Country-fried Egg

Country-fried Egg

Ingredients:

• 1 tbsp. olive oil
• 2 tsp. fresh lemon juice
• 1 egg
• 1/4 tsp. Dijon mustard
• 3 cups oil (peanut preferred, or canola)

Directions

1. Whisk together olive oil, lemon juice and mustard
2. Crack egg into a bowl or cup
3. Pour oil into a heavy saucepan 
4. Heat oil to 350
5. Gently tip the egg from the cup into the oil (may puff and splatter)
6. After 40 seconds, turn the egg ball
7. Fry 10 more seconds or longer according to your taste
8. Scoop egg with slotted spoon
9. Season with salt and pepper

Panzanella

Recipe for today - Panzanella - Tuscan Bread Salad

This is a tough one. If you need to follow a specific recipe, I recommend you Google it and choose one. Every one I saw was rated near a 5 star. Of course, they are all designed for 6-18 people. Since there are only 2 of us, that wouldn't work. My recipe has the same ingredients as most and we like it.

Ingredients:

• 2 cups Garlic and Butter croutons
• 3 tbsp. Virgin Olive Oil
• 1/2 tsp. sea salt
• 1 ripe tomato, cut into 1 inch cubes
• 1/2 cucumber, cut into 1/2 thick slices then quartered
• 2 tbsp. capers, drained
• 1 cup Mozzarella Cheese, grated

Directions:

1. Mix it all together and enjoy
2. No need to look for more directions :)

Most recipes I found used stale bread and gave directions to make your own croutons. Some call for black or green olives, various types of bell peppers, Dijon mustard and various other spices. Do your own thing.

Fried Green Tomatoes - Updated version

Fried Green Tomatoes

I used my prior recipe for a base, then combined in 3 other recipes to come up with this one. We seem to like this even better than any previous recipe we have tried.

Ingredients:

• 4 large green tomatoes - make sure they have not started to ripen
• 2 eggs
• 1/2 cup milk
• 1 cup flour
• 1/4 cup cornmeal
• 1 cup bread crumbs
• 1 tsp. sea salt
• 1/2 tsp. pepper
• 1/4 tsp. cayenne pepper
• canola oil covering large non-stick frying pan to 1/4-1/2 inch

Directions:

1. Slice tomatoes 1/2 inch thick (much better than 1/4 inch); discard each end
2. Whisk eggs and milk in a medium-sized bowl
3. Mix all other ingredients in a large bowl or, if you have one, a large plate with a 'lip' on the rim
4. Heat the oil
5. Dip tomatoes into the egg mixture and coat well
6. Dredge tomatoes in the flour mixture to completely coat on both sides
7. Place tomatoes in the hot oil making sure they do not touch one another - better to do in batches if skillet won't hold them
8. Turn over when first side is brown and brown the other side
9. Drain on paper towels and enjoy

I served them with a garlic ranch dressing - very good.

Ground Beef and Noodles

Ground Beef and Noodles

Ingredients:

• 3 cups uncooked egg noodles or similar pasta
• 1/2 lb. ground beef
• 1/2 can (4 oz.) tomato sauce
• 1/2 tsp. sea salt - more or less to taste - even leave it out - or use garlic salt
• 1/8 tsp. pepper of your choice
• 2 tsp. butter
• 1/2 cup heavy/whipping cream
• 2 green onions
• 1/2 cup shredded Gruyere (or Swiss)

Directions:

1. Cook noodles according to package direction
2. Drain noodles and toss with the butter
3. Cook ground beef in skillet until brown and drain
4. Stir the tomato sauce, salt and pepper into the skillet
5. Chop green onions and add to the skillet
6. Add cream to the skillet 
7. Bring skillet ingredients to a low boil
8. Grease (or use Pam or butter) glass baking dish
9. Layer 1/3 of noodles in the dish
10. Cover noodles with the ground beef mixture
11. Repeat
12. Top with cheese
13. Set oven to 350 degrees and bake for 25-30 minutes 

Potato and Leek Bake

Potato and Leek Bake

Nita and I don't remember ever having leeks until the past few years. We have grown to really like them. We had this for breakfast today and agreed it is very good as I amended what I had found. And we think it is very versatile in that you can add any type of peppers or meat to it as you choose. As with most of my recipes this one is for 2, so multiply if you are feeding more than 2.

Ingredients:

• 1/4 lb. small potatoes, any kind - about 2 potatoes
• 4 eggs
• 1/8 cup milk
• 1/4 cup heavy (or whipping) cream
• sea salt and black pepper to taste
• 1 tbsp. chopped chives
• 1 tsp. butter
• 1 large or medium leek (white and pale green parts only - wash very well)

Directions:

1. Preheat oven to 350
2. Boil potatoes whole for about 8 minutes
3. Drain potatoes and cut into 1/4 inch slices
4. Whisk eggs, milk, cream, salt, pepper, chives together
5. Melt butter in cast iron skillet on stovetop
6. Add leeks and brown about 5 minutes
7. Reduce heat under skillet to medium
8. Scatter potatoes in skillet and cover with the egg mixture
9. Place skillet in oven and bake until edges are puffed and golden brown - about 20 minutes or to your liking

Crispy Asparagus

Crispy Asparagus

Ingredients:

• Asparagus - hard ends removed
• 1/2 cup flour
• 2 eggs, beaten
• 3/4 cup breadcrumbs
• 1/4 cup Parmesan cheese

Directions:

1. Heat oven to 425
2. Mix breadcrumbs and cheese - add sea salt and black pepper if desired
3. Dip asparagus in flour, then eggs, then breadcrumb mixture
4. Place coated asparagus on cooking sheet
5. Bake for 10-15 minutes - until crisp

Asparagus with Garlic

Asparagus with Garlic

Ingredients (amounts depend on number of servings and how much you like garlic):

• Asparagus - hard ends removed
• Vidalia Onion Salad Dressing
• Garlic - minced

Directions:

1. Mix Dressing and Garlic and drizzle over the asparagus
2. This may be cooked on a grill in a baking pan or in a skillet on the stove top or even in the oven

Sorry, I cannot get it any more simple. 

Some recipes I have seen use Italian Dressing and add some honey. It's up to you.

Asparagus frico

Asparagus frico

Ingredients:

• 6-8 spears of asparagus, trimmed
• 1 1/2 cups Parmigiano-Reggiano cheese, shredded
• olive oil
• black pepper

Directions:

1. Preheat oven to 400
2. Arrange asparagus in an asymmetrical pattern leaving an inch between each spear
3. Sprinkle cheese over each spear, leaving the tips uncovered
4. Brush the tips with olive oil and sprinkle all with pepper
5. Bake until bubbly - about 6-7 minutes
6. Remove from oven and let cool until frico crisps

I served this Wednesday with a rack of lamb. That recipe is in in my blog dated 2/29/12

Zucchini Tots

Ingredients:

• cooking spray (I used Pam Butter)
• 1 cup (packed) grated zucchini
• 1 large egg
• 1/4 onion, minced
• 1/4 cup grated sharp cheddar cheese
• 1/3 cup plain breadcrumbs
• sea salt and black pepper to taste

Directions:

1. Preheat oven to 400
2. Spray glass baking dish
3. Squeeze all moisture from grated zucchini before measuring
4. Combine all ingredients in medium mixing bowl
5. Spoon 1 tbsp. of mixture and roll into a ball and place into baking dish, repeat
6. Bake 18 minutes

Mexican Chicken Casserole

After this was cooked, I told Nita there is always some trepidation taking the first bite of something new, especially when you are not really sure about how it sounds. This exceeded both of our expectations.

Mexican Chicken Casserole

Ingredients

1 10 3/4 -ounce can cream of chicken soup 

1/2 cup diced mushrooms (canned rather than fresh)
1 10-ounce can Rotel or Hatch tomatoes with chiles, mild
1 small onion diced
1 can diced green chilies - Hatch or El Preferido
cumin to taste
2 chicken breasts, cooked, boned, and shredded (cut small)
½ cup sour cream
9 flour tortillas (use as many as needed)
2 cup shredded cheddar cheese  - or any Colby Jack, Monterey, Mexican 4-cheese, etc.
more diced Mushrooms if desired

Directions

Preheat oven to 350 degrees. Place olive oil or butter in a large skillet and melt over medium heat; add onion and sauté 5 minutes or until tender.

In a large bowl, stir together onion mixture, green chilies, soup, cumin, tomatoes and sour cream. Stir in the chicken.

In a greased 13 x 9- inch or 8x8 glass baking dish, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Avocado Breakfast

Avocado Breakfast

OK, Faye, I know you don't like avocado, so you can skip this one, but Jeanie will love it.

Ingredients:

• 4 tsp. butter
• 2 eggs
• 2 slices toasted white bread other than normal - like sourdough or we use Grandma's Perfect White by Heartland
• Dijon mustard - or a dark sweet/sour mustard
• 1 avocado, sliced
• 4 tbsp. Parmesan Cheese

Directions:

1. Melt butter, add the egg whites - I use an egg mold
2. Once egg whites are firm, add yellows to top of them
3. Spread a small amount of mustard over each piece of bread
4. Arrange the avocado slices over the mustard
5. Top the avocado with one eggs
6. Sprinkle Parmesan cheese over the eggs

Brunch Casserole

Brunch Casserole

This one goes against my own rules in that I did not cut it down to feed 2 people. I left the recipe as I got it for 12 people, however I did make several other modifications to suit our tastes. It is quite filling! Enjoy and freeze if you have leftovers.

Ingredients:

• 12 oz. ground beef
• 1 medium onion, chopped
• 2 eggs
• 4 egg whites
• 2 cups milk
• 1 tsp. ground mustard
• 1 tsp. sea salt
• 1/4 tsp. pepper
• 8 slices firm white bread cubed
• 2 cups shredded cheddar cheese

Directions:

1. Cook ground beef and onion until done
2. In a large bowl, beat eggs, egg whites, milk, mustard, salt and pepper
3. Stir in the bread cubes a little at a time
4. Add cheese and ground beef and mix
5. Pour into 13x9 inch baking dish 
6. Cover and refrigerate until morning
7. Bake, uncovered, at 350 degrees for 35 minutes

Kentucky Hot Brown Bake

For about 4-6 people for a brunch. Plan to have sandwiches for 2 later.

Ingredients:

• 8 oz crescent dough package
• 1 lb. smoked turkey lunch meat
• 8 slices Swiss Cheese
• 8 slices cooked beef bacon
• 3 Roma Tomatoes, sliced thin
• 4 eggs beaten

Each ingredient will be used twice - half at a time.

Directions:

1. Unroll the crescent dough and split into 2 squares
2. Place one square on the bottom of a greased 8 inch square baking dish
3. Press dough to fit the bottom of the pan
4. Layer half the turkey, bacon, cheese and tomatoes.
5. Pour 2 of the beaten eggs over the top
6. Repeat layers
7. Top with remaining dough square
8. Pour remaining eggs over the top
9. Bake at 350 degrees covered
10. Bake for another 20 minutes uncovered

Tuna Salad

Tuna Salad

(Why do some say tuna 'fish' salad? We don't say salmon fish croquettes.)

By now you know I like to experiment. I just really love variety. Here are some thoughts about making tuna salad apart from any recipe I have seen. Try these ingredients as variations:

• use real mayonnaise instead of Miracle Whip (I like the mayonnaise with olive oil)
• use a touch of fresh organic dill weed
• use some finely chopped shallots
• use some finely chopped celery (many may already to this)
• use some chopped egg (many may already do this)
• use some fresh chopped organic chives
• use some finely cut green onion

These ingredients can liven up a boring tuna salad.

Beef and Turkey Meat Loaf

Beef and Turkey Meat Loaf

Ingredients:

• 1 lb. ground beef
• 1 lb. ground turkey
• 3/4 cup uncooked pin oats (steel cut oats)
• 1/4 large white onion, diced
• 1 egg
• sea salt and black pepper as needed
• 1 package dry onion soup
• 
  
• For gravy:
• 1 can cream of mushroom soup
• 3/4 cup water

Directions:

1. Preheat oven to 350 degrees
2. Mix beef, turkey, oats, onion, dry onion soup and egg until completely mixed
3. Roll mixture into baseball sized portions (or smaller)
4. Place portions in a glass baking dish
5. Bake for 30 minutes
6. Mix mushroom soup and water and stir well
7. Pour mushroom soup mixture over each meat loaf 
8. Bake another 30 minutes

Freeze meat loaf you don't use. If you like, you can also make burger patties out of the leftover meat mixture.

Tortilla Bake

Tortilla Bake

We often cut back recipes I find and alter to make enough for 2 meals for each of us. That way we have fresh new meal, most often a totally new recipe, then have the other half for breakfast on Tuesday. This is such a dish. Of course, logic tells you that it is also good for 4 people and can be used for brunch as well as breakfast.

Ingredients:

• 4 eggs
• 2/3 oz Cream Cheese
• 8 corn tortillas
• 4 large shallots, cubed
• 1/2 cup shredded Cheddar Cheese
• 2 cups salsa (I use medium - you may prefer mild or hot)

Directions - Make the night before if you choose:

1. Spray an 8x8 glass baking dish with cooking spray
2. Blend the eggs and cream cheese until smooth using a blender
3. Place 4 tortillas overlapping on the bottom of the dish touching the edges of the dish
4. Pour egg mixture over the tortillas
5. Spread the shallots over the egg mixture evenly
6. Spread 1/4 cup Cheddar cheese over the mixture so all is covered
7. Spread the salsa over the cheese to cover it all lightly
8. Cover and put in the refrigerator for up to 12 hours

Directions - Meal Time:

1. Pre-heat oven to 375 degrees
2. Bake 25 minutes, covered
3. Spread remaining Cheddar Cheese over the top and bake another 15 minutes uncovered until cheese is melted and cooked to a golden brown

May be served with sour cream and green onions on top if you like.

Roasted Fall Vegetables

Roasted Fall Vegetables

On February 19, 2013, I posted a blog "Roasted Winter Vegetables". Well, this isn't just for fall. It can be modified to suit almost any season and still be wonderful. Here is our fall version.

Ingredients:

• 1 medium zucchini squash
• 1 medium parsnip
• 5 small red potatoes, quartered
• 2 leeks
• 1/2 lb. Brussels sprouts
• 10 garlic cloves, cut in half
• 8 shallot bulbs, sliced in 1/2 inch pieces
• 3 tbsp. olive oil
• sea salt (if you want - not really needed)
• black pepper

Directions:

1. Preheat oven to 400 degrees
2. Wash all veggies carefully and completely - leeks and Brussels sprouts can be tricky
3. Prepare turnips by peeling and cutting into 1 inch squares, cut squash into 1 inch squares
4. Cut potatoes into quarters
5. Cut off dark green and base of leeks and toss out, cut rest into 1/2 inch slices
6. Peel outer leaves of Brussels sprouts, cut each in half
7. Trim ends off garlic cloves and cut each clove in half
8. Add all ingredients in a large bowl and toss to coat everything with olive oil, salt and pepper
9. Place veggies on rimmed baking dish in a single layer
10. Roast for 30 minutes, flipping veggies over after 15 minutes

Beer-battered Fish

Beer-battered Fish

Ingredients:

• 1 1/2 lbs. white fish - I prefer cod, sliced into 1 inch wide pieces, no longer than 6 inches long - patted dry
• 8-12 oz. bottle of peanut oil
• you can use canola oil or any vegetable oil, but peanut oil will taste the best with fish
• 1 cup flour
• 1/2 tsp. baking powder
• 1 cup pale lager beer
• sea salt

Directions:

1. Heat all of the oil over medium high in large nonstick skillet (Works best if you heat the skillet first, then add the oil. Peanut oil will heat quickly)
2. In a medium sized bowl, whisk together the flour and baking soda
3. Add salt to taste and whisk again
4. Slowly add the beer and continue to whisk - it will be very  thick at first, and will smooth as you add the beer and whisk it together
5. Place fish in skillet and fry until golden brown on both side - we like it well done, so I did it about 8 minutes on each side

You can save the oil after straining out the fish residue, and place the batter in the refrigerator for your next time (not sure how long it will keep, though)

Frittata with Shallots and Mustrooms

Frittata with Shallots and Mushrooms

Ingredients:

• Chopped shallots
• Sliced green onions
• Chopped Shiitake mushrooms
• Chopped Baby Bella mushrooms
• Black pepper to taste
• Shredded Fontina Cheese

Directions:

1. Follow directions for a frittata
2. Amounts depend on how much you want, just make the portions equal
3. Fontina Cheese has enough salt that you don't need to add any

Slow Cooker Brisket with Onion Gravy

Slow Cooker Brisket with Onion Gravy

Ingredients:

• 1 lb. slab of brisket (ask butcher to cut for you)
• 2 tbsp. virgin olive oil
• 2 large onions sliced thin
• 4-6 cloves garlic, cut in half
• sea salt to taste
• black pepper to taste
• 1 cup beef broth
• 3 oz. tomato paste
• 2 tbsp. butter
• 1 tbsp. flour

Directions:

1. Brown brisket on both sides - about 2 minutes on each side over medium high heat using enough oil to prevent sticking
2. Move browned brisket to slow cooker
3. Add rest of oil to browning pot and cook onion about 6 minutes
4. Add garlic 
5. Stir in tomato paste
6. Add broth and bring to a boil
7. Transfer onion mixture to slow cooker
8. Cook on low for 10 hours
9. 
   
10. Remove brisket and keep warm
11. Remove onion mixture and place in stovetop pan
12. Mix in butter and flour
13. Whisk in softened butter and cook until thickened to suit your taste