Month: July 2011

I got this recipe online (www.howsweeteats.com).  It looked so easy and yummy!  I had most of the ingredients that I needed to make this tonight, Hubby said it’s “OK” but then again he’s not really into egg dishes. I will most likely prepare this again for “brunch” with friends!

Caprese Baked Egg Cups

makes 4 cups [2 x 3 1/2 in ramekins]

4 or 8 eggs (depending on if you want 1 or 2)

1 pint grape tomatoes, halved

3-4 ounces mozzarella cheese, chopped (I used marinated mozz from Trader Joe’s, hence the seasoning)

8-10 fresh basil leaves

2 teaspoons cream or milk

salt and pepper

softened butter

Preheat oven to 350 degrees F.

Butter each ramekin and fill with a few pieces of tomato, cheese and basil. Crack one or two eggs into each and season with salt and pepper, then add 1/2 teaspoon of cream to each egg to prevent them from drying [used this tip from Ina Garten]. Add a few tomatoes, cheese and basil on top and set on a baking sheet. Bake for 5-8 minutes, then turn on the broiler and bake for about 5 minutes more [this resulted in slightly firm yolks for me, broil less if you them runny]. Watch carefully to determine how runny/firm you want your yolks. Serve hot with toasted, crusty bread.

The name of this recipe might sound so complicated but the truth is, this is one of the simplest dishes I’ve ever made.  This is my first time to make “stuffed chicken” because I always get so intimidated with the dish.  It looks so complicated but after preparing this last night, I can honestly say it’s so easy.  I will for sure be making LOTSSSSS of stuffed chicken in the future (I can guarantee it already because I know it’s that easy!).  I got the recipe in the food network book, told you I’m determined to use this book a lot, so far so good!

1. Spinach Goat cheese filling:

Mix 1/2 cup softened goat cheese, 2 cups chopped fresh spinach and 1 minced garlic cloved, seasoned with salt and pepper.

2. Stuff the Chicken:

Preheat the oven to 375. Insert a paring knife into the thickest part of skinless, boneless chicken breasts to make a 3 inch deep pocket. Stuff the filling into the pockets. Brush the chicken with olive oil, season with salt and rub with italian or Mediterranean seasoning.

3. Cook the Chicken

Heat a large nonstick ovenproof skillet over the high heat, about 5 minutes. Add the chicken and cook until golden on the bottom, 3-4 minutes, then flip and cook 2 more minutes. Transfer to the oven and cook until a thermometer inserted into the thickest part of the breast registers 155, about 12 minutes. Let rest 15 minutes.

4. Make the sauce

Mix mayonnaise with roasted garlic,juice of lemon,seasoned with salt and pepper.

We always have left over rice in our house, and it’s been a while since we had fried rice so it was just the perfect time to have this dish!  I got the recipe from the Food Network book, I’m really determined to try and cook some of the dishes in the book so I won’t feel that it’s just another “waste” of money spent on cook books and cooking magazines.  I like the vegetable fried rice because the veggies are crunchy and add flavor and texture (not just the usually scramble eggs and rice). Instead of bacon I used a sukiyaki cut(pork), Hubby and I are trying to get healthy, and bacon is not helping us!

Vegetable Fried Rice with Bacon , serves 4(from Food Network magazine book)

Ingredients:

1 tablespoon vegetable oil

1/4 pound thick-cut bacon,cut into 1/4 inch pieces

3/4 teaspoon sugar

2 1/4 teaspoon soysauce

3 cloves garlic,thinly sliced

1   2inch piece ginger, peeled and minced

1/4 teaspoon red pepper flakes

1/2 head broccoli, florets and stalks cut into 1/4 inch pieces

5 cups cooked long grain white rice

1/4 cup low sodium chicken broth

4 large eggs

1 bunch watercress,stems removed

spicy mustard or chili sauce, for serving (optional)

1. Place a wok or large skillet over high heat. Add the vegetable oil and bacon and stir- fry until golden and crisp, about 2 minutes. Sprinkle the sugar over the bacon and toss. Add 1/4 teaspoon soy sauce (watch-out, the oil will bubble up) and continue to stir-fry until the bacon is glazed, about 30 seconds. Transfer the bacon to a bowl with a slotted spoon. Add the garlic, ginger and red pepper flakes to the drippings in the pan and stir fry until fragrant, about 30 seconds. Add the broccoli and cook until crisp, 2 to 3 minutes. Add the rice, the remaining 2 teaspoons soy sauce, the broth and glazed bacon. Toss to the heat through.

2. Push the fried rice to one side of the pan, crack the eggs into the other side and scramble until set, about 1 minute. Mix the eggs into the rice and stir in the watercress. Divide among bowls and serve with mustard or chili sauce, if desired.