Tuesday, May 11, 2010

Brunch Eggs

Brunch Eggs

  • 2 C grated cheese
  • 1/4 C butter
  • 1 C half and half
  • 1/2 t salt
  • 2 t dry mustard
  • 1/4 t pepper
  • 10 eggs, slightly beaten
  • sprig parsley
Sprinkle cheese on bottom of 9x13 dish and dot with butter.
Combine half and half, salt, dry mustard, and pepper, pour half of this mixture over the cheese.
Pour the eggs in over the cream mixture.
Pour remaining cream mixture over the eggs.
Place a sprig of parsley on top.
Bake in a 325 degree oven for 45 minutes.

Notes: You can add chopped ham to this recipe to make it a heartier dish.

Parmesan Chicken & Rice

Parmesan Chicken and Rice

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 teaspoon bottled minced garlic
  • 1/2 teaspoon dried thyme
  • 1 (8-ounce) package presliced mushrooms
  • 3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
  • 1/2 cup dry white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup uncooked instant rice
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/4 cup chopped fresh parsley

Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tender. Add chicken; sauté 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.
Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley.

My Notes:
I haven't made this yet, but I'm not a big fan of instant rice. I plan to cook my rice separately using chicken broth, and add it in at the end. I'll make changes to the recipe to indicate this change if it goes well.

Source: Cooking Light