Egg and Pesto Wreath

Egg and Pesto Wreath

(8 servings)

Ingredients:

4 large Fresh Eggs
¼ tsp. Black Pepper
1 tbsp. Extra-Virgin Olive Oil
¼ cup White Onion, chopped small
1 clove Fresh Garlic, minced
5 cups Spinach
2 pkg. (8 oz.) Crescent Rolls
2 tbsp. Basil Pesto
1 cup Mozzarella Cheese, shredded
1 cup Canadian Bacon, sliced
½ cup Cherry/Grape Tomatoes, halved

Directions:

Line a baking sheet with parchment paper and set aside.  Ina large bowl, whisk together eggs and black pepper, set aside.  In a large skillet over medium heat, warm olive oil and add onion.  Cook until translucent and then add garlic and spinach.  Cook until spinach has wilted.  Add egg mixture to skillet.  Cook until eggs are set, stirring to scramble.  Remove from heat.  Separate crescent rolls into 16 triangles.  On the parchment papered baking sheet, arrange triangles, points outward, in a circle.  Create a 6-inch space in the center.  Spread pesto on centers of triangles.  Top with egg mixture, cheese, Canadian bacon and tomatoes.  Fold top of each triangle over filling and tuck top under the bottom layer to secure.  Place in a pre-heated 375-degree oven for 15-20 minutes or until golden brown.  Transfer to a serving platter and cut into 8 pieces.

Notes:              You could use any type of ham in place of the Canadian bacon.  Crumbled sausage would work too.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________

Egg and Sausage Bread Bake

Egg and Sausage Bread Bake

(10 servings)

Ingredients:

2 loaves (14 inch each) Unsliced Italian Bread
8 oz. Italian Sausage, uncooked
¾ cup Bell Pepper, chopped (your choice color)
½ cup Green Onions, sliced
10 large Fresh Eggs, beaten
2/3 cup Heavy Cream
¼ cup Fresh Basil, chopped
½ tsp. Salt
1 ½ cups Mozzarella Cheese, shredded

Directions:

Line a large baking sheet with parchment paper and set aside.  Using a serrated knife, cut a wedge into the tops of both loaves.  Using your fingers, hollow out the center of each loaf leaving about a half inch thickness all around.  Place the loaves on the parchment paper lined baking sheet.  In a 10-inch skillet over medium heat, cook sausage and pepper until browned and crumbled and pepper is just tender.  Stir in green onions for the last minute.  Drain off fat.  In a large bowl, combine eggs, cream, basil and salt.  Stir sausage mixture in and one cup of cheese.  Pour mixture into the bread shells equally.  Sprinkle with remaining cheese.  Place baking sheet in a pre-heated 350-degree oven for 35-40 minutes or until eggs are set.  Let stand 5 minutes before slicing and serving.

Notes:              You can use other sausage if you prefer.  Also, slice loaves into 10 pieces each.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________

Mother's Day Brunch Ideas

Mother’s Day is usually one of the busiest days of the year for restaurants.  In this time of a world pandemic, it’s not going to be.  Although it will be a good day for takeout.

Because of this most are going to have to cook for mother this year.  May I suggest making it a “Brunch” to impress the lady of the house.

This week I have a couple of easy, but eye catching, egg dishes for you.

The first is a “Egg and Sausage Bread Bake” on Wednesday.  It is basically a stuffed bread loaf casserole.

Then on Thursday, try the “Egg and Pesto Wreath” dish.  It uses crescent roll dough to create a beautiful wreath.  Again easy to make.

Both look quite picturesque before cutting and serving.  They make a great centerpiece to a lovely brunch setup.  So enjoy.

“Happy Mother’s Day” to all of you mothers checking out my food blog.  And “Happy Cooking” to all of you.  Until next time.

Please share this with others too.  Thanks.

Crispy Lemon-Garlic-Parmesan Chicken (GF)

Crispy Lemon-Garlic-Parmesan Chicken (GF)

(4 servings)

Ingredients:

1 large Fresh Egg
2 tbsp. Olive Oil
2 tbsp. Fresh Lemon Juice
1 tbsp. Fresh Parsley, chopped
2 tsp. Fresh Garlic, minced
¾ tsp. Salt
¼ tsp. Black Pepper
1½ lb. Chicken Tenders
1 cup Gluten-Free Panko Breadcrumbs
½ cup Gluten-Free Regular Breadcrumbs
1 tsp. Paprika (your choice)
½ tsp. Onion Powder
½ tsp. Garlic Powder
¼ cup Fresh Parmesan Cheese, grated

Directions:

In a large bowl, whisk together the egg, oil, lemon juice, parsley, garlic, salt and pepper.  Dip chicken tenders into egg mixture and let sit for 5 minutes while preparing crumb mixture.  In another bowl, combine both breadcrumbs, paprika, onion powder, garlic powder and parmesan cheese.  Dredge the egg coated chicken in the breadcrumb mixture, lightly pressing to evenly coat pieces.  Arrange tenders on a baking sheet that has been sprayed or lightly coated with oil.  Place in a pre-heated 400-degree oven for 10 minutes.  Flip tenders and continue baking another 5-10 minutes until cooked through.  Now place under broiler for 2-3 minutes or until a golden crispy look.  Serve with a dipping sauce (see below).

Notes:              For a tasty Honey-Mustard Sauce, combine ½ cup mayonnaise, ¼ cup Dijon mustard and ¼ cup of honey.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________

Crack Chicken (GF)

Crack Chicken (GF)

(6 servings)

Ingredients:

½ cup Chicken Broth
1 tbsp. Dried Parsley
2 tsp. Dried Dill
1 tsp. Dried Chives
½ tsp. Onion Powder
¼ tsp. Garlic Powder
2 lb. Boneless Skinless Chicken Breast
to taste Salt
to taste Black Pepper
2 (8 oz.) pkg. Cream Cheese, cubed
2¼ cups Cheddar Cheese, shredded and divided
8 slices Bacon, cooked and crumbled

Directions:

In a 4-quart slow cooker, place the chicken broth.  Add in the dried parsley, dried dill, dried chives, onion powder and garlic powder.  Add half the chicken and season with salt and pepper.  Add remaining chicken and season it with salt and pepper.  Stir to coat chicken and set on low for 6 hours or high for 2 hours.  Using two forks, shred chicken in slow cooker.  Stir in cream cheese and 2 cups of cheddar cheese until fully melted.  Transfer to a serving dish and top with remaining cheese and the bacon.  Serve over rice, pasta or noodles.

Notes:              You could also make sandwiches with this chicken dish.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________

More Gluten-Free Chicken Dishes

I’m back after about a 2-month layoff.  We are going to continue to post on Tuesday, Wednesday and Thursday every other week.  The Gluten-Free recipes will also continue every 4^th post.  So about every other month.  We will still offer two recipes each week we post.

We’re starting out with a couple of Gluten-Free recipes.  I have a couple of chicken dishes for you this week.

On Wednesday, we will start with “Crack Chicken (GF)” to try.  Then Thursday, give “Crispy Lemon-Garlic-Parmesan Chicken” a chance.  The Thursday post also has a recipe in the notes section for “Honey-Mustard Sauce” to use for dipping.

Thanks for checking out my food blog and hope you find it helpful.  Please share the link with all your family and friends.  Thanks and “Happy Cooking” until next time.