t salt
1. Preheat oven to 350 degrees. Melt butter on stove top in small 8" nonstick oven proof skillet. Add zucchini. Cook and stir over medium-high heat 2-3 minutes or until crisp-tender.
2. Meanwhile, scramble eggs in small bowl. Add cheese and salt and combine.
3. Turn heat to low and add egg mixture to skillet with zucchini. Stir gently, then cook, undisturbed, 4-5 minutes or until eggs begin to set around the edges.
4. Transfer the skillet to oven and bake 5 minutes or until eggs are set. Cut into wedges to serve.
Makes 4-6 servings.
Skillet Meals -- PHILcookbooks.com
2t butter
1 small zucchini, chopped (about 1/4 C)
2 eggs
2T grated Parmesan or Cheddar cheese
1/4t salt
1. Preheat oven to 350 degrees. Melt butter on stove top in small 8" nonstick oven proof skillet. Add zucchini. Cook and stir over medium-high heat 2-3 minutes or until crisp-tender.
2. Meanwhile, scramble eggs in small bowl. Add cheese and salt and combine.
3. Turn heat to low and add egg mixture to skillet with zucchini. Stir gently, then cook, undisturbed, 4-5 minutes or until eggs begin to set around the edges.
4. Transfer the skillet to oven and bake 5 minutes or until eggs are set. Cut into wedges to serve.
Makes 4-6 servings.
VEGGIE BEEF HASH
VEGGIE-BEEF HASH
Skillet Meals -- PHILcookbooks.com
4 oz cooked roast beef, trimmed, finely chopped
1 1/2 C finely chopped onion, celery, green pepper, red pepper and/or parsley
1C shredded potatoes
1/2 C shredded carrots
1 egg white or 2T liquid egg white
1/2 t dried rosemary
1/2 t black pepper
1/2 C salsa, optional
1. Combine beef, veggie blend, potatoes, carrots, egg white, rosemary, and black pepper in large bowl.
2. Lightly spray large nonstick skillet with cooking spray; heat over medium-high heat. Add beef mixture; press down firmly to form large cake. Cook 4 minutes or until lightly browned adn heated through. Serve with salsa, if desired.
Makes 2 servings
Skillet Meals -- PHILcookbooks.com
4 oz cooked roast beef, trimmed, finely chopped
1 1/2 C finely chopped onion, celery, green pepper, red pepper and/or parsley
1C shredded potatoes
1/2 C shredded carrots
1 egg white or 2T liquid egg white
1/2 t dried rosemary
1/2 t black pepper
1/2 C salsa, optional
1. Combine beef, veggie blend, potatoes, carrots, egg white, rosemary, and black pepper in large bowl.
2. Lightly spray large nonstick skillet with cooking spray; heat over medium-high heat. Add beef mixture; press down firmly to form large cake. Cook 4 minutes or until lightly browned adn heated through. Serve with salsa, if desired.
Makes 2 servings
CORNMEAL PANCAKES
CORNMEAL PANCAKES
Skillet Meals -- PHILcookbooks.com
2 C buttermilk
2 eggs, lightly beaten
1/4C sugar
2T butter, melted
1 1/2 C yellow cornmeal
3/4 C flour
1 1/2t baking powder
1t salt
1C frozen blueberries, slightly thawed, optional
2t flour, optional
1. Combine buttermilk, eggs, sugar and butter in large bowl; beat until well blended. Combine cornmeal, flour, baking powder and salt in medium bowl; stir into buttermilk mixture. Let stand 5 minutes.
2. Lightly grease griddle or large skillet; place over medium heat. For each pancake, pour about 1/3 cup batter onto hot griddle. Toss blueberries with about 2t flour; sprinkle over pancakes, if desired.
Cook about 3 minutes or until tops of pancakes are bubbly and appear dry; turn and cook about 2 minutes or until bottoms are golden.
Makes 4 servings
Skillet Meals -- PHILcookbooks.com
2 C buttermilk
2 eggs, lightly beaten
1/4C sugar
2T butter, melted
1 1/2 C yellow cornmeal
3/4 C flour
1 1/2t baking powder
1t salt
1C frozen blueberries, slightly thawed, optional
2t flour, optional
1. Combine buttermilk, eggs, sugar and butter in large bowl; beat until well blended. Combine cornmeal, flour, baking powder and salt in medium bowl; stir into buttermilk mixture. Let stand 5 minutes.
2. Lightly grease griddle or large skillet; place over medium heat. For each pancake, pour about 1/3 cup batter onto hot griddle. Toss blueberries with about 2t flour; sprinkle over pancakes, if desired.
Cook about 3 minutes or until tops of pancakes are bubbly and appear dry; turn and cook about 2 minutes or until bottoms are golden.
Makes 4 servings
CORNED BEEF HASH
CORNED BEEF HASH
Skillet Meals -- PHILcookbooks.com
2 large russet potatoes peeled, and cubed
1/2 t salt
1/4 t black pepper
1/4 C butter
1 large onion, chopped
1/2 lb corned beef, finely chopped
1T prepared horseradish
1/4 C whipping cream, optional
4 poached or fried eggs
1. Place potatoes in 10" skillet. Cover potatoes with water. Bring to a boil over high heat. Reduce heat to low; simmer 6 minutes. Potatoes will be firm. Drain potatoes in colander; sprinkle with salt and pepper.
2. Wipe out skilllet with paper towel. Add butter and onion; cook and stir over medium-high heat 5 minutes. Stir in corned beef, horseradish and potatoes; mix well. Press down mixture with spatula to flatten into compact layer.
3. REduce heat to low. Drizzle cream evenly over mixture, if desired. Cook 10-15 minutes. Turn mixture with spatula; pat down and continue cooking 10-15 minutes or until bottom is well browned. Top each serving with 1 poached egg. Serve immediately.
Makes 4 servings.
Skillet Meals -- PHILcookbooks.com
2 large russet potatoes peeled, and cubed
1/2 t salt
1/4 t black pepper
1/4 C butter
1 large onion, chopped
1/2 lb corned beef, finely chopped
1T prepared horseradish
1/4 C whipping cream, optional
4 poached or fried eggs
1. Place potatoes in 10" skillet. Cover potatoes with water. Bring to a boil over high heat. Reduce heat to low; simmer 6 minutes. Potatoes will be firm. Drain potatoes in colander; sprinkle with salt and pepper.
2. Wipe out skilllet with paper towel. Add butter and onion; cook and stir over medium-high heat 5 minutes. Stir in corned beef, horseradish and potatoes; mix well. Press down mixture with spatula to flatten into compact layer.
3. REduce heat to low. Drizzle cream evenly over mixture, if desired. Cook 10-15 minutes. Turn mixture with spatula; pat down and continue cooking 10-15 minutes or until bottom is well browned. Top each serving with 1 poached egg. Serve immediately.
Makes 4 servings.
BREAKFAST MIGAS
BREAKFAST MIGAS
Skillet Meals -- PILcookbooks.com
1T Olive Oil
1 small onion, chopped
1 jalapeno pepper, seeded and diced
3 corn tortillas, cut into 1" pieces
1 medium tomato, halved, seeded and diced
6 eggs
2T chunky salsa
1C (4 oz) shredded Monterey Jack cheese
1 small ripe avocado, peeled and diced
1T lime juice
Sour Cream
Chopped fresh cilantro
1. Heat olive oil in 12" nonstick skillet over medium heat. Add onion and jalapeno pepper; cook and stir 1 minute or until soft.
2. Add tortillas and tomato; cook about 2 minutes or until soft and heated through.
3. Slightly beat eggs and salsa in small bowl. Pour mixture into skillet. Cook, stirring occasionally, until eggs are firmly scrambled.
4. Remove skillet from heat; stir in cheese. Garnish each serving with avocado tossed in lime juice, sour cream and cilantro.
Makes 6 servings
Skillet Meals -- PILcookbooks.com
1T Olive Oil
1 small onion, chopped
1 jalapeno pepper, seeded and diced
3 corn tortillas, cut into 1" pieces
1 medium tomato, halved, seeded and diced
6 eggs
2T chunky salsa
1C (4 oz) shredded Monterey Jack cheese
1 small ripe avocado, peeled and diced
1T lime juice
Sour Cream
Chopped fresh cilantro
1. Heat olive oil in 12" nonstick skillet over medium heat. Add onion and jalapeno pepper; cook and stir 1 minute or until soft.
2. Add tortillas and tomato; cook about 2 minutes or until soft and heated through.
3. Slightly beat eggs and salsa in small bowl. Pour mixture into skillet. Cook, stirring occasionally, until eggs are firmly scrambled.
4. Remove skillet from heat; stir in cheese. Garnish each serving with avocado tossed in lime juice, sour cream and cilantro.
Makes 6 servings
Saturday, March 15, 2014
SNICKERDOODLE CHEESECAKE
SNICKERDOODLE CHEESECAKE
Better Homes and Gardens Nov 2013
Prep time: 25 minutes
Cool 2 hours
Bake 40 minutes
Oven 350 degrees
Stand 30 min
Chill 4 hours
2 (8 oz) pkg cream cheese
3 eggs, lightly beaten
1 (10 oz) pkg shortbread cookies, finely crushed
1T sugar
1/4 C butter, melted
1 (8 oz) carton sour cream
1 C sugar
2T flour
2t vanilla
1/2 t ground cinnamon
1T sugar
1/2 t ground cinnamon
1. Allow cream cheese and eggs to stand at room temperature 30 minutes. Meanwhile, preheat oven to 350 degrees. For crust, in a medium bowl stir together crushed cookies and 1 T sugar. Stir in melted butter until combined. Press mixture onto bottom and 1 1/2 inches up sides of a 9" springform pan.
2. In a large mixing bowl beat together cream cheese, sour cream, 1 cup sugar, flour, vanilla, and 1/2 t cinnamon with an electric mixer on medium speed until smooth. Stir in eggs.
3. IN a small bowl stir together 1T sugar and 1/2 t cinnamon. Pour cream cheese mixture into pan, spreading evenly. Sprinkle with cinnamon sugar mixture. Place springform pan in a shallow baking pan.
4. Bake 40-50 minutes or until a 2 1/2" area around outside edge appears set when gently shaken. Cool in springform pan on wire rack 15 minutes. Using a knife, loosen crust from sides of pan. Cool 30 minutes more. Remove sides of pan; cool cheesecake completely on wire rack. Cover and chill at least 4 hours before serving. Makes 12 servings.
Better Homes and Gardens Nov 2013
Prep time: 25 minutes
Cool 2 hours
Bake 40 minutes
Oven 350 degrees
Stand 30 min
Chill 4 hours
2 (8 oz) pkg cream cheese
3 eggs, lightly beaten
1 (10 oz) pkg shortbread cookies, finely crushed
1T sugar
1/4 C butter, melted
1 (8 oz) carton sour cream
1 C sugar
2T flour
2t vanilla
1/2 t ground cinnamon
1T sugar
1/2 t ground cinnamon
1. Allow cream cheese and eggs to stand at room temperature 30 minutes. Meanwhile, preheat oven to 350 degrees. For crust, in a medium bowl stir together crushed cookies and 1 T sugar. Stir in melted butter until combined. Press mixture onto bottom and 1 1/2 inches up sides of a 9" springform pan.
2. In a large mixing bowl beat together cream cheese, sour cream, 1 cup sugar, flour, vanilla, and 1/2 t cinnamon with an electric mixer on medium speed until smooth. Stir in eggs.
3. IN a small bowl stir together 1T sugar and 1/2 t cinnamon. Pour cream cheese mixture into pan, spreading evenly. Sprinkle with cinnamon sugar mixture. Place springform pan in a shallow baking pan.
4. Bake 40-50 minutes or until a 2 1/2" area around outside edge appears set when gently shaken. Cool in springform pan on wire rack 15 minutes. Using a knife, loosen crust from sides of pan. Cool 30 minutes more. Remove sides of pan; cool cheesecake completely on wire rack. Cover and chill at least 4 hours before serving. Makes 12 servings.
Sunday, February 2, 2014
CROCK POT FRENCH TOAST
CROCK POT FRENCH TOAST
1 loaf whole wheat bread
1 dozen eggs
2 C milk
2t cinnamon
2t vanilla extract
2T brown sugar
In a side, flat-ish bowl, whip eggs then add milk, cinnamon, vanilla, and brown sugar. Mix well.
Dip bread into the egg mixture and place in greased crock pot.
Pour the remaining egg mixture over the top of the bread.
Cook on low 6-8 hours.
15 minutes before serving, remove lid and continue to cook to brown on top.
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