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The Real McGriddle
Our final recipe from “Team Grilled Cheese” comes from my daughter Shelby. If you’ve been following along, you know I’m attempting to share a different grilled cheese sandwich with our facebook fans every day in April aka National Grilled Cheese Month. Via text messages, recipe inspiration began to pour in. Why not a breakfast grilled cheese?!!
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Lobster Topped Poached Egg on Savory French Toast
I’ve been kicking around the idea of Savory French Toast for some thyme now. It’s the herbs. They are insistent that they’ll elevate every meal of the day. And they are always right. Our savory French toast became the perfect platform for our decadent and extra special brunch this morning. Lobster Topped Poached Egg on Savory French Toast. Spiritual.
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Avocado, Tomato & Basil Omelet
Avocado, Tomato & Basil Omelet. There’s nothing complicated or new to learn from this post. It’s just a reminder to use your fresh herbs every chance you get. They can take a ho hum omelet and give it a bright pop of flavor. That’s just what fresh basil and scallions did to our tomato and avocado omelet. Havarti cheese came along and gave it a big group hug.
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Picnic Perfect Macaroni Salad
In an era of gourmet pasta salads…you know the ones, with over the top ingredients, exotic herbs & seasonings, and pasta varieties that make you go hmmm…is there room for a good ol’ Macaroni Salad? Completely rhetorical. Hell yes there’s room!! Don’t get me wrong, I LOVE every kind of pasta. I appreciate and (on occasion) aspire to create a unique and intriguing ‘Pasta Salad.’ Yet they will never make me as happy as Macaroni Salad does.
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Egg Salad {an exercise in love}
Egg Salad. Made with love. Really, is there any other way to make it? Finely chopped hard-boiled eggs tossed with celery and scallion that’s been given equal attention, blended with mayonnaise, salt & pepper. Simply love.
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Caramelized Onion & Pancetta Crustless Quiche
I have had the pleasure of getting to know the recipes of one special chef. Her name is Chef Lisi Parsons and her dishes are full of flavor and ‘real’ ingredients. She shared this Recipe with me. I couldn’t wait to make her Caramelized Onion & Pancetta Crustless Quiche.
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Asparagus Fries {with Maple Dijon Dipping Sauce}
Okay these were a hit. Fresh asparagus coated in panko breadcrumbs then baked to crispy perfection. Asparagus Fries. Look at you giving Zucchini Fries a run for their money.
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Herb Infused Polenta {with Poached Eggs}
Herb Infused Polenta {with Poached Eggs}. Not exactly what I had in mind as I entered the kitchen this morning. However sitting here just minutes after enjoying it for Sunday brunch I’m in love with the flavors lingering on my tongue. They’re familiar and comfortable. Equally as exciting to the taste buds is their aroma. They are fresh herbs.
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Veggie Pancakes Topped with Fried Eggs
Veggie Pancakes with Fried Eggs. The light coming through our back windows this morning is brighter than usual. The angle in which it reaches the kitchen creates a spot light. On to the stage steps these gorgeous veggie pancakes. I did not plan for this. When I opened the refrigerator door I was reaching for coffee cream. Instead out came zucchini, summer squash, asparagus, carrots and scallions.
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Maple Pecan Bread Pudding {with Bourbon Sauce}
There’s one splurge I can not resist during the holidays and that is bread pudding. I’ve shared a couple savory versions of this simplistic dish, however the sweet buttery rendition is MY all-time favorite. Here is my Maple Pecan Bread Pudding {with Bourbon Sauce}.
