Summer Salads - A Picture Is Worth A Thousand Words

Antipasti Salad 

Not My Mommy's Potato Salad 

Roasted Chicken with Corn and Black bean Salad

Fresh Fruit Salad with Honey and Greek Yogurt

Quinoa Salad 

Jicama Fruit Salad

Tandoori Garbanzo Bean Potato Salad

Pineapple Salsa Salad

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