Scramblewiches

My friend Stephanie and I first tried this recipe about three and a half years ago and we absolutely loved it.  This recipe is from Rachael Ray's 30-minute meal cookbook, "365: No Repeats".  If you try this recipe and like it, I highly recommend the cookbook.  We tried several recipes from it and enjoyed lots of tasty creations.  When I say that 'we tried', I truly mean, that Stephanie made them and I helped eat them.  At that time, I wasn't much of a cook (very little experience).  I really love this recipe I'm sure that if you like ham and eggs, you love it too.  Try it for breakfast or dinner, either way your stomach will appreciate it!

Scramblewiches

1 baguette (day-old is fine)

2 Tbs. butter

½ lb. deli-sliced ham

8 large eggs

splash of milk

1 tsp. hot sauce

salt/pepper

Swiss cheese

Preheat the oven to 200 degrees F.

Crisp the bread on the lower rack of the oven for 5 minutes and then remove. Then split it lengthwise, and hollow it out. Cut each bread in half again, across, making 4 boats. Switch the broiler on.

Heat a large nonstick skillet over medium heat. Add the butter and melt it. When the bubbles stop, add the meat and cook, separating pieces, for 3 minutes, or until brown at the edges. In a bowl, beat the eggs with milk, hot sauce, salt and pepper. Add to the meat and scramble, keeping the eggs little soft. They will continue to cook in the oven.

Divide the eggs among the bread and cover with the cheese. Melt the cheese under the broiler. Take it out as soon as the cheese softens and melts. Do not brown or allow the cheese to bubble; there are eggs under there!

Try it soon and enjoy it often!!

Chocolate Mousse

I had a hankering (yes a hankering) for a light fluffy and very delicious chocolate mousse.  I think this recipe is absolutely right on the money.  It's so delectable and definitely less filling than a piece of cheesecake or slice of pie. It's also not as sweet (and really doesn't need to be). I highly recommend this recipe and suggest to anyone who makes it that they double or triple the recipe.  I doubled it and it made enough for three to enjoy a reasonable amount.

Chocolate Mousse

¼ cup semisweet chocolate chips

1 Tbs. water

1 egg yolk, lightly beaten

1 ½ tsp. vanilla extract

½ cup whipping cream

1 Tbs. sugar

Whipped cream

In a small heavy saucepan, melt chocolate chips with water over low heat; stir until smooth. Stir a small amount of hot chocolate mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Cool, stirring several times.

In a mixing bowl, beat whipping cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold in cooled chocolate mixture. Cover and refrigerate for at least 2 hours. Garnish with whipped cream if desired.

 

Make it soon and enjoy it often!! It's worth the effort!

Orange Braised Bourbon Chicken

I was intrigued by this recipe as soon as I saw it.  I was enticed by the flavor I imagined when I heard orange and bourbon in the title together.  I must admit that I don't keep bourbon around the house and buying it for this recipe wasn't really worth the trip to the store.  I felt that there were just too many flavors in this dish and the texture of the sauce was slightly reminiscent of apple sauce.  If you like sweet dishes with a sort of Asian flare, try it.  It wasn't difficult to prepare.  It did, however, take a great deal of time (which I spent on the couch watching TV and waiting).  I learned a lot by preparing this recipe.  I feel that my journey to becoming a better cook, was advanced by making this sauce and learning about the flavor combinations.  Ultimately, I believe it was the raisins that pushed the sauce over my flavor threshold. 

Orange Braised Bourbon Chicken

4 skinless, boneless chicken breast halves

½ tsp. salt

1/8 tsp. ground black pepper

¼ cup all-purpose flour

3 Tbs. butter

2 Tbs. brown sugar

2 Tbs. cornstarch

1/8 tsp. ground allspice

1 cup hot water

¼ cup orange juice

2 Tbs. bourbon whiskey

¼ cup chopped raisins

4 slices orange

Sprinkle chicken with salt and pepper, then dredge in flour. Melt butter in a large deep skillet over medium heat and brown on both sides. Remove chicken from skillet and set aside. Stir brown sugar, cornstarch and allspice into skillet; gradually stir in water. Reduce heat to low and simmer, stirring constantly, for about 5 minutes or until mixture is smooth and thick. Stir in orange juice, bourbon and raisins. Return chicken to skillet and top each breast with an orange slice. Cover skillet and simmer for about 35 minutes, or until chicken is cooked through and no longer pink inside. Serve chicken with sauce.

Feeling adventurous?  Give it a shot!  Let me know how it turns out.

Key Lime Pie

What better way to welcome Spring than with a delicious Key Lime Pie.  To me, the light a fluffy texture and the crisp lime flavors are the most Spring-like in my entire recipe box. This recipe tastes very delicious and while, not the easiest version, it's very authentic.  I opted not to make my own whipped cream for this pie, because I already had some in the refrigerator.  I also chose to leave out the lime slices.  I didn't see any reason to add lime slices for decoration when I had no intention of eating any of them. 

Key Lime Pie

1 cup graham cracker crumbs

3 Tbs. white sugar

5 Tbs. butter, melted

Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool.

3 eggs

½ cup key lime juice

1 (14 oz) can sweetened condensed milk

1 pinch salt

1 pinch cream of tartar

1 cup heavy whipping cream (opt.)

1 lime, sliced (opt.)

Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl. To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth.

With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust. Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set.

Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.

This pie is very delicious.  I can't wait to have another piece!!  I hope you enjoy!

Braised Balsamic Chicken

If you're looking for a flavorful new recipe, this is the one.  This tender, braised chicken breast is absolutely delicious.  The aromas that flowed through my kitchen while this was simmering made it very difficult to wait until it was ready to eat.  I will say that the look of this chicken seems drastically dark, but the flavor of the balsamic vinegar isn't overwhelming as I thought it would be. I felt that the side I chose (green beans and red potatoes) paired perfectly with this dish.  In fact, I made extra beans and potatoes to save for another meal. Give this meal a try, it isn't difficult and doesn't require loads of ingredients that are really random.  I actually chose this recipe because I had every ingredient in my pantry already.

Braised Balsamic Chicken

6 skinless, boneless chicken breast halves

black pepper to taste

1 tsp. garlic salt

2 Tbs. olive oil

1 onion, thinly sliced

½ cup balsamic vinegar

1 (14.5 oz) can diced tomatoes

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. dried rosemary

½ tsp. dried thyme

Season the chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.

Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

 

Green Beans and Potatoes

For this side, I simply cut up approx. 5 or 6 small red potatoes and put them in the bottom of a medium-sized sauce pan. I then opened two cans of unsalted green beans and poured them over the potatoes.  I added garlic salt, onion powder and chicken bouillon powder. I added enough water to cover the beans and potatoes and mixed everything together.  I put them on high heat and brought to a boil.  Once they were boiling, I covered them and let them simmer on low heat until the potatoes were tender.

Cocoa Brownies with Browned Butter and Walnuts

My best friend, William, who lives in Cleveland, OH and sent me this recipe for the most amazing brownies this week.  He got the recipe from a website (which I will include). The website also includes approximate nutritional information for this recipe.  I believe that these are the most 'fudge-like' brownies that I have ever made. It was also a great opportunity to use my new perfect brownie pan (which I highly recommend).  I got the pan as a gift for Christmas and it is amazing!!  Each brownie is like an edge brownie and they're all perfectly sized.  My personality definitely appreciates same-sized brownies. If you choose to make this recipe, they are even better the second day, so you might want to plan ahead. 

Cocoa Brownies with Browned Butter and Walnuts

bon appetit website and original recipe

Nonstick vegetable oil spray

10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces

1 1/4 cups sugar

3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)

1 teaspoon vanilla extract

2 large eggs, chilled

1/3 cup plus 1 tablespoon unbleached all purpose flour

1 cup walnut pieces

Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies.

 

 

 

I used regular salted butter and I felt like it made no difference whatsoever. 

You will love these! I sure did. Enjoy