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Valentine's Day Recipes from Razzle Dazzle Recipes
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Banana Nut French Toast
2 eggs
1/2 cup nonfat milk
1 tsp. cinnamon
1/4 cup chopped nuts
Vegetable cooking spray
4 slices whole-wheat or cinnamon-raisin bread, cut in half
diagonally
2 bananas, chopped into small pieces
Maple syrup or applesauce
In a medium bowl, whisk eggs until foamy. Add milk and cinnamon;
stir to
combine. Spread chopped nuts onto a plate. Set aside.
Lightly coat a large frying pan with cooking spray and place over
medium heat.
Dip each bread slice in egg mixture, coating both sides. Coat each
side of
bread with chopped nuts.
Place bread in frying pan. Cook until underside is golden brown.
Gently flip
bread over. Firmly place banana pieces on top of bread and continue
cooking until other side is golden brown. Serve with a drizzle of
applesauce or maple
syrup.
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Recipes Inspired in
Grandma's Kitchen
Everyone has something they do well and
for me, it's cooking and baking. I can remember when I was
about 4 years old sitting on a red stool in my Grandmother's
kitchen watching her make Strawberry Jam. I can still see
her in my mind as she showed me (as if every 4 year old
should know how to make jam) how to tell when the jam was
done by the way it dripped off the spoon.
Extra good cooking (and baking) was an everyday occurrence
as I was growing up. But without a doubt my sister and 5
brothers were accustomed to good cooking and baking. We all
agree the best of the best were the Cinnamon Rolls our
Grandmother made, no matter what,
every Saturday morning of her life. It was one of those old
family recipes that was made with a little bit of this and a
little bit of that and flour till it felt right. Some family
favorite recipes come from my Great Grandmother, especially
the
Chili Sauce and
Molasses Cookies recipes. Mom was my teacher, giving me many of the basics
I use today and so much more. In my family, I guess it just
comes naturally. And so it is, I invite you to:
Stroll
down Main Street and browse through the restaurants and
shops. Cooking has been a passion for me for many years now
and I would like to share my adventure of cooking with you.
My hope is that you will find recipes that will be
to your liking, recipes that could be served at a family
outing, when friends come to visit, holiday time or any time of day.
Mary Ellen
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Chicken with Lemon Rosemary Salt
3½ teaspoons Lemon Rosemary Salt (recipe follows)
1 roasting chicken (3½ to 4 pounds)
½ lemon
1 tablespoon extra virgin olive oil
Prepare the Lemon Rosemary Salt at least 3 days in advance.
Heat oven to 450 degrees. Rinse the cavity quickly under cold running
water, removing any excess pieces of fat. Pat the chicken dry with paper
towels. Season the cavity with 2 teaspoons of the lemon salt, squeeze
the juice of the lemon half inside and place the squeezed lemon rind
inside the cavity along with the giblets. Truss the chicken.
Rub the chicken all over with the olive oil. Place it in a roasting pan
and roast in the center of the oven until the chicken is golden and the
internal temperature reaches 180 degrees in the thigh, about 1¼ hours.
Remove the chicken from the oven and quickly sprinkle it on the breast
side with 1 teaspoon of the remaining salt. Let the chicken rest 20 to
30 minutes.
To serve, cut the chicken into serving pieces. Heat the juices over
medium-high heat, scraping up any browned bits from the bottom of the
pan. If there aren't ample juices, add ½ cup water to the juices in the
pan, stirring until combined. Either pour the juices over the chicken or
serve them separately. Serve immediately, with additional lemon salt
alongside.
Lemon Rosemary Salt
3 cloves garlic, peeled
1 cup coarse sea salt or kosher salt
Zest of 2 lemons, minced
1 tablespoon fresh rosemary leaves, minced
¼ to ½ teaspoon freshly ground black pepper
Mince cloves of garlic and reserve. Place the minced garlic, salt, lemon
zest, rosemary and pepper in a food processor and pulse until the salt
has been slightly ground and the ingredients are combined. Pour the salt
mixture into a clean half-pint jar and cover. Let sit in the
refrigerator at least 3 days before using. The salt will keep 2 months
if kept covered in the refrigerator. Makes 1 cup salt
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Mexican Lasagna
12 large flour tortillas
2 boneless chicken breasts, cooked & shredded
14 ounces tomato sauce (1 can)
10 ounces enchilada sauce (1 can)
2 1/2 ounces diced green chilies (1 can)
2 1/2 ounces sliced black olives (1 can)
3 cups shredded cheddar cheese
16 ounces sour cream
Oil a 9- x 12-inch pan lightly.
Place a layer of tortilla shells to make a crust of sorts.
Layer with sauce, cheese, dots of sour cream and another layer of
shells. Repeat process until all ingredients are used up (approximately
3 to 4 layers) ending with the sour cream.
Place in a 375F oven for 35 to45 minutes.
Let sit for 10 minutes before serving. Cut in squares to serve. |
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Side Dish
Recipes
