cookingmadeover

Archive for September, 2009|Monthly archive page

Jen’s Every Day Bacon ‘n Egg Breakfast Sandwich

In Uncategorized on September 26, 2009 at 2:26 pm
Buy these.

Buy these.

The aim of this week’s cooking was solely to empty the fridge of groceries in the few hours I was at home. Today’s lunch was a bacon and egg breakfast sandwich. As I didn’t have any fresh green onion to add to my eggs, I considered some fresh jalapenos. Brilliant idea! Not really, actually.

I sliced the pepper up, remembering the seeds are the hottest part of the fruit. Then I had a second thought; I tasted the pepper not sure of the taste combo I was putting together – OMG!!! Soooooo hot. I had never had a fresh jalapeno without cheese or something wrapped around it. My lips were burning and before too long so was my face.  Apparently, it was a visible fire. So, uh, don’t cut hot peppers and then touch your burning lips… or any part of your face. 🙂 And while you are at it, think twice before adding it to your breakfast sandwich. Mine tasted just fine without it.

Sans pepper, the sandwich was really great! My sister had purchased Arnold’s Sandwich Thins. They will be a repeat purchase, for sure.

INGREDIENTS

  • 2 strips bacon
  • 2 eggs
  • 1 Tablespoon milk
  • handful low-fat cheddar cheese
  • Arnold’s sandwich thin
  • Salt and pepper to taste

DIRECTIONS

  1. Heat pan to medium high to crisp bacon.
  2. Drain majority of grease and use remainder to scramble eggs over medium low to medium heat.
  3. With a whisk, beat eggs over heat, with a tablespoon of milk.
  4. Salt and pepper to taste.
  5. Add bacon, egg and cheddar cheese to toasted sandwich thin.
  6. Yum.

Um, I know this isn’t really a recipe, but I did say I’d share any of my follies in the kitchen. Huzzah!

Classic Apple Crisp

In Apple, Dessert on September 16, 2009 at 11:38 pm

A good friend of mine invited me to free yoga at the park this past Saturday. Neatly, a farmer’s market was only a hundred yards away and great smells and good music came drifting our way. Post-stretch (for her) / post-workout (for me), we went looking for tempting tidbits of fruit and found a booth with little apple signs. One read, “Won’t brown; great for salads!” I picked up two giant whoppers and headed for the checkout. The grower guffawed and remarked that the two apples would be sizable enough for a pie… Viola! Dessert was born in my head!

apple crisp

Mine looked just like this, I swear!

I found an old reliable source – Betty Crocker – when looking for a good apple crisp recipe that used only brown sugar (not white) and also rolled oats. I used the recipe nearly to the “T” and it came out perfectly! If only I can remember the name of the apple! *angry face* I’ll go hunting for it in the coming weeks. They were delicious!

INGREDIENTS

  • 2 gigantic “won’t yellow; great for salads” tart cooking apples, sliced (4 cups or 4 double-cupped handfuls)
  • ¾ cup packed brown sugar
  • ½ cup whole grain flour (Betty used all-purpose… I guess that’s okay)
  • ½ cup quick-cooking or old-fashioned oats (I used old-fashioned)
  • 1/3 cup margarine, softened
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (which is a third of the original recipe… I don’t like the stuff)
  • Ice cream… heck yeah

DIRECTIONS

  1. Heat oven to 375ºF. Spray-oil the sides of an 8-inch square pan.
  2. Spread sliced apples in pan. In medium bowl, stir remaining ingredients except ice cream until well mixed; sprinkle over apples.
  3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with ice cream.

This got an “A+” from the boyfriend.

A word of warning- I think crisp expands “in belly”… Despite how filling it was, I ate 2 servings. Oy!

This is a test.

In Mushroom on September 16, 2009 at 8:07 pm

Judge me if you want, but I hate mushrooms. Not all the time, but when they are slimy… ugh. Who can eat that?

This is me!

This is me!

Considering my first Cooking, Made Over recipe was  mushroom based, I thought I would research if mushroom rinsing was actually necessary. My research concluded: most people don’t feel comfortable simply wiping the mushrooms well with a towel. I am certainly not most people, so I decided to use this opportunity as a test. How would the two methods compare?

Half of my mushrooms were rinsed and buffed (our control group); the second half, merely towel dried.

Can you stand the suspense???

They tasted the same.

Tada! Science!

Cheesy Stuffed ‘Shrooms

In Appetizer, Bacon, Cheesy, Mushroom on September 16, 2009 at 7:15 pm

The local grocery had some amazing deals on produce this week. I got a big bag of baby spinach, a celery stalk and a carton of mushrooms, each for only a dollar. Score!

I picked up the shrooms thinking I’d try a stuffed mushroom recipe I had recently seen on Kitchen Scrapbook.

Unfortunately, the recipe called for bacon by the cup. Umm… I don’t know about you, but my bacon comes in strips, my friend. While, ounce or cup notations may be a more accurate measure, can you give a girl a strip estimate?? Seriously. I ended up looking for a new recipe with a similar batch size, for comparison, and it utilized cheddar cheese. My resulting recipe became a fusion (hurray for both cheddar and cream cheese!).

INGREDIENTS

  • 3 slices bacon
  • 14 mushrooms (normal American grocery)
  • 1 tablespoon chopped onion
  • 3/4 cup shredded cheddar cheese
  • 2 oz. cream cheese
  • Grated Parmesan
  • 1/4 cup diced jalapenos
  • Seasonings (garlic salt, onion salt, parsley)

DIRECTIONS

  1. Place bacon in a large skillet. Cook over medium high heat until crispy (it won’t become crispier in the oven later). Pat dry, dice and set aside.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Remove mushroom stems. Set aside caps (don’t drop them on the floor – oops). Chop the stems.
  4. Using a portion of your bacon grease, slowly sauté the chopped stems and onion until the onion is translucent. Season with garlic salt, onion salt and parsley. Remove from heat and set to loosely drain on paper towel.
  5. In a medium bowl, stir together the mushroom stem mixture, bacon, jalapenos, cream cheese and cheddar. Mix well and scoop the gooey goodness into the mushroom caps (that cream cheese definitely helps hold it together).
  6. Bake in the preheated oven 15 minutes, or until the cheese has melted.
  7. Remove the mushrooms from the oven, and sprinkle with Parmesan cheese.

As the cap openings were small, I was worried I would have too much filling. I day dreamed of using the filling in an omelet and was pretty let down when I only had a tablespoon extra. 😦 Sad story.

Also to note, I found the mushrooms soak up bacon grease very easily. There was NO need to add extra butter / oil to the pan, the caps or any drizzling overtop. Believe me, it was pure greasy heaven with the cheddar, bacon and cream cheese alone. Pretty yummy, but not for an entire meal – this is definitely an appetizer!