A Collection of Gourmet and Homemade Recipes

Spring Potato Strata

Servings:

Cooking Time:

Ingredients:

• 2 tbsp butter or margarine
• 3 medium leeks, thinly sliced
• 5 cloves garlic, minced
• 2 cups coarsely chopped red bell peppers
• 8 ounces sliced mushrooms
• 2 ½ lbs potatoes (about 8 medium), cut into ¼-inch thick slices
• 2 ½ cups shredded fontina or Swiss cheese
• 5 large eggs, lightly beaten
• 1 ¼ cups milk
• 1 ½ tsp salt
• ½ tsp pepper
• ½ tsp fresh thyme, chopped (optional)
• Nonstick cooking spray

Instructions:

1. Preheat oven to 375°.
2. Lightly spray a 13 x 9 inch baking dish with the nonstick cooking spray; set aside.
3. In a large skillet, heat butter over medium-high heat until it melts.
4. Sauté and stir leeks and garlic 1-2 minutes or until leeks are tender.
5. Add bell peppers and mushrooms, cooking 4-6 minutes or until peppers are browned. Remove from heat and set aside.
6. Layer half of the potatoes onto the bottom of the prepared dish and sprinkle with 1 ½ cups of the cheese.
7. Spoon vegetable mixture over cheese. Layer remaining potatoes over the vegetables.
8. In a medium bowl, whisk together eggs, milk, salt, pepper, and thyme; pour evenly over potatoes.
9. Cover with aluminum foil.
10. Bake 1 hour or until potatoes are almost tender.
11. Remove foil; top with remaining 1 cup of cheese.
12. Bake an additional 10-15 minutes or until top is golden and potatoes are tender.
13. Let stand 5-10 minutes.

This recipe by:

Crab Norfolk

Servings:

Cooking Time:

Ingredients:

• 4 tbsp Butter, melted
• ½ pound Lump crab meat
• 1 tsp White wine vinegar
• ¼ tsp Worcestershire sauce
• ¼ tsp Tabasco

Instructions:

1. Pre-heat the oven to 475°
2. Divide the butter into two small, shallow oven-ready dishes.
3. Add half of the crab to each dish.
4. Mix together the vinegar, Worcestershire, and Tabasco.
5. Pour evenly over the crab portions.
6. Place into the hot oven until well heated for 4 to 6 minutes.
7. Serve immediately.

Asparagus and Tomato Salad

Servings:

Cooking Time:

Ingredients:

• 1 cup cooked, chopped asparagus
• 1 red ripe tomato, cut into wedges
• 1/2 cup fat free Italian dressing
• 10 jumbo black olives
• 2 oz mozzarella cheese, part skim milk, cut into cubes

Instructions:

1. Cook the asparagus to desired tenderness.
2. After asparagus is cooked take all ingredients and put together and mix.
3. Chill and serve

Spinach Salad with Grilled Spiced Chicken

Servings:

Cooking Time:

Ingredients:

• 1 tbsp coriander seed
• 1 tbsp juniper berries
• 2 tsp black peppercorns
• 1 tbsp fennel seed
• 2 pounds chicken breasts, boneless and skinless
• ½ pound shallots, cut to ¼ inch
• ½ cup peanut oil
• ½ cup balsamic vinegar
• 1 tbsp Dijon mustard
• ¼ teaspoon crushed red pepper
• 1 pound Portobello mushroom caps
• 1 large roasted red pepper, cut into thin strips
• 2 pounds clean spinach leaves
• Salt to taste

Instructions:

1. In a large grinder or mortar and pestle, grind or crush coriander, juniper, peppercorns and fennel seed to slightly coarse.
2. Rub chicken with spices; chill 1 hour to overnight.
3. In a pan on high heat, fry shallots in hot oil to brown and crisp. Drain, reserving both shallots and oil. Drain shallots on paper towels, set aside.
4. Mix cooking oil, vinegar, mustard, pepper flakes and salt.
5. Grill chicken; let cool. Cut into finger size strips. Brush mushroom caps with dressing; grill. Cool slightly; cut into 1-inch strips.
6. Toss spinach with vinaigrette. Top with strips of mushroom, pepper and chicken.
7. Garnish with crispy shallots before serving.

Apple Crisp

Servings:

Cooking Time:

Ingredients:

• ⅓ cup graham cracker crumbs
• ⅓ cup quick oats
• 2 tbsp brown sugar
• 6 tart apples, medium sized, washed, peeled, seeded, quartered, and cored
• ½ cup water
• 1 tsp cinnamon
• 1 tbsp butter

Instructions:

1. In a bowl, mix the graham cracker crumbs, oats and brown sugar.
2. Spread apple quarters in a 12x8 pan and add the water.
3. Sprinkle the cinnamon overtop and then spoon the graham cracker mixture overtop.
4. Dot with butter.
5. Bake at 375° for 45 minutes, or until apples are soft and topping is browned.

For more crunch, add ⅓ cup of chopped walnuts.