I’ve had such a great time this year sharing my recipes with you, and I’m looking forward to getting even more creative with them in 2016! Here’s a quick look back at the Top 5 Most-Popular Recipes of 2015, and also my personal Top 5 Favorite Recipes from the year.
0 Comments
French toast, bacon, eggs, and potatoes are the classic makings of an all-American breakfast. Start the New Year right and serve them all this New Year’s Day morning! Here’s a collection of my best breakfast recipes (click the links below to view each recipe):
Easy Overnight French Toast Casserole Right here is a pile of perfectly made home fries. I'm not exaggerating when I say this was THE BEST dish of roasted potatoes I've ever had, and that's a big statement. The bacon had the perfect chewy-crunch, and the potatoes were crispy, tender, and seasoned just right. Serve these up with eggs and big cup of coffee for breakfast, or as a side to any dinner. You'll love, love, love these.
An oven baked omelet is the perfect breakfast if you're making eggs for a crowd. Simply sauté whatever veggies you like, pour into a baking dish, top with cheese and eggs, and bake! My family loved this fluffy, tasty omelet, and I loved that I didn't have to spend time at the stove making omelets one by one, worrying that the ones prepared first would get cold and then overcooked from being reheated...you get the idea. You can make so many variations of this omelet (I have some suggestions listed at the end of this recipe), so experiment with ingredients to find your favorite.
Baked French toast is always one of my favorite things to make for breakfast, especially when I have visitors. It's so easy to put together - you can assemble the dish in 10 minutes the night before, and then just pop it in the oven in the morning. The French toast itself is scrumptious from soaking overnight in the egg custard, and I think the best part is the brown sugar and cinnamon streusel topping. There are so many ways to serve this dish - top it with maple syrup, crumbled bacon, fresh fruit and whipped cream, confectioner's sugar, or enjoy its sweetness all on its own.
This eggplant rollatini is a delicious and healthy vegetarian recipe that's perfect to serve as a side, party appetizer, or main dish. Instead of breading and frying the eggplant, I flavored it with herbs, stuffed it with a blend of part skim ricotta and parmesan cheeses, and baked it in the oven. To top it off, I added sautéed onion, garlic, and fresh parsley to the prepared marinara sauce to give it that homemade look and taste.
This soup is a chowder makeover; it’s got a rich texture and is full of sweet corn flavor, without any of the fat that’s found in your typical chowder. Instead of using butter or heavy cream, this chowder gets its creaminess from a mixture of skim milk and chickpea flour, which is a great source of protein and fiber. If you don’t have chickpea flour at home, I would recommend substituting it with cornmeal to enhance the chowder’s corn flavor, or with almond flour.
We've all heard about cake pops, which is an ingenious idea, so why not create a savory pop with taco filling? I brought these taco pops to a holiday party last weekend, and they were completely gone within an hour. Who can resist a taco on a stick? These little appetizers are so easy to make- all you need is crescent dough, taco meat, and a few taco-style fixings like sour cream, salsa, or guacamole to serve on the side. They also make for a fun snack, or you could throw a few of them into a salad to serve as a meal.
All the flavor of Buffalo chicken wings is packed into this irresistible, healthy salad, filled with tomatoes, celery, carrots, cucumber, corn, red kidney beans, and cheese.
Brisket is so easy to prepare – if you do it right. The keys to success are to cook it at a low temperature, for many, many hours, and to keep the meat tightly covered so that it doesn’t dry out. If brisket is not cooked long enough, the tough connective tissues found throughout the meat will not break down and the result will be dry, chewy brisket. That’s why I always use my crockpot to prepare this meal; it’s a foolproof way to yield fork tender, flavorful, juicy brisket every single time. When I made my very first brisket, I looked at a ton of recipes trying to decide what ingredients I wanted to use to flavor the meat and create the sauce. This recipe is what I came up with, and it’s the same one I use every year. I love this recipe because it’s both sweet and savory. The cooking liquid turns into the most delicious glaze, so when you slice the meat, make sure to drag each piece through the sauce. For Hanukkah, I’ll serve it with potato latkes and green beans, and it’s the perfect holiday meal.
|
Archives
August 2017
Categories
All
|