Egg Casserole

Barbara Scott

Ingredients:
10 eggs
1 package biscuits
1 cup bacon (cooked)
1 cup chopped ham
1/2 cup onion
1/2 cup bell peppers
1/2 cup mushrooms
1 1/2 cups grated cheese
1/8 cup half&half or milk
salt & pepper

Spray pan, put biscuits in bottom.  Mix eggs, bacon, ham, onion, bell peppers and mushrooms with milk and add salt and pepper.  Add 1/2 cup grated cheese and put in pan.  Sprinkle 1 cup cheese on top.  Bake 30-45 minutes. 

Eggs Benedict Breakfast Pizza

allrecipes.com

Ingredients

• 12 eggs, well beaten
• 1 tablespoon butter
• 2 (8 ounce) cans refrigerated crescent rolls
• 1 (.9 ounce) package hollandaise sauce mix

• 2/3 cup milk
• 1/4 cup butter
• 3 cups diced cooked ham
• 1 cup shredded sharp Cheddar cheese

Directions

1. Melt 1 tablespoon butter in a nonstick skillet over medium heat. Pour in eggs, and cook to desired degree of doneness, stirring constantly.
2. Preheat an oven to 400 degrees F (200 degrees C). Unroll crescent dough and place rolls on an ungreased 12 inch pizza pan with points toward the center. Press seams together and press up sides of pan to form a crust.
3. Prepare Hollandaise sauce according to package directions using 2/3 cup milk and 1/4 cup butter. Pour evenly over crescent roll crust. Spread scrambled eggs evenly over sauce, then top with cubed ham. Sprinkle lightly with shredded cheese.
4. Bake in preheated oven until bottom of crust is lightly browned, about 30 minutes.

3-Ingredient Banana Pancakes

eugeniekitchen.com

Ingredients

• 1 1/2 large bananas, ripe to overripe (200g; 7 oz)
• 2 eggs
• 1/8 teaspoon baking powder
• Maple syrup, butter, or blueberries, to serve

Instructions

• 1. In a mixing bowl, crack in the eggs and add in baking powder. And whisk to combine.
• 2. In another bowl add in 1 1/2 large bananas. Lightly mash with a potato masher or a fork, but not too much. There should be chunks of bananas to make fluffy pancakes. And use only ripe bananas.
• 3. Pour wet mixture into mashed bananas and stir to combine.
• 4. In a frying pan, cook mini pancakes over a medium low heat. 1 or 2 tablespoons of batter is enough for each mini pancake. When the baking powder is activated, flip it over and cook for about one minute more. Serve immediately when hot.

Pesto

Barefoot Contessa

¼ cup walnuts
¼ cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan cheese

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

**I used all pine nuts

Basic Vinaigrette + 8 Variations

Basic Vinaigrette

3 tablespoons oil (I prefer extra-virgin olive oil)

2 tablespoons vinegar (white, cider, wine, ..., not balsamic)

salt

black pepper (I prefer fresh-ground)

Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.  Let stand 10 minutes to rehydrate dried herbs and blend flavors.
Shake again then dress salad as desired.

Note -- I recommend the lemon dressing on spinach.

Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.

Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.

Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.

Italian Vinaigrette

basic vinaigrette (use EVOO and red wine vinegar)

¹⁄₂ teaspoon minced garlic

¹⁄₂ teaspoon italian seasoning

1 pinch crushed red pepper flakes (optional)

 

Lighter Bacon Dressing

basic vinaigrette (use canola or corn oil and cider vinegar)

1 tablespoon crumbled bacon

¹⁄₂ tablespoon finely minced onion

1 pinch celery seed (optional)

¹⁄₄ teaspoon prepared mustard (optional)

1 -3 teaspoon brown sugar or 1 -3 teaspoon another sweetener, to taste

 

 

Mustard Dressing

italian vinaigrette

1 teaspoon prepared mustard (I recommend Dijon or spicy brown)

1 -3 teaspoon honey (optional) or 1 -3 teaspoon another sweetener, to taste (optional)

 

Basic Creamy Vinaigrette Dressing

basic vinaigrette

2 -3 tablespoons mayonnaise or 2 -3 tablespoons sour cream or 2 -3 tablespoons plain yogurt

 

Parmesan-Pepper Dressing

basic creamy vinaigrette dressing

1 tablespoon grated parmesan cheese

¹⁄₈ teaspoon fresh ground black pepper (to taste)

Creamy Garlic Dressing

basic creamy vinaigrette dressing

1 garlic clove, put through press

fresh ground black pepper

1 pinch italian seasoning (optional)

Lemon Dressing

3 tablespoons olive oil (I prefer extra-virgin)

3 tablespoons lemon juice

¹⁄₂ teaspoon oregano

¹⁄₂ teaspoon minced garlic

Balsamic Vinaigrette

3 tablespoons oil (I prefer extra-virgin olive oil)

1 tablespoon balsamic vinegar

¹⁄₂ teaspoon minced garlic

1 pinch italian seasoning (optional)

Baked Oatmeal with Bananas and Blueberries

Sweet Roots Blog

Ingredients:

2 c oats (gluten-free certified if sensitive)
2 T whole chia seeds (ground flaxseeds also work here)
1 t baking powder (I have to admit I frequently forget this)
1/2 t sea salt
1 1/2 t cinnamon
1 can coconut milk (I've used both light or heavy with success - 400 ml)
1 T vanilla extract
1/3 c maple syrup or 2 T agave nectar or 2 t stevia extract (make your own)
1 1/2 t coconut oil for greasing
1 banana
1 1/2 c berries

1. Preheat oven to 375 degrees.
2. Grease 8x8 ovenproof dish with 1 1/2 t coconut oil
3. In a bowl, mix oats, chia seeds, baking powder, salt, and cinnamon. Add sweetener of choice and vanilla extract while stirring.
4. Slice a banana to cover bottom of dish in layer. Top with one cup of berries and then oatmeal mixture. Pour coconut milk over the top of the oat mixture. (Heidi suggests giving the dish a couple of good thwacks against the counter). Top with remainder of berries.
5. Bake 40 minutes. Let cool 10 before serving. Refridgerate remainder to be eaten cold or reheated the next day. Serve with banana ice cream if you like!

The longer you let this cool, the more it will stick together so don't disheartened if in your eagerness you grab a slab right out of the oven and it falls apart. Mine did too! It still tasted delicious though!

Turkey Meatballs

Mario Batali
People Magazine
Ingredients:

10 cloves garlic, divided

1 lb. ground turkey

1 lb. ground pork

2½ cups fresh bread crumbs

½ cup milk

2 large eggs, lightly beaten

1 tbsp. chopped fresh rosemary, plus 1 sprig

2 tbsp. red pepper flakes, divided

1-2 tbsp. salt

1 tbsp. freshly ground black pepper

¼ cup extra-virgin olive oil

3 red onions, thinly sliced

1 cup dry red wine

2 cups your favorite tomato sauce

2 tbsp. Italian parsley, chopped

1. Preheat oven to 475º. Finely chop 4 garlic cloves and place in a large bowl. Add turkey, pork, bread crumbs, milk, eggs, chopped rosemary, 1 tbsp. red pepper flakes, salt and pepper. Mix lightly until just combined. Form into golf-ball-size meatballs and place in a shallow casserole. Roast meatballs until dark golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 350º.

2. Meanwhile, thinly slice remaining 6 garlic cloves. In a large, ovenproof skillet, heat olive oil over high heat until smoking. Add garlic and onions. Reduce heat to medium and cook until well browned, about 5 to 8 minutes. Add 1 tbsp. red pepper flakes, wine and rosemary sprig. Bring to a boil and cook until wine is reduced by half. Add tomato sauce and simmer for 15 minutes. Add meatballs and bake for 1 hour. Serve in shallow bowls with sauce. Top with parsley.

Serves: 4