Julia Child's Scrambled eggs w/ham

2 T Butter
8 eggs
4 teaspoons water
salt and pepper
cut up ham
2 T cream or butter

Beat eggs in a bowl with the seasonings ad liquid for 20 to 30 seconds, just to blend yolks and whites.

Smear bottom and sides of 7 inch nonstick pan with the butter. add ham and cook for a bit to soften meat. Pour in the eggs and set over moderately low heat. Stir slowly and continually, reaching all over the bottom of the pan. Nothing will seem to happen for 2 to 3 minutes as the eggs gradually heat. Suddenly they will begin to thicken into a custard. Stir rapidly, moving pan on and off the heat, until the eggs have almost thickened to the consistency you wish. then remove from the heat, as they will continue to thicken slightly.

Just as soon as they are of the right consistency, stir in the enrichment butter or cream, which will stop the cooking. Season to taste, turn out into platter, serve.

Shrimp/Pasta Salad

This recipe is in the works still. But I am developing it.

1 pound large shrimp (frozen from costco works great) cooked in some water
1 box penne or other large pasta shell
3/4 cup chopped celery
1/4 cup finely chopped onion (green if possible)
1/8 t salt
large pinch pepper
1 t dried parsley
1 t dried dill
2 T olive oil
1/3 cup mayo
1/3 cup heavy cream
2 T dry ranch dressing mix

combine all. let chill so flavors combine

Pumpkin Pancakes with apple syrup

I found this recipe online and it was soo yummy! definitely a keeper!

Ingredients:

* HOT CIDER SYRUP:
* 3/4 cup apple cider or apple juice
* 1/2 cup packed brown sugar
* 1/2 cup corn syrup
* 2 tablespoons butter or margarine
* 1/2 teaspoon lemon juice
* 1/8 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* PANCAKES:
* 1 cup all-purpose flour
* 1 tablespoon sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 2 eggs, separated
* 1 cup milk
* 1/2 cup cooked or canned pumpkin
* 2 tablespoons vegetable oil

Directions

1. In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Let stand for 30 minutes before serving.
2. For pancakes, combine the dry ingredients in a bowl. In another bowl, whisk the egg yolks, milk, pumpkin and oil. Stir into dry ingredients just until moistened. In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.
3. Pour batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with the syrup.

Tomato and Basil Egg Sandwich

I just happened to have Tomato and Fresh basil on hand so I warmed them on the grill for my everyday egg sandwiches that I make on busy mornings. They turned out sooo yummy!! Hubby was very impressed

1 english muffin, crusty bread, or bagel, split and toasted
1 egg, fried
grated or sliced mozz cheese
2 large fresh basil leaves..slightly warmed/grilled
2 or 3 slices roma tomato..slightly warmed/grilled
1 slice bacon, cut in half

combine to make a breakfast sandwich!!

Easy Italian Meatball Sandwiches

My family really loves meatball sandwiches and this is super easy

frozen meatballs (I get the big bag from Costco)
1 jar spaghetti sauce
Mozzarella cheese
1 or 2 loaves fresh french bread from the super market


Put meatballs and sauce in the crockpot and let simmer 1/2 a day on low..just need to warm the meatballs.
Assembly:
slice french bread
smear sides with sauce and place 3 meatballs on each sandwich top with cheese and place in toaster oven to toast bread slightly and melt cheese
serve with salad.....yummy!

Ham slices with delicate mustard cream sauce

This dish has amazing flavor and is my prefered way to eat ham. From Julia Child's cookbook

TRANCHES DE JAMBON A LA CREME
[Sauteed Ham Slices--Fresh Cream Sauce]


For 6 people:

2 1/2 to 3 lbs. cooked ham, sliced 1/4 inch thick
2 Tb butter
1 Tb oil
A 9- to 10-inch skillet
2Tb shallots or green onions
2/3 cup Madeira or port and 3 Tb cognac
A wooden spoon
-----
Trim off excess fat, cut the ham into serving pieces and dry on paper towels. Brown the slices lightly on each side in hot butter and oil and set them aside. Pour all but a tablespoon of sauteing fat out of the skillet, stir in the shallots or onions, and cook slowly for 2 minutes. pour in the wine and
cognac and, scraping up the coagulated saute juices with a wooden spoon, boil rapidly until the liquid has reduced to 3 or 4 tablespoons.
-----
2 cups whipping cream
2 Tb Dijon-type prepared mustard mixed with 1Tb tomato paste and
2 Tb whipping cream
Big pinch of pepper
-----
Add the cream to the skillet, beat in the mustard mixture, and the pepper. Simmer slowly for 10 to 15 minutes, until the cream has reduced to about 1 1/2 cups and has thickened lightly. Correct seasoning, but do not oversalt.
--
Return the ham slices to the skillet and baste them with the sauce.
(*) May be done ahead to this point.
--
Shortly before serving, bring to the simmer, cover and simmer for several minutes until the ham is reheated and tender. Arrange the ham on a hot platter or on the bed or spinach. Spoon the sauce over the ham and serve.

Buca di Beppo's Fabulous Lemon Chicken with Capers

We love this lemon Chicken at Bucca De peppo's and this recipe really does the trick at home. it is sooo yummy! found the recipe online but have made a few changes.


3 large boneless skinless chicken breasts, cut in half lengthwise to create 6 thin filets
pound chicken to tenderize
Salt, to taste
1 cup flour
1/4 cup olive oil
1/4 cup white wine
2 large lemons
1/2 stick unsalted butter, softened
1/4 cup heavy cream
A small handful drained capers

Directions

Cut lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer.

Begin to heat the olive oil in a 12-inch saute pan on medium-high heat. While oil is getting hot, lightly season both sides of the chicken breasts with salt. Lightly dust the chicken breasts in the flour. Shake off excess flour. Place chicken in the saute pan skin-side down.

When the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is completely cooked through. When both sides are nice and brown, add white wine and lemon juice. Continue to cook for approximately two to three minutes. The liquid should reduce approximately half.

Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat. Check to make sure the chicken breasts are cooked by turning each piece of chicken over and cutting it halfway through with a knife. There should be no visible pink. If the chicken is not completely cooked through, place in a 400 degree oven for five minutes to complete cooking.

Finish the sauce by placing the softened butter and cream in the pan. Using rubber spatula, work the butter into the sauce as it melts. sometimes I sprinkle a little more flour in the sauce to thicken. Add capers. Pour sauce directly on top of chicken breasts. Garnish with lemon wedges. Makes 4-6 servings.

White Bread

I found this recipe online and the bread turned out great! nice and fluffy. It's
gonna be my new go to recipe for bread. It's someone else's family recipe so I left a little blurb about it:

Grandma VanDoren's White Bread
"What Grandma used to make! Our family's favorite. The recipe was never written down (that I know of) until she shared it with me when she was in her 90's."
...
Ingredients:
3 cups warm water
3 tablespoons active dry yeast
3 teaspoons salt

4 tablespoons vegetable oil
1/2 cup white sugar
8 cups bread flour

Directions:
1. In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
2. Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
3. Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
4. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.

Strawberry Cream Cake

Both my daughters request this cake for their birthday. It's super easy and looks like it was so much work. I took a 'from scratch' recipe and simplified it.

yellow cake mix
3 eggs, 1/4 cup oil, water (or whatever the cake mix requests)
1/2 cup sugar
1/4 cup water
1 pound fresh strawberries
instant vanilla pudding mix (prepared) - (or store bought pudding works in a crunch)
whipped cream (cool whip)

Bake the cake as directed in 2 greased and floured 9 inch round pans, let cool, cut both cakes in 1/2. Rinse and cut strawberries in slices. add sugar and water to make a light syrup, stir to dissolve sugar. Spread 1st layer of cake with pudding and top with 1/3 of strawberries, repeat layer, top with last cake and whip cream and the rest of the strawberries. All done. whala!

Breakfast Burritos

This is something I developed - super easy and it is my kid's favorite.

8 flour tortillas - I'm very picky about the brand (guerrero)
2 TB butter
about 8-9 eggs
salt and pepper
1 cup shredded cheese (I use a mixed cheese)
4 strips bacon

cut bacon in half/lengthwise. Fry bacon up. Mix eggs with whisk in a bowl and in a separate fry pan drop butter and when melted,scramble eggs. Salt and pepper to taste. Turn off heat when eggs reach a soft scramble and sprinkle with the cheese. cover so cheese melts while warming tortillas. Warm tortillas on a flat pan surface. (1 at a time)

Assembly:
1 warmed tortilla
scoop eggs and cheese
1 (1/2) slice bacon
wrap into burrito

repeat till all burritos are made

variations:
some times I will cook potatoes alongside the bacon and add it into burritos, also you can use sausage instead of bacon. I just cook sausage first in the frying pan and then add the eggs to scramble it all together,top w/cheese...etc.

Banana Pancakes w/Coconut Syrup

I Found this recipe online and added my own twist..these turned out amazing! Definitely a company recipe

BANANA PANCAKES:
2 c. bisquick pancake mix
1.5 c. milk
2 eggs
2 ripe bananas, chopped

COCONUT SYRUP:
1 c. sugar
1/2 c. water
1 TB corn starch
2 tbsp. butter
1 tsp. coconut extract

FOR PANCAKES: add chopped bananas to bisquick recipe for pancakes

FOR SYRUP: Combine sugar, water, cornstarch and butter and bring to a boil; boil 5 minutes. Remove from heat and stir in flavoring. Serve over warm pancakes.

Steaks with a mustard cream sauce

This recipe is from my 60 minute gourmet cookbook. One of my favorites. (french cooking made easy)

4 or 6 Sirloin steaks or any tender cut steaks
salt and pepper
2 TB cooking oil
2 TB butter
2 TB finely chopped shallots
1/2 cup cognac
1 1/2cups heavy cream
1 TB Dijon mustard

Sprinkle steaks with salt and pepper. Heat oil in skillet to almost smokig. Cook steaks in very hot skillet to desired doneness, browning sides. Remove steaks to a seving platter to keep warm. Pour off fat, and Add butter and shallots to the skillet, Add cognac and ignite it. after flame is gone, Add cream and bring to a boil, stirring constantly,about 5 minutes. remove from heat and stir in mustard. Serve sause with steaks.

Slow Cooker Roast Beef

salt and pepper
cooking oil
roast beef cut of meat
1 can cream of mushroom soup
1 envelope onion soup


Salt an pepper roast beef on all sides. Brown roast beef on all sides in a frying pan with the oil. Place roast beef in slow cooker. mix dry and wet soup together. and smear on the roast beef. Let cook for 8 hours on low. I sometimes add veggies (carrots and potatoes) at 4 hours in.

Sofrito

4 large onions
5 large green or red bell peppers
4 full heads of garlic
2 bunches fresh cilanro
2 spicy peppers ( I use passila)

chop all ingredients in your food proccessor and freeze in i cup portions. I double wrap them - i use small ziplock baggies and then put the smaller baggies into a larger (2 gal) ziplock in my freezer because it has a strong smell and can affect the other foods.

I use Sofrito for all my Puertorican recipes and i also add it to soups, beans, spagetti sauces..etc. It makes everything taste better

Puerto Rican Beans

I use this recipe for pinto beans, kidney beans, or any type of beans. George likes Kidney the best. Of course I owe this recipe to my mother in law. I love her dearly for her patience teaching me her wonderful recipes.


4 cups dry beans.
1 onion (chopped)
3 cloves garlic (chopped)
8 cups water + more
3 TB salt

Boil beans and ingredients in water for about 3 hours till beans are almost soft. watch them and add water as it gets low.

empty water from pot and add

1 cup sofrito (recipe on this blog under seasonings/sauces)
1 can tomato juice
3 TB salt (or to taste)
4 cups water
2 packets Sazon Goya (con culantro y achiote)
1 tsp oregano
2 bay leaves
ham chunks (optional)


boil ingredients again for another hour or 2 till beans are really soft. This makes a lot of beans and I freeze leftovers in ziplock bags for future meals.

EASY VERSION::: On a busy day you can also just throw beans, sofrito, salt, sazon, oregano, bay, ham and water - into a crockpot on high and leave it for the day. (I do about 2 cups beans if I'm gonna leave it) That works great too!!!

Honey mustard chicken

6 chicken breasts/thighs
1/2 C melted butter
1/2 C honey
1/4 C prepared mustard
1 tsp salt
1 tsp curry powder

Do not cook chicken beforehand. Pour mix over chicken in shallow baking dish, cover with foil and bake 1 1/4 to 1 1/2 hours at 350.

Buca Di Peppo warm Tomato and Spinach Salad

1 red onion ( cut in wedges or slices)
4-6 roma tomatoes
16 oz fresh baby spinach
4 oz goat cheese, crumbled

Balsamic Vinagrette:

1/2 cup balsamic vinagrette
1 garlic clove (minced)
2 Tbsp. brown sugar
1 cup extra virgin olive oil

Place vinager, garlic, and sugar in mixing bowl, whisk rapidly by hand while drizzling in olive oil, mix well. Store in fridge until ready.

Pecans:

1 cup pecans
1/4 cup unsalted butter
1/4 cup brown sugar
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. cayenne pepper

Heat oven to 350. melt butter in saute pan, add sugar, cinnamon, salt, cayenne pepper & pecans. Spread pecans on cookie sheet and bake about 5-7 minutes, (watching carefully not to burn) Let cool.

1)Place Red onions and tomatoes in med glass bowl. microwave 2-3 minutes

2)Place spinach on large platter. spoon tomatoes and onion to the side of the spinach. pour dressing over spinach and lightly toss. Sprinkle salad with pecans and goat cheese.

Ham w/ Mustard Glaze

This is a nice glaze that gives the ham a a wonderful flavor without being too sweet.

(for a 10-12 lb. Ham)

1/2 cup brown sugar
1/2 to 1 tsp. dry mustard
2 Tbsp. frozen fruit juice

Combine ingredients and microwave for 1 min. Glaze ham 1/2 way through cooking, and continue to baste until ham is done.