Spinach and Mushroom Breakfast Casserole

Cravings lead me to some of the best food! This casserole is like a savory bread pudding. I love using croutons since I found out that they don’t have a lot of calories or fat and add tons of flavor. I’ve used them crushed as bread crumbs, too. This breakfast (or lunch or dinner) is super easy and adaptable—you could leave out the croutons, add in some cooked bacon or breakfast sausage, use eggs instead of egg substitute, or change the veggies, seasonings or cheeses to your liking. If you want, you can even chop and cook the veggies the night before and store them in the fridge. The next morning, just whip up the egg mixture, add the veggies, croutons and cheeses and bake it off.

Ingredients (serves 8):

1 Tablespoon olive oil

1 whole shallot, finely chopped, about ¼ cup (sub out onions if you want)

2 cloves of garlic, finely chopped

4 cups of chopped baby spinach

2 ½ cups sliced mushrooms

½ cup chopped red bell pepper

2 cups cholesterol free egg substitute (like Egg Beaters®)

1 cup fat free half and half or milk

1 teaspoon salt

½ teaspoon freshly cracked black pepper

¼ teaspoon ground nutmeg

1 ½ cup herb seasoned croutons

¼ cup grated parmesan

½ cup shredded Swiss cheese (gruyere or mozzarella would also be good)

Directions: Preheat oven to 350 degrees F. Spray a 2.5 or 3 quart baking dish with cooking spray and set aside.

Add the olive oil to a large skillet over medium low heat. Add the shallots and cook for 4 minutes or until fragrant. Add the garlic and cook for 3 minutes or until fragrant, but not browned. Add the spinach, mushrooms and bell pepper and cook until the spinach is wilted, about 5 minutes. Remove from heat and let cool.

In a large mixing bowl, whisk together the egg substitute, half and half or milk and the seasonings. Stir in the croutons and cheeses. Let stand for 10 minutes and then pour into the prepared baking dish.

Bake for 45 minutes or until a toothpick in the middle comes out clean. Let cool for 10 minutes.

Ginger Applejack Cocktail

Sometimes it is good to have a ‘signature cocktail’ when friends and family visit—especially during the holidays. I offer this recipe for a light and refreshing drink that is light and effervescent, yet full of autumn flavor.

Ingredients (serves 8):

1 apple, diced (I like Honeycrisp®, but then I always like Honeycrisp)

4 cups apple cider

4 ounces applejack liquor (I used Yukon Jack’s Jacapple)

32 ounces ginger ale

Directions: Place the diced apple in a pitcher. Add the apple cider and applejack. When you are ready to serve, stir in the ginger ale. 

Strawberry Agua Fresca (Fresh Strawberry Drink)

This might just be one of the most refreshing drinks on the planet. And you can easily spike this with a little rum or vodka—just saying.

Ingredients:

2 pounds fresh strawberries

¾  cup sugar (or to taste)

¼ cup fresh lime juice (from 2-3 limes)

6 cups water

Mint sprigs for garnish (optional)

Directions:

Coarsely chop the strawberries into a large bowl. Stir in the sugar and lime juice and let stand at room temperature for at least one hour, stirring occasionally. Process the berries until pureed (in batches works best) and strain through a mesh strainer into a large bowl, stirring to make sure all the liquid goes through and you are left with a relatively dry pulp. Take your time, it will happen. Discard the solids in the strainer and pour the juice into a very large pitcher. Add the water and stir. Chill for a few hours until cold then pour into glasses and garnish with mint.  

Homemade Chocolate Syrup (1 version for kids, 1 for adults)

I don't know how it is, but I've always loved the taste of cocoa much better than full-on chocolate. Maybe it's deeper and more complex. I've been thinking about making my own chocolate syrup for a few days now and finally did it today. This couldn't be simpler--just 5 minutes with ingredients you probably have on hand.  You also get to control the sweetness here and it's virtually fat free. I like the version with alcohol best--of course I would! 

Ingredients:

1 cup good quality Dutch processed cocoa powder

1 cup granulated sugar

Pinch of salt

1 cup of water

1 teaspoon vanilla

For adults only:

1 jigger coffee flavored liqueur (like Kahlua®)

1 jigger Crème de Cacao

Directions: In a large saucepan, whisk together the cocoa powder, sugar and salt. Slowly whisk in the water and cook over medium heat until the sugar completely dissolves (about 5 minutes). Remove from heat and stir in the vanilla.

Now, pour half into a container and refrigerate for the younger set. Me, I’m feeling like an adult today (which doesn’t happen often) so I’m adding a shot of Kahlua and a shot of Crème de Cacao into the other half. Or, maybe it is all for me and I’ll use two shots of each. Store in the refrigerator up to two weeks.

Stir a few teaspoons of that into your milk! 

Hot Hazelnut Malt Milkshake

Submitted for your approval: a hot milkshake. With malt. And liqueur. Sweet dreams.

Ingredients (makes 2 drinks):

2 cups milk
½ cup vanilla ice cream
2 Tablespoons malted milk powder
2 shots Bailey’s ® Hazelnut Flavored liqueur

Directions: Whisk together the milk, ice cream and malted milk powder in a saucepan Cook over medium heat until the ice cream is melted, the malted milk has dissolved and the mixture is thoroughly heated through (you should see small bubbles forming around the sides of the pan). If your malted powder clumps, just push the clump against the side of the pan and it will fall apart. Remove from the heat, pour into mugs and stir in one shot of liqueur per mug.

Fresh Peach Float

A lovely way to have fresh peaches. Please make each float according to your own taste-more or less peaches, sugar, soda, ice cream.

Ingredients (enough for two tall floats):

Cinnamon Sugar Pie Crust strips:
6 or so (1/2 inch wide by 2 inches long) strips of pre-made pie crust
2 teaspoons sugar
½ teaspoon cinnamon
Peaches:
2 large or 3 small fresh peaches, pitted and chopped (peel them if you want, but I’m leaving the skin on)
2 Tablespoons (more or less) of sugar (depending on how sweet your peaches are)
To finish:
3-4 cups club soda
4 scoops vanilla ice cream or frozen yogurt

Directions:

Preheat oven to 350 degrees F. Lay the pie crust strips on a foiled baking sheet that has been sprayed with cooking spray. Mix together the 2 teaspoons of sugar and ½ teaspoon cinnamon. Sprinkle the cinnamon sugar mixture on the pie crust strips.  Bake for 15 minutes. Let cool and set aside.

Put the peaches and 2 Tablespoons of sugar in a blender or food processor and blend until smooth. Move the peach syrup to a container and chill for at least 30 minutes.

When you are ready to assemble your floats, divide the peaches evenly between 2 tall glasses. Add 2 cups of club soda to each and stir. Put 2 scoops of ice cream into each glass and garnish with a pie crust strip and serve the rest alongside of the float. .

Spiked Watermelon Lemonade

Happy first day of summer! This is so good and refreshing. Of course, you can leave out the vodka if you want, but hey, the first day of summer is a holiday right? I didn’t even know I had the straws with umbrellas—how fun!

Ingredients for two drinks:

4 cups of chilled watermelon, but into ½ inch to 1 inch cubes, divided
3 cups prepared lemonade, chilled
2 ounces vodka
Mint leaves and funky umbrellas for garnish

Directions: Place two cups of the watermelon cubes on a wax paper lined tray and freeze for one hour. These will be your ice cubes. Throw the other 2 cups of watermelon in a food processor or blender and blend until smooth. Combine the watermelon puree with the lemonade and vodka. Put the watermelon ice cubes equally into two tall glasses and pour the drink over. Top with umbrellas and mint leaves.

Ginger & Vanilla Liqueur

Try adding a little of this to hot tea, warm apple cider, coffee or whiskey. Straight up is beautiful, too. This makes a great gift. Yields four large bottles.

  

Ingredients:

6 cups water

3 cups sugar

1 cup honey

2 whole vanilla beans, sliced open

½ cup peeled, roughly chopped fresh ginger

Peels from two clementines, torn into ½ inch pieces

8 cups brandy

4 pieces of ginger candy, chopped (optional)

Directions: In a large saucepan, combine water, sugar, honey, vanilla beans, ginger and clementine peels. Bring to a boil and reduce to a simmer. Simmer for ½ hour, stirring occasionally. Remove from heat and let cool. Pour the cooled mixture (do not strain) into a non-reactive container large enough to hold it and the brandy.  Glass containers are the way to go here. Cover with the lid to the container or plastic wrap and let steep for 2 days. After two days, strain the liquor through a fine mesh strainer, discarding solids. Strain again through the fine mesh strainer lined with a coffee filter. Place 1 chopped piece of ginger candy in each bottle, if using. Pour ¼ of the liquor into each of four sterilized liquor bottles with stoppers.  Funnels are your friends. Let sit in a cool, dark place for another 2 days and enjoy.