Friday, April 6, 2018

Banana Split French Toast

A trip to the Farmer’s Market
I look forward to this time of year when so many varieties of fresh fruit is available.
So, I stocked my basket with everything I can get my hands on.  I grabbed some
red juicy strawberries, yellow ripe bananas and golden pineapples.
 I knew exactly what I would make.

I decided to make two versions of a French Toast.  I thought how much fun it 
would be to create a healthy breakfast French Toast and also a dessert French Toast.
The breakfast could be served with fresh fruit.  The dessert version can include your 
favorite ice cream and other fun toppings.

Banana Split French Toast

4 slices Three Bakers Great Seed Bread
2 eggs,beaten
2 TBS milk
Pinch cinnamon 
1 TBS cooking oil
2 TBS butter
1 cup banana, slightly sliced
1 cup strawberries, sliced
1 cup pineapple 

Additional Ingredients, optional:
Favorite Ice Cream
Carob Morsels or Dark Choc Chips 
Choc Syrup
Whipped Cream 

1.  Place bread on small plate
2.  Add eggs and milk to small bowl, beat.
3. Heat a medium size non stick pan on med/high.  Add oil and butter.  When butter is melted swirl pan to evenly coat bottom.
4.  Dip one slice of bread into egg mixture.  Quickly flip to coat other side.  Do not let bread get too wet
5.  Place coated slice into preheated pan.  Quickly coat remaining slices with egg mixture. Add to pan.  Flip each piece when slightly golden brown in color.  Add additional butter, if needed.  Each side should take approximately 30-45 seconds.
5.  Add your favorite toppings 

Thursday, February 15, 2018

Almond Dinner Rolls

1 1/2 cup shredded mozzarella cheese
2 ozs cream cheese 
1 egg, large
1 1/2 cup almond flour, ground well
1/2 tsp baking soda

1.  Add cheeses to microwave safe bowl.  Heat for 1 min.  Stir well.  Place in microwave for additional 20 seconds.  Stir well again.  
2. Add cheese to food processor with egg.  Pulse until blended well.  
3.  Add almond flour and baking soda to processor.  Pulse to incorporate well.  Remove dough and place on lightly flour dusted work space.  (Note:  Dough will be sticky).  Divide into 8 sections.  Roll into balls and place on baking sheets, lined with a silicone mat.  Gently press center of each roll to slightly flatten a bit.
4.  Bake at 375 degrees for approximately 13-15 mins.

Saturday, February 10, 2018

Gluten Free pancakes

1 cup Linda’s gluten free flour 
1 1/2 tsp baking powder 
1/2 tsp baking soda
1/4 tsp salt
2 eggs
2 TBS sugar
1 1/4 - 1 1/2 cups buttermilk 
2 TBS butter, melted
2 TBS vanilla 

Tuesday, February 6, 2018

Eggplant Stuffed Italian Meatballs or Polpette di Melanzane

Rollatini with a Twist
Easy Two Steps

Eggplant Ingredients:

Olive oil, for frying (approx 1/2 to 1 cup)
10 slices eggplant, sliced thin
1/2 cup flour
2 eggs, beaten
salt and pepper, to taste

Meatball Ingredients:

Olive oil, for frying
1/2 loaf Italian bread, soaked in water or milk, then squeeze dry  (I use gluten free bread)
2 eggs
3 cloves garlic, chopped fine
1/2 cup parmesan cheese (or Romano)
1/2 cup ricotta cheese
1/2 cup Italian Parsley, chopped
1/4 cup fresh basil, chopped
Salt and pepper, to taste
2 lbs ground beef (90 %)
3 cups favorite tomato sauce


1.  In large skillet heat olive oil (start with 1/2 cup) Add more when needed.  Medium/high heat
2.  For Eggplant:  Peel eggplant and slice approx. 10 thin rounds, (1/4 inch).  Add two eggs to bowl and beat.  Add flour to separate bowl. 
3.  Dredge sliced eggplant in flour, then in egg, then in flour again.  Place in hot oil.  Repeat process for remaining pieces.  Fry approx 3 mins on each side or until brown, adding additional oil, if needed.  Place on paper towel to absorb excess grease.
4.  Meatball mixture:  Use same skillet, Add additional oil.  Heat medium/high. 
5.  In large mixing bowl add soaked bread, eggs, garlic, cheeses, parsley, basil, salt and pepper.  Mix well to combine.  Add ground beef, mix well again.
6.  Slice eggplant rounds in half. 
7.  Scoop approx. 1/4 cup meatball mixture into hands, roll into balls.  Press center of rolled meatball, creating a well.  Place 1/2 slice eggplant into center, folded to fit.  Wrap mixture around eggplant, enclosing eggplant.  Repeat process for remaining meatballs.
8.  Fry in hot oil for approx 4 mins on each side, rotating to completely brown.  Remove from oil when done and place on paper towels.  Let cool slightly.
9.  Add meatballs to favorite Italian Tomato Sauce.  Let cook in sauce for 20-30 mins. 

Note:  Can also be served with favorite pasta

Recipe makes approx. 20 meatballs

Lobster Boil

I created this recipe for the Celtic Sea Salt contest.  I had ordered some delicious varieties of sea salts, herbs and spices from them.  I knew I was going to create a seafood dish, but wasn't sure which one.  I had been craving lobsters for some time now, so decided to buy some, at my local seafood market.  Then this recipe jumped right into my lap.  Cooked in a flavorful broth and then topped with a spice and herb compound butter.  Who is better than me, right now?


(4) 1.25 lb live lobsters
2 lbs littleneck clams, clean
1 lb extra large shrimp, deveined
4 sweet apple chicken sausages
4 ears corn
8 small red potatoes
4 ribs celery, sliced in thirds
8 small onions
16 ozs baby carrots
6 large bay leaves
10 sprigs fresh thyme
1 TBS Celtic Smoked Sea Salt, plus extra for garnish
1 TBS Celtic Ground Seaweed, plus extra for garnish
2 lemons
4 bibs

Compound Butter:
2 sticks unsalted butter, room temp
1 tsp Celtic Celery
1/2 tsp Celtic Smoked Sea Salt
1 tsp Celtic Rosemary
1/2 tsp Celtic Seaweed
zest from 1 lemon

1.  Add lobsters to very large pot.  Fill with water to cover lobsters (just to get right amount).  Remove lobsters.  Cover pot and bring to a rapid boil on high heat.  Add lobsters, cover and bring to another boil.  Cook for approx. 18-20 mins.  Remove from pot onto large baking sheet.
2.  Reserve clams and shrimp in refrigerator until ready to use.
3.  Add sausage, corn, potatoes, celery, onions, carrots, bay leaves, thyme, sea salt and seaweed.  Cook on high heat for approx. 20 -25 mins, or until veggies are soft.
4.  Add clams and shrimp and cook for approx. 6-8 mins, or until clams open and shrimp turns pink.  Discard any clams that do not open.  Drain broth or spoon out seafood and veggies onto baking sheet with lobsters.
5.  In small bowl mix all ingredients for compound butter.  Melt compound butter,  pour half over top of seafood and veggies, reserving remaining butter for dipping.  Sprinkle Smoked Sea Salt and Seaweed over top of seafood and veggies.  Add sliced lemons

Serves 4

Margarita Potato Frittata

4 TBS olive oil
4 cups potatoes, peeled and cubed small
1/4 cup onion, chopped fine
1 garlic cloves, chopped fine
2 TBS butter
1/8 tsp salt
1/8 tsp course black pepper
2 TBS grated cheese
8 eggs, beaten
1 cup shredded cheddar cheese
8 dollops pizza sauce
8 slices fresh mozzarella cheese
8 slices fresh tomato
3 large basil leaves

1.  In large cast iron skillet heat oil on med/high heat.  Preheat oven to 350 degrees.
2.  Add potatoes and sauté until starts to brown. Approx. 10 mins.  Stir to prevent from sticking.
3.  Add onions and garlic, stir.  Saute for additional 5 mins.  Add butter, stir.  Season with salt and pepper then add grated cheese.  Stir.  Spread potatoes evenly across pan to make level.
4.  Add beaten eggs.  Top with cheddar cheese.  Shake skillet so eggs incorporate into potatoes.
5.  Drop dollops of pizza sauce on top of potatoes/eggs in skillet evenly around outside perimeter.  Now, add a slice of mozzarella cheese on top of each dollop of sauce, overlapping.  Add a slice of tomato on each slice of mozzarella, overlapping as well.
6.  Place skillet in oven and bake for 10 mins.
7.  Quickly switch oven to broil to top brown for 5 mins.  Remove.  Sprinkle top of frittata with fresh basil.  Slice into 8 pieces.
Makes 8 slices

Butternut Squash Mac and Cheese


2 TBS oil
4 TBS butter
1/2 sweet onion, large, chopped
3 garlic cloves, chopped
4 cups butternut squash, cubed, cooked
2 cups whole milk, warm
1 cup chicken broth
1 lb American Cheese
1 lb Smoked Gruyere Cheese
1/2 cup grated Parmesan
1 lb gluten free elbows, cooked and drained
4.5 oz pkg Cheddar Cheese Snackers (Three Bakers)

1.  In large skillet heat oil and butter on med/high heat.  Add onions, cook for 6-8 mins.  Add garlic and cook for additional 2 mins.  Add butternut squash and cook for 10 mins, stirring.  Season with salt and pepper.
2.  Add milk and broth, heat for 3-5 mins.  Stir.  Reduce temperature to medium.  Add cheese and melt.  Stir until completely blended.  
3.  Add cooked pasta to skillet.  Toss well.
4.  Add mac and cheese to a 12 x 8 baking dish.  Sprinkle with crushed cheese snackers.  Bake for 30 minutes in a preheated 350 degree oven.  
Serves 6 -8