Makes these ice pops the night before to give them the time to freeze solid.
The best way to ensure that your baby is getting the best food possible is to make it yourself. Make sure to purchase organic and Non-GMO fruits and vegetables.
Camille's Smoked Salmon Frittata
Victoria and Camille have been cooking together almost from the moment Camille was born. Camille’s tiny hands broke eggs for cakes, stirred frosting and of course licked the beaters. Victoria couldn’t keep Camille out of the kitchen so she purchased a little lightweight stool for her to stand on in order to reach the counters. Because Camille has been cooking for over 20 years she has become an expert in coming up with her own recipes and cooking ideas. She loves to cook for family and friends alike and I must admit her Banana Bread is out of this world. Here is Camille’s Smoked Salmon Frittata that she concocted last night. It was delicious and naturally there are no leftovers. Give her frittata a try for dinner, lunch or breakfast. It’s nice having a multi-meal dish at your fingertips.
INGREDIENTS
1 Diced Medium Onion
1 Tablespoon Butter
12 Fresh Eggs
1 Cup Milk
1/2 Cup Feta Cheese
1/2 Cup Cheddar Cheese
1/4 Cup Sliced Mushrooms
1 Cup Spinach
3/4 Cup Smoked Salmon
1 Teaspoon Freshly Ground Pepper
Preheat your oven to 350º F. In a medium size ovenproof skillet sauté the onions and butter for about 5 minutes over a medium heat. You will want the onions to be translucent. Turn off the heat and let the onions rest. In a large size bowl add all of the eggs. Whisk until well combined. Add the milk, cheese, mushrooms, spinach, salmon and pepper. If you want to add salt you can, but I chose not to because the salmon is already salty. Mix everything together in the bowl and then pour everything over the onions that have been resting in the pan. Place in the oven and bake for 50 minutes until lightly browned and a knife comes out clean. Remove from the oven. Serve directly from the skillet and enjoy. If you’re serving this dish for dinner you could top with sliced avocado. Serves 8
Sour cream, fresh blueberries and a sprinkle of Demerara sugar on top, before baking, make these blueberry muffins delectable. You may just end up having two with your morning coffee.
INGREDIENTS
1/2 Cup Butter
3 Room Temperature Eggs
1/2 Cup Sour Cream
1 1/2 Cups Unbleached Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Cup Sugar
1 Teaspoon Vanilla Extract
1 Pint Fresh Blueberries
5 Tablespoons Demerara Sugar (Optional)
Preheat your oven to 350º F. Allow the butter, eggs and sour cream to sit at room temperature for 30 minutes. Meanwhile line two baking tins with muffin paper. I like to use parchment muffin paper liners which are a bit larger than normal muffin paper liners. If you use the larger ones then you will get larger muffins and will have fewer muffins. Up to you. In a medium size bowl combine the flour, baking powder, baking soda and kosher salt. Set aside. In a large size bowl beat the butter for 30 seconds. Add the sugar and beat for 2 minutes until light and fluffy. Add the vanilla. Add the eggs, one at a time, beating for 1 minute after each addition. Gradually add the flour mixture and the sour cream to the butter mixture. Beat on low until all ingredients are combined. Stir in the blueberries. Pour into the paper liners and sprinkle the tops with the Demerara sugar. Place into the oven. Bake for 30 to 40 minutes. Make sure to check at 30 minutes. Remove from the oven and let cool completely. Remove from the muffin tins and serve. Makes 10 to 12.
Pecan Pancakes are super easy to make and a nice spin on the run of the mill pancake. Make mom happy this morning with this addition to your Mother’s Day Brunch menu.
INGREDIENTS
11/2 Cups Unbleached Flour
4 Tablespoons Sugar
1 Tablespoon Baking Powder
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Kosher Salt
1 Cup Whole Milk
3 Beaten Eggs
1 Cup Chopped Pecans
6 Tablespoons Melted Butter
3 Tablespoons Melted Butter
In a large size bowl whisk together the flour, sugar, baking powder and cinnamon. In a separate large size bowl whisk together the milk, eggs and 6 tablespoons melted butter. Pour the milk mixture into the flour mixture and whisk to combine. Add the chopped pecans and incorporate. Heat a griddle or a large frying pan over a medium heat. Get the griddle or frying pan hot and brush on melted butter to coat. Working in batches pour generous 1/4 cup of the batter onto the hot griddle. Cook for 1 to 2 minutes until bubbly. You will want the pancakes to be golden brown on the bottom. Turn the pancakes over and cook for about 2 minutes on the other side. Remove and transfer to a warm platter. Cover loosely with foil. Make sure not to stack the pancakes or they will steam and get flabby. Repeat until all of the batter has been used. Arrange three overlapping pancakes on each of the plates. Add butter to the pancakes and drizzle with maple syrup. Serve. Makes about 12 pancakes & serves 4