Savory Start to the Morning

It’s another morning at home and my sister in law is fast asleep. To surprise her with a nice breakfast, I decided to be a little creative and made a savory french toast for us.Taking the Rosemary Garlic & Sundried Tomato bread I made yesterday, I dipped it in scrambled egg and pan fried it to a golden brown.To accompany my savory french toast, I made a bacon omelette, topped with freshly grated fontina cheese, chopped tomatoes and a sprinkling of fresh basil and italian parsley.

Savory Start to the Morning

It’s another morning at home and my sister in law is fast asleep. To surprise her with a nice breakfast, I decided to be a little creative and made a savory french toast for us.Taking the Rosemary Garlic & Sundried Tomato bread I made yesterday, I dipped it in scrambled egg and pan fried it to a golden brown.To accompany my savory french toast, I made a bacon omelette, topped with freshly grated fontina cheese, chopped tomatoes and a sprinkling of fresh basil and italian parsley.

All in the Family

My brother & sister in law came over today for another “sibling night” which is always nice. I subjected them to our diet focused on more vegetables and fruit for dinner. Fortunately they enjoyed it, despite the strong carnivore nature they have inside.Tonight’s dinner was pretty light – I didn’t want to put in too much effort with me being sick and all. So here’s our lovely dinner menu which included the rosemary garlic & sundried tomato bread I made earlier and some fresh nectarine slices. Click on the links to view the recipes…

Italian Roast Chicken

Pesto Potatoes w/Button Mushooms

Balsamic Vinaigrette Tossed Salad

Balsamic Vinaigrette Tossed Salad

Balsamic Vinaigrette Tossed Salad

romaine lettuce, chopped

roma tomatoes, diced
sliced black olives
fontina cheese, cubed

Dressing:
2-3 tablespoons balsamic vinegar
2-3 tablespoons extra virgin olive oil
1/2 tablespoon dried italian seasoning

In a large bowl, combine all the ingredients, except dressing ingredients.
In a small bowl, whisk dressing ingredients and pour over salad.
Toss to coat.

Pesto Potatoes w/Button Mushooms

Pesto Potatoes w/Button Mushooms

2 large potatoes, cubed

1 tablespoon pesto sauce (prepared or homemade)
seasoning: salt, pepper, italian seasoning
1 small carton button mushroom, halved
1 small roma tomato, diced

Toss potato cubes in pesto sauce and seasonings (to taste).
Place in lightly greased baking sheet and bake for 25 minutes.
Add mushrooms and toss with potatoes.
Continue to bake for another 10 minutes.
To serve, top with chopped fresh tomatoes.

Italian Roast Chicken

Italian Roast Chicken

Cut up chicken quarters

seasonings: salt, pepper, italian seasoning
olive oil

Preheat oven to 350 degrees.
Seasoning chicken with spices.
Drizzle olive oil over chicken.
Bake in preheated oven for 30-45 minutes until fully cooked.

Balsamic Vinaigrette Tossed Salad

Balsamic Vinaigrette Tossed Salad

romaine lettuce, chopped

roma tomatoes, diced
sliced black olives
fontina cheese, cubed

Dressing:
2-3 tablespoons balsamic vinegar
2-3 tablespoons extra virgin olive oil
1/2 tablespoon dried italian seasoning

In a large bowl, combine all the ingredients, except dressing ingredients.
In a small bowl, whisk dressing ingredients and pour over salad.
Toss to coat.

Pesto Potatoes w/Button Mushooms

Pesto Potatoes w/Button Mushooms

2 large potatoes, cubed

1 tablespoon pesto sauce (prepared or homemade)
seasoning: salt, pepper, italian seasoning
1 small carton button mushroom, halved
1 small roma tomato, diced

Toss potato cubes in pesto sauce and seasonings (to taste).
Place in lightly greased baking sheet and bake for 25 minutes.
Add mushrooms and toss with potatoes.
Continue to bake for another 10 minutes.
To serve, top with chopped fresh tomatoes.

Italian Roast Chicken

Italian Roast Chicken

Cut up chicken quarters

seasonings: salt, pepper, italian seasoning
olive oil

Preheat oven to 350 degrees.
Seasoning chicken with spices.
Drizzle olive oil over chicken.
Bake in preheated oven for 30-45 minutes until fully cooked.

All in the Family

My brother & sister in law came over today for another “sibling night” which is always nice. I subjected them to our diet focused on more vegetables and fruit for dinner. Fortunately they enjoyed it, despite the strong carnivore nature they have inside.Tonight’s dinner was pretty light – I didn’t want to put in too much effort with me being sick and all. So here’s our lovely dinner spread which included the rosemary garlic & sundried tomato bread I made earlier and some fresh nectarine slices…

Italian Roast Chicken

Cut up chicken quarters
seasonings: salt, pepper, italian seasoning
olive oil

Preheat oven to 350 degrees.
Seasoning chicken with spices.
Drizzle olive oil over chicken.
Bake in preheated oven for 30-45 minutes until fully cooked.

Pesto Potatoes w/Button Mushooms

2 large potatoes, cubed
1 tablespoon pesto sauce (prepared or homemade)
seasoning: salt, pepper, italian seasoning
1 small carton button mushroom, halved
1 small roma tomato, diced

Toss potato cubes in pesto sauce and seasonings (to taste).
Place in lightly greased baking sheet and bake for 25 minutes.
Add mushrooms and toss with potatoes.
Continue to bake for another 10 minutes.
To serve, top with chopped fresh tomatoes.

Balsamic Vinaigrette Tossed Salad

romaine lettuce, chopped
roma tomatoes, diced
sliced black olives
fontina cheese, cubed

Dressing:
2-3 tablespoons balsamic vinegar
2-3 tablespoons extra virgin olive oil
1/2 tablespoon dried italian seasoning

In a large bowl, combine all the ingredients, except dressing ingredients.
In a small bowl, whisk dressing ingredients and pour over salad.
Toss to coat.