BREAKFAST ROLLS

Ingredients

• 1 cup warm water
• 1 TBSP yeast
• 1 TBSP sugar
• 1 TBSP oil
• 1 tsp salt
• 2 1/2- 3 cups flour
• 2 TBSP melted butter
• 2 cups shredded Cheddar Jack cheese
• 12-15 cooked sliced of thin bacon chopped
• 6 cooked breakfast sausages chopped
• 4 large eggs scrambled

Instructions

1. Combine warm water, yeast and sugar in a mixing bowl and let sit for about 3-4 minutes, until yeast is bubbling up. Add in oil, salt and flour. Start with 2 1/2 cups of flour, then add more until the dough cleans the sides of the mixing bowl. (I use a mixer for this part as it makes it just so much easier!) Continue mixing for an additional 3-4 minutes, then cover with plastic wrap and let sit in a warm place for 15 minutes. In cold weather, I like to turn my oven on for about 3 or 4 minutes, then turn it off and let my dough rest in the oven.
2. Preheat oven to 400 degrees F.
3. Spray counter top with non-stick cooking spray and roll dough out into a large rectangle about 1/4? thick. Brush dough with melted butter, then spread with scrambled eggs. Sprinkle the shredded cheese on top (reserving about 1/2 cup for later), then spread bacon and sausage.
4. Starting with one of the long sides of the rectangle, roll dough up tightly, working from one end to the other end horizontally, then back again. Pinch the seams closed at the end. Use a sharp, thin knife to cut 1 1/2? sections of dough from the large roll. This will result in about 15 rolls.
5. Set rolls on a large greased baking sheet. Bake for 12-14 minutes. Remove from oven and top rolls with remaining 1/2 cup cheese. Return to oven for an additional 1-2 minutes, until cheese is melted and rolls are just beginning to turn golden brown.
6. Brush with melted butter again, if desired. Serve warm. Store leftovers in the fridge in an airtight container.

STRAWBERRY PINEAPPLE MOJITO

INGREDIENTS:

• 4 limes, cut into wedges
• 8 strawberries
• 1 bunch mint, tough stems removed
• 4 tablespoons sugar
• 6 ounces pineapple juice
• 6 ounces light rum*
• 2 cups club soda

DIRECTIONS:

1. For each cocktail, muddle 3 lime wedges, 2 strawberries, 1 tablespoon mint leaves and 1 tablespoon sugar in a cocktail shaker until lightly crushed.
2. Stir in pineapple juice, rum and club soda.
3. Serve over ice, garnished with remaining lime wedges, if desired.

https://damndelicious.net/2016/06/17/strawberry-pineapple-mojito/

VEGGIE PAD SEE EW 

Ingredients

• 1 tablespoon vegetable oil
• 2 cloves garlic minced
• 1 cup shiitake mushrooms or button mushrooms cut into strips
• 2 cups broccoli chopped bite size
• 1 large egg lightly whisked
• 8 ounces dry rice stick noodles or wide rice noodles
• 1/2 teaspoon chili powder
•  ground white pepper to taste

Instructions

1. Put the ingredients for the sauce into a bowl and stir. Set aside.
2. Boil or soak noodles according to instructions on the package. Note: If there are no instructions, soak the rice noodles in boiling hot water and cover with a lid for 10-12 minutes. Drain and set aside.
3. In a large pan, add oil and garlic and fry for 1 minute.
4. Add shiitake mushrooms and broccoli and cook for 2 minutes.
5. Push vegetables to one side of the pan and add egg to the empty side. Using chopsticks or a spatula, quickly stir the eggs until it's scrambled and mix it in with the vegetables.
6. Add noodles and toss well. Stir in the sauce and toss until the noodles are evenly coated.
7. Sprinkle chili powder and ground white pepper and toss well. Serve hot.

https://www.pickledplum.com/recipe/veggie-pad-see-ew-recipe/?utm_content=buffera4c44&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer

MOZZARELLA CHEESE SANDWICH WITH ROASTED RED PEPPER

Ingredients

• 1 red pepper
• 6 small slices of Mozzarella Ball
• 4 slices Italian bread
• 1 tsp balsamic vinegar
• Butter spray

For the Arugula Pesto Spread

• 1/2 cup split cashews (unsalted)
• 2 tsp nutritional yeast
• 2 cups arugula (loosely packed)
• 1 tsp salt
• 2 Tbsp extra virgin olive oil
• 1 Thai chili (optional)

Instructions

1. Preheat oven to 500 degrees
2. On a baking tray, place one red pepper and put it in the heated oven
3. Let it roast for about 15-20 minutes. Rotate it at about the 7 minute mark and remove when all sides have charred black. 
4. Remove from the oven and let it cool. Set the oven to 450 degrees.
5. While the red pepper is roasting, prepare the arugula pesto spread
6. When the red pepper has cooled to the touch, remove the charred skin using a tea towel
7. Cut the pepper into half and de-seed it, then cut it into julienne
8. Take a mozzarella ball and slice it into thin pieces. 

https://www.healingtomato.com/mozzarella-cheese-sandwich/

ITALIAN CHOPPED SALAD

ITALIAN CHOPPED SALAD

INGREDIENTS:

• Half of a small red onion, halved through the core
• 1 large head romaine lettuce
• 1 medium head radicchio
• 1 pint small sweet cherry tomatoes, halved through the stem ends
• 1 large cucumber, peeled and seeded then cut in half and sliced
• 1-1/2 cups canned garbanzo beans, drained and rinsed
• 1/3 cup grated parmesan cheese (or 4 ounces aged provolone, sliced into strips)
• 5 peperoncini, stems cut off and discarded, thinly sliced
• 1/2 cup kalamata olives
• 1/2 cup Oregano Vinaigrette
• Juice of 1/2 lemon
• Dired oregano, for sprinkling

VINAIGRETTE

• 2-1/2 tablespoons red wine vinegar
• 1-1/2 tablespoons dried oregano
• 1 teaspoon dried basil
• 1 tablespoon fresh lemon juice, plus more to taste
• 2 garlic cloves, minced
• 1-1/2 tablespoons minced kalamata olives
• 2 tablespoons Parmesan cheese
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1-1/2 cups good extra-virgin olive oil

DIRECTIONS:

1. Slice the layers of onions lengthwise 1/16 inch thick. Place the onion slices in a small bowl of ice water and set aside.
2. Drain the onion and pat dry with paper towels before adding them to the salad.
3. Thinly slice the lettuce and radicchio.
4. In a large bowl, combine the lettuce, radicchio, tomatoes,cucumber,  garbanzo beans, cheese, ,peperoncini, and onion slices.
5. Toss to thoroughly combine the ingredients.
6. Drizzle 1/2 cup of the vinaigrette and the juice of the lemon over the salad, then toss gently to coat the salad with the dressing.
7. Taste for seasoning and add more lemon juice, or vinaigrette if desired.
8. Sprinkle with extra oregano and serve.

ITALIAN SALAD DRESSING

1. Combine the vinegar, oregano, lemon juice, garlic, kalamata olives, Parmesan cheese, and pepper in a medium bowl and whisk to combine the ingredients.
2. Set aside for 5 minutes to marinate the oregano and basil.
3. Add the olive oil in a slow thin stream, whisking constantly to combine. You can also add all the ingredients to a glass jar with a lid and shake to combine.

http://www.theharvestkitchen.com/italian-chopped-salad/

LEMON RICOTTA SPAGHETTI WITH PEAS

LEMON RICOTTA SPAGHETTI WITH PEAS 

Ingredients

• 1 Box Gluten Free Spaghetti
• ½ Cup Pasta Water
• 1½ Cup Ricotta Cheese
• 2 Lemons, Zested and Juiced
• 1 Cup Frozen Peas, Don't Thaw

Instructions

1. Cook spaghetti until tender
2. Whisk together remaining ingredients and bring to a boil, sauce will seem like a thinner alfredo
3. Add cooked pasta and bring up to a simmer, sauce with thicken and coat the noodles
4. If desired top with fresh lemon zest

\


http://cricketsconfections.com/2018/01/07/lemon-ricotta-spaghetti/