We don’t have too many breakfast recipes, but we do have quite a few that include egg. After we found this great recipe for French Toast, we decided that it was one that we had to share with you.

Directions:

Preheat a griddle or large nonstick skillet. Preheat oven to 200F (used to keep food warm).

In a shallow dish beat together eggs, milk, cinnamon, nutmeg, and vanilla. Spray the skillet or griddle with cooking spray. Working in batches, dip the slices of bread in the egg mixture, let the excess drip off, then place in the skillet and cook for 3 minutes per side, or until golden brown. Place on a baking sheet in the low oven to keep warm while you cook the rest of the french toast slices.

In a separate skillet, cook the butter and the brown sugar together until the butter is melted. Add the walnuts and toss to coat with the mixture. Cook for 3-4 minutes, or until the sugar is dissolved and the walnuts are fragrant. Stir the mixture into ricotta cheese.

Spread a thin layer of ricotta on half the French toast slices and top with another piece to make a sandwhich. Top with fruit and sprinkle of confectioners’ sugar.

Submitted by Connie M and Avery, in the Rachel Ray cookbook Yum-O.

This is an easy recipe for fried rice. It’s a great side dish for any meal and it’s low in calories! It can be made with either fresh or frozen ingredients and is one that is sure to set your tastebuds tingling.

Prep: 5 minutes
Cook: 10 minutes
Serves 4

Directions:

Heat 2 tsp canola oil in a large nonstick skillet on medium heat. Whisk eggs and then add to the skillet. Cook stirring occasionally to break up eggs until set. Remove eggs from the pan. Add remaining 2 tsp. oil to the skillet and increase the heat to medium high. Stir in frozen vegetables and cook until 5 minutes or tender.

Add stir-fry sauce and crushed red pepper to the skillet. Stir in rice and heat through. Mix in the cooked eggs. Add the lime wedge for a bit of extra flavor.

Nutritional Value

This dish has only 252 calories per serving and only 483mg of sodium! This dish cuts calories and sodium by nearly 50% compared to a takeout version.

This is one of The Food Networks top recipes, shared by Alton Brown. They rated it at “easy” with a cook time of 45 minutes. This recipe serves 6-8 people, just adjust the ingredients slightly for more or less people.

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make surethere are no lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg (add the hot liquid very slowly so you do not cook or scramble the egg). Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

This recipe is the recipe of the week in the San Diego Union Tribune and I thought it was kind of interesting. Chicken with Tomatoes, Apricots and Chickpeas… Mmmm… The recipe serves 4.

Directions

Season chicken breasts with salt and pepper. Heat olive oil in a large frying pan over medium-high heat. Add cumin, coriander, and cayenne to the pan. Cook 1 minute stirring occasionally. Add chicken and cook until golden brown on underside, about 3 minutes. Turn and cook until brown on the other side for about 3 more minutes. Transfer to a plate and set aside.

Stir in tomatoes, apricots, sugar and garlic to the frying pan. Bring to a boil, then reduce to a simmer and return chicken to pan. Cook covered until chicken is cook through about 10 minutes. Stir in chickpeas and parsley, and cook until heated through.

Nutritional Info: 421 calories per serving

Sangria is a wine punch typical of Spain and Portugal. This recipe is most like Applebee’s version of the Red Apple Sangria.

Directions

Fill 16 oz wine glass with ice.

Add red wine, apple liquer, grenadine, cranberry juice, and top off with Sierra Mist.

Use the small end of the melon baler to scoop 2 balls out of the red apple. Pierce the apple ball with a toothpick. Drop all garnishes into the drink and servewith a straw.

Ingredients Tip: DO NOT USE Apple Pucker. It will not come out the same.

Serving Tip: To make a pitcher of the Red Apple Sangria, simply do 6 (or more) of each ingredient.

Serving Tip #2: If you need to sweeten it up a bit, simply add more Sierra Mist to each glass, that is how I prefer to serve it.

With recipes, like the ones we post here, I try to follow it, but I always like to add my own spin. When in a pinch on last nights London Broil I had to come up with a quick marinade to give it a little extra flavor. Usually I just use Italian Dressing.

Directions

You can’t really go wrong here. Just make sure not to add too much oil, you can always add if your marinade is a little light.

Combine all ingredients in a Ziploc bag and add your London Broil to it. Let it sit for at least 30 minutes. Don’t leave overnight due to the lime/lemon.

Grilling Instructions

Grill the steak over high heat for about 3 minutes per side, this should give it nice grill marks. Turn down to medium heat and cook for another 3 minutes per side.

Cooking Tip: When you cut the steak make sure you slice thinly on a diagonal across the grain.

This one is a popular recipe that is a great appetizer or little snack for a group.

Directions

For Pesto

Add fresh basil fresh basil leaves, 1 clove of garlic, a 1/4 cup of roasted almonds, 1/4 cup of shredded Parmesan, a drizzle of olive oil, and a pinch of salt and pepper to a large cup or bowl. Use a blender to blend it together until smooth and bright green.

For Chicken

Mix together the paprika, pepper, and cumin in a bowl with a teaspoon of salt. Sprinkle chicken with mixture and rub it in. Grill on a medium hot grill, turning occasionally until chicken is just cooked through, about 5 to 6 minutes per side. Remove and let it rest. Cut the chicken into slices and set aside. Add tortilla to grill on low heat and spread a thin layer of the pesto over it. Add strips of chicken, Parmesan and cover with another tortilla. Cook until you get color on the bottom and carefully flip it over to cook the other side. Once it is done, remove from heat and let rest for 1 minute. Cut the tortilla like a pizza and serve.

Cooking Tip: Feel free to substitute the cheese with Mozzarella or my favorite, Monterrey Jack cheese.

Serving Tip: Use a pizza cutter to cut the quesadilla into slices.

Source: Bobby Flay Grill it!

When I cook Fettuccine Alfredo, I usually just go with the store bought Bertolli Alfredo sauce. However if you are feeling a little ambitious I found a recipe that is easy to make and sounds delicious.

Better Than Olive Garden Alfredo Sauce Recipe

Is it better than Olive Garden’s? Make it and you be the judge. This recipe serves 4-6 so you can definitely feed everyone with this one. Add whichever type of meat you’d like.

Directions

Melt butter in medium saucepan over medium/low heat.

Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often.

Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.

When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.

While the sauce cooks, boil noodles for 3-5 minutes. Remember since these noodles are so thin, it doesn’t take very long to cook.

Place pasta on serving plates and spoon sauce over pasta.

This recipe was found from Aaron McCargo JR, the Next Food Network Star. His show is actually pretty decent. After watching it I attempted this Macaroni Salad.

Please remember that 2 pounds is a lot of noodles, which I found out the hard way. If you want to make the recipe as is, I would suggest two pots for noodles, and a lot of refrigerator space to cool the noodles.

Mega Egga Macaroni Salad Recipe

If you just want to try the recipe, I would suggest using half of everything. The full two pounds will serve a lot of people, and then some!

Directions

In a large pot with salt, boil pasta for 12 to 15 minutes until cooked. Stir often. Drain and cool. Refrigerate for 30 minutes.

Cooking Tip: I would try putting the pasta on a large cooking sheet or something similar. Keeping it in a bowl will only cool the noodles on top, the ones at the middle and bottom will stay warm.

In a large pot with a dash of salt, add eggs on medium high heat. Bring to a boil. Cover and remove from heat. Let eggs sit for 6 to 7 minutes. Remove eggs and shock in ice water. Once thoroughly cooled, peel eggs and roughly dice.

Cooking Tip: This is the perfect method to boiling eggs. They came out very well cooked when I did this. I even made more just to eat hard boiled eggs alone.

Place pasta in a large bowl. Add onions, celery, eggs, relish, mayonnaise, salt and pepper, hot sauce and Worcestershire. Mix until well combined.