Scrambled eggs with spinach

One of our favorite placed to eat breakfast is Kirby Lane Cafe. It is an Austin, Texas icon. I had the scrambled eggs and spinach the last time we ate there and it was fantastic. I tried to recreate it for our Christmas Eve breakfast.







Printable Version Ingredients:
4 eggs
1/4 cup milk
1/2 cup raw spinach
salt and pepper to taste
cooked bacon or ham
2 T. cream of mushroom soup and a splash of milk
English Muffins - toasted
Method:
Toast your English Muffin
Cook your bacon
In a separate skillet, add the eggs and milk. Cook until almost done and add the spinach, and the soup and milk mixture.
To assemble, place the English Muffin on the bottom. Add the cooked bacon or ham. Top with cooked egg mixture. This will do until I can get back to Kirby Lane.

Mushrooms and rice

The chicken in this meal was not the star. I made enough to have left-overs of the mushroom rice recipe. I will have this for lunch one day this weekend. You can find the recipe Here
Printable Recipe Ingredients:
2-3 T. olive oil, separated
2 T. butter
1 1/2 pounds mushrooms, sliced thick
2 garlic cloves, minced
1 small onion, finely diced
1 1/2 cups long grain rice
2 1/4 cups vegetable or chicken stock
 1/2 - 2 cups green scallions




Method;
1. Heat 2 T. olive oil in large pot over high heat. Add 1/2 of the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper and remove from heat and set aside
2. If pot is dry, add another 1/2-1 T oil, and butter.Add onions and garlic. Cook for 30 seconds
3. Add remaining mushrooms and cook 5 minutes until mushrooms are lightly browned and pot is brown.
4. Add rice. Stir to coat rice and then add a splash of broth to deglaze pan.
5. Add remaining broth. Place lid on, bring to a simmer then turn heat to medium low.
6. Cook 15 minutes or until there is no residual liquid.
7. Remove from stove, remove lid, Quickly toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes.
8. Fluff rice with fork and enjoy. I know I did.

Garlic/Honey/ Lime Shrimp

I found this on Pinterest Here  Green rice and collard greens from our garden went really well with the shrimp.

Printable Version
Ingredients:

• 1 pound shrimp

• 4 cloves 
• Garlic
• 1 Parsley

• 3 T.
•  Honey
• 1 1/2 t.
• lime juice

• 3 dashes Cayenne pepper
• 1/4 tsp Salt

• 1 tbsp Olive oil

• 1 tbsp Butter, unsalted

Method:
Add olive oil and butter to a skillet over medium heat
Add garlic and cook until fragrant.  Add shrimp and cook about
3 min.  Add honey, lime juice salt and cayenne pepper.  Cook
until reduced to a thick sauce.  Garnish with parsley and serve
immediately.

Breakfast bunt casserole

I made this and cut it into serving sizes and placed in the freezer. The night before serving, I put one package in the refrigerator and warm it in the microwave.
I found this on Pinterest, but modified it enough to make it my own.













Printable Version

Ingredients:
1 tube (8-10) count ready to bake biscuits
4 oz. Colby cheese
8 eggs
salt and pepper
4 green onions, sliced thin
1/2 green pepper, diced
4oz. can mushrooms, drained
3 oz. chopped ham, diced
bunt cake pan
Method:
Preheat oven to 400 degrees. Coat bunt cake pan with non stick cooking spray. Break 8 eggs into a bowl and whip with whisk.Mix in onions, green pepper, and mushrooms. Place a single layer of biscuits cut in quarters in the bottom of the bunt cake pan. Cover the biscuits with egg mixture. Top with cheese. Place aluminum foil over pan and bake 15 minutes at 400 degrees. Remove foil and finish baking for 10 minutes until cheese is melted and slightly browned. Let rest for 5 min. Cut and serve or freeze for later.

Cherry Pie

I found this on all recipes.com It is by Frances Poste.

Ingredients for filling:

2 (16oz.) cans tart cherries

1 cup sugar

3 T. quick-cooking tapioca

1/4 teaspoon almond extract

1/4 teaspoon salt

red food coloring (optional)

1 Tablespoon butter

Directions:

Drain cherries, reserving 1/4 cup juice

Mix cherries, juice, sugar, tapioca, extract, salt and food coloring. Pour into crust. Dot with butter. Top with lattice crust. Bake 375 degrees 55-60 min.

Chicken fried chicken

I got this recipe from Texas Co-op Power magazine-May 
2017






Make two shallow dishes. (I used cake pans). In one dish for 2 chicken breasts add 1 cup flour, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
In a separate pan, add 1/2 cup mayonnaise  and 1/2 cup buttermilk. I thought it needed more salt so next time I will salt and pepper the chicken before dredging in dry mixture.
Dredge the chicken in flour mixture, shake off excess flour, dip in wet mixture and then back in flour mixture. Fry in 1" of hot vegetable oil or canola oil.

Dilly bread

I got this recipe from Sally Lee while we were in Fort Worth. Our husbands were attending seminary together. We ate together often and she made this bread one night. I new I had to have the recipe.  I hadn't made it in years, but brought it out tonight to have with shrimp gumbo. It was as good as I remembered.







Dilly Bread
Ingredients:
1 cup cottage cheese
1 T. butter
1 package yeast
1/4 cup warn water to dissolve yeast
1 egg
1 t. dill seed
2 T. sugar
1 T. minced onion
2 1/4 cups flour
1 t. salt
1/4 t. baking soda
Method:
Melt butter in cottage cheese. Dissolve yeast in 1/4 cup warm water. Add to cottage cheese. Stir in beaten egg. Add other ingredients. Stir well. Add wet mixture to dry mixture a little at a time. Let rise. Punch down and make into a loaf. Let rise and bake 325 degrees - 40 minutes.

Maryland Crab Cakes

I found this recipe on Facebook and there doesn't seem to be a way to link it to here.







Ingredients for crab cakes:
2 eggs
1 Tablespoon Dijon mustard
1 teaspoon Old Bay Seasoning 1/4 cup celery, diced
1 teaspoon Worcestershire
1/4 teaspoon salt
2 Tablespoons parsley, chopped
1 pound lump crab meat
Canola oil for frying
1/2 cup Panco bread crumbs
Ingredients for Tartar Sauce
1 cup mayonnaise
1 1/2 Tablespoons sweet relish
1-2 Tablespoons lemon juice
1 teaspoon Dijon mustard
1 Tablespoon red onion
salt and pepper
Method:
Line a baking shit with foil or parchment paper. In a bowl combine all ingredients except crab meat, panco bread crumbs and canola oil. Mix well. Then add the crab meat. Only stir enough to combine.Shape into 6 crab cakes. Place on the prepared baking sheet. Refrigerate at least 1 hour.  Prepare non stick pan to medium/high heat. Coat with canola oil. fry 3-5 minutes per side. Serve with tartar sauce.

Low-Fat Pesto-Proscuiutto Chicken with Basil Cream

I found this recipe in the San Antonio Express newspaper. Jeanne Jones writes a column where people send her recipes and she cuts calories and publishes both recipes. I had some grilled chicken that I added to the basil cream because I only had 2 chicken tenders and I knew that would not be enough for Judson. This would also be good to just make the grilled chicken and add to the basil cream w/o the rolled Chicken with proscuiutto and Chicken


Printable Version can be found Here
Ingredients for Chicken
6 boneless, skinless chicken-breast halves
2 cloves garlic, minced
1/4 teaspoon freshly ground pepper
1/2 cup basil leaves, packed
6 slices prosciutto
Ingredients for Basil Cream
1/2 cup chicken broth
3 shallots, chopped
1/3 cup white wine
1 clove garlic, minced
1 1/2 cups fat-free half-and-half
1 tablespoon cornstarch
1/4 cup minced fresh basil
1 cup chopped fresh tomatoes
Instructions:
Place chicken-breast half between two sheets of plastic wrap. Using a smooth meat mallet, pound each breast to 1/4 inch thickness. Spread a small amount of the garlic onto each chicken breast half. Season with the pepper, then cover the entire surface with basil leaves. Place 1 slice of prosciutto on top. Roll up and secure with a toothpick.

Spray a large, nonstick skillet with nonstick cooking spray, and saute the chicken until lightly browned on all sides. Reduce heat, cover and cook until done, about 10 minutes. Remove the chicken to a plate and cover with foil

In the same skillet, combine the chicken broth and the shallots. Bring to a boil, and reduce until the chicken broth is reduced to a very small amount and the shallots are softened. Add the wine and garlic, then bring to a boil; cook for about a minute, or until the wine is reduced to 1/4 cup. Combine half-and-half and cornstarch; add to the wine and bring back to a boil. Cook until thickened, then add the basil and tomatoes. Heat through. Serve the basil cream over the chicken. I served mine with rice as well.

Crock Pot Buffalo Honey Meatballs

Adapted from Carlsbad Cravings. I printed this out and the website didn't print.If I was guessing, I would say it came from the Austin American Statesman. I love crock pot meals and this one is easy and only takes 2 hours in the crock pot. I cut everything in 1/2 for just two people.

Printable Version

Ingredients:

2 pounds lean ground beef

2 eggs

22 saltine crackers, crushed

1/3 cup minced onion

1/2 cup milk

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/4 teaspoon black pepper

Honey Buffalo Sauce

1/4 cup Frank's Red Hot Original Sauce

1/4 cup honey

1/4 cup apricot preserves

1/4 cup brown sugar

2 tablespoons soy sauce

1 1/2 tablespoons cornstarch

1 tablespoon melted butter

Method:

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with foil or parchment paper. Set aside.             2. In a large bowl, add eggs and whisk. Add the remaining Meatball Ingredients and mix until well combined. Roll the mixture into the meatball size you prefer and place on the prepared baking sheet. Bake for 8 minutes until just browned.

3. While meat cooks, add the Honey Buffalo Sauce ingredients to a small bowl and whisk.

4. Line the bottom of your slow cooker with the cooked meatballs and drizzle with some of the Honey Buffalo Sauce. Then throw in the remaining meatballs and the remainder of the sauce. Printable VersionIf you half the recipe, all the meatballs will fit in a single layer.                       

Grilled salmon with avocado salsa

I found this recipe on Pinterest. You can find the recipe Here  It is by far the best Salmon recipe I have ever found.  I forgot to take a picture with the avocado salsa, but don't leave it out.  It is really good.  Mango or pineapple salsa would also be good on this salmon. Jud said this was as good as steak. That is saying a lot. This guy loves his beef.

Printable Version

Ingredients:

2 pounds salmon, cut into 4 pieces (I used about a pound for two people 

1 T. olive oil

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon paprika powder

1 teaspoon onion powder

1/2 teaspoon ancho chili powder

1 teaspoon black pepper

For the Avocado salsa:

1 avocado, sliced or diced

1/2 small red onion (I used 1 thin slice and diced it)

juiceof 2 limes (I did not have a lime so used one juicy lemon)

1-2 tablespoons finely chopped cilantro

salt to taste

Instructions:

1. Mix the salt, chili powder, cumin, paprika, onion powder and black pepper together, rub the salmon fillets with olive oil and this seasoning mix.

2. Refrigerate for at least 30 minutes.

3. Preheat the grill.

4. Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well. Chill until ready to use.

5. Grill the salmon. (about 5 minutes)
6. Top with avocado salsa and enjoy!