Easter Brunch 2018

Hey Everyone!!
Yay!, it is almost Springtime! Next week, in fact. Yes! Finally!  I’m seeing it now. Rising temps. Warm breezes. Kisses lit by sunshine. Windows rolled down. Wearing colorful sundresses. Blooming flowers and green leaves popping from the naked trees. Getting closer to Summer. And most importantly…NO SNOW!! Can’t wait. (Ok I hear we are getting a storm on the day we turn to Spring but AFTER that we will have no snow …right!?!?)
Also, this time of year is for our annual Easter brunch with both families and our girls’ godparents. Which we threw today.
Ahhhh I had so much fun!!
This get together has morphed a bit through the years. It started (2009) as an Easter Egg Hunt with a surprise visit from the Easter Bunny. The kids loved it, I did too.  Now it is a pot luck brunch, it has been for two years. Which…me likes.  It isn’t any easier without the bunny or hunt, I still go crazy prepping and cooking, it’s just the snow got in the way too many years and having twenty kids ransack my living room For eggs lost its appeal.  Especially, since most of them are way above average height. 
What fun celebrating with everyone …and busy busy.  I was non stop the whole day, that I am literally laying in bed typing this out. I know. I lead a rockstar life.  Well, I am pretty tired and since the big man has a job tonight I’m going to let the pictures from today tell the story so I can get some sleep.  I must b tired since I rarely go to bed before midnight!
Wish I took more but I was so involved with socializing that I slipped up..socializing also means mimosas.
Ohmygod lots of mimosas.
Hope you had a great Saturday, too!! 

 

Oh, and Happy Saint Patrick’s Day!!
Xoxo

 

 

Eggplant Rollatini

Eggplant Rollatini
2 large-sized eggplants, washed and sliced thin lengthwise
16 ounces ricotta cheese
1 large egg
1/2 tsp ground nutmeg
1/2 cup shredded mozzarella
1/4 cup grated Romano/pecorino, and three tbsp for sprinkling on top
1/3 lb fresh spinach, washed, drained completely and minced
Extra-virgin olive oil, for drizzling pans
Salt and freshly ground black pepper to taste

Need: 3 cups marinara/tomato sauce, a couple parchment paper covered baking sheets, and a 9×13 baking pan.

Pre-heat oven to 400 degrees.

Slice the eggplants lengthwise into thin slices.

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Drizzle olive oil on pans, then place eggplant slices on top. Sprinkle with salt. Roast till lightly browned on both sides, and fork tender, about 4 minutes per side. Remove slices and allow to cool.

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Fresh, washed spinach minced in a food processor. After washing spinach, it is important to make sure the water is drained completely.

In a food processor, or you can cut by hand, take fresh, washed spinach and mince.

In a large bowl, beat egg then mix the ricotta, spinach, Romano cheese, nutmeg, and salt/pepper .

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* In the 9×13 pan-add a cup of sauce. Set aside for the eggplant’s next step.

Place a heaping tablespoon of the cheese mixture on the fatter end of the eggplant and roll up tightly.

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Place the eggplant rollatini into baking pan, atop sauce, seam side down. Continue with remaining eggplant lining them up tightly in the pan.

Evenly distribute the sauce on top of the eggplant rollatini.

Season with grated cheese and mozzarella.

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Bake for 30 minutes, until the cheese is bubbly and slightly browned.

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DONE! Eggplant Rollatini!

The Perfect French Toast..and Easy!

French Toast
1 cup of skim milk
2 eggs
1 tbsp ground cinnamon
1/2 tspn ground nutmeg
1/4 tspn vanilla bean paste or vanilla extract

7-8 large pieces of day old seedless Italian bread, like scali. Fresh bread will rip when moistened with mixture, so day old or stale bread is the best.

Heat a non-stick skillet over medium heat with 1 tbsp of olive oil.

1 cup of milk

1 cup of milk

2 Eggs

2 Eggs

1 tbsp ground cinnamon

1 tbsp ground cinnamon

1 tspn ground nutmeg

1 tspn ground nutmeg

1/4 tspn vanilla bean paste or vanilla extract

1/4 tspn vanilla bean paste or vanilla extract

Whisk together

Whisk together

In a large bowl whisk all the ingredients.

Take a slice of bread and dip it into the mixture, letting the mixture saturate the bread for a few seconds. Then place 2 slices at a time on the heated skillet and let cook for 4 minutes on each side, till golden brown.

Finished Dish!  My kids love them cut into long strips to dip into their maple syrup.  YUM!

Finished Dish! My kids love them cut into long strips to dip into their maple syrup. YUM!

Serve with 100% maple syrup and enjoy!