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How to Make Perfect Scrambled Eggs

How to Make Perfect Scrambled Eggs

How to Make Perfect Scrambled Eggs

Sometimes seemingly simple things aren’t so simple. one of the most common and delicious dishes in all of the breakfast kingdom is scrambled eggs. It’s easy to end up with not enough eggs, eggs that are overcooked or maybe you just have a case of the blahs. Here’s an easy, gourmet twist on this breakfast comfort food just on time for Christmas.

Scrambled Eggs With Fresh Herbs

  • 3 tablespoons olive oil
  • 1/2 small yellow onion, diced
  • 12 large eggs
  • 1/4 cup water
  • Sea salt & fresh ground pepper
  • Leaves from 5 springs of fresh thyme, minced
  • Leaves from 1 sprig of fresh basil, minced
  • Leaves from 1/2 sprig of fresh rosemary, minced
  • Leaves from 4 sprigs of fresh oregano, minced
  • 1 cup fully cooked shredded ham (optional)
  • 3/4 cup Gruyère cheese, grated

Heat olive oil in a large, non-stick pan over medium heat then add onions. Cook onions, while stirring occasionally, until translucent. Make sure your non-stick pan is in great condition so that it truly is non-stick. Never use metal utensils with non-stick pans.

In a medium-large bowl, combine eggs, water, salt & pepper. With my salt shaker, I plan on three shakes per egg plus a few more shakes for the added water (what I normally add to one fried egg). Test your salt shaker and then plan accordingly the amount you need per egg when making scrambled eggs. Whip eggs until combined and golden using a fork and your wrist action – I find this gives me more control than using a whisk. It’s good to lift the fork often as you whip the eggs to incorporate as much air as possible into them.

After onions are translucent and eggs are well-beaten, turn heat to medium-high and add eggs to pan. Use a turner to scrape bottom of pan clean as you stir the eggs. The longer they cook, the less often you stir. When eggs are still a bit wet but starting to firm, turn heat to medium again and add minced herbs (save some for the top when eggs are finished cooking if you like), and ham. End cooking by taking large amounts of the eggs and flipping over gently… this will prevent your scrambled eggs from falling into tiny pieces and unbecoming. If serving right away, sprinkle with grated Gruyère and add about a tablespoon of water into the pan. Cover with a lid right away  to create steam and serve after cheese has melted.

You can tell when your eggs are over-cooked when they begin to turn brown and they will have a different smell. Burnt egg smell is unique, so train yourself to recognize it and you’ll be golden – no pun intended.

If your serving time has been delayed or you would like to cook the eggs early, you can place them on a baking sheet when the eggs are firm but still undercooked. Sprinkle with cheese and cover with foil (should fit loosely on top so cheese doesn’t stick to it but tight around sides to keep moisture in & prevent over-cooked eggs). Bake in oven heated to 170F for longer wait or 200F for 10 minutes or less.

If you saved some minced herbs, sprinkle over the melted cheese and serve. Bask in the compliments.

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Braised Chicken With Dried Cherry Compote

Braised Chicken With Dried Cherry Compote

What is gorgeous and festive and scrumptious and festive? Why, braised chicken with dried cherry compote, of course. She is sexy upon a plate of arugula and impressive for your guests. Doubled or tripled, she is perfect for a shindig – for she is a party on a plate and in your mouth.

Braised Chicken With Dried Cherry Compote

Braised Chicken Recipe

  • 1/4 cup olive oil
  • 1 chicken, fabricated (cut into pieces)
  • 1 yellow onion, diced
  • 2 cups chicken stock
  • Leaves from about 8 fresh thyme stems
  • Sea salt & pepper to taste

Heat the olive oil in a large, oven-safe pot over medium heat. Brown the chicken pieces a few pieces at a time. After skin is golden brown on all sides, set chicken pieces aside.

Add onion to remaining olive oil and cook until somewhat translucent. Add the chicken back into the pan and enough chicken stock to come to about 1/2 the way up the chicken. Sprinkle with thyme leaves, salt and pepper.

Bring to a simmer, cover lightly with foil and bake at 350F for about 60 minutes or until middle of the breasts are 165 degrees on meat thermometer. Remove from oven when done.

Dried Cherry Compote Recipe

  • 1/2 sweet onion, diced
  • 1 tablespoon vegetable oil
  • 1 cup sugar
  • 1/2 cup balsamic vinegar
  • 1 cup chardonnay wine
  • Sea salt & pepper to taste
  • 12 ounces dried cherries
  • 3/4 cup water
  • 1/4 teaspoon crushed red pepper (optional)

Cook onion in oil in saucepan over medium heat until somewhat translucent. Add sugar and balsamic vinegar. Allow to cook for about 15 minutes while stirring until sugar mixture turns a golden caramel. Carefully add  wine and salt. Continue to boil, stirring for a minute or so. Add dried cherries and reduce heat to medium-low. Stir occasionally, until liquid has reduced down to become syrupy, about 45 minutes. Add water. For a sweet and spicy zing, add a 1/4 teaspoon of crushed red pepper to compote at the same time as adding the water. Cook for another 15 minutes, stirring occasionally.

When chicken is done baking, place on a platter and top with dried cherry compote. ‘Tis lovely served with Swedish rye bread.

She is sweet and saucy.  She will not disappoint. Plus, you get to use the word “compote” when telling your guests about her and that is always most impressive.

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Ham and Great Northern Bean Soup

Ham & Great Northern Bean Soup Recipe

The word “blizzard” has been tossed about in the northwest today. The wind is wildly dancing outside and it is likely that we will get a mix of rain, wind and snow for a few days. The media shall stir things up worse than the mighty wind and midwestern relatives will call to be sure we’re okay. We will tell them we have 2 inches of snow and they will laugh and the world will be okay again. Hot soup is the only remedy.

Ham & Great Northern Bean Soup Recipe

HAM & GREAT NORTHERN BEAN SOUP RECIPE

  • 1 pound great northern beans, picked over, rinsed and drained
  • 6 cups water for soaking + 7 cups water for cooking
  • 3 tablespoons olive oil
  • 2 large smoked ham hocks, (or 1 pound smoked ham, shredded or diced)
  • 1 medium yellow onion, chopped
  • 1 clove garlic, minced (optional)
  • 1 cup chopped celery
  • 1 medium carrot, grated
  • Sea salt and freshly ground black pepper

Place beans and 6 cups of water in a large bowl. Discard any beans that float to the top of the water. Soak overnight (or 7-8 hours).

After soaking time is done, drain beans and set aside.

Braise ham hocks in olive oil over medium high heat on all sides (skip this step if not using ham hocks). Remove ham hocks from heat and set aside. Place chopped onion into remaining olive oil and cook until onions are golden or somewhat translucent. Add minced garlic if desired.

Pour about seven cups of water into the pot with onions. Add beans then ham hocks (or ham) back into pan as well.

Bring to a boil then reduce heat to medium-low and cook for about an hour. Add celery and carrots. Add salt & pepper to taste. Cook for another 30-60 minutes – until done. If using ham hocks, remove and allow to cool to the touch. Remove ham from them and place ham pieces back into soup.

Yes, we Seattlites will never make friends with the snow. Soup, on the other hand, well, it makes everything okay. Add corn muffins smothered in honey butter and blizzard? What blizzard?

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Seared Scallops With Pan Sauce Recipe

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Dear Scallops, I love you sizzling hot and topped with glorious sauce… a buttery wine sauce. Although I love you dearly, our relationship is short-lived for you are far too delicious to stick around for very long. Sin-sear-ly, Deanna

Rinse scallops (a few up to 1 pound) well before cooking if they came packed in juices.

Preheat pan to medium-high with a tablespoon or two of olive oil. Pat dry scallops with paper towels. Season one side with sea salt & pepper.

Cook with seasoned side down first. Salt & pepper the unseasoned side while the first side cooks. Sear until medium brown and no longer stick to the pan. Do not overload &  stack scallops in the pan.

Continue cooking until second side is seared  to a medium brown as well.

PAN SAUCE INGREDIENTS:

  • 2 cups sherry wine
  • 1 tablespoon soy sauce
  • 2 tablespoons Dijon mustard
  • 1 clove minced garlic
  • 2 teaspoons crushed red peppers
  • 1-2 tablespoons Old Bay Seasoning
  • Salt
  • Pepper
  • 2 tablespoons butter
  • Leaves from 5 sprigs fresh thyme, minced
  • Leaves from 2 sprigs fresh basil, minced

Reduce heat to medium. Remove scallops from pan and set aside while making pan sauce. Pour sherry wine into pan. This is called “deglazing the pan”. The end results are delicious.

Add mustard, garlic, crushed red pepper, Old Bay Seasoning and salt & pepper.

Whisk in butter until melted and toss in minced fresh herbs to finish.

If sauce appears to separate, just reduce heat a bit & add more wine to save it.

Serve with sauce and enjoy with pasta, potatoes or a lovely, fresh green salad.

P.S. Nice muscles.

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Turkey Salad Recipe

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Done with your hot turkey sandwich, turkey noodle soup, turkey fajita and turkey pot pie? If you don’t want to freeze the leftover turkey, maybe something a little lighter and refreshing is in order. Da da da daaaaa I present thee with turkey salad on, well, a salad. Use dressing if you must but it may not even be necessary when you taste this yummy turkey salad. For it alone packs a tasty punch.

INGREDIENTS:

  • 2 cups diced freshly cooked, chilled turkey (or chicken)
  • 1 rib of celery, diced
  • 1 tablespoon yellow onion, fine diced
  • 1/2 cup canned sliced water chestnuts, cut into quarters (optional)
  • 3/4 cup mayonnaise
  • Salt & pepper
  • 1/4 cup slivered almonds
  • Lemon Pepper

FOR SANDWICHES: Stir turkey, celery, onion, water chestnuts, mayonnaise, almonds, lemon pepper, salt & pepper together. Spread turkey salad on bread, add lettuce or sprouts and sliced tomatoes. Makes about 4 sandwiches.

FOR SALADS: Stir turkey, celery, onion, water chestnuts, mayonnaise, salt & pepper together. Place about 1 & 1/2 cups of lettuce on each plate. Place 1/4 of turkey salad on top of lettuce. Sprinkle with the almonds and lemon pepper. Add diced tomatoes and a little salad dressing if desired.

And, although I doubt it’s an issue, you can always freeze the leftovers if the extra turkey just won’t disappear after five turkey-filled days to save for the fun Snow on the Mountain tradition.

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Grandma Leonia’s Orange Bread Recipe

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This week I want to go back in time. Back to my pink bedroom with pink curtains and my white chenille bedspread. I want to go back to my Holly Hobby nightgown and homemade, knitted slippers that hurt my feet when I tried to walk in them. I’d even be willing to wear this hairdo again if I had to.

I want to go back to the time when I was about six years old and my younger siblings and I were playing house in my huge closet. Because, you know, when you place a lamp in a closet it becomes a home. My sister once walked in happily declaring, “I’m home!” and closed the self-locking closet door behind herself. Our real mommy was at work that day and our real daddy was outside mowing the huge lawn and couldn’t hear our pounding and screaming and crying as we sat locked in the closet for three days. Okay, maybe it was more like 20 minutes but it felt like three days. Besides lamps weren’t meant for closets and it was hot in there. Finally, we heard him running up the stairs in a panic to see what had happened to us all. As he opened the closet door, three sweaty, sobbing children fell out and into his arms. We had already decided we were never going to see our parents again so his hugs brought us great relief.

If I could go back to the time when fresh-cut grass was the greatest smell on the planet. If I could go back to the day daddy taught me how to ride a bike. If I could go back to when a night out meant we were going to Dairy Queen to get Dilly Bars when they still had swirls in the middle, I would. I would go back in a heartbeat because at the end of every day, my mom and dad were always there. Yesterday I learned that the battle my dad has been having with cancer is one that is almost over. He has about 6 months to live.

This stuff only happens in the movies – not to my real daddy. Last night I couldn’t sleep because sleeping meant one day was done and the clock would start ticking. I tried to control time by staying awake. I am grateful the loss is not sudden but I am incredibly shaken. I am once again the scared little girl with the hot lamp of truth making me feel trapped and alone.

How does one even process this? One doesn’t. One forgets to call the right people. One wants loved ones to visit and doesn’t want loved ones to visit. One now feels bad for oneself and everyone who has lost someone dear to them. One realizes that the casseroles one has delivered to friends through the years who had experienced loss meant so much but how could they ever be enough?

One is lost. One blogs. One blogs a favorite recipe from her dad’s mom. And she hopes it blesses someone. Anyone.



Ingredients:

3 cups flour
1 cup sugar
1 cup non-fat milk
2 eggs
4 teaspoons baking powder
1 teaspoon salt
1 cup sugar
2 medium-sized oranges – peel only

To prepare orange peel:

Take the peeling from 2 medium-sized oranges and cut into small pieces, add water and boil 20 min.

Drain and add more water and boil again for 20 minutes.

Drain, add 1 C sugar and only a little water and boil another 20 minutes.

Store candied orange peel in refrigerator, covered.

To make bread:

Combine flour, 1 C sugar, milk, eggs, baking powder, salt and candied orange peel.

Let stand in prepared bread pan for 20 minutes (floured).

Bake at 350F for 45 minutes.

Makes 2 loaves. Share with loved ones. Savour each bite. Make them last.

 

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White Cheddar Cheese Ball Recipe

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The best hors d’oeuvres are gorgeous, filled with flavor, easy to make and able to be prepared ahead of your dinner parties. This cheese ball has it all. She is gorgeous, gourmet and practical to prepare. Party on, my friends, party on in style.

INGREDIENTS:

  • 8 ounces cream cheese, softened
  • 8 ounces grated cave-aged white cheddar cheese
  • 6-8 fresh basil leaves, minced
  • 1 fresh sprig oregano, minced
  • 1 green onion, minced
  • 2 fresh sprigs parsley, minced
  • 2 cloves fresh garlic, grated
  • Salt to taste
  • 1 1/2 cups finely chopped pecans

Place cream cheese and cheddar cheese in mixing bowl. Mix until well combined. Add herbs, garlic and green onion and continue to mix until well combined. Add salt to taste and mix in as well.

Place pecans on wax paper or parchment paper.

Form cheese into a ball and place on chopped pecans.

Use clean hands to gently cover ball with pecans. Be careful not to let your hands get cheese on them or cheese ball will begin to look, well, all cheese-ball.

Serve with your favorite wheat or plain crackers.

This can also be given as a gift. Chill and then wrap in cellophane and tie a bow around the top. Give in a pretty basket with a fancy box of crackers and perhaps a bottle of wine. Your friends will forever think “cheeseball” when they think of you.

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Sweet and Spicy Cornish Game Hens With Cornbread Stuffing

Sweet and Spicy Cornish Game Hens With Cornbread Stuffing

When I was single, I used to go for long drives in my pumpkin-orange, 76 Chevette. I would drive until I got lost and then find my way back, making stops along the way to experience new stores and new restaurants. In losing myself, I would always find a new side of myself. A sexier, spicier version of me – one who had interesting stories to share. One who could find her way around because she was no longer apt to get lost.

Somehow, stepping out of the traditional makes life a little sexier. If you haven’t taken a different route to work for years, I prescribe for you the freedom to leave early and take the backroads. If you are in need of a vacation and cannot gather the funds to take one, sneak away for a movie at a theater you’ve never tried with a friend you haven’t seen in far too long. Go to a crazy musical. Visit the zoo. Do something… anything you’ve never done before that is wild and good for your soul. Do it today. Add a little sweet and spicy to your life.

And then celebrate your break-thru to a sexier life by making this dinner for yourself and five other people who you love hanging out with.

This recipe makes dinner for six… perfect served with a gorgeous salad.

STUFFING:

  • 1 batch of Jalapeno Cornbread (make the day before)
  • 1 tablespoon olive oil
  • 1 pound country sausage
  • Salt & pepper
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced (or 1 teaspoon)
  • 1 teaspoon crushed red pepper
  • 2 tablespoons balsamic vinegar
  • 1/4 cup brown sugar
  • 5 leaves fresh sage, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 stalk fresh oregano, chopped
  • 1 cup chicken broth
  • 3 tablespoons melted butter
  • 2 celery stalks
The day before: Bake jalapeno cornbread and place a clean paper towel on top overnight. The day of: Pour olive oil in hot pan over medium-high heat. Crumble sausage and add to pan. Add salt & pepper. Cook sausage until browned. Add diced onion. Cook until sausage is done and onions are golden. Add garlic, crushed red pepper, balsamic vinegar and brown sugar. Allow to cook down for a few minutes then turn off heat and add chopped herbs. Break cornbread into about 1 inch chunks and place in bowl. Add celery, butter and sausage mixture (including juices). Using hands, gently toss stuffing until mixed together well.
GLAZE:
  • 1 – 10 ounce jar apricot jam (preferably not preserves)
  • 1/2 cup balsamic vinegar
  • 1 teaspoon crushed red pepper
  • 1 teaspoon ground ginger
  • 2 cloves minced garlic (or 1 teaspoon)
Whisk all ingredients together until sauce forms. Set aside until ready to use.

ASSEMBLING & BAKING CORNISH GAME HENS:

  • 6 Cornish game hens
  • 2 cups chicken broth
  • Salt & pepper

Preheat oven to 375F.

Rub game hens with salt & pepper inside and out.

Fill Cornish game hens with stuffing mixture.

Prepare roasting pan by placing rack inside. Pour chicken stock into roasting pan.

Coat outside of game hens completely with glaze and place on baking rack with legs upward. Place foil over game hans about half way through baking time (or after they are golden brown).

Bake for about 1 hour  to an 1 hour and 15 minutes or until game hens register on meat themometer at 165 degrees in the thickest part of the bird (the thigh).

Remove game hens from pan and place on a platter. Reduce remaining sauce by cooking over medium heat (if needed) to thicken. Salt & pepper to taste and serve on the side.

While enjoying your friends, be sure to pass on your sweet & spicy challenge to them for a sexier life. Be sure to come back and comment after you have successfully lost and found yourself, Sexy You.

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Beer Battered Halibut Fish & Chips Recipe

Beer Battered Halibut Fish & Chips Recipe

While rewatching my calorie-laden episode of My Family Recipe Rocks again last night, I was caught off guard by a commercial for a weight gain pill that aired somewhere between the extra-cheesy scalloped potatoes and my mud pie that requires three gallons of ice cream to create. I mean, all this time I could have taken a pill instead of eating extra-cheesy scalloped potatoes and mud pie? Silly me. Now, bring on the beer battered fish and chips…

INGREDIENTS:

  • Canola or vegetable oil for frying
  • 2 egg yolks, beaten
  • 12 ounces of your favorite pilsner beer
  • 1 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt (plus more for sprinkling)
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • 2.5 pounds fresh halibut

Preheat  oil in a heavy-duty deep pan or in a deep fryer to 350 degrees. Line a baking sheet with two or three layers of paper towels.

Make sure the oil maintains this same temperature throughout the cooking process.

Whisk together egg yolks, beer, flour, baking powder, sea salt,  onion powder, and paprika in a medium-large bowl.

Rinse the fish with cold water and then pat dry with a paper towel. Cut into 1-2 inch pieces – whichever you prefer – but make sure that all the pieces are as close to the same size as possible so that they all cook in the same amount of time.

Serious sizzle.

Using tongs, place a few pieces of fish in the tempura batter. Use tongs to help coat the fish. Carefully place coated fish in the preheated oil. Use the tongs to adjust fish as needed. Cook for about 3-5 minutes, perhaps longer for larger pieces.

Remove fish from deep fryer when done. Place on paper towel-lined baking sheet. Sprinkle with a wee bit of salt.

Enjoy while hot.

If you’d like to use frozen halibut, be sure to defrost and pat dry with paper towels to remove excess moisture before cooking.

If you like, you can add the “chips” or fries. I mean, since you have the deep fryer out and all. Cut about 4 russet potatoes into a French fry cut (mandolin works perfectly for this). Deep fry for about three minutes at 350 degrees to blanch. Allow to cool on paper towel-lined baking sheet while you cook the fish. Place fries back into deep fryer again and cook for about 5 more minutes or until golden brown. Place back onto baking sheet when done and lightly coat with sea salt.

All of this crispy, golden loveliness is not to be confused with a weight gain pill. You know, just in case you might have gotten them mixed up or something. Please pass the fries. And an apple.

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Cabbage Patch Soup Recipe

vegetable soup recipe

In high school, I worked at Scandia Bakery in Stanwood, Washington. One thing that impressed me most while working there was watching the lunch counter ladies make homemade cabbage patch soup. There’s just something about little tiny ladies lifting very large pots of ground meat and slicing vegetables by hand that just says love. Add to that bakers dressed in white with huge pot holders in hand pulling trays of hot Swedish Rye Bread out of the oven – an oven that was the size of Rhode Island – and you have, what I decided, would be my home forever. And it is. In my heart.

Thankfully, I have the ingredients listed on a guest check that is straight from the bakery in the 1980s.

INGREDIENTS:

  • 3 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 20 ounces ground chicken, turkey or beef
  • 1 – 32 ounce box of organic chicken broth (Imagine brand is awesome)
  • 1 – 28 ounce can petite diced tomatoes
  • 1 – 46 ounce can V8 Vegetable Juice
  • 1 – 12 ounce can tomato paste
  • 2 – 15 ounce cans kidney beans
  • 1 – 15 ounce can black beans
  • 1/2 a head of green cabbage, shredded
  • 1 cup frozen (or fresh) peas and carrots
  • 1 cup celery, diced
  • 1 tablespoon brown sugar
  • Freshly ground sea salt & pepper
  • Seasoning salt like Johnny’s, Spike or Lawry’s (optional)

Heat olive oil in medium-large soup pot. Cook onions over medium heat until light golden or translucent. When onions are done cooking, remove & set aside. Add meat to the pot and cook until done. If using ground beef, drain excess grease a bit if needed before moving on with the recipe. Add remaining ingredients and allow soup to simmer for up to an hour, depending on how cooked you enjoy your cabbage. If soup doesn’t seem flavorful enough, gradually add salt until you can enjoy all the flavors.

Through the years, I’ve tweaked the recipe here and there but this is the version my family adores. Hopefully when they see this tiny lady making cabbage patch soup in a medium-large pot, it says love.

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