Breakfast Frittata

I am a huge lover of breakfast and eggs are always on the menu.  To change things up a bit – try this Salmon Frittata recipe…all the yummy goodness of quiche without the crust!

Salmon Frittata

Total TIme: 25 minutes – Serves 4

Ingredients:

• 6 oz fresh asparagus tips
• 4 oz package of smoked salmon
• 2 tbsp butter
• 2 cups homestyle sliced potatoes
• 1/4 cup red onion, diced
• 1/2 tsp seasoned salt
• 6 eggs, beaten
• 1 cup swiss cheese, shredded or Manchego cheese
• 1/4 cup dried tarragon

Directions:

Preheat large sauce pan on medium-high heat for 3 minutes.  While heating, cut asparagus into bite-sized pieces.  Remove skin from salmon and cut into bite-sized pieces.  Place butter in saucepan, along with potatoes, onions, asparagus and salt.  Cover and cook for 5 minutes.  Stir often.  Add salmon and cover.  Cook for 5 more minutes or until potatoes are tender and browned, stirring as needed.

Pour eggs evenly over salmon mixture.  Sprinkle tarragon and cheese on top, but do not stir.  Cover and reduce heat to low and cook 8-10 minutes.  Frittata is done when eggs are puffy and bottom is golden brown.  Serve immediately.

Go Gluten-Free with Almond Flour Waffles

Christina, the other cookin’ mama, is going to start a gluten-free diet come August and has done quite a bit of research on the best foods to eat and where to purchase them. It is amazing how much is done to the foods we buy everyday without our even being aware of it. Did you know that much of the gluten-free foods on the shelves in your local grocery store contain highly processed and starchy ingredients like potato starch, corn and soy ingredients, rice flours, and refined sugars! This recipe is both a gluten-free and paleo recipe for waffles that is much more tasty than the mixes or even homemade wheat or regular flour varieties. It was a surprise to my husband just how much better they tasted.

My tip today has to be that less processed foods without all the carbs of wheat and white flour are so much better for you and not a hard change to make at all!

Almond Flour Waffles

Ingredients:

• 1/2 cup almond flour or almond meal (meal is just a little grainier so I prefer the flour)
• 1/2 teaspoon baking soda
• 1/8-1/4 teaspoon cinnamon, depending on your taste
• Pinch of salt
• 2 eggs
• 1/8 cup honey
• 1/2 teaspoon vanilla extract
• Non-stick spray or coconut oil

Directions:

Mix all dry ingredients together in medium bowl. Whisk together the eggs, honey and vanilla extract and add to the dry mixture, stirring well.

Heat waffle maker and spray with non-stick spray. Drop about 1/4 cup of batter onto the hot iron. Cook until browned then top with real maple syrup or yogurt with fruit.

Serves 2.

White Lasagna for National Lasagna Day

It’s National Lasagna Day so what better dish to write about than a delicious vegetable or chicken lasagna. It can be a low-fat dinner using chicken or a nice vegetarian meal using zucchini noodles and mushrooms in place of chicken.  You’ll want to be sure to make enough as this always goes fast in our house.

White Chicken/Vegetable Lasagna

Ingredients:

• 9 whole wheat lasagna noodles or thinly sliced zucchini
• 1/4 cup olive oil
• 1 onion, minced
• 2 heaping teaspoons minced garlic
• 1/2 cup flour
• 2 cups chicken broth or white wine
• 1-3/4 cups low fat milk or plain almond milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 4 cups part-skim mozzarella cheese, shredded
• 1 cup Pecorino Romano cheese, grated
• 2 Tablespoons fresh basil, chopped or 1-1/2 teaspoons dried basil
• 1 teaspoon dried oregano
• 3 cups cooked chicken, chopped or can use mushrooms if want to leave meat out altogether
• 1 cup part-skim ricotta
• 1 9-oz box frozen chopped spinach, thawed
• 1 12-oz box frozen mashed squash, thawed

Directions:

Preheat oven to 350 degrees. Spray a 13″ x 9″ baking dish with Pam or other non-stick spray.

Cook lasagna noodles according to package directions. When done, rinse well with cold water and set aside. If using zucchini strips, cut into 1/8″ thick long strips, lightly salt, and let sit for 15 minutes. Lightly dab with paper towel to help get rid of excess moisture. On a grill or under broiler, cook zucchini strips for 1-2 minutes per side then place on paper towels to drain.

Heat olive oil in a large pot over medium heat. Add onions and garlic (and mushrooms if using them to replace chicken) then cook for 5 minutes or until onions are translucent. Add flour and stir well, cooking for about 1 minute. Add chicken broth or white wine slowly, stirring constantly to avoid lumps forming. Add milk, salt and pepper and cook for 2 minutes. Remove from heat and add 2 cups of mozzarella cheese, 1/4 cup Parmesan cheese, basil and oregano. Set cheese mixture aside.

Lay out remaining ingredients – mozzarella cheese, Parmesan cheese, ricotta cheese, cooked chicken (if using), spinach (that has been squeezed to get out all liquid) and squash.

Begin assembling lasagna by putting a small amount of cheese sauce in the casserole dish and spreading to cover bottom. Place 3 lasagna noodles/zucchini strips on top of sauce forming the first layer. Place 1/2 of the remaining cheese sauce on top of noodles/zucchini strips, 1/2 of the chicken (ignore if omitting chicken) and then spread ricotta cheese on top. Layer 3 more noodles/zucchini strips. Spread remaining cheese sauce on top of noodles and top with chicken (if using), spinach and 1 cup of the shredded mozzarella cheese. Add last layer of pasta/zucchini strips and spread butternut squash over the top. Add remaining mozzarella cheese and Parmesan cheese.

Cover with aluminum foil and bake for 30 minutes. Remove the foil and allow cheese to brown, about 15 minutes. If cheese is still not browning, turn on the broiler and watch carefully until browned.

Tip: If you let the lasagna cool for about 10-15 minutes it will be easier to cut and serve.

Note: You can prepare ahead of time, up to the covering with foil then store in refrigerator until ready for dinner. You may need to cook it slightly longer since the casserole will be cold.

Serves 6-8.

Wine Pairing: Choose a wine that will compliment the cheeses such as a Sauvignon Blanc or one that will suit the spinach and squash as well like a nice oaked Chardonnay or a Viognier.

Makeover your Mayo!

Switch out your mayo this BBQ season with a more natural version that doesn’t come from a jar!

AVOCADO MAYO

Yields: 1/2 cup

Ingredients:

• 1 avocado, mashed
• 2 garlic cloves
• 1/2 teaspoon salt
• juice of 1/2 lime
• 2 teaspoons honey
• 2 teaspoons whole-grain mustard
• 2 tablespoons EVOO

Directions:

Place all ingredients in blender and mix together until smooth.

Hot Fudge Sundaes!

Mexican Hot Fudge Sundae

Sundaes are the perfect treat for a hot summer day! Ice cream, hot fudge, cherries, nuts, and whipped cream – it doesn’t get much more perfect than that!  Today, we’ve put together our favorite sundae recipes – click the links below to see each recipe.  Need an excuse to indulge?  Ok – It’s also National Hot Fudge Sunday Day! 😉

Mexican Hot Fudge Sundaes

Italian Hot Fudge Sundae

Peppermint Hot Fudge Sundaes

Peppermint Hot Fudge Sundae

Marshmallow Creme – Hot Fudge Sundaes

Hot Fudge Sundae Cake

Deep Dish Hot Fudge Brownie Sundaes For Two

and last but not least!:  Betty’s Hot Fudge Sundae            

Meatless Monday – Grilled Mahi with Basil Butter

Fish is a healthy and delicious way to give your body the protein it needs without all the fat. Fish is filled with omega-3 fatty acids that keep our heart and brain healthy as well as important vitamins such as D and B2. It is also a great source of calcium, phosphorus and minerals, such as iron, zinc, iodine, magnesium, and potassium. All that in a little piece of fish!

This meatless Monday is a great time to start eating one of your two recommended servings of fish a week to help you on your way to a healthy diet.

Grilled Mahi Mahi with Basil Butter

Ingredients:

• 2 6-oz. mahi-mahi fillets
• 1/4-1/2 teaspoon Cajun seasoning
• 1 Tablespoon butter, 1 Tablespoon olive oil (cuts a little of the fat)
• 1/2 teaspoon lemon juice
• 1/2 teaspoon minced garlic
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 Tablespoon fresh basil leaves, chopped

Directions:

Preheat grill. Prepare a grill pan by spraying with nonstick spray.

I like to purchase the fillets that still have the skin on one side. This helps hold this delicate fish together on the grill. Sprinkle fish with a light coating of cajun seasoning and place flesh side down on hot grill. Cook 4 minutes on flesh side, turn, and cook 4-6 minutes, skin-side down, or until fish flakes easily with fork.

While fish is cooking, combine butter, oil and remaining ingredients in a small saucepan. Cook over medium heat until butter has melted then turn heat to low and keep warm until fish is done.

To serve, place fish on platter and top with some of the basil butter. Garnish with slices of lemon and a sprig of basil.

Serves 2.

Tip: Serve with steamed broccoli as the basil butter makes a delicious topping for this as well.

Wine Pairing: Choose a light white wine for this delicate, flaky fish so as not to overwhelm the dish itself such as a Sauvignon Blanc, Chenin blanc or Pinot Grigio. You might also try an unoaked Chardonnay as these are much lighter than their oaked counterparts.

Caviar Kisses

Looking for a great standout appetizer or a romantic treat for two?  This recipe is sure to be a big hit!  Go ahead & splurge a little – today is National Caviar Day!

For even more flair – pair with your favorite champagne from France.

Serves 8

Ingredients:

• small cucumber, scrubbed well
• 1/3 cup sour cream
• 1 Tablespoon dried dill weed
• fresh ground pepper, to taste
• 1 jar red salmon caviar
• fresh dill sprigs, garnish
• 8 thin slices whole wheat bread
• butter

Directions:

Slice cucumber into 1/4″ rounds.  In small bowl mix sour cream, dill, and pepper.  Place one teaspoon of the sour cream mixture on each cucumber round.  Top with caviar and dill sprig.  Toast bread, cut into shapes using your favorite cookie cutter, and butter.  Place toast shapes around outside of serving platter, cucumber rounds in the center, and serve immediately,.

Two Amazing Tropical Smoothies

We just returned from the El Dorado Royale Resort in Tulum, Mexico where one of their featured lunch restaurants, Health Bar, had an out-of-this-world smoothie bar.  Here are two of my favorites that I will be trying to recreate at home.  Now, where can I find some cactus?

Tropical Protein Shake:

Strawberry, Banana, Mango, Pina Colada & Protein Powder

Fiji Tropical Smoothie:

Jugo de Toronja, Nopal, Apio y Perejila or Grapefruit, Cactus, Celery, & Parsley

Salud!

Rattlesnake Pasta for Meatless Monday

We try to have seafood at least 3 times per week and I always seem to go back to pasta with shrimp for one of those meals. This recipe was inspired by the Rattlesnake Pasta that we order when we dine out at J. Alexanders. If you ever get the chance to visit one of their restaurants try their dish made with chicken instead of shrimp and a creamier, more caloric but delicious, sauce and a side of their Alexander salad. Of course, any of their dishes are superb and the staff is friendly and efficient.

My recipe is a healthier version of  Rattlesnake Pasta but watch out because the spicy bite  of the sauce definitely lives up to its name. You can vary the amount of spiciness to your liking by lessening the amount of cajun spice, red pepper flakes and jalapeno you add to the dish. Enjoy!

Rattlesnake Pasta

Ingredients:

• 1/3 pound spaghetti
• 1/4 cup olive oil
• 3/4 pound shelled and deveined medium shrimp, cut into 1/2-inch pieces
• 1 teaspoon Cajun seasoning
• 2 tomatoes, chopped
• 1 teaspoon minced garlic
• 1/4-1/2 jalapeno, minced
• 1/2-1 teaspoon minced rosemary
• 1/4-1/2 teaspoon crushed red pepper, depending on your preferred level of hotness
• Salt and freshly ground black pepper
• 1/4 cup chicken stock or white wine
• 1/4-1/3 cup Parmesan cheese, grated

Directions:

Cook pasta according to package directions. Drain and return to pot with lid to keep warm.

While pasta is cooking, heat olive oil in a large skillet. Coat shrimp with Cajun seasoning and add to skillet. Brown shrimp on both sides, about 1 minute per side, then add tomatoes, garlic, jalapeno, rosemary and crushed red pepper. Cook for 4-5 minutes, crushing tomatoes slightly to release juices. Add spaghetti and broth or wine to skillet then season with salt and pepper. Toss together, add Parmesan cheese and mix well. Cook over medium heat, tossing occasionally for 2-4 minutes, or until sauce is slightly thickened. Serve immediately on plates garnished with rosemary sprig

Serves 2-3.

Wine Pairing: When pairing wines with spicy dishes lean towards those with low alcohol and a bit of fruity sweetness such as Sauvignon Blancs, Rieslings, Chenin Blancs and Roses. If you pair this meal with a higher alcohol wine, the spice in the dish will appear even hotter (whew!), if paired with an oaky Chardonnay, the wine will seem to be even oakier and if your wine is more of a tannic red it will seem bitter to the taste. So stick with those above that will tame some of the spiciness and help you enjoy both the meal and the wine.

Sunday Brunch Muffins

I always like to fix a nice Sunday breakfast since it is one of the only days I have to get up when I want and relax a little. Usually it is more in the timeframe of a brunch so, besides the usual omelets and bacon, I add some favorites like these Banana Granola Muffins. (Made with bananas from my backyard tree!) I hope you enjoy them as much as we do.

Banana Granola Muffins

Ingredients:

• 1 cup all-purpose flour
• 1 cup wheat flour
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 5 overripe bananas
• 1 cup brown sugar
• 1/2 cup butter, melted
• 1/4 cup unsweetened applesauce
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup granola ( used my homemade vanilla almond granola)

Directions:

Preheat oven to 375 degrees.  Spray muffin tins with non-stick spray.

In large bowl combine flours, baking soda and salt. Set aside. Mash bananas with a fork in small bowl and set aside. Cream brown sugar, butter and applesauce until well blended. Add eggs and vanilla extract and mix well. Add mashed bananas. Mix in dry ingredients until just incorporated. Fold in granola. Pour batter into muffin tins to the top. Bake 20-25 minutes or until toothpick inserted into center comes out clean. Let cool 5 minutes then turn out of muffin tin. Cool completely and store in tightly sealed bag at room temperature or freeze for future use.

Makes 16-18 muffins.