No one likes summer school. Even the summer college courses attract a small but loyal crowd who want to finish their degrees in three years. However there's are classes everyone loves - cooking and baking classes. It's a great way of spending a vacation or just an evening learning new things.
Research the course and school before signing up. It may have specific courses or general. Also consider the tuition and if you can get some kind of financial help.Another is gauging your skills. If you're a whiz at cooking and baking then think about the more complicated intermediate and advanced courses. Of course, the school's location plays a big part of it. No one wants to drive over an hour. You'll be too tired when the class starts. Factor in your available days too. If you have a busy social life, a Friday or Saturday night cooking class may not be for you. A better choice would be one on a Saturday morning or afternoon. An evening course is perfect if you have the time after work.It's a great way to unwind and meet other cooking and baking enthusiasts.A fun idea is having cooking classes in your home.Some instructors can organize them, using your kitchen and implements if you can get together a minimum of four people. This kind of course sometimes include shopping field trips as well as tasting tours.
Many hard core foodies schedule their vacations around famed overseas cooking schools.Again there are questions to ask what ethnic foods inspire you? Where would you like to travel?Most foodies usually head towards the Italian and French cooking schools however there are also schools in London ,Istanbul and Ballymaloe Ireland. Being in a big city like London , Paris , Rome or Milan can open up opportunities to meet famous and celebrity chefs as well as side trips to world famous restaurants. Studying overseas also opens home chefs up to how certain dishes must be cooked and served.It also broadens one,s horizons as far as culture and living abroad.Some schools such as Ballymaloe Cookery School offer a twelve week course which is a good chunk out of the year.Another idea is a cooking vacation which combines the best of a holiday with lessons.These are global and you could take a cooking vacation in Umbria where you'll learn the best of Italian cooking to Vietnam where you'll pick up interesting tips as well as visiting the many markets in Ho ChiMinh City. Cake lovers can even take a bake-cation where they head to Italy and France to learn to create mazing , mouthwatering breads and pastries.These vacations can run to four days to two weeks in length.
Summer is not usually the time for learning. Yet if you do have free time , think about taking a cooking class. It can be a fun and interesting kind of summer school.
Saturday, May 16, 2015
Friday, May 15, 2015
Party Time What Works For You
It's mid May and that means one thing - the start of the warm weather party season! This is the season for celebrating whether a new grad or an impending wedding or child. Each gathering should be special and unique.It's easy to do, all you need is imagination and creativity.
College graduations abound right now. What would make any stand out? Customizing it to the grad;s tastes. If he or she like chili', then think about a Texan do . Serve up the dish along with chili burgers with sides of freshly roasted corn and corn bread.Put up large pots of baked beans and potato salads. A Mexican themed one is not only easy but fun.. Taco and fajita bars can be set up, featuring, beef, chicken and tofu. Bowls of homemade guacamole - super easy to make and tortilla chips can be set up on the tables.drinks could range from Coronas with lime to virgin margeritas. Dessert can be a chocolate mole cake or cupcakes, spiked with ancho peppers.Another idea is an international theme. Pass around trays of Indian samosas and Chinese spring rolls along with bruschetta and gravlax.If the ex-student spent a semester abroad , then center the grad party around the food of the country visited.If the grad spent time in Greece, then make sure there is spanakopita, spinach pie and moussaka. For someone who studied in Madrid or Barcelona, then think paella and tapas as a nice reminder of both the food and the culture.
May is the month for bridal and baby showers too., Most of these are usually brunches served in a local restaurant.This is OK, but really nothing special. .If it is a small affair then think about having it at home. Nothing beats a small, intimate party where everyone can take their shoes off and relax. It can be catered but a better idea is designating two cooks who can whip up omelets and Eggs Benedict. These alone along with a small salad make for a lovely and light late breakfast. As for dessert , think a small cake and maccarons. .If it's a baby shower bake a reveal cake. This new phenomenon involves contacting the doctor or midwife first for the baby's sex and then baking a pink or blue cake with white frosting.The mother to be finds out as she cuts the first slice. Another idea is baking vanilla and chocolate cupcakes and icing them with pink and blue icing. The party thrower can go the folksy route with everyone bringing designated dishes such as main dish, sides, salads and desserts. Each has to be a family recipe with a written version attached. Not only is this a sweet throwback to a more innocent time, it also is a handmade gift of various recipes.This would be perfect for a kitchen shower where all the gifts are related to cooking.
May is the time for planning all sorts of parties, Make them stand out with good home made food, and themes. They will be throroughly enjoyed - and remembered for a long time to come.
College graduations abound right now. What would make any stand out? Customizing it to the grad;s tastes. If he or she like chili', then think about a Texan do . Serve up the dish along with chili burgers with sides of freshly roasted corn and corn bread.Put up large pots of baked beans and potato salads. A Mexican themed one is not only easy but fun.. Taco and fajita bars can be set up, featuring, beef, chicken and tofu. Bowls of homemade guacamole - super easy to make and tortilla chips can be set up on the tables.drinks could range from Coronas with lime to virgin margeritas. Dessert can be a chocolate mole cake or cupcakes, spiked with ancho peppers.Another idea is an international theme. Pass around trays of Indian samosas and Chinese spring rolls along with bruschetta and gravlax.If the ex-student spent a semester abroad , then center the grad party around the food of the country visited.If the grad spent time in Greece, then make sure there is spanakopita, spinach pie and moussaka. For someone who studied in Madrid or Barcelona, then think paella and tapas as a nice reminder of both the food and the culture.
May is the month for bridal and baby showers too., Most of these are usually brunches served in a local restaurant.This is OK, but really nothing special. .If it is a small affair then think about having it at home. Nothing beats a small, intimate party where everyone can take their shoes off and relax. It can be catered but a better idea is designating two cooks who can whip up omelets and Eggs Benedict. These alone along with a small salad make for a lovely and light late breakfast. As for dessert , think a small cake and maccarons. .If it's a baby shower bake a reveal cake. This new phenomenon involves contacting the doctor or midwife first for the baby's sex and then baking a pink or blue cake with white frosting.The mother to be finds out as she cuts the first slice. Another idea is baking vanilla and chocolate cupcakes and icing them with pink and blue icing. The party thrower can go the folksy route with everyone bringing designated dishes such as main dish, sides, salads and desserts. Each has to be a family recipe with a written version attached. Not only is this a sweet throwback to a more innocent time, it also is a handmade gift of various recipes.This would be perfect for a kitchen shower where all the gifts are related to cooking.
May is the time for planning all sorts of parties, Make them stand out with good home made food, and themes. They will be throroughly enjoyed - and remembered for a long time to come.
Thursday, May 14, 2015
Squid Making A Better Calamari And Roast
Squid can take some getting used to, taste and texturewise. One of the best ways to become acclimated with this seafood classic is trying it as calamari. No, not those overly salty rings that most sports bars sell, but a light crispy kind There are other ways to enjoy them as well from stuffed to roasted.
David Tanis devoted his entire A City Kitchen column to them in yesterday's New York Times Food section. Most people have only had squid cut into rings , then battered dipped and fried.This calamari is usually dipped into a strongly spiced marinara sauce, masking the sea creature's flavor. The best intro to squid as Mr. Tanis recommends is an Italian restaurant with it being part of a fritto misto. there it will have a light, almost tempura like coating and be served with only fresh lemon and salt. Surprisingly enough Thai restaurants also offer squid but it is usually stir fried and spiced up with ginger and chile peppers.Baby squid can be fried whole as they do in Spain These are called chipirones and they're are like an elegant cousin to calamari.Neophytes should buy fresh squid, ones with a fresh ocean scent with a shiny, plump bodies They shouldn't be flat or deflated. Also they come with a purplish gray membrane or hood that can be removed.
Home chefs should start with simple recipes first. Squid can be roasted in the oven with a bit of olive oil and garlic.This is easy , with the squid being cut and laid flat on a roasting pan.It can also be braised in either a hearty tomato or red wine sauce.The fish can also be stewed in is' own ink and serve over rice as a paella nero or black rice. Mr. Tanis gives a Sicilian classic calamari ripiene or stuffed squid.It is filled with a savory bread crumb filling that he punches up with the addition of chard, fennel anchovy pecorino and pine nuts. Fennel seeds and oregano are what give the stuffing and squid an nice herbal taste. You can use toothpicks to keep the stuffing in but it really isn't necessary. Mr. Tanis als recommends getting the tentacles too , as these are good roasted.A good drink with it is Etna Bianco a crisp Sicilian white wine or even a good sherry.
Home chefs should be introduced to this versatile sea creature. It can be made a variety of different ways from the crispy calamari to stuffed with herbs and bread crumbs. Serve it this season for something tasty and out of the ordinary.
David Tanis devoted his entire A City Kitchen column to them in yesterday's New York Times Food section. Most people have only had squid cut into rings , then battered dipped and fried.This calamari is usually dipped into a strongly spiced marinara sauce, masking the sea creature's flavor. The best intro to squid as Mr. Tanis recommends is an Italian restaurant with it being part of a fritto misto. there it will have a light, almost tempura like coating and be served with only fresh lemon and salt. Surprisingly enough Thai restaurants also offer squid but it is usually stir fried and spiced up with ginger and chile peppers.Baby squid can be fried whole as they do in Spain These are called chipirones and they're are like an elegant cousin to calamari.Neophytes should buy fresh squid, ones with a fresh ocean scent with a shiny, plump bodies They shouldn't be flat or deflated. Also they come with a purplish gray membrane or hood that can be removed.
Home chefs should start with simple recipes first. Squid can be roasted in the oven with a bit of olive oil and garlic.This is easy , with the squid being cut and laid flat on a roasting pan.It can also be braised in either a hearty tomato or red wine sauce.The fish can also be stewed in is' own ink and serve over rice as a paella nero or black rice. Mr. Tanis gives a Sicilian classic calamari ripiene or stuffed squid.It is filled with a savory bread crumb filling that he punches up with the addition of chard, fennel anchovy pecorino and pine nuts. Fennel seeds and oregano are what give the stuffing and squid an nice herbal taste. You can use toothpicks to keep the stuffing in but it really isn't necessary. Mr. Tanis als recommends getting the tentacles too , as these are good roasted.A good drink with it is Etna Bianco a crisp Sicilian white wine or even a good sherry.
Home chefs should be introduced to this versatile sea creature. It can be made a variety of different ways from the crispy calamari to stuffed with herbs and bread crumbs. Serve it this season for something tasty and out of the ordinary.
Wednesday, May 13, 2015
Quick And Simple Homemade Pasta
Homemade pasta is one of life's best things.It is pure heaven to eat with a simple burro or butter sauce or a rich tomato marinara. Unfortunately many home chefs shy away from creating their own spaghetti or ravioli because they feel pasta is difficult to make. That's a myth.it;s actually one of the easiest to whip up.
Melissa Clark tackled this in her A Good Appetite column in today's New York Times Food section.Homemade pasta doesn't require any fancy gadgets to be made , let alone a pasta maker. In fact all home chefs need are flour, eggs olive oil and kosher salt. That's it. Surprisingly the weather does play a part in creating the perfect batch of noodles.Humidity can effect the dough as does the season, however if you want to make pasta from scratch in July or January , do so.
However when your skin is dry in January then your dough will be too.. Making it on a hot and sticky summer day may result in a sticky kind of paste. You'll need extra flour then to create a satiny and smooth kind of texture. Another factor in the dough's success is the age of the flour.Also for a better flavor and texture it pays to get the Italian .00 flour but you can use regular flour too.Bread flour will do but it will give you a slightly coarser pasta. It will increase the dough's elasticity and make it springier and thicker. Ms. Clark recommends this if you want to have pasta arrabiata which can stand up to the spicy pepper sauce.It can also be used for heavier pasta dishes like lasagna which requires larger pieces or sheets.
The key to a delicious scratch pasta are the eggs. Ms Clark recommends using two whole eggs plus three yolks. This gives the finished product a deep golden color and an almost buttery flavor.You could make it with just all yolks. The pasta will be rich tasting but the dough will be very soft. The protein in the whites can give it a bit of a chew and make it easier to work with. Adding olive oil gives the pasta both fat and flavor.along with suppleness. A few drops of water can correct the texture , making a dry dough a bit more flexible. However keep in mind that too much water give you mushy noodles.As much as some home chefs don't; like adding salt , it is necessary here.It not only adds to the flavor but also strengthens the gluten , adding elasticity and structure.Many commercial chefs mix the pasta dough with their hands however you can use an electric mixer/Ms. Clark prefers and recommends a food processor fitted with a metal blade. This is the fastest way to mix the dough. A well mixed dough should come together when you press it in your hand , evenly moist not wet and sticky..it should have a satiny feel after being kneaded into a ball.. Roll it out on a lightly floured surface and then feed it through a pasta machine. You can also cut the dough into noodles using a knife too. cook as you would commercial pasta in boiling salted water for one to three minutes.
Nothing beats pasta made from scratch. It's easy to make and ca be whipped up in just an hour before dinner. Try a batch today with your favorite sauce and experience sheer heaven.
Melissa Clark tackled this in her A Good Appetite column in today's New York Times Food section.Homemade pasta doesn't require any fancy gadgets to be made , let alone a pasta maker. In fact all home chefs need are flour, eggs olive oil and kosher salt. That's it. Surprisingly the weather does play a part in creating the perfect batch of noodles.Humidity can effect the dough as does the season, however if you want to make pasta from scratch in July or January , do so.
However when your skin is dry in January then your dough will be too.. Making it on a hot and sticky summer day may result in a sticky kind of paste. You'll need extra flour then to create a satiny and smooth kind of texture. Another factor in the dough's success is the age of the flour.Also for a better flavor and texture it pays to get the Italian .00 flour but you can use regular flour too.Bread flour will do but it will give you a slightly coarser pasta. It will increase the dough's elasticity and make it springier and thicker. Ms. Clark recommends this if you want to have pasta arrabiata which can stand up to the spicy pepper sauce.It can also be used for heavier pasta dishes like lasagna which requires larger pieces or sheets.
The key to a delicious scratch pasta are the eggs. Ms Clark recommends using two whole eggs plus three yolks. This gives the finished product a deep golden color and an almost buttery flavor.You could make it with just all yolks. The pasta will be rich tasting but the dough will be very soft. The protein in the whites can give it a bit of a chew and make it easier to work with. Adding olive oil gives the pasta both fat and flavor.along with suppleness. A few drops of water can correct the texture , making a dry dough a bit more flexible. However keep in mind that too much water give you mushy noodles.As much as some home chefs don't; like adding salt , it is necessary here.It not only adds to the flavor but also strengthens the gluten , adding elasticity and structure.Many commercial chefs mix the pasta dough with their hands however you can use an electric mixer/Ms. Clark prefers and recommends a food processor fitted with a metal blade. This is the fastest way to mix the dough. A well mixed dough should come together when you press it in your hand , evenly moist not wet and sticky..it should have a satiny feel after being kneaded into a ball.. Roll it out on a lightly floured surface and then feed it through a pasta machine. You can also cut the dough into noodles using a knife too. cook as you would commercial pasta in boiling salted water for one to three minutes.
Nothing beats pasta made from scratch. It's easy to make and ca be whipped up in just an hour before dinner. Try a batch today with your favorite sauce and experience sheer heaven.
Tuesday, May 12, 2015
The Easy Herb Garden
Home chefs think longingly think about starting a garden when the temps heat up. The problem with that idea is that it requires a lot of work. There's fertilizing, checking for aphids and fungus along with pruning and protecting fruits and veggies from hungry critters. Also many don't have that green thumb that it takes to grow ruby red tomatoes and plump eggplants. An easier solution would be an herb garden. You can still have that fresh grown taste without all the problems of a regular garden.
One of the best things about herb gardening is that theywill be used in all sorts of dishes. Plant the ones that you use the most.You can also plant the easiest to grow too, but all herbs are easy to grow. , Remember , like other plants , they do need space.Rosemary , sage, mint and marjoram need three to four feet of space while basil, thyme, tarragon and savory need only two feet of land around them so reserve a plot of land for them in the back yard and them. If you have very little land to work with then plant cilantro , dill, chives or parsley.Prep the soil with compost - leftover fruit and vegetable detritus , Herbs can also be grown in large pots on the patio. They can be clay or plastic and anywhere from 8" to 18" in diameter. You can combine herbs that have the same watering requirements in one pot .Fertilize with herb or vegetable fertilizer. Dig deep holes for the plants and once planted, gently press down on the surrounding dirt. water when the dirt is dry to the touch.They should also get four hours of sunshine on a daily basis. For harvesting cut off about 1/3 of the branches when the plant reaches between 6" to 8 " tall.
Home chefs get excited when their herb gardens start growing. They want to snip and cut, eager to scatter a handful in a salad or marinade.However there is a way to cut them and to pick the right leaves to get their optimum flavor. Basil growers will tell you that the tastiest leaves are the smallest or the "baby" ones.Leave the larger ones. These are like the solar panels of the plant, keeping the stems and shoots warm.Also gather herbs early in the day., after the dew has dried but before their essential oils get baked by the midmorning sun(try anywhere between seven and eight AM).If you've collected stems then strip them of their leaves U
se a small scissor when you're dealing with parsley, bay or tansy.What about storage?. You can do what our colonial ancestors did and gather herbs in to a bouquet. Wrap ten to fifteen stems tightly together by either a rubber band or twine. Hang the bunches on a drying rack if you have one or make one. A plain old hanger works just as well as does a nail in a wall. Strip crisp dry leaves off of stems before hanging. Herbs can also be stored in airtight glass or ceramic containers away from heat and light., They will last up to a year after picking.
Herbs are and easy was to include that just picked taste into any dish. It takes very little work to come up with a lush green plot that's full of fragrant leaves and stems. It's the perfect garden for a busy home chef
One of the best things about herb gardening is that theywill be used in all sorts of dishes. Plant the ones that you use the most.You can also plant the easiest to grow too, but all herbs are easy to grow. , Remember , like other plants , they do need space.Rosemary , sage, mint and marjoram need three to four feet of space while basil, thyme, tarragon and savory need only two feet of land around them so reserve a plot of land for them in the back yard and them. If you have very little land to work with then plant cilantro , dill, chives or parsley.Prep the soil with compost - leftover fruit and vegetable detritus , Herbs can also be grown in large pots on the patio. They can be clay or plastic and anywhere from 8" to 18" in diameter. You can combine herbs that have the same watering requirements in one pot .Fertilize with herb or vegetable fertilizer. Dig deep holes for the plants and once planted, gently press down on the surrounding dirt. water when the dirt is dry to the touch.They should also get four hours of sunshine on a daily basis. For harvesting cut off about 1/3 of the branches when the plant reaches between 6" to 8 " tall.
Home chefs get excited when their herb gardens start growing. They want to snip and cut, eager to scatter a handful in a salad or marinade.However there is a way to cut them and to pick the right leaves to get their optimum flavor. Basil growers will tell you that the tastiest leaves are the smallest or the "baby" ones.Leave the larger ones. These are like the solar panels of the plant, keeping the stems and shoots warm.Also gather herbs early in the day., after the dew has dried but before their essential oils get baked by the midmorning sun(try anywhere between seven and eight AM).If you've collected stems then strip them of their leaves U
se a small scissor when you're dealing with parsley, bay or tansy.What about storage?. You can do what our colonial ancestors did and gather herbs in to a bouquet. Wrap ten to fifteen stems tightly together by either a rubber band or twine. Hang the bunches on a drying rack if you have one or make one. A plain old hanger works just as well as does a nail in a wall. Strip crisp dry leaves off of stems before hanging. Herbs can also be stored in airtight glass or ceramic containers away from heat and light., They will last up to a year after picking.
Herbs are and easy was to include that just picked taste into any dish. It takes very little work to come up with a lush green plot that's full of fragrant leaves and stems. It's the perfect garden for a busy home chef
Monday, May 11, 2015
Cool Down, Slim Down
Hot weather means one thing: icy treats to cool us down. Unfortunately those cones and Popsicles come with a price: calories. which leads to - what else - fat Not a good thing to have in bathing suit season. However there is a way to enjoy frozen goodies without worrying about extra inches. Go for the low cal, Same effect and taste, no fat added.
Skinny Cow was one of the first companies to come up with low calorie ice cream.Since 1994 this Nestle owned company has created all sorts of yummy cold treats. Their ice cream cones are an ice cream lover's dream. Crispy sugar cones are filled with either chocolate or vanilla ice cream and have a dribble of chocolate or caramel sauce. The best thing - well besides the fun surprise of a chocolate bullet at the bottom of the cone is the calories. The chocolate cones, are 150 calories while the chocolate mint is 160. You can even be greedy and have two. Their sandwiches, reminiscent of the classic Dairy Queen Flying Saucers are only 150 calories too. These come in all sorts of flavors from chocolate mint to snickerdoodle but the classic chocolate and vanilla are the best. Skinny Cow also has frozen truffle bars as well as a new addition , frozen candy bars. The last is coffee ice cream in a bar form. It's just a perfect little snack on a hot day.Weight Watchers , another of the older brands, also has come up with some tasty guilt free treats. They too have bars, cones and sandwiches too. with even less calories than Skinny Cow. A similar cone is only ninety calories while a fudgesicle is only forty-five.The sandwiches are a mere eighty however there isn't the variety of flavors that Skinny Cow has,
Another sweet and not so fattening treat are fruit bars. These are refreshing and don't have many calories. Edy's known, for their luscious ice cream also is famous for their thirty calorie fruit pops.If you want a super healthy snack then try Dryer's Outshine Bars. This is not only a mélange of frozen fruit juices but each flavor has the added boost of vegetables. Kale and spinach are added to the apple pops while peach mango contains s caratenoid from both fruit and veggie .Best of all they're only sixty calories a pop so you can eat two of them if you really want to cool down. Usually supermarket brands don't have any stand out products however that's not true with Stop & Shop's Chocolate Fruit Bars. This is not only a fruit pop but one dipped in luscious dark chocolate . The flavors are delicious, from the tropical mango and coconut to strawberry and banana. They make a nice dessert or just a cool treat after doing outdoor chores. Of course anyone can make their own fruit bars. Take fresh made or bottled juice and just pour into mold. Just remember to not use juices that are high in fructose and corn syrup. You can also puree any of you favorites like cantelope or any of the berries and make your own concentrated fruit pop.
A sweet iced treat can cool you down during the hot days. Choose a low calorie one and enjoy it. You 'll not only feel refreshed but also happy about snacking smart.
Skinny Cow was one of the first companies to come up with low calorie ice cream.Since 1994 this Nestle owned company has created all sorts of yummy cold treats. Their ice cream cones are an ice cream lover's dream. Crispy sugar cones are filled with either chocolate or vanilla ice cream and have a dribble of chocolate or caramel sauce. The best thing - well besides the fun surprise of a chocolate bullet at the bottom of the cone is the calories. The chocolate cones, are 150 calories while the chocolate mint is 160. You can even be greedy and have two. Their sandwiches, reminiscent of the classic Dairy Queen Flying Saucers are only 150 calories too. These come in all sorts of flavors from chocolate mint to snickerdoodle but the classic chocolate and vanilla are the best. Skinny Cow also has frozen truffle bars as well as a new addition , frozen candy bars. The last is coffee ice cream in a bar form. It's just a perfect little snack on a hot day.Weight Watchers , another of the older brands, also has come up with some tasty guilt free treats. They too have bars, cones and sandwiches too. with even less calories than Skinny Cow. A similar cone is only ninety calories while a fudgesicle is only forty-five.The sandwiches are a mere eighty however there isn't the variety of flavors that Skinny Cow has,
Another sweet and not so fattening treat are fruit bars. These are refreshing and don't have many calories. Edy's known, for their luscious ice cream also is famous for their thirty calorie fruit pops.If you want a super healthy snack then try Dryer's Outshine Bars. This is not only a mélange of frozen fruit juices but each flavor has the added boost of vegetables. Kale and spinach are added to the apple pops while peach mango contains s caratenoid from both fruit and veggie .Best of all they're only sixty calories a pop so you can eat two of them if you really want to cool down. Usually supermarket brands don't have any stand out products however that's not true with Stop & Shop's Chocolate Fruit Bars. This is not only a fruit pop but one dipped in luscious dark chocolate . The flavors are delicious, from the tropical mango and coconut to strawberry and banana. They make a nice dessert or just a cool treat after doing outdoor chores. Of course anyone can make their own fruit bars. Take fresh made or bottled juice and just pour into mold. Just remember to not use juices that are high in fructose and corn syrup. You can also puree any of you favorites like cantelope or any of the berries and make your own concentrated fruit pop.
A sweet iced treat can cool you down during the hot days. Choose a low calorie one and enjoy it. You 'll not only feel refreshed but also happy about snacking smart.
Saturday, May 9, 2015
Your Mother's Day Recipe Guide
Tomorrow is Mother's Day and with that comes a plethora of home made dishes, every one made with love and a few egg shells. These are your basic ones. Anybody can make them.They're pretty easy to whip up not just for Mother's Day bot for all year round.
MIMOSA
This is an all time Mom favorite. Add a pretty blossom to jazz it up.
Champagne or sparkling white wine
Orange juice
Fill 2/3 of a champagne flute with fresh squeezed or bottled orange juice. Top off with the champagne. if you want a boozier version fill glass with 1/3 champagne.
EGGS BENEDICT (for four)
4 English muffins split and toasted
4 eggs
Hollandaise sauce
Canadian bacon
Hollandaise sauce can be home made or made with packets of pre made powder. Of course it tastes better with the real deal.
Hollandaise:
makes 4 servings. This is a microwave recipe taken from allrecipes.com
Poach eggs in a large skillet, using an inch of water. Drop eggs into water and cooked until the white is solid. while the eggs are cooking brown the bacon .When done top each muffin slice with the meat first and then the egg. . Top with three to four tablespoons of Hollandaise sauce.
Variations: Eggs Florentine- sub in spinach for the Canadian bacon
Eggs- Benedetto, use pancetta for Canadian bacon
Seafood Benedict Add cooked crab meat instead of meat
Quick Omelet
2 eggs
your choice of extras, such as ham, olives, any kind of cheese or veggie, mushrooms,
Melt butter or margarine in a large skillet Beat eggs until frothy and add ingredients. Be creative or make what mom likes.Serve with toasted croissants .
Eat Your Veggies Chopped Salad
Romaine lettuce, cabbage, iceberg lettuce,
Mom's favorite veggies
Croutons/Almonds/Sunflower Seeds
Mom's favorite dressing
Using any of the above greens or all three as a base, chop into bite sized pieces. Chop what ever Mom likes, whether tomatoes, broccoli or carrots. If you want a colorful salad toss in red, green and yellow pepper.For crunch you can choose from croutons, almonds slices or sea salted sunflower seeds.Drizzle on the dressing right before serving. You can add a hot buttered roll with it to finish ot off.
You have these easy recipes.Go to the kitchen and make your mom the best breakfast lunch, brunch or even dinner ever!
MIMOSA
This is an all time Mom favorite. Add a pretty blossom to jazz it up.
Champagne or sparkling white wine
Orange juice
Fill 2/3 of a champagne flute with fresh squeezed or bottled orange juice. Top off with the champagne. if you want a boozier version fill glass with 1/3 champagne.
EGGS BENEDICT (for four)
4 English muffins split and toasted
4 eggs
Hollandaise sauce
Canadian bacon
Hollandaise sauce can be home made or made with packets of pre made powder. Of course it tastes better with the real deal.
Hollandaise:
makes 4 servings. This is a microwave recipe taken from allrecipes.com
- Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
- Heat in microwave for 15 to 20 seconds; whisk.
Variations: Eggs Florentine- sub in spinach for the Canadian bacon
Eggs- Benedetto, use pancetta for Canadian bacon
Seafood Benedict Add cooked crab meat instead of meat
Quick Omelet
2 eggs
your choice of extras, such as ham, olives, any kind of cheese or veggie, mushrooms,
Melt butter or margarine in a large skillet Beat eggs until frothy and add ingredients. Be creative or make what mom likes.Serve with toasted croissants .
Eat Your Veggies Chopped Salad
Romaine lettuce, cabbage, iceberg lettuce,
Mom's favorite veggies
Croutons/Almonds/Sunflower Seeds
Mom's favorite dressing
Using any of the above greens or all three as a base, chop into bite sized pieces. Chop what ever Mom likes, whether tomatoes, broccoli or carrots. If you want a colorful salad toss in red, green and yellow pepper.For crunch you can choose from croutons, almonds slices or sea salted sunflower seeds.Drizzle on the dressing right before serving. You can add a hot buttered roll with it to finish ot off.
You have these easy recipes.Go to the kitchen and make your mom the best breakfast lunch, brunch or even dinner ever!
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