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Put An Egg On It

March 13, 2015

Breakfast, brunch or dinner, here are a few ideas for a meal that is simple and fast, ‘leftovers sometimes required’.  Seems that ‘Breakfast for Dinner’ stops at my home a couple of times a week; less cooking and more flavor.  These wonders make for a luscious planned brunch as well, but always make extra beans, rice, potatoes or vegetables when you have friends staying overnight and you will be surprised what you can make for a surprise breakfast.  I have a few ideas for you here but eggs go with everything.

Put An Egg On It

Fried Egg with Black Beans and Rice

Potato Patty Spinach and Fried Egg

Bacon and Cheese Grits with Fried Eggs

Chili Con Carne con Huevos

Fried Egg with Black Beans and Rice

Potato Patty Spinach and Fried Egg

Bacon and Cheese Grits with Fried Eggs

Chili con Carne con Huevos

 

 

Italian Beef Stew

March 7, 2015

This seems to be the end of hearty stew meals here in Southeast Florida and yet seems a bit too early for me. I love beef stew of any variety but with an Italian twist of taste I like it even more.

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Italian Beef Stew

Ingredients

  • 4 T. Olive Oil
  • 1 T. Unsalted Butter
  • 1 Red Onion (diced)
  • 2 Garlic Cloves (minced)
  • 1 Lg. Carrot (thinly sliced)
  • 1 Lg. Celery Rib (thinly sliced)
  • 1/2 C. Flour
  • 1 lb. Beef Sirloin Tidbits
  • 2 Cans Diced Tomatoes (14.5 oz.)
  • 1 C. Beef Stock
  • 1 C. Red Wine
  • 1 Bay Leaf
  • 1 t. Dried Parsley
  • 1 T. Italian Seasonings
  • 1-2 inch Parmesan Rind
  • 1 Frozen Pkg. Green Beans
  • 1 Pkg. Baby Carrots
  • 1 C. Pearl Onions
  • 1/4 C. Parsley (chopped) (if you have it)
  • Salt and Pepper to taste

Preparation

  1. Saute the carrots, celery in the 2 T. oil and 1 T. butter for about 5 minutes; add the minced garlic and saute for 5 more minutes; remove from pot and set aside
  2. Dredge the beef in the flour and add salt and pepper; add 2 T. oil to the pot; saute the beef for about 6-7 minutes browning all sides; remove and set aside (May have to do 2 batches)
  3. Add the red wine to the pot, bring to a boil and scrape all bits; reduce for about 5 minutes, return the meat and vegetable mixture to the pot and add the tomatoes, beef stock, bay leaf, dried parsley and Parmesan rind and bring to a boil; cover, reduce heat and simmer for 45 minutes while stirring occasionally
  4. Uncover and stir in the green beans, baby carrots and pearl onions; simmer uncovered for 1 hour (stir occasionally)
  5. Remove bay leaf, add salt and pepper to taste and fresh parsley
  6. Serve immediately in warmed bowls

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Serves: 6

Adapted from http://www.myrecipes.com

 

 

White Bean and Tomato Soup

March 2, 2015

This is my basic pantry soup, weekend soup and also if you are having guests arriving tomorrow.  I always have white beans (my favorite is cannellini) and diced tomatoes (both canned) in the house so I make this quick, healthy and comfort soup quite frequently. Add some fresh spinach or kale at the last minute for some variety.

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White Bean and Tomato Soup

Ingredients

  • 1 Medium Onion (chopped)
  • 1 Lg. Carrot (chopped)
  • 1 Lg. Stalk of Celery (chopped)
  • 2 Garlic Cloves (minced)
  • 2 T. Olive Oil
  • 1 T. Unsalted Butter
  • Pinch of Red Pepper Flakes (or more if you are feisty today)
  • 2 T. Balsamic Vinegar
  • 2 Cans Diced Tomatoes (14.5 oz.)
  • 1 C. Boiling Water
  • 1-2″ piece of Parmesan Rind
  • 2 Cans Cannellini Beans (14.5 oz.) (or any other white bean)
  • 2 Leaves of Fresh Sage (may substitute with 1/4 t. dried sage)
  • Salt and Pepper to taste

Preparation

  1. Heat the oil and butter on low and add the onion, carrot and celery and saute for about 5 min. until carrots are softened
  2. Add the garlic and saute for about 5 more minutes (do not let the garlic brown)
  3. Add the balsamic vinegar and cook for 5 more minutes
  4. Add the tomatoes and boiling water and bring to simmer
  5. Once simmering add the salt and pepper to taste
  6. Add the white beans, Parmesan rind and sage; cover and let simmer 15-20 minutes
  7. Serve immediately in warmed bowls.
  8. Garnish with grated Parmesan, fresh chopped chives (optional)

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Serves: 4

Recipe from: http://www.piccantedoce.blogspoot.com

Go see her recipe for White Beans if you are starting from scratch. Delicious!

 

Corn and Crab Soup

February 23, 2015

We did celebrate Chinese New Year.  This is my comfort corn soup recipe for a super fast dinner so it is always a winner.  Loaded with a corn and vegetable stock, corn niblets and crab with fresh chives.

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Corn and Crab Soup

Ingredients

  • 1 T. Unsalted Butter
  • 1 Med. Carrot (diced)
  • 1 Med. Onion (diced)
  • 1 Stalk Celery (diced)
  • 1 Can Creamed Corn (15 oz.)
  • 4 C. Chicken Stock
  • 1 C. Whole Milk
  • 2 Cans Sweet Corn (11 oz.)
  • 1 lb. Lump Crab Meat
  • Salt and Pepper to taste
  • Fresh Chives (snipped) (for garnish)

Preparation

  1. Saute the carrots, onions and celery in the butter until vegetables are softened
  2. Add the creamed corn and combine thoroughly while heating
  3. Add the stock, milk and corn niblets and heat thoroughly
  4. Add the corn, heat thoroughly and salt and pepper to taste
  5. Add some chives for garnish

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Serves: 6-8

Recipe adapted from: http://www.tasteofhome.com

See some other favorites corn soups below.

Corn Chowder with Bacon

Cream of Corn Soup

 

Champagne Cocktail

February 14, 2015

It was an old hotel named “Kensington Palace Hotel” in a fabulous location in London. I spent four or five days and nights there many months of my life. Known to us as “KPH”.  The staff here treated us better than any hotel on the planet. The general meeting place for us was the lounge before we went out to dinner but occasionally I met friends in the intimate bar.  The bar was quite small yet quiet and joyful simultaneously. My first time there meeting a friend I noticed an elderly couple enjoying a special drink, a Champagne Cocktail, the original. Through the years  I would see this special couple with their special cocktail on any and every Sunday that I was there. Eventually I asked the bartender if he knew them and he replied that he knew they had married about 50 years ago and this was their “date ritual” every Sunday. They appeared to be in their seventies and still spoke closely with hushed tones enjoying their intimacy. And for me, this cocktail is my tradition.

Happy Valentine’s Day!

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Kensington Palace Hotel *

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Champagne Cocktail 

There are so many Champagne Cocktails but you must have the original Champagne Cocktail.

Ingredients and Preparation

  •  1 Sugar Cube
  • Angostura Bitters
  • Champagne

Place a sugar cube in a chilled champagne glass, lash it with 2 or 3 dashes of bitters (Angostura or Peychaud’s), fill the glass with brut champagne or other, cheaper, bubbly.  Squeeze a lemon twist on top for an option.

* This famous hotel is now Thistle Kensington Park Hotel.

All The Potato Soups

January 30, 2015

January is “National Soup Month” and potatoes play a big role for some comfort soups.

potatoes

 

All The Potato Soups

 

Red Potato Soup

Potato and Fresh Herb Soup

Loaded Baked Potato Soup

Leek and Potato Soup

Sweet Potato and Leek Soup

Creamy Roasted Sweet Potato Soup

Sweet Potato and Apple Soup

Vichyssoise

Fish Chowder

Corn Chowder with Bacon

Potato and Ham Chowder

 

Red Potato Soup

Potato and Fresh Herb Soup

 Loaded Baked Potato Soup

 Leek and Potato Soup

Sweet Potato and Leek Soup

Creamy Roasted Sweet Potato Soup

Sweet Potato and Apple Soup

 Vichyssoise

 Fish Chowder

 Corn Chowder with Bacon

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Potato and Ham Chowder

For all “Potato Lovers” please check out this wonderful site: http://www.arepotatoeshealthy.com

 

Sweet and Sour Meatballs

January 22, 2015

This is the fast way to have some special hors d’oeuvres before dinner or a great snack for some unexpected guests for cocktails. My secret is that I always make a double portion of meatballs and freeze the second batch.

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Sweet and Sour Meatballs

Ingredients

For the Meatballs

  • 1 Sm. Onion (grated)
  • 1/3 C. Italian Parsley (finely chopped)
  • 1 Lg. Egg
  • 1 t. Minced Garlic
  • 1 t. Salt
  • 1 Slice White Bread (crust removed and crumbled)
  • 1/2 C. Parmigiano-Reggiano (freshly grated)
  • 1/2 lb. Ground Beef
  • 1/2 lb. Ground Pork
  • Fresh Ground Pepper

Preparation 

  1. Make the meatballs; Stir the onion, parsley, egg, garlic, salt and bread together and combine thoroughly
  2. Add the cheese, pepper, beef and pork and combine with the egg mixture
  3. Preheat oven to 350 degrees; Make into 1″ balls and bake for approx. 30-35 minutes (set aside)

Sweet and Sour

Ingredients and Preparation

  • 1 Jar Grape Jelly (8 oz.)
  • 1 Jar Seafood Cocktail Sauce (8 oz.)

Heat ingredients on low and stir until well combined.  Prior to serving add the meatball and heat thoroughly

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Recipe from John Totino 

mark.1

And….chef in training……

 

 

 

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