Great for breakfast or dinner this dish is sure to please!
Brazilian Omelet
4 eggs
1 Tbsp. milk or cold water
1/4 tsp. each salt, pepper, and garlic powder
1/8 tsp. nutmeg
2 Tbsp. butter
3 oz. cream cheese, sliced
1 medium avocado, peeled and sliced
2 slices bacon, cooked crisp
Beat egg, milk, salt, pepper, garlic powder, and nutmeg together. In 10-inch broil proof skillet over medium heat, melt butter. Pour egg mixture into skillet. Cook 3-5 minutes over medium heat until bottom is set. Place cream cheese over half of omelet.
Transfer skillet to preheated broiler. Broil 4 inches from heat source until cheese is soft. Remove from broiler. Arrange avocado and bacon over cheese. Fold plain half over filling.
Bon Appetite!
Wednesday, July 20, 2011
Sunday, July 17, 2011
Homemade Lemonade
A refreshing summer beverage, homemade lemonade is a real thirst quencher!
Homemade Lemonade
12 large lemons
8 cups cold water
1 1/4 cup sugar (or more to your liking)
Squeeze the lemons, strain the juice to remove seeds and pulp if you like. Mix all ingredients in a clear glass pitcher. Add a few of the lemon halves to the pitcher to add visual appeal.
Chill and serve over ice.
Homemade Lemonade
12 large lemons
8 cups cold water
1 1/4 cup sugar (or more to your liking)
Squeeze the lemons, strain the juice to remove seeds and pulp if you like. Mix all ingredients in a clear glass pitcher. Add a few of the lemon halves to the pitcher to add visual appeal.
Chill and serve over ice.
Mandarin Orange Salad
There are two times of year that I really enjoy this salad....Thanksgiving and summertime! It's so light and refreshing, it's almost too good to be a salad, it's more like a dessert!
Mandarin Orange Salad
1 lb. cottage cheese
1 (3 oz.) pkg. orange Jello
1 large can mandarin oranges, drained
1 large container light Cool Whip
Mix dry jello with cottage cheese. Add oranges, fold in Cool Whip.
Chill for about 1 hour.
Mandarin Orange Salad
1 lb. cottage cheese
1 (3 oz.) pkg. orange Jello
1 large can mandarin oranges, drained
1 large container light Cool Whip
Mix dry jello with cottage cheese. Add oranges, fold in Cool Whip.
Chill for about 1 hour.
All-American Burger
You gotta love summer! The long days, warm nights, afternoon rain showers, and of course backyard BBQ's!
Burgers on the grille is definitely an American favorite. This has become my favorite 'go-to' burger recipe.
All-American Burger
1 lb. ground beef (80/20 you want a little fat in your meat, otherwise your burgers won't be moist and juicy)
1 lb. ground turkey (85/15)
2 Tbsp. chopped fresh parsley
2 tsp. onion powder
2 tsp. Worcestershire sauce
1 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
Combine all ingredients in a medium bowl, mix lightly but thoroughly. Handling the meat too much will remove the fat and you don't want that. Shape into six 1/2 inch burgers.
Grill on medium heat for 8-10 minutes. Place burgers on buns and top with your favorite toppings. Enjoy!
Burgers on the grille is definitely an American favorite. This has become my favorite 'go-to' burger recipe.
All-American Burger
1 lb. ground beef (80/20 you want a little fat in your meat, otherwise your burgers won't be moist and juicy)
1 lb. ground turkey (85/15)
2 Tbsp. chopped fresh parsley
2 tsp. onion powder
2 tsp. Worcestershire sauce
1 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
Combine all ingredients in a medium bowl, mix lightly but thoroughly. Handling the meat too much will remove the fat and you don't want that. Shape into six 1/2 inch burgers.
Grill on medium heat for 8-10 minutes. Place burgers on buns and top with your favorite toppings. Enjoy!
Friday, July 15, 2011
Zucchini Bisque Soup
You don't usually consider soup as a summertime food, but with the abundance of zucchini this time of year I just had to share this recipe. This is actually a wonderful recipe to eat either hot or cold!
Zucchini Bisque Soup
2 cups chopped zucchini
1 cup water
1/2 cup tomato, chopped
1 small onion, cut up
1 chicken bouillon cube
1/8 tsp. dry basil
1 8 oz. cream cheese
Combine all ingredients except the cream cheese in a saucepan. Cover and simmer for 20 minutes. Place in a blender with the cream cheese, blend until smooth. Cool and serve or reheat and serve.
Serves 2-3.
So simply, so delicious, you're gonna love this soup!
Zucchini Bisque Soup
2 cups chopped zucchini
1 cup water
1/2 cup tomato, chopped
1 small onion, cut up
1 chicken bouillon cube
1/8 tsp. dry basil
1 8 oz. cream cheese
Combine all ingredients except the cream cheese in a saucepan. Cover and simmer for 20 minutes. Place in a blender with the cream cheese, blend until smooth. Cool and serve or reheat and serve.
Serves 2-3.
So simply, so delicious, you're gonna love this soup!
Tuesday, July 12, 2011
Cherry Syrup
Cherry Syrup
Select 6 1/2 cups of fresh or frozen fruit of your choice. Wash, pit, and stem fresh fruit and crush in saucepan. (you can also just cook fruit with pits in until soft and then crush in a fruit strainer). Strain the juice through a double layer of cheese clothe or a jelly bag. Discard the dry pulp. The yield of pressed juice should be about 4 1/2 - 5 cups. Combine the juice with 6 3/4 cups sugar in a large saucepan, (optional: add 1/4 tsp. vanilla, 1/2 tsp. almond or other flavoring to taste) Add pectin starting at 1/2 tsp. keep adding small amounts until desired thickness, bring to boil, and simmer 1 minute.
Remove from heat, skim off foam, and fill hot, clean half-pint or pint jars, leaving 1/2 inch head space. Adjust lids and process for 15 minutes in hot water bath.
Select 6 1/2 cups of fresh or frozen fruit of your choice. Wash, pit, and stem fresh fruit and crush in saucepan. (you can also just cook fruit with pits in until soft and then crush in a fruit strainer). Strain the juice through a double layer of cheese clothe or a jelly bag. Discard the dry pulp. The yield of pressed juice should be about 4 1/2 - 5 cups. Combine the juice with 6 3/4 cups sugar in a large saucepan, (optional: add 1/4 tsp. vanilla, 1/2 tsp. almond or other flavoring to taste) Add pectin starting at 1/2 tsp. keep adding small amounts until desired thickness, bring to boil, and simmer 1 minute.
Remove from heat, skim off foam, and fill hot, clean half-pint or pint jars, leaving 1/2 inch head space. Adjust lids and process for 15 minutes in hot water bath.
Cherry Jelly
Have more cherries than you know what to do with? Here is a wonderful cherry jelly recipe that you'll love!
Cherry Jelly
3 1/2 cups cherry juice
4 1/2 cups sugar
1 pkg. (3 tbsp.) dry pectin
1 cup water
1/4 tsp. vanilla (optional)
1/2 tsp. almond (optional)
Softly wash the cherries and remove the stems.
In a large bowl or fruit strainer crush the cherries.
Add water to the crushed cherries.
Boil over high heat.
Reduce heat and simmer for 10 minutes.
Strain juice through a cheese clothe or jelly bag.
Now take a large pot and add the strained jelly juice. Combine pectin and stir.
Place over high heat and stir continuously. Bring to a full rolling boil.
Add sugar (and flavoring if you choose) and bring to a full rolling boil once more stirring continuously.
Boil hard for 1 minute.
Remove from fire.
Remove foam.
Ladle hot jelly into jars leaving 1/4 inch head space.
Yummy on homemade buttermilk biscuits!
Tip: You can also use frozen cherries, just cook them enough to get them soft then crush them in the fruit strainer.
Cherry Jelly
3 1/2 cups cherry juice
4 1/2 cups sugar
1 pkg. (3 tbsp.) dry pectin
1 cup water
1/4 tsp. vanilla (optional)
1/2 tsp. almond (optional)
Softly wash the cherries and remove the stems.
In a large bowl or fruit strainer crush the cherries.
Add water to the crushed cherries.
Boil over high heat.
Reduce heat and simmer for 10 minutes.
Strain juice through a cheese clothe or jelly bag.
Now take a large pot and add the strained jelly juice. Combine pectin and stir.
Place over high heat and stir continuously. Bring to a full rolling boil.
Add sugar (and flavoring if you choose) and bring to a full rolling boil once more stirring continuously.
Boil hard for 1 minute.
Remove from fire.
Remove foam.
Ladle hot jelly into jars leaving 1/4 inch head space.
Yummy on homemade buttermilk biscuits!
Tip: You can also use frozen cherries, just cook them enough to get them soft then crush them in the fruit strainer.
Sunday, July 3, 2011
Lemon Cheesecake Squares
Looking for a great summertime desert? Try these Lemon Cheesecake Squares!
My mother shared this recipe with me, it's great for large gatherings or potlucks, and it's so light and refreshing.
Lemon Cheesecake Squares
2 cup crushed graham crackers (28 squares)
6 Tbsp. melted butter
1 (3 oz) pkg. lemon flavored gelatin
3/4 cup sugar
1 (8 oz.) pkg. cream cheese, softened
1/2 tsp. finely shredded lemon peel
2 Tbsp. lemon juice
1 tsp. vanilla
1 (13 oz.) can evaporated milk, CHILLED ICE COLD (don't use low fat or fat free)
Stir together crushed crackers and melted butter; RESERVE 1/3 cup of mixture. Press remaining into the bottom of a 13x9 baking pan. Bake crust at 375 degrees for 6-9 minutes. Cool.
Dissolve gelatin in 3/4 cup boiling water. Chill until like syrup.
In a small mixer bowl, gradually beat sugar into cream cheese. Add lemon peel, lemon juice, and vanilla; beat until fluffy. Beat in gelatin mixture.
In a large mixer bowl, beat chilled evaporated milk until soft peaks form. Fold cream cheese mixture into whipped milk. Turn mixture into prepared crust. Sprinkle with reserve cracker mixture atop.
Chill at least 4 hours or overnight.
Serves 12-16.
My mother shared this recipe with me, it's great for large gatherings or potlucks, and it's so light and refreshing.
Lemon Cheesecake Squares
2 cup crushed graham crackers (28 squares)
6 Tbsp. melted butter
1 (3 oz) pkg. lemon flavored gelatin
3/4 cup sugar
1 (8 oz.) pkg. cream cheese, softened
1/2 tsp. finely shredded lemon peel
2 Tbsp. lemon juice
1 tsp. vanilla
1 (13 oz.) can evaporated milk, CHILLED ICE COLD (don't use low fat or fat free)
Stir together crushed crackers and melted butter; RESERVE 1/3 cup of mixture. Press remaining into the bottom of a 13x9 baking pan. Bake crust at 375 degrees for 6-9 minutes. Cool.
Dissolve gelatin in 3/4 cup boiling water. Chill until like syrup.
In a small mixer bowl, gradually beat sugar into cream cheese. Add lemon peel, lemon juice, and vanilla; beat until fluffy. Beat in gelatin mixture.
In a large mixer bowl, beat chilled evaporated milk until soft peaks form. Fold cream cheese mixture into whipped milk. Turn mixture into prepared crust. Sprinkle with reserve cracker mixture atop.
Chill at least 4 hours or overnight.
Serves 12-16.
Zucchini Bread
Last year was the first year my husband planted zucchini in our garden. I really enjoy zucchini so I was thrilled when he decided grow some. I had no idea how fast and how much zucchini we would be harvesting with just a few plants, but it was a ton! I made zucchini and eggs, zucchini breakfast burritos (which I'm told are to die for!), zucchini and tomato casserole, grilled zucchini, steamed zucchini with onions, and several types of zucchini bread.
This recipe is my favorite zucchini bread recipe for a couple reasons. First, it's so easy. And second, it makes two loaves from one batch. Last summer we were in the throws of remodeling my mother's home and I made zucchini bread every other day. It was a good breakfast treat for our crew and also a nice snack when we took a break.
There are so many ways to enjoy the bounty of the summer harvest! If you have some favorite recipes using the fresh vegetables and fruits of the season, I'd love to hear from you. Just click on the comment link at the end of this post.
Enjoy!
Zucchini Bread (The Best)
3 eggs
1 cup oil
2 cup sugar
2 cup grated zucchini squash
3 tsp. vanilla
3 cup flour
1 tsp. salt
1 tsp. soda
1/2 tsp. baking powder
3 tsp. cinnamon
1 cup raisins (optional)
1/2 cup nuts (optional)
Beat eggs until foamy, then add ingredients in order as given. Grease 2 loaf pans well and flour.
Bake 325 degrees for 1 hour.
Insert toothpick in center, if it comes out clean they are done. Let cool on a wire rack for 15-20 minutes. Run a knife along the edges of the pan to loosen the bread. Turn out on rack to cool completely.
The digital age has brought a wonderful way to enjoy a plethora of cookbooks without the dilemma of where to store them all. Google eBooks has a good selection of electronic cookbooks you can easily access from a number of devices. Check out their selection, and discover how quick and easy it is to access your favorite recipes!
Until next time, Break an Egg!
This recipe is my favorite zucchini bread recipe for a couple reasons. First, it's so easy. And second, it makes two loaves from one batch. Last summer we were in the throws of remodeling my mother's home and I made zucchini bread every other day. It was a good breakfast treat for our crew and also a nice snack when we took a break.
There are so many ways to enjoy the bounty of the summer harvest! If you have some favorite recipes using the fresh vegetables and fruits of the season, I'd love to hear from you. Just click on the comment link at the end of this post.
Enjoy!
Zucchini Bread (The Best)
3 eggs
1 cup oil
2 cup sugar
2 cup grated zucchini squash
3 tsp. vanilla
3 cup flour
1 tsp. salt
1 tsp. soda
1/2 tsp. baking powder
3 tsp. cinnamon
1 cup raisins (optional)
1/2 cup nuts (optional)
Beat eggs until foamy, then add ingredients in order as given. Grease 2 loaf pans well and flour.
Bake 325 degrees for 1 hour.
Insert toothpick in center, if it comes out clean they are done. Let cool on a wire rack for 15-20 minutes. Run a knife along the edges of the pan to loosen the bread. Turn out on rack to cool completely.
The digital age has brought a wonderful way to enjoy a plethora of cookbooks without the dilemma of where to store them all. Google eBooks has a good selection of electronic cookbooks you can easily access from a number of devices. Check out their selection, and discover how quick and easy it is to access your favorite recipes!
Until next time, Break an Egg!
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