Makes 12 scones
Ingredients
2 ½ cups self-raising flour
1 cup almond flour
½ cup brown sugar
1 teaspoon cinnamon
1 stick [8oz] unsealed butter, cold
2 large eggs
½ cup heavy cream
2 cups cinnamon chips1 teaspoon vanilla extract
Directions
Preheat the oven to 425 degrees F.
Line one large or smaller cookie sheet with parchment paper.
In a large mixing bowl, combine the flour, sugar, and cinnamon. Cut the butter into small pieces and add to the flour mixture. With a pastry, blender cut the butter into the flour mixture until it is in small pieces. Add the cinnamon chips and mix well.
Combine the cream, eggs, and vanilla in a bowl and add the flour mixture. Stir until the flour mixture is completely moistened. Gather the dough together with your hands and place it on a cutting board. Shape into a round circle about ½ inch thick. Cut the circle into 12 triangles and place the scones on the prepared cookie sheets.
Place the pans in the oven and reduce the temperature to 400 degrees F.
Bake for 10 minutes. Rotate the pan and bake for 10- 15 more minutes until the scones are light brown and crispy. Cool on a wire rack before serving.
Scones keep well in the freezer.
Classic Italian Peppers And Eggs
Ingredients
12 small to medium sweet Italian frying peppers, stems and seed removed and cut into 1-inch rings
1 small onion, chopped
8 eggs, beaten
3 tablespoons olive oil
½ teaspoon dried oregano
¼ teaspoon chili flakes
Salt and pepper to taste
Directions
Heat the oil in a deep skillet, and add the peppers, onions, and seasonings. Cover the pan and steam the vegetables over medium heat for about 10 minutes. Uncover the pan and continue to cook for another 5 minutes. Add the beaten eggs and cook stirring often until the eggs are completely set.
Serve with a green salad and Italian bread or pile into a warmed hoagie roll for a delicious sandwich.
Summer Cherry Tomato Pie
Servings: 8
Ingredients
1 prepared piecrust refrigerated at room temperature
2 cups grated cheddar cheese
1/2 cup fresh chives chopped
½ cup mayonnaise
1 tablespoon Dijon mustard
2 pints cherry tomatoes sliced in half
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
¼ cup fresh parsley
Direction
Place the cut tomatoes in a bowl and add the salt. Toss well. Turn out on a kitchen towel and let the tomatoes drain for about 30 minutes.
Preheat the oven to 375 degrees.
Place the refrigerated crust in a pie pan and crimp. No need to bake.
Mix the cheese, mayonnaise, mustard, chives, and pepper in a small bowl and spread out evenly on the pie crust.
Pat the tomatoes dry and place in circles, cut side down on top of the cheese mixture on the pie pan.
Bake for 45 minutes or until the crust edges are golden brown and the cheese bubbles up around the tomatoes.
Place the pie on a wire cooling rack and let it cool for one hour.
Sprinkle with the parsley and serve with a green salad or vegetable sides.
Spinach & Mushroom Quiche
Servings: 6
Ingredients
One 9-inch refrigerated pie crust
4 slices bacon, cut crosswise into 1/4-inch dice
8 ounces sliced fresh mushrooms
1 cup diced red onion
5 ounces fresh baby spinach (about 8 cups), coarsely chopped
6 large eggs
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves
¼ teaspoon salt
¼ teaspoon ground pepper
2 cups shredded Gruyère cheese, divided
Directions
Preheat oven to 375 degrees F. Coat a 9-inch deep dish pie pan with cooking spray. Fit the pastry into the pie pan and flute the edges.
Cook the bacon and drain on paper towels. Retain bacon fat in the skillet.
Scatter the crumbled bacon in the bottom of the prepared pie pan. Scatter 1 cup of the cheese over the bacon.
Add the mushrooms and onions to the bacon fat in the skillet. Cook, stirring occasionally, until tender, about 8 minutes. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.
Whisk eggs, cream, mustard, thyme, salt, and pepper in a medium bowl. Fold in the mushroom mixture and 1 cup of cheese.
Spoon into the prepared pie pan. Bake until set and golden brown, about 45 minutes. Let stand for 10 minutes before serving.
Serve with a salad. I made a Caesar salad.
Caesar Salad
2 servings
Ingredients
1/2 head Romaine lettuce, washed and finely chopped
1 cup croutons, see recipe below
½ cup grated Parmesan cheese
Freshly ground black pepper for garnish
Dressing
1 anchovy, finely chopped or use anchovy paste
3 tablespoons Parmesan cheese
2 tablespoons mayonnaise made with olive oil, if available
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon Worcestershire sauce
1/4 cup extra-virgin olive oil
Directions
Add the anchovy, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic, and Worcestershire sauce to a bowl and whisk together.
Gradually whisk in the 1/4 cup of olive oil, whisking until the dressing is emulsified.
Place the chopped lettuce in a bowl and toss it with the dressing, and croutons. Top the salad with extra cheese and freshly ground black pepper.
Croutons
Ingredients
2 cups cubed bread
1 tablespoon olive oil
Directions
Preheat the oven to 375 degrees F.
In a mixing bowl combine the bread cubes and olive oil. Toss well to coat.
Pour the bread cubes onto a baking sheet. Spread them into a single layer. Bake in the oven for 10 to 15 minutes, stirring every five minutes to prevent burning. Cool completely before storing in an airtight container or ziplock bag.
Greek Omelet
Ingredients
8 large eggs, beaten
1 tablespoon of olive oil
1 medium onion, diced
1 cup diced fresh tomatoes
1-10 pkg frozen spinach, defrosted and drained
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup feta cheese, crumbled
Directions
PREHEAT THE BROILER.
Heat the oil in a large ovenproof swollen. Add the onion and sauté for 5 minutes. Add the spinach and salt. Sauté fir 1 minute. Add the tomatoes. Pepper and sauté for 3 minutes.
Pour the eggs over the vegetables and cook on medium until the eggs are set, about 8 minutes. Sprinkle the feta cheese over the top of the omelet.
Place the pan two inches under the broiler and cook for about 1-2 minutes until the top is set. Cut into wedges and serve.
Buttery Braised Potatoes
Ingredients
3/4 lb baby potatoes, about 1-inch in diameter, unpeeled and halved
1 cup water
2 tablespoon butter
1 garlic clove, minced
1/2 teaspoon salt
1 tablespoon chopped parsley
1 teaspoon lemon juice
Directions
Place the potatoes in a 12-inch skillet, cut side down in a single layer. Add the water, butter, garlic and salt. Bring to a simmer over medium heat. Cover pan and cook 10 minutes.
Remove the cover and turn the heat to high. Cook 6-8 minutes, shaking the pan occasionally until the water evaporates. Add lemon juice and parsley. Serve with the omelet.
Tuna Patties
Ingredients
2- 4 ounce cans of Italian tuna in olive oil
1/4 cup bread crumbs
2 shallots, chopped
1 tablespoon parsley, chopped
3 tablespoons chives, chopped
1/4 cup parmesan, grated
1/4 cup all-purpose flour + 2 tablespoons
1 tablespoon Greek yogurt
1 egg
Salt and pepper, to taste
2 tablespoons extra virgin olive oil
Salad
Salad greens
Sliced red onion
Sliced tomato
Kalamata Olives
Hardboiled Eggs
Pita bread
Italian salad dressing
Tzatziki Sauce
1 cucumber, peeled
1/2 teaspoon sea salt
1 cup fresh dill, stems removed
2 cups Greek yogurt
1/4 cup extra virgin olive oil
6 cloves garlic, pressed through a garlic press or finely minced
Directions
For the tuna patties
Place the tuna and its oil in a bowl, and add all the ingredients except the 2 tablespoons of flour and the olive oil. Mix well.
Place the 2 tablespoons of flour on a small plate. Form medium-sized patties, place them in the flour, and cover them lightly with plastic wrap. Refrigerate until ready to cook.
Heat a frying pan on medium heat and add the olive oil. Cook the patties for about 7 minutes on each side until lightly brown.
For the salad plate
Line individual plates with shredded lettuce, sliced tomato, red onion, olives, and sliced hard boil egg. Drizzle the plates lightly with your favorite Italian dressing. Place the 2 patties on each plate. Add a scoop of Tzatziki sauce a pita bread.
For the tzatziki sauce
add a handful of feta cheese to the sauce for more flavor/
Grate cucumber into a colander resting over a bowl. Sprinkle salt on grated cucumber. Let this sit for about 15 minutes.
Chop the dill and then add it to a bowl with the Greek yogurt, olive oil, and pressed garlic. Mix well.
Squeeze the water out of the cucumber in a kitchen towel or paper towel and then add to the tzatziki. Salt, to taste. Refrigerate for several hours.
Ingredients
3 tablespoons extra virgin olive oil
4 ounces of guanciale, pancetta or thick-cut bacon), diced
1 whole clove of garlic, smashed lightly
1 pound of spaghetti
4 large eggs
1 cup of grated Pecorino Romano cheese
1 tablespoon of black peppercorns, crushed
Additional grated cheese for serving
Directions
Beat the eggs and cheese together in a mixing bowl.
Bring a large pot of salted water to a boil. Add in the pasta and cook according to package directions until firm (al dente). Reserve about 1/2 cup of the pasta water to thin the sauce. Drain the pasta well.
At the same time, heat the olive oil in the large skillet over medium heat. Add in the diced meat and the whole clove of garlic and cook, stirring occasionally, until the pancetta is browned and the fat is rendered. Remove the garlic clove. Add the crushed black pepper.
Immediately add the hot, drained pasta to the pancetta/garlic sauce. Toss to coat the pasta with the reserved pasta cooking water.
Remove the pan from the heat and stir in the egg mixture tossing quickly so the eggs thicken but do not scramble. (It is very important to do this off the heat.) Serve the pasta with lots of extra cheese
Shrimp Salad In Cantaloupe Rings
2 servings
Ingredients
8 oz cooked shrimp, diced into small pieces
¼ cup finely chopped onion
¼ cup finely chopped green bell pepper
1 celery stalk, finely chopped
1 hard-boiled egg, chopped
2 teaspoons chopped fresh dill
3 tablespoons mayonnaise
Salt and pepper to taste
2 center-cut slices of cantaloupe kept in circles, about 1-inch thick, peeled and seeded
Directions
Combine the salad ingredients in a mixing bowl. Chill in the refrigerator for several hours.
Place a cantaloupe circle on each of the two plates. Divide the shrimp salad in half and pole into the cantaloupe rings and serve with the Zucchini Salad and muffins.
Zucchini Salad
2 servings
Ingredients
Salad
1 medium zucchini, sliced into very thin circles
1 small shallot, finely chopped
1/4 cup toasted walnuts
1/4 cup dried cranberries
2 tablespoons chopped fresh mint
Sea salt and freshly ground black pepper
Lemon Vinaigrette
1/4 cup fresh lemon juice
1 small garlic clove, grated
1 teaspoon Dijon mustard
1/4 teaspoon sea salt, more to taste
Freshly ground black pepper
1/2 teaspoon honey
1/4 to 1/3 cup extra-virgin olive oil
Directions
Whisk together the dressing ingredients and set them aside.
In a medium serving bowl, combine the salad ingredients. Add half the dressing and mix well. Use the remaining dressing for another recipe.
Mini Corn Muffins
Ingredients
1/2 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
2 tablespoons canola oil
Directions
Combine the cornmeal, baking powder, sugar, flour, and salt in a bowl. Whisk in the egg substitute, milk, and oil together.
Fill your mini muffin cups with batter up to three-fourths full.
Set your oven to 400 degrees F. Place the muffin cups inside the oven then let them cook for ten to twelve minutes or just until the toothpick inserted at the middle of the muffin does not have anything sticking to it when pulled out. Then allow them to cool down for five more minutes then place them on the wire rack.
Greek Spinach Frittata
Ingredients
12 large eggs
¼ cup olive oil
16 oz frozen spinach defrosted, raw or canned, and drained
1 onion finely dices
1 teaspoon dried oregano
1 garlic clove minced
2 plum tomatoes, cut into thin slices
½ cup crumbled feta cheese
Directions
Heat the broiler.
In a large mixing bowl beat the eggs. Add the spinach, onion, garlic, and oregano. Mix well.
Heat the oil in an omelet pan. Pour in the egg mixture and cook until set, lifting the edges and letting the eggs run under the omelet. Top the egg mixture with sliced tomatoes, and fetta cheese. Place the pan under the broiler and cook for 2-3 minutes until the top is no longer runnun\g and beginning to brown.
Serve with pita bread and Tzatziki Sauce.
Creamy Spinach Quiches
Serves 6-8
Ingredients
1 tablespoon butter
1 medium onion, diced
10 oz package frozen spinach defrosted and squeezed or the equivalent of fresh spinach
Coarse salt and ground pepper
8 ounces cheddar cheese, grated (about 2 cups)
1 Basic Pie Dough, fitted into a 9-inch pie plate
4 large eggs
1 cup heavy cream
Directions
Preheat the oven to 375 degrees F.
In a skillet, melt the butter over medium. Add the onion, and cook, stirring occasionally, until softened, about 2 minutes. Add the spinach to the skillet; season with salt and pepper, and cook for 2 to 3 minutes. Set aside to cool.
In a mixing bowl, whisk together eggs, cream, 1/2 teaspoon salt, and 1 /2 teaspoon pepper.
Sprinkle the bottom of the pie dough with half the cheese. Spread the spinach mixture evenly over the cheese. Pour the egg mixture over the spinach. Sprinkle it with the remaining cheese. Place the pie dish on a baking sheet and transfer it to the oven.
Bake the quiche until set, 45 to 50 minutes. Let quiches stand 15 minutes before serving.
Cucumber Radish Salad
Ingredients
1 large cucumber peeled and cut into cubes
6 large radishes, trimmed and quartered
2 scallions, sliced thin
¼ cup dried cherries, chopped
¼ cup toasted walnuts
¼ cup chopped fresh mint
Combine ⅓ cup of your favorite Red wine vinaigrette mixed with 1 teaspoon honey. Mix into the cucumber salad. Ket marinates for about 30 minutes before serving.
This is not your gourmet recipe for Eggs Benedict. It is my simplified version with an easy-to-make sauce. Store-Bought muffins are perfectly fine but occasionally I like to make the homemade version because they are sturdier for recipes like this than the stores.
Eggs Benedict
2 servings
Ingredients
4 slices of baked ham cut to fit the bottom of the muffins and warmed
4 large eggs
2 teaspoons white vinegar
1 teaspoon salt
2 English muffins, toasted {store bought or homemade}
Cheese Sauce
1/2 cup cubed Velveeta cheese
¼ cup milk
Directions
Fill a large skillet halfway with water and bring to a boil on medium heat. Add the vinegar and salt. Turn the heat down until simmering.
Break each egg into a small bowl and gently add to the simmering water. Cover the pan and turn off the heat. Let the eggs poach for 3 minutes.
For the sauce
Place the cheese and milk in a microwave bowl and heat in the microwave for 2’3 minutes until smooth.
Remove the eggs, one at a time with a slotted spoon, and hold the spoon over a clean kitchen towel to drain for a few seconds. Place the egg on top of the ham for each of the 4 muffin halves.
Place two muffin halves on each serving plate. Top each egg with 2 tablespoons of sauce and serve immediately.
Homemade Baked English Muffins
Ingredients
2 1/4 cups bread flour
1/2 cup whole wheat flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar
2 teaspoons instant yeast
1 cup + 2 tablespoons lukewarm milk
2 tablespoons melted butter
2 teaspoons vinegar, white or cider
Directions
Stir together all the ingredients in the large bowl of an electric mixer. Beat for 1 minute at the high speed of an electric mixer; the dough will become somewhat smooth.
Scrape the dough into the center of the bowl, cover, and allow it to rise for about 60 minutes until it’s quite puffy.
Cover two large baking sheets; or line with parchment. Grease twelve 3 ¾” English muffin rings, and place them on the baking sheets.
Turn the dough onto a lightly greased or floured work surface. Cut it into 12 equal pieces; each will weigh a scant 2 ounces..
Shape the dough into balls. Place each ball into a ring, pressing it down to flatten somewhat, and top with a greased baking sheet (or a sheet of parchment, then the baking sheet). The baking sheet should be resting atop the rings.
Let the muffins rise for about 60 to 90 minutes until they’ve puffed up noticeably. While the dough is rising, preheat the oven to 400°F.
Bake the risen muffins for 10 minutes. Flip the pans over, and bake for 5 minutes more. Remove the top pan, and bake for an additional 5 to 10 minutes, until they’re a light golden brown, and the interior of one registers about 200°F on an instant-read thermometer.
Remove the muffins from the oven, and transfer them to a rack to cool. Remove their rings as soon as you’re able. When completely cool, store muffins in a plastic bag.
Yield: 12 muffins.
Adapted from King Arthur recipes
