I just love making homemade salad dressings, don’t you?
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Zesty and Creamy Italian Salad Dressing
A staple homemade salad dressing is must in your home! Today I was experimenting with the idea of a creamy Italian salad dressing and wow’d my socks off with this recipe.
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Homemade Zesty Lemon Salad Dressing
I love making homemade salad dressing, yes from scratch! My mom always made a homemade salad dressing and never knew how good she was at making them, as a great salad dressing will compliment the greens…and it makes all the difference. One of my all most views posts is my Homemade Creamy Tarragon Dressing which is a little heavier but definitely one to keep in your recipe box, I also have my Mock Pesto Dressing that everyone loves this time of year!
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Homemade Creamy Tarragon Dressing
Recently my best friend Melissa asked me what my favorite homemade salad dressings were as she wanted to experiment with making homemade dressings at home versus purchasing them. Funny thing is, I grew up with only homemade dressings, Italian dressings (although we never measured the ingredients, we only eye balled our salad dressings directly on the salad). Because of the modern day convenience I began to purchase all my salad dressings instead of making them, what a mistake. Thanks to Melissa (what are best friends for after all) I began to experiment and tried this homemade creamy tarragon dressing…YUM!
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Mock Pesto with No Nuts
On my honeymoon, 20 years ago with my ex, we went to Italy as part of the honeymoon as it was really important for me to have my ex meet my grandmother. My ex and I ended up staying there for 1 week and it was such a magical time for me as I got one on one time with my grandmother. During that time my grandmother taught me many of her recipes, one of which was a “mock pesto dressing”. I had never thought of making pesto any other way than the traditional way with basil, pine nuts, parmesan cheese and olive oil but my nonna taught me several different ways to make pesto and they were all delicious!
This recipe is super easy, basically all your ingredients go in a food processor, I started with parsley, garlic clove, parmesan and lemon zest
added my basil
turn on food processor, in a slow stream add olive oil, here is how this pesto looks in a jar
this is a great recipe for a mock pesto that does not include nuts (making it cheaper to make as well as healthier), my recipe uses the parsley with the basil which gives it a layer of flavors so the nuts are not missed. This recipe for pesto without nuts is great for pastas, it can be used as a salad dressing if mixed with a little more oil, I use it sparingly on green beans and it’s great for any recipe that calls for pesto. Let me know what you think of my recipe!
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Thank you again ~ Patty Limatola-Tanenbaum
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Mock Pesto with No Nuts
Ingredients
- 1 cup Parsley, Italian or regular
- 1 lemon, zested and juiced
- 1/2 cup Basil, fresh
- 1 small Garlic Clove
- 1/3 cup Parmesan Cheese
- 1/3 - 1/2 cup Olive Oil
Directions
- Combine the parsley, lemon zest, garlic clove and juice of one lemon, parmesan cheese and basil to a food processor.
- Turn processor on and stream in olive oil (add more or less based on your preference of consistency). Place prepared pesto in refrigerator. Enjoy!
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use
Healthy Baked Eggs with Pesto
WOW…it has been almost 2 years since I last did baked eggs in a tin recipe and while I loved by baked eggs two years ago, I love these baked eggs even more. Why is that you may ask, well, I have had some healthy issues recently and decided to change my eating habits wherever I could. My original recipe included cheese, prosciutto, scallions and other choice ingredients, for this recipe I simplified and made it a little healthier, I used ham (or turkey), a small amount of pesto and that’s it! It’s the same concept as my original recipe and here is how I did it!
Just like my other recipe for baked eggs, I placed a piece of turkey (and ham) and used it as my holder for the baked eggs
I put a 1/4 teaspoon of pesto in each cup and using a toothpick I swirled it around, this way there would be flavor in every bite
in the ham baked eggs, I put some chopped sun dried tomatoes and swirled it around as well
for the turkey I used artichoke hearts (all of the ingredients I had at home)
a little black pepper and this is how my tray looked prior to baking…no cheese for this recipe as I was keeping it really healthy!
and after 18 minutes
I removed the baked eggs from the pan…the ham cooked up a lot better than the turkey as you can see from the photo, even with the same baking times
I had a soft yolk, so when I would reheat they would cook up again
According to my program from MacGourmet, each serving is under 150 calories, total fat is under 5g and protein is 13 grams…not too bad for a delicious and easy breakfast! This healthy recipe for baked eggs is high in protein thanks to the mean and egg, low in carbs as there is no cheese or fatty meats. I would not omit the pesto as you need it for flavor since there is no cheese but if you wanted to omit the sun dried tomatoes or the artichoke hearts that would be fine.
On a separate note: for my other baked eggs recipe, I baked the eggs at 400 degrees at a shorter time, this time I baked them at 350 for a little longer and I preferred them this way as I wanted a softer yolk.
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Thank you for visiting my site.
If you enjoyed this recipe, please leave a comment and if you enjoy my site, please subscribe. To subscribe, go to the box listed on the top of the page “Subscribe Via Email” and input your email address.
When you subscribe, you will be emailed a link to confirm the subscription, be sure to click on that link to activate your account.
Thank you again ~ Patty Limatola-Tanenbaum
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Healthy Baked Eggs
Ingredients
- 6 large Eggs
- 6 slices of Deli Meat (I did chicken and ham)
- 1 1/2 teaspoons Pesto, divided by the 6 eggs (1/4 teaspoon each)
- 3 Artichoke Hearts (optional)
- 3/4 teaspoon Chopped Sun-dried Tomatoes (optional)
Directions
- Preheat oven to 350 degrees.
- Place a slice of meat in each cupcake holder, crack your egg directly into the deli meat.
- Place 1/4 teaspoon of pesto in each cup and using a toothpick swirl the pesto so that when it's baked through, each bite will have a taste of the pesto.
- Bake for 18-22 minutes, if you prefer your yolks like a hard boiled egg than bake for 22 minutes. Enjoy!
Optional - add artichoke hearts to 1/2 of the eggs and chopped sun-dried tomatoes (in 1/4 teaspoon increments) to 3 cups.
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use
Amazing Pumpkin Pie Cake Recipe
If this doesn’t scream “fall” then I’m not sure what does!!! I never grew up eating pumpkin as it wasn’t Italian and I usually only ate Italian so pumpkin anything was not going to happen, even though my Nonna (grandma in Italian) Civita had a pumpkin recipe that was amazing!
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Healthy Easy Baked Eggs
Hey there, I again have to apologize for the lack of posting. For my friends and family, you all know there has been a lot of change going on in my life and for everyone else all I can do is ask for is patience until I get through the next few months.
Not only is there change in my personal life but I also have met with a nutritionist who changed my whole eating pattern so I’ve been on a strict “diet” but not really a diet just a change of food for my metabolism. So basically I’ve been eating salmon, shrimp, salads some pasta and other grains. I’m just figuring out some of my favorite recipes so look out for those!
As you all know, I love to make breakfast and do brunch…I love everything about breakfast from the coffee to the sweet and savory dishes. I like to experiment with it all and try new things and yet I always try to to do my “tried and true” recipes as well. The one thing I believe in in entertaining a group, is it’s great to have both the savory and sweet so everyone is happy and anything you can do ahead of time or that does not take away from me enjoying my brunch is even better.
One morning Kelsi and I were just hanging out and we were looking up images on Pinterest for egg dishes. We had seen many recipes using bacon with eggs and then baked in a cupcake pan, so we decided to create our own recipe for healthy baked eggs by using what we had on hand (we did not have bacon on hand).
This is a great recipe for healthy baked eggs that you can make for a large group and as you can customize it to your own likings as well. I only made six as it was all the eggs I had on hand but my cupcake pan can do 30.
So basically you take your baking pan and spray it, put your favorite deli meats (I used prosciutto and turkey as it’s what I had on hand) in the pan and cover the pan completely with the meat, 1 per each cup
We broke each egg in a separate dish to avoid egg shells
and then we put the egg on top of the deli meat, yes that’s Kelsi helping me 🙂
then we cut up of our favorite toppings like cheese, cheese and chives
we seasoned our eggs and then we put our favorite mixes on each egg
we covered with chives and added mozzarella cheese on some
we baked them in the oven, look how crispy the edges got on the deli meats
removed them and served
This is a great dish to make if you are entertaining and you want something a little personal and unique. It can be modified to your likings and can be made in large batches. Your guests will love them, I promise! Here is another recipe I did for healthy baked eggs!
Thank you for visiting my site and I hope you enjoy this recipe. I do love comments so please feel free to leave me your comment or suggestion. If you would like to be kept up to date with all my new recipes, I only post twice a week, please subscribe in the box listed on the top of the page “Subscribe Via Email”. You will be emailed with a link to confirm you are interested in the subscription so be sure to click on that link too. Thank you again!
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Easy Baked Eggs for Company or Large Groups
Ingredients
- 6 large Eggs
- 6 pieces Deli Meats, your choice
- 1/2-1 cup Cheese, I used 2 different kinds
- 1/3-/14 cup Chives, optional
- seasoning salt, to taste
Directions
- Preheat your oven to 400 degrees. While your oven is preheating, spray your cupcake pan with cooking oil.
- Take any favorite deli meat and put 1 slice per cupcake mold. Crack each egg separately and add them on top of your deli meat in your cupcake mold.
- Add seasoning salt and any favorite toppings (see above). Finish with chives and bake for 10-12 minutes, leaving the yolk firm and runny.
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use
Baked French Toast with a Crumb Topping….Amazing
So the story goes that my sister and niece were coming over and staying the night and I really wanted to make a “wow” breakfast for them so I asked my sister if she would like a baked french toast and she said yes…so, my search began for an amazing french toast recipe. I looked through all my existing recipes, I searched the web for french toast recipes but nothing was popping out at me…until I found a french toast recipe that had a crumb topping on it. I don’t know if you would agree but I find baked french toast can be very bland and so with the crumb topping I thought it might add a little pizzazz.
This french toast recipe is super easy, I basically bought a loaf of bread (croissants would work lovely as well) and had my daughter tear it up into pieces for me
Since I had time and I was able to plan for it, I had my daughter tear the bread in the morning and I left it in the pan all day to dry out, french toast originated because in the olden days (omg..do I sound like my mom now), they didn’t want the bread to go to waste so they created a way to use up day old bread. If you do not have time to make your bread stale, it’s ok this french toast recipe will still turn out great. I then made the crumb topping and put it in the refrigerator.
So, here is how easy this recipe really is, before you go to bed you mix the egg and creams together…you pour that mixture over your bread and you cover it until morning.
In the morning you preheat your oven, sprinkle on your crumble
and then you bake it for 50-60 minutes. Out of all the baked french toast recipes I have ever tried, this by far is the best one I’ve ever made!!!
we even made them into “muffins” for work and everyone loved them!
Baked French Toast with a Crumb Topping…simply AMAZING!
Ingredients
- 1 loaf Bread (I always try to use challah because it's sweeter but anything would work)
- 8 whole Eggs
- 2 cups Milk
- 1/2 cup Heavy Whipping Cream
- 3/4 cups Sugar
- 1/4 teaspoon Cinnamon
- 2 tablespoons Vanilla
- 1/2 cup Flour
- 1/2 cup Brown Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 1 stick Butter, cold and cubed
Crumb Topping
Directions
- Spray a 9 x 13 baking pan.
- In the early morning, if you have time, tear your bread into pieces and place them in the greased baking pan. If you can not allow your bread to get stale, then just tear your pieces and continue to the next step.
- Just before you go to bed, mix your eggs, milk, cream, sugar, cinnamon and vanilla. Pour the mixture evenly over the bread. Cover with saran wrap and place in your refrigerate overnight.
- In another bowl, put your flour, brown sugar, cinnamon, salt and butter and using a pastry knife cut into the mix until it looks like small pebbles. Place in a bowl, cover with saran wrap until, place it in your refrigerator until morning.
- In the morning, preheat the oven to 350 degrees.
- Remove your pan with the bread and mixture on it and sprinkle the crumb mixture on top. Bake for 50 minutes, if you like a more firmer french toast bake for an additional 10 minutes.
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use