Archive | May, 2012

Citrus Summer Greek Dressing

19 May

I saw something like this at a local grocery store in a sampling station. Using my trusted taste buds I tried to recreate it the best I could. Here it is!

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Naan and Sundried Tomato Egg Breakfast

19 May

I made this as kind of an egg casserole that you can make the night before, stick in the fridge and heat up in the morning. It was a hit this morning so I decided to share!

For the egg caserole, you’ll need:

  • 6 eggs
  • 1/2 an onion, minced
  • 3 T tomato paste
  • 5 sundried tomatoes, minced
  • 1/2 cup cream or milk
  • salt and pepper

Serve with:

  • toasted Naan bread
  • tzatziki spread

Directions:

  1. Preheat oven to 350*F
  2. Mix milk and tomato paste with a whisk until the tomato paste dissolves.
  3. Add eggs and whisk until well blended.
  4. Add remaining ingredients and place in a casserole dish.
  5. Bake for around 35-40 minutes
  6. While baking, toast/broil pieces of naan
  7. Spread tzatziki on naan, and place baked egg on top and serve!

Leek Galette

19 May

Adapted from Spoon Fork Bacon

For the Dough you’ll need:

  • 2 cups of flour
  • 1/3 cup cream cheese
  • 2/3 cup of butter
  • 2 T milk
  • 2 t baking powder
  • 1 t salt
  • 1 t honey
  • Additional flour for sprinkling

For the Filling you’ll need:

  • 1/3 cup of tzatziki
  • 1 egg
  • 2 leeks, chopped
  • 4 strips of bacon, cooked and chopped
  • 2 T butter
  • 2 t brown sugar
  • salt and pepper

Directions for dough:

  1. Preheat oven to 350*F
  2. Place flour, salt, and baking powder in a bowl.
  3. Cut butter and cream cheese into small cubes and place them in the bowl.
  4. Mix well with a hook attachment to a mixer or simply with your hands.
  5. Add milk and honey and continue until you’ve formed a dough.
  6. Spread flour on a cutting board and on rolling pin. Roll out dough until its around 10-12″ wide
  7. Move crust to a baking pan.

For the Filling:

  1. Melt butter and brown sugar in heavy pan over medium high heat
  2. Add leeks and bacon and cook until caramelized
  3. In a separate bowl, whisk egg and tzatziki. When leeks and bacon are cooked, add to the bowl.
  4. Add some salt and pepper to taste.
  5. Pour this thick mixture over the middle of the galette crust and fold crust onto itself.
  6. Place into oven for around 25-30 minutes and serve.

{Ginger Mint} Lemonade

19 May

Mmmm Lemonade the perfect summer treat!

You’ll need:

Directions:

  1. Cut peels off lemons and halve each lemon:
  2. Add cut lemons, water, sugar, and ice cubes into a blender.
  3. Blend thoroughly and pour over a sieve and into a large bowl to catch the lemonade.
  4. Pour into glasses and add Ginger-Mint Simple Syrup and serve!

Ginger-Mint Simple Syrup

15 May

THE SAUCE:

You’ll need:

  • 1 1/2 cup sugar
  • 3/4 cup water
  • 1 bunch of mint leaves, minced
  • 1 inch of ginger, minced

Directions:

  1. First, take your mint and lay it out to mince.
  2. Then place in a heavy pot with minced ginger
  3. Then, add water and sugar and simmer. Remove from heat once sugar is completely dissolved.
  4. Then, carefully pour mixture over a sieve into a bowl.
  5. Press down on the mint leaves to removed all the simple syrup
  6. Pour your syrup right into a bottle. I used a old happy bear honey jar.

  7. Now you’ll have all the yummy ginger-mint simple syrup you need! Toss it in your fruit salads, add it to a vinaigrette, sweeten your tea with it or use it to make delicious lemonade!

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