Brunch Egg/Bacon Cups

Serves 6 Ingredients: Pam package refrigerated biscuits 3 slices bacon mixed cheese shredded 6 large eggs Coarse salt and ground pepper Hollandaise sauce (in blog) Directions: Preheat oven to 375 degrees. Lightly spray Pam on 6 standard muffin cups. Cut biscuits in half and with a rolling pin, flatten biscuits into a round shape and push into muffin cups. crating a shell. lightly sprinkle with tsp. mixed cheese in each cup. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1/2 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately with Hollandaise sauce.

Easier Hollandaise sauce

Ingredients: 3 large egg yolks Juice of 1 lemon or 1/4 cup water 1/4 teaspoon white pepper 1 stick melted butter Directions: Place the top of a double boiler or a heatproof bowl over a pan of hot water on low heat. whisk yolks, lemon juice, in double broiler over med heat, slowly drizzle in hot butter. keep warm over very low heat, whisking occasionally. Do not allow mixture to get too hot, or it may curdle.

Puertorican BBQ Chicken

Chicken pieces - 12 or so
1 cup Sofrito (in my blog under seasoning)
1/2 can tomato sauce
2 T salt
1 pkg Goya Sazon

mix sofrito, tom sauce, salt and sazon first, then rub/coat chicken and let sit for a few hours. BBq chicken on open grill as usual till cooked through.

Puertorican Chicken/rice Soup

I learned this recipe from years of watching my mother in law make it. It is the soup my husband craves when he is sick.....so it was a necessity to learn for me.

Chicken (1 whole or 1/2 cut in pieces),
6-8 cups water
1 onion chopped
2 T salt

In a large kettle, heat all ingredients to a boil till chicken is cooked and chicken broth is made. I do this part a little different then my mother in-law..she just puts the chicken pieces in her soup directly, but I don't like picking bones out my soup. I boil my chicken first then pull it out of the broth and debone. at this point I strain the broth to get the yuckys out. and start adding the veggies..

1/2 to 1 cup cut carrots
1/2 to 1 cup cut potatoes
1/2 cup chopped celery
1/2 cup chopped onion
1 cup of Sofrito (recipe in blog under seasonings)
1 packet Sazon Goya
1/2 can tomato paste or 1 can tomato sauce
1 cup rice
bay leaf
salt and pepper to taste
add chicken back to pot
and about 4 more cups of water

let ingredients come to a boil and then simmer..enjoy with rolls

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