f o o d
GET CRACKIN' RECIPES
FRIZZLED EGG SPINACH SALAD
This salad is easy to customize. Swap sweet
potatoes for the red potatoes, or use melted
pepper jelly in place of the chipotle pepper
sauce and honey in the dressing.
START TO FINISH: 45 MIN.
2
large round red potatoes, scrubbed
6
oz. green beans (2 cups)
8
slices bacon
8
oz. crimini or button mushrooms,
halved (about 3 cups)
2
cloves garlic, minced (1 tsp.)
4
eggs
1
5- to 6-oz. bag baby spinach
1
recipe Raspberry Dressing,
b e l o w
1
. Cut each potato into
8
wedges. Place in
12-inch skillet. Add water to cover; bring to
boiling. Reduce heat and simmer, covered, for
5 minutes. Add green beans; return to boiling.
Reduce heat and simmer, covered, for 5
minutes more. Drain; rinse in cold water.
2.
Wipe out skillet to dry. Add bacon to
skillet and cook until crisp. Drain on paper
towels; reserve 2 Tbsp. drippings in skillet.
(Reserve additional drippings to use as
needed for cooking potatoes and eggs.)
3
. Add mushrooms and garlic to skillet;
cook over medium-high heat for 4 minutes.
Remove from skillet. Cover to keep warm.
4.
Add potato wedges to skillet. Cook over
medium heat for
8
to
10
minutes, turning to
brown on both sides and adding reserved
drippings as needed. Remove from skillet.
5.
To frizzle, break eggs into skillet;
sprinkle with
salt
and
pepper.
Reduce heat
to low; cook eggs for 4 to 5 minutes or until
whites are completely set and yolks start to
thicken. (See “Frizzled,”
above right.)
For
more doneness on top, cover during the
last
2
minutes of cooking.
6
. Line plates with spinach. Top with beans,
bacon, mushrooms, potatoes, and one egg.
Add Raspberry Dressing to skillet to warm.
Drizzle salads with some dressing; pass
remaining.
MAKES 4 SERVINGS.
RASPBERRY DRESSING
In bowl whisk together
Vs
cup
canola oil, Vs
cup
raspberry vinegar, 2
Tbsp.
honey,
2 tsp.
bottled chipotle pepper
sauce,
1
tsp.
Dijon-style mustard,
and
V i
tsp.
each salt, cinnamon,
and
cumin.
EACH SERVING
523 cal, 37gfat, 232 mg chol,
662 mg sodium, 33 gcarbo, 5 g fiber, 17 gpro.
ENGLISH MUFFIN AND
ASPARAGUS BAKE
A nonstick skillet with flared sides is best for
sliding this dish onto a platter for serving. I f
your nonstick skillet isn’t ovenproof, use a
regular skillet and serve straight from the pan.
PREP: 25 MIN. BAKE: 13 MIN. OVEN: 375°F
1
orange, yellow, or green sweet pepper
10
eggs
V2
cup half-and-half or milk
2
tsp. Dijon-style mustard
1
tsp. lemon pepper seasoning
1
tsp. curry powder
V4
tsp. salt
1
Tbsp. olive oil
6
to 8 oz. thin asparagus spears,
trimmed
1
cup fresh sugar snap pea pods,
trimmed
1
cup red or yellow cherry tomatoes
2
English muffins, split and halved
4
oz. fresh mozzarella cheese, thinly
sliced, or 1 cup shredded mozzarella
V e,
cup fresh basil leaves
1.
Preheat oven to 375°F. Slice bottom half
of pepper into rings; seed and chop
remaining pepper. Set aside.
2.
In large bowl whisk together eggs,
half-and-half, mustard, lemon pepper,
curry powder, and salt; set aside.
3.
In 12-inch nonstick oven-going skillet
heat oil over medium heat. Add asparagus
spears; cook
1
to
2
minutes or until bright
green. Remove with tongs; set aside. Add
chopped sweet pepper and pea pods; cook
2
minutes. Stir in tomatoes. Cook until
tomato skins begin to pop. Arrange muffin
pieces on top of vegetables. Slowly pour egg
mixture over all, making sure to saturate
muffin pieces. Top with asparagus spears,
pressing lightly with the back of spoon.
4.
Transfer to oven. Bake, uncovered,
12 minutes. Top with pepper rings and
cheese. Turn oven to broil. Broil 2 to
3 minutes or until top is golden brown,
cheese is melted, and eggs are set.
5.
Loosen edges and carefully slide onto
serving platter. Cut in wedges to serve. Top
with fresh basil leaves.
MAKES
6
SERVINGS.
EACH SERVING
293 cal, 18 g fat, 375 mg chol,
525 mg sodium, 16 g carbo, 2 g fiber, 18 gpro.
FRIZZLED
This new way to cook an
egg is a cross between a
fried egg and a sunny-
side-up egg. Start over
medium-high heat to get
the frizzled, crisp edges,
then cook on low until
done to your liking. A
nonstick skillet works
best, or use a regular skillet well coated with
nonstick cooking spray.
BAKED
This bake gets a head
start on the stove top,
then cooked in the
oven until soft-set in
the center and
browned on top. When
it comes to fillings
anything goes—
sprinkle cheese over
the top or cook meat in
with the vegetables.
Just make sure to drain off any fat before
adding the eggs.
2 1 8 APRIL 2010
B E T T E R H O M E S A N D G A R D E N S
