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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

The Perfect Scrambled Eggs

 

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scrambled eggs with cream cheese and chives

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scrambled eggs with cream cheese and chives

 

There’s a technique believe it or not to making Perfect Scrambled Eggs.

Years ago, Melissa and I visited Disney’s Animal Kingdom and ate breakfast at their famous, Boma-Flavors of Africa, Breakfast Buffet. They are known for their scrambled eggs so, of course, I tried them. They were the most amazing scrambled eggs I’d ever had. The eggs were fluffy, but cooked through, and filled with goat cheese and chives. That’s when I made the decision to practice making scrambled eggs at home.

Beating the eggs for a longer amount of time and then cooking them low and slow is key to making the perfect scrambled eggs. The longer they’re over the heat will determine how you want your eggs to be cooked. Soft and fluffy will take less time than compared to dryer more well done scrambled eggs. My video for this recipe is available on my YouTube channel. http://www.YouTube.com/Linda Lou Hamel

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scrambled eggs with cream cheese and chives

2016-05-23 12.45.28

scrambled eggs with cream cheese and chives

 

 

 

Prep Time: 5 minutes (whisking the eggs is included in this time)
Cook Time: approx 10 minutes.
Total Time: approx 15 minutes
Yields: 4 servings
Equipment: 12-inch non-stick sautèpan, large mixing bowl, whisk

Ingredients:
1 dozen large eggs (cage-free)
1/4 cup of half-and-half (substitute heavy cream or whole milk is fine)
1/4 cup of whipped cream cheese, room temperature (substitute 4 ounces of goat cheese, 4 ounces of feta cheese, 4 ounces of Queso fresco,  or 1/2 cup your choice of freshly grated cheese)
2 tablespoons fresh chives, minced
1 tablespoon of Kosher salt
1 teaspoon fresh ground black pepper

Directions:
In a large bowl whisk together the eggs, half and half, Kosher salt, and fresh ground black pepper together. Whisk for at least 5 minutes, allowing as much air as possible to be incorporated into the eggs. You want to see foam bubbles forming at the top of the egg mixture.

Preheat a 12-inch sautépan on medium heat. Once the egg mixture is ready to go, turn the heat down to medium-low. Continue whisking the eggs allowing the temperature of the burner to adjust. Add the egg mixture to the pan. As the eggs begin to set, gently pull the eggs across the pan, using a rubber spatula, forming large soft curds, continue cooking-pulling, lifting and folding the eggs, until thickened and no visible liquid egg remains.

Do Not rush this process, times may vary slightly, approx.10 minutes. Remove the pan from the heat before folding in the cream cheese (goat cheese or feta) and fresh chives. Season with a light sprinkling of Kosher salt and pepper to taste.

Transfer the eggs to a serving bowl. Best served hot!

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Lemon Ricotta Pancakes

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My grandmother made pancakes she always added ricotta cheese to the batter.  She didn’t necessarily always make them from scratch. She’d take help from the store when she could. Why measure all the ingredients you’ll need when there are great box mixes available for pancakes and all that work is done for you.

Don’t get me wrong, if you have the time to make the batter yourself that’s awesome. I take a little help from the grocery store whenever I can. Truth is adding a few extra ingredients to the box mix makes a huge difference. I’ll show you my tricks in making the fluffiest and tastiest pancakes ever with my Lemon Ricotta Pancakes.

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Prep Time: 5 minutes
Cook Time: approx. 5 to 6 minutes per pancake
Total Time: 25 minutes
Yields: 4 silver dollar pancakes (approx. 6-inches in diameter)
Equipment: 12-inch non-stick sautè pan, indoor griddle pan, rubber spatula, large mixing bowl, whisk, 1 rimmed baking sheet pan

Ingredients:
1 cup of pancake mix (box mix that only requires water)
3/4  cup of water
1/4 cup whole milk ricotta cheese, room temperature
zest of 1 lemon
1 tablespoon of pure vanilla extract
1 stick of unsalted butter

Directions:
Preheat oven to 200-degrees F.

The box mix calls for 1 cup of dry mix to 3/4 cup of water.

Starting with the wet ingredients, add the zest of one lemon, water, pure vanilla extract, and room temperature ricotta. Mix together really well until there are no lumps, and the water has a milky appearance.

Next, slowly add the dry ingredients to the wet ingredients, mix until the batter just comes together. DO NOT overmix. Set the bowl aside while preparing the non-stick pan.

Preheat a large sautépan (or griddle) on medium heat. Once the pan is hot lower the heat to medium-low, wait about 2 minutes. Next, add 1 tablespoon of unsalted butter.

Swish the butter around until it has completely coated the bottom of the pan. Using a 1/4 cup full (or a ladle equivalent) of batter at a time to the pan.

Allow the pancake(s) to cook properly. Do Not rush or flip too early. Let the under-side cook to a beautiful golden brown in color. When bubbles start forming on top and around the surface (batter side), they’re ready to flip. This process takes about 5 to 6 minutes or until lightly golden brown. Times may vary slightly.

NOTE: It’s always a good idea to make a tester pancake first so you know exactly what temperature the pan needs to be set on. This also gives the pan a chance to heat up evenly. After the small tester pancake is complete, start with the actual pancakes you are going to be serving.

Repeat this process adding an additional tablespoon of butter, to the pan, for each pancake you make or until all the batter is finished.

Note: While making the remainder of the pancakes, place the pancakes on a rimmed baking sheet into the oven to keep warm. Also, use REAL maple syrup, it makes a big difference.

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Homemade Sweet Potato Drop Biscuits

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These Homemade Sweet Potato Drop Biscuits are so Yummy!  They make for a delicious breakfast. I’ll tell you that I didn’t make mine super sweet because the sweet potato is naturally sweet. I also incorporated Greek yogurt to balance out the sweetness of the brown sugar and it worked perfectly!

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You could go this route, but why. It takes over an hour to bake the sweet potato. Then you have to let it cool so you can peel and process the sweet potatoes through a food mill to get the right consistency. I have a better idea!

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Organic Sweet Potato baby food. Yep! It contains no additives and all the work is done for you.

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Prep Time: 15 to 20 minutes
Inactive Prep Time: 10 minutes
Cook Time: 18 to 20 minutes (watch carefully after the 15-minute mark)
Total Time: 50 minutes
Yields: 22 standard size biscuits
Equipment: Food processor, 3 baking sheet pans, large cookie-dough scoop, parchment paper, pastry brush, 2 large mixing bowls

Ingredients:
3 cups all-purpose flour
3 teaspoons of baking powder
2 1/2 teaspoons of baking soda
1 teaspoon of Kosher salt
3/4 teaspoon of fresh nutmeg
1 1/2 teaspoons of ground cinnamon
2 sticks of unsalted cubed cold butter
8 ounces (2 4-ounce jars) of organic “baby” sweet potato purèe
8 ounces of Greek yogurt
1 cup of packed dark brown sugar

Directions:
Preheat oven to 450-degrees F.
Tip: You want to process the ingredients in stages. Do Not overfill the food processor.

Whisk dry ingredients together in a mixing large bowl. Add 1/3 of the dry ingredients into a food processor with 1/3 of the cold diced cubed butter. Pulse until butter is the size of peas. The flour and butter mixture needs to look like coarse crumbs. Repeat this process until all the flour and butter have been processed through the food processor and return to the bowl. Place the flour/butter mixture into the refrigerator for 10 minutes.

In the meantime, in a large mixing bowl, add the sweet potato purée, brown sugar, and Greek yogurt, mix to combine. Pour the wet mixture into a large measuring making the process easier to combine. Mix the wet into the dry ingredients just until the flour is incorporated. Do not overwork the dough. The mixture will have a sticky consistency.

Scoop the dough on lined parchment paper baking sheets about 1 to 1 1/2 inches apart. Bake for 18 to 20 minutes or until dough is set and just golden brown. To test if done, take a toothpick and if it comes out clean they’re done.

Once the biscuits come out of the oven and are still nice and hot, lightly brush the tops of each one with melted butter. Serve hot or warm. These are my Homemade Sweet Potato Drop Biscuits.

Tip: Keep a close eye on the biscuits after 15 minutes.

Note: If needed, Sweet Potato Biscuits can be reheated in a 400-degrees F. oven for 5 minutes and be just perfect.

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