Garden Vegetable Frittata

Garden Vegetable Frittata
Garden Vegetable Frittata

2 tablespoons olive oil, plus more for drizzling
5 small red potatoes, thinly sliced
1 bunch green onions, trimmed and sliced
1 cup grape tomatoes, sliced
1 cup baby spinach, torn
1 clove garlic, crushed
8 eggs
1 tablespoon chopped fresh basil, plus more for garnish
1 to 2 cups shredded Asiago cheese, plus more for garnish
Kosher salt and freshly ground black pepper

Preheat the oven to 375°F.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced potatoes to the skillet, saute for about 6 to 8 minutes, until tender but firm. Remove the potatoes from the skillet. Add another tablespoon olive oil, and add the green onions, tomatoes, spinach, and garlic. Saute for an additional 1 to 2 minutes or just until the spinach is wilted. Season the vegetables with salt, and pepper.

In a medium bowl, beat together the eggs, basil, cheese, salt, and pepper. Pour into the skillet over the vegetables. Reduce heat to medium-low and scramble the eggs for 1 minute. Return the potatoes to the skillet. Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal.

Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, or flip onto a serving plate. Garnish with shredded Asiago cheese and fresh basil.

6 servings

Cooking with Basil

Cooking with Basil

Blueberry Sausage Breakfast Bake

Blueberry Sausage Breakfast Bake
Blueberry Sausage Breakfast Bake

2 cups all-purpose flour
1/4 cup firmly packed brown sugar
1 teaspoon baking powder
2 large eggs
1/2 teaspoon baking soda
1 pound sausage, browned and drained
1/2 cup butter or margarine
1 cup (8 ounces) sour cream or yogurt
3/4 cup granulated sugar
1/2 cup chopped pecans

Blueberry Sauce:
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
1/2 teaspoon lemon juice
Additional sour cream for accompaniment (optional)

Mix flour, baking powder and soda. Set aside.

Beat butter until fluffy. Add sugar, brown sugar and eggs, one at a time, beating each addition for 1 minute. Add flour mixture to butter mixture. Fold in browned sausage and sour cream.

Pour into lightly greased 9 x 13 x 2-inch pan. Sprinkle nuts on top.

(At this stage, may be covered and refrigerated overnight and baked in the morning.)

Bake at 350*F (175*C) for 35 to 40 minutes. Cool slightly. Serve warm with Blueberry Sauce.

For Blueberry Sauce: Combine sugar and cornstarch, add water and blueberries. Cook over medium heat until thick and bubbly. Cook and stir 2 minutes more. Remove from heat and stir in lemon juice.

To serve cut into squares, drizzle with Blueberry sauce and top with a dollop of sour cream, if desired.

Makes 12 servings.



Bacon and Egg Casserole (3)

Bacon and Egg Casserole
Bacon and Egg Casserole

1/4 cup margarine, melted
2 cups onion/garlic croutons
2 cups milk
1 tablespoon prepared mustard
2 cups unseasoned croutons
2 cups cheddar cheese, grated
6 eggs
10 slices bacon
cooking spray

Cook bacon until crisp; drain on paper towels and crumble.

Spray a 9x12x2 casserole dish with vegetable spray.

Place croutons in casserole and pour margarine over them. Sprinkle grated cheese over all.

Mix milk, eggs and mustard and pour over cheese. Sprinkle bacon crumbs over all.

Bake at 325° for 45 minutes. Allow casserole to stand for 15 minutes.

Serves 8 to 10.

Pyrex 4-Piece Glass Measuring Cup Set with Large 8 Cup Measuring Cup

Eggs Benedict

Eggs Benedict
Eggs Benedict

For the green onion butter:
8 tablespoons (1 stick) unsalted butter, at room temperature
3 green onions, white and light green portions, minced

For the hollandaise sauce:
6 egg yolks
2 tablespoons milk
20 tablespoons (2 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup fresh lemon juice
Coarse salt and cayenne pepper, to taste
1 1/2 lb. thinly sliced cooked honey-cured ham
12 slices sourdough bread
1 teaspoon. coarse salt
2 tablespoons distilled white vinegar
12 eggs
4 green onions, white and light green portions, chopped

Paprika for sprinkling

To make the green onion butter, in a bowl, using a wooden spoon, mix together the butter and green onions until evenly blended. Set aside.

To make the hollandaise, in the top pan of a double boiler or in a heatproof bowl, whisk together the egg yolks and milk. Place the pan or bowl over but not touching barely simmering water in the bottom pan of the double boiler or in a saucepan and continue to whisk until warm and frothy, 4 to 5 minutes. Whisk in the butter pieces a few at a time, beating after each addition until fully incorporated before adding more. Continue to whisk until all the butter has been incorporated and the sauce is thick enough to coat the back of a spoon, 3 to 5 minutes total. Stir in the lemon juice and season with a pinch each of salt and cayenne pepper. The sauce can be kept warm over barely simmering water for up to 3 hours, stirring from time to time.

Preheat an oven to 200°F. Wrap the sliced ham in aluminum foil and place in the oven to warm. Toast the bread slices, then spread them lightly on both sides with the green onion butter. Keep warm until serving.

To poach the eggs, in a large fry pan, pour in water to a depth of about 1 1/2 inches. Add the salt and vinegar and bring to a boil over high heat. Reduce the heat so that the water is just below boiling. Working quickly and being careful not to crowd the pan, break an egg into a saucer and gently slip it into the water. Repeat with more eggs, keeping them well spaced. Cook just until the whites have set and the yolks are glazed over but still soft, 3 to 4 minutes. Using a skimmer or slotted spatula, carefully remove the eggs from the water, letting them drain well, and place on a plate; keep warm. Repeat with the remaining eggs.

To serve, place 2 toasted bread slices on each warmed individual plate. Top each slice with an equal amount of the ham, then place a poached egg in the center of each slice. Spoon an equal amount of the hollandaise sauce over each egg. Sprinkle the top with chopped green onion and paprika. Serve immediately.

Serves 6.



Green Eggs and Ham

Green Eggs and Ham

8 eggs
2 tablespoons milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped chives
1/8 cup chopped fresh parsley
1 (4 ounces) thick slice or chunk of cooked ham, cut into 1/4-inch diced pieces
1 tablespoon butter
1/4 cup grated Parmesan cheese
Additional parsley for garnish

Place eggs, milk, salt, black pepper, chives, and parsley in a blender and pulse until herbs reach a minced stage, but not completely pureed.

Heat a large non-stick skillet over medium heat until hot. Add butter and swirl to cover bottom of the pan. Add ham and saute about 30 seconds to heat. Lower heat to medium-low. Pour egg mixture over warmed ham.

As the mixture cooks, push up cooked portions with a heat-proof spatula and tilt pan so uncooked portion reaches the pan to cook. Remove from heat when eggs are still soft, but not runny.

Sprinkle with Parmesan cheese. Cover and let rest for 1 minute before serving to let eggs set and cheese melt a bit.

Garnish each serving with a sprig of fresh parsley.

Serve with a side of fresh fruit and toast, biscuits, or hot rolls.

Yield: 4 servings



Garden Vegetable Hash

Garden Vegetable Hash
Garden Vegetable Hash

2 tablespoons olive oil
4 cups frozen cubed hash brown potatoes
2 cups chopped fresh broccoli florets
1 medium-sized red bell pepper, chopped
1 medium-sized onion, chopped
3/4 teaspoon black pepper
2 cups sliced fresh mushrooms
8 eggs, poached (see Poaching Pointers, below)

In a skillet, heat the oil over medium-high heat. Add the potatoes, broccoli, bell pepper, onion, salt, and black pepper. Cook for 8 to 10 minutes, or until the potatoes start to brown, stirring occasionally.

Add the mushrooms and cook for 4 to 5 minutes, or until tender.

Spoon the hash onto plates and top with the poached eggs.

Poaching Pointers

To poach means simply to cook food gently in a liquid that’s lightly boiling. Typically, plain water with a bit of white vinegar (to keep the egg whites together) is used to poach eggs.

Here’s how easy it is to make poached eggs:

In a saucepan, bring 1 to 3 inches of water to a boil. Reduce the heat enough to keep the water simmering gently.

Break an egg into a custard cup or bowl. Holding the dish close to the water’s surface, slip the egg into the water; repeat with additional eggs, one at a time.

Cook the eggs for 3 to 5 minutes, until the whites are completely set and the yolks begin to thicken, but are not hard.

Using a slotted spoon, remove and drain the eggs.

Serves: 4



Oatmeal Muffins

Oatmeal Muffins
Oatmeal Muffins

Also known as Almond Butter Chocolate Chip Baked Oatmeal

2 cups rolled oats
1/3 cup almond butter
2 bananas, whole — ripe and smashed
3 tablespoons maple syrup
1 teaspoon vanilla extract
2 tablespoons milk
1/4 cup chocolate chips

Preheat oven to 350°.

Mix all the dry ingredients in one bowl. Mix wet into another. Add wet to dry and mix well.

Grease a muffin tin and spoon batter into each cup until it is about 3/4 full.

Bake in the oven for 15-18 minutes.

Makes 6 regular or 3 jumbo muffins.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Per Serving (excluding unknown items): 303 Calories; 13g Fat (36.7% calories from fat); 7g Protein; 43g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 7mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.


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Apricot Cheese Bread

Apricot Cheese Bread
Apricot Cheese Bread

12 slices French bread
2 tablespoons each apricot preserves and chopped toasted walnuts
1/4 teaspoon each minced rosemary and balsamic vinegar
4 slices Brie cheese, quartered

Heat oven to 400°.

Coat bread with olive oil spray. Bake 5 minutes. Let cool.

Combine preserves, rosemary, and vinegar, season. Arrange cheese on toasts. Top with apricot mixture and walnuts.

Serve warm or at room temperature, garnished with pomegranate seeds

Makes 6 servings.



Stuffed Crescent Rolls – Sliced Apples

Stuffed Crescent Rolls – Sliced Apples
Stuffed Crescent Rolls – Sliced Apples

1 tablespoon of apple butter
apples
cinnamon
sugar
Pillsbury Crescent Rolls

Spread 1 tablespoon of apple butter across the bottom of the dough, and then top with a couple thin slices of apple and a sprinkle of cinnamon sugar for a quick riff on apple pie.

Make sure the oven is preheated per package instructions and the fillings are ready to go before popping open the tube of Pillsbury Crescent Rolls. Once the triangles of dough are rolled out and separated, spread the toppings across the bottom of the triangle. Starting at the bottom, roll up the dough, until the thin tip of the triangle wraps all the way around the roll.

AmazonBasics Silicone Macaron Baking Mat – 2-Pack

Vegetable Rice Quiche

Vegetable Rice Quiche
Vegetable Rice Quiche

6 eggs, divided
2 cups cooked rice (2/3 cup raw)
1 package (10 oz.) frozen chopped broccoli
1/3 cup chopped green bell pepper
1/3 cup chopped green onions with tops
1 clove garlic, minced
3/4 cup (3 oz.) shredded reduced-fat Cheddar cheese
1 jar (2 oz.) sliced pimientos, drained
1 can (2 oz.) sliced mushrooms, drained
1/2 cup skim or low-fat milk

In medium bowl, beat 1 of the eggs. Add rice. Stir until well blended. Press mixture onto bottom and up sides of lightly greased 9-inch pie plate or shallow baking dish. Set aside.

In non-stick skillet, over medium heat, add broccoli, pepper, onions and garlic. Cover. Cook, stirring occasionally, until broccoli is thawed, about 5 minutes. Set aside to cool slightly. Stir in cheese, pimientos and mushrooms. Spoon into prepared crust.

In large bowl, beat together remaining eggs and milk until well blended. Pour over vegetables.

Bake in preheated 375ºF oven until knife inserted near center comes out clean, about 35 to 45 minutes.

6 servings