Tag Archives: Cheese

Smothered Chicken, Round Two

I don’t know why, but I have been thinking about that Smothered Chicken dish that I made awhiles back …

SO!

Round two

I went back to re-read that post and took my own advice, I added some

well browned sliced Crimini Mushrooms,

YUM!

Now, DH and I aren’t always the biggest fans of Boneless-Skinless Chicken Breast, but that was awesome!  This recipe is a real keeper, for sure and that’s what I do from time to time when I’m stumped as to what to make for dinner… I refer to my previous blog posts, go to the Media Library and drool over some of my photos.

Cook for your family!

Instant Pot® Egg Bites, My Way

Okay, so this is IP cooking for only my 6th time, so
here we go.

 

I saw some Egg Bites for sale in our local market for a fairly good chunk of change,
and I thought, I could make these for far less money in my Instant Pot®.

Game on!

I did some research on the WWW on Egg Bites and did
my usual of a mish-mash from different recipes
to create my own version.
Mainly because, almost all of the recipes called for Cottage Cheese,
which I know darn well that DH WILL NOT EAT! Never tried that with him, nor will I ever 

Here’s what I did:

 

Clean 3 four ounce mason jars (well 2 + an 8 oz’er `cuz that’s all I had)
Butter the inside of each jar, well (ssshhh! don’t tell DH )

In a 2 C. measuring cup, whisk together:
2 large Eggs
1/4 C. Whole Milk
2 Tbsp. grated Sharp Cheddar Cheese
S&P to taste

In the bottom of each jar, sprinkle about 1 tsp. Bacon Bits
(reads as to your taste)

(I cheated, photo courtesy of Walmart.com)

Pour in the Egg mixture to fill each jar about half way.
Cover with tin foil.
In your Instant Pot®, place the trivet along with 1 cup of water.

Carefully place the filled jars onto the trivet.
Close and seal your IP.
“Steam” on “Normal” for 8 minutes.
Do a Natural Release for 10 minutes.

Release the vent value and using a jar lifter (or a pot holder works too),
remove the jars to a cooling rack.

Sprinkle 2 Tbsp. of grated Sharp Cheddar Cheese between the 3 Egg Bite tops.

Run a butter knife around the edge of the Egg Bites, extricate to your plate…

… and devour while still warm.

Our opinions?
Both DH and I said the same thing, it’s okay, but we don’t see all the hop-la over these.  They’re basically omelets.
I think if I were hosting say a Sunday Brunch Buffet, I would serve these, but for just us two, meh, NO!

Now, to be fair, I will try this again using the Cottage Cheese, just not when I’m feeding DH 

So, how did I do on beating the price of the pre-made Egg Bites you may be saying?

Here’s how I figured it:

Eggs: $2.50/dz. = 20¢/Egg
Bacon Bits: ($1.33/30 Tbsp.) ÷ 3) ÷ 3 = 2¢
Cheese: (38¢/oz. X 2) ÷ 3 = 25¢
Milk: ($1.90/qt. ÷ 16) ÷ 3 = 4¢
Butter: (22¢/oz.) I used about 1 tsp. total = 11¢ ÷ 3 = 4¢

I come up with 55¢ per Egg Bite.

Now, granted, I’m not the best in math, but …

These prices are based solely on what I paid here in Arizona at my local markets. Of course your costs may vary, but still, it gives a pretty good picture…

Remember now, a recipe is simply someone else’s idea, take it and make it your own.

Cook for your family!

Hatch Green Chile Relleno Casserole

I wanted to share what I made for our new neighborhood’s block party, Hatch Green Chile Relleno Casserole, really good!

This recipe is a riff off of a pal of mine (Mahalo Kathy) from one of the Food Forums that I follow.

Hatch Green Chile Relleno Casserole

1 ½ 27oz. cans (or 40.5 oz.) Hatch Whole Green Chiles
4-6 C. shredded Colby Jack Cheese (more or less to your liking 😉 )
1 C. Whole Milk
¼ C. Flour
¼ tsp. Baking powder
5 Large Eggs
8 oz. Hatch Green Chile Enchilada Sauce
½ tsp. Cumin powder
½ tsp. Oregano, crush with fingers

Preheat the oven to 350⁰.

Grease the bottom and sides of a 9×13 pan.

Reserve 1/2 cup of cheese for the top.

Layer the pan, alternately with Chiles and Cheese, creating three layers, ending with Chiles.

028

In a bowl, whisk the flour with the baking powder; then whisk in the milk and eggs until smooth. Pour this mixture gently into the pan and bake for 30 minutes.

029

Remove from the oven, and pour Green Enchilada sauce evenly over the top. Sprinkle the cumin and oregano on top of the sauce, and cover with reserved cheeses.

Return to oven, and bake an additional 20 min, until the cheese on top just bubbles.

Allow the casserole to rest of 15 minutes before serving.

035

 

I ran this recipe through my account on MyFitnessPal, and this is what came out:

Nutrition Facts
Servings 9.0
Amount Per Serving
calories 284
% Daily Value *
Total Fat 20 g 31 %
Saturated Fat 10 g 51 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 159 mg 53 %
Sodium 917 mg 38 %
Potassium 78 mg 2 %
Total Carbohydrate 9 g 3 %
Dietary Fiber 4 g 14 %
Sugars 2 g
Protein 17 g 34 %
Vitamin A 14 %
Vitamin C 38 %
Calcium 40 %
Iron 4 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
WOW!

That’s not bad for a meatless dish.  I figured 9 servings can be had from a 9 X 13 inch pan, and I think that’s a generous serving.

This dish was gone in a hurry!  I didn’t know that there were so many folks here in the middle of the desert that didn’t eat meat, and did you see how low the carbs are?

Of course, you can change out the Hatch chiles for any sort you prefer, also the cheese.  I think that a Pepper Jack Cheese would be wonderful or even sharp Cheddar, MMM!

As always, a recipe is simply someone else’s idea, you take it and make it your own.

(**Note:this is a reblog from March 2016)

Enjoy!

Litehouse Instantly Fresh Salad Herb Blend

On my most recent venture to my favorite green grocery, I was poking around and saw this.

Litehouse Instantly Fresh Salad Herb Blend

Mrs. Dear Friend buys this brand of herb blends, but I had never tried it before, so I figured why not.

I was thinking as I was driving home that this would be terrific with eggs; let’s try this in an Omelette.

I’ve had these cool Norpro Silicone 4” Egg Rings for some time now, but haven’t used them until now.

Wouldn’t it be great to have some Green Eggs and Ham Sandwiches?

This is the simplest breakfast to make.  I scrambled 2 eggs in a cup and stirred in about a teaspoon (give or take) of the Salad Herb Blend.  Heat a non-stick pan over medium-low.  I melted some Butter into the rings and made sure that they were well greased all along the insides.  Next, pour the egg mixture into the ring and allow to set-up; remove the ring and flip the Omelette over to finish cooking.

I toasted an English muffin, topped it with some shredded cheese to melt faster; added some fried Ham slices and then lastly our perfectly round Omelette.

MMM, Enjoy!

Cheesy Party Burgers, Not So Great

I don’t usually post recipes that we did not care for, but I had such high hopes for this one and have been wanting to try them.  We have been away on another road trip (I’ll tell about that in my next blog post) and finally got into the kitchen today.

Let’s go!

Cheesy Party Burgers (aka Diamond Burgers)

I found this recipe on Pinterest and was VERY disappointed with it.  Sorry guys, it’s just not very good at all.  DH used much stronger words to describe it after taking just one bite and he was done.  Way too much butter for the glaze on top, it came out as soggy, mushy bread and some ground beef, not appetizing.

I made this up for lunch today, and served it along with something called Summer Slaw that I found at the Deli counter in our local grocery store; I need to look that up or plead with the store manager for the recipe for that, it was DELICIOUS!

But the Cheesy Party Burgers were not a party.  But ya know, maybe your family might like these sliders, for us, not so much.

CheeseSteaks for Lunch!

My husband professes to NOT being a foodie, yeah right!

So yesterday, it’s coming up on lunch time and DH asks, “What’s for lunch today?”  Not a clue.  So I see, no really, I see this light bulb go off over his head and he says, “Why don’t you make us CheeseSteaks with some of that steak that you’ve got in the chest freezer.  We still have Amoroso Rolls and cheese, right?” GENIUS IDEA!

Lunch

I sliced a New York Strip Steak while still partially frozen, real thin, along with some Sweet Onions; I heated a skillet on pretty high heat with some Olive Oil, fried the Onions first, set those aside and then the meat, REAL quick like, just til the meat was no longer pink.  Next, I layered the rolls with meat and then onions and topped it off with the cheese.  Under the broiler it all went.  MMM!  Add some Potato Chips and a Ginger Ale and you’re golden baby!

I think we’ll just have a salad for dinner. 😀

A Traveling Breakfast

Over the Thanksgiving weekend, DH and I drove out to my Mother’s new digs for a visit.  You know me, I need to take food along with us.  It’s such a long drive and we really wanted to get on the road early.

Taylor Ham or Pork Roll

So I made up some Taylor Ham or Pork Roll, depending upon where you’re from… then split an Amoroso roll, top all of the above with cheese and give it a melt under the broiler.

Amoroso roll with Taylor Ham and melted cheese

I wrapped up two foot longs in some tinfoil, popped them into my insulated lunch bag, and we’re set.

Breakfast on the road, Taylor Ham sandwich

Let’s hit the road!

Happy Belated Valentine’s Day

I know I’m late, but my darling husband and I just got back from a terrific long weekend away. We went to visit with our friends in Northern Arizona once again, this time it was just that little bit, more. We all went this great little organic vineyard in Chino Valley, Granite Creek Vineyard.

This is such an adorable place, I only wish that I had not been having such a good time as to walk around and ask questions about the place, but we’ve all decided that in the Spring, when everything is in full leaf, we’ll go back again. DH says that we should make sure to buy a nice bottle of wine to enjoy on the grounds next time and spend more time there.  HE even liked it and he doesn’t drink (he was our designated driver).

There’s this delicious catering truck out back of the tasting room that serves up some mouth watering treats to go along with your glass or bottle, as the case may be. Block Six Catering. We were each offered a complimentary dessert, (sorry no photos, they went so fast and I was having so much fun) of Carrot cake, Chocolate layer cake or Cheesecake. Our choices were three Cheesecakes and one Carrot cake, yum! For a savory, we opted for the Cheese plate, WOW!

An unusual lavash on top, that hit both the sweet and umami on my tounge; Brie, Manchago, Triple Cream Bleu and Smoked Provolone (all of my personal favs), Candied Pecans, Kalamata olives, some sliced tart Green Apple and a sort of Compote (I forgot to ask, maybe too much wine ?) that we think was made of cherries. The four of us shared the dish, which was plenty as a late lunch.

I want to return to this oasis in the middle of NO WHERE  not only for the wine but the food as well.

Valentine Day Sunset in Chino Valley, AZ

This was the end to the perfect Valentine’s Day weekend with my sweet-heart and two righteous friends.

 

Turkey Leftovers, AGAIN!

Yup, a thirteen pound turkey can go a LONG way in a small household. I don’t what made me think of tetrazzini, I hadn’t made that in the longest time. Man, I even forgot how to make it! I did an internet search and decided on kinda’ following the recipe from Epicurious, I like their stuff.

turkey tetrazzini

My twist:

Egg Noodles rather than spaghetti

Add- minced garlic, onion, celery, more mushrooms, melted butter, Panko bread crumbs and way more Parmesan cheese than called for as the topper. Is there really such a thing as too much cheese anywhere?

Enjoy

Aloha

Sometimes You Just Want Breakfast

That’s right. I love breakfast foods, anytime, any meal, my husband, not so much. He feels that one must eat breakfast before 10 o’clock in the morning. BUT, if you sell him on having Italian for dinner, he’s in, all in.

I was watching one of my recorded food programs on the DVR the other night and Lidia Bastianich made frittata three different ways. The smart gal that I am, I figure DH would eat that for dinner, right? This dish can take on any twist or turn that you can think of, or leftovers you might have in your ‘fridge. I had some leftover chicken Italian sausage, roasted sweet red peppers, mushrooms with garlic and one stray green onion. (SSSHHHH, don’t tell my husband, but I also had some ricotta cheese left over and threw that in too).

Once again, this one is not really a recipe, but I would say more of technique.

Depending upon the size of your pan and the number of folks you want to feed is how many eggs you want to use. For the two of use, I use 6-8 eggs, whisked together with some S&P in a large bowl and a 10 inch non-stick-oven-proof skillet with some olive oil heated on the bottom over medium heat. Pour in the eggs and put in whatever ‘goodies’  you like. I just plopped the cheese in a teaspoonful at a time randomly in the eggs mixture. Let this all cook, undisturbed until the eggs are about halfway set, but keep an eagle eye on the bottom so as not to scorch. Sprinkle some grated parmesan cheese (SSSHHHH) over the top and pop the pan into a preheated oven at 350⁰ and bake `til just set and the top browns, about 5 minutes, maybe, it depends on how thick your mixture is. Don’t overcook it though, give it a jiggle to see, because you don’t want a rubbery, nasty hunk of yuk. Carefully slide the beauty onto a plate and slice.

No, we didn't eat this all in one sitting!

No, we didn’t eat this all in one sitting!

Isn’t that a looker?  Serve warm or at room temperature. This makes a very nice breakfast, brunch, lunch or dinner selection. Pair with what you like, a green salad, toast, fruit, the sky’s the limit, and you might have leftovers again, or not…