Breakfast Egg Wrap "Sushi"

Breakfast Sushi

My friends challenged me to make something "sushi" and "chocolate" so this is what I made for breakfast this morning!!! I was surprised I liked the chocolate on it, but that's what made the dish (both in flavor and the look of sushi!

Ingredients

2 tortilla wraps

4 eggs

1 avocado

10 basil leaves

6 slices cooked and chopped bacon slices

2 chive flowers (or 3 chive stalks chopped)

1/2 cup shredded smoked gouda cheese (or any cheese you like)

1/2 cup chopped bell pepper (orange or yellow)

10 drops Fustini Truffle Oil

1/4 tsp Fustini Green chili oil

1 tsp chocolate sauce

Directions

Scramble eggs. Lay out wraps. Spread avocado over wraps, layer eggs, basil, bacon, chives, cheese, peppers on top. Roll up the wrap and slice. Place on plate to look like sushi. Drizzle truffle and chili oil and chocolate sauce on top. 

Makes 2 breakfast servings

Asparagus Feta Bacon and Egg - 10 minute dinner

Asparagus Feta Bacon and Egg - 10 minute dinner

1 bunch of Asparagus, steamed and cut into 1/2 inch pieces
5 eggs scrambled
5 strips of bacon cooked and chopped (I cook a lot ahead of time and freeze)
3/4 cup feta cheese
1/4 cup walnuts
1 tbs Fustini's Green Chili Lemon Olive Oil
1 tbs Fustini's Maple Balsamic Vinegar

Cook the asparagus in a steamer while you cook the eggs in a pan over low/medium heat. Cut the asparagus in small pieces and add the asparagus, bacon, and walnuts to the egg mixture. Serve on plates and top with feta cheese. Drizzle with green chili olive oil and maple vinegar. Serve immediately.

Makes 4-6 side dish servings or 3 main course meals.

Spicy Lemon Garlic Shrimp Scampi with Zucchini Noodles

Spicy Lemon Garlic Shrimp Scampi with Zucchini Noodles

Ingredients:

1 1/2 tbs Fustini's Garlic Olive Oil

1 1/2 tbs Fustini's Green Chili Olive Oil

1 pound jumbo shrimp, shelled and divined

1 tbs diced garlic

1/2 tsp crushed red pepper flakes

1 lemon, squeezed for the juice

2 tbs water

3 medium zucchini, cut into noodles. I used a mandolin

Salt and pepper to taste

Directions:

Use large pan over medium-ow heat. Add olive oils, garlic, and spices and cook for 2 minutes stirring.

Add the shrimp and cook them about 4 minutes or until all sides are pink. 

Move the shrimp to a bowl using a spoon to leave all the garlic and liquid in the pan.

Add the lemon juice, water and zucchini noodles to the pan. Cook for 5 minutes or until the zucchini starts to soften. 

Add the shrimp and a little salt and pepper. Stir up and serve immediately

Makes 2-4 servings

Coconut Shrimp

Coconut Shrimp

Ingredients:

1/3 cup coconut flour

1/2 tsp salt

1/2 tsp pepper

1 egg, beaten

1/2 cup ritz crackers smushed to crumbs

1 cup shredded sweet coconut

1 pound cooked large shrimp, peeled and divined with tails attached

1/2 cup coconut oil

1/4 cup apricot jam

1/4 cup maple syrup or pure cane syrup (I used cane)

1 tbs orange juice

1 tsp Habanero citrus olive oil (or a spice of your choice to spice up the dipping sauce)

Directions:

Mix the jam, syrup, orange juice, and spice in a small bowl and set off to the side to use as the dipping sauce.

First small bowl mix flour, salt, pepper.

Second small bowl beat egg

Third slightly larger bowl mix cracker crumbs and coconut

Dip the shrimp into the flour, then eggs, and then coconut crumbs and be sure to get as much coconut on the shrimp as possible. Do this to all the shrimp and store on a plate. 

Add oil to cover the bottom of a pan on medium heat. Fry the coconut shrimp but make sure there is space in the pan. You will have to cook them in batches. Cook on each side for 3 minutes. Place cooked shrimp on paper toweled plate until all are cooked. Serve immediately. 

Use the dipping sauce for flavor.

Makes 18 shrimp 

Sweet Potato Hash

Sweet Potato Hash

Ingredients:

2 sweet potatoes shredded with a mandolin

4 eggs

1/4 cup shredded Parmesan cheese

1/2 cup shredded Cheddar cheese 

1/2 tsp garlic salt

1 tsp vanilla

2 tbs orange juice

2 tbs Fustini's Cayenne Olive Oil    (or Olive oil and cayenne powder)

Cook all ingredients together over medium heat on a pan on the stove until desired crispness. Serve immediately.

6-8 servings (as a side dish)

Pecan Praline French Toast

Pecan Praline French Toast

Ingredients

8 Bread Slices

4 eggs Eggs

1 cup Chopped Pecans

1/2 cup Sugar

2 tsp Cinnamon

1/3 cup Cream cheese

1/3 cup Powered Sugar
Drizzle per slice Pure Sugar Cane Syrup (or maple syrup)

Mix up eggs and 1 tsp cinnamon in shallow bowl. Dip bread in egg mixture and cook french toast as usual. Place sugar and 1 tsp cinnamon in pan on stove. Constantly stir sugar until melted and mix pecans in. Spray wax paper with oil and place on paper until it cools a little and break up into pieces. Mix cream cheese and powdered sugar in bowl. Place french toast on plate and spread cream cheese mixture on top of each slice. Crumble pecans on top. Drizzle with syrup. Serve immediately. Makes 8 pieces

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

Ingredients
1 cup pancake mix
2 eggs
1/2 cup milk (or more to desired pancake thickness)
2 tbs cinnamon
2 tbs butter
1/2 cup brown sugar
1/3 cup cream cheese
1 tbs vanilla
1/2 cup powered sugar

Make pancakes as usual. Melt butter and mix in cinnamon and brown sugar. Place in baggie and cut a small hole in the corner of the bag. Drizzle on pancake mix as soon as you put it on the griddle in a swirl pattern. Mix cream cheese, vanilla, and powered sugar together in bowl. When pancakes are done place on plate and place a spoon full of the cream cheese vanilla powered sugar mixture on top of each pancake. It will melt a little and use the spoon to spread over entire pancake. Serve immediately. Makes 8 pancakes.

White Truffle and Cheddar Waffles

White Truffle and Cheddar Waffles

Wondering what to do with leftover turkey from Thanksgiving? Well, make waffles for breakfast of course!!! So tasty and savory you can eat them for dinner too!

1 cup chopped up turkey
1 tbs Cayenne Crush Olive Oil
1/2 cup frozen spinach drained and thawed
1 cup shredded Cheddar cheese
1 tsp Italian spices
3 eggs
2 cups (or so depending on how thick you like your waffle batter)
1/2 cup milk (or so depending on how think you like your waffle batter)
10 drops per full waffle White Truffle oil

Makes 3-4 Belgium waffles

Mix everything except the 3/4 cup cheese and truffle oil and make waffles as you usually do in your waffle maker with all added ingredients. As soon as waffles are out and hot place cheese on top. Just before you eat, drop the White Truffle oil on top of the cheese.

Spicy Roasted Red Pepper Chicken and Cheese Enchilada

Roasted Red Pepper Enchilada

Ingredients:

8 Red bell peppers - cut up in large pieces
3 chicken breasts cut in small pieces cooked on stove
1 can black beans
2 garlic cloves
Handful of cilantro
8 large tortilla wraps  
2 cup shredded Cheddar cheese
1 can enchilada sauce
1-2 tsp Fustini's Cayenne Crush Chili Olive oil

Directions:
Cook chicken over stove with a little olive oil (I used Fustini's Tuscan Herb Olive Oil).

Bake cut up red peppers in oven until roasted. I put them in the microwave for 8 min first to cook until soft so I didn't have to bake for as long. I then baked at 350 for 20 min and broiled for the last 2 min.

Spoon filling (chicken and black beans) into tortillas. Wrap them up and place filled tortillas in 9x13 baking dish. I used tooth picks to hold them together.

Mix roasted red peppers and garlic in food processor. Now pour this mix over the wraps. Pour the enchilada sauce over the wraps. Sprinkle with cheese.  Drizzle with the cayenne crush olive oil to give it a great spiciness.

Bake for 30 minutes at 350 F or until cheese is melted.

Sprinkle with cilantro before serving.
I also had sour cream or greek yogurt to serve with the meal as an added topping.

Makes 4-6 servings

Ham Broccoli Cheese Crescent Wrap

Ham Broccoli Cheese Crescent Wrap

1 tube crescent rolls non perforated so it's all one piece

1 cup diced ham, cooked

1 cup broccoli, cooked and diced

1 cup cheese(your choice I used part mozzarella and part smoked gouda), shredded 

2 tbs maple syrup

2 tbs Fustini Maple balsamic vinegar

2 tbs bbq sauce (I love Sweet Baby Rays)

Makes 5-6 servings

Preheat oven to 375

Mix ham, broccoli, cheese together in a bowl. Lay out the crescent rolls on a cookie sheet. Place the mixture on top and roll up like the picture below on the left. Crease all the edges so the cheese doesn't melt out. Bake in oven according to the crescent roll directions until crisp and brown on top. Serve warm. Mix maple syrup, vinegar, and bbq sauce together and drizzle on top after plated.

How did I come up with this recipe? Well, I asked my 7 year old to tell me when to stop while I moved my finger over all the food items in the freezer. Then continued to the refrigerator and then pantry. Turned out I needed to cook with ham, broccoli, and cheese!!! So I put my mind to it and came up with this. He really liked it (was it because he chose what the ingredients were!?!?!?!)

Waffles for dinner ---Cheddar Corn Waffles with Avocado and BBQ Bacon

Cheddar Corn Waffles with Avocado and BBQ Bacon

1 cup Fiber one pancake mix
2 tsp Fustini Tuscan Herb Olive Oil
1/2 cup corn already cooked
3 eggs
1/4 cup milk
1 cup shredded cheddar cheese
2 avocados
10 pieces of bacon cooked and cut into pieces
4 tbs sweet baby rays BBQ sauce
Sprigs of cilantro
Tabasco sauce for taste

Mix Fiber one pancake mix, corn, eggs, and milk. Add more pancake mix or milk if need be for the right consistency. Make waffles as you usually would in Belgium waffle maker. Will make 4 waffles (4 servings)

Melt cheese on baked waffles and then scoop on smashed 1/2 avocado per waffle. Mix bacon and BBQ sauce and divide up onto 4 waffles. Add a little cilantro on each and a dash of Tabasco if you like food spicy. Serve immediately.

Oatmeal Apricot Pistachio Bars

Oatmeal Apricot Pistachio Bars

2 cups pancake mix

2 1/4 cups dry oats

1 1/2 tsp cinnamon

1/2 tsp salt

1/2 cup honey

1/4 cup coconut oil

1/2 cup applesauce

1 cup chopped shelled pistachios

4 Medjool dates chopped

3/4 cup butterscotch chips

1 - 10 oz jar apricot preserves

Preheat oven 325. Sift pancake mix, oats, cinnamon, and salt in bowl.
Melt coconut oil to liquid and add to dry mix. Add honey, applesauce and pistachios, mix all together.
Press half the mix into the bottom of a pan or pie dish. Bake 5 minutes.
Stir in the butterscotch chips and dates into the rest of the mix.
Let the baked mix cool for 10 minutes and spread the apricot preserves on the baked mix.
Crumble the rest of the mix over the apricot preserves.
Bake for 23 minutes. Serve warm.

Strawberry and Graham Cracker Crust Pie -- and it's healthy and easy

Strawberry and Graham Cracker Crust Pie

You will never imagine that this is actually healthy for you! And it is so easy to make!

1/2 box strawberry Jell-O (fat free - sugar free)

1 graham cracker crust

10-15 strawberries, washed and cut

12 oz plain greek yogurt

1 carton of Cool-Whip (use the amount you want, I used just over half)

In a microwavable container stir Jell-O powder with yogurt. Heat in microwave for 2 minutes. Stir the warm yogurt and scoop into the crust. Place in the refrigerator until set (2 hours). When you are ready to serve, place strawberries as the next layer of the pie and add the cool whip on top.

Low fat

Low sugar

High protein 

Strawberry topped grilled jalapenos stuffed with bacon and cream cheese

Strawberry topped grilled jalapenos stuffed with bacon and cream cheese

6 jalapenos - whole but seeds scraped out

6 tsp whipped cream cheese

3 strips of bacon cooked and chopped

10 small strawberries or 5 larger strawberries chopped

1/4 cup Fustini's Blueberry or Maple balsamic vinegar

With small pan over low heat place strawberries chopped and vinegar. Stir occasionally until vinegar is a thicker syrup consistency.

Hollow out the seeds of the jalapenos and stuff each with cream cheese and cooked bacon. Cook the stuffed Jalapenos in the oven or on a grill. Serve warm and pour the strawberry mixture on top of pepper.

Strawberries and Goat Cheese

Strawberries reduced in Espresso Balsamic Vinegar over Goat Cheese on Triscuits

Fustini's Espresso Bean Balsamic Vinegar
Strawberries cut up
Honey Goat Cheese
Triscuits or some kind of cracker

Over low heat simmer vinegar and strawberries until the vinegar is the consistency of syrup. Place goat cheese on each cracker and top with the strawberry mix. Serve warm or cold.

Maple lemon goat cheese and chive crackers

Maple lemon goat cheese and chive crackers

Quick and easy appetizer

20 Triscuits
20 cut up thin squares of goat cheese
Diced chives
Drizzle Fustini's Lemon Olive Oil
Drizzle Fustini's Maple Balsamic Vinegar
Sprinkle Mediterranean spices

Place the cut cheese on the crackers and warm in microwave. Add the rest of the toppings to your flavor liking.

Roasted Red Pepper, Artichoke, Lemon, and Goat Cheese Chicken

Roasted Red Pepper, Artichoke, Lemon, and Goat Cheese Chicken

Serves 4

12 chicken tender breasts grilled
2 lemons
12 basil leaves
1 small jar artichoke hearts, drained and chopped
1 jar roasted red peppers, drained and chopped
1 1/2 cups goat cheese, shredded
2 tsp Fustini's Meyer Lemon Olive Oil
Rind shaved of one lemon
2 tsp Mediterranean spices

Grill chicken on the grill or how ever you want to cook it.
Drain and chop artichoke hearts and roasted red peppers and grate the goat cheese.  Warm artichokes and peppers in microwave for just enough to warm ingredients. Drizzle the lemon oil over the cheese mix. Place chicken on plate add the peppers and artichokes and the cheese mix on top. Squeeze the the juice of one lemon over all four plates. Sprinkle the spices and shave some lemon rind over each plate. Add fresh chopped basil on top or put on the side of the plate. Add 1/4 of lemon to side of plate and serve immediately.

Roasted Veggie Quinoa

Roasted Veggie Quinoa

1 cup uncooked quinoa
1 can vegetable broth
2 large sweet potatoes peeled and cubed
5 cups of broccoli florets chopped  (2 heads of broccoli)
1 large sweet onion chopped
3 tbs Tuscan herb Fustini's olive oil
1 tsp Tuscan herb spice to taste
1/2 tsp crushed red pepper to taste (if you want heat)
1 tsp Fustini's Green Chili olive oil (if you want heat)

Preheat oven 400 degrees.
Coat large cookie sheet pan with tuscan herb oil. Chop vegetables and put on pan. Bake 40 minutes and stir every 10 min. **I cooked my sweet potatoes in the microwave already chopped for 10 minutes so soften them up first to reduce cooking time in oven. Cook quinoa on stove according to directions but use vegetable broth instead of water. Mix vegetables, quinoa, and spice (if you want to use it) together on pan and serve immediately.

Cucumber Hummus

Cucumber Hummus

1 cucumber 

1 tub hummus

Spice such as a Tuscan herb blend

Fustini's Tuscan Herb Olive Oil

Cut cucumber in circle slices. Place a 1/2 tsp or so of hummus on each circle. Drizzle olive oil and spice on top. Serve chilled.

Cream Brulee

Cream Brulee 

The side of my vanilla bottle has a cream brulee recipe on it and I have wanted to make it since I bought the vanilla. After researching a few recipes I came up with this. And oh was it good!

2 cups heavy cream
1/2 cup sugar
6 egg yokes
1 tbs vanilla

Preheat oven at 325. 

Boil large pot of water.

In medium pot on medium heat stir sugar and cream for 5 min until steam comes off mixture.

In medium bowl beat egg yokes and vanilla.

Slowly pour cream mixture into egg mixture continuously stirring.

Place 4 - 6oz ramekins in pan. Pour in mixture evenly divided between 4 ramekins. Pour the boiling water up to the level of 3/4 of the ramekins.

Bake in oven for 40 minutes.
Place on rack to cool.
Put in refrigerator for 3 hours at least.

Spread white sugar on top of each ramekin to cover the custard. Use a kitchen blow torch to crust up the sugar

Serve immediately.

Sweet Potatoe & Carrots with Orange and Rosemary

Sweet Potatoes & Carrots with Orange and Rosemary

My 7 year old made our dinner plans: cheese burgers on the grill, carrots, and chocolate ice cream. 

So that's what I did!!!! Burgers for my husband and I included jalapeno and bacon mixed in the buffalo meat with jalapeno ketchup! Delicious. But the carrots......I had to make them better than just a carrot so this is what I did!

Ingredients: 

3 carrots - peeled and diced

1 sweet potato - diced

2 clementines - diced

1/2 cup orange juice

2 tbs Fustinis Blood Orange Olive Oil (or plain olive oil) 

In a hot pan over stove at medium heat put all ingredients in and cover. Stir at times. Cook until soft and some browned.

Place in serving dish and stir in 1/4 tsp salt and 1/4 tsp rosemary. Serve hot/warm

Cheesy Cheddar Quinoa Broccoli

Cheesy Cheddar Quinoa Broccoli

This is great for a side dish or a main course!

2 cups cooked quinoa
2 cups broccoli florets chopped
1 cup shredded cheddar cheese
1 tsp Fustini's Garlic Olive Oil
1 tsp Fustini's Green Chili Oil
Shake or two of red pepper flakes (depending on your spice desire)
1 tsp Italian spice mix or Tuscan herb spice mix

Over medium temp put all in pan and stir until cheese melts and serve hot

Kale Chips

Kale Chips

1 bunch of Kale

1 tsp or so of salt

Olive oil spray (I used Fustini's Garlic Olive Oil) in a spray can

Preheat oven to 275.

Break off 2x2 inch pieces of kale.

Spread on a pan.

Spray with olive oil and sprinkle with salt, flip and do the same to the other side.

Place in oven for 20 minutes. (when done the kale should be crisp and dry not soft and wet)

Store in airtight container after cool.

Sweet Potato Gnocchi (pasta)

Sweet Potato Gnocchi (pasta)

3 sweet potatoes

3 cups flour

3 tbs water

splash of olive oil

dash of salt

Peel three sweet potatoes, chop up into large pieces, put in a microwavable bowl with 3 tbs water and cook until soft. Using same dish, mash the potatoes until smooth.

Boil a pot of water and add a splash of olive oil and a dash of salt.

On a flat surface mix in flour with mashed sweet potatoes. I would start with 2 cups and add until it's the consistency of pasta dough. Roll out or flatten and break into little pieces. **I flattened with my hands and then used a pizza cutter to make into pieces and then shaped each with my hands. 

When the water is boiling in the pot drop in the gnocci when they rise to the top they are cooked. It doesn't take long for them to cook. Toss with sauce or herbs to your liking.

**I made a sweet drizzle:  Blood Orange Fustini's Olive Oil,  organic un-sulfured black strap molasses, honey, and cinnamon. 

**Another option for a dipping sauce or drizzling flavor, if I had it, would be using White Truffle Oil. That would be amazing!

Crispy Redskin Potatoes

10 redskin potatoes cut into pieces
1 tbs Fustini's Garlic Olive Oil - or garlic salt and olive oil
1 tbs Fustini's Green Chili Oil - or cayenne powder and olive oil
Tuscan seasoning (rosemary, sun dried tomatoes, salt, pepper mix)
Pepper

In microwave in glass dish with 1/2 cup water place cut up potatoes and cook for 10 minutes or until soft. Drizzle with garlic and green chili oil, salt and pepper.  Spray cookie sheet with oil and sprinkle Tuscan seasoning. Bake at 375 for 20-25 minutes or until crispy.

Maple Orange Waffles

Maple Orange Waffles

1 cup Fiber One Pancake Mix

2 eggs

Milk - amount to your desire of thickness

3 tbs Fustini's Blood Orange Olive Oil

2 tbs Fustini's Lavender Balsamic Vinegar

Mix ingredients and cook in a belgian waffle iron. Serve hot and pour pure maple syrup on top.

Green Chili and Blueberry Farro

Green Chili and Blueberry Farro

1 1/2 cups blueberries

2 cups cooked farro

2 tbs Fustini's Blueberry Balsamic Vinegar

1 tbs sugar

4 oz can green chilies

2 tsp Fustini's Green Chili Olive Oil

1/2 tsp salt

Drizzle Fustini's Garlic Olive Oil

1/2 cup chopped pecans

1/2 cup sugar

In smaller pan, washed out or a different one, heat on high heat until water droplets dance. Add 1/2 cup sugar and mix with a silicone spatula. Never stop stirring. Stir until sugar is all melted then stir in pecans. Lay out mixture on parchment paper. When cool break up into small pieces. 

Cook farro as it says on box and set aside. In pan over hot stove pour Green Chili olive oil. Add green chili's stir constantly until most of water from chili's evaporates. Add in the farro and stir. Add salt and garlic oil. Stir until all hot and mixed. Take off heat.

Use blender or magic bullet to puree the blueberries. In smaller pan on stove with medium heat pour the blueberry vinegar in the pan and add 1 tbs sugar. Continue to stir for a few minutes until it's hot. Add blueberry puree in and stir until all hot. 

To Plate: Place farro mixture first, pour blueberry puree on top of farro, last sprinkle 1-2 tbs of pecans on top. Serve hot/warm 

White Cheddar and Bacon Crescent Rolls with Green Chili

White Cheddar and Bacon Crescent Rolls with Green Chili

                 
1 tube crescent rolls
2 oz sharp white chedder cheese (if you don't buy that kind of cheese use regular cheeder cheese
2 jalapeno peppers de-seeded and cut into 8 parts each
3-4 slices of cooked bacon cut up into small pieces
2 tbs Fustini's Green Chili Olive Oil

Cut up the jalapenos and cook in microwave for 2 minutes. Remove crescent rolls from tube and lay out the 8 triangles on a cookie sheet.  Spread a little oil on each crescent roll. Place 2 pieces of pepper, 3 small pieces of bacon, in each crescent roll. Wrap the crescent roll around the mixture so it's all enclosed so the cheese doesn't melt out. Bake in oven for 10 minutes at 375. Serves 8 crescent rolls

Rice Pilaf from Scratch

Rice Pilaf from Scratch

1/2 package of spaghetti or linguine noodles broken into 1 inch or so pieces
2 tsp butter
2 tsp Fustini's Garlic Olive Oil
1 can chicken broth
1 cup brown rice
1/4 cup peanuts chopped

In hot pan brown noodles, oil and butter until brown. Add can chicken broth. Wait until it boils. Add rice and peanuts and mix. Cook on low covered 20 minutes.

Cheesy Zucchini Muffin Tops

Cheesy Zucchini Muffin Tops

1 cup zucchini, chopped fine

1 egg

1/4 sweet onion, diced

1/4 cup Parmesan cheese

1/4 cup bread crumbs

1/4 tsp salt

1/4 tsp pepper

Mix all together and bake at 400 for 20 minutes. I used a muffin top pan and made 6 of these. I pressed the mix into the sprayed tin. 

Apple Cinnamon Oatmeal Muffins

Apple Cinnamon Oatmeal Muffins

1 banana cut and smashed

3 oz unsweetened applesauce

1/2 cup oatmeal

1/4 cup milk

2/3 cup flour

2 tsp wheat germ

1 tsp vanilla

2 tsp cinnamon

1/8 tsp salt

1/8 tsp baking powder

2 tbs sugar

2 tsp honey

1 tbs molasses

1 tbs maple syrup

Mix all ingredients and bake at 350 for 15-20 minutes. I used muffin top pan and sprayed with olive oil. This made 6 muffin tops. 

Caramelized Onions

Caramelized Onions

Heat pan on stove add 2 tbs Fustini Garlic Olive Oil and 1/2 Vidalia onion cut up and 1 tbs sugar lower heat to simmer low temp for one hour and stir every once and a while