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Recipes such as this blooming apple and home made caramel sauce really makes me think of fall, so I figured this would be the perfect time to post this. So, lucky for you, two recipes in one this week. The blooming apple recipe I found on Pinterest and thought that it was rather genius. They made it sound like it would just fall and be beautiful while baking, but it doesn’t quite work out that way. Also, I should add, I have been asked if I feel guilty posting recipes I find intriguing on Pinterest. My reply is absolutely not! I give credit where I find it and besides, I have said this before, but I feel it is my obligation to report back to you on the recipes you may have wondered about making yourself.
As for the caramel recipe, I have been making this for years. I used it on the blooming apple, but I have also used it as an ice cream topping, caramel bars, and a drizzle for caramel apples. With that said, it does not set up like a caramel apple would, which is why I use it as a drizzle.
2 C sugar, 3/4 C butter, 2 C whipping cream, 1 C light corn syrup, 1/2 salt and 1 tsp. vanilla
Heat all ingredients except salt and vanilla to boiling in a 2 qt. or larger double boiler over medium heat, stirring constantly. Once ingredients are incorporated, turn heat down slightly and boil for 30 minutes, stirring frequently, until sugar is dissolved and mixture is a dark amber color.
Stir in Vanilla and salt. Serve right away warm or store in the refrigerator and heat up when needed. Will keep a couple of months in the refrigerator.
2 large honey crisp apples or something sweet and tart at the same, 3 TB brown sugar, 4 caramels, 1 tsp. cinnamon, 1 tb flour and 2 tb butter.
Slice 1/4 top horizontally off the top of the apple. Scoop out the core with a melon ball or small teaspoon. Then use a thin knife to make two deep circular cuts around the center of the apple. Next, turn the apple over and make narrow cuts all the way around the apple. flip it back over and add unwrapped caramel to the center.
Heat butter and brown sugar in the microwave just until melted roughly 30 seconds. Stir and heat more if necessary. Remove from microwave and stir in flour and cinnamon. Divide mixture over the top of the two sliced apples. Bake at 375 degrees for about 30 minutes. Remove from oven and use a large spoon to move the apple from the pan to a plate or bowl. You may have to help spread the apple slices out. I drizzled mine caramel sauce and added whipped cream and cinnamon but ice cream would be good too for a dessert.
I am including the website where I got the blooming apple from since they do a great job of showing how to cut the apple if you need.
This gingersnap pear recipe is great in the summer but the pears are so juicy right now, I just can’t resist. If you find that the pears are not to your liking in the store, canned pears work just as well too. Not a fan of gingersnaps? I am not really either so sometimes I use graham cracker crumbs, depending what I have in the pantry. Two different flavors, but same concept. This recipe will serve 6 generously using a 6 oz. ramekin. If you don’t have, use an 8×8 pan and scoop into dessert cups when done baking.
Gingersnap Pears – serves 6
6 large pears peeled and diced or 2 large cans of diced pears, 1/4 C melted butter, 1 C graham cracker crumbs or crushed ginger snaps, 1 TB flour, whipped cream.
Put your diced pears into a bowl. Sprinkle flour over the top and stir gently. Add pears to ramekins.
Mix melted butter with graham crumbs or crushed gingersnaps. Sprinkle over pears.
Bake 350 degrees for 15 minutes. Top with Whipped Cream and sprinkle some cinnamon, or pumpkin pie spice over the top and enjoy.
This carrot cake oatmeal is the perfect recipe for this time of year when you the whether starts to chill and something hearty but something just slightly sweet is just what you are craving. I have made this with gluten free oatmeal and also with quick oats and you can’t even tell the difference. Feel free to add extra cinnamon, brown sugar, honey or maple syrup to make this the sweetness you desire. Served with a side of peppered bacon and some yogurt makes this the perfect fall breakfast.
1 small carrot shredded (about 1/4 C), 1 C hot water, 1/3 C quick oats or gluten free oatmeal, 1 TB raisins, 1 TB shredded coconut, 2 TB candied walnuts, 1 tsp. cinnamon, a dash each of nutmeg, ginger, ground cloves, and sea salt, 2 Tb brown sugar, 1 TB honey, 1 tsp. maple syrup, 1/2 tsp. vanilla and 2 TB half and half or skim milk.
Add shredded carrot and water to a small saucepan. Bring to a boil and stir for a few minutes. Once the carrots have softened, add the oats, raisin, coconut, 1 TB walnuts, cinnamon, nutmeg, cloves, ginger and sea salt. Cook until the oats have absorbed the liquid, about 1 minute, stirring constantly. Turn off heat and add honey, maple syrup and vanilla. Transfer to a bowl and add half and half or skim milk and the rest of your walnuts.
The half and half gives it a much creamier taste, but if you are trying to cut back on calories the skim milk is great as well.
The picture shows bananas on top. I got confused. I also make a banana bread oatmeal and put these on top by mistake. Oops.
I just love the smell of apples this time of year. Sauteed apples, apple cider, crisp, applesauce, pies, I could go on and on. I just don’t get sick them. This sauteed apple recipe that I want to share with you can be used for so many things. Sometimes I just use it as a side dish like the picture shows or sometimes I will make a batch and and layer them over my apple pie french toast, or serve them with pork chops with my family. Either way, you can’t go wrong since they are so easy to make.
I have included some of the links to past recipes that I have posted for your convenience.
1/8 C butter, 2 apples(diced big or sliced hearty) 1 tsp. cornstarch, 1/4 C cold water, 1/4 C brown sugar, and 1/2 tsp cinnamon.
Melt butter in a saucepan. Add apples. Cook and stir constantly for about 5 minutes.
Dissolve cornstarch in water and add to skillet with apples. Stir in brown sugar and cinnamon. Boil for about 2 minutes, stirring occasionally. Keep on low with a cover on skillet until thick and gooey.
These carrot cake cupcakes are not only cute, 3 bite size(it only takes 3 bites to eat the whole thing) but darn right delicious. This recipe isn’t really new since I published my carrot cake recipe a few years ago, but the concept is a little different. I love my carrot cake recipe, however it makes a lot of cake. There is nothing wrong with leftovers since my friends don’t mind when I share, but I really like making things that people can just pick up and eat. That is exactly what happened last weekend too. These little devils walked right out the door with everyone so they are so easy to eat.
So, with that being said, see my carrot cake recipe here, but instead of making layers of cake, pour batter into paper lined standard muffin tins almost full. Bake at 350 for about 25 minutes. Let them cool completely!
Once cool, slice cupcakes in half and spread your favorite cream cheese frosting in the middle. Put top back on cupcake and add more frosting to the top. sprinkle with pecans or walnuts (whatever you used) and gobble up.
My cream cheese frosting recipe-
1 block of cream cheese, 4 TB butter and 1 C powdered sugar. Whip until creamy. That’s it!
These cinnamon chip bars are my first fall recipe, though I am pretty sure they would be tolerated year round. I fell in love with cinnamon chips when I started making my famous cinnamon chip coffee cake and having been trying to use these decadent little chips more. These are Pinterest inspired and I don’t feel bad at all saying that. I’ve said before and I will say again, I feel it is my obligation to try out as many recipes as possible and report back to you on all recipe I decide to keep in my rotation at the inn. I hope you enjoy. Our guests, my family and friends did as well.
1 egg, 1 C flour, 1 C brown sugar, 1 TB cinnamon, 1 bag (10oz) cinnamon chips, 1 TB vanilla, 2 C butter and white chocolate (melted, I used white chips)
Preheat oven to 350 degrees. Spray an 8×8 pan with non stick spray.
In a large microwaveable bowl, melt butter. Add brown sugar, vanilla, and cinnamon. Stir. Whisk egg and blend in bowl. Add flour and stir until just combined. Stir in 3/4 of the bag of cinnamon chips.
Pour batter into pan and smooth the top. Bake for 20 minutes. Allow bars to cool while you are preparing the white chocolate frosting. I melted mine in a double boiler, but if you feel comfortable doing it in the microwave, go for it. Just remember to keep stirring it every 30 seconds, because it will burn.
Smooth the white chocolate over the bars and sprinkle the rest of the cinnamon chips over the top. Wait until the bars are cooled completely before cutting.
I found these chocolate chip brownie cookie dough bites on Pinterest and they caught my eye. They are super easy to make but a bit putzy. You either need to have the time or work on them in stages throughout your day(s). Needless to say, they are quite tasty and look impressive. Mine turned out a bit large but no one complained.
3/4 C butter, softened, 3/4 C brown sugar, 1/4 sugar, 2 TB milk, 1 tsp. vanilla, 2 C flour, dash of salt, 2 C mini chocolate chips, 1 package of fudge brownie mix- has to be fudge! (baked and cooled) and 1 package of melting chocolate.
First, make the cookie dough. Beat the butter and sugars together until creamy. Add milk and vanilla. Beat to combine. Beat in flour and salt. Stir in 1 C of mini chocolate chips.
On a foil lined baking sheet, drop rounded balls of cookie dough on the pan. ( This is where I made a mistake) Don’t make too big. They will look small, but trust me, go smaller like tsp. size. Freeze the cookie dough balls for at least an one hour.
Bake brownies as directed. Once cooled cut into squares. You don’t have to be exact. One the cookie dough is frozen, pull out of freezer. Take a brownie square and wrap it around the cookie dough until surrounded. As you can see, it ball gets bigger. Once they are all covered, return to freezer for at least 30 more minutes. Longer is better though.
Prepare melting chocolate in a double boiler. I used Ghiradelli dark chocolate squares. Dip brownie bites into chocolate and sprinkle with remaining mini chocolate chips. Store in the fridge until ready to enjoy.
This Southwestern quiche is an oldie but goody. I am not sure if you noticed, but it has been a couple weeks since I have posted a recipe and even longer since posting what is going on in Oshkosh. We have been crazy busy, so thank you for that, but it has left me a bit behind in my blogging duties. I just have not had the time to try new recipes or come up with anything, so please forgive me. I think you will like this recipe though. It has a little zip and great garden goodness.
6 eggs, 1 tsp. salt and pepper, 1 1/2 C shredded hash browns (thawed), 1/2 C diced red pepper, 1/2 C sweet corn or canned or frozen, 2 green onions thinly sliced, 2 TB chopped cilantro, 1/4 C pepperjack cheese, shredded, 1/2 C shredded cheddar, and 1/2 C milk.
Preheat oven to 375 degrees. Lightly grease a pie pan. Whisk 1 egg with a dash of salt and pepper. Stir in thawed, shredded hashbrowns. Put potato mixture in the greased pie pan. Press down to form a crust. Bake 15 minutes.
After baking sprinkle crust with diced red pepper, corn, green onion and cilantro. Top with cheeses.
Whisk together remaining eggs, milk, remaining salt and pepper. Pour over vegetables and bake 25 minutes.
Bagel and Lox Benedict
1 Everything bagel, 2 slices of thinly sliced smoked salmon, 2 slices of thin red onion, 2 poached eggs.
1/2 C vegetable broth, 1 Tb cornstarch, 1/3 C sour cream, 1 TB lemon juice, 1 1/2 TB drained capers, salt and pepper and dill.
Separate bagel into 2 halves and toast lightly. Put 2 bagel halves on a place and top each with onion and salmon slice. Place egg on each half.
For lemon caper sauce- whisk broth and cornstarch until smooth in a sauce pan. On med. heat stir until boiling a few minutes. Whisk in sour cream, lemon juice and capers. Stir frequently for a few minutes until steaming. Season with salt and pepper. Spoon sauce over egg and garnish with dill.
I was thinking about saving this Caramel Pecan Coffee Cake recipe and posting it this Autumn since it is one of those decadent, rich and just plain melt in your mouth types of desserts or a side of deliciousness that I serve for with a breakfast entree. However, I have had so many people ask for the recipe, that I did not want to hold off.
1 1/2 C butter softened, 2 C brown sugar, 1 C sugar, 5 eggs, 3 C flour, 1 tsp. baking powder, 1 C half and half, 1 8oz bag of toffee chips and 1 C crushed pecans.
Caramel sauce – 14oz condensed milk, 1 C brown sugar, 2 TB butter and 1/2 tsp. vanilla
Preheat oven to 325 degrees. Spray an 11×7 or 13×9 (my preference) casserole dish.
In a large mixing bowl (preferably a stand alone with paddle), beat butter until creamy. Add sugars and beat until fluffy. Add eggs.
In a separate bowl combine flour, baking powder and salt. Alternate flour mixture with half and half as it helps to blend better. Once combined, stir in toffee bits and pecans. Pour batter into your pan and bake 60-75 minutes or until done. You may want to cover cake towards the end so it does not burn.
Caramel Sauce directions -
Combine condensed milk and brown sugar in a saucepan. Bring to boil, whisking constantly so it does not burn. Reduce heat to low and simmer for 5 minutes, whisking frequently. Remove from heat and add butter and vanilla. Stir until combined. Immediately drizzle caramel sauce over cake.
Once cooled, run a knife around the edges and flip upside down onto wax paper. Spoon glaze over the top. The glaze will thicken as it cools.
I could think of a lot of other creative names to call this besides our appetizer board, but I wanted to a make it easy to find for anyone looking for a variety of appetizers. I like to think of this as our happy hour platter personally. We always do a wine and cheese social on Friday and Saturday evenings from 5:00-6:00. The variety of the wine and cheese always changes depending what is in season, or what I have a taste for. This past weekend we had a large group at the inn and I wasn’t sure how many were going to join us. There were so many great festivities going on in town so either everyone would want to come back and enjoy a break or couldn’t break away, so I made enough for everyone but only a few us were able to enjoy it. That’s okay, more for us.
So on the platter I added some green and red grapes. Made some home made guacamole served with blue organic tortilla chips, homemade red pepper hummus ( I have listed this recipe before, so just click on the link) served with pita chips and then I made some little tartlets from a Pillsbury pie crust and added a variety of fillings. Recipes below.
Chunky Guacamole – 1 1/2 C
2 avocados, 1/4 C red onion, handful of cherry tomatoes, pinch of horseradish, tsp. minced garlic, 1/4 bunch of cilantro, splash of lime juice, and salt and pepper to taste. Add all ingredients to a food processor and chop until mixed but large chunks are still appear.
Tartlets – serves 12
1 Pillsbury pie crust. Cut out circles that fit into a mini muffin pan and bake for approx 12 minutes. Pop out and add whatever ingredients you like. Different ideas that I tried are below.
Red grapes, cut in half with feta cheese sprinkled over.
Fresh raspberries with Greek yogurt flavored with cinnamon and honey.
Sliced pears with Gruyere cheese and applesauce
Prosciutto with fresh mozzarella and fresh basil leaves.
You can also add the guacamole and hummus into the tartlets as well. Have fun creating your own variations.
This is the first year in 14 years that I was not able to get out and go strawberry picking. Although disappointing, the selection at the downtown Oshkosh Saturday Farmers Market has been outstanding. Last weekend I had an abundance of strawberries, so I whipped up some strawberry jalapeno salsa for our wine and cheese extravaganza that we have each weekend. I can’t really tell you how much of anything I added, as I just threw it together, taste tested and added a little more of this and that, so its kind of guess. So, that being said, you can make as spicy as you want to leave out any ingredients that don’t fit your tastes. As much as I enjoyed this, I think it would be fun to add a little peach, or mango or even pineapple. Mmm, that makes me think that maybe this weekend, I will bring back my pineapple salsa.
Strawberries (around 25 chopped), 1/4 C red onion diced, a small bunch of cilantro, chopped, 1 jalapeno, without seeds, chopped, TB lime juice, maybe a little more, black pepper, and a TB sugar.
Add all ingredients together and serve right away. The next day, it was pretty mushy, so don’t make too far in advance.
Bacon Ranch Cheddar Quiche, made with love especially for one guest in particular. I going to pick on one of our past guests for a moment. You know who you are if you reading this. You made me laugh though and gave me a great challenge. I look forward to seeing you again next year.
She emails me a few days before arriving and gives me a list of items that she does not like. She also says that she would like a quiche but that it should be mild. Hmmmm. Okay….We have a winner. If you don’t believe, just ask her.
One 9″ pie crust, 5 oz (approx) of bacon cooked and chopped in pieces, 1 1/2 C cheddar cheese, 5 eggs, 1/2 C milk, 1/2 C heavy cream, 1/2 C Ranch Dressing, 1 tsp. onion powder and salt and pepper to taste. ( I usually don’t usually keep ranch dressing at the inn, so I made my own and it was a lot better than any store bought). See recipe below.
Preheat oven to 375 degrees.
Lay pie crust in bottom of a greased pie pan. Place crumbled bacon on the bottom of the crust. Top with cheese. Whisk the eggs, milk, cream, ranch dressing, onion powder and salt and pepper together. Pour over bacon and cheese. Bake for about 45 minutes. Let cool before cutting and serving. top with cherry tomatoes if you desire.
Ranch Dressing recipe – Yields approx. 1 C
2/3 C sour cream, 1/2 C mayonnaise, 1 tsp. each of dill, parsley, chives, onion powder, garlic powder and celery salt. If it becomes to think, add a little buttermilk or skim milk. Whisk or shake until blended.
Banana Split for breakfast? Sure why not, when its made like this. Though it would make a great after dinner healthy dessert as well.
1 banana, raspberry or strawberry jam, a handful sliced strawberries, raspberries, blackberries, blueberries and/ grapes, chopped walnuts, chocolate chips and your favorite lowfat vanilla yogurt.
Take one banana and slice it down the middle length wise. Add a dollop of Vanilla Greek Yogurt or your favorite low fat vanilla yogurt in the center. Add some strawberry or raspberry jam over the yogurt. Add strawberries, raspberries, blueberries, blackberries, and/or grapes. Next, sprinkle some chopped walnuts over the top and a few chocolate chips. Tasty and healthy too!
Parmesan and tomato baked eggs is a great recipe since it is so versatile. I have been making this vegetarian breakfast for several years without parmesan, so it makes a great dairy free recipe as well, but I love how the cheese makes the mushrooms and tomato stick together a little more and make it very gooey when the forks hits all savory goodness. If you wanted to spice it up a bit, you could add some spicy sausage or crumbled bacon with the mushrooms or serve with Canadian bacon.
1 1/2 TB olive oil, 1/4 diced onion, 4 oz. canned mushrooms, 1 Lg. tomato, 1 egg, 1 TB fresh Parmesan, 1 TB parsley, and salt and pepper to taste.
Preheat oven to 375 degrees. Heat olive oil in skillet over med. to high heat. Add onion and cook for a couple of minutes. Add mushrooms and cook until warm and soft a few more minutes. Season with salt and pepper. Stir in parmesan. Set aside.
Cut up top of tomato and carefully scoop out the insides. Fill tomato with mushroom mixture and pack down gently, leaving a small space. Crack 1 egg on top of filling so it is level with the tomato. Season with salt and pepper.
Bake in an 8×8 dish until the egg white is opaque approx. 30 minutes. Sprinkle with parsley.
Serve with Canadian bacon, fried potatoes, fruit and or and English Muffin.
I have been making this strawberry stuffed french toast recipe for as long as we have been open. I always let or guests know that they can go to our website, on our blog, and pull off any recipe they desire. I was surprised to find out, this was not included. Now, I will have to admit that it has been tweaked over the years for a couple of different reasons. I use to cream cheese, which works well, but I have this love for marscapone, since its lighter and I can make my own when I have the time.
I also have used several different types of breads. For the longest time, I got my cinnamon bread from Richard and Sons in Fond Du Lac, but they stopped making it. Then I had to go on the hunt and got it from Simple Simon Bakery in Appleton. It was similar but just not he same. Pick n Save, then started making something that I thought might work, but over the years it has really been compromised. Festival Foods have come to my rescue again. I currently use their Cinnamon bread from the baker (unsliced). This way, I can get a nice thick slice and carve out a pocket so everything stays inside nicely. With that being said, my measurements are not exact, but I think you will get idea.
Strawberry Marscapone Stuffed French Toast – Serves 1
Cinnamon bread, milk, 1 egg, cinnamon, vanilla, sugar, marscapone(homemade- see tiramisu recipe from past post, minus the coffee or store bought), strawberries (diced), strawberry jam and powdered sugar.
Slice one thick piece of cinnamon bread so it is easy enough to cut a pocket into it.
Mix egg, roughly 1/2 C milk, a dash of cinnamon, 1 tsp. of vanilla, and a 1/4 C sugar together.
Use approx a half of container of marscapone and blend a few diced strawberries and approx. 1 TB of strawberry jam. I find that it is easiest to fill a pastry bag of the marscapone mixture and pipe the filling inside of the bread. Once completed, dip bread into milk mixture. Fry both sides and crusts of the bread until light brown. Cut in half and sprinkle with powdered sugar. I also like to warm a bit more jam up and drizzle it over the sandwich with a few more strawberry pieces. Serve extra filling if desired.
Ever crave something chocolate? I do a lot. I had these caramels in my pantry for a while and it was either eat them one by one or turn them into something delicious. I opted for turtle cupcakes. The recipe below is my go to chocolate cupcake recipe, however if you are short on time, box devils food cake works well too.
2 1/4 C sugar, 2 C flour, 1 1/2 tsp. baking soda, 2 tsp. baking powder, dash of salt, 1 C unsweetened cocoa powder, 2 sticks butter(softened), 1 1/4 Kahlua (or brewed coffee), 3 eggs, 1 C sour cream, 1 TB vanilla, and 8 oz. cream cheese at room temp.
Caramel topping- 20 caramels, 10 TB half and half, handful of chocolate chips and a handful of chopped pecans.
Preheat oven to 350 degrees. Line muffin tin with liners. In a large bowl add 2 C sugar, flour, baking soda, baking powder, salt and cocoa powder. Set aside. In another bowl, add softened butter, 2 eggs, sour cream and vanilla. Blend both bowls together and slowly add Kahlua or brewed coffee. It will be very thick, so using a stand mixer, makes it much easier.
Scoop the batter into your muffin tins, but only fill 1/2 full. Combine cream cheese, 1/4 sugar and 1 egg. Add cream cheese mixture to top of chocolate muffin batter so they are 3/4 full. Bake for approx. 30 minutes until toothpick comes out clean. Cool completely.
Unwrap caramels and add to a double boiler. Add half and half and melt stirring until caramels are melted and smooth. Dip cooled cupcakes into the caramel mixture. Sprinkle chocolate chips and pecans on top.
***Note: I left some cupcakes without the cream cheese topper to give people the option.
This gluten free waffle sandwich recipe is a breakfast dedication for my friend Linda. Linda stays with us every couple of months since she is on the UWO alumni board. Her son just graduated a couple of weeks ago as well, so I have a feeling we may be seeing her a little less. Needless to say though, Linda’s diet has changed over the years to become more gluten free. She gives me free reign to create whatever I would like to serve her. Since I don’t like to give her the same thing twice, unless she requests it, this was my newest creation for her. I had several ideas of what I would like to put between these waffle slices, so I made her a couple of different versions and let her critique it. These waffles are made from coconut flour. You may have seen in past posts of mine that I like to use coconut products in a lot recipes that I have to think out of the box on for dairy free and gluten free recipes. These waffles taste very similar to a regular waffle, but the texture is more cake like. Before frying in the waffle iron, the consistency is much like a thick corn muffin mix but will fry up perfectly. To get the waffle a little more crispy, you could toast for a few minutes.
3 eggs, 1/2 C milk ( I used skim, however you can use coconut, soy or almond), 1/4 C honey, 1 C coconut flour, 1/2 tsp. salt, 1 TB vanilla, 4 TB melted butter, 1 tsp. baking soda, and 1/4 C yogurt.
Mix all the ingredients together and scoop into a waffle iron. Bake until done. Toast if you would like crunchier.
Top with fruit or make into a sandwich. Variations are endless, but I tried these two below.
One sandwich I added 2 slices of maple bacon, 1 scrambled egg and spread cinnamon butter on each slice of waffle and sliced in two. I think provided maple syrup to dip the sandwich into.
On the other sandwich I spread coffee flavored mascarpone on two slices of waffles and added sauteed apples in between.
I saw this rolled omelet on Pinterest the other day and I thought to myself, now why didn’t I think of that? Then my mind started racing and thinking about all the good stuff that I could put in it. This recipe below is what I call the club. It has all my favorite things in it, except for the mushrooms. I can’t stand those little buggers, but I figured they probably belonged. If I were making this for myself, I would take them out of there. If club is not your thing, see below some of the other variations I came up with.
Rolled Club Omelet- Serves – 1-2
Salt and pepper, 1 tsp. olive oil, 2 TB of my perfect guacamole (will feature recipe some other day-soon), 1/2 C fresh baby spinach leaves, 1 slice of turkey breast, ham, shredded cheese, mushrooms and two slices of bacon.
Beat 2 eggs. Add herbs and salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add eggs. Swirl pan to create a thin omelet, similar to a crepe, 2 – 3 minutes.
Gently slide omelet out onto a cutting board. Spread Guacamole over omelet and cover with spinach leaves and fillings; roll gently and cut to serve.
Other variations that are wonderful-
1. Greek – Black olives, feta, spinach tomato, red onion and cucumber sauce and gyro meat if desired (2 TB Greek yogurt and sour cream, 1/8 tsp of white vinegar, lemon juice, cucumber(peeled and diced), green onion, minced garlic, oregano, lemon zest, salt and pepper to taste).
2. Mexi – Monteray Jack cheese, my perfect Salsa (recipe some other time- soon), black olives and cilantro.
I have been trying to eat a little healthier, so I have been looking for for new inspirations to help me feel full longer. I have incorporated flax seeds and chia seeds into almost everything I eat since they they are literally flavorless, good for me, I don’t even know they are in things and it has helped me feel full. I do tend to get bored eating the same thing all the time though, so I like to try new things. When I first tried quinoa, I really liked it. If you are not familiar with quinoa, it is a grain and it is cooked similar to rice. It does not have a lot of flavor, so as a side dish I like to add some chicken broth, craisens and some vegetables. Since I figured it was so versatile I thought why not add some cinnamon and brown sugar. I may even try some maple syrup as a substitute next time, but this was really good, very satisfying, something different than oatmeal, better for me and really stuck with me all morning, even after a workout.
Breakfast Quinoa – Serves 2
1 3/4 C skim milk, 1 C quinoa, 3 TB brown sugar, 1/2 tsp. cinnamon, 1/4 C Greek yogurt or lowfat yogurt, and 1 C fresh fruit
Bring milk to a boil in a saucepan. Add quinoa and return to a boil. Reduce heat to low and simmer, covered until about three quarters of the milk has been absorbed, about 15 minutes.
Stir in sugar and cinnamon. Cook, covered until almost all the milk has been absorbed, about 10 minutes.
Add yogurt and fruit and enjoy!
I try out a lot of recipes from the Food Network, magazines, Pinterest, make up my own, etc. Sometimes they turn out, sometimes they don’t. Sometimes I like a recipe, but I don’t love it. I will only post my recipes that I really enjoy, and only after I have had time to tweak them to what I think is shareable. That means that sometimes our guests will get to try things that I may never post. I made some lemon sugar cookies the other day that I thought were good but I was not overjoyed by them, so unfortunately you will not see those. If you stayed with us though and really love them, let me know and I will share the recipe with you.
This next recipe is one that I got off of Pinterest, but had to work really hard at tweaking. It just was not working out for me, but I knew it had potential. So, I added a few a things and minimized a few others and I have to say, I think they are pretty darn good and very summery, which I am trying to make happen. I hope you enjoy.
2 C plus 2 TB flour , 1 C sugar, 1/2 tsp. salt, 2 tsp. baking powder, 1/2 C vegetable oil, 3 eggs, 2/3 C Greek Yogurt, 1 1/2C mixed berries. I used blueberries, strawberries and raspberries.
Streusel Topping- 2/3 C brown sugar, 1/3 C flour, 1 tsp. cinnamon and 1 1/2 TB butter.
Preheat oven to 400 degrees. In a med bowl, mix together 2 C flour, sugar, salt and baking powder. In a smaller bowl, add vegetable oil, eggs and yogurt and whisk to combine. As liquid mixture to flour mixture and until just combined.
In a separate bowl, combine fruit with 2 TB flour ( to prevent berries from sinking to the bottom and clumping together). Fold the berries into the batter gently. Put into muffin liners or your muffin tin.
Combine your streusel ingredients not it is crumby. Sprinkle streusel on top of muffins and bake 20 minutes. Garnish with raspberries to dress it up.