March 22, 2012
I love eggs for breakfast. I know a lot of people do, but that’s not the point. Most mornings, I have a piece of whole grain bread with two over easy eggs and a good splash of hot sauce. What IS the point? Monday morning, my second egg had two yolks! Now, I realize this isn’t THAT exciting, but it was a first for me… I really should have taken pictures.
The part that IS exciting is, not 20 minutes later, after my husband dragged his slow moving butt out of bed, I heard him exclaim, “I got a two-yolker!” I was giddy in a super weird way. I still didn’t take pictures, which was dumb of me, but oh well.
So how common are double yolk eggs and how rare is it to get two in one carton? This article, featuring a woman who found SIX double-yolk eggs in one carton (!!!), says 1/10 of 1% (0.1%) of eggs have two yolks.
So, maybe two double-yolk eggs in one carton isn’t THAT rare, but I doubt it will ever happen to you, which is sad really. Because it’s awesome.
December 17, 2011
I was given a Quiche Lorraine recipe years ago and have since lost it, unfortunately. I’ve been experimenting over the years, trying to replicate the lost recipe, but it has never turned out quite right. This is my version of the lost recipe…
- 9" deep dish pie crust
- 6 oz. Swiss Cheese, diced
- 8 oz. cubed ham, browned
- 1 medium onion, diced and cooked until translucent
- 1 c. heavy cream (I used 1/2 c. milk and 1/2 c. yogurt... use the cream)
- 3 eggs, slightly beaten
- 2 tsp. Dijon mustard
- 1/2 tsp. salt
- 1/2 tsp. dried French thyme
- 10-20 grinds black pepper
Par bake frozen pie crust (unpricked) in a 425 degree oven for six minutes (I generally make my own pie crust, but I used a frozen Marie Callender's crust, which I really don't recommend for this - it didn't turn out as well).
Remove crust from oven and Place the Swiss cheese evenly along the bottom and sides of the still-warm pie crust.
Mix the the prepared onions and ham and half the thyme and spoon evenly over the cheese layer.
Whisk the cream, eggs, thyme, salt, pepper and Dijon mustard until well combined. Pour over the pie and bake at 325 degrees until set in the center, which takes anywhere from 45 - 60 minutes. You may need to cover the crust with foil if it looks like it's browned enough well before the filling is cooked.
Let stand for 10-20 minutes before serving.
December 16, 2011
I’ve been spending too much time on Pinterest lately. I was actually given the task at work to go and figure out what Pinterest is and how to use it and I have to say… I’m loving it! So, I’m going to figure out how to make my little site here easily Pin..able – wish me luck!
I recently encountered a REALLY good deal on pork chops and country style pork ribs and stocked up big time.. Thank God for freezers, huh?
Quick Glazed Pork with Couscous and Corn
- Quick Glazed Pork with Couscous and Corn
For the Couscous
- 1 tsp. Chicken Bouillon powder (or 1 cube, if you're they cubey type)
- 1 c. water
- Good pinch dry French Thyme
- Juice of 1 lemon
- 1-2 TB. Olive Oil
- 1/2 tsp. Salt
- 1 pinch Red Pepper flakes
- 1 c. Instant Couscous
- 2 c. Frozen Corn, heated through
- 1 medium Onion, cut into quarters and sliced thin
For the Pork
- (2) 1" Pork chops, fat removed, cut to 1" cubes
- 2 tsp. Olive Oil
- Pepper to taste
- Good pinch dry French Thyme
For the Glaze
- 1 tsp. Worcestershire
- 1 TB Honey
- 2 TB Oyster Flavored Sauce
- 2 TB Water
- 1 tsp. Hot Sauce (optional - I use Frank's Red Hot Original)
- Splash Red Wine Vinegar (really to taste)
For the Couscous
Pop the frozen corn into the microwave for 5 minutes.
In a small sauce pan, bring the first 7 ingredients to a boil, then add the instant couscous and immediately stir then cover and remove from heat - this needs to sit for at least 5 minutes.
Saute onion in a little olive oil with a pinch of salt and thyme over medium heat until translucent.
Fluff the couscous with a fork and then stir in the corn and onion.
Tips: Keep the lid on the pot until you're ready to serve.
If the mixture seems dry, add a little more olive oil or lemon juice.
If the couscous is not flavorful enough, stir in a little more bouillon powder and let sit while you cook your pork.
For the Pork and Glaze
Season the cubed pork with pepper and thyme and then brown in 2 tsp. olive oil over medium high heat until the pork appears to be mostly cooked.
Combine the glaze ingredients and pour over pork and simmer until the pork is cooked through.
Remove the pork and reduce the sauce until it coats the back of a spoon, then add the pork back in and coat with the glaze.
Full disclosure… I added a little sesame oil to the glaze and it was just .. too much. So I’m omitting it for this recipe… you’re welcome