Summer eating

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Salade de carottes râpées

Try this for a light summer salad! This is a staple in France and found at most Bistros and picnics.

1 lb shredded carrots
2 tsp Dijon mustard
1 1/2 tsp honey
1 1/2 tsp olive oil
1 1/2 tsp vegetable oil
1/4 tsp salt
1/2 to 1 tsp pepper
1/8 to 1/4 c parsley
1/4 tsp garlic, minced
1 tbsp lemon juice.

Mix all well and serve immediately.  This was great!!!

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Breakfast sausage casserole

Weekend gives opportunity to have nice big breakfasts at home, and we rarely miss an opportunity in this house.

Ingredients :
1 lb bulk sage sausage
2 yellow potatoes sliced thin
2 tbsp Kerrygold butter
5 eggs
7 oz cottage cheese
1 onion
1 red pepper
2 c baby spinach
1 c shredded pepper jack cheese.

Brown sausage on the stove.
Add butter and sliced potatoes to a different pan and cook until fork tender.
Preheat oven to 350°.

In a separate bowl, combine all other ingredients except shredded cheese. When sausage is done add to the mixed ingredients.
Spray a glass baking dish with non stick cooking spray.
Line bottom with potatoes when cooked.
Pour the sausage mixture over potatoes and bake for 40 to 50 minutes, whenever eggs have set.
Top with shredded cheese and bake another 7 minutes to melt the cheese.

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Lemon Pepper Chicken in butter cream sauce

Ingredients :
1 package chicken tenderloins or thin chicken breast
1/3 c melted butter
1/4 c heavy cream
1/8 to 1/4 c Mrs. Dash lemon pepper seasoning blend
Salt, pepper,  parsley flakes to taste.

Preheat to 450°
Put chicken in a glass baking dish
Sprinkle with salt and pepper then sprinkle liberally with Lemon Pepper seasoning blend.

Melt butter, add heavy cream and whisk together.
Pour over chicken.
Sprinkle with more Lemon Pepper seasoning blend and parsley flakes. Bake 25-35 minutes until done through the thickest part of the meat.

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Asparagus and eggs

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Place 6-10 fresh asparagus spears in a pan with olive oil and minced garlic, salt and pepper.
Toss asparagus to coat and cook turning every few minutes for 4 minutes over medium heat.

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Add 2 cage free brown eggs on top of the asparagus .

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Top with shredded Dubliner cheese. About .7 ounces.

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Cover and do not disturb for 4 minutes.  Less if you want dippy eggs (sunny side up).
The eggs will cook the yolk almost all the way through for 4 minutes cook time.

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Plate and serve with cracked pepper.

Broccoli quinoa casserole

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Ingredients ^
1 serving quinoa prepared as directed with chicken broth instead of water
1 package frozen broccoli prepared as directed
1/4 c cottage cheese
1/4 c skim milk
1 egg
3/4 tsp basil pesto
1 tsp Panko breadcrumbs
1/2 c Dubliner cheese – shredded
Salt & pepper

Cook quinoa and broccoli as directed.
Mix cottage cheese, milk, egg, pesto and salt and pepper.
When broccoli is done mix cottage cheese mixture with it.
Add breadcrumbs.
When quinoa is done mix with broccoli.
Add to a greased casserole dish.
Tip with the shredded cheese.
Bake at 350 ° for 30 minutes.

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