Waffles for a Cold Sunday Morning

Sunday 'Morning Done Right!

Ingredients: 

• 2 cups flour (1 whole wheat 1 Reg all purp four)
• 2 teaspoons baking powder
• 2 tablespoons white sugar
• 1/2 teaspoon salt
•  
• 2 egg whites
• 2 egg yolks
• 2 tablespoons grated lemon zest
• 1 teaspoon vanilla extract
• 2 cups milk
• 6 tablespoons butter, melted

Procedure:

1. Preheat a waffle iron according to manufacturer's instructions.
2. Whisk the flour, baking powder, sugar, and salt together in a mixing bowl; set aside. Beat egg whites until foamy in a separate large glass or metal mixing bowl. Whisk the egg yolks, lemon zest, and vanilla extract together in a third bowl; whisk in the milk. Stir in the flour mixture until smooth. Fold in the melted butter and then the beaten egg whites until just incorporated.
3. Cook the waffles according to manufacturer's instructions until golden brown.

Orrechiette Carbonara

Ingredients

4 applewood-smoked bacon slices, diced

2 medium leeks (white and pale green parts only washed well), Julienne cut

1 cup cooked and shocked  Orecchiette

2 large eggs, room temperature

1/2 cup freshly grated Parmesan cheese plus additional for serving

1 tablespoon chopped fresh Italian parsley

TT peas as garnish

Procedure:

Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 2 tablespoons fat from skillet if necessary. Add leeks and sauté over medium heat until tender, about 6 minutes. Set aside.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Shock in cold water to halt cooking of pasta.

Whisk eggs and 1/2 cup Parmesan in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid. Add pasta to leeks in skillet and stir to heat. Remove skillet from heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. (Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will curdle.) Add bit of H cream if too stiff. Stir in bacon and parsley. Top with  peas.

*Also Great with Sauteed Chicken, or shrimp!

BAKED RIGATONI AND BEEF

BAKED RIGATONI AND BEEF

 ½ Cup Rigatoni uncooked

4 oz ground beef
1/4 cp chopped onion
1/4 cp chopped green pepper
2 tbsp. flour
1 lb. can tomatoes, un drained
TT shredded Cheddar cheese
TT dried crushed basil
TT oregano
TT salt
TT pepper

Cook Rigatoni, following directions on package. Rinse in cold water; drain. Brown beef, onion and green pepper in skillet. Stir in flour. Add tomatoes and cook until mixture thickens. Stir in cheese, seasonings and macaroni. Spoon into buttered 2-quart casserole. Bake at 375 degrees for 20 to 25 minutes until hot and golden brown.

Scallops stuffed with Salmon mousse

Scallops stuffed with Salmon mousse

Salmon Mousse

1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)

2 tablespoons cold water

3/4 cup sour cream

1 (6-ounce) can pink salmon, drained, any skin and bones discarded, and fish flaked

2 teaspoons drained bottled horseradish

1 tablespoon chopped fresh dill

1/4 teaspoon salt

1/8 teaspoon black pepper

Procedure:
Sprinkle gelatin over water in a 1-quart heavy saucepan and let soften 1 minute. Cook mixture over low heat, stirring, until gelatin is dissolved. Add 1/4 cup sour cream and cook over low heat, whisking constantly to prevent clumping, 3 minutes. Transfer to a bowl and stir in salmon, horseradish, dill, salt, pepper, and remaining 1/2 cup sour cream. Chill, covered, until firm, about 1 hour. (or till properly chilled) transfer to piping bag to stuff scallops

Scallop prep

•  16 Sea scallops 
• 2 teaspoons unsalted butter
• 2 teaspoons olive oil
• Kosher salt
• Freshly ground black pepper
• Salmon mousse (in piping bag)
• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.  Make small cavity into scallops and gently put in mousse and set aside.
  Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately, on bed of risotto, fettuccine, polenta, you get the idea!!! Also goes well with sauteed fresh green beans!

For Today.....Humble Pie

Recipe as follows:
Two parts  Eli
1/2 part Welcher dropping pass with 3 mins remaing

looks like something like this.......:-((

Chicken Nachos

CHICKEN NACHOS

Ingredients

• 2 cloves garlic, crushed
• 6 green onions, sliced, white parts and tops separated
• 3 tablespoons canola oil
• 1 shredded, cooked, whole chicken breast
• salt and pepper to taste
• 1 cup salsa
• 1/2 (12 ounce) package tortilla chips
• 1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
• 1/2 large tomato, diced
• Garnish with Jalepenos, olives, Guacamole  you name it whatever you desire never a right or wrong here!!!

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.
3. Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.

SUPER BOWL Blue Ribbon Chili

SUPER BOWL Blue Ribbon Chili

Ingredients

• 2 pounds ground beef
• 1/2 onion, chopped
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic salt
• 2 1/2 cups tomato sauce
• 1 (8 ounce) jar salsa
• 4 tablespoons chili seasoning mix
• 1 (15 ounce) can light red kidney beans
• 1 (15 ounce) can dark red kidney beans

Directions

1. In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
2. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.