Tag: grape tomatoes

Baked Egg with Bacon, Asparagus, Tomato, and Extra Sharp Cheddar

by Pam on March 6, 2014

I was in the mood for a baked egg this morning for breakfast. I looked in the refrigerator and found a leftover piece of bacon from my kids’ breakfast, some extra sharp cheddar, and a bit of asparagus from last nights dinner. I also threw in a few slices of grape tomatoes because I love them with eggs. I served this baked egg with toast to dip into the yolk. It was a terrific breakfast that filled me up and made me smile. I love the combination of flavors and I have a feeling I will be making this again tomorrow morning.

Preheat the oven to 350 degrees. Coat two small ramekin with cooking spray.

Place a bit of bacon crumbles, a few tomatoes, a few pieces of asparagus, and a sprinkle of extra sharp cheddar cheese, into the ramekins. Crack an egg into the ramekin, being careful not to break the yolk. Add 1 tsp of milk into each, a few more bacon crumbles, tomatoes,asparagus, and a little more cheddar to the top of each. Season with sea salt and freshly cracked pepper, to taste.

Place onto a baking tray and cook for 7 minutes; Turn the oven to broil and cook for another 5 minutes or until the whites are set but the yolk remains soft. Remove from the oven and serve immediately. Enjoy.

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Baked Egg with Bacon, Asparagus, Tomato, and Extra Sharp Cheddar

Ingredients:

Cooking spray
1 slice of bacon, cooked and crumbled
3-4 grape tomatoes sliced
1 spear of asparagus, chopped
1 tbsp extra sharp cheddar cheese
1 eggs
1 tsp milk
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 350 degrees. Coat two small ramekin with cooking spray.

Place a bit of bacon crumbles, a few tomatoes, a few pieces of asparagus, and a sprinkle of extra sharp cheddar cheese, into the ramekins. Crack an egg into the ramekin, being careful not to break the yolk. Add 1 tsp of milk into each, a few more bacon crumbles, tomatoes,asparagus, and a little more cheddar to the top of each. Season with sea salt and freshly cracked pepper, to taste.

Place onto a baking tray and cook for 7 minutes; Turn the oven to broil and cook for another 5 minutes or until the whites are set but the yolk remains soft. Remove from the oven and serve immediately. Enjoy.

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Creamy Cilantro Dressing

by Pam on December 10, 2012

I made a very simple tossed salad last night with romaine, grape tomatoes, avocado, green onion, pumpkin seeds, cotija cheese crumbles, and tortilla crisps on top. I didn’t want to use our regular vinaigrette^[1] so I grabbed some cilantro and decided to make, instead of my usual Cilantro-Lime Vinaigrette^[2], a creamy cilantro dressing. It turned out very flavorful and delicious and we all, except for my son, loved it. I used lower fat buttermilk, mayonnaise, and sour cream but I am sure it would be tasty with the regular too. I recommend making it at least 30 minutes prior to serving so the flavors have time to mingle. I served this salad with the Black Bean Soup with Bacon^[3] and they paired perfectly together.

Blend together the buttermilk, mayonnaise, sour cream, cilantro, jalapeno, green onion, minced garlic, lime juice, cumin, oregano, sea salt, and freshly cracked pepper, to taste, using an immersion blender until well combined and creamy. Set aside to let the flavors mingle.

Place some chopped romaine in a serving bowl followed by grape tomatoes, diced avocado, green onion, pumpkin seeds, cotija cheese, and tortilla crisps. Drizzle the salad with the creamy cilantro dressing then toss to coat evenly. Serve immediately. Enjoy.

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Creamy Cilantro Dressing

Yield: 8-10

Prep Time: 10 min.

Cook Time: 30 min. for flavors to mingle

Total Time: 40 min.

Ingredients:

1/2 cup of buttermilk
1/4 cup of olive oil mayonnaise
1/4 cup of sour cream
1/4 cup of fresh cilantro, chopped
1 small jalapeno, seeds removed & chopped
1 green onion, chopped
1 clove of garlic, minced
Juice from 1/2 a lime
1/4 tsp cumin
1/4 tsp oregano
Sea salt and freshly cracked pepper, to taste

Directions:

Blend together the buttermilk, mayonnaise, sour cream, cilantro, jalapeno, green onion, minced garlic, lime juice, cumin, oregano, sea salt, and freshly cracked pepper, to taste, using an immersion blender until well combined and creamy. Set aside to let the flavors mingle.

Place some chopped romaine in a serving bowl followed by grape tomatoes, diced avocado, green onion, pumpkin seeds, cotija cheese, and tortilla crisps. Drizzle the salad with the creamy cilantro dressing then toss to coat evenly. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} regular vinaigrette (www.gordon-ramsay-recipe.com)
^{^} Cilantro-Lime Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} Black Bean Soup with Bacon (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Lemon Asparagus Couscous Salad with Tomatoes

Pearl couscous (otherwise known as Isreali couscous) tossed with asparagus, tomatoes and lemon juice make a vibrant Spring pasta salad that is perfect for lunch, as a side dish, or even to make as a side dish if you are grilling for Mother’s Day this weekend!

I’m not usually a fan of the taste of whole wheat pasta, but I don’t mind it when the pasta is a smaller cut like orzo, angel hair and pearl couscous. Yes, for those of you who’ve never tried pearl couscous, it’s basically pasta and I treat as such. I don’t follow the directions on the box, instead I boil it in a pot of water like I would with orzo. I just adore the pearl shaped texture and also found it as the perfect shape for my daughter when started eating solid foods.

This salad can be eaten room temperature or chilled, and leftovers are great the next day for lunch.

Pearl Couscous Salad with Lemon Asparagus and Tomato
gordon-ramsay-recipe.com
Servings: 5 • Size: little over 1 cup • Old Points: 3 • Weight Watcher Points+: 4 pt
Calories: 170 • Fat: 4 g • Carb: 30 g • Fiber: 5 g • Protein: 6.3 g • Sugar: 0.0 g
Sodium: 10 mg (without the salt) • Cholest: 0 mg

Ingredients:

6 oz whole wheat pearl couscous
3/4 lb thin asparagus spears, tough ends trimmed
1 1/2 cups grape tomatoes, quartered
1/4 cup red onion, minced
1-1/2 lemons, juiced
1 tbsp extra virgin olive oil
2 tbsp fresh parsley, minced
Kosher salt, to taste
fresh cracked pepper, to taste

Directions:

Bring a large pot of salted water to a boil, add asparagus and cook until tender, about 3 minutes. Remove with a large slotted spoon and rinse in a colander in the sink under cold water to stop it from cooking. Add the couscous to the boiling water and cook according to package directions.

Chop it into small 1/2 inch pieces. Drain the couscous and rinse under cold water, place in a large bowl.

Add the chopped asparagus, tomatoes, red onion, lemon juice, olive oil, parsley, salt and pepper to the bowl. Taste for salt and pepper and serve room temperature or chilled.

Makes 5 1/2 cups.