Brussel Sprouts with Bacon

INGREDIENTS

  •  pounds Brussels sprouts
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 6 bacon slices, cut into 1-inch pieces

INSTRUCTIONS

    1. Preheat oven to 400 degrees.
    2. Clean and trim Brussels sprouts and cutting any very large heads in half through the core. (It’s fine if some of the outer leaves fall off – just bake those along with the rest of the sprouts. They get extra crispy and are delicious!)
    3. Place the Brussels sprouts in a large bowl and drizzle with olive oil, tossing to evenly coat.
    4. Pour the Brussels sprouts onto a large sheet pan (you want them to be in a single layer). Sprinkle with salt and pepper. Then evenly sprinkle the bacon pieces over the Brussels sprouts.
    5. Roast in the oven for 20 to 30 minutes, turning halfway through the cooking time, until golden and lightly caramelized.

Egg-in-a-Hole

INGREDIENTS

  • 1 slice of your favorite kind of bread
  • 1 tablespoon butter
  • 1 egg
  • Salt and freshly ground black pepper

INSTRUCTIONS

  1. With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.
  2. Heat a skillet over medium-low heat and melt in the butter. When the butter is all spread out, place the slice of bread in the skillet and crack the egg straight into the center of the hole.
  3. Cook until the egg sets a bit on the bottom, 30 to 45 seconds. Sprinkle the egg with salt and pepper. After about a minute, flip it over with a spatula and salt and pepper the other side.
  4. Move the toast around in the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels soft. Here’s the key: golden brown toast, white (not browned/burned) whites, soft unbroken yolk. Perfect.

Buffalo Chicken Alfredo

INGREDIENTS

12 oz.  Noodles
1/2 c. buffalo sauce, divided
packet ranch seasoning mix, divided
boneless, skinless chicken breasts
kosher salt
Freshly ground black pepper
Extra virgin olive oil
3 tbsp. butter
cloves garlic, minced
6 oz. cream cheese softened
1/2 c. mozzarella, grated
1 1/4 c. whole milk
2 tbsp. chives, chopped

INSTRUCTIONS

  1. Cook noodles according to package directions. Drain.
  2. Meanwhile, in a large baking dish, add chicken breasts, ¼ cup buffalo sauce, salt, pepper, and ½ packet ranch seasoning. Toss until chicken is thoroughly coated. Marinate 30 minutes.
  3. In a large skillet over medium heat, heat olive oil, then add chicken. Cook 8 minutes per side, or until no longer pink. Remove from skillet and let cool, then chop into bite-size pieces.
  4. To the same skillet, add butter and cook garlic. Add remaining ¼ cup buffalo sauce and cream cheese and whisk until combined. Slowly whisk in milk and remaining ranch seasoning; continue whisking until combined. Add noodles, mozzarella and chicken to skillet.
  5. Serve topped with chives.

Recipe adapted from delish.com

How to Pick Your Fruit

  • Apricots: Choose fruits that are fragrant and slightly soft but not mushy.

• Bananas: Choose bright yellow bananas to eat right away or green bananas to ripen at home. Avoid fruits that are bruised or split.

• Blueberries: Choose berries that are firm, dry, and blue (not red or green). A white sheen is natural. Also, check the bottom of the basket to make sure there aren’t any crushed or spoiled berries.

• Cantaloupes: Choose fruits that are fragrant and cream or golden in colour (not green). Avoid fruits with soft spots, although the end opposite the stem should be slightly soft.

• Cherries: Choose berries that are plump, shiny, and darker in colour. Cherries with intact stems have a longer shelf life.

• Figs: Choose soft, plump fruits with intact, bent stems. Minor bruises or tears are usually harmless, but avoid buying dry, cracked figs.

• Grapefruits: Choose fruits that have smooth, thin skins and are heaviest for their size. They should feel firm but slightly springy to the touch. Don’t worry about colour.

• Grapes: Choose fruits that are firm, plump, and heavy for their size. They should be firmly attached to the stems without wrinkled or brown spots.

• Kiwi Fruits: Choose fruits that give slightly when pressed. Avoid fruits that are either rock hard or mushy.

• Lemons and Limes: Choose fruits that are fragrant and heaviest for their size. Avoid fruits that are shrivelled.

• Mangoes: Choose fruits that are slightly soft to the touch and fragrant near the stem end.

• Oranges: Choose fruits that heaviest for their size and have firm, smooth skins. Don’t worry about colour. For Mandarin oranges, make sure skins are firm, not shrivelled.

• Peaches: Choose fragrant, deeply coloured (not green) fruits that are firm but slightly soft to the touch.

• Pears: Pears are usually picked before they are fully ripe, but choose fruits that are free of bruises and look for any that are getting soft just below the stem. Ripen them at room temperature; placing them in a paper bag speeds up the process.

• Persimmons: Choose fruits that are deep orange or red in colour. Fuyu types should be firm but not rock-hard. Hachiya types should be soft and squishy or kept at room temperature for a week or two until they soften. Dark spots caused by sunburn are harmless unless the flesh is sunken or broken.

• Pineapples: Choose fruits that smell sweet at the stem end, have fresh looking leaves, and are heavy for their size. Avoid fruits with soft spots or dry, brown leaves.

• Plums: Choose fruits that are deeply coloured, shiny, and firm but not rock hard. A white or grey sheen is natural.

• Pomegranates: Choose fruits that are heavy for their size. Cracks are a good sign that the fruits are bursting with plump seeds; just make sure there isn’t any mold in the cracks.

• Quinces: Choose fruits that are firm and golden in colour.

• Strawberries: Choose berries that are fragrant, uniformly red (not yellow or green), and shiny with fresh green tops. Also, check the bottom of the basket to make sure there aren’t any crushed or spoiled berries.

• Watermelons: Choose fruits that are firm and heavy and sound hollow when thumped. A properly ripened watermelon should have a yellow spot on one side where it sat on the ground.

Information from thekitchn.com

 

Bell Pepper Ring Eggs

INGREDIENTS

  • 1 bell pepper, cored
  • a little cooking oil or nonstick spray, for preparing the pan
  • 6 eggs
  • salt and pepper, to taste

INSTRUCTIONS

  1. Cut the bell pepper from top to bottom in slices that resemble rings.
  2. Prepare a skillet with a light layer of oil or nonstick cooking spray. Place 6 of the bell pepper rings on the skillet over medium heat. Crack an egg in each ring and allow it to spread out to fill the bell pepper ring. Season the eggs with salt and pepper, to taste.
  3. If you like your eggs soft, cook over low heat for 3-5 minutes, or until the eggs are cooked to preference.
  4. If you like your eggs hard, break up the yolk with the skillet for even cooking. Cook 6-9 minutes, or until the eggs are cooked to preference.
  5. Serve 2 bell pepper egg rings per person and enjoy!

Quick Breakfast Eggs

  1. BEAT eggs, milk, salt and pepper in a microwave-safe bowl until blended.
  2. MICROWAVE on HIGH 45 seconds: stir. MICROWAVE until eggs are almost set, 30 to 45 seconds longer. SERVE immediately.

You can add what ever you would normally add to an omelette.

I always add cheese, meat and vegetables.

 

Here are a few options.

1. Smoked salmon
2. Bacon, Swiss cheese and tomatoes
3. Jalapenos
4. Spinach
5. Red peppers
6. Mushrooms, bell peppers and cheese
7. Jalapenos, spinach and bell pepper with salsa topping
8. Cheese, peppers, tomato, onion, squash
9. Onions and mushrooms
10. Crumbled bacon, diced mushrooms, diced tomatoes, diced onion and Cheddar
11. Avocado
12. Swiss cheese and turkey bacon
13. Spinach, onion, red pepper and feta
14. Spinach, tomatoes, onion and mushrooms
15. Spinach, bacon and feta
16. Asparagus and cheese
17. Mashed potatoes, Cheddar cheese, green onion, veggie bacon and sour cream
18. Goat cheese, spinach and tomatoes
19. Red, yellow, green bell peppers, onion, parsley, tomatoes, arugula or spinach, chile peppers and goat cheese
20. Fresh basil
21. Leftover pizza toppings: spinach, mushrooms, prosciutto, olives, artichokes, peppers, broccoli
22. Spinach and ricotta
23. Onion, sweet corn, pepper, cheese
24. Soy chorizo and Cheddar
25. Crab and avocado
26. Chive, tomato and goat cheese
27. Smoked mozzarella, sun-dried tomato, basil pesto
28. “Scrambled” beef and onion with chopped garlic and cheese
29. Apples and Brie
30. Leftover mushroom stroganoff
31. Caramelized onion and spinach
32. Green chiles and feta
33. Leftover taco meat, onions, jarred jalapenos and cheese topped with sour cream and salsa
34. Artichoke hearts sautéed with garlic and seasoned goat cheese
35. Turkey and avocado
36. Basil, tomatoes, mozzarella and Morningstar Farm’s veggie “sausage”
37. Spinach and pine nuts
38. Havarti and portabello mushrooms
39. Crabmeat
40. Potatoes and fenugreek, Indian-style
41. Maple or apple chicken sausage, avocado, Monterey Jack cheese and sweet onion
42. Spinach, garlic and cream cheese
43. Blue cheese, caramelized pear slices and toasted pecans
44. Sliced pimiento-stuffed green olives
45. Manchego cheese, caramelized Vidalia onions and pancetta
46. Labne (condensed yoghurt) with dillweed
47. Chilli and cheese
48. White creamy sauce with either shrimp or mushrooms
49. Smoked salmon, cream cheese, red onion, dill, capers
50. Leftover roasted vegetables, sautéed onions and Gouda cheese

Chicken Broccoli Alfredo Bake

INGREDIENTS

  • 12 oz (about 4 cups) uncooked penne pasta (from 16-oz box)
  • 2 tablespoons olive oil
  • 2 packages (14 oz each) chicken tenders (not breaded), cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 bag (12 oz) frozen broccoli cuts, thawed
  • 2 jars (16 oz each) Alfredo pasta sauce
  • 2 cups shredded mozzarella cheese (8 oz)

INSTRUCTIONS

  1. Heat oven to 350°F.
  2. Cook pasta as directed on box; drain.
  3. Meanwhile, in a 12-inch nonstick skillet, heat olive oil over medium-high heat. Add chicken, salt and pepper; cook 6 to 8 minutes or until chicken is no longer pink. Add pasta, broccoli and Alfredo sauce; carefully stir until well blended.
  4. Spoon pasta mixture evenly into ungreased 13×9-inch (3-quart) glass baking dish; sprinkle with cheese.
  5. Bake 25 to 30 minutes or until cheese is melted and thoroughly heated.

Baked Texas French Toast

INGREDIENTS

  • 1/2 cup melted butter (1 stick)
  • 1 cup packed light brown sugar
  • 1 entire loaf (1 lb, 12 oz) Texas Toast (Not frozen. Don’t use other breads.)
  • 4 large eggs
  • 1 1/2 cup whole milk
  • 1 TB vanilla extract
  • 2 TB light brown sugar, mixed with 2 tsp cinnamon
  • Powdered sugar for sprinkling
  • Real maple syrup for serving, if desired

 

INSTRUCTIONS

  1. Put butter in a microwave safe bowl and microwave in 20-second increments, stirring in between, until melted. Add 1 cup brown sugar and stir until well incorporated Pour into the bottom of a greased 9×13 pan, spreading mixture evenly.
  2. Beat eggs, milk, and vanilla until incorporated. Set aside.
  3. Lay a single layer of Texas Toast in the pan, cutting pieces to fit if needed. Spoon 1 cup of egg mixture evenly over bread. Sprinkle with half of the brown sugar/cinnamon mixture. Repeat with the second layer, using up the rest of egg mixture over that layer, and ending with a sprinkling of brown sugar/cinnamon mixture. Try to get the custard evenly soaked into the bread slices.
  4. Cover tightly and chill overnight in the fridge.
  5. Bake at 350F for 40-45 minutes on the lower middle rack — covered for the first 30 minutes, and uncovered after that. Sprinkle with powdered sugar. Be sure to scrape up all the bottom sticky goodness. If desired, serve with pure maple syrup.

Lemon & Garlic Chicken Thighs

Ingredients

  • 2 pounds bone-in chicken thighs, with skin
  • Kosher or sea salt, to taste
  • Fresh cracked black pepper, to taste
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon brown sugar
  • 4 cloves garlic, minced
  • Lemon wedges, for serving

INSTRUCTIONS

  1. Preheat oven to 375°. Line a baking sheet with parchment paper.
  2. Rinse the chicken and pat dry. Season the chicken thighs with salt and pepper to taste.
  3. In a large bowl, combine the olive oil, lemon juice, brown sugar and garlic. Add the chicken to the marinade and toss.
  4. Lay the chicken on the lined baking sheet skin side down. Bake for 20 to 25 minutes. Turn the chicken over and bake for another 10 minutes, or until cooked through.
  5. Serve with lemon wedges.

 

Recipe from foodandwine.com

 

Beef and Broccoli with Rice

INGREDIENTS

Marinade:
  • 2 lbs | 1 kg beef tenderloin, thinly sliced
  • 2 tablespoons water
  • 1 tablespoon soy sauce*
  • 1 tablespoon Shaoxing (Chinese) wine**
  • 2 tablespoons cornstarch (corn flour)
Sauce:
  • 1/2 cup low sodium soy sauce (important. See Notes)*
  • 2/3 cup water
  • 1/3 cup brown sugar (or coconut sugar)
  • 2 tablespoons hoisin sauce (optional BUT adds incredible flavor)
  • 1 tablespoon oyster sauce
  • 3/4 tablespoon ground white pepper (or 1-2 teaspoons red chili powder)
Stir Fry:
  • 1/4 cup oil
  • 1 teaspoon sesame oil
  • 8 cloves (or 4 tablespoons) garlic, minced
  • 1/2 tablespoon minced ginger
  • 1 Broccoli, cut into florets
  • 4 green onion/scallion stems, thinly sliced
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (corn flour)

INSTRUCTIONS

 

  1. Whisk marinade ingredients together until well combined. Marinate the beef slices for 30 minutes to an hour (The more marinading, the more tender the meat will be).
  2. While beef is marinating, whisk together the sauce ingredients until well combined. Set aside and prepare vegetables.
  3. Heat up a wok over medium heat with the 1/4 cup of oil. When oil is hot, stir-fry the marinated beef in batches of four (don’t crowd the wok) until they are just crisp on the edges (about 2 minutes. They cook FAST in the hot oil. Don’t have the oil on high heat or it will spit and spatter all over you and your stove). Remove the meat, leaving as much oil in the wok, and set aside.
  4. Heat up the sesame oil in the wok with any remaining oil, and stir-fry the garlic and ginger until fragrant. Add the vegetables and stir-fry until they are vibrant in color and just tender.
  5. Add the beef back into the wok with the prepared sauce. Simmer in the sauce until the beef slices are cooked through (about 2 minutes); add the con starch mixture and the sliced green onions. Cook for a further minute or until the sauce thickens while stirring quickly.
  6. Garnish with extra green onion slices and serve immediately over rice or steamed vegetables.

 

Notes from cafedelites.com…

 

*I used normal soy sauce in the beef marinade, BUT found low sodium soy sauce tasted A LOT better for the sauce. We found normal soy in the sauce was too salty.
**If you can’t find Shaoxing wine, use a Rice Wine Vinegar; White or Apple Cider Vinegar instead.