BAKED EGGS

This is a great brunch recipe.

BAKED EGGS
2 slices sourdough bread torn into pieces
4 green onions
3/4 cup diced ham pieces
4 large eggs
1/2 cup shredded cheese

• Preheat oven to 350˚.
• Spray a 1 1/2 quart baking dish with PURE.
• Line the bottom evenly with torn bread pieces.
• Sprinkle green onions over torn bread.
• Sprinkle half of cheese over onions.
• With a spoon create 4 indentations into the bread.
• Carefully break eggs into wells.
• Bake casserole 20-25 minutes until whites are set.
• Serve with fresh fruit.

CHILE LIME CHICKEN PATTIES with LIME REMOULADE SAUCE

We had these little yummies this past week and hubby is already asking for them again so I think they were a hit!

CHILE LIME CHICKEN PATTIES with LIME REMOULADE SAUCE
2 cups rotisserie chicken. chopped small
2 tablespoons chopped celery
2 tablespoons chopped parsley, fresh
2 tablespoons chopped green onions
1 cup Panko crumbs, divided in half
1/4 cup mayonnaise
1 egg, lightly beaten
Juice of 1 lime
2 tablespoons Franks Chile hot sauce
1/8 teaspoon Worcestershire sauce
2 tablespoons butter

SAUCE
3 tablespoons mayonnaise
salt and pepper
Juice of 1 lime
Several drops Franks Chile Hot Sauce

• Process chicken until just ground, or choppy VERY fine.
• In a large bowl mix together chicken, celery, parsley, green onions, 1/2 cup Panko crumbs, mayonnaise, egg, lime juice, hot sauce and Worcestershire sauce until well blended.
• Form into 6-8 patties and coat with remaining Panko crumbs.
• In a large skillet melt butter over medium heat.  Cook patties slowly until browned, about 10 minutes, turning halfway through.

• For the sauce, whisk together all ingredients until well blended and smooth.
• Serve with lime wedges if desired.

FARMERS MARKET SALAD

 
FARMERS MARKET SALAD
1 Kiwi, sliced
1 hard boiled egg, sliced
1/2 cantaloupe, sliced thin
1/2 cucumber, sliced
1 cup grape tomatoes, halved
1/2 cup rotisserie chicken pieces
4 green onions, sliced thin
4 large romaine leaves, torn
salt & pepper
2 tablespoons thousand island dressing
2 tablespoons balsamic vinegar

• Layer salad ingredients together.
• Whisk together vinegar and dressing.  Pour over salad ingredients.
• Toss & Enjoy.

GREEN CHILE TUNA CASSEROLE

 GREEN CHILE TUNA CASSEROLE
2-5 ounce cans tuna, REALLY well drained
2 cups cooked egg noodles
1 bunch green onions, sliced
1 can chopped green chiles, well drained
1 can Campbell's cheddar cheese soup
1 cup whole milk
1 clove garlic, minced
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup grated sharp cheddar cheese

• Preheat oven to 375˚.
• Blend together milk and soup until well blended.
• Fold tuna, onions, green chiles, garlic, salt and pepper into soup mixture.
• Fold in cheese.
• Gently fold in egg noodles.
• Pour into a generously greased baking dish.
• Top with potato chips.
• Bake for 30 minutes.

MAPLE VANILLA CHOCOLATE CHIP COOKIES

One of hubby's favorite cookies is chocolate chip.  I've experimented for years on getting the right combo of flavors.  According to hubby I've finally done it.
MAPLE VANILLA CHOCOLATE CHIP COOKIES
3 1/4 cups flour
1 teaspoon baking soda
3/4 teaspoon sea salt
1 1/3 cups butter, softened
1 1/4 cups sugar
1 cup packed brown sugar
2 Jumbo eggs
4 teaspoons vanilla extract
1 teaspoon maple extract
pinch cinnamon
12 ounce package milk chocolate chips

• Preheat oven to 375˚,
• Sift together the flour, salt and baking soda.  Set aside.
• Cream butter.
• Add sugars and cream again.
• Add eggs and cream again.
• Add vanilla and maple, beating until smooth.
• Gradually add the flour mixture until we blended.
• Add chocolate chips and nuts if desired.
• Drop by spoon fulls onto ungreased cookie sheet.
• Bake 10 minutes.

KIWI ORANGE GLAZED CHICKEN with SCALLION RICE PILAF

KIWI ORANGE GLAZED CHICKEN with SCALLION RICE PILAF
1 roasting chicken (6-7 pounds)
3 oranges
1 kiwi
1/4 cup honey
2 cloves garlic, minced
4 green onions, sliced and divided
1 tablespoon safflower oil
1 teaspoon sea salt, divided
1/2 teaspoon ground ginger
1/2 teaspoon roasted corriander, ground
1/2 teaspoon white pepper
1 cup uncooked rice
1/2 cup cashews, chopped
2 tablespoons fresh parsley

• Preheat oven to 350 degrees˚.  
• Quarter 1 orange, set aside.
• Grate 1/2 teaspoon zest and juice remaining oranges to 1/2 cup.
• In a small saucepan bring juice, honey and zest to a slow boil.
• Cook about 5 minutes until slightly thickened.  Remove from heat.

• Thinly slice scallions.
• Place chicken in roasting pan.
• Fill cavity with orange quarters and scallion slices.

• In a small food processor combine oil, 1/2 teaspoon salt, pepper, garlic, ginger and corriander until well blended.
• Rub over chicken.
• Roast 1 hour 45 minutes.
• Brush reserved honey mixture all over chicken.
• Roast another 15-20 minutes or until 180˚.

• Meanwhile prepare rice according to package directions.
• Add remaining salt.
• Stir in sliced scallions, cashews and parsley.

MARRY ME CHAMPAGNE CHICKEN

MARRY ME CHAMPAGNE CHICKEN
4 skinless, boneless chicken breast halves
1/4 cup all-purpose flour for dredging
1 teaspoon sea salt
1 teaspoon ground black pepper
2 tablespoons safflower oil
2 1/2 cups fresh sliced mushrooms
1 bunch green onions, thinly sliced
2 cups heavy cream
1 cup champagne

• Generously salt and pepper each breast.
• Lightly dredge chicken breasts with flour.
• In a large skillet, lightly brown chicken breasts to a nice golden brown in oil. 
• Once browned on both sides, add onions, mushrooms and champagne. 
• Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
• Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.

CROQUE PASTRAMI

In my opinion the key to a good sandwich is all in the layering.  Make sure that your layers are complimentary to each other. I put the cheese on the bottom so it melts better.

I've made my version of Croque Madames before, but today with it snowing like a banshee I am making a new version with what I have on hand and calling it :

CROQUE PASTRAMI
per person
2 slices bread
2 large slices pastrami
1 slice Havarti
2 thin slices red onion

1 1/2 tablespoons of French Island
1 fried egg, basted

• Make a basted egg.
• Saute the onions until slightly caramelized.
  
• Layer a slice of cheese followed by pastrami pieces to fit the size of the cheese on the first slice of bread.
• Spread the French Island evenly on top.
• Layer onions in the dressing and top with the fried egg.
• Gently break the yolk.
• Top with remaining piece of bread and grill until toasted.
  

**1/2 1000 Island 1/2 French Remoulade

TUNA CAKES with FRENCH REMOULADE SAUCE~CRAB or SALMON

TUNA CAKES with FRENCH REMOULADE SAUCE
CAKES
12 ounce can all white albacore tuna, drained well**
1 large egg
1/8 cup mayonnaise
panko crumbs
sea salt, to taste
white pepper, to taste
1 tablespoon green Tabasco sauce

SAUCE
1/4 cup champagne vinegar
1/2 cup safflower oil
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup powdered sugar

• In a medium mixing bowl whisk egg until golden and consistency is smooth.
• Add mayonnaise, salt, pepper and green Tabasco sauce, whisking until well blended.
• Add enough panko crumbs to make a paste.
• Add tuna and blend well.
• Form 6 cakes or logs.
• Set cakes on paper towels and chill 30 minutes.  The paper towels will draw out excess moisture

• In a cast iron pan melt butter.
• Roll cakes in panko crumbs.
• When butter is frothy, add tuna cakes.
• Brown each side until golden.

• In a food processor mix together all the sauce ingredients until well blended.
• Microwave 1 minute until hot.
• Pour over tuna cakes and enjoy.

**Crab or Salmon works well too.

Submitted to:

SWEET CORN SOUP

Until recently Chilis restaurant had a sweet corn soup that was fantastic!  Then they took it off the menu and I was forced to try and recreate it!  I am very happy with the results. Today I made a grilled turkey and cheese with caramelized redonioons - YUM!

 SWEET CORN SOUP
Safflower oil
7 ears sweet white corn, kernels removed
1 large leeks, whites only, chopped
1 small Vidalia onion, chopped
1 tablespoon sugar
2 teaspoons sea salt
1/2 teaspoon white pepper
4 cups chicken broth
1 cup + 2 tablespoons heavy cream
3 tablespoons water
3 tablespoons cornstarch
Juice of 1 lime

• In a large stock pot saute' the corn, onion and leeks until translucent. 5 minutes or so.
• Add sugar and cook a few minutes more.
• Add stock and bring to a boil.
• Reduce heat and simmer 45 minutes or so.
• Add heavy cream and simmer 15 minutes more.
• Whisk together water and cornstarch until well blended.
• Add lime juice, salt, pepper and cornstarch mixture until well blended.
• Puree and strain.
• Enjoy.

TEX MEX MEATBALL SOUP

It's cold here and snowing like a banshee so I whipped up some warm (heat and spice) soup to have with some fresh baked beer bread!

TEX MEX MEATBALL SOUP
MEATBALLS
1 1/2 pounds lean ground beef
1/2 pound ground pork
4 cloves of garlic, minced
1 teaspoon cumin
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 tablespoon minced onion
1 Jumbo Egg
1 cup cooked rice
1 tablespoon bread crumbs
SOUP
2 pounds Roma tomatoes, diced
2 cloves garlic, minced
2 small sprigs of cilantro, minced fine
1/2 small Vidalia onion, diced
1 tablespoon safflower oil
1 teaspoon sea salt
3 cups chicken stock
1 avocado
white cheese or sour cream for garnish

MEATBALLS

• In a small food processor grind together the garlic, cumin, salt, pepper and onion until well blended.
• In a large mixing bowl combine the beef, pork, egg, breadcrumbs, rice and seasoning mixture until well blended.
• Roll into 1 - 1 1/2 inch balls and set aside.

SOUP

• In a sauce pan heat the oil ad add the onions and garlic. Saute' until fragrant.
• Add the tomatoes, cooking for 5 minutes until soft and tender.
• With a slotted spoon remove the tomatoes to a blender and puree with chicken stock.
• Return the tomato and chicken stock to the sauce pan and bring to a boil.
• Reduce to a slow simmer and add the meatballs, cooking for 30 minutes until meatballs are cooked through.
• To serve, place a few meatballs in each bowl and cover with ladles of soup.
• Garnish with a sprinkle of white cheese or sour cream.

APPLE RHUBARB BROWN BETTY

2 to 3 stalks rhubarb, trimmed well (3 Cups)
1 small loaf white bread (6 ounces), crusts removed (3+ cups)
1 stick butter, melted, plus 2 tablespoons sliced thin
2 Granny Smith apples, peeled, cored, and sliced into thin wedges
1/2 cup + 1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
Juice and zest of 1/2 lemon

• Preheat oven to 350 degrees.
• Cut rhubarb into 1/4-inch-thick cubes.
• Tear bread into 1/2-inch pieces.
• Spray a shallow 1-quart baking dish with PURE.
• In medium bowl, combine melted butter and bread pieces; cover bottom of dish with 1 to 1 1/2 cups bread pieces.
• In another bowl, combine rhubarb, apple, 1/2 cup brown sugar, cinnamon, nutmeg, and lemon juice.   Grate zest; add to mixture.
• Let sit until juices begin to run, about 5 minutes.
• Spread half of rhubarb mixture over bread pieces.
• Sprinkle with 1 cup more bread pieces.
• Add remaining rhubarb mixture and juices; cover with remaining bread pieces.
• Sprinkle 1/4 cup brown sugar.
• Dot with 2 tablespoons butter slices.
• Cover; bake 25 to 35 minutes on the middle rack, until rhubarb is tender.
• Increase heat to 400 degrees; uncover, and bake 10 to 15 minutes more, until rhubarb is soft, top is crusty, and juices begin to bubble at edges of baking dish.
• Serve warm with vanilla ice cream.

BEEF TENDERLOIN

BEEF TENDERLOIN
1 (3 pound) beef tenderloin roast 
1/2 cup soy sauce
1/4 cup Worcestershire sauce

2 cloves garlic, minced

1 bunch green onions, sliced thin
4-5 mushrooms, sliced thin
1/2 cup melted butter

• Preheat oven to 350 degrees. 
  
• Sprinkle garlic on bottom of shallow, glass baking dish and then layer green onions on top. 
• Place roast on top of onions.
• Whisk together soy sauce, Worcestershire sauce and butter.
• Pour over the tenderloin.
• Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees for medium.
• Let meat rest for 10 to 15 minutes before slicing