Recipes
Sunday Servings: Mini Breakfast Stratas.
These are so easy and delightful to make, I just had to share them with you. Not just a breakfast recipe but also a great option as a light lunch or dinner. These stratas can be a meat lovers dream or made to vegetarian specifications. Great for picnics and barbecues as side dish or a main meal. Whatever you do, these little babies can be made the night before, refridgerated and just popped into the oven in the morning, making more time for lounging in bed on a Sunday morning. Enjoy!!!!
Ingredients
5 large eggs
1 1/3 cups milk or half & half
1/2 teaspoon prepared mustard
1/8 teaspoon paprika (sweet or smoked)
A pinch of cayenne
A dash of nutmeg
1/4 – 1/2 teaspoon salt
5 slices day-old bread, cubed (about 2 cups)
(Optional) 4 ounces cooked smoked ham, cubed (about 1 cup) or 5 slices cooked bacon, drained and coarsely chopped
1 cup cooked and very well drained mushrooms, spinach, swiss chard, potatoes, or other vegetables (double the amount of vegetables and dispense with the meat if opting for the vegetarian version of this dish)
6 green onions, the roots and half the greens removed, thinly sliced
4 ounces (about 1 1/2 cups) grated cheddar, emmental, or other cheese
(Optional) 1 tablespoon chopped bell peppers
1 1/3 cups milk or half & half
1/2 teaspoon prepared mustard
1/8 teaspoon paprika (sweet or smoked)
A pinch of cayenne
A dash of nutmeg
1/4 – 1/2 teaspoon salt
5 slices day-old bread, cubed (about 2 cups)
(Optional) 4 ounces cooked smoked ham, cubed (about 1 cup) or 5 slices cooked bacon, drained and coarsely chopped
1 cup cooked and very well drained mushrooms, spinach, swiss chard, potatoes, or other vegetables (double the amount of vegetables and dispense with the meat if opting for the vegetarian version of this dish)
6 green onions, the roots and half the greens removed, thinly sliced
4 ounces (about 1 1/2 cups) grated cheddar, emmental, or other cheese
(Optional) 1 tablespoon chopped bell peppers
Preparation
Oil 6 jumbo-sized, 12 regular-sized, or 24 mini-sized non-stick muffin cups.
In a mixing bowl with a spout, whisk together well the eggs, milk or half & half, mustard, paprika,
cayenne, nutmeg, and salt. Set aside.
Evenly distribute among the muffin cups, in order, half each of the bread cubes, meat (if used), vegetables, green onions, cheese, optional bell peppers (if used), and the milk/egg mixture. Repeat.Cover the muffin cups with plastic wrap and refrigerate for 30 minutes to 24 hours.When ready to bake, heat the oven to 350 degrees F. with the rack in the middle position.
Bake for 15 to 35 minutes, depending on the size of the muffin cups used, until the tops are lightly browned and the eggs set. Allow the mini stratas to cool in the muffin cups for five minutes, remove them, and serve.
xo
A Recipe.
A lovely breakfast with a custardy centre and crisp light edges. Topped with blackberries
. .. so delicious you must try this. Yum-e!!!!
3 eggs
1/2 cup milk
1/2 cup bread flour or all-purpose flour, sifted
1/4 teaspoon vanilla
1/4 teaspoon ground cinnamon
6 tablespoons butter
Lemon juice and powdered sugar to taste
Preheat oven to 450 degrees Fahrenheit, and place the rack in the middle. Put a 10″ cast iron skillet or other heavy ovenproof pan in the oven to get hot and sizzling. Beat eggs in a large bowl until frothy. Add milk, flour, vanilla and cinnamon. Beat a few minutes until the batter is creamy (it’s okay if there are a few lumps). Working quickly, remove the skillet from the oven and add butter, tilting to melt and coat pan. Pour batter into skillet all at once and return immediately to oven. Bake about 20-25 minutes until puffed and golden brown around the edges. Remove from oven and serve immediately. Slice into wedges and top with lemon juice and powdered sugar.
Happy Friday and a Recipe.
 |
| source |
- 3 eggs
- 4 cups of chicken soup that I made the previous night
- 1 tablespoon of cornstarch
- 1 teaspoon of fresh ginger
- 1 tablespoon of soy sauce
- 3 chopped scallions
- 1/2 teaspoon of ground black pepper
- 1/2 cup of sliced shitake mushrooms
Have a great weekend everyone, enjoy.
xxx
August 23, 2010
Afternoon Tea and Prayer.
Well it's the start of the week and I'm looking forward to trying out a new recipe for my afternoon tea.
But my mind has been preoccupied with a talk I had with hubby last night about something he thought I should have done. I feel somewhat, ...I'm not sure what I feel and at every turn I feel like I'm going to just burst into tears. I believe God desired me to aid in a present situation, involving a teen girl and her mother, but I flat out refused to get involved, even though he asked me to. Bottom line I was scared because the Police were involved.
I however keep myself busy in order not to think to much. eg.cooking, baking, laundry, cleaning; well you get the point. OK,yes to avoid the whole situation Can anyone relate??????
Sometimes God desires more from me than I think I'm able to give, and it makes me so MAD!!! So I guess that's where I am now.
So I'll be praying about this for sometime as I need to overcome and learn the lessons God wants to teach me.
Strawberry Scones (adapted from Good Things Catered)
When I make scones, I almost always prepare them up to just before baking (through step 5 in this recipe), then freeze the shaped dough. The scones can be baked straight from the freezer, with just a few minutes added to the baking time.
2¼ cups (10.8 ounces) all purpose flour
¼ cups (1.75 ounces) granulated sugar, plus extra for sprinkling
1 tablespoon baking powder
½ teaspoon salt
8 tablespoons (1 stick) butter, chilled and cut into small pieces
1 egg
¼ cup plain yogurt
½ cup milk
1 teaspoons orange zest
1 cup diced fresh strawberries
¼ cups (1.75 ounces) granulated sugar, plus extra for sprinkling
1 tablespoon baking powder
½ teaspoon salt
8 tablespoons (1 stick) butter, chilled and cut into small pieces
1 egg
¼ cup plain yogurt
½ cup milk
1 teaspoons orange zest
1 cup diced fresh strawberries
1. Adjust an oven rack to the middle position and heat the oven to 425F. Line a baking sheet with parchment paper or a silicone mat.
2. In a small bowl, combine the egg, yogurt, milk and zest and whisk to thoroughly combine. Set aside.
3. Place the flour, sugar, baking powder, and salt in the work bowl of a food processor. Pulse to combine (or mix with a whisk in a large bowl). Add the cubes of butter and pulse several times, until the butter pieces are all smaller than pea-sized (or cut the butter into the flour with a pastry cutter or two knives). Transfer the mixture to a large bowl.
4. Add the strawberries to the flour mixture and toss to coat. Add the wet ingredients and fold them into the dry ingredients, mixing just until the dough comes together and all of the flour is hydrated.
5. Turn the dough out onto a well-floured work surface and pat it into a large ball. Cut the ball in half, and shape each half into a flat disk about ½-inch thick. Cut the discs into 8 wedges.
6. Place the wedges on the prepared baking sheet and sprinkle sugar on top. Bake until slightly browned on top, about 15 minutes. Remove the baking sheet from the oven and let the scones cool on the sheet for a few minutes before transferring to a wire rack. The scones are best served when still slightly warm.
Love Lisa.
June 17, 2010
Whats for Dinner!
Sauteed Shrimp with Arugula and Tomatoes
The best thing about this time of year is the abundance of fresh ingredients available at the Farmer's Markets and roadside farm stands. Freshly harvested arugula is widely available right now, which makes me almost giddy, I love it's peppery flavor.
This dinner or lunch comes together in minutes which works perfectly for my schedule at the moment. It's a very summery dish with little to no effort going into making it. Not to mention it's very light on the calories.
Enjoy it with a refreshing glass of white wine while sitting on the patio enjoying family and friends.
In a large skillet, heat oil over medium-high heat. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds.
Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add arugula, season with salt and pepper and toss until wilted, 1 minute. Add lemon juice and toss to combine.
Happy Summer!
Sauteed Shrimp with Arugula and Tomatoes
From Everyday Food
1 Tablespoon plus 1 teaspoon extra-virgin olive oil
1 cup cherry or grape tomatoes
1 garlic clove, minced
1 pound large shrimp, peeled and deveined
4 ounces wild or baby arugula (4 cups)
Coarse salt and ground pepper
1 Tablespoon fresh lemon juice
In a large skillet, heat oil over medium-high heat. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds.
Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add arugula, season with salt and pepper and toss until wilted, 1 minute. Add lemon juice and toss to combine.
Visit this awesome food blog and enjoy making some new recipes. Love Lisa.
June 01, 2010
Divine and Delicious #1: Bacon Cups.
Now everyone knows by now that I love food, so once in a while I'll post something divine and delicious. How about these bacon cups I found at Not Martha, she rocks in my opinion and I can try these at home without involving any appliances. So here goes:
Set the oven at 400 degrees, carefully form foil over the back of a muffin pan. Do not coat with cooking spray, the bacon would not hold the form easily and will slip during baking.
Be sure to put a cookie sheet with a rim below the cooking bacon in the oven, there will be a lot of dripping fat. Watch your oven carefully!
Be sure to put a cookie sheet with a rim below the cooking bacon in the oven, there will be a lot of dripping fat. Watch your oven carefully!
Filled cups with lettuce (the arugula was the best) and sliced cherry tomato.
Thanks to Megan at Not Martha.
Take care everyone, and I hope you are having a great week so far. Enjoy!
Love Lisa
Thanks to Megan at Not Martha.
Take care everyone, and I hope you are having a great week so far. Enjoy!
Love Lisa
April 17, 2010
Baked Eggs in Bread Bowls. Sunday Breakfast.
Aren't they cute? They were very, very good. It's the whole egg and the toast combo all together in one nice package.
These are so easy to make and wouldn't they be splendid on a brunch buffet table? The best part, you can easily make two, ten, a hundred, whatever your needs are at the moment.
I think there are a lot of variations you could do nicely with this recipe, such as, swap out the Parmesan cheese with grated Gruyere or crumbled blue cheese to give a different taste. Use feta and substitute oregano for the other herbs for a Greek flavor.
I used sourdough but I think this would also be nice with onion or brioche rolls as long as they are sturdy.
Any way you put these together, they will be great.
These are so easy to make and wouldn't they be splendid on a brunch buffet table? The best part, you can easily make two, ten, a hundred, whatever your needs are at the moment.
I think there are a lot of variations you could do nicely with this recipe, such as, swap out the Parmesan cheese with grated Gruyere or crumbled blue cheese to give a different taste. Use feta and substitute oregano for the other herbs for a Greek flavor.
I used sourdough but I think this would also be nice with onion or brioche rolls as long as they are sturdy.
Any way you put these together, they will be great.
Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg.
Arrange rolls on a baking sheet. Reserve tops. Crack an egg into each roll.
Top each egg with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan. Bake in a 350 degree oven until eggs are set and bread is toasted 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes.
Place tops on rolls and serve warm.
Eat with a knife and fork.
Thanks to Cathy for all her great ideas. Much Love to everyone,...have a great Sunday.
