Tips On Dying Easter Eggs

Easter is around the corner and I know that we need our red Easter eggs for Greek Easter. 

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(Our last year’s Pasxa Pic. This year they will look way better.) :)

 

Check out the link below on some great tips on how to dye Easter eggs. 

http://gogreece.about.com/od/easteringreece/ss/Dyeing_Red_Eggs_For_Greek_Easter_4.htm

 

Sunday’s Lazy Daisy Brunch

Happy Sunday beautiful people. I was lucky enough to go to one of the best cities in the world to celebrate my early birthday. Can you guess what city I went to?!………………………….

The smell of fresh fish lingering in the air, brave people swimming in the ocean, great entertainment, and the beautiful ocean.
(San Francisco!!)

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Sunday’s Lazy Daisy Brunch

With Easter fast approaching what better way to prepare a fabulous brunch with the family than with some French Toast Rolls.  The children will love the terrific filling inside and eating it with their fingers; adults will love the sophisticated flavors of lavender and chocolate in our special adaptation just for them.

So, enjoy the coming week and while out buying last minute Easter baskets and goodies, gather some nominal baking ingredients for some quick, and simply delicious, French Toast Rolls.

French Toast Roll Recipe

Ingredients:

  • 1 Loaf of your favorite Bread (Crusts cut off)
  • 1 Tub Spreadable Cream Cheese
  • Fruit or jelly
  • 2 Tbs Salted Butter
  • Powder Sugar (Optional)

Coating:

  • 1-Cup Half and Half
  • 4 Large Eggs
  • 1 tsp Cinnamon

Directions:

  1. Using a rolling pin, flatten each piece of bread.
  2. On one end of the bread, spread a teaspoon of cream cheese to the edges and only in about an inch wide strip.
  3. Add fruit or jelly on top of the cream cheese.
  4. Roll from the filled side to the empty side of the bread.  Set aside.
  5. In a medium mixing bowl add cream, eggs, and cinnamon
  6. Whisk all ingredients together until well combined.
  7. Melt the butter into a frying pan over medium low heat.
  8. Dip each roll into the coating mixture until well coated and slightly absorbed into bread.  Place on a plate to rest.
  9. When all rolls have been coated add them to the frying pan and cook until brown on all sides.
  10. Remove from pan and place on a serving plate.
  11. Lightly sift powdered sugar over rolls for garnish.

For Adults:

*Fill with Nutella and Lavender or if you are ambitious, try making your own bread with lavender baked right in.

Thank you to my lovely friend Pamela for posting this recipe. This is a must try. Have a great evening. :)

Saturday’s Food For Thought: Whole Wheat Grains

Yay the weekend is here, and I am relaxing on this Saturday evening. Had a few busy days this past week, and now I am enjoying some family time. Have a wonderful weekend to you all, and see you tomorrow on Sunday’s post. :) 

Saturday’s Food For Thought: Whole Wheat Grains

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Why Is It Important:

  • Consuming whole grains as part of a healthy diet may reduce the risk heart disease.
  • Eating whole grains will help you with weight loss.
  • While consuming grains, you are gaining many sources of nutrients and vitamins. Some of which include: thiamin, riboflavin, niacin, folate, iron, magnesium, selenium. 

So why not get your grains on and enjoy these benefits!!!

:)

Tip: For a change, why not try brown rice or whole wheat pasta?? 

 

Friday Menu-

Hope everyone is enjoying their weekend!!

I love butternut squash so I wanted to share this excellent appetizer with you.

Friday Menu

butternut

Butternut Squash with Arugula Greens. (Appetizer)

Ingredients:

  • 2 cups baby arugula
  •  1 1/2 cups chopped and peeled butternut squash
  • 1/2 cup crumbled feta cheese
  • 1/4 cup of toasted pecans

Dressing-

  • 3 tbsp olive oil
  • 1/4 cup of orange juice (fresh)
  • 2 tsp of grated ginger
  • salt and ground pepper
  • 2 teaspoons of honey

Directions:

  1. In a large bowl, add the butternut squash, cheese, greens and pecans.
  2. Whisk together all of the dressing ingredients and then add the dressing to the salad bowl and combine.

Pan Seared Scallops with a garlic & honey sauce (Main)

Ingredients:

  • 2 pounds of large sea scallops- (rinsed and drained.)
  • tablespoon of butter
  • 2 tablespoons of lemon juice
  • 2 garlic cloves- minced
  • 3 tablespoons of honey
  • 1 shallot- chopped
  • 1 tablespoon of olive oil
  • sea salt and ground pepper

Directions:

  1. Preheat the oven to 375 degrees or 200 Celsius. Lightly grease a baking dish.
  2. Season the scallops with seasoning and place scallops into the baking dish.
  3. Add the lemon juice and olive oil over the scallops.
  4. Bake the scallops for about 15 minutes or until the scallops have turned opaque.
  5. In a small saucepan, combine the butter, lemon juice, honey, shallots, and garlic. Bring the sauce to a simmer over medium heat.
  6. Cook the sauce until it thickens and the shallots begin to soften.
  7. Remove the scallops from the oven, and add the scallops into the saucepan. Cook for another 10 minutes until the sauce has formed a glaze over the scallops.

Lemon Gelato Ice Cream (Dessert)

Ingredients:

  • 1 cup whole milk
  • 1 cup sugar
  • 5 egg yolks
  • 2 tablespoons grated lemon zest
  • 2 cups heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/2 cup lemon juice

Directions:

  1. Combine the milk, sugar, and lemon zest in a saucepan.
  2. Bring the mixture to a simmer over medium heat. Remove from the heat.
  3. Cover the saucepan and let mixture to sit for 30 minutes.
  4.  Pour the mixture into a strainer. Place mixture into a small bowl and set aside.
  5. In a bowl, whisk together the egg yolks and heavy cream.
  6. Slowly whisk the warm milk into the egg and cream mixture. Return the mixture back to the saucepan.
  7. Place the mixture over medium low heat and stir constantly until the mixture thickens.
  8. Whisk in the vanilla extract.
  9. Pour the mixture into medium size bowl and cover and chill for about 5 hours.
  10. Stir in the lemon juice to the gelato mixture.
  11. Transfer the mixture to a ice cream maker and freeze according to directions.

Gelato is my favorite dessert!! :)

Kali Orexi!!

happy weekend

Important WordPress Error…

WordPress friends:

For some very odd reason, some of my links that I attach within my posts are reading errors. I have tried to fix this problem, and it will keep reading not verified website. :/  Can anyone help me with this?? Has anyone else experienced the same issue??

Thank you!! You can always email me at kouzounaslive@gmail.com.

THANKS!

- Kouzounas Kitchen.

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Featured Recipe Winner & New Featured Recipe..

Happy happy cooking day to you all. Thank you to those who participated in the voting for last month’s Featured Recipe Thursday Contest. We encourage everyone to vote so you can vote for your favorite recipe, and help the home cooks and chefs get their recipes out there. :)

Have a recipe you would love to share that suits Greek Easter… We are looking for a few great recipes to post next week for Featured Recipe Thursday. Please submit to kouzounaslive@gmail.com along with a picture of your recipe. Make sure to include the following below:

  • Name/Location:
  • Recipe Name:
  • Recipe Ingredient/Directions:
  • Picture: 1-2 Pictures
  • Website: Facebook or Personal website
  • Favorite Greek Easter Dish

Winner Of Featured Recipe Thursday March: Maria C- Oregon

Fried Haloumi With A Minty Touch- https://kouzounaskitchen.com/2014/03/13/happy-thursday/

Congratulations to Maria C, and I thank you all for submitting your lovely recipes to Kouzounas Kitchen. :)

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Featured Recipe Thursday:  Baked Spinach & Artichoke Greek Dip By: Kris J, New Jersey

Ingredients: 

  • 1 can of artichoke hearts, drained and diced
  • 1 bag of fresh spinach, cooked and drained
  • 1 8 oz container of Fage Greek yogurt
  • 1/2 cup fresh mozzarella cheese
  • 1/2 cup fresh Parmesan cheese
  • 1/2 cup chopped green onion
  • 1 tablespoons dried oregano
  • 1 tablespoon dried basil
  • 1 clove garlic minced
  • Salt & pepper

Directions:

  1. Combine all ingredients and mix together.
  2. Pour mixture into 1-quart casserole dish.
  3. Bake at 350 degrees Fahrenheit for 20-25 minutes or until golden brown on top.
  4. Serve with toasted bread or toasted pita. 

Kali Orexi! 

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~Greek Easter~

Greek Easter is coming up right around the corner, as well as American Easter. This is such a busy and important few weeks for us. I will be preparing tons of Tsoureki which is a Greek Easter celebration bread. I will also have a special Greek Easter blog week starting Wednesday the 16th. You can follow great recipe ideas for Easter, along with decoration ideas and much more. :)

Have you ever been to a Greek Easter celebration and wondered why we die our eggs red, and we all play a fun game of trying to see who’s red egg doesn’t get cracked. This game is called: Tsougrisma. My sister usually wins among us all, but this time I have faith that I will take the win. :) Anyway, I guess we shall see on April 20th.  Take a look at this link below for more info on Pasxa, Greek Easter. 

 

http://www.ultimate-guide-to-greek-food.com/greek-easter.html

- Cheers :)

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