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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Homemade Breakfast Sausage

Published by: Sarah

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  • Feb
  • 13

I love this recipe because I can control the amount of salt & seasonings. 1½ # Ground Pork or Turkey 2 tsp. Ground Sage 2 tsp. Fennel Seed 2 tsp. Granulated Onion 2 tsp. Granulated Garlic 2 pinch Ground Cloves Salt & Pepper Extra Virgin Olive Oil Combine all ingredients except  oil. Mix well. Test a […]

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I love this recipe because I can control the amount of salt & seasonings.

1½ # Ground Pork or Turkey
2 tsp. Ground Sage
2 tsp. Fennel Seed
2 tsp. Granulated Onion
2 tsp. Granulated Garlic
2 pinch Ground Cloves
Salt & Pepper
Extra Virgin Olive Oil

Combine all ingredients except  oil.
Mix well.
Test a quarter size patty in a hot skillet for seasoning.
Adjust if necessary.
Form meat into 8 patties.
Drizzle with oil & cook 3-4 minutes per side or until they center springs back when gently pressed.

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Baked Eggs with Canadian Bacon, Spinach, and Aged Cheddar

Published by: Sarah

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  • Feb
  • 10

3 tablespoons unsalted butter, plus more to butter ramekins 2 tablespoons minced yellow onion Salt and freshly ground black pepper 6 ounces baby spinach 4 slices Canadian bacon 4 large eggs 1/4 cup heavy cream 1 ounce grated aged Cheddar, plus extra for serving Sourdough bread Heat oven to 350 degrees F and arrange rack […]

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3 tablespoons unsalted butter, plus more to butter ramekins
2 tablespoons minced yellow onion
Salt and freshly ground black pepper
6 ounces baby spinach
4 slices Canadian bacon
4 large eggs
1/4 cup heavy cream
1 ounce grated aged Cheddar, plus extra for serving
Sourdough bread

Heat oven to 350 degrees F and arrange rack in middle.
Butter 4 (6-ounce) ramekins and set aside.
Melt 1 tablespoon butter in a large frying pan over medium heat.
When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute.
Add spinach and cook until spinach is well wilted, about 2 minutes.
Place ham on bottom of ramekins and top with spinach.
Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.
Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread.
Top with grated cheese and toast until bubbly.

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Egg & Proscuitto Breakfast Cups

Published by: Sarah

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  • Mar
  • 26

This is my version of Giada’s recipe. 12 sl. Prosciutto 1 T Butter 1 T Olive Oil 1 (12 oz.) pkg. Fresh Baby Spinach 2 Shallot, minced 2 -3 T Cream of Onion Soup 1/4 c. Fat Free Half & Half ** Fresh Nutmeg Salt & Pepper 6 Eggs Preheat oven to 350°. Spray a 6 cup […]

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This is my version of Giada’s recipe.

12 sl. Prosciutto
1 T Butter
1 T Olive Oil
1 (12 oz.) pkg. Fresh Baby Spinach
2 Shallot, minced
2 -3 T Cream of Onion Soup
1/4 c. Fat Free Half & Half **
Fresh Nutmeg
Salt & Pepper
6 Eggs

Preheat oven to 350°.
Spray a 6 cup muffin tin with cooking spray.
Press 1 slice prosciutto into each cup leaving an edge.
Place another slice of prosciutto cross wise in each cup to make an “X”.
Sauté shallots in butter & oil until soft.
Add the spinach & wilt.
Hit with a few gratings of nutmeg and season with salt & pepper.
Add the soup & ¼ c. of half & half
 ** Add more if needed for the correct consistency
Fill each cup with 2 T creamed spinach.
Top each with an egg.
Bake 10 minutes.
Season each with salt & pepper.
Gently remove from the muffin tin & serve.

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Croque Monsieur et Madame

Published by: Sarah

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  • Feb
  • 28

I saw “Brunch @ Bobby’s” last Saturday & he made this classic French dish. It looked really delicious. 3 T Butter 3 T Flour Salt & Pepper Nutmeg 2 c. Half & Half, warmed 1 loaf Brioche 4 oz.  thinly sliced Black Forest Ham, divided 2 c. Gruyere Cheese, freshly grated & divided 2 Eggs Parmesan […]

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I saw “Brunch @ Bobby’s” last Saturday & he made this classic French dish. It looked really delicious.

3 T Butter
3 T Flour
Salt & Pepper
Nutmeg
2 c. Half & Half, warmed
1 loaf Brioche
4 oz.  thinly sliced Black Forest Ham, divided
2 c. Gruyere Cheese, freshly grated & divided
2 Eggs
Parmesan Cheese
Dijon Basil Vinaigrette

Preheat oven to 350°.
Melt the butter & add the flour.
Whisk until flour smells “nutty.”
Season with salt, pepper & nutmeg.
Whisk in warmed half & half.
Continue until thickened.
Add in ¾ c. Gruyere cheese.
Stir to melt & set aside (this is called a Mornay Sauce).
Slice the brioche into four 1” thick slices.
Toast in the oven @ 350° turning once.
Turn oven to broil.
Top 2 slices of bread with ham & a handful of Gruyere.
Set the other 2 slices aside & broil until cheese is bubbly.
Remove, top with reserved slices, some Mornay sauce & a sprinkling of Parmesan.
Put back under the broiler & cook until golden brown.
In the meantime, fry the eggs over easy.
When the Croque Monsieur’s are done, top with the egg to make them Croque Madame’s.
Guild the lily by topping them with a drizzle of vinaigrette (below).

Dijon Basil Vinaigrette

1 T Dijon Mustard
2 T Cider Vinegar or Fresh Lemon Juice
Good Olive Oil
4 leaves Fresh Basil, chiffonade
Salt & Pepper, optional

Place first 3 ingredients into a bowl.
Slowly whisk in enough olive oil to emulsify the dressing.
Whisk in the basil & season with salt & pepper if needed.

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Spinach Souffle in Phyllo Cups

Published by: Sarah

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  • Feb
  • 7

This recipe is so versatile. It’s great for brunch, as a main dish or side. Use frozen mini phyllo cups & then it becomes an appetizer. 3 sheets Phyllo Dough Olive Oil Cooking Spray 1 pkg. Frozen Spinach Soufflé, thawed Pinch Salt ¼ tsp. Cayenne Pepper Pinch Black Pepper 1 T Garlic & Basil Seasoning Mix** […]

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This recipe is so versatile. It’s great for brunch, as a main dish or side. Use frozen mini phyllo cups & then it becomes an appetizer.

3 sheets Phyllo Dough
Olive Oil Cooking Spray
1 pkg. Frozen Spinach Soufflé, thawed
Pinch Salt
¼ tsp. Cayenne Pepper
Pinch Black Pepper
1 T Garlic & Basil Seasoning Mix**
Feta Cheese, crumbled

Preheat oven to 350°.
Lay out 1 sheet of dough.
Spray with cooking spray.
Top with another sheet & spray with cooking spray.
Repeat with last sheet of dough.
Cut the dough into 6 equal squares.
Spray a muffin tin with cooking spray.
Press the dough into the muffin cups.
Bake 15 minutes.
Stir together soufflé, salt, pepper’s & seasoning mix.
Fill the phyllo cups & top with feta cheese.
Bake 10 minutes or until cheese is melted.

** If you cannot find Garlic & Basil Seasoning, just combine 2 tsp. Dried Basil with 1 tsp. Garlic Powder & Pinch of Salt.

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Ziploc Omelettes

Published by: Sarah

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comments:
  • Dec
  • 23

I’m hoping many have seen this easy method of making an omelet. For those who haven’t, give it a try! 1. Crack 2 eggs into the quart size Ziploc bag (not more than 2) shake to combine them.   2. Put out a variety of ingredients such as : Cheeses, Ham, Onions, Green Peppers, Tomatoes, Hash […]

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I’m hoping many have seen this easy method of making an omelet. For those who haven’t, give it a try!

1. Crack 2 eggs into the quart size Ziploc bag (not more than 2) shake to combine them.
 
2. Put out a variety of ingredients such as : Cheeses, Ham, Onions, Green Peppers, Tomatoes, Hash Browns, Salsa, Etc.

3. Each guest adds prepared ingredients of choice to their bag and shake the bag to mix them well.

4. Make sure to get the air out of the bag and zip it up.

5. Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. If you have more omelets, make another pot of boiling water.

6. Cut the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

7. Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and it becomes a great conversation piece.

8. These can be made the night before. Just shake the bag before placing in the boiling water to mix ingredients again.

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