Month: September 2015

Cinnamon Raisin Egg Bagels

There is something so mouthwatering about sweet and spicy, sweet and savory, sweet and salty combinations. We can’t get enough when it comes to snacks, desserts, appetizers, soups, salads, and entrees. Why not bring these delicious flavor combinations to breakfast? Instead of accompanying your egg dish with a sugary bread, donut, or breakfast pastry, join the two together for a flavorful blast of yum!

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Feel free to get creative! Top cinnamon bread, a donut, or even a cinnamon roll using this “baked in egg” method! Basically you need to make a nook for the egg. This can be done by either pulling out some of the bread, smushing it down , or in the case of the bagel, pressing the middle dough together. You don’t want the egg to roll away! It totally will! LOL If cooking your dish in a skillet, this hole problem is no big deal because you are directly on the heat source.

Of course I added parmesan cheese, too! HA!

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“I want the recipe!”- There really isn’t a serious recipe, but here are the super simple guidelines ; )

Cinnamon Raisin Egg Bagels
Makes 6
Ingredients:
6 cinnamon raisin bagel or other sweet breakfast pastry or make your own!
6 farm fresh eggs
fresh grated parmesan cheese
salt/pepper
parsley for fancy styling

Directions:
Line a cookie sheet with parchment paper.
Close center of bagels by pressing dough together and squeezing to secure.
Naturally, the bagels will create a nook for the egg. If using bread or another pastry, remove to create a nook.
Crack eggs into nooks – its ok if a little spills over.
Grate fresh parmesan cheese over eggs and salt/pepper to taste.
Bake 16-22 mins or until eggs are set. Note: The egg will appear runny, give it the shake test to see if yolk is set. Seriously, shake the cookie sheet and watch for jiggling. If no serious jiggling you are good to go : )
OR- Cook in a pan until egg cooked through.
Top with chopped parsley for a fancy finish!

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Enjoy!
Ciao!

Sweet & Spicy Veggie Soba Noodles!

We are totally serious about our Meatless Mondays. Why not have one day during the week where meat is out? I find it is much easier to scrape up a quick last minute dinner when meat is not involved. No worries of defrosting or pre-planning. Monday’s veg dishes are simple and delicious!

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I bought some soba noodles because, like pasta, they are a blank canvas. We love a sweet and spicy sauce so I made a light honey sriracha soy sauce using a ginger infused soy. Oh my is this sauce perfection for a soba noodle dish! Of course I added lots of veggies including shitake mushrooms. Not only are shitake mushrooms a big part of Japanese cuisine, but they add that “meaty” bite that is totally not meat! Ha! This dish can be made in under 20 minutes and is 100% kid approved, just adjust the heat based on preference. A little of the sauce goes a long way especially because the dish is already lightly coated with the oil. Here is the recipe!

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Sweet & Spicy Veggie Soba Noodles
Ingredients:
2 tbsp. olive oil
2 shallots, finely chopped
4 green onions, chopped
3 carrots, cut into matchsticks
1 red bell pepper, chopped
1 can water chestnuts, drained
1 pint shitake mushrooms, stems cut and halved/quartered to desired size
1 1/2 lb. package pre-cooked buckwheat soba noodles
3 tbsp. honey
1 tbsp. sriracha
1/4 cup ginger infused soy sauce

Directions:
Heat olive oil in a pan.

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Add veggies that take the longest to cook first, then add the rest of veggies and cook until al dente.

In a small saucepan, add soba noodles and 1 tbsp. sauce.

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With your fingers, gently separate noodles until all come unstuck.

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Heat through and add to pan with veggies, mix well and add more sauce until desired amount is reached.

Top with green onions!

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Enjoy!
Ciao!

White Clam Pizza!

Linguini clams is probably my all time favorite dish besides seafood pasta, which is pretty much the same thing. I think because it has a light “sauce,” just a splash of garlic olive oil, white wine, lemon spritzed yum on each bite. Sooooo good- there is seriously something addicting about it! I was thinking, what if I put these heavenly bites on a crispy pizza crust? And so my white clam pizza was born…topped with fresh mozzarella, red onion, and fresh basil.

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Yep! As classy as a fancy appetizer or as “game day” as a buffalo chicken dip, you can take this pizza anywhere!

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The no yeast easy pizza dough recipe is one to keep forever. One time I was out of yeast packets and added some baking soda to my pasta dough recipe, totally worked! It’s a thin crust. You can add herbs for flavor or leave it plain! Experiment, try different things, and let me know what works!

White Clam Pizza

Ingredients:
3 tbsp. olive oil
4 cloves garlic, finely chopped
1/2 lb. clam meat (I use PanaPesca clam meat in juice)
2 tbsp.lemon juice
1/4 cup white wine
salt/pepper
1/2 cup shredded provolone/mozzarella
6-8 slices fresh mozzarella
2 tbsp. fresh grated parmesan cheese
1/2 red onion, frenched, then cut in half if too big -depends on the size of your onion ūüėČ
Handful of fresh basil or arugula
Pre-made pizza crust or recipe below!

Directions:
Preheat over to 400 degrees.

Heat olive oil in a large pan.

Add garlic, cook 2-4 minutes until aromatic.

Add clams, white wine, lemon juice, salt and pepper.

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Lower heat and simmer until heated through.

Brush pizza crust with olive oil.
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Top with shredded mozzarella/ provolone mix.

Add strained clams.

Top with fresh mozzarella slices and sprinkle with fresh grated parmesan.

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Bake until crust is golden brown and the cheese is melted, approximately 12-18 minutes.

Top pizza with red onion, basil or arugula, fresh grated parmesan cheese, and sea salt.

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No Yeast Easy Pizza Dough
Ingredients:
1-1/2 cup flour
1 tbsp. baking soda
1 tsp. sea salt
3/4 cup water
2-1/2 tbsp. olive oil

Directions:
In a large mixing bowl, mix flour, baking soda, and salt.
Make a volcano and fill the center with water and olive oil.
Gradually push the flour into the liquid little by little until well mixed.

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Enjoy!
Ciao!

Fried Heirloom Tomatoes!

Traditional Southern fried green tomatoes are actually tart, unripened red tomatoes, breaded and fried in oil. Their firmness makes them perfect for frying! I was given some gorgeous, solid heirloom tomatoes that were so sweet, not mushy at all, so I decided to fry them for a sweeter version.  Of course topping them with parmesan cheese and fresh basil for a totally perfect mix of flavors!
Heirloom tomatoes are the best. Passed down from generation to generation, heirlooms’ taste will far exceed any tomato you find at the grocery store. Found in an array of colors, they all taste a bit different.

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I made a Caprese salad last night using really ripened heirlooms. I’m not sure which ones tasted better yellow, orange, red/green striped, brown? They are all amazingly delicious!
Ok, back to frying them. So the trick is to use firm tomatoes, and fry them in a hot pan. This way the outside “crust” will be nice and crunchy.

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Fried Heirloom Tomatoes
Ingredients:
2 firm heirloom tomatoes, sliced 1/4 inch thick
1 cup flour
1/2 tbsp. dried basil
1/2 tbsp. dried rosemary
2 tsp. garlic powder
2 tsp. onion powder
2 eggs, whisked
1 cup Panko breadcrumbs
3 tbsp. olive oil
salt/pepper
fresh grated parmesan cheese
fresh basil

Directions:

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Add olive oil to pan and heat on high.

Mix flour, basil, rosemary, garlic powder, onion powder in a bowl.

Whisk eggs in a second bowl.

Add Panko breadcrumbs to a third bowl.

Prepare tomatoes by lightly salting slices, coating in flour, dipping in egg, and covering in breadcrumbs.

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Add slices to pan, fry until golden brown on first side, then flip.

Remove slices, let oil absorb on a paper towel covered plate.

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Top with fresh grated parmesan cheese, fresh basil, and serve!

Enjoy!
Ciao!