Breakfast Sandwich

A good day always starts with a good breakfast.  Okay, I have to confess that I'm in looooove with this breakfast sandwich!!!  Did I tell you that I always look forward to Saturday mornings because of this?...well, other than spending quality time with the family, of course.  It's my dear hubby's breakfast specialty which he owns the kitchen on weekends, by the way.  I thank the Lord for a man not just knows how to cook but can cook good!!! :)

4 serving size individual ciabatta bread or a loaf and cut into serving pieces

Asiago cheese, cut in thin slices

4 eggs

4 slices bacon or more, we prefer Nitrate-Free bacon

Olive oil spray or Pam

Salt and pepper, to taste

Bake bread according to package direction.  Cook bacon in the microwave until crispy (we prefer this way to eliminate fats and for the crunchier texture), set aside.  Heat skillet on medium heat sprayed with olive oil spray or Pam, until hot.  Crack eggs on the skillet and cook until halfway through (seasoned with salt and pepper), flip the eggs over and add sliced cheese on top and cook for few minutes more until eggs are well done and cheese are soft and melted.

Assembly:

Cut ciabatta bread in half.  Lay the bottom part on the plate topped with egg and cheese, add bacon and cover with the other half of bread.  We always serve this with freshly squeezed orange juice...it's a beautiful match made in heaven!  Enjoy!

Whey And Cream Cheese

Making whey and cream cheese is so much easier than I thought.  All you need is some plain milk kefir (which I prefer) or a store-bought plain yogurt.  I use my whey for my homemade probiotic lemonade and I use the cream cheese for any recipes that calls for it.  



2 cups milk kefir (I use homemade, unflavored)
1 coffee filter (big enough to fit the kefir)
plastic strainer
1 deep medium-size bowl
Saran wrap or paper towel

Position the plastic strainer with coffee filter on it on the bowl making sure there's enough room at the bottom of the bowl for drippings. Pour milk kefir into the strainer, let it drip. Cover with Saran wrap or paper towel. Place it in the fridge overnight. The next day, you'll have instant whey (liquid) and the top part is cream cheese.  Keep them separately in tight containers at the fridge, they will last for months to use.

Tomato Salad with Balsamic Dressing

Guess, what day it is??  That's right,  it's "Farmer's Market" day!  This salad recipe ingredients are few of the veggies we love to get.  Beyond being colorful, luscious and healthy there's nothing like the freshness of it.  From its farms to our table... bon appetit!

1 1/2 pint any mix grape tomatoes
1/4 red onion, thinly sliced (or more to your liking)
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced fresh parsley
1/4 teaspoon sugar
1 clove garlic, minced
Salt and fresh ground black pepper
Baby Lettuce, cut in chunks

Halve the tomatoes and add them to a large ziplock bag.  Add the sliced onions, olive oil, balsamic, parsley, sugar, garlic and sprinkle with salt and pepper.  Seal the bag, gently mix everything in it, then get all the air out and seal again.  Place into the fridge until ready to use.
Divide the baby lettuce in 4 salad bowls and divide the tomato mixture including its dressing on top of each bowl.  Serve!



Yield:  4 Servings

Kahlua Mudslide

Sometimes we just need to sit back, relax and enjoy this!  You can make it kid-friendly by omitting the alcohol, just drizzle scoops of ice cream with some chocolate syrup, whip topping, a cherry and voila!... made my little Sweetpea's day even sweeter!

2 shots Kahlua Coffee Liqueur

1 shot Irish Cream Liqueur (Baileys)

1 shot vodka

2 cups Vanilla Ice Cream

1 cup ice cubes

Organic chocolate syrup, to drizzle

Whip Cream

Cherries, to garnish

In a blender mix ice cubes, Ice Cream, Kahlua, Baileys and vodka until smooth.  Drizzle the bottom and sides of a dessert glass with chocolate syrup.  Pour blended ice cream into the glasses, drizzle with whip topping and garnish top with a cherry.  Enjoy!

Yield:  2 servings