Egg Drop Soup

Something so delicious shouldn't be this easy to make! I was surprised when it came out in just a few minutes. This is definitely my new "go to" soup that is quick, easy and something I will always have the ingredients for!

Basically you use 1 cup of broth and 1/2 an egg and 1/2 an egg yolk per person. The recipe below is what I came up with for just me and my hunny and had no leftovers. Check out the original recipe over at AllRecipes.com.

(I was almost finished with my bowl before I realized I forgot to take a picture!)

2 cup Chicken Broth (low sodium), divided
1/8 tsp ground Ginger
2 tbsp frozen Peas & Carrots (or 1 tbsp chives)
2 1/4-3 tsp Corn Starch
1 Egg
1 Egg Yolk
Soy Sauce to taste

1) Pour into pot your chicken broth, reserving 3/4 cup. Into the pot add the ginger and veggies and give it a good stir. Turn heat to medium high to bring to boil.

2) In small bowl, whisk together egg and egg yolk. Using fork, drizzle egg mixture into soup while it is boiling. This should cook the egg immediately. Continue until all the egg is added. then lower heat to medium low.

3) In small bowl, whisk together the reserved chicken broth and corn starch until smooth. Add to soup and stir to incorporate. Simmer on low until you get the proper consistency.

4) Serve with soy sauce so each person can season it to their own taste.

Stuffed French Toast

For years now I have not liked syrup on any of my breakfast foods. The smell of it alone can turn me away from the table. But eating pancakes dry isn't an option either. So, in my quest for something different, something sweet without the syrupy smell, I created a sauce that works great. Now it seems I-HOP has the same idea... or at least part of it at any rate. But I'm biased... I prefer my own method since it's made by scratch in a kitchen I can be in.

1 egg per serving, beaten
1 tsp Half & Half per serving
Cinnamon
Jiffy/Bisquick Baking Mix, amount really depends on amount of people serving
2 pieces Honey Bread per person (or any thick cut bread)
1 tbs Cream Cheese per person
1 tbs jelly, jam or preserves per person (I used Blue Berry Preserves in this one)

1) Heat griddle or skillet to medium. Either spray pan with butter flavored spray or use butter/margarine in pan... even if it's a "non-stick". Honey bread tends to stick otherwise.

2) In bowl big enough to lay out bread, beat egg, cream and cinnamon (to taste) together. Add about 1 tsp of the baking mix at a time, blending well, until a pancake batter consistency forms.

3) Dip bread in batter and coat well. I like to let mine soak about a minute to absorb the liquid. Then place in skillet. Keep a close eye on it so it doesn't burn and flip when its golden brown. Repeat for the other side.

4) Meanwhile, In a small bowl, stir together the cream cheese and preserves until blended well.

5) Once the bread is golden brown on both sides, remove to plate. Spread cream cheese mixture on one side of both pieces of bread, and put them together to form a sandwich.

6) Sprinkle with powdered sugar and more cinnamon if you want.

5 Minute Omelets

Here's breakfast for all those who wake up late in the morning. Its so easy my own daughter can do this one! The ingredients are interchangeable which really makes this a great recipe! Just like the 5 Minute Cake, all you need is a fork, mug and of course, thee microwave! Perfect for dorms too!

2 Tbsp Onion, diced

2 Tbsp Green Pepper, diced

***The Ingredients can vary depending on your flavor***

2 Eggs, beaten

2 slices Sandwich Ham, chopped

2 Tbsp Cheddar, shredded

1) Spray mug with cooking spray. Butter flavor works best!

2) Place onion and bell pepper (or which ever veggie you choose to use) in mug and microwave for 1 minute on high. Remove from mug and blot with paper towel.

3) Add egg to mug and microwave 1 minute. Replace onion and pepper to egg, fluff with fork and add ham and cheese. Microwave 1 minute more. 

4) Pour out onto plate and top with extra cheese! Yum!!!