Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Sunday, February 25, 2018

Ginger Carrot Soup with Crumbled Bacon

INGREDIENTS:
2 Tablespoons sweet cream butter (use clarified for Whole30)
2 Onions chopped
6 Cups of chicken broth
2 Pounds of carrots, peeled and sliced
2 tablespoons of grated fresh ginger
Salt and White Pepper

Directions:
In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced. (About 20 minutes).

Remove from heat and purée in a blender being careful not to over fill the container. You may need to purée in batches then combine in sauce pan.

Salt and pepper to taste.

Serve with crumbled bacon on top.

Wednesday, December 27, 2017

Chef Cary Christmas Day Breakfast Casserole

Ingredients:

4-5        slices sourdough bread-cubed
2           cups grated cheddar cheese*
1 lb       breakfast sausage
4-5        eggs
3/4 tsp  dry mustard
2 1/4     cups milk + 1/2 soup can milk
1           can condensed cream of mushroom soup (save can)

Preheat oven to 300 degrees.  Brown and drain grease from sausage.  Grease a 9x13 casserole dish, and add sourdough bread.  Sprinkle cheese on top of bread, then sprinkle sausage on top of cheese.  Beat eggs and add dry mustard and 2 1/4 cups milk.  Pour egg mixture over bread, sausage and cheese; referigerate overnight.  Prior to cooking, mix condensed soup with can of milk until combined.  Pour over ingredients in casserole dish and bake 1 hour in oven.  

*extra cheese will add to flavor

Wednesday, September 20, 2017

Healthier Slow-Cooker Chicken Tortilla Soup

Ingredients:
1 pound boneless, skinless chicken breasts, cut into strips
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
2 banana peppers, chopped
2 cloves garlic, minced
2 cups water
1 (14.25 ounce) can reduced-sodium chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable cooking spray

Directions:
1. Place chicken, tomatoes, enchilada sauce, onion, banana peppers and garlic into slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, ground pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
2. Preheat oven to 400 degrees
3. Lightly coat both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven tail crisp, 10-15 minutes. Sprinkle tortilla strips over soup.

NOTE: I fry the strips in oil at 350 degrees until lightly browned then sprinkle with salt.

Tuesday, August 15, 2017

Italian Chicken and Vegetables in Foil

Ingredients

  • 4 aluminum foil sheets , large enough to wrap around one chicken breast.
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 4 teaspoons olive oil
  • salt and fresh ground pepper , to taste
  • 2 garlic cloves , chopped
  • 1 yellow onion , thinly sliced
  • 1 red bell pepper , julienned
  • ?4 small carrots , julienned
  • ?4 large basil leaves
  • 1/3 cup Kraft Zesty Italian Dressing

Instructions

  1. Preheat oven to 375
  2. Place one chicken breast on each sheet of foil.
  3. Drizzle a teaspoon of olive oil over each chicken breast.
  4. Season chicken with salt and fresh ground pepper.
  5. Arrange chopped garlic, slices of onion, peppers, and carrots on top and around each chicken breast.
  6. Place a basil leaf on top of each chicken and vegetables.
  7. Spoon 1 to 2 tablespoons of salad dressing over chicken and vegetables.
  8. Fold the sides of the foil over the chicken, covering completely; seal the packets closed.
  9. Transfer foil packets to a baking sheet.
  10. Bake for 35 to 40 minutes, or until chicken is cooked through.
  11. Remove from oven and carefully open up the foils; put the packets under the broiler for 3 to 4 minutes.
  12. Remove from broiler.
  13. Serve .

Sunday, July 23, 2017

Meagan's Brownie Recipe (From Chelsea)























INGREDIENTS:
1/2 cup butter, melted
2 1 ounce squares of chocolate, semi sweet
1 cup of sugar
1 teaspoon of vanilla
2 eggs
3/4 cup all purpose flour
1/2 cup of chopped nuts (optional)

INSTRUCTIONS:
Melt  the 1/2 cup of butter and two 1 ounce squares of semi-sweet chocolate. Stir in the 1 cup of sugar, vanilla, eggs and flour. Mix until well combined.

Pour into brownie pan then cook (8x8 inches) at 350 degrees for 20-30 minutes.


NOTES for Chelsea
1. Be careful not to add the eggs while the butter and chocolate are warm. I would add the sugar and vanilla and mix then add the egg when it is relatively cool.

2. 10 minutes is a big window when baking. Start testing the batter with a toothpick at 20 minutes. If batter is still wet cook another 2 minutes and test again. Let me know the amount of time for your oven and I will update the recipe.

Thursday, June 29, 2017

Tater Tot Breakfast Pizza

INGREDIENTS
4 cups of tater tots
7 eggs
1/2 cup chopped cooked bacon
1/2 avocado
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarela cheese
Butter
Pepper to taste


INSTRUCTIONS
Pour the tater tots in a large bowl and microwave for 1 min and 45 seconds.
Add one egg to the softened tater tots and mix
Spray a cast iron pan with non stick spray
Press the tater tots into the skillet and press into the shape of a crust.
Bake the crust for 15 minutes at 400 degrees
Remove from the oven and add the half of each of the two cheeses and half the bacon
Crack the eggs evenly over the top of the tater tots
Cover with the remaining cheese and bacon
Cook for 15 mover minutes at 400 degrees
Top with sliced ovacado and cracked pepper



Saturday, June 10, 2017

Chicken Mozzarela Melts with Cherry Tomatoes

INGREDIENTS:
4 Boneless, skinless chicken-roast halves (each 6 ounces), butterflied
6 Tablespoons extra-virgin olive oil
2 cloves of garlic, thinly sliced
12 Ounces cherry tomatoes, halved
1 Cup halved Peppadew peppers, plus 1 tablespoon brine. (We used cherry tomatoes)
Kosher salt and freshly ground pepper
6 ounces of mozzeralam, 6 slices
1/4 cup packed fresh basil leaves
1 cup packed fresh baby arugula
Grilled crusty bread

Directions:
1. Pound chicken between pieces of plastic to a scant 1/4 inch thick. Heat grill to medium high. Combine 1/4 cup olive oil and garlic in a large cast iron skillet; place on grill. Cook until golden about 1 minute. Add tomatoes and Peppadews; season with salt and pepper. Cook until mixture thickens slightly and tomatoes burst, about 12 minutes. Remove skillet from grill; cover grill to reheat, 5 minutes.
2. Drizzle chicken with 1 tablespoon oil; season with salt and pepper. Grill until charred in spots, 1 to 2 minutes. Flip, top with cheese and cover grill. Cook until cheese melts and chicken is cooked through, 1 minute. Transfer to a plate; spoons tomato mixture over top. Top with basil, dress arugula with remaining 1 tablespoon of oil and Peppadew brine. Serve atop chicken, with bread.

COOKS NOTES:
I did not use the out door grill. I cooked inside using a grill pan. Peppers and tomatoes were cooked in cast iron skillet.