Georgia's Wake Up Call with Scott Keith and Jen Steele on Big 98
BIG 98 MONDAY MUNCHIES
Zucchini Egg Bake
INGREDIENTS
3 cups peeled, chopped zucchini
1 large onion, chopped
2 garlic cloves, minced
1/4 cup butter
4 eggs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1 1/2 teaspoons minced fresh basil
1 1/2 teaspoons minced fresh marjoram
1/2 teaspoon salt
1/2 cup shredded Monterey Jack cheese
DIRECTIONS
In a large skillet, saute the zucchini, onion and garlic in butter until tender; set aside. In a large bowl, whisk the eggs, Parmesan cheese, parsley, basil, marjoram and salt. Stir in zucchini mixture and Monterey Jack cheese. Pour into a greased 1-qt. baking dish. Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
Lentil, Mushroom, and Spinach Stew
Serves 6 /Ingredient tip:Grayish-green French lentils stay firm when cooked; red lentils cook quickly but can lose their texture; and brown (often with a greenish cast and simply labeled “lentils”) soften but retain texture when cooked.
1 tablespoon olive oil
1 small yellow onion, cut in large dice
2 medium carrots, cut in large dice
1 medium celery stalk, cut in large dice
1½ cups sliced cremini or portobello mushrooms
1 cup flat brown lentils, rinsed
7-8 cups low-sodium vegetable broth
1 bay leaf
½ teaspoon dried rosemary, crushed
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon crushed red pepper flakes
3 medium cloves garlic, minced
4 cups (packed) baby spinach leaves
Sherry or sherry vinegar (optional)
In a medium soup pot, heat olive oil and sauté onion, carrots, celery, and mushrooms until onions are just tender, 3-5 minutes. Stir in lentils. Add 7 cups broth, bay leaf, rosemary, oregano, basil, red pepper flakes, and garlic. Bring to a boil, reduce heat, and cook on medium, covered, for about 20 minutes, until lentils are tender.
Remove bay leaf. Purée half of the mixture and return to pot. If desired, add remaining 1 cup stock to reach desired consistency. Stir in baby spinach leaves and cook for 1 minute. Season with salt and pepper. Top each serving with a spoonful of sherry or sherry vinegar, if desired.
This simple carrot side dish is fast and easy to make. There is something magical about the combination of carrots and dill. It is a great use for leftover champagne. Sweet white wine may be substituted for the champagne. If you want to avoid alcohol, try my Carrots Vichy.
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
2 Tablespoons butter
1 pound carrots, peeled and thinly sliced into coin shapes
1/4 cup chicken stock
1/2 cup champagne
1 teaspoon honey
1/4 teaspoon salt (optional)
1 Tablespoon fresh lemon juice
2 teaspoons fresh dill weed, chopped or 1 teaspoon dried
Preparation:
In a heavy saucepan, saute the carrots in the butter over medium heat until they begin to brown. Add the chicken stock, champagne, honey, and salt. Stir to combine. Bring to a simmer, cover, and cook over low heat until al dente (tender to the bite but not mushy soft), about 5 minutes.
Remove cover and cook until liquid has almost evaporated. Add lemon juice and dill weed and gently stir to combine. Serve hot.
Boom Boom Wake Up Blast
Lake Wood
¼ of blender filled with frozen cherries
¼ Frozen Blueberries
Banana- or frozen yogurt
Or
Frozen delicious soy
Blend
Ingredients:
8 oz of angel hair pasta.
1 lb of shrimp, peeled and deveined.
2 cups of Champagne.
1 cup of fresh mushrooms, sliced.
1 cup of heavy cream.
3 tablespoons of fresh parsley, chopped.
2 tablespoons of minced shallots.
1 tablespoon of extra virgin olive oil.
¼ teaspoon of salt.
Freshly grated Parmesan cheese.
Salt and pepper, to taste.
Preparation Instructions:
Cook the pasta as directed on its packaging; then drain afterwards.
White the pasta is cooking, heat the extra virgin oil over medium-high heat in a large frying pan.
Cook the mushrooms in the olive oil until tender; then remove and set aside.
Combine the shrimp, Champagne and salt in the pan, then cook over high heat. When the liquid starts to boil, remove the shrimp, then add the shallots. Boil for 8 minutes (until reduced to about half a cup).
Stir in ¾ cup of cream and boil for 2 minutes.
Add the shrimp and the mushrooms to sauce, heating through.
Add salt and pepper.
Toss the hot, cooked pasta with the remaining ¼ cup of cream and the freshly chopped parsley.
Spoon the shrimp with sauce over pasta, and top with Parmesan cheese.
Chocolate Mint Meringue Kisses
Light, airy and bursting with chocolate mint goodness, you’ll never guess these crisp meringues are low in fat and gluten-free! Makes about 4 dozen cookies
3 Henry's Large Egg Whites
1/4 tsp. cream of tartar
1/4 tsp. salt
1 tsp. gluten-free vanilla extract
1/2 tsp. gluten-free peppermint extract
4 drops natural gluten-free green food coloring (optional)
3/4 c. organic cane sugar
1 c. chopped Fair Trade semisweet chocolate or semisweet mini chocolate chips (make sure they're gluten-free)
1/2 c. organic sliced almonds, finely chopped
Preheat oven to 300°F. Beat egg whites until opaque and glossy. Add cream of tartar, salt, vanilla, peppermint and food coloring. Add sugar gradually and beat until stiff peaks form. Fold in chocolate and nuts. Line cookie sheets with parchment paper. Lightly spray with cooking spray. Place dough in pastry bag with a 1/2 inch fluted tip and pipe decorative mounds onto baking sheet, or simply use a two teaspoons and place mounds on baking sheet. Place cookies in oven. Turn off the oven and leave in closed oven overnight (about 12 hours).
Mix melted butter and cracker crumbs together; sprinkle a third of mixture evenly on bottom of greased shallow baking dish. Add a layer of half of the oysters. Stir together the pepper, cream, reserved oyster liquid, sherry and Worcestershire; pour half of sauce mixture over oysters.
Add another third of the butter and crumb mixture to baking dish and top with remaining oysters. Spoon or pour on remaining sauce. Sprinkle remaining crumb mixture over the top and bake at 425 degrees for 10 to 15 minutes or until crumbs are lightly browned.
This recipe from CDKitchen for Abraham Lincoln's Scalloped Oysters serves/makes
