Happy Mother’s Day!
Once a year, a special day for all of the Mother’s out there. We get lovely cards and flowers, maybe some chocolates, or a nice dinner. A few of the lucky one’s even get breakfast in bed.
Mom’s everywhere need more holidays like this, I’m thinking every Sunday. So, I’ve selected a few of my favorite festive recipes to share with you and your Mom. Let us know some of your own family favorite in the comments section below.
Have a Happy Mother’s Day & Enjoy!
Breakfast anyone? If you love French Toast like I LOVE French Toast, then you’ll love this Maine style recipe a lot. Absolutely delicious served with warm blueberry maple syrup. You may use whole-wheat or oatmeal bread (to ease your conscience), and do add some fruit to satisfy and to make your healthy breakfast complete!
- 1 cup half-and-half or milk
- 3 large eggs
- 2 tablespoons honey, warmed in microwave for 20 seconds
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- a pinch of nutmeg
- a pinch of salt
- 6-8 slices of any bread, or crusty French sour-dough bread
- 4 tablespoons butter or sub. Smart Balance
- Blueberries or bananas
- Confectioners sugar or brown sugar (for topping, optional)
Blueberry Maple syrup:
- 1/2 cup fresh or frozen blueberries
- 1/2 cup maple syrup
* Notes: You can make this (easy!) recipe using crusty french bread cut into eighths, soaked in the egg mixture, and placed in a greased baking pan. Bake at 350 degrees for about 20 minutes.
** A casserole version: Cut the bread in cubes, place in greased casserole dish, pour on the egg mixture, and sprinkle with blueberries and brown sugar. Best prepared the night before and baked the following morning at 350 degrees for 45 minutes or so.
- In medium size shallow mixing bowl, whisk together the half-and-half, eggs, honey, vanilla, cinnamon and salt. Heat blueberries and syrup in the microwave.
- Preheat oven to 200 degrees F. (to keep your French toast warm after cooking) Dip bread into mixture, allow to soak for 30 seconds on each side, Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 5 minutes per side. Remove from pan and place on a plate in the oven until ready to use for 5 minutes. Repeat with all 8 slices. Sprinkle with confectioners’ sugar before serving if you’re feeling fancy.
- Serve with warm blueberry maple syrup, whipped cream or fruit. I like to add sliced bananas.
Eggs Benedict with Sautéed Spinach & Mushrooms, and side of home fries.
One of my favorite breakfasts. Just substitute lobster for meat. Heavenly.
* I read somewhere that when Martha Stewart was in Jail she was asked the question: “What did you miss the most in jail?” She didn’t mention her daughter Alexa, her beloved dogs, or even one of her gorgeous estates.
She said “lemons.” She missed the flavor of lemon most of all. I love you Martha.
Classic French Hollandaise Sauce
(Recipe adapted from Alton Brown)
- 3 egg yolks
- 1 teaspoon water
- 1/4 teaspoon sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
- 1/2 teaspoon kosher salt
- 2 teaspoons freshly squeezed lemon juice
- 1/8 teaspoon cayenne pepper
- Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
- Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
- Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until you pull your whisk through, the mixture coats the whisk (like in the photo above).
- Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. *You may cheat and slowly add melted butter instead of the chilled pieces. But remember, “you just can’t leave the stove!”
- Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm. If the sauce starts to break, whisk in some warm water.
- To make Sauce Béarnaise I add some finely chopped tarragon and fresh black pepper. Yum.
One of my favorite foods has to be salmon. I love, love, love salmon. Is it the gorgeous color? That fabulous favor? Or all of those wonderful health benefits. Loaded with omega 3′s and vitamin D. Doctors say to eat salmon at least twice a week and I say no problem.
Here’s a 30 minute meal for you with 3 simple ways to prepare salmon: Baked, broiled or grilled. And a “how-to” on roasting asparagus. You’re going to LOVE these easy recipes as much as I do…
Do you have a favorite way to cook fish? Please share it with all of us in the comments section below. Any other cooking questions? Ask away, I’m here to help…
Because I get asked this question a lot, there are several different types of salmon including:
Coho: Wild caught Alaskan salmon from the Pacific Northwest is increasing in popularity. Nice dark coral color, cooks up healthy and delicious.
Sockeye: North Pacific Sockeye fetches a higher price than other salmon, as they are considered the most flavorful. Sockeye has a stronger flavor and even deeper color than the Coho. *Very low concentration of methylmercury.
Atlantic Salmon: The very popular Atlantic salmon is struggling with habitat loss, over-fishing and other problems. In the United States, wild Atlantic salmon are on the Endangered Species List.
Farm raised: Atlantic salmon Farm Raised are usually farmed in large-scale, densely stocked netpens that pollute surrounding waters with waste and chemicals. Avoid or eat infrequently until improvements are made.
- 1 whole side salmon (2 1/2 To 3 lbs.)
- 5-6 tablespoons olive oil, divided
- Salt & Pepper
- 2 pounds Asparagus, tough ends snapped off
- 2 pounds red potatoes, cut in quarters (optional)
- 1/4 cup Dill, chopped, parsley sprigs for garnish (optional)
- 1 lemon cut into wedges for serving.
*If you want to serve salmon with potatoes, start cooking the quartered potatoes at least 10-15 minutes BEFORE the salmon. The same goes with your favorite rice, grilled vegetables or Hollandaise sauce.
You know, there’s nothing in this world that tastes as wonderful as Lobster Mac & Cheese. A plate of gourmet homemade creamy cheesy pasta tossed with Maine lobster. Heavenly. Exquisite flavor. Pure awesomeness. The ultimate comfort food. That’s it!
Several high-end restaurants in the U.S. offer this divine dish on the menu. The first time that I was served Lobster Mac & Cheese, I said “WOW, two of my favorite foods in one plate how freakin’ amazing is this!!!
Do yourself a favor and make this delish dish of lobster lusciousness very soon…
*Now, please don’t forget to show “Baked in Maine” some LOVE by subscribing to e-mails to receive my new posts. Oh, and I’m going to do another GIVE-AWAY next week!!! So, lovely fans, please tell me in the comments section below what YOU want… Do you prefer a best-seller famous chef Amazon cookbook, a Maine cookbook (Maine author!), a Baked in Maine t-shirt or Baked in Maine apron? FREE stuff!
Lobster Mac & Cheese
- Sea salt and pepper
- 1 pound elbow, shell or farfalle pasta
- 1 quart milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup flour
- 8 ounces Gruyere, Fontina or Jack cheese, grated
- 12 ounces extra-sharp cheddar cheese, grated
- 1/2 cup of Parmesan cheese, grated
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg or a pinch of cayenne
- 1 1/2 pounds cooked maine lobster meat, (reserve any juices)
- 1 cup of Panko bread crumbs or crushed Ritz crackers.
- 1 Tablespoon fresh parsley, chopped
Preheat the oven to 375 degrees F. Grease a large casserole dish.
A great way to use left-over lobster (if that’s even possible) or how-to steam lobster’s click here… Lobster!
In a large pot, boil some water. Add the pasta and salt. Cook al-dente, according to package directions, about 6 to 8 minutes, drain well.
Meanwhile, in another large pot, (make your roux) melt 6 tablespoons of butter, whisk in the flour. Cook over low heat for 2 minutes, stirring quickly with a whisk. Still whisking, add the milk, lobster juice, and cook for a minute or two more, until thick and smooth. Turn the heat to low, whisk in all of the cheese, a little more salt & pepper, and nutmeg or cayenne. Add the cooked/drained pasta and lobster meat and mix well. Place in the casserole dish.
Melt the remaining 2 tablespoons of butter, combine with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and brown. Top with fresh parsley. That’s it, simple!
Apple Crisp for Dessert…
I love, love LOVE, apple crisp, it has to be one of my all-time favorite desserts. Ahhh, the childhood memories, you’ll soon be reminded of Grandma’s house, as the scent of cinnamon fills the air. Up here in Maine, we like to use MacIntosh apples, tart, crisp and awesome, but Granny Smith apples will work nicely too. Here’s a healthier version of Grandma’s apple crisp, with more of the delicious flavors and less of the undesirable calories! Topped with crunchy oats, heart-healthy walnuts, a little brown sugar, maybe some ice cream, and that’s what I’m talkin’ about!
Absolutely perfect by itself or served with light ice cream, frozen yogurt, or whipped cream….
As always, let me know what you’re thinkin’
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50% less fat • 40% more fiber • 30% fewer calories than Grandma’s “old school” recipe. By using whole-wheat flour and oats, and flax we were able to add more fiber. Don’t forget to hit the health-food store for the flax and whole-wheat flour!
Healthy Apple Crisp Recipe:
6 apples sliced and unpeeled
1/2 teaspoon cinnamon
pinch of nutmeg
- 3/4 cup old-fashioned or quick cooking oats
- 1/4 cup whole wheat flour
- 1/3 cup brown sugar
- 1/4 cup butter or Smart Balance
- 2 tablespoons of flax seeds (optional)
- 2 Tablespoons of honey
- 1/4 cup chopped walnuts (optional)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- lemon zest or a just squeeze (optional)
- Pinch of sea salt
1. Heat oven to 375°F. Spray an 8″ square (2 quart) baking dish with cooking spray.
2. In a medium bowl mix apples and cinnamon. Spread in the baking dish.
3. In the same bowl, mix up the remaining ingredients until crumbly. Sprinkle over the apples.
4. Bake uncovered 25-35 minutes or until apples are tender and the topping is crisp and golden brown!
Serve with ice cream…..ENJOY!!!!