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EASTER BUNNY'S EGGS IN A BASKET (From incredibleegg.org) 4-7-18 Top of page
3 cloves garlic, minced
2 tbsps. parsley, minced
pinch salt
pinch pepper
2 tbsps. olive oil
1 sourdough baguette, approximately 24" long
6 large eggs
Preheat oven to 400°. Mix garlic, parsley, salt and pepper with olive oil. Saute in a small saucepan on medium heat until garlic is just browned. Remove from heat and set aside. Place baguette on a sheet of foil and roll up the sides to hold the bread in place. Use a small serrated knife to cut 6 holes in top of baguette. Space evenly apart with enough depth and width to hold one egg, being careful to not cut through the bottom of the bread. Press down on the bread in the hole to make room for the egg and olive oil mixture. Spoon olive oil mixture into each hole. Crack one egg into each hole. Cover baguette gently with one large piece of foil, creating a “tent” for the first 5 minutes. Open the tent and cook until egg white is set, but yolk is soft and runny, about 15 minutes. Take out of oven and gently remove foil. Cool slightly and sprinkle with salt and pepper. Slice baguette in spaces between the eggs. Serve immediately.
Tips, hints and helps: Purchase eggs 2 weeks in advance of when you will boil them and they will peel easier. 4-7-18
QUICHE (From Jennifer Goodlove) 4-7-18
1 deep dish frozen pie shell
4 eggs
1 pint half & half
1 cup shredded swiss cheese
1 cup finely chopped spinach
salt & pepper
Preheat oven to 350°. Bake pie shell for 7-8 minutes. Scramble 4 eggs and add the half & half and salt & pepper. Whisk until fluffy. Add spinach and cheese and any other desired ingredients. Bake for 40 minutes.
TOAD IN THE HOLE 4-7-18
Cut a 3" hole in the middle of a slice of bread. In a small skillet, melt some butter; place the bread in the skillet. Crack an egg in the hole. Cook for about 2 minutes over medium heat until the bread is lightly browned. Turn and cook the other side until egg yolk is almost set. Season with salt and pepper.
STEAMED EGGS 4-7-18
Put room temperature eggs into a steamer, do not crowd the eggs. Cook for 15 minutes. Remove and plunge into cold water.
MICROWAVE OMELETTE 4-7-18
Grease glass dishes. Beat 2 eggs. Add desired toppings and some milk. Cook for 2 minutes in the glass dishes.
MICROWAVE GRILLED CHEESE 4-7-18
Place a slice of cheese between two slices of toast. Microwave until cheese is melted. Remove from microwave and butter each side. Serve.
SMOKED BOILED EGGS 4-7-18
Hard boil some eggs, peel them and place them in smoker for 45 minutes to an hour at 180°. Can also be done with deviled eggs. Place in container for a day to seal in smoked flavor.
COTTAGE CHEESE SCRAMBLED EGGS 4-7-18
Prepare eggs as usual for scrambled eggs but add 1 tbsp. cottage cheese while cooking. Turn heat off before eggs are fully cooked to prevent overcooking.
PICKLED EGGS 4-7-18
Peel as many hard boiled eggs as you like.
2 cups white vinegar
1/2 cup beet juice
1 tsp. salt
1/4 tsp. cloves
1/4 tsp. dry mustard
1 tsp sugar
Combine ingredients. Boil. Add eggs. Let sit for a while. Eat in a few hours or a few days.
FLUFFY OMELETTES 4-7-18
Crack eggs and separate the whites from yolks. Whip whites. Beat yolks and add to whipped whites and make omelettes as usual.
FROZEN EGG MUFFIN 4-7-18
Make eggs like an omelette with no milk or water. Use a muffin pan and pour in eggs, adding desired toppings. Bake for 15 minutes at 350°. Let cool and wrap. Freeze for later use. To use: Microwave or let sit overnight to thaw.
GIANT INSTANT POT PANCAKE (From geniuskitchen.com) 4-14-18 Top of page
2 1/4 cups flour
1/4 cup sugar
1 tbsp. baking powder
1/2 tsp. kosher salt
1 1/2 cups milk
2 large eggs
1 tbsp. vanilla extract
Heavily coat the inside of the Instant Pot with non stick cooking spray. In a large bowl whisk together the flour, sugar, baking powder and salt. Next whisk in milk, eggs and vanilla extract until the batter is smooth. Pour the batter into the prepared Instant Pot. Seal the lid on top and cook on Manual for 40 minutes using the Low setting. The pancake is cooked when a toothpick inserted into the middle comes out clean. Use a rubber spatula to gently loosen the pancake from the sides of the pot and invert on a plate. Serve with your favorite pancake toppings.
FROZEN EGG MUFFIN (4-7-18) 4-14-18
Make eggs like an omelette with no milk or water. Use a muffin pan and pour in eggs, adding desired toppings. Bake for 15 minutes at 350°. Let cool and wrap. Freeze for later use. To use: Microwave or let sit overnight to thaw.
QUICHE (From Jennifer Goodlove 4-7-18) 4-14-18
1 deep dish frozen pie shell
4 eggs
1 pint half & half
1 cup shredded swiss cheese
1 cup finely chopped spinach
salt & pepper
Preheat oven to 350°. Bake pie shell for 7-8 minutes. Scramble 4 eggs and add the half & half and salt & pepper. Whisk until fluffy. Add spinach and cheese and any other desired ingredients. Bake for 40 minutes.
EASTER BUNNY'S EGGS IN A BASKET (From incredibleegg.org 4-7-18) 4-14-18
3 cloves garlic, minced
2 tbsps. parsley, minced
pinch salt
pinch pepper
2 tbsps. olive oil
1 sourdough baguette, approximately 24" long
6 large eggs
Preheat oven to 400°. Mix garlic, parsley, salt and pepper with olive oil. Saute in a small saucepan on medium heat until garlic is just browned. Remove from heat and set aside. Place baguette on a sheet of foil and roll up the sides to hold the bread in place. Use a small serrated knife to cut 6 holes in top of baguette. Space evenly apart with enough depth and width to hold one egg, being careful to not cut through the bottom of the bread. Press down on the bread in the hole to make room for the egg and olive oil mixture. Spoon olive oil mixture into each hole. Crack one egg into each hole. Cover baguette gently with one large piece of foil, creating a “tent” for the first 5 minutes. Open the tent and cook until egg white is set, but yolk is soft and runny, about 15 minutes. Take out of oven and gently remove foil. Cool slightly and sprinkle with salt and pepper. Slice baguette in spaces between the eggs. Serve immediately.
SMOKED DEVILED EGGS 4-14-18
Boil and peel eggs. Light charcoal in grill on one side and burn until gray. Add piece of cherry wood on top. On the other side of the grill put the eggs and turn down vents. Smoke for about an hour and a half. Remove eggs and proceed to make deviled eggs. Suggestion: Use Sweet Baby Ray's honey mustard and dipping sauce with salad dressing. Add some bacon on top if desired.
HERSHEY’S BRICKLE CHIP COOKIE 4-14-18
1 tsp. vanilla extract
2 tsps. cream of tartar
1 cup light brown sugar packed
2 tsps. baking soda
3 eggs
1 1/3 cups Heath Bits 'O Brickle Toffee Bits (8 oz. pkg.)
1 cup granulated sugar
3 1/2 cups all purpose flour
1 cup butter or margarine, softened
1/2 tsp. salt
Heat oven to 350°. Lightly grease cookie sheet or line with parchment paper. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until blended. Add eggs; beat well. Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended. Stir in toffee bits. Drop by heaping teaspoons onto prepared cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove to wire rack. Cool completely. Makes about 6 dozen cookies.
DANDELION SALAD (From marthastewart.com) 4-21-18 Top of page
1 tbsp. finely chopped garlic scapes or wild (spring)
garlic
1 tbsp. fresh lemon juice
1/2 tsp. coarse sea salt
1/4 tsp. granulated sugar
1/4 cup extra-virgin olive oil
8 cups (4 oz.) dandelion greens, large leaves torn in
half
Combine garlic scapes, lemon juice, salt, and sugar in a bowl. Whisk until well combined. Drizzle in oil in a slow, steady stream, whisking until emulsified. Place dandelion greens in a salad bowl. Drizzle dressing over greens, and toss to coat. Serve immediately.
GREEK STYLE POTATOES 4-21-18
2 lbs. potatoes
2/3 cup olive oil
3 sprigs fresh rosemary
3/4 lb. crumbled feta cheese
1/4 lb. black and green olives
1 1/3 cups hot vegetable stock
salt and pepper, freshly ground
Preheat oven to 400°. Cook potatoes in skins in boiling water for 15 minutes. Drain and set aside to cool slightly. Peel and cut into thin slices. Grease the bottom and sides of rectangular dish with olive oil. Layer potatoes with rosemary, cheese and olives. Drizzle olive oil and pour stock into the dish. Season with salt and pepper. Bake for 35 minutes covering dish with foil partway through to prevent the potatoes from getting too brown.
GREEK STYLE POTATOES (Talked about, didn't give 4-21-18) 4-28-18 Top of page
2 lbs. potatoes
2/3 cup olive oil
3 sprigs fresh rosemary
3/4 lb. crumbled feta cheese
1/4 lb. black and green olives
1 1/3 cups hot vegetable stock
salt and pepper, freshly ground
Preheat oven to 400°. Cook potatoes in skins in boiling water for 15 minutes. Drain and set aside to cool slightly. Peel and cut into thin slices. Grease the bottom and sides of rectangular dish with olive oil. Layer potatoes with rosemary, cheese and olives. Drizzle olive oil and pour stock into the dish. Season with salt and pepper. Bake for 35 minutes covering dish with foil partway through to prevent the potatoes from getting too brown.
CRISPY BREADING FOR CHICKEN OR TENDERLOINS 4-28-18
buttermilk
flour and Lawry's
1 egg, beaten
bread crumbs
Pat meat dry. Place buttermilk in a dish. In another dish combine flour and some Lawry's seasoning salt. In another dish, beat the egg. In last dish, fill with bread crumbs. Place in buttermilk, drip dry. Dredge in flour mixture. Dip in egg, drip dry. Dip in bread crumbs and cover well. Set aside on cooling rack and let stand 2-5 minutes.
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