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Is one of your New Year’s resolutions to practice healthier eating habits but you just don’t know where to start? Don’t worry — we found 15 healthy recipes that are easy, tasty and will get you set on the right path. Enjoy!
Find out how to keep the party going into the new year with easy recipes and cheery cocktails on Food Network. We hand-picked some of our favorites. To view the full list click here.
Gifts under the tree aren’t the only things we’re looking forward to on Christmas morning. From glazed cinnamon rolls to a cheesy bacon and onion quiche, here are fantastic Christmas brunch recipes to warm up your holiday.
Chef Bryan Voltaggio loves this make-ahead dish: a classic baked bread-and-egg casserole with bites of pepperoni, mushrooms and gooey cheese. It’s as good for dinner as it is for breakfast. For the full recipe click here.
Kentucky Hot Brown:
Star chef Bobby Flay smothers an open-face turkey sandwich with cheese sauce and bacon for his version of the over-the-top Louisville classic. For the full recipe click here.
Open-Face Egg and Griddled Ham Breakfast Sandwiches:
F&W’s Justin Chapple poaches a dozen eggs at once in a muffin pan in the oven, making his cute and tasty breakfast sliders extraordinarily easy to prepare for entertaining. For the full recipe click here.
For brunch chef Adam Schop sprinkles shredded coconut onto his pancake batter; when the pancakes cook on the griddle, the coconut gets nicely toasted. The finished pancakes get a layer of extra coconut before serving. For the full recipe click here.
Sausage-and-Maple Bread Pudding:
This fantastic breakfast bread pudding is a fun, all-in-one take on French toast with maple syrup and sausage. Melted ice cream enriches the “custard” base. For the full recipe click here.
Country Ham Flapjacks with Maple Syrup:
Using store-bought corn muffin mix and leftover chopped ham to make these savory flapjacks is a quick and clever trick. For the full recipe click here.
When Michael Mina was a boy, his parents used to take him to the now-defunct Four Seasons hotel in Seattle for Christmas brunch, where he always ordered waffles. “They were dynamite,” he recalls. This recipe is as close to the one of his childhood as he could get it. Cornmeal makes the waffles crispy; ricotta keeps them moist. For the full recipe click here.
Glazed Cinnamon Rolls with Pecan Swirls:
Baking these cinnamon rolls in big batches makes the effort worth it—they take time but are so satisfying. For the full recipe click here.
Bacon, Cheddar and Onion Quiche:
“To make a proper tarte flambé, you need a wood-burning oven with a stone floor,” explains Jean-Georges Vongerichten of the thin-crusted Alsatian pizza topped with bacon, onions and fromage blanc. Here, he folds those same basic ingredients (replacing the fromage blanc with cheddar) into a light custard and bakes it in a buttery pastry crust. “Not everyone has a pizza oven at home, so I decided to make it in the form of a quiche.” For the full recipe click here.
Tyler Florence made these pancakes at home one weekend morning with his son Hayden. They’re a slight variation on a recipe from his book, Tyler Florence Family Meal. For the full recipe click here.
For more recipes, visit Food&Wine.
• 1 egg
• 1/4 cup small-curd nonfat cottage cheese
• 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
• 1 teaspoon lemon pepper seasoning
• 1/4 cup sliced green onions
• 1 can (14.75 ounces) traditional pack Alaska salmon or 2 cans or pouches (6 ounces each) skinless, boneless salmon, drained and chunked
• 3 tablespoons seasoned bread crumbs
• Vegetable oil
In medium bowl, whisk egg lightly. Add cottage cheese, dill, lemon pepper and green onions; mix well. Mix in drained salmon, then sprinkle in bread crumbs and mix well. Shape mixture into four patties about one-half inch thick. Heat nonstick skillet over medium-high heat and brush skillet with oil. Fry salmon cakes for about three minutes per side. Cakes should be crisp and golden on the outside and still moist on the inside. Serve with dill sauce or tartar sauce.
Find more recipes at www.WildAlaskaFlavor.com.
• 1 1/2 cups strawberries, chopped
• 3/4 cup sugar, divided
• 1 3/4 cups all-purpose flour, unsifted
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 eggs, beaten
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
Combine strawberries and 1/2 cup sugar in small bowl. Set aside for 1 hour. Drain and reserve liquid and strawberries separately. Preheat oven to 425° F. Combine flour, baking soda, nutmeg and salt. Set aside. Mix eggs, butter, vanilla extract, remaining sugar and liquid from strawberries in medium bowl. Add flour mixture. Stir until combined. Fold in reserved strawberries. Spoon into 12 muffin cups. Bake for approximately 20 minutes. Serve warm.
Find more recipes at http://bit.ly/floridaberries
Baked Zucchini Ziti Ingredients: • 8 ounces ziti, uncooked • 1 28-ounce can crushed tomatoes • 1 1/2 teaspoons Italian seasoning • 1 cup grated zucchini (about 1 medium) • 1 cup part-skim ricotta cheese • 1 cup shredded mozzarella, divided • 1/2 cup, plus 1 tablespoon grated Parmesan cheese, divided • 1 egg, lightly beaten • Salt and pepper • Cooking spray Directions: Cook pasta according to package instructions; drain and set aside. Preheat oven to 400° F. In a medium bowl, combine tomatoes and Italian seasoning. In a separate bowl, mix zucchini, ricotta, 1/2 cup mozzarella, 1/2 cup Parmesan and egg. Season with salt and pepper. Coat a 2-quart casserole dish with cooking spray. Spread half of tomato sauce on bottom. Top with ziti, ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup mozzarella and 1 tablespoon Parmesan. Bake until top is brown and sauce is bubbling, 35 to 40 minutes. For more recipes, go to www.DairyMakesSense.com.
Mediterranean Linguine With
Basil and Tomatoes
• 1-pound box linguine pasta
• 1/2 cup extra virgin olive oil
• 2 pints grape tomatoes, cut
• 1 tablespoon minced garlic
• 2 tablespoons red wine vinegar
• 1 teaspoon crushed red
• Salt and pepper to taste
• 18 to 20 basil leaves, cut in
• 3/4 cup grated Parmesan
cheese, plus additional for garnish
Cook pasta according to package directions.
While pasta cooks, heat olive oil in large skillet on medium heat. Add tomatoes and garlic. Cook and stir two minutes or until tomatoes are soft.
Remove from heat. Stir in vinegar and pepper flakes.
Drain cooked pasta. Add to skillet.
Return to heat, and stir one minute or until pasta is coated and hot. Removefrom heat. Season with salt and pepper. Stir in basil and cheese.
Serve with additional cheese, if desired.
For more recipes, go to www.Crisco.com.
Bake 15 minutes or until mixture is hot.
Recipe courtesy of Kraft and Facebook.com/KraftFightHunger.
Countless candy canes? Heat up some cocoa and use a candy cane as a stirring stick. It mixes the chocolate with the milk while adding a refreshing minty flavor. Or, crush up the candy and mix it into vanilla frosting for cupcakes.
Overflowing oatmeal cookies? Melt some chocolate chips, spread on one cookie, add sprinkles, and top with another cookie to make a sweet sandwich snack. This tip works for any kind of cookie, including gingerbread men.
Extra eggnog? Use eggnog instead of creamer in your coffee for a rich, spicy flavor. Not a coffee drinker? Eggnog makes excellent French toast. Soak bread slices in eggnog before frying them to golden-brown perfection.
Abundance of fruitcake? Reinvent a fruitcake by chopping it up in a food processor and rolling into balls. Melt chocolate and dip the fruitcake balls to create a new twist on an old favorite.
With a little planning and creativity, you can turn leftover holiday goodies into tasty treats that are sure to hit the spot even the second time around.