Toad in the Hole Ribeye Breakfast Melt

 

Savory ribeye and eggs cooked in rye bread holes, layered with cheese and crispy hash browns for a hearty breakfast melt.

 Servings: 4

Time: 35 minutes

 Ingredients

• 8 slices of rye bread
• 8 eggs
• 4 thinly sliced ribeye steaks (1/4" thick)
• 4 slices of American cheese
• 4 hash brown patties
• 2 tbsp butter

Instructions

1. Cook the hash browns in the air fryer according to the manufacturer’s instructions, or bake in a toaster oven at 400°F for 12–15 minutes, flipping halfway, until golden and crisp.

2. Cut a 2–3-inch hole in the center of each rye bread slice.

3. Heat 1 tablespoon butter in a large skillet over medium heat. Quickly sear the ribeye slices for 1–2 minutes per side until just cooked; season with salt and pepper, then set aside.

4. Add the remaining butter to the skillet and place the bread slices in the pan. Crack an egg into each hole and cook over medium-low heat for 3–4 minutes, until the whites are set and the yolks are still slightly runny; season with salt and pepper.

5. Flip the bread slices, then top with ribeye, a hash brown patty, and a slice of cheese. Add a second bread slice on top, press gently, and cook about 1 minute per side until the cheese melts and the sandwich is heated through.

6. Cut in half and serve immediately.

Cooking Smart for a Healthy Heart - Orange Glazed Cornish Hens

Flavorful Cornish Hens; all in one small, meaty, tender bird.  With this recipe, the hens are glazed as they roast with a delicious orange-tea marmalade.  Plus, a wealth of heart-healthy vitamins and minerals come in each little hen.

Prep Time: 20 min.    Cook Time: 1 hour 15 minutes plus resting time  Serves 4

1 tea bag - Earl Grey
2 medium oranges
1 cup orange marmalade
2 Cornish Hens, about 1 pound each
1/2 teaspoon pepper
1/4 teaspoon salt
1 medium onion, sliced
1/4 cup fresh rosemary, chopped
1/4 cup fresh thyme, chopped

1. Preheat oven to 375 and prepare roasting pan with rack.  Steep a tea bag in 1/4 cup boiling water for 5 minutes in a small saucepan.  Discard the tea bag, then squeeze juice from 1 orange into the tea, and then stir in the marmalade until melted.
While keeping the marmalade warm, cut the remaining orange into quarters (do not peel).

2. Remove and discard giblets from hens.  Wash hens and dry thoroughly, and then sprinkle cavities with pepper and salt.  Loosen breast skin slightly.  Stuff each hen with 2 orange quarters, slice onions, rosemary, and thyme.  Tie the legs together with a kitchen string.  Place hens, breast-side up, on a rack in a roasting pan.  Brush hens with orange glaze.  Then pour just a little water; just enough to cover the bottom of the roasting pan.

3. Roast hens on the middle oven rack, basting the hens every 20 minutes with the remaining glaze, until browned and juices run clear, about 1 hour and 15 minutes.  Then remove the hens from the oven and let them rest for about 10 minutes. Garnish with rosemary and thyme.

To round out this meal, you can serve your hens with roasted beets/carrots and coconut collard greens.

See recipe for Coconut Collards 

Sautéed Scallops in Ginger Garlic Sauce Serve with Broccoli & Penne Pasta

A perfect marriage of Asian flavors with a little Italian influence.

The perfect marriage of Asian flavors with a little Italian influence. Ginger and garlic complement the sweet taste of sea scallops, combined with the fresh, crisp taste of broccoli and penne pasta. Enjoy! 

Servings: 6 Prep time: 15 minutes Cook time: 30 minutes

Ingredients

1 1/2 pounds sea scallops, sliced in half horizontally (if large)

4 ounces Cream Cheese

1/2 cup coconut milk

3/4 cup low-sodium chicken broth

1/4 cup minced ginger

4 cloves garlic, minced

2 cups broccoli florets, blanched

3 cups hot cooked penne pasta

2 tablespoons garlic-flavored (or regular) olive oil, for sauteing

1 teaspoon fish sauce

Fresh scallions, thinly sliced, and red pepper flakes, to taste, for garnish.

Steps

1. Heat the olive oil in a 12-inch nonstick skillet over medium heat. Sauté the scallops until just tender; do not overcook. Remove from the skillet and set aside. Blanch the broccoli in salted water, then transfer to ice water. Drain well. Cook the penne according to package directions, drain, and set aside.
2. In a saucepan, combine the coconut milk, chicken broth, minced ginger, fish sauce, and garlic; bring to a gentle simmer. Add the cream cheese and whisk until the sauce is smooth. Season with salt and pepper to taste.
3. Return the pasta, broccoli, and scallops to the skillet. Add the sauce and toss gently to coat.
4. Transfer to a serving dish and garnish with fresh scallions and red pepper flakes.

Optional Chef Notes

• Scallops: For best results, use dry-packed sea scallops. Pat them completely dry before sautéing to achieve a good sear and prevent excess moisture in the pan.
• Doneness Tip: Scallops cook quickly—remove them as soon as they turn opaque and feel slightly firm to the touch. Overcooking will make them rubbery.
• Flavor Adjustment: If you prefer a bolder sauce, add an extra teaspoon of minced ginger or a pinch of crushed red pepper flakes to the sauce.
• Pasta Options: Penne works well, but fettuccine or linguine are excellent substitutes if you want more sauce coverage.
• Lighter Version: For a lighter sauce, substitute half-and-half or light coconut milk for the full coconut milk and reduce the cream cheese slightly.

Make-Ahead Tip: The sauce can be prepared up to one day in advance and gently reheated before tossing with the pasta, broccoli, and scallops.