If you think this does not sound good for breakfast, I promise it is perfect for brunch and even for dinner! Yummy fresh layers of cheese, eggs, hash browns all with a light marinara. I found myself making two, a smaller one for dinner and a larger one for a brunch the next day. This is a great make ahead dish, pop it in the oven the next day. I used my home-made pasta sauce, with lots of mushrooms and egg-plant which lightened up the sauce, and my raw yogurt, which I think gives it a fluffier texture than most egg dishes. You could use store bough marinara and yogurt as well. Experiment with diffrent sauces, maybe even a pesto with sausage instead of bacon! Pictured here in my “Holstein Plate” Available at Art to Feed website, portion of proceeds donated to support your local food bank!
- 2 C Cubed Sourdough Bread ( I found a jalapeno bread for a kick, but use any bread you have on hand)
- 2 C Hash Browns (thawed)
- 8 Slices of Bacon Crumbled
- 10 Eggs
- 1/2 C Yogurt
- 1/4 C Milk
- 1/2 C Marinara Sauce
- 1 Tsp Nutmeg
- 2 Tsp Salt and Pepper
- 2 C Cheddar Cheese
- 2 C Parmesan Cheese
- Olive Oil
Pre-heat oven to 350 F. Lightly coat bottom of 9″ x 13″ Dish. Spread half marinara on bottom of dish. Place Hash Browns and top with cubed bread.
This is where my kids have fun, its like a puzzle trying to get them all to fit. Mid home work break!
Whisk Eggs, remainder of tomato sauce, yogurt, milk, salt, pepper and nutmeg. Pour gently over bread and hash browns. Layer Parmesan and then Cheddar. Place in oven or store in fridge overnight. Bake 40-55 minutes and golden brown and bubbly! Enjoy, and serve for dinner if desired!
These cook up in a snap and are easy to assemble. I used pretzels because I ran out of Panko, (my favorite; a japanese style bread crumb). The pretzels tasted great with the pork and added a nice crunch. You can use anything you have on hand for the breading; breadcrumbs, Panko, crackers, pretzels. I always like a challenge to avoid another errand just for an item or two, and feel very resourceful and creative in using what I already have! It doesn’t always work as planned, but it’s fun to try! The pork is marinated in my raw yogurt, lemon salt and pepper and that’s it! The longer you marinate these the better. These were marinated for about 6 hours and turned out tender, you could do this overnight or a couple of days even better! These chops are a really thin boneless cut that is perfect for breading. I place in oven because, well, I hate the effort and mess of frying food on the stove top. Put them all in a pan (bottom covered in foil so no mess) and that’s the extent of it.
- 4-5 Thin Cut, Boneless Pork Chops
- 1 c Yogurt
- 1 tbs Salt
- 1 tbs Fresh Craked Pepper
- Juice of 1 Lemon
- 4 C Pretzels
- Olive Oil
Place pork chops in Ziploc bag and add yogurt, lemon salt and pepper. Fun part; pound with fist or smooth part of meat tenderizer to help tenderize and flatten a bit. Marinate for 3-24 hours. Preheat oven to 425 f. Pour olive oil 1/4 way up in the bottom of a 9″ x 13″ dish. Place pretzels in Ziploc bag. With rolling-pin roll over bag to create “crumbs” you will have some larger pieces and this is OK! Add marinated pork chops to crumb bag, one at a time, and shake. Remove and place in dish, leaving room around each pork chop. Repeat with all pork chops and place in oven for 10 minutes, turning each pork chop and cooking for an additional 10 minutes. Remove from pan when done and allow to drain on paper towel before serving!
Plums abound this week at our local fruit stands. Our own plum tree is raining plums! This Sherbert is a cross between a frozen yogurt and ice cream. Sorry I don’t know what to call it, but my husband decided sherbert was its closest identity! This is a great way to use too ripe fruit that you need to use up. I’m not one to fuss too much in kitchen and love when I can make a couple (or even 4) things out of one recipe for future use. No peeling of fruit involved, and this recipe has double the fruit you need for the sherbert so you can use the puree for popsicles, as a topping, in smoothies, or even baby food!. Our plums and yogurt add a twist on a standard recipe. The fruit is cooked to render its natural sugars, and maple syrup is added to even further sweeten the deal.
- 10 ripe plums or a mix of other stone fruit in season, (peaches, apricots, or nectarines)
- 1/4 c maple syrup
- 1/4 c water
- 2 c whole milk
- 1 c heavy cream
- 1 c yogurt
- 1 tbs salt
- 6 egg yolks
- 2/3 c maple syrup
Slice plums in half and remove pit. Place in sauce pan, add water and maple syrup. Simmer and place cover once boiling. Fruit is ready when tender and cooked through, approx 10-15 min. Place mixture in blender when cooled and puree. Use remainder to make plum pops.
Pops: 1 c puree to 1/2 c water and freeze in Popsicle molds for 4-5 hours, or use as topping to vanilla ice cream, and even baby food!
Place milk, heavy cream, maple syrup and salt into sauce pan. Cook until hot to touch. in bowl whisk egg yolks. Add small amount of heated milk to bowl. Whisk, then add the yokes back to sauce pan and cook an additional 5 min on low until mixture coats the back of spoon. Pour through strainer into bowl, cover and refrigerate for 4 hours. remove and add to ice cream maker. Add fruit puree to ice cream mixture. Follow ice cream mixers directions as far as time. refrigerate for 3-4 hours and serve!
Yogurt is the ultimate marinade for meat. The cultures and acidic nature of yogurt help break down the protein structure in meats, making them tender and flavorful. It serves as a perfect medium to deliver other flavors of your liking to the meat of choice. Our garden is booming, and my favorite herb right now is Thyme. Thyme has a citrus- woodsy taste that I love to use while grilling. My Raw Yogurt Recipe is used in this marinade; a little lime, paprika, mustard, salt, fresh ground black pepper and I round it out with a little maple syrup to bring a touch of that sweet sickness that we all love in our BBQ!
- 4 Chicken Breasts (With Ribs or Without)
- 1 1/2 C Raw or Store Bought Yogurt
- 1/2 C Maple Syrup
- 1/4 C Mustard (Dijon, Whole Grain Or Plain old French’s)
- 2 tbsp Salt
- 2 tbsp Fresh Ground
- 2 tbsp Paprika
- 3 tbsp Fresh Thyme
- 2 limes (or Lemon if in season)
Heat BBQ Grill on Medium High. Place Chicken Breasts in Ziploc bag. Place all ingredients in bag and shake, pound, mix away! Kids will like this job, just be careful with using chicken with ribs in as the pointy bones can poke holes through bag! BBQ on Medium for 25- 35 minutes depending on size, until juices run clear, and internal temperature reads 160 F. Serve with fresh salad or your side of choice!
I love this pie filling! One because its simple and two because we get to visit Vanderhelm farms down the road to pick our own blue berries! They have amazing blue berries, I try to get lots of sour (green) ones to balance out the sweetness in this pie filling. This is the simplest of all fruit pie recipes because there is no prepping, peeling or pitting of fruit! I use maple syrup instead of sugar to give depth of flavor and also because maple syrup is absorbed much slower in the body than other simple sugars (i.e. refined sugar or honey). Use this with my Yogurt Maple Pie Crust recipe and you will have a true taste of farm home goodness!
- 6 cups fresh blue berries (I have not tried frozen but I suppose you could try!)
- 1/2 flour
- 2/3 c maple syrup
- 2 tbs lemon juice more if berries are really sweet.
Preheat oven to 425 f. Prepare pie crust as directed. Mix blue berries, flour, lemon juice, and maple syrup in large bowl. Place in pie crust. Place second pie crust to cover. Using sharp knife remove edges, and place slits in top to allow hot air to escape. Crimp edges to close. Brush with melted butter and sprinkle with sugar. Bake 35-45 minutes. Use foil or cover over crust edges to prevent burning.
This is a classic pie crust recipe that uses 1/3 less butter because we add our raw yogurt. The yogurt gives a tangy flavor and lightness to the crust. We also use Maple syrup instead of sugar to give more depth in flavor as well as for health conscious reasons. Our bodies absorb the sugar from maple syrup much slower than from other simple sugars, (i.e. honey or refined sugar). I just love this crust; besides tasting amazing and standing out, it is simple to make! I’m not one to fuss in the kitchen. I use one bowl for this recipe and only have to handle it during the rolling out part. Anyone can make this! Use this recipe for all your favorite in season fruit, pumpkin, nut or savory pies. I especially love it with my Maple Blueberry Pie filling!
- 3 c Flour
- 1 tsp Salt
- 1/4 c Raw Yogurt (or store-bought Greek Yogurt)
- 1/4 c Maple Syrup
- 1 c Cold Butter
- 6-8 tbs Ice Water
Pre heat oven to 425 F. Cut butter into small cubes and place in freezer for 15- 20 min. It is important for butter to remain as cold as possible during process which will allow for flaky crust.
Using food processor (if you do not have one place ingredients in large bowl and use pastry cutter to combine), sift flour into bowl of processor. Add salt , maple syrup, yogurt and chilled butter cubes. Pulse while adding ice water a Tbs at a time until mixture is roughly starting to pull together. Do not over process.
Empty bowl onto plastic wrap, cover into ball and place in fridge for 30 min. Then place on floured surface, cut in half and roll out into rough circle. Using roller, roll end of flattened disk around rolling-pin and unroll into pie dish. Press to pie dish form.
Place desired filling in pie shell, and if desired roll out remaining half disk and pace on top cutting slits in center and cutting off excess pie dough from edges with sharp knife. Crimp edges as desired to close. Bake at 425 for approx 40 min using foil of cover over pie edges to keep from burning.
The ultimate muffin light wholesome with hidden fruits, veggies and whole grains. They are easy to make and if you don’t have all ingredients listed you can still make these! For example add chocolate chips instead of shredded carrots or more apple sauce if you don’t have banana. This is a standard muffin recipe so get creative! You can leave out topping if short on time. The almond flour really gives these a mellow flavor and adds some much-needed protein to the remainder of ingredients. Made with almond flour, banana, oats, raw yogurt, applesauce and shredded carrots you wouldn’t think these would taste so good. My kids ate two each and are very picky eaters! I freeze remaining and warm up on school days or use as an easy wholesome travel snack.
- 1 c. Almond Flour
- 1 1/2 c. Flour
- 1 1/2 tsp Salt
- 1 1/2 tsp Baking Soda
- 1 tsp Cinnamon
- 1 Ripe Banana
- 1 c Apple Sauce
- 1 1/2 Raw Yogurt
- 1 c Maple Syrup
- 1/2 c Brown Sugar
- 1 Egg
- 1 c Shredded Carrot
- 1/2 c (1 stick) Butter
- 1 C. Oats
- 1/4 Butter
- 1/2 c Oats
- 1/2 Almond Flour
- 1/2 c Brown Sugar
- 1/4 c Maple syrup
Preheat oven to 350 F. Spray 2 muffin tins with non stick baking spray. (Pam for baking- the best stuff comes w/ flour!) Melt the stick of butter in large bowl in microwave. Place banana, brown sugar, applesauce, yogurt, maple syrup, shredded carrot in bowl and mash with masher (kids love this job). Add the oats and let sit while you combine dry ingredients. Sift flours, salt, baking soda and cinnamon together in medium bowl. Lightly whisk in egg to wet ingredients. Fold the dry ingredients into the wet slowly. Mix will be very lumpy, trying not to over mix! Add the mixture to muffin tin 3/4 of way to top. Prepare topping Microwave 1/4 c butter, add brown sugar, oats, maple syrup and flour. combine using fingers and drop a little on top of each muffin. Place in oven and remove after cooked through and golden brown (approx 15 min). Place on cooling rack and enjoy!