cooking with cadee

Sunday, May 13, 2012

Bacon Egg Pancake Cups

Ingredients:

6 strips of bacon (precooked/microwavable ones make this easier)

6 eggs

pancake mix

Directions:

Mix up a small batch of your favorite pancake batter. About enough to server 2-3 pancakes.

Grease 6 molds of a muffin pan.

Put a thin layer of pancake batter at the bottom of each mold. This layer must be very thin (about 1/4 in); thinner than when you normally make pancakes because the pancakes will rise when cooked and you want room for your eggs

Preheat the oven to 350F and bake the pancakes in the oven for about 3-4 minutes until the batter is almost completely cooked.

If using raw bacon, cook strips of bacon in a pan or in the microwave until they are about half done. If using precooked ones, You don’t need to do this step.

Line the bacon around the inside of each muffin mold.

Crack an egg and pour it into the middle of each mold. If using large or extra large eggs, leave out some of the egg white, or else it will take too long for the egg white to cook and you may overcook your egg yolk.

Bake at 400F for about 8 minutes or until the eggs are cooked to your desired doneness.

Enjoy!!!

Oven Baked Parmesan Seasoned Fries

Ingredients:

1 pound of medium russet potatoes (approx. 3 medium potatoes)

1 1/2 Tablespoon of extra virgin olive oil

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/8 teaspoon dried rosemary

1/4 teaspoon garlic powder

1/4 teaspoon Old Bay seasoning

2 Tablespoon of Grated Parmesan cheese

Directions:

*the amounts listed are for every one pound of fries. One pound of fries is the equivalent of approximately 3 medium potatoes. (just double of triple the recipe to fit your needs)

Preheat oven to 425F

wash and cut potatoes into 1/8ths

Place on a cookie sheet that has been lined with foil (Use either Reynolds Release foil or non stick cooking spray or lightly grease the top with extra virgin olive oil)

Mix all the spices and the parmesan cheese in a small bowl

Place all the potatoes into a gallon size freezer bag, add olive oil and parmesan cheese/spice mix to the bag.

Seal the bag and shake until the potatoes are evenly coated.

Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.

Bake 30-40 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and size that you cut them)

Enjoy!!

Chicken Parmesan Skillet Pot Pie

Ingredients:

28 ounce can crushed tomatoes

1/2 teaspoon Italian Seasoning

1/2 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

3 cups cooked, shredded chicken (I used rotisserie)

1/4 cup shredded Parmesan cheese

3/4 cup shredded Mozzarella cheese

1 refrigerated pie crust, room temperature

1 egg white

1/4 teaspoon Italian seasoning

1 tablespoon shredded Parmesan cheese

Directions:

Preheat oven to 350 F

Pour tomatoes into 9 inch cast iron skillet (I think ours is around 12 inches but it was all we have)

Season with Italian seasoning, salt and pepper, stirring to combine.

Add chicken and gently stir to incorporate into sauce.

Top with Parmesan

and Mozzarella Cheese

Unroll pie crust and lay over chicken and cheese. Press the edges around the skillet, or tuck it inside the skillet, whichever you desire and cut slits in top of the crust.

Whisk egg white with 1 teaspoon water and brush a light coat over crust.

Top evenly with Italian seasoning and Parmesan cheese.

Bake for 40-45 minutes, until crust is golden brown. Remove and let cool for 10 minutes before serving

Enjoy!!

Grilled Shrimp Risotto

Ingredients:

1 pound large shrimp, cleaned and peeled

1 teaspoon lemon zest

1/4 teaspoon red chili flake

4 Cups shrimp stock*

2 Tablespoon Olive Oil, divided

1/2 Cup White onion, diced

2 Tablespoon Garlic, finely minced, divided

1 teaspoon Fresh Thyme Leaves

2 Tablespoon Fresh Italian Parsley, chopped

1 Cup Arborio Rice

1/2 Cup White Wine

1/4 Cup Parmesan Cheese, grated

Salt and Pepper to taste

Directions:

In a large bowl, mix together 1 tablespoon olive oil, chili flakes, lemon zest, 1 tablespoon garlic, thyme and shrimp. Season with salt and pepper and allow to marinate in the refrigerator for at least 20 minutes.

Heat a grill pan to medium high and cover lightly with cooking spray. Grill shrimp until they turn pink, about 1/2 minutes on each side. Remove from pan and tent with a piece of foil.

* We decided to forgo the pan and grill our shrimp over the fire on our barbeque pit*

Meanwhile, heat the shrimp stock in a medium saucepan and keep warm over low heat.

Heat the remaining olive oil in a large skillet over medium heat. Add onion and remaining garlic to the skillet.

Cook until items are translucent, about 5 minutes. Add the rice and stir quickly until it is well-coated and opaque.

Stir in wine and cook until the liquid is nearly all evaporated.

Ladle in 1 cup of the broth into the rice. Simmer and slowly stir until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to simmer and stir, allowing the rice to absorb each addition of broth before adding more.

The risotto should be slightly firm and creamy-approximately 20 minutes in total.

Gently fold the grilled shrimp into the risotto.

Stir in parmesan cheese and cook briefly until the cheese has melted. Check for seasonings and adjust with salt and pepper if needed Spoon risotto into dishes and top with chopped parsley before serving.

*The Shrimp Stock is a key component in layering the shrimp flavor throughout the entire dish. It can be made by simmering 2 1/2 quarts of water with shrimp shells, 1 onion roughly chopped, 2 carrots roughly chopped, 2 cups celery roughly chopped, 1 teaspoon black peppercorns, 2 bay leaves, and a generous amount of sea salt. Simmer for 30 minutes, strain and use accordingly.