Omelette Muffins!

These muffins are AWESOMENESS!!! Okay, that being said, they are delicious and simple. They're great for breakfast, brunch or a snack. If you don't want to make homemade biscuit mix it is perfectly okay to use ready made biscuit mix like Bisquick or Pioneer. If you do use ready made, spike it up by adding 1/2 teaspoon of each, baking soda and baking powder. I also think adding an oil to the mix is necessary for moist, fluffy biscuits. Shortening or vegetable oil is my preference.

Making your own biscuit mix is super easy! Here's the recipe for the mix. I like drop biscuits, I never make rolled out biscuits. Just not my thing. I like it rustic looking!

Homemade Biscuit Mix

1 cup all-purpose flour

1/2 tablespoon baking powder

1 teaspoon white sugar

2 teaspoons baking soda

1/4 teaspoon salt

1/4 cup vegetable oil or shortening

1/2 cup milk

Mix dry ingredients into a bowl first. I use a silicon coated whisk and spatula. Add the wet ingredients and mix well. Set aside and heat the oven to 185C

I use a 6 cup, deep, maxi muffin pan. You can use a basic sized muffin pan but you'll have to use half the amount of biscuit mix in each cup.

Lightly oil the muffin cups or use a nonstick spray. In the maxi muffin cups, place about 1 tablespoon of the biscuit mix into each bottom. I bang the pan a couple of times to get the mix settled but not smashed down into the bottom. It's okay if some of the mix is up the side of the cups. It's all going to bake together.

In a seperate bowl crack 4 large eggs and lightly whisk. Add spices to your taste. I like a bit of Creole seasoning and a bit of hot sauce.

Now, for what goes into your omelette, that's where you can do what you feel. I like chopped red onion, bell pepper, green onion or chives, any kind of meat you like or no meat at all, it's up to you. I use chopped ham or bacon. If you use bacon, cook it first, let it cool and then crumble it. Also any type of cheese you like. I used Gouda. Mix your chopped veggies and meat into whisked eggs.

Spoon the egg mixture, equally over the biscuit mix. Don't fill to the very top of each cup or you'll have a mess! Carefully move the muffin pan to your heated oven and bake for 20 minutes or until the muffins are firm to touch.

Remove and let it rest for 5 minutes. Use a butter knife and go around each muffin to release the edges. Turn over and the muffins should pop right out of the pan.

The wonderful part about these muffins, the biscuit bakes and fluffs throughout the omelette, so you get bites of both in every munch!

These can easily be reheated or eaten cooled.

 Now...

Go, eat!!

If you enjoy the recipes, please share my blog with your friends. If you have a recipe you'd like to share in Friendly Foods, please send it in. Photos are also appreciated! teedycooks@gmail.com

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Spinach and Feta Breakfast Casserole

Egg casseroles are fantastic! You can use a wide variety of ingredients to make one so the options are endless. When doing this particular style casserole for brunch you can have Greek side dishes. For example, instead of regular toast you can have oven toasted pita and a Greek Salad. Be adventurous! Food can be an adventure.

This casserole has to be chilled at least 8 hours before baking, so it's perfect to prepare the night before and then pop it into the oven the following day. This recipe is great for a special breakfast or a brunch. The serving size is for 8-10 people but you can, of course, cut it in half.

Spinach and Feta Breakfast Casserole
Servings: 8 – 10

1 box of Caesar croutons
¼ cup butter
2 cloves garlic, minced
1 medium onion, chopped
2 10-ounce packages frozen chopped spinach, thawed and drained
2 cups shredded mozzarella cheese
1 cup crumbled feta cheese
10 large eggs
1 cup heavy cream
1 cup whole milk
¾ teaspoons Greek seasoning blend (recipe follows)

Greek Seasoning Blend

2 teaspoons dried oregano
2 teaspoons salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon cornstarch
1 teaspoon black pepper
1 teaspoon dried parsley flakes
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon thyme

Mix all of the herbs and spices together and store in an airtight container. It makes about 1/4 cup.


Lightly grease a 13-inch baking dish. Sprinkle croutons evenly over the bottom of the dish.

In a medium skillet, melt butter over medium heat. Add garlic and onion and cook for about 5 minutes or until tender. Add spinach and cook stirring constantly for 2 minutes. Remove from heat and spread evenly over croutons. Sprinkle mozzarella and feta evenly over spinach.

In a medium bowl, gently beat eggs. Don't over beat the eggs, there's more mixing to follow. Add cream and milk, whisking to combine. Pour over casserole. There should be no need to add extra salt. The cheeses are salty so you don't want to over do it. Sprinkle evenly with Greek seasoning blend, cover and chill at least 8 hours.

Preheat oven to 350F degrees. Bake 45 to 55 minutes or until top is puffed and golden brown. Let stand for 10 minutes before serving. Cut into generous squares to serve.

Now...

Go, eat!!

If you enjoy the recipes, please share my blog with your friends. If you have a recipe you'd like to share in Friendly Foods, please send it in. Photos are also appreciated! teedycooks@gmail.com

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Eggs In A Basket (Friendly Foods)

More tasty goodness by the Rooneys. Those two are dangerous in a kitchen. Good, good, good!



Eggs in a Basket
By Jennifer Rooney
serves 12

* 2 tablespoons butter, melted
* 24 wonton squares
* 12 slices shaved prosciutto, chopped
* 12 large eggs
* 12 tablespoons grated Parmesan
* 1 roasted red pepper, cut into thin strips
* 12 fresh tarragon leaves
* Salt and pepper

 

Directions
Preheat the oven to 375 degrees F.
Brush the muffin cups with butter and line each with 1 wonton square. Brush the squares with more butter and place the second wonton on top of the first at an angle so that all of the points show. Divide the prosciutto among 6 of the muffin cups. Break 1 egg into each muffin cup. Top with the Parmesan, lay a tarragon leaf on top and, using 2 slices of red pepper each, form an "X" on top of each egg.

Sprinkle all with a little salt and pepper and place in the bottom half of the oven for 15 to 20 minutes, or until the egg white is firm but yolk still liquid. Remove from the oven and let sit 5 minutes before carefully removing the baskets from the tin. Arrange on a decorative platter and serve immediately.

*If you don't have prosciutto, you can used shaved ham (Chisesi is best). If you want to make them vegetarian, put a chunk of brie in the bottom instead of the ham. Almost any combination will work. Be Creative!!

Now...

Go, eat!!

- Posted using BlogPress from my iPad

 

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Grillades & Grits! (Friendly Foods)

My fantastical, magical, über talented friend, Vatican Lokey sent me this delicious recipe of a New Orleans classic!

Grillades & Grits!
submitted by Vatican Lokey

2 lbs. veal or beef round, about 1/2 inch thick
1/2 cup whole wheat flour with 2 Tbs. corn meal, 1 Tbs Zatarain's
4 Tbs. butter
1 cup minced onion
1/2 cup each minced celery, green peppers, carrots
1 can (16 oz.) diced tomatoes
1 Tbs. chopped parsley
1/2 tsp. thyme
2 1/2 cups chicken broth
1/2 cup whole milk
1/2 cup good red wine
1 cup grits
4 oz. Velveeta or other processed cheese spread
Onion powder, garlic powder, salt & pepper to taste

Pound veal or beef with a meat mallet until 1/4th inch thickness. Cut away any gristle or extra fat while slicing up meat into 1 inch squares. Douse in seasoned flour & cornmeal until covered. Sift away excess. In a deep skillet, melt down half of the butter until it begins to brown then add meat and brown together. Remove meat to separate platter. Use remaining flour & butter to make a roux. Add onions*, peppers, celery, & carrots and cook until soft, around 5 minutes, stirring constantly.
Return the meat to the pan and add tomatoes, parsley, thyme, & 1/2 cups of broth & red wine. Stir together slowly while bringing mixture to a boil. Cover & simmer for an hour (you may need to add more broth & wine during cooking.)

20 minutes before grillades are ready, bring remaining chicken broth & milk to a boil & add grits. Return to a boil, then simmer uncovered on medium-high heat until grits are smooth & creamy. Remove from heat, then add processed cheese spread, onion powder, garlic powder, salt & pepper to taste.

Spoon grits onto a warmed plate, then serve grillades on top. Serves 6 regular people or 2 Orleanians.

*I like to carmelize the onions before I add them to the dish. In that instance, only toss in the celery, peppers, & carrots to soften, then add the carmelized onions last before simmering.


Go, eat!!
- Posted using BlogPress from my iPad

Stuffed Zucchini Boats

Stuffed Zucchini Boats


2 Large Zucchini
1 Small Onion (Chopped)
2 Toes Garlic, (Minced)
1 Cup Mushrooms (Coarsly chopped)
1/2 Cup Celery (Chopped)
1 Medium Tomato (Chopped)
1 Tbsp Butter
3/4 Cup Bread (Crumbs)
1 Egg
1/2 Cup Cheddar Cheese (Grated)
2 Tbsp Parmesan Cheese (Grated)
1 tsp Salt
1/4 tsp Pepper
1/2 tsp Paprika




Preheat oven to 350 F
Halve zucchini lengthwise. Scoop out pulp and set aside, leaving 1/4" shell.
Chop pulp coarsely.
Combine with onion, mushrooms, celery,  garlic and tomatoes in 2 quart pot. Cook over medium heat for 5-8 minutes or until tender. Stir once and drain.
Stir in crumbs, egg, cheeses, salt and pepper. Mound 1/4 of filling into each shell. Sprinkle with paprika. Place dish uncovered in the oven and bake until bubbly and tender.


This dish is very simple and a great side dish, especially with grilled food. It can also be prepared on the grill, set atop aluminium foil.

Potato & Salmon Patties

Potato & Salmon Patties
Servings: 5

1 lb cooked salmon, deboned, skin removed and flaked
2 eggs, beaten
¼ cup bread crumbs
1 cup cooked mashed potatoes
1 medium onion, minced
2 cloves garlic, minced
¼ teaspoon dried dill weed
¼ teaspoon celery salt
¼ teaspoon Creole Seasoning
Salt and pepper to taste
2 tablespoons olive oil


In a medium bowl, mix salmon, eggs, bread crumbs, mashed potatoes, onion, garlic, dill weed, celery salt, Creole seasoning, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about ½-inch thick.
                           
Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.

Louisiana Cajun Jambalaya

Louisiana Cajun Jambalaya
12 servings


6 slices bacon, cut into 1 inch pieces
1 cup chopped celery
1 green bell pepper, seeded and chopped
1 onion, chopped
½ lb. cubed cooked ham
½ lb. cubed cooked chicken
½ lb. cubed smoked sausage
2 (14.5 ounce) cans crushed tomatoes, with liquid
2 cups beef broth
2 cups chicken broth
1 teaspoon dried thyme
2 teaspoons Cajun seasoning
2 cups uncooked white rice
½ lb. medium shrimp, peeled, deveined


Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender. Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender. Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.

Blue Cheese Stuffed Mushrooms with Grilled Onions

Blue Cheese Stuffed Mushrooms with Grilled Onions
8 servings


1 lb. fresh mushrooms, stems removed
8 ounces blue cheese
3 medium onions, sliced into rings
¼ cup olive oil
Salt and Pepper to taste, remember the cheese is salty


Preheat an outdoor grill for high heat, and lightly oil grate. Fill mushroom caps with crumbled blue cheese and sprinkle with salt and pepper. Place onion slices and mushrooms (cheese side up) onto the prepared grill. Turn onions over frequently until tender. Do not turn over mushrooms. Grill until blue cheese has melted, and mushrooms are tender. Remove mushrooms to a serving plate, and top with grilled onions.


These mushrooms are great with grilled meat, poultry and fish. They can also be prepared in the oven under the broiler.

Bayou Lacombe Crab Cakes

Bayou Lacombe Crab Cakes


Serving Size: 4


  10 ounces (about 2 cups) lump crabmeat
  1    cup bread crumbs -- unseasoned
  1/4 cup green onion -- minced
  1/4 cup celery -- minced
  3    cloves garlic -- minced
  2    tablespoons mayonnaise
  1    egg -- beaten
  6    dashes hot sauce
  1/4 teaspoon salt
  1/2 teaspoon cayenne pepper
  1  teaspoon Creole or Cajun Seasoning
  2  rounded tablespoons flour
  3  tablespoons vegetable oil


Combine all ingredients except oil, reserve enough breadcrumbs to coat the outside of the cakes before frying; mix well and chill for up to 2 hours.


Shape mixture into 4 cakes about 3/4 of an inch thick.  Dust with breadcrumbs.


Sauté' cakes in the oil over a medium high heat for about 10 minutes on each side or until golden brown.


Serving Ideas: Delicious when garnished with a remoulade or chili sauce.  Great as main course when 2 cakes are served on a large bed of mixed greens tossed with a light vinaigrette and pickled veggies!

Louisiana Blue Crab & Corn Bisque

Louisiana Blue Crab & Corn Bisque

Serving Size: 6

  2    tablespoons minced onion
  4    tablespoons butter or margarine
  3    tablespoons flour
  2 ½ cups chicken broth
  2     cups fresh corn cut from cob
  2     cups whole milk
  1    pound Louisiana Blue Crab meat -- thawed if necessary
       (Use any quality lump crab meat when Louisiana Blue is not available)
  ½    teaspoon granulated or minced dry garlic
  1    teaspoon Creole Seasoning
      Salt
      Ground black pepper
      Chopped parsley

Sauté onion in butter. Add flour; cook and stir 1 minute making a blond (light colored roux). Gradually stir in chicken broth and whole milk add garlic and corn; cook and stir 5-7 minutes. Turn heat low and simmer for 30 minutes. Break crab meat into chunks; add to broth. Add Creole Seasoning, salt and pepper to taste. Heat thoroughly and turn off. Garnish with parsley.

Serve with a hard crusty bread and butter!