Posts tagged ‘cheese’

January 25, 2012

Food: Breakfast Sausage and Pepper Frittata with Guryere.

The most important word in this blog post title is Gruyere. Let’s be honest…that cheese is heaven.

Anyway.

In a second of despiration…I mean, I needed a second to realize that I need to change the usual weekend breakfast.

I am sure you have never heard of a frittata.

Well this is what it looks like. Looks fancy, huh? It is.

Peppers, sausage, cheese, eggs, parsley…sourdough toast! Yes, please!

Breakfast Sausage and Pepper Frittata with Guyere

Makes 4 servings

Ingredients:

  • 3/4 breakfast sausage
  • 1/2 red pepper, chopped
  • 1/2 green pepper, chopped
  • 1/2 yellow/orange pepper, chopped
  • 5 eggs, scrambled
  • 1/2 cup milk
  • salt and pepper
  • 2 pinches of parsley, chopped
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup grated gruyere cheese

Method:

Preheat oven to 400 degrees.

1. In a medium-sized non-stick saucepan (one that can go in the oven), turn heat to medium. Cook sausage for 2-3 minutes, until almost cooked through. Add peppers and saute for 2-3 more minutes.

2. Mix eggs, milk, salt and pepper, parsley and red pepper flakes together. Once combined, add to pan with sausage and peppers. Sprinkle cheese on top. Put into preheated oven. Bake for 15 minutes. Checking half way through. Move the pan slightly to see if egg mixture has set. If it moves, it needs more time. Should puff up and be browned on top. Turn on broiler, if needed to brown the top.

3. Let cool for 1 minute before slicing into. Serve with toast, hot sauce, ketchup or on its own!

January 17, 2012

Food: Cilantro Sweet Potato Eggs.

I decided to eat a little bit healthier in 2012…in my head. I haven’t told anyone yet.

Focusing more on healthier breakfasts. I love bagels loaded with cream cheese. Actually any bread product slathered in butter or some form of cheese.

Those bread products aren’t really getting me going in the mornings…and they aren’t helping my mid-section either.

So in an effort to start my day off on the right foot…I added sweet potatoes!

This combination is worth a try. Sweetness from the potato, spice of the cilantro, creamy eggs, earthy mushrooms and just plain delicious gouda cheese…

If I had spinach, I would have added it to the eggs too. Next time.

Yes, I ate everything on the plate.

Just ignore that english muffin. It was for the photo shoot, Folks. Purely, used as a prop.

Cilantro Sweet Potato Eggs

enough for 1 serving

Ingredients:

  • 1 tablespoon butter
  • handful of mushrooms, sliced
  • 1/2 sweet potato, diced
  • 2 eggs, scrambled
  • 2 tablespoons milk
  • cilantro, rough chop
  • 2 pinches gouda cheese, grated
  • Kosher salt and freshly ground black pepper

Method:

1. Heat small saucepan over medium heat. Melt butter. Add mushrooms to melted butter and saute until browned. Add eggs and milk (scramble together prior to pouring into pan).

2. Meanwhile, heat sweet potato in microwave for 30-45 seconds or until heated through.

3. When eggs are almost finished, add a heaping pinch of cilantro and gouda. Stir to combine and to finish cooking. Add salt and pepper to taste.

4. Add heated sweet potato to plate. Top with eggs. Sprinkle more cilantro, if desired. Eat right away.

 

September 28, 2011

Food: Herbed Asiago Rolls.

I used to be scared of yeast. It’s pretty scary. I mean check it out sometimes.

Okay actually looking at it isn’t scary at all. For me it used to be the whole concept of getting the right temperature of the water and not killing the yeast. That was before a thermometer entered my life. Now it is finally complete!!!

Thanks to Cooking Light magazine..circa December 2009 for the inspiration.

Herbed Asiago Rolls

Yield = 12 rolls

Ingredients:

  • 2 tablespoons honey, divided
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 3/4 cup 105 degree water
  • 1 large egg, lightly beaten
  • 2 1/2 cups all-purpose flour, divided
  • 3/4 Asiago cheese, grated and divided
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon herbs d’  Provence
  • 2 teaspoons dried thyme
  • Cooking Spray

Method:

I used my KitchenAid with a dough hook attachment to make the dough, then transferred it to a floured surface to knead for a few minutes.

1.  Dissolve 1 tablespoon honey and yeast in 3/4 cup warm water (105 degrees) in a large bowl; let stand 5 minutes. Stir in remaining 1 tablespoon honey and egg. Lightly spoon 2 cups flour into dry measuring cups and level with a knife. Combine flour, 1/2 cheese, and next 4 ingredients (through thyme) in a bowl, stir with a whisk to combine.

2. Add flour mixture to yeast mixture, stirring (KitchenAid is doing the work here) to form a soft dough. Turn dough out onto floured surface. Knead until smooth and elastic – add remaining 1/2 cup of flour in 1 tablespoon portions at a time. Place dough in large bowl coasted with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts for 1 hour or until doubled in size.

3. Gently press two fingers into center of dough and turn over. Cover and let rise for another 1 hour or until doubled in size.

4. Preheat oven to 425 degrees. Gently press two fingers into center of dough and turn over – cover and let rest for 5 minutes. Divide dough into 12 equal portions. Quickly roll each portion into a ball. Place on sheet pan that is coated with cooking spray – rolls should be 2 inches apart. Cover and let rise for 30 minutes.

5. Uncover and sprinkle remaining cheese on top. Bake for 18 minutes or until browned. Let cool on wire rack. Serve with warm soup…or just plain with butter!

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March 8, 2011

Food: Roasted broccoli, onion and ham Quiche.

I love pie crust. I love refrigerated store-bought pie crust too.

I had my first wedge for breakfast…and I can’t wait to have another one for lunch!

Ingredients

  • 1 refrigerated pie crust, room temperature
  • 1 medium head of broccoli, cut into bite sized pieces
  • Olive oil
  • Salt and pepper
  • 1 tablespoon butter
  • 1/2 cup diced mushrooms
  • 1/2 cup chopped onions
  • sprinkle of cayenne pepper
  • 1 teaspoon smoked paprika
  • 4 slices deli ham, cut up
  • 3/4 – 1 cup sharp cheddar cheese, grated (depending if you are a cheese lover or not)
  • 5 eggs
  • 1 cup half and half

Preheat oven to 425 degrees.

1. Using a baking sheet, spread the broccoli out and drizzle olive oil on top. Sprinkle salt and pepper. Roast for 15 minutes. You want some of the broccoli to be brown but still crunchy. Place into medium-sized bowl to cool.

2. Unfold crust. Using fingertips, press together any tears. Press crust into 9inch – diameter deep-dish pie dish. Press foil onto crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce oven temperature to 400 degrees.

3. Meanwhile, saute butter, mushrooms and onions until mushrooms are brown. Toss into bowl with broccoli to cool. Add cayenne pepper and smoked paprika.

4. Add broccoli and mushroom mixture to bottom of crust. Make sure to spread out to create an even layer. Add the ham on top. Then sprinkle cheese over. Whisk eggs, half and half, and salt and pepper (to taste, if desired) in a medium bowl to blend; pour mixture into crust.

5. Bake Quiche until knife inserted into center comes out clean, about 45 minutes. Let quiche stand 5 minutes. Cut into wedges.

Salsa, hot sauce, and mustard would be great additions to dip each fork full into…Since I’m a condiments lover, I’m always thinking.

January 20, 2011

Food: Lemon Basil Pasta and Grilled Chicken.


Mr. A had pasta on his mind. I had protein on my mind. Lemon Basil Pasta and Grilled Chicken was born. I was a little hesitant because of the lemon, since I didn’t know how Mr. A would react.

After one bite.  “Did you put lemon in this?”

“Yes”

“It’s really good”

Phew. He had seconds too. And took the rest for lunch at work the next day. Happy times.

Thanks to the Pioneer Women for this summer time recipe, during this week of single digit temperatures. I changed a few things up. Here is my version.

  • 2 whole Grilled Chicken Breasts, let rest then slice
  • 3/4 pound Penne Pasta, Cooked Until Al Dente
  • 2 Tablespoons Butter
  • 1/2 lemon, Juice
  • 1/2 cup Heavy Cream
  • ¼ cups Half-and-half
  • 3/4 cup Grated Parmesan Cheese
  • Salt And Freshly Ground Black Pepper, To Taste
  • 8-10 whole Basil Leaves, Chopped

1. Cook pasta, reserving 1/2 cup of hot pasta water. Set pasta aside in a colander.

2. Meanwhile, in a medium to large-sized saute pan, melt butter over medium heat. Squeeze in the lemon juice. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Throw in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed. I added the hot pasta water after the pasta was mixed in – since the pasta soaks up the cheese/cream mixture.

3. Add pasta to sauce pan. Stir to combine. Add 3/4 of the chopped basil.

4. Dish it up. Add the sliced chicken on top and sprinkle more basil on top if desired.

December 23, 2010

Life Lesson: homemade.

Learn the art of making homemade mac and cheese. It’s a comfort thing.

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