Category Archives: Eggs

A Taste of New York

One word could describe our guest speaker last week Doug Wasdyke and that would be WOW!  We were so fortunate  to be able to have Chef Doug visit my classes and share his expertise.   It was a day to remember.  It is not often that high school students get to meet an executive chef and are able to get first hand information about the culinary field.  As soon as he stepped into my classroom I knew that we were in for a treat.  He was very much at ease with each class.  It was as if he had been teaching high school students his entire life.   Before I had taken attendance he enlisted the help of a student  with the cooking while he did the talking.  They loved him.   Now at little bit about Chef Doug.

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Filed under Eggs

Egg and Sausage Breakfast Casserole

Recipes that are made ahead of time are some of the best to have in your back pocket.  Just pull them out when you’re having company or heck  just used them to treat yourself.  I hate to be rushed and anything that can be done the day before makes life easier.  I have been using this recipe for years.  It is our traditional Christmas morning special.  Many breakfast casseroles call for as many as a dozen eggs and this one only uses four eggs.  That’s really reducing the amount of cholesterol which is a good thing.

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Filed under Breakfast, Brunch, Eggs

A Lesson in Making Pudding and Meringue

Knowing how to make basic pudding can open many other doors.  What about coconut cream pie?  Or a tart lemon meringue pie?  Does chocolate cream pie make your mouth water?   All of these follow that same basic steps so when you master just plain vanilla pudding all the other are just a “piece of pie”. 

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Filed under Desserts, Eggs

Favorite Hot Cocoa and Eggs

Breakfast is the most important meal of the day.  One-fourth of your daily calories should be consumed first thing in the morning.  I have found that less than one-fourth of my students do not eat breakfast before they leave for school.   The number one reason given for not eating breakfast is – no time.  I say it is just poor planning.  Breakfast is so easy and quick to make!  Especially eggs!

How do we like our eggs?  Scrambled is the number one choice of most Americans, then hard-cooked , over-easy, over-medium and sunny-side up.  Here are some tips for making great eggs:

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Filed under easy, Eggs, Hot cocoa

Hot Chipped Beef Dip – Just in time for New Year’s Eve

What are you putting together for your New Year’s Eve party?  Want something easy that really is good?    Here is a hot cheese dip that is sure to please most everyone!  Since October I have made this on four different occasions.   When carrying it to a party just bake it there.  It will be  better right out of the oven.  Let’s get cooking!

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Filed under Appetizer, Cheese, cream cheese, Eggs, Recipes

Deviled Eggs

They are just waiting for you!!

I love deviled eggs.  They are so southern.  They are right up there with fried chicken, pimento cheese, biscuits, and potato salad.  Deviled eggs are just something that you take to a family reunion, to your aunt’s at Thanksgiving, or to a family picnic.  They are easy to make, but so many people don’t know how to cook eggs.  And that could be a big problem in this case! 

  So how do you prepare this almost perfect food wrapped in a shell.  Well, first  you do not BOIL eggs.  Eggs are either soft-cooked or hard-cooked in water.  Never, ever boiled.  Have you ever been to an Easter egg hunt where they used real eggs and you cracked into one and the yolk was green.  That’s what happens when you boil eggs.  A chemical reaction takes place inside the shell that turns the yolk green.  No one wants green eggs.  Unless of course you are Dr. Seuss.

Follow these simple steps and you cannot go wrong:  

Eggs in cold water

 I used large eggs here.  You can use extra-large eggs, but will take a few more minutes to cook.  Don’t use eggs that you just  purchased.  Fresh eggs are very hard to peel.  They don’ t have a big air space therefore it is hard to remove the shell.  Cover them with cool water not hot water which will affect the cooking time.  I usually add an extra egg in case one cracks, then you have an extra yolk to make  a little more filling. 

 Just do bring them to a boil and turn down to simmer.  Set your timer for 15 minutes.  You can take the saucepan off of the heat and set the timer for 30 minutes.  Either method is good.   

  Immediately plunge into cold water to stop the cooking process.  Use ice cubes if needed.   Crack the shell under running water.  Start from the large end when removing the shell.  It will be much easier because the air cell is located here.    Split the eggs lengthwise.  This will make a nicer presentation.  Place the yolk in a bowl.    

Cut eggs lengthwise

Mash with a fork

Add about a teaspoon of mustard

Drain olives

I like to add olives or dill relish to my eggs.  This is just my personal preference.  You may add sweet pickles or horseradish or whatever you like to flavor them.  

Mince olives

   
 
 
 

Add olives and mayonnaise to yolks

Be really careful when adding mayonnaise to the yolks.  Just a little will go a long way.  You can always add more but you cannot take out too much. This mixture will not work if it is too thin.  

 

Mix it up!

Fill 'em up!

Ready to put on plate!

This is it!  So easy and so good!  At my house half of these are gone before I can put them on a plate.  Make sure that you make extras.  You will need them I promise. 

 Happy cooking, 

 The Teacher Cooks  

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Filed under easy, Eggs, quick, Recipes, side dish

Sausage Bread

This is yummy!At meal time we all want something fast, easy and great tasting to prepare.  Here is the answer.  This sausage bread is great!  You are going to love it for more reasons than just the taste. 

The recipe is two recipes that I combined one from a friend and the other from Southern Living.  It is a  great main dish with a salad or you can serve  as an appetizer at a party pairing it with a marinara sauce. 

Ingredients for sausage bread

Here's what you need to put this together!

Pillsbury French Bread

Spread the Dough out

Using Pillsbury French Bread Dough spread it out onto parchment paper.  Take it out of the refrigerator right before you need it.  If you take it out too soon it makes it very hard to work with.

Brown sausage

Brown sausage and drain

   Brown sausage in a skillet and drain.  For the best flavor I like to use the hot sausage. 

Sausage, egg, swiss cheese, cheddar cheese

Sausage, egg, cheeses, garlic, oregano, and basil

Here you have the drained sausage 1/2 cup swiss cheese, 1/2 cup cheddar cheese, 1 egg, 1/2 teaspoon oregano, 1/2 teaspoon basil. and 1/2 teaspoon garlic.  Mix together.

Ready to roll

Spread sausage mixture on the French bread dough

Rolling the dough

Roll up the dough lengthwise

 Roll the dough lengthwise.  It is pretty easy to peel the parchment paper off the dough if it sticks.  If you tear holes in it just pinch it together.  Pinch the ends together and tuck under.  Pinch the long side together and flip over.

Slash the dough

Make slashes is dough with a knife

Now just stick it the oven and bake.  This is so much easier than homemade pizza and satisfies the pizza craving.  

Here is the recipe.  Enjoy!

Sausage Bread

  • 1 lb. hot sausage browned and drained
  • 1 can refrigerated French Bread dough
  • 1/2 cup shredded swiss cheese
  • 1/2 cup sharp cheddar cheese
  • 1 egg slightly beaten
  •  1/2 teaspoon oregano
  • 1/2 teaspoon basil 
  • 1/2 teaspoon garlic

Cook sausage in a skillet until browned.  Drain.  Stir in the rest of ingredients together with sausage.   Unroll dough into a rectangular shape onto parchment paper.  Sprinkle evenly with sausage mixture.  Beginning with long side roll up, jelly roll style.  Turn seam side down on baking sheet, and pinch ends to secure filling inside. cut slits across top of dough with a knife or scissors.  Bake at 350 degrees for 30 minutes or until browned.  Let stand for 10 minutes before slicing.

Happy Cooking,

The Teacher Cooks

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Filed under Bread, Brunch, Cooking, easy, Eggs, quick, Recipes, Sausage

Zucchini, Tomato, and Cheese Tart

I need a new camera!

I need a new camera!

Please forgive me.  This picture does not do the Tart justice!!  And it is Georgia’s fault that I did not take pictures of this beautiful tart when I removed it from the pan.   I was distraught.  How could Georgia lose in the last minute to LSU ? 

GI Joe and I went to see friends last night and this is what I made to take.  We had a great time.  Good friends and great food.  You cannot have a better combination.

Georgia should have won.  Did I say that before? 

 The food well what can I say?  There were some terrific cooks there.  I loved those tiny deviled eggs that were the size of my thumb.  It was ALL good!  

Let’s get back to this tart.  Karen shared the recipe with me after having it at a  birthday party. It was just delicious and healthy.  It is one of those dishes that could be used for most any meal. It was so good.   Just kept calling my name to make it.   

The recipe came from the food network courtesy of Jeanne Lemlin with just a few changes.  It calls for a tart pan.  You can use a pie dish or something similar that you might cook a Quiche in.  I did not have a tart pan so yesterday I put myself in Saturday traffic ( never mind we now have Saturday traffic everyday  since 100 of our roads have washed away).  I bought a tart pan at Bed Bath and Beyond.  A Wilton pan with a removable bottom.  It worked perfectly.

Remove half a box of frozen puff pastry to thaw at room temperature for about 30 minutes.  Roll the dough out on a lightly floured surface .  Fit it into the tart pan.  Trim the overhanging pieces.  Refrigerate  up to 8 hours covered. Sorry again I did not take a picture.  Football!

Fresh vegetables that you will need

Fresh vegetables that you will need

Chop 3-4 green onions and mince 2 gloves of garlic . Saute over medium heat in 2 Tablespoons of olive oil. Cook until tender .

Thinly sliced zucchini

Thinly sliced zucchini

Stir in 2 medium  zucchini  sliced lengthwise and thinly sliced and saute just until it begins to soften, about 5 minutes. Mix in 1 14 oz. can of well drained diced tomatoes.  Raise the temperature and cook until juices have evaporated.  Zucchini should be tender but not mushy.  Add some fresh parsley and basil.

 

Chopped Basil, Green onion and Flat leaf Parsley

Chopped Basil, Green onion and Flat leaf Parsley

 

 Let it cool.  This is important because the vegetables are  added to 3 eggs and you don’t want to scramble the eggs. 

3 Eggs

3 Eggs

Whisk together

Whisk together

Add 1 cup of grated smoked Gouda Cheese

Add 1 cup of grated smoked Gouda Cheese

Beat 3 eggs. Add 1 cup of grated smoked Gouda Cheese. Then stir in the cooled vegetables.  Pour into the tart pan.  Bake at 425 degrees for about 25 minutes or until and knife inserted  in the  center of the tart comes out clean.  Let it sit on a cooling rack after removing the outside of the tart pan for 20 minutes before slicing.  It should be served warm and not hot.  

Here is the complete recipe.  ENJOY!!!!

Zucchini, Tomato, and Cheese Tart ( Jeanne Lemlin Foodnetwork)

  • 1 sheet frozen puff pastry (Karen used a pie shell and it was great!)
  • 2 Tablespoon of olive oil
  • 1 onion diced (Karen used green onion – I liked it)
  • 2 garlic cloves, minced
  • 2 medium zucchini, quartered lengthwise and thinly sliced
  • 1 (14-ounce) diced tomatoes well drained
  • Fresh basil and parsley chopped
  • 3 large eggs
  • 1 cup grated smoked Gouda
  • 1/2 teaspoon salt
  • freshly ground black pepper

Remove the puff pastry from the  package and let thaw at room temperature for about 30 minutes, or until no longer frozen but still cool. While that is thawing cook the vegetables because they have to cool.

Heat oil in large skillet over medium heat.  Add the onion and garlic and cook 5 minutes or until the   onion is slightly tender.  Stir in the zucchini and saute just until it begins to soften, about 5 minutes.  Mix in the drained tomatoes , basil and parsley.  Cook at medium high heat, stirring often , until the zucchini is tender but not mushy and the juices have evaporated.  Let cool. 

Lightly butter a 9-in(  I used an 11-inch tart pan)  or a glass pie plate.  On a floured surface roll the puff pastry into an 11-inch square.  Fit it into the tart pan or pie plate.  Trim of the overhanging pieces.  Refrigerate the crust uncovered for 15 minutes or up to 8 hours covered.

Preheat oven to 425 degrees.

Beat eggs ina large bowl.  Stir in the cheese, salt, pepper and cooled vegetables . Pour mixture in the tart pan.  Bake 25 to 30 minutes or until a knife inserted in the middle comes out clean.  Remove the outer rim of the pan and cool on a rack for about 20 minutes.  Serve warm and not piping hot.

Happy cooking,

The Teacher Cooks

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Filed under Brunch, Cheese, Eggs, Puff pastry, Quiche, Tart, Tomato, Zucchini