Saturday, February 28, 2009

Bagel Ideas

Krystal this ones for you...

Tropical Treat:

Mix softened cream cheese with some crushed pineapple; spread on toasted bagel and top with some kiwi slices

Grapes Never Had It So Good:

Spread a toasted bagel with brie cheese or cream cheese. Top with grapes that have been cut in half.

Bagel, Bacon, Lettuce, Tomato and Avocado (BBLTA):

Toasted Bagel spread mayo on the top half or both if desired. Then add the bacon, lettuce and tomato and finally the best of all the avocado.

Bacon, Egg and Cheese:

Toast the bagel add bacon, fried egg or eggs and sharp cheddar. Salt, pepper and ketchup if desired.

Toasted bagel, spread with cream cheese and top with smoked or cured salmon.


slice chives or scallions and mix in to the cream cheese. Toast your bagel and spread on the chive or scallion cream cheese.


Toast the bagel and add butter with your favorite jam or jelly.

Lightly toast your bagel spread with mayo on half and then spicy mustard or dijon on the other half. Ham or turkey with munster cheese, lettuce and tomato topped off with salt and pepper.


Toast your bagel add lettuce and sliced tomato and then tuna salad.

Bagel French Toast:

Here's the final spin to the your morning or afternoon make it sweet. take 4 eggs mix with 3 tbsp of heavy cream or milk, 1 tbsp of cinnamon, 1 teaspoon of nutmeg and 2 tbsp of sugar. Incorporate well and then slice the bagels in half and soak for 5 - 7 minutes. Heat a griddle or a skillet to medium to medium-high heat add butter and place the bagels cut side down. Flip once after 1 minute and wait 45 secs both sides should be browned serve as you would french toast.

To add to this you can melt butter (2 tbsp) add brown sugar (4 tbsp) and one apple sliced. Let the apples caramelize and pour on top of the bagels.

Light and fluffy scrambled eggs and Avocado

So my sister wants recipes with avocado so here try this one out for breakfast.

  • 4 eggs
  • 4 tbsp heavy cream
  • 3 tbsp unsalted butter
  • Sea salt and freshly ground black pepper
  • a dash of nutmeg
  • 1 avocado, peeled, pitted and sliced
  • Chopped fresh chives, for garnish
Crack the eggs into a bowl. Add the cream and whisk until the eggs look foamy and light. Heat a skillet over medium heat. Melt the butter until it foams (but do not brown the butter if you do you will need to start over), then turn the heat down to low and slowly pour in the eggs. Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once the eggs begin to set, stirring slowly will create large, cloud-like curds. This sounds easy but perfect scrambled eggs that are soft and custard-like with no brown color are a sign of a really good cook. This process takes about 10 minutes. Season the eggs with a few cranks of black pepper and sea salt, add your nutmeg as well. Serve with a few slices of avocado and a little chopped fresh chive.

This is a rich and creamy recipe so make it with a side of home fries or some light fluffy pancakes or maybe french toast and some fresh fruit.

If you need a recipe let me know by commenting or using the live chat to the right I will get on it right away.

Cherry Pie

One of my friends asked for a recipe for cherry pie so here you go BONGO. This is a simple and fast recipe so anyone can do it.


  • 1/2 cup butter cubed (after you cube it place back in refrigerator)
  • 2 cups all-purpose flour
  • 3 teaspoons powdered sugar
  • 1/4 cup butter
  • 1/2 teaspoon salt
  • 1 egg
  • 2 teaspoons vinegar
  • 1/4 cup ice water
For the crust: Blend cold butter, flour, powdered sugar, butter and salt. Cut flour until it resembles cornmeal. Beat egg, blend in vinegar and water, and sprinkle over flour mixture. Toss with fork or make in a food processor just dont over mix you should see specs of butter through out the dough. Chill before rolling, about 1 hour. Makes 2 (9-inch pie crusts)

Preheat oven to 425 degrees F.


  • 4 cups drained cherries, juice reserved
  • 1 1/4 cups sugar
  • 3 tablespoons tapioca
  • Pinch salt
  • 1 1/3 cups juice (reserved from cherries)
  • Tiny dab red gel food coloring (optional)
For the filling: In a large size bowl, mix together all ingredients and pour into the pie shell. Cover with top crust and bake for 15 minutes. Reduce temperature to 350 degrees F and bake for 45 minutes or until golden. Serve warm.

I have an awesome deep dish cherry pie recipe I will add later on. Let me know what you think of this one.

Thursday, February 5, 2009

Since it is still COLD outside lets keep you warm inside.

So I made this because my special someone loves Lentils and I had to incorporate it in to something great tasting.....

Mildly Spicy Chicken and Lentil Soup

2 - Chicken Breasts
2 - Cups Chicken Stock
2 - cups water
1 - Cup Lintels
3 - cloves of garlic (finely chopped)
1 - small onion finely diced
3 - stalks celery chopped
2 - medium carrots washed and chopped
1 - bay leaf
2 - tbsp Worcestershire sauce
2 - tbsp hot sauce
1 - tbsp black pepper (add more to taste)
2 - tbsp sea salt (add more to taste)
1/4 - tsp nutmeg
1 - tsp lemon pepper

In a large sauce pan add 1 tbsp of olive oil and the chicken saute for about 5 minutes do not brown. Add garlic, onions, celery and carrots saute for 5 more minutes keep an eye and stir as needed to ensure no browning. Add lentils, bay leaf, seasoning, water and chicken stock. Cover and let simmer on medium low for an hour stirring occasionally and reducing the heat as needed.

Prior to serving remove the bay leaf. Serve with toasted bread or a side of warm cornbread.