Cheddar Jalapeño Scallion Doughnuts Recipes

CHEDDAR JALAPEñO SCALLION DOUGHNUTS

Steps:

• Place a rack in the upper third of the oven and preheat to 350 degrees F. Lightly spray a 6-cavity doughnut pan with nonstick cooking spray and sprinkle with 1/4 cup of the cheese; set aside.
• Melt the butter in a medium skillet over medium heat. Continue to cook until the butter is browned and smells nutty, about 5 minutes. Pour the browned butter immediately into a medium heatproof bowl and let cool.
• In another medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt and nutmeg; set aside.
• Add the egg, buttermilk, scallions and jalapeno to the bowl with the browned butter; whisk together to incorporate. Pour into the bowl of dry ingredients, add the remaining 1/4 cup cheese and stir together just until everything is coated.
• Scoop the batter with a small spoon and another small spoon to push the batter into the prepared pan. Fill each doughnut in the pan three-quarters full with batter then smooth with a rubber spatula. Bake until a toothpick inserted into a doughnut comes out clean, 12 to 13 minutes. (The doughnuts won't look super golden brown at this point.) Remove the pan from the oven and immediately flip the doughnuts out onto a rimmed baking sheet.
• For crispier, extra golden-brown doughnuts (optional): Arrange the doughnuts on the baking sheet cheesy-side up, return them to the oven and switch the oven to broil. The cheese will bubble a bit and the doughnuts will get a little crispy, about 1 minute. Keep a close eye on the doughnuts, since they'll burn easily.
• Best enjoyed warm!

GREEN ONION-CHEDDAR DOUGHNUT

Steps:

• Heat the oil to 365 to 375 degrees F in a cast-iron Dutch oven over medium heat.
• In a large bowl, mix together the flour, cheese, scallions, sugar, baking powder, salt and baking soda. In a smaller bowl, whisk together the buttermilk, sour cream and egg. Pour the wet ingredients into the dry and mix to combine, making sure there are no dry bits left.
• Turn the dough out onto a floured surface and lightly coat with flour. Pat the dough into a 1-inch disc. Then, using a large glass dipped into flour, cut out rounds for the doughnuts. Press the dough back together to cut out another doughnut or 2. Dip your finger into the flour, then press it into the center of each doughnut while it is on the floured surface to create a hole. Move your finger around in the hole to make it larger. Turn the doughnut over and repeat on the other side to make sure the hole is clear and large.
• When the oil is ready, place the doughnuts into the oil carefully and fry for 3 to 4 minutes per side. The doughnuts are thick and take time to cook all the way through. You can flip them every minute to keep them from browning too much on each side. Transfer the doughnuts to a paper towel-lined baking sheet and sprinkle with a little salt. Serve immediately.

BEST OMELET EVER WITH HAM JALAPENOS SCALLIONS AND CHEDDAR CHEESE

Steps:

• In small pan, saute the jalapeno, scallions and ham until jalapenos are soft and ham is slightly browned using non-stick spray, stirring frequently.
• Remove from pan & clean pan with paper towel.
• Whisk eggs with pepper.
• Spray pan with non-stick spray and pour in half the eggs when pan is fully heated to med-high heat.
• With a spatula, scrape & lift the cooked egg at the bottom of the pan towards the middle allowing the uncooked egg to get underneath to the hot part of the pan - this may look messy, but it will ensure that your omelet is fluffy.
• Once there is no more runny egg, spread out the egg a little bit in the pan as much as possible and add half the cheese on top evenly.
• Then add half the ham mixture in a line across the omelet.
• Fold omelet in half and allow to cook on one side for 20sec.
• Flip over carefully and allow that side to cook for another 20sec.
• Repeat directions on cooking omelet for the second one making sure to start with a clean pan.
• Can also be made with egg whites only using twice as many eggs.