April 28, 2011

Make Ahead Omelet Kits

Omelet with leftover Prime Rib, onions, mushrooms, & cheese


On weekdays, I make breakfast twice a day.  Once at 6am for my husband, who has to be at work at 7am.  Then, I make breakfast again for my children & myself about 9am.  The 6am breakfasts are definitely the hardest on me because I get up right at 6 & immediately begin cooking for my spouse.  Even before drinking my first cup of coffee!  


So, I came up with these little omelet kits.  I make up a batch once a week - and it's a cinch to put together early in the AM.  

You will need to dice up a batch of your choice of veggies.  This time around, I used onions & mushrooms.  I was making enough for 3 omelets, so I diced up one large onion & a large handful of sliced mushrooms.  Saute them in a little butter until tender.  If you are going to use any meat that needs to be cooked, now is the time to do that too.





I made 3 omelet kits this time around - one with 3 patties of sausage, one with a few slices of ham, & the other with some leftover prime rib.  I dice all the meat up & added it to 3 plastic containers.




Then I divide the sauteed veggies in between the 3 containers....




....Top with a square of tin foil, followed by 2 slices of cheese (I leave the plastic on)...




Then I put in 3 eggs, still in the shell




Pop the covers on & put them into the fridge!  




When I'm ready to make one, I just take out the kit & give the eggs a quick scramble with a fork & throw them in the pan.  When they are done (which is just a few minutes), I top them with the cheese, veggies, & meat.  


These simple make ahead 'kits' are very simple to prepare & they really make breakfast time a lot easier;  whether it's for your husband, your kids, yourself - or the whole family!





MrsHappyHomemaker


April 26, 2011

Taste of Home 5 Dollar Cookbook Sale


Shop Taste of Home

Taste of Home is currently having their $5 cookbook sale!  You can find some really great cookbooks for super cheap...so now is the time to take advantage of them if you are wanting to add any of them to your cookbook collection!  The sale ends May 2.

MrsHappyHomemaker

Homemade Creamsicles



Creamy orange-y goodness on a stick is what I'm loving today.


Yes, I am talking about creamsicles.  They are not only an inviting treat, but a childhood memory & staple for many of us.  




These homemade creamcicles are not only simple - but rich in flavor, creamy in texture, & satisfying.  


If you live in an area where fresh cream is available, I strongly encourage you to use it if you can.  Fresh cream is dense in fat soluble vitamins and conjugated linoleic acid, making it a very nourishing ingredient.  Cream in the grocery stores go through a strong pasteurization process that destroys most of these key nutrients.  You can go to LocalHarvest.org or RealMilk.com to find resources in your area.


This recipe also calls for raw egg yolks, which has really gotten a bad reputation over the years.  Contrary to a lot of peoples beliefs, in actuality - only about 1 in 30,000 store bought eggs are infected, and it is even less among fresh pastured eggs, where the hens are kept in healthier conditions as they are more than likely someones pet.  Raw egg yolks are very beneficial to our health as they contain large amounts of biotin and choline, which are both critical elements to good health. Not to mention all the creamy goodness it adds!


Now, on to the recipe!


You will need:




  • 2 cups orange juice
  • 1/3 cup honey
  • 4 egg yolks
  • 2 cups heavy cream 
  • 2 cups whole milk  
  • 5 drops orange extract
  • 1 tablespoon vanilla extract
Stir the orange juice & honey together in a saucepan, & cook over medium heat until reduced by about half.  I like to use a french whisk...great tool to have in the kitchen!





Allow the OJ/honey mixture to cool to room temperature.  I'm not known for my patience, so I put mine in the freezer to hurry it along.


Whisk the egg yolks, heavy cream, whole milk, orange oil/extract, & vanilla extract together until well combined. Mix in the orange juice/honey syrup.  





Pour into popsicle molds, & freeze.  If you don't have any, you can always use dixie cups instead.





Homemade Creamsicles
Ingredients:

  • 2 cups orange juice
  • 1/3 cup honey
  • 4 egg yolks
  • 2 cups heavy cream 
  • 2 cups whole milk  
  • 5 dropsorange extract
  • 1 tablespoon vanilla extract


Instructions:


Stir the orange juice & honey together in a saucepan, & cook over medium heat until reduced by about half.

Allow the OJ/honey mixture to cool to room temperature.


Whisk the egg yolks, heavy cream, whole milk, orange oil/extract, & vanilla extract together until well combined. Mix in the orange juice/honey syrup.  


Pour into popsicle molds, & freeze.  If you don't have any, you can always use dixie cups instead.



MrsHappyHomemaker

April 25, 2011

Menu Plan Monday 4/25/11



Yes, that is a ham on the menu for this week.  A few days before Easter, I bought 2 hams.  One that meant for Easter & one to go in the freezer for later.  Hams are a lot cheaper than usual around Easter is why I bought 2 of them.  We ended up switching up our menu for Easter though as a friend gave us a small prime rib.  


Breakfasts

  • Ham & Mushroom Omelets
  • Waffles & Sausage
  • Eggs & Sausage
  • Eggs & Country Ham
  • Pancakes & Bacon
  • Eggs, Bacon, Grits, & Biscuits
  • Breakfast smoothies

Lunches
  • Grilled Cheese Sandwiches
  • Corn Soup & Hot Ham n' Cheese sandwiches
  • Leftovers
  • PB&J sandwiches
  • Veggie & Fruit Tray
  • Hot Dogs
  • Pasta Salad

Dinner


MrsHappyHomemaker

Chick-a-dees



The day before Easter, we stopped off at the Tractor Supply & bought some baby chickens.  We have been wanting to do this for some time now, but have always 'chickened out' (nice play of words, right?).  


This year, we decided to take the plunge.  We have a couple of sheds out back, and have started to convert one of them into the chicken coop.  We are also in the process of building a run off to the side of it.  BackyardChickens.com has some GREAT ideas & plans...tons of information!




We got 6 red pullets, 2 black sexlinks, & 2 dominques - all are great breeds for egg laying, which is why we decided to do this.  We currently buy fresh farm eggs, and we got through a bunch - about 4 dozen a week.  At about $2.50 for a dozen, that adds up fast.




My daughters insisted that we name them, but we can only tell 6 of them apart from the others - so 4 of them are nameless at this point.  So far we have Chloe, Cocoa, Lily, Clara, Honey, & Martie.  My husband named Martie after Back to the Future - and my daughters changed the spelling from a 'y' to an 'ie' because they considered it more 'girlie' -haha.  




We have them in the brooder right now, and they should be big enough to go into their coop in about 6 weeks.




Do any of you have chickens, or anyone else thinking about getting some?


MrsHappyHomemaker

April 24, 2011

Homemade Chinese Food, Part 3 - Fried Rice



Here we are at the final part of my 3 part series on making Chinese takeout at home!  For those of you that missed the first two parts, Part 1 was Egg Drop Soup & Part 2 was Sweet & Sour Pork.


Part 3 is none other than Fried Rice.  You can't have Chinese food without Fried Rice!!  Usually, when we get Chinese takeout, my whole family ends up pouring soy sauce all over the rice, but not when I make it at home.  That soy sauce bottle gets awfully lonely.  





This is another of those dishes that has a few steps to it, but don't fret. They are extremely simple steps!  And the results when it is all over & done with? It is oh.my.gosh good.  You will find yourself serving the leftovers (IF there are any leftovers that is) with your eggs in the morning.  


You will need:
  • 1 1/3 cups white rice
  • 1 2/3 cup water
  • 3 eggs lightly beaten
  • 1 pound of bacon
  • 1/8 cup soy sauce
  • 1 (14.5 ounce) can green peas, drained
  • 1 bunch green onions, chopped
  • salt & pepper to taste
  • vegetable oil
Bring the water to a boil in a saucepan; add the rice & stir.  Reduce heat, cover, & simmer for 20 minutes.


Season the eggs with salt & pepper.  Heat a teaspoon of oil in a small pan & cook the eggs - flipping when you need to.  Remove them, let cool, & slice into thin slices.  I like to use a pizza cutter...works great!




Fry up your bacon until crispy, crumble, & set aside.  Reserve about 2 tablespoons of bacon grease in your skillet & toss in the cooked rice.  Mix in the bacon, peas, eggs, soy sauce, & green onions.  Cook until heated through, about 5 minutes.  




Fried Rice

Ingredients:

  • 1 1/3 cups white rice
  • 1 2/3 cup water
  • 3 eggs lightly beaten
  • 1 pound of bacon
  • 1/8 cup soy sauce
  • 1 (14.5 ounce) can green peas, drained
  • 1 bunch green onions, chopped
  • salt & pepper to taste
  • vegetable oil


Instructions:


Bring the water to a boil in a saucepan; add the rice & stir.  Reduce heat, cover, & simmer for 20 minutes.


Season the eggs with salt & pepper.  Heat a teaspoon of oil in a small pan & cook the eggs - flipping when you need to.  Remove them, let cool, & slice into thin slices.


Fry up your bacon until crispy, crumble, & set aside.  Reserve about 2 tablespoons of bacon grease in your skillet & toss in the cooked rice.  Mix in the bacon, peas, eggs, soy sauce, & green onions.  Cook until heated through, about 5 minutes.  



MrsHappyHomemaker


April 22, 2011

Check out my column for some great Easter recipes!



I just wanted to let you all know that the new issue of Asheboro Magazine is out, featuring my monthly column.  This month I have some great Easter recipes (including the ham shown above!), ideas, & tips - so be sure to check it out.  It is on page 62 on the digital version!



MrsHappyHomemaker

April 14, 2011

Homemade Chinese Food, Part 2 - Sweet & Sour Pork


A couple of days ago I brought you part 1 to this 3 part series on homemade Chinese food - Egg Drop Soup.  Today, I am bringing you Sweet & Sour Pork, which is not only my favorite Chinese dish, but also one of my top 3 favorite pork recipes.  




This dish does have more steps than some other dishes, but the steps are easy.  Ready to get started?  Well, let's go!



You will need (divided into 3 parts for 3 different steps):


  • 1 pound pork, cut into cubes (doesn't really matter what cut of meat I have found - whatever is on sale!)
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp soy sauce
  • 1 egg white
  • 4 green onions, chopped
  • 1 quart vegetable oil (for frying)
  • 1/2 cup cornstarch

  • 1 tablespoon vegetable oil
  • 3 stalks celery, cut into 1/2 inch pieces
  • 1 medium green bell pepper, cut into 1 inch pieces
  • 1 medium onion, cut into wedges
  • white sugar to taste
  • salt to taste

  • 1 cup water
  • 1/4 teaspoon salt
  • 3/4 cup white sugar
  • 1/3 cup apple cider vinegar
  • 1/4 cup ketchup
  • 1 teaspoon soy sauce
  • 1 (8 ounce) can pineapple chunks, undrained
  • 2 tablespoons cornstarch
  • 1/4 cup water



Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1 teaspoon sugar, and 1 tablespoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.




Heat 1 quart oil in a large, heavy saucepan or deep fryer.


Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.


Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.


In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.








Sweet & Sour Pork


Ingredients:

  • 1 pound pork, cut into cubes (doesn't really matter what cut of meat I have found - whatever is on sale!)
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp soy sauce
  • 1 egg white
  • 4 green onions, chopped
  • 1 quart vegetable oil (for frying)
  • 1/2 cup cornstarch

  • 1 tablespoon vegetable oil
  • 3 stalks celery, cut into 1/2 inch pieces
  • 1 medium green bell pepper, cut into 1 inch pieces
  • 1 medium onion, cut into wedges
  • white sugar to taste
  • salt to taste

  • 1 cup water
  • 1/4 teaspoon salt
  • 3/4 cup white sugar
  • 1/3 cup apple cider vinegar
  • 1/4 cup ketchup
  • 1 teaspoon soy sauce
  • 1 (8 ounce) can pineapple chunks, undrained
  • 2 tablespoons cornstarch
  • 1/4 cup water



Instructions:


Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1 teaspoon sugar, and 1 tablespoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.



Heat 1 quart oil in a large, heavy saucepan or deep fryer.


Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.


Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.


In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.

MrsHappyHomemaker


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