Hash in a Dash

There is nothing like going shopping and having an idea for an easy dish. My idea was a hash. Simple, healthy, and easy to make.

Here are the ingredients I used - OreIda Has Browns Southern Style, Butter, Egg, White Onion, chopped Garlic and chopped Italian parsley, salt and pepper.

 Put the pan on the stove, I used a cast iron pan, heat it, add some butter than add the onions. Season them with salt and pepper.

Add the garlic and cook until the onions are translucent.

Add the hash brown potatoes and more butter.

Add the parsley. Cook until the potatoes are almost cooked through.

Add the egg. Put it a little more in the center of the pan than I did.

Cover the pan until the egg is cooked to your liking.

Here is my egg in the pan ready to take out. Season more if necessary.

Ta da! It was yummy. This is very easy to make, and if you have another things you want to add to this dish when you prepare it, go ahead!

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Banana Omelet

This omelet was excellent. And just think, this was a dish served in the 1930s. I did do a slight spin of my own to the recipe, but all I can tell you is this omelet was good.

When Everybody Ate at Schrafft's by Joan Kanel Slomanson. Schrafft's was a candy factory based in Sullivan Square, Charlestown, Massachusetts constructed in 1928. They later opened a restaurant chain nationwide.
Here is the recipe found on page 109 of the book.

Banana Omelet with Bacon Curls (1930)
1. Peel a banana, cut into 1/4'inch slices, and sprinkle with 1 tsp. lemon juice.
2. Saute 1/3 of the banana (8 slices) in 1 Tbsp. butter until very light brown. (I sauteed half of the slices instead).
3. Lightly whisk 2 eggs, cook in 1 Tbsp. butter to make omelets, and just before folding add the sauteed banana. (I instead added the other half of the banana while the egg was still cooking, folded the omelet and added thew sauteed banana to the top. )
4. Bacon curls are made by rolling up slices of raw bacon, placing them on a rack in a pan, and baking in oven until crisp. Serve 1 curl on each side of the omelet.  (The bacon to me was optional so I opted out.)

That is what I call yummy!

I leave you with this quote:

I think happiness comes from self-acceptance. We all try different things, and we find some comfortable sense of who we are. We look at our parents and learn and grow and move on. We change.
Jamie Lee Curtis

Bead Curiosities Esty Store

Deviled Eggs for a New Year's Toast

I made Deviled Eggs for a New Year's Eve treat. Nothing is better than something considered a classic. This, one of my boyfriend's favorite appetizers. I wanted to make sure I cooked them perfectly. I followed the advice of Simply Recipes

How to Make Perfect Hard Boiled Eggs
Cook time: 12 minutes
If you want hard boiled eggs that are easy to peel, make sure they are several days old. If this is Easter time, and everyone is buying their eggs at the last minute, buy your eggs 5 days in advance of boiling. (See the reference to using old eggs in Harold McGee's On Food and Cooking). Hard boiling farm fresh eggs will invariably lead to eggs that are difficult to peel. If you have boiled a batch that are difficult to peel, try putting them in the refrigerator for a few days; they should be easier to peel then. If you need to hard cook fresh eggs, and want them easy to peel, steaming the eggs works well. Even fresh eggs steamed for 20 minutes will be easy to peel.
METHOD
1 Put the eggs in a single layer in a saucepan, covered by at least an inch or two of cold water. Starting with cold water and gently bringing the eggs to a boil will help keep them from cracking. Adding a tablespoon of vinegar to the water will help keep the egg whites from running out of any eggs that happen to crack while cooking, but some people find that the vinegar affects the taste. I don't have a problem with it and I usually add a little vinegar. Adding a half teaspoon of salt is thought to help both with the preventing of cracking and making the eggs easier to peel. Put the burner on high and bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat for a few seconds.
2 Reduce the heat to low, return the pan to the burner. Let simmer for one minute. (Note I usually skip this step because I don't notice the eggs boiling until they've been boiling for at least a minute! Also, if you are using an electric stove with a coil element, you can just turn off the heat. There is enough residual heat in the coil to keep the eggs simmering for a minute.)
3 After a minute, remove the pan from the heat, cover, and let sit for 12 minutes. If you are doing a large batch of eggs, after 10 minutes you can check for doneness by sacrificing one egg, removing it with a slotted spoon, running it under cold water, and cutting it open. If it isn't done, cook the other eggs a minute or two longer. The eggs should be done perfectly at 10 minutes, but sometimes, depending on the shape of the pan, the size of the eggs, the number of eggs compared to the amount of water, and how cooked you like them, it can take a few minutes more. When you find the right time that works for you given your pan, the size of eggs you usually buy, the type of stove top you have, stick with it.
I also find that it is very hard to overcook eggs using this method. I can let the eggs sit, covered, for up to 15-20 minutes without the eggs getting overcooked.
4 Either remove the eggs with a slotted spoon and place them into a bowl of ice water (this is if you have a lot of eggs) OR strain out the water from the pan, fill the pan with cold water, strain again, fill again, until the eggs cool down a bit. Once cooled, strain the water from the eggs. Store the eggs in a covered container (eggs can release odors) in the refrigerator. They should be eaten within 5 days.

This recipe comes from the Deviled Egg Gourmet. 

Easy Classic Deviled Eggs 
This recipe is based on the classic formulation for deviled eggs. Just a nice, quick recipe that is easy to make and tastes great.
This recipe is not spicy at all and as such is a good choice for family get-togethers where there are children and you're catering to a wide variety of tastes.
The filling of this recipe is on the firm side. Add a tad more mayo if you would like it a bit softer.

6 hard-cooked eggs, peeled and cut lengthwise	⅛ teaspoon salt
¼ cup Light Mayonnaise or Salad Dressing	¼ teaspoon ground black pepper
½ teaspoon dry ground mustard	Paprika for garnish
½ teaspoon white vinegar

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
Cover lightly with plastic wrap and refrigerate for up to one day before serving.

I've also done a bit of writing over the holiday...

Role Model: Jack Stanley Hodgins of Bones

Role Model: Dr. Camille "Cam" Saroyan of The Television Series Bones

Role Model: Sam Hanna of Ncis Los Angeles  

This time I will leave you with a Russian Proverb-

"Love and Eggs are best when fresh."

Happy New Year!

Scrambled Eggs a New Way - or is it?

I have been busy writing, some for fun and practice and some for business. Here are my latest articles. I hope you like them...
Keep a Style Journal
Role Model: Leroy Jethro Gibbs of NCIS
Using a Journal to Assist You in Decorating
Using Google Adwords for Your Campaign
Role Model: Anthony "Tony" DiNozzo Jr of NCIS

I Made Scrambled Eggs this morning and they came out excellent.

These are freshly made out of the pan....Here are the ingredients.

This recipe comes from The Margaret Rudkin Pepperidge Farm Cookbook copywrite 1963.

\This is the best picture I was able to get because it doesn't have a title cover only an end cover.

Here is how I did it.

It was very simple.
Hope you enjoy everything.

Omelet for Breakfast

I have been a busy for the start of a new month. I wrote some articles Role Model: William "Will" Schuester of Glee, Role Model: Fin Hudson of Glee, and Are You Spinning Your Wheels?. 

I started reading The Two Towers Part Two: The Lord of the Rings by J. R. R. Tolkien.

I went to see the play The Woman in Black at the Ivoryton Playhouse which is scary considering it is a ghost story.It is based on the Susan Hill novel. 

I also did something a little different this year - my family and I celebrated Thanksgiving on Saturday November 5. My brother is in the Navy and he is overseas, but is home for two weeks for vacation so we wanted to do something special for him.

This omelet was easy to make although I halved the recipe. Here are all the ingredients you need.

Here is the recipe

APPLE-BRIE CHEESE OMELET
½ apple peel- core and thinly slice
2 teaspoons cream or milk
2½ tablespoons butter - divided
salt & pepper
2 eggs
2 tablespoons diced brie cheese

Sauté ½ apple in 1 Tbsp butter.
Beat together two eggs, 2 tsp cream or milk, and salt & pepper until blended but not frothy.
Melt 1½ Tbsp. butter in omelet pan over high heat until foam begins to recede but before beginning to color. Pour in egg mixture and prepare omelet, beating to lighten but still allowing it to set on the bottom. Fill with sautéed apples and 2 Tbsp diced Brie cheese cubes. Fold or roll and slide out of pan onto a heated plate.
Enjoy!

Baked Eggs on the Fly

I didn't have the stuff for a recipe of baked eggs, so I put one together from items I had in the kitchen.
Scrumptious!