Hash Brown Breakfast Cups
My recent culinary expansion into breakfast (crepes, egg cup) got me to thinking on now to make something a little heftier for a cold winter morning. Normally I don’t include potatoes in my meals very often, but this meal was based off a YouTube video I watched, and I couldn’t get it out of my mind. Mix about 4 cups of shredded potatoes (I used the Simply Potatoes brand) with the whites of two eggs and season to taste. I ground about a tsp of fresh black pepper and just shy of a tablespoon of Tony’s Cajun Seasoning. Press this into a buttered jumbo muffin tin, making a cup shape. Put this into a pre-heated oven (400°) for about 15 minutes, until it begins to crisp up. Each cup gets about 1/2 cup of potatoes. Meanwhile sauté some veggies in olive oil. I minced...
Breakfast Egg Cups
Now for something completely different… Breakfast egg cups! Butter a muffin tin, add a disk of bread, put on a small piece of cheddar, top with a slice of ham, crack in an egg. Grind some black pepper on top.Bake this for about 10 minutes at 370°. Top with some shredded Gouda cheese and broil for a couple minutes until the cheese is slightly brown. This would be good with a garlic basil aïoli on...
Southwest Garlic Air Fried Chicken
As some may note, my air fryer is no stranger to chicken. My go-to-easy meal is simply putting four leg quarters in the air fryer with my standard rub…and bingo, perfect crispy (almost fried) chicken and I have lunch and dinner for the next couple days. I will admit there once was a breakfast in there as...
Pan Seared Scallops with a Beurre Blanc
For our New Years Eve I decided to work up a full evening of cooking together resulting in a fantastic seafood feast. With an hour of pre-date prep, and two hours of cooking. And it was worth it. The menu included: • Artichokes filled with a crabmeat stuffing a Ravigot sauce• Grilled lobster served with a lemon/butter/garlic sauce• A Crispy Fried Oyster Salad AND… • Pan Seared Scallops with a Beurre Blanc salsa, topped with a shallot/tomato/fennel salsa While it was all wonderful and completely delicious, for this post I’m going to focus on the scallops. They absolutely were the star of the show. This recipe was from the New York Times. While the scallops were simply seasoned (salt & pepper, and I left off the salt), it was all about the salsa and the sauce....
Almond Flour Air Fried Chicken
It was a tough work week, and I wanted some comfort food on Friday night. At the suggestion of my wonderful fiance Carolyn Flynn I bought a bag of Almond Flower at Wegmans on my last trip to Fredericksburg. While I just recently wrote up my Air-Fried Fried Chicken, I used all purpose flour. Tonight I wanted fried chicken, and decided to go the air fryer route (of course) but with the almond flour. And I upped my seasoning a bit to include Chipolte Powder and some Tony’s Cajun Seasoning. Also, to make it interesting, in my flour dredge (garlic powder, onion powder, black pepper, poultry seasoning, basil, oregano, paprika) I also picked up some New Mexico Green Chile & Garlic flakes I scored at the Sante Fe Olive Oil & Balsamic Co while in Santa Fe...
Chicken Paprikash
Chicken Paprikash It was another sub-freezing night in Colonial Beach and tonight I wanted to make a recipe I remember my mom preparing…Hungarian Chicken. I’ve never made this before. Instead of hauling out my trusty cast iron skillet, as I am wont to do, I had a new tool in my arsenal. A Dutch oven. True, I do have a cast iron dutch oven I use over open fires, but I haven’t had a porcelain oven in my life since settling down in Colonial Beach. My loving, caring fiancé Carolyn Flynn resolved that this Christmas by gifting me one. What a great lady. • 2 tablespoons butter• 3-5 chicken leg quarters• 2 medium yellow onions, very finely chopped• 2 cloves garlic, finely minced• 1 can of crushed tomatoes (maybe add a can or roasted diced?)• 1 red bell pepper,...