This is our standard Christmas morning breakfast. I make it the night before and it is the first thing we do before we open presents - putting it in the oven. By the time we're done with gifts, it's finished and we can have a great breakfast together. It's WONDERFUL!!
Holiday Morning French Toast
1 cup brown sugar
1/2 cup butter, melted
1 tsp. ground cinnamon
3-4 tart apples such as granny smith, peeled, cored and thinly sliced
1/2 cup dried cranberries or raisins
1 loaf Italian bread, cut into 1" slices
6 large eggs
1 1/2 cups milk
1 Tbsp. vanilla extract
2 tsp. cinnamon
cinnamon sugar mixture
1. Combine brown sugar, butter and the 1 tsp. cinnamon in a greased 13x9" baking dish. Add apples and cranberries, toss to coat well. Spread apple mixture evenly over bottom of baking dish. Arrange slices of bread over the top of the apples.
2. Mix eggs, milk, vanilla and the 2 tsp. cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover with a piece of foil that is sprayed with non-stick spray. Refrigerate for 4-24 hours.
3. Bake, covered with aluminum foil, in a preheated 375 degree F oven for 40 minutes. Uncover and sprinkle the top with the cinnamon sugar mixture then bake for an additional 5 minutes. Remove from oven and let stand 5 minutes. Serve warm. For an eye-catching presentation, loosen edges of baking dish and invert onto a large serving platter.
**If you are going to bring this to a potluck, cut the bread into cubes since it's easier to serve.
Tuesday, December 25, 2012
Monday, November 12, 2012
Debbie's Really Good Meatballs
I have been on the hunt for a good meatball recipe and a friend of mine came up with this one. It's the best recipe I've found so far!!
Deb's "Really Good" Meatballs
1 lb. meatloaf mix (beef, pork, veal)
1 lb. ground turkey
3/4 cup seasoned Italian bread crumbs (I use 4C unsalted)
3/4 cup grated Locatelli romano cheese (the powdery kind)
1 tablespoon dried parsley
1/2 cup or so warm water (this softens the bread crumbs)
1 extra large egg
(optional: 1/2 to 1 tsp. crushed garlic)
Mix with hands until thoroughly blended. It will be quite soft.
Form into balls and place on a rimmed baking sheet that has been sprayed with oil.
Bake at 375 degrees* until browned, but not necessarily cooked through. These don't do well pan-fried. They fall apart. (*One of my notes says 450 degrees or broil, so you choose!)
Continue cooking in a pot of sauce until done.
Deb's "Really Good" Meatballs
1 lb. meatloaf mix (beef, pork, veal)
1 lb. ground turkey
3/4 cup seasoned Italian bread crumbs (I use 4C unsalted)
3/4 cup grated Locatelli romano cheese (the powdery kind)
1 tablespoon dried parsley
1/2 cup or so warm water (this softens the bread crumbs)
1 extra large egg
(optional: 1/2 to 1 tsp. crushed garlic)
Mix with hands until thoroughly blended. It will be quite soft.
Form into balls and place on a rimmed baking sheet that has been sprayed with oil.
Bake at 375 degrees* until browned, but not necessarily cooked through. These don't do well pan-fried. They fall apart. (*One of my notes says 450 degrees or broil, so you choose!)
Continue cooking in a pot of sauce until done.
Sunday, November 11, 2012
Shrimp Scampi
OK - This is beyond easy and as long as I have lemon juice in the house, I usually have the ingredients on hand. I mention the lemon juice because apparently I tossed my bottle that I had in the fridge after Superstorm Sandy and I had to run my hubby out to the store to pick up some more. That's something I ALWAYS have here. LOL I got the recipe from our newspaper, Newsday, years ago and I usually triple it just because we're a big family who loves this stuff.
Shrimp Scampi
3 Tbsp. olive oil
4 Tbsp. butter
3 Tbsp. white wine
1 tsp. dried parsley
3 cloves garlic, minced
2 tsp. fresh lemon juice
1 lb. cleaned shrimp
Place oil, butter, wine, parsley, garlic and lemon juice in a large frying pan and cook over medium heat, stirring often for 1-2 minutes. Add shrimp and cook through until pink, about 3 minutes. Serve over cooked pasta.
Shrimp Scampi
3 Tbsp. olive oil
4 Tbsp. butter
3 Tbsp. white wine
1 tsp. dried parsley
3 cloves garlic, minced
2 tsp. fresh lemon juice
1 lb. cleaned shrimp
Place oil, butter, wine, parsley, garlic and lemon juice in a large frying pan and cook over medium heat, stirring often for 1-2 minutes. Add shrimp and cook through until pink, about 3 minutes. Serve over cooked pasta.
Monday, October 8, 2012
Provencal Summer Vegetable Bake
Oh YUM!! MAN, was this good!! It did end up producing a lot of extra sliced vegetables so I did another small tray of just the roasted veggies and they were good too. :) It definitely made more than 4 servings and "slicing" doesn't really work well but scooping to serve did. LOL
Provencal Summer Vegetable Bake
2 medium sweet onions, halved and sliced
3 Tbsp. olive oil, divided
3/4 tsp. salt, divided
2 cloves garlic, chopped
1 can (15 oz.) cannelini beans, drained and rinsed
2 1/2 tsp. herbes de Provence, divided
1/4 tsp. pepper, divided
1 large eggplant (about one pound), ends trimmed, halved lengthwise
3 large summer squash (combination of zucchini and yellow squash), ends trimmed
1/2 lb. russet potatoes
3 plum tomatoes
4 oz. goat cheese
1. Heat oven to 400 degrees. Heat 1 Tbsp. oil in a large saute pan over medium heat. Add onions and 1/4 tps. of the salt. Cook 8-10 minutes or until softened. Add garlic and cook 1 minute. Stir in beans, 1/2 tsp. of the herbes de Provence and 1/8 tsp. pepper. Pour mixture into bottom of a 9x13" oven safe baking dish.
2. Meanwhile, cut eggplant, squash, potatoes and tomatoes into 1/4" thick slices. Toss vegetables with remaining 2 Tbsp. oil, 1/2 tsp. salt, 2 tsp. herbes de Provence and 1/8 tsp. pepper. Arrange vegetables on top of onion-bean mixture in 1 layer, overlapping slices; pack tightly.
3. Cover dish with aluminum foil and bake at 400 degrees for 45 minutes. Remove foil and crumble goat cheese on top. Bake 15 minutes more. Cool slightly and slice into 4 servings.
Provencal Summer Vegetable Bake
2 medium sweet onions, halved and sliced
3 Tbsp. olive oil, divided
3/4 tsp. salt, divided
2 cloves garlic, chopped
1 can (15 oz.) cannelini beans, drained and rinsed
2 1/2 tsp. herbes de Provence, divided
1/4 tsp. pepper, divided
1 large eggplant (about one pound), ends trimmed, halved lengthwise
3 large summer squash (combination of zucchini and yellow squash), ends trimmed
1/2 lb. russet potatoes
3 plum tomatoes
4 oz. goat cheese
1. Heat oven to 400 degrees. Heat 1 Tbsp. oil in a large saute pan over medium heat. Add onions and 1/4 tps. of the salt. Cook 8-10 minutes or until softened. Add garlic and cook 1 minute. Stir in beans, 1/2 tsp. of the herbes de Provence and 1/8 tsp. pepper. Pour mixture into bottom of a 9x13" oven safe baking dish.
2. Meanwhile, cut eggplant, squash, potatoes and tomatoes into 1/4" thick slices. Toss vegetables with remaining 2 Tbsp. oil, 1/2 tsp. salt, 2 tsp. herbes de Provence and 1/8 tsp. pepper. Arrange vegetables on top of onion-bean mixture in 1 layer, overlapping slices; pack tightly.
3. Cover dish with aluminum foil and bake at 400 degrees for 45 minutes. Remove foil and crumble goat cheese on top. Bake 15 minutes more. Cool slightly and slice into 4 servings.
Wednesday, August 29, 2012
Country Herbed Meatloaf
I got this in an old issue of Country Magazine years ago but it's still a hit today!
Country Herbed Meatloaf
Herb Sauce
1/4 cup olive oil
8 oz. fresh mushrooms, chopped
1 large onion, finely chopped
1 garlic clove, minced
1 28 oz. can crushed tomatoes
1 6 oz. can tomato paste
1 tsp. salt
1/8 tsp. pepper
2 tsp. sugar
1 cup water
1 bay leaf
1 Tbsp. chopped fresh basil or 2 tsp. dried basil
Meatloaf
2 lbs. ground beef or meatloaf mix
1 cup seasoned dry breadcrumbs
3 Tbsp. milk
2 eggs, beaten
In a skillet, heat oil on high. Saute the mushrooms, onion and garlic. Add tomatoes, tomato paste, salt pepper and sugar. Remove 1 1/2 cups of sauce, set aside. To the remaining sauce in the pan, add the water, bay leaf and basil. Simmer, uncovered, for 45 minutes, stirring occasionally.
Meanwhile, combine all of the meatloaf ingredients with the 1 1/2 cups reserved sauce. Press into a 9x5x3" loaf. Bake at 350 degrees for 45 minutes. Remove from oven, drain. Spread 1/2 cup of the herb sauce over the top of the meatloaf and return to the oven for 15 minutes.
Serve the meatloaf with the remaining herb sauce.
Country Herbed Meatloaf
Herb Sauce
1/4 cup olive oil
8 oz. fresh mushrooms, chopped
1 large onion, finely chopped
1 garlic clove, minced
1 28 oz. can crushed tomatoes
1 6 oz. can tomato paste
1 tsp. salt
1/8 tsp. pepper
2 tsp. sugar
1 cup water
1 bay leaf
1 Tbsp. chopped fresh basil or 2 tsp. dried basil
Meatloaf
2 lbs. ground beef or meatloaf mix
1 cup seasoned dry breadcrumbs
3 Tbsp. milk
2 eggs, beaten
In a skillet, heat oil on high. Saute the mushrooms, onion and garlic. Add tomatoes, tomato paste, salt pepper and sugar. Remove 1 1/2 cups of sauce, set aside. To the remaining sauce in the pan, add the water, bay leaf and basil. Simmer, uncovered, for 45 minutes, stirring occasionally.
Meanwhile, combine all of the meatloaf ingredients with the 1 1/2 cups reserved sauce. Press into a 9x5x3" loaf. Bake at 350 degrees for 45 minutes. Remove from oven, drain. Spread 1/2 cup of the herb sauce over the top of the meatloaf and return to the oven for 15 minutes.
Serve the meatloaf with the remaining herb sauce.
Applesauce Stuffing Meatloaf
I can't believe I haven't posted this yet!! This is an amazing meatloaf that is just so different!! It's a definite family favorite.
Applesauce Stuffing Meatloaf
2 lbs. meatloaf mix (beef, veal, pork) or any other meat you want to use
1 chopped onion
1 cup applesauce
1 cup herb stuffing mix
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg
1 egg
Mix all ingredients together in a bowl with your hands. Plunge your hands in warm water to get the feeling back. Form into a loaf shape in a baking pan or put into a loaf pan and bake at 350 degrees for 1 hour. Enjoy!
Applesauce Stuffing Meatloaf
2 lbs. meatloaf mix (beef, veal, pork) or any other meat you want to use
1 chopped onion
1 cup applesauce
1 cup herb stuffing mix
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg
1 egg
Mix all ingredients together in a bowl with your hands. Plunge your hands in warm water to get the feeling back. Form into a loaf shape in a baking pan or put into a loaf pan and bake at 350 degrees for 1 hour. Enjoy!
Wednesday, June 13, 2012
Old World Sauerbraten
Even though it's June, it's been cool this year for the last few weeks and so hubby asked if I could make one of his favorite meals one more time this season - sauerbraten. Here's the recipe I've used for years.
Old World Sauerbraten
2 Tbsp. cooking oil
1 beef rump roast (5-6 lbs.)
2 onions, sliced
1 cup vinegar
2 cups water
1/4 cup lemon juice
3 bay leaves
6 whole cloves
2 tsp. salt
1/2 tsp. pepper
4-5 Tbsp. ketchup
12 gingersnaps, crumbled
In a Dutch oven, heat oil over medium-high heat. Brown beef on all sides. Add all the remaining ingredients except gingersnaps; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 3 hours. During the last 30 minutes, stir in gingersnaps. Remove meat, discard bay leaves and cloves. While slicing meat, bring gravy to a boil to reduce and thicken.
Serve with red cabbage, mashed potatoes and whatever veggie you'd like.
Old World Sauerbraten
2 Tbsp. cooking oil
1 beef rump roast (5-6 lbs.)
2 onions, sliced
1 cup vinegar
2 cups water
1/4 cup lemon juice
3 bay leaves
6 whole cloves
2 tsp. salt
1/2 tsp. pepper
4-5 Tbsp. ketchup
12 gingersnaps, crumbled
In a Dutch oven, heat oil over medium-high heat. Brown beef on all sides. Add all the remaining ingredients except gingersnaps; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 3 hours. During the last 30 minutes, stir in gingersnaps. Remove meat, discard bay leaves and cloves. While slicing meat, bring gravy to a boil to reduce and thicken.
Serve with red cabbage, mashed potatoes and whatever veggie you'd like.
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