Baked Eggs aren’t just for Mothers’ Day brunch, but are excellent for easy weekend breakfasts. For added flavor and color, before baking, top the eggs with 1 tablespoon shredded cheese, salsa or chopped ham, or 1 teaspoon minced fresh herbs. Then simply bake as directed.
Help your little ones make this adorable breakfast in bed for mom on Mothers’ Day.
You cooked all day yesterday and have tons of leftovers and if you’re wondering what to do with leftover turkey you just might want to make this delicious Turkey Pot Pie. Sharp cheddar cheese gives this easy to make turkey pot pie its appeal.
Fish in Ponzu Sauce
I typically don’t eat much fish because the oceans are over-fished. Once in awhile I will drop by my upscale local fishmonger and pick up a pound of fish. When I get home I always wonder how to cook it and usually I just end up searing it. For the past few years I’ve been trolling the Asian grocery stores and came across Ponzu Sauce, which is a citrus-based sauce, used in Japanese cooking. Regular grocery stores are beginning to carry Ponzu Sauce, but if you can’t find it then go to your local Asian food store or check on Amazon. Here is an absolutely delicious and ridiculously easy way to cook fish. I made mine with line-caught swordfish (which cost me a fortune!), but you can use any fish for this recipe. If you have questions about which fish you should or shouldn’t purchase go to this link: http://www.montereybayaquarium.org/cr/seafoodwatch.aspx.
INGREDIENTS
1 to 2 Cups Ponzu Sauce
1 Pound Skinless & Boneless Fish (Your Choice)
Preheat your oven to 350 degrees. In an ovenproof baking pan pour 1/2 cup Ponzu Sauce. Wash & pat dry fish. Place fish in dish. Pour rest of the sauce over fish. Place, uncovered, in oven and bake for 20 to 30 minutes depending on how thick your fish is. Remove from oven and transfer to serving platter. Spoon excess sauce over fish. Serve immediately. I served my fish with sticky rice, pork dumplings and salad. Serves 2
Carrot, Apple & Beet Smoothie
Sometimes I’m in the mood for a smoothie, but I want to make it healthy. You can prepare your own wholesome smoothie with the push of a button. Homemade smoothies can be just as quick as store bought ones and a lot healthier.
INGREDIENTS
2 Large Peeled & Chopped Carrots
1 Cored & Sliced Granny Smith Apple
2 Peeled & Chopped Beets
1 Cup Ice Cubes
1 Cup Cranberry Juice
In a blender or food processor, combine the carrots, apple slices, beets, ice cubes and cranberry juice. Pulse until smooth. Pour your delicious smoothie into tall glasses and serve immediately. Serves 2
Peach & Blueberry Crisp
Peaches and blueberries? What could be better? You could serve this dessert with vanilla ice cream, whipped cream or English clotted cream.
INGREDIENTS
8 Ripe Peaches (Sliced)
2 Cups Fresh Blueberries
1 Cup Butter
1 Cup Brown Sugar
1 Cup Old Fashioned Rolled Oats
1 Cup Unbleached Flour
1/2 Cup Chopped Almonds
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
Preheat your oven to 400° F. In a large size baking pan place the sliced peaches. Add the blueberries to the top of the peaches. Set aside. In a medium saucepan melt the butter over a low heat. When the butter has melted turn off the heat. Stir in the oats, flour, brown sugar, almonds, cinnamon and nutmeg. Spread the oat mixture over the top of the blueberries. Place into the oven for 35 minutes. Remember that each oven heats differently so check at 30 minutes. Remove from the oven and let cool. Serve warm or cold. I served mine warm with English clotted cream, but you could serve with vanilla ice cream, whipped cream or plain. Serves 4 to 6
Baby Eggplant Salad
INGREDIENTS
1 Pound Unpeeled Baby Eggplants
2 Garlic Cloves
1 Teaspoon Ground Paprika
1 Teaspoon Ground Cumin
3 Tablespoons Freshly Squeezed Lemon Juice
1 Tablespoon Olive Oil
1 Bunch Chopped Fresh Italian Parsley
Fill a large size pot with water and salt. Cut the eggplants into quarters (lengthwise). Place the garlic cloves and eggplants into the water and bring to a boil over a high heat. Boil until the eggplant pieces are tender. Drain and throw away the garlic. Place the eggplant pieces into a large size bowl. Combine with the paprika, cumin, lemon juice, olive oil and chopped parsley. Mix gently and place into the fridge for 2 to 4 hours. Remove from the fridge when ready to serve. Serve chilled. Serves 4
Flank Steak Salad
It’s still hot outside and I am continuing to avoid turning on my oven if I can avoid it. Here is the perfect summer salad that will definitely leave you feeling satisfied.
INGREDIENTS
3 Ears Fresh Corn (Cooked & Cut From The Cob)
1 Cup Cannellini Beans
1 Large Diced Roasted Red Pepper
2 Cups Green Beans (Blanched & Cut Into 1 Inch Pieces)
1 Cup Grape Tomatoes (Halved Lengthwise)
1/2 Cup Minced Red Onion
1/2 Cup Chopped Olives
1 Diced Yellow Plum
1 Avocado (Cut Into Chunks)
1 Seeded & Minced Jalapeño
10 Basil Leaves
1 1/2 Pounds Marinated Flank Steak
1 Cup Hoisin Sauce (For Marinade)
1 Cup Sriracha Sauce (For Marinade)
Tzatziki Sauce For Dressing
In a medium size bowl combine the hoisin sauce and the sriracha sauce. Place the flank steak into a large size ziplock bag and pour the hoisin mixture in. Zip up the bag and give a few gentle shakes to cover all of the flank steak. Place into the fridge for 4 hours or more. I like to marinate overnight, but if you’re short on time then 4 hours will work just fine. When you are ready to make the salad remove the flank steak from the fridge and let it rest on the counter while you are assembling the salad. In a large size bowl toss together the corn, cannellini beans, green beans, tomatoes, onions, avocado, Jalapeño and basil. Remove the flank steak from the ziplock bag and throw away the bag and the marinade. On a grill pan grill the flank steak for 4 minutes per side (depending on how rare you like your steak). Remove the flank steak from the heat and transfer to a plate. Let rest for 10 minute. Slice the flank steak and place on top of the salad. Serve with Tzatziki Sauce as a dressing. Serves 4
Kentucky Benedictine
I love this Southern spread made popular by Louisville’s Benedict’s restaurateur, Jennie Carter Benedict, who opened her restaurant in 1893. It can be used as a dip or for a sandwich and is perfect for either an afternoon tea or a light meal.
INGREDIENTS
1 Large Cucumber
8 Ounces Softened Cream Cheese
4 Tablespoons Grated Onion or 2 Minced Green Onions
1/2 Teaspoon Kosher Salt
1 Tablespoon Mayonnaise
Remove the cucumber skin and then grate it into a medium size bowl. Drain the cucumber and onion juice (unless using minced green onions). Add the cream cheese, grated onion, kosher salt and mayonnaise. Beat with a hand mixer on medium until all of the ingredients are combined. Place plastic wrap over the bowl and put into the fridge for 2 to 3 hours. If you are using for a vegetable dip then thin it out with a bit of sour cream. Makes about 1 1/2 Cups
Honeydew Melon Gazpacho
This cold soup is extremely refreshing. The sweet honeydew mixes well with garden fresh cucumbers and onions for a sweetened spin on the traditional tomato gazpacho. Oh and by the way, it’s super easy to make too!
INGREDIENTS
3 Tablespoons Minced Red Onions
3 Tablespoons Sherry Vinegar
1 Large Honeydew Melon (About 8 Cups)
1 Large Peeled & Seeded Cucumber
1/4 Teaspoon Kosher Salt
Put the minced onions into a small size bowl and add the sherry vinegar. Let the onions soak for 20 minutes. Peel and seed the honeydew. Cut the honeydew into 1 inch cubes and place into a medium size bowl. Chop the cucumber and place into the honeydew bowl. Put the onions with the vinegar, honeydew, cucumber and kosher salt into a food processor or a blender. Pulse until pureed. Pour into a large size bowl and cover with plastic wrap. Place in the fridge for 2 to 4 hours until the gazpacho is completely chilled. Remove from the fridge when ready to serve and ladle into individual bowls. Serves 4
