Monday, May 6, 2013

Reno Omelette Mix



This recipe for Reno Omelet is one that my family would serve in their restaurants. We were known for our huge 6 egg omeletes.  Many patrons would share because, lets face it, 6 eggs is a lot to eat.  On rare occasions we would be met by a challenger who would eat the entire omelet, the hash browns, toast and 10 cups of coffee.  These were usually men who spent their days behind the wheel of a logging truck.

We lived in the hills of Oregon and the logging industry was still very active and a huge part of my town growing up.  These are sweet memories of riding my bikes along the logging roads with my cousins and family.  These roads are all closed down now because the mills are no longer functioning.

On our menu, we had a variety of omelets to choose from: Denver, Seafood, Reno and The Spanish are just a few.  This is by far my favorite.  I love the combination of pork and the different cuts of meat.  I also like the red tomato base sauce.  Combine this with cheddar cheese and a dollop of sour cream and you will eat like a king or queen.

This recipe makes a large amount.  This is great because you can freeze half for a later time or eat it in a week like my family does.  We don't tire of this at all.

The sausage that I recommend in the list of ingredients is purchased at Whole Foods in their meat section. The reason I am making note of this is because they are large.  I would say 1.5 inches by 6-7 inches long.  If you purchase sausage that is not this size then you would want to make some adjustments.

I also don't make 6 egg omelets at my home.  I use 2 eggs, slightly whisked and poured into a hot cast iron pan that has a bit of melted butter in the bottom.  You can also use a non stick or omelet pan to make your eggs.

I like a dry omelet,  this means that I cook one side and then flip it so that my omelet does not have any runny eggs (I don't like this at all).  At this time I will add my cheese and warmed Reno mix then top with sour cream. Flip the right side over the fixings and slide to a plate. You can top the omelet with more cheese and sour cream too.

I hope you enjoy this delicious recipe that is wonderful for breakfast, lunch or dinner!




Reno Omelet Mix

1 large chorizo sausage-cooked and sliced
1 cup of ham- diced and cooked
2 large pork sausages-cooked and sliced
6 slices of bacon-cooked and cut into 1/2 inch pieces
1 large onion--sliced
3 (14 oz) cans diced tomatoes, do not drain
1  (14 oz) can of tomato sauce


After all your meat is cooked, diced and sliced add this to a large stock pot. Add sliced onion.  Let the onions and meat cook together on medium heat until the onions are soft.  Add diced tomatoes and tomato sauce.  Let simmer and then portion up and freeze or refrigerate.  I usually let this simmer on low for 45 minutes, stirring every 15 minutes.

Warm before serving in omelet if not using right away.

I like this omelet served with Sharp Cheddar Cheese and sour cream. 


To make omelet: See above.



Tuesday, April 30, 2013

299. Sweet and Savory Grilled Cheese



I love how a sandwich can resonate with so many generations and bring back such fond memories.  A grilled cheese is one such sandwich.  I remember as a kid visiting my grandparents and being served a grilled cheese with a bowl of soup for lunch.  As a young adult recently married, many years ago, I often wanted the comfort of this sandwich when I was ill and far away from family.  It just reminded me of home.

I was excited when Kitchen PLAY invited me to participate in 30 Days of Grilled Cheese and that Land O'Lakes® Deli Cheese would be our cheese of choice.  Why my excitement?  Two reasons:  creamy and delicious.  This cheese melts to a creamy texture in your favorite grilled cheese sandwich and the flavor is, well, delicious.  I also like that you can buy it freshly sliced from your deli.  This gives you the choice of buying just the right amount and you can even mix the flavors.  Land O’Lakes has yellow and white Deli American Cheese and a wonderful 4 Cheese Italian Blend. They are both creamy and delicious for grilled cheese sandwiches! 

So what makes the perfect grilled cheese sandwich?  I bet we would each have our own list of the combination of flavors we would enjoy the most.  I am going to share mine with you today.  I love the combination of flavors that you get when a cheese tray is ordered: fruit, cheese and meat.  I wanted to combine these flavors into a sandwich.



I enjoy a sandwich that has a bit of sweet combined with a hint of tart; crunch with a smooth texture; warm and cold tones.  I look forward to every bite being filled with flavor, textures and maybe even a bit of a surprise.  I like to use bread that has a rustic look to it, like French or sourdough.  The holes in the bread allow steam to rise through it and melt your cheese.  I also like to use smaller loaves so that as your grilled cheese sandwich builds to a certain height it is easier to hold in your hands.  If it gets too big then things start falling out and slipping all over the place—that just will not do, in my opinion.
  

Recipe:  Sweet and Savory Grilled Cheese

¼ cup of sliced red onions
1 teaspoon of butter
1 tablespoon of balsamic vinegar, any flavor
2 slices of your favorite rustic bread
4 slices of Black Forest ham
2-3 slices of Land O Lakes® Deli American Cheese
4 strawberries, sliced
Honey or Dijon mustard
¼ cup Arugula greens
Butter, to grill bread

·      In a medium saucepan, melt butter and add onions.  Let brown for 5 minutes, stirring occasionally.  Add balsamic vinegar and let cook an additional 2 minutes.  Remove from heat.

· Lightly butter each slice of bread on one side and add to hot skillet. Top each slice of bread with a piece of cheese and let melt. In a separate part of the pan, add the ham with another slice of cheese. This allows the ham to be warm and more cheese to be added to your sandwich.

·      When the cheese has melted, on one side, add the Dijon mustard and ham.  Then add the slice strawberries, Arugula,  and grilled red onions. Top with the last piece of toasted bread.

·      Gently press down on the top piece of bread to allow the ingredients to hold together.  Remove from heat and serve immediately.

If you need a gluten free bread recipe, I have one that would work great for this sandwich.  The recipe can be found HERE.

Written by Sherron Watson

Friday, April 26, 2013

Flourless Chocolate Cake



I am always amazed when I make a recipe and it does not have any flour in it. Isn't flour in all baked goods? I grew up with this idea and only discovered in the last few years that there are wonderful desserts that do not include any flour. This makes me happy.

What I love the most about this delicious cake is that it has a crunchy top with a moist and fudge-like texture. It will melt in your mouth.

You will notice that I made this cake in an 8 inch spring foam pan (the original recipe calls for a 9 inch-if you have this size use it or leave a little bit of batter out of the 8 inch) , I had a little bit of batter left over and tried it in an oven proof ramekin that I like to use for individually sized portions--it worked wonderfully!

I was able to slide a knife around the outer edge and the mini cake came right out and I served it with a scoop of vanilla ice cream. DELICIOUS!


For those that have been wondering where I have been (it has been a while since I last posted) I have been consumed with my pregnancy.  I finally am through the first three months and feeling some what human again.  I won't lie-it was rough.  The morning sickness that lasted all day--did me in.  It was all I could do to get through the day with homeschooling Isabella and keeping up with the family.

Thankfully I have a very supportive family and they helped a ton!  I am feeling so much better and in my 4th month.  I cannot believe the time has gone by so fast already.  Before I know it a baby will be here.

Finding out that you are pregnant at 45 is always a bit of a shock but an even larger shock for those around you--especially your teenage kids!  LOL  They have been great about the whole thing. I honestly don't feel 45 and my body is holding up well.   I do feel tired and I worry about gaining too much weight--so far I am holding at a 6 pound gain in 4 months--as you know, they say the older you get the harder the pounds are to come off.   I have been riding my bike and walking every week.  

I can't say enough how happy I am for this new little blessing in our family.  He or she will keep us young at heart and I love that Isabella will have a sibling closer to her age.

All I can say is-life is good!  Enjoy every day.




Recipe:  Flourless Chocolate Cake
Adapted from Gastronomers Guide

8 large eggs, separated
3/4 cup granulated sugar
1 bag of semi-sweet chocolate chips
1/2 cup of butter
1 tablespoon instant coffee grounds
Pinch of salt
1 teaspoon vanilla


Preheat oven to 350 degrees.  Line a 9-inch springform pan with parchment paper-bottom and sides. Spray with cooking spray.

In a large bowl add egg whites and beat until stiff peaks form.

In a medium bowl, add egg yolks and beat until pale (4 minutes). Add sugar and continue to mix for 3 more minutes.

Place a large heat proof bowl over a simmering pot of water and melt chocolate chips and butter; add instant coffee grounds and salt, combine well.  Let chocolate cool slightly.

Slowly pour cooled chocolate into egg yolk mixture. 

Add egg yolk/chocolate mixture to egg whites and fold until no streaks of white remain.

Pour into prepared pan and bake for 40 minutes.

Let cool slightly and remove springform pan.

Yields: 8-10 slices





Sunday, April 7, 2013

Chicken Divan #SundaySupper #BudgetFriendly


For Sunday Supper this week we are sharing Budget Friendly dishes.  Chicken Divan is one of my favorite dishes for several reasons.  I grew up eating this dish but we did not know it by this fancy name.  We called it Chicken and Broccoli with Miracle Whip.  I was a kid of the 70s/80s and Miracle Whip was a big deal at our house.  In fact it was an us against them issue often: the mayonnaise lovers against the Miracle Whip die hards.  

The issue was constant, especially when it came time to make tuna fish, sandwiches of any kind or casseroles.

I kind of got off track...oops!

The other reason this dish is a favorite is because I can easily use up the extra chicken from a previous meal and the extra crown of broccoli I always over buy.  It never fails. I know that my family will eat one crown but I always buy two.  Someday I will learn.

I have to be honest and get this off my chest.  Orange cheese and yellow curry sauce do not photograph well. I have tried on numerous occasions with this casserole and have been a bit disappointed with the results.  Today I am just going for it and hoping that you can see beyond the "color" scare that is staring back you in the pictures.



I know that someone will ask me if they can substitute something else for the Miracle Whip.  I am going to say no if you want it to taste like mine.  I have tried.  I have tried in the past to make something that tasted similar and not use the Miracle Whip.  It just is not the same.  If you have any suggestions that have worked for you, I would love to hear them.

You will notice that I make my own creamy "soup" mix instead of using the standard 2 cans of cream of chicken soup.  This is a personal preference and you can make the switch if you don't want to try the homemade version.  Please do what is easiest for you and your family.

The recipes that we are sharing for Sunday Supper can be found at the end of this post along with some information about a conference that is being held in July.  It will be our first gathering with lots of speakers and fun!  Check out the link.

Recipe:  Chicken Divan

2 cans of Cream of Chicken Soup or recipe for Creamy soup (recipe below)
3 medium sized chicken breast, cooked and diced
1 large crown of broccoli, steamed
1 cup of Miracle Whip
pinch of salt
3 teaspoons of lemon juice
1 tablespoon of yellow Curry powder
1 cup of cheddar cheese, shredded

Recipe for Creamy Chicken Soup
Makes about 2 cups

1/4 cup of butter
1/4 cup of flour or rice flour
1 cup of whole milk
1 cup of chicken broth

Melt Butter, add flour.  Cook for one minute.  Add milk and broth.  Cook and stir until thickened.

Remove from stove and let cool.  Use this whole recipe in the Chicken Divan recipe.

Store in fridge for one week.

To make Casserole:

Preheat oven to 350 degrees.

In a 9X13 baking dish or equivalent, add cooked chicken pieces.  Add broccoli florets.


In a medium size bowl combine soup (canned or homemade), lemon juice, Miracle Whip, pinch of salt and curry powder.  Stir well.

Add the sauce to the top of the broccoli.

Top the casserole with shredded cheese.

If you would like to add a breadcrumb or panko topping you may.  Take 1/2 cup panko or bread crumbs and combine with 2 teaspoons of butter. Sprinkle over shredded cheese.

Bake casserole for 30 minutes.  Remove and serve.  Sometimes we serve this with rice.



Starters, Soups, and Salads
Main
Sides
Drinks and Desserts
How do you cut back on food expense? Do you grow your own vegetables or cook more at home? Buy in bulk? Share your secrets in the comments below…
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
Announcing the Food & Wine Conference sponsored by Sunday Supper!It’s being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Check it out by clicking here → Food & Wine Conference

Sunday, March 31, 2013

Orange Pound Cake (Gluten Free) #SundaySupper




Are you shocked to not see a traditional poundcake staring back at you?  Don't fret.  This Orange Pound Cake can be made in a loaf pan and served sliced OR you can get creative like I did and make it into a cake, you know, a pound CAKE.   

Why mess with something already so perfect?

I will have to blame it on the pregnancy hormones. I have not been cooking a whole lot over the last three months. My creative juices were going wild when I finally could step back into the kitchen and see, smell and taste food. I wanted to do something fun for my family.

I don't make a lot of cakes. Gluten free cake mixes are expensive and gf cakes from scratch don't always turn out for me. I found this Lemon Pound Cake recipe from The Baking Beauties and I was blown away. It tasted and felt just like a REAL pound cake.

Our Sunday Supper theme this week is "citrus".  I was excited because I love lemons, limes and oranges. One of my favorite Christmas candies is the chocolate orange that you WHACK on the table to slice. I thought to myself, could I make the pound cake into a cake and add chocolate fudge and achieve the same result: orange and chocolate yumminess?


I think I have come close. Like I said earlier you can make this in a loaf pan or you can make the "cake" version and use 2 nine inch round cake pans. The cook time will be reduced slightly and you can embellish the cake with any toppings or frosting you want.

I chose to use fresh whipped cream, shaved chocolate bar, orange peel zest and my homemade chocolate fudge. I also added some orange marmalade to the center as a filling and dipped orange slices into chocolate to crown the cake. It was a party cake and I had to use all of my accessories...LOL

I cannot wait for you to see all of the Citrus delights being shared by my friends for Sunday Supper this week. Our host is Jen from Juanita Cocina. The list of recipe links is below my recipe.

I hope your weekend is going well. Ours has been wonderful with a visit from the Easter bunny, a few dozen boiled eggs and T-Bone Steaks.  This is the first Easter dinner in 25 years I have not made a ham or leg of lamb.  The family voted and this is what they wanted. I think it has a lot to do with our Spring like weather and the fact they want to be outside using the BBQ.  It is just fine with me as long as they are happy and we are together.


Recipe: Orange Pound Cake, Gluten Free
Adapted from The Baking Beauties

3/4 cup super fine white rice flour (151g)
5 tablespoons sweet rice flour (40g)
5 tablespoons potato starch (55g)
4 tablespoons tapioca starch (40g)
3/4 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1/4 cup orange juice
2 teaspoons orange zest
1 cup of butter, soft
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla

Toppings are optional:   Cream for whipped cream, chocolate bar to grate, orange marmalade for cake, orange rind for zest, orange slices for dipped oranges, dark chocolate chips to dip orange slices in and hot fudge sauce.

HOT FUDGE SAUCE:  1 can of condense milk, 1 stick of butter and 1 cup of chocolate chips.  Combine in a pan and warm.  Stir to combine.  Serve on cake, ice cream or use to dip fruit.

Preheat oven to 325.  If using a loaf pan, line with parchment and spray ends of pan.  If using the 2 round nine inch cake pans, cut circles of parchment paper for the bottom and spray the sides.

In a large bowl, combine all of the dry ingredients and whisk well.

In a separate bowl, add sugar and butter. Beat for 4 minutes until light yellow.

Add one egg at a time to the butter/sugar mixture, combine well after the addition of each egg.  Add vanilla.

Alternate the orange juice/milk and dry ingredients when blending in with the egg/butter/sugar mixture.

The batter will be thick.  Add to the prepared loaf pan or distribute equal amounts of batter to the 2 cake pans.

Bake the loaf pan for 60-65 minutes and the two cake pans for 40 minutes.  A toothpick should come out clean.

Let cool for 5 minutes and remove to cookie rack to finish cooling. To assemble the cake, they should be completely cool.

Wrap well.  The pound cake is good for 3-4 days on the counter.  NOTE:  It will get drier the longer it sits out.

To make the orange slices:  Dip orange slices into melted chocolate chips. Cool on parchment paper until ready to use. If in a hurry, you can put them in the fridge for 30 minutes to firm the chocolate.

To assemble the cake:  Place one cake round on bottom of cake plate, cover with chocolate fudge, add a layer of orange marmalade.  Tip the second layer over and cover with fudge sauce and then add it to the top of the orange marmalade.  Top the cake with fudge sauce (it will fall over the sides and the insides will ooze out from the center).  Refrigerate until ready to serve.  Remove and add whipped cream, shaved chocolate, orange zest and chocolate covered oranges.

Sorry this picture below is not prettier but this shows you all the layers really well.




Better with Citrus Breakfasts:
Big On Citrus Breads & Condiments:
Make You Pucker Salads, Sides, & Main Dishes:
Sour Citrusy Sweets & Desserts:
Sour Sips & Drinks:


Join the #SundaySupper conversation on Twitter on Sunday, March 31st to talk all about citrus recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Written by Sherron Watson







Sunday, March 24, 2013

French Gratin Potatoes #SundaySupper




This Sunday our Sunday Supper group is sharing Passover and Easter recipes.  When I think of Easter in my home growing up we always had ham and scallop potatoes.  In fact, my sister has kept the tradition going for many years, when the celebration is held in her home.

I find myself experimenting with dishes and changing things up sometimes.  This potato dish is different then the one I grew up with because the cheese is a different style and flavor and this changes the dish slightly.  I like the use of gruyere cheese personally.  The flavor is one that is unique and allows this dish to shine.

I found this recipe a while back on a page called the French Tart.  I will share my adapted version below.  I even went and bought a fancy Le Crueset baking dish to prepare my gratin dish so that it would have the right presentation for my family.  I love these oval baking dishes.

I invite you to visit my friends from Sunday Supper  (recipes below).  They are a great group of men and women and I am always impressed with their dishes and stories.


Recipe: French Gratin Potatoes or Dauphinoise

Serves 6
Prep and Cook Time: 2 hours

3 lbs. of waxy potatoes, peeled and thinly sliced
3 cups Gruyere Cheese, grated
2 cups of heavy cream
Salt
Pepper
3 cloves of minced garlic
2 sprigs of fresh thyme

Preheat oven to 3oo degrees.

Butter the inside of a heavy duty baking dish.

Add a layer of potatoes and a sprinkle of salt/pepper to the bottom of the dish, cover with cheese.  Repeat this until all of the potatoes and cheese are gone.  Your last layer should be cheese.


In a small saucepan, add heavy cream, garlic and thyme. 

Bring to a gentle boil, remove from heat and remove thyme.

Pour hot cream over potatoes.

Bake for 1.5 hours or until potatoes are done and the top is browned.



Easter
Breakfast, Breads, and Buns
Appetizers and Sides
Main Dishes
Dessert
Passover
Dessert
Join the #SundaySupper conversation on twitter! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Written by Sherron Watson


















Friday, March 22, 2013

Croque Monsieurs, fancy ham and cheese sandwiches


While traveling in France with my high school french class during the summer of 1984, I fell in love with French food.  You could say it was the butter, the cream sauces or even the french bread, but I think it was more about the french kitchen and the french cook.  

They were passionate about their food, they loved their kitchen tools, the techniques were perfect and most dishes had the most deliciously sounding titles.  The French language is music to my years.  Even to this day if I hear it spoken I just want to sit and listen.  I don't care that I don't understand much anymore because it reminds me of the time I did spend in France when I could understand a few things.

Many of you know that I write for a local magazine, Capital Style Magazine.  For the month of March my assignment was to find family friendly French recipes.  I looked to my own family for inspiration.  My kids eat a ham and cheese sandwich every single day, sometimes two a day.  I go through about 6 pounds of ham a month.

I remembered this sandwich and thought of several things.  First it's French.  Secondly it can be prepared in a short amount time (family friendly) and thirdly, it can be made the traditional way with white bread or you can substitute gluten free bread or a croissant (pictured above).  It is a sandwich that can be altered to fit your dietary needs and still retain some of the original idea.

I know that at Whole Foods you can buy frozen gluten free croissants or attempt to make them from scratch.  I found this recipe HERE, although I have not tried them myself.

I will tell you the cheese sauce that goes over the sandwich is heavenly.  Smooth, creamy and the right balance of flavors.  I had some left over and added it to a bowl of noodles...YUM!  Just saying--it's super good.

Enjoy this recipe and I will be posting the other recipes that I shared with the magazine soon, so check back!

Recipe: Croque Monsieurs

Makes 8 sandwiches
Prep and Cook Time: 25 minutes

2 tablespoons of butter
3 tablespoons flour (I used brown rice flour to make it gluten free)
2 cups of hot milk
1 teaspoon of salt
1/2 teaspoon of pepper
Pinch of nutmeg
12 ounces of Gruyere cheese, grated
1/2 cup freshly grated parmesan
8 croissants or 16 slices of white bread (use gluten free bread if this is an issue for you)
Dijon mustard
8 ounces of ham, sliced

Preheat oven to 400 degrees.

Line a cookie sheet with parchment paper.

Melt butter in a small sauce pan, add flour and stir for 2 minutes.  Slowly pour in hot milk and whisk until sauce is thick.  Remove from heat and stir in salt, pepper, nutmeg, 1/2 cup of Gruyere cheese and Parmesan cheese.  Stir until cheese is melted and set aside.

Cut the croissants in half and place on the cookie sheet.  Bake for 4 minutes, flip and bake for an additional 2 minutes.

Remove croissants, spread Dijon mustard on one half.

Add the ham and Gruyere Cheese, top with croissant.  

Spoon cheese sauce over each sandwich, top with more Gruyere cheese.

Bake in the oven for 5 minutes or until tops are browned.

I have included the pictures below to walk you through the process of making the sandwiches.









Donut Breakfast Casserole

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