Tag: recipes

Poached Egg on Toast with Sautéed Mushrooms, Tomatoes, and Spinach

by Pam on February 24, 2013

This was SO GOOD! I wanted to make myself a healthy and hearty breakfast so I went to my refrigerator in search of ingredients. I found mushrooms, grape tomatoes, spinach, onions, and garlic as well as eggs and toast. I decided to sauté all of the veggies together, then place them on top of the toast followed by a poached egg. This breakfast was so healthy, delicious, and filling and it only took 10 minutes to make. I love that!

Heat the olive oil in a skillet over medium heat. Add the mushrooms and onions and cook, stirring occasionally for 3-4 minutes.

While the mushrooms are cooking, prepare the poached eggs. Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat two poaching cups (or custard cups) with cooking spray then place in the water. Break the eggs into each cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

While the egg is poaching, toast the piece of bread in a toaster. Then add the tomatoes and spinach to the mushrooms as well as the minced garlic. Cook, stirring constantly, for 1-2 minutes. Season with sea salt and freshly cracked pepper, to taste and a dash of crushed red pepper flakes. Place the veggies on top of the toast. Place the poached egg on top of the veggies then season with sea salt and freshly cracked pepper, to taste. Enjoy.

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Poached Egg on Toast with Sautéed Mushrooms, Tomatoes, and Spinach

Yield: 1

Cook Time: 10 min.

Ingredients:

1 tsp olive oil
Handful of button mushrooms, sliced
1 tbsp sweet yellow onion, diced finely
Handful of grape tomatoes, sliced in half
Handful of baby spinach,
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
Dash of crushed red pepper flakes
1 egg
1 piece of bread

Directions:

Heat the olive oil in a skillet over medium heat. Add the mushrooms and onions and cook, stirring occasionally for 3-4 minutes.

While the mushrooms are cooking, prepare the poached eggs. Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat two poaching cups (or custard cups) with cooking spray then place in the water. Break the eggs into each cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

While the egg is poaching, toast the piece of bread in a toaster. Then add the tomatoes and spinach to the mushrooms as well as the minced garlic. Cook, stirring constantly, for 1-2 minutes. Season with sea salt and freshly cracked pepper, to taste and a dash of crushed red pepper flakes. Place the veggies on top of the toast. Place the poached egg on top of the veggies then season with sea salt and freshly cracked pepper, to taste. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Asian-Glazed Chicken Thighs

by Pam on February 21, 2013

I found this Cooking Light recipe on Myrecipes^[1] and thought it would pair nicely with my husband’s favorite Asian Noodle Salad^[2]. I halved the recipe and reduced the sriracha (for the kids) but other than that made it as written. It was simple to make, smelled amazing while it baked, and tasted even better. We all loved it and I know I will be making it again someday soon.

Combine the vinegar, soy sauce, honey, sesame oil, sriracha, and garlic together in a large zip lock bag. Seal and mix well until thoroughly combined. Add the trimmed chicken thighs to the marinade; seal and place into the refrigerator for 3-4 hours, turning occasionally.

Preheat the oven to 425 degrees. Line a baking sheet with tin foil then place a wire rack on top of the baking sheet. Coat the wire rack with cooking spray.

Remove the chicken from the bag, reserving marinade.

Place the reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place the chicken thighs on top of the wire rack. Season with sea salt, to taste.

Place into the oven and back for 10 minutes; baste with the cooked down marinade. Bake an additional 5-10 minutes; baste. Discard remaining marinade. Bake an additional 10 minutes or until done. Let the meat rest for 5 minutes before serving. Enjoy.

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Asian-Glazed Chicken Thighs

Yield: 4

Prep Time: 10 min. + 3-4 hour marinading

Cook Time: 25-30 min.

Ingredients:

2 1/2 tbsp rice vinegar
2 tbsp soy sauce
1 1/2 tbsp honey
1 tbsp sesame oil
1/2-1 tsp sriracha
5 cloves of garlic, minced
5 boneless skinless chicken thighs, trimmed of any fat
Sea salt, to taste

Directions:

Combine the vinegar, soy sauce, honey, sesame oil, sriracha, and garlic together in a large zip lock bag. Seal and mix well until thoroughly combined. Add the trimmed chicken thighs to the marinade; seal and place into the refrigerator for 3-4 hours, turning occasionally.

Preheat the oven to 425 degrees. Line a baking sheet with tin foil then place a wire rack on top of the baking sheet. Coat the wire rack with cooking spray.

Remove the chicken from the bag, reserving marinade.

Place the reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place the chicken thighs on top of the wire rack. Season with sea salt, to taste. Place into the oven and back for 10 minutes; baste with the cooked down marinade. Bake an additional 10 minutes; baste. Discard remaining marinade. Bake an additional 5-10 minutes or until done. Let the meat rest for 5 minutes before serving. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light – March 2011

References

^{^} Myrecipes (www.myrecipes.com)
^{^} Asian Noodle Salad (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Turkey Meatloaf with Brown Sugar-Ketchup Glaze

by Pam on February 20, 2013

This is another recipe I found in my The Best Light Recipe cookbook by the editors of Cook’s Illustrated. The method they used to make the meatloaf intrigued me but I was nervous that the turkey meatloaf would turn out dry and tasteless… I couldn’t have been more wrong. This truly was one of the best meatloaves I have ever made. Seriously. The key is to use 93% lean ground turkey (both white/dark meat) instead of all turkey breast. Another key factor was using homemade bread crumbs and milk. This meatloaf was flavorful, tender, moist, and so delicious. I served it with Creamy Mashed Potatoes^[1] and Pan Roasted Asparagus with Garlic and Parmesan^[2]. It was a healthy and comforting dinner that was full of flavor without any guilt. I love that!

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then place a wire rack on top. Fold a piece of tin foil into a 10 x 6 inch rectangle and place on top of the wire rack; set aside.

Chop some leftover rustic bread into cubes (I used roasted garlic bread) making sure to slice the bottom of the loaf off first (it’s too hard for breadcrumbs). Once the bread is in cubes, place into a food processor, and pulse until you have fine bread crumbs.

Heat the olive oil in a skillet over medium heat. Add the onion; cover and cook, stirring occasionally, until the onion has softened; about 5-7 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat and set aside to cool.

Whisk together the milk, egg, thyme, mustard, Worcestershire sauce, hot sauce, sea salt, and freshly cracked pepper, to taste in a small bowl. In another large bowl, mix the turkey, bread crumbs, parsley, cooked onion mixture, and egg mixture together with your hands until uniformly combined. Press the mixture together into a compact mass, then turn it out onto the foil rectangle on top of the wire rack. Using your hands, press the meat into an evenly thick loaf about 2 inches tall and 1 inch smaller than the foil on all sides.

Stir the ketchup, sugar, and vinegar together, then brush half of the mixture evenly over the meatloaf.

Bake the meatloaf for 45 minutes. Brush the meatloaf with a bit more glaze, and continue to bake until the center of the loaf registers 160 degrees with a meat thermometer, about 15-20 minutes longer. Cool at least 10-15 minutes before slicing. Enjoy.

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Turkey Meatloaf with Brown Sugar-Ketchup Glaze

Yield: 8

Prep Time: 10 min.

Cook Time: 60 min.

Total Time: 70 min.

Ingredients:

1 tsp olive oil
1/2 sweet yellow onion, diced
2 cloves of garlic, minced
1/4 cup of 2% milk
1 large egg
1 tsp thyme
1 Dijon mustard
1 tsp Worcestershire sauce
1/8 tsp hot pepper sauce
Sea salt and freshly cracked pepper, to taste
1 1/4 lbs 93% lean ground turkey (not all turkey breast)
1/2 cup + 2 1/2 tbsp fresh bread crumbs
2 tbsp fresh parsley, chopped
1/2 cup of ketchup
2 tbsp packed light brown sugar
2 tbsp cider vinegar

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then place a wire rack on top. Fold a piece of tin foil into a 10 x 6 inch rectangle and place on top of the wire rack; set aside.

Chop some leftover rustic bread into cubes (I used roasted garlic bread) making sure to slice the bottom of the loaf off first (it’s too hard for breadcrumbs). Once the bread is in cubes, place into a food processor, and pulse until you have fine bread crumbs.

Heat the olive oil in a skillet over medium heat. Add the onion; cover and cook, stirring occasionally, until the onion has softened; about 5-7 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat and set aside to cool.

Whisk together the milk, egg, thyme, mustard, Worcestershire sauce, hot sauce, sea salt, and freshly cracked pepper, to taste in a small bowl. In another large bowl, mix the turkey, bread crumbs, parsley, cooked onion mixture, and egg mixture together with your hands until uniformly combined. Press the mixture together into a compact mass, then turn it out onto the foil rectangle on top of the wire rack. Using your hands, press the meat into an evenly thick loaf about 2 inches tall and 1 inch smaller than the foil on all sides.

Stir the ketchup, sugar, and vinegar together, then brush half of the mixture evenly over the meatloaf. Bake the meatloaf for 45 minutes. Brush the meatloaf with a bit more glaze, and continue to bake until the center of the loaf registers 160 degrees with a meat thermometer, about 15-20 minutes longer. Cool at least 10-15 minutes before slicing. Enjoy.

Adapted recipe and photos by For the Love of Cooking
Original recipe by The Best Light Recipe cookbook by the editors of Cook’s Illustrated

References

^{^} Creamy Mashed Potatoes (www.gordon-ramsay-recipe.com)
^{^} Pan Roasted Asparagus with Garlic and Parmesan (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)