So last time, I told you all that I was making homemade ice cream. It sure was tasty. Except that it was like I went and got a box of ice cream from the back of the freezer at Rite-Aid. It was a little hard for my taste. And because of the consistency of the ice cream, I didn’t take any pictures since the ice cream didn’t look good to me.
However, I did make Shrimp Fried Rice and a leafy green Salad with a Soy sauce based dressing. Now maybe for you “chefs” out there, this is nothing difficult, but for me, it is always an accomplishment to make something good that i don’t typically make. Here is the recipe I used for the shrimp fried rice:http://www.foodnetwork.com/recipes/shrimp-fried-rice-recipe/index.html
I also made these omelet cups that I found in a recipe book. Let me tell you they were so tasty! Probably one of the things I have enjoyed the most that I have made recently. Here is the recipe for that:
- 1. Preheat oven to 475 degrees.Coat 6 non-stick jumbo muffin pans ( I used my regular muffin pan, and just made 12) with 1/2 teaspoon unsalted butter. In large microwave safe bowl, melt 4 teaspoons butter. Add 4 cups frozen hash browns (1 pound), thawed, and 2 egg whites; season with coarse salt and ground pepper and mix thoroughly. Place 1/2 cup mixture in each muffin cup (I just divided it between the 12 muffin cups), firmly pressing into bottom and up each side of the cup. Bake 15 minutes.
- 2. Meanwhile, in a small non-stick skillet, melt 1/2 teaspoon butter medium. Add 1/ small red onion, diced small, 1 small red bell pepper, stemmed, seeded, and diced small, and 4 ounces ham steak ( I used bacon that I cooked and chopped), diced small. Cook, stirring occasionally, until onion is softened, about 7 minutes. Season with salt and pepper. Divide vegetable mixture evenly among cups and top with 3 ounce cheddar, grated (3/4 cup). Bake 2 minutes. Remove from oven and crack 1 large egg into each cup ( I don’t like runny eggs, so I soft scrambled mine before). Season with salt and pepper and bake . * If cracking eggs on top, bake 8 to 10 minutes until whites are set, but yolks are runny. If scrambling before about 2 minutes will do; you don’t want to over cook your eggs. With a small offset spatula, remove cups from pan and serve immediately. Serves 6.
The last thing that I wanted to share is the view from the place where I have been hiking lately. I have been going to a place called Lime Ridge Open Space. Enjoy!