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Category Archives: Brunch

Asparagus Frittata

  • 2 teaspoons olive oil
  • 1 small onion, thinly sliced
  • 1/2 teaspoon salt
  • 1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
  • 12 large eggs, lightly beaten
  • 1 1/2 cup shredded Gruyere or Swiss cheese

Heat olive oil into a 10-inch oven-proof frying pan over medium high heat.
Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven and slide frittata onto a serving plate. Cut into wedges.

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Posted by on September 9, 2011 in Breakfast, Brunch, Eggs, One Dish Meal, Organic, Recipes

 

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Buttercream Frosting

It’s the sweetie’s birthday #5 tomorrow!!


 

  • 3/4 cup soft margarine
  • ¼ cup shortening
  • 1 ½ tsp. vanilla
  • 3 ¼ cup powdered sugar
  • 2 TBS milk

 

In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.

 
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Posted by on August 23, 2011 in Baking, Brunch, Desserts, Recipes

 

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Fettuccine Alfredo

  • 1/2 cup real butter
  • 1 pint heavy whipping cream
  • 2/3 cup Parmesan/Romano cheese, freshly grated
  • 1 teaspoon garlic powder (or 1 tablespoon fresh minced garlic)
  • salt (to taste)
  • freshly ground black pepper
  • dash cayenne pepper
  • 1 lb. fettuccine
  • fresh parsley, chopped

Prepare fettucine pasta as directed on box. Drain; melt a pat of butter on still-hot pasta or stir in several drops of olive oil to keep pasta from sticking. Stir to coat evenly.

Meanwhile, in a saucepan over low to medium heat, melt the butter. Add cream, garlic (or garlic powder), and cayenne.

Simmer 20-30 minutes over low heat, stirring constantly until mixture thickens.

Season with salt to taste.

Remove saucepan from stove and stir in cheese.

Serve over hot pasta. Sprinkle on freshly ground black pepper. (Ground Peppercorn Medley – red, green and white adds a splash of color and flavor). Garnish with parsley.

 
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Posted by on May 7, 2011 in Brunch, Dinner, Organic, Pasta, Recipes

 

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Crockpot Chicken Tacos

  • 6 boneless, skinless chicken breasts
  • A chopped onion (optional)
  • A chopped green pepper (optional)
  • 1 packet taco seasoning
  • 16 ounces salsa (that’s 2 cups if you’re using a larger bottle).
  • Flour tortillas, corn tortillas, or taco shells

Toppings: your choice of lettuce, sour cream, grated cheese, tomatoes, salsa, diced purple onions, olives, guacamole, etc.

Put the chicken in a Crockpot. Add the onion and pepper if you want. Mix the seasoning with salsa and pour over chicken.
Cover and cook on low for 6 to 8 hours. The chicken is done when it can be shredded easily with a fork.Lift the chicken out and shred it with a fork.
Serve with soft flour tortillas, a spoonful of the veggies if you used them (lift them with a slotted spoon to drain out excess liquid), and your favorite toppings.

Tips:

  •  Use leftover chicken to make tortilla soup. Combine chicken taco meat with 32 ounces of chicken broth, 1 can of mild Ro-Tel tomatoes, 1 can of corn or 1 1/2 cups of frozen corn, 1 tablespoon lime juice and 2 tablespoons of chopped, fresh cilantro. Simmer for 15 minutes and serve with crumbled tortilla chips and shredded cheese.
  •  Try this chicken to fill enchiladas or quesadillas or top a taco salad or make super-quick and healthy nachos by layering tortilla chips, black beans, chicken, salsa, onions (green or diced purple), cheddar cheese, sour cream and guacamole.
  •  Add this chicken to beans and, rice and use it for burritos.
  • If you are on a budget, substitute boneless, skinless chicken thighs. One and a half thighs are approximately equal to one chicken breast, or two thighs if they are small.
  • Use the salsa water that’s leftover in the crockpot to make rice. You can make about 2 cups of rice to have as a side dish or put on your tacos
 

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Key Lime Pie

For the crust:

  • 1 1/2 cups graham cracker crumbs (10 crackers)
  • 1/4 cup sugar
  • 6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:

  • 6 extra-large egg yolks, at room temperature
  • 1/4 cup sugar
  • 1 (14-ounce) can sweetened condensed milk
  • 2 tablespoons grated lime zest
  • 3/4 cup freshly squeezed lime juice (4 to 5 limes)

For the decoration:

  • 1 cup (1/2 pint) cold heavy cream
  • 1/4 cup sugar
  • 1/4 teaspoon pure vanilla extract
  • Thin lime wedges

Preheat the oven to 350 degrees F.

For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.

For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

 
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Posted by on May 7, 2011 in Brunch, Desserts, Recipes

 

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Steamed Salmon With Lemon Dressing

 

  • 2 TBS lemon zest, blanched
  • 2 TBS lemon juice
  • salt and pepper to taste
  • 4 TBS Extra Virgin olive oil
  • 16 oz. white wine
  • 1 Bay leaf
  • 4 oz. leek, chopped
  • a sprig of fresh thyme
  • 2 tsp peppercorns, crushed
  • 2 (6 oz.) salmon steaks

To make dressing, combine lemon zest, lemon juice, salt, and pepper. Whisk in oil.

Combine the wine, bay leaf, leek, thyme, and peppercorns in the bottom of a steamer (In the pan or wok).

Season salmon with salt and pepper and place in steamer basket. (I lay my fish on top of parchment paper to prevent it sticking to the steamer) Cover steamer and bring liquid to a boil. Cook fish until done, approx 4-6 minutes.

Plate salmon, spoon dressing over top.

 
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Posted by on February 28, 2011 in Brunch, Dinner, Fish, Recipes

 

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Beef, Potato and Quinoa Soup

I cannot wait to serve this soup tonight. (Photo to come!)
Adapted from Laylita’s Recipes

  • 2 tsp olive oil
  • 6-7 shallots, chopped
  • 2 cloves garlic, minced
  • 1 tomato, diced
  • 1 tsp cumin
  • 1/2 lb beef, cubed into small bite size pieces
  • 5 cups water
  • 1 beef bullion
  • 1 carrot, peeled and sliced
  • 2 tbsp yellow bell pepper, diced
  • 2 medium potatoes, peeled and cubed
  • 1 cup cooked quinoa (This is a Grain)
  • 6 tbsp fresh chopped cilantro
  • salt and pepper to taste

Heat oil in a large pot, add shallots and garlic and sauté until soft, about 3 minutes. Add tomato, cumin, 1/4 cup cilantro and cook another 2 minutes. Add beef, water, bullion, carrot, bell pepper, salt and bring to a boil. Cover and simmer on low about 1-1/2 hours, until meat is tender.

Add potato and cooked quinoa and cook an additional 25 minutes. Add remaining chopped cilantro and serve.

 

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