Stuffed Egg Omelet

Stuffed Egg Omelette

This is a quick dish and amazingly so tasty.

Ingredients:
5 potatoes, peeled and grated
2 eggs, whipped with a fork
30g (2 tablespoons) flour
Salt to taste
3 slices of cooked ham
3 slices of cheese
a pinch of rosemary
30ml (2 tablespoons) olive oil

Directions:
Grate and squeeze the potatoes.

Place the potatoes in a bowl, add the eggs, flour, salt, rosemary, and oil, and mix well.

Grease a non-stick frying pan with a little olive oil, and cover the bottom with half of the potato mixture.

Top with slices of ham and cheese and top with the remaining potato mixture.

Cook over medium-low heat for 10 minutes on each side.

Serve immediately.  Serves 8

Donna's TIP;  Get your skillet heated.  Assemble all ingredients prior to shredding the potatoes.  This dish goes together fast and is so easy to make!  I live alone and a half recipe worked great!  So Delicious!

 

Glazed Carrots

Mouthwatering glazed carrots are buttery and perfectly sweet; cooked in both brown sugar and honey. You can elevate simple carrots with just a few ingredients that will make getting your five-a-day so much more enjoyable. You're going to love these carrots!  Serves 8

Ingredients:
2 2 pounds carrots peeled and cut into 1/2 x 3 inch sticks
1/2 cup water
5 tablespoons salted butter
1/4 cup brown sugar firmly packed
1/4 cup honey
Salt to taste
Pepper to taste

Directions:
Add carrots and water to a saucepan. Bring to a simmer over medium-high heat, then cover and cook for 3 minutes.

Remove lid and cook uncovered until nearly all water is evaporated out, about 3-4 minutes.

Add in butter, brown sugar, and honey. Stir to coat carrots and cook for an additional 5-7 minutes while continuously stirring carrots.

Once carrots are fork tender and the sauce has caramelized, remove from heat. Sprinkle with salt and pepper to taste. Let cool and enjoy!

I'm using 2 pounds of these beautiful full-size carrots, but using the pre-cut baby carrots will also work.

Loaded: 55.93%

Remaining Time -2:5

Braised Chicken Thighs With Cider, Celeriac & Chard

Braised Chicken Thighs With Cider, Celeriac & Chard            

This dish is an inviting one-pot meal for a cool autumn evening. Broiling the chicken for a moment at the end gives you perfectly crispy skin alongside tender braised meat. Serve with simply cooked grains or crusty bread. Serves 4

Ingredients:

2 lbs (905 g) bone-in skin-on chicken thighs, about 6 to 8 

Salt and freshly ground pepper to taste
1 tbsp (15 mL) olive oil
4 cups (1 L) peeled and diced celeriac, cut into 1 1/2- to 2-inch (4- to 5-cm) chunks
1 can (473 mL) Thornbury Village Craft Apple Cider
6 large cloves garlic, unpeeled
2 sprigs thyme
1/2 tsp (2 mL) dried chili flakes   
1 bay leaf
1 tbsp (15 mL) grainy Dijon mustard
1 small bunch Swiss chard, stems  removed, leaves torn into large pieces, about 4 cups (1 L)

Directions:

Season chicken with salt and pepper. Place a large skillet or sauté pan on medium-high heat. Add oil to pan and swirl to coat. Add chicken and sear, skin side down, until deeply golden, about 8 minutes. Flip and cook 2 minutes more. Transfer to a plate.
 
Pour off all but 2 tbsp (30 mL) fat from pan. Add celeriac and sauté until lightly browned, 4 to 5 minutes.
 
Return chicken to pan, skin side up. Carefully pour in cider— liquid should come up the sides of chicken but not cover it. Add garlic, thyme, chili flakes and bay leaf. Bring liquid to a simmer and cover pan most of the way. Cook until chicken is cooked through, 10 to 12 minutes more. Transfer chicken to a foil-lined baking sheet, skin side up.
 
Stir mustard into braising liquid, turn up heat to medium-high. Simmer until sauce has reduced slightly, about 4 minutes. Add chard. Cook, tossing chard occasionally with tongs, until wilted, 1 to 2 minutes. Taste and adjust seasoning as desired.
 
While sauce is reducing, set a rack 6 to 8 inches (15 to 20 cm) from top element in oven. Preheat broiler to high. Broil chicken, watching carefully to avoid burning, until skin has re-crisped, 2 to 3 minutes. Return chicken to sauce, and serve.  

1. Season chicken with salt and pepper. Place a large skillet or sauté pan on medium-high heat. Add oil to pan and swirl to coat. Add chicken and sear, skin side down, until deeply golden, about 8 minutes. Flip and cook 2 minutes more. Transfer to a plate.

2. Pour off all but 2 tbsp (30 mL) fat from pan. Add celeriac and sauté until lightly browned, 4 to 5 minutes.

3. Return chicken to pan, skin side up. Carefully pour in cider— liquid should come up the sides of chicken but not cover it. Add garlic, thyme, chili flakes and bay leaf. Bring liquid to a simmer and cover pan most of the way. Cook until chicken is cooked through, 10 to 12 minutes more. Transfer chicken to a foil-lined baking sheet, skin side up.

4. Stir mustard into braising liquid, turn up heat to medium-high. Simmer until sauce has reduced slightly, about 4 minutes. Add chard. Cook, tossing chard occasionally with tongs, until wilted, 1 to 2 minutes. Taste and adjust seasoning as desired.

5. While sauce is reducing, set a rack 6 to 8 inches (15 to 20 cm) from top element in oven. Preheat broiler to high. Broil chicken, watching carefully to avoid burning, until skin has re-crisped, 2 to 3 minutes. Return chicken to sauce, and serve.

 

Broccoli Tots

Broccoli Tots

Ingredients

1 bunch of broccoli, cut into equal sized florets (around 3-4 cups)
1 cup sharp cheddar cheese, shredded
1/3 cup onion, finely chopped
1/2 cup breadcrumbs
2 eggs
salt and pepper

Instructions
Preheat your oven to 400 degrees.

Pour 1 inch of water into a saucepan; bring to a boil. Place the broccoli into the boiling water, cover, and reduce the heat to medium. Cook the broccoli for 5-6 minutes, or until it can easily be pierced by a fork. Drain the broccoli and set aside to cool slightly.

Lay the broccoli out onto paper towels and cover with more paper towels, Press down firmly on the broccoli to absorb as much moisture as you can. Another method is to put the broccoli in the center of a dish towel and ring out the water as seen here. Finely chop the broccoli.

In a large bowl, combine combine all of the ingredients and season with salt and pepper. Stir everything together until well mixed. Fill each muffin cup in a mini muffin tin to the top, pushing down on the filling with your spoon so it's nice and compacted.

Bake for 18-20 minutes in preheated oven. The top will be starting to golden. To easily remove from the pan (without scratching it to death), run a plastic knife around the edges of each tot and they should come out easier.

Notes
If they seem to be falling apart when you take them out of the pan you can (1) put them back into the oven to cook for a few minutes longer so they are a bit crisper or (2) let them sit in the pan for a few minutes to let the insides firm up a bit before removing them from the pan. You have to be ginger with them if they're sticking a little to the pan!

The sharp cheddar can be substituted with whatever cheese you have on hand.

Yield 22-24 Mini Broccoli Tots

Coconut Cream Pie

Coconut Cream Pie

For the Crust:
1 cup flour
1/2 cup butter, melted
2 Tbs sugar
1/2 cup chopped pecans - optional


Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.

Layer two:
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping

Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.

Layer three:
1 small package coconut cream instant pudding
1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Mix until thickened. Spread over cream cheese mixture.
Top with remaining tub of whipped topping.
Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.

Crispy Cheddar Chicken

Crispy Cheddar Chicken

Ingredients
Chicken:

4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup milk
3 cup cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 14 ounce can cream of chicken soup
2 tablespoons sour cream
2 tablespoons butter

Directions

1. Cut each chicken breast into 3 large chunks.

2. In a small food processor grind up the ritz crackers.

3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.

4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.

5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.

6. Sprinkle the dried parsley over the chicken.

7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.

8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Paleo Peach Crisp

Paleo Peach Crisp

I follow a blog, "Elana's Pantry".   The recipes which are very tasty, also are gluten free.  I give credit for this recipe to Elana.

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Paleo Peach Crisp is made with only six ingredients: peaches, almond flour, salt, butter, maple syrup, and vanilla. This healthy gluten-free crisp is another one of my easy-to-make Paleo recipes that has even less added sweetener than usual. The entire recipe has one tablespoon of maple syrup. Better yet? My boys and their friends devoured it last night.

If you make this healthy dessert recipe with frozen peaches, be sure to let them thaw completely before you make the crisp. When I used frozen peaches they took around three hours to thaw out to room temperature. Of course, it’s fantastic with fresh peaches.

Paleo Peach Crisp
Ingredients:2 pounds peaches, sliced
1¼ cups blanched almond flour
⅛ teaspoon celtic sea salt
2 tablespoons butter or palm shortening
1 tablespoon maple syrup
½ teaspoon vanilla extract

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Directions:
Place peaches in an 8×8 baking dish
In a food processor, combine almond flour and salt
Pulse in butter, maple syrup, and vanilla
Sprinkle topping over fruit
Bake at 350 for 35-45 minutes
Remove from oven, then cool and serve

Serves 4

From Elana:
I love serving desserts made with almond flour to my growing boys (now teenagers) because almonds are far more nutritious than the wheat flour that traditionally makes up such desserts. Almond flour is higher in protein, lower in carbs, and full of more nutrients than its wheat flour counterpart.

My strategy (getting as much healthy food into the boys as I can) seems to be working since ours is the home that my sons and their friends gathered at all summer long and now come to for “snack time” everyday after school.

Sometimes my children and I make this crisp with apples, and then it really becomes a family affair. The boys have been pealing and coring apples for our baking exploits since they began grade school and it is one task that they heartily agree to and enjoy –probably given the pot of gold (in this case dessert) at the end of that rainbow! What kind of crisp will you make? How will you adapt this recipe to fit your needs? Leave a comment and let me know!

Crispy Cheddar Chicken - Baked

 Crispy Cheddar Chicken - Baked

You may never fry chicken again after tasting this baked crispy chicken. 
Ingredients:
2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

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Directions:

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with foil and bake at 400 degrees for 35 minutes. Remove the foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

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In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken

Sweet Baby Ray's Crockpot Chicken

                   Sweet Baby Ray's Crockpot Chicken
A cousin, Nancy posted this recipe on Facebook.  I thought this sounded like an easy fix for a warm day or when company is coming.
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Ingredients:
4-6 chicken breast
1 bottle Sweet Baby Ray's sauce -large for normal crocks
1/4 c vinegar - any kind
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder
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Directions:
Mix everything but chicken
Place chicken in crockpot (frozen is ok)
Pour sauce mixture over chicken
Cook on low 4-6 hours

Tuscan Onion Soup .....

Tuscan Onion Soup

 A quick and easy to make soup with such great flavor!

Ingredients:

1 3/4 oz. pancetta or bacon

4 large onions, sliced into thin rings

3 garlic cloves, finely chopped

3 3/4 cup hot chicken stock

4 slices ciabatta or Italian bread

3 Tablespoons butter

2 3/4 oz. Gruyere or cheddar cheese

Salt and Pepper

Directions:

Dry fry the pancetta or bacon in a skillet until browned, 3 or 4 minutes. Remove the browned meat and drain the skillet.

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Add oil to the skillet and cook the onions and garlic over a high heat for 4 minutes. Reduce the heat, cover and cook for 15 minutes until lightly carmelizes.

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Add the stock to the saucepan and bring to a boil. Reduce the heat and leave the mixture to simmer covered, for about 10 minutes.

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Toast the slices of ciabatta on both sides, under a preheated grill, for 2-3 minutes or until golden brown. Spread the ciabatta with butter and top with Gruyere or Cheddar cheese. Cut the bread into bread into bite-size pieces.

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Add the reserved pancetta or bacon to the soup and season to taste with salt and pepper. Pour into 4 soup bowls and top with toasted bread.