Breakfast today

One of my favorite things to eat, no matter what time of the day it is, is eggs.  Today for breakfast I had a "toad in a hole".   It can't be easier to make. 

Cut a hole out of a slice of bread.  I use kitchen shears, but a biscuit cutter or even a juice glass turned upside down, will work just as well. 

In a non-stick skillet, I sprayed with can't believe it's not butter, I turn the burner to medium high heat.  Lay the bread in the skillet.  Crack the egg and drop it into the hole in the bread.   Let cook for 4 minutes and then cover the skillet to let the top of the egg cook.  Cook to your desired consistency.  I like a runny yolk.  A slice of cheese can also be added over the top of the egg before you cover the skillet towards the end of cooking. 

Menu 9/9/2013 to

I am back to tutoring starting when school gets out in the afternoon.  What that means is we eat dinner around 2PM in the afternoon.  I actually like this much better than eating later.

Menu 9/9/2013

Monday 9/9  - Spicy Ramen Chicken in the Rice Cooker
Tuesday 9/10 - Mac and Cheese with broccoli
Wednesday 9/11 - Hamburgers and Corn on the Cob
Thursday 9/12  -  Golden Chicken Casserole
Friday 9/13 - Corn Dog in a Pan
Saturday 9/14 - out
Sunday 9/15 - Hot Sausage Wedges

Rice Cooker Risotto for dinner today

For those that follow my blog, you know I am madly in love with my rice cookers.  Today, I invented a new recipe and it is so good that I want to eat it every day!

Bacon and Marscapone Risotto

1/2 pound bacon, diced  (Pancetta would work, but I had regular breakfast bacon today.)
2 shallots, diced
2 garlic cloves, minced
1/2 cup dry white wine
2 cups arborio rice
5 cups chicken broth

1 container (8 ounce)  of marscarpone cheese
1 1/2 cups frozen baby peas
1 full teaspoon freshly ground pepper (more or less to taste)

Turn rice cooker on.  (If you have a browning feature, use it.  If you have a steam feature, use it.)
Put diced bacon into cooker.  Stir it around as it browns and cooks.  Once it is browned, but not crispy, turn rice cooker to white rice or porridge setting.  Add shallots and garlic.  Stir around and when softened, add 1/2 cup of dry white wine.  Stir around until the wine is nearly all evaporated.  Add the rice and stir to coat with what is left of the bacon fat.  When the rice is translucent, add broth.  Close rice cooker.  When cooker stops, add the cheese and peas.  Stir around and close again,.  Wait 5 minutes and the cheese and peas will be hot and ready to eat.  YUMMY!!!

Corn on the Cob in a rice cooker?

Yes you can!

Husk corn and place in rice cooker.  The ears might have to be broken in half to fit.

Put one cup of water in the rice cooker.  If you have a steam function, turn it to 10 minutes.  If it's just an on/off rice cooker, choose white rice and set your own timer for 12 minutes.

Perfect corn every time!!