This week’s e-mail recipe is more of a cooking tip that lets you use not-yet-fully ripe fruit, such as strawberries or kiwifruit, as a topping for cakes, pies, or ice cream.  That’s what we had to do for this set of desserts.  As some of the kiwi wasn’t fully ripe, we were able to break down the toughness with the lemon, and sweeten it up with some sugar.  This recipe creates a delicious glaze that takes away tartness and makes a topping that’s both soft and textured.

Ingredients and Instructions:

Cut the fruit into ¼ pieces. For every 2 cups of fresh fruit, combine with the juice of one lemon and a ¼ cup of granulated sugar.  Mix with fruit and let flavors absorb for about 1 hour before using as a topping for desserts.

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Posted April 21st, 2010 | Recipe-breakfast, Recipe-Meats

Pancake and Potato Fried Chicken!

 Ingredients (Serves 3-4):

6-8 pieces of chicken

2 Tbs kosher Salt

1 Tbs black pepper

2 eggs, beaten with 2 Tbs water

1 cup pancake flour

4 Tbs Old Bay Seasoning

1 cup dried potato mix

2 cups vegetable oil


Season room temperature chicken with salt and pepper.  Pour egg over chicken.  In a separate bowl, combine pancake flour, Old Bay Seasoning and dried potato mix.  Take individual pieces of chicken and dredge in the flour mixture.  Heat vegetable oil in a large frying pan until 350 degrees.  Carefully place each peace of chicken in hot oil, but do not overcrowd the pan.  Allow for a ¼- to a ½-inch between each piece of chicken.  Cook for 8-10 minutes on each side, until chicken is golden brown, or until juices from thickest piece of chicken run clear.  Remove and place on paper towel to drain oil before serving. 

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Posted April 6th, 2010 | Recipe-breakfast

Salmon and Potato Hash:

Ingredients (Serves 2)

1/3 cup vegetable oil

2 medium-sized red potatoes, cut into ¼ inch cubes

1 tsp salt

¼ tsp pepper

¼ red onion, thinly sliced

4fillets smoked salmon

4 slices bacon, cut into ¼ inch pieces and fried

2 eggs, poached

4 cups water

2 Tbs cider vinegar

2 Tbs sour cream

1 Tbs hot sauce

Instructions: To cook the hash: Heat oil in a frying pan and cook potatoes over medium heat until brown. Remove potatoes and place on a paper towel. Season with salt and pepper. Remove all of the oil except approx. 1 tablespoon. In the same pan, saute onions until translucent. Remove onions and set aside with potatoes. Drain some of the oil from the pan, and return the potatoes and onions and mix together. Cut the salmon into thin strips and incorporate with the hash. There is no need to turn on the stove, as the heat from the potatoes and onions will warm the salmon, which has already been smoked.

To poach the eggs: Allow the water to come to a light simmer. Add the vinegar. Crack egg and carefully put into the water. Use a slotted spoon to “form” the egg. Once the whites cook, remove and set aside.

To make the sauce: Combine the sour cream and hot sauce.

To assemble: Place the potato, onion, and salmon hash on a plate. Gently place egg on top of hash. Spoon some of the sour cream sauce. Sprinkle dish with bacon bits.



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Posted March 31st, 2010 | Recipe-breakfast, Recipe-Side Dishes, Recipes

What do you do with your dyed eggs after Easter is over? Here’s an idea that could help you find new meaning for those leftover colored eggs.

Vegetable oil

2 hardboiled egg

1 Tbs flour for dredging

1 egg beaten with 1 tsp of water

2 Tbs seasoned breadcrumbs

Salt and pepper

Instructions:  Remove shells from hardboiled egg.  Roll egg in flour.  Dip egg in egg wash.  Dredge in seasoned breadcrumbs.  Heat oil in a small saucepan to 350 degrees.  Deep fry egg until golden brown.  Remove egg and season with salt and pepper.  Wait until cool before cutting in half.

To add extra flavor and texture, remove the yolks and mix with ½ tsp of mayonnaise and ½ tsp of mustard.  Mix together and scoop yolk mixture back into the egg white.  These are no deviled eggs.  They are kicked up angelic eggs!

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Posted May 20th, 2009 | Recipe-breakfast

While in Lourdes, I had to get crepes. So, my sister and a young cousing of mine set out to find some non-dessert crepes. Most crepes are usually filled with sweets and creams. However, I wanted crepes for lunch. I found it!

This recipe comes from a popular website

1 cup of flour

2 eggs

½ cup of milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted


In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

While the crepe batter is rather common, I am not particularly fond of the sweet filling. Instead, I’d put in a slice or two of cooked ham, some cheese and an egg. If you wish, throw in some baby spinach leaves too! Allow this to cook together until the whites of the egg are fully cooked. Flip the crepe over the filling like you would an omelet, and serve. Add a side salad for a very French experience! Drink with a glass of spiced apple cider for even bigger smiles!

My sister Maria (left) and Cousin Bernadette Mary (named after the saint celebrated in Lourdes, France)

My sister Maria (left) and Cousin Bernadette Mary (named after the saint celebrated in Lourdes, France)

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Posted May 13th, 2009 | Recipe-breakfast, Recipe-Pastry

I hope you all had a chance to celebrate the great gift of your mom this past weekend for Mother’s Day. But there is no reason to limit a celebration of moms to just one calendar day.

Consider offering her an extra surprise and make her a Mother’s Day breakfast next Sunday, too. Here’s a simple recipe that reuses (or updates and renews) day-old French baguettes for a luscious French toast with a rum and berry syrup!

3 eggs
1 tsp vanilla extract
½ cup milk or light cream
2 tbsp brown sugar
2 tsp ground cinnamon
4 slices day-old French baguette, cut on bias
2 tsp butter
¼ cup syrup
4 strawberries, cleaned and cut
1/8 cup of blue berries
1 banana, sliced
½ cup of Captain Morgan Parrot Bay Coconut Flavored Rum (or any other spiced rum)

Beat eggs, milk, cinnamon, brown sugar and vanilla together. Soak day old- baguette slices in mixture so each piece of crusty bread becomes soft, but not mushy. Heat butter in a nonstick pan over medium heat. Add baguette slices to pan and cook for 3-4 minutes on each side, until golden brown. Once cooked, remove bread and put on a plate. In the same pan, add the spiced rum and cook out alcohol for 1-2 minutes. (ATTN: Alcohol can catch on fire if exposed to a lit flame.) Add syrup and heat until syrup becomes less thick. Turn off heat. Add berries and bananas and mix together. Spoon syrup and fruit over the French baguette toast.

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