Veggie Melt with Gouda

1 small head broccoli, cut into small florets (stalk discarded)

1 tablespoon olive oil

Coarse salt and ground pepper

4 portobello mushrooms (stems removed), sliced 1/2 inch thick

2 red bell peppers (ribs and seeds removed), sliced 1/2 inch thick

1/4 cup light mayonnaise

1 small garlic clove, crushed through a press

4 thick slices country bread

4 ounces Gouda cheese, thinly sliced

Balsamic vinegar (opt)

Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.

Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.

Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes. 

Place bread on serving plate and drizzle lightly with Balsamic vinegar.

::  enjoy  ::

Recipe from Martha Stewart

Tropical Slaw with Pineapple Vinaigrette

This is such a light and refreshing slaw. 

And pairs so well with many dishes or by itself.

Salad

8 cups shredded cabbage (about 1 small to medium head of cabbage)

2 medium carrots, shredded

1/3 cup sliced green onion

1/2 cup dried cranberries

3/4 cup dried mangoes

1/4 cup sliced almonds (or nut of your choice)

1/4 cup sunflower seeds

Dressing

3/4 cup pineapple juice (one 6-ounce can)

3 tbs vegetable oil

1 1/2 tbs cider vinegar

1 large clove garlic, pressed

1/2 tsp salt

1/8 tsp black pepper

1 tbs sugar

1.     Place all salad ingredients in a salad bowl and place in refrigerator to chill. If preparing salad in advance, reserve nuts and add them just before serving.

2.    Place all dressing ingredients in a screw-top jar and shake vigorously for 1 minute. Pour desired amount over salad (you may not need all of it) and toss to combine. Serve immediately or chill before serving.

::  enjoy  ::

Recipe from Our Best Bites

Homemade Ranch Dressing

Once you have tried this dressing you will gag when you taste anything store bought. It is that good. 

1 cup mayonnaise (no substitutions! seriously.)

1/3 cup buttermilk

1/4 tsp white vinegar

1 tsp dry parsley

1/8 tsp dry dill

1/4 tsp garlic powder

1/4 tp onion powder

1 1/2 tsp dry chives

1/8 tsp black pepper

1/4 tsp seasoning salt

1/8 dry mustard

I just throw all the ingredients in my VitaMix and let it go. I try to let it sit in the refrigerator for about an hour to thicken up, but we have eaten it straight from the blender and it is fine, just a little thinner.

I have also discovered this wonderful powderedbuttermilk from Saco at Winco. Let me now impart to you a few reasons why this little canister is the bomb dot com….

It helps my dressing to stay fresh longer…

It lasts a whole lot longer than a bottle of fresh buttermilk…

It allows me to make a dry mix to keep on the pantry shelf…

:: enjoy ::

Lemon Croissant French Toast

My Mom always made something a little extra special for Christmas breakfast! Even if it was adding sausage and bacon to the menu, we loved it. I have tried to carry that tradition over with my family. This year I borrowed a recipe from Our Best Bites (if you have not seen this site – GO! GO NOW and FORGET ABOUT ME….SAVE YOURSELF!!) It was their Lemon Croissant French Toast. AH- mazing. Should I confess that minus one serving to each of the other members of my family on Christmas morning, I cleaned out that entire pan by myself? I spread it over a few days people, come on!

I am a huge fan of breakfast recipes that you can prepare the night before, so all you have to do it slip it into the oven the next day. This recipe would be wonderful at a baby or bridal shower too! Breakfast is good anytime of the day or night – OH! You know I’m right!

Lemon Cream Cheese Stuffed French Toast

Recipe by Our Best Bites

Ingredients

6 large, butter croissants

1 8-oz pkg cream cheese, softened

1 1/4 cup powdered sugar, divided

2 lemons

2 eggs

1 1/2 cups milk

Optional Toppings:

Sliced Strawberries

Whipped Topping

Instructions:

Slice the croissants in half lengthwise. Set aside.

In a medium mixing bowl, combine the cream cheese, zest of one lemon, strained juice of one lemon (about 1 1/2-2 tablespoons), and 3/4 cup powdered sugar. Mix with an electric mixer until light and fluffy.

Spread the lemon cream cheese mixture over the bottoms of the croissants and then replace the tops, pressing down to flatten. Cut into halves (or even fourths if necessary) and arrange the pieces evenly in a 9×13″ pan lightly sprayed with nonstick cooking spray.

Whisk together the milk, eggs, zest and juice from the second lemon, and remaining 1/2 cup of powdered sugar. Pour evenly over the croissants and cover with aluminum foil. Refrigerate for 8-10 hours.

When ready to bake, preheat oven to 350. Bake covered for 30 minutes and then remove the foil and bake for another 20-30 minutes or until the croissants are golden brown and the liquid is absorbed. Remove from the oven and allow it to stand for 5-10 minutes. Cut into squares and top individual servings with fresh sliced strawberries or sweetened whipped cream. Serves 10-12.