CHICKEN SCRAMBLE
I WAS HUNGRY, WANTED SOME EGGS AND I WANTED TO USE THE CHICKEN I HAD BROUGHT HOME FROM WORK THE NIGHT BEFORE. SO WHAT’S A GIRL TO DO? READ ON AND YOU’LL FIND OUT.
1 SM POTATO (WHATEVER TYPE YOU HAVE ON HAND IS GREAT, HOPEFULLY
IT’S A SWEET POTATO SINCE ITS HEALTHIER)
2 CHICKEN THIGHS (AGAIN WHATEVER YOU HAVE ON HAND IS GREAT) CUBED
2 MD MUSHROOMS – CUT INTO ¼
¼ CUP BELL PEPPER – CUT INTO CUBES (THE BRIGHTER THE BETTER)
2 TBSP RED ONION DICED
1 TSP DRIED BSIL
SALT & PEPPER TO TATE
4-5 EGGS
3 TBSP ½ & ½
4 TBSP VEGGIE CREAM CHEESE
¼ CUP HEAVY WHIPPING CREAM
½ TBSP BUTTER
3 TBSP OLIVE OIL
BAGELS
FRESH FRUIT
OKAY, I DON’T KNOW IF I MENTIONED THIS, BUT I PULLED THIS TOGETHER WITH THE INGREDIENTS I HAD ON HAND.
1. HEAT SKILLET/SAUTEE PAN ON MEDIUM-HIGH HEAT. PUT OLIVE OIL IN.
2. ONCE THE OIL IS HEATED PUT IN YOUR CUBED POTATOES. LET YOUR POTATOES GET BROWN AND CRISPY, ABOUT 5 MINS. THEN STIR WTH A WOODEN SPOON, ADD S&P, COOK ABOUT ANOTHER 3 MINS.
3. TURN HEAT DOWN TO LOW-MEDIUM HEAT (REMEMBER THE PAN IS STILL PRETTY HOT, YOU DON’T WANT TO BURN YOUR ONIONS.) SAUTEE ABOUT 3 MINS,
4. ADD MUSHROOMS, CHICKEN, AND BELL PEPPERS. ADD BASIL, BLEND THE FLAVORS TOGETHER SITRRING WITH WOODEN SPPON, ABOUT 3-4 MINS.
5. ADD 2TBSP CREAM CHEESE (I USED A FAT FREE VEGGIE CREAM CHEESE); STIR IN TILL IT BEGINS TO BLEND IN CREAMY. ADD BUTTER, LET IT MELT IN, THEN STIR. ADD ½ OF THE HEAVY WHIPPING CREAM, BLEND IN WITH WOODEN SPOON.
6. ADD THE REMAINING CREAM CHEESE. BLEND IN, ADD THE REMAINING WHIPPING CREAM.
7. LET IT BLEND IN. TURN PAN OFF.
8. BEAT EGGS & ½ & ½ TOGETHER.
9. TOAST BAGELS
10. HEAT 2 TSP OF OLIVE OIL IN A SAUTEE PAN (OMLETTE PAN IF YOU HAVE ONE, I DON’T) ON MEDIUM HEAT. SOFTLY SCRAMBLE YOUR EGGS, ONCE THEY START COOKING (FLUFFING UP) ADD ½ OF YOUR CHICKEN/POTATOE MIXTURE. SCRAMBLE TOGETHER.
11. TAKE YOUR BUTTER, CREAM CHEESE, PRESERVES, OR PLAIN BAGLE (TOASTED) PLACE IT ON YOUR PLATES. EGGS OVER BAGEL EQUALLY, TAKE REMAINING CHICKEN MIXTURE AND POUR OVER EGGS, CASCADING DOWN OVER ONTO THE PLATE.
12. PLACE YOUR FRUIT ON THE SIDE AS A HEALTHY GARNISH, ENJOY!
About Me
- The Cookin_Diva
- Detroit, MI, United States
- Shennel started her hospitality career as a Mess Management Specialist (cook) in the U.S. Navy, in "A" School she was taught the essentials of cooking. After the NAVY she began working as a cook for a National casual dining restaurant, after 3 months she quickly jumped ship to the front of the house as a server, bartender. Ten years later she became a corporate front of the house trainer. In 2011 her passion grew into a desire to create "Coutour Cuisine." Fine dining" recipes prepared in your home for intimate dinners, milestone events and social affairs. The Cookin Diva is available for freelance and contractual jobs. It's her desire to provide the optimal in hospitality and quality cuisine. Call Shennel The Cookin Diva today and let her design a Coutour Cuisine menu for your event! She is now booking for 2011 events and social affairs. Call (248) 943-4434
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