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‘Featured Recipe’ Category

  1. Egg Grits Souffle

    April 5, 2009 by Leanne

    I got this recipe from a recent edition of Parade Magazine. I changed it up just a little bit to suit my tastes.  This makes a wonderful breakfast souffle or high-protein meal for any time of day. Ingredients:
    • 1 cup reduced fat milk
    • 1/2 cup stone ground grits
    • 1 1/2 cups water
    • 5 eggs, separated
    • 1/4 cup grated parmesan cheese
    • 1/4 cup grated swiss cheese
    • seasoned salt (I prefer garlic salt)
    • ground pepper
    • dash of hot sauce (Tabasco sauce)
    Preheat oven to 425-degrees ——————————————— Combine water, milk in saucepan over medium low heat.  Slowly stir in grits as liquid warms.  Continue to cook over medium-low heat for 15 minutes until mixture thickens, then set aside. Beat or whisk the egg yolks in a bowl.  Gradually stir in some of the grit mixture to temper them, then slowly add yolk mixture to grits. Add in cheese and seasonings to grits/yolk mixture. In a separate bowl, beat the egg whites until stiff. Then gently fold into grit mixture.  Pour into a souffle dish and bake in center of oven for 30 minutes.   If you don’t have  a souffle dish, I used a bread pan, well greased. Yummy!!

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  2. Leanne's French Toast

    February 4, 2009 by Leanne

    The secret to my fabulous French toast is so simple – it’s almost a sin.  1.  The biggest secret is using good quality bread. I prefer multi-grain or whole grain breads and a nice thick piece of it, too.  2.  The 2nd secret – only use real maple syrup. You know, the kind in the ivory jug that says “Fresh from Vermont”. Other than that, the rest of the recipe is basic: Soak bread in mixture of:
    • 1 egg, or 2 egg whites
    • 1 heaping TBSP sugar
    • 1 TSP vanilla
    • couple dashes of cinnamon
    Cook in frying pan using a pat of butter. Pour the real maple syrup over the cooked bread and “wahlah!”

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  3. Yummy Baked Scallops

    January 17, 2009 by Leanne

    drain fresh scallops on sheet of paper towel and cover with 2nd sheet of paper towel. Let drain for at least 2 hours. Pat the scallops dry.
    • While prepping scallops – pre-heat oven to 350-degrees
    • In a 9×9 pan place 3 – 4 pieces of turkey bacon (or reg bacon)
    • Let heat in oven for 5 minutes.
    • Remove bacon pieces, but keep bacon juice in the pan.
    Scallops:
    • Lightly salt & pepper scallops
    In a small bowl mix:
    • 3 TBL Olive Oil
    • Minced Garlic
    • Crushed/ground red pepper (black pepper is also fine)
    Toss scallops in mixture. Bake in pan with bacon juice for 10 minutes – or until done. Yummy!

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