Can you really make better scrambled eggs? Oh yes, you can!
- 4-6 eggs
- 1T butter
- 2T heavy cream
- 2T chives, chopped (fresh, if you’ve got ’em!)
- 1/2t Kosher salt
First, start off cracking your eggs in a bowl; whisk together with a fork, and don’t add any water or milk.
In a non-stick pan on low-medium heat, pour in the eggs and start cooking, stirring frequently. When they are loosely cooked (but still semi runny), add the butter, cream, salt and chives and mix together.
Cook a few moments longer, but leave them a little looser than your normal run-of-the-mill scrambled eggs.
Serve hot with bacon, toast and how about a nice Mimosa made with some Asti or Brut from Market Alley Wines. You’ll never think of Sunday brunch eggs in the same way again!
This is a recipe that has so much potential for variation… of ingredients and wine! You’ll notice only the Kick Ass sauce has measurements. Put in more of what you love and less of what you don’t. Continue Reading
There comes a time during each summer when some people crave something other than grilled meat and farm fresh, healthy vegetables and fruits. You know who you are. Continue Reading
On a hot summer day, nothing is better than a refreshing Summer salad! This salad is easy to fix and full of bold flavors and textures. It features a crisp salad with candied pecans, brie cheese and Granny Smith apples, topped with grilled, blackened chicken and a robust chipotle dressing.
This first step is to candy the pecans, and you can do this well ahead of time.
- 1 egg white
- 1/4 cup sugar
- 1/2 t nutmeg
- 1/2 t cinnamon
- 1/4 t salt
- 1/2 cup whole pecans
Whisk the egg white for a few seconds, then add the seasoning and whisk to dissolve. Stir in pecans to coat. Spread on a cookie sheet in a single layer and put in a 325 oven for about 25 minutes. When done, remove from the oven and pull the pecans out of the candy mixture before it hardens, setting aside on a bowl or plate. You’ll need some hot water to clean the sugar/egg mixture off the cookie sheet!
You can also make the dressing ahead of time and refrigerate.
- 1/2 cup mayo
- 1 1/2 T chicken broth
- 1/2 T soy sauce
- 1 T fresh lemon juice
- 1 T minced canned chipotle chilies (in adobo sauce)
- 1 T abodo sauce (from can)
- 1 t brown sugar
- Mix together and place in the fridge. Once it cools down, stir again, taste and adjust seasoning if necessary.
Blackened Chicken Breasts
Take a few chicken breasts and generously coat with the following blackening spice.
- 2 t paprika
- 4 t dried thyme
- 2 t onion powder
- 2 t garlic powder
- 1 T sugar
- 2 t salt
- 2 t black pepper
- 1 t ground cayenne pepper
- 1 t dried oregano
- 1 t cumin
Turn your grill on high and toss on the breasts, turning and rotating every 4 minutes until they are done and you have a nice char. Slice against the grain and prepare the rest of salad.
- Romaine lettuce (torn up small)
- Other mixed lettuce or spinach leaves
- 1/2 thinly sliced Granny Smith Apple
- 2-3 ounces Brie cheese, sliced in thin wedges
Arrange the lettuce on the plates. Top with pecans, sliced apple and Brie wedges. Lay sliced blackened chicken over the salad and top with chipotle dressing. Enjoy!!
Try a fruity Sauvignon Blanc such as Dashwood or Brancott Estates with this delightful meal.
This is a recipe for a super simple, delicious and adaptable pizza that is great as an appetizer or an easy vegetarian dinner. It only works when tomatoes and basil are fresh. Continue Reading