Herbed Eggs

1/4 tsp minced fresh garlic
1/4 tsp minced fresh thyme leaves
1/4 tsp minced fresh rosemary leaves
1 tblsp minced fresh parsley
1 tblsp freshly grated Parmesan
6 eggs
2 tblsp heavy cream (I’ve used the fat-free Half and Half successfully in this)
1 tblsp butter
Salt and pepper

Here’s what you do:

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley and Parmesan and set aside.

Carefully crack 3 eggs into each of 2 small bowls or cups (you won’t be baking in these) without breaking the yolks. It’s very important to have all the eggs ready to go before you start cooking.

Place 2 individual gratin dishes on a baking sheet.

Place 1 tblsp cream and 1/2 tblsp butter in each dish. Place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.

Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. It may take longer depending on how long you messed around getting the eggs in the dishes and the herb mixture on top.

Rotate the baking sheet once if they aren’t cooking evenly. The eggs will continue to cook after you take them out of the oven. Allow to set for 1 minute and serve hot with toasted bread.

Stacey's Easy Mac and Cheese

1 qt milk
1 stick of butter (melted)
1 lb penne pasta
8 oz parmesan cheese
8 eggs
Dash of salt

Preheat oven to 350 degrees. Par cook the pasta for 5 minutes and drain. Beat eggs and milk in bowl place ½ of the pasta in a 9” X 13” pan, sprinkle ½ of the parmesan cheese then drizzle ½ the butter and ½ the egg mixture and a dash of salt. Repeat process for a second layer.

Bake for 45 minute to 1 hour.

Pineapple Sour Cream Pie

1 pkg (5 ½ oz) vanilla instant pudding
1 (8 oz) crushed pineapple
2 cups sour cream
1 TBS sugar
1 baked 9 inch pastry or graham cracker crust

Combine pudding mix, pineapple with juice, sour cream and sugar. Beat 1 minute on lowest speed, pour into shell and chill for 3 hours. Serve with whipped cream and additional pineapple if desired.

Fast, easy and delish!

Mustard Roasted Fish

4 skin on mild, white fleshed fish fillets (haddock, cod or snapper) 6-8oz each
Kosher salt and fresh ground pepper
3 medium shallots
2 tsp capers
8oz crème fraiche
1 TBS water
2 TBS Dijon mustard
1 TBS whole grain mustard

Season fish and place on parchment or foil lined rimmed baking sheet – skin side down. Mince shallots, add drained capers and mix with crème fraiche, water, mustards 1 tsp salt and 1 tsp pepper – STIR.

Spoon over fish, completely covering completely Bake for 10-15 minutes – serve fish with the sauce.

** If you want to cook this on the grill simply make a heavy foil tray, heating grill until about 400 degrees

Liza's Zesty Fajita Seasoning

1 tsp garlic powder
1 tsp onion powder
1/2 to 1 tsp cayenne pepper (depending on taste)
2 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
4 tsp chili powder
1 tsp oregano
1 tsp red pepper flakes
1 tsp cumin

Mix well and use on meats or vegatable before cooking!

Spicy Grilled Chicken

For 4-6 boneless chicken breasts

Spice Rub:
1 Tbs paprika 2 tsp cumin 2 tsp ground mustard
1 tsp coarse pepper 2 tsp kosher or sea salt
2 tsp ground fennel seeds

Brush chicken with olive oil and coat with spice rub. I usually toss both in a ziplock bag) Grill chicken until cooked turning occasionally either on a gas or charcoal grill.

Serve with grilled vegetables and basmati rice.

Kentucky Butter Cake

3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
2 cups sugar
1 cup butter, softened
4 eggs
1 cup buttermilk
2 teaspoons vanilla

Preheat oven to 350 degrees

Sift flour, baking soda, salt, and baking powder in medium bowl and set aside. Beat sugar and butter in a large bowl until blended. Add eggs, one at a time, beating well after each addition. Combine buttermilk with vanilla in a measuring glass. Add buttermilk and flour mixtures to the large bowl (with sugar, butter, and eggs), alternating in thirds, ending with the flour mixture and beating well after each addition.

Spoon batter into greased cake pans. Bake until toothpick inserted in the center comes out clean, 45 minutes to 1 hour.

Bourbon Sauce:
1/2 cup butter
1 cup sugar
1/4 cup water
1 tablespoon vanilla
Glug glug of bourbon
Strawberries and/or powdered sugar, optional garnish

To prepare the glaze, heat butter, sugar, water, vanilla, and bourbon in a small saucepan over medium heat until everything is melted and dissolved, about ten minutes. DO NOT BOIL.

Prick cake repeatedly with a toothpick after removing it from the oven. Pour glaze/sauce over cake and serve immediately while warm. You may want to garnish with strawberries or powdered sugar.