Frico cups are small cups made entirely out of cheese. They are naturally low carb, gluten-free, and completely irresistible.
You know that little bit of cheese that oozes onto the skillet when making a grilled cheese sandwich? The stuff that turns dark and crispy and perfect for popping in your mouth? Frico cups are essentially an entire serving bowl made of that rich crispy cheese.
You can make them in various sizes. Yet I’ve discovered if you bake them about the size of a paper muffin liner and fill them with a smaller serving of salad, they’re more likely to disappear!
Frico is what Italians call the wafer like crisp that forms when you bake or fry shredded cheese.
This delicate, baked Parmesan cheese cups are deceptively easy to make. You can fill them with whatever you want, but grape tomato, olive and feta make for a light and refreshing snack.
Ingredients
For the Frico Cups
Parmesan cheese (3 tbsp. per cup)
For the Grape Tomato, Olive and Feta Salad
4 c. grape tomatoes, halved
1/4 c. green olives, sliced and pitted
1/3 c. crumbled feta cheese
1 tbsp. olive oil
Kosher salt
black pepper
Basil, for garnish
For the Sesame Cucumber and Radish Salad
1 English cucumber, finely chopped
3 large radishes, thinly sliced
1 tbsp. lime juice
2 tsp. toasted sesame oil
2 tbsp. black and white sesame seeds
Kosher salt
black pepper
For the Farro, Corn and Green Onion Salad
4 ears corn, husked
2 c. cooked farro
2 green onions, thinly sliced
3 tbsp. lemon juice
1 1/2 tbsp. olive oil
Kosher salt
black pepper
Directions
For the Frico Cups: Grate Parmesan and make piles, 2 inches apart, on a lined baking sheet. Bake at 375 degrees F until melted but not quite brown (6 minutes); use a thin metal spatula to quickly transfer to muffin pan, pressing lightly in centers. Cool before filling.
For the Grape Tomato, Olive and Feta Salad: In medium bowl, combine grape tomatoes, green olives, feta cheese, sherry vinegar, and olive oil. Season with salt and pepper; garnish with basil.
For the Sesame, Cucumber and Radish Salad: Toss cucumbers and radishes with lime juice, sesame oil, and sesame seeds. Season with salt and pepper.
For the Farro, Corn and Green Onion Salad: Preheat grill on medium-high. Grill corn 10 minutes, turning occasionally. Remove from grill, let cool. Cut kernels off into large bowl; toss with farro, green onions, lemon juice, and olive oil. Season with salt and pepper.
Simple, summery and a great little appetizer with a salty parmesan bowl of its own.!
Asparagus is one of my favorite vegetables. It’s high in fiber, vitamins, and minerals; and low in calories and sodium. It’s a versatile vegetable that can be used as a side dish, appetizer, or as a main course ingredient, think stir-fry!
Here’s one of my favorite asparagus recipes. These Asparagus Pockets are tasty, easy, and look impressive. They’ll make a great appetizer at a party, specially during the holidays. They’re so easy to make, you can whip them out in less than an hour. Guests will think you spent hours preparing them!
Here’s my recipe, hope you love them as much as we do!
Ingredients:
– 24 Asparagus tips – washed and trimmed to about 8” long
– 2 cans refrigerated crescent dough
– 1/2 shredded Parmesan cheese
– 1 Egg – beaten
Procedure:
Pre-heat over to 375 degrees
Prepare asparagus
Unroll crescent dough – dough is pre-cut into 8 triangles and unroll as 4 sets of triangles together forming a rectangular piece
Separate rectangles – Do not separate it into triangles – you should have 8 rectangles with a diagonal line scored from one corner to the other
Press the scored line together to form a smooth rectangle
Place 3 asparagus tips diagonally across the dough – from corner to corner
Sprinkle about 1/2 tsp of cheese over asparagus
Fold free corners over each other to form the pocket. Top and bottom of asparagus should peek out. Check picture above.
Place each pocket on a parchment covered baking sheet.
Brush each pocket with beaten egg.
Bake in oven about 20 minutes or until dough is golden brown.
Sunday is Father’s Day. Why night surprise dad with this yummy Banana Foster Dutch Baby?
You can serve it for breakfast or brunch or even as dessert after lunch or dinnerr. It’s absolutely wonderful. It’s creamy and rich caramel sauce, homemade of course, goes lovely with fresh bananas sliced over a yummy dutch baby pancake.
But first you might ask what exactly is a Dutch Baby. Well it’s basically a German Pancake; it’s a cross between a crepe and a popover. Traditionally German Pancakes are small round flat cakes but the American version somehow ended up being a large round pouffy cake best made in a cast iron skillet.
While you’re making the Dutch Babies in the oven you can make my simple homemade caramel sauce, or you can make the sauce earlier. I always keep a jar in the fridge because the sauce is yummy on just about everything including ice cream, cakes, and fruit. It’s great for dipping too!
Anyway once your Dutch Babies are done top it with sliced bananas drizzled with caramel sauce, then top it all off with whipped cream! You can’t possible go wrong!
Banana Foster Dutch Baby
Ingredients:
Dutch Baby or Mini Dutch Babies – Click here for the basic recipe
2 – 3 Bananas, sliced
Caramel Sauce – scroll down for the recipe
Whipped cream
Directions:
Make one large or 2 mini Dutch Babies according to the recipe
Lately I’ve been really loving these Dutch Babies! You might be wondering what exactly is a Dutch Baby. No, I’m not referring to those adorable blond haired blue eyed cuties one would expect to see in Amsterdam, I’m talking about these yummy dessert or breakfast pancake like creations topped which sweet or savory morsels of goodness.
A Dutch Baby is sort of a cross between a pancake, a crepe, and a popover. And before you can ask it did not originate in the Netherlands, in fact there is nothing “Dutch” about it. It is also called a German Pancake and in Germany is called an Apfelpfannkuchen and was originally served as 3 small pancakes with lemon squeezed on it and then sprinkled with sugar. Somehow it evolved into larger sized pancakes.
But back to the name, the story goes that a Seattle diner called Manca’s Cafe back in the 1900s to the1950s served the German Pancake called Deutche Pancake (Deutche is the German word for well German). The owner’s name was Victor Manca, and his young granddaughter could not pronounce Deutche, instead she called it Dutch. And so the Americanized German Pancake was born!
However it got its name it’s still a delicious addition to breakfast, lunch, or even dinner; remember you can top it with just about anything. I’m not a big pancake fan, but I do love crepes; unfortunately I seldom make them at home because I really don’t like standing at the stove frying either one, I find it tedious. That’s why I love a Dutch Baby! It’s not fried, it’s baked! Now that’s something I can definitely get behind!.
Seriously Dutch Babies are super easy to make, you just mix the ingredients together, pour the batter in a cast iron skillet, pop it in the oven and in less than half an hour your Dutch Baby is ready to be topped and served! Easy peasy nice and breezy!
I’m sharing this simple Dutch Baby recipe today. I topped my Dutch Baby with lemon curd and fresh berries, it made a great dessert! You can top it the same way; sprinkle it with powdered sugar; spread it with jam; or even top it with ham and cheese for a nice savory lunch or dinner. In short just top it anyway you want!
Now this recipe makes a large Dutch Baby, I made it in a 10″ skillet. You can adjust the recipe to suit your needs or if you like you can split the batter between two 5″ skillets and have personal pan Dutch Babies that each person can top the way they want. If you’re making the large version just slice it up into wedges like you would a cake to serve.
Corned Beef Hash is one of our favorite breakfast foods; actually we like it anytime of day. We usually order it at one of our favorite coffee shops and they all serve the canned version. Mind you we’re good with that, but have you ever had fresh homemade Corned Beef Hash? Believe me once you do it’s hard to settle for the canned stuff!
Since St. Patrick’s day was just a couple of days ago I’m sure like me you’re wondering what to do with that left over Corned Beef & Cabbage you had for dinner last Sunday! Well wonder not more! Turn it into Corned Beef Hash and serve it for breakfast or even dinner tonight! I know I will!
Homemade Corned Beef Hash is a great way to use that leftover brisket. It’s easy, it’s fast, and it’s very yummy! So let’s make some hash!
By the way it would be an awesome addition to a Mother’s or Father’s Day Breakfast of Brunch!
Overnight Oats! What the heck is that? At least that’s what my family said when I told them we’d be having them for breakfast.
Ok overnight oats is basically raw oatmeal that’s been soaked in a liquid and allowed to sit in the refrigerator for a minimum of 6 hours.
Overnight oats for breakfast is a great way to start your day. You can make them a head of time, they last refrigerated for up to 5 days, they’re filling, nutritious, versatile, and heart healthy, you can have them on the go, and most importantly they’re yummy!
If you look around you’ll find like a million recipes for the best overnight oats in the world. Some are vegan, some have fruity flavors, others have nuts, and still others include yogurt, and more. Seriously the possibilities seem endless! But at the end of the day no matter what flavor or topping you prefer you still have to start out with basic oats.
Yes the French Toast or Banana Nutella overnight oats recipes look delish but really those are just ingredients you can add to make your breakfast to suite your taste or your mood. But in my case I make overnight oats for myself, my husband, and grandkids; of course everyone likes something different. The best solution is to make a batch, ok a big batch of overnight oats, portion them in containers (they can’t even agree on the containers they want to use), then just before eating each person can “customize” it to suite their taste.
So today I’ll share with you my basic recipe for overnight oats, even then you can switch out some of the ingredients to suite your needs. For example if you have mild allergies you can use non-dairy liquids such as soy or coconut milk. You can change up the liquids even if you have no allergies just to get a different taste.
Also I used rolled oats as I feel they have the best texture. Rolled oats are the ones you must cook, not the instant ones you just add water to and microwave. If you like your oats a bit on the crunchier side you can use steel cut oats.
The 2 most important things to remember when mixing overnight oats are the proportion of liquid to oats, I like to use 1 to 1 proportions; and that pinch of salt! Yes overnight oats must be seasoned to taste good and if you forget the salt there’s no amount of sweetener or toppings you can add that will make them taste right. So remember the salt!
Having said that here’s my recipe it makes 9 pint size mason jars (half filled) – you can portion them out in mason jars or small plastic containers with a lid. Be sure the lids lock onto the containers.
Ingredients for oats:
6 Cups Rolled Oats
6 Cups Liquid – milk, coconut milk, soy milk, almond milk, or whatever type of milk you prefer – I use 2% milk or coconut milk
1/2 Cup Natural Sweetener – honey, molasses, maple syrup, coconut sugar, agave syrup, or whatever sweetener you like – I usually use coconut sugar or honey – try to stay away from white sugar
1/2 Cup Chia Seeds (optional)
2 Tbs. Salt
Toppings:
Fruit – fresh, dried, or frozen berries, bananas, mango, papaya
Granola
Nuts – sliced almonds, pecan pieces, etc.
Chocolate chips
Nut butters – peanut, almond, etc.
Shredded coconut
Or whatever topping you like
Directions:
Mix all the ingredients for the oats together in a large bowl.
Divide them into portions enough to fill your mason jars or plastic containers half full.
Cover tightly.
Refrigerate overnight or at least 6 hours. Overnight oats can be refrigerated for up to 5 days. The longer you refrigerate them the creamier they become.
Before serving/eating add the toppings of choice. Mix them in the oats and enjoy!
Mix all the ingredients for the oats together in a large bowl.
Divide them into portions enough to fill your mason jars or plastic containers half full.
Cover tightly.
Refrigerate overnight or at least 6 hours. Overnight oats can be refrigerated for up to 5 days. The longer you refrigerate them the creamier they become.
Before serving/eating add the toppings of choice. Mix them in the oats and enjoy!
You know that little bit of cheese that oozes onto the skillet when making a grilled cheese sandwich? The stuff that turns dark and crispy and perfect for popping in your mouth? Frico cups are essentially an entire serving bowl made of that rich crispy cheese.
Sunday is Father’s Day. Why night surprise dad with this yummy Banana Foster Dutch Baby?
Corned Beef Hash is one of our favorite breakfast foods; actually we like it anytime of day. We usually order it at one of our favorite coffee shops and they all serve the canned version. Mind you we’re good with that, but have you ever had fresh homemade Corned Beef Hash? Believe me once you do it’s hard to settle for the canned stuff!
t oats is basically raw oatmeal that’s been soaked in a liquid and allowed to sit in the refrigerator for a minimum of 6 hours.
Having said that here’s my recipe it makes 9 pint size mason jars (half filled) – you can portion them out in mason jars or small plastic containers with a lid. Be sure the lids lock onto the containers.
