The last 3 recipes that I posted are somewhat healthy. This one has a lot of fat but it is good. i don't make it very often, but no one that I have ever served it for hasn't liked it. Not even my very picky son.
The night before:
6 eggs- scramble until moist in butter.
6 slices bacon- crumble
1/2 cup of sour cream
1/2 cup of cheddar cheese grated
salt, pepper & onions if you want.
Mix everything together & sprinkle the bacon on top. Put in a casserole dish & let sit overnight in the fridge. The next morning, preheat the oven to 350 & bake for about 20 min. I leave it covered until the last 5 minutes.
Sunday, September 27, 2009
Friday, September 25, 2009
Basil Pesto
This may not be the best recipe in the world for basil pesto & maybe they are all pretty similar- anyway... I'm going to post it, because the title for my recipes are "simple and easy"- this one definitely fits the description.
I will say that for whatever reason- I haven't cooked with fresh herbs much in the past. That is going to change. I picked up 2 bundles of fresh basil at the farmers market & my kitchen smelled sooooo good. When I tore the leaves off, my fingers smelled great. For that alone, I want to keep it in the house at all times. I was in a hurry to make the pesto & called a friend. She told me what she remembered & maybe I changed some things. I'm sure the amount of garlic- because I love it!
I tore the leaves & put them in the blender with 1/2 cup of pine nuts, about 4 chopped garlic cloves- a little more than 1/2 cup of parmesean cheese, some salt & pepper & pulsed it. I slowly added olive oil. I'm not sure how much, but added it until it looked like a pesto sauce. I put it on my noodles & that was it. I'm not even completely sure that I did everything "right" but it was right for me, because I will be eating it every Saturday that I am home after the farmers market.
People out there who love to cook could probably give me tips, but I did like this, even though I had never been a big pesto person. I hear that basil is very easy to grow, so I will try that as well.
I will say that for whatever reason- I haven't cooked with fresh herbs much in the past. That is going to change. I picked up 2 bundles of fresh basil at the farmers market & my kitchen smelled sooooo good. When I tore the leaves off, my fingers smelled great. For that alone, I want to keep it in the house at all times. I was in a hurry to make the pesto & called a friend. She told me what she remembered & maybe I changed some things. I'm sure the amount of garlic- because I love it!
I tore the leaves & put them in the blender with 1/2 cup of pine nuts, about 4 chopped garlic cloves- a little more than 1/2 cup of parmesean cheese, some salt & pepper & pulsed it. I slowly added olive oil. I'm not sure how much, but added it until it looked like a pesto sauce. I put it on my noodles & that was it. I'm not even completely sure that I did everything "right" but it was right for me, because I will be eating it every Saturday that I am home after the farmers market.
People out there who love to cook could probably give me tips, but I did like this, even though I had never been a big pesto person. I hear that basil is very easy to grow, so I will try that as well.
Monday, September 14, 2009
Portabello Mushrooms
Usually when I make mushrooms, they are sauteed in butter with garlic. A few years ago, I started stuffing them with a breading mixture but my friend Nichole gave me this recipe & I make it often. She actually watched Rachel Ray but she didn't write things down & gave me the wrong recipe. She later found Rachel's recipe on the internet & it called for Ricotta cheese instead of gargonzola. I like the gargonzola with it but never tried ricotta.
I take 4 large portabellos & place the stems in a bowl. I scrape out the gills & throw them away. Brush the mushrooms off to clean them, dip them in olive oil & place on the grill for a few minutes.
In the bowl with the stems, I add a drained can of artichokes, as much chopped fresh garlic as I feel like chopping or to taste, 1/4 cup of gargonzola- this is also according to taste. It's strong to me, so I don't use so much. I get frozen spinach & squeeze all of the water out until dry-a small handful & add it to the bowl. salt, pepper- mix. Add mixture to the mushrooms, top with parmesean cheese. Put back on the grill until the cheese on top has melted.
I take 4 large portabellos & place the stems in a bowl. I scrape out the gills & throw them away. Brush the mushrooms off to clean them, dip them in olive oil & place on the grill for a few minutes.
In the bowl with the stems, I add a drained can of artichokes, as much chopped fresh garlic as I feel like chopping or to taste, 1/4 cup of gargonzola- this is also according to taste. It's strong to me, so I don't use so much. I get frozen spinach & squeeze all of the water out until dry-a small handful & add it to the bowl. salt, pepper- mix. Add mixture to the mushrooms, top with parmesean cheese. Put back on the grill until the cheese on top has melted.
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