Posts tagged: recipe
Fave new breakfast…Eggs Florentine…YUM!
Pucker up Pickles..
Yum!!
Cauliflower Crust Hawaiian Pizza….
I know what you are thinking..but this is good!! Great blend of flavors…try it!
Try with different toppings, chicken, and barbeque sauce, smoked gouda. Pesto with tomato and mozerella, sky’s the limit!
Crust:
- 1/2 head cauliflower, shredded into small crumbles
- 1 large egg
- 1 cup shredded mozzerella cheese
- 1 tsp dried oregano
- 1/2 tsp minced garlic
- 1/2 tsp onion salt
- Toppings:
- 1/2 cup tomato basil marinara sauce or pizza sauce
- 1/2 cup finely shredded mozerella cheese
- 3 slices Canadian bacon, cut into strips
- 1/2 cup drained pineapple tidbits
Place small pieces of cauliflower and microwave dry for abou 8 minutes. Cool
Prepare the crust: Preheat oven to 425. Spray a cookie sheet or pizza pan with nonstick spray. In a medium bowl, mix cauliflower with remaining crust ingredients.. Pat the crust into a 9-12 inch round on prepared pan. Bake for 15 minutes or until golden. Remove crust and turn the heat to broiler.
Prepare the pizza: Spread the sauce on top of the baked crust, leaving a 1/2 inch border around the edge. Sprinkle 1/4 cup cheese on top. Add the bacon and pineapple, spreading it out around the pizza. Sprinkle the remaining cheese on top. Broil the pizza 3-4 minutes, or until the toppings are hot and the cheese melted and bubbly.
Cut into slices and serve immediately. May need a fork to eat!
Recipe from RecipeGirl.com
Broccoli Soup with Pasta
This is a delicious, comforting soup. Easy to make and filling. Top with parmesan cheese if desired….serve with a crusty bread..good winter lunch or dinner. You can also let this simmer in the crockpot, ready when you are.
- 2 medium cloves of garlic, peeled and finely chopped
- salt
- 3/4 pound broccoli florets
- 2 tbls olive oil
- freshly ground pepper
- 1 large beef, chicken or veggie bouillon cube
- 4 cups water
- 6 oz tubular pasta or small shells
Fill a pot that will accomodate the broccoli with water, bring to a boil.
Boil broccoli until tender about 5 minutes.. Drain and set aside.
Put the garlic and olive oil in 4-6 qt soup pot. Cook over medium heat until garlic sizzles, add the cooked broccoli. Season with salt and pepper, stir occasionally, mash broccoli into small pieces. Add water, bouilion, pasta bring to boil..simmer until pasta is cooked and your kitchen smells wonderful.
Chocolate Cake in in Cup
This recipe has made the rounds..but I thought I would post it, just in case your New Year’s resolve has slipped..easy and one serving..or double, triple…in so many mugs! You can add chocolate chips, butterscotch, whatever. Top with powdered sugar, whipped cream, ice cream…Serve in or out of mug..Enjoy!
- 4 tbls cake flour
- 4 tbls sugar
- 2 tbls cocoa powder
- pinch baking powder
- pinch of salt
- 1 egg, beaten
- 3 tbls milk
- 3 tbls oil
- 2-3 drops vanilla
- any add- ins you may like..chips, raspberries, mints..etc.
In a small bowl, mix flour, sugar, cocoa, baking powder and salt.
Add egg to dry ingredients. Add oil and milk and add ins.
Grease a large mug, pour in mix. Microwave on High for 21/2 to 3 minutes.
This will sink a little when you take it out..don’t overbake..top with cream or ice cream.
Build a Better Buttie
Here in England the buttie is a bacon sandwich…greasy, buttery, bacony and delicious. It is also know to be a hangover cure…Here is a recipe for a bacon buttie…this one with English bramley apples and stilton cheese…put it in or leave it out…have a buttie!
- 6 rashers of bacon, back bacon or thick slices
- 1 bramley apple cored and sliced (optional)
- 4 slices of thick bread or a roll
- butter
- stilton or blue cheese (optional)
Cook bacon, butter bread…layer with bacon, apple and stilton..Take a bite…mmmmmmmm
Serves 2
Cranberry Apple Pecan Bread Pudding
Not your usual bread plum pudding..warm, fruity, full of nuts and spices..Easy, prepare in your slow cooker..Serve warm with ice cream or frozen yogurt. Enjoy this Holiday “pudd”! No plums, no fruitcake!
- 1 cup chopped pecans
- 8 slices raisin bread, cubed
- 2 medium green apples
- 1 cup sugar
- 1 tsp cinnamon
- 1/2 tsp. nutmeg
- 3 eggs
- 3 cups half and half or milk
- 1/4 cup brandy or bourbon
- 1/2 cup dried cranberries
- 1/4 cup butter, melted
- vanilla ice cream or frozen yogurt
Preheat oven to 350, spread pecans on baking sheet and toast about 10 minutes.
Place bread cubes in a greased 3 qt or larger slow cooker.
Peel, core and thinly slice apples and cranberries on top of bread.
In a large bowl, mix together sugar, cinnamon and nutmeg
Add eggs and mix well
Blend in milk, stir in bourbon , lightly mix in pecans with bread and apples
Pour egg mixture over ingredients in slow cooker. Drizzle with melted butter.
Cover and cook on low, for 31/2 to 41/2 hours, until custard is set
Let stand about 15 minutes, with lid on. Serve warm with ice cream…Warm tummy!
Dark/Milk Chocolate Pistachio Bark
This is an easy and delicious treat…during the holidays have some on hand or give as gifts. You can be creative and add other nuts or use white chocolate, different dried fruits, whatever you choose.
Give it a whirl, you will be hooked!
- 5 oz shelled pistachios, chopped
- 3 oz dried cranberries
- 8 oz dark or milk chocolate
Place nuts and berries in mixing bowl.
Place chocolate in large measuring cup. Melt on high in microwave for a minute, stirring occasionally.
Add melted chocolate to nut and berry mixture. Spread on wax paper on jelly roll or flat pan. Freeze an hour. Break into pieces. Voila…easy and effortless!
The Jacket Potato… The Ultimate Comfort Food..
Who doesn’t love baked potatoes? Whilst living in England, I discovered the Jacket Potato…A food staple topped with anything your heart desires…plain, butter, baked beans, prawns, tuna, tiki chicken…You name it..It is found on most menus, and a popular choice.
To bake a perfect potato, follow these directions and then let your imagination go wild for toppings…basic to olive and feta, spinach dip, chicken salad, taco fixins…Enjoy!
- Russet Potatoes, scrubbed and dried
- sea salt
- olive oil
Preheat oven to 350 degrees. Poke 8-10 holes in each potato. Lightly coat with olive oil, roll in sea salt. Bake for about 50 minutes. Cut and go to town with your toppings, or have a simple spud…Delicious!
