Egg in the Hole

I made "Egg in the Hole" for breakfast this morning. It is a recipe from "The Pioneer Woman Cookbook." My husband taught me how to make this when we first got married almost 34 years ago. His mother called it, "Hobo Sandwich." She made a story about a hobo who was hungry and so he borrowed an egg from a chicken and milked a glass of milk from a cow. I don't remember where he got the bread. It is a quick, easy breakfast. I love eggs anyway. Did you know that Dr. Oz says you should eat an egg a day? No more problems with cholesterol like they used to say. It is full of protein and all the vitamins except C. It is a good source of iodine and vitamin A.

The recipe is in Ree's new cookbook. It is obviously very easy to make just by looking at my plate. Bread, egg, butter, salt and pepper. You just cut a hole in the center of the bread with a biscuit cutter and brown the bread in butter in the skillet. Drop the egg in the center hole and cook on both sides. Voila! Instant breakfast. No need to make toast. You already have it.

Chicken Breasts in Lime Teriyaki

Growing up I never would have even tasted the ingredients below.  It's funny how your taste changes so dramatically.  I absolutely love ingredients like these now and I love trying new recipes.  I love experimenting and trying to find new ways to cook chicken and salmon especially.  I think I could eat salmon every day!

Here's a recipe for chicken that I tried and found to be delicious.  

1/2 cup soy sauce

1/4 cup dry sherry (I did not have this on hand so I used chicken stock)

1 shallot or green onion, white and green parts, minced

Grated zest of 1 lime

3 tablespoons freshly squeezed lime juice

2 tablespoons minced fresh ginger

2 tablespoons brown sugar

1/4 teaspoon pepper

4 chicken breast halves (about 2 pounds)  (I used boneless chicken breasts)

In medium baking dish, combine all ingredients except chicken.  Add chicken, cover, and refrigerate 3 to 4 hours, turning chicken occasionally.

I used a grill pan to cook the chicken.  You can serve this with rice and a side dish of steamed broccoli.  

Sweetheart Smoothie

Sweetheart Smoothie

Recipe from The Joy of Food by Kitchen Kimberley

Ingredients:

1 medium banana, cut into chunks

1 naval orange (see tips), peeled and sectioned

5 whole fresh strawberries, hulled

1 (8 oz.) container Hiland strawberry yogurt

1/2 c. Hiland orange juice

1/2 c. ice cubes

1/2 tsp. vanilla extract

Instructions:

Place all ingredients in blender container.  Pulse, then blend until smooth.  Garnish with a whole fresh strawberry and share with your sweetheart!

Tips:

If you can find them, blood oranges would add extra tang and a nice, rich color to this smoothie.  Blood oranges are typically available around Valentine's Day.

For a variation, use light grape or cranberry juice in place of the orange juice.

Enjoy!

Old-Fashioned Cornbread Dressing

I realized after I posted questions about cornbread stuffing that people had googled about recipes and got my post (which was only questions).  So now I will post a recipe for cornbread stuffing.  It is called stuffing if it's in the bird and dressing if it's baked separately in a pan.  

2 cups cornmeal

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs, beaten

2 cups buttermilk

2 tablespoons bacon drippings, melted

3 stalks celery, chopped

1 medium onion, chopped

1/2 cup butter or margarine, melted

12 slices day-old bread, crumbled

2 to 2-1/2 cups turkey or chicken broth

1 cup milk

2 large eggs, beaten

1/4 teaspoon salt

1 teaspoon poultry seasoning

1/2 teaspoon rubbed sage

1/4 teaspoon pepper

• Combine first 4 ingredients in a large bowl; add 2 eggs, buttermilk, and melted bacon drippings, stirring well.
• Place a well-greased 10-inch cast-iron skillet in a 450 degree oven for 4 minutes or until hot.  Remove skillet from oven; spoon batter into skillet.  Bake at 450 degrees fro 35 minutes or until cornbread is lightly browned.  Cool; crumble cornbread into a large bowl.
• Saute celery and onion in butter until tender.  Add sauteed vegetables, bread, and remaining 7 ingredients to crumbled cornbread, stirring well.  Spoon dressing into a lightly greased 13 X 9-inch pan.  Bake at 350 degrees for 25 to 30 minutes.  
  

If you like you can use some of this to stuff the turkey just before roasting.  

Recipe for Cornbread dressing or stuffing

I have a request of anyone who reads my blog.  Could you tell me if you have a really good recipe for cornbread stuffing or dressing for Thanksgiving?  I make mine but I would like to know what kind and amount of seasonings that you put in yours?  Do you use eggs?  I usually use a cornbread made from a Jiffy mix because we are used to that and like the sweetness of it.  Then I also would like to know if you stuff the turkey?  or just cook the dressing separate?  I have done both and usually do both so there is plenty of dressing.  Another question is:  do you ever find that the dressing inside the turkey nearest the cavity of the bird is dark like the blood from the turkey? And do you not use that part?  Please answer in my comments and if you have a recipe on your blog already, just tell me.  Thanks.  I just wanted some actual personal input.  

P.F. Chang's and a top

Here's my new top.  We went out

to eat with our two daughters at

PF Chang's.  Of course, I had to

have the Citrus Soy Salmon again.

I have found the recipe for it now.

FOOD & WINE
Restaurant-quality food right in your own home
Friday, June 20, 2008 | 9:01 PM
Instead of going out to dinner this weekend, why not cook an amazing dish at home and impress your friends and family! The executive chef at P.F. Chang's, Gregg Piazzi, share his recipe for citrus salmon.

Chang's Citrus Soy Wild Alaskan Salmon

8 oz. piece of skinless Salmon Filet
½ tsp of Salt
½ tsp Cornstarch
1 ½ tsp Water
1 tsp Ginger (Finely Minced)
3 fl. Oz Soy Sauce
1.5 fl. Oz Mirin
1 ½ tsp Orange Juice
1 tbs plus 1 tsp Lemon Juice
2 tbs Unsalted Butter
5 oz. of cooked Brown Rice (Follow directions on package)
1 ½ tsp of Lemon Olive Oil
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Citrus sauce for Salmon
PROCEDURE:
1. Season the Salmon Filet with the Salt (set aside)
2. In a separate bowl, mix cornstarch and water (set aside)
3. In a warm saucepot (low flame) add Ginger & cook for 10 sec.
4. Add Soy Sauce, Mirin and Cornstarch mixture and mix well
5. Bring to a boil and then turn off heat (Do Not Over Boil)
Over Boiling may cause the sauce to turn out to Salty!
6. Let the sauce cool to 40° F
7. When sauce is cooled, add Orange and Lemon Juice (set aside)

Plating of the Citrus Soy Wild Salmon
FINAL PROCEDURE:
1. Brush pre-heated grill clean (Med. High Flame)
2. Place Salmon Filet on hot grill (presentation side down). Cook for 2 to 2.5 Minutes, flip and cook 2 to 2.5 minutes (approx. 5 minutes or until medium)
3. Meanwhile, place 2 fluid oz of the Citrus Soy sauce and 2 TB of butter in a Small saucepan on medium heat. Swirl until butter dissolves.(set aside)
4. Mound the cooked rice on the middle of the plate
5. Gently place the grilled Salmon on the rice
6. Drizzle the sauce over the grilled Salmon
7. Mound the Micro Greens on Salmon
8. Drizzle Lemon Olive Oil over the greens and Salmon

Beverage Pairing: We love this dish with Paul Dolan Chardonnay or P.F. Chang's Chinese 88 our twist on the classic French 75.

Website: www.pfchangs.com

Strawberry Jello Cake

Here is a version of the cake I made:

STRAWBERRY JELLO CAKE
1 white cake mix
1 package strawberry jello
1 package frozen strawberrys
1 container topping like Cool Whip
Bake cake according to directions. Mix Jell-o with 1 cup warm water. Make several holes in top of cake without going through and then pour Jell-o over cake.
Microwave strawberries until thawed and pour on cake.

Add Cool Whip over all and refrigerate until chilled.

Here is what I did differently:
Mixed Jello with 1 cup boiling hot water. Poured it over cake as per directions above.
Mixed an instant vanilla pudding mix in the Cool Whip for the topping.
I used fresh strawberries to garnish.
Refrigerating the whole cake makes it very refreshing. Delicious.

*There is a possibility of mixing 1 cup of milk with the instant vanilla

pudding and then adding 8 oz. cool whip. It probably makes the topping

smoother (less grainy).  Either way, it's still good!

P.F. Chang's Citrus Soy Salmon

For the past three weeks I have had a deep tissue massage at a spa. My husband gave me a gift certificate at Christmas. I must say it was the best gift possible. I have a lot of knots in my shoulder muscles and boy did she ever work on them. It has been a wonderful treat. Last week I ate lunch at P.F. Chang's where my youngest daughter works as a hostess. She had me eat at the bar and order the Citrus Soy Salmon which is new on their menu. It's on the lunch bowl menu. I have to say that it was the best salmon I have ever eaten. The citrus soy sauce was perfect. I can't wait to eat it again. They serve it with rice on the side and soup. Excellent. This week I ate lunch with my daughter at T.G.I.Fridays. It was nice to get to spend time with her. So I have had threee wonderful weeks of spa. I booked another one in April. I am also going to take my mom next time. So I highly recommend the salmon dish. I am going to get the ingredients and if I get the recipe I will post it too.

Raspberry Pie

Ok, you asked for the recipe.  You will notice the great

difference of the picture of my pie and what the actual

pie should look like.  Now you can laugh, but the pie

tastes the same even if mine looks sooo different!  It

was my first attempt and I used all the ingredients they

said to.  I used the store-bought pie crust and it shrank

and the sides collapsed in the oven.  You just have to try

to attach the crust better than I did.  I did not grease the

pie dish maybe that would help it stay but even so it tastes

the same.  I just happened to fill the whole dish with the

filling and you could not tell that there was a crust there!

Next time I make it perhaps it will look prettier and I will take

a picture to show.  

Dazzle Berry Pie

1/2 package (15 oz) refrigerated pie crusts (one crust)

1 cup boiling water

1 package (3 oz) raspberry gelatin

1/3 cup seedless raspberry jam

2 sqares (1 oz each) semi-sweet chocolate for baking

1 container (8 oz) sour cream

1 container (8 oz) frozen whipped topping, thawed, divided

1/2 pint fresh raspberries (about 1 cup) divided

powdered sugar

1.  Preheat oven to 425 degrees F.  Let pie crst stand at room temperature 15 minutes.

Gently unfold onto lightly floured surface.  Roll to an 11-1/2 inch circle.

Place crust in deep dish pie plate, pressing dough into bottom and up sides.

Prick bottom and sides using pastry tool.  Bake 10-12 minutes or until golden brown.

Cool completely.

2.  Stir boiling water into gelatin.  Stir at least 2 minutes until completely dissolved.  

Add jam; stir until smooth.  Cool until gelatin begins to thicken.

3.  Place chocolate in microwavable bowl; microwave, uncovered, on HIGH 1-1/2 minutes,

stirring after each 20-second interval or until chocolate is melted and smooth.  

Pour chocolate into small resealable plastic food storage bag; twist top of bag

and secure.  Cut a small tip off of bag to allow chocolate to flow through.  Pipe chocolate

around top edge of pie crust.  Using remaining chocolate, pipe 8 heart-shaped 

decorations onto wax paper;  refrigerate 15 minutes or until set.

4.  Combine sour cream and 2 cups of the whipped topping.  Add gelatin mixture;

whisk until smooth.  Reserve 1/3 cup raspberries; set aside.  Sprinkle remaining

raspberries evenly over bottom of pie crust; pour filling over berries.  

Chill at least 3 hours or until set.

5. Fill Easy Accent Decorator (Pampered Chef) with remaining whipped topping.

Pipe 8 rosettes evenly around edge of pie.  Arrange chocolate heart decorations 

between rosettes.  Place reserved berries in center.  Lightly sprinkle pie with powdered

sugar.  Cut into wedges and serve.  Yield:  8 servings

Snackalicious Super Snacks

Ready for the snacks?  Join all enthusiasts for the game.

This dip is one I've been asked many times to bring to school for

my kids.

FESTIVE TEXAS DIP

Put everything in layers on large round platter.  

1st layer) 1 large can bean dip, spread 1/2 inch thick.

2nd layer) 2 avocadoes mashed up with 1 tblsp. lemon juice

1-1/2 tblsp. mayo, 1/2 tsp. garlic powder, 1/2 tsp. onion salt.

3rd layer) 1 pint sour cream.

4th layer) 1 small jar picante sauce.

5th layer) 2 bunches green onions, chopped.

6th layer) 1 can black olives, chopped.

7th layer) 2 medium tomatoes, chopped.

8th layer) 1 pound cheddar cheese, grated.

Chill before serving and eat with Mexican style chips

or corn chips.

Here is another simple recipe:

HAM AND CREAM CHEESE ROLL-UPS

16 oz. ham slices

8 oz. Philadelphia cream cheese, softened

bunch green onion stems

Spread ham slices with cream cheese; place onion stems in center;

Roll up tightly and place in freezer for about 30 minutes.

Cut each rolled-up ham slice in about 1/2-inch slices.

And just for a refreshing different kind of drink:

SPARKLING RASPBERRY TEA

2 cups cold brewed tea

2 cups chilled raspberry or cranberry-raspberry juice

2 cups chilled sparkling water

Raspberries, lime slices or lemon slices, if desired

Fresh mint leaves, if desired

Mix tea, juice and sparkling water.  Serve over ice.

Garnish with raspberries and mint.

Zesty Roasted Chicken and Potatoes

6 skinless boneless chicken breast halves (I cut into bite-size pieces)
1 pound small red potatoes, cut in quarters
1/3 cup mayonnaise
3 tablespoons Dijon mustard
1/2 teaspoon pepper
2 cloves garlic, crushed
chopped fresh chives, if desired
1. Heat oven to 350 degrees. Grease jelly roll pan. (I use olive oil)
2. Place chicken and potatoes in pan. Mix remaining ingredients except chives; brush over chicken and potatoes.
3. Bake uncovered 30 to 35 minutes or until potatoes are tender and juice of chicken is no longer pink when centers
of thickest pieces are cut. Sprinkle with chives.
I usually mix all the ingredients together in a large bowl to coat everything before roasting. This is such an easy meal served
with a Caesar salad and crusty baked bread. My family loves it.