Hot Dog Omelette
Notes: We had a cousins sleepover at the cottage and this is what I made them for breakfast.
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Eggs in a Basket
Notes: We had a cousins sleepover at the cottage and this is what I made them for breakfast.
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Chicken Souvlaki
- pita rounds
- Tzatziki Sauce
- cucumbers
- tomatoes
- red onion
- red peppers
Souvlaki Marinade
- 3/4 cup balsamic vinaigrette salad dressing
- 3 tablespoons lemon juice
- 1 tablespoon dried oregano
- 1/2 teaspoon freshly ground black pepper
Directions: In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Marinate chicken and refrigerate for at least 1 hour. 
Adapted From: All Recipes Chicken Souvlaki Gyro Style
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Spinach Chicken Roll
- 4 chicken breast halves
- salt and pepper to taste
- flour
- 1 egg
- breadcrumbs
- toothpicks
Filling
- 1/2 container ricotta cheese (425g)
- 1/2 1 package frozen chopped spinach (300g), thawed and drained
- 1 clove garlic, minced
- 1 eggs, beaten
- 3/4 stick grated mozzarella cheese (100g)
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Ice Cream Sandwiches
Ingredients
- 1/2 cup of butter
- 1/2 cup of sugar
- 2 large eggs
- 2 cups of chocolate chips
- 1.5 cups of flour
- 2 tbsp of cocoa
- 1 tsp of baking powder
- Pinch of salt
- Vanilla ice cream
Directions:
1. Preheat oven to 350 degrees.
2. Whiz butter and sugar together in a food processor. Add eggs and continue to whiz. Add chocolate chips and whiz until they are ground into small bits.
3. Sift together the flour, cocoa, baking powder and salt and add to the food processor. Pulse until incorporated.
4. Roll dough into balls the size of golf balls. Place on a baking sheet and press down to flatten. Bake for about 6-8 minutes. Let cool.
5. Place a cookie on a baking sheet and top with one heaping scoop of ice cream. Put another cookie on top and push down until the ice cream spreads out and reaches the edges. It should be about an inch thick and evenly dispersed. Continue until desired number of sandwiches have been assembled and put in the freezer. You may need to put each sandwich into the freezer immediately after assembly to avoid excessive melting.
Notes: The ice cream sandwiches definitely tasted better after we plastic wrapped them and stored them in the freezer.
Adapted from: Chef Michael Smith Ice Cream Sandwiches
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PB, Honey and Banana
- 1 tortilla
- Peanut Butter
- Honey
- 1 banana (sliced if tortilla shell is big)
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Stuffed Chicken Breasts
Ingredients
- 2 skinless, boneless chicken breast halves
- salt and pepper to taste
- 1/2 container ricotta cheese (425g)
- 1/2 1 package frozen chopped spinach (300g), thawed and drained
- 1 clove garlic, minced
- 1 eggs, beaten
- 1/2 stick grated mozzarella cheese (100g)
- 1/2 jar spaghetti sauce
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Split open chicken breasts on the side for stuffing. Season chicken breasts with salt and pepper to taste; set aside.
3. In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with the mixture (optional: secure with toothpicks). Place stuffed breasts in a lightly greased baking dish. Pour sauce over all and sprinkle with remaining cheese.
4. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.
Notes: I served the dish with vegetable medley and warm toasted slices of bread. I think the recipe made enough filling for at least 3 more (5 total) chicken breasts. Next time, I will grate more cheese and double the sprinkled cheese.
Adapted from: Maria's Stuffed Chicken Breasts
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Salmon Eggs Benedict
- English muffins
- poached eggs
- smoked salmon
Hollandaise Sauce
- 1 1/2 stick of unsalted butter
- 2 egg yolks
- 1/2 lemon
- salt
- cayenne pepper
Foodwishes Hollandaise Sauce
How to poach an egg
Yum Yum Yum
Notes: We made this two days in a row (2 failures and 2 successes) I think half a lemon makes the sauce really tart so we just use a dash. Vinegar is really important to make a poached egg that will stay together, especially if your eggs are not fresh from the chicken. When incorporating the melted butter into the Hollandaise sauce, it's really important to only put a spoonful at a time. Otherwise, the mixture will "break" and it gets really watery. You need to beat pretty fast to mix it in. If it looks too wet, you can try to let it sit and the consistency should change after a while.
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Okonomiyaki
Batter
- 2 cups of flour
- 1 cup of water
- 2 eggs
Filling
- cabbage, green onion
- pork, shrimp
- tempura bits
Topping
- fish flakes, okonomi sauce
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Southern Peach Cobbler
Filling
- 2 cans of peaches
- 1/4 cup white sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
Crust
- 1 1/4 cup all-purpose flour
- 1/2 cup white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into small pieces
- 1/4 cup boiling water
Topping
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 teaspoon cinnamon, lemon juice, and cornstarch. Toss to coat evenly, and pour into a baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/2 cup white sugar, baking powder, and salt. Blend in butter with your fingertips until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 25 minutes.
Notes: We added juice from one of the cans of peach and two more tablespoons of cornstarch. We simmered the dish in the oven until the liquid was evaporated. The fruit ended up being too sweet; will use less sugar in the filling.
Adapted from: All Recipe's South Peach Cobbler
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