Slow Cooker French Dip

When I was a kid, I often ordered French dips when out to eat.  I love the way the gravy sops into the roll and the tender roast beef would melt in my mouth.  It wasn't until I was an adult, that I learned the beauty of cheese on a French dip.  But then again EVERYTHING is better with cheese!

3lbs beef sirloin roast
1 packet dry au jus mix
1 C. water
8 slices provolone cheese
8 hoagie rolls

Place the beef roast in a slow cooker.  Stir together the water and au jus mix; pour over the roast.  Cover and cook on low for 6 to 8 hours.

Remove the roast from the slow cooker and shred or slice.  Open the hoagie rolls and top with beef and cheese.  Serve with bowls of the hot au jus.

Savory Garlic Marinated Steaks

I think we are going to try this marinade on Sunday.  My mouth started watering just as I read through the ingredients.  It will be interesting to see how all of the flavors meld together.

1/2 C. balsamic vinegar
1/4 C. soy sauce
3 tbsp. minced garlic
2 tbsp. honey
2 tbsp. olive oil
2 tsp. ground black pepper
1 tsp. Worcestershire sauce
1 tsp. onion powder
1/2 tsp. salt
1/2 tsp. liquid smoke
1 pinch cayenne pepper
2 rib-eye steaks

In a medium bowl, mix the vinegar, soy sauce, garlic, honey,olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.

Place steaks in a shallow glass dish with the marinade and turn to coat.  For optimum flavor, rub the liquid into the meat.  Cover and marinate in the refrigerator for up to 1 to 2 days.

Preheat grill for medium to high heat.

Lightly oil the grill grate.  Grill steaks 7 minutes per side or to desired doneness.  Discard leftover marinade.

Slow Cooker Sausage with Sauce

I made this last weekend and froze it for future use.  If it tastes half as good as it smelled when it was cooking, Chris and I are in for a real treat.  I had some leftover sausage left and put that in a saucepan with some tomato sliced (the sausage was sliced into medallions) and simmered it for 4 hours.  It made great pasta sauce.

8 links fresh Italian sausage
1 26oz. jar spaghetti sauce
1 green bell pepper, seeded and sliced into strips
1 onion, sliced

Place sausage links, spaghetti sauce, green pepper and onion into a slow cooker.  Stir to coat everything in sauce.  Cover and cook on low for 6 hours.  Serve on hoagie rolls or over rice.

Mom's Country Gravy

I have mentioned before how much I love biscuits and gravy; however the sausage gravy sometimes gives me indigestion.  Here is a country gravy recipe with no sausage...and a biscuit recipe to follow.

1/2 C. vegetable oil
2/4 C. all purpose flour
1 tsp. salt
1 tsp. ground black pepper
4 C. milk

Heat the oil in a large skillet over medium heat.  Whisk in the flour, salt and pepper until smooth.  Cook and stir over medium heat until browned, about 10 minutes.  Gradually stir in the milk so that no lumps form, and continue cooking and stirring until thickened.  If gravy becomes too thick, you may thin it with a little more milk.

Biscuits

2 C. all purpose flour
1 tbsp. baking powder
1 tsp. salt
1 tbsp. granulated sugar
1/3 C. shortening
1 C. milk

Preheat oven to 425 degrees.

In a large bowl, whisk together the flour, baking powder, salt and sugar.  Cut in the shortening until the mixture resembles coarse meal.  Graduall stir in milk until dough pulls away from the side of the bowl.

Turn out onto a floured surface, and knead 15 to 20 minutes.  Pat or roll dough out to 1 inch thick.  CUt biscuits with a large cutter or a juice glass dipped in flour.  Repeat until all dough is used.  Brush off excess flour, and place biscuits onto an ungreased baking sheet.

Bake for 13 to 15 minutes in the preheated oven until the edges begin to brown.

Aussie Chicken

This is another dish that I am betting I can try and sell to Chris, even though he is not a mushroom fan.  Either that or I will skip the mushrooms altogether.

4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
2 tsp. seasoned salt
6 slices of bacon, cut in half
1/2 C. prepared yellow mustard
1/2 C. honey
1/4 C. light corn syrup
1/4 C. mayonnaise
1 tbsp. dried onion flakes
1 tbsp. vegetable oil
1 C. sliced fresh mushrooms
2 C. shredded colby-monterey jack cheese
2 tbsp. chopped fresh parsley

Rub the chicken breasts with the seasoned salt, cover and refrigerate for 30 minutes.

Preheat oven to 350 degrees.  Place bacon in a large, deep skillet.  Cook over medium high heat until crisp. Set aside.

In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes.  Remove half of sauce, cover and refrigerate to serve later.

Heat oil in a large skillet over medium heat.  Place the breasts in the skillet and saute for 3 to 5 minutes per side or until browned.  Remove from skillet and place the breasts in a 9x13 baking dish.  Apply the honey mustard sauce to each breast; then layer with mushrooms and bacon.  Sprinkle top with shredded cheese.

Bake in preheated oven for 15 minutes or until cheese is melted and chicken juices run clear.  Garnish with parsley and serve with reserved honey mustard sauce.

Chicken Pot Pie

I can see this on the table on a cold night with some white wine.  I love pot pies and wish I had more time to make them.  A Megamillions winning ticket would definitely remedy that situation.  The soups in this recipe will keep me going until that winner comes in.

Pastry for a 9 inch double crust pie
2 C. frozen mixed vegetables
2 boneless skinless chicken breasts, boiled
1 tsp. dried thyme
1/2 can condensed cream of celery soup
1 can condensed cream of potato soup

Preheat oven to 400 degrees.  Line a 9 inch pie dish with pastry.

Blanch frozed mixed vegetables for 3 to 4 minutes.  Drain.

Dice chicken and place in a large bowl.  Add vegetables, thyme, celery soup, and potato soup.  Stir together.

Pour filling into pastry lined pie dish.  Arrange top layer of pie crust, seal and flute the edges.  Cut slits in the top of the crust to allow for steam to escape.

Place pie on cookie sheet.  Put aluminum foil around the pie crust edges.  Bake at 400 degrees for 30 minutes.  Remove foil and continue to bake for an additional 30 minutes until golden brown.  Remove from oven and let stand for 5 minutes, then serve.

Beef and Barley Soup

Soup season has arrived.  While the gazillion or so chicken soup recipes I have are good...sometimes you need something a little heartier.  This looks like it will do the trick.  I am guessing it would be delicious if you swapped out the barley for noodles...it would probably also be beef and noodle soup then!  LOL

2 tbsp. extra virgin olive oil
1lb. London broil cut into 3/4 inch cubes
Coarse salt and freshly ground pepper
1 large onion, chopped
1 medium carrot, chopped
8oz. cremini mushrooms, trimmed and thinly sliced (I may use button mushrooms, they are my favorite!)
2 tbsp. minced garlic
2 tbsp. tomato paste
3/4 C. dry red wine
4 C. chicken stock
3 C. water
3/4 C. hulled or pearl barley, rinsed and drained
1/4 C. coarsely chopped flat leaf parsley
Garnish: grated fresh horseradish

Heat 1 tbsp. plus 1 tsp. oil in a medium Dutch oven or a large pot over medium high heat.  Season beef with salt andpepper and brown on all sides, 5 to 7 minutes.  Transfer to a plate using a slotted spoon. 

Reduce heat to medium.  Add remaining oil and cook onion, carrot and mushrooms until golden, stirring occasionally, 12 to 15 minutes.  Season with salt.

Add garlic and tomato paste and cook, stirring, until caramelized, about 2 minutes.  Remove from heat, and add wine.  Return to heat, and bring to a boil, scrapong up brown bits from bottom using a wooden spoon.  Cook until  reduced by half, about 5 minutes. 

Return beef to pot, and add stock and water.  Bring to a boil.  Reduce heat to low, and simmer, covered stirring occasionally, for 1 hour. 

Add barley, and cook, covered for 20 minutes.  Uncover and cook until beef and barley are tender, 20 to 25 minutes more.  Stir in parsley.  Divide soup among 6 bowls and serve.

Basic Muffins

This is WW recipe that I have made with raspberries and blueberries before.  It's not too sweet and really delicious.  I will add some other variations at the end.  The raspberry muffins have 98 calories per muffin...better than a 100 calorie pack!  LOL  Each variation is only 2pts per muffin.

1 3/4 C. all purpose flour
4 tbsp butter
2 tsp. baking powder
1/2 tsp. salt
1 C. fat free milk
1 large egg
4 tbsp. unsalted butter, melted

Preheat the oven to 400 degrees.  Spray a 12 cup muffin pan with nonstick cooking spray.

In a large bowl, combine the flour, sugar, baking powder and salt.  In a small bowl, combine the milk, egg and butter.  Pour over the flour mixture, stirring until just blended; do not overmix.

Spoon the batter into the cups, filling each about 2/3 full.  Bake until a toothpick inserted in a muffin comes out clean and the muffins are golden brown; 20-25 minutes.  Cool in a pan for 5 minutesl remove from pan and serve hot.

Berry Muffins--Add 3/4 C. fresh blueberries or raspberries to the flour mixture.

Sweet Muffins--Substitute dark brown sugar or maple sugar for the granulated sugar.

Orange Muffins--Mix 1/2 C. fat free milk and 1/2 C. orange juice (the milk will curdle) and 2 tsp.  grated orange zest; use this mixture instead of the fat free milk.

Lemon Muffins--Mix 3/4 C. plus 2 tbsp. fresh lemon juice (milk will curdle) and 2 tsp. lemon zest; use instead of the fat free milk.

Chocolate Muffins--Use 1/4 C. unsweetened cocoa powser and 1 1/2 C. flour; increase the sugar to 5 tbsp.  Add 1 tsp. vanilla to the liquid.  Dust with 1 tsp. powdered sugar when slightly cooled.

Roasted Banana Pudding

If anyone reading this blog remembers my Enesco days and our periodic trips to DQ for blizzards, will recall that my favorite was the banana pudding blizzard.  I somehow thought that I could get my fruit serving and a my dairy serving in for the day and the calories wouldn't matter.  Hahahahaha!  Here is a banana pudding that won't immediately go to my hips!

5 ripe unpeeled medium bananas
2 C. 2% reduced fat milk
2/3 C. sugar, divided
2 tbsp cornstarch
1/4 tsp. salt
2 large eggs
1 tbsp. butter
2 tsp vanilla
1 12oz. container frozen fat free whipped topping, thawed and divided
45 vanilla wafers, divided

Preheat oven to 350 degrees.

Place bananas on a jelly roll pan covered with parchment paper.  Bake at 350 degrees for 20 minutes.  Remove 3 bananas, cool completely.  Peel and cut into 1/2 inch thick slices.  Bake the remaining 2 bananas at 350 degrees for an additional 20 minutes.  Carefully peel and place the 2 bananas in a small bowl and mash with a fork until smooth.

Combine mile and 1/3 C. sugar in a saucepan over medium high heat.  Bring to a simmer; do not boil.

Combine remaining sugar, cornstarch, salt and eggs in a medium bowl; stir well with a whisk.  Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk.  Return milk mixture to pan.  Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly.  Remove from heat.  Add mashed bananas, butter, and vanilla, stirring until butter melts.  Place pan in a large ice filled bowl for 15 minutes or until mixture comes to room temperature, stirring occasionally.  Fold half of whipped topping into pudding.

Spread 1 C. custard evenly over bottom of a 11x7 inch baking dish.  Top with 20 vanilla wafers and half of the banana slices.  Spoon half of remaining custard over banana.  Repeat proceducre with 20 wafers, banana slices and custard.  Spread remaining half of whipped topping evenly over the top.  Crush remaining 5 wafers; sprinkle over the top.  Refrigerate for 1 hour or until chilled.

Serving size about 2/3 of a cup.

Baked Mozzarella Bites

This is one of my favorite appetizers (snacks) ever.  They are not that great for you but these are a little more WW friendly.  I know a little boy who might like them as well.  I know his Grandma will LOVE them!

1/3 C. panko
3 1oz. mozzarella string cheese sticks
3 tbsp. egg substitute or 1 egg white beaten
Cooking spray
1/4 C. lower sodium marinara sauce

Preheat oven to 425 degrees.

Heat a medium skillet over medium heat.  Add 1/3 C. panko to pan and cook 2 minutes or until toasted, stirring frequently.  Remove from heat, and place the panko in a shallow dish. 

Cut mozzarella sticks into 1 inch pieces.  Working iwht once piece at a time, dip cheese in egg, dredge in panko.  Place cheese on a backing sheet coated in cooking spray.  Bake at 425 for 3 minutes or until cheese is softened and thoroughly heated.

Pour the marinara sauce into a microwave safe dish.  Microwave on high 1 minute or until thoroughly heated, stirring after 30 seconds.  Serve with mozzarella bites.

Basil Garlic Grilled Pork Chops

We're nearing the end of the growing season and soon I will be taking the rest of my herbs in and drying them to use all winter.  We'll try this first with fresh herbs though.

4 8oz. pork chops
1 lime, juiced
4 cloves garlic, minced
1/4 C. chopped fresh basil
salt and pepper to taste

Toss the pork chops with the lime juice in a bowl until evenly covered.  Toss with garlic and basil.  Season the chops to taste with salt and pepper.  Set aside to marinate for 30 minutes.

Preheat an outdoor grill for medium heat, lightly oil the grate.

Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 10 minutes per side.  An instant read thermometer inserted into the center should read 160 degrees.

Creamy Chicken on Linguine

I found this on allrecipes.com and look forward to serving this regularly.  It's something you can serve year round. 

1 tbsp. olive oil
2 tbsp. butter
1 clove garlic
6 boneless skinless chicken breast halves
1 16oz. package linguine
1 onion, chopped
1 cube chicken bouilion, crumbled
1/2 C. water
1 1/4 C. heavy cream
3/4 C. milk
4 green onions, sliced diagonally into 1/2 inch pieces
1 C. grated Parmesan cheese

In a large saute pan, heat oil, butter and garlic over medium heat.  Add chicken and cook until juices run clear.  Remove chicken from pan and let cool and slice diagonally into long strips.  Reserve oil in pan.

Meanwhile, cook pasta accordining to directions on package. Drain.

Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white.  Add bouilion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes.  Stir in cream, milk, green onions and Parmesan cheese.

Place pasta in a bowl, layer chicken slices ina decorative pattern over pasta.  Pour sauce over top of chicken and around pasta.  Garnish with parsley or any herbs you desire.  Serve immediately.

Buttermilk Pancakes

They don't know it yet but Mom, Carrie and the boy are going to be guinea pigs for this recipe this week.  I love breakfast for dinner and plan to add some blueberries to this recipe for us.

3 C. all purpose flour
3 tbsp. sugar
3 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp. salt
3 C. buttermilk
1/2 C. milk
3 eggs
1/3 C. butter, melted

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.  In a separate bowl,  beat together buttermilk, milk, eggs, and melted butter.  Keep the two mixtures separate until you are ready to cook.

Heat a lightly oiled griddle or frying pan over medium high heat.  You can flick water across the surface and if it beads up and sizzles, it's ready.

Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend.  Stir until it is just blended together.  Do not over stir.  Pour or scoop the batter onto the griddle, using approximately 1/2 C for each pancake.  Brown on both sides and serve hot.

Bacon Wrapped Potatoes with Honey Scallion Sauce

I found this in my Food Network Magazine.  One of my mottos is everything is better with bacon.  I see these in my near future with a grilled ribeye and a glass of wine or two!

2 large Idaho potatoes (about a half pound each)
12 slices of bacon
2 C. canola oil
2 tbsp. unsalted butter, melted
1 tbsp. honey
1 tbsp. chopped scallions (white and some green)
1/2 tsp. chopped fresh parsley
Kosher salt and freshly cracked pepper

Cut each potato lengthwise into 6 wedges.  Wrap each wedge with a slice of bacon and secure each end with a toothpick.  Place the oil and potatoes in a large saute pan, the oil should come at least halfway up the sides of the potatoes.  Over medium heat, cook the potato wedges until tender, turning occasionally, about 20 minutes.  Increase the heat to high and cook until the bacon is crisp, 3 to 5 minutes.  Transfer to paper towel lined plate to drain.

In a small bowl, mix the melted butter, honey, scallions, parsley, 1/4 tsp. pepper and salt to taste.

Carefully remove the toothpicks from the potato wedges and transfer the potatoes to a platter.  Drizzle with melted butter mixture.

Roast Beef with Balsamic Glazed Carrots

I love a good roast beef in the fall.  While I love cooking a roast in the crock pot, to me the best roast spends a good portion of an afternoon in the oven.  I can almost smell one as I sit here with my laptop.  I almost wish it wasn't too late to start one now...Lord knows I have a roast or two in the freezer!

1 2.5lb. bottom round beef rump roast, trimmed of visible fat
1 tsp. kosher salt, divided
3/4 tsp. freshly ground black pepper, divided
1 1/2lbs. carrots, halved lengthwise then crosswise
2 tbsp. olive oil
2 tbsp. water
1/2 tsp. ground cumin
2 tbsp. balsamic vinegar
2 tbsp. chopped flat leaf parsley

Position the oven racks in upper and lower thirs of the oven and preheat to 500 degrees.

Pat roast dry and sprinkle all over with 1/2 tsp. salt and 1/2 tsp. pepper.

Place in roasting pan, fat side up.  Insert leave in thermometer into center of the meat.  Cook in the lower third of the oven for 20 minutes.

Toss carrots with oil, water, cumin and remaining salt and pepper.  Arrange in an even layer in a large baking dish.

After beef has roasted 20 minutes, turn oven down to 325 degrees and place carrots in upper third of the oven.  Roast carrots until tender and continue roasting beef until thermometer registers 125 degrees (35-40 minutes).  Transfer roast to a cutting board; let stand uncovered, 10-15 minutes.  Make sure internal temp rises to 130 degrees for medium rare.

Remove carrots from oven and sprinkle with balsamic, shaking pan to distribute vinegar.  Thinly slice meat across the grain.  Sprinkle parsley over carrots.

Slow Cooker Pork Cacciatore

I found this in my Kraft Food and Family magazine.  A serving of this is less than 500 calories and will be something we can eat after a long day at work.  I'll go easy on the mushrooms because Chris is not a fan.  I will say that when I made the Chicken Cacciatore recipe on here, he didn't HATE the mushrooms!

1 14.5oz. can of diced tomatoes, undrained
1 6oz. can tomato paste
2 large green peppers, chopped
1 8oz. pkg. sliced fresh mushrooms
1 small onion, chopped
1 pork tenderloin (1lb)
1 tsp. dried oregano
2 C. mutigrain penne pasta, uncooked
1 tbsp. cornstarch
1/4 C. water
1 C. shredded mozzarella cheese
2 tbsp. grated Parmesan cheese

Mix tomatoes and tomato paste in slow cooker until well blended.  Stir in vegetables.

Cut meat into 8 pieces, pound into 1/2 inch thickness.  Sprinkle with oregano.  Add to slow cooker; press into sauce with the back of a spoon.  Cover with lid and cook on low 4 to 4.5 hours.

Cook pasta as directed on package, omitting salt.  Transfer meat to plate, reserving sauce in the slow cooker.  Cover meat to keep it warm.  Mix cornstarch and water until well blended.  Add to sauce, stir.  Cook, covered on high 6 to 8 minutes

Pork Ragu

OK, I have this ready to go in my crockpot for tomorrow's supper.  It smells great.  The original recipe calls for cooking it on the stovetop but I am going to try 6 hours on low and have it ready when I get home from work tomorrow and I will report back.

2 pounds pork shoulder roast, cut into cubes

1 teaspoon dried rosemary leaves, crumbled
1 teaspoon dried thyme leaves
1 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
2 cloves garlic, minced
1/2 cup dry red wine
1 (28 ounce) can diced tomatoes
1 cup chicken stock

1.Season pork with the rosemary, thyme, pepper, and salt. Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes.


2.Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.

3.Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.

Butternut Squash Au Gratin

Everything is better with cheese...even on a veggie that might not be a favorite without it.  I made squash soup last year and it turned out yummy.  We'll give this a try on a cool fall evening.

1 butternut squash
4 slices bacon
1 small sweet onion, thinly sliced
2 tbsp. flour
1/4 tsp. pepper
1 C. chicken broth
1 1/2 C. shredded Cheddar cheese

Heat oven to 350 degrees.  Cut squash lengthwise in half; discard seeds.  Remove peel.  Cut each half crosswise into thin slices.  Place in large saucepan.  Add enough water to cover the squash.  Brin to boil on high heat; simmer on medium low heat 8 to 10 minutes or until squash is tender.

Meanwhile, cook bacon in skillet until crisp; remove from skillet; reserving 1 tbsp. drippings in skillet.  Drain bacon.  Add onions to drippings; cook and stir 5 minutes.  Stir in flour and pepper; cook and stir 1 minute.  Add broth; cook and stir 3 minutes or until sauce is thickened.  Remove from heat.  Stir in 1 C. cheese.

Drain squash.  Arrange half in 8 or 9 inch square baking dish; cover with half of the sauce.  Repeat layers; top with bacon and remaining cheese.  Bake 25 to 30 minutes or until heated through.

Pumpkin Cupcakes

Hmm, I am trying to figure out if I will have to eat these cupcakes on my own.  I don't have too many pumpkin fans in my close family.  I supposed I could take them to work if I feel like sharing.  Let's see how they come out...LOL

1 pkg. spice cake mix
1 C. sour cream
1 15oz. can pumpkin
1/4 C. oil
3 eggs
1 pkg. cream cheese, softened
1/4 C. butter softened
1 tsp. vanilla
1 16oz. pkg. powdered sugar
1 1/2 tsp. ground cinnamon

Heat oven to 350 degrees.

Beat first 5 ingredients with mixer until well blended; spoon into 24 paper lined muffin cups.

Bake 20 to 22 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans.  Cool completely.

Beat cream cheese, butter, and vanilla in a large bowl with mixer until well blended.  Gradually beat in sugar.  Blend in cinnamon.  Spread over cupcakes.

Parmesan Glazed Acorn Squash

Fall is creeping ever closer.  The hum of the air conditioners is quiet (for now).  You never can tell in Chicago.  It is time for some new fall recipes though.  I know Mom has been talking about trying different kinds of squash.  Here's one for you Mom.  You're probably going to have it at my house for Sunday supper this fall!

2 small acorn squash, halved and seeded
1 tbsp. butter, melted
1 tbsp. brown sugar
1 tbsp. olive oil
2 tbsp. Parmesan cheese
1/4 tsp. ground cinnamon

Heat oven to 375 degrees.

Cut each squash  piece in half; place cut sides up in a 13x9 inch baking dish.  Add 1/2 C. water to dish; cover.

Bake 40 minutes or until the squash is tender.

Mix butter, sugar, and oil; spoon over squash.  Top with cheese and cinnamon; bake, uncovered for 5 minutes.

You can also substitute nutmeg for the cinnamon.

Savory Bread Pudding

I LOVE bread pudding but have never had a savory version.  I discovered bread pudding when I worked in a bakery as a kid.  We made great bread pudding at my bakery but the finest bread pudding I have ever eaten is at Dorado in Chicago.  Pecan caramel bread pudding.  It's a dessert that you will eat and want to lick the plate when you're done!

This one is supposed to replicate the flavors of a baked potato.  We'll see.

8oz. multigrain bread cut into 3/4 inch cubes
Cooking spray
3/4 C. shredded sharp cheddar cheese, divided
1/4 C. green onions, divided
3/4 C. fat free milk
1/4 C. fat free low sodium chicken broth
1/8 tsp. freshly ground back pepper
3oz. lower sodium ham, minced
2 large egg yolks, lightly beaten
3 large egg whites
4 tsp. reduced fat sour cream

Preheat oven to 375 degrees.

Place bread cubes n a jelly roll pan; coat with cooking spray.  Bake at 375 for 10 minutes or until lightly toasted, turning once.  Remove from oven; cool.

Combine bread, 1/2 C. cheese, 3 tbsp. onions and next 5 ingredients (through egg yolks) in a large bowl.  Place egg whites in a msall bowl, and beat with a mixer at high speed until foamy (about 30 seconds).  Gently fold egg whites into bread mixture.

Spoon about 1 C. bread mixture into each of 4 ramekins coated with cooking spray.  Divide the remaining  1/4 C. cheese and remaining 1 tbsp. onions evenly among the ramekins.  Bake at 375 for 20 minutes or until lightly browned.  Top each serving with sour cream.

Rate the Grill Marks!

Check out these grill marks!  Almost like I know what I am doing.  This was actually on my Foreman!

So what do you do when you have a ton of tomatoes and fresh basil?  You go to Caputo's and and get fresh mozzarella and make Caprese salad.  Drizzle a little olive oil and balsamic over it for good measure and enjoy!

It's so nice, I thought I would leave two photos!