SPINACH SALAD WITH BACON AND EGG

With the holiday season almost upon us, it's wonderful to be able to make a quick, fuss free, one dish meal, that is fresh, delicious and lighter on calories. The added bonus is, it clears out the refrigerator to make room for the turkey and stuffing that will be requiring a cool space next week.

SPINACH SALAD WITH BACON AND EGG

8 slices of thick cut, bacon
1 (10 ounce) package of mushrooms, sliced
1 red onion, chopped
4 eggs
2 1/2 tablespoons red wine vinegar
1 tablespoon olive oil
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
baby spinach
12 ounces of mixed cherry tomatoes, halved

In a large skillet, cook bacon over medium heat until crisp. Remove from pan, drain on a paper towel. Reserve 3 tablespoons of the bacon drippings, discard the rest.
Chop the bacon into bite sized pieces when it is cool enough to handle.
Heat 1 1/2 tablespoons of the bacon drippings in the same skillet over medium-high heat. Add the mushrooms and cook 4 to 6 minutes, stirring frequently, until lightly browned. Add onion, cook for 1 to 2 minutes, stirring frequently. Transfer the mixture to a large bowl.
Poach the eggs.
Meanwhile, in the same skillet the mushroom-onion mixture was cooked in, whisk red wine vinegar, remaining 1 1/2 bacon drippings, olive oil, mustard and salt until well blended and warmed through.
Add desired amount of spinach to the mushroom mixture in bowl and pour warm dressing over, toss to coat. Add tomatoes and reserved bacon pieces. Divide salad into 4 servings, top each with a poached egg. Season to taste with salt and freshly ground black pepper.
Enjoy!

Recipe adapted from RedBook Magazine
www.redbookmag.com/‎

CRANBERRY AND ORANGE CHAMPAGNE COCKTAIL and GRAPEFRUIT WITH ALMOND HONEY YOGURT and PEAR, PROSCIUTTO AND WALNUT SALAD and BACON EGG AND TOMATO TART

The scheduled time for the ladies from Local Flavor NWA to visit, interview and photograph was such an incredibly fun afternoon!! I decided to make a full brunch, starting with a lively cocktail, and ending with a sample of Patron Cafe XOXO.
Both Rhonda and Maliah have incredible talent, which is evident in the cookbook they produced, and in all they do.
I hope you enjoy the stories and pictures as much as I enjoyed my time among such brilliance.
To order your copy, go to Local Flavor NWA http://localflavornwa.com

CRANBERRY AND ORANGE CHAMPAGNE COCKTAIL

1 cup cranberry juice
1/3 cup Grand Marnier
1 bottle of champagne
15 ounces of ginger ale

Combine cranberry juice and Grand Marnier. Divide equally among glasses, fill 2/3 full with champagne and top off with ginger ale.
Enjoy!

GRAPEFRUIT WITH ALMOND HONEY YOGURT

1 grapefruit, peeled and sectioned
2 tablespoons honey
3/4 cup plain Greek yogurt
1/4 to 1/2 teaspoon almond essence
1/2 teaspoon finely grated grapefruit rind
1/4 cup sliced almonds, toasted

Mix grapefruit with honey, spoon into serving dishes. Blend together the yogurt, almond extract, and grapefruit rind. Garnish with sliced almonds.
Enjoy!

PEAR PROSCIUTTO AND WALNUT SALAD

2 tablespoons fresh lemon juice
1 shallot, finely chopped
3/4 teaspoon ground coriander
3 tablespoons olive oil
1 1/2 ounces of prosciutto, finely chopped
1/2  head of butter lettuce, torn into bite sized pieces
1 pear, thinly sliced
1/4 cup chopped, toasted walnuts

In a small bowl, mix together the lemon juice, shallot and coriander. Gradually whisk in the olive oil. Season to taste with salt and pepper.
Heat skillet over medium-high heat. Add prosciutto and sauté until crisp, about 5 minutes, let cool. Place lettuce on plates, or in serving bowl, top with pear slices, walnuts and prosciutto.
Enjoy!

BACON EGG AND TOMATO TART

2 sheets of puff pastry
1 potato, peeled, and cut into cubes
1 tablespoon olive oil
1 onion, finely chopped
8 bacon slices, chopped
2 cloves of garlic, minced
6 eggs
1 cup of cream
salt and freshly ground black pepper to taste
2 tomatoes, sliced
fresh basil leaves, shredded

Fit pastry sheets into 10 inch tart pan. Chill in refrigerator for 15 to 20 minutes.
Cook potatoes until just tender, drain and refresh under cold water.
Heat oil in skillet and sauté onion, bacon and garlic until just beginning to lightly brown.
Heat oven to 350F.
Whisk together eggs, cream, salt and pepper. Stir in the potato mixture and pour into prepared crust. Arrange tomato slices on top.
Bake for 20 to 25 minutes. Reduce heat to 320F, and cook a further 20 to 25 minutes, or until set.
Cool for 10 minutes, then remove from tart pan. Cut into wedges and serve with the basil leaves.
Enjoy!

CHOPPED EGG CAESAR SALAD

This is a great salad for lunch or dinner, and perfect for the nights you don't want to heat up the kitchen, or spend a lot of time fussing over food.
It was an entire, light and delicious supper for me, while my husband completed his meal by adding salmon.

CHOPPED EGG CAESAR SALAD

CAESAR DRESSING
2 tablespoons lemon juice
2 1/2 tablespoons mayonnaise
1 garlic clove, minced
1/4 to 1/2 teaspoon Worcestershire
salt and freshly ground black pepper
4 tablespoons of olive oil
1/4 cup grated Parmesan cheese
SALAD
4 slices of country bread, torn into pieces
2 tablespoons of olive oil
1 to 2 romaine lettuce hearts, chopped
2 to 3 hard boiled eggs, chopped
1/2 cup cherry or grape tomatoes, cut in half
1/4 cup shaved Parmesan cheese

Whisk lemon juice, mayonnaise, garlic, Worcestershire, salt and pepper in a small bowl. Slowly whisk in oil to make a creamy dressing, stir in cheese and set aside.
Heat a skillet over medium heat. Place bread pieces in medium bowl, drizzle with olive oil and toss to coat.
Add bread to a hot skillet, toast, turning the pieces as needed.
Place lettuce and egg in a large bowl, add dressing and toss to coat. Add bread pieces, tomatoes and cheese and toss again. Season to taste with salt and pepper.
Enjoy!

Recipe adapted from USA Weekend, June 2011
www.usaweekend.com/section/FOOD04/Recipe-Archive‎

HAM EGG AND CHEESE CUPS and BACON AND CHEESE BREAKFAST SANDWICH WITH MANGO CHUTNEY

The experts say the meal that builds a strong happy family doesn't have to be dinner. Here are some quick breakfast ideas, if the morning is a more convenient time for you to sit down together.

HAM EGG AND CHEESE CUPS

12 eggs
12 slices of ham
10 ounces frozen spinach, thawed and strained (I used fresh, and chopped it finely)
2 cups shredded cheese
salt and pepper

Heat oven to 350F.
Spray muffin tin with cooking spray. Press a slice of ham into each muffin cup. Evenly distribute spinach between muffin cups, and repeat with cheese.
Crack 1 egg to each muffin cup. Season with salt and pepper. Bake for 20 to 25 minutes or until done.
I served ours with buttered english muffins.
Enjoy!

Recipe adapted from The Dining Guide, July 2012
www.nwaonline.com/dining/

BACON AND CHEESE BREAKFAST SANDWICH WITH MANGO CHUTNEY

8 slices of canadian bacon
4 large eggs
4 english muffins, split and toasted
8 teaspoons mango chutney
4 slices sharp cheddar cheese

Heat broiler.
Heat a large skillet coated with cooking spray. Add bacon, cook 2 minutes on each side or until lightly browned. Remove from pan, keep warm.
Break eggs into hot pan, cook 1 minute on each side or until desired degree of doneness.
Place muffin halves, cut sides up, on a baking sheet. Spread 2 teaspoons chutney over bottom half of each muffin, top with 1 slice of cheese, 1 or 2 bacon slices, and 1 egg.
Broil 1 1/2 minutes or until bubbly. Place top halves of muffins over the bottom halves.
Enjoy!

Recipe adapted from Cooking Light, July 2003
www.cookinglight.com/

BREAKFAST PUDDING and HAM AND EGG BRUNCH

Here are a couple of breakfast dishes I made for my family over the holidays. They were both absolutely wonderful, and would be great for breakfast, brunch or lunch - paired with fruit or a simple green salad - perfect.

HAM AND EGG BRUNCH

2 1/2 cups cooked diced ham
5 hard boiled eggs, quartered
3 ounces cream cheese
1 cup sour cream
1 cup ricotta cheese
salt and pepper to taste
6 slices of hot, buttered English muffins
dash of paprika
2 tablespoons fresh parsley, finely chopped

Gently heat ham and eggs in a heavy skillet. Blend cream cheese, sour cream and ricotta cheese in a separate bowl, add to the skillet and mix. Heat on low 2 minutes and add salt and pepper to taste. Ladle over hot muffins. Sprinkle tops with paprika and parsley, and serve.
Enjoy!

Recipe adapted from Invitation Tupelo, December 2012/January 2013
www.invitationtupelo.com/

BREAKFAST PUDDING

16 slices of home made style bread
8 slices ham
8 slices aged cheddar cheese
6 eggs
3 cups whole milk
1/4 cup chopped onion
1 red pepper, chopped
1 teaspoon dry mustard
1 teaspoon pepper
1 teaspoon worcester sauce
dash of tabasco

Grease a 9-inch by 13-inch pan.
Trim crusts off 8 slices of bread and layer in bottom of pan, then add one layer of ham and one layer of cheese.
Trim crusts off remaining bread and layer on top of cheese. Beat eggs with milk, stir in onion, pepper, worcester sauce, mustard, tabasco and chopped peppers.
Pour evenly over bread and refrigerate for 8 hours or overnight.
Next day, bake in a 350F degree oven for 1 hour, or until brown, and set in the middle. Let stand 10 minutes before cutting.Enjoy!

Recipe adapted from Breakfast for a Christmas Day by Sheila Laird

MORTADELLA AND EGG SANDWICH

Oh my goodness - this sandwich is absolutely heavenly!! I had never heard of mortadella until I read about it in the newspaper - and then came across it in a local supermarket!! I bought a packet of the Italian cured sausage in anticipation of making this incredible sandwich.
We hosted a play date after school, which turned into a spontaneous dinner invitation - as my husband was working late, I wanted to keep dinner simple, and thought it would be the perfect time to try out this recipe. I promptly assembled the sandwich ingredients and got to work. Such a fabulous evening - effortless and fun!!
There were so many layers in this delightful dish, that every bite tasted just a bit different - mouthfuls of wonderful deliciousness!! I am already looking forward to making it again!

MORTADELLA AND EGG SANDWICH

3 tablespoons olive oil
2 green bell peppers
1 tomato, sliced
salt and freshly ground black pepper
6 slices mortadella
1 onion, sliced
2 eggs
2 ciabatta rolls, sliced in half
4 tablespoons mayonnaise
4 slices gruyere cheese
6 pickle rounds
handful of arugula

Heat oven to 350F.
Heat oil in a pan, over medium high heat. Add peppers and fry until black on all sides, about 5 minutes. Transfer to a covered bowl. When cool enough to handle, peel and slice open. Scrape away seeds, stem and membrane.
Season tomato slices with salt and pepper.
Wipe pan clean and reduce heat to medium. Add mortadella slices and fry until crisp, about 1 to 2 minutes. Set aside. Add onions, and fry until lightly charred, 1 to 2 minutes. Set aside.
Crack eggs into pan. Fry until whites are just set, about 1 minute. Season with salt and pepper. Flip and cook until just sealed, about 20 seconds.
Place sliced ciabatta rolls in the oven, on the racks. Heat through, about 5 to 8 minutes.
To assemble sandwich, spread mayonnaise on each cut side of the roll, top 2 slices with mortadella, egg, cheese, onion, peppers, tomato, pickles and arugula. Top with second slice of ciabatta.
Enjoy!

Recipe adapted from The Wall Street Journal, September 2012
online.wsj.com/.../SB1000087239639044470900457764977034272...

EGG SALAD SANDWICH WITH DILL

I know an "egg salad sandwich" recipe must seem a little odd for this time of year - with most magazine, newspaper, television and on-line posts gearing up for the Holidays. As much as I love cooking for an occasion, I also enjoy quiet, plain food. I give my thanks for simple, quick and easy dining - and this sandwich is ideal for an effortless, uncomplicated lunch or dinner.

EGG SALAD SANDWICH WITH DILL

8 hard boiled eggs, peeled
2 tablespoons minced green onion
1/4 cup minced celery
1 1/2 tablespoons dijon mustard
2 teaspoons white vinegar
1/4 cup mayonnaise
1/4 teaspoon salt
freshly ground black pepper
2 cups iceberg lettuce
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh tarragon
8 slices of bread of your choice

Chop or grate the eggs. Stir in the onion, celery, mustard, vinegar, mayonnaise, salt and pepper. Cover and chill until ready to serve.
Divide the egg salad among 4 slices of bread, place lettuce on top of egg salad and sprinkle with dill-tarragon mixture. Top with the remaining bread slices. Cut in half and serve.
Enjoy!

Recipe adapted from The Morning News, April 2004