Showing posts with label bacon. Show all posts
Showing posts with label bacon. Show all posts
Microwaved eggs?
I'm not a fast food eater. I think the last time I was at a McDonalds or something to that effect was a good 6 years ago ... and that time was because I had no other option, a friend's mom brought us out to eat and that's where she brought us. So it would have been rude to refuse. Before that one day (oh the belly pains) I hadn't had fast food probably 3 years prior. Not to say I didn't have my love afair with big macs when I was a kid. I was a swimmer, and I ate me weight in food most days haha. What's that you say two big macs and a large fry? Bring it on. Oh but not anymore, I think it would kill me hehe.
Back to the microwaved eggs. Egg mcmuffins were another tasty thing the old fast food eating me liked. Even though fast food and I broke up all those years ago, I still think about those egg mcmuffins sometimes... so what's a girl to do? Make her own! I mean it's not rocket science!
AND if you have a handy dandy egg microwaver from the 60's or 70's that you found in the attick of your parents house... you're in luck! Actually you're all in luck, Amazon seems to sell them here. Mine looks more old school, but same concept.
Whole wheat english muffins toasted up. Some Jennie-O lean turkey bacon. Fat free cheddar slices (or part skim, or full fat) this is an occasioin that the fat free kind doesn't weird me out. Wegmans has a fat free cheddar slice that actually melts and tastes pretty darn good! Plus we all know mcdonalds cheese isn't real... or is it?? It can't be...
Anyway you can just crack an egg into each side, or in my case scramble up one whole egg with an egg white and dump half into each side. Microwave it up, and you have authentic circular eggs just like your favorite fast food place. Much healthier, and in my opinion tastier!
CHOW!!!!
Back to the microwaved eggs. Egg mcmuffins were another tasty thing the old fast food eating me liked. Even though fast food and I broke up all those years ago, I still think about those egg mcmuffins sometimes... so what's a girl to do? Make her own! I mean it's not rocket science!
AND if you have a handy dandy egg microwaver from the 60's or 70's that you found in the attick of your parents house... you're in luck! Actually you're all in luck, Amazon seems to sell them here. Mine looks more old school, but same concept.
Whole wheat english muffins toasted up. Some Jennie-O lean turkey bacon. Fat free cheddar slices (or part skim, or full fat) this is an occasioin that the fat free kind doesn't weird me out. Wegmans has a fat free cheddar slice that actually melts and tastes pretty darn good! Plus we all know mcdonalds cheese isn't real... or is it?? It can't be...
Anyway you can just crack an egg into each side, or in my case scramble up one whole egg with an egg white and dump half into each side. Microwave it up, and you have authentic circular eggs just like your favorite fast food place. Much healthier, and in my opinion tastier!
CHOW!!!!
Corn and Bacon Pie
Steve and Laura made a delicious corn and bacon pie, they used local organic bacon that had this AMAZING flavor, it really infused the pie. I'm normally not an egg pie kinda girl.. most of them gross me out... but this one... this one changed my mind. YUM!
Corn and bacon pie
Crust:
1 cup unbleached all purpose flour
3/4 cup fine-grind whole grain cornmeal
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons chilled solid vegetable shortening (preferably with no trans fats), diced
3 to 4 tablespoons ice water
Nonstick vegetable oil spray
Filling:
1/2 pound bacon, coarsely chopped
1 1/2 cups chopped sweet onion (such as Vidalia or Maui)
1 cup chopped red bell pepper
1 12-ounce package frozen corn kernels (2 1/2 cups), thawed, patted dry
1 1/2 cups half and half
3 large eggs
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 cup chopped green onions
1 1/2 cups (packed) coarsely grated Gruyère cheese (about 6 ounces)
Whisk first 3 ingredients in large bowl. Using back of fork, cut in butter and shortening until mixture resembles coarse meal. Add 3 tablespoons ice water. Toss until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Shape dough into disk. Wrap; chill at least 30 minutes.
Preheat oven to 400°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Place large piece of parchment paper on work surface. Place dough in center; cover with second sheet of parchment. Roll out dough to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared pie dish. Carefully peel off remaining parchment. Fit crust into dish, sealing any tears. Fold excess dough under and crimp edges, forming highstanding rim. DO AHEAD: Can be made 1 day ahead. Cover and chill.
For filling:
Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 1/2 tablespoons drippings. Add onion and pepper to skillet. Sauté until almost tender, about 8 minutes. Add corn; sauté until very tender, about 3 minutes longer.
Whisk next 6 ingredients in large bowl to blend. Mix in green onions, then corn mixture. Sprinkle bacon, then cheese over bottom of crust. Pour in egg mixture.
Bake pie until filling is golden and just set in center, about 55 minutes. Let pie cool at least 30 minutes and up to 1 hour. Serve slightly warm.
Corn and bacon pie
Crust:
1 cup unbleached all purpose flour
3/4 cup fine-grind whole grain cornmeal
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons chilled solid vegetable shortening (preferably with no trans fats), diced
3 to 4 tablespoons ice water
Nonstick vegetable oil spray
Filling:
1/2 pound bacon, coarsely chopped
1 1/2 cups chopped sweet onion (such as Vidalia or Maui)
1 cup chopped red bell pepper
1 12-ounce package frozen corn kernels (2 1/2 cups), thawed, patted dry
1 1/2 cups half and half
3 large eggs
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 cup chopped green onions
1 1/2 cups (packed) coarsely grated Gruyère cheese (about 6 ounces)
Preparation
For crust:Whisk first 3 ingredients in large bowl. Using back of fork, cut in butter and shortening until mixture resembles coarse meal. Add 3 tablespoons ice water. Toss until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Shape dough into disk. Wrap; chill at least 30 minutes.
Preheat oven to 400°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Place large piece of parchment paper on work surface. Place dough in center; cover with second sheet of parchment. Roll out dough to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared pie dish. Carefully peel off remaining parchment. Fit crust into dish, sealing any tears. Fold excess dough under and crimp edges, forming highstanding rim. DO AHEAD: Can be made 1 day ahead. Cover and chill.
For filling:
Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 1/2 tablespoons drippings. Add onion and pepper to skillet. Sauté until almost tender, about 8 minutes. Add corn; sauté until very tender, about 3 minutes longer.
Whisk next 6 ingredients in large bowl to blend. Mix in green onions, then corn mixture. Sprinkle bacon, then cheese over bottom of crust. Pour in egg mixture.
Bake pie until filling is golden and just set in center, about 55 minutes. Let pie cool at least 30 minutes and up to 1 hour. Serve slightly warm.
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