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Food & Recipes

Gluten-free Breakfast Sandwich

Potatoes can fit right in as the base of a quick, high-protein, low-fat and totally gluten-free breakfast sandwich. Add eggs to the hash brown mixture and include a slice of ham and creamy avocado on the sandwich to create a meal packed with 29 grams of protein per serving.

Serves: 5 (10 sliders)

Prep time: 10 minutes

Cook time: 8 minutes

 

Amount Measure Ingredients
20  ounce package shredded hash browns
2 large eggs
1/2 cup shredded mozzarella cheese
1/4 tsp pure ground black pepper
1/2 tsp table salt
2 tsp olive oil, divided
3 small avocados
pinch garlic salt
8 ounces mozzarella, sliced
4 ounces Serrano ham

Directions:

In a large bowl add hash browns, eggs, shredded cheese, pepper and salt. Mix the ingredients using your hands, making sure everything is well coated.

Add 1 teaspoon of olive oil to a large nonstick saute pan over low to medium heat. Grab a handful of the potato mixture, about 1/4 cup, and create a ball. Place it down on the pan and carefully pat it down to create a flat disc shape. Cook for 3 to 4 minutes and then flip it over and cook for an additional 3 to 4 minutes. Remove and place on a paper towel. Repeat until all hash browns have been used.

In a small bowl, mash the avocados and sprinkle with a little garlic salt. Place a spoonful of the mixture onto a hash brown stack. Top with half slice of Serrano ham and a slice of mozzarella cheese. Top it with another hash brown stack.

The versatile potato can be a healthy star on your breakfast menu. For more potato recipes, visit www.potatogoodness.com.

Dark Chocolate Granola

(Family Features) Summer time is synonymous with outdoor fun and activities such as hiking, swimming, gardening and more. With so many opportunities to be active outdoors, it is important to have easy-to-pack snacks for the entire family.

Here are some tips to get the most out of your summer snacking:

  • Prepare ahead of time. Taking a few minutes to prepare snacks before leaving the house leaves you more time to focus on enjoying the moment.
  • Portability is the way to go. Bring along portable, easy-to-pack snacks to ensure all items on your summer bucket list get crossed off.
  • Smart storage. When packing snacks, think outside the plastic bag. Mason jars and other see-through containers make it easy to see which snacks are inside.

This is a simple snack to prepare and enjoy on the go. For more information about DOVE® Fruit and other delicious treats, visit DoveChocolate.com or Facebook.com/DoveChocolate.

Recipe courtesy of Melissa Riker of The Happier Homemaker.

Ingredients

Amount Measure Ingredients
4 cups quick oats
1 cup sliced almonds
1/2 tsp ground cinnamon
1/4 tsp salt
1/3 cup honey
1/4 cup maple syrup
1/3 cup canola oil
2 Tbsp water
2 Tbsp vanilla extract
1/2  cup (3oz) real cranberries dipped in DOVE® dark chocolate
1/2  cup (3oz) real blueberries dipped in DOVE® dark chocolate

Preparation

  1. Preheat oven to 350°F.
  2. In large mixing bowl combine oats, almonds, cinnamon and salt.
  3. In another bowl combine honey, maple syrup, oil, water and vanilla. Mix well.
  4. Pour liquid mixture over oats and stir until oats and almonds are well coated.
  5. Spread granola in thin, even layer over two baking sheets.
  6. Bake for 10 minutes, stir granola and rotate pans top to bottom to ensure even cooking.
  7. Bake an additional 15-20 minutes or until golden brown.
  8. Allow granola to completely cool. Mix in real cranberries and real blueberries dipped in DOVE® dark chocolate. Store in covered container.

SOURCE:
Dove Chocolate

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Cooking with Curmi
Maryann Curmi

You know Maryann, On Air Personality from Star 92.7 from 5:30 am to 9am.

First and foremost, let's say that Maryann loves to eat! She also enjoys having friends over and always seems to have something to offer them. Whether it's a spicy Thai peanut sauce to toss over angel hair pasta or a new twist on an old fashioned chicken soup recipe.

Feel free to change the recipes that's how Maryann has come to make her favorites. When realizing she doesn't have this or that, substituting and wah la…a new recipe is born!

Maryann is just as happy to share her recipes as she is her food. So whether you are listening to her weekly on air recipes, printing them here or dropping by her house for a bite, she hopes everyone will find something to enjoy!

Big Joe and Mama’s Recipes
Big Joe and His Mamma

Joe started in radio at the age of 15 in a small Mississippi town and never looked back.

"I'm the youngest of 4 boys, so Momma had her hands full feeding us I'm sure. I watched and learned every opportunity I had with her in the kitchen. Whether it was cooking black eyed peas and corn bread or one of her famous pecan pies, my Mom seemed to know how to cook anything."

So from those years with Momma to living on my own and having to cook for one, Joe has managed to shake and bake some pretty good grub over the years!

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