Posts Tagged ‘recipes’

Chilly Weather is Upon Us….Here’s 5 Soups to Warm You Up!

The cold is inching closer as we approach the middle of October and we know that this is the time of year that soup becomes a staple. If you’re looking for some weather recipes to liven up your dinner table, here’s some unique recipes to keep the chill out!

Chicken Fajita & Rice Soup

Chicken Fajita and Rice Soup

A little spice goes a long way and turns up the heat to warm your bones! This recipe can be adjusted to suit your taste as there’s plenty of ingredients and seasonings that can be added for flavor, such as peppers and different selections of chili powder. So even if other recipes have gone awry, this won’t be one of them!

Italian Sausage Tomato Orzo Soup

Italian Sausage Tomato Orzo Soup

For a taste of Italy, this recipe is packed with hearty meat and vegetables. With a unique blend of ingredients, this comfort food selection won’t disappoint…and it’s dairy-free!

Bone Broth Soup http://www.thehealthymaven.com/2015/03/how-to-make-bone-broth-in-your-slow-cooker.html#comment-330659

For the minimalist, bone broth is the perfect choice to warm up…not to mention its many health benefits and healing properties! It’s high mineral content and natural collagen promote healthy bones and cartilage, skin, arteries, corneas, and more. With all of these benefits, one might think it may come at the cost of flavor. Not at all! Although simple, this soup is a delight to the tastebuds. Win-win.

Smoked Sausage Kale & Potato Soup

Smoked Sausage, Kale and Potato Soup

Kale never tasted so good! Combined with potatoes and smoked sausage, this recipe is sure to become a family favorite. You can select from an array of sausages to include and it’s a great way to switch things up…because it’s destined to be a repeat for all those cold nights to come!

Crockpot Chicken Noodle Soup

The Best Crockpot Chicken Noodle Soup

A new twist on an old classic–this chicken noodle soup recipe is tailored for crockpot cooking. Ideal for those on the go, just place all ingredients in the crockpot and it will be ready and waiting for you when you get home!

Paleo Recipe: Spaghetti Squash and Sausage Breakfast Casserole

Hi there, SW friends!

Here’s the perfect Paleo recipe for a summer breakfast shared with us by our friend, Kim!  You can also include any veggies you may find in your fridge at home and the recipe is easily modifiable.  Try it out and leave a comment below to let us know how you liked it along with any modifications!

IMG_3390 (1)

Servings: 8

Ingredients:

  • 1 spaghetti squash
  • 2 Lbs. ground chicken
  • 1 sweet onion
  • 1 1/2 Tbs sea salt
  • 1 Tbs dried sage
  • 1 Tbs dried thyme
  • 1 Tbs dried rosemary
  • 1/2 teaspoon nutmeg
  • 2 teaspoon dried parsley
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1 teaspoon black pepper
  • 10 eggs
  • 1/2 Cup coconut milk
Instructions
  1. Preheat over to 375 degrees
  2. Grease a 9×13 pan with coconut oil
  3. Cut spaghetti squash in half lengthwise and scrape out the seeds
  4. Place squash cut side down on baking sheet and bake for 40 -45 minutes until easily pierced with a fork
  5. Meanwhile, add ground turkey and onion to a large skillet over medium heat and cook until meat is browned
  6. Add seasonings and mix to combine
  7. Add eggs and coconut milk to a mixing bowl and whisk until combined
  8. When spaghetti squash is finished cooking, reduce oven temperature to 350 degrees
  9. Let squash cool and then scrape the insides out with a large fork into greased baking dish
  10. Spread the meat mixture on top of squash in pan
  11. Pour the egg mixture evenly on top of meat and squash
  12. Mix slightly to ensure the egg mixture is spread throughout the pan
  13. Bake for 50-60 minutes until slightly browned and the casserole bounces back when pressed on.

Recipe by Vibrant Life Army Wife

Healthy Recipes: Baked Avocado and Egg

by Jamie Philippi, Premier Fitness Solutions

Who knew you could bake avocado? It makes a fun, little boat for half of a scrambled egg. Enjoy for a nutritious, on-the-go breakfast or snack.

Ingredients (2 servings):avocade

  • 1 organic avocado, halved with pit removed
  • 1 egg
  • salt, pepper and your favorite seasoning (we like fajita)

Preparation:
Preheat oven to 425 degrees. Flip each avocado side over, and slice off enough of the rounded skin so it can sit flat with fleshy side up. Place avocados fleshy side up in a baking pan. Crack salt into each hole. Whisk egg in a bowl, and divide it between avocado holes. Sprinkle with salt, pepper and seasoning of your choice. Bake for 16 to 18 minutes, until egg has set. Eat with spoon, and enjoy.

Nutritional Analysis: One serving equals 176 calories, 15g fat, 35mg sodium, 8g carbohydrate, 8g fiber and 6g protein

Satisfying Soups for Weight Loss

Spanish Garlic Soup
The ancient Egyptians used garlic as an antibiotic to heal wounds and ward off illness and evil spirits and also as a culinary ingredient. To this day, chefs never cease to be inspired by garlic’s multitude of virtues. As for its health benefits, it is still believed to be more effective against typhus than penicillin.

Ingredients (4 servings):
2 tbsp extra virgin olive oil
6 garlic cloves, peel and minced
2 pieces day old country bed, cut into cubes
1 tsp sweet paprika
4 c boiling water
salt

Preparation:
Heat oil in large pot over medium heat. Add garlic. When garlic turns color, add bread and stir with wooden spoon. Add sweet paprika, water and salt to taste. Increase heat to high, and bring to boil. Reduce heat to low and simmer, covered, for 10 minutes. Serve hot.

Per serving: 205 calories, 9 g total fat, 1.3 g saturated fat, 300 mg sodium, 27g carbohydrate, 2 g dietary fiber, 1 g sugar, 5 g protein

Recipe from Amy Riolo, Award-Winning Author, TV Personality, Cuisine and Culture Expert, Mediterranean Diet Advocate

 

Moroccan Harira Soup
Harira is a traditional, hearty, Moroccan soup that’s eaten as a sundown breakfast meal during the month of Ramadan. Harira tends to thicken as it stands. If making a day in advance, you may choose to add more water or stock to it before reheating it. This soup also freezes well.

Ingredients (4 to 6 servings):
1 med yellow onion, diced
½ c lentils, sorted, rinsed, drained
½ c tomato puree
4 c low-sodium vegetable stock or water
½ tsp saffron
1 tsp dried coriander
½ tsp salt
¼ tsp black pepper
¼ c med grain rice
1 celery stalk, finely chopped
¼ c cilantro, roughly chopped
¼ c parsley, roughly chopped
½ c chickpeas
1 tbsp tomato paste

Preparation:
Place onions in large saucepan. Add lentils, tomato puree, vegetable stock, saffron, coriander, salt and pepper. Bring to boil over high heat, stir and reduce heat to low. Cover and simmer for 20 minutes. Carefully remove lid, and add rice, celery, cilantro, parsley, chickpeas and tomato paste. Stir, increase heat to high and bring to boil. Reduce heat to low, cover and simmer for 20 minutes or until vegetables and rice are tender and soup has thickened.

Per serving: 210 calories, 1 g total fat, .1 g saturated fat, 0 g cholesterol, 455 mg sodium, 40 g carbohydrate, 9 g dietary fiber, 7 g sugar, 10 g protein

Recipe from Amy Riolo, Award-Winning Author, TV Personality, Cuisine and Culture Expert, Mediterranean Diet Advocate
Tuscan Bean Soup
If you’re trying to shed some pounds, make a big pot of this on Sunday, and enjoy it for lunch or dinner during the week. This soup is an excellent source of protein and fiber.

Ingredients (6 servings):
1 tbsp extra virgin olive oil
1 ½ c onion, diced
1 c celery, diced
1 c carrot, diced
2 tsp fresh, finely chopped rosemary or 1 tsp dried
1 tbsp chopped garlic
4 c vegetable broth
1 bay leaf
4 c packed kale, stemmed, sliced
2 15oz cans cannellini or great northern beans with liquid
2 tbsp freshly squeezed lemon juice
salt and pepper

Preparation:
Heat oil in large soup pot over medium-low heat. Add onion, celery, carrots and rosemary, and cook 5 minutes, stirring frequently. Stir in garlic and immediately add tomatoes, vegetable broth and bay leaf. Bring to boil on high heat. Reduce heat to medium-low, cover, and simmer for 10 minutes. Add kale, beans and their liquid. Bring back to low boil and simmer, covered, for 5 to 10 minutes or until kale is tender. Turn off heat, and remove bay leaf. Add lemon juice and salt and pepper.

Per serving: 276 calories, 3 g total fat, .6 g saturated fat, 0 mg cholesterol, 14 g protein, 48 g carbohydrates, 11 g dietary fiber, 207 mg sodium

Joanne Williams, Author of “Health Begins in the Kitchen,” Blog Creator of Foods for Long Life, www.foodsforlonglife.com

 

Spicy Kale Chowder with Turkey or Chicken Sausage
Many sausages are high in sodium, hence the breakdown. Many canned plum tomatoes now come in a low-sodium version also. This soup has a good amount of protein, and the kale isn’t bitter when cooked with tomatoes. The ginger gives a nice twist, and you can add jalapeno for some real spice.

Ingredients (4 servings):
8 garlic cloves, sliced thin
2 lg onions, finely chopped
2 tbsp minced fresh ginger
1 lb low-fat spicy turkey or chicken sausage, sliced ¼-inch thick
1 28oz can Italian plum tomatoes, chopped, juices reserved
3 qt low-sodium turkey or chicken broth
¾ lb kale, stems and ribs discarded, leaves coarsely chopped, 8 cups
salt and pepper

Preparation:
Spray Pam in bottom of large soup pot. Add garlic and onion, and cook over moderate heat, stirring occasionally until softened, about 12 minutes. Add ginger, sausage and small pinch of salt, and cook for five minutes, stirring occasionally. Add tomatoes and juices, bring to boil. Add stock and kale, return to boil. Reduce heat to moderate and simmer until kale is tender, about 10 minutes. Season with salt and pepper and serve.

Rona Lewis, Fitness and Lifestyle Coach, Healthy Chef, Author of “Does this Cookbook make me look Fat?” www.ronalewis.com

 

Black Bean Soup
Although unbelievably tasty, this is usually a time-consuming recipe. However, canned black beans make this recipe quick and simple. Black bean soup is also vegetarian and high-fiber.

Ingredients (5 servings):
½ c chopped onion
½ c chopped green bell pepper
1 tsp minced garlic
1 14.5oz can tomatoes with juice, chopped
1 10oz can tomatoes and green chilies, chopped
1 4oz can green chilies, chopped
½ tsp ground cumin
½ tsp chili powder
1 15oz can black beans, rinsed, drained
1 14.5oz can vegetable broth
salt and pepper

Preparation:
Sauté onion, green pepper and garlic until tender, 7 minutes. Add remaining ingredients to pot, heating well. Remove 2 cups of black bean soup, and puree in food processor or blender until smooth. Return pureed mixture to pot, bring to boil. Lower heat, simmer 10 minutes. Season to taste.

Per serving: 116 calories, 1g fat, 1012 mg sodium, 13 g carbohydrate, 4 g sugar, 6 g protein

Holly Clegg, “Queen of Quick,” Author of Trim&TERRIFIC, www.hollyclegg.com

 

Mockly Broccoli Soup
For a minimal amount of calories, you can still pack in all your nutrients and feel full. You just need to add in the right ingredients and you won’t even know you are eating vegetables. In fact, if you stick to the same base, you can morph this soup into almost any flavor you like.

Ingredients:
2 c of broccoli
2 c of chicken broth
1 onion
1 clove of garlic
1 tbsp olive oil, coconut oil or butter
1 block of silken tofu
salt, pepper and onion powder to taste

Preparation:
Saute one onion and garlic clove in soup pot with 1 tbsp of coconut, olive oil or butter. While cooking the vegetables, season generously with salt, pepper, onion powder. Follow that with your favorite vegetable. We like broccoli, so use 2 cups of broccoli florets and sauté with onions and garlic. When the vegetable is cooked almost all the way through, add in 2 cups of chicken broth. Bring to boil and continue to cook broccoli through about another 5 minutes. When cooled to lukewarm, pour the pot into your blender and add in the block of silken tofu. Puree all ingredients, and you have a dairy free “cream of broccoli” soup. Season again with salt and pepper if necessary.

Courtney Berlin, Certified Health Coach, Founder of Fit Girls Eat Burgers

Healthy Recipes: Teriyaki Rib Eye and Chicken-Wrapped Asparagus

This recipe is savory and delicious. It’s a wonderful way to get your protein and veggies all at once! Fight the urge to serve this meal with traditional rice, and instead shred a head of cauliflower in a food processor and saute in low-carb, guilt-free rice. Enjoy!

teriyakiTeriyaki Rib Eye and Chicken-Wrapped Asparagus
Sesame-Blanched Asparagus Ingredients (5 servings):
sea salt
2 bunches fresh, organic asparagus
1 tbsp sesame seed oil
1 tsp lemon zest
1 tbsp fresh lemon juice
fresh, black pepper

Preparation:
Bring two inches of water to boil in large skillet. Add sprinkle of sea salt. Wash and trim ends from asparagus. Add to boiling water and blanch for about 10 minutes, until tender and vibrantly green. Remove from heat, drain and place in bowl. Toss with sesame oil, lemon juice and lemon zest. Season with salt and pepper. Set aside.

 

Rib Eye and/or Chicken Ingredients:
1/2 c sake
1/2 c mirin
2 tbsp freshly-grated ginger
2 tbsp minced garlic
1/2 c coconut aminos
2 tbsp pure maple syrup
2 tbsp olive oil
1 lb thinly-sliced rib eye or chicken

Preparation:
Combine sake, mirin, ginger, garlic, coconut amimnos and maple syrup in bowl. Pour over meat in shallow container. Place in fridge and chill for an hour. Heat olive oil in grill pan or skillet. Remove meat from fridge. Wrap meat around stalks of asparagus. Place in preheated skillet, and cook until browned, about 5 minutes per side. Remove from heat and serve immediately. Enjoy!

This recipe is from Jamie Philippi of Premier Fitness Solutions. To schedule an appointment, email jamie@premierfitnessolutions.com or call (224) 678-9060.

Amateur Kitchen’s St. Patty’s Day Brownies

A rich, moist brownie, complete with an Oreo crunch and homemade whipped cream that will make kids and adults coming back for more. Spice up this dessert by coloring the whipped cream to coordinate with holidays and parties.

**View a STEP-BY-STEP VIDEO on how to make St. Patty’s Day Brownies HERE.**

SONY DSCBrownies with Whip Cream and Oreos Tasters

Prep: 10 min; Bake: 30 min

Ingredients (makes 24):
1 box brownie mix (Recommend: Pillsbury)
1/2 c vegetable oil
1/4 c water
2 eggs
10 Oreos, crushed
2 c heavy whipping cream
3 tbsp sugar
1 tsp vanilla extract
green food coloring (optional)

Preparation:
Preheat oven to 350 degrees. In a large mixing bowl combine brownie mix, vegetable oil, water and eggs; stir to combine all ingredients. Pour brownie mixture into pre-greased 13×9 baking pan and place in oven for 30 min or until a toothpick comes out clean.

Using other sized pan – cooking times:

13×9 Pan: 28 to 31 min

9×9 Pan: 30 to 35 min

8×9 Pan: 45 to 50 min

In the meantime combine heavy whipping cream, sugar and vanilla extract into a bowl and beat with a mixer until whipped cream forms stiff peaks. (While mixing is the best time to add in the food coloring if wanting to change the color to coordinate with a nearby holiday or event.)

Allow for brownies to cool completely then take 2 forks and pull apart the brownies to form crumbles. Using a 2-oz tasting glass, it is time to start assembling the glasses by adding about an inch of brownie crumbles on the bottom, sprinkle a little crushed Oreos on top and follow by piping in the whipped cream. Then go back to the brownies, Oreos and whipped cream; repeat the process and then end with the whipped cream. Serve and Enjoy!

*If wanting to leave the brownies whole just spread the whipped cream over top and sprinkle with Oreos. *Store in the fridge for up to 2 days.

**VIEW MORE ST. PATTY’S DAY RECIPES HERE!**

 

jen-maria-rev-blogAmateur Kitchens is a mother-daughter team who shares a passion for food and a love for spending time together. For as long as she can remember, Jennifer loved to cook. As a child, her Sunday morning memories consisted of her grandma and Aunt Sue cooking up a delicious homemade meal for the whole family. She’s enjoyed culinary arts her entire life, and now that her daughter, Maria, is old enough, Jennifer created Amateur Kitchen as a way to pass along unforgettable memories and the passion she’s developed for food to her daughter.

Amateur Kitchen: Valentine’s Rice Crispy Treats

This timeless treat works perfect for any holiday throughout the year and is enjoyed by all ages. This ooey gooey chocolate-y treat will bring a smile to all faces.

vday rev

**View a step-by-step video of how to make Amateur Kitchen’s Rice Crispy treats here.**

Valentine’s Rice Crispy Treats
Prep: 15 min; Cook: 10 min
Ingredients (6 servings):
3 tbsp butter
5 c marshmallows, divided
red food coloring, optional
6 c Rice Crispy cereal
11.5 oz chocolate chips; milk, dark or white

Preparation:
In a large sauce pan over medium heat add the butter and 4 cups of marshmallows. Slowly melt the marshmallows which will take about 8 minutes. Then add in the red food coloring to make it your desired color for your rice crispy treat (this step is optional). Right before adding in the Rice Crispy cereal, add in the remaining cup of marshmallows to add some texture. Fold the Rice Crispy cereal into the melted marshmallows. Spray a piece of parchment paper with non-stick cooking spray along with heart shape cookie cutters. Butter you hands and carefully spoon the rice crispy treats into the cookie cutter, using your fingers to pack and level the rice crispy treats into the cookie cutters. Carefully remove the cookie cutter and allow for the rice crispy treats to set and harden slightly in that heart shape. Repeat the process until all the mixture has been used.

When the treats have slightly hardened, slowly melt the chocolate chips in a double boiler or in the microwave. Dip half of the heart shape rice crispy treats into the chocolate and set aside allowing for the chocolate to harden. Repeat the process with the remaining treats. (Feel free to add additional decorations to your treats to add a little something more.) To speed up the cooling process place the chocolate covered rice crispy treats into the
fridge for 20 minutes. Enjoy!
*Store in an air tight container for 2 days at room temperature. Otherwise freeze for up to 3 months, being sure to separate each treat with a piece of parchment paper before placing it into a resealable bag and then into the freezer.

**VIEW MORE VALENTINE’S DAY RECIPES HERE.**

jen-maria-rev-blogAmateur Kitchens is a mother-daughter team who shares a passion for food and a love for spending time together. For as long as she can remember, Jennifer loved to cook. As a child, her Sunday morning memories consisted of her grandma and Aunt Sue cooking up a delicious homemade meal for the whole family. She’s enjoyed culinary arts her entire life, and now that her daughter, Maria, is old enough, Jennifer created Amateur Kitchen as a way to pass along unforgettable memories and the passion she’s developed for food to her daughter.

SW Visits Chicago Pike Inn

The Chicago Pike Inn B&B Goers, from the Suburban Woman and the Women’s Journal with Owner Nancy (in red).

The SW staff recently enjoyed a few days out of the office at a beautiful Michigan bed and breakfast, called the Chicago Pike Inn (we couldn’t completely leave Chicago). Of course there was tasty, homemade food; a couple bottles of wine; and good conversation–it’s what we do best!–but this trip was more than just hanging out. We had the opportunity to meet with the amazing staff of the popular Ohio publications, The Women’s Journal. We shared stories and ideas and brainstormed ways to improve the SW magazines and our awareness in the community.  We’ll keep you posted about the positive additions we’ll be making at the magazine, including some fabulous and fun networking events we’ll be planning in the future. But, for now, back to the food! John and Nancy Krajny own the B&B, which dates back to 1903. And let me tell you… Nancy. Can. Cook.  Lucky for us (and you) she shares her recipes. Here’s a little taste of what we tasted while we were away.

Chicken Pecan Pasta Salad
Ingredients:
1/2 c mayo
1/4 c raspberry vinaigrette
4 skinless chicken breasts
8 oz pasta of choice
1 c cantaloupe balls or choice of fruit
green onions, celery, salt, pepper to taste
1/2 c chopped pecans

Preparation:
Cook the chicken breasts for about 45 minutes and cook the pasta of your choice according to the directions.  Be sure not to overcook.  Rinse the pasta in cold water when it’s complete.  Add the diced chicken breasts, fruit, green onions, celery, salt, pepper and pecans. Mix the mayo and raspberry vinaigrette, then add it to the pasta mixture. Toss and refrigerate for two hours before serving.

French Toast Strata
Ingredients:
1 loaf French bread
1 8-oz pkg cram cheese, cubed
8 eggs
6 Tbsp butter, melted
1/4 c maple syrup

Preparation:
Cut French bread into cubes. Grease a 13x9x2-inch baking dish. To assemble, in the prepared baking dish, place half of the bread cubes. Top with cream cheese cubes and then with remaining bread cubes. In a blender container or mixing bowl with a rotary beater, mix together eggs, milk, melted butter and maple syrup until well combined. Pour the egg mixture evenly over the bread cubes. Cover with plastic wrap and refrigerate 2 to 24 hours. Uncover and bake in 325 degree oven for 35 to 40 minutes or until the center appears set and the edges are lightly golden. Let stand 10 minutes before serving. Makes 6 to 8 servings.

Chicken Diane
Ingredients:
2 onions
1 pkg mushrooms
8 chicken breasts
2 Tbsp olive oil
2 Tbsp butter
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
2 Tbsp chives
2 Tbsp parsley
1/2 c chicken broth
1/4 c brandy
2 Tbsp Dijon mustard

Preparation:
Slightly pound the chicken breast with a mallet. Mix together the salt, pepper, paprika, chives and parsley, and sprinkle it over the chicken. Heat one tablespoon of oil and butter in a large skillet, and cook the chicken over high heat. Transfer to a warm platter. Saute the onion and mushrooms in that same pan, add the remaining ingredients and cook until hot. Pour over chicken and serve.

Aloha Bread
Ingredients:
1/3 c butter, softened
2/3 c sugar
2 eggs
3 Tbsp milk
1 tsp lemon juice
2 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c mashed bananas
1/2 c crushed pineapple with juice
1 c toasted coconut
1 c chopped macadamia nuts

Preparation:
Cream the butter and sugar, and beat in eggs one at a time. Add milk and lemon juice. Sift the flour with baking powder, soda and salt, then add to the creamed mixture with bananas and pineapple. Fold in coconut and nuts. Pour into 2 small loaf pans or 1 large pan.

The Chicago Pike Inn Bed and Breakfast is located in Coldwater, Michigan and was built in 1903 and carefully restored to preserve the sweeping cherry staircase, stained glass windows, parquet floors, gas and electric chandeliers and period furnishings to provide the true experience of elegance of a more gracious bygone era. Each morning on an antique buffet, you will find freshly ground brewed coffee and the morning paper. When everyone is ready, a full country breakfast will be served in our formal dining room. We had a wonderful, relaxing stay at Chicago Pike Inn and would recommend them for your next getaway! For more information visit them online, or call (517) 279-8744.

Our Staff’s Favorite Egg Recipes

It’s the weekend of leftover eggs.  Some colorful, some forgotten, don’t let them go to waste!  We’ve put together a quick list of the Suburban Woman office staff’s favorite egg recipes.  All of them can be tweaked to your liking by adding extra vegetables, some spices or additional meat.  Enjoy and please share your favorite egg recipes!

Asparagus Frittata
from Graphic Artist Karen
Asparagus Frittata
Ingredients (4 servings):
2 tsp olive oil
1 sm onion, thinly sliced
1/2 tsp salt
1 lb asparagus, cut in 1-inch pieces
4 lg eggs, lightly beaten
1 c shredded Gruyere or Swiss cheese

Preparation:
Heat olive oil into a 10-inch oven-proof frying pan over medium-high heat.  Add onions and salt then cook, stirring occasionally until onions are softened, about three minutes.  Add asparagus, reduce heat to medium-low and cook, covered, until asparagus are barely tender, six to eight minutes.  Pour eggs and cook until almost set, but still runny on top, about two minutes.  Preheat oven broiler.  Sprinkle cheese over eggs and put into oven to broil until cheese is melted and browned, about three to four minutes.  Remove from oven with oven mitts and slide frittata onto serving plate.  Cut into wedges.

Canadian Bacon-and-Brie Quiche
from Graphic Artist Mary

Bacon and Brie Quiche
Ingredients (8 servings):
16 Canadian bacon slices
8 oz round Brie cheese
8 lg eggs, lightly beaten
1/2 c mayonnaise
1/2 tsp white pepper
1/2 tsp grated Parmesan cheese
1/2 tsp Italian seasoning

Preparation:
Arrange the bacon slices on the bottom and up the sides of a lightly greased nine-inch pie plate, slightly overlapping slices.  Set aside.  Remove and discard the rind from the Brie, and cut the cheese into cubes.  Stir together the cubed Brie, eggs and next four ingredients in a bowl.  Pour the mixture into the prepared pie plate.  Bake at 375 degrees for 30 to 35 minutes or until a knife inserted in the center comes out clean.  Let the quiche stand for five minutes before serving.

Egg Salad Sandwich
From Staff Writer Ashleigh
Egg Salad Sandwich
Ingredients:
6 lg eggs
1 to 2 Tbsp mayonnaise
salt and pepper
squeeze of lemon juice
2 celery stalks, washed and chopped
1/2 bunch chives, chopped
2 handfuls of lettuce
slices of whole grain bread, toasted

Preparation:
Place the eggs in a pot and cover with cold water by a 1/2 inch.  Bring to a gentle boil.  Turn off the heat, cover and let sit for seven minutes.  When the eggs are done, place them in an ice bath for three minutes, so they stop cooking.  Crack and peel each egg and place them into a medium mixing bowl.  Add the mayonnaise and a couple pinches of salt and pepper.  Mash everything with a fork.  Stir in the celery and chives.  Assemble egg sandwiches by placing a bit of lettuce on a piece of toast and topping with the egg mixture.

Authentic Huevos Rancheros
from President & Graphic Artist Tom

Ingredients (4 servings):
2 Tbsp vegetable oil
4 6-in corn tortillas
1 c refried beans with green chilies
1 tsp butter
4 eggs
1 c shredded cheddar cheese
8 slices of bacon, cooked and crumbled
1/2 c salsa

Preparation:
Heat oil in a small skillet over medium-high heat.  Fry the tortillas one at a time until firm, but not crisp.  Remove to paper towels to drain grease.  Combined the refried beans and butter in a microwave-safe dish.  Cover and cook in the microwave until heated through.  When the tortillas are done, fry the eggs over easy in the skillet.  Add more oil if the tortillas have absorbed it all.  Place the tortillas onto plates and spread a layer of beans on them.  Top with cheese, a fried egg, crumbled bacon and salsa.

Egg Sandwich
from Publisher Laura

Ingredients (1 serving):
2 lg eggs
1 English muffin
butter
cheese

Preparation:
In a pan, cook two eggs to the style of your liking.  In the meantime, toast your English muffin.  Butter it once toasted.  Put cheese on your eggs when finished.  Add eggs, bacon, hamm or anything desired.  Enjoy.

Easter Recipes
Orange Julius
from Reader Diane C., Palatine
Ingredients:
6 oz frozen orange juice
1 c milk
1 c water
1 tsp vanilla
10 ice cubes
1/2 c sugar

Preparation:
Blend for a 1/2 min in electric blender.

Cottage Salad
from Reader Diane C., Palatine
Ingredients:
1 13 1/2 oz can crushed pineapple
1 lb cottage cheese
1 3 oz pkg strawberry jello
1 9oz carton Cool Whip, defrosted
1/4 c sugar
1/4  c chopped nuts

Preparation:
Put pineapple in saucepan, add jello and sugar and bring to boil.  Stir until Jello is well dissolved.  Cool.  Add cottage cheese and Cool Whip, then nuts.  Put in a glass 13 x 9 pan; let set overnight.

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