Recipe of the Day: Breakfast Eggs in Foil Bowls *Camping Recipe*

Breakfast Eggs in Foil Bowls

Ingredients
6 eggs
1/3 cup milk
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
1/4 cup chopped green pepper
4 brown-and-serve sausage links, chopped
4 Wright® Brand Bacon strips, cooked and crumbled
2 green onions, chopped

Directions
Prepare grill for indirect medium heat.

In a small bowl, whisk the first five ingredients. Pour into three 4-1/2-in. disposable foil tart pans coated with cooking spray. Sprinkle with cheese, green pepper, sausage, bacon and onions.

Cover each pan with foil. Grill, covered, for 20-22 minutes or until eggs are completely set. Yield: 3 servings.

Recipe found here: Breakfast Eggs in Foil Bowls

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Recipe of the Day: Apple Fritters *National Doughnut Day*

Apple Fritters

Ingredients
1 cup cake flour
1 tablespoon sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/3 cup whole milk
4 teaspoons butter, melted
1 tablespoon orange juice
2 teaspoons grated orange peel
1/4 teaspoon vanilla extract
3/4 cup chopped peeled tart apple
Oil for frying
Confectioners’ sugar

Directions
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, milk, butter, orange juice, peel and vanilla. Add to dry ingredients just until moistened. Fold in apples.

In an electric skillet or deep-fat fryer, heat 1/4 in. of oil to 375°. Drop batter by rounded tablespoons into oil. Fry until golden brown on both sides. Drain on paper towels. Dust with confectioners’ sugar. Serve warm. Yield: 2-3 servings.

Recipe found here: Apple Fritters

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Recipe of the Day: Gruyère Soufflé *National Cheese Souffle Day*

Gruyère Soufflé

Ingredients
4 tablespoons unsalted butter, plus softened butter for brushing
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup plus 2 tablespoons all-purpose flour
1 1/2 cups milk
3/4 teaspoon salt
1/4 teaspoon cayenne
6 large eggs, separated
8 ounces coarsely shredded Gruyère cheese (2 packed cups)
1/2 teaspoon cream of tartar

Directions
Preheat the oven to 400° and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.

In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the Gruyère.

In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.

Spoon the soufflé mixture into the ramekins, filling them to 1/2 inch below the rim. Run your thumb inside the rim of each ramekin to help the soufflés rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes. Serve immediately.

MAKE AHEAD  The recipe can be prepared through Step 2 and refrigerated overnight. The soufflés can be assembled up to 1 hour ahead. The cooked soufflés can be reheated in the oven.

Recipe found here: Gruyère Soufflé

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Recipe of the Day: Tre Formaggi Fritata

Tre Formaggi Fritata

Ingredients
10 large eggs
1/4 tsp. Fresh ground pepper
1/4 cup shredded Parmesan cheese
1 tsp. olive oil
3 to 4 links Johnsonville® Mild Italian Sausage Links, (coin sliced)
1 cup thinly sliced green onions
1/4 cup diced red bell pepper
3 cloves garlic, minced
1 tsp. chopped fresh thyme (or 1/2 tsp. dried thyme)
1/8 pound Asiago cheese, cut into 1/2 inch dice
1/4 pound Provolone cheese, cut into 1/2 inch dice

Directions
In a large bowl, whisk the eggs, parmesan cheese and the pepper together. Set aside. In a deep frying pan with an oven proof handle (or in the deep half of a frittata pan) warm the olive oil. Add the sausages and cook until browned and cooked through, about 5-7 minutes. Transfer to a cutting board and coin slice. Leaving only 1 tsp. of oil in the pan, on medium heat add the green onions and bell pepper and cook until tender, about 2 minutes. Stir in the garlic and thyme and cook for another 30 seconds. Add the cooked sausage slices to the pan along with the egg mixture; allow eggs to set for 30 seconds. Add asiago and provolone cheese and continue to cook until the edges are just starting to set, using a rubber spatula, gently pull the edges away from the side of the pan allowing the uncooked eggs to flow underneath, about 2 minutes. Continue cooking (untouched) about 4 minutes more.

Meanwhile, reheat your oven to 375° and finish cooking until the center of the egg mixture is gently firm to the touch, and the edges are beginning to golden, about 6-10 minutes. (If using a Frittata pan set the shallow half of the pan over medium low heat and brush lightly with olive oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook covered until the frittata is set, about 6 minutes.)

Gently shake the pan to loosen the frittata and use a rubber spatula to carefully slide it onto a serving plate, cut into wedges. Garnish with fresh thyme. Yield: Serves 6-8.

Recipe found here: Tre Formaggi Fritata

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Recipe of the Day: Greens, Eggs, and Ham, Grilled Cheese Sandwich

Greens, Eggs, and Ham, Grilled Cheese Sandwich

INGREDIENTS
Butter
1 egg
2 slices rye bread
Enough sliced ham to form a 1/4-inch layer to cover a slice of rye bread
Small handful of baby spinach (or sliced young chard)
A few slices of gruyere cheese

METHOD
1 Heat a couple teaspoons of butter in a small stick-free pan on medium heat. When the pan is hot and the butter foamy, crack the egg into the pan. Cook the egg until the whites are cooked and it is still somewhat runny in the yolk (or not runny at all if that’s what you prefer), and remove the egg from the pan to a plate and set aside.

2 Heat a cast iron pan or griddle on medium high heat. Spread some butter on one side of one slice of rye bread. Place the slice butter side down on the pan.

3 Add a layer of ham to the bread. Add a layer of spinach to the ham. Place the egg on the spinach. Top with a layer of cheese and finally the second slice of rye bread.

4 Spread some butter over the top of the top slice of bread. When the bottom slice is nicely toasted, use a metal spatula to carefully flip the sandwich over to the other side. You may need to use your hands to help the flip happen without everything spilling out. If the ingredients do spill out a bit, just gently edge them back in.

5 Press down with a spatula to help get the heat to the cheese. Cook until toasted on this second side. Remove from pan, cut in half, and eat!

Recipe found here: Greens, Eggs, and Ham, Grilled Cheese Sandwich

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Recipe of the Day: Ham & Broccoli Frittata

Ham & Broccoli Frittata

Ingredients
6 eggs, lightly beaten
1-1/4 cups shredded Swiss cheese, divided
1 cup cubed fully cooked ham
1/4 teaspoon pepper
1 cup chopped fresh broccoli
1 tablespoon butter

Directions
In a small bowl, whisk the eggs, 1 cup cheese, ham and pepper; set aside. In a 10-in. ovenproof skillet, saute broccoli in butter until tender. Reduce heat; add egg mixture. Cover and cook for 4-6 minutes or until nearly set.

Uncover skillet; sprinkle with remaining cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Yield: 4 servings.

Recipe found here: Ham & Broccoli Frittata

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Recipe of the Day: Texas Eggs Benedict *National Eggs Benedict Day*

Texas Eggs Benedict

Ingredients

BLACK BEAN TOMATO RELISH:
3 tablespoons finely chopped red onions
2 tablespoons fresh cilantro, finely chopped
1 tablespoon olive oil
3 plum tomatoes, seeded and finely diced
One 15-ounce can black beans, drained, rinsed well anddrained again
1 serrano chile, finely diced
Juice of 1 lime
Salt and freshly ground black pepper

STEAK SAUCE HOLLANDAISE:
1 tablespoon fresh lime juice
3 large egg yolks, lightly beaten
1 1/2 sticks unsalted butter, melted until foamy
1/4 cup to 1/2 cup your favorite steak sauce, such as Bobby Flay’s Mesa Steak Sauce
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

TEXAS TOAST:
2 cloves garlic, smashed to a paste
1 stick unsalted butter, softened
Salt and freshly ground black pepper
4 slices pain de mie, sliced 1-inch thick

GRILLED STEAK:
One 1-pound boneless ribeye, about 1 1/2 inches thick, cut into eight 1/2-inch-thick slices
3 tablespoons spice rub, such as Bobby Flay’s Steak Rub for Beef and Pork
Kosher salt and freshly ground black pepper
2 tablespoons canola oil

POACHED EGGS:
1 tablespoon white wine vinegar
4 eggs
Kosher salt and freshly ground black pepper
Whole cilantro leaves, for garnish

Directions

For the black bean relish: Combine the onions, cilantro, olive oil, tomatoes, beans, chiles and lime juice in a bowl and season with salt and black pepper. Let the relish sit at room temperature for 30 minutes to allow flavors to meld.

For the hollandaise: Place the lime juice and yolks in a medium stainless-steel bowl set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Remove from the heat, whisk in the steak sauce and season with the salt and black pepper. Keep warm.

For the Texas toast: Heat a grill pan over medium-high heat.

Combine the garlic, butter and some salt and pepper in a small bowl. Butter both sides of the bread with some of the garlic butter, and grill until nicely charred on both sides.

For the steak: Put each slice in between pieces of plastic wrap and use a meat mallet to pound them into thin steaks. Sprinkle both sides with some of the steak rubsalt and black pepper. Heat the oil in a cast-iron pan over high heat. Add the steaks and cook until a crust forms, about 1 minute. Flip and cook for another minute until the other side forms a crust as well.

For the poached eggs: Bring 3 cups water and vinegar to a gentle simmer in a large high-sided frying pan. Break each egg into a cup and gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid. Season the top with salt and black pepper.

For assembly: Spoon some of the black bean relish on top of each piece of the Texas toast. Top each with 2 pieces of steak, a poached egg, then some of the hollandaise. Garnish with whole cilantro leaves.

Recipe found here: Texas Eggs Benedict

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Recipe of the Day: Simply Super Crescent Cinnamon Rolls *National Cinnamon Crescent Rolls Day*

Simply Super Crescent Cinnamon Rolls

Ingredients

Filling
2/3 cup finely chopped pecans
1/3 cup packed brown sugar
1/3 cup powdered sugar
1 teaspoon ground cinnamon
1/4 cup butter or margarine, softened

Rolls
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

Glaze
1 cup powdered sugar
1 tablespoon butter or margarine, softened
2 to 3 tablespoons milk

Directions
1 Heat oven to 375°F. Grease 13×9-inch pan. In small bowl, mix filling ingredients.

2 If using crescent rolls: Unroll 1 can of the dough into 1 large rectangle; press into 13×7-inch rectangle, firmly pressing perforations to seal. Spread filling over rectangle. If using dough sheets: Unroll 1 can of the dough; press into 13×7-inch rectangle. Spread filling over rectangle.

3 If using crescent rolls: Unroll second can of dough; press into 13×7-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13×7-inch rectangle.

4 Place over filling; press dough onto filling. Cut stacked dough into 8 (13-inch) strips. Twist each strip 5 or 6 times, pressing extra filling into rolls. Shape each into a coil; place in pan.

5 Bake 20 to 25 minutes or until golden brown. Immediately remove from pan; place on cooling rack.

6 In small bowl, stir glaze ingredients, adding enough milk for desired drizzling consistency; drizzle over warm rolls. Serve warm.

Recipe found here: Simply Super Crescent Cinnamon Rolls

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Recipe of the Day: Orange Coffee Cake *National Coffee Cake Day*

Ingredients
2 tablespoons butter, melted, plus more for pan
1 (16.3-ounce) can refrigerated biscuits (recommended: Pillsbury Grands Flaky Layers)
1/4 cup minced walnuts
1/3 cup granulated sugar
2 teaspoons orange zest
Glaze:
1/2 cup confectioners’ sugar
2 ounces cream cheese, softened
2 tablespoons orange juice, or more as necessary

Directions
Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan.

Separate the biscuit dough into 8 biscuits. Place 1 biscuit in the center of the pan. Cut the remaining biscuits in half, forming 14 half-circles. Arrange the pieces around the center biscuit with cut sides facing in the same direction. Brush melted butter over the tops of the biscuits.

In a small bowl, combine the walnuts, granulated sugar, and orange zest. Mix well and sprinkle over biscuits. Bake for 20 minutes or until golden brown.

Meanwhile, in a small bowl combine confectioners’ sugar, cream cheese, and orange juice. Blend until smooth adding more orange juice, if needed, to thin. Drizzle glaze over the warm coffee cake and serve.

Recipe found here: Orange Coffee Cake

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Recipe of the Day: True Belgian Waffles *National Waffle Day*

True Belgian Waffles

Ingredients
2 cups all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 eggs, separated
1-1/2 cups milk
1 cup butter, melted
1 teaspoon vanilla extract
Sliced fresh strawberries or syrup

Directions
In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.

Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with strawberries or syrup. Yield: 10 waffles (about 4-1/2 inches).

Recipe found here: True Belgian Waffles

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