Tuesday, May 26, 2015

Omelet Breakfast Bites ~and Tuesday's Tips of the Day

Omelet Breakfast Bites
36 tator tots or potato crispy crowns
6 eggs
3 tbsp. milk
freshly ground nutmeg

Diced Ham
Chopped Red and Green Peppers
Minced Yellow Onion
Chopped Fresh Spinach
Chopped Fresh Mushrooms

Preheat oven to 400 degrees. Generously grease muffin tin.
Place 3 tator tots or potato crispy crowns in each cup.
Tuesday's tip:  When we made these in my foods class, students used a cooking spray.
The breakfast bites were difficult to remove and the pans were difficult to wash.
Here, I am using plenty of shortening to grease the pan.

Flatten potato tots or crowns in bottom of muffin cups.
Bake at for 8- 10 minutes.

Tuesday's tip: I used my Pampered Chef Tart Shaper.
Or you may use the bottom of a small glass.

While potato crusts are baking,
prepare the rest of your ingredients.

When potatos are done, remove from oven 
and reduce the temperature to 350 degrees.

Peppers, Onions, Spinach, Ham and Cheese.
Use whatever omelet ingredients you have in your refrigerator.

Tuesday's Tip: For ease in food preparation, 
use small sauce dishes for individual ingredients.

Whisk together eggs, milk and freshly ground nutmeg.

Tuesday's Tip: Other online recipes call for 8 eggs and 1/4 cup milk.
We found that the muffin cups overflowed, 
which contributed to our problem of getting them out of the pan in one piece.

Fill cups with desired ingredients.
You can individualize these according to tastes.

Pour in egg/milk mixture.

Top with shredded cheddar.

Bake for 20-25 minutes.
Rim with a table knife and remove from the pan.

Tuesday's Tip:
Make a full batch and freeze the leftovers.
Later, you can zap them in your microwave 
for just a couple of minutes for a quick breakfast to go.
I placed them in a plastic container with waxed paper between the layers.

Monday, May 18, 2015

Old Farmhouse Chicken Cacciatore

Chicken Cacciatore
6-8 meaty chicken pieces (breasts, thighs, drumsticks)
1 medium yellow onion, chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 cup fresh mushrooms, sliced

2 tbsp. olive oil
 1 28 oz. can tomatoes, cut up
3/4 cup chicken broth
2 tsp. oregano
1/4 tsp. red pepper flakes
salt and pepper to taste

Prepare vegetables.

Gather ingredients.

Skin chicken. Rinse and pat dry.
In a large skillet, cook chicken in hot oil about 15 minutes or until chicken is lightly browned.

Remove chicken to a platter.

Add more olive oil, if needed. 
Saute onions and garlic.


and Mushrooms.
Saute until onions are translucent.
Drain off fat.
Add tomatoes, crushed red pepper, oregano, salt and pepper.
(And, if you have a bottle of white wine open, add about a half cup)

Return the chicken to your pan.
Bring to a boil and then reduce the heat to a simmer.
Cover and cook for 30 minutes or until chicken is tender and no longer pink.

As chicken cooks prepare your pasta and salad.

I used Fettucini for this dish...
and served a green salad on the side.

Friday, April 24, 2015

Crockpot Cheeseburger Soup

Cheeseburger Soup
1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
2 ribs celery, chopped
2 carrots, shredded
1 tsp. dried basil
1 tsp. dried parsley flakes
3 to 4 cups chicken broth
1  12 oz. can evaporated milk
3 cups frozen hash browns
1/2 tsp. paprikia
1 tbsp. Worchestershire sauce
1 tbsp. yellow mustard
1/8 tsp. black pepper
8 oz. cubed cheese (Velveeta)

for garnish
additional cheese
sour cream
hamburger dills

Gather ingredients.

Brown ground beef, drain and set aside.

Chop vegetables. Saute onion, garlic, carrots, celery, 
basil and parsley until tender, about 10 minutes.
Place in the bottom of your slowcooker.
Add the browned ground beef to your slowcooker.

Add the broth, evaporated milk, potatoes, and pepper.
Cook on low for approx. 4 hours.
Times may vary depending on your crockpot/slowcooker.

Stir in the cubed cheese and continue cooking until it melts.

The hamburger dills are the perfect garnish!

Tuesday, April 7, 2015

Tuesday Tip of the Day ~Adding Interest to your Green Salad

With spring weather right around the corner, 
we are focusing on light and fresh dishes for dinner.
I like to add some fruit to my Green Salads,
so I am taking advantage of the strawberries that are in peak season.

You can add flavor and crunch with purchased salad toppings.
Just remember to use moderation...
there are 40 calories and 3 grams of fat in 1.5 tablespoons.

These 100 calorie snack packs are great to have on hand.
I used a package of these walnuts and almonds for our salad on Easter.
It was just the right amount for our small gathering.

Happy Spring!

Tuesday, March 31, 2015

Tuesday Tip of the Day ~The Best Way to Store Asparagus ~~and link to recipe for Parmesan Garlic Roasted Asparagus

It's asparagus season.
It is fresh and abundant...
and the price is right, too.

The best way to keep it fresh, to prevent it from drying out...
Cut about an inch from the bottom of the stems and place in a container with about an inch or two of water.

Make sure all the tips are in the water.
For longer storage, place a plastic bag over the top and keep in your refrigerator.
Change the water when it becomes cloudy.

We have made this in the oven or out on the grill.

It's a delightful side dish.

Sunday, March 22, 2015

Chicken Tortilla Soup

Chicken Tortilla Soup
1 can Fiesta Nacho Cheese Soup
1 can Cream of Chicken Soup
1 can Enchilada Sauce
2 2/3 cup Milk
1 can Chicken
1 can Mild Green Chilis

Whisk together and place in crockpot 
or your stockpot on top of the range.

When preparing for a larger group,
I use my slowcooker and double the ingredients.
(And the difference in color results from using different brands of enchilada sauce)

Combine soups and enchilada sauce.

Shred the chicken with two forks.
You can also use leftover chicken or turkey.

Cook until heated through. 

Garnish with sour cream,
shredded cheddar cheese,
and tortilla chips.