I decided to “really” cook for myself, this morning. Breakfast is a funny meal. I rarely bother to make anything more complicated than eggs, yet this is my favorite meal. Maybe, that is why, we have breakfast for dinner, so often.
Cooking for myself does not mean complicated or time-consuming. This was neither but it does take the resolve to stay in the kitchen and mix and bake. It means shredding cheese or chopping it small. It means, having your smoke alarm beeping and scaring your neighbors and it means cleaning cookie sheets and bowls.
Despite this, these are a treat and I am glad, I have some extras.
Cheese Puffs (adapted from Taste of Home – Comfort Cookbook)
- 1 cup water
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 cup all-purpose flour or Gluten-free
- 4 eggs
- 1 cup shredded Gouda
- 1/4 cup spicy mozzarella
- 1 tablespoon honey mustard
- 1/4 cup grated Parmesan cheese
- Preheat oven to 425 degrees F.
- In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms.
- Remove from the heat; let stand for 5 minutes.
- Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
- Stir in cheese and mustard.
- Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. (I forgot Parmesan.)
- Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold. Yield: 4 dozen.
This is linked to See Ya In the Gumbo Hearth and Soul Cast Party Wednesdays
This recipe seems to fit my expectations of Guy Fieri. It has an edge to it. I think it is the horseradish. Since, I can’t cook meat and dairy together, I had to make the decision whether to make this with the corned beef or cheese. In truth, the corned beef had a lot more appeal, especially for a change of pace, but practically, I had cheese and did not have corned beef, so gushy cheese came out the winner or perhaps, we came out the winners. I used about half of the cheese called for and it oozed cheese, anyway.
Patty’s Pasta (adapted from Guy Fieri)
2 tablespoons butter, unsalted
1/2 cup small diced carrots
1 1/2 cups diced cabbage
1 tablespoon minced shallots
dash of black pepper
1/4 cup white wine
1 cup milk
1 teaspoon whole-grain mustard
2 cups grated Cheddar
3/4 cup fresh peas, or frozen
1 pound cooked spaghetti (I used brown rice pasta)
In a large saute pan over medium-high heat, add the butter and 1 tablespoon canola oil. Add the carrotsand cabbage and saute until they are just tender and the cabbage is starting to caramelize, about 20 minutes.
Stir in the shallots and saute 3 to 4 minutes longer. Add black pepper.
Deglaze the pan with the white wine. Add in the cream,milk, the mustards and the horseradish. Let simmer until the sauce has tightened up a bit, about 5 minutes. Stir in the shredded cheese and adjust seasonings, as needed.
Stir in the peas and the pasta, then transfer into a serving dish. Serve immediately garnished with the Parmesan.
This is linked to Tuesdays At The Table
Gluten Free Wednesdays It’s A Keeper Thursdays Tasty Thursdays
Full Plate Thursdays The Gallery of Favorites