Aprioct Preserves and Cream Cheese Pastry Wheels

A sheet of Puff Pastry, Apricot Preserves and your favorite soft cheese (Marscapone, Cream, Goat, etc.) make a delicious and super easy breakfast pastry or light dessert.

Bake on 350 for 15-20 minutes.

 

Chicken Chesapeake Pot Pie

I took my standard Chicken Vegetable Pot Pie recipe (w/ Cream Cheese Pie Crust) and just added some lump crab to it. No leftovers on this one.

 

Grab Bag Salad for Dinner

Romaine, Pumpkin Seeds, Portabello, Cilantro, Goat Cheese, Wild Honey, Red Onion, Fried Onions, Apple Slices, Tomato, Tangerine Slices and Medium Boiled Eggs w/ Old Bay on the side.

Yumminess to levels unknown.

 

REAL Breakfast: Sweet Toast & Pecan Praline Topping

My take on ‘French’ toast. Using Clearance rack bread, that is usually a day old or more, eggs and cream (custard), spices and a cast iron pan. This is best made the night before breakfast, so the custard can really get into the bread.

Serves 5. Pure delicious.

1 large loaf Italian bread, cut in 1 in. thick slices
3 cups evaporated milk ( or use what you have on hand – soy, dairy, etc.)
3 eggs
2 tablespoons agave syrup, plus additional for topping
2 tablespoons brown or raw sugar
1 tablespoon cinnamon, plus additional for sprinkling
1 TBsp powdered ginger
1 TBsp powdered nutmeg
1 TBsp powdered clove
1/2 teaspoon sea salt
1 teaspoon vanilla extract
1 teaspoon almond extract, optional*

In a medium bowl whisk the milk, eggs, sugar and agave, cinnamon, salt and extracts, pour over the bread. Sprinkle with additional cinnamon and sugar.

Line a deep baking dish with the bread slices, and pour the milk mixture over top. Let the bread soak for a minimum of 10 minutes, longer if you can. Make sure both sides of each toast have a good soaking of the custard mixture absorbed.

Heat a cast iron skillet over medium-high heat, melt a tab of butter in the pan and fry the toast for 7 – 10 min. per side or until they turn golden brown.

Alternatively, you can bake the toast uncovered at 425F for 30 minutes, or until puffed and golden.

Serve Immediately.

Top with fresh fruit, yogurt and honey, granola, almond slices, Fresh Fruit Jams or with this delicious Pecan Praline Topping:

Praline Topping
1 stick butter, slightly softened
1 cup raw sugar
1 cup chopped pecans
2 tablespoons agave syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and mix well. Cook over medium heat for 5 – 10 minutes, until sugars melt and the mixture has a nice caramel consistency.

 

REAL Lunch: Gemelli Pasta w. Garlic Marinara

4 c. Gemelli Pasta
4 cloves of garlic, minced
1 tsp basil, shredded fresh or dry
3 c. of fresh Marinara
1 TBsp Olive Oil
1/4 tsp salt
Mozzarella Cheese *optional

Set a pot of salted water to boil on high heat.

Meanwhile, in a medium sauce pan, quickly saute (1 min) the minced garlic and basil in Olive Oil over medium-low heat – taking care not to burn or brown the garlic, that will make it bitter. Add the Marinara to the garlic, oil and basil and lower the heat to low.  Stir well and cook for 12 – 15 minutes.

Check your salted water — when you have a rolling boil, add the Gemelli, stir to prevent sticking and cook until al dente (about 15 mins).

Drain the cooked pasta,

For packing to-go, scoop about 1 c. of pasta per container and top with 3-4 TBsp of Marinara, a few shreds of cheese or fresh herbs.

For dining-in, plate pasta and sauce — serve with crusty Italian Bread, that you can make ahead of time (like, the Sunday before) and a quick Romaine, Carrot and Tomato salad.

Delicious,

AND p.s. – you just got 4 servings of Vegetables in one meal!