French Tarragon & Creamy Swiss Omelette

Some recipes are ALL about the ingredients! I LOVE LOVE LOVE Penzeys spices. They are the next best thing if you do not have your own fresh herbs. Buy these, and buy them OFTEN. Also, Laughing Cow products are over-the-moon awesome!

This omelette was magnificent. It made me feel like I was having a simple French breakfast, but without all the fat! Hooray!

Ingredients:

3 eggs

3 tbls fat free half and half
1 tbslp Penzeys French Tarragon
2 triangles Laughing Cow Creamy Swiss cheese (low calorie!)
Cooking Spray
Salt and Pepper to taste

Directions:
Heat a sprayed medium frying pan over medium heat. Whisk the eggs, hal and half and tarragon I really like cooking eggs over lower heats to make sure the eggs infuse with the herbs I cook with. Pour the eggs into the pan and allow to set Cut one triangle up and set into omelette on once side before flipping. Allow to set a little furhter ( do not overcook!) Flip over one more time and spread some more of the creamy swiss over the top to melt. Carnish with a sprig of fresh herbs, and serve with a whole wheat english muffin. A GREAT start to the day…and very Frenchie-Poo! Ooh lala, and Voila!

Chewy White Chocolate/Oatmeal/Coconut Cookies

My husband loves chewy cookies! He also loves oatmeal and chocolate. I love coconut! Here is a recipe adapted from a Taste of Home recipe to please us both!! They ended up delicious, chewy and were eaten up very quickly! They are dense, flavorful, and really hit the spot on a crisp autumn day!

Ingredients:

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar1 egg
3 teaspoons pure vanilla extract
1 teaspoon coconut extract
1-1/2 cups quick-cooking oats
1-1/4 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 cup flaked coconut
6 ounces white baking chocolate, coarsely chopped
1/2 cup chocolate chips for melting

Directions:

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Add extracts. Combine the oats, flour, salt and baking soda; gradually add to creamed mixture until blended. Stir in the coconut and chocolate.

Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 8-9 minutes or until golden brown. Cool for 1 minute before removing to wire racks. When they are cool, melt chocolate chips in double boiler and spread on top. Sprinkle with coconut!

Magical Beef Pot Roast

I should call this my “fertility roast” but that is weird, right?
Let me start by saying that I deeply dislike fertility drugs. On any given day my body is coursing with a cocktail of mad hormones all working to help us make a baby. We have decided to embrace the Eastern as well as the Western approach to fertility and I am seeing an acupuncturist. What she is asking me to do goes against EVERYTHING I know as a child of the 80s. I am used to the “raw vegetables and fruit, plain, and right in the tummy” style of eating. I started taking my temperature ( I run cold naturally) and found that my waking temperature is below the lowest temperature on the grid. Like I am dead or something. NOT good for making babies. Well, Ms. Acupuncturist told me to eat more cooked foods, to eat more beef, actually cook my veggies….(the horror!) So, here I am…. Here is my roast….. and I am going to eat it up like a freaking pig because the other “benefit” of my meds is that I am hungry at all times and my body is blowing up like a puffer fish under attack. Oh well…enjoy my roast! I certainly am, and maybe there will be a baby at the bottom of the crock-pot! (this is a metaphor, don’t call the cops)
BON APPETIT!

CROCK POT POT ROAST

3 to 4 lb. roast
6 to 8 lg. potatoes, peeled and chopped
2 lg. onions, chopped
6 to 8 carrots, peeled and chopped
2 sprigs FRESH rosemary
1 env. onion soup mix (it’s a crock pot recipe – it’s SUPPOSED to be easy)
1 c. red wine…the better the wine, the better the flavor, baby!
black pepper to taste (I like a healthy amount!)

Place roast in large crock pot. Add potatoes, onions and carrots. Dissolve the onion soup mix in the red cooking wine and pour over meat and vegetables. Top with pepper. Cook on high approximately four hours. Serve right out of the pot! The juice is so good, make sure to reserve some to store the beef in to keep it tender and flavorful!

Fresh Sage-Infused Egg Sandwich

I just LOVE Sage, it just screams autumn and autumnal cooking! I happen to have 2 beautiful sage plants, and keeping with the spirit of my earlier posts I am fitting in some of my blogs before work by cooking new recipes in the morning – this is going well….. I am inspired in the morning – and fresh herbs are a wonderful way to wake up your tastebuds! Hooray for Sage!

Fresh Sage-Infused Egg Sandwich

3 eggs
2 tbsp fat free half & half
3 fresh leaves of sage – sliced in ribbons
2 slices of cheese
1 english muffin or sandwich thin
Cooking spray
4 turkey pepperoni slices

Spray favorite frying pan with cooking spray and warm up over a medium head. Whisk egg and half and half. Add sage pieces that have been freshly sliced and pour into pan – make sure to cook slowly to infuse the egg with the sage. Lightly toast the muffin. When eggs are ready, layer this way: Bottom of muffin, cheese slice, 2 pepperoni slices, egg and sage mixture, 2 more pepperoni slices, cheese slice, then top of muffin. Allow cheese to slowly melt from warmth of cheese and serve immediately! This is a HEARTY serving!

Dawn’s Apple Pie

I went to Montana a week ago….

I married a Montana Boy and along with it I am now part of a tribe that lives in Montana. As a self-proclaimed city girl, I found myself wearing cowboy boots often (1st anniversary gift) a proud owner of multiple cowgirl hats, and have fallen head over heels in love with “The Last Best Place” as Montanans refer to their beautiful state. I am telling you – you haven’t lived until you have been to Glacier National Park.

We went for a Montana Grizzlies football game but what we got was a LOT of family hospitality – the highlight? Two beautiful and lovingly made apple pies. I got the recipe….AND took a photo! So here it is, my mother in laws apple pie:

Dawn’s Apple Pie

Flaky Double Crust

(thank you, Betty Crocker)
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoon butter
2 to 3 tablespoons ice cold water

Directions:
Mix 2 cups flour and 1 teaspoon salt in medium bowl. Cut in 2/3 cup plus 2 tablespoons butter, using pastry knife (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with 4 to 6 tablespoons cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Filling:
4 cups peeled and sliced Granny Smith apples
1 cup sugar
1 tsp cinnamon
1 pinch nutmeg
1 tblsp flour
2 tbsp butter, cut into small ½ inch pieces
Topping:
1 egg yolk
1 tsp sugar
Dash of cinnamon

…More directions…
Preheat oven to 350. Mix all ingredients until apples are all covered with a yummy coat of sugar! Add more or less cinnamon and nutmeg to your taste. Spoon filling into pastry-lined pie plate and dot with butter. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute the edge to make you look REALLY awesome. In a small bowl, beat the egg yolk and milk. Brush mixture over top crust then sprinkle with sugar and cinnamon. Cover edges with tin foil ( they tend to burn) Bake for 45 minutes or more or until crust is golden and filling is bubbly!!

Creamy Chived Egg Scramble

You know what happens when you do not have a house full of kids? You end up mothering your husband, this includes making him breakfast every morning…When the little ones DO finally decide to occur, will Mr Cooking for Two be left to fend for himself? I doubt it, I am FAR too awesome. I’m not kidding, I really am awesome…..

As a full time employee at another job that actually pays, I have to find time to fit in my cooking and baking blog entries. Last night while tending my herb garden I thought – why not start doing some breakfast blogs? And WOW! Look at my freaking chives!! Thus, the recipe for today:

Creamy Chived Egg Scramble

Ingredients:
3 eggs
3 tbsp fat free half and half
cooking spray ( I like the butter one)
1/4 cup frozen hash browns
10-12, beautiful, home grown chives (or store bought, but I am bragging right now) chopped into ½ inch pieces.
1 Lowfat Mini Baybel Laughing Cow Cheese (if you have read my earlier posts, you will know that I LOVE these!)

Spray pan on set on medium heat. Put ¼ cup hash browns in pan. After they start to crisp up, whisk eggs and milk together and pour into pan, stirring as they start to take form. Throw in the chives, then the cheese ( I like to cut the cheese a bit to get an even distribution) Turn out on play, put some chive for garnish! This serves 2 normal people…..or one Mr. Cooking for Two.