AZTV7/Cable 13, Me-TV 7.2, RTV 7.3, Phoenix-Prescott, AZGet your Morning Scramble Recipes HERE!

Get your Morning Scramble Recipes HERE!

Mushroom and Blue Cheese Tortas- 2/20 (courtesy of Janne Taubman and Dinnerontime.com)

1/2 pound button mushrooms thinly sliced

1/2 pound cremini mushrooms thinly sliced

1/4 pound shiitake mushrooms stems discarded and caps thinly sliced

 1/4 pound oyster mushrooms stems discarded and caps thinly sliced

1/4 cup extra virgin olive oil

Kosher salt to taste

Freshly ground black pepper to taste

3 tablespoons Italian parsley, chopped

2 tablespoons crème fraiche

1 teaspoon Dijon mustard

6 Bolillo or other crusty rolls

Sliced tomatoes

Crumbled blue cheese

Heat a large skillet on stove top and when hot, add the olive oil.  Add the mushrooms, salt and pepper and sauté until soft.  Add the crème fraiche to the center and top with the mustard.  Stir until well combined and add the parsley.   While mushrooms are cooking, split the rolls in half and toast under broiler.  Sprinkle the bottom half of each roll with blue cheese to taste; divide mushrooms between the bottoms of the rolls, top with a slice of tomato and arugula leaves.  Serve with a small dinner salad or "bunny" food, carrots, peppers and celery sticks. 

Orange Creme Brulee French Toast - 12/19 (courtesy of Janne Taubman and Dinnerontime.com)

(Serves 8 – 10)

Make a day ahead or at least 8 hours before baking time.

Orange Sauce

3/4 cup water

2 -1/4 cup orange juice

3 tablespoon brown sugar

3 teaspoon corn starch

3 teaspoon water

3 tablespoon butter

1-1/2 teaspoon grated orange rind (use orange from French Toast recipe)

Combine the water, OJ and brown sugar in a large sauce pan.  Bring to a boil, cover and reduce heat and cook until 2 cups remain.  Combine the cornstarch and water; add to the OJ sauce and stir until it thickens.  Add butter and stir until melted.  Can be made the day before and refrigerated. 

French Toast:

Large loaf French bread (not a baguette) or Challah cut into 1 inch thick slices

5 eggs

1 1/2 cup heavy cream

1 teaspoon vanilla

¼ teaspoon fresh ground nutmeg

1 large orange, peeled, pulled into sections and each piece cut in half horizontally and then in thirds

1 cup toasted sliced or slivered almonds

Place cream, vanilla, nutmeg and eggs into a large bowl and use a whisk to mix well.

Grease a 9 X 13 inch baking dish with butter or oil spray.  Pour 3/4 cup orange sauce in the pan, sprinkle with orange pieces and almonds to evenly coat the bottom.  Place bread/Challah in the pan so there are no open spaces.  You may need to cut some smaller pieces to fill in the gaps.  Pour cream mixture evenly over the bread and allow it to absorb.  Cover with plastic wrap and refrigerate overnight or for at least 8 hours.  Refrigerate the remaining orange sauce which will be re-heated and served with the French Toast. 

On serving day, 1 hour before serving time, preheat oven to 350 degrees.  Remove plastic wrap before putting dish into the oven and bake for about 35- 40 minutes or until top is browned and there is no free-flowing cream when pan is tipped.  Remove from oven and let it rest for 5 minutes.  Cut into squares and place on serving dishes.  Pass the remaining warmed orange sauce at the table.  We like to serve with crisp bacon. 

Butternut Squash Chili - 10/17 (courtesy of Janne Taubman and Dinnerontime.com)

1 large onion diced

6 garlic cloves, minced

2 tablespoons olive oil

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon dried oregano

1 tablespoon ground chipotle chili pepper

14.5 ounce can chicken broth

14.5 can fire roasted tomatoes

15 ounce can kidney beans

15 ounce can cannellini (white kidney) beans

15 ounce can black beans

3 cups butternut squash

2 tablespoons corn meal

kosher salt and fresh cracked pepper to taste

Heat a large pot and then add the oil followed by the onion and garlic.  Sauté until onions are soft and fragrant.  Stir in the cumin, coriander, chipotle and oregano.  Immediately add the broth, tomatoes, beans and squash.  Stir until well mixed.  Simmer on low heat for about 20 minutes.  Add the cornmeal and simmer for another 30 minutes.  Garnish with cheddar cheese, green onions and pumpkin seeds. Great with crusty bread or corn muffins. 

This is a great vegetarian dish but you can add another layer of flavor by substituting two pieces of chopped bacon for the olive oil.  After the bacon is fairly crisp, add the onions and garlic and proceed with the rest of the recipe.  You can also add 2 cups of cooked/diced chicken or turkey meat after the squash.