As you all know, we do a lot of fresh cooking at Chez Day. The challenge with this is both fun/rewarding, but that you do end up making frequent trips to the grocer. I really prefer the days that I head out with my list, moving deftly from one side of the store to the other, efficiently avoiding the center aisle’s like the plague. But sometimes, it doesn’t strike me what’s for dinner until I start into the vegetable section and end up chatting with the butcher asking “what’s good today”.
Thursday’s dinner followed the latter. Bare butt cold in Kansas, I trot into Hen House wondering what I actually need to buy for dinner. My. Those mushrooms look tasty. I know, lets do up my famous garlic mushrooms and onions. I get to the butcher counter and realize I don’t know how many I am actually cooking for. I offer the next person to go ahead while I try to call the teenager to see if he is home or working that night. Darn. No Answer. Oooooooohhhhhhhhh those Porterhouse Porkchops look tasty. I’ll take 4 of those, please. Oh and what would be the best meat to make carnitas. thanks!!!!
So home I get and let the cooking begin. This delicious meal starts with my blue Le Cruset pan. I add butter to the pan and then brown the pork chops
Once they are brown on both sides, remove from pan and let sit. I just put mine on a kitchen plate and turn on the burner to low to keep them from chilling.
Next add a bit more butter, garlic and onions to pan.
Finally I add in the mushrooms. let everything cook down to a yummy goodness.
Add a little wine . . .(some to your glass) . . .
Sautee sautee sautee and presto!
Sorry. I forgot to take a “plated” picture of dinner. But take my word for it. was excellent.
I must admit, this week has not been a breakfast week. Nearly every day, I’ve made and downed the proverbial protein smoothie. Pretty basic. 1 1/4 cup coconut milk, 2 scoops protein powder, frozen strawberries. Blendtec. Drink. Done.
But this morning I was craving something more substantial. Just as Rob was rummaging though the cupboard, I asked, “want eggs?”. He said “that sounds way more exciting than oatmeal.” (Internal brain screamed duh! Well of course it is better than that gluten lain stuff!).
So Sausage scramble it is. I use the Jones Dairy Farm frozen sausage from Costco. See link below. It is gluten free and has no additives. I love them. Plus you can pronounce every item on their ingredient list. A must in my book.
Scramble is pretty easy. Remove size ration from container and throw in pan at medium high temperature.
Prep/ crack eggs. We use 2-3 eggs per person. I wisk my eggs with a fork. Don’t forget some butter. You actually need this to help regrease the pan before you put the eggs in.
Turn and flips sausages so they brown all over. Once they start to darken, use spatula to break into bite size pieces and add butter.
Before you pour the eggs in the pan, Be sure to lower the temperature to 40-50%. Remember your pan is already super hot from the sausage. Lowering the temp will cook the eggs more evenly in my opinion and not make the rubbery.
Gently move around pan until completely cooked. Plate and call the troops. “Breakfast is Ready”
Hope you’ve been noticing the holiday plates. I usually find them after the season is over. I can’t wait to break them out each year!!
Have a Super Day!!
I finally had time to try out a different way to make Hollandaise Sauce this morning. Using a Blender!!
“A blender”, you say?
“Doesn’t hollandaise require time-consuming stirring over a low heat on the stove so that the lemon doesn’t curdle the egg??
This handy little tip comes from Andy and Gina Atzenweiler!
- 3 egg yolks
- 1 tsp lemon juice
- 1/2 cup butter
Melt butter separately in small sauce pan
Separate the egg yolks and put into blender. Add Lemon juice to egg yolks and slightly pulse the mixture.
Once butter is melted, turn blender on low and slowly add the butter to the blender.
Once blended serve immediately while hot, or put in the fridge for an hour and serve cool.