Hot Dish Review

Sure, I could drive to McDonald’s and get a delicious Egg McMuffin any day of the week for $2, so why try to recreate this fast food classic at home? Because I can make mine in my pajamas! (or lack of, as the case may be)

You may remember my discovery of Jimmy Dean’s D’Lights….microwavable breakfast sandwiches with turkey sausage, egg white and cheese. They are a quick, tasty and low calorie alternative to McDonald’s sausage McMuffin with egg. But it was LC’s Mom that introduced me to the homemade Egg McMuffin.

She had experimented with cooking the eggs individually in coffee mugs, then topping them with turkey ham and cheddar sandwiched between two toast English muffins halves. Initially there were issues with the egg squishing out, but eventually, she perfected her method.

As with any microwavable food, cooking times may vary. So I checked online and found several variations on how to cook eggs in the microwave. One gave a longer cooking time, but at 50% power, so I thought I’d give it a try.

My first attempt looked good, but the egg yolks were very runny and the cheese had melted too much, both oozing out of the sandwich onto our hands and dripping on the floor….messy! On the second go round I adjusted the cooking time, but still had the dripping cheese issue.

The third time was the charm! Here’s how I did it:

Homemade Egg McMuffin

1 Omega 3 egg
1 English muffin, split (any variety)
1 Slice Canadian bacon or ham
1 Slice light cheddar cheese

Spray the inside of a coffee mug or microwave safe cup with cooking spray. Break the egg and cover top of cup with damp paper towel. Cook at 50% power for 1 1/2-2 minutes, checking the yolk for doneness (I like mine semi-soft).

Toast the muffin halves, butter lightly, then melt the cheese on both sides. Nuke the Canadian bacon until warm. Flip the cup onto a muffin half and season the egg with salt and pepper. Top with meat and second muffin half. This method keeps everything in place.

It’s not rocket science, just microwave science. Tasty!

Sadly, we didn’t celebrate Thanksgiving in Florida this year. It’s much more enjoyable having turkey, dressing, and this awesome dessert while wearing shorts and a T-shirt!

Me and the Bunny made our third visit to my parents’ place in Crystal River, Florida for Thanksgiving, feasting on roasted turkey, cornbread dressing, green beans (canned from their garden, of course), and my Mom’s homemade cranberry relish.

Then there are the sweet potatoes, frozen manufactured patties which we cut up and top with a few pecans and sugar-free maple syrup. I add marshmallows to a section for myself and my Dad. It’s the one anomaly in an otherwise healthy version of the traditional holiday meal. I top my green beans with Durkee Fried Onions to trash ‘em up a bit.

And I bought this superb bottle of red zin (2007 Liar’s Dice) from Murphy Goode, the winery where Atlanta’s very own Hardy Wallace landed that sweet job. We ate like escaped prisoners on a Carnival Cruise!

Then we did the unthinkable….we put on our bikinis (a horrific thought even for the skinniest chick) and went to the pool where I proceeded to get bitten over 100 times by no-see-ums. Yes, they do exist, and in fact, I could see ‘em. The next day I was covered with itchy bites to the extent that I thought I might have chicken pox. Happy Thanksgiving.

We rarely have room for dessert after consuming four helpings of turkey and all the fixin’s, but after a few hours we are ready for something sweet (but not cloyingly so). This recipe has become somewhat of a tradition for us. It’s a great apple cranberry crisp adapted from an Andrew Weil recipe and another similar one from a Prevention magazine.

So here’s the recipe! It’s a bit confusing because many of the ingredients are duplicated for the filling and the crumble topping so it’s best to be sober when you make it.

APPLE CRANBERRY CRISP

For the Filling

3 Cups apples, quartered and sliced thin (about 1/8″)
1 Cup fresh cranberries
1 tblsp. lemon juice
2 tblsp. Triple Sec
1 tblsp. agave nectar
1 tblsp. flour
1/4 Cup light brown sugar
1/2 tsp. cinnamon

For the Crumble Topping

3/4 Cup uncooked 1-minute oats
2 tsp. ground flaxseed
1/4 Cup light brown sugar
1/4 Cup agave nectar
1/4 Cup chopped pecans or walnuts
2 tblsp. flour
1/2 tsp. cinnamon
1 tsp. canola oil

Preheat oven to 350 degrees. Spray 9 X 9 glass casserole with oil. Combine dry ingredients for topping and set aside.

Mix all ingredients in the filling and spoon evenly into casserole dish. Add the oil and agave nectar to topping, mixing until all of the dry ingredients are incorporated, then spread it over the fruit.

Bake at 350 degrees for 30 minutes covered, then 30 minutes uncovered, or until brown and bubbly.

Let cool and serve in individual bowls, topped with whipped cream. Makes about 6 servings. Now pour yourself a nice glass of that zin and enjoy!

L-tryptophan coma, round 2:

If you’re like me, you’ve got some leftover turkey from Thanksgiving. Who doesn’t? I bagged up individual servings and stashed them in the freezer to use on salads (instead of chicken) and for this yummy turkey salad, adapted from a recipe for curried egg salad that I found in one of my Mom’s Health magazines.

I’ve been buying the curried chicken salad at Whole Foods for years, so this is my homemade interpretation. It’s one of those recipes that you can add ingredients to taste, depending on what you have on hand:

4 oz. cooked turkey, shredded
3 tblsp. Greek yogurt
1 tblsp. finely chopped green pepper
1 tblsp. chopped celery
1/2 tsp. curry powder
1/4 tsp. freshly ground black pepper
dash of salt
1 tsp. dried cranberries (optional)

Mix it up! You could experiment with herbs too, like parsley or cilantro. Pinenuts or almonds would also add textural interest (and calories).

The first time I served it simply on a bed of field greens. But it was even better with a spinach salad dressed with red wine vinegar, olive oil, and black pepper. I’m sure it would make a fine sandwich on toasted wheat or ciabatta too!

HAPPY THANKSGIVING HOT DISH READERS!

This recipe is my Tennessee Grandma’s, healthily adapted by my Mom. We’ve been making it this way for years and I promise it is the best dressing you will ever have! Simple and straight-forward, one could add some other elements but why? It’s perfect the way it is. Give it a try, it doesn’t have to be Thanksgiving or Christmas to have game hens and dressing, right?

But before you can make authentic cornbread dressing, you have to make the cornbread:

1/2 C. white corn meal (self-rising)
1/4 C. yellow corn meal
1 tsp. vegetable oil
2 tbsp. water
1/2 C. buttermilk

Spray a 6″ cast iron skillet with Pam. Preheat oven to 445 degrees and put empty skillet in oven to heat. Mix all ingredients and pour into heated skillet. Bake 22-25 minutes until lightly browned.

Cornbread Dressing

2 cakes of cornbread, cooled
2 slices of whole wheat bread
1 tbsp. dried sage
2 stalks of celery, grated
1/2 large onion, grated or finely chopped
1/2 C. Eggbeaters
1/2-3/4 C. reduced fat low sodium chicken broth
Nature’s Secret seasoning, to taste
Salt & pepper, dash each

Coursely crumble cornbread and tear bread into large bowl. Fold in other ingredients until moist but not wet. Bake at 375-425 degrees until slightly browned, about 20-30 minutes (depending on the bird that is sharing the oven!)

That’s it ya’ll….enjoy!

Is it time for soup yet? I think it is….

This recipe is courtesy of The Rachael Ray Show. I love the toothsome quality of barley, and paired with pancetta….well, I just had to give it a try! You can access the original recipe video that offers some variations via the link above or follow mine below:

MUSHROOM BARLEY SOUP

1 oz. dried porcini mushrooms
1 quart low sodium chicken stock
3 cups water
1/4 C. EVOO
1/3 lb. thick cut pancetta, diced
3/4 lb. cremini mushroom caps, cleaned and sliced
1 bay leaf
2 leeks, washed, trimmed, sliced
4 cloves garlic, grated
3 tblsp. fresh sage, very thinly sliced
2 sprigs rosemary, finely chopped
1 15 oz. can diced, fire roasted tomatoes
1 cup uncooked pearl barley
1 bunch kale, leaves thinly chopped
salt & pepper

Simmer dried porcini mushrooms in the water and stock. Meanwhile crisp the pancetta in the olive oil over medium heat, about 3 minutes. Add the cremini mushrooms and bay leaf and cook 10-12 minutes. Next, add the leeks and garlic and continue cooking 5 minutes. Add sage, rosemary and tomatoes.

Remove the softened porcini mushrooms from the stock and chop. Add them along with their cooking liquids to the soup pot taking care to leave behind any grit from the mushrooms. Stir in the barley and simmer for about 45 minutes, until the barley is tender. Add the kale, allowing it to wilt.

Makes 4 servings.

LG joined me for this impromptu hearty soup dinner, perfect for a winter evening! I served it with some toasted country sourdough from Bakeshop.

Lately, I haven’t been experimenting with food. There’s no time for questionable quinoa or pathetic pastry. I do, however, continue to prepare lunches for work, like my Winter Salad (recipe here), or a big chef salad with Swiss, ham, turkey, chickpeas, mushrooms, and celery.

This morning as I made my edamame salad, I realized it had flown under my culinary radar for years. A recipe originally from my Mom, I’ve adapted it over time.

Two unusual things about this side dish….it does not contain cilantro, but it does call for red or orange peppers, which I do not love.

Here’s how I do it:

1/2 cup frozen organic non-GMO shelled soybeans
1 tbsp finely diced red or orange pepper
1 scallion
1/3 stalk celery, diced
2 tbsp chopped celery leaves, from the heart
1 tbsp olive oil
2 tbsp red wine vinegar
Freshly ground black pepper
Light salt
Nature’s Seasons seasoning blend

Boil the soybeans for about 4 minutes or until slightly tender, drain and rinse with cold water. Meanwhile, finely dice the pepper and celery. Remove the inner leaves from the celery and chop. Snip the green portion of the scallion into the bowl.

Add the cooled soybeans, toss with remaining ingredients and season to taste.

I serve it with salmon for a light and healthy lunch!

It’s that time of year again! This post is dedicated to my friend Scott at Hairology, LOL.Yep, I’m Southern. You wouldn’t guess it from my accent or from the tell-tale shotgun under my bed. No, you’d be hard-pressed to figure that one out until….

Until someone brings up food. Specifically, the proper way to prepare certain Southern foods, like fried green tomatoes, for example. Few vegetables get my dander up quite like thickly breaded, deep fried green tomatoes. Check out my post on how to prepare them correctly.

Once I’m on the subject of Southern food, it takes me back to my childhood when fried okra, corn on the cob, green beans, tomatoes, zucchini and squash were daily Summer fare….fresh from the garden, naturally.

The current restaurant trend toward sustainable, organic, and local produce is a natural draw for me. Flavors are more pronounced when the vegetables were recently plucked from their vines.

Last night I was craving yellow squash so I thought I’d cook up a mess of it! God only knows how many days the yellow squash I bought at Walmart had spent en route to the store.

Sometimes us Southerners are blamed for cooking our veggies to death. I find many of them are best that way…..greens and squash especially. It tames the bitterness of greens and brings out the sweetness of squash.

I slice my yellow squash thinly, along with some Vidalia onion, and sautee them until brownish and falling apart (like in photo above, and yes, that is one serving). Celery salt, black pepper, and dried parsley and spice. Yum!

By the way, about that gun, I ain’t got nar’n.

(There is some debate about the spelling of “nar’n”, the contraction of “nary a one”, which is slang for “never a one”, “not any” or “none”.)

Happy Easter to all my Hot Dish bunnies!
As a child me and my Mom always colored eggs for Easter. I continued that tradition on my own until just a few years ago when I switched to making deviled eggs….appropriately inappropriate!

This is so elementary it’s not even a recipe, really.

Omega 3 eggs (I use Eggland’s Best)
Dijon mustard
Lite mayo
Salt and pepper to taste
Cayenne
Paprika for garnish

Boil the eggs for about 9 minutes. Let cool and peel. Cut the little guys in half lengthwise and scoop out the yolks. Mix with desired amount of mustard and mayo with a fork until creamy (start with a tablespoon of each for about 4 eggs). Add a pinch of cayenne, maybe a dash of hot sauce if you like. Fill the eggs halves with the yolk mixture and sprinkle with paprika.

This year I tried to be fancy and piped the yolk mixture in with a plastic bag with the corner snipped off. Not a bad effort!

Every time I see those bright bunnies and chicks, I think of making these….an inevitable Easter re-run.
Want to add a little white trash to your Easter celebration this year? Try this twisted yet fun take on s’mores! The idea was taken from an Easter party favors segment on the Today Show. The ingredients for s’mores bars, arranged in Mason jars, included colorful Peeps….check ‘em out!

I just substituted hot pink bunny Peeps in place of regular marshmallows in this recipe.

How to:

Preheat the oven to 350 degrees. Place graham crackers on a baking sheet. Put a thin piece of chocolate, either milk or dark on top of each cracker. Then place a Peep on top of the chocolate. Any color will do. You can use chicks instead of bunnies, of course. (I was drawn to the hot pink bunnies!) Bake for 4-6 minutes, then make each one into a sandwich with an additional graham cracker.

Careful, the Peeps are hot! They will ooze out of the edges when you take a bite. Surprisingly delicious.

You know I love Brussels sprouts….even enough to spell it correctly. In fact, my friends B and BB share my love for the bitter vegetable. We order them every time we see them on a menu.

Some of the best ever were at AOC in LA…..baby sprouts roasted with pancetta. In Atlanta, Top Flr’s Brussels still take first place, with Sound Table’s coming in a close second. I really like the vinegary flavor of Bocado’s Brussels but find them a bit too al dente. And then there are the ones that find themselves on your plate, undercooked, underseasoned, unappreciated.

A couple of months ago I started roasting my own with shallots. In an effort to make them as healthy as possible I only used a tablespoon of olive oil for a large casserole dish of sprouts. The result was tasty but dry.

All this talk about Brussels sprouts has evidently sparked some debate among local chefs. What is the best method to prepare kickass sprouts?

BB, a CIA trained chef, decided to do a little experimenting with the vegetable. I took a few notes as he explained his method. First he blanched them in homemade chicken stock (seriously….homemade stock!). Meanwhile, he browned some diced pancetta in olive oil, removing the cooked bits, then browned the Brussels sprouts in the pancetta fat. Pinenuts, finely chopped shallots, dried cherries, and capers in white balsamic vinegar were added, each element meant to balance the other.

He lost me somewhere amidst the deglazing of the pan with aged balsamic or perhaps it was while he was reducing the stock. I do remember he added a sliver of foie gras butter and some shaved pecorino at the end.

I would not attempt to recreate his Brussels sprouts, the method too tedious for my ADD brain. But I was truly excited to eat them! How lucky that I had a leftover duck breast. The pancetta, dried cherries, and pinenuts were abundant, creating a sort of chutney that was the perfect match to the rich duck. The sprouts themselves were tender….just damn delicious.

There is a very good chance these Brussels will end up on the menu at his place opening later this year, giving Top Flr (and everyone else) some competition.

So….kudos to the chef! And Happy Birthday!