An Omelet For Anthony

Yes, another post on making eggs, and this one is for Anthony.  Anthony is one of Jon's  friends who commented that "it's kinda hard cooking on your own." And,  he needed something simple, "like an omelet."

Funny thing...eggs look easy, but that's just it, they take several rounds of practice.  Writing this blog took three tries in order to break down the recipe for our novice cook Anthony...and to get the pictures right.

So, here you have it: The Basic Omelet For Anthony!

Equipment:

8" non-stick skillet

Rubber spatula or small flat spatula

Small mixing bowl

Measuring spoons

Ingredients:

1 tsp butter

2 large eggs

2 Tbls milk or cream

Salt & Pepper

2 Tbls sharp cheddar cheese

Instructions:

1. Wash your hands.

2. Whisk the eggs, milk, pinch of salt and pepper together.

3. Melt your butter in the skillet over MEDIUM--eggs are sensitive beings and have to cook slowly.

4. Add your egg mixture.

5. Do not touch the egg mixture.  Let it cook and begin congealing.

6. After 2-3 minutes, swirl the pan to keep the liquid egg moving. But do not move or scrape.

7. Add your cheese.  (If you like other ingredients, like ham, peppers...you add them here)

8. As less and less egg remains liquid, lift the sides with a rubber spatula and separate the edges.

9. Gently roll the egg onto itself or fold it in half.

10. Turn the heat off.

11. Flip it one last time and slide it onto your plate with toast and hot sauce or ketchup.

12. Please don't starve Anthony!  This egg's for you.

Bandilicious Chicken Marinade

Everyone needs a go-to marinade in a pinch--this one is not exclusively for chicken, but could be used for vegetables you are planning to grill or sauté.  Whisk everything together and let the marinade work its' magic while you go to class, the gym, work, whatever.  When you return, preheat the oven and set your skillet on MEDIUM-HIGH.

What makes this marinade so flavorful is an old time classic seasoning salt: Cavenders Greek Seasoning  found in any grocery store where the spices and salt and pepper reside.

Equipment:
Pyrex dish (for marinade or use large freezer bag)
Baking sheet covered with aluminum foil and large enough to fit all chicken breasts
PAM Non-stick spray
Large Non-stick skillet (for sautéing)

Ingredients:
3-4 large skinless chicken breasts, scored

Marinade:
6 cloves garlic, chopped
1/2 to 3/4 cup olive oil
Juice from one lemon
Juice from 1/2 lime
3-4 tsp of Cavender's Greek Seasoning
2 tsp of Cayenne
2-3 tsp of Freshly ground pepper to generously coat one side of chicken
2-3 tsp of Kosher salt, enough to generously coat one side of chicken

Instructions:
1. Wash your hands.
2. Place chicken breasts in a pyrex dish after scoring the breast with a sharp knife

3. Salt and pepper the chicken breasts generously.

4. Sprinkle the cayenne and Cavender's Greek Seasoning over chicken.

5. Add the olive oil and squeeze the lemon and lime.

6. Add the minced garlic.

7. Take your washed hands and lather the chicken in the marinade.
8. Make sure you push garlic and spices into the scored slats of the chicken breast and any other layers.

9. Cover the pyrex with seran wrap / clear wrap and let marinate for several hours.

10. Once you are ready to cook chicken, preheat the oven to 350F degrees.
11. Remove chicken from marinade onto a plate with paper towels and pat dry.

12. Allow chicken to come to room temperature.
13. Cover your baking sheet in foil or use PAM non-stick spray
14. Heat your non-stick skillet over MEDIUM-HIGH.

15. Sear the chicken with breast side down for 3-4 minutes and DO NOT TOUCH or MOVE it!

16. Sear the other side for 3 minutes.

17. Place all the chicken breasts on your prepared baking sheet and bake for 15-20 minutes.

18. Remove from oven and cover with foil for 5 minutes to complete cooking.
19. Slice the chicken and serve with your salad, rice or taters.

Artichoke, Red Onion and Feta Tart

Earlier this week I published a quick and easy dessert recipe involving puff pastry.  Originally, I had planned to feature a savory and sweet option, but then realized it might be better to just focus on one.  Today, we will use the same steps but use savory ingredients combined with puff pastry to create a quick appetizer or late night alternative to pizza.

Equipment:

Baking sheet or jelly roll pan (baking sheet with edges)

Parchment paper

Small mixing bowl

Fork or whisk

Ingredients:

4 ounces of crumbled feta

1-2 Tbls of half-and-half or cream

14 oz jar of marinated artichokes, drained
1/2 red onion, thinly sliced

Fresh herbs, ie basil, oregano, or majoram, chopped ( or dried )

Puff pastry, thawed & unfolded

1 Egg, slightly beaten with 1 tsp water

Instructions:

1. Wash your hands.

2. Preheat oven to 425F degrees.

3. Un-Roll puff pastry onto baking sheet with parchment paper.

4. Use a knife to score the puff pastry along the edges, leaving a 1/2-3/4 inch border.

5. Combine crumbled feta and cream into a coarse, spreadable mixture.  If you have a blender or magic bullet, you can use this instead.  Add liquid to get a spreadable consistency, but not runny!!

6. Scatter artichokes across the feta-mixture.
7. Add red onions & herbs (or dried spices).

8. Drizzle with a little olive oil & pepper.

9. Brush (or use your fingers / hand) edges with egg wash.

10. Bake @ 425F x 10-15 minutes until edges start browning, then decrease heat to 350F.

11. Bake another 20-25 minutes until crust golden brown.

Don't blink here because you might just miss getting a piece.
Feel free to experiment with mushrooms, leek, zucchini, squash, and other cheeses.  The puff pastry is really just a canvas for ideas.  

Simply Roasted Edamame

Roasted edamame may not sound exciting to most of you, but if you tagged on 'the freshman fifteen' this year, you might just be looking for a few healthy snacks other than baby carrots.

Do not be fooled.  Despite it's simplicity, this recipe is delicious for snacking; and, it's a recipe you can build on if you want more complexity.  Try adding in sautéed garlic, shallots, a dash of red wine vinegar and olive oil...just a suggestion for a simple side protein.

Equipment:

Oven

Baking pan or "jelly roll" pan (it needs sides)

Ingredients:

Frozen bag of edamame, or double it

Olive oil

Salt & Pepper

Instructions:

1. Wash your hands.

2. Preheat oven to 250F degrees.

3. Open the bag of frozen edamame.

4. Spread onto pan

5. Sprinkle with olive oil.

6. Salt &Pepper

7. At 20 minutes, remove the pan and shake pan to re-distribute beans.

8. Finish roasting until beans slightly wrinkled with a touch of brown, about another 20 minutes.

9. If adding shallots, garlic, vinegar, toss it altogether in a bowl and then season to taste with S & P and olive oil.

10. Be surprised at how good 'simple & healthy' can taste!

Don't forget Father's Day!