Happy New Year Everyone!
For me, New Years Day is a day to reflect back on the prior year, being thankful for what I have, learning from mistakes made and setting new goals! Also making those resolutions to exercise more, eat healthier & lose a few pounds.
My goal for this blog in the upcoming year is to provide daily a healthy recipe or two of things we love to eat; but in a healthier version! Trust me, once in a while I will throw a treat out there (could be daily)!
Feel free to send me a comment or email of anything that you are wanting to see on this blog!
I’m not sure about you; but my diet will start on the 2nd…so here are a few family favorites for a fabulous New Years Day brunch!
Enjoy and I hope you will be back reading for 2012!
OVEN FRENCH TOAST ~ This is simple; yet delicious way to serve up a family favorite! I don’t make french toast any other way!
1/2 cup butter
1 1/2 tsp. cinnamon
2 cups half and half
1/4 cup sugar
1/2 tsp. salt
1 T. vanilla extract
16 slices of white bread (Texas toast or thick sliced french bread works best)
Melt butter with 1/2 tsp. of cinnamon – pour into an ungreased jelly roll pan.
Combine eggs, half and half, sugar, salt, vanilla and the rest of the cinnamon and mix until eggs are light yellow.
Lay bread slices on top of butter mixture in pan, not overlapping. Pour egg mixture over bread and refrigerate at least 2 hours (overnight is best) Bake at 400 degrees about 20 minutes or until bottom is browned.
Serve with maple syrup or strawberries and whipped cream.
OVEN BAKED TORTILLA ~ I started making this dish for brunch a couple years ago. I adapted the recipe from the cookbook called TAPAS – which is Spanish for “small bites”. It is great cut into bite size pieces with toothpicks and served with a spinach and fruit salad!
1 large clove of garlic, crushed
4 green onions, white and green parts, finely chopped
1 green pepper, seeded and finely diced
1 red pepper, seeded and finely diced
1 large russet potato, boiled, peeled and diced
5 large eggs
scant 1/2 cup sour cream
6 oz. grated cheddar or fresh parmesan cheese
3 T. fresh chives
Salt and Pepper
Preheat oven to 375 degrees. Line a 7×10 inch baking sheet with foil and brush with olive oil.
Place a little olive oil, the garlic, onions and peppers in skillet over medium heat, stirring for 10 minutes or until the onions are softened but not browned. Let cool, then stir in the potato.
Beat the eggs, sour cream cheese and chives together in a large bowl. Stir in the cooled vegetables and season to taste with salt and pepper.
Pour the mixture into the baking sheet and smooth over the top. Bake in the preheated oven for 30-40 minutes, or until golden brown, puffed and set in the center. Remove from the oven and let cool and set. Run a spatula around the edge, then invert onto a cutting board, browned side up and peel off the foil. IF the surface looks a little runny, place it under a medium broiler to dry out.
Let cool completely. Trim the edges if necessary, then cut into 48 squares. Serve on a platter with toothpicks!
SPINACH SALAD - I love this spinach salad! It is great for brunch, add a little grilled chicken or shrimp for a lunch or serve it along side a steak for dinner!
8 ounce bag of baby spinach
8 ounce box of sliced mushrooms
6 slices of cooked, crumbled bacon
1/2 cup fresh bean sprouts
1/2 cup Gruyere cheese, shredded
1/2 cup red onion
For the dressing:
1/4 cup red wine vinegar
4 T. chutney (found at the grocery store by the condiments)
2 cloves of crushed garlic
2 T. Dijon mustard
1/2 cup olive oil
Blend all together in a food processor or blender.
Pour over salad right before serving!
Happy New Year everyone!