Brunch Eggs

Brunch Eggs

Ingredients:

• 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

Directions:

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

Ingredients:

• 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

Directions:

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

Slow Cooker Pulled Pork

Want to have the easiest recipe for the crockpot ever? Here you go.

Ingredients:

4 pound bone-in pork butt
Salt

Directions:

Sprinkle salt on pork butt. Throw pork butt into 6 quart crock pot. Cook on low 8-10 hours. Remove bone and shred. That's it. No need for liquid. No need to trim the fat first. The only thing that would make it easier is if you didn't have to salt the meat. :-)

Notes:

We had this last night and I used North Carolina style barbecue sauce (vinegar and red pepper based sauce), and we ate it on hamburger buns with cole slaw. You can make this recipe and toss it in whatever type of barbecue sauce you like and serve it however your family likes it.

Pork Carnitas

Ingredients:

• 3 pounds bone-in pork shoulder (also called the butt)
• 1/2 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lime juice
• 5 whole cloves garlic, more if you like garlic
• 1/2 tablespoon kosher salt
• 1 tablespoon cumin
• 1/2 cup beef broth

Directions:

Use a 6 quart slow cooker. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.

Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.
Remove bone and shred meat fully and serve.

Notes:

I served this family style and had everyone create their own dinner. Along with corn tortillas and the fixin's for tacos (corn tortillas, flour tortillas, sour cream, shredded cheese, avocado, etc.), I made black beans and rice. Everyone made their own dinner, and each meal was unique.

You can make tacos with the pork. You can make burritos (like the ones you'd get at Moe's or Chipotle, complete with rice and beans). You can make black beans and rice and top it with pork. You can eat just the pork.

This stuff is so good. Mmmm. Just thinking about it makes my mouth water.

Source: Crockpot365, with modifications to the recipe by me.

Raspberry Streusel Muffins

Batter:

• 1 1/2 cups unbleached all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed dark brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 egg, lightly beaten
• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup milk
• 1 1/4 cups fresh raspberries
• 1 teaspoon grated lemon zest

Streusel Topping:

• 1/2 cup chopped pecans
• 1/2 cup packed dark brown sugar
• 1/4 cup unbleached all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon grated lemon zest
• 2 tablespoons unsalted butter, melted

Glaze:

• 1/2 cup confectioner's sugar
• 1 tablespoon fresh lemon juice

Directions:

1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners.
2. To make the muffin batter, sift the flour, granulated sugar, brown
sugar, baking powder, salt, and cinnamon together into a medium-size
mixing bowl and make a well in the center.
3. Place the egg, melted butter, and milk in the well. Stir with a wooden
spoon just until ingredients are combined. Quickly stir in the raspberries
and lemon zest. Fill each muffin cup three-fourths full with the batter.
4. To make the streusel topping, combine the pecans, brown sugar,
flour, cinnamon and lemon zest in a small bowl. Pour in the melted
butter and stir to combine. Sprinkle this mixture evenly over the top
of each muffin.
5. Bake until nicely browned and firm, 20 to 25 minutes.
6. To make the glaze, mix the sugar and lemon juice. Drizzle over the
warm muffins with a spoon. Serve the muffins warm.
1 dozen muffins.

Credit: The Silver Palate Good Times Cookbook
by Julee Rosso, Sarah Leah Chase, Sheila Lukins
February 1985, Workman Publishing Company, Inc.

Cream Drop Biscuits

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 cups chilled heavy cream

Directions:

1. Preheat oven to 400°F.
2. Stir together flour, baking powder, salt, and sugar in a large bowl. Add cream, then stir just until a dough forms.
3. Drop heaping 1/4 cups of batter about 1 inch apart on an ungreased large baking sheet. Bake in middle of oven until tops are pale golden and bottoms are golden brown, 18 to 20 minutes.

Chicken with Cranberry Mustard Sauce

Ingredients:

• 1 pound chicken tenderloins
• Flour
• Salt and pepper
• 2 tablespoons butter
• 2 tablespoons oil
• 2/3 cup dry white wine
• 2/3 cup chicken broth
• 3 tablespoons country-style Dijon mustard
• 1 1/2 teaspoons cornstarch
• 1 1/2 tablespoons water
• 1/2 cup Craisins
• 1/4 cup sliced green onions, green part only

Directions:

Lightly toss chicken pieces with flour; shake off excess. Sprinkle lightly with salt and pepper.

Heat 1 tablespoon of butter and oil in a large skillet. Add half of the chicken; cook about 2 minutes, turning once until chicken is golden brown on each side and cooked through. Add more butter and oil if needed. Remove to a platter; keep warm. Repeat with remaining chicken.

Add wine, chicken broth and mustard to skillet, scraping up browned bits. Combine cornstarch and water in a small bowl. Stir into skillet. Add dried cranberries. Boil 1 to 2 minutes or until sauce thickens. Stir in green onions; cook 1 more minute. Pour sauce over chicken.

Makes 4 servings.

Source: Ocean Spray

Notes: I like to serve this Cream Drop Biscuits.