Try This: Best Scrambled Eggs

Omelets are not really my thing. There, I said it. But I really like scrambled eggs. Don't ask me the difference; I just don't know. But I was thinking about restaurant scrambled eggs, cooked in butter, and wanted to try some. So easy! And so delicious. Here it is:

2 large eggs, scrambled
scant tablespoon unsalted butter
1 tablespoon chopped fresh chives
sprinkle of cheddar cheese

In a nonstick pan, melt the butter on medium heat until foamy. Add the eggs and stir. At this point I like to cut the chives into the cooking eggs. Keep stirring 2 -3 minutes. The eggs should be just cooked through. Ideally you can turn the pan off before it is totally finished cooking. Immediately transfer to plate and top with some shredded cheese.

Kid-Friendly Meatballs

Last month I tried this recipe from Smitten Kitchen and it was fabulous. Alas, the kids found the meatballs to be a little too spicy, so I've reworked the recipe to make it milder but still tasty enough for adults. These would be good with spaghetti and tomato sauce or with BBQ sauce on a bun. You could also just eat them plain, like an appetizer, with toothpicks and ketchup for dipping. Scrumptious.

Kid-Friendly Meatballs

makes 20 small meatballs

1 slice wheat bread, crumbled

1/3 cup warm water

3/4 lb ground turkey

1/4 lb ground pork

2 tablespoons grated parmesan cheese

1/2 teaspoon salt

1/4 teaspoon garlic pwder

1/2 teaspoon onion powder

1/2 teaspoon Worchestershire sauce

1 jumbo egg yolk

Put the bread crumbs in a large bowl and pour the warm water over them. Let the bread soak up the water for a few minutes then add the rest of the ingredients. Mix well with your hands. Grab up two tablespoons of the mix and roll into a ball. Put on a tray and repeat with the remaining meatball mix.

Heat 2 tablespoons vegetable oil in a nonstick frying pan. Place 7-9 meatballs in the pan and let them brown, 3- 5 minutes. Gently nudge one meatball to see if it moves. It you can flip it easily, flip all the meat balls to a new side. If not, wait another minute and try again. Flip to a third side and brown again. Gently tranfer the meatballs to an oven-proof tray.

When all the meatballs have browned, cook them in a 350 degree oven until sizzling, 5- 7 minutes. Serve hot.

Chocolate Snickerdoodles

So the arroz con leche is proving trickier than I thought. I'm really kicking myself for not writing down the proportions the first time I made it. In the meantime, here's a recipe my whole family is loving: chocolate snickerdoodles. Not really a suprise, there. They look pretty, with deep cracks running through them but perfectly round edges. They also make your kitchen smell amazing. So here's the recipe, adapted from "Mexican hot chocolate cookies" in this month's Everyday Food magazine.

Chocolate Snickerdoodles

2 cups all-purpose flour
1/4 cup whole-wheat flour
1/2 cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs

For coating:
1/4 cup sugar
2 teaspoons cinnamon

Preheat the oven to 400 degrees. In a medium bowl whisk together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and sugar on medium speed until light and fluffy, 2-3 minutes. (Mine was not very fluffy or light). Scrape down sides and add eggs. Beat to combine. With mixer on low, add the flour mixture little by little until combined.

In a small bowl, combine 1/4 cup sugar and cinnamon. Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar. Place about 3 inches apart on baking sheets. Bake until set and beginning to crack, about 10 minutes. Let cookies cool in baking sheets for 5 minutes, then transfer to wire racks.

She's Back!

Sorry for the long absence. I was thinking of you. Honest. It was just the Christmas cooking and the endless rain and actual working getting in the way. But I have good news! Very small but still important achievement in my house: my daughter is eating lettuce! On her taco! And... my son was noshing on sweet potato chips and three-bean dip! These are baby steps toward Total Food Acceptance, but I like them.
Also, I'll have a recipe for you soon: arroz con leche. I made it last month but didn't post because I didn't write down exact measurements. Then I haven't made it again because there have been oatmeal cookies and mini mocha cheesecakes in the house and I'd like to keep my girlish-momish figure a few more months, at least. But soon. I promise.