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Tag Archives: Breakfast

Roasted Garlic Smashed Potatoes with Rosemary, Chili & Chives

Russet potato with sprouts. Sliced (left) and ...

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Here’s a great holiday side -dish for our next Christmas party! The title is self-explanatory, but this ain’t no typical Roasted Garlic Smashed Potatoes.

  • 4 medium Idaho potatoes– scrubbed
  • 2 heads of garlic– tops trimmed off
  • 4 dried cayenne chilies
  • 3-4 sprigs of rosemary– fresh
  • 1 cup fat free half&half (I use Land-o-Lakes Brand)
  • 1/2 cup light cream
  • 6-7 sprigs of chive- finely chopped
  • 1/3-1/2 cup freshly grated parmigiano cheese
  • salt
  • coarse black pepper
  • PAM olive oil flavor

1. Preheat oven 425 degrees. In a sheet of foil place both garlic heads, chilies, rosemary sprigs, salt and pepper. Spray liberally with PAM and fold foil to create a packet. Bake in oven for about 20 minutes until cloves are soft and rosemary and crispy. Remove and cool.

2. Meanwhile, cut potatoes in half and boil in salted water with peel on until fork tender. In a small bowl squeeze in garlic cloves, add rosemary, chilies, salt and pepper. Mix until well combined and garlic is mushed. Add this mixture to the potatoes and combine thoroughly. In a slow stream, add half&half and light cream. Mash together until smooth and well combined. More or less milk can be used to achieve desired consistency. Then stir in the grated parmigiano. I like smashed potatoes a little chunky and smooth. Taste for salt.

3. Place on a pretty serving platter top with a sprig of rosemary and chopped chives and a drizzle of good extra virgin olive oil (if you want!) Dig in!

Serves 6


Nutrition:

I cut the fat by a pretty substantial amount by using light cream instead of heavy cream and fat free half&half. If you want to keep it completely healthy, use only fat free half&half. The consistency will still come out yummy. I also didn’t put any butter, which traditional mashed potatoes have (it’s really not necessary, because the strong rosemary and garlic flavors keep it yummy)! Plus this dish serves 6, so a little light cream won’t kill you ;)

Like Potatoes? Try these!

Spicy Cumin Potatoes with Green Chili Tofu

Baked Sweet & Spicy Sweet Potato Fries

 

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Crunchy Eggless French Toast Recipe

French toast served at Mac's Restaurant in Roc...

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You’re probably thinking how is this Eggless French Toast possible?! Well it is! I woke up this past Sunday morning with a sudden craving for french toast. I’m usually more of a home fries, cheesy-omlette type of person, but I can use a little bit of sweet-stickyness from time to time! So I decided why not make french toast, but healthier, crunchier and eggless?

Hence the birth of Crunchy Eggless French Toast. I combine creamy fat-free half&half with fresh nutmeg and cinnamon and crunchy rolled oats.

Wait, I completely forgot to mention- my brand new Le Cresuet grill pan. Amazing!!! It made my french toast crispy, golden and cooked to perfection! I think I’m obsessed with my new pan :) .

Crunchy Eggless French Toast:

Tools: Griddle Pan

1. In a shallow bowl/plate add milk and half&half and whisk in nutmeg and cinnamon. In another plate combine brown sugar and oats, and mix well making sure to break up the sugar.

2. Heat the grill pan on high to medium heat and spray with PAM Butter Flavor. Dip the bread into the milk mixture for 1 second- do it really quickly making sure not to completely soak the bread. You just want it to be moistened for the crunchy oats to stick, and the cinnamon and nutmeg to seep in. Then coat with the oats-sugar mixture, pressing in making sure its thouroughly covered.

3. Place on the hot griddle pan and cook about 3-4 minutes on each side, until golden and crispy.

Try to flip only 1-2 times max. Remove and cut in fourths. Top with maple syrup and a generous amount of powdered sugar. Serve with whipcream and fresh berries. Dig in. MMM.

Serves about 4

Like Breakfast? Try These Scrumptious Dishes!

Spicy Indian French Toast

Zesty Stuffed Bagel Breakfast

Taco Breakfast Omelette

 

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Betty’s Traditonal Sweet Potato Pie Recipe

Sweet potatoes

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In this video, Betty demonstrates how to make Traditional Sweet Potato Pie. This is great for the holiday season and a wonderful alternative to Pumpkin pie!

Ingredients:

1 ½ cups mashed cooked sweet potatoes (I used canned sweet potatoes, drained, and mashed them with a potato masher. You may cook fresh sweet potatoes in salted water until soft, and then drain, cool slightly, and mash, if you prefer.)
¾ cup brown sugar, firmly packed
¾ cup milk
2 eggs, well-beaten
1 tablespoon butter, melted
½ teaspoon salt
½ teaspoon ground cinnamon
unbaked pie 9-inch pie crust (I used Sensational Sesame Seed Pie Crust, available in bettyskitchen.)
whipped topping

In a large mixing bowl, stir together 1 ½ cups mashed cooked sweet potatoes, ¾ cup light brown sugar, ¾ cup milk, 2 well-beaten eggs, ½ teaspoon salt, and ½ teaspoon ground cinnamon. Beat well, until completely blended. Pour into unbaked pie crust. Cover the top outer edge of the pie crust with strips of aluminum foil to protect it from burning. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F, and bake 35 minutes, or until a knife inserted in the center comes out clean. Serve warm or cold. Place a dollop of whipped cream on top of each piece of pie, if desired. This is a gorgeous pie, and it tastes wonderful. It is a perfect addition to your holiday table! Enjoy! Love, Betty ♥

 
4 Comments

Posted by on March 22, 2011 in Baking, Betty's Kitchen, Sweets

 

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Betty’s English Muffin Tuna Melts Recipe

In this video, Betty demonstrates how to make English Muffin Tuna Melts. I had English Muffins left over from our previous English Muffin Pizzas, so I turned them into another tasty treat for you!

Ingredients:

5-oz. can chunk light tuna in water, drained and flaked
1/3 cup mayonnaise
¼ cup pimiento-stuffed green olives, chopped (or salad olives)
3 tablespoons sweet pickle relish (undrained)
2 tablespoons finely chopped onion
3 hard-boiled eggs, finely chopped
3 English muffins, split and lightly toasted
sharp white Cheddar cheese slices

In a large mixing bowl, combine 5-oz. can flaked chunk light tuna, 1/3 cup mayonnaise, ¼ cup chopped pimiento-stuffed green olives, 3 tablespoons sweet pickle relish, 2 tablespoons finely chopped onion, and 3 finely-chopped hard-boiled eggs. Place 6 toasted muffin halves, cut side up, on a baking pan that has a nonstick surface or has been sprayed with cooking oil spray. Spoon 1/6 of tuna mixture onto each muffin half. Broil about 6 inches from heat with partially-open oven door, about 2 or 3 minutes, or until heated through and beginning to brown. Top each muffin with a slice of sharp white Cheddar cheese. Broil an additional 1 to 3 minutes, depending on the thickness of the cheese and how brown you want your tuna melts. Remove from oven and place English Muffin Tuna Melts on nice serving plate. Serve immediately as finger food. These are scrumptious and are made of items you usually have on hand. Enjoy!!! –Betty 

 
5 Comments

Posted by on March 9, 2011 in Betty's Kitchen, Seafood

 

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