Easy and delicious vegetarian dish with the added protein punch of black beans. Great summer time burger replacement. Kids love this one too….
Moist Banana Nut Bread Recipe
This simple and easy banana walnut bread recipe is moist and delicious with plenty of banana and butter flavor. Make this today….
Scrambled Eggs & Spinach
Created By: Chef Keith Snow
Active Time: 6 minutes
Total Time: 8 minutes
Serves: 2
Description:
Eggs with spinach are fabulous for a spring or early summer brunch, quick, easy, healthy delicious.
Ingredients:
1 cup spinach leaves (organic if possible)
2 eggs, pasture raised if possible
2 tbs extra virgin olive oil
2 tbsp Gruyere cheese
2 tblsp cream or whole milk
fresh cracked black pepper to taste
kosher salt to taste
fresh chives for garnish
Directions:
1.-In a non-stick skillet over medium heat, add oil and spinach, cook until spinach wilts, about 1 minute.
2.-Add beaten eggs, cook until eggs are soft scrambled.
Chefs Note: Serve with sprouted grain toast and real butter.
Panettone Bread Pudding
Created By: Chef Keith Snow
Servings: 10
Description:
This bread pudding is so simple to make. The Panettone really makes this a special dessert. Chef Keith Snow demonstrates how to make this Italian-inspired bread pudding.
1 package Panettone bread
4 large fresh eggs
3 cups whole milk
1/2 cups sugar
2 teaspoons real maple syrup
Directions:
1. Preheat oven to 325 degrees.
2. Whisk eggs and sugar together until pale yellow and well-combined. Add syrup and whisk in.
3. Add milk and continue whisking until combined. Set aside.
4. Cut up bread into large cubes, add to custard mixture, mix well to make sure the bread is very wet.
5. Place in a casserole dish and tuck in the oven for 35 minutes or until lightly brown on top.
Chef’s Note: Serve with whipped cream.
Gougères – Cheese Puffs
Technically called gougères, these French cheese puffs are normally made by folding lots of Gruyère into choux pastry dough for fluffy, light, cheesy bites. Awesome recipe here….
Broccoli Skillet Fritata
Created By: Chef Keith Snow
Description:
Easy to make and healthy to eat.
Ingredients:
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2 eggs, natural please!, from a local farm is best, where chickens roam free and eat a natural diet
1 tbs real butter or olive oil
1 tbsp Parmesan cheese
1 tbsp salsa
1/2 cup chopped, steamed broccoli
Directions:
1. Steam broccoli and chop it up a bit.
2. Mix all the ingredients together and pour into a small non-stick skillet, with melted butter or olive oil.
3. Cook over medium heat for 2-3 minutes until set.
4. Either place in a hot oven for ten minutes or flip the frittata over, cook 2 minutes more.
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Black Bean & Spinach Burrito
Created by: Chef Keith Snow
Ingredients:
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1 cup baby spinach leaves (or any other green)
1 egg
1 egg white
1/4 cup tomato, diced
1/4 cup Bush’s black beans (canned – drained and rinsed)
1 tbsp grated cheddar or mozzarella cheese
1 tbsp salsa 1 whole wheat tortilla or lo-carb tortilla
Directions:
1. Pre-heat the oven to 350 degrees.
2. Mix the egg and egg white and scramble them quickly in a small frying pan. Fold in all the other ingredients. Place this mixture in the middle of the tortilla. Wrap the two sides over tightly and place the roll, seam side down, on a lightly oiled cookie sheet.
3. Bake at 350 for about 6 minutes until the tortilla is crisp and the filling is heated through. Serve with a green salad and/or tomatoes tossed in a light vinaigrette. [/private]
Spinach Pasta
Created by: Chef Keith Snow
Description:
Use this recipe to treat yourself and your family and give them some nutritional spinach at the same time.
Ingredients:
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1 3/4 cups – All Purpose Flour
2 Eggs
1/2 cup – Organic Spinach (steamed)
1 teaspoon – Salt
1 tablespoon – Cold Water
Directions:
1. In the bowl of a food processor combine the flour and the salt.
2. Squeeze as much water from the spinach as possible and add to the flour
mixture. Process this until finely chopped
3. Add the egg and some of the water to the flour and spinach mixture to form
a dough adding the water a little at a time. The dough should be smooth
and firm not sticky. (Do not over mix)
4. Wrap the dough in plastic and refrigerate for at least 30 minutes.
5. Remove the dough from the refrigerator and roll to #2 on a pasta roller or
about 1/32 of an inch.
6. Cut into squares for filled pasta or cut into noodles. Freeze unless
using immediately.
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Asparagus Mushroom Pie
Delicious asparagus recipe made with fresh ricotta cheese, Gruyere cheese and several types of wild mushrooms, all baked into a nice crust.
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Pan Fried Pork Chops
Created By: Chef Keith Snow
Description:
This dish is satisfying, crispy, luscious and full of great flavor. My mother in-law’s recipe. Its a good one. This goes great with a cabbage slaw, some pan roasted cauliflower, and a cold beer.
Ingredients:
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4 center cut pork chops (bone in)
1/4 cup pure or extra virgin olive oil for frying
plain or seasoned bread crumbs
garlic powder
1 tsp dried thyme (optional) place in egg batter
kosher salt & black pepper to taste
1 beaten egg
1 cup All Purpose (AP) flour
Directions:
1. Use garlic, thyme, salt and pepper to season the flour, eggs, and bread crumbs.
2. Dip the chops in flour, shake off excess, then in egg, then in the bread crumbs to completely cover the chops. (this is called using a breading station)
3. In a large cast iron skillet or similar pan heat oil to medium low heat.
4. When oil comes up to temperature place chops in pan, slowly fry them turning after about 8-10 minutes, then about 5-6 more on the flip side.
5. Make sure the oil is not too hot, otherwise the chops will burn on the outside and be raw on the inside. Cook them slowly. Very slowly.
6. Serve with pan fried potatoes, apple sauce and a vegetable for a delightful meal.
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