Good Morning Sunshine Eggs

I’ve gotten into the habit of addressing my loved ones with “Good Morning Sunshine” and following it with a wonderful breakfast to start the day…usually eggs. If you never really thought about Eggs you should. A good egg, organic, free range, natural it’s worth the money.

Is she REALLY blogging about how to a basic egg? YES! I cooked some eggs for my boyfriend a couple of weeks ago and you’d think he died and gone to heaven. Literally, he’s been talking about these eggs for WEEKS! “You need to blog about your eggs…I’m serious!” If you can, splurge a bit and purchase the european butter. There is distinct difference in flavor and the eggs are a great place to showcase this fantastic butter.

The best description I can think of is rich, creamy, fluffy, and decadent also know as GOOD MORNING SUNSHINE EGGS 🙂

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Ingredients:

  • 2 large organic or natural eggs, room temperature
  • 1 Tbsp unsalted butter
  • 2 Tbsp heavy whipping cream
  • 1 tsp kosher salt
  • fresh cracked pepper, to taste
  • 1 tsp fresh chives, optional
  • cheese, salsa, sour cream, also optional condiments

Directions:

  1. Heat a stainless steel pan on medium high heat.
  2. While the pan is heating, crack the eggs in a large bowl and whisk.
  3. Melt the butter in the heated pan and add the whisked eggs BEFORE the butter stops frothing.
  4. Let the eggs set for 30 seconds and start to whisk them as they cook.
  5. Add the heavy whipping cream while the eggs are still UNSET and creamy.
  6. Add the kosher salt and continue to scramble until desired texture is achieved.
  7. Place cooked eggs on a serving dish.
  8. Top with your favorite condiment.
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Meyer Lemon Pound Cake

Everyone thinks their food is good, but nothing boost your ego like a 16 year old boy. I began making this cake over 7 years ago. The first cake, awesome and gone in less than a week. The second cake, same thing! Before I know it, I was baking a cake a week for just one person…yeah it got old quick, but I appreciated the compliment 🙂

I’m not a huge sweets eater, but when I do it’s a POUND CAKE or some type of  fruit dessert. So this cake is the best of BOTH worlds! You’ll love the moist cake, but most of all you’ll love the Lemon syrup as the perfect glaze! If you’d really like to intensify the lemon taste, you may want to double the glaze recipe.

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Ingredients:

Pound Cake:

  • 3 C. all purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 2 sticks unsalted butter, room temperature
  • 3 C. sugar
  • 6 large eggs, room temperature
  • 1 tsp vanilla
  • Grated zest of 2 Meyer  lemons
  • 1 C. sour cream, room temperature

Lemon Glaze:

  • 1 C. fresh squeezed Meyer Lemon juice
  • 2/3 C.  sugar
  • ¼ C.  water
  • Zest of 1 Meyers lemon

Directions:

  1. Preheat the oven to 325 degrees and position the rack to the center of the oven.
  2. Butter and flour a 10 inch Bundt pan removing excess flour.
  3. Sift the flour, baking powder, baking soda and salt in a large bowl and set aside.
  4. Beat the butter and sugar in a large bowl on high speed for 3 minutes, until fluffy.
  5. Beat in the eggs one at a time, careful not to over mix the batter.
  6. Add the vanilla and zest to the batter.
  7. Lower the speed on the mixer and add 1 cup of flour until blended
  8. Add ½ cup sour cream until mixed
  9. Continue adding flour and sour cream alternatively ending with the flour beating until smooth.
  10. Spread the batter in the pan.
  11. Bake for 75-80 minutes or until the wooden skewer inserted in the center of the cake comes out clean.
  12. When done, transfer the cake to a wire rack and cool for 10 minutes while it is still in the pan.
  13. Bring the lemon juice, zest, water and sugar to a boil over high heat until the sauce is reduced to ½ cup, 18-20 minutes.
  14. Cool the syrup.
  15. When cooled, drizzle half of the syrup over the top of the cake while it is still in the pan.
  16. Invert the cake onto the rack and brush the remaining syrup over the rest of the cake.

Serving: 12

Adapted from Art Smith

Glazed Carrots with Dill

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If you have a can of lemon-lime soda and a carrot, you have the beginning of an unexpected side that’s perfect for a busy week night or an elegant meal. As a lover of vegetables, it doesn’t take much for me to eat my veggies. A recent trip the farmers market in Charlotte lead to long conversations over the different types vegetables from India, how they look, and how to cook them. Any who…back to the carrots and soda. If you love glazed carrots, but you never master the art of the perfect sugar or honey ration to water, lemon-lime soda is the answer! Take a peek at this gourmet recipe made easy and leave your comments! Enjoy!

Ingredients:

2 lbs. carrots, sliced

12 oz. lemon-lime soda

1 Tbsp butter

¼ tsp fresh dill weed

salt and pepper to taste

Directions:

Slice the carrots uniformly to promote even cooking. I prefer a mandolin, yes this is one of my favorite kitchen tools ♥. In a medium sauce pan, add the carrots and lemon-lime soda over medium-high heat cover and bring to a boil.  Reduce the heat and continue to eat for 10 minutes. Uncover the pan and continue to cook until the carrots are tender and the liquid is almost evaporated.  Add the butter stir until melted and add seasons.  Salt and pepper to taste.

Makes 4 cups. 110 calories per ½ cup

 

Vegetable Melange

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I never knew quick and easy could be so DELICIOUS and I’m sure you will agree.  I stumbled across this wonderfully simple recipe on a quest to take simple common ingredients, but make them spectacular. The thinly shaved veggies sautéed lovingly with butter and olive oil then sparked back to life with lemon!  5 ingredients later, the plates were clean and smiles were on the faces of everyone. Enjoy

Ingredients:

1 large zucchini, shaved

1 large carrot, shaved

2 large leek (white part only), cut into strips

1 Tbsp butter

1 Tbsp olive oil

1 Tbsp fresh lemon juice

1 tsp fresh thyme leaves

salt and pepper to taste

 

Directions:

Shave the zucchini and carrot into ribbons using a vegetable peeler to make long thin strips. A mandolin may work but it’s more difficult to control the thickness of the strip. Heat a medium saute pan over medium high heat and saute the leek in the butter and olive oil mixture for 1 minute.  Add the zucchini and carrot and continue to cook for 3 minutes. Remove the pan from heat and toss the vegetables with the thyme and the fresh lemon juice.  Serve immediately.

 

 

Italian Wedding Soup

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So just an FYI about me, I don’t like left-overs! I know I know…this fact goes against being American, but I can’t help it! The only thing I hate more that left-overs is fast food, so on days when work has put me in a pinch, this Italian Wedding Soup is just the thing I need to keep me out of the drive-thru!

Ingredients:

1 bag italian meatballs
1 cup chopped white onions
1 cup chopped carrots
3 tablespoons chopped garlic
1/2 teaspoon salt
Ground black pepper, to taste
4 cups low-sodium chicken broth
1 (28 ounces) can diced tomatoes, drained and halved
1 cup uncooked orzo
2 cups fresh spinach roughly chopped
DIRECTIONS:
Melt the butter in a large soup pot over medium heat. Add onions, carrots, garlic, salt and pepper and cook until translucent and fragrant, about 4-6 minutes. Stir in broth, tomatoes, and 2 cups water. Cover and cook 10 minutes over medium heat or until soup comes to a boil adding the meatballs.   Add the orzo to the boiling soup and stir.  Orzo should be fully submerged. Cover and simmer for another 12-15 minutes over medium heat. Stir in spinach. Test a meatball ensure it is warm through. Test a piece of orzo, the pasta should be al dente. Taste and adjust seasoning. Serve immediately!
INGREDIENTS:
1 bag italian meatballs
2 tablespoons unsalted butter
1 cup chopped white onions
1 cup chopped carrots
3 tablespoons chopped garlic
1/2 teaspoon salt
Ground black pepper, to taste
4 cups low-sodium chicken broth
1 (28 ounces) can diced tomatoes, drained and halved
1 cup uncooked orzo
2 cups fresh spinach roughly chopped
DIRECTIONS:
Melt the butter in a large soup pot over medium heat. Add onions, carrots, garlic, salt and pepper and cook until translucent and fragrant, about 4-6 minutes. Stir in broth, tomatoes, and 2 cups water. Cover and cook 10 minutes over medium heat or until soup comes to a boil adding the meatballs.   Add the orzo to the boiling soup and stir.  Orzo should be fully submerged. Cover and simmer for another 12-15 minutes over medium heat. Stir in spinach. Test a meatball ensure it is warm through. Test a piece of orzo, the pasta should be al dente. Taste and adjust seasoning. Serve immediately.
Serves 6 with a nice crusty bread!