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.