| Nae's Kitchen |
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| Cinnamon French Toast |
| 1 large egg 2 egg whites 1/4 cup skim milk 1/2 tsp vanilla extract 1/2 tsp ground cinnamon 1/8 tsp ground nutmeg 8 1" thick diagonally cut slices Frech or Italian bread Cinnamon sugar & Maple syrup |
| In shallow bowl, using wire wisk or fork, beat the egg and egg whites until foamy. Add milk, vanilla, cinnamon, and nutmeg. Beat well ; set aside. Preheat the oven to 200* F. Lightly spray a large nonstick skillet with vegetable cooking spray ; heat over medium heat. Dip 4 of the bread slices into egg mixture, turning to coat and draining excess back into bowl. Place bread slices in prepared skillet. Cook until golden brown, turning once, about 1-2 minutes per side. Transfer cooked slices to a plate ; keep warm in oven. Spray skillet with vegetable spray as needed. Prepare / cook remaining slices as above. Divide French toast among serving plates. Sprinkle with cinnamon sugar and top with maple syrup. Serve immediately. Makes 4 servings |
| Check Back Often For New Delectable Recipies !!! |
| The recipies on this page have come from many different sources. Some are of my own creation and some have been kindly shared with me by my family and friends. All recipies I post here I have either personally cooked myself or have had the pleasure of consuming at one time or another. |
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| If you have any simple and tastey recipies you would like to share with me email me...I'd love to try it !!! mmmmm! |
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| Email Me !!! |
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| PLACE coffee in filter in brew basket of coffee maker. Place sugar and almond extract in empty pot of coffee maker. Add cold water to coffee maker; brew.
MICROWAVE chocolate and half-and-half in medium microwavable bowl on HIGH 1 to 1-1/2 minutes or until chocolate is completely melted when stirred, stirring after 1 minute. Add to coffee in pot; stir until well blended. POUR into 4 large cups or mugs. Garnish with whipped topping. |
| LUNCH |
| Shrimp Dressing:
1/2 cup plain yogurt 2 tablespoons fresh lemon juice 2 tablespoons cucumber, peeled, seeded, and finely diced 1 tablespoon minced red onion 1 tablespoon minced garlic Pinch of Cayenne pepper Kosher Salt Freshly ground black pepper |
| Salad:
1 romaine heart, torn into bite-size pieces 4 cups mixed baby lettuces washed and dried 1/2 cup each red and yellow bell peppers (cored, seeded, trimmed, and cut into 1-inch cubes) 1/2 cup Caramelized Onions 1/2 cup Kalamata olives, pitted 1 small cucumber, (peeled, seeded, quartered, cut into 1/2- inch slices) 1 cup yellow pear and sweet 100 cherry tomatoes, cut in halves 1/2 cup freshly grated parmesan cheese 1 cup crumbled feta cheese 1 cup Greek Salad Dressing Kosher Salt Freshly ground black pepper 16 large shrimp, peeled, deveined, cut in half horizontally, blanched 1/4 cup toasted pine nuts* Sprigs of fresh dill *To toast pine nuts, place the nuts in a small skillet in a single layer. Over low heat, toast until lightly golden, stirring often to prevent burning. This takes 3 or 4 minutes. Drain on paper towels |
| 1. Make the Shrimp dressing: in a medium bowl, whisk together the first six ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container: When ready to use, whisk again. 2. In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives cucumbers, tomatoes, cheeses, and Greek salad dressing. Toss until blended. Season with salt and pepper. Divide and mound on 4 chilled salad plates. |
| Grilled Shrimp Salad |
| 8 ounces Ocean Spray� Premium 100% Cranberry Juice Blend
4 ounces lemonade Lemon slice, garnish Pour into a large glass filled with ice. Garnish with lemon slice. |
| A Tastey Beverage |
| 4 tablespoons extra-virgin olive oil
2 tablespoon minced garlic � teaspoon crushed red pepper flakes 6 anchovy fillets, chopped 4 pounds tomatoes, peeled, seeded, and cut into strips � pound dry penne, spaghetti, or linguine 2 tablespoons capers � cup Ni�oise olives, pitted 1 teaspoon minced fresh oregano leaves 16 fresh basil leaves, torn into pieces 2 tablespoons minced fresh parsley leaves Salt Freshly ground black pepper Freshly grated Parmesan |
| 1. Bring a large pot of salted water to a boil.
2. In a large saut� pan, heat the olive oil over medium-high heat. Add the garlic and red pepper flakes and saut� until fragrant, about 1 minute. Add the anchovy fillets and three quarters of the tomatoes. Bring to a boil, then reduce the heat to low and simmer gently, stirring occasionally, for 15 minutes. 3. Once the sauce has simmered for a few minutes, add the pasta to the boiling water and cook it until al dente, tender but still chewy, following the manufacturer's suggested cooking time. As soon as the pasta is done, drain 4. Add to the saut� pan the cooked pasta, the remaining tomatoes, and the capers, olives, and oregano. Toss well to mix and coat the pasta with the sauce. Turn off the heat, toss in the basil and parsley, and season to taste with salt and pepper. 5. Mound the pasta on individual serving plates or in shallow pasta bowls. Serve immediately, passing freshly grated Parmesan cheese alongside |
| Pasta Puttanesca |
| 1/4 cup ground MAXWELL HOUSE Coffee, any variety
(Use Decaf if worried about sleeping later) 2 Tbsp. sugar 1/4 tsp. almond extract 2-1/2 cups cold water 2 squares BAKER'S Semi-Sweet Baking Chocolate, chopped 1 cup half-and-half 1/2 cup thawed COOL WHIP Whipped Topping |
| After Dinner Warmer |