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for every 6 Eggs:
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
course ground black pepper
Smoked Spanish paprika, sprinkled in, optional
chopped green olives, optional
Place eggs in a single layer in a saucepan and cover with enough cold water so that there's one inch of water above the eggs. Heat on high until water begins to boil, then turn the heat down to medium and cook for 15 minutes. Remove from heat and rinse under cold water continuously for 1 minute. Refrigerate overnight OR
crack egg shells and carefully and peel under cool running water (if refrigerated overnight, no need to run under cold water - just crack & peel.) Add peeled hard-boiled eggs to a mixing bowl, I use a steak knife and fork to break up yolks and cut up egg whites. Add in mayonnaise, vinegar, mustard, salt, and pepper, and mix well, Sprinkle in paprika and chopped green olives, if preferred. Refrigerate and serve cold.
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
*a guest post by JD
4 cups vinegar
1 cup water
2 Tbsp salt
1 bunch fresh dill
4 cloves garlic, sliced
1 Tbsp mustard seed
Boil and peel eggs and place in sanitized jars, with enough room to cover with liquid. Add all ingredients except eggs to sauce pan, bring to full rolling boil, reduce heat and boil 5 minutes. Pour over eggs in jars, and put lids on. Refrigerate as soon as jars cool, allow eggs to marinate in brine 1 - 2 weeks.
Recipe & Photo by: JD Provence for Canning and Cooking at Home
1 large potato (grated)
3 eggs (scrambled)
Cheddar Cheese (grated)
Grate potatoes and fry half, in small frying pan over medium hot heat. Flip and cook other side, set aside. Do the same thing with the remaining potatoes. (Do not rinse potatoes after grating, they will not stick together)
Place potato "crust" on plate, push edges inward, to form outer rim of crust. Ladle on gravy, cover with eggs, then add crumbled meat topping. Top all with grated cheddar cheese, baby spinach, or other greens to garnish. Serve with salsa.
Recipe & Photo by: Guest Post by JD for Canning and Cooking at Home
We love this brunch dish because it serves 8 and is relatively easy to make. You can dress this brunch 'ring' up or down, change flavors and spices, its up to you. Try an Italian version with prosciutto, Italian cheeses and an herb crust or a Mexican flair with cilantro, pepper-jack cheese and Salsa...the combinations are endless but, I wanted to give you an idea of how to make the basic, and simple recipe offered by Pillsbury (using their crescent dough makes it a snap too!)
My husband loves making a jalapeno, cheddar & pepper-jack, salsa & egg one <---whew! too hot for me LOL Whatever your choice, give it a try! ~Enjoy! Diane
Bacon & Egg Brunch Ring
4 slices bacon, cut in half crosswise
1/3 cup plus 1 tablespoon milk
5 eggs, slightly beaten
Salt and pepper, if desired
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1 cup shredded cheddar cheese
Heat oven to 375°F.
Line large cookie sheet with cooking parchment paper.
In a large 10-inch skillet, cook bacon over medium heat about 6 minutes or until cooked but not crisp, turning once. (It will finish cooking in the oven.) Set bacon aside; drain all but, 2 teaspoons bacon drippings from skillet.
In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Pour egg mixture into skillet with bacon drippings. Cook eggs, as mixture heats, gently push eggs around (you are lightly scrambling eggs but, leave eggs in larger chunks). Avoid stirring constantly. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.
Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten.
Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.
Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes. With large spatula, carefully loosen ring from cookie sheet; slide onto serving platter.
Recipe Adapted from: Pillsbury
Photos by: Diane Baker for Canning and Cooking at Home
Asparagus & Onion Quiche
1 pound cleaned, trimmed asparagus (slice on diagonal into 1" pieces)
1 small onion, sliced thin
1 Tbs Butter
1/2 Pie Crust (homemade or pre-made)
1 small tomato, sliced
4 large eggs
1/2 cup 2% milk*
1/2 cup heavy cream*
1 cup shredded cheese (I used cheddar + mozzarella)*
salt & pepper, to taste
dash of nutmeg
Prepare & Pre-Bake the pie crust (you can make homemade or use pre-made pie crust)
Preheat oven to 350 F degrees.
While the pie crust is pre-baking, place butter with asparagus and onion into a saute pan and cook for 10 minutes sprinkle with salt & pepper. Whisk together the eggs, milk, nutmeg until combined. Set aside.
Remove the pie crust from the oven and sprinkle half the cheese onto bottom of crust, top with asparagus & onion mixture Pour the egg mixture on top. Sprinkle remaining cheese around top of Quiche. If desired, sprinkle the top lightly with more pepper.
Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 minutes - 1 hour. Mine took 50 minutes. Use a pie shield to prevent the pie crust from over browning, if desired. I do turn my broiler on low and let the quiche brown a bit more (approx 2 mins) Allow to cool for 3 minutes before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days.
**I do add slices of tomato to the top/center of my quiche halfway through cook time.
*1 Cup Whole milk is heavily preferred for creamiest texture, though your favorite milk may be used instead - keeping in mind the creamy texture will be compromised.
(I used half 2% and half heavy cream)
*Use 1 cup total of your favorite cheeses. Try to avoid using 1 whole cup of a strong tasting cheese like feta. Gruyere and Swiss work great in this quiche.
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
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Diane Baker: Owner & Creator of Canning and Cooking at Home