Categories
beef breakfast fruit recipe

803 – Tangy Meatballs, Warming Frittata, Chilly Lemon Pie

Tangy Meatballs
(Makes approximately 90 cocktail meatballs)

2 pounds lean ground beef
2 eggs, beaten
1/2 cup onions, finely chopped
1/2 cup fresh shredded hash brown potatoes, finely chopped
1 cup butter-flavored crackers, crumbled
3 teaspoons extra virgin olive oil

1. Combine meat, eggs, onions, potatoes, and cracker crumbs; mix thoroughly.
2. Shape into small cocktail meatballs and set aside.
3. Heat oil in skillet on medium heat.
4. Cook meatballs until browned, while turning occasionally.
5. Drain and set aside.

Sauce

1 cup jelly (green pepper or grape)
1 (18 oz) jar barbecue sauce
1/2 cup dark brown sugar

1. Combine jelly, sauce, and sugar until sugar has dissolved.
2. Pour sauce and meatballs into a large non-stick sauce pan.
3. Cover and simmer over low heat for 30 to 45 minutes or until meatballs are no longer pink in center.
(Note: meatballs can be cooked in a slow cooker. Follow directions for cooking time.)

Warming Frittata

5 eggs
Salt and pepper to taste
1/4 cup green onions, finely chopped
1/4 cup green bell pepper, finely chopped
1 cup mini pepperoni
1 cup mushrooms, sliced
1/4 cup toasted almonds, sliced
1/4 cup Provolone cheese, finely shredded
1/4 tablespoon Parmesan cheese, finely shredded
1 teaspoon extra virgin olive oil
Sour cream
Fresh chives

1. Beat eggs in medium bowl until light and fluffy.
2. Add salt, pepper, onions, bell pepper, pepperoni, mushrooms, almonds, Provolone cheese, and Parmesan cheese.
3. Heat oil in skillet over medium low heat.
4. Pour egg mixture into skillet.
5. While cooking, tilt pan and allow egg mixture to touch hot surface of the pan.
6. Once set, cook 4 to 5 minutes or until bottom of frittata is browned.
7. Place large plate over skillet and invert frittata onto plate.
8. Return frittata, uncooked-side-down in skillet.
9. Cook about 4 minutes more or until center is done.
10. Let set for about 2 minutes.
11. Cut into small wedges and serve.
12. Top with a dollop of sour cream and sprinkle with chives.

Chilly Lemon Pie
(Serves 8)

3 egg yolks
1 (10-oz) can sweetened condensed milk
1/2 c. fresh lemon juice
1/2 tsp. lemon extract
6 drops yellow food coloring
1 (9-inch) graham cracker pie shell
1 (8-oz.) container whipped topping

1. Preheat oven to 350°F.
2. Combine egg yolks, condensed milk, lemon juice and lemon extract; blend until smooth.
3. Add food coloring and stir until well mixed.
4. Pour into pie shell and bake for 10 minutes.
5. Place in refrigerator and cool for 20 minutes.
6. Spread with whipped topping.
7. Sprinkle with coconut topping.
8. Cover; freeze.
9. Serve frozen.

Coconut Topping:

1 c. fresh grated coconut
1 T. fresh grated lemon zest
2 T. sugar
2 T. fresh lemon juice

1. Preheat oven to 350°F.
2. Combine above ingredients.
3. Spread on baking sheet and bake until toasted brown, stirring occasionally; set aside and cool.

Recipe Note: Refreshing chilly dessert that can be prepared in advance.

Holly Gillis

Categories
breakfast recipe vegetable

742 – Vegetable Frittata

Vegetable Frittata

1 tablespoon olive oil
1 Vidalia onion, thinly sliced
1 (7 1/2 oz.) jar roasted red peppers, drained, sliced, and patted dry
1 (10 oz.) frozen chopped broccoli, thawed, and drained
4 green onions, chopped
1/2 cup crumbled feta cheese
12 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

In oven-proof, nonstick skillet, heat oil over high heat. Saute vegetables for 2 to 3 minutes. Sprinkle with feta.
In large bowl, whisk eggs with salt, pepper, and garlic powder; pour into skillet over vegetables. Cook 2 to 3 minutes over medium-high heat, stirring, and lifting cooked eggs to let uncooked mixture flow underneath.
Broil 4 inches from heat source for 3 minutes or until eggs are cooked. Invert onto large plate; cut into wedges.

Lemon Pecan Bread

1/4 cup butter or margarine, softened
1 cup sugar
1 egg
2 egg whites
1/2 cup milk
1/2 cup lemon juice
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
1 1/2 cups chopped pecans, divided
1 teaspoon grated lemon rind

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and egg whites, beating well.

Combine milk and lemon juice. In a separate bowl, combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in 1 1/4 cups pecans and lemon rind. Spoon batter into a well-greased 9X5X3 inch loafpan. Sprinkle with remaining pecans. Bake at 350 degrees F. for approximately 1 hour and 10 minutes. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack.

Holly Gillis

Categories
breakfast recipe

628 – Spinach and Bacon Frittata

Spinach and Bacon Frittata

1 tsp olive oil
3 slices bacon
1/3 cup grated parmesan cheese
1 small yellow onion, finely diced
1/2 cup milk
6 whole eggs
salt and pepper to taste
1 cup shredded Bruder Basil Cheese
2 cups lightly packed spinach leaves, washed, dried

Place olive oil in large frying pan. Saute’ bacon until crisp. Transfer bacon to plate and drian. Add onion and saute until carmelized. Add spinach and saute until spinach is soft. Add bacon back into the skillet.

Break eggs in bowl, beat eggs and add milk and cheese. Blend thoroughly. Pour egg mixture over spinach, bacon mixture. Move eggs away from the sides of the pan. Add more oil under the egg mixture if needed. At this point you can put the pan into a preheated 350 degree oven and finish cooking until the eggs are set. When eggs are nearly done, you can add the parmisian cheese to the top of th frittata and cook until cheese has melted.

Slide frittata out onto a plate and cut into wedges, or flip over into a plate and serve in wedges. Garnish with fresh herbs and tomatoes.

Decadent French Toast Casserole with Praline Syrup

1 loaf French bread
8 large eggs
2 cups half and half
1 cup milk
2 tbsp sugar
1 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
dash salt
praline topping
maple syrup

Slice french bread into 20 slices, 1 inch thick. Generously batter a 13×9 inch oven-proof baking dish. Arrange slices in two rows, overlapping the slices. In large bowl, combine eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Beat with wire whisk until blended but not bubbly.

Pour mixture over french bread slices, making sure that all slices are covered evenly with the mixture. Cover and refrigerate.

The next day, preheat oven to 350. Spread praline topping evenly over the bread adn bake for 40 minutes. Serve with maple syrup.

Praline Topping

2 sticks butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tbsp light corn syrup
1/2 teaspoon cinnamon
light sprinkling of nutmeg

combine all ingredients in medium bowl and blend well.

Linda Weiss