Annies Eats

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Annies Eats

  1. 1. By: Haley Harmon
  2. 2. Annie’s Eats is a blogging website created by Annie, an Indianapolis resident who, in her free time, enjoys cooking and baking delicious foods. Annie logs on each day to provide simple, easy recipes applicable for any occasion. Whether It’s breakfast, lunch, dinner, or snacks, Annie is surely going to make your days taste better! Here, I have provided step-by-step instructions for some of Annie’s wonderful treats. A breakfast, lunch, and dinner are here for a daily menu. Click on the food name to view the full recipe! Breakfast: Herb Baked Eggs Lunch: Broccoli Cheddar Soup Dinner: Cajun Shrimp Pasta with Cream Sauce
  3. 3. This recipe for GARDEN HERB EGGS, posted on October 29th, 2009, is the perfect food for an early morning breakfast. Annie says, “I can’t believe I waited this long to try these eggs. For one thing, they are incredibly low maintenance and quick to make – definitely something I appreciate in a weekend breakfast. And second, they taste phenomenal.” With an introduction like that, this recipe NEEDS to be tasted! Here is a list of the things you’ll need: Ingredients: Serves 4 1 tsp. minced fresh garlic ½ tsp. minced fresh thyme leaves ½ tsp. minced fresh rosemary leaves ½ tsp. minced fresh chives 1 tsp. minced fresh parsley 2 tbsp. freshly grated Parmesan cheese 12 large eggs ¼ cup heavy cream, divided 2 tbsp. unsalted butter, divided Kosher salt Directions Freshly ground pepper
  4. 4. Directions: Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat source. Combine the garlic, thyme, rosemary, chives, parsley, and Parmesan cheese and set aside. Carefully crack 3 eggs into each of 4 small bowls or teacups without breaking the yolks. (These are not the dishes you will bake the eggs in.) It is very important to have all the eggs ready to go before you start cooking because you must move quickly. Place four individual gratin dishes or oven-safe crocks on a baking sheet. Place 1 tablespoon of cream and ½ tablespoon of butter in each dish and place under the broiler for about 5 minutes, until hot and bubbly. Quickly but carefully pour each serving of eggs into the individual gratin dishes and sprinkle evenly with the herb mixture. Season liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are just cooked. (You may need to rotate the baking sheet halfway through to ensure even baking.) The eggs will continue to cook after you take them out of the oven. Allow to rest for at least 60 seconds before serving hot, with toast if desired. Finished Product
  5. 5. These GARDEN HERB EGGS are easy and tasty; a fantastic meal to start your day! Bon Appétit! Annie. Garden Herb Eggs. Retrieved January 26, 2010, from http://www.annies-eats.com
  6. 6. This BROCCOLI CHEDDAR SOUP, posted on November 5th, 2009, is a perfect cold weather lunch. According to Annie this is “a nice thick, creamy soup with equal parts broccoli and cheddar flavor.” Delicious and easy, this soup is a recipe you cannot go wrong with! Here is a list of the things you’ll need: Ingredients: 6 tbsp. butter, divided ¾ cup onion, chopped 1 cup carrot, chopped or shredded 4 cups small broccoli florets 3 cups low-sodium chicken broth ½ tsp. onion salt ½ tsp. garlic powder 4 tbsp. flour 2 cups milk 2 cups shredded sharp cheddar cheese Freshly ground black pepper Directions
  7. 7. Directions: In a large stockpot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onion to the pan and sauté until tender, about 5-7 minutes. Add the carrots to the pan and cook a couple minutes more. Stir in the broccoli, chicken broth, onion salt and garlic powder. Bring the mixture to a boil, then reduce the heat to a simmer. In a medium saucepan, melt remaining butter. Add the flour and cook for 1-2 minutes until golden brown, whisking constantly. Whisk in the milk and cook until the mixture thickens and bubbles, about 5 minutes. Once the mixture has thickened, whisk in the cheese until completely melted. Remove from the heat and add the cheese sauce to the soup pot. Allow to simmer until warmed through and broccoli is tender. Season with salt and freshly ground pepper to taste. If desired, puree the soup with an immersion blender for a smooth texture. Finished Product
  8. 8. BROCCOLI CHEDDAR SOUP will be a sure hit no matter what it’s for. This soup with a small salad or roll would be the perfect lunchtime meal. Bon Appétit! Annie. Broccoli Cheddar Soup. Retrieved January 26, 2010, from http://www.annies-eats.com
  9. 9. This recipe for CAJUN SHRIMP PASTA WITH CREAM SAUCE, posted on April 12th, 2008, is a great dinner meal. With an Italian feel and a hint of seafood, this recipe is filled with goodness! Also, it is a fairly healthy dish. Here is a list of the things you’ll need: Ingredients: 4-6 oz. cooked pasta (fettuccine, spaghetti) 1 tbsp. butter ½ lb. shrimp, peeled and deveined 4 oz. sliced mushrooms ¼-½ onion, diced 1 cup thinly sliced bell pepper 2 cloves garlic, minced ½ – 1 tbsp. flour 1/3 cup half and half salt, pepper and Cajun seasoning to taste Directions
  10. 10. Directions: Heat the butter in a skillet over medium heat. Add the shrimp to the skillet and sprinkle liberally with Cajun seasoning. Sauté in pan 1 minute per side, remove with a slotted spoon and set aside. Add the mushrooms, onion, peppers and garlic to the skillet. Sauté until the vegetables are tender. Add the flour and stir to cook off its rawness. Add the half and half and stir, thickening. Return the shrimp to the pan and cook until heated through. Season to taste with salt and pepper (and more Cajun seasoning, if desired.) Toss with hot pasta and serve. Finished Product
  11. 11. This CAJUN SHRIMP PASTA WITH CREAM SAUCE is a quick weeknight meal, and certainly is a fantastic pasta dish with a little “kick.” Bon Appétit! Conclusion Annie. Cajun Shrimp Pasta with Cream Sauce. Retrieved January 26, 2010, from http://www.annies-eats.com
  12. 12. After discovering the “Annie’s Eats” blog, I immediately became intrigued. I am a big fan of baking myself, so I copied down a lot of recipes and started cooking right away. These three dishes were some of my favorites. They were simple and absolutely phenomenal! There are so many other recipes that are equally as great. Annie’s website is so easy to follow and navigate whatever type of meal you want to eat. I highly recommend it to anyone looking for a great dish!

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