Watermelon Salad with Yogurt and Fried Rosemary

Watermelon Salad with Yogurt and Fried Rosemary combines ingredients you just might not think of mixing into a delicious summer salad.


Watermelon Salad with Yogurt and Fried Rosemary
(Adapted from recipe courtesy of BonAppetit.com, August 2016)

Makes 4 to 6 servings

1 3-lb. seedless watermelon, rind removed, cut into 1 1/2-inch cubes, refrigerated
2 5.3 ounce containers non-fat plain Greek yogurt
2 Tbsp honey
2 Tbsp extra-virgin olive oil
2 6-inch sprigs fresh rosemary
2 tsp crushed red pepper flakes
Sea salt

In a medium skillet over medium heat the oil to a shimmer. Fry the rosemary sprigs for about 20 seconds until crispy. Remove to paper towel-lined plate to cool and drain. Remove leaves from stems and set aside.

In a medium bowl mix yogurt and honey until thoroughly combined.

To serve: Divide yogurt mixture between serving plates. Top with pieces of watermelon. Season with rosemary leaves, sea salt and red pepper flakes.

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Shakshuka with Smoked Turkey Sausage

Shakshuka with Smoked Turkey Sausage is a breakfast, lunch or brunch dish with Israeli roots that also draws from Morocco, Tunisia, and Yemen. The dish can be made vegetarian by substituting tofu, zucchini or spinach for the sausage or try a seafood version with sautéed shrimp or crawfish.



Shakshuka with Smoked Turkey Sausage
(Mark Kelly, 2016)

Serves 2

1 (8 oz.) smoked turkey sausage, sliced on bias 1/4-inch-thick
Extra-virgin olive oil
6 okra pods, cut in half lengthwise (if using frozen thaw to room temperature)
1/2 cup cherry tomatoes, halved
1/3 cup thinly sliced sweet onion
1/3 cup thinly sliced red pepper
1 garlic clove, minced
1 1/2 cups tomato sauce
1/2 cup edamame beans (if using frozen thaw to room temperature)
2 large eggs
Kosher salt
Freshly ground black pepper
2 Tbsp green onions thinly sliced
Hot sauce (preferably Sriracha)
Whole wheat pita bread

Heat 2 tablespoons of oil in a medium cast iron skillet over medium heat. Working in batches, brown the sausage slices on both sides and set them aside on a paper towel-lined plate. Add oil as necessary and saute the okra pods for 5 minutes or until tender and browned in spots. Remove from the pan and set aside. Add cherry tomatoes and cook for 1 minute, until blistered. Add onion, red pepper, and garlic clove, cook until tender and the onion is translucent, about 4 minutes. Stir in tomato sauce, a few dashes of hot sauce, edamame, and okra. Season with salt and pepper. Bring to a simmer. Crack the eggs into the skillet. Place pieces of sausage in the sauce around the eggs. Cover and reduce heat to medium-low. Cook 4 minutes until eggs are set but the yolks are still runny.

Sprinkle the Shakshuka with green onions. Drizzle with good extra-virgin olive oil. Serve along with warm pita bread and hot sauce.

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Crab and Egg Casserole

Crab and Egg Casserole is a great dish to serve as a part of Mother’s Day Brunch.



Crab and Egg Casserole
(Adapted from recipe courtesy of LouisianaCookin.com)

Serves 10

6 slices whole wheat bread with crusts removed
1 1/2 cups water
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 Tbsp minced garlic
2 cups shredded cheddar cheese, divided
1 8-oz. can water chestnuts, drained and halved
1 lb. lump crabmeat
1 large egg
2 large egg whites, lightly beaten
1/2 cup reduced fat mayonnaise
Extra-virgin olive oil
Kosher salt
Cajun seasoning
Freshly ground black pepper
1 Tbsp Louisiana Hot Sauce

Preheat oven to 350F. Spray a 3-quart baking dish with cooking spray.

In a large bowl, place bread. Add 1 1/2 cups water over the bread and let stand for 15 minutes. Drain any excess water from the bowl.

In a large skillet over medium heat, saute the onion, pepper, celery and garlic in about 1 tablespoon of oil until tender, stirring often, about 5 minutes. Remove from heat and set aside to cool.

Add 1 cup of cheese to the bread mixture, stirring to combine. Add onion mixture, water chestnuts, and crab meat. Season with salt and Cajun seasoning to taste. Stir gently to combine.

In a medium bowl, whisk together egg and egg whites. Add mayonnaise, pinch of salt, couple generous grinds of pepper, and hot sauce. Add bread mixture to crabmeat mixture, stirring gently to combine. Spread into prepared dish. Sprinkle top with remaining cheese. Bake until the filling is set and cheese is melted, 35 – 40 minutes. Let stand for 5 minutes before serving.

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Breakfast Pizza with Dijon Mustard Sauce

Breakfast Pizza with Dijon Mustard Sauce doesn’t necessarily have to be served for breakfast but given the ingredients it certainly could be. Using Dijon mustard under the meat, greens and cheese gives this pizza a unique but somehow not strange flavor.


Breakfast Pizza with Dijon Mustard Sauce
(Mark Kelly, 2016)

Makes (4) 12-inch-diameter pizzas

2 lbs. pizza dough divided into 4 equal pieces
8 Tbsp Dijon mustard, divided
1 lb coarsely grated Romano and mozzarella, divided
1 lb thinly sliced ham or prosciutto cut into 1/2-inch-wide strips
Bunch of greens (such as, spinach leaves, flat leaf parsley, sage, and or basil leaves)
Dozen large fresh eggs
Extra-virgin olive oil

Preheat oven and baking stone or steel for 475F convection baking.

Working in 4 batches, spread an even layer of mustard over a dough that has been rolled out to 12-inches in diameter. Top with a quarter of the ham strips, add a quarter of the greens, top with a quarter of the grated cheese. Brush the rim of the pizza dough with oil. Crack three eggs near the middle of the pizza. Bake for about 10 – 12 minutes until the crust is golden brown and the egg whites are set. Serve warm.

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Spinach Tasso Skillet

Spinach Tasso Skillet makes an awesome dinner, breakfast or brunch for one and is a great way to use up any Tasso left over from making gumbo. If you don’t have any Tasso on hand simple substitute cubes of ham or slab bacon.


Spinach Tasso Skillet
(Mark Kelly, 2016)

Serves 1

2 frozen hash brown patties
2 large eggs
1/4 lb. Tasso ham, cut into 3/8-inch-cubes
1 Roma tomato, seeded and chopped
1/4 red onion, chopped
1 (8 oz.) bag baby spinach
1/3 cup shredded mozzarella
Canola oil
Sea salt
Freshly ground black pepper
Sriracha for garnish

Preheat oven to 425F. Bake the hash browns for 18 minutes on a foil-lined, rimmed baking sheet.

In a heavy skillet over medium heat, brown the Tasso cubes until crispy, about 5minutes. Remove to a bowl and set aside. Add one tablespoon of oil to the skillet and saute the onions for 3 to 4 minutes. Add spinach and cook until just wilted. Remove onions and spinach to a bowl and set aside. Season with salt and pepper.

Add another tablespoon of oil to the skillet and fry eggs to desired doneness, sunny-side up or over easy recommended.

To serve, place hash brown patties in the skillet with the spinach and onions. Add the cooked eggs. Top with tomatoes and then cheese. Broil for 2 minutes taking care not to burn the cheese. Serve immediately with a few generous dashes of Sriracha.

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Eggs in Pepper Boats

Eggs in Pepper Boats is a fun way to serve eggs and a healthy way to cook the eggs – think … “no oil or grease”. Baking the eggs takes a little bit longer but it is worth it. This recipe can be adapted to use different meats and cheeses. It can be made without meat altogether. Add some fresh herbs for a twist.


Eggs in Pepper Boats
(Mark Kelly, 2015)

Makes 4 servings

2 large peppers (poblano or cubanelle), halved and seeded
4 large eggs
1/2 cup shredded sharp cheddar cheese
2 strips applewood smoked bacon, baked to just short of crisp
Hot sauce for serving

Preheat oven to 425F.

In a large skillet over medium heat, place the peppers cut side down in 1/4 inch of water. Cover and simmer for 6 minutes or until the peppers begin to soften. Flip the peppers over and cook for another 4 minutes, taking care not to over cook the peppers. You want them to be firm enough to hold an egg in each of them.

Place the cooked peppers cut side up on a foil-lined, rimmed baking sheet. Put a quarter of the cheese in each pepper boat. Top with each with a half strip of bacon. Top each with an egg, taking care to keep the egg within the confines of each boat. Carefully place in the oven and cook until the egg whites are solid and yolks reach preferred doneness, about 6 to 8 minutes for sunny-side-up. Serve immediately with pepper and your favorite hot sauce.

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Savory Waffles with Cheddar Cheese and Dried Basil

Savory Waffles with Cheddar Cheese and Dried Basil don’t need any maple syrup to finish them. Try some sour cream and sliced grape tomatoes or mix a little Sriracha in the sour cream and top with fresh basil leaves.


Savory Waffles with Cheddar Cheese and Dried Basil
(Adapted from recipe courtesy of InJenniesKitchen.com and Chicago Tribune, 2015)

Makes about (8) 6-inch diameter waffles

1 1/2 cups all-purpose baking mix, see recipe below
2 Tbsp crumbled dried basil
1 1/2 cups shredded cheddar cheese
1 cup buttermilk
2 large eggs, beaten
2 Tbsp canola oil
Reduced fat sour cream for garnish

All-Purpose Baking Mix

In a large bowl, combine 3 3/4 cups flour, 1/4 cup sugar, 2 Tbsp baking powder, 1 tsp baking soda, and 1 tsp fine sea salt; whisk until blended. Store in a plastic zip-top bag for up to 2 months. Ingredients will settle, so stir or shake before using.

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Baked Eggs with Prosciutto in Hash Brown Cups

Baked Eggs with Prosciutto in Hash Brown Cups is an all-in-one breakfast treat when served with toast or a bagel and some fresh fruit. The hash brown baskets can be made ahead. If they are made ahead and refrigerated, reheat them for about 10 minutes at 375F before adding the prosciutto and egg.


Baked Eggs with Prosciutto in Hash Brown Cups
(Adapted from recipe courtesy of EatingWell.com, March/April 2014)

Serves 8 – 10

Cooking spray
6 cups frozen shredded hash browns, fully thawed
6 Tbsp extra-virgin olive oil
1 tsp dried rosemary leaves
1 tsp smoked paprika
Freshly ground black pepper
Kosher salt
8 thin slices prosciutto, halved crosswise
16 large eggs
3 Tbsp chopped fresh chives or basil leaves

Preheat oven to 375F. Generously coat two 8 to 12-cup nonstick muffin tin with cooking spray.

Put hash browns in a clean kitchen towel; working over a sink, squeeze and wring the towel to remove as much of the liquid from the potatoes as possible. Transfer to a large bowl in two portions, stir in half of the oil and seasonings with each batch. Season the entire batch generously with salt and pepper. Divide the mixture into 16 among the muffin cups (about 1/3 cup each), then press into the bottom and up the sides to form cups. Generously coat the cups with cooking spray.

Bake the hash brown nests until golden on the bottom and edges, about 35 minutes.

Lay 1 piece of prosciutto in each hash brown nest, letting it overhang the edges. One at a time, crack an egg in to each nest. It is OK if some of the egg white spills over.

Bake, rotating the pan front to back halfway through, until the eggs are cooked to desired consistency, 10 to 15 minutes for medium set or 15 to 18 minutes for a hard set. Let stand for a few minutes before serving. Run a butter knife around each nest to loosen it from the pan. Use a fork to lift the nests out. Garnish with chopped herbs and serve immediately.

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