We had never grilled turkey breast before, which is probably why this wasn't our idea of a great meal. Next!
--------------------------------------------------------------------------------------------
Here's the challenge: I'm going to make each recipe in the cookbook, "Trophy Recipes from Columbia Classics Car Club 1992-2002,' Tri-Cities, WA", one recipe per section, and blog about it. And then I'll go on to the next section.
Next Section: Cakes
Next Recipe: Chocolate Cheese Cake - looks awesome! I'll be back after while!. Bon Appetit!
Showing posts with label Main Dishes. Show all posts
Showing posts with label Main Dishes. Show all posts
Thursday, December 22, 2011
Saturday, May 14, 2011
Baked Omelet for Saturday Night Supper
It has been such an interesting challenge to incorporate the recipes that will be next in line in the cookbook challenge into our meals. It means looking ahead far enough that we have ingredients for several recipes at all times, so that I can make one or more at a moments' notice as time (and interest) and appetite allow. It's a juggling act - finding time to cook, at a time when I feel like cooking and Merlyn feels like eating what's on the menu. Saturday night turned out to be the 'sweet spot' in last week's juggling act.
Saturday nights are always special in my mind. In my childhood, Saturday nights were when we took our baths. I'm sure we took them at other times, but my strongest memory is of the Saturday night bath, in anticipation of Sunday morning church, with clean body, hair, and clothes. It's such a strong a metaphor of the way we'd like to approach God - with clean hands and a pure heart.
When I was 5, we moved to a house with a real bathtub!!! There were lots of other new and wonderful things but the bathtub really stood out to me. Fast forward to the present, and I'm a morning shower person, and only occasionally soak in the tub. I still think hot water is one of God's greatest gifts! Again, it's a metaphor for His gifts to us - God requires us to come before Him in purity, and then gives us the means to do it!
Saturday night was a great time to try this Baked Omelet. It's simple and filling! I couldn't find a similar recipe online so will reproduce it below.
BAKED OMELET
1 lb. bacon, ham or sausage meat (cooked and drained). Line bottom of 13 x 9 pan with meat; top with sliced cheddar cheese and sliced mushrooms.
Beat together:
1 1/2 dozen eggs (18)
1 1/2 cups milk
Salt and pepper to taste
Pour over cheese and bake at 400 degrees for 30 minutes.
Unhappily, <hangs head> I was not successful in my quest to follow the recipe exactly. Since there were just the two of us, we elected to cut the recipe in half and use a 9 x 9 pan. We had ham on hand for this recipe (from a post-Easter spiral-cut ham that we slow-cooked), and added about 4 oz. of sliced fresh mushrooms. Because I am often assaulted with the comment "needs more *flavor*," I chose to use pepper jack cheese to add some spiciness.
This is a delicious baked omelet and I will use this recipe for overnight guests expected in the fall. It's easy, filling, and should be universal in its appeal.
--------------------------------------------------------------------------------------------
Here's the challenge: I'm going to make each recipe in the cookbook, "Trophy Recipes from Columbia Classics Car Club 1992-2002,' Tri-Cities, WA", one recipe per section, and blog about it. And then I'll go on to the next section.
Main Dishes: Cakes
Next Recipe: Chocolate Caramel Cream Cake
I'll be back after while!. Bon Appetit!
Saturday nights are always special in my mind. In my childhood, Saturday nights were when we took our baths. I'm sure we took them at other times, but my strongest memory is of the Saturday night bath, in anticipation of Sunday morning church, with clean body, hair, and clothes. It's such a strong a metaphor of the way we'd like to approach God - with clean hands and a pure heart.
When I was 5, we moved to a house with a real bathtub!!! There were lots of other new and wonderful things but the bathtub really stood out to me. Fast forward to the present, and I'm a morning shower person, and only occasionally soak in the tub. I still think hot water is one of God's greatest gifts! Again, it's a metaphor for His gifts to us - God requires us to come before Him in purity, and then gives us the means to do it!
Saturday night was a great time to try this Baked Omelet. It's simple and filling! I couldn't find a similar recipe online so will reproduce it below.
BAKED OMELET
1 lb. bacon, ham or sausage meat (cooked and drained). Line bottom of 13 x 9 pan with meat; top with sliced cheddar cheese and sliced mushrooms.
Beat together:
1 1/2 dozen eggs (18)
1 1/2 cups milk
Salt and pepper to taste
Pour over cheese and bake at 400 degrees for 30 minutes.
Unhappily, <hangs head> I was not successful in my quest to follow the recipe exactly. Since there were just the two of us, we elected to cut the recipe in half and use a 9 x 9 pan. We had ham on hand for this recipe (from a post-Easter spiral-cut ham that we slow-cooked), and added about 4 oz. of sliced fresh mushrooms. Because I am often assaulted with the comment "needs more *flavor*," I chose to use pepper jack cheese to add some spiciness.
This is a delicious baked omelet and I will use this recipe for overnight guests expected in the fall. It's easy, filling, and should be universal in its appeal.
--------------------------------------------------------------------------------------------
Here's the challenge: I'm going to make each recipe in the cookbook, "Trophy Recipes from Columbia Classics Car Club 1992-2002,' Tri-Cities, WA", one recipe per section, and blog about it. And then I'll go on to the next section.
Main Dishes: Cakes
Next Recipe: Chocolate Caramel Cream Cake
I'll be back after while!. Bon Appetit!
Saturday, January 29, 2011
Asparagus Pasta - ***BIG HIT***
I knew this one would be a big hit because I've made it before :) And, because Merlyn was late getting home (which gave me time to cook) and he was very hungry.
I have also stumbled upon the fact that the way to a husband's heart is to make the food easy to eat. I got home early from work, so I had time to visit the store for ingredients, and to cook the Asparagus Pasta. I also bought a rotisserie chicken, which I deboned and put in the oven to keep warm. Merlyn *raved* about how wonderful that was, and the Asparagus Pasta as well - the definitive statement was, "I feel like I'm at Olive Garden!!!"
In case you don't know, Merlyn discovered Olive Garden and its wonderful food last year, so this is a really good compliment.
Whenever I think of asparagus, I remember Merlyn's brother Al serving us wonderfully fresh asparagus that he had hunted for in the ditches around his home. Good job, Al, and good memories!
I couldn't find a comparable recipe online, so here is the recipe and the cookbook comments. The recipe was provided to the cookbook by Karen Hilmoe, who is a fabulous cook! As we were eating dinner, we talked about that and it made us realize we need a road trip to Washington to see our dear family and eat some of Karen't great meals.
I always have something to say when I cook, so my comments are underlined.
Asparagus Pasta
I got this recipe from my niece, Nancy Bryson. We eat it hot tonight then tomorrow as a salad, cold. - Karen Hilmoe
1 Tbsp. (or less) olive oil
4+ cloves of garlic (whatever you prefer) I used chopped garlic from a jar
1/2 red bell pepper
1 bunch of fresh asparagus cut into 1-1 1/2 inch pieces
1/2 cup walnuts toasted and coarsely chopped I did not toast the walnuts separately
Italian seasoning (to taste)
Red Pepper seasoning (to taste)
1 pkg frozen tortellini or ravioli I used Bertolli three-cheese tortellini from the dairy case
Parmesan cheese to taste
Start water for your preferred pasta. Cook pasta according to package instructions. Meanwhile, heat a large skillet and coat with good olive oil. Add garlic and cook until a light golden brown. Add asparagus. Cook until asparagus is nearly fork tender. Add red pepper and walnuts. Add seasonings. Add pasta when it is finished cooking, toss, and top with Parmesan cheese.
Karen Hilmoe
I served it with chicken, and reheated it the second night to serve with more chicken :) It was delicious both times and tasted the same the second night (the seasonings did not become any more or less intense as sometimes happens with time).
--------------------------------------------------------------------------------------------
Here's the challenge: I'm going to make each recipe in the cookbook, "Recipes from Columbia Classics Car Club 1992-2002,' Tri-Cities, WA", one recipe per section, and blog about it. And then I'll go on to the next section.
Next Section: Cakes
Next Recipe: Almond Joy Cake
I'll be back after it's cooked. Bon Appetit!
I have also stumbled upon the fact that the way to a husband's heart is to make the food easy to eat. I got home early from work, so I had time to visit the store for ingredients, and to cook the Asparagus Pasta. I also bought a rotisserie chicken, which I deboned and put in the oven to keep warm. Merlyn *raved* about how wonderful that was, and the Asparagus Pasta as well - the definitive statement was, "I feel like I'm at Olive Garden!!!"
In case you don't know, Merlyn discovered Olive Garden and its wonderful food last year, so this is a really good compliment.
I couldn't find a comparable recipe online, so here is the recipe and the cookbook comments. The recipe was provided to the cookbook by Karen Hilmoe, who is a fabulous cook! As we were eating dinner, we talked about that and it made us realize we need a road trip to Washington to see our dear family and eat some of Karen't great meals.
I always have something to say when I cook, so my comments are underlined.
Asparagus Pasta
I got this recipe from my niece, Nancy Bryson. We eat it hot tonight then tomorrow as a salad, cold. - Karen Hilmoe
1 Tbsp. (or less) olive oil
4+ cloves of garlic (whatever you prefer) I used chopped garlic from a jar
1/2 red bell pepper
1 bunch of fresh asparagus cut into 1-1 1/2 inch pieces
1/2 cup walnuts toasted and coarsely chopped I did not toast the walnuts separately
Italian seasoning (to taste)
Red Pepper seasoning (to taste)
1 pkg frozen tortellini or ravioli I used Bertolli three-cheese tortellini from the dairy case
Parmesan cheese to taste
Start water for your preferred pasta. Cook pasta according to package instructions. Meanwhile, heat a large skillet and coat with good olive oil. Add garlic and cook until a light golden brown. Add asparagus. Cook until asparagus is nearly fork tender. Add red pepper and walnuts. Add seasonings. Add pasta when it is finished cooking, toss, and top with Parmesan cheese.
Karen Hilmoe
I served it with chicken, and reheated it the second night to serve with more chicken :) It was delicious both times and tasted the same the second night (the seasonings did not become any more or less intense as sometimes happens with time).
--------------------------------------------------------------------------------------------
Here's the challenge: I'm going to make each recipe in the cookbook, "Recipes from Columbia Classics Car Club 1992-2002,' Tri-Cities, WA", one recipe per section, and blog about it. And then I'll go on to the next section.
Next Section: Cakes
Next Recipe: Almond Joy Cake
I'll be back after it's cooked. Bon Appetit!
Subscribe to:
Posts (Atom)