Frittata

by | posted in: Breakfast, Frittata | 0


Frittata

Frittatas are amazing.  You can add almost any vegetables you have on hand and they taste great.  These are not only for breakfast, you an eat this frittata for breakfast, lunch or dinner. 

 

Ingredients
12 Eggs
2 Peppers – any color will do
1 Onion
1 Cup Chopped Spinach
Salt and Pepper
½ C Parmesan Cheese
1 C Monterey Jack Cheese
1/2 C Half & Half
2 Tbsp Butter

 

 

Instructions

Preheat oven to 400º.     

Melt the butter in a cast iron skillet over medium heat.  Chop the peppers and onion into small pieces and sauté in the butter until they are soft.

In a large mixing bowl, whisk the eggs, half & half and both cheeses.   Squeeze all the liquid out of the chopped spinach until it is dry.  Add the spinach to the onion and peppers and sauté for 1 minute.  Season with salt and pepper.

Add the egg and cheese mixture  to the skillet, and move the eggs around until they have set on the bottom.  This should take less than 5 minutes.  Place the skillet in the oven for 10-15 minutes until the eggs are fluffy and the top is golden brown.  Cut and serve immediately.  

Try some different vegetables in your Frittata.  Asparagus and broccoli are also great.  

 

Stuffed French Toast

by | posted in: Breakfast, Stuffed French Toast | 0


Stuffed French Toast

Stuffed french toast makes you feel like you are at a luxury hotel on vacation eating breakfast.  It is luxurious and decedent.  Treat yourself to a some stuffed french toast, you’ll be glad you did. 

Ingredients

1 loaf of Bread – unsliced
2 Eggs
¼ Cup Milk
1 tsp Vanilla
1 tsp Cinnamon
Salt

Filling Ingredients
1 Banana
2 TBSP Light Brown Sugar
1 TBSP Butter
1 TBSP Maple Syrup
1 tsp Cinnamon
1 TBSP Chopped walnuts

Instructions

Filling:
In a small frying pan, melt the butter.  Slice the banana into the pan.  Saute for 1 minute.  Add the brown sugar, cinnamon, maple syrup and chopped walnuts.  Stir until all ingredients are well combined.  Remove from heat.  

Egg Mixture:
In a casserole dish or shallow bowl , mix the eggs, milk, vanilla, cinnamon and a pinch of salt.  Whisk together until all the ingredients are combined.

Assembling the French Toast:
Slice 2 pieces of bread 1 ½ inches wide.  Cut a pocket in the center on  one side .  Fill each piece of bread with ½ the filling.  Gently squeeze together.  Lay the bread in a baking dish with the egg mixture.  If there is not enough egg mixture to completely cover the top of the bread, turn the bread over to coat both sides.
Let the bread sit in the mixture for 10 minutes.  Meanwhile heat a griddle to 400°.  Grease the griddle with cooking spray or butter.
Cook the bread on the griddle until it is brown on both sides.

Top with sliced bananas, chopped walnuts and maple syrup.
Serve immediately.

**Bread alternatives:  2 slices any bread, croissant, rolls, any flavored bread or bread like cake


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Favorite French Toast

by | posted in: Breakfast, Favorite French Toast | 0


French Toast

I love french toast.  When I go out for breakfast, this is the first thing that I always check out on the menu.  This french toast has a delicious cinnamon flavor.  Cut the bread into strips and make French Toast Sticks, the kids will love it. 
Ingredients
6 Slices of Bread
2 Eggs
¼ Cup Milk
1 tsp Vanilla
1 tsp Cinnamon
Salt
Instructions
It is best to use stale bread.  Stale bread will absorb the egg/milk mixture better than fresh bread.  If you don’t have stale bread, you can slightly toast the bread.
In a bowl, mix the eggs, milk, vanilla, cinnamon and a pinch of salt.  Whisk together until all the ingredients are combined.
Lay the bread in a baking dish and pour the egg mixture on top of the bread.  Make sure that there is enough egg mixture to completely cover the top of the bread.
Let the bread sit in the mixture for 10 minutes.  Meanwhile heat a griddle to 400°.  Grease the griddle with cooking spray or butter.
Cook the bread on the griddle until it is brown on both sides.
Serve with Jelly or Jam, Syrup and powdered sugar.


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Broccoli and Cheese Soup

by | posted in: Broccoli and Cheese Soup, Soup | 0


Broccoli Cheese Soup 1

This soup is creamy and full of flavor.  The small chunks of broccoli give it a great consistency.  Add some croutons or a piece of Italian bread and this will be a meal to remember. 

 

Ingredients
4 Bunches of Broccoli
Olive Oil
6 Slices Bacon
1 Onion – chopped
1/3 Cup Flour
2 Cups half & half
4 Cups Chicken Stock
¼ tsp Nutmeg
3 Cups Cheese (cheddar or jack either one or a combination)
Salt & Pepper

 

Instructions
Preheat the oven to 350º.  Cut the florets from the broccoli stems.  Discard the stems.  Wash the florets and spread the them single layer on a sheet pan.  Drizzle with olive oil, salt and pepper.  Roast for 20 minutes.
In a large soup pot, cook the bacon until it is crispy.  Remove the bacon to a paper towel lined plate to cool.  Once the bacon is cooled, crumble and set aside.
Add the chopped onion to the pot, and let cook until soft.  Sprinkle the flour on the onions and whisk.  Cook until the flour is starting to turn brown.
Add the chicken stock and the half & half.    Stir to combine. 

Add the nutmeg and the roasted broccoli.  Season with salt and pepper.  Simmer for 20 minutes.  Using an emulsion blender, blend the soup until you have the desired consistency.  If you want the soup to be chunky, you may just want to use a potato masher instead of a blender.  If you don’t have an emulsion blender, you can put the soup in small batches in a regular blender.Add the cheese and stir until it is completely melted.   Simmer on low heat for an additional 20 minutes.

Garnish with crumbled bacon and shredded cheese.


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Italian Wedding Soup

by | posted in: Italian Wedding Soup, Soup | 0


Italian Wedding Soup

This is a great soup to have on a cold day.  The broth and escarole are delicious, but the meatballs add that hearty touch.  Add some grated Parmesan cheese and you’re done.  

 

 

Ingredients

Meatballs
½ lb (8oz) Ground Beef
½ lb (8oz) Ground Pork
¼ Cup Bread Crumbs
3 TBSP Milk
1 Small Onion – grated
1 tsp Salt
1/3  Cup Parsley – Chopped
1 Garlic Clove – Minced
1 Egg
½ Cup Grated Parmesan
Freshly ground black pepper

Soup
12 Cups Low Sodium Broth (Either Chicken or Vegetable)
1 Large Head Escarole
2 Large Eggs
2 TBSP Parmesan Cheese Grated
Freshly ground black pepper

 

Instructions
Combine all the Meatball ingredients and thoroughly mix.  Roll into 1 inch meatballs.  Place on a baking sheet and set aside.  Chop the escarole into small pieces and rinse very well.  It is very important to rinse the escarole very good to make sure there is no sand or dirt between the leaves.  

Bring the broth to a boil   Add the meatballs and the escarole to the broth and cook until the meatballs are cooked through and the escarole is soft.  The meatballs will float to the top when they are cooked.

Lightly beat the 2 large eggs and 2 TBSP Parmesan cheese together in a small bowl.   Slowly add it to the soup using a beating motion in the soup as the egg drops into the broth.

Serve immediately with extra grated Parmesan cheese and freshly ground black pepper.